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Grandma's Kitchen

Jan. 17, 2013 | 0 comments


Two 16 ounce cans pork and beans

1 package hot dogs, sliced into rounds

2 tablespoons brown sugar

2 tablespoons Worcestershire sauce

2 tablespoons mustard

8.5 ounce package corn muffin mix

1 cup grated Cheddar cheese

Combine the beans, hot dogs, brown sugar, Worcestershire and mustard. Pour into a lightly greased baking dish.

Prepare the muffin mix according to package directions. Add the cheese. Drop by spoonsful onto the bean mixture.

Bake at 350 degrees for 40 minutes.


32 ounce package frozen hashbrown potatoes, slightly thawed

1/2 cup butter, melted

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon garlic powder

2 cups shredded Cheddar cheese

12 ounce can SPAM Luncheon Meat, cubed

1 can cream of chicken soup

1-1/2 cups sour cream

1/2 cup milk

1/2 cup chopped onion

1/4 cup diced green chiles, drained

2 cups crushed potato chips

Heat oven to 350°F.

In large bowl, combine potatoes, melted butter, salt, pepper, and garlic powder.

In another bowl, combine cheese, SPAM, soup, sour cream, milk, onion and green chiles. Add SPAM mixture to potato mixture; mix well.

Pour into 2-quart baking dish. Sprinkle with potato chips.

Bake for 45-60 minutes or until thoroughly heated.

Serves 8.


1-1/2 sticks (3/4 cup) butter, softened

3/4 cup packed light-brown sugar

1/4 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

1 ripe banana, peeled and sliced

1 teaspoon vanilla extract

2 cups all-purpose flour

1-1/2 cups semisweet chocolate chunks

1 cup nuts, coarsely chopped

Heat oven to 350°F.

Beat butter, sugar, baking soda and salt in a large bowl with mixer on medium speed 3 minutes or until fluffy.

Beat in eggs, banana and vanilla until well blended and banana is mashed.

On low speed, gradually beat in flour in 3 additions until just blended. Stir in chocolate and nuts.

Drop rounded measuring tablespoons of dough 2-inches apart onto ungreased baking sheet(s).

Bake 10 to 12 minutes until golden brown. Remove to rack to cool completely.

Store in airtight container.


1 head cabbage, shredded

1 onion, chopped

6 tablespoons butter

1 can cream of mushroom soup

1 cup Velveeta or shredded cheddar cheese

Salt and pepper to taste

1/4 cup bread crumbs or your favorite casserole topping

Boil cabbage in salt water until tender; drain and set aside.

Sautè onion in 5 tablespoons butter until clear. Add soup, then cheese until it melts. Stir in cabbage, salt and pepper.

Pour into a 10 x 6-inch baking dish. Melt remaining butter and crumbs and cook until lightly brown. Sprinkle over cabbage.

Bake at 350°F for 20 to 30 minutes.

Makes 8 servings.


1-1/3 cups maraschino cherries (10-ounce jar)

1-3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/3 cup butter, softened

2/3 cup firmly packed brown sugar

2 eggs

1 cup mashed ripe bananas (about 3)

1/2 cup chopped walnuts

Drain maraschino cherries, reserving 2 tablespoons juice. Cut cherries into quarters; set aside.

Combine flour, baking powder and salt; set aside.

Combine butter, brown sugar, eggs and reserved cherry juice in a large mixing bowl. Mix on medium speed with an electric mixer until ingredients are thoroughly combined.

Add flour mixture and mashed bananas alternately, beginning and ending with flour mixture. Stir in drained cherries and nuts.

Lightly spray a 9 x 5 x 3-inch baking pan with non-stick cooking spray. Spread batter evenly in pan.

Bake in a preheated 350°F oven 1 hour, or until golden brown and wooden pick inserted near center comes out clean. Remove from pan; let cool on wire rack.

Store in a tightly covered container.

Makes 1 loaf, about 16 slices.

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