Mary's Corn Casserole

2 pkgs. frozen white shoepeg corn, without sauce
8 oz. sour cream
1 c. cream of celery soup
1 c. cheddar cheese, shredded
1 medium onion, chopped
1 stick of margarine, melted
1 roll of Ritz crackers,  crushed
1/2 c. slivered almonds

Spray 9x13 casserole dish. Pour corn on the bottom. Combine soup, sour cream, cheese, and onion. Spread on top of corn. Combine crackers with melted margarine and almonds. Spread on top of sour cream mixture. Bake at 350 until edges bubble.

Mary's Strawberry Pie

1 qt. fresh strawberries
3 T. cornstarch
3 T. strawberry jello
1 c. sugar
1 c. boiling water

Crust:*
1/4 c. boiling water
shortening
flour

Add enough shortening to make 1/2 c. liquid. Add salt and enough flour to make dough. Roll out and place in pie plate. Bake at 375 for 30 minutes and continuing as directed below.

Combine cornstarch, jello, and sugar in saucepan. Add boiling water and cook 2-3 minutes until thick. Place in refrigerator. Add strawberries before firm. Pour into crust. Refrigerate until ready to serve. Top with redi whip if desired.

*may use store bought pie crust, baked if desired.

Mary's Breakfast Casserole

1 lb. ground sausage, cooked and drained
4 eggs, slightly beaten
3/4 lb. cheese slices
2 c. milk
1/4 t. dry mustard
1/4 t. salt
5 slices buttered bread

In 9x13 dish, layer 1/2 of sausage, 1/2 of bread, & 1/2 of cheese, repeat. Combine milk, eggs, and seasonings. Pour over layers. Bake uncovered at 350 degrees for 1 hour, or until golden brown. Let set to stiffen before serving.

*Best if made the night before, cover, and place in refrigerator overnight. Allow to come to room temperature before baking uncovered the next morning.

Mary's Milky Way Ice Cream

8 large Milky Way candy bars
2 c. whole milk
6 whole eggs, well beaten
1 1/2 c. sugar
2 t. vanilla
2 large cans (12 oz. each) evaporated milk

Melt candy & 2 c. milk in top of double boiler. Let cool. Beat eggs well. Add sugar, vanilla, and evaporated milk. Add to first mixture. Place in buttered dish.  Put in freezer til firm.

*alternative way to make:
4 oz. milky way candy bars, chopped
1/2 c. eaglebrand milk
1 c. whole milk
1 c. half and half
1/2 c. chocolate syrup, optional

Melt candy bars and eaglebrand milk in double boiler, stirring until smooth. Remove from saucepan, placing in buttered dish, whisk in the milk, half and half, and syrup. Refrigerate until cold, at least 2 hours. Place mixture in ice cream maker and churn until blended well. Transfer to an airtight container and place in freezer until firm, about 2 hours.

Mary's Orange Congealed Salad

1 large pkg. orange Jell-o
1/2 pt. whipping cream, whipped
1 pt. small curd cottage cheese
15 oz. can crushed pineapple, drained
1/2 c. chopped nuts

Prepare jello as directed on pkg except omitting  c. of water. Chill until slightly congealed. Stir in cottage cheese, pineapple, whipped cream, and nuts. Pour into mold. Chill til firm. Invert onto serving plate.

Mary's Spaghetti Sauce

1 1/2 lbs ground beef, cooked, rinsed and drained
salt, to taste
pepper, to taste
1 c. chopped onion
1 c. chopped celery
1 c. chopped green pepper
8-15 oz. can mushrooms
1 large can tomato soup
2 cans whole tomatoes, diced
2 boxes spaghetti, cooked and drained

Cook all ingredients together in a large skillet until done. Serve over spaghetti.

*May be made in crockpot too. Low for 6-8 hours.

Pumpkin Cinnamon Roll Monkey Bread

2/3 c. sugar, optional
3 cans Pillsbury Grands pumpkin spice cinnamon rolls
1/3 c. chopped caramels or caramel bits, optional
1/3 c. chopped pecans, optional
3/4 c. butter, melted
1 c. brown sugar, packed

Heat oven to 350 degrees. Spay angel food cake or bundt pan. Place sugar in ziploc bag. Separate rolls from cans for a total of 15 rolls. Cut each roll into 4 pieces to make a total of 60. Place 15 pieces in bag with sugar and shake to coat. Place these pieces in sprayed pan. Top with 1/3 of caramels and pecans. Repeat layers, ending with roll pieces on top. Stir brown sugar into melted butter. Pour over contents in pan. Bake 40-45 minutes. Cool in pan 10-15 minutes. Invert onto plate. Scoop icing out of containers and place in microwave safe bowl. Heat on high a few seconds until spreading consistency. Pour over monkey bread. Pull apart to serve. So yummy, especially when warm.

*For a less sweet bread, I omitted the sugar at the beginning. After I added one layer of cut up rolls to the pan, I poured part of the brown sugar & melted butter mixture over top, and 1 container of the melted pumpkin icing. Then I added the rest of the rolls. Poured the rest of the butter mixture over top and baked. After inverting the bread on a plate I added the rest of the pumpkin icing over top.

**May be made year round using pumpkin pie spice mix added to sugar and icing, and using regular cinnamon rolls, when pumpkin spice rolls can't be found. May also use regular cinnamon rolls with chocolate chips if desired.

***original recipe from Pillsbury

1st picture is before baking

2nd picture is after baking, but before adding icing

3rd picture is after adding icing

Crockpot Creamy Cauliflower Soup with Bacon

1 head cauliflower, rough chopped
2 leeks, sliced, leafy tops removed, optional
1 zucchini, diced
1 medium yellow onion, diced
1 carrot, diced
1 potato, diced
2 t. nutmeg
salt & pepper
6 c. chicken broth
1 lb. bacon, cooked and divided, chop half for broth
6 green onions
3 T. butter
2 T. oil
shredded cheese, optional

Place liner in crockpot. Place everything except cheese in crockpot. Cook on low 6-8 hours. Mash cauliflower. Serve in bowls with scallions, bacon, and cheese.

Crockpot Pierogie Soup

2, 15 oz. boxes frozen pierogies , your choice (I used Mrs. T.'s mini cheddar and bacon)
1/2 c. chopped onion
1 c. finely chopped cabbage, packed
3 1/2 c. chicken broth
1/4 t. garlic powder
1/2 t. salt
1/4 t. pepper
1/4 t. paprika, optional
1 c. milk
1 c. shredded cheddar cheese
diced carrots
diced celery
diced potatoes, optional
1 lb. smoked kielbasa, cut into bite size pieces OR
2 c. cubed chicken breasts or tenderloins
fresh or dried dill

Place everything in a lined crockpot, except pierogies, cheese, and milk. Cook on low for 6-8 hours or on high for 3-4 hours. Stir occasionally. Cut pierogies in half, then in half again. Add to crockpot and stir. Add milk and shredded cheese to crockpot and stir. Cook n additional 10-15 minutes until cheese is melted and pierogies are heated through. Serve in bowls and top with dill if desired.This makes a thick and hearty soup. Enjoy! This soup freezes well. **I didn't add the milk, cheese, or dill the first time I made it and it was delicious as it was.

This soup can also be made on the stovetop using the same ingredients as before & by following  these directions:

Cut each pierogi  in half lengthwise, then 3x crosswise (each one will be cut into 8 pieces). It's ok if they fall apart. Melt butter in large skillet. Add cabbage and onion. Saute 5-7 minutes until translucent. Do not brown. Add pierogies and broth. Add garlic powder, salt, pepper, & paprika. Bring to a boil. Reduce heat and simmer 15 minutes. Stir occasionally. Add milk and cheese. Cook and stir over low heat until heated through and cheese is melted, about 5 minutes. Serve with dill. This makes a thick and hearty soup. Enjoy!

Easy Crockpot Chicken Cacciatore

6 boneless, skinless chicken breasts, or 18 chicken tenderloins
28 oz. jar spaghetti sauce, I used a 14 oz. can pepper & mushroom, & a 14 oz. can 4 cheese
2 green peppers, seeded and chopped
8 oz. fresh or canned mushrooms, sliced
1 onion, finely chopped
2 T. minced garlic
Italian seasoning to taste
cooked & drained pasta, your choice. I used cavatappi.
Parmesan cheese

Place liner in crockpot. Place chicken in bottom. Add sauce, peppers, onions, mushrooms, Italian seasoning and garlic. Cover and cook on low for 8 hours or on high for 4 hours. Serve over cooked pasta and top with Parmesan cheese. Add a salad and bread for a complete meal. **This recipe freezes well.

first picture is before cooking.

second picture is ready to eat!