1 3/4 cup of sugar
1/2 cup of butter
3 eggs
4 cups of bread cubes
1 - 16 oz can of pineapple - slightly drained
1/2 cup milk

Directions
Butter a 3 quart casserole dish, mix all ingredients together and pour into casserole dish. Bake 1 hour at 350 degrees. The joy of this recipe is that it is mess-free as well as work free!!

A Great Motherнs Day Treat ... any day of the year!

1 1/4 c flour
3 Tb brown sugar
1/2 c butter
2 Tb finely chopped macadamia nuts
sifted powdered sugar

Directions
Preheat oven to 325 degrees. In bowl, stir flour and b. sugar. Using pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Stir in nuts. Form mixture into ball and knead until smooth.

On lightly floured surface, pat or roll dough into 11x6" rectangle. Using knife or fluted pastry wheel, cut dough into approx 30 strips. (3x3/4"). Place 1" apart on ungreased cookie sheet.

Bake about 10 min. or until slightly golden brown. Transfer to wire rack; cool. Store in airtight container at room temp. for up to 3 days or in freezer. Dust with powdered sugar before serving.

1/3 cup butter or margarine melted
1 teaspoon cider vinegar
3 teaspoons red pepper sauce
1/2 teaspoon salt
4 medium potatoes-unpeeled

Directions
Heat grill

Mix butter, vinegar, pepper sauce and salt in shallow dish.

Cut each potato lengthwise into 4 wedges - pat dry with paper towel.

Dip potato wedges into butter mixture, reserve any remaining butter mixture.

Cover and grill potatoes 4 to 6 inches from medium heat 25 to 35 minutes, brushing occasionally with butter mixture and turning once or twice until tender.

Serve with blue cheese dressing if desired.

2/3 cup margarine
1 cup sugar
1 cup brown sugar
2/3 cup veg. oil
1 tsp. vanilla
2 eggs
1 tsp. salt
1 tsp. baking soda
3 1/2 - 4 cups flour
12 oz. bag chocolate chips

Directions
Cream margarine, and sugars together till smooth. Add oil, vanilla and eggs; mix well. Add salt, baking soda and flour, mix. Stir in chocolate chips. Scoop out by tablespoonful. Bake @ 350 degrees for 8 - 10 min. If you want to make the large cookies, measure out with quarter cup measuring cup and bake for 12 - 15 min.

2 C fully cooked ham
1 med. onion chopped, 1 med. green pepper chopped, 1 garlic clove, minced
1T olive oil
1 28oz can diced tomatoes, undrained
1 can kidney beans, rinsed and drained, 1 can black beans, rinsed and drained
1 8oz jar picante sauce, 1 8oz can tomato sauce
1/2 C water
1 small can sliced black olives, drained
1t beef boullion, 1t dried thyme, 1t salt, 1/4t pepper
Shredded Cheddar Cheese

Directions
In a large pan, cook ham, onion, green pepper and garlic in olive oil until tender. Stir in tomatoes, beans, picante sauce, tomato sauce, and water. Bring to a boil. Stir in olives, boullion, thyme, salt and pepper. Reduce heat; simmer uncovered for 15-20 minutes. Garnish with cheese. Yield: 10 Servings

2 cans chunk pineapple
1/2 C. maple syrup
2 T. brown sugar
1 T. corn starch
1/4 C. cold water
1/8 tsp. ground cloves

Directions
Pour juice from both cans of pineapple into a saucepan, reserve pineapple. In a small bowl, stir cornstarch into cold water till thoroughly mixed. Whisk into pineapple juice and heat to boiling over medium heat. Add maple syrup and brown sugar and boil for one minute. Remove from heat and stir in ground cloves and the reserved pineapple. Pour over sliced hot ham and serve. Enough for 4-6 servings.