5 eggs

1/3 cup butter, melted

1/4 cup white sugar

1/2 cup milk

4 tablespoons cornstarch

1 (15.25 ounce) can whole kernel corn

2 (14.75 ounce) cans cream-style corn

• Preheat oven to 400 Degrees F (200 degrees C).
• Grease a 2 quart casserole dish.
• In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well.
• Pour mixture into prepared casserole dish.
• Bake for 1 hour.

Mashed Potatoes

1 pound Yukon Gold potatoes

1/2 cup butter

2 cups Parmesan cheese

1 cup chopped fresh chives

1 1/2 cups cream cheese

1/2 medium head garlic

• Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm.
• Drain and return to stove over low heat to dry for 1 to 2 minutes.
• Add butter, cheese, chives, cream cheese, garlic, salt and pepper.
• Beat until smooth and serve.

Cheese Ball

2 (8 ounce) packages cream cheese

16 ounces shredded sharp Cheddar cheese

1 (1 ounce) package ranch dressing mix

10 ounces pecans, chopped

4 pecan halves

• Mix together cream cheese, grated cheddar, and dressing mix.
• Form into one large ball or two smaller balls.
• Roll in chopped pecans to cover.
• Decorate the top with pecan halves.
• Refrigerate at least a couple of hours or overnight before serving.

Cornbread

1 cup butter, melted

1 cup white sugar

4 eggs

1 (15 ounce) can cream-style corn

1/2 (4 ounce) can chopped green chile peppers, drained

1/2 cup shredded Monterey Jack cheese

1/2 cup shredded Cheddar cheese

1 cup all-purpose flour

1 cup yellow cornmeal

4 teaspoons baking powder

1/4 teaspoon salt

• Preheat oven to 300 degrees F (150 degrees C).
• Lightly grease a 9x13 inch baking dish.
• In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
• In a separate bowl, stir together flour, cornmeal, baking powder and salt.
• Add flour mixture to corn mixture; stir until smooth.
• Pour batter into prepared pan.
• Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

Pineapple Casserole

1/2 cup margarine

1 cup white sugar

4 eggs

1 pinch ground cinnamon (optional)

1 pinch ground nutmeg (optional)

5 slices white bread, torn

1 (20 ounce) can crushed pineapple with juice

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a medium-sized casserole dish.
• In a mixing bowl, cream together margarine with sugar. Beat in eggs one at a time. Stir in cinnamon and nutmeg. Stir bread and crushed pineapple into the mixture.
• Transfer mixture to the prepared baking dish.
• Bake 60 minutes in the preheated oven, or until bubbly and lightly browned.

Green Bean Casserole

2 (14.5 ounce) cans green beans, drained

1 (10.75 ounce) can condensed cream of mushroom soup

1 (6 ounce) can French fried onions

1 cup shredded Cheddar cheese

• Preheat oven to 350 degrees F (175 degrees C).
• Place green beans and soup in a pot.
• Mix well and heat on the stove until warm.
• Stir in 1/2 cup of cheese and heat mixture for another 2 to minutes.
• Transfer green bean mixture to a casserole dish and sprinkle with French fried onions and remaining cheese.
• Bake in a preheated 350 degrees F (175 degrees C) oven until the cheese melts and the onions just begin to brown.

Candied Yams

1 (29 ounce) can sweet potatoes

1/4 cup butter, cut into pieces

1/2 cup brown sugar

1 1/2 cups miniature marshmallows

• Preheat oven to 400 degrees F (200 degrees C).
• Place sweet potatoes in a medium baking dish. Distribute butter pieces evenly over the sweet potatoes. Sprinkle with brown sugar. Layer with miniature marshmallows. Honeywell room humidifier.
• Cover and bake in the preheated oven 25 minutes, or until sweet potatoes are tender and marshmallows have melted.

Stuffing

1 (9 x 9 inch) pan cornbread

8 slices white bread, lightly toasted

2 tablespoons butter

1 onion, chopped

1/2 pound portobello mushrooms, sliced

2 teaspoons granulated garlic

2 teaspoons ground black pepper

1 egg, beaten

1 cup white wine

1/2 cup chicken broth

• In a heavy skillet over medium heat, melt the butter and add onions and mushrooms. Saute until mushrooms release liquid and onions soften.
• Crumble cornbread and place in large bowl. Tear toast into bite-sized pieces; add to cornbread.
• Add mushrooms and onions, granulated garlic, pepper, egg and white wine. Mix thoroughly; add enough broth to moisten.
• Makes enough to stuff a 12 to 14 pound turkey with about 4 to 5 cups left over. Place excess stuffing in a baking dish and bake in a 325 degree F (165 degrees C) oven for 40 minutes. Games online, dress up games for free.

Scalloped Potatoes

8 potatoes, peeled and sliced

1 onion, chopped

1 pound processed cheese food (eg. Velveeta), sliced

1 1/2 cups milk

1/4 pound butter

• Preheat oven to 375 degrees F (190 degrees C).
• In a 9x13 inch baking dish, layer sliced potatoes, onion, cheese, butter, salt and pepper. Repeat layers while setting aside 5-6 slices of cheese for later use.
• Pour enough milk in bottom of pan to cover potatoes.
• Bake 40 minutes, stirring twice.
• Add remaining cheese to top and continue to bake for 30 more minutes or until potatoes are tender

Pumpkin Pie

4 cups fresh pumpkin, cooked and mashed

1 (14 ounce) can sweetened condensed milk

2 eggs

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 (9 inch) deep dish pie crust

• Preheat oven to 425 degrees F (220 degrees C.)
• In a large bowl, combine pumpkin puree, sweetened condensed milk and eggs. Add cinnamon, ginger, nutmeg and salt. Mix together with a wire whisk until thoroughly blended. Read our List of Top 10 Acting Schools in Los Angeles.
• Pour filling into pie crust.
• Bake in preheated oven for 15 minutes.
• Reduce the heat to 350 degrees F (175 degrees C) and bake another 35 to 40 minutes or until a knife inserted comes out clean.

Ambrosia

1 (11 ounce) can mandarin oranges, drained

1 (8 ounce) can crushed pineapple, drained

3 1/2 cups frozen whipped topping, thawed

2 cups shredded coconut

2 cups miniature marshmallows

1/2 cup milk

1 cup maraschino cherries

• In a large bowl, combine the oranges, pineapple, whipped topping, coconut, marshmallows and milk.
• Mix together well and chill 1 hour before serving. Garnish with cherries.

Apple Dumplings

1 (12 ounce) package refrigerated flaky biscuits

4 apples - peeled, cored and halved

1 cup white sugar

1 cup water

1/2 cup butter, melted

2 teaspoons vanilla extract

1/2 teaspoon ground cinnamon

• Preheat oven to 350 degrees F (175 degrees C).
• Butter a 7x11 inch baking pan.
• Separate biscuit dough into 8 pieces.
• Flatten each piece of dough into a circle.
• Wrap one biscuit around each apple half and place, seam side down, in pan.
• In small bowl, combine sugar, water, melted butter and vanilla.
• Pour mixture over dumplings in pan.
• Sprinkle cinnamon on top.
• Bake 35 to 40 minutes, until golden.

Apple Pie

1 1/2 cups all-purpose flour

1/2 cup vegetable oil

2 tablespoons cold milk

1 1/2 teaspoons white sugar

1 teaspoon salt

6 Fuji apples, cored and sliced

3/4 cup white sugar

3 tablespoons all-purpose flour

3/4 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup all-purpose flour

1/2 cup white sugar

1/2 cup butter

Preheat oven to 350 degrees F (175 degrees C).

To Make Crust: In a large bowl, mix together 1 1/2 cups flour, oil, milk, 1 1/2 teaspoons sugar and salt until evenly blended. Pat mixture into a 9 inch pie pan, spreading the dough evenly over the bottom and up sides. Crimp edges of the dough around the perimeter.

To Make Filling: Mix together 3/4 cup sugar, 3 tablespoons flour, cinnamon, and nutmeg. Sprinkle over apples and toss to coat. Spread evenly in unbaked pie shell.

To Make Topping: Using a pastry cutter, mix together 1/2 cup flour, 1/2 cup sugar and butter until evenly distributed and crumbly in texture. Sprinkle over apples.

Put pie in the oven on a cookie sheet to catch the juices that may spill over. Bake 45 minutes.