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Lori Wynne's Caramel Corn

Ingredients

8 cups popped popcorn

2 cups butter, plus enough to butter a large bowl

1 14-ounce can of sweetened condensed milk

1 cup light corn syrup

1 cup brown sugar

1 cup white granulated sugar

Directions

Butter a large bowl on all sides. Add 8 cups of popped popcorn, and set aside.

Melt 2 cups of butter and add to another large microwaveable bowl. Then add sweetened condensed milk, light corn syrup, brown sugar and white granulated sugar. Mix with a hand mixer, and microwave for 6 to 7 minutes, until bubbly.

After microwaving, fold first to make sure caramel is thoroughly mixed, and then pour over popped popcorn. Mix with large spoon until popcorn is thoroughly covered. This recipe will stay soft and gooey. Store in airtight container.

*Extra topping may be refrigerated and microwaved until hot for future use.

Grandma Pacey's Hashbrown Potato Casserole

Ingredients

1 32-ounce package frozen hashbrown squares

½ cup melted butter

1 can cream of chicken soup (diluted)

8-12 ounces shredded cheddar cheese

1 small onion, chopped (light on onion)

1 teaspoon garlic salt

1 8-ounce container sour cream

For the topping:

2 cups crushed corn flakes

5 tablespoons melted butter

Directions

Place potatoes in a 9-by-13-inch baking dish. Mix together next six ingredients, and spread over potatoes.

Top with crushed cornflakes, and drizzle melted butter over all.

Bake uncovered at 350 degrees for 1 to 1.5 hours.

Kathy Cioffi’s Cornbread Dressing

Ingredients

Cornbread (recipe below), cooked, cooled and crumbled

4 slices bread (white or whole wheat), diced

2 cups chopped celery

1 onion, chopped

2 tablespoons bacon drippings

Chicken or turkey broth (homemade preferred)

1-2 tablespoons dried sage, to taste

Salt and pepper, to taste

2 eggs, beaten

Directions

Saute onions and celery in bacon drippings until tender. In large mixing bowl, combine crumbled cornbread, diced slices of bread, celery, onions, sage, beaten eggs and enough broth so mixture is moist, but not soupy. Season with salt, pepper and additional sage to taste.

Pour into 2-quart casserole and bake at 350 degrees for 1 hour. Doubles easily. Freezes well.

*Cornbread recipe (Adapted from River Road Recipes)

Ingredients

1/3 cup oil or bacon drippings

1 egg

1 ¼ cups milk

1 cup yellow corn meal

1 cup flour

1 tablespoon baking powder

1 ½ teaspoons baking soda

½ teaspoon salt

Directions

Preheat oven to 425 degrees. Spray or lightly grease a cast-iron skillet or

9-inch round cake pan.

In large bowl, combine oil or bacon drippings and eggs, beating until foamy. Add milk.

In separate bowl, combine dry ingredients; stir into egg mixture until well combined.

Pour batter into heated cast-iron skillet or prepared pan and bake for 20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

Tracy Harkness's Strawberry Pretzel Salad

Ingredients

1 cup crushed mini pretzels

3/4 cup sugar, divided

¼ cup butter, melted

Vegetable cooking spray

1 8-ounce package cream cheese, softened

1 teaspoon vanilla extract

1 8-ounce carton Cool Whip, thawed

1 6-ounce package strawberry flavored gelatin

2 cups boiling water

2 10-ounce packages frozen strawberries in light syrup, thawed

1 16-ounce carton sour cream

¼ cup chopped pecans, toasted

Directions

Combine crushed pretzels, 3 tablespoons of sugar and melted butter. Press mixture into bottom of a 9-by-13-inch pan coated with cooking spray. (Mixture will be crumbly.) Bake at 350 degrees for 15 minutes; cool completely. Beat cream cheese, 5 tablespoons of sugar and vanilla at low speed with mixer until sugar dissolves. Fold in whipped topping; spread over pretzel layer. Stir together gelatin and 2 cups boiling water until dissolved; add strawberries. Chill 1 hour, or until partially set. Spread gelatin mixture over cream cheese layer; cover and chill 8 hours, or until set. Stir together sour cream and remaining ¼ cup sugar; spread over strawberry layer and sprinkle with toasted pecans.

Elaine Wilco's Two-Cheese Squash Casserole

Ingredients

4 pounds yellow squash, sliced

4 tablespoons butter or margarine, divided

1 large sweet onion, finely chopped

2 garlic cloves, minced

2 ½ cups soft breadcrumbs, divided

1 ¼ cups shredded Parmesan cheese, divided

1 cup (4 ounces) shredded cheddar cheese

½ cup chopped fresh chives

½ cup minced fresh parsley

1 8-ounce container sour cream

1 teaspoon salt

1 teaspoon freshly ground pepper

2 large eggs, lightly beaten

¼ teaspoon garlic salt

Directions

Cook squash in boiling water to cover in a large skillet for 8 to 10 minutes, or just until tender. Drain well; gently press between paper towels. Melt 2 tablespoons butter in skillet over medium-high heat; add onion and garlic, and sauté 5 to 6 minutes, or until tender. Remove skillet from heat; stir in squash, 1 cup breadcrumbs, 3/4 cup Parmesan cheese and next seven ingredients. Spoon into a lightly greased 9-by-13-inch baking dish. Melt remaining 2 tablespoons butter. Stir together melted butter, remaining 1 ½ cups soft breadcrumbs, ½ cup Parmesan cheese and garlic salt. Sprinkle mixture evenly over top of casserole. Bake at 350 degrees for 35 to 40 minutes, or until set.

Candy Waylock's Sweet Potatoes Au Gratin

Perfect "non-sugar" alternative to traditional sweet potato casserole!

Ingredients

1 tsp. salt

1/4 tsp. nutmeg

1/4 tsp ground white pepper

1 Tbsp. butter, softened

1 pound sweet potatoes, thinly sliced*

1/2 cup heavy cream

1/2 cup Parmesan cheese

Directions

In ramekin or small bowl, combine salt, nutmeg and white pepper. Rub butter along sides and bottom of a baking dish. Layer sweet potatoes to cover bottom, sprinkle lightly with spices, and drizzle a small amount of heavy cream over the potatoes. Repeat layers until sweet potatoes are gone. Pour any unused cream over top and sprinkle with Parmesan cheese.

Cover with foil and bake at 350 degrees for 30 minutes. Uncover and continue baking for 15-20 minutes until the top is golden brown and a knife goes easily through the potatoes.

* A mandolin works best to get uniform slices of potatoes.

Kathleen Sturgeon's Ambrosia Salad

My family loves to make 5-cup Ambrosia Salad for Thanksgiving. It’s super easy because all you need is a bowl, measuring cup and five ingredients.

Ingredients

1 cup of mini marshmallows

1 cup of sweetened shredded coconut

1 cup of sour cream

1 can of mandarin oranges, drained

1 can of pineapple chunks, drained

Directions

In a bowl, mix together all ingredients. Then, chill and enjoy!

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