FRITO CORN SALAD

Ingredients:
2 Cans Whole Kernel Yellow Corn, drained
1 Green Pepper, chopped
1/2 C Purple Onion, chopped
1 C Mayonnaise
1 C Shredded Cheddar Cheese
5 oz. Bag Chili-Cheese Fritos

Directions:
Mix all ingredients except Fritos. Add Fritos just before serving or they will get soggy.

Recipe Notes:

Recipe shared by Tracy Miller-Davis. She brought this to our November SCBMC dinner and it was well loved! 

Her variation - she omitted the green pepper and onion, and added 1 can Rotel tomatoes, drained. 

SWEET POTATO CASSEROLE

Ingredients:
3 C Cooked/Mashed Sweet Potatoes
1 C Sugar
1 tsp Vanilla
1 Stick Butter, melted

Cream all together and spread in baking dish.

Topping:
1 C Brown Sugar
1/3 C Butter, melted
1/3 C Flour
1 C Coconut
1 C Chopped Pecans

Mix topping ingredients together and spread over potatoes. Bake at 350° for 30 minutes.

Recipe Notes:

Recipe shared by my mother-in-law, Judy Caldwell. This is one of Rick's favorite Thanksgiving foods!