Sausage Egg Bake

8 slices white bread -- crust removed & cubed
1 1/2 pounds sausage -- fried and drained
3/4 pound cheddar cheese -- shredded
4 large eggs -- beaten
1 teaspoon dry mustard
1 can cream of mushroom soup
1 can mushrooms -- sliced and drained
2 cups milk
1 teaspoon salt

Layer cubed bread, sausage, and cheddar cheese in a 9 X 13 casserole. Beat the eggs and add the milk, mustard, and salt. Pour over bread mixture and cover with mushroom soup and the mushrooms. Refrigerate overnight and bake at 350° for 1 hour.

Sausage Casserole

8 slices white bread -- cubed
2 pounds sausage
1 1/2 cups sharp cheddar cheese -- grated
6 large eggs -- slightly beaten
2 1/2 cups milk
1 tablespoon brown sugar
1/2 teaspoon paprika
1 tablespoon onion -- minced
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon Worcestershire sauce
1/8 teaspoon red pepper

Remove crust from bread and cut into cubes. Cook and drain the sausage. Layer bread, sausage, and cheese in a greased 9 X 13 casserole. Combine beaten eggs with milk and remaining ingredients. Cover and refrigerate overnight. Remove from refrigerator a while before baking at 350° for about 45 minutes or until golden brown. Leave in oven with heat off for another 15 minutes.

Oatmeal Gingersnaps

1 cup shortening
2 cups sugar
2 Large egg
1/2 cup molasses
3 cups all-purpose flour
1 1/2 cups quick-cooking oats
2 teaspoons baking soda
2 teaspoons ground ginger
1/2 teaspoon salt
1/2 teaspoon ground cloves
Additional sugar

In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and molasses. Combine the dry ingredients; gradually add to creamed mixture and mix well. Roll into 1-in. balls; roll in additional sugar.

Place 2 in. apart on greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 10 minutes or until set (do not overbake). Remove to wire racks to cool. Yield: about 5 dozen.

Broccoli Cranberry Salad

1 1/4 cups fresh cranberries, chopped
1/4 cup sugar
combine in small bowl and chill berries until makes juice and sugar is dissolved
4 cups broccoli, cut small
4 cups Coleslaw mix (cabbage and carrot), cut small
1/2 cup sliced almonds
1/2 cup raisins
1/3 cup chopped red onion
6 slices bacon cooked crisp and crumbled

Dressing
1 cup mayonnaise
1/4 cup sugar
1 Tablespoon vinegar

Combine ingredients and drizzle with dressing. Toss to cover, Cover and chill at least 1 hour or up to 24 hours. Overnight is best.

Mom's Cream Pie

1/3 Cup All-purpose Flour -- plus 1 tablespoon
2/3 Cup Sugar
1/4 Teaspoon Salt
2 Cups Milk
3 Large Egg Yolks -- slightly beaten (reserve whites)
1/2 Teaspoon Vanilla
2 Tablespoons Butter
1 Pre-baked Pie Shell

Microwave Directions:

Combine flour, sugar and salt in a microwave safe bowl (I use a 2-quart pyrex measuring bowl). Slowly add milk, mixing well. Microwave 2 minutes. Remove and stir filing and return to the microwave. Cook an additional 3 minutes before you stir again. Cook an additional 2 minutes and stir until smooth. If mixture is not thick, return for one more minute. In the meantime, break eggs and put the yolks in a small bowl and beat slightly. Put whites in a bowl to beat into a meringue. Into the egg yolk, gradually add a small amount of the hot mixture, beat and then add some more hot mixture. When the egg yolks are tempered, combine them with the hot mixture. Return to the microwave and cook one more minute. Remove and stir in the butter and vanilla.

The filling is now ready to add either bananas, coconut, or pineapple.(Be creative) Pour into pie shell and make meringue.

My Mom always made this on top of the stove and stirred it for a long time so it didn't stick. It's so much easier in the microwave and you don't have to worry about it scorching.

Spiced Pumpkin Cake

1 Package Yellow Cake Mix
1 Small Package Vanilla Instant Pudding Mix
1 Cup Canned Pumpkin
1/2 Cup Canola Oil
1/2 Cup Water
3 Large Eggs
1 1/2 Teaspoons Ground Cinnamon
1 Teaspoon Clove
1 Teaspoon Vanilla Extract

Beat all ingredients together on low speed just until moistened. Beat on medium speed for two minutes. Pour into 9 X 13" pan (Mixture will be thick). Bake at 350° for 25 minutes. Frost with spiced cream cheese frosting.

Spiced Cream Cheese Frosting: Beat 8 ounces softened cream cheese, 1/4 cup softened butter, 1 teaspoon vanilla extract and 1/4 cu ground cloves until light and fluffy. Gradually beat in 1 pound box confectioners' sugar.

NOTE: Can be made into cupcakes, bake for only 20 minutes.

Sharon's Southwest Chicken Soup

1 1/2 Cups salsa verde
3 cups Shredded Cooked Chicken
2 15 Ounce Cans cannellini beans -- Drained
1 Quart chicken broth
1 teaspoon ground cumin
2 each green onions -- chopped
1/2 cup sour cream -- optional
tortilla chips -- optional
Pepper Jack Cheese -- optional

Empty the salsa into a large saucepan. Add the chicken, beans, broth and cumin. Bring to a boil, lower heat to simmer, and cook for 10 minutes, stirring occasionally. Top each bowl with your choice of a sprinkling of onions, dollop of sour cream, shredded pepper jack or some tortilla chips.


NOTES : This is really good. I don't use the sour cream or onions (optional), but I do use the corn chips like you would crackers. I love the pepper jack sheese added to it.