HOLY CROSS

Elementary School

HOLY CROSS PARENT/TEACHER RECIPES!

We receive numerous requests for recipes from both teachers and parents for those items

made for our special occasions. This page will be devoted to those recipes

that we receive from you, our friends. If you cook or bake something for one of our

hospitality events, please include or e-

ail us the recipe, and we will share them with all.

Thank you!

OVER THE TOP BLUEBERRY BREAD PUDDING

3 eggs

4 cups heavy whipping cream

2 cups sugar

3 teaspoons vanilla extract

2 cups fresh or frozen blueberries

1 package (10 to 12 ounces) white baking chips

1 loaf (1 pound) French bread, cut into 1-inch cubes

SAUCE:

1 package (10 to 12 ounces) white baking chips

1 cup heavy whipping cream

Directions

In a large bowl, combine the eggs, cream, sugar and vanilla. Stir in blueberries and baking chips. Stir in bread cubes; let stand for 15 minutes or until bread is softened.

Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.

For sauce, place baking chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over baking chips; whisk until smooth. Serve with bread pudding. Yield: 12 servings.

Jeanne’ McCloy

CRAB & PASTA SALAD

1 package (16 oz) Tri-Colored Pasta

1 Purple Onion, chopped fine

1 Cucumber, diced

1 Lb. Crabmeat; (imitation is best for color)

1 Bottle of Coleslaw Dressing

Boil noodles according to package directions, drain and mix with other ingredients. Mix well; best if served cold.

Store in covered container. Yield 8-10 servings

Kay Olds

BBQ Shrimp (5lbs)

5 lbs shrimp
1 lb margarine
1 lb butter
4 lemons sliced thin
6 oz worchestershire sauce
8 Tbs black pepper
1 tsp Rosemary
1 Tbsp tobasco
4 Tbsp salt
4 cloves garlic sliced thin

Place shrimp in baking dish.
Melt margarine & butter add all seasonings to butter mix well & pour
over shrimp, bake in 400* oven for 15 minutes, turn once at 7 min
Serve with French bread sliced for dunking.
Jeanne McCloy

Jeanne's Mint Delights

1 box Duncan Hines devils food cake mix
1/2 C oil
1/4 C water
1 lg egg
1 C Andes Choc mint chips (baking section at wal mart)

Preheat oven to 350*
stir or mix all ingredients (will be thick) drop by spoonful onto an
ungreased cookie sheet and bake for 10 minutes cool on cookie sheet
for 1 min then transfer to plate.

Jeanne McCloy

Deacon Andrew Dragna's Banana Cake Recipe

1 box Duncan Hines butter recipe golden cake mix
1 tsp baking soda
3 eggs
1/2 margarine
1/2 cup water (a tad bit under the 1/2 cup water line)
1 cup mashed ripe bananas

Pre-heat oven to 325*

Mix cake mix, baking soda, eggs, water & butter. After it's mixed add mashed bananas and mix again. Pour into pan sprayed with Pam and bake for 35 min or until toothpick inserted into center of cake comes out clean.

FROSTING

1 pound (16 oz) powdered sugar
3/4 stick butter or margarine
1 package (8 oz) cream cheese
1 tsp vanilla extract
3/4 cup chopped walnuts (or your choice of nut)
dash of salt

Cream margarine and cream cheese, add salt and vanilla mix until creamy. Add powdered sugar, beat until smooth, stir in nuts. Frost cake.

Tropical Chicken Salad

12 cups Italian blend salad greens
3 cups fresh spinach leaves

3 packs (6 oz each) ready to serve grilled chicken breast strips
1 1/2 cups mandarin oranges, drained
1 1/2 cups fresh pineapple chunks
1 1/2 cups fresh sliced strawberries
1 cup seedless grapes (I use red)
8 oz Kraft Monterey Jack Shredded Cheese

12 oz sliced almonds or pecans, walnuts etc

Kraft Poppyseed dressing

In a large bowl, place greens, then add pineapple chunks, strawberries, grapes, oranges, top with cheese, add chicken strips & top with almonds. Drizzle with poppyseed dressing. Enjoy. Jeanne' McCloy

Cajun Caviar

4 cans black eyed peas, drained and rinsed
2 cans rotel tomatoes, drained
1 purple onion, chopped
4 avocados, cut into squares (squeeze a little lemon juice on to keep from browning)
1 small bottle italian dressing

Combine all ingredients together, toss lightly. For best flavor, make up to a day in advance and refrigerate. I put 1 or 2 of the avocado seeds in the dip which also helps them from browning.

Kellye Jo Barbier

CORN CASSEROLE

1 stick butter or margarine

1 small can whole kernel corn (undrained)

1 lg can cream style corn

1 sm box jiffy corn bread mix

8 oz shredded cheddar cheese

1 medium onion – chopped

1 medium bell pepper – chopped

1 sm (8 oz) sour cream

Melt butter, mix all ingredients together except corn bread and cheese. Next mix in corn bread mix and then sprinkle cheese on top.

Bake 35-45 minutes at 350 degrees until all liquid is cooked up and dry. Mrs. Bergeron

Hershey Cake

1 box German chocolate cake mix

Icing:
8 ounces cream cheese
12 - 16 ounces cool whip
6 full size Hershey chocolate bar with almonds
1/2 cup sugar
1 cup powdered sugar

Bake German chocolate cake in 2 or 3 layers, following directions on box.

Chop or grate the 6 Hershey's bar for use in icing. Cream together cream cheese & both sugars, mix well. Fold in cool whip. Add 1/2 of the crushed chocolate bars to the mix and then spread ingredients between layers and on top of cake. Sprinkle crushed candy bar on top of iced cake and in between each layer.

Jeanne McCloy

Sausage Balls

2 Cups Pioneer buttermilk biscuit mix

1 tube Jimmy Dean breakfast sausage regular flavor

8 oz Kraft sharp cheddar - not shredded grate it yourself

Layer cheese, biscuit mix & then sausage in bowl, mix well after each addition; keep stirring roll into balls - layer cookie sheet with foil bake at 325* for 25 min check see if they are brown enough; if not bake 5 min longer.

If doubling recipe - use

3 cups mix

2 tubes sausage

16 oz cheese

DO NOT USE SHREDDED OR LOW FAT, SKIM MILK OR GENERIC CHEESE ONLY KRAFT SHARP CHEDDAR - THE OTHERS DO NOT HOLD THE CONSISTENCY

Spinach & Artichoke Dip

1 14-oz can artichoke hearts, drained and sliced
1 lb cream cheese, room temperature
8 oz mascarpone cheese, room temperature
2 Tbsp all-purpose flour, sifted
1 cup Parmesan cheese, grated
1/4 tsp fresh thyme leaves
1/4 tsp crushed red pepper
1 Tbsp fresh flat leaf parsley, chopped
1 garlic clove, minced
5 green onions, chopped
1 6-oz pack fresh spinach, chopped (I use a pizza cutter to chop fine)
Salt to taste
Ground black pepper to taste

Preheat oven to 325ºF.

MIX all ingredients in a large bowl, coat a large non-stick baking pan with pam spray; fill pan with mixture. Bake at 325ºF for about 35 minutes or until bubbling and center is hot. Sprinkle top of heated dip with parmesan cheese. Serve hot. Jeanne' McCloy

Cheesecake Chocolate Cups

Chocolate cups (at Target next to the cake mix) (18 per box)

Caramel ice cream topping

Cheesecake filling in tub

Strawberries for garnish

Squirt a small amount of caramel into bottom of chocolate cups, fill with cheesecake filling, garnish with a sliced strawberry. Enjoy! Jeanne' McCloy

Kerry's 'Don't You Wish You Had This Recipe' Taco Salad

3 pounds ground beef

3 envelopes taco seasoning

3 heads lettuce, shredded

3 - 4 cups (12 - 16 ounces) shredded cheddar cheese

3 cups chopped tomatoes

2 cups chopped onion

3 cans (4-1/4 ounces each) chopped or sliced ripe black olives, drained

2 cans (15 ounces each) ranch or chili beans, drained

1 package (16 ounces) corn chips

1 bottle (16 ounces) Catalina salad dressing

1 jar (12 ounces) salsa

Brown beef; drain. Add taco seasoning and prepare according to package directions. Cool. Toss with remaining ingredients in a large plastic container and make sure it is mixed well.

SAVORY VEGETABLE FRITTATA

6 eggs 1/2 cup roasted red peppers, coarsely chopped

1/4 cup half & half 1 cup sliced mushrooms

1/2 teaspoon salt 1/4 cup chopped green onion

1/4 teaspoon pepper 1/4 cup chopped parsley

1/2 cup shredded Asiago cheese

Prepared Basil Pesto for garnish

Preheat oven to 350 degrees. Beat eggs with a whisk to combine. Add cream, salt, pepper and cayenne.

Grease a 9-10 inch quiche dish or pie pan with cooking spray. Place roasted peppers, mushrooms, green onion,

parsley and cheese in the dish. Pour egg mixture over vegetables and bake for about 20-25 minutes.

Serve warm with a garnish of Pesto. Allison Duffy

SPINACH QUICHE

4 eggs

2 sm. cartons heavy whipping cream

1 box frozen spinach (poke holes in box and microwave - then squeeze out excess moisture)

1/4 cup flour

1 teaspoon salt

1/4 teaspoon red pepper

4 oz. shredded Swiss cheese (or chopped, sliced Swiss cheese)

1 small onion chopped & sauteed in margarine

Mix above ingredients together and fill tiny pastry shells. Bake at 350 degrees for 25-30 minutes.

TINY PASTRY SHELLS

1 box Pillsbury refrigerated pie crust

With a little flour, roll pie crust into one thin sheet and cut with biscuit cutter. Fit each small crust into a tiny muffin tin. Greig Chauvin

LEMON DELIGHTS

1/2 cup butter, softened 1/2 teaspoon salt

1 cup sugar 1 teaspoon baking powder

1 egg Zest of 1 lemon

1 teaspoon lemon extract 1-1/2 cups flour

Preheat oven to 350 degrees. Cream butter and sugar with an electric mixer for 2 minutes. Add egg and lemon extract.

Mix in salt, baking powder, lemon zest and flour until combined. Use a small ice cream scoop to shape cookies and place on 2 greased foil lined baking sheets. Bake about 15 minutes, just until light golden brown. Leave on sheet and sprinkle with powdered sugar while still warm. Cool completely and decorate with icing.

ICING:

1 cup powdered sugar

1 - 1-1/2 tablespoons lemon juice

Mix together powdered sugar, lemon juice and food coloring until smooth. Add more lemon juice if necessary to achieve a drizzling consistency that's not too thin. Place in a squeeze bottle and drizzle icing over each cookie in a concentric circle. Let dry completely before storing. Makes about 3-1/2 dozen cookies. Keep for about a week. Allison Duffy

MARGARITA PIE

Makes 8 servings
Prep: 15 minutes
Chill: at least 3 hours

Ingredients

1 prepared graham cracker pie crust (9-inch)

Filling:

1/4 cup water

1 packet unflavored gelatin

1 cup liquid margarita mix (such as Jose Cuervo brand)

3 tablespoons sugar

3 drops green food coloring

1/3 cup tequila

1 container (8 ounces) frozen whipped dessert topping, thawed

Lime twists for garnish, optional

Directions

1. Place graham cracker crust in freezer while making filling.

2. Filling: Place the 1/4 cup water in a small bowl and microwave on HIGH for 1-1/2 minutes until boiling. Add gelatin; stir until dissolved.

3. In a large bowl, whisk margarita mix, sugar, food coloring and tequila until sugar is completely dissolved. Whisk in gelatin mixture until thoroughly blended. Cover with plastic wrap and refrigerate for 30 minutes.

4. Reserve 1-1/3 cups of the whipped dessert topping. Whisk the remaining dessert topping into the margarita mixture for 1 to 2 minutes until well blended and uniform in color. If a darker color is desired, add food coloring, one drop at a time, stirring well after each.

5. Pour mixture into chilled pie shell. Loosely cover with plastic wrap and chill for at least 3 hours. Can be made up to 1 day in advance.

6. To serve, remove pie from refrigerator; let set for 10 minutes. Spoon reserved topping onto the center of the pie, garnish with lime twists, if desired, and slice.

Jeanne McCloy

MILK & COOKIES

CHIPS AHOY CHOCOLATE CHIP COOKIES (BLUE BAG)

COLD MILK

16 OZ COOL WHIP

POUR MILK INTO A SHALLOW BOWL, LAY COOKIE IN MILK, DIP IT IN THE MILK SO THAT IT IS TOTALLY COVERED, REMOVE QUICKLY AND LAY IN A 9" X 13" DISH, FILL BOTTOM OF DISH WITH COOKIES, SPREAD COOL WHIP ON TOP. REPEAT WITH COOKIES AND COOL WHIP & LAYER UNTIL DISH IS FULL. KEEP IN REFRIGERATOR AND SERVE COLD. Jeanne McCloy

WHITE CHOCOLATE PECAN SHEET CAKE

1 cup butter ½ teaspoon salt

½ cup water 1 teaspoon baking soda

3 oz. white chocolate, chopped 1 cup buttermilk

2 cups sugar 2 eggs, lightly beaten

2 cups flour 1 teaspoon almond extract

Preheat oven to 375 degrees. Melt butter and water in a large saucepan until boiling. Remove from heat and stir in white chocolate with a whisk until smooth and melted. Whisk in all other ingredients until combined. Pour into a greased 9 x 13 inch baking pan. Bake about 30 minutes , until tested done. Remove and immediately making icing.

ICING:

½ cup butter 2 Tablespoons

1 oz. white chocolate, chopped 1 cup chopped pecans

2 cups powdered sugar

Melt butter in the microwave. Remove and stir in white chocolate until smooth and melted. Stir in powdered sugar, milk and pecans. Pour over warm cake and spread gently to cover. Let cool in pan.

Allison Duffy

BREAKFAST CASSEROLE

By Catherine David

Serves 4-6

1 6-pack hash brown patties

1 lb. sausage or bacon (cooked and drained)

6 eggs

1 cup milk

6 oz. sharp cheddar cheese, shredded

1. Grease an 8 x 8 glass dish with butter. Line the bottom of the dish with the hash browns. Sprinkle sausage or bacon on top.

2. Beat together eggs and milk. Season egg mixture with a little salt.

3. Pour egg mixture over hash browns and meat. Sprinkle top with cheese.

4. Bake at 350º for 45 minutes – 1 hour.

OOEY GOOEY BUTTER CAKE

1 yellow cake mix
3 eggs
1/2 c. butter
1 (8 oz.) pkg. cream cheese
1 lb. box powdered sugar

Melt butter. Mix with 1 egg and yellow cake mix. Pat into a buttered 7 1/2 x 9 1/2 inch glass pan. Beat 2 eggs, cream cheese, and powdered sugar. Pour over cake mix mixture. Bake 30 minutes in 350 degree oven. Top will be golden brown. Jeanne McCloy

Pineapple Angel Food Cake

1 box of angel food cake mix

1 can (20 oz) crushed pineapple w/ juice

Pour the entire can of crushed pineapple with juice into a bowl, add cake mix. Mix well and bake for 20- 30 min at 350*. Jeanne McCloy

Coconut Yummies

Stale white bread

sweetened condensed milk

coconut flakes

Slice white bread in half or in fourths and then freeze.

After bread is frozen and firm, dip in sweetened condensed milk and then roll in coconut flakes. place on a greased pan and bake at 350* until coconut is toasted on top.

Jeanne McCloy

PEACH COBBLER

1 Cup flour

3 TBSP baking powder

6 TBSP stick oleo

1 Cup sugar

2/3 Cup peach juice (from canned peaches)

1/3 Cup water

1 16 oz can sliced peaches

Melt butter in an 8"x8" baking dish in 350* oven. Combine flour, baking powder, sugar and then add peach juice & water. Mix well, pour on top of melted butter; then gently place sliced peaches on top of the batter. DO NOT STIR. The crust will bake up around the peaches. Bake at 350* for 60 minutes. Jeanne' McCloy

MELBA'S DELIGHT

1 1/4 Cup flour

1 Cup crushed pecans

1 3/4 stick oleo

8 oz cream cheese softened

1 1/4 Cup powdered sugar

1 Cup Cool Whip

3 Cups cold whole milk

3.4 oz box of instant vanilla pudding

3.4 oz box of pistachio pudding

Melt butter in 9"X13" baking dish then add flour & pecans, mix well and pat into bottom of dish; bake at 350* for 25 minutes. Cool completely.

Mix cream cheese, powdered sugar & cool whip together. After crust is cooled spread mixture on top of crust. Mix together 1 1/2 cups milk with vanilla pudding, then in another bowl mix 1 1/2 cups milk with pistachio pudding; then alternately fold puddings on top of cream cheese layer. Swirl to make a marbled look. Can add cool whip on top if desired. Jeanne' McCloy

Slow Cooker Pulled Pork

3 lb boneless pork shoulder roast (well trimmed)

1 package McCormick slow cooker bbq pulled pork seasoning pouch

1/2 C ketchup

1/2 C firmly packed brown sugar (I used dark brown sugar)

1/3 C cider vinegar

Mix seasoning pouch with ketchup, sugar and vinegar, place roast in crock pot; pour mixture over roast and cover. Cook on low for 8 hours (or on high for 4 hours). Do not remove lid while cooking.

When it's done shred the roast with 2 forks, stir to cover meat with gravy. Serve on rolls or buns.

* Substitute: Use 3 pounds boneless pork loin roast in place of the pork shoulder roast.

Jeanne McCloy

White Chocolate Peach Bread Pudding

12 pieces of sliced white bread
1 lb. frozen peaches, thawed & cut
1 cup heavy cream
2 cups milk
1/4 cup butter, cut up
2 oz. Baker’s white chocolate, chopped
3 eggs
1 1/2 cups sugar
1teaspoon almond extract

    Preheat oven to 350 degrees. Tear bread into pieces in a large greased baking dish. Sprinkle peaches over bread. Heat cream, milk and butter in the microwave until hot and butter melts. Stir in chopped white chocolate until melted and pour over bread and peaches. In a separate bowl, whisk together eggs, sugar and almond extract. Pour over bread mixture and gently stir in. Bake about 45 minutes. Serve topped with White Chocolate Sauce. (serves 8-10)

White Chocolate Sauce:

4 oz. Baker’s white chocolate, chopped
1/2 cup heavy cream

    Heat cream in the microwave until boiling. Whisk in white chocolate until combined. Drizzle over bread pudding.

Enjoy everyone!                                                                                            Allison Duffy

Almond Sour Cream Pound Cake

1/2 pound (2 sticks) butter, plus more for pan
3 cups sugar
1 cup sour cream
3 cups all-purpose flour, plus more for pan
1/2 teaspoon baking soda
6 eggs
1/2 teaspoon orange extract
1/2 teaspoon almond extract
Almond Buttercream Frosting, recipe follows

Preheat oven to 325 degrees F. Butter and flour a tube pan and set aside.

In the bowl of a mixer, cream butter and sugar together and then add sour cream. Sift flour and baking soda together. Add to creamed mixture, alternately with eggs, 1 at a time, beating after each addition. Add extracts and stir to combine. Pour into prepared pan and bake for 1 hour and 20 minutes. Cool cake in pan for about 10 minutes and then unmold and cool completely on a wire rack. Frost cake when completely cooled.

Almond Buttercream Frosting:
3/4 cup butter (1 1/2 sticks), softened
3 to 4 cups confectioners' sugar
1 1/2 teaspoons almond extract

With an electric mixer, cream butter in a large mixing bowl. Slowly beat in the sugar until smooth and creamy and sweetened to your liking (about 2 minutes). Add almond extract and stir to blend. Frost cake when fully cooled. If you are not using the frosting immediately, store it, covered, in the refrigerator and then bring it to room temperature just prior to using. Jeanne McCloy

CREAM CHEESE COOKIE CUPS

1 tube (18 oz) refrigerated chocolate chip cookie dough

4 oz cream cheese, softened

2 tbsp butter (land o' lakes stick)

1/2 tsp. vanilla extract

1 1/4 cups confectioners sugar

To make 12 cups; cut cookie dough in half before using and save other half for another use.

With floured hands, press about 1 tbsp of dough onto the bottom and up the sides of 12 miniature muffin cups. (I sprayed them lightly with Pam cooking spray) Bake at 350* for 8 - 10 minutes or until lightly browned.

Using the end of a wooden handled spoon, reshape the puffed cookie cups. Cool for 5 minutes before removing from pan to a wire cookie rack to cool completely.

In a small mixing bowl, beat the cream cheese, butter and vanilla until blended. Gradually beat in confectioners sugar. Using an icing bag; pipe into cookie cups or spoon filling into cups using a small spoon. Store in refrigerator. Yield 1 dozen

Can use almond or peppermint extract in place of vanilla. Jeanne McCloy

PISTACHIO COFFEE CAKE

1 box white cake mix
4 eggs
1 c. water
2/3 c. oil
2 small pkg. instant pistachio pudding
Confectioners' sugar
2 tsp. cocoa (I use Hershey's baking cocoa powder)
1 tsp. cinnamon
1/3 c. sugar
1/2 c. nuts (walnuts or pecans)

Mix white cake, eggs, water, oil, and pudding together. Beat with hand mixer for 10 minutes. In another bowl mix cocoa, cinnamon, and sugar together. Drop cocoa mixture on cake mixture and mix to marbleize into white cake mixture. Take a fork to poke cocoa mixture into white mixture in several spots. Sprinkle nuts over the top of the cake. Bake in a 9x13 inch cake for 50-55 minutes. Make a thin icing from the confectioners' sugar to drizzle over the cake while it is still warm. Jeanne McCloy

Mini JELL-O Trifle Bites

2 cups boiling water

2 pkg. (4-serving size each) JELL-O Brand Raspberry Flavor  Gelatin

3 slices (3/4-inch thick each) pound cake, cut into 24 cubes

1 pkg. (8 oz. ) PHILADELPHIA Cream Cheese

1 cup powdered sugar

1 cup thawed COOL WHIP Whipped Topping

1 tsp. grated lemon peel

Place foil liners in 24 miniature muffin pan cups. Stir boiling water into dry gelatin mixes in large bowl 2 min. until completely dissolved. Place 1 cake cube in each muffin cup; pour gelatin over cake to fill cup completely. Refrigerate 2 hours or until set.

Beat cream cheese in small bowl with electric mixer on medium speed until creamy. Gradually add sugar, beating until well blended after each addition. Gently stir in whipped topping and lemon peel until well blended.

Fill pastry bag fitted with star tip with cream cheese mixture. Pipe decorative dollop of cream cheese mixture on top of each trifle.
      Jeanne McCloy

Great Substitute
This recipe can be made with any flavor JELL-O Brand Gelatin.

Breakfast Casserole

1 cup fully cooked ham, breakfast sausage or bacon (chopped or crumbled 6 ounces)

2

small packages hash brown potatoes (or 1 lg)

1

Cup bell pepper, chopped (I use green, red & yellow peppers)

1

tablespoon instant chopped onion

2

cups shredded Cheddar cheese (8 ounces)

1

cup Original Bisquick mix

3

cups milk

1/2

1/2

teaspoon pepper or to taste

tsp. salt or to taste

6

eggs

Heat oven to 375ºF. Grease rectangular baking dish, 13x9x2 inches.

Layer ham, potatoes, bell pepper, onion and 1 cup of the cheese in baking dish. Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish; sprinkle with remaining cheese. Cover and refrigerate at least 4 hours but no longer than 24 hours.

Bake uncovered 30 to 35 minutes or until light golden brown around edges and cheese is melted. Let stand 10 minutes.                            Jeanne McCloy

Bacon Breadsticks

4 1/2-ounce box sesame seed breadsticks
16-ounce package bacon
8-ounce container grated Parmesan

Preheat oven to 350 degrees F.

Wrap breadsticks in bacon. Place on cookie sheet and bake for 30 minutes. Sprinkle with or dredge through Parmesan while hot. Allow to cool and crisp, then serve.

Jeanne McCloy

Spinach and Artichoke Dip

2 - 10 oz boxes frozen chopped spinach

14 oz marinated (in water) artichokes, chopped

16 oz white alfredo sauce (I use Ragu)

16 oz shredded Monterey Jack cheese

8 oz cream cheese

3 envelopes dry "Good Seasons" Italian Dressing mix

1 stick unsalted butter (not margarine)

Cook spinach in microwave and drain very well (squeeze out all water)

Soften butter & cream cheese and mix with dry dressing mix. Blend well, add chopped artichokes and spinach; mix together. Add alfredo sauce and cheese. Mix well.

The dip can be made a day ahead and refrigerated. Heat well in microwave for several minutes to get completely hot.

Jeanne McCloy

Heavenly Hash Cake

2 eggs 3/4 cup self-rising flour

1 stick butter 1 cup chopped pecans

1 cup sugar 1 Tablespoon Vanilla extract

2 Tablespoons cocoa

marshmallows sliced to cover cake 1/2 box or 8 oz. powdered sugar

2 Tablespoons cocoa 1/4 cup evaporated milk

2 Tablespoons butter

Mix above ingredients for cake and pour into greased and floured pan. Bake @ 350 degrees for approx. 45 minutes. Take cake out of oven and cover with sliced marshmallows while hot. Set for 5 minutes and pour icing on top and then let cake cool in pan.

Jessica Gussman

"Philly" Christmas Cake

1 8oz. package cream cheese 1 1/2 teaspoon baking powder

1/2 lb. margarine 1 cup candied fruit

1 1/2 cup sugar 1/2 cup chopped pecans

1/2 Tablespoon vanilla candied pineapple slices

4 eggs candied cherries

2 1/4 sifted cake flour

Blend softened cream cheese, margarine, sugar and vanilla thoroughly. Add eggs one at a time. Add two cups sifted flour with baking powder. Combine 1/4 cup flour with candied fruit and 1/2 cup chopped pecans folded into batter. Grease pan and sprinkle with finely chopped pecans. Pour batter into pan and bake @ 325 degrees for 1 hour and 15-20 minutes. Cool five minutes and remove from pan if using a bundt pan. Garnish with pineapples and cherries.

Jessica Gussman

No bake fudge cookies

1 stick butter 6 cups old-fashioned oats

4 cups sugar 3 Tablespoons vanilla

1/3 cup cocoa 1 cup peanut butter

1 cup evaporated milk nuts if desired

pinch of salt you can also add coconut

Mix butter, sugar, cocoa, milk and salt. Bring to t boil for 4 minutes. Mix oats, vanilla, peanut butter and nuts if desired. Stir into chocolate mixture. Drop by spoonfuls onto wax paper or spread into greased pan and then cut after cooling. I drop mine onto sheets. Makes 4-5 dozen.

Jessica Gussman

Mamie Eisenhower fudge

4 1/2 cups sugar 4 Tablespoons butter

pinch of salt 1 can pet milk

Bring above ingredients to a boil and then boil six minutes. Remove from fire and add

12 oz. semi-sweet chocolate 1 pt. marshmallow cream

12 oz. German's sweet chocolate 2 cup pecans

Beat until everything is melted. Pour onto waxed paper and allow fudge to set for three hours. This is a large recipe and will store for a week. I always use this recipe.

Jessica Gussman

Grandma's Divinity

2 cups sugar 1/2 c. water

1/2 c. white corn syrup 1 teaspoon vanilla

1/2 cup broken nuts

Place sugar, syrup and water in saucepan over low heat and stir until sugar is dissolved then cook without stirring to 252 degrees. Make sure you use a candy thermometer. Remove from heat and pour, beating constantly into 2 egg whites. Continue beating until mixture takes shape and is glossy. Add vanilla and nuts. Drop quickly onto waxed paper.

Jessica Gussman

Creamy Creole Pralines

3 c. packed light brown sugar 1/4 teaspoon cream of tartar

pinch salt 1 c. milk

2 Tablespoons butter 1 teaspoon vanilla

2 1/2 c. pecan halves

Combine sugar, tartar, salt and milk stirring over low heat until sugar dissolves. Cook until 238 degrees and cool to 220 degrees. Add butter, vanilla pecans. Beat until creamy by hand with spatula. Do not use an electric mixer. Drop onto waxed paper. 18-24 pralines.

Jessica Gussman

Pecan Fudge Pie

2 Tablespoons Margarine 1 c. sugar

2 oz. chocolate 1 teaspoon vanilla

2 eggs pinch salt

1 c. dark Karo syrup 1 c. pecans

Mix margarine and chocolate. Beat eggs then mix syrup, sugar, vanilla, salt and chocolate mixture. Add pecans and stir. Pour into unbaked pie crusts and bake at 325 degrees for 50 minutes.

Jessica Gussman

Carrot Cake

2 c. sugar 1 tsp. salt

2 c. flour 1 1/2 c. oil

2 teaspoons baking soda 3 c. grated carrots

2 teaspoons cinnamon 4 eggs

Combine dry ingredients and mix well. Add eggs and oil. Add carrots and beat for two minutes. Grease and flour pans. Pour in mixture. Bake at 350 degrees for 25-30 minutes in cake pans.

Icing: 8 oz. cream cheese, 1 stick butter softened, 1 box confectioners sugar, 1 teaspoon vanilla and 1 c. chopped nuts. Cream cheese and butter then add sugar gradually. Add vanilla and pecans.

Jessica Gussman

Pecan Pear Salad

Salad ingredients:

4 medium ripe pears, thinly sliced

2 tsp. lemon juice

8 cups salad greens

2/3 cup pecan halves, toasted

1/2 cup fresh raspberries

1/3 cup (2 oz) feta or blue cheese

Dressing ingredients

2 tbsp fresh raspberries

3/4 cup olive oil

3 tbsp cider vinegar

2 tbsp + 1 tsp. sugar

1/4 - 1/2 tsp. black pepper

Dressing: Press 2 tbsp raspberries through sieve; reserve juice. Discard seeds. Combine oil, vinegar, sugar, pepper and raspberry juice in a container, shake very well.

Salad: Toss sliced pears in lemon juice and then drain. Mix greens, pears, pecans and raspberries. Sprinkle with cheese. Drizzle with dressing. Serves 8.

Jeanne McCloy

Corn Dip

3 cans Mexicorn

1 small can green chilies

8 oz blue plate mayonnaise (not fat free or low cal and not miracle whip - they are too sweet & too thin)

8 oz sour cream

8 oz shredded cheddar (mild or sharp)

handful of chopped green onions (more or less - your choice)

Drain corn & chilies, mix everything together in a bowl, cover tightly and refrigerate overnight. Serve cold.

Jeanne McCloy

Pepperoni, Meatballs & Sausage in Sauce

3.5 oz pepperoni slices

36 frozen Italian style meatballs

16 oz cocktail sausages

12 oz jar of chili sauce

16 oz bbq sauce (I use 8 oz Kraft honey bbq and 8 oz Kraft spicy honey bbq)

26 oz Ragu spaghetti sauce (no meat or veggies)

Mix everything into a crock-pot, cover and cook on low heat for 3 hours, stirring from the bottom every 15 minutes or so.

Enjoy!

Jeanne McCloy

CHICKEN & BROCCOLI

3 packs cooked chicken

2 packs cooked broccoli

1/2 cup mayonnaise

1 can cream of chicken

2 tbl. of lemon juice

3 slices of bread (cut into cubes)

Mozzarella cheese to cover

Melted butter

Mix mayo, cream of chicken and lemon juice together and set aside. Layer broccoli at the bottom of pan. Next layer chicken and then spread mayo mixture over the chicken and broccoli. Cover with cheese. Place cubed bread every so often and pour butter all over. Bake at 350-375 for 25 minutes. Then broil till brown and crispy.

Sue Courtney

Fruity Chicken Tossed Salad

12 cups Italian-blend salad greens
3 packages (6 ounces each) ready-to-serve grilled chicken breast strips
1 can (11 ounces) mandarin oranges, drained
1 cup seedless red grapes, halved
2/3 cup poppy seed dressing

In a large bowl, combine the salad greens, chicken, oranges and grapes. Drizzle with dressing and toss to coat. Yield: 6 servings. Jeanne McCloy

Strawberry Delight

2 angel food cakes

2 boxes strawberries in sugar

1-1/2 Cool Whip

1 cup pecan pieces

Tear cakes, mix all ingredients and top with left over cool whip and fresh strawberries.

Tracie Hover

Spinach Artichoke Dip

1 (14 oz.) can artichoke hearts (not marinated) drained and chopped

1 (10 oz.) package frozen chopped spinach, thawed

1/2 cups sour cream

1/4 teaspoon minced garlic

1/4 cup mayonnaise

1/4 cup cream cheese

1/2 cup grated parmesan cheese

LA hot sauce - to taste

Preheat oven to 375 degrees. In small baking dish, mix together ingredients, cover, bake until heated through and bubbly, about 25 minutes. Rhonda Garber

Shrimp a la Patterson

30 lbs of Shrimp

15 medium white onions

1 large celery

5 bunches of green onions

5 doz eggs

9 ripen avocados

1 gallon of Mayonnaise

Seasoning to taste.

Boil shrimp with little seasoning. Boil eggs. Once boiled, chop and mix all ingredients. Avocados will smash easily if well ripened. Add mayo and seasoning to taste. Refrigerate. Better served the next day.

3 lbs of Shrimp

2 medium white onions

2 stalks of celery

2/3 bunch of green onions

8 eggs

2 avocados

Mayo and seasoning to taste

Repeat above preparations.

Michelle Picou

CHEESE STUFFED CHERRY TOMATOES

36 cherry tomatoes

6 oz Garden Veggie cream cheese (or use garlic herb cheese)

2 tbsp buttermilk

1/2 C shredded cheddar cheese

Cut the tops off tomatoes and gently remove seeds and pulp using a melon baller or small spoon. Invert on lined baking sheet and drain. In food processor put cheese and buttermilk; whirl until smooth. Add cheddar and pulse 2 or 3 times.

Put in pastry bag with star tip, pipe into tomatoes. Chill in refrigerator for 1 hour.

Jeanne McCloy

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CONTACT INFORMATION:

Holy Cross Elementary School

2100 Cedar Street, Unit 2

Morgan City, LA 70380

(985) 384-1933

e-mail: holycrosselm@htdiocese.org

Directions

Fruity Chicken Tossed Salad

12 cups Italian-blend salad greens 3 packages (6 ounces each) ready-to-serve grilled chicken breast strips 1 can (11 ounces) mandarin oranges, drained 1 cup seedless red grapes, halved 2/3 cup poppy seed dressing

In a large bowl, combine the salad greens, chicken, oranges and grapes. Drizzle with dressing and toss to coat. Yield: 6 servings. Jeanne McCloy

12 cups Italian-blend salad greens
3 packages (6 ounces each) ready-to-serve grilled chicken breast strips
1 can (11 ounces) mandarin oranges, drained
1 cup seedless red grapes, halved
2/3 cup poppy seed dressing