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Caroline’s Grand Cranberry Fool

• 2 cups heavy whipping cream
• 1 Tablespoon granulated sugar
• 1/4 cup Grand Marnier
• 1 1/2 cups cranberry conserve or cranberry sauce with whole berries

1. In large bowl, whip cream with an electric beater until it starts to thicken.
2. Add sugar and beat until it thickens more.
3. Add Grand Marnier and continue beating until cream is fluffy and holds peaks.
4. Place cranberry conserve in a bowl and gently fold in the cream with a rubber spatula. Do not overmix. Cream should be marbled pink and white.
5. Refrigerate until time to serve. Serve in glass bowls.

Rafael’s Donut Upside Down Cake

• 1/4 cup butter or margarine
• 2/3 cup packed brown sugar
• 12 mini doughnuts
• 1 1/3 cups flour
• 1 cup granulated sugar
• 1/3 cup butter
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup heavy whipping cream
  1 egg

1. Heat oven to 350°F.
2. In a 9-inch square or 9×13 inch rectangle pan melt butter in oven.
3. Sprinkle brown sugar evenly over melted butter.
4. Arrange mini doughnuts over brown sugar in rows.
5. In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally.
6. Pour batter gently over doughnuts, so as not to disturb their careful arrangement.
7. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
8. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan.Serve warm; this cake is best when served the same day. Store cake loosely covered.

Ashley’s Pumpkin Pie Cake

• 1 can pumpkin (large)
• 1 cup milk
• 1 tsp cinnamon
• 1/8 tsp cloves
• ¼ tsp ginger
• 1/8 tsp nutmeg
• ½ tsp salt
• 1 cup sugar
• 3 eggs
• 1 box yellow cake mix
• 1 cup melted butter
• Cool Whip

Directions:

1. Mix the first 9 ingredients together and pour into a 9×13 cake pan.
2. Sprinkle the yellow cake mix over the pumpkin mixture and then pour the melted butter evenly over top. Bake at 350 for 1 hour
3. Let it cool and then “frost” it with Cool Whip!

Kendall’s Good Luck Black Eyed Peas

• 1 lb. fresh or dried black-eyed peas, rinsed and picked over
• 1 cup chopped yellow onions
• 2 garlic cloves, peeled
• 1 quart or more water, as needed
• 3/4 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1/4 tsp. Tabasco
• 1/2 lb. smoked sausage or smoked ham, chopped
• 1/4 cup chopped fresh parsley leaves
• 1/2 cup chopped green onions (green and white parts)
• Hot cooked long-grain white rice.

1. Combine the peas, onions, garlic, water, salt, black pepper, Tabasco, and sausage in a large, heavy pot or Dutch oven. Bring to a boil, then reduce the heat to medium-low and simmer until the peas are tender and creamy, 45 minutes for fresh peas and about 2 hours for dried peas.
2. Stir in the parsley and green onions and cook for about 2 minutes longer. Serve either over hot cooked rice or mixed together with it.Sometimes, I put this in a slow cooker on high and cook it all day.

Shawn’s Scotch Delight

• Scotch
• Water
• Ice

1. Take a glass & fill it with ice.
2. Add scotch

K-Roch’s Rocking Mac N’ Cheese

• 1 package elbow noodles
• Whole Milk
• Half and Half
• Sharp Cheddar (regular size block)
• Gruyer cheese (Small block)
• Velveeta (3/4 block)
• Salt and pepper

1. Cook noodles over stove, drain and place in casserole dish
2. Preheat oven to 350
3. Add blocks of three different cheeses
4. Pour milk and half/half onto noodles
5. Bake for 20 minutes (stirring throughout to help cheese melt)
6. Salts and pepper to taste

Danielle’s Holiday Sangria

• 1 (750 ml) bottle of red zinfandel
• 4 cups of cranberry juice
• 2 cups of POM Wonderful pomegranate juice
• 1 cup of orange juice
• 3/4 cup of simple syrup
• 1 apple, unpeeled, cored, quartered & sliced thin
• 1 orange, halved and sliced thin
• 1 lemon, halved and sliced thin
• 1/2 cup of fresh cranberries
• 1/4 cup of pomegranate seeds
• Sparkling water

1. Combine all of the ingredients in an extra large storage container, taste and adjust flavors to your liking.
2. Chill at least 4 hours or overnight.
3. Stir before serving and transfer to pitchers or pour by the glass.
4. Use a pair of tongs to extract some of the fruit for each glass, add ice to each glass, and fill glasses, leaving about an inch of free space at the top.
5. Top each glass off with a splash of sparkling water and lightly stir.

Brandi’s Never Fail Pecan Pie

• 3 eggs, well beaten
• 1 c. dark Karo syrup
• 3/4 c. sugar
• 1/4 c. melted butter
• 1 tbsp. vinegar
• Pinch of salt
• 1 c. pecans
• 1 unbaked pie shell

1. To the well beaten eggs, add rest of ingredients, except pecans. Blend well.
2. Add pecans and pour in pie shell.
3. Bake at 325 degrees until custard is firm.
4. May be topped with Cool Whip, if desired.