1 (10 3/4 ounce) can condensed cream of mushroom soup
1⁄4 cup milk
1⁄8 teaspoon black pepper
2 (14 1/2 ounce) cans cut green beans, drained
1 1⁄3 cups French-fried onions (French's)

Combine soup, milk and pepper in a 1 1/2 quart baking dish; stir until blended. Then, stir in beans and 2/3 cup fried onions. Bake at 350°F for 30 minutes or until hot. Stir again and sprinkle with remaining 2/3 cup fried onions. Once more, bake 5 more minutes or until onions are golden. Enjoy with favorite entrees.
Print Recipe

​1 (15oz) can pumpkin
1 (12oz) can evaporated milk
4 eggs
1 1/2 cup sugar
1 tsp salt
2 tsp pumpkin pie spice
1 box yellow cake mix
1 cup chopped almonds
1 cup butter, melted

​Pre-heat oven to 350 degrees

Lightly grease a 9x13 inch baking pan.

Now in a large bowl you're going to mix the pumpkin, milk, eggs, sugar, pumpkin pie spice and salt. Mix well and spread into your pan.

Sprinkle the entire cake mix on the pumpkin mixture evenly and pat down. Add the chopped almonds all over the cake mix, then drizzle melted butter on top. Bake for 1 hour and then let cool for another hour before cutting into squares. Enjoy!
Print Recipe

1 (4 pound) fully-cooked spiral cut ham
1 (20 ounce) can sliced pineapple, drained with juice reserved
1 cup dark brown sugar
1 liter ginger ale

Preheat the oven to 350 degrees. Remove as much of the ham from the bone as you can. Layer one third of the ham in the bottom of a 6 quart casserole dish or baking pan. Top with a few pineapple rings and 1/4 of the brown sugar. Repeat the layers, ending with pineapple rings on top, but don't sprinkle the last 1/4 of brown sugar. Pour any juice left in the pineapple can over the ham. Then pour in enough of the ginger ale to fill the dish about half way. Sprinkle the remaining brown sugar over the top. Cover with aluminum foil and bake for 20 minutes then uncover and bake for an additional 20 minutes. ENJOY!
Print Recipe

water to boil macaroni
1 lb elbow macaroni (dried)
1/2 cup onion (diced)
1/2 cup carrot (shredded, optional)
3 cups mayonnaise (Best Foods is the best one to use)
1/2 teaspoon white pepper
2 teaspoons salt
1-2 can(s) tuna (drained)

Bring water to a boil in a large pot. Add the dried macaroni and boil for 12 to 15 minutes or until cooked. Drain water and cool the pasta thoroughly. Combine all remaining ingredients and chill for at least 1 hour. Enjoy!
Print Recipe

7 Bacon slices
1 medium Onion, diced
2 Celery ribs, diced
2 cloves Garlic, minced
8 oz Button mushrooms, diced
1 Portuguese sausage
3 6-oz boxes Stove Top stuffing mix (any flavor)
2 tsp Ground pepper
1 tsp Dried rosemary
Salt, to taste
3 Eggs
1/4 C Milk
1 14.5-oz. can Chicken broth

Preheat oven to 325 degrees. Butter a 13x9x2" pan. Slice bacon into 1" pieces and add to a large hot skillet (not nonstick) and cook until crisp, keep the drippings. Scoop and place the bacon on a plate with that's lined with paper towel and place on the side for now. In the skillet, add onions, celery, garlic, and mushrooms and then the Portuguese sausage. Saute until sausage is heated through and vegetables are tender, but still a little crisp. Dump everything from the skillet into a large bowl, including oil. Then add the bacon, the boxes of stuffing, pepper, and dried rosemary. Mix well and taste. Add salt if needed. In small bowl, mix eggs and milk. Pour over stuffing, along with chicken broth. With a large fork, combine well. Mixture should be moist, but not soggy. Carefully scoop everything into the pre-buttered pan and lightly press down the top. Cover pan with foil and bake for 20 minutes. Remove foil and bake for 10 minutes. After removing from oven, let cool for 5 minutes. Fluff the stuffing with a fork. Enjoy!
Print Recipe