Sweet Potato Puffs

This is a great ay to get the kids in the kitchen! They can make this recipe with minimal help.

• 2 17oz cans sweet potatoes
• 2 tbsp butter
• 1/2 tsp salt
• cinnamon to taste
• finely chopped pecans
• 1/2 cup brown sugar
• 12 large marshmallows

Combine mashed sweet potatoes, butter and salt. Mix well.
In a small bowl, combine brown sugar and pecans.
Pat 2 generous tbsp of sweet potato mixture around each marshmallow. (the kids will love this! Just like play dough!)
Roll each ball in sugar. Place in 8x8x2 microwavable dish. Microwave on high 4-7 minutes or until puffed or thoroughly heated through.

Sweet Potato Crunch

This is similar to a soufflé.  If you serve it with whipped cream, it could be a desert! (And we've done that!) The crunch topping is great, but I usually only put it on half.  I put marshmallows on the other half in the last 15 minutes of baking- that way everyone gets what they like.

• 2 eggs
• 1/2 cup evaporated milk
• 3/4 cup sugar
• 1/4 cup butter
• 1 tsp vanilla
• 1 can (28oz) sweet potatoes
• cinnamon and nutmeg to taste

Topping-

• 1 cup brown sugar
• 1/2 cup butter, melted
• 1/2 cup self rising flour
• 1 cup chopped pecans

Mix eggs, milk, sugar, butter, vanilla and mashed sweet potatoes.  Pour into a well buttered baking dish.
Mix all topping ingredients together and crumble on top of sweet potato mixture.
Bake at 350 for 30-45 minutes.
(If you use marshmallows instead of topping, put them on for the last 15 minutes of baking.)

Bacon and Gorgonzola Cheese Ball

• 4oz cream cheese
• 4oz gorgonzola cheese (or blue cheese)
• 2 tsp finely chopped onion
• 1/2 tsp worcestershire sauce
• 1/4 tsp pepper
• 1/2 cup cooked, crumbled bacon
• crackers

Beat 1st 5 ingredients at medium speed until well combined.  Cover tightly, chill at least 1 hour or until firm. (up to 3 days)
Roll cheese mixture into a ball and roll in cooked bacon. Serve immediately or chill until served.  If you chill it, let it stand 30 minutes before serving. Serve with crackers.

From Southern Living

Brussels Sprouts/Cauliflower Bake

This is my favorite Thanksgiving dish of all! With all that yummy sauce, you won't even know you're eating a vegetable! Incredible delicious! (adapted from Williams Sonoma)


Gratin-

• 1 tbsp unsalted butter
• salt
• 1 lb raw, fresh brussels sprouts, cut length wise
• 1 lb raw, fresh cauliflower, cut into bite sized pieces
• 2 tbsp flour
• 8oz gruyere (or swiss), shredded
• 1/2 oz parmesan, grated
• 3/4 tsp pepper
• 1 cup heavy
• 8oz caramelized shallots   (You can use this recipe or buy them from Williams Sonoma)

Topping- (this recipes makes too much, in my opinion. Only use a light layer and discard the rest.  You could easily half this.)

• 1 cup bread crumbs
• 3 tbsp butter, melted
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 tbsp minced parsley 

Heat oven to 375
Mix topping ingredients and set aside.
Grease 12 inch pan with butter.
Bring salted water to a boil in a pot and add veggies. Boil 5-7 minutes.  Drain, dunk in ice water, drain and pat dry.
In a bowl  mix flour, cheeses, 2 tsp salt, and 3/4 tsp pepper.
Stir in cream, veggies and caramelized shallots.
Top with crumbs. Bake 35 minutes until golden brown.  Let rest 15 minutes.

Loaded Deviled Eggs

18 Large hard boiled eggs


10 Slices of bacon cooked until crisp and crumbled

3 Tbl. Cheddar cheese grated

¾ Cup of mayo

1 Tsp. Mustard

3 Green onions chopped (can omit)



Boil, peel and cut the eggs. Separate the yolks. Mash the yolks with a fork until you have a bowl of small crumbles. Add the mayo, mustard, cheese and bacon. Stir until well blended. Using a spoon fill the egg white cups with the yolk mixture. Garnish with the chopped green onion.

Note: The bacon makes the yolk filling too chunky to use a pastry bag.

Impressive No-Bake Pie

This is the most versatile and impressive no bake pie you will ever find! Everyone I’ve given it to has not believed that it’s not a “cheese cake”.

• ½ cup granulated sugar

• 1 8oz. brick of cream cheese

• 1 8oz. tub of whipped cream (thawed)

• 1 21oz. can of cherry pie filling

• 1 prepared graham cracker pie crust

In a medium sized bowl blend softened cream cheese and sugar until fluffy. Fold in whipped cream until well blended. Scoop it all into the pie crust, smooth the top and then pour the can of cherries in the middle and let it spread out to the edge. Refrigerate for at least 2 hours before you serve it.

Note: You can use any kind of canned fruit pie filling you want. You can even use fresh fruit, but don’t add any water to it. Or you could use chocolate syrup. You can also use any kind of premade cookie pie crust. Shortbread is very good too

No Bake Holiday PB Cookies

Cookie Ingredients-

• 3½ cups chopped TWIX® Cookie Bars
• 10 pieces graham crackers
• 3/4 cup peanut butter, reduced fat
• 1/3 cup confectioner’s sugar

You will also need-

• 1 ½ cups prepared vanilla frosting
• ¼ cup mini M&M’S® Brand Chocolate Candies
• Wax paper
• Sheet pan
• Wire rack
• Food processor

 In a food processor or blender, pulse TWIX® Cookie Bars with graham crackers until fine.

Remove the mixture and put it in a bowl. Add the peanut butter and confectioner’s sugar to the bowl and blend together.

Divide the mixture into 16 pieces. Shape each piece into desired shape (ghost, heart, Christmas tree etc). If too sticky, add extra confectioner’s sugar as necessary. I like to press the 'dough' into a cookie cutter to help me get the shape right. Place the cookies onto the wax paper and refrigerate for 30 minutes.

Heat the frosting in the microwave for approximately 10-20 seconds, until thinned and looking slightly like whipped cream. Color with frosting coloring if desired. Place the cookies on a wire rack over a sheet pan lined with waxed paper. Spoon the heated frosting over the cookies until completely coated. If the unused frosting begins firming up, simply reheat it for 5 to 10 seconds. Decorate with M&M’S® Brand Chocolate Candies.

These cookies are just as good without the frosting too!  A chocolate drizzle is great instead!

Photo from brightideas.com

Cannoli Pie

• 1 roll of pre-made sugar cookie dough
• 1 box chocolate pudding mix made per box directions
• cannoli filling
• 1 container cool whip

Press dough into bottom of a  9x13 baking dish.  Bake following package directions or until golden brown.  Cool completely.
Spread cannoli filling over cookie.  Top with chocolate pudding.  Top with a layer of cool whip.  Grate chocolate over the top for garnish.


Cannoli Filling-

• 3 cups whole milk ricotta cheese
• 3/4 powdered sugar
• 2 oz chocolate, grated (optional)
• 1 tbsp rum (optional)

Mix all filling ingredients until combined.  Use in Cannoli Pie or to fill store-bought cannoli shells.

Cake Balls

This recipe is great because there are limitless flavor combinations!

• 1 box cake mix
• 1 can frosting
• melted chocolate for dipping or powdered sugar

Bake cake according to box directions.  Cool cake completely and crumble into a large bowl.  Mix the can of frosting into the cake.  You will have to use you hands and get messy!  It's just like making a meat loaf.
Once you have it well mixed, shape into balls and place on a foil lined cookie sheet or in a plastic container.  Freeze at least 3 hours.
When balls are frozen, you can begin to dip them.  You can dip them in melted chocolate or white chocolate or you can roll them in powdered sugar.  If you dip them in chocolate, you can then roll them in (or sprinkle) nuts, coconut, sprinkles etc.  You can even melt flavored chips (such as peanut butter or mint chocolate) to dip the cake balls in. Like I said, Limitless possibilities!

Sausage Balls

• 1 (1-pound) package ground sausage
• 3 cups baking mix (recommended: Bisquick)
• 4 cups grated sharp Cheddar
• 1/8 tablespoon pepper

Dip:

• 1 cup mayonnaise
• 1 tablespoon mustard

Preheat the oven to 375 degrees. Spray a baking sheet with vegetable oil cooking spray.  Combine all ingredients in a large glass bowl. Mix well with your fingers. The mixture will be very crumbly. Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls.  Place the balls on the baking sheet. Bake for 18 to 20 minutes or until golden brown. To prevent sticking, move the balls with a spatula halfway through cooking. To make the dip, combine the mayonnaise and mustard. Serve with sausage balls.

From Paula Deen

Gorilla Bread

• 1/2 cup granulated sugar
• 3 teaspoons cinnamon
• 1/2 cup (1 stick) butter
• 1 cup packed brown sugar
• 1 (8-ounce) package cream cheese
• 2 (12-ounce) cans refrigerated biscuits (10 count)
• 1 1/2 cups coarsely chopped walnuts

Preheat the oven to 350 degrees F.

Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.

From Paula Deen

Blueberry French Toast Casserole

• 1 loaf sliced stale white bread, crusts removed
• 2 pkgs (16 oz) cream cheese
• 1 cup thawed, frozen blueberries
• 12 eggs
• 2 cups milk
• 1/3 cup maple syrup

Grease a 13x9 baking dish.  Cut bread into 1 inch cubes. Put half of the bread into the baking dish.  Cut cream cheese into 1 inch cubes and place on top of bread cubes.  Top with blueberries and remaining bread cubes.
Beat eggs in a large bowl.  Whisk in milk and syrup.  Pour over bread.  Cover and chill 8 hours or over night.
Remove pan from refrigerator 30 min before baking.  Cover with foil and bake at 350 degrees for 30 minutes.  Uncover and bake 25-30 minutes more until golden and center is set.

Blueberry Sauce:

• 1/2 cup sugar
• 1 tbsp cornstarch
• 1/2 cup water
• 2 cups blueberries
• 1 tbsp butter

In a sauce pan combine sugar and cornstarch.  Add water.  Bring to a boil for 30 minutes over medium.  Stir constantly. Stir in blueberries, reduce heat.  Simmer 8-10 minutes or until blueberries burst.  Stir in butter until melted.  Serve over french toast.

Jalapeno Popper Pizzas

• 1 pkg (11oz) refrigerated thin crust pizza crust
• 4 slices bacon
• 1 small red bell pepper
• 2 jalapeno peppers
• 4 oz cream cheese, softened
• 1 cup shredded cheddar cheese, divided

Preheat oven to 425 degrees.  Do not unroll dough. Instead slice, using a sawing motion, into 24 disks.  Place disks on a baking sheet.  Press flatten to seal seems. Bake 11-13 minutes or until golden brown.
Meanwhile,  cook bacon and crumble.  Drain pan except for 1 tsp of the bacon grease.  Finely dice bell pepper and jalapeno.  Saute in grease 2-3 minutes or until tender.
Combine cream cheese, half of cheddar cheese, bacon and peppers; mix well.  Divide cream cheese mixture evenly over crusts. Top with remaining cheese.  Bake 4-6 minutes or until cheese is melted.

* a 13.8 oz refrigerated pizza crust can be substituted for the thin crust dough.  Place dough on a floured surface.  Keeping dough log shape, gently roll dough into a thinner cylinder measuring 11 1/2 inches.

From The Pampered Chef

7 Layer Dip

• 1 large can refried beans
• 1 can spicy bean dip
• 1 package guacamole (I like Wholly Guacamole)
• 1 pint sour cream
• 1 packet taco seasoning
• shredded mexican cheese
• sliced olives, canned
• chopped tomato
• chopped cilantro
• sliced green onion

Mix refried beans and spicy bean dip.  SPread into bottom of a 13x9 pan.  Top with guacamole.  Mix sour cream and taco seasoning. Spread over guacamole.  Top with cheese.  Garnish with tomato, cilantro and green onion.

Peppermint Fudge Cookie Sandwiches

• 3/4 cup semisweet chocolate chips
• 1/4 cup butter
• 1/2 cup sugar
• 1 egg
• 3/4 cup all purpose flour
• 2 candy canes or 8-10 star mints (about 1/4 cup), crushed
• 1/4 cup white or semisweet chocolate chips
• 10 mini foil wrapped peppermint patties, unwrapped

Preheat oven to 375 degrees.  Line a cookie sheet with parchment paper. If you don't have parchment paper, you can brush vegetable oil on your pan.  Do not use cooking spray as it will cause the cookies to spread to much.
Combine chocolate chips and butter, microwave 40-60 seconds until smooth, stirring after each 20 second interval.  Add sugar and egg, mix well.  Add flour, mix just until incorporated. Drop 20 equal scoops of batter 1 inch apart onto cookie sheet.  Bake 9-11 minutes or until edges are set.  Do not over bake.

Meanwhile, crush candy canes and melt remaining chocolate chips. Set aside.

Remove cookies from oven and immediately turn half over and top with a peppermint patty.  Top with remaining cookies to form 10 sandwiches.  Drizzle chocolate over cookies and sprinkle with crushed candy canes.  Transfer to platter.

From The Pampered Chef

Cheesy Potato Casserole

• 20 oz diced hashbrowns
• 10.75 oz can cream of chicken soup
• 2 cups shredded cheddar cheese
• 3/4 cup sour cream
• 1/4 cup chopped onion
• 1/4 cup melted butter
• 1 1/2 cups cornflakes, coarsely crushed
• 2 tbsp melted butter

Heat oven to 350 degrees.  Spray a 2 quart casserols dish.  Combine first 6 ingredients, pour into dish.  
In a small bowl combine last 2 ingredients and spread over potato mixture.  Bake 45 minutes. 

Granny's Cornbread

Cornbread- double batch

• 1 cup white cornmeal
• 1 cup yellow cornmeal
• 2 cups all purpose flour
• 2 tbsp baking powder
• 2 tsp salt
• 2 cups milk
• 2/3 cup vegetable oil
• 2 eggs, beaten

Combine 1st four ingredients.  Mix the wet ingredients together in a separate bowl.  Mix wet and dry together.  Bake at 400 degrees for 50 minutes. (25-30 minutes for a single batch)

If you plan to make Granny's Cornbread Dressing, make sure to bake your cornbread the day before you want to make the stuffing!

Granny's Cornbread Dressing

• Granny's Cornbread,  baked the day before or store-bought cornbread
• 1 cup onion, chopped
• 1 cup celery, chopped
• 1 tbsp dried sage
• chicken broth

Crumble the cornbread into a bowl.  Cover tightly with a clean, dry cloth and leave overnight.  

The next day, mix crumbled cornbread, onion, celery and sage in a large bowl.  Add enough chicken broth to make it wet and mushy.  

Bake 1 hour at 400 degrees.  Check at 30 minutes.  Dressing is done when knife comes out clean.  Should be lightly browned, but still soft and moist.
*DO NOT cover the stuffing with foil at any time! 

Cherry Salad

I have had a lot of these marshmallow/fruit salads, but this is the only one that I actually liked!  It is delish!

• 1 can cherry pie filling
• 1 large container cool whip
• 1 cup miniature marshmallows
• 1/2 cup chopped walnuts
• 1 large can crushed pineapple or tidbits, drained
• 1 can sweetened condensed milk

Combine all ingredients and chill.

Roasted Red Potatoes with Blue Cheese and Walnuts

• 1 pound red potatoes, chopped
• 1 1/2 tsp olive oil
• 1/4 tsp freshly ground black pepper 
• 1/8 tsp salt
• rosemary, to taste
• 1/2 cup coarsely chopped walnuts 
• 2 ounces crumbled blue cheese
• 2 scallions, thinly sliced

Preheat the oven to 425°F. Coat a 9" baking dish with cooking spray or line with parchment paper. Place the potatoes in the prepared dish and toss with the oil, pepper,  salt and rosemary. Turn cut side down in the pan. Roast for 30 to 35 minutes or until very tender and lightly golden on the underside.

Put the walnuts in a small baking pan or skillet and place in the oven to toast for 6 to 8 minutes. Tip into a bowl and let cool. Add the blue cheese and scallions and crumble with your fingers.

When the potatoes are done, turn them over and sprinkle evenly with the walnut mixture. Bake for 5 minutes longer or until the cheese is melted.

Nutritional Info:Serves 4,  242 calories, 8 g protein, 21 g carbohydrates, 15 g fat, 4 g saturated fat*, 11 mg cholesterol, 279 mg sodium, 3 g fiber