Hashbrown Casserole

Submitted by Marci Smith

(I doubled the recipe below for our Life Group)

2 lbs. frozen hashbrowns (no need to thaw)

8 oz. sour cream (I use light)

1 can cream of celery soup

2 c. shredded cheddar (I use 2% milk fat instead of full fat)

1/4 c. melted butter (I use the real stuff)

2 T grated onion (I use more...and just chop it into small pieces)

1 t. salt

Mix everything except hashbrowns. Pour mixture over hashbrowns and mix thoroughly. Bake uncovered for 1 hour on 350 degrees

Banana Bread

submitted by Lindsay Young

Banana Bread
(makes 2 medium loaves or one BIG loaf)

2 eggs, well beaten
1 1/2 c. sugar
1 c. thick sour cream
2 ripe bananas, mashed (the blacker, the better!)
1 t. vanilla
1/2 tsp. salt
2 c. flour (sometimes I'll do 1 c. white, 1/2 c. whole
wheat, for a heartier bread)
1 t. soda

mix all ingredients well. bake @ 325 for 50-60
minutes til done.

Virginia's Almond Pound Cake

Submitted by Becky Hansen
(Becky made this for me on my birthday - it was a true southern treat - you have to try this!)

2 cups butter or margarine
2 1/2 cups granulated sugar, divided use
5 large eggs
2 cups all-purpose flour
1 tablespoon vanilla extract
3 tablespoons almond extract
1/2 cup water
1/4 cup powdered sugar Preheat oven to 350*F. In a bowl with an electric mixer at low speed, beat butter until fluffy. Slowly beat in 2 cups sugar. Add eggs, one at a time, beating well after each addition. Stir in flour. Add vanilla and almond extract. Beat till thoroughly combined. Pour batter into a greased 13 x 9-inch baking pan. Bake for 35 to 40 minutes. Remove from oven and top with almond topping. Topping: In a saucepan combine water and 1/2 cup granulated sugar; bring to a boil. Cook 5 to 7 minutes. Stir in almond extract. Drizzle on top of the warm cake. Cool cake. Sprinkle powdered sugar on top. Makes 16 servings.

Candy Pizza

submitted by Mandy Cecil (our resident dessert queen!)

1 roll of refrigerated chocolate chip cookie dough
1/2 cup peanut butter (crunchy or creamy, whatever you like)
1 cup chocolate chips
Candy bars, whatever you like (example: 1 Reese's Peanut Butter Cups, 1 small bag M&M's, 1 Kit Kat bar, 1 Milky Way... whatever you like, but if you only pick one of 2 of these, you will need about 3 or 4 bars each. You will also need to cut these, well, not the M&M's)

Roll out cookie dough onto round cookie sheet or stone. Bake at 350 degrees for 10 to 15 minutes, or until golden brown. As soon as you take it out of the oven, sprinkle the chocolate chips all over and peanut butter. Spread all over pizza. Cut into (however big you want them) pieces. Sprinkle cut candy bars all over. ENJOY!!!!!!!!!!!!!!!!!!!

note - Mandy brought this to a party at Mike and Naphtali's house one night and it was a huge hit. Everyone loved this full of Chocolate Pizza!

Potatoe Soup

1 stick butter (no substitutes)
1 medium chopped onion
3 stalks of celery (including tops)
1 t. salt
1 t. pepper
2 T flour (optional for thickening)
4 red potatoes, peeled and diced
1 small can evaporated milk or regular milk
1 t. dried parsley flakes
4 oz. velveeta cheese
1 carrot grated with cheese grater

Saute onion + celery in butter, until tender. Add salt & pepper,carrot, & potatoes, and just cover with water and boil until potatoes are soft. Pour in just enough milk to make white if using regular milk. Turn down heat. DO NOT BOIL MILK AND VELVEETA . On low temp add Velveeta + Parsley. Serve warm with cornbread once cheese melts. (jiffy is really yummy with it because its a little sweet).

Wacky Cake - (Chocolate)

Submitted by Lorraine Branham
This is Carmen Mailes "Wacky Cake" that Grandma Branham used to make all the time. It's called "Wacky" because it has no eggs in it.

Mix dry ingredients together, then add water, oil and vanilla. Bake at 350 for 35 minutes.
3 cups flour
2 cups sugar
6 Tbs. cocoa
1 teas. salt
1 teas. soda
2 cups cold water
3/4 cup oil
vanilla

Frosting:

Bring to a boil, and cook 3 minutes.
1 cup sugar
1/2 stick butter
1/2 cup cocoa
1/4 cup milk

Scalloped Tomatoes

Submitted By Dara Singleton
given to me by Judy Svenes

This is a delicious recipe, and is perfect for the summer time when there is an abundance of fresh vine ripened tomatoes around. The first time I tasted this I was just blown away. Give it a try - you will love it!


Ingredients:
1/4 cup butter
1 onion chopped
1 tsp salt
black pepper to taste
1/2 tsp dried basil, or more to taste
4 tsp brown sugar, or more to taste
5-6 tomatoes sliced
2 cups croûtons -preferably the Italian Seasoned ones)
shredded mozzarella cheese

Directions:
Preheat oven to 375 degrees F. Saute onion in butter until transparent. Remove from heat. Stir in salt, pepper, basil, brown sugar, and tomatoes. Add croutons and mix until all ingredients are well seasoned. Pour into 9x13 greased baking dish. Bake for 30 minutes. Sprinkle mozzarella cheese over the top. Bake for 5 minutes more. Serve piping hot!