8 oz container Cool Whip thawed
½ cup sour cream
10 oz can mandarin oranges drained
15 oz can pineapple tidbits drained
16 oz jar maraschino cherries drained, patted dry, and cut in half
1 cup mini marshmallows multi-colored or regular
1 cup sweetened shredded coconut

In a large bowl, fold together the Cool Whip and sour cream.
Fold in oranges, pineapple, cherries, marshmallows, and coconut.
CHILL, GARNISH, AND SERVE:
Cover with plastic wrap and chill in the refrigerator for at least 1 hour before serving.
Garnish the ambrosia salad with mini marshmallow, shredded coconut, and maraschino cherries
before serving (all optional, but they sure make the salad pretty!).
Serve and enjoy.

1 box fudge brownie mix
ingredients needed to bake brownies
1/2 cup chopped Andes mints
Cream Cheese Layer
8 ounces cream cheese, softened
1 cup powdered sugar
1/4 teaspoon peppermint extract
2 cups Cool Whip
green food coloring, optional
1 1/2 cups chopped Andes mints
Pudding Layer
2 (3.9-ounce) boxes instant chocolate fudge pudding mix
3 cups cold milk

Make brownie batter according to directions on box. Stir in 1/2 cup chopped Andes mints.
Transfer batter to a greased 9×13-inch pan. Bake according to directions on box. Let cool.

In a large bowl, use a hand-held mixer to beat cream cheese, powdered sugar, and peppermint
extract until smooth and creamy.
Stir in Cool Whip and a few drops of green food coloring.
Stir in chopped Andes mints. Spread mixture on top of brownie layer.
In a large bowl, whisk together pudding mix and milk until it is smooth and starting to thicken.
Pour over cream cheese layer. Cover and refrigerate until pudding is fully set.
Spread Cool Whip on top and sprinkle with chopped Andes mints just before serving.
(The mints will bleed into the Cool Whip and discolor it if you add them too far in advance.)

cooking spray

4 cups shredded zucchini

1 onion, chopped

1 (8.5 ounce) package dry corn muffin mix

2 large eggs, beaten

½ teaspoon salt

¼ teaspoon ground black pepper

8 ounces Cheddar cheese, shredded

Preheat the oven to 350 degrees F. Grease a 2-quart baking dish with cooking spray.

Mix together zucchini, onion, muffin mix, beaten eggs, salt, and pepper in a large bowl until well combined. Stir in 4 ounces cheese. Spread evenly into the prepared baking dish. Sprinkle with remaining 4 ounces cheese.

Bake in the preheated oven until the top is lightly browned and a toothpick inserted into the center comes out clean, about 60 minutes.

21 oz canned cherry pie filling
14 oz can sweetened condensed milk
20 oz can crushed pineapple drained well
2 cups mini marshmallows
8 oz container Cool Whip thawed
1 cup pecans chopped roughly, optional

In a large bowl, stir together cherry pie filling, sweetened condensed milk, and pineapple.
Stir in marshmallows.
Fold in Cool Whip and pecans.
Cover with plastic wrap and store in the refrigerator for at least 1 hour, or overnight, before
serving.

1 pound bulk pork sausage

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

3/4 cup whole milk

1/4 cup chopped onion

1 tsp onion powder

1 tsp garlic powder

1/2 teaspoon salt

1/4 teaspoon pepper

3 cups thinly sliced peeled potatoes (about 1-1/4 pounds)

1-2 cup shredded cheddar cheese

In a large skillet, cook sausage over medium heat until no longer pink; drain. In a large bowl, combine the soup, milk, onion, onion and garlic powder, salt and pepper.

In an sprayed 9 x 13-in. baking dish, layer half the potatoes, soup-sausage mixture and cheese,; repeat layers.

Cover and bake at 350° for 1-1/2 hours or until potatoes are tender.

16.25-ounce box red velvet cake mix, I used Duncan Hines
14-ounce can sweetend condensed milk
CREAM CHEESE FROSTING
8 ounces brick-style cream cheese, softened (lite okay)
¼ cup unsalted butter, softened (half of 1 stick)
2 ½ cups confectioners’ sugar
½ teaspoon vanilla extract
½ teaspoon salt, or to taste

Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray;
set aside.
Make cake according to package directions (likely adding 3 eggs, water, and oil) and bake as
directed (likely about 25 to 28 minutes).

Remove cake from the oven when it’s done, allow it to cool for about 5 minutes, and then using
the blunt end of a wooden spoon, poke holes over the surface of the cake. I didn’t count but I
estimate I poked about 60 holes, evenly spaced over the surface.
Slowly pour the sweetened condensed milk mixture over the holes, taking your time to evenly
distribute it so that all the holes receive some.
Place cake in fridge to cool for at least 10 minutes while you make the frosting or before adding
canned frosting so it doesn’t melt.
To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and handheld
electric mixer) add the cream cheese, butter, confectioners’ sugar, vanilla, salt, and beat on
medium-high speed until fluffy. Add additional confectioners’ sugar if necessary for consistency.
Turn frosting out onto cake and spread into a smooth, even, flat layer using a spatula or knife.
Evenly sprinkle with chocolate chips.
Refrigerate cake for at least 4 hours, or overnight, before serving.

Sliders:
12 Hawaiian Rolls
8 ounces Deli Ham thinly sliced
6 ounces Sandwich Pepperoni thinly sliced
4 ounces Provolone Cheese sliced
Glaze:
2 tablespoons Butter
2 tablespoons Parmesan grated
1/2 teaspoon Garlic Powder
1/4 teaspoon Salt
1/4 teaspoon Pepper
1/4 cup Fresh Parsley chopped
Sliders:
8 ounces Lettuce shredded
1/4 cup Mayonnaise
1 tablespoon Red Wine Vinegar
1 teaspoon Italian seasoning
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Garlic Powder
1/2 cup Tomato sliced
1/2 cup Pepperoncini Peppers sliced

Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F. Lightly grease a 9X13”
baking dish (or one large enough to fit the 12 Hawaiian rolls) with non-stick cooking spray.
Prepare the Rolls: Without separating the rolls, slice the entire block of Hawaiian rolls in half
horizontally. Place the bottom half in the prepared baking dish.
Layer the Meats and Cheese: Start layering your meats on the bottom half of the rolls. Begin
with a layer of thinly sliced deli ham, followed by a layer of provolone cheese and sandwich
pepperoni. Once all the meat and cheese are layered, place the top half of the rolls.
Make the Glaze: In a small microwave safe dish, melt the butter. Once melted, stir in the grated
Parmesan, garlic powder, salt, pepper and parsley until combined. Brush this glaze evenly over
the top of the Hawaiian rolls.
Bake: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20
minutes, remove the foil and bake for an additional 5-10 minutes or until the tops are golden
brown and the cheese has melted.

1/3 cup raisins
1 cup apple butter
6 croissants, split
Custard:
8 large eggs
3 cups 2% milk
1-1/2 cups sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
Streusel:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon salt
1/4 cup cold butter

Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set
aside.
Combine apple butter and raisins. Spread over croissant bottoms; replace tops. Cut each croissant
into 3 pieces; place in a greased 13×9-in. baking dish.
In a large bowl, combine the eggs, milk, sugar, vanilla and salt. Pour over croissants; let stand for
30 minutes or until bread is softened.
In a small bowl, combine the flour, brown sugar and salt. Cut in butter until mixture resembles
coarse crumbs. Sprinkle over top.
Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted in the center comes out
clean. Serve warm. Refrigerate leftovers.

2 tablespoons unsalted butter
1 medium yellow onion, finely chopped(18)
1/2 teaspoon dried thyme, or 1 teaspoon fresh thyme leaves
2 teaspoons kosher salt, divided, plus more for seasoning
1 1/2 cups long-grain white rice
1 clove garlic, minced
2 cups low-sodium chicken broth
1 3/4 cups whole or 2% milk
Freshly ground black pepper
1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 cup fresh or frozen peas
1 1/2 cups shredded sharp cheddar cheese, divided

Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion,
thyme, and 1/2 teaspoon of the salt, and cook, stirring occasionally, until the onion is softened,
about 8 minutes.
Add the rice and garlic and cook, stirring occasionally, until they smell toasty, about 1 minute.
Add the broth, milk, and remaining 1 1/2 teaspoons of salt, and season with pepper. Bring to a
boil, stirring occasionally so that the rice doesn't stick to the pot. Add the chicken, stir to
combine, and bring back to a boil. Reduce the heat to medium-low, cover, and simmer until the
liquid is absorbed and the rice is tender, about 15 minutes. (Add water as needed if the rice
absorbs it all before tender. If you'd like a browned top on the casserole, heat the broiler to high
now.)
Remove from the heat. Stir in the peas and 1 cup of the cheese. Taste and season with more salt
as needed. Sprinkle with the remaining 1/2 cup cheese, then cover again and let sit for the cheese
to melt and the rice to steam, about 5 minutes. (For a browned top, place under the broiler for a
few minutes until the cheese turns golden-brown in spots.) Serve immediately.

1 pound sage flavored breakfast sausage
3 cups shredded potatoes, drained and pressed
¼ cup butter, melted
1 (16 ounce) container small curd cottage cheese
12 ounces mild Cheddar cheese, shredded
½ cup onion, shredded
8 eggs

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9×13-inch baking dish.

Heat a large, deep skillet over medium-high heat. Cook sausage in the hot skillet until evenly
browned and crumbly, 5 to 7 minutes. Drain and discard grease.

Stir together shredded potatoes and butter in the prepared baking dish; lightly press mixture into
the bottom and sides of the dish. Mix together sausage, cottage cheese, Cheddar cheese, onion,
and eggs in a bowl. Pour over potato mixture.

Bake in the preheated oven until a toothpick inserted into the center of casserole comes out
clean, about 1 hour. Let cool for 5 minutes before serving