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.
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