No Bake Chocolate Oatmeal Cookies

1/4 cup cocoa
1 stick butter
2 1/2 cups sugar
1/4 cup peanut butter
1/2 milk
2 cups oats
Mix cocoa, milk, and sugar. Bring to a rolling boil for 2.5 min. Add butter and let it melt. Add peanut butter and mix; then add oats. Spoon on wax paper. Let cool. 18 cookies

Hope's Coconut Cake

Cake:
1 box yellow cake mix
1 1/3 cups water
Mix for approximately 3 - 4 minutes. Bake @ 350 degrees for 30 minutes.

Glaze:
1 small can crushed pineapple
1 small can crème of coconut
2 tbsp. rum
Mix together and microwave for 2 minutes.

Filling:
8 oz. of cream cheese
1/3 box of powdered sugar
1/3 cup roasted pecans
1/2 tsp. vanilla
Mix together.
Frosting:
10.5 oz. of whipping cream
1/3 box powdered sugar
1/2 tsp. vanilla

Beat in mixer until desired consistency.
After cake layers have been cooled, brush each layer with glaze and top with filling. Repeat with each layer. When last layer added, cover entire cake with frosting and sprinkle with coconut shavings.

Jade's Green Beans

2 qts. water
2lbs cut green beans (fresh is best)
1-2tbs salt
2tbs vegetable oil
1-2 slices of pork fat (fatback)

Combine all ingredients in large pot and bring to a rapid boil for 2:30 - 3 hours. Gently stir the beans about every half hour as mashed green beans are gross. Remove fatback before serving.

Jenny's broccoli & cauliflower casserole

1 16oz. bag of frozen broccoli
1 16 oz. bag of frozen cauliflower
8 oz. Cheese Whiz
1 can of cream of mushroom soup
1 can of cream of celery soup
1 small can of French’s French Fried Onions

Steam veggies until tender. Mix soups & cheese whiz in casserole dish (I usually do this while the veggies are steaming). Mix veggies into mixture very well. Cook on 350 for 30-35 min. (you’ll have to bake a little longer if using a smaller casserole dish because it’ll be thicker). Add French Fried Onion to top & bake for 5 minutes more (or until brown).

Trish's Derby Pie

- 1 stick butter
- 1/2 cup flour
- 1 tsp. vanilla
- 6 oz. chocolate morsels
- 1 cup sugar
- 2 eggs
- 1/2 cup nuts

Pour 6 oz. morsels in bottom of unbaked pie crust. Melt and cool 1 stick butter. Mix sugar & flour together. Add to cooled butter. Add eggs. Beat all of this & add vanilla & nuts. Pour all over morsels. Bake at 350 degrees for 40-45 minutes.

Melinda's Sweet Potatoes

Mix and place in baking dish:
4 cups sweet potatoes (cooked & mashed)
1 cup sugar
1/2 cup butter
2 eggs (beaten)
1 tbsp vanilla
1/4 cup bourbon

Mix topping and spread over previous ingredients
1 cup brown sugar
1/2 cup flour
1/3 cup butter
1/2 cup chopped walnuts or pecans
Bake 25 minutes at 350 degrees

Add minature marshmellows during last 5 minutes. Remove when marshmellows are toasted.

Sandy's Stuffing

Stuffing:
1 bag Herb Seasoned
Pepperidge Farm Stuffing Mix
1 large box Chicken Broth (may need more - add enough for desired consistency)
1/2 stick Butter
1/2 Onion
1 lb Sausage
1 or 2 eggs
Optional: Dried Cranberries Granny Smith Apple Celery Water Chestnuts
Cook sausage and drain well. Sautee chopped onions in butter, add 1/2 chicken stock, bring to boil. Add eggs and stir, (looks like egg drop soup) Remove from stove, add stuffing mix along with other ingredients. Bake at 375 for approximately 45 minutes; I cover mine with foil and remove after 30 min.

Amy's Gingersnap Pumpkin Cream Tart

A creamy pumpkin filling tops a crunchy gingersnap cookie crust.
Preparation 20 min. Baking 12 min.

Crust Ingredients:
1 1/2 cups crushed gingersnap cookies
1/3 cup butter, melted
1/4 cup chopped pecans
1/4 cup sugar

Filling Ingredients:
1 cup cooked pumpkin
1 cup powdered sugar
1 (8-ounce) package cream cheese, softened
1 teaspoon ground cinnamon
1/2 teaspoon vanilla
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup whipping cream

Instructions: Heat oven to 350°F. Combine all crust ingredients in medium bowl. Reserve 3 tablespoons for topping. Press mixture onto bottom and up sides of 10-inch tart pan. Bake for 12 to 15 minutes or until lightly browned. Cool completely.

Meanwhile, combine sugar and cream cheese in large bowl until smooth. Add all remaining filling ingredients except whipping cream. Beat at medium speed, scraping bowl often, until light and fluffy. Continue beating, gradually adding whipping cream, until mixture is very thick and fluffy (4 to 6 minutes).

Spread filling over cooled crust; sprinkle with reserved 3 tablespoons crust mixture. Refrigerate until set (at least 3 hours). except whipping cream. Beat at medium speed, scraping bowl often, until light and fluffy. Continue beating, gradually adding whipping cream, until mixture is very thick and fluffy (4 to 6 minutes).Spread filling over cooled crust; sprinkle with reserved 3 tablespoons crust mixture. Refrigerate until set (at least 3 hours).

Yield: 12 servings

Marisa's Love Bread

Ingredients:
16 oz. cream cheese
2 sticks of butter
1 1/4 cups of sugar
1 teaspoon of vanilla extract
2 cans of crescent dinner rolls

Open one can of rolls and lay them across the bottom of your dish. 9x13 pyrex size is best fit. You will need to stretch the dough slightly to reach from top to bottom. Mix the cream cheese, 1 stick of butter, sugar and vanilla. Spread the mixture on top of the crescent rolls. Open the second can of rolls and lay them across the top. Sprinkle some cinnamon (if desired) on top and then cover the dish with the other stick of butter (melted).

Bake 30 minutes at 350 - you can eat hot out of the oven or cold

Misty's Hot Mexican Corn Dip

2 cans Mexican corn or Fiesta Corn drained
1 cup mayo
1 cup shredded mexican cheese
1/2 cup parmesan cheese
1 small can black olives drained (optional)
sliced or diced jalapenos to taste

Mix first 5 ingredients in baking dish, top with jalapenos, bake at 350 for 30 minutes.

Serve with tortilla chips.

Misty's Squash Casserole

Squash Casserole
1 quart cooked squash
1/2 pint sour cream
1 cream of chicken soup
2 cups Pepperidge Farm seasoned bread crumbs
1 stick of butter

Cook Squash
Combine squash, sour cream, cream of chicken soup
Melt butter & stir into Pepperidge Farm bread crumbs
Put 1/2 bread crumbs on bottom of casserole dish, add squash mixture, top with remaining bread crumbs

Cook on 350 degrees for about 45 minutes

Patrick's Corn Casserole

1 can of whole kernel corn
I can of cream corn
I cup of sour cream
I 8 oz. box of Jiffy corn muffin mix
I cup of sour cream
I stick of melted butter
Salt and pepper to taste

Mix all ingredients in a large bowl and pour into a greased casserole dish. Bake at 350 degrees for 45-60 minutes, or until golden brown.