Baked Garlic Mashed Potatoes

5 pounds russet, red or yukon gold potatoes, peeled and cut into 1-inch cubes
8 ounces light or regular cream cheese
3-4 green onions, chopped
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon freshly ground black pepper
4 tablespoons butter
1 cup whipping cream

Preheat the oven to 375 degrees. Lightly grease a 9X9-inch baking dish and set aside.

Place the cut potatoes in a large pot and cover with water by one inch. Add 1 teaspoon salt and boil the potatoes for about 10 minutes or until they are tender.

Drain the potatoes and return them to the pot. Mash them a few times and add the rest of the ingredients. Mash and mix well to desired consistency. Scoop the potatoes into the prepared baking pan. Dot with 1-2 tablespoons butter. Bake for 20-25 minutes until the potatoes are lightly browned on top and heated through.

Delicious! Also from melskitchencafe.com

Creamy 5 Cup Fruit Salad

1 (10-ounce) can pineapple chunks (about 1 cup), drained
1 (11-ounce) can mandarin oranges (about 1 cup), drained
1 medium apple, cored and chopped (about 1 cup)
1 cup grapes, halved
1/2 cup sour cream, light or regular
1/2 cup sweetened, shredded coconut

Combine the fruit in a large bowl, tossing well so the apple (and other fruit that likes to brown) can get coated in the pineapple and orange juice to prevent browning. Stir in the sour cream and coconut, gently tossing to coat. Refrigerate for at least 4 hours prior to serving to allow the flavors to meld together. Serve chilled. You might notice that after a day or so of sitting in the fridge, quite a bit of liquid from the fruit pools at the bottom. If eating the leftovers, I like to gently pour some of this off before eating.

from melskitchencafe.com

Spaghetti Sauce

1/2 t red pepper flakes

1/2 pepper

1 t salt

1 can (12 oz) tomato paste

1 can (29 oz) tomato sauce

2 cans (14 oz) diced tomatoes, drained

6 cloves garlic, minced

2 cups chopped mushrooms

3 medium onion, diced

2 lbs Italian sausage or ground beef (some combination of the two)

2 T dried basil

1 T dried oregano

1 T sugar

Hawaiian Chicken Salad

1 can chicken chunks, drained (or cooked, cooled, and cubed chicken)

1 cup pineapple bits

1 apple, cut into bite sized pieces

1/4 c raisins

1 stalk celery, diced

1/2 t curry powder

mayo to taste (about 1/2 cup)

Mix this all together. Let chill in fridge for an hour (or longer) before serving so that flavors have time to mingle. Serve on croissants.

Matt's Burritos

1 lb ground beef

1 onion, diced

Brown and drain. Then add

2 cans enchilada sauce

1 can diced tomatoes

Simmer 10 minutes. Using a slotted spoon, scoop mixture into tortillas. Top with cheese, then roll together. Place in 9x13 pan. Pour remaining sauce over rolled tortillas. Top with more grated cheese. Bake at 350 until cheese is melted. These were a favorite of Terry's in college.

Triple Berry Crisp

• 1 1/2 cups fresh blackberries
• 1 1/2 cups fresh raspberries
• 1 1/2 cups fresh blueberries
• 4 tablespoons white sugar
• 2 cups all-purpose flour
• 2 cups rolled oats
• 1 1/2 cups packed brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 1/2 cups butter

Directions

1. Preheat oven to 350 degrees F
2. In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
3. In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
4. Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

7-Up Pound Cake

from Hildred Dempsey via the Rodericks

1 c butter

1/2 c shortening

3 c sugar

5 eggs

3 c flour

6 oz 7 UP

1 t lemon

1 t vanilla

1 t butter flavor

Heat oven to 325 degrees. Ingredients should be at room temperature. Cream butter, shortening, sugar together. Add eggs one at the time, beating well after each. Add flour alternately with 7 UP and flavorings. Baked in greased and floured bunt pan for at least an hour. Hold back approximately one cup of mix and bake separately.