Strawberry Champange Salad

1 Large can crushed pineapple
10 oz. package frozen sweetened strawberries
3/4 Cup sugar
1 Package cream cheese
1/2 t. Almond extract
10 oz. Cool whip

Beat sugar and cream cheese together. Add strawberries and pineapple, and extract. Fold in cool whip. Pour into container and freeze. Thaw slightly before serving. Makes 8-10 servings. (FYI, it doesn't get carried away.)

Roasted Cabbage

I found this recipe on pinterest and love it.  Kids didn't like it so much but I didn't expect them to like it.

1 Cabbage, quartered
 The remaining ingredients are per cabbage quarter:
1 t. Olive oil
2 Tbsp. Bacon bits
2 Tbsp. Lemon juice
2 Tbsp. Worcestershire sauce
1/4 t. Salt
1/4 t. Pepper

Wrap each quarter individually in aluminum foil.  Bake at 425 for about 30 minutes depending on the size of your cabbage.  Just check to see if it is tender.

Creamy Mashed Potatoes

This has been one of my favorites for as long as I can remember.

8 Potatoes
1 Cup Cream
1 8 oz. pkg. Cream cheese
1/2 Cup Butter
Chives

Cook and mash potatoes.  Mix in cream, butter, cream cheese and chives. (I have also used green onions and regular onions diced fine.) Sprinkle top with paprika.  Bake at 350 for 30 minutes.

Crockpot Refried Beans

 1 lb. dry pinto beans
5 Cups of water

Place in crockpot with no heat to soak overnight.  Then in the morning add:

3 cloves garlic, minced (1 tsp. garlic powder)
1 small onion diced
1 Tbsp. cumin
2 tsp. chili powder
1 tsp. salt

Cook on low 6-8 hours.  Mash with a potato masher to blend.  Try not to over cook.  If they seem to dry refry in bacon grease or add sour cream.