1 can cream style corn 1 can whole kernel corn (drained) 1 package Jiffy corn muffin mix 1 cup sour cream 3 large eggs 1 stick butter 1/2 cup Miracle Whip 1 cup shredded cheddar cheese Mix all ingredients together except the cheese. Pour in greased casserole dish and bake at 375 degrees for 60
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1 bag prepared coleslaw mix 2 tablespoons minced onions 1/3 cup granulated sugar 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 cup milk 1/2 cup mayonnaise 1/4 cup buttermilk 1 1/2 tablespoons white vinegar 2 1/2 tablespoons lemon juice Mix all ingredients together and pour over coleslaw. Refrigerate several hours or overnight before serving.

1 package Birds Eye® Steamfresh® Premium Selects Whole Green Beans, (12 oz.) (cooked according to package directions) 1 Tbsp. hoisin sauce 1 Tbsp. rice wine vinegar 1 tsp. brown sugar 1 tsp. sesame seeds 1/4 tsp. crushed red pepper flakes 1 Tbsp. Soy Sauce 1 Tbsp. Garlic In a skillet over medium heat, toss green
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4 large baking potatoes 4 ounces cream cheese, softened 1/4 cup sour cream 1/4 cup medium yellow onion, finely chopped 1 cup shredded cheese (I used Colby Jack) 5 slices cooked bacon (broken into pieces) 1/4 teaspoon salt 1/2 cup milk 1 ounce package dry ranch dressing mix 4 green onions, finely chopped Wash and
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4 pounds canned sweet potatoes 1 ¼ cups margarine 1 ¼ cups brown sugar 3 cups miniature marshmallows Ground cinnamon to taste Ground nutmeg to taste Preheat oven to 400°. Grease a 13×9” pan. Slightly warm sweet potatoes in a microwave safe bowl. In a large saucepan over medium heat, combine margarine, brown sugar, 2
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3 eggs 2 cups sugar 1 cup vegetable oil 1 tsp. vanilla 2 cups grated zucchini 3 cups flour 1 tsp. salt 1 tsp. baking soda ½ tsp. baking powder 1 Tbsp. cinnamon 1 cup nuts 1 cup chocolate chips Beat eggs until light and fluffy. Slowly add sugar and beat well. Add oil and
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1 ½ cups light brown sugar, packed 2/3 cup vegetable oil 1 egg 1 tsp. vanilla 2 ½ cups flour 1 tsp. salt 1 tsp. baking powder 1 tsp. baking soda ½ cup sour cream 1 ½ cups diced rhubarb ½ cup chopped pecans or walnuts Topping 2 Tbsp. granulated sugar ½ tsp. cinnamon ½
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4 oz. (1/2 of 8 oz. package) PHILADELPHIA Neufchatel Cheese, softened ½ cup sugar 2 tsp. vanilla 1 tsp. ground cinnamon 2 whole eggs 2 egg whites 1 ¼ quart (5 cups) fat-free milk, divided 1 loaf French bread baguette (16 oz.), ends trimmed, cut into 18 slices 1 package (12 oz.) frozen unsweetened raspberries,
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1 stick butter (1/2 cup) melted 12 slices Texas toast or any leftover bread, cut into pieces 1 cup brown sugar 1 tsp. cinnamon ¼ tsp. nutmeg ½ cup chopped pecans, optional 1 tsp. vanilla extract 5 eggs 1 ½ cups milk Melt butter and pour in a 9x 13 . Mix the brown sugar,
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Cooking Spray 3 cups old-fashioned oats ½ cup chopped raw, unsalted walnuts ½ cup chopped unsalted almonds ½ cup chopped unsalted pecans ½ cup maple syrup ¼ tsp. salt ¼ tsp. ground cinnamon ½ cup raisins, optional Preheat the oven to 300°. Spray a large baking sheet with cooking spray. In a medium bowl combine
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