Sweet Potato Casserole
Potatoes:
2 1/4 lbs. sweet potatoes, peeled and chopped
1 Cup half and half
3/4 Cup packed brown sugar
1 tsp. salt
2 tsp. vanilla extract
2 large eggs
Cooking spray
Topping:
1 1/2 Cups miniature marshmallows
1/2 Cup all-purpose flour
1/4 Cup packed brown sugar
1/4 tsp. salt
2 Tb. chilled butter, cut into small pieces
1/2 Cup chopped pecans, toasted
Preheat oven to 375 degrees.To prepare potatoes, place potatoes in a dutch oven and cover with water. Bring to a boil. Reduce heat and simmer 20 minutes or until very tender. Drain; cool slightly.Place potatoes in large bowl. Add half-and-half, 3/4 cup brown sugar, 1 tsp salt and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well (mixture will be thin). Scrape mixture into a 9x13 inch baking dish coated with cooking spray.To prepare topping, sprinkle marshmallows over the top of the casserole. Lightly spoon flour into dry measuring cup; level with a knife. Combine flour, 1/4 Cup brown sugar and 1/4 tsp salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in pecans and sprinkle over potato mixture and marshmallows. Bake at 375 degrees for 30 minutes or until golden brown.Cauliflower Mashed Potatoes
1 head cauliflower, cut into florets
4-5 medium potatoes, peeled and cut into 1 inch cubes
2 Tb. butter
1/2 C. light sour cream
salt and pepper to taste
Steam cauliflower. Boil potatoes in salted water until tender. Combine cauliflower, potatoes, butter, sour cream, salt and pepper. Mash to reach desired consistency. Herbed Carrots
3/4 lbs. carrots, sliced
2 Tb. butter
1/4 Cup green onions, chopped
1/4 tsp. chicken boullion
1/2 tsp. cornstarch
1/4 Cup water
dill weed
Steam or boil carrots. Saute chopped green onions in butter. Mix boullion, cornstarch and water in small bowl. Add boullion mixture to green onions and cook until thick. Add carrots and sprinkle with desired amount of dill. Lion House Dinner Rolls
2 Cups warm water
2/3 Cup non fat dry milk
2 Tb. dry yeast
1/4 Cup sugar
2 tsp. salt
1/3 Cup butter, shortening or margarine
1 egg
5 to 5 1/2 Cups flour
1 Tb oil
In large bowl, combine water and yeast. Allow to raise. Add milk, stir until dissolved. Add sugar, salt, butter, egg and 2 cups of flour. Mix on low speed until ingredients are wet. Then on medium speed for 2 minutes. Add 2 Cups of flour: mix on low first, then medium speed. Add 1/2 Cup flour mix until dough is soft, not sticky. (you may or may not use all flour)Scrape sides of bowl. Add oil to sides of bowl, so they are coated. Cover dough with plastic wrap or towel. Allow to raise until doubled in size. Roll out rolls or shape into desired shape. Place in greased 9x13. Allow to raise 1-1 1/2 hours. Bake at 375 degrees for about 15-20 minutes, or until brown. When done, brush with melted butter.
Carla's Cranberry Sauce
4 Cups cranberries
1/2 Cup fresh orange juice
1/4 Cup red wine vinegar
1 Cup sugar
1/2 tsp nutmeg
1/2 tsp. cinnamon
1/4 tsp mace
pinch of ground cloves
Wash berries. Combine all ingredients and microwave 10-15 minutes. Blend half to three-quarters of the mixture in a blender to reach desired consistency.Corinne's Cranberry Sauce
1 12 oz. bag of fresh cranberries
1 Cup sugar
1 Cup orange juice*
1 Tb. orange zest
Mix all ingredients in a medium sauce pan. Bring to a boil, reduce to simmer. Continue cooking until berries pop. Chill until ready to serve.* you may choose to substitute tangerine juice for the orange juice and tangerine zest for the orange zest.Jello Pretzel Salad
For the first layer:
2 Cups pretzels, slightly crushed
3/4 Cup butter, melted
3 Tb. sugar
Toss ingredients together in bowl and mix well. Pour pretzel mixture into the bottom of a 9x13 baking dish. Bake at 400 degrees for 10 minutes.
For the second layer:
1 8 oz. block of cream cheese, softened
3/4 Cup sugar
8 oz. cool whip
Combine ingredients in a bowl and stir together well. Spread cream cheese mixture on top of pretzel base.
For the third layer:
1 large package of Jell-o
2 Cups hot water
1-2 10 oz packages of frozen strawberries, thawed
Mix together water and jello until jello is dissolved. Stir in strawberries. Pour mixture over cream cheese layer in salad. Refrigerate until set.
Pumpkin Ginger Cheesecake Pie
Filling:
3/4 cup sugar
1/4 cup chopped crystallized ginger
8 ounces cream cheese, softened
2 large eggs
1/4 cup whole milk
1 tablespoon all-purpose flour
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 cup canned solid-pack pumpkin (from a 15-ounces can)
Make gingersnap crumb crust and reserve.
Put oven rack in middle position and preheat oven to 350°F.
Pulse sugar and ginger in a food processor until ginger is finely chopped, then add cream cheese and pulse until smooth. Add eggs, milk, flour, nutmeg, and salt and pulse until just combined.
Reserve 2/3 cup cream cheese mixture in a glass measure. Whisk together remaining 1 1/3 cups cream cheese mixture and pumpkin in a large bowl until combined.
Pour pumpkin mixture into gingersnap crumb crust. Stir reserved cream cheese mixture (in glass measure) and drizzle decoratively over top of pumpkin mixture, then, if desired, swirl with back of a spoon. Put pie on a baking sheet and bake until center is just set, 35 to 45 minutes. Transfer to a rack and cool to room temperature, about 2 hours, then chill, loosely covered with foil, at least 4 hours. If necessary, very gently blot any moisture from surface with paper towels before serving.
Crust Recipe:
4 tablespoons unsalted butter, melted, plus additional for greasing
1 1/2 cups cookie crumbs (24 small gingersnaps; about 6 oz)
2 tablespoons sugar
1/8 teaspoon salt
Put oven rack in middle position and preheat oven to 350°F. Lightly butter pie plate.
Stir together all ingredients in a bowl and press evenly on bottom and up side of pie plate. Bake until crisp, 12 to 15 minutes, then cool on a rack to room temperature, about 45 minutes.
Cook's notes:
• To make cookie crumbs, break up crackers or cookies into small pieces, then pulse in a food processor until finely ground.
For the turkey recipe click here for part 1 and here for part 2.... it's a long recipe!
