Instructions:
Cook squash, drain and mash. Add sugar, onion, mayonnaise, green pepper, butter, egg, cheese, salt and pepper. Put it all in a 2 quart casserole dish. Top with breadcrumbs and dot with butter. Bake at 350 degree for 35 minutes.
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Instructions:
Pour 1/4 cup melted butter into 9 x 13 baking dish. Add 5 cups of frozen hash browns. Mix soup, sour cream, milk, and green onions in separate bowl. Pour 1/2 of mixture over hash browns. Sprinkle 1 cup of grated cheese on top. Add remainder of hash browns and mixture on top. Sprinkle on remaining cheese, then cover with crushed corn flakes. Drizzle 2 tablespoons of melted butter on top. Bake for 55 minutes at 375 degrees.
Instructions:
Sauté leeks in butter over medium heat until tender (about 10 minutes). Transfer to large bowl. Blend cream cheese, salt, pepper, and nutmeg in processor. Add milk and eggs. Transfer to bowl with leeks. Add potatoes and Gruyere and stir to blend. Spray 9 x 13 dish with Pam. Bake potatoes until cooked through and the top is brown (about 1 hour). Instructions, part 1:
Put all ingredients in a bowl and beat at high speed for about 10 minutes. Batter will be thick. Filling: 2 tbsp flour 2 tsp cinnamon 1/2 cup sugar 1/2 cup nuts Instructions, part 2; Grease and flour Bundt or tube pan. Alternate 1 layer of dough and 1 layer of the sugar/cinnamon filling (about 3 layers). Swirl softly with knife. Bake at 350 degrees for about 55 to 60 minutes. Cool cake and remove from pan. Ice with thin glaze of powdered sugar, milk, and vanilla.
Pour the sweetened condensed milk into a 2 cup measuring cup, adding enough cream of coconut to make 2 full cups. Stir until mixed well and pour over the cake. Let it stand 15-20 minutes. Frost cake with Cool Whip and then sprinkle with coconut. Take a handful of almonds and layer on a paper plate. Microwave them for 1 minute to toast and let cool. Sprinkle the almonds on top of the cake. Keep cake refrigerated.
Instructions:
Mix ingredients for cake well. Bake in 3 layers at 350 degrees for 35 minutes. Mix frosting and spread when cake is cool.
Instructions:
Mix crumbs, butter, and cinnamon together and press on bottom of springform pan. Mix sour cream with tablespoons of sugar and 1/2 teaspoon lemon extract. Set aside. Mix cream cheese well with sugar. Add eggs one at a time then rind, juice, and extract. Pour over crust and bake at 325 for 25 minutes. Pour sour cream mixture on top and bake another 20 minutes.
Combine pudding mix and milk. Spread on top of cream cheese layer. Spread rest of cool whip on chocolate layer and sprinkle few chopped nuts on top. Keep refrigerated.
Note: I've also seen this dish called "chocolate delight" |