Serves 12

5 pounds of sweet potatoes, cooked and peeled
3 eggs
2/3 c brown sugar
2/3 c melted butter
1/3 c cream
1 t vanilla
1 t nutmeg
1 t cinnamon

Praline topping:
1 c brown sugar
1/3 c flour
1 c chopped pecans
1/3 c butter, but into small pieces

Preheat oven to 350. Lightly grease a shallow 2-quart casserole. mash the cooked sweet potatoes. You should have about 6 cups.

Beat in eggs, brown sugar, melted butter, cream, vanilla, nutmeg, and cinnamon. Pour into the baking dish.

To make the praline topping, combine the brown sugar, flour, and chopped pecans in a bowl. Work in the butter until crumbly. Sprinkle on top of the sweet potatoes. Bake for about 50-60 minutes or until browned and bubbly.

Fry:
2# hamburger
2 pk taco seasoning
1 chopped onion

Add:
2-15 oz cans tomato sauce
1/2 c water
1 can refried beans

Layer mixture with 2 cups of taco chips and 2 cups cheddar cheese. Bake at 350 for 30 minutes.

1 c butter
1 t vanilla
1 t soda
1 t baking powder
1 c sour whipping cream
6 c flour
2 c sugar
3 eggs
1/2 t salt

Mix all together well, chill.

Roll out, cut, and bake at 425 for 5-7 minutes.

2 sticks butter
3/4 c powdered sugar
1 T vanilla
1/2 t salt
3 c flour
16 oz white chocolate chips
1/2 c finely chopped nuts

Mix well, shape into balls on ungreased cookie sheet. Bake 10-12 minutes at 375. Sift powdered sugar over hot cookies.

2 small boxed of frozen strawberries, partially thawed
1 large can crushed pineapple, undrained
3 medium bananas, mashed
1/2 c to 3/4 c chopped pecans
16 oz sour cream
1 c hot water
1 large (or 2 small) pkg strawberry jello

Mix strawberries, pineapple, bananas, and pecans. Dissolve jello in hot water and pour into fruit mixture. Pour half the mixture into serving dish and jell until firmed (about 1 hour).

Spread sour cream over jellied half and add remainder of mixture over the sour cream. Return to refrigerator to jell.

1 angel food cake, mix or scratch
1 pkg instant vanilla pudding
1 c milk
1 c whipped cream
1 box strawberry danish desert
1 c water
1 pt strawberries

After cake is baked and cold, cut in half. Prepare pudding mix using only 1 cup of milk. After its thick, add whipped cream. Spread on bottom layer and replace top. Cook dessert mix and water until thick, then cool. Add strawberries and whipped cream and spread on cake.

4 packages refrigerated biscuits, each cut into 4 pieces.

Shake in mixture of 3/4 c sugar and 3/4 t cinnamon. Put 1/2 of the balls into well greased bundt pan. Pour half of boiled mixture over 1st layer. Repeat with left overs.

Boiled mixture:
1 c sugar
1 stick oleo
2 T water
1 t cinnamon

Bake at 350 for 25-30 minutes.

12 slices of bread
1/2 pound cheddar or colby cheese
2 c ham, cubed
10 eggs, beaten
2 1/2 c milk
1/2 t salt
1/2 t dry mustard
1 stick oleo, melted

Cube 8 slices of bread and place in the bottom of 9×13 pan. Cover with grated cheese and cubed ham. Mix together eggs, milk, salt, mustard and pour over bread/cheese/ham. Add last slices of bread, cubed. Pour melted margarine over all. Refrigerate over night. Bake uncovered for 1 hour at 350.

Serves 12.

1 small box strawberry jello (3 oz)
1 1/2 c boiling water
1 box frozen strawberry (10 oz)
1/2 cool whip

Add jello to boiling water.
Add frozen strawberries (with juice of berries), let set until almost set then stir in cool whip. Refrigerate at least 2 hours.

Great to make a day ahead of time.

1 stick butter or margarine
1 pound box of powdered sugar
2 c peanut butter
3 c rice krispies

Mix by hand and form into small balls.

12 oz package chocolate chips
1/2 bar parafin wax

Melt chocolate and wax together over hot water. Dip balls into chocolate mixture. Place on wax paper to cool.

Makes 60.