Mandarin Orange Cake

 Ingredients:

•  1 (18.25 ounce) package yellow cake mix
• 4 eggs
• 1/2 cup vegetable oil
• 1/2 cup walnuts if desired
• 1 (11 ounce) can mandarin orange segments
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (20 ounce) can crushed pineapple with juice
• 1 (3.5 ounce) package instant vanilla pudding mix

Directions:

1. Preheat oven to 350 degrees F. Grease and flour a 9x13 inch pan. Or pour into three prepared 8-inch pans.
2. In a large bowl, combine cake mix, eggs, oil, walnuts, and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan(s).
3. If using 9x13 pan bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. If using three 8-inch pans, bake at 350° for 20-25 minutes. Allow to cool.
4. To make the topping: In a large bowl, beat together pineapple with juice and dry pudding mix until blended. Fold in whipped topping. Spread on top of cake (and between layers, if necessary). Keep refrigerated.

Fast and Easy Chocolate Pudding

Ingredients:
1/3 cup sugar
1/4 cup cocoa
3 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
1 teaspoon vanilla

Directions:
In a 2-quart microwave-safe bowl, combine the first four ingredients. Stir in milk until smooth. Microwave, uncovered on high for 3 minutes; stir. Microwave 3-6 minutes longer or until thickened, stirring after each minute. Pour into individual serving dishes. Makes 4 half-cup servings.

PUMPKIN PIE *Libby's Famous Pumpkin Pie Recipe*

Ingredients:

3/4 C. sugar

1/2 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

2 large eggs

1  15 oz. can pure pumpkin

1  12 fl. oz. can evaporated milk

1 unbaked 9-inch deep-dish pie shell

Directions:

Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shell.

Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze pie.  1 3/4 tsp. pumpkin pie spice may be substituted for the cinnamon, ginger and cloves, however, the taste will be slightly different.)

German Sweet and Sour Green Beans

Ingredients:

2 strips bacon

1 C. chopped onion

1 T. flour

1/2 C. green bean liquid

1/4 C. water

2 T.  apple cider vinegar

4 T. sugar

1 tsp. salt

1/4 tsp. pepper

1 large can green beans

Directions:

Brown bacon.  Remove.  Sauté onion in bacon grease until tender.  Stir in flour.  Add remaining ingredients.  Crumble bacon on top before serving.

Green Bean Casserole

Cook and drain 2 cans green beans or 16 oz. frozen green beans.  Stir in one can cream of mushroom soup.  Place in casserole dish.  Sprinkle one small can French fried onions on top.  Bake at 350 degrees until onion rings are browned.

Broccoli and Cheese Casserole

Cook 16 oz. frozen broccoli according to package directions, drain.

Spray inside of 2-qt. casserole dish with Pam and then put broccoli into dish.

Stir in 1/2 stick butter, cut-up, and 8 oz. Velveeta Cheese, cubed.

Topping:

Melt 1/2 stick butter.  Add 1/4 lb. crushed Town House or Ritz crackers to melted butter and mix. Place on top of broccoli.

Bake at 350 degrees for 20 minutes, uncovered.