Squash Casserole

4 med. yellow squash

6 Tbsps. butter

2 cups evaporated milk

2 cups bread crumbs (dry)

4 Tbsps. onion (grated)

4 eggs

1/2 tsp. salt

1/4 tsp. pepper

1/2 cup cracker crumbs (buttered)

Quarter, slice and cook squash, drain and place in a mixing bowl then mash with a fork, leave some chunks. Melt butter in hot milk and pour over bread crumbs, mix well and add to the squash. Beat eggs then add salt, pepper, and onion add this to squash mixture stirring good. Pour into a buttered baking dish and top with buttered cracker crumbs. Bake at 300 for 30 to 45 mins. until it browns lightly.

serves 6 to 8

Easy Fresh Coconut Cake

1 box Duncan Hines Golden Butter cake mix
8 ounces sour cream
2 cups sugar
Three 6-ounce packs of frozen coconut
8 ounces Cool Whip dessert topping

Bake Golden Butter cake according to directions. Let cool completely and split layers to make 4 layers instead of 2. While cake is baking, pour sour cream, sugar, and two packages of frozen coconut into bowl. Stir mixture every now and then. Thaw remaining package of frozen coconut, reserving this for the top and sides. Frost and stack layers with the coconut, sour cream, and sugar mixture. Cover the top and sides with dessert topping and sprinkle coconut on top and sides.

Mississippi Mud Pie

1 (8-inch) prepared chocolate crumb crust
1 cup powdered sugar
1 cup (6 ounces) semisweet chocolate chips
1/4 cup butter or margarine, cut up
1/4 cup heavy whipping cream
2 tablespoons light corn syrup
1 teaspoon vanilla extract
3/4 cup chopped nuts, divided (optional)
2 pints coffee ice cream, softened slightly, divided
Lightly sweetened whipped cream (optional)

Heat sugar, chocolate chips, butter, cream and corn syrup in small saucepanover low heat, stirring constantly, until butter is melted and mixture issmooth. Remove from heat. Stir in vanilla extract. Cool until slightly warm.Drizzle 1/3 cup chocolate sauce in bottom of crust; sprinkle with 1/4 cupnuts. Layer with 1 pint ice cream; freeze for 1 hour.Repeat with 1/3 cup sauce, 1/4 cup nuts and ice cream. Drizzle withremaining sauce; top with remaining nuts. Freeze for 2 hours or until firm.Serve with a dollop of whipped cream, if desired.Makes 8 servings.

Mulled Apple Cider

3 cinnamon sticks, broken in half
1 teaspoon whole allspice
1 teaspoon whole cloves
10 cups (2 1/2 quarts) apple juice
1/3 cup packed brown sugar
Place cinnamon sticks, allspice and cloves in the center of a large coffee filter. Tie shut with a piece of clean kitchen string. In a 4-5 quart slow cooker combine apple juice and brown sugar. Place spice bag into slow cooker. Cover and cook on low for 5-6 hours or on high for 2 1/2 - 3 hours. Remove spice bag and discard. Ladle into mugs. If desired may serve with cinnamon stick stirrers