NEW RECIPES

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Corn Bread Casserole

Brenda Fife

 

1 can--15.25 oz whole kernel corn-drained

1 can--15.25 oz cream corn

1 cup butter-melted

2 cups sour cream

¾ cup sugar

4 eggs

2  boxes jiffy corn muffing mix

 

Mix all the ingredients together & pour into a greased 9X13 pan

Bake at 350 degrees for 45 minutes or until set.

Squash Casserole

Melissa Keiss's recipe

2lbs. squash ( I mix squash and zucchini )
1 large onion (optional)
1 stick of butter
1 can cream of chicken soup
1 8 oz. container sour cream
2 cups sharp cheddar cheese
1 small bag of Pepridge farm herb seasoned stuffing

Slice squash into 1/2 inch thick rounds and finely chop onion. Combine squash, onion, and butter and saute for about 10 min.Pour onion and squash into casserole dish and mash the squash and onion. Add cream of chicken soup, sour cream, cheese, and 1/2 cup of stuffing and stir.Top with remaining stuffing. ( You may not need to use all of it) Bake at 350 for 30 min.

Brittle Cookies

40 Saltine crackers
1 cup butter (no substitutions)
1 cup brown sugar
1 6oz pkg chocolate chips
1 cup chopped nuts

Place a layer of foil in a 11x16x1 inch pan and put a single layer of crackers over the foil. In a saucepan, combine butter and sugar and bring to a boil. Boil 3 minutes. Pour over crackers. Bake in 350 degree over five minutes or until crackers float. Remove from over and sprinkle chips over top of crackers. When melted, spread and sprinkle nuts on top. Refrigerate until chocolate hardens. Break into pieces.

Ranch flavored pretzels

Butter flavored popcorn oil
pkg dry Hidden Valley Ranch Dressing
bag of pretzel
large zip lock bag

Mix oil in bag with dressing and dissolve
then add pretzels
soak for like 4 or 5 days…rotate couple times a day to make sure all pretzels get covered