Mom introduced me to this yummy casserole. It's perfect for New Years, but great all year round. I served it recently with pork tenderloin and a salad. I love it because it's a veggie and starch all rolled into one!
Turnip Green Cornbread Casserole
1 box cornbread, prepared
2 cans of turnip greens, reserve liquid
1 can cream of chicken soup
1 lg. onion
1 stick of butter, melted
Crumble 1/2 cornbread in casserole dish, spread drained turnip greens on cornbread. Sprinkle onions on top of greens. Top with remaining cornbread. Whisk together turnip green liquid, cream of chicken soup and melted butter. Pour over cornbread. Bake at 375 degrees for 45 minutes or until bubbly and brown.
Next, Nana passed this dessert recipe along to me, and it is delish! Not too sweet and perfect with a cup of afternoon coffee!
Swedish Pineapple Cake
Cake:
2 cup sugar
2 cup plain flour
1 tsp vanilla
1 tsp soda
20 oz. can of crushed pineapple, undrained
2 eggs
1/2 cup chopped nuts
Mix all ingredients together and pour into an ungreased 9x13 pan. Bake at 350 degrees for 25-30 min.
Icing:
1 stick butter
3/4 cup sugar
8 oz. cream cheese
1/2 cup chopped nuts
Melt butter and sugar in saucepan. Add cream cheese and chopped nuts and beat all ingredients together.
Pour over cooled cake.
And last but not least this absolutely fabulous dip...
Swiss Bacon Dip
8 oz. bacon, chopped
8 oz. cream cheese
1/2 cup mayo
1/2 cup swiss cheese, shredded
3 green onion, chopped
1/2 cup almonds
1/2 sleeve Ritz crackers, crushed
Mix all ingredients (except almonds and crackers) and place in greased baking dish. Top with almonds and crackers. Bake at 350 degrees for 15-20 minutes.
Now for the tease part of this post. Disney 2012 posts are coming soon! I was worried that we couldn't top the fabulous time we had at Disney in 2011, but let's just say, twice is just as nice if not better!!!
