Cantaloupe Bread with Praline Glaze

Ingredients

3 eggs
1 cup vegetable oil (Can decrease oil and increase cantaloupe puree)
2 cups white sugar
1 tablespoon vanilla extract
2 cups cantaloupe - peeled, seeded and pureed
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3/4 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger

GLAZE:
1/2 cup butter
1 2/3 cups brown sugar
1/2 cup chopped pecans

Directions

Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour two 9x5 inch loaf pans.
In a large bowl, beat together eggs, vegetable, sugar, vanilla and cantaloupe. In a separate bowl, sift together flour, salt, baking soda, baking powder, cinnamon and ginger. Stir flour mixture into cantaloupe mixture; stir to combine. Pour batter into prepared pans.
Bake in preheated oven for 1 hour, until a toothpick inserted into center of a loaf comes out clean. Meanwhile, combine margarine and brown sugar. Microwave for 3 minutes, stirring at 1 minute intervals; mix in pecans. Pour sauce over warm bread. Let cool for 1 hour before serving.

**I don't think it needs the glaze, but it sure is sweet and yummy.
Great way to use excess cantaloupes from the garden. Enjoy

Aunt Dorothy's Chicken with Swiss Cheese

Place chicken tenders in a 9 x 13 pan sprayed with nonstick spray.

Cover each piece with a slice of Swiss cheese.

Mix 1 can cream of chicken soup and 1 can milk. Pour over chicken. Sprinkle crumbs and seasoning from Stove Top Stuffing over the chicken. Pour 1/2 cup melted butter over everything. Bake 350 for 1 hour.

Mandarin Orange Salad (from Sandy)

50 buttery round crackers, crushed

1 cube butter, melted

1/2 cup white sugar

1 6-oz can orange juice concentrate

1 14-oz can sweetened condensed milk

2 11-oz cans mandarin oranges, drained

1 8-oz container frozen whipped topping, thawed

Mix together the cracker crumbs, butter, and sugar; press into the bottom of a 9x13 dish or pan. Save some for the top. Stir together the orange juice, condensed milk, oranges, and whipped topping. Pour over cracker crumbs. Sprinkle remaining crumb mixture over top. Refrigerate until chilled.

Yeah, this COULD be a dessert. Delicious!

Jolene's Chocolate Sauce

2 cups sugar
1/2 cup cocoa
1 cube butter
1 can evaporated milk
1 tsp vanilla
Melt butter over med heat and then add sugar and cocoa until dissolved.
Once dissolved add can of evaporated milk. Boil for 6 minutes.
Add tsp vanilla