Thompson Girls' Recipes

double for 9x13 pan 1 1/2 c cooked mashed butternut squash (or sweet potato) 1 1/2 c cooked mashed sweet potato 1/4 c sugar 1/4 c brown sugar 2 eggs 1/3 c. margarine, melted 1/3 c milk 1 t vanilla Combine squash, sweet potato, 1/4 c sugar, 1/4 c brown sugar, eggs, 1/3 c milk, and vanilla. Stir well. Spoon into lightly greased pan. 1 1/2 T margarine 1/2 c firmly packed brown sugar 3 T flour 1/2 t ground cinnamon 1/4 c chopped pecans Make pecan topping by combining 1 1/2 T margarine, 1/2 c brown sugar, flour, cinnamon, and pecans. Stir well. Sprinkle topping over mixture. Bake at 350 for 35 min.

4 med potatoes, pared and thinly sliced 1/2 c chopped onion 1 3-oz can chopped mushrooms drained salt 1 can condensed cheddar cheese soup 1 80 oz can tomatoes cut up 1 c herb- seasoned croutons In 10x6 baking dish, layer half the potatoes, onion, and mushrooms. Sprinkle with a little salt. In bowl, combine soup and undrained tomatoes. Pour half the soup mixture over vegetables in baking dish. Repeat layers, ending with soup. Cover with foil. Bake, in 350 oven for 1 1/2 to 13/4 hrs. Uncover; top with croutons. Return to oven and bake, uncovered, 5 min more. Stand 10-15 min before serving. Makes 8 servings.

1 pkg. dry Hidden Valley Ranch 1 c mayonnaise 1 c chopped cilantro 3 tomatillos (peel off paper/ found by peppers in fresh produce) 1/3 c buttermilk 1/4 t cayenne pepper Blend all ingredients together.

1 small bottle Kraft Zesty Italian 1 T chili powder 1 T cumin 3 cloves garlic 5 chicken breasts Put all ingredients on low for 4 hours. Shred meat and cook for 1 more hour.

4 t chicken bouillon 4 t garlic minced 1/2 bunch cilantro 1 t cumin 1 can green chili 3/4 t salt 1 T butter 1/2 onion chopped 3 c minute rice Blend ingredients in blender then put in pan on stove and add 3 c water and bring to a boil. Then add 3 c minute rice and simmer for 30 min.

2/3 c butter 1/2 c sugar 1/2 c packed brown sugar 1 egg 1 t vanilla 1 1/2 c flour 1 jar (3 1/2oz) macadamia nuts, chopped coarse White chocolate chips (2 bars chopped) Preheat oven to 325. Beat butler, sugars, egg, and vanilla at high/med until fluffy. Reduce mixer to low add flour then increase mixer until blended. Stir in nuts and chocolate. Cook 17 min or until edges are golden brown and tops look dry. 2 dozen cookies at 200 calories each.

16 oz jar of salsa 1 can of Dr. Pepper 2 cups brown sugar 1 pork roast about 3 lbs Cook on low in crock pot for 10 hours. Shred meat.