Corn Salad

Paula Dean’s Corn Salad, from Penny, shared at the welcome back potluck for winter residents

2   (15 oz) cans whole kernel corn, drained

2   cups grated cheddar cheese

1   cup mayonnaise

1   cup green peppers, chopped

1/2   cup red onions, chopped

1   (10 1/2 oz) bag coarsely crushed Fritos chili cheese corn chips

Mix first 5 ingredients and chill. Stir in corn chips just before serving. Enjoy!

Minnesota Harvest Bars

Shared by Rita Logan

1/2 cup melted butter, pour over

2 cups brown sugar

Stir.

add:

1 1/2 cups pumpkin (not pie mix, plain pumpkin in a can)

4 eggs

1 tsp. vanilla

1 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp. baking soda

1/2 tsp. ginger

1 tsp. salt

1 cup raisins

1 1/4 cup flour

Mix well. Pour into a 15×10 inch pan. Bake 350 degrees for 30 minutes.

When cool, top with frosting:

2 tablespoons melted butter

 1 1/2 cups powdered sugar

1 tablespoon grated orange peel

2 tablespoons orange juice

Mix well.

Pumpking Pie Cake

From the kitchen of Claudia Bruendl

Shared by JoAnne Holpuch

2 1/2 cups pumpkin

1 3/4 cups sugar

4 eggs slightly beaten

12 oz. evaporated milk

1 tsp. cinnamon

1 tsp. ginger

1/2 tsp. cloves

1/4 tsp. nutmeg

Mix ingredients together and pour into a 13×9 greased pan.

Sprinkle one yellow cake mix evenly over batter.

Drizzle 1 cup of melted butter over the cake mix.

1 1/2 cups chopped pecans may be sprinkled over.

Bake at 325 degrees for 1 1/2 hours.