1lb. Maple bacon~cooked and crumbled
1 1/2 C. sour cream
1 1/2 C. Mayonnaise
Mix and chill, spread in a 9x13 pan. Top with chopped lettuce and tomato. Serve with crackers or chips.
5 C. eggnog
1/3 C. sugar
3 Tbls. Knox gelatin
6 Tbs. cold water
1/2 tsp. ground nutmeg
2 C. whipping cream (or cool whip)
2-10oz. pkgs. frozen raspberries, in syrup, thawed
2 Tbs. cornstarch
2 Tbs. brandy
Heat 1 C. eggnog to scalding, stir in sugar. meanwhile, sprinkle gelatin over cold water to soften and stir into hot eggnog mixture. Heat and stir until gelatin is dissolved. Pour into large mixing bowl, stir in remaining eggnog and nutmeg. Chill until slightly thickened, fold in cool whip. Spoon into 8 C. mold and chill until set.
Drain raspberries, blend the juice with the cornstarch in small saucepan until smooth, heat to boiling stirring constantly. Boil until thickened and clear. Cool slightly. Stir in the raspberries and brandy. Cool.
When ready to serve, invert the mold and pour sauce over. You can also use a small amount of sauce and put the rest in a bowl for guests to do themselves.
This one is from my sister-in-law, and even the kids love it! :)
2 (29oz.) cans sweet potatoes
3/4 C. sugar
2 eggs
1/2 C. milk
1/2 tsp. salt
1 tsp. vanilla
Drain and mash potaoes, add all other ingredients. Place in greased 9x13 pan. Cover with topping (below)
1 C. chopped pecans
1/2 C. flour
1 C. brown sugar
1/2 stick margarine
Mix with fork.
Bake uncovered @ 350 until done, about 45 minutes. Watch so that the pecans don't burn.
1 pkg. Lorna Doones (shortbread cookies)
1 stick butter, melted
Crush cookies, mix with melted butter, press into 13x9" pan.
1 tsp. butternut flavoring
2 pkgs. french vanilla pudding
1 pint butter pecan ice cream
1 pint cool whip
1 3/4 C. milk
Heath bars, crushed
Blend pudding and milk together, add ice cream and butternut flavoring. Mix well. Pour over crust. Refrigerate 2 hours. Spread with cool whip, sprinkle chopped heath bars on top. Keep refrigerated.
1 1/2 C. flour
1/2 C. cocoa
1/4 tsp.salt
1/4 tsp. baking powder
1/4 tsp. baking soda
Stir above together.
1/2 C. butter, softened
1 C. sugar
1 egg
1 1/2 tsp. vanilla
1-6oz. pkg. chocolate chips
2-10oz. jars marachino cherries (Save juice)
1/2 C. sweetened condensed milk
Beat together butter and sugar until fluffy. Add egg and vanilla, beat. Gradually add dry ingredients and beat to blend. Shape dough into 1" balls on ungreased cookie sheets. Press down centers with thumb. Drain cherries, saving juice. Place a cherry in center of each cookie. Combine chocolate chips and milk in small saucepan, stir together over low heat until melted, add 4 tsp. cherry juice. Spoon about 1 tsp. frosting over cherry, spread to cover. (frosting may be thinned with additional cherry juice. Bake@ 350 for 10 minutes. Makes 48 cookies
