Common Cuisine |

• 16 oz apricot preserves
• 1/3 cup yellow mustard
• 6 green onions, chopped
• 2 lbs precooked mini smoked sausage

Mix together apricot preserves and mustard. Stir in green onions and sausages. Cover and cook on low 4½ to 5 hours.

• 1 C crushed pretzels
• 1 C granulated sugar
• 1 stick butter, melted
• 1 C powdered sugar
• 8 oz cream cheese
• 8 oz whipped topping
• 1 can pie filling (cherry, blueberry, blackberry, etc)

In 9″ x 13″ pan, combine crushed pretzels, granulated sugar and melted butter. Press firmly into pan to form crust.

In medium bowl, cream together powdered sugar and cream cheese. Fold in whipped topping and spread over crust.

Spread pie filling over cream cheese mixture. Refrigerate 2-3 hours before serving.

Makes 12-24 servings, depending how large you cut the pieces!

This is an excellent take-along for a potluck dinner.

• 2 pkg 12 oz frozen hash browns
• 2 cans cream of chicken soup
• 1 C sharp grated cheddar
• 16 oz sour cream
• ¾ C chopped onion
• ¼ tsp pepper

Preheat oven to 350. Thaw potatoes in large bowl. In separate container, combine remaining ingredients. Fold into thawed potatoes. Bake in 9″ x 13″dish for 1 to 1 ½ hours.

Serves a crowd.

Somehow my children fell in love with blueberries. If anything has blueberries associated with it, they will eat it until their lips and fingers are purple-stained for two days.

I think it may have something to do with the sweet love Grammy whispers whenever she serves them up: You know, your eyes are so blue because of all the blueberries you eat!

There is just something special about the love Grammy adds to whatever she bakes.

• 1/2 Cup (1 stick) butter, softened
• 3/4 C Sugar
• 3/4 C Brown Sugar
• 3 eggs
• 1 C Sour Cream
• 1/4 C Milk
• 3 overripe bananas, mashed
• 3 C flour
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 C frozen blueberries
• 2 Tbsp Brown Sugar for topping

Preheat oven to 325.

In large bowl, cream together butter and sugars. Add eggs one at a time, mixing well after each addition. Add sour cream, milk, and bananas, and make sure batter is well mixed.

In separate bowl, stir together flour, baking soda, and salt. Add flour mixture carefully to banana mixture, mixing just enough to moisten all the flour. Carefully stir in blueberries just before pouring into pans, overmixing will turn the entire batter grey.

Pour into 2 greased 9″ loaf pans. Sprinkle 2 Tbsp brown sugar on top of loaves.

Bake 70-80 minutes, checking carefully beginning after 60 minutes. When ready, a toothpick inserted in the center of the loaf will come out clean.

Cool in pan for 10 minutes. Cool on wire rack for one hour or until completely cooled. Wrap tightly and store in refrigerator.

This kind of bread loaf freezes really well. Wrap first in plastic wrap, then in foil, then put the wrapped loaf in a Ziploc freezer bag. Thaw on the counter for about an hour before slicing and serving with butter.