The best sweet potatoes

Got this recepie from a friend, Nakole. From here.It is the best! Thanks for sharing girl.


4 Pounds Yams
2 Eggs
1 1/2 Cups Brown Sugar
12 T. Butter
1 t. Salt
2 T. Cinnamon
1 t. Allspice
1/2 t. Nutmeg

Boil yams until soft. When cool remove skin and place in large bowl. Beat until smooth adding one egg at a time. Add the rest of the ingredients and beat until combine and smooth. Spread in baking dish. Then sprinkle with 1/2 cup Brown Sugar and 1/2 cup melted Butter.
Bake @ 375 for 25 minutes.

These are our family favorite. We all love them even the kids.
They are our Thanksgiving must have.

Pecan Pie

* 1 (15-ounce) package refrigerated piecrusts
* 3 large eggs
* 1 cup sugar
* 3/4 cup light corn syrup
* 2 tablespoons butter or margarine, melted
* 2 teaspoons vanilla extract
* 1/4 teaspoon salt
* 1 1/2 cups pecan halves*

Preparation

Unfold and stack 2 piecrusts; gently roll or press together. Fit into a 9-inch pieplate according to package directions; fold edges under, and crimp.

Stir together eggs and next 5 ingredients; stir in pecans.

Pour filling into piecrust. Bake at 350° for 55 minutes or until set. Serve warm or cold.

* Chopped pecans, a less expensive choice, may be substituted for the pecan halves.

Blueberrie pancakes

* 2 cups all-purpose flour
* 1 1/2 teaspoons baking soda
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 2 large eggs
* 2 1/2 cups buttermilk (I use yogurt if I don't have buttermilk)
* 1/4 cup (1/8 lb.) butter or margarine, melted
* 1 cup fresh blueberries, rinsed and drained, or canned blueberries, drained
* Salad oil

Preparation

1. In a bowl, mix flour, baking soda, baking powder, and salt. In a small bowl, whisk eggs, buttermilk, and butter until blended. Stir egg mixture into flour mixture, then gently stir in blueberries.

2. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°). When hot, coat griddle lightly with oil and adjust heat to maintain temperature. Spoon batter in 1/3-cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.

3. Serve pancakes as cooked, or keep warm in a single layer on baking sheets in a 200° oven for up to 15 minutes

*Yield: Makes about 20 pancakes; 5 to 6 servings

Diner rolls & Sweet rolls

1 Cup Worm mil
2 Tbsp Butter/margarine
1 Egg
1/4 Cup Sugar
1 tsp Salt
2 tsp Yeast
3 Cups flour you may want to add additional 1/8 and 1/4 cups
Let rise for 1 to 1 1/2 hr
Take dough out and roll into 12x8 cut into tri-angles and roll it into croissant shape rolls
Let rise for 30 min or so
Bake @350 for 10-15 min.
For sweet rolls:
after rolling dough into 12x8
A)spread soft margarine mixture of 1/4 cup sugar and 1 graded orange pill. Roll up the dough and cut into slices. Let rise up for 30 or so min.
Bake @350 for 10-15 min
B)brown sugar, raisins, cinnamon for cinnamon rolls
Glaze:
2cups of Powdered sugar
1/2 tsp orange extract or what ever flavor you want
1/4 cup worm water.

Potato-leek soup

2 tbsp Olive Oil
2 Whole Leeks, cleaned and sliced (some people use only the white part, but I use the whole thing)
2 Large Cloves Garlic, chopped
4 Large Potatoes
1 tsp Dried Thyme
1 Bay leaf
1/4 cup White Wine (optional)
1 Liter Chicken Stock
Salt and Pepper to taste

In a large pot over medium heat, add olive oil, leeks, garlic, potatoes, and thyme. Cook for about 4-5 minutes. Add a pinch of salt and pepper, the bay leaf, and the white wine. Cook for a couple of minutes, stirring. Add the stock, bring to a boil, then reduce to a simmer. Simmer for about 20 minutes, until the potatoes are soft.

Remove from heat. Remove the bay leaf. Puree the soup using either a hand blender or by pouring the soup in batches into a blender. Season with salt and pepper to taste.

Pumpkin Soup

1 sugar pumpkin (3lbs-cooked soft) or
4 cups canned pumpkin
1T salt
1/4 t pepper
4T butter
1 C. chopped onion
1/2 C red pepper
large jalapeno-quarter, seed and mince
4 C chicken broth
1/4 C creamy peanut butter
1/2 C cream or milk (I use milk)
2T fresh lime juice (I use bottled sometimes)
green onion (if desired)
To roast your pumpkin, turn oven to 350 degrees and bake pumpkin, cut in half and seeded) for 1 hour.Remove from skin.
In soup pot, melt butter, saute onions. Add pumpkin, red pepper, jalapeno and broth. Bring to a boil and let simmer 20 minutes. Stir to break up pumpkin. Next, remove all but one cup of soup and put in to food processor o blended and puree. Pour back in to pot and add peanut butter and cream or milk. stir until peanut butter is melted. Add lime juice and salt and pepper to taste.
Thanks Nakole for sharing this fantastic recipe.

Baked Pasta---easy diner

Baked Pasta

A spicy pasta casserole, a good one to serve a crowd. Of course you can use more or less seasonings to suit your taste.

Ingredients:


4 cups penne or other small pasta
1 pound ground beef
4 cloves garlic, minced
2 onions, chopped
1 can (28 oz.) stewed tomatoes
1 tablespoon brown sugar
1 tablespoon cumin
1 tablespoon basil
1/2 teaspoon dried chilies-optional
1/2 teaspoon Tobasco sauce-optional
1/2 teaspoon salt
1 can (15 oz.) tomato sauce
1 package (8 oz.) cream cheese
2 cups grated mozzarella cheese

Directions:

Cook pasta and drain.

In a large saucepan, brown the ground beef, garlic and onion. Drain fat. Add tomatoes, brown sugar, and seasonings. Bring to a boil, reduce heat, and simmer 15 minutes. Stir in the tomato sauce and pasta.

Cut cream cheese into 1/2 inch cubes and stir into the meat sauce.

Put the mixture in a 4 quart casserole dish, or 9 x 13 inch pan. Sprinkle the mozzarella cheese on top. Bake at 350 degrees F. for 30 to 35 minutes. Makes 8 servings.

Links-zucchini quish

I have found this recipe in one of the local cook books. It's simple and delicious. Links are just the right amount of onion flavor that our kiddos still eat and love it.
So here it is.

3 Lg links
2 Lg Zucchini
2 Tbsp Oil
5 Eggs
5 Tbsp Parmesan cheese
5 Tbsp Sweese cheese

Cut link,and cook'em on frying pan with oil for 10 min.
Add sliced zucchini and cook for 10 more min.
Cool
while its cooling mix eggs and cheeses together then Add to the veggie mixture. Cook on top stove on low till almost set. Then put it in the oven under broiler for about 3-5 min. Just till it all set.
Enjoy nice breakfast or branch.

Apple/Bannana/Zuccini Bread

A few months ago a friend of mine has passed to me a zucchini bread recipe, our kitchen has never been the same. Thank you Heidi. I have figured out that this recipe is a base for all kinds of breads. Apple, Banana, and zucchini has been our favorite so far. So here is what you do:

MIX TOGETHER:
3 Eggs
1 1/2 Cups of Sugar
1 Cup of oil ( or use 1/2 oil and 1/2 Greek yogurt to cut down on fat)
ADD
2 Cups Shredded Zucchini or apples or bananas
2 tsp Vanilla
MIX IN
3 Cups self rising flour
1 tsp salt
(1tsp baking soda and 1/4 tsp baking soda, IF used regular flour)
2 tsp Cinnamon
1 Cup walnuts chopped (optional)
Spray with cooking spray 2 loafs of pans
Bake @ 350 for 1 hour or until toothpick comes out clean.

Crapes for diner

3 eggs
1/4 tsp. salt
1 cup flour
3/4 cup milk
2/3 cup water
1 tsp. oil

In a medium sized bowl, beat eggs. Add salt & milk. While beating on low, add flour a little at a time. Add oil & water.
Pour small amount (about 1/4 cup) batter into greased crepe pan. Cook over medium-high heat until dry on top. Carefully flip over. Cook for a few seconds on the other side.
Stack & serve.

12 cooked crepes- recipe above
24 thin slices deli ham
1 1/2 cup grated cheddar cheese
1 TBSP chopped green onions
1/2 cup sour cream
1/2 tsp yellow mustard
1/2 tsp salt
1/8 tsp pepper
1/3 cup bread crumbs
3 TBSP butter, melted

Pre-heat oven to 350 degrees. Sprinkle each crepe with 2 TBSP cheese. Top with 2 slices ham.
In a small bowl, combine onion, salt, pepper, sour cream & mustard. Mix well.
Spread 1 TBSP sour cream mix on ham. Roll up & arrange in an ungreased 9x13 pan. In a small bowl mix together melted butter & bread crumbs. Sprinkle over crepes. Cover loosely with foil. Bake for 15-20 minutes.

White chicken pasta dish

3 cloves fresh garlic, minced

1 shallot, minced

3 TBSP butter

4 chicken breasts, cooked & shredded

2 cans cream of chicken soup

1- 8oz. package cream cheese

2 cups sour cream

2/3 cup milk

1 lb. any pasta noodles, cooked & rinse in cold water

1 lb. mozzarella cheese, grated


In a large sauce pan, over medium heat, brown shallots & garlic in butter. Add cream cheese, cream soup, sour cream & milk. Stir until cream cheese is melted. Add chicken.


In a 9x13 dish, mix pasta with white sauce and chicken. Top with mozzarella cheese.
Bake at 350 degrees for 30-35 min.

Resurrection Rolls

Crescent rolls
melted butter
large marshmallows
cinnamon
sugar

Preheat oven to 350 degrees.

Give each child a triangle of crescent rolls. The crescent roll represents the cloth that Jesus was wrapped in.

Give each child a marshmallow, this represents Jesus. Have them dip the marshmallow in melted butter, which represents the oils of embalming. Then dip the buttered marshmallow in the cinnamon and sugar which represent the spices used to anoint the body.

Then wrap the coated marshmallow tightly in the crescent roll (not like a typical crescent roll up, but bring the sides up and seal the marshmallow inside.) This represents the wrapping of Jesus' body after death.

Place in a 350 degree oven for 10-12 minutes. The oven represents the tomb.

When the rolls have cooled slightly, the children can open their rolls (cloth) and discover that Jesus is no longer there, He is risen. (The marshmallow and the crescent roll is puffed up, but empty.)

NOTE: I had problems the first time I made them. I re-did them last night and they worked. What I did was I cut the large marshmallow in half. Then instead of baking them on a cookie sheet I put them into cupcake papers and baked them in the muffin tin. They worked MUCH better and they were hollow inside. When I did it the first way with the whole marshmallow and on a cookie sheet, they oozed marshmallow everywhere and were not hollow).

Chicken Pesto Stromboli

What you need:
Rhodes Rolls Frozen bread Loaf
Pesto Sauce
Spinach
Cooked Shredded Chicken
Mozzarella
Parmesan
Garlic Salt
Egg White


Here is how you do it!
Thaw bread according to package
On greased counter roll out to a rectangle about the size of a cookie sheet
Spread Pesto all over leaving a 1 inch space from edge
Sprinkle Parmesan on top of that
then sprinkle Mozzarella
Layer you Spinach on that
Last your shredded Chicken
Now you are going to roll it starting at the long end
Roll it all the way so it makes a long tube
Place on a greased cookie sheet, make sure seam is on the bottom
Tuck ends under
Brush with egg whites
Sprinkle with Parmesan and Garlic Salt
Cut slits along the top to vent
Let Rise 30 minutes. Bake @350 until golden brown.


This is super yummy! You could fill it with all different things. Use your imagination. It may seem complicated, but it is not. It is so easy, and the whole fam loves it.

Not your everyday Ham & Cheese

24 good white rolls, if you are in utah we like shirley's or judy's
24 pieces good honey ham
24 small slices swiss cheese
1/3 mayo
1/3 cup miracle whip

{poppy seed sauce}

1 1/2 TBSP poppy seeds
1 1/2 TBSP yellow mustard
1 stick butter, melted
1 TBSP minced onion
1/2 tsp. worschestershire sauce

In a small bowl, mix together mayo & miracle whip. spread into both sides of the center of each roll. place a slice of ham & a slice of swiss inside of each roll. close rolls & place into a large baking dish or heavy cookie sheet. place very close together.
in a medium bowl, whisk together all of the poppy seed sauce ingredients. pour evenly over all of the sandwiches. let sit 10 minutes, or until butter sets slightly. cover with foil & bake at 350 for 12-15 minutes or until cheese is melted. uncover & cook for 2 additional minutes. serve warm.
** sandwiches can me assembled a day ahead & kept in the fridge ready to bake