REGINA'S BROCCOLI & CHEESE HEAVEN
(Joshua & Heather LOVE this one!)

3 bunches of broccoli florets washed & steamed
1 can cream of chicken soup (do not add water)
1 8 oz block of velveeta cheese
1 tbsp butter
1/3 cup cream

Steam or boil broccoli in water with a pat of butter until broccoli is no longer crisp. Drain broccoli and mash until slightly mushy. In a large bowl, microwave cream of chicken soup, cheese & cream. Place broccoli in deep baking dish & pour cheesy mixture over it. Bake until cheese bubbles. (For an incredible soup, add 1/2 cup cream.)

JENNIFER'S BANANA PUDDING FROM GREAT AUNT BOB

1 - 8 oz carton sour cream
2 - 3 1/2 oz boxes instant vanilla pudding mix
3 1/2 cup milk vanilla wafers
3 bananas
1 - 8 oz container Cool Whip

Mix sour cream, pudding mix and milk until thickened. In a large glass dish, alternate layers of vanilla wafers, bananas and thickened pudding mixture. Top with Cool Whip and refrigerate.

HALEY'S FAVORITE SHAPED COOKIES
(Only Moms can bake them)

Cream 1 cup butter with 1 cup sugar & 1/2 tsp vanilla. Add 1 egg & 1 tsp water. Beat until light and fluffy. Combine 3 cups flour, 1 1/2 tsp baking powder & 1/4 tsp salt. Mix together to make dough. Half & chill for a few hours. Roll out & cut cookies with your favorite Christmas cookie cutters. Bake at 375° for 6 to 8 minutes. Eat one as soon as they come out of the oven because they are really good even without any icing. Let the rest cool. Decorate cookies with that icing colored with food coloring and your choice of colored sugar, sprinkles, red hots, etc. (Our favorite design is the snowman Elvis!)

DEB'S APPLESAUCE
(Nana never actually wrote it down, so you know it's good!)

6 lbs. Rome or Jonathan Apples [donÕt peel - we want the color]
1/2" water in a large sauce pan with lid
1 1/2 cups granulated sugar
2 tsp. cinnamon

Quarter & core apples. Cook covered [medium heat at a slow boil] until very "saucy", stirring occasionally. [approx. 1 hour or more]. Remove lid and continue to cook on low heat for approx. 15 minutes or until sauce is thick. Cook for 30 minutes then pour in batches into a food mill to puree to an even texture and separate from the peelings. Discard the peels. Add the sugar in 1/4 cup increments to taste. [You may need less or more depending on the apples.] Add cinnamon & refrigerate.