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.
Monday, December 13, 2010
Tuesday, November 9, 2010
Creamy Hash Brown Casserole
1/4 cup butter, plus more for dish
1 onion, chopped
1 (16-ounce) container sour cream
1 (10 1/2-ounce) can cream of celery soup
1 (8-ounce) package shredded Cheddar and Monterey Jack cheese blend
1/2 teaspoon garlic powder
1 (30-ounce) package frozen shredded hash brown potatoes, thawed
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups crushed potato chips
Preheat oven to 350 degrees F. Lightly butter a casserole dish.
In a small skillet, melt 1/4 cup of butter over medium heat. Add onion, and cook 3 to 4 minutes, or until soft. Pour mixture into a large bowl. Add the sour cream, cream of celery soup, cheese, garlic powder, hash browns, and salt and pepper. Combine until well blended.
Pour mixture into prepared baking dish. Top evenly with crushed potato chips and bake for 45 minutes, or until hot and bubbly.
1 onion, chopped
1 (16-ounce) container sour cream
1 (10 1/2-ounce) can cream of celery soup
1 (8-ounce) package shredded Cheddar and Monterey Jack cheese blend
1/2 teaspoon garlic powder
1 (30-ounce) package frozen shredded hash brown potatoes, thawed
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups crushed potato chips
Preheat oven to 350 degrees F. Lightly butter a casserole dish.
In a small skillet, melt 1/4 cup of butter over medium heat. Add onion, and cook 3 to 4 minutes, or until soft. Pour mixture into a large bowl. Add the sour cream, cream of celery soup, cheese, garlic powder, hash browns, and salt and pepper. Combine until well blended.
Pour mixture into prepared baking dish. Top evenly with crushed potato chips and bake for 45 minutes, or until hot and bubbly.
Monday, November 8, 2010
Carmel Pretzel Snacks
15 ounces mini twist pretzels
2 cups mixed nuts
1 cup unsalted butter
2 cups packed dark brown sugar
1/2 cup light corn syrup
1 pinch salt
Preheat oven to 250 degrees F (120 degrees C). In a 9x13-inch baking dish, combine the pretzels and nuts. Set aside.
In a large saucepan combine the butter, sugar, corn syrup and salt. Stir together over medium heat until sugar dissolves. Bring to a boil and cook until very thick and at the 'firm ball' stage (260 degrees F, 125 degrees C). Remove from heat, pour over pretzel/nut mixture and mix all together. Bake in the preheated oven for 20 minutes, stirring after 10 minutes. Remove from oven and spread out on wax paper to cool.
2 cups mixed nuts
1 cup unsalted butter
2 cups packed dark brown sugar
1/2 cup light corn syrup
1 pinch salt
Preheat oven to 250 degrees F (120 degrees C). In a 9x13-inch baking dish, combine the pretzels and nuts. Set aside.
In a large saucepan combine the butter, sugar, corn syrup and salt. Stir together over medium heat until sugar dissolves. Bring to a boil and cook until very thick and at the 'firm ball' stage (260 degrees F, 125 degrees C). Remove from heat, pour over pretzel/nut mixture and mix all together. Bake in the preheated oven for 20 minutes, stirring after 10 minutes. Remove from oven and spread out on wax paper to cool.
Nuts and Bolts
2 pounds salted nuts and cashews
1 box Wheat Chex
1 box Rice or Corn Chex
1 box Cheerios
1 bag pretzel sticks
2 cups vegetable oil
2 tablespoons Worcestershire sauce
1 tablespoon garlic salt
1 teaspoon seasoned salt
Heat oven to 250 degrees F.
Mix nuts, cereals and pretzels and divide between 2 large foil roasting pans. Mix oil, sauce and salts together. Pour 1/2 in each pan over the nuts, cereals and pretzels. Bake for 2 hours, stirring every 15 minutes. Cool on paper towels. When cooled, store in airtight containers.
1 box Wheat Chex
1 box Rice or Corn Chex
1 box Cheerios
1 bag pretzel sticks
2 cups vegetable oil
2 tablespoons Worcestershire sauce
1 tablespoon garlic salt
1 teaspoon seasoned salt
Heat oven to 250 degrees F.
Mix nuts, cereals and pretzels and divide between 2 large foil roasting pans. Mix oil, sauce and salts together. Pour 1/2 in each pan over the nuts, cereals and pretzels. Bake for 2 hours, stirring every 15 minutes. Cool on paper towels. When cooled, store in airtight containers.
Super Easy Peanut Butter Fudge
16 oz can vanilla frosting
18 oz jar creamy peanut butter
Empty jar of peanut butter into mixing bowl. Remove lid and foil from frosting. Heat frosting in microwave for 60 seconds or until completely melted. Pour melted frosting over peanut butter. Mix well. Pour into 13x9x2 pan. Allow fudge to set and cut into small squares.
Variation:
Make the above recipe as stated. Then make another batch using chocolate frosting and pour over the first batch.
18 oz jar creamy peanut butter
Empty jar of peanut butter into mixing bowl. Remove lid and foil from frosting. Heat frosting in microwave for 60 seconds or until completely melted. Pour melted frosting over peanut butter. Mix well. Pour into 13x9x2 pan. Allow fudge to set and cut into small squares.
Variation:
Make the above recipe as stated. Then make another batch using chocolate frosting and pour over the first batch.
Monday, October 11, 2010
Snickers Salad
6 SNICKERS candy bars
6 Granny Smith green apples
1 (8 oz.) container Cool Whip
1/2 can Condensed Milk
Chop candy bars into small squares. Core and chop apples into small bite size pieces. Mix all ingredients and chill. Enjoy!
6 Granny Smith green apples
1 (8 oz.) container Cool Whip
1/2 can Condensed Milk
Chop candy bars into small squares. Core and chop apples into small bite size pieces. Mix all ingredients and chill. Enjoy!
Thursday, September 23, 2010
Gooey Butter Toffee Cake Bars
1 18.25-ounce box yellow cake mix
1 egg
1 stick butter, melted
Filling:
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon pure vanilla extract
1 16-ounce box confectioners’ sugar
1 stick butter, melted
1 cup almond toffee bits or chocolate toffee bits
Preheat oven to 350. Lightly grease a 13x9x2-inch baking pan.
In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.
Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners’ sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.
Fold in toffee bits.
Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don’t be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don’t bake it past that point!
Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful cakes are very, very rich, and a little will go a long way.
1 egg
1 stick butter, melted
Filling:
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon pure vanilla extract
1 16-ounce box confectioners’ sugar
1 stick butter, melted
1 cup almond toffee bits or chocolate toffee bits
Preheat oven to 350. Lightly grease a 13x9x2-inch baking pan.
In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.
Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners’ sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.
Fold in toffee bits.
Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don’t be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don’t bake it past that point!
Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful cakes are very, very rich, and a little will go a long way.
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