JeNeal's Pumpkin Cake

• 2 cups sugar
• 2 cups pumpkin
• 1 ¼ cups cooking oil
• 4 eggs (large)
• 2 cups flour
• 1 tsp salt
• 2 tsp soda
• 1 tsp baking powder
• 2 tsp cinnamon
• 1 cup chopped nuts
• ½ cup coconut (opt.)

Directions

1. Mix sugar, pumpkin, oil and eggs together.
2. Sift dry ingredients into pumpkin mixture.
3. Bake 350°F for 40 minutes in a 9x13 pan.

Frosting:
• ½ sick butter
• 8 ounce. cream cheese
• 1 box powdered sugar
• 1 tsp vanilla

Directions

1. Cream butter and cream cheese together.
2. Add powdered sugar and vanilla and beat till smooth.

Breakfast Casserole

18 eggs

2 small cans chopped green chilies

shredded cheddar cheese

1 lb cooked bacon, sliced ham, or ground sausage

Spray a 9x13 pan with non-stick spray.

Cook and cut meat.

Scramble all 18 eggs in a bowl.

Add cans of chilies.

Pour a little more than half the eggs into a pan.

Layer the meat on the eggs.

Layer as much cheese as you want on top of the meat.

Pour the rest of the eggs over the top.

Bake at 350°F until the top is brown and the eggs are cooked.

Peppermint Dessert

1 c. crushed peppermint candy
1 pint whipped cream
1/2 - 1 c. chopped nuts
1 c. mini marshmallows
1 tsp. vanilla

Wafer Crust
2 c. chocolate or vanilla wafers, crushed (Christmas party, 1 package oreos was used)
1/2 c. butter

Mix wafers with melted butter and press into 9x12 pan (You can make the crust as thick as you want. The recipe calls for some of the crust sprinkled over the top at the end).

Whip cream to stiff peaks. Fold in peppermint candy, nuts, marshmallows and vanilla to the whipped cream. (It will turn pink!) Spread over wafer crumbs and refrigerate over night. Add extra crumbs on top if desired.

Coconut Banana Bread with Lime Glaze

2 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
1 cups white sugar
1/4 cups butter, softened
2 large eggs
1 1/2 cups mashed, ripe banana (about 3 bananas)
1/4 cups plain, low-fat yogurt
3 Tbs apple juice (or rum flavoring, to taste)
1/2 tsp vanilla extract
1/2 cups flaked, sweetened coconut
1/2 cups powdered sugar
1 1/2 Tbs fresh lime or lemon juice

1. Whisk or sift together baking soda, and salt.
2. Place sugar and butter in a large bowl; beat until well-blended (about one minute).
3. Add the eggs one at a time, beating well after each addition.
4. Add banana, yogurt, apple juice, and vanilla; beat until just blended.
5. Add flour mixture; beat at low speed just until moist.
6. Stir in coconut.
7. Spoon batter into a 9x5 loaf pan coated with cooking spray; sprinkle with 1 T coconut.
8. Bake at 350°F for 1 hour or until a wooden pick inserted in center comes out clean.
9. Cool for 10 minutes in pan, then remove onto a cooling rack.
10. Combine powdered sugar and juice; drizzle over warm bread.

Chile-Cheese Caserole

2 cans green chiles diced (4 Oz.)
1 lb. Monterrey Jack cheese grated
1 lb. Cheddar cheese grated
2/3 cup canned evaporated milk (1 small can)
1/8 tsp. salt
4 egg whites
4 egg yolks
1 Tbsp. flour

In LARGE bowl, combine cheeses and chiles and blend well. Butter a 9x13 baking dish, add cheese mixture to dish. With mixer, combine egg yolks, milk, flour, salt, and pepper; mix well. Beat egg whites until stiff. Then fold into egg and milk mixture. Pour eggs over cheese using a fork to "ooze" mixture throughout the cheese evenly. Do this the day before.

To Serve: Bake casserole 1 hour at 325 degrees. Remove casserole from oven and let it "set" for 5-8 minutes. Cut casserole into 12 servings. Place a slice of avocado on top of each serving. Put individual servings on guest's plate and let guest select his own "toppings."

Toppings may include: diced tomatoes, grated cheese, sliced olives, chopped green onions, sliced mushrooms, sour cream, chili salsa, etc.

This casserole is good served with sliced ham, skewers of fruit, muffins, and orange juice for breakfast or brunch. Adjust this menu to personal preference when served for lunch or supper.

submitted by JeNeal Bradford

Skor Bar Cake

Ingredients:

Chocolate cake mix
1 can sweetened condensed milk
8oz caramel
whipped topping
3 Skor bars

Make the chocolate cake according to package directions in a 9x13 pan. When it is just out of the oven, pierce top of cake with fork or knife so that the following mixture can be drizzled over the top, going down into the cake.

Pour one can of sweetened condensed milk over the top of the cake and 8 ounces of caramel topping so that they soak down into the cake. Refrigerate until ready to serve (it is best to do that for about 2 hours or more). When ready to serve, spread whipped topping over the whole cake. Crunch three Skor Bars over the top fo the cake. It can be put back in the refrigerator and served later or served immediately.

submitted by JeNeal Bradford

Taco Soup

Ingredients:

1 lb. hamburger
1/2 onion, chopped
1 can beef broth (soup style)
1 can corn with liquid
1 can kidney beans, drained and washed
1 can black beans
1 14 oz. can crushed tomatoes
1 14 oz. can diced tomatoes with liquid
1 package taco seasoning

Brown hamburger with onion, drain fat, and add can of crushed tomatoes and taco seasonings. Warm in skillet, then transfer to crockpot. Add drained kidney bean, corn, and other can of tomatoes.

Heat through on high or low and serve over Fritos, and top with cheese, sour cream, avocado, olives, and green onions.

submitted by JeNeal Bradford