Home-style Recipes

 Honeymooner's Casseroles

1-1/2 cup frozen loose-packed hash brown potatoes
½ cup shredded Monterey Jack w/jalapeno peppers (2 oz.)
½ cup diced, fully cooked Ham
½ cup shredded Swiss cheese (2 oz.)
2 Eggs, beaten
½ cup half & half cream

Thaw potatoes.  Press potatoes between paper towels to remove excess moisture.   Grease two 8 oz. Casserole dishes.  Arrange potatoes evenly in bottoms of casseroles.  Bake, uncovered, at 400 degrees F for 20 minutes.  Remove from oven and let stand for 20 minutes to cool slightly.  Reduce oven to 350 degrees F.   On top of potatoes in casseroles, layer ham & cheeses.  In small mixing bowl, combine eggs and cream.  Pour egg mixture over potato/ham/cheese mixtures.  Bake, uncovered, at 350 degrees F for 25 minutes or until centers appear set.  Let stand about 5 minutes before serving.

Makes 2 servings.

Better Than Sex Cake

1 box yellow cake mix (any brand)
1 (20 oz.) can crushed Pineapple
3/4 cup White Sugar
2 small pkgs. Instant Vanilla Pudding
3 cups Milk
1 (8 oz.) Whipped Topping
3/4 cup flaked Coconut

Bake cake (in a sheet cake pan) according to the package instructions. While cake bakes, boil pineapple with sugar until syrupy. When cake is baked, poke holes in top and pour the pineapple mixture on top; spread evenly. Cool completely. When cake is cool, mix the 2 boxes of pudding with 3 cups milk and spread over cake. Next, mix the whipped topping with coconut and spread over cake. Refrigerate. (Cake is best if made 24 hours before serving).