Margaret's Scalloped Pineapple

Ingredients:
4 cups bread crumbs
1 (20 oz.) can pineapple chunks in heavy syrup (about 1/2 of juice)
3 eggs, beaten
2 cups sugar
1 cup butter, melted

Directions:
Toss together bread crumbs and pineapple chunks. Place in a greased 2 qt. baking dish. Combine remaining ingredients and pour over pineapple. Bake at 350 for 20 min.

May be made and refrigerated overnight before baking. Good w/ham.

Serves 8.

Kentucky Butter Cake

Ingredients:

3 cups unbleached all-purpose flour
2 cups white sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup butter
2 teaspoons vanilla extract
4 eggs

Sauce:
3/4 cup white sugar
1/3 cup butter
3 tablespoons water
2 teaspoons vanilla extract

Directions:

1 Preheat oven to 325 degrees F.
2 Grease and flour a 10 inch Bundt pan.
3 In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda.
4 Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs.
5 Beat for 3 minutes at medium speed.
6 Pour batter into prepared pan.
7 Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean.
8 Prick holes in the still warm cake.
9 Slowly pour sauce over cake.
10 Let cake cool before removing from pan.
11 To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water.
12 Cook over medium heat, until fully melted and combined, but do not boil.

http://www.food.com/recipe/kentucky-butter-cake-24274

Yields: 12

Heath Bar Cake (Delta Gamma Cake)

Ingredients:

1 (18 ounce) box German chocolate cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 cup caramel ice cream topping (I like Smuckers)
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container whipped topping
3-4 Heath candy bars, chopped

Directions:

1 Bake cake mix according to package directions, using a 9 x 13 x 2-inch pan.
2 While still hot, punch holes in top of cake with a skewer or large fork.
3 Pour sweetened condensed milk and caramel topping over hot cake.
4 Let cake cool.
5 Spread with whipped topping and sprinkle chopped Heath bars over all.
6 Refrigerate until ready to serve.

http://www.food.com/recipe/heath-bar-cake-194348

Servings: 12

Spif's Sweet Potato Casserole

3 c. cooked yams, mashed
1 c. sugar
1/2 c. melted butter
2 eggs
1 t. vanilla
1/3 c. milk
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon

Place sweet potatoes in a shallow baking pan lined with foil. Bake at 425° for 1 hour or until tender.

Peel sweet potatoes; place in a large bowl. Add butter and ingredients (through cinnamon); mash with a potato masher until pureed. Spoon potato mixture into a 2-quart glass or ceramic baking dish coated with cooking spray. Choose topping options. Place topping option 1 on now. If you choose topping option 2 top with marshmallows at end of cooking time and bake an additional 10 minutes until marshmallows are lightly browned.

Reduce oven temperature to 350°. Bake for 25 minutes at 350°.

Topping options:
Top with the following mixture before cooking:

1/2 c. brown sugar
1/4 c. flour
2 1/2 T oleo
1/2 c. chopped pecans

OR TOP

Top with the following mixture after cooking and bake an additional 10 minutes until marshmallows are lightly browned.:
3 cups miniature marshmallows

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Bake With Freezing in Mind

Cook a casserole bound for the big chill without a streusel, crumb or chopped nut topping, which becomes soggy in a freeze-and-thaw cycle. Add the topping when you reheat the casserole to serve at a later date. Do not sprinkle cinnamon or nutmeg on top of the casserole before baking or freezing the dish. Spices can develop a slightly bitter aftertaste in the freezer. It is fine to incorporate seasonings into the sweet potato mixture before you bake it, however.

Cool the Casserole

Foods should be cooled gradually but quickly for safety and freshness. Cool the baked casserole to room temperature before you freeze it. An immediate shift from extreme hot to cold corrupts the textures of milk and cream, making them more prone to lumpiness. Sit the casserole dish in cool water to expedite the process. Change the water periodically to keep the water bath cool. Leave the casserole uncovered so that steam can escape. Evaporating steam accumulates under a lid, becomes ice, then melts onto the food when you thaw the casserole, making it soggy. Scoop the cooled casserole into a freezer-safe container if it's not already in one. Use moisture/vapor-resistant packaging such as plastic or heavy-duty aluminum foil to shield the casserole from the air in the freezer, which can make food taste stale.

Got You Covered

Lay a sheet of plastic wrap or aluminum foil directly on the casserole in the dish, then wrap another piece over the top rim of the container. Ice crystals are less likely to form if the covering contacts the food, creating a near-airtight seal. Place a tight-fitting lid on the container, if you have one.

Zero or Below

Freeze the casserole at or below 0 degree Fahrenheit. The temperature must remain 0 F or lower to keep it safe for later reheating and consumption. Do not place other frozen food on top of the casserole until it is thoroughly frozen, which takes approximately one day. It is best to reheat and serve the casserole within four weeks of freezing it. The flavor of sweet potatoes and the quality of dairy products decline after about one month in the freezer.

Biscuit Breakfast Bake

Ingredients:
10 eggs
1/2 cup milk
16 oz refrigerated breakfast biscuits (I used the Pillsbury flakey kind) ***DO NOT COOK FIRST***
4 scallions (green onions, spring onions, whatever you prefer to call them)
1 cup shredded extra sharp cheddar cheese
If you’re into the meats – cooked center cut bacon or cooked sausage
11×17 pan, sprayed with cooking spray (Note: I think a 9×13 works better, but it might need to bake a little longer)

Directions:
1. Mix your eggs and milk in a large bowl. Cut each biscuit (I’m all about scissors in the kitchen) into fours and add it to the bowl. I like to do this before I cook the bacon or cut up the scallions – give the biscuits some time to really soak in the eggs.

2. Cut up your scallions, shred your cheese, cook and break up your bacon (or sausage). Add everything to the bowl.

3. Mix it all up and pour into your pan. Bake at 350 for 25-30 minutes .. closer to 30 so it isn't runny

YUMMY!! Serve with Fresh Fruit Salad and lotsa coffee/tea and assorted juices

***
Hint/Tip *** - if you want to make this the night before leave it in the mixing bowl in the fridge covered with saran. In the morning, give it a good stir then pour into prepared baking dish and proceed to bake as directed!!!

Bacon Bread

Ingredients:
12 bacon strips, diced
1 loaf (1 pound) frozen bread dough, thawed
2 tablespoons olive oil, divided
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 envelope (1 ounce) ranch salad dressing mix

Directions:
In a large skillet, cook bacon over medium heat for 5 minutes or until partially cooked; drain on paper towels. Roll out dough to 1/2-in. thickness; brush with 1 tablespoon of oil. Cut into 1-in. pieces; place in a large bowl. Add the bacon, cheese, dressing mix and remaining oil; toss to coat.
Arrange pieces in a 9-in. x 5-in. oval on a greased baking sheet, layering as needed. Cover and let rise in a warm place for 30 minutes or until doubled.
Bake at 350° for 15 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown. Yield: 1 loaf.

Nutritional Facts:
1 serving (1 each) equals 149 calories, 6 g fat (2 g saturated fat), 8 mg cholesterol, 621 mg sodium, 17 g carbohydrate, 1 g fiber, 6 g protein.

Crockpot Italian Chicken

Ingredients:
4 Chicken Breasts
1 Packet of Zesty Italian Dressing
1 8 oz. brick of Cream Cheese (softened)
2 Cans of Cream of Chicken soup

Directions:
Cook on low for 4 hours. If the sauce is too thick, add a little milk. Serve over pasta.