John's Snow Storm Squash Pudding

1 + 3/4 cup mashed cooked butternut squash

(okay I've used sweet potatoes or canned pumkin but the squash prefered)

2/3 cup sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp nutmeg
3 eggs
1+ 1/2 cup milk (not skim use at least 2%)
1 Tb. butter
Pour into lightly greased 8" pan bake 400 degrees for 50 minutes.

MJ's Creamy Jalapeno Dip

Here's the Actual Recipe: which is awesome!!

Creamy Jalapeno Dressing: Makes 1 cup

½ cup mayo
¼ cup buttermilk
¼ cup chopped scallions
1 Jalapeno pepper seeded and chopped
2 tsp. lime juice
½ tsp. cumin
Kosher salt.

Process pepper and scallions, add all the other ingredients.

Toss with

1 Cucumber seeded and chopped
6 cups cabbage shredded
1 cup halved grape tomatoes
1 cup chopped radishes

I used two small containers of Greek yogurt instead of the butter milk, and just a dash of lime juice so it wouldn’t be too runny. Trust me the actual salad is better than the dip.

Kay's Knock 'Em Dead Almond Cake

Knock 'Em Dead Almond Cake

1+1/2 cups sugar
3/4 cup butter, melted
2 eggs
1+1/2 t. vanilla
1 t. almond extract
1/2 t. salt
1+1/2 cups flour
Topping:

3T.sliced almonds, toasted
1 T. Sugar

Preheat oven to 350. Toast almonds while preparing cake. Blend sugar with butter and beat in eggs until smooth. Stir in vanilla, almond extract, salt and flour and beat well. Spread into a greased and floured 9 inch springform pan and garnish with almonds. Sprinkle on sugar. Bake for 30-35 min. Reduce time if using a larger pan.