Broccoli Raisin Salad

Grandma Schroeder

Salad

2 cups raw broccoli chopped small
1/2 cup chopped onion (small pieces)
1/2 lb. bacon cooked and crumbled
1/2 cup raisins (soaked & drained)
1 cup sunflower seeds

Dressing

1 cup mayonnaise
2 T vinegar
2 T sugar

Directions

  1. Mix dressing and set aside.
  2. Mix broccoli, onion, and bacon.
  3. Add dressing and stir.
  4. Add raisins and sunflower seeds just before serving.

Baked Pineapple Stuffing

Aunt Bev (Matt’s Aunt)

Ingredients

1 (20 ounce) can crushed pineapple, with liquid
1/4 cup milk
6 slices bread, dried out
1/2 cup granulated sugar
4 tablespoons (1/2 stick) butter, melted
3 eggs, lightly beaten

Directions

  1. Grease bottom and sides of a 3 1/2 quart crock pot.
  2. Crumble the bread into a bowl.
  3. Add the remaining ingredients
  4. Pour into the crock pot.
  5. Cover, and cook on low setting for 3 hours.

Pumpkin Crunch

Suzanne Tomashewsky (Matt’s cousin’s wife)

Ingredients

1 (15 oz) can pumpkin (not pumpkin filling)
1 (12 oz) can evaporated milk
3 large eggs
1 cup granulated sugar
1/4 tsp. salt
4 tsp. pumpkin pie spice
1 (18.25 oz) box yellow cake mix
6 ounces melted butter (3/4 cup) (regular salted)
1 c. chopped pecans
Vanilla Ice Cream (optional)

Directions

  1. Preheat oven to 350 degrees (If using a glass dish, preheat to 325 degrees F)
  2. Spray 9×13 metal pan or glass dish with cooking spray.
  3. Combine pumpkin, evaporated milk, eggs, sugar, salt and pumpkin pie spice in a large bowl.
  4. Pour into a pan.
  5. Sprinkle cake mix evenly over the top.
  6. Pour butter over the cake mix
  7. Sprinkle pecans all over the top.
  8. Bake for 50 minutes or until golden brown.
  9. Let cool completely
  10. Cut into squares and serve with a scoop of ice cream.

Pumpkin Streusel Muffins

Aunt Bev (Matt’s Aunt)
Ingredients
¼ cup margarine
½ cup sugar
¼ cup packed brown sugar
2/3 cup cooked pumpkin
½ cup buttermilk
2 eggs
2 Tablespoons molasses
1 teaspoon grated orange peel
2 cups flour
2 teaspoons baking soda
1 teaspoon pumpkin pie spice
¼ teaspoon salt
Topping:
1/3 cup flour
3 Tablespoons brown sugar
2 Tablespoons cold margarine
Directions
1. Cream margarine and sugars
2. Add pumpkin, buttermilk, eggs, molasses, and orange peel. Mix well.
3. Combine dry ingredients separately and gradually add to pumpkin mixture just until blended
4. Fill sprayed muffin tins 2/3 filled
5. Make topping by combining flour and brown sugar, cut in margarine until crumbly, and sprinkle over batter
6. Bake at 375 for 20-25 minutes. Cool in pan for 5 minutes. Then cool on wire rack

Sweet Potato Casserole

Suzanne Tomashewsky

INGREDIENTS

3 c. peeled and cooked sweet potatoes

4 egg whites (2 whole eggs will work, too but not as fluffy or healthy)

¼ c. sugar

1 tsp. vanilla

2 T. flour

TOPPING INGREDIENTS

3 T. flour

¼ c. brown sugar

2 T. margarine or butter

½ c. chopped pecans

DIRECTIONS

  • Beat first set of ingredients in mixer until smooth.
  • Put in sprayed pan.
  • Combine the topping ingredients.
  • Sprinkle the topping on top of the sweet potato mixture.
  • Bake uncovered at 350 for 30 min.