Mincemeat Cookies

• 3/4 cup butter, softened
• 1 cup sugar
• 1 egg, slightly beaten
• 1/2 teaspoon baking soda
• 9 oz Borden's mincemeat
• 1/2 cup nuts
• 2 1/2 cups flour
• 5 tablespoons milk

Cream butter and sugar; add egg. In another bowl break apart mincemeat into small pieces, add nuts and sifted dry ingredients. Stir into creamed mixture and add milk. Blend well. Cover bowl and chill 30 minutes in refrigerator. Shape dough in 3 rolls on waxed paper. Chill several hours in freezer. To bake, cut into 1/4 inch slices. Bake on a buttered cookie sheet at 350 for 12 minutes.

Blueberry Dream Pie

• 1 1/2 cup fresh blueberries
• 1 teaspoon sugar
• 1 can sweetened condensed milk
• 1/4 cup lemon juice
• 1 baked 9 inch pie shell
• 1 cup flaked coconut
• 1 cup chopped nuts
• 9 oz frozen whipped topping

Sweeten berries with sugar. Let stand until sugar dissolves. Blend milk and lemon juice; stir in berries, coconut, and nuts. Fold in whipped topping. Spoon filling into pie shell. Chill well before serving.

Festive Strawberry Salad

• 16 oz cream cheese
• 2 tablespoons mayonnaise
• 2 tablespoons sugar
• 20 oz frozen sweetened strawberries, partially thawed
• 2 cups mini marshmallows
• 12 oz crushed pineapple, drained
• 8 oz whipped topping
• 1/2 cup chopped pecans or walnuts

Combine all ingredients. Pour into a mold or freezer safe dish. Freeze thoroughly. Take salad out 15-20 minutes before serving.

Green Chili Egg Casserole

• 10 eggs
• 1/2 cup flour
• 1/2 teaspoon baking powder
• dash salt
• 1/4 cup melted butter
• 2 cups cottage cheese
• 8 oz grated Monterey Jack cheese
• 8 oz grated Cheddar cheese
• 8-10 oz fire roasted green chilis, chopped
  
• 10-1 oz chopped spinach (drained well)
• avocado
• diced tomato
  

Preheat oven to 350. Beat eggs until fluffy. Add cottage cheese to eggs; mixture will be lumpy. Gradually add cheeses and combine thoroughly. Stir in green chilis and chopped spinach thoroughly. Stir in dry ingredients. Melt butter and coat bottom of pan. Pour in egg mixture. Bake, covered with aluminum foil, for 50 minutes. Bake another 10 minutes uncovered. Garnish with avocado slices and diced tomato.

Cranberry Cake

• 3 eggs
• 2 cups sugar
• 3/4 cup butter softened
• 1 teaspoon almond extract
• 2 cups all purpose flour
• 2 1/2 cups cranberries (about one bag)
• 2/3 chopped pecans
• whipped cream

Beat eggs and sugar until slightly thickened and light in color, about 5 minutes. Add butter and almond extract; beat two minutes. Stir in flour just until combined. Stir in cranberries and pecans. Spread in a greased 9x13 pan. Bake at 350 for 45-50 minutes.