Let all that you do be done in love.
1 Corinthians 16:14 ESV
This is one of my favorite pumpkin recipes! I subscribe to several recipe sharing groups, and this recipe popped up in my email inbox a few years ago. I have no ideas about the origin of the recipe, but I’ve seen it around the internet in similar forms. Anyone out there know where this recipe comes from?
Prepare Jello No-Bake Cheesecake mix as directed on box.
Stir in one container of Cool Whip. Chill.
Top with a can of cherry pie filling.
Serve with graham crackers.
2 lbs. red and/or green grapes
1 (8oz.) pkg. of cream cheese
1 (8oz.) container of sour cream
1/2 cup of sugar
1/2 tsp. vanilla
chopped walnuts/pecans {optional}
brown sugar {optional}
1 pkg. Jimmy Dean® Premium Pork Italian Roll Sausage
8 eggs
3 cups milk
¼ teaspoon ground black pepper
8 cups French bread cubes (¾-inch pieces)
2 cups (8 ounces) shredded Italian cheese blend, divided
1 cup fresh sliced mushrooms
1 tomato, seeded, chopped
½ cup chopped green bell pepper
Make-ahead to the rescue! This corn, chili, cheese and egg bake makes brunch time extra relaxing.
This tasty, golden brown casserole can be ready in less than one hour or you can make it the night before, chill and bake it in the morning. Choose lower fat cheese, milk and sausage for a lighter, yet still tasty version.
1/4 cup butter, plus more for dish
1 onion, chopped
1 (16-ounce) container sour cream
1 (10 1/2-ounce) can cream of celery soup
1 (8-ounce) package shredded Cheddar and Monterey Jack cheese blend
1/2 teaspoon garlic powder
1 (30-ounce) package frozen shredded hash brown potatoes, thawed
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups crushed potato chips
Preheat oven to 350 degrees F. Lightly butter a casserole dish.