This delicious recipe is from Michelle who is very dear to us.

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INGREDIENTS:

• 1/2 cup margarine
• 6 sweet potatoes, cooked
• 1 teaspoon vanilla
• 3 eggs
• 3/4 cup sugar
• 1 teaspoon cinnamon

TOPPING INGREDIENTS:

• 1 cup chopped pecans
• 1 cup brown sugar
• 1 cup flour
• 1/2 cup melted margarine

Add margarine to hot potatoes. Combine with vanilla, eggs, sugar, and cinnamon with mixer. Pour into baking dish.

For the topping, blend the pecans, brown sugar, flour, and margarine together. Add topping to top of potatoes. Bake at 350 degrees for approximately one hour.

Here are some time-saving recipes for pie crusts:

• Never Fail Pie Crust (can make ahead of time)
• In a Hurry?….”Mix in the Plate” Pie Crust
• Graham Cracker Pie Crust

Most people are so busy and some find it hard to find the time to roll out a pie crust while they are making all the other dishes for their Easter dinner. Here are some helpful recipes!

FIRST LAYER:

• 3 ounce package of lime Jello
• 1 cup boiling water
• 1 cup cold water

Dissolve Jello in boiling water. Add cold water and pour into loaf pan. Let it sit until firm.

SECOND LAYER:

• 3 ounce package of lemon Jello
• 1 cup boiling water
• 3 ounces of cream cheese, softened
• 1 small can crushed pineapple with the juice
• 1 teaspoon vinegar

Dissolve Jello in boiling water. Add cream cheese and beat until smooth. Cool. Add pineapple with the juice and the vinegar. Pour on top of the first layer. Let sit until firm.

THIRD LAYER:

• 3 ounce package of cherry or raspberry Jello
• 1 cup boiling water
• 1 cup cold water
• Whipped cream

Dissolve Jello in boiling water, then add cold water. Let cool. Pour over the second layer. Let sit in fridge until firm. Top with whipped cream.

If you’re needing an easy but special dessert to take to a pot luck or maybe a luncheon at work, then try this easy one. It is surprisingly good, and when a friend of mine made it, she had several requests for the recipe. I had no idea it had Ritz crackers in it until she gave me the recipe.

Put both cans of pineapple with juice in a long Pyrex dish:

• 1 large can (20 ounces) pineapple chunks with juice

• 1 can crushed pineapple with juice
  

Mix and pour over pineapple:

• 1 cup flour
• 5 tablespoons flour

Then sprinkle over the top:

• 8 ounces of grated Colby & Cheddar cheese

Then:

• 1/2 stick butter, melted
• one “column” of Town House or Ritz Crackers (or similar)
  

Dip crackers in melted butter and place on top of cheese. Bake at 350 for 45 minutes.

My mother passed away in 2000. But I can remember while I was growing up and while she was still able to cook, she would fix this salad at Thanksgiving and Christmas. Mix the following for a refreshing salad:

• 1 cup pineapple chunks (if you use canned, be sure and drain)
• 1 cup mandarin oranges, drained
• 1 cup miniature marshmallows
• 1 cup sour cream (if you don’t like sour cream, you can use Cool Whip)
• 1/3 cup coconut (if you don’t like coconut, leave it out)
  

At Christmas time, it looks pretty to add some maraschino cherries on top.