Cheese fondue for a crowd

2 cans cheddar cheese soup
8 oz blocks cream cheese
8 oz swiss cheese, shredded
12 - 14 oz cheddar cheese
6 - 8 dashes nutmeg
3 shakes garlic powder
3 shakes of onion powder or to taste
chicken broth as needed to thin - about 1/3 cup to start with and a little more it gets too thick

cook over low heat till all is melted and stirred together. transfer to fondue pot if you have one.

For dippers: grape tomatoes, celery, broccoli and cauliflower (cooked in the microwave 2-4 minutes to remove a bit of the crunchiness), two kinds of artisan bread ( rosemary and plain french), granny smith apples, beef little smokies, Italian meatballs.

Feeds 14 - 22

Served at Maria's farewell party!

Fruit Dip

1 can sweetened condensed milk
1 8 oz block cream cheese, softened to room temp
1 small carton Cool Whip (extra creamy is nice)

Whip cream cheese till fluffy, then add can of milk. beat well. stir in Cool Whip.
Tastes great on watermelon and all kinds of fruit.

Breakfast Casserole

1 or 3/4 lb. ham (I use about 1 1/2 cups) Hormel Cure 81 has the best flavor
6 eggs
2 cups milk
1 tsp. salt
1 tsp. dry mustard
2 slices bread, cut up (I usually use about 5-6 slices)
1-1 3/4 cup cheese, grated

Cut up bits of ham and bread. Put into 9x13 inch pan, bread first. Layer ham over bread. Top with cheese. Pour mixture of beaten eggs, milk and mustard over all. Chill overnight. Bake at 350 degrees for 40 minutes, uncovered.

To make a larger, fuller pan: Use 7 eggs, 7 slices of bread if you use fluffy bread (cheap variety), a little more cheese, and 1/3 cup more milk. Bake a few minutes longer, till it doesn't jiggle in the middle and is puffy.

This is our traditional Christmas morning breakfast with cinnamon rolls!

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.

Reese's Peanut Butter Pie

2 Oreo or chocolate pie crusts

Mix together:
1 c creamy peanut butter
1/2 c powdered sugar
1/2 c granulated sugar

Then heat up in microwave to easily pour into the pie crusts.

Make 1 large instant pudding using the pie recipe, which uses less milk.

Layer half of the pudding onto each peanut butter layer in the pies.

Chill until pudding is firm.

Top each pie with half a tub of cool whip, then add broken-up or crumbled Reese's.

Refrigerate and serve or freeze for later.