Corn Casserole

• 2 eggs, beaten
• 1 (15 ounce) can cream-style corn
• 1 (8 ounce) container sour cream
• 1/4 cup butter, melted
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 1/2 cups shredded Cheddar cheese
• 1/2 cup chopped onion
• 1 (4 ounce) can diced green chilies, drained
• 1 (8.5 ounce) package dry corn muffin mix

1. Preheat oven to 350 degrees F . Grease a 2 quart casserole dish.
2. In a large mixing bowl, combine eggs, cream style corn, sour cream and melted butter. Stir in whole kernel corn, cheese, onion and chilies. Stir in the corn muffin mix until just moistened.
3. Bake in a preheated 350 degrees F (175 degrees C) oven for 75 minutes; or until an inserted knife comes out clean and the top is golden. Let stand 5 minutes before serving.

Sweet Potato Casserole

This is served at holidays on Kevin's side of the family. YUM!

Sweet Potato Ingredients
5 cups sweet potatoes, mashed
1 1/2 cups sugar
1 stick butter
1 teaspoon vanilla
1/2 cup milk
2 eggs

Topping Ingredients
1 cup brown sugar, packed
1/2 cup flour
1 cup chopped nuts
1 stick butter, melted

Step by Step
1. Scrub and boil 5 medium sweet potatoes until tender. Cool, peel and mash. Add all other ingredients and mix well. Pour into large casserole dish or individual dishes.

2. Mix all topping ingredients together and spread evenly over sweet potato mixture.

3. Cook for 30 minutes until topping has browned. Remove from oven and serve.

Holiday Cranberry Salad

This is a new recipe for us. It is in the fridge right now. I'll be back to give it a star rating & make notes on whether we will have it again.

Holiday Cranberry Salad

Ingredients:

• 2 small packages raspberry Jell-O
• 1.5 cups boiling water
• 1 20-oz. can crushed pineapple
• 1 can whole cranberry sauce
• 3/4 cup cranberry juice
• 1 cup pecans, chopped
• 1 8-oz. package cream cheese, softened
• 1/2 cup sugar
• 1 cup sour cream

Directions:

1. Dissolve Jell-O in boiling water.
2. Add crushed pineapple (juice and all), cranberry sauce, liquid mixture, cranberry juice and pecans, reserving some pecans to sprinkle on top. Mix it all together well.
3. Mix well. Pour into a 9"x12" glass dish and refrigerate until firm.
4. Cream together cream cheese, sugar and sour cream until smooth.
5. When the first mixture is firm, spread the creamed ingredients on top.
6. Sprinkle chopped pecans on top.

Recipe from: http://unsophisticook.com

Gran's Frozen Cranberry Salad

This is a staple at holidays from my Mom's side of the family. I don't know where the recipe came from or how long it has been a tradition... I'll have to ask my Mom.

4 c. raw cranberries
2 c. peeled apples
1 c. sugar
1 lb miniature marshmallows
1/2 c. chopped pecans
1 small container Cool Whip

Grind or chop cranberries & apples. Add marshmallows & sugar. Let stand 1 hour or overnight. Mix with pecans & Cool Whip. Freeze. The empty Cool Whip container is a great container to freeze this in.