This sweet potato casserole tastes just like the one from Boston Market, it is so good! The sweet potato part can be made ahead and just put in the fridge until you want to cook it, heat only the sweet potatoes in the oven for 15 minutes before adding the marshmallows and the crumb topping if made ahead. Enjoy!
Sweet Potato Casserole
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5 small or 3 large sweet potatoes
1/2 cup packed brown sugar
1/4 cup (1/2 a stick) margarine or butter
1 tbsp. orange juice
1/8 tsp. ground cinnamon
dash nutmeg
For topping:
1 pkg. (10 oz. or so) marshmallows
1 cup packed brown sugar
1/2 cup flour
3/4 cup oats
1/2 cup softened margarine or butter
Preheat oven to 350 degrees F (175 degrees C). Boil sliced sweet potatoes in water until tender. Drain. In a large bowl, blend the potatoes until creamy. Stir in the butter, brown sugar, orange juice, nutmeg and ground cinnamon.
Spread the sweet potato mixture into a 2 qt. or 9x13 baking pan. Sprinkle the marshmallows over the top. In a small bowl, mix the packed brown sugar, flour, oats, and softened margarine or butter until crumbs form. Sprinkle crumbs on top of marshmallows. Bake at 350 degrees F (175 degrees C) for 5 minutes, covered and then 10 minutes uncovered or until crumb topping is done and marshmallows are golden. Serves 10-12 people.
Thursday, January 8, 2009
Monday, December 22, 2008
Cinnamon Fudge
This is a unique and wonderful recipe! It has a spicy, creamy taste that tastes like fall. One batch makes a lot, so it is perfect for bake sales and christmas baking. Enjoy!
Cinnamon Fudge
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4 cups sugar
1 stick (1/2 cup) butter or margarine
1 (12 oz) can evaporated milk
1 bag (10 oz) cinnamon chips
1 (7 oz) jar marshmallow creme
In a 2 qt. saucepan over medium heat, melt butter. When butter is melted, stir in evaporated milk and sugar. Bring to a full rolling boil, stirring constantly, until mixture reaches the medium soft ball stage (238 degrees on candy thermometer) Once this temp is reached, maintain boiling for 5 minutes, stirring constantly. Remove from the heat and stir in cinnamon chips, stir until melted. Add marshmallow creme, stirring until well blended. Pour into a buttered 9x13 pan. Cool at room temperature, cut into squares. Makes about 3 lbs. fudge.
Cinnamon Fudge
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4 cups sugar
1 stick (1/2 cup) butter or margarine
1 (12 oz) can evaporated milk
1 bag (10 oz) cinnamon chips
1 (7 oz) jar marshmallow creme
In a 2 qt. saucepan over medium heat, melt butter. When butter is melted, stir in evaporated milk and sugar. Bring to a full rolling boil, stirring constantly, until mixture reaches the medium soft ball stage (238 degrees on candy thermometer) Once this temp is reached, maintain boiling for 5 minutes, stirring constantly. Remove from the heat and stir in cinnamon chips, stir until melted. Add marshmallow creme, stirring until well blended. Pour into a buttered 9x13 pan. Cool at room temperature, cut into squares. Makes about 3 lbs. fudge.
Monday, December 15, 2008
Snowball Punch
I made this punch for a large gathering and it was a hit! The recipe sounds very sweet but the cranberry nectar gives it a slightly tart taste, making it very refreshing. And kids absolutely go crazy for it because of the ice cream on top!
Snowball punch
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1 (32 oz) bottle cranberry nectar
1 (12 oz) jar seedless raspberry jam
1 1/2 2-Liter bottles lemon-lime soda
1/2 gallon vanilla ice cream
In a punch bowl, combine cranberry nectar and raspberry jam and whisk together until blended. Pour lemon-lime soda into mixture and stir. Place 1/2 of the ice cream in a bowl, soften in microwave for 1 minute on 30% power. Blend softened ice cream into punch and stir well to melt. Using the remaining ice cream and a small ice cream or cookie scooper, place small scoops of ice cream on top of punch. Stir and serve.
Snowball punch
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1 (32 oz) bottle cranberry nectar
1 (12 oz) jar seedless raspberry jam
1 1/2 2-Liter bottles lemon-lime soda
1/2 gallon vanilla ice cream
In a punch bowl, combine cranberry nectar and raspberry jam and whisk together until blended. Pour lemon-lime soda into mixture and stir. Place 1/2 of the ice cream in a bowl, soften in microwave for 1 minute on 30% power. Blend softened ice cream into punch and stir well to melt. Using the remaining ice cream and a small ice cream or cookie scooper, place small scoops of ice cream on top of punch. Stir and serve.
Buffalo Chicken Wing Dip
A new family favorite, this dip tastes just like buffalo chicken wings! Serve with scoops, tortilla chips, and/or celery. Yummy!
3-4 cups cubed/chopped cooked chicken
3 (8 oz) cream cheese, softened
1 1/8 cup frank's red hot sauce
1 1/2 cups chunky blue cheese salad dressing
In a mixing bowl, beat together cream cheese and red hot sauce until well blended. Fold in the blue cheese dressing and cooked chicken. Put all ingredients in a crock pot and cook on low 4 hours or until hot and bubbly. If oil accumulates on the top of the dip while cooking, blot it off with a paper towel. Serve with tortilla chips, corn chips or celery.
3-4 cups cubed/chopped cooked chicken
3 (8 oz) cream cheese, softened
1 1/8 cup frank's red hot sauce
1 1/2 cups chunky blue cheese salad dressing
In a mixing bowl, beat together cream cheese and red hot sauce until well blended. Fold in the blue cheese dressing and cooked chicken. Put all ingredients in a crock pot and cook on low 4 hours or until hot and bubbly. If oil accumulates on the top of the dip while cooking, blot it off with a paper towel. Serve with tortilla chips, corn chips or celery.
Sunday, October 26, 2008
Pumpkin Bread
This pumpkin bread is the best! I found this recipe on the internet and made it for the work bake sale - several people asked for the recipe! It was a hit!
Pumpkin Bread
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3 cups sugar
1 cup oil
3 eggs
2/3 cup water
1 15 oz. can pumpkin
1 cup chopped nuts, optional
3 cups flour
2 teaspoons cinnamon
1 1/2 teaspoons salt
1 teaspoon nutmeg
2 teaspoons baking soda
1 tablespoon baking powder
In a large mixing bowl, combine sugar, oil, and eggs. Stir in water and pumpkin (and nuts if using). In a medium mixing bowl, combine remaining ingredients, whisking to mix well. Add to creamed mixture and beat until smooth. Pour into two greased and floured 8x4-inch loaf pans. (You may use a different size pan, such as 9x5-inch, but loaves won't be as tall.) Bake at 350 degrees for 60-75 minutes or until bread tests done. Cool for 10 minutes in the pan, then remove to wire racks and cover with a cloth until cool. Makes 2 loaves, each loaf 8-12 pieces.
Pumpkin Bread
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3 cups sugar
1 cup oil
3 eggs
2/3 cup water
1 15 oz. can pumpkin
1 cup chopped nuts, optional
3 cups flour
2 teaspoons cinnamon
1 1/2 teaspoons salt
1 teaspoon nutmeg
2 teaspoons baking soda
1 tablespoon baking powder
In a large mixing bowl, combine sugar, oil, and eggs. Stir in water and pumpkin (and nuts if using). In a medium mixing bowl, combine remaining ingredients, whisking to mix well. Add to creamed mixture and beat until smooth. Pour into two greased and floured 8x4-inch loaf pans. (You may use a different size pan, such as 9x5-inch, but loaves won't be as tall.) Bake at 350 degrees for 60-75 minutes or until bread tests done. Cool for 10 minutes in the pan, then remove to wire racks and cover with a cloth until cool. Makes 2 loaves, each loaf 8-12 pieces.
Can't Leave Alone Bars
These bars are so easy to make and always get raves!
Can't Leave Alone Bars
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1 pkg. (18.25 oz) white cake mix
2 eggs
1/3 cup vegetable oil
1 can (14 oz) sweetened condensed milk
1 cup (6 oz) semi-sweet chocolate chips
1/4 cup butter, cubed
In a bowl, combine the dry cake mix, eggs and oil until well blended. Press two-thirds of the mixture into a greased 9x13 in. baking pan. Set remaining cake mixture aside.
In a microwave-safe bowl, combine the sweetened condensed milk, chocolate chips, and butter. Microwave on high for 45 seconds, stir. Microwave 45-60 seconds longer or until chips and butter are melted. Stir until smooth. Pour over crust. Drop remaining cake mixture by tablespoons over top. Bake at 350 degrees for 20-25 minutes or until lightly browned. Cool before cutting. Makes 3 dozen bars.
Can't Leave Alone Bars
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1 pkg. (18.25 oz) white cake mix
2 eggs
1/3 cup vegetable oil
1 can (14 oz) sweetened condensed milk
1 cup (6 oz) semi-sweet chocolate chips
1/4 cup butter, cubed
In a bowl, combine the dry cake mix, eggs and oil until well blended. Press two-thirds of the mixture into a greased 9x13 in. baking pan. Set remaining cake mixture aside.
In a microwave-safe bowl, combine the sweetened condensed milk, chocolate chips, and butter. Microwave on high for 45 seconds, stir. Microwave 45-60 seconds longer or until chips and butter are melted. Stir until smooth. Pour over crust. Drop remaining cake mixture by tablespoons over top. Bake at 350 degrees for 20-25 minutes or until lightly browned. Cool before cutting. Makes 3 dozen bars.
Sunday, August 24, 2008
Strawberry Lemonade
My friend Jenny and I had the best Strawberry Lemonade at Chili's one night. I went home and knew I had to recreate it. This recipe tastes exactly like it - a refreshing drink on a summer night! This would be perfect to serve at a party.
Strawberry Lemonade
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1 can (12 oz) frozen lemonade concentrate
1 cup (1/2 of a pint container) fresh strawberries, washed and hulled
1/8 - 1/4 cup sugar
1/4 cup water
additional water
Put lemonade concentrate into 4 L pitcher. Stir concentrate with amount of water directed on label to make lemonade. Stir until concentrate is completely mixed. In a blender, blend strawberries, sugar to taste, and 1/4 cup water. Blend until smooth. Pour strawberry puree into lemonade, stir well to combine. Serve over ice. Makes 10-12 servings.
Strawberry Lemonade
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1 can (12 oz) frozen lemonade concentrate
1 cup (1/2 of a pint container) fresh strawberries, washed and hulled
1/8 - 1/4 cup sugar
1/4 cup water
additional water
Put lemonade concentrate into 4 L pitcher. Stir concentrate with amount of water directed on label to make lemonade. Stir until concentrate is completely mixed. In a blender, blend strawberries, sugar to taste, and 1/4 cup water. Blend until smooth. Pour strawberry puree into lemonade, stir well to combine. Serve over ice. Makes 10-12 servings.
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