This deleicious recipe comes from a neighbor who so graciously brought this casserole to our home for our family, during a very difficult time in December.  It is a comfort food extraordinaire! Thank you, Linda!

Cheesy Ham and HashBrown Potato Caserole

1 (32 oz.) package frozen hash brown potatoes

8 oz. cooked, diced ham

1 cans condensed cream of potato soup

1 (16 oz.) container sour cream

2 cups shredded sharp cheddar cheese

Preheat oven to 375. Lightly grease 9x12 inch baking pan.

Combine all ingredients and spread into baking pan. Sprinkle with  1 1/2 cups grated Parmesan cheese.

Bake 1 hour or until bubbly and lightly brown. Serve immediately.

Roasted Potatoes

Not only is the recipe a tasty treasure, but it was prepared by my oldest daughter, Heather for me. Sitting around the dinner table with my family is a priceless treasure. The oven is on for one hour and on a cool Autumn night, warmth is a treasure too! Enjoy!

1/3 cup olive oil

¼ cup Dijon mustard

1 Tbsp. fresh or 1 tsp. dried rosemary

2 cloves garlic, minced

12 medium potatoes, quartered (do not peel unless you want to)

Whisk all ingredients and then add potatoes. Toss to coat. Place potatoes on baking sheet and bake at 400 degrees for 1 hour 

Prepare and bake the cake mix according to package directions. Let cake cool then crumble into a large bowl, and stir in the frosting until well blended. Refrigerate for at least three hours.

Line a tray with waxed paper and form dough into balls. You can use a melon baller if you like. Place on tray and freeze for an hour.

Melt confectioners’ coating per directions on box. Dip the balls in coating using a toothpick or fork to hold them. Place on waxed paper to set. These should be refrigerated or frozen before serving. Easy, delicious and beautiful! Enjoy! 

1 cup powdered iced tea mix (with sugar and lemon)

3 liters ginger ale

Cake Balls

One of the ways my girls and I make moments count is in planning our menus and cooking and baking together.  Kate and I shared our recipe for cake balls with Heather and Susan as they had never tried this decadent dessert. We made three different batches. The great feature of this recipe is that you can vary it according to the flavors you want. We used:

Lemon cake mix and lemon frosting with white chocolate coating

Spice cake mix and cream cheese frosting with white chocolate coating

Chocolate cake mix and chocolate frosting with chocolate coating and Andes’ mint chips sprinkled on top

1 (18.25 ounce) package cake mix

1 (16 ounce) container prepared frosting

6 oz. confectioners coating disks or bar

Prepare and bake the cake mix according to package directions. Let cake cool then crumble into a large bowl, and stir in the frosting until well blended. Refrigerate for at least three hours.

Line a tray with waxed paper and form dough into balls. You can use a melon baller if you like. Place on tray and freeze for an hour.

Pork with Sesame Marinade

1/2 cup dark sesame oil

1/2 cup toasted sesame seeds

1/2 cup unseasoned rice vinegar

1/2 cup lite soy sauce

1/2 cup hoisin sauce

2 Tbsp. brown sugar

2 tsp. grated fresh ginger

1 tsp. minced garlic

2 pork tenderloins, 9 to 12 oz. each, trimmed of fat and silver skin

Salt and pepper

Combine all ingredients and place in a Ziploc bag. Add the pork and turn to coat. Seal bag and refrigerate at least 1 hour and up to 24.

Bring pork to room temperature. Preheat and oil grill. Season pork with salt and pepper. .Grill directly over medium high heat turning occasionally, 18-20 minutes or until internal temperature reached 160 degrees. Remove from grill and let rest for 5 minutes. Cut on the bias into thick slices. If desired, sprinkle with sliced green onion.   

Melt confectioners’ coating per directions on box. Dip the balls in coating using a toothpick or fork to hold them. Place on waxed paper to set. These should be refrigerated or frozen before serving. Easy, delicious and beautiful! Enjoy! 

Add 1cup mix to a punch bowl and a little ginger ale to blend. Pour lots of ice into punch bowl and add remaining ginger ale. This will foam, so it is best to prepare about 15 minutes before the guests ar