Cream Cheese Fruit Salad

The ingredients: 

•     1 (8 ounce) package cream cheese
•     1 (12 ounce) container frozen whipped topping, thawed
•     1/4 cup white sugar, or to taste
•     3 bananas, peeled and sliced
•     1 (15.25 ounce) can fruit cocktail, drained
•     1 (15.25 ounce) can crushed pineapple, drained
•     1 large Jonagold apple, peeled and chopped
•     1/2 cup sweetened flaked coconut
•     1/2 cup chopped pecans (optional)
•     1 (4 ounce) jar maraschino cherries, drained and halved (optional)
•     1/2 cup golden raisins (optional)

Directions: 

1.   Firstly,  in a large bowl, Beat  together the cream cheese and sugar. 
2.  On high speed, beat in the whipped topping.
3.  Fold in the bananas,  apple,  coconut and pineapple, fruit cocktail. If desired, mix in the pecans,  raisins and  maraschino cherries,.
4.  Before serving, Pour the salad into a serving bowl, and chill  60 minutes .

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My Amish Friend's Caramel Corn

 
Ingredients 

•     7 quarts plain popped popcorn
•     2 cups brown sugar
•     2 cups dry roasted peanuts (optional)
•     1 teaspoon salt
•     1/2 cup light corn syrup
•     1 cup margarine
•     1/2 teaspoon baking soda
•     1 teaspoon vanilla extract

   
Directions

1.     Firstly, Place the popped popcorn into two shallow greased baking pans. You may use disposable roasting pans or roasting pans, jelly roll pans. Add the peanuts to the popped corn if using. Set aside.
2.     Preheat the oven to (120 degrees C) 250 degrees F . 
3.      In a saucepan Combine the corn syrup, brown sugar , margarine and salt. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for five mins while stirring perpetually.
4.     Then , be sure to Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy.  pour  Immediately over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
5.     After that, Bake for 1 hour, removing the pans, and giving them each a good stir every quarter-hour. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. 
6.     Finally, Allow to cool completely, then store in airtight containers or resealable bags.

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Heaven pizza casserole

Ingredients 

•     2 cups uncooked egg noodles
•     1 onion, chopped
•     1/2 pound lean ground beef
•     1 green bell pepper, chopped
•     16 ounces pizza sauce
•     2 cloves garlic, minced
•     1 cup sliced pepperoni sausage
•     1 cup shredded mozzarella cheese
•     4 tablespoons milk

Directions

1.    Firstly, Cook noodles according to package directions.
2.     Preheat oven to  (175 degrees C) 350 degrees F.
3.     Over medium-high heat, In a medium skillet , brown the ground beef with  green bell pepper , the onion and  garlic . 
4.     Drain excess fat. Stir in the noodles, pizza sauce milk,pepperoni,  and mix well. Pour this mixture into a 2-quart casserole dish.
5.     Finally, Bake  for 20 minutes at  (175 degrees C) 350 degrees F, top with the cheese, then bake for 5 to 10 more minutes.

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Easy Tuna Casserole

Ingredients 

•     3 cups cooked macaroni
•     1 (10.75 ounce) can condensed cream of chicken soup
•     1 (6 ounce) can tuna, drained
•     1 1/2 cups French fried onions
•     1 cup shredded Cheddar cheese

Directions

1.    Firstly,  Preheat oven to  (175 degrees C) 350 degrees F.
2.     In a 9x13-inch baking dish, combine the macaroni, tuna, and soup. After that, Mix well, and then top with cheese.
3.     Bake at (175 degrees C) 350 degrees F until bubbly  for about 25 minutes.
4.    Finally,  Sprinkle with fried onions, and bake for more five mins.
5.    Enjoy end Serve hot.

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Cheesy Ham and Hash Brown Casserole

Ingredients 

•      1 (32 ounce) package frozen hash brown potatoes
•     2 (10.75 ounce) cans condensed cream of potato soup
•     8 ounces cooked, diced ham
•     2 cups shredded sharp Cheddar cheese
•     1 (16 ounce) container sour cream
•     1 1/2 cups grated Parmesan cheese

Directions

1.     Firstly, Preheat oven to (190 degrees C) 375 degrees F . Lightly grease a 9x13 inch baking dish.
2.     In a large bowl, mix cream of potato soup, hash browns, ham, sour cream, and Cheddar cheese. 
3.     After that, Spread evenly into prepared dish. Sprinkle with Parmesan cheese.
4.     Finally, Bake   until bubbly and lightly brown for 1 hour in the preheated oven. 
5.     Enjoy and Serve immediately.

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Princess Pie

crust:

• 1 cup flour
• 2 Tbs sugar
• 1/2 cup butter, melted
• 1/2 cup chopped pecans - optional

Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden.  Do not over bake.

Layer two:

• 1 cup powdered sugar
• 8 ounces cream cheese, room temperature
• 1 cup whipped topping

Beat together sugar and cream cheese.  Fold in whipped topping.  Spread on cooled crust.

Layer three:

• 1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier)
• 1 small package coconut cream instant pudding

1. Mix until thickened.  Spread over cream cheese mixture.
2. Top with remaining tub of whipped topping.
3. Toast 1 cup coconut.  Sprinkle evenly on dessert.  Refrigerate.

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Heaven potato salad

The ingredients:

•  6 medium potatoes
•  1 small onion, finely chopped
•  6 hard-cooked eggs, diced
•  2 eggs, beaten
•  1 cup celery, chopped
•  1 teaspoon salt
•  1/2 cup white sugar
•  1/2 cup vinegar
•  1 (5 ounce) can evaporated milk
•  1 teaspoon cornstarch
•  salt to taste
•  1 teaspoon prepared yellow mustard
•  1 cup mayonnaise
•  1/4 cup butter

Steps for preparation:

1.  Into a large pot,  Place the potatoes, and fill with enough water to cover. Bring to a boil, and cook  until easily pierced with a fork ,  for about 20 minutes. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery,   hard-cooked eggs and 1 teaspoon of salt.
2. While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently about 10 minutes , until thickened.
3.  Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise. 
4. Before serving, Stir the dressing of potato salad gently until evenly coated. 
5. Before serving , Chill several hours or overnight  for best flavor.

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