3 cups sliced peeled cooked sweet potatoes
3 cups sliced peeled tart apples
3/4 cup packed brown sugar
3/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 dash pepper
3 tablespoons butter or margarine
In a greased 1-1/2-qt. baking dish, layer half of the sweet potatoes and apples. Combine brown sugar, nutmeg, allspice, salt and pepper; sprinkle half over apples. Dot with half of the butter. Repeat layers. Cover and bake at 350 for 15 minutes. Baste with pan juices. Bake, uncovered, 15 minutes longer or until the apples are tender.
Saturday, November 19, 2011
Friday, November 18, 2011
Fudge Krinkles
1 Betty Crocker Super Moist Devil's Food cake mix
1/2 cup vegetable oil
2 large eggs
Confectioners' sugar, for rolling
Preheat oven to 350°.
Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms. Dust hands with confectioners' sugar and shape dough into 1" balls. Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets. Bake for 8-10 minutes or until center is JUST SET. Remove from pans after a minute and cool on wire racks.
1/2 cup vegetable oil
2 large eggs
Confectioners' sugar, for rolling
Preheat oven to 350°.
Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms. Dust hands with confectioners' sugar and shape dough into 1" balls. Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets. Bake for 8-10 minutes or until center is JUST SET. Remove from pans after a minute and cool on wire racks.
Sausage & Hash Brown Casserole (eggless)
2 lbs mild Tennessee Pride Country Sausage
2 cups shredded cheddar cheese
10 ¾ oz can cream of chicken soup
1 cup sour cream
8 oz container French onion dip
Minced Onion to taste
¼ cup each green & red bell pepper, chopped
Salt & Pepper to taste
30 oz pkg frozen hash brown shredded potatoes, thawed
In a skilled cook sausage until browned and crumbled. Drain well. In a large mixing bowl combine cheese, soup, sour cream, dip, onion, peppers, salt and pepper. Fold in potatoes. Mix well. Spread 1.2 of the hash brown mixture into bottom of a 9x13 greased baking dish. Spread ½ of the sausage over potato mixture. Repeat layering potato mixture and then sausage. Bake at 350 degrees for approx 1 hr or until casserole is golden brown.
2 cups shredded cheddar cheese
10 ¾ oz can cream of chicken soup
1 cup sour cream
8 oz container French onion dip
Minced Onion to taste
¼ cup each green & red bell pepper, chopped
Salt & Pepper to taste
30 oz pkg frozen hash brown shredded potatoes, thawed
In a skilled cook sausage until browned and crumbled. Drain well. In a large mixing bowl combine cheese, soup, sour cream, dip, onion, peppers, salt and pepper. Fold in potatoes. Mix well. Spread 1.2 of the hash brown mixture into bottom of a 9x13 greased baking dish. Spread ½ of the sausage over potato mixture. Repeat layering potato mixture and then sausage. Bake at 350 degrees for approx 1 hr or until casserole is golden brown.
Texas Brittle
1 bag Pretzel sticks
2 cups Pecan pieces
1 regular size bag Frito's
1/2 pkg chocolate almond bark
Mix pretzels, pecans, and Frito's. Pour onto waxed paper, spreading thin. Melt almond bark. Drizzle over snack mix. Allow to cool and dry. Separate and store in airtight container.
2 cups Pecan pieces
1 regular size bag Frito's
1/2 pkg chocolate almond bark
Mix pretzels, pecans, and Frito's. Pour onto waxed paper, spreading thin. Melt almond bark. Drizzle over snack mix. Allow to cool and dry. Separate and store in airtight container.
Best Ever & Easiest Mac & Cheese
12 oz large elbow macaroni
1 lb Velveeta cheese
salt and pepper to taste
2 tall cans evaporated milk
1 can of water
2 sticks of butter
Bring 4 cups of water to a boil, add salt and stir in macaroni. Return to a boil and cook only until noodles change in size or color (you want them to remain very undercooked). Drain at once and pour over sticks of butter in crock pot. While macaroni is cooking, heat water and milk. Pour water/milk mixture over noodles. Add Velveeta cheese. Cover and cook on low for 2-3 hrs stirring occasionally.
1 lb Velveeta cheese
salt and pepper to taste
2 tall cans evaporated milk
1 can of water
2 sticks of butter
Bring 4 cups of water to a boil, add salt and stir in macaroni. Return to a boil and cook only until noodles change in size or color (you want them to remain very undercooked). Drain at once and pour over sticks of butter in crock pot. While macaroni is cooking, heat water and milk. Pour water/milk mixture over noodles. Add Velveeta cheese. Cover and cook on low for 2-3 hrs stirring occasionally.
Wednesday, May 11, 2011
Simple Toffee Brownies
3 (6-ounce) candy bars with almonds and toffee chips (Symphony brand is best)
Vegetable oil cooking spray
1 (17.6-ounce) package brownie mix with walnuts
Prepare the brownie mix according to package directions.
Line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter.
Bake according to package directions. Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.
Vegetable oil cooking spray
1 (17.6-ounce) package brownie mix with walnuts
Prepare the brownie mix according to package directions.
Line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter.
Bake according to package directions. Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.
Monday, December 13, 2010
Carrot Souffle
This is a wonderful side dish. It was served at a minister's/wives banquet we attended this year. Everyone raved over it. It tasted more like a very delish sweet potato dish. Try it this year. You will love it :)
3 lbs carrots
2 1/2 c. sugar
1/2 c. plain flour
1 Tbs. baking powder
1 Tbs. vanilla
9 oz. margarine (melted)
4 eggs (separated)
Boil carrots until tender, drain, & mash. Blend carrots, egg yokes, vanilla, and margarine until smooth. (Use a blender to ensure smoothness) In a large bowl, mix carrot mixture, sugar, flour, and baking powder until smooth. Beat egg whites until stiff, then fold into carrots. Pour mixture into a baking dish that has been sprayed with a non-stick spray. Bake @ 350 degrees for 45 - 60 minutes. Baking time depends on the oven & size of baking dish. Souffle is done when a knife comes out clean. This dish can be mixed and frozen to bake later.
3 lbs carrots
2 1/2 c. sugar
1/2 c. plain flour
1 Tbs. baking powder
1 Tbs. vanilla
9 oz. margarine (melted)
4 eggs (separated)
Boil carrots until tender, drain, & mash. Blend carrots, egg yokes, vanilla, and margarine until smooth. (Use a blender to ensure smoothness) In a large bowl, mix carrot mixture, sugar, flour, and baking powder until smooth. Beat egg whites until stiff, then fold into carrots. Pour mixture into a baking dish that has been sprayed with a non-stick spray. Bake @ 350 degrees for 45 - 60 minutes. Baking time depends on the oven & size of baking dish. Souffle is done when a knife comes out clean. This dish can be mixed and frozen to bake later.
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