Tater Tot Hotdish Plus

This is comfort food at its finest.

2 (16 oz.) cans green beans/mixed vegetables
2 lbs. ground beef
1/2 pkg. dry onion soup mix
1 can French fried onions
1 can cream of celery soup
1 can cream of chicken or mushroom soup
1 can evaporated milk
American cheese, slices
1 bag of regular or mini Tater Tots

1. Spray a 9x13 pan with no stick spray.
2. Brown ground beef; drain.
3. Mix together or layer in pan the green beans, ground beef, onion soup mix, French fried onions, and creamed soups mixed with evaporated milk.
4. Layer cheese on top of soup mixture. Layer tater tots on top of cheese.
5. Bake at 350 F for 45 min.

Cranberry Bread

I have had this recipe in the folder of "recipes to try someday" for 20 years or more. Cranberries are readily available this time of year. I absolutely love it. It is very easy plus it makes the house smell wonderful while it bakes.

2 c. flour
1 c. sugar
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp baking soda
1/4 c. butter
1 egg, beaten
1 tsp. orange peel
3/4 c. orange juice
1 1/2 c. golden raisins
1 1/2 c. fresh or frozen cranberries

1. Preheat oven to 350 F. Grease and flour a large loaf pan.
2. Sift flour, sugar, baking powder, salt and baking soda into large bowl.
3. Cut in butter until crumbly.
4. Add egg, orange juice and orange peel all at once. Mix just until incorporated. Batter will be thick.
5. Fold in raisins and cranberries.
6. Bake for 1 hour and 10 minutes. Turn out onto a wire rack to cool.

Cranberry Sparkle

I'm starting to think about the holidays. This is a very nice easy punch recipe.

1/4 c. lemon juice
1 1/2 qt. cranberry juice cocktail
1 1/2 c. orange juice
1 qt. ginger ale

1. Blend all ingredients well. Garnish with citrus slices or lemon sherbet.

Apple Pie

We have two apple trees in our yard. We got our first crop of apples this fall and have made a few pies. We freeze them before baking and then thaw completely and bake for the holidays. Maybe someday I will make pie crust from scratch. I own a rolling pin.

1 box Pillsbury(R) refrigerated pie crusts
6 cups peeled, sliced apples
1 tbsp. lemon juice
1/2 c. sugar (3/4 c. if the apples are really tart)
2 tbsp. flour
1 tsp. Penzeys Apple Pie Spice OR 3/4 tsp. cinnamon + 1/8 tsp. nutmeg
1/4 tsp. salt

1. Preheat oven to 425 F. Place one pie crust in ungreased 9-inch pie plate. Press firmly against side and bottom.
2. In large bowl, gently mix apples and lemon juice. Add sugar, flour, spices and salt and gently mix again. Spoon into crust-lined pie plate.
3. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
4. Bake 40-45 minutes or until apples are tender and crust is golden brown.

Pumpkin Cake with Cream Cheese Frosting

4 eggs
1 c. oil
2 c. sugar
1 c. pumpkin
2 c. flour
2 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg

1. Mix eggs, oil, sugar, and pumpkin in large bowl.
2. Add flour, baking powder, soda, salt, cinnamon, ginger, and nutmeg. Mix well and put in greased 9x13 pan. Bake at 350 F for 45-50 min.

4 oz. pkg. cream cheese, softened
3 tbsp. butter
1/2 tbsp. milk or cream
1/2 tsp. vanilla
2 c. powdered sugar

1. Beat cream cheese, butter, milk, and vanilla until soft. Add sugar until correct consistency. Frost cake.