Mashed Baked

4 cups frozen hash browns
1 (7.6-ounce) package butter and herb mashed potato mix
1 stick butter, softened
4 ounces cream cheese, softened
1 cup shredded Monterey Jack cheese
1/2 cup sour cream
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups boiling water
2 cups prepared French-fried onion rings

Preheat oven to 350˚ F.

Bring a pot of water to the boil and add the hash browns. Cook for 5 minutes and drain.

In a large bowl, mix together the cooked hash browns, mashed potato mix, butter, cream cheese, jack cheese, sour cream, garlic salt, salt and pepper. Stir in the boiling water. Place in a greased 2-quart casserole dish.

Bake for 35 to 45 minutes. Sprinkle the onion rings over the casserole and bake for about 5 to 8 minutes longer until onions are golden brown.

Pecan Pie Cheesecake

1 (2-pound, 4-ounce) package frozen MRS. SMITH'S Special Recipe Southern Pecan Pie
2 cups graham cracker crumbs
1/2 cup DOMINO Granulated Sugar
1/2 cup butter, melted
1/4 teaspoon McCORMICK Gourmet Collection Saigon Cinnamon
2 (8-ounce) packages PHILADELPHIA Cream Cheese, softened
2 large eggs
2/3 cup sour cream
1/2 cup half-and-half
1 teaspoon vanilla extract
1 cup DOMINO 10-X Confectioners Sugar
1 tablespoon all-purpose flour

Preheat oven to 325°. Thaw pecan pie according to package directions. Cut evenly into 20 thin slices, keeping wedges intact, and set aside.

Stir together graham cracker crumbs and next 3 ingredients; press mixture onto bottom and 1 1/2 inches up sides of a 10-inch springform pan.

Arrange 10 pecan pie wedges in a spoke design in prepared pan, placing 1 cut side of each wedge on crust with narrow end towards center of pan. Reserve remaining pecan pie wedges for another use.

Beat cream cheese until smooth; add eggs, 1 at a time, beating after each addition. Add sour cream, half-and-half, and vanilla; beat until blended. Fold in confectioners sugar and flour. Carefully pour cream cheese mixture evenly over pecan pie wedges in pan, making sure wedges remain in place.

Bake at 325° for 50 minutes. Turn off oven, and let cheesecake stand in oven 1 hour. Remove to a wire rack, and let cool completely. Chill at least 8 hours or overnight before serving.

Sweet Potato Casserole

3 cups mashed sweet potatoes
2 eggs
½ cup butter, melted
1 cup sugar
½ cup whole milk
1 ½ cups brown sugar
1 ½ cups chopped pecans
1/3 cup flour
½ cup butter, cut into little pieces
Marshmallows

Preheat oven to 350˚ F. Peel and cut up sweet potatoes and cook in a large pot until tender. Drain and mash in a large bowl. Measure out 3 cups of potatoes and combine with eggs, melted butter, milk, and sugar. Blend with mixer until well blended. Pour into a medium – large casserole dish and set aside. In separate bowl, mix brown sugar, pecans, flour, and pieces of butter. Sprinkle mixture on top of the casserole mixture and bake for 25 minutes. Add marshmallows on top of casserole and continue to bake for 5 minutes.