Mingle Sunday - Happy Fourth of July!!!

Our beautifully decorated table, splashed with red, white and blue -- and a special thank-you to each of our wonderfully talented cooks!

There are 13 recipes shared from today. Enjoy!!!

Hawaiian Meatballs and Rice, by Wilson & Maggie Perez

Ingredients:

1 bag Angus Beef Meatballs

1 jar Hawaiian Sweet-and-Sour sauce
1 cup white rice

Directions:

1. Prepare rice as directed
2. Place meatballs in a crock-pot and add Hawaiian sweet and sour sauce - according to desire/taste
3. Heat meatballs and sauce until very hot 
4. Keep meatballs heated in the crock-pot until ready to serve over your favorite white rice. 

Time of prep and cooking: 30 minutes.  Enjoy!

French Toast Casserole, by Susan Tuell

Ingredients:
8 eggs, beaten
2 cups heavy cream or eggnog
1 cup milk
2 Tbsp sugar
1 Tbsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla
pinch of salt
1 1/2 loaves cinnamon raisin bread, torn in pieces (with our without crusts removed; French bread or any type of bread can be used)

Directions:

1. Mix together the liquid ingredients
2. Lay the bread pieces in a greased 9" x 13" casserole
3. Pour the liquid mixture over the bread
4. Bake at 350 for about one hour, until a knife inserted comes out clean.

Spinach Quiche, by Susan Tuell

Ingredients:
8 eggs, beaten
2 cups milk
1 cup Bisquick
2 pkgs frozen chopped spinach, thawed and well drained
4 cups shredded cheese
1 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper

Directions:

1. Mix together all ingredients
2. Pour into a greased 9" x 13" casserole dish
3. Bake at 350 for 45 - 60 minutes, until set

Cheese Pineapple Casserole, by Margaret Gruszel

Ingredients:
1 can pineapple tidbits, drained (SAVE the liquid)
1 can crushed pineapple, drained (SAVE the liquid)
1/4 cup flour
1/4 cup sugar
1 cup shredded cheddar cheese
1 stack Ritz crackers, crushed
1 stick butter, melted

Directions:

1. Stir flour and sugar into pineapple juice
2. Mix together the pineapple, and place in casserole dish
3. Pour over the juice mixture
4. Top with cheese, then cracker crumbs
5. Pour over the melted butter
6. Bake at 375 for 35-40 minutes

French Toast Casserole, by Jane Randazzo

Ingredients:
One pkg potato rolls, sliced
1 8 oz pkg cream cheese
1/2 cup maple syrup
Cinnamon!

Custard:
9 eggs, beaten
1 1/2 cups milk
1/2 cup maple syrup

Directions:

1. Arrange sliced rolls in the bottom of a greased 9" x 13" baking pan. 
2. Mix together the cream cheese and 1/2 cup maple syrup; spread over bread. 
3. Shake cinnamon over.
4. Mix together custard ingredients (eggs, milk, syrup) and pour over all.
5. Refrigerate overnight.
6. Next day, set casserole out for 30 minutes before baking.
7. Bake at 350 for 45 minutes.

Deviled Eggs, by Ann Richardson

Ann's recipe:
Boil eggs, cut in half
Mash yolks; mix with mayonnaise, salt and pepper
Add some Ranch Dressing for extra flavor!
Stuff mixture back into whites.

Egg Sausage Casserole, by Margaret Gruszel

Ingredients:
8 oz Jimmy Dean sausage
4 eggs
1 1/2 cups milk
1/8 tsp pepper
1/2 tsp salt
4 cups French Bread in 3/4" cubes
8 oz sharp cheddar cheese

Directions:

1. Brown the sausage, and crumble
2. Whisk together eggs and milk
3. Stir in salt, pepper, bread cubes, cheese and browned sausage
4. Place in 8" casserole dish
5. Cover and refrigerate overnight
6. NEXT DAY: set casserole out to "rest" 30 minutes
7. Bake at 350 for 50 minutes

Tell Your Neighbor Cake, by Euba Melhem

Ingredients:
1 box Duncan Hines yellow cake mix
3/4 cup water
4 eggs, beaten
1 box instant coconut cream pudding mix
3/4 cup oil

Icing:
1/3 cup orange juice
1 tsp oil
2 cups powdered sugar

Directions:

1. Mix together cake mix, water, eggs, pudding mix, and oil. 
2. Pour into greased 9" x 13" cake pan
3. Bake at 350 for 40-50 minutes 
4. Prepare topping: stir together orange juice, 1 tsp oil, and powdered sugar
5. Remove cake from oven and pierce through to the bottom with a fork, about one inch apart
6. Pour orange mixture evenly over cake and return to oven for 5 more minutes

Fruitcake Bread, by Jane Randazzo

Jane says that her secret is simply to add maraschino cherries to your favorite banana bread recipe!

Texas Sheetcake, by Euba Melhem

Ingredients:
2 cups sugar
2 cups flour
1 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
1/2 cup shortening
1 stick butter
4 T cocoa powder
1/2 cup buttermilk
2 eggs, beaten
1 tsp vanilla

Icing:
1 stick butter
4 T cocoa powder
6 T milk
1 tsp vanilla
1 box powdered sugar
1 cup chopped pecans

Directions:

1. Sift together the sugar, flour, cinnamon, baking soda and salt; set aside
2. Stir together buttermilk, eggs and vanilla; set aside
3. In a saucepan bring to boil the shortening, butter, water and cocoa
4. Pour hot mixture over flour mixture, stir in buttermilk mixture, and mix well
5. Pour in a large cookie sheet or two 8: x 8: cake pans
6. Bake at 400 for 20 minutes
7. Prepare icing: melt the butter
8. Stir in cocoa powder, vanilla and nuts
9. Add milk and powdered sugar
10. Spread over cake while both are still hot

Rhubarb Pie, by Dickey Garrison

Ingredients:
3 Tblsp tapioca (dry granules)
1 heaping Tblsp flour
1 cup sugar
pinch of salt
2 cups (16 oz) strawberries
2 cups (16 oz) rhubarb
1/4 cup butter, melted

Your favorite double pie crust

Directions:

1. Combine tapioca, flour, sugar and salt. 
2. Mix together with fruit, and let rest for 1 hour to create a fruit sauce.
3. Stir in melted butter.
4. Pour mixture into pie shell, and cover with top crust. Make steam hole(s)
5. Place on baking sheet, to catch drippings!
6. Bake at 350 for 45 minutes, until golden brown.

This recipe is actually from Dickey's sister, Nancy Garrison... 

Pecan Pie, by Red Johnson

Red says his secret is he covers the pie with foil - it makes the pie moist, and keeps the crust from becoming overbrowned.

Root Beer Float Tarts, by Pat Morden

Ingredients:

1 8 oz carton frozen whipped topping, thawed and divided

3/4 cup root beer

1/2 cup milk

1 pkg (1 oz) instant vanilla pudding mix

1 graham cracker crust (pictured are the mini pie crusts)

Maraschino cherries

Directions:

1. Set aside and refrigerate 1/2 cup whipped topping for garnish
2. In a large bowl, whisk together root beer, milk and pudding mix for two minutes.
3. Fold in half of the remaining whipped topping.
4. Spread mixture into crust, spread remaining whipped topping over the pie, and refrigerate 8 hours or overnight
5. Dollop reserved whipped topping over each serving, and top with a cherry

Total prep time: 15 minutes, plus chilling.