Ham & Cheese Hotdish

2 bags (30 oz.) frozen hash browns

1 medium onion, chopped

1 pint (16 oz.) heavy (whipping) cream

1 1/2 - 2 lbs. ham, diced

1 1/2 lbs. shredded cheddar

pepper to taste

garlic powder to taste

Mix together and put in 9x13 aluminum bake pan.  Bake at 350 degrees for 1 1/2 hours or until bubbly and slightly brown.

And, here's a recipe that was unintentionally left out of the cookbook:

Maple Nut Fudge
Makes: 36 pieces.  Prep: 10 minutes.  Cook: 20 minutes.
1 1/2 cups maple syrup
1 3/4 cups sugar
2/3 cup heavy cream or 5-ounce can evaporated milk
1/4 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, cubed
1 teaspoon vanilla extract
1 cup chopped walnuts

Line an 8-inch square baking pan with nonstick foil.  Coat foil with nonstick cooking spray.

Combine syrup, sugar, heavy cream and salt in a medium-size saucepan.  Bring to boiling over medium-high heat, stirring. Once boiling, cook 7 to 8 minutes or until mixture registers 238 degrees on a candy thermometer.

Remove pan from heat; with an electric mixer, beat in butter and vanilla.  Continue to beat on high power for 8 to 9 minutes, or until thickened, light in color, and fudge loses its glossy finish. Stir in nuts and spread into prepared pan.  Let stand until firm, about 25 minutes.  Cut into squares.