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Rutherford Weekly's Favorite Reader Recipes 11/05/15

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Frozen Pumpkin Mousse Pie

1 large graham cracker pie shell

15 ounce can of pumpkin

7 ounce jar of marshmallow cream

1/4 cup brown sugar

2 teaspoons pumpkin pie spice

12 ounces Cool Whip, thawed and divided

Mix pumpkin, marshmallow cream, brown sugar and spices. Fold in 3-1/2 cups of Cool Whip. Pour into pie shell. Cover and free four hours. Garnish with additional Cool Whip. Serves 8 to 10.

Christmas Breakfast Casserole

1 pound sausage, browned until no longer pink

3 slices bread, cubed

1 cup cheddar cheese

6 eggs, beaten

2 cups milk. Put born wed sausage in casserole dish. Lay bread cubes over sausage, then cheese. Pour eggs and milk over cheese. Bake 350 degrees for 45 minutes. Can be made the night before and baked on Christmas morning.

White Grapejuice Cake

1-1/2 cups crushed pecans

Place pecans in a greased tube pan and set aside

Mix:

1 box butter flavor cake mix

1 package vanilla instant pudding

4 eggs

1/2 cup grape juice

1/2 cup water

1/2 cup cooking oil

Pour over nuts in pan and bake at 325 degrees for 50 to 60 minutes.

Icing:

1/4 cup grape juice

1/2 cup butter

1 cup sugar

Bring to a boil and pour over hot cake while still in pan. Let cool and take out.

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