Submitted by Debbie Kruse
Serves 8-10
Ingredients
| 1 bag french fries, frozen |
|
1 sm. box frozen broccoli pieces, thawed & drained |
| 2 c. ham, cubed |
|
1 can Cream of Mushroom soup |
| 1 c. mayonnaise |
|
1 c. milk |
| 8 oz. cheddar cheese, shredded |
|
|
Directions
Preheat oven to 350°F. Grease a large casserole dish or 9″x13″ baking dish.
- Layer frozen french fries, broccoli & cubed ham evenly on the bottom of your dish/pan.
- Mix soup, mayonnaise & milk together. Pour evenly over other ingredients in baking dish. Spread cheese evenly on top.
- Bake for 30 minutes, or until warmed thoroughly.
Chef’s Note: You can use plain or crinkle cut french fries.
Submitted by Debbie Kruse
Ingredients
| 2 cans creamed corn |
|
4 eggs, slightly beaten |
| 2/3 c. sugar |
|
6 tbsp flour |
| 2 tsp salt |
|
½ tsp nutmeg, ground |
| ½ tsp black pepper |
|
1 c. milk |
| 2 tbsp butter |
|
|
Directions
- Preheat oven to 350°F. Butter or spray 9″x9″ baking dish (or other appropriate sized casserole dish).
- In a large bowl, mix together creamed corn, eggs, sugar, flour, salt, nutmeg, black pepper, & milk. Pour mixture into the prepared baking dish.
- Slice the butter in half & place the slices on top, separated. Bake for 1 hour or until golden brown on top. The center of the pudding may still appear to be loose due to the butter, but the edges should appear done.
- Server warm.
Chef’s Note: May also be prepared ahead of time and re-heated before service.
Submitted by Jen Goode
Serves 5
Ingredients
| 1 lb. maple sausage |
|
1 tbsp beef bouillon |
| 5 c. milk |
|
1 tsp seasoned pepper |
| Flour |
|
Dash of garlic herb seasoning |
Directions
1. In a large skillet, brown the sausage. Drain the grease. Put it in a food processor & chop to fine pieces. Set aside.
2. Add 4 c. of milk to the skillet, stirring in the beef bouillon, seasoned pepper, and garlic herb seasoning. Simmer over medium heat for 5 minutes. Stir in sausage, add the remaining milk, & simmer for another 5-10 minutes.
3. In a separate bowl, mix 1 c. of warm water with 1 tbsp of flour. Stir until well mixed. Continue to add flour, 1 tbsp at a time, until the consistency of the mixture is that of a thick cake batter. Pour the flour/water mixture into the skillet & stir thoroughly until the gravy begins to thicken.
4. Remove from the heat & pour generously over freshly baked biscuits. Serve.
Chef’s Note: We like the Jimmy Dean brand of sausage and prefer Pillsbury Buttermilk Biscuits. If the gravy ends up too thick, add more milk.
Submitted by Michelle Fawver
Ingredients
| 1 c. butter or margarine |
|
1 c. water |
| 3 tbsp cocoa |
|
½ c. buttermilk or sour milk |
| 2 c. sugar |
|
2 c. flour |
| 2 eggs |
|
1 tsp baking soda |
| dash of salt |
|
|
Topping
| 2-3 c. mini marshmallows |
|
¾ c. chopped walnuts |
Frosting
| ½ c. butter or margarine |
|
7½ tbsp milk |
| 3 tbsp cocoa |
|
6½ c. powdered sugar |
Directions
- Combine butter, water, & cocoa & bring to a boil. Mix all ingredients, except topping & frosting ingredients, well (batter will be thin).
- Bake at 350°F in a greased 11″x16″ pan for 20 minutes. Cover with the topping ingredients.
- Bring to a boil the butter & milk from the frosting ingredients.
- Add additional frosting ingredients & beat until smooth. Frost bars.
Submitted by Monica Fawver
Ingredients
| 1 c. butter, softened |
|
2 c. chopped pecans, toasted |
| 2 c. sugar |
|
4 eggs |
| 2 tsp vanilla extract |
|
3 c. flour |
| 2 tsp baking powder |
|
½ tsp salt |
| 1 c. milk |
|
|
Frosting
| 8 oz. cream cheese, softened |
|
1 c. butter, softened |
| 2 lb. powdered sugar |
|
2 tsp vanilla extract |
| 2-3 tbsp milk |
|
2/3 c. chopped pecans, toasted |
Directions
- In a large mixing bowl, cream sugar & butter. Add eggs, one at a time, beating well. Add vanilla.
- Combine the flour, baking powder, & salt; add to creamed mixture alternately with milk. Beat just until combined.
- Fold in pecans.
- Pour into three greased 9″ round baking pans. Bake at 350°F for 25-30 minutes. Cool for 10 minutes before removing from pans; set aside & cool completely.
- For frosting, beat the cream cheese, butter, powdered sugar, & vanilla. Beat in enough milk to achieve spreading consistency.
- Spread frosting between layers, inserting toothpicks to stabilize layers.
- Frost top & sides of cakes. Sprinkle with pecans. Store in refrigerator.
