Fruit Salad

Makes 4 Servings

Mix 1 small container of light yogurt (flavor of your choice) and

about 1/2 tub free cool whip

Cut up fruit of your choice such as:

Banana

Apple

Grapes

Mandarin Oranges

Pineapple

Strawberry

Mix together and enjoy!

Butternut Hash Browns

Makes 1 Serving

These are surprisingly good!

1 heaping cup shredded butternut squash
2 tbsp. chopped onion
1/4 tsp onion powder
1/4 tsp garlic powder
dash ground cumin
dash salt
dash pepper
additional salt and pepper to taste
Optional Toppings: Ketchup, Salsa, Hot Sauce

Spread the shredded squash out between 2 layers of paper towels. Press down to absorb as much of the moisture from the squash as possible. Repeat if necessary.

Toss squash with all the other ingredients. Bring a small nonstick pan to high heat and generously coat with nonstick spray.
Add mixture to the pan and cook for 2 minutes. Flip shreds with a spatula and cook another 2 minutes or so until browned. Top with toppings of your choice. I love it with ketchup.

Sweet Macaroni Salad

1 package (16oz) elbow macaroni
4 medium carrots, grated
1 large green pepper, diced
1 medium red onion, diced
2 cups mayonaise
1 can (14oz) sweetened condensed milk
1 cup sugar
1 cup cider vinegar
1 teaspoon salt
1/2 teaspoon pepper

Cook macaroni according to package directions; drain and rinse in cold water. In a large serving bowl, combine the macaroni, carrots, green pepper, and onion.
In a small bowl wisk together the mayonaise, milk, sugar, vinegar, salt and pepper until smooth. Pour over the macaroni mixture and toss to coat. Cover and refrigerate overnight.
Makes 14 servings.

Mom's Scalloped Pineapple

Makes 9 Servings

4 cups packed, soft bread crumbs
1/2 cup melted butter
1 1/2 cups sugar
3 eggs (beaten)
1/2 cup evaporated milk
1 can crushed pineapple, with juice

Put bread in a bowl and pour butter over it. Quickly toss it good. Add sugar, beaten eggs, milk, pineapple (with juice), and stir.
Put into cake pan (9x13) and bake at 350 degrees for 40 minutes to 1 hour or until firm and golden brown on top.

Baked Corn in Sour Cream

2 tablespoons butter
3 tablespoons diced onion
1/4 cup diced celery
1/4 cup flour
1 teaspoon salt
1 cup sour cream
1 1/2 pounds frozen corn
6 slices bacon, cooked crisp and crumbled
1 tablespoon parsley

Heat oven to 350 degrees

In a large saucepan, melt butter. Saute onion and celery untill soft. Stir in flour and salt. Add sour cream gradually, stirring until smooth. Add corn, heating thoroughly. Stir in bacon, and parsley. Pour into a 9x13 pan or 3qt casserole dish that has been sprayed with cooking spray. Bake for 30-45 minutes.

Serves 8-10 (can be halved)