Sweet Potato Casserole
4 1/2 cups cooked and mashed sweet potatoes
1/2 cup butter, melted
1/3 cup milk
1 cup white sugar
1/2 teaspoon vanilla extract
2 eggs, beaten
1 cup light brown sugar
1/2 cup all-purpose flour
1/3 cup butter
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes. Bake for 25 minutes in the preheated oven, or until golden brown.
September 29, 2011
September 28, 2011
Pumpkin Cheese Pie
Pumpkin Cheese Pie
1 (9-inch) unbaked pie shell
1 (8-ounce) package cream cheese
1 (14-ounce) can sweetened condensed milk
3 eggs
2 cups pumpkin, cooked, mashed or canned
1 1/2 teaspoons pumpkin pie spice
Combine cream cheese and milk; beat until smooth. Gradually beat in eggs, pumpkin and spice. Pour into unbaked pie shell. Bake at 350 degrees F for 45 minutes or until knife inserted in center comes out clean. Best if served warm.
1 (9-inch) unbaked pie shell
1 (8-ounce) package cream cheese
1 (14-ounce) can sweetened condensed milk
3 eggs
2 cups pumpkin, cooked, mashed or canned
1 1/2 teaspoons pumpkin pie spice
Combine cream cheese and milk; beat until smooth. Gradually beat in eggs, pumpkin and spice. Pour into unbaked pie shell. Bake at 350 degrees F for 45 minutes or until knife inserted in center comes out clean. Best if served warm.
Impossible Turkey Pie
Impossible Turkey Pie
2 cups diced, cooked turkey
1 4 oz can sliced mushrooms, drained
1/2 c sliced green onions, with tops
1/2 tsp salt
1 c shredded Swiss cheese (any cheese will work)
1 1/2 c milk
3/4 c buttermilk baking mix
3 eggs
Heat oven to 400. Grease pie plate with cooking spray. Layer turkey, mushrooms, onions and sprinkle with salt. Put cheese on top. In a bowl, whisk together milk, baking mix and eggs, mixing thoroughly. Carefully pour over the top of the other ingredients. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 30-35 min. Let stand 5 minutes before cutting.
2 cups diced, cooked turkey
1 4 oz can sliced mushrooms, drained
1/2 c sliced green onions, with tops
1/2 tsp salt
1 c shredded Swiss cheese (any cheese will work)
1 1/2 c milk
3/4 c buttermilk baking mix
3 eggs
Heat oven to 400. Grease pie plate with cooking spray. Layer turkey, mushrooms, onions and sprinkle with salt. Put cheese on top. In a bowl, whisk together milk, baking mix and eggs, mixing thoroughly. Carefully pour over the top of the other ingredients. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 30-35 min. Let stand 5 minutes before cutting.
Spinach and Wild Rice Casserole
Spinach and Wild Rice Casserole
6 oz pkg. white and wild rice mix
15 oz. can beef stock
2 pkg (10 oz each) frozen chopped spinach
8 oz cream cheese
16 oz fresh mushrooms
3 T. butter
Cook rice according to package directions but substituting beef stock for water. Cook spinach using package directions; drain and press to remove excess moisture. Place cream cheese in a bowl. Add cooked rice. Saute mushrooms in butter in skillet just until golden brown. Add to rice mixture and mix well. Bake at 350 for 30 minutes.
6 oz pkg. white and wild rice mix
15 oz. can beef stock
2 pkg (10 oz each) frozen chopped spinach
8 oz cream cheese
16 oz fresh mushrooms
3 T. butter
Cook rice according to package directions but substituting beef stock for water. Cook spinach using package directions; drain and press to remove excess moisture. Place cream cheese in a bowl. Add cooked rice. Saute mushrooms in butter in skillet just until golden brown. Add to rice mixture and mix well. Bake at 350 for 30 minutes.
Cream Cheese Danish
Cream Cheese Danish
16 oz cream cheese, softened (I use light cream cheese)
1 egg. separated
1 c sugar
1 t. vanilla
2 cans Pillsbury crescent rolls (I used reduced fat ones)
2 c powdered sugar
2-3 T. milk
Press one can of crescent rolls into 11 x 13 inch pan, spreading smoothly and pinching together seams. Mix cream cheese, sugar, egg yolk, and vanilla until smooth. Spread cream cheese filling on top of crescent roll. Spread the second can of crescent rolls on top, spreading smoothly and pinching together seams to prevent separation. Beat egg white with fork and brush on top. Bake at 350 degrees for 30 minutes or longer until medium brown on top. Let cool for 15-20 minutes. Mix powdered sugar and milk and drizzle on top. This can be refrigerated overnight. Best if served at room temperature.
16 oz cream cheese, softened (I use light cream cheese)
1 egg. separated
1 c sugar
1 t. vanilla
2 cans Pillsbury crescent rolls (I used reduced fat ones)
2 c powdered sugar
2-3 T. milk
Press one can of crescent rolls into 11 x 13 inch pan, spreading smoothly and pinching together seams. Mix cream cheese, sugar, egg yolk, and vanilla until smooth. Spread cream cheese filling on top of crescent roll. Spread the second can of crescent rolls on top, spreading smoothly and pinching together seams to prevent separation. Beat egg white with fork and brush on top. Bake at 350 degrees for 30 minutes or longer until medium brown on top. Let cool for 15-20 minutes. Mix powdered sugar and milk and drizzle on top. This can be refrigerated overnight. Best if served at room temperature.
September 27, 2011
Caramel Apple Cupcakes
Caramel Apple Cupcakes
1 pkg. spice cake mix
2 cups peeled and chopped apples
20 caramels
3 tablespoons milk
1 cup finely chopped pecans, toasted
12 popsicle sticks
Prepare cake batter according to package directions; fold in apples. Place 12 paper baking cups in muffin/cupcake tin and fill three fourths full. Bake at 350 degrees for 20 minutes or until toothpick in center comes out clean. Cool for 10 minutes before removing from pans to wire racks; cool completely. In a saucepan, cook the caramels and milk over low heat until smooth. Spread over cupcakes. Sprinkle with pecans. Insert a wooden stick into the center of each cupcake.
1 pkg. spice cake mix
2 cups peeled and chopped apples
20 caramels
3 tablespoons milk
1 cup finely chopped pecans, toasted
12 popsicle sticks
Prepare cake batter according to package directions; fold in apples. Place 12 paper baking cups in muffin/cupcake tin and fill three fourths full. Bake at 350 degrees for 20 minutes or until toothpick in center comes out clean. Cool for 10 minutes before removing from pans to wire racks; cool completely. In a saucepan, cook the caramels and milk over low heat until smooth. Spread over cupcakes. Sprinkle with pecans. Insert a wooden stick into the center of each cupcake.
Balsamic Glazed Carrots
Balsamic Glazed Carrots
3 cups baby carrots
1 tablespoon olive oil
1 1/2 tablespoons balsamic vinegar
1 tablespoon brown sugar
Heat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.
3 cups baby carrots
1 tablespoon olive oil
1 1/2 tablespoons balsamic vinegar
1 tablespoon brown sugar
Heat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.
September 22, 2011
Chicken & Rice Soup
Chicken & Rice Soup
1 can cream of mushroom soup
1 (6-oz.) box long-grained rice (try herb and butter)
2 1/2 c. chicken, cooked and diced
2 c. mushrooms, sliced (optional)
1/2 c. onion, diced
1 c. carrot, grated
In a large saucepan, combine all ingredients with 6 c. of water. Simmer, covered, until rice is cooked, approximately 30 minutes. Great with fresh bread.
1 can cream of mushroom soup
1 (6-oz.) box long-grained rice (try herb and butter)
2 1/2 c. chicken, cooked and diced
2 c. mushrooms, sliced (optional)
1/2 c. onion, diced
1 c. carrot, grated
In a large saucepan, combine all ingredients with 6 c. of water. Simmer, covered, until rice is cooked, approximately 30 minutes. Great with fresh bread.
Baked Chicken Dinner
Baked Chicken Dinner
1 fryer chicken, cut up
2 tablespoons butter
1 package instant scalloped potatoes
1 medium onion, chopped
1 cup milk
3/4 cup water
Salt and pepper
Brown chicken in butter then arrange in a baking dish. Arrange dried scalloped potatoes around the chicken and sprinkle contents of seasoning packet over all. Lay onion slices on top. Combine milk and water and pour over top. Sprinkle with salt and pepper. Cover and bake for 1 1/2 hours at 350 degrees.
1 fryer chicken, cut up
2 tablespoons butter
1 package instant scalloped potatoes
1 medium onion, chopped
1 cup milk
3/4 cup water
Salt and pepper
Brown chicken in butter then arrange in a baking dish. Arrange dried scalloped potatoes around the chicken and sprinkle contents of seasoning packet over all. Lay onion slices on top. Combine milk and water and pour over top. Sprinkle with salt and pepper. Cover and bake for 1 1/2 hours at 350 degrees.
September 6, 2011
Cucumber Potato Soup
Cucumber Potato Soup
1 Cucumber; Medium
4 Potatoes; Med, Peel And Dice
1 t Salt
2 c Water; Cold
1/4 t Pepper; White
1 c Cream; Heavy
1/2 c Milk
1 ea Green Onion; Grated
1 t Dill weed; Dried OR
1 T Fresh Dill; Chopped
Peel the cucumber and slice it lengthwise. Scoop out seeds with a spoon and discard. Dice cucumber. In a heavy 2 1/2-quart saucepan boil potatoes in salted water until the potatoes are very soft. Pour potatoes and cooking liquid into a sieve or food mill set over a large bowl. Force potatoes through. Return to the saucepan. Stir in pepper, cream, milk, grated onion and the cucumber. Simmer gently about 5 minutes or until the cucumber is tender. Add dill and season to taste. Serve hot.
1 Cucumber; Medium
4 Potatoes; Med, Peel And Dice
1 t Salt
2 c Water; Cold
1/4 t Pepper; White
1 c Cream; Heavy
1/2 c Milk
1 ea Green Onion; Grated
1 t Dill weed; Dried OR
1 T Fresh Dill; Chopped
Peel the cucumber and slice it lengthwise. Scoop out seeds with a spoon and discard. Dice cucumber. In a heavy 2 1/2-quart saucepan boil potatoes in salted water until the potatoes are very soft. Pour potatoes and cooking liquid into a sieve or food mill set over a large bowl. Force potatoes through. Return to the saucepan. Stir in pepper, cream, milk, grated onion and the cucumber. Simmer gently about 5 minutes or until the cucumber is tender. Add dill and season to taste. Serve hot.
September 3, 2011
Garlic Parmesan Chicken
Garlic Parmesan Chicken
1/2 cup butter
4 cloves chopped garlic
3-4 boneless skinless chicken breasts
1 cup grated Parmesan cheese
Melt some butter and and add the chopped garlic to it. Lay the chicken breasts in a single layer in a baking dish. Cover them with grated Parmesan cheese and pat it down a bit, then pour the butter and garlic over them. Bake at 350 for 30 minutes or so, until done.
1/2 cup butter
4 cloves chopped garlic
3-4 boneless skinless chicken breasts
1 cup grated Parmesan cheese
Melt some butter and and add the chopped garlic to it. Lay the chicken breasts in a single layer in a baking dish. Cover them with grated Parmesan cheese and pat it down a bit, then pour the butter and garlic over them. Bake at 350 for 30 minutes or so, until done.
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