preheat oven to 375 and spray 8x8 casserole dish
mix 2 large cans cut sweet potatoes in light syrup. Drain syrup. Add sweet potatoes to bowl along with 1/4c sweetened condensed milk. A few dashes of nutmeg, cinnamon, and cardamom. Mix gently and add to casserole dish. On top sprinkle mini marshmallows to your liking along with a 1/4c brown sugar and 1/3c chopped pecans.
bake for about 25-30 min until topping is melted and pot are heated through.
ENJOY!
Wednesday, December 3, 2008
Sweet Potato Casserole
3c sweet potatoes cooked and mashed
1/4c milk
1/3c melted butter
1tsp vanilla
1/2tsp salt
topping:
1c pecans
1c brown sugar
3tbsp flour
1/2c melted butter
Mix ing. together and put in ungreased dish and add toppings
bake 25min at 375 degrees
bake a few minutes extra for a crunchy topping :) wathc out there will be NO left overs!
1/4c milk
1/3c melted butter
1tsp vanilla
1/2tsp salt
topping:
1c pecans
1c brown sugar
3tbsp flour
1/2c melted butter
Mix ing. together and put in ungreased dish and add toppings
bake 25min at 375 degrees
bake a few minutes extra for a crunchy topping :) wathc out there will be NO left overs!
NO BAKE CHOCOLATE OATMEAL COOKIES
2 c. sugar
1/4 c. butter
4 tbsp. cocoa
1/2 c. milk
Bring all ingredients to a boil in pan (5 quart)
Remove from stove, add:
3/4 c. peanut butter
1 tsp. vanilla
1/4 c. butter
4 tbsp. cocoa
1/2 c. milk
Bring all ingredients to a boil in pan (5 quart)
Remove from stove, add:
3/4 c. peanut butter
1 tsp. vanilla
magic cookie bars
1/2 cup butter
1 1/2 cups graham cracker crumbs
14 ounces sweetened condensed milk
6 ounces semisweet chocolate chips
3 1/2 ounces coconut flakes
1 cup chopped nuts
Preheat oven to 350 F. (325 F. for glass dish.) In 13x9-inch baking pan, melt butter in oven. Sprinkle crumbs over butter; pour condensed milk evenly over crumbs. Top evenly with remaining ingredients; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool thoroughly before cutting. Store loosely covered at room temperature.
Makes 24 bars.
Serving Size: 12.
1 1/2 cups graham cracker crumbs
14 ounces sweetened condensed milk
6 ounces semisweet chocolate chips
3 1/2 ounces coconut flakes
1 cup chopped nuts
Preheat oven to 350 F. (325 F. for glass dish.) In 13x9-inch baking pan, melt butter in oven. Sprinkle crumbs over butter; pour condensed milk evenly over crumbs. Top evenly with remaining ingredients; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool thoroughly before cutting. Store loosely covered at room temperature.
Makes 24 bars.
Serving Size: 12.
Layered mint fudge
Ingredients:
* 1.75 cups (10 ounces) semi-sweet chocolate chips
* 1 can (14 ounces) condensed milk, divided use
* 2 tsp mint extract, divided use
* 1 cup white chocolate chips
* 3 drops green food coloring
Preparation:
1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. In a large microwave-safe bowl, combine the semi-sweet chocolate chips and 1 cup of the condensed milk. Microwave it in one-minute increments until melted, stirring after every minute to prevent overheating.
3. Stir the fudge until it is smooth, then add 1 tsp of mint extract and stir until combined. Pour approximately half of the fudge into the prepared pan, and smooth the top with a pastry scraper, offset spatula or knife. The fudge will be a very thin layer. Place the pan of fudge in the refrigerator to chill for approximately ten minutes, and reserve the other half of the chocolate fudge at room temperature.
4. In a medium microwave-safe bowl, combine the white chocolate chips and the remaining condensed milk. Microwave it in one-minute increments until melted, stirring after every minute to prevent overheating.
5. Stir in the remaining teaspoon of mint extract and the green food coloring, adjusting the coloring or flavor to suit your tastes. Once the white chocolate mixture is smooth and homogenous, pour it over the chocolate fudge in the pan and spread it into a thin, even layer. Return the pan to the refrigerator to chill for 10 minutes.
6. Once the white chocolate layer has begun to firm up, spread the reserved chocolate fudge on top of the white chocolate. If it is too stiff to spread, microwave it briefly to warm it and get it to a spreadable consistency. Smooth it into an even layer and return to the pan to the refrigerator to set the fudge completely, for about 1 hour.
7. Once the fudge is firm, remove it from the refrigerator and lift it out of the pan using the foil as handles. Cut it into small 1-inch pieces to serve. This fudge tastes best at room temperature, and can be stored in an airtight container in the refrigerator for up to two weeks.
* 1.75 cups (10 ounces) semi-sweet chocolate chips
* 1 can (14 ounces) condensed milk, divided use
* 2 tsp mint extract, divided use
* 1 cup white chocolate chips
* 3 drops green food coloring
Preparation:
1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. In a large microwave-safe bowl, combine the semi-sweet chocolate chips and 1 cup of the condensed milk. Microwave it in one-minute increments until melted, stirring after every minute to prevent overheating.
3. Stir the fudge until it is smooth, then add 1 tsp of mint extract and stir until combined. Pour approximately half of the fudge into the prepared pan, and smooth the top with a pastry scraper, offset spatula or knife. The fudge will be a very thin layer. Place the pan of fudge in the refrigerator to chill for approximately ten minutes, and reserve the other half of the chocolate fudge at room temperature.
4. In a medium microwave-safe bowl, combine the white chocolate chips and the remaining condensed milk. Microwave it in one-minute increments until melted, stirring after every minute to prevent overheating.
5. Stir in the remaining teaspoon of mint extract and the green food coloring, adjusting the coloring or flavor to suit your tastes. Once the white chocolate mixture is smooth and homogenous, pour it over the chocolate fudge in the pan and spread it into a thin, even layer. Return the pan to the refrigerator to chill for 10 minutes.
6. Once the white chocolate layer has begun to firm up, spread the reserved chocolate fudge on top of the white chocolate. If it is too stiff to spread, microwave it briefly to warm it and get it to a spreadable consistency. Smooth it into an even layer and return to the pan to the refrigerator to set the fudge completely, for about 1 hour.
7. Once the fudge is firm, remove it from the refrigerator and lift it out of the pan using the foil as handles. Cut it into small 1-inch pieces to serve. This fudge tastes best at room temperature, and can be stored in an airtight container in the refrigerator for up to two weeks.
HERSHEY KISS COOKIES
1 3/4 c. flour
1 tsp. soda
1/2 tsp. salt
Mix together and set aside. Cream together: 1/2 c. peanut butter
Gradually add: 1/2 c. brown sugar
Add 1 beaten egg and 1 teaspoon vanilla. Blend in the dry ingredients. Shape into balls (1 teaspoon dough). Roll in sugar, place on ungreased cookie sheet. Bake at 375 degrees for 6 to 8 minutes. Take out and put one Hershey kiss (unwrapped) on each cookie (push onto cookie until the dough cracks around edge); return to oven and bake 2 to 3 minutes more.
Found this online this is going to be topped with Christmas colored hershey kisses and one of the goodies on the Christmas treat plates for loved ones!
1 tsp. soda
1/2 tsp. salt
Mix together and set aside. Cream together: 1/2 c. peanut butter
Gradually add: 1/2 c. brown sugar
Add 1 beaten egg and 1 teaspoon vanilla. Blend in the dry ingredients. Shape into balls (1 teaspoon dough). Roll in sugar, place on ungreased cookie sheet. Bake at 375 degrees for 6 to 8 minutes. Take out and put one Hershey kiss (unwrapped) on each cookie (push onto cookie until the dough cracks around edge); return to oven and bake 2 to 3 minutes more.
Found this online this is going to be topped with Christmas colored hershey kisses and one of the goodies on the Christmas treat plates for loved ones!
Friday, October 3, 2008
Chicken Tortilla Soup By Jenna G.
1-32oz carton of Low Sodium Chicken Broth
2-12 oz jars of 3 Pepper Salsa (in the chip aisle)
2-12 oz cans of Chicken ( I was apprehensive but it was really good it is canned like tuna)
1/2 cup heavy cream
1- can of black beans, drained
1/2 bag of frozen corn
Mix all of the ingredients in a pot and simmer until it is piping hot. Add crushed tortilla chips and I used the mexican cheese that trader joes sells already grated. Also added some fresh pepper.
2-12 oz jars of 3 Pepper Salsa (in the chip aisle)
2-12 oz cans of Chicken ( I was apprehensive but it was really good it is canned like tuna)
1/2 cup heavy cream
1- can of black beans, drained
1/2 bag of frozen corn
Mix all of the ingredients in a pot and simmer until it is piping hot. Add crushed tortilla chips and I used the mexican cheese that trader joes sells already grated. Also added some fresh pepper.
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