Bon Appetit Friends

My sister-in-law, Lithsa, made this for Thanksgiving. It is absolutely delicious! 12 large sweet potatoes 3/4 c (11 1/2 sticks) unsalted butter, at room temp 3/4 c light brown sugar 3/4 c all-purpose flour 1/4 tsp ground cinnamon 1/4 tsp salt 1 c toasted pecan pieces 1 c mini marshmallows -Preheat oven to 400 -Wash the sweet potatoes, scrubbing them well to remove any dirt. -With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. -Bake for about 45 min., or until a knife inserted in the center goes in easily. -In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine. -Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 min., or until the topping is bubbly and

1 cup whole wheat kernels 1 cup milk Blend on high for 3 minutes. Add: ½ cup milk (or buttermilk) Blend 2 minutes. Add: 1/3 cup oil (canola is good) 2 eggs 1 Tbs. baking powder ½ tsp. salt Blend and cook in pan or on a grill.

3 cups flour 1 tsp. salt 1 1/3 c. shortening Mix together with pastry blender until size of small peas. Beat 1 egg in a measuring cup, add 1 T. cider vinegar, then fill cup ¾ full with ice-cold water. Add mixture to dry ingredients and blend with a fork. Lightly form into a ball then roll out on floured surface. Makes enough for 3 one-crust pies or 2 8-inch double-crust pies. *My mom gave me this recipe off the top of her head last night, and it is a keeper. You can roll out the crust more than once, and it will still be nice and flaky. *Quotes from Grandmas Williams and Finlinson : "A heavy hand spoils the pie." And when referring to people carrying their own load, "‘ Tis a poor pie that won’t grease its own tin."

2 eggs 1 c sour cream 1 c sugar 6 T flour 1 t vanilla ¼ t salt 3 c sliced apples 3 T melted butter ¼ c packed brown sugar Beat eggs and sour cream, then add sugar, 2 T flour, vanilla and salt. Stir in apples, pour into pie shell and cook at 375 for 15 mins. Mix butter, brown sugar and remaining 4 T flour (add cinnamon if desired). Add mixture to the top of pie and cook for another 20-25 minutes.

1 ¾ cups water 5 bullion cubes ¼ cup shredded carrot ¼ cup chopped celery ¼ cup chopped onion 2-3 T butter 5 T flour 2 cups milk ½ cup shredded sharp cheese Boil water and bullion until dissolved then add vegetables. Cook until tender. Pour broth and cooked veggies in blender and puree. Set aside. Make white sauce with butter, flour and milk and stir until thickened. Add pureed broth and veggies to white sauce then add cheese. I learned this recipe from Charmane Vickers in college. I don't really measure the ingredients, but it always comes out great.

1-1/2 tsp butter- no substitutes- softened 2 oz cream cheese, softened 2 cups confectioners' sugar 3 Tablespoon baking cocoa 1/2 teaspoon milk 1/2 teaspoon vanilla extract 1/4 cup chopped nuts Peppermint Layer 2 oz cream cheese, softened 2 cups confectioners' sugar 1/2 teaspoon milk 1/2 teaspoon peppermint extract 1/4 cup crushed peppermint candy Line the bottom and sides of 8 in x 4 in x 2 in loaf pan with foil. Grease foil with 1 1/2 teaspoons butter; set aside. In a small mixing bowl, beat cream cheese. Gradually beat in confectioners' sugar, cocoa, milk and vanilla. Stir in the nuts. Spread into prepared pan. Chill for 1 hour or until firm. For peppermint layer, beat cream cheese in a small bowl. Gradually beat in sugar, milk, and extract. Stir in peppermint candy. Spread evenly over chocolate layer. Chill for 1 hour or until firm. Using foil, lift fudge from pan. Gently peel off foil. Cut into squares. Makes 1-1/4 pounds.

1 large can yams- Drain most of the juice Brown sugar and cinnamon to taste 1 can pineapple drained Put all of the ingridiants in a dish and heat up Top with marshmallows and heat again until the marshmallows are melted

Once you make this recipe, you'll never make another pumpkin pie again. It's light and creamy and big-time family favorite. 3 Tbsp. gelatin (plain) 3/4 c. cold water 1 1/2 c. rich (evaporated) milk 1 1/2 c. brown sugar 1 1/2 tsp. cinnamon 1 tsp. nutmeg 1/2 tsp. ginger 1 1/2 tsp. salt 9 egg yolks, beaten 9 egg whites 1 1/2 c. sugar 3 3/4 c. pumpkin Mix gelatin and water and set aside. In a double boiler*, stirring constantly, mix milk, brown sugar, cinnamon, nutmeg, ginger, salt, and egg yolks. Cook until thick (pudding consistency). Add and stir in till melted the soaked gelatin. Add pumpkin. Remove from heat and let stand until partially set. Beat until stiff, egg whites and sugar, then fold into pumpkin mixture and pour into shell. Makes two pies. *If you don't have a double boiler, just cook on a slightly lower heat and stir constantly.

1/2 cup water 1/2 cup sugar 1 envelope Knox gelatin Mix and let sit 5 minutes. Then heat and let boil for 1 minute.add 1 cup heavy whipping cream 1 pint sour cream 1 teaspoon vanilla Pour sour cream and vanilla in large serving bowl and add the gelatin mixture. Stir until smooth. Chill for 3 hours. 1/2 cup sugar 1 bag frozen raspberries Mix berries and sugar and let sit out for 1 1/2-2 hours. To Serve: serve in cups/bowls garnished with sweet berries Enjoy, its festive and delicious!

1 15 oz can pumkin 1 spice cake mix 1 cup chocolate chips Mix the cake mix and the pumpkin together, then add the chocolate chips. Spoon onto a greased cookie sheet and bake at 350 for about 15 minutes. Sometimes I like to put cream cheese frosting on top. You won't believe how good they are for being so easy!

8 chicken breasts 3 c. water 2 bay leaves 1 t. celery salt 2 pkgs. Broccoli, chopped (10 oz. each) 2 c. milk 2 pkgs. (8oz.) cream cheese, softened 1 t. salt ½ t. garlic salt 1/3 c. grated parmesan 2/3 c. grated parmesan cheese CHICKEN: put chicken, bay leaves, and celery salt in large pot. Simmer 1 hour. Cool. Discard liquid. In a saucepan mix milk, softened cream cheese, salt, garlic salt, and 1/3 cup parmesan cheese. Stir and cook until thick. Put broccoli in bottom of greased 9 x 13 casserole dish. Pour in 1 cup sauce. Put in chicken breasts. Pour in remaining sauce. Sprinkle 2/3 cup parmesan cheese on top. -Bake @ 350 for 25 min. -Yield 6-8 servings8 chicken breasts

1 8 oz box Penne Pasta 4 chicken Breast 1 bottle Kraft Caesar Vinaigrette with Parmesan Salad Dressing Grated Parmesan Cheese 1 head Romaine lettuce Cook pasta, cook and season chicken as you like it. Combine pasta, chicken, dressing, cheese and Lettuce. Chill and enjoy!

8-10 boneless, skinless chicken thighs with fat trimmed off 1/3 c. Aloha brand soy sauce (found at Asian markets *isle 4 at Lee Lee's in Chandler) 1/3 c. brown sugar 1/3 c. water tiny chunk of fresh ginger or 1/4 tsp of dried minced garlic few drops of sesame oil Cook in crock pot on low for 6 hours. Shred chicken. For larger quantities bake in oven at 350 uncovered for 1 1/2 hours. May need to separate chicken midway because it has a tendency to clump together. Serve with rice, hawaiian sweet bread and fresh pineapple. *recipe from Lisa Wagner and Jen Duke

8 oz extra-wide egg noodles 4 0z stringless sugar snap peas 1 Cup shredded carrots 1 Cup frozen peas 1 Cup chicken broth 1/2 Cup heavy cream 1 1/2 tsp grated lemon peel 1/2 tsp freshly ground pepper 1/2 tsp salt 2 Cups shredded rotisserie chicken meat Freshly grated parmesan cheese Cook noodles according to package directions, add snap peas to noodles 1 minute before noodles are done. Place carrots and frozen peas in colander in sink. Drain noodles and snap peas over carrots and frozen peas. Heat broth, cream, lemon peel, pepper, and salt to boiling over high heat in the same pan. Stir chicken and noodle mixture into sauce; heat through, stirring constantly. Garnish with parmesan cheese.

1 package (32 Ounces) frozen Southern style hash brown potatoes 1 tsp salt 1/4 teaspoon pepper 4 cups diced cooked chicken 1 can sliced mushrooms, drained 1 cup sour cream 2 cups chicken broth or stock 1 can cream of chicken soup 2 teaspoons instant chicken bouillon 2 Tablespoons finely chopped onion 2 Tablespoons finely chipped sweet red pepper 1 garlic clove, minced Paprika 1/4 cup sliced almonds Thaw hash browns overnight in refrigerator. Layer in ungreased 13x9 baking dish. Sprinkle with salt and pepper. Place chicken and mushrooms over hash browns. Stir together sour cream, broth, soup, bouillon, onion, red pepper and garlic; pour over all. Sprinkle with paprika and almonds. Bake uncovered at 350 for 50-60 minutes or until heated through. * I didn't put the paprika and almonds on top. I put cheese and then frosted flakes mixed with some butter like I would on cheesy potatoes.

1 lb. ground beef 1 can Hunt's Traditional Spaghetti Sauce 1/2 bag Egg Noodles 1 8 oz. pkg. Cream Cheese 1 c Cottage Cheese *Cook ground beef over medium heat, drain. Add can of tomato sauce, turn to low heat, and simmer. *Cook noodles according to package directions *Mix cream cheese and cottage cheese together *In a 9x13 casserole dish, layer 1/2 noodles, 1/2 meat sauce, and 1/2 cream and cottage cheese mixture. Repeat then stir all together. *Bake in a 350 degree oven for 30-45 min.

2/3 cup bread stuffing, crushed 1/2 cup chopped walnuts 6 0z cream cheese 4 T margarine, softened 1/2 t pepper 2 cups cooked chicken or turkey 2 packages crescent rolls 8 inches each --I also add onion to taste Preheat oven to 375. Combine cream cheese, margarine and pepper until smooth. Stir in the chicken. Separate rolls into 16 triangles. Divide chicken into equal parts for each roll Roll up and tuck the ends. Combine the stuffing and the nuts. Roll the crescent rolls in melted butter and then in stuffing mixture. Place on ungreased cookie sheet 1 inch apart. Bake for 20 minutes. Serve with turkey or chicken gravy. This recipe is easy to double or triple, and rolls can be frozen before cooking and cooked later.

2-3 boneless chicken breasts, cooked and cubed 1 cup water 1 pkg. Italian dressing mix, dry 8 oz. cream cheese 1 can cream of chicken soup Combine all ingredients and heat slowly over the stove. Stir frequently until smooth and creamy. Serve over your favorite noodles.

1 pkg. (13.25 oz.) whole-grain rotini or fusilli pasta 8 oz. asparagus, ends trimmed, cut into 1-in. pieces 1 bag (8 oz.) stringless snap peas 1 Tbsp. olive oil 1 sm. onion, chopped 1 lemon 1/2 c freshly grated Pecorino Romano cheese 1/4 c loosely packed fresh basil leaves, thinly sliced *Heat large covered saucepot of salted water on high to boiling. Add pasta and cook as label directs, adding asparagus and snap peas when 3 minutes of cooking time remain. *Meanwhile, in 10-inch nonstick skillet, heat oil on medium until hot. Add onion and cook 10 to 12 minutes or until tender and browned. From lemon, grate 1 tsp. peel and squeeze 2 Tbsp. juice. *Reserve 1/2 cup pasta cooking water, drain pasta and vegetables. In large serving bowl, toss pasta and vegetables with cooking water, onion, lemon peel and juice, Romano, basil, 1/2 tsp. salt, and 1/4 tsp. coarsely ground black pepper.

3 bunches broccoli, cut in bite sized pieces (get good sized stalks- use heads and stalks) 1 cup sunflower seeds ( I really like the salted ones, the dry roasted ones are pretty good too) 1 cup raisins (craisins are also really good too, they look really festive at Christmas time) 1/2 bunch green onions (the original recipe calls for red onion- i like the green onions better) grated cheese ( I usually use cheddar- but colby jack or something else would work too) 1/2-1 lb bacon, fried and crumbled For the dressing mix together: 1 cup mayonnaise 1/2 cup sugar 1/3 cup vinegar Put dressing on just before serving

1 box yellow cake mix, without pudding 1 (8oz) pkg. cream cheese, softened 1 stick butter, melted 1 (16 oz) box powdered sugar 3 eggs Preheat oven to 350 degrees. Mix together cake mix, butter, and 1 of the eggs until thick and smooth. Press into 9x13 inch buttered pan. Beat together cream cheese, powdered sugar, and the 2 remaining eggs until thoroughly mixed and pour on top of cake mixture. Bake at 350 for 30-35 minutes. Sprinkle top with powdered sugar.

1 to 2 Tbsp. olive oil 2 medium onions, chopped 1 can chopped green chilies 4 cloves garlic, minced 1/4 tsp. cayenne pepper 2 tsp. cumin 1 1/2 tsp oregano or cliantro 4 chicken breasts, boiled and shredded 5 c. chicken broth 3 cans of white beans, undrained 3 c. Montery Jack or Peppered Montery cheese, shredded Saute onions, green chilie and garlic in olive oil and add spices. Combine beans, broth and chicken with onion mixture. Stir over medium heat and gradually add cheese. Stir until all the cheese is melted and combined well with other ingredients. Heat to desired temperature.

Ingredients: 1 cube butter 1/2 c buttermilk* 1 c sugar 1/2 tsp baking soda 1 tsp vanilla Melt butter then add buttermilk. Add sugar. Stir and bring to a boil. Remove from heat. Add soda and vanilla. Stir. (Use a large pot because the syrup foams up.) *If you don't have buttermilk, stir 1 Tbs white vinegar with 1 cup milk and let it stand. This a great buttermilk substitute. We love this syrup on french toast, waffles and pancakes! Once you start making buttermilk syrup you'll never go back to the store bought stuff.

2 lbs asparagus 2 TB white cooking wine or vermouth 3 TB olive oil salt & freshly ground pepper Wash asparagus and bend until it brakes. Throw away bottoms and place tops on a cookie sheet. Drizzle wine and oil over it and add s&p, Bake at 450 for 10 minutes squeeze 1/2 lemon after * From Williams Sonoma

Cook a pot roast (I like chuck) in the crock pot Drain off juices and shread Add a whole bunch of ketchup Add brown sugar and vinegar to taste Return to crock pot for another hour Serve on buns

1 box chocolate cake mix (not Pillsbury) 2 eggs 1/3 cup oil Roll dough into balls then roll in sugar. Place on baking sheet and bake at 350 for 8-10 minutes. My sis-in-law, Kristen makes these, and they are really yummy. You can make these with any flavor of cake mix, but I love the chocolate rolled in sugar. For homeade oreos do the recipe with Devil's Food Cake mix and do 1/2 cup oil instead of 1/3 and bake for 12 minutes. When you get the cookie sheet out of the oven gently tap it on the counter so the cookies flatten. When cool put cream cheese icing (4 oz cream cheese, 3/4 c. powdered sugar) between the two cookies. YUM!

2 TB olive oil 4 green onions, sliced 3 slices of bacon, diced 2 garlic cloves, minced 1 1/4 cups rice 7 oz. canned tomatoes 3 TB chopped fresh parsley 2 bay leaves 1 small green chili, cored, seeded and thinly sliced 1/2 tsp turmeric 1/2 tsp cumin seeds 1/2 tsp dried thyme 1/2 tsp curry 1 can red kidney beans or black-eyed peas, drained 1 1/2 cups chicken stock 1 lime, cut into wedges to serve Heat oil in a pan, add green onions and bacon, and cook for about 5 minutes or until the bacon is crisp. Add the garlic and cook for 2 minutes. Add the rice and stir to coat the grains in the oil. Add the tomatoes with their juice, 2 TB of the parsley, the bay leaves, chili, turmeric, cumin, thyme, and curry. Cook for 2 minutes. Add the beans and stock and bring to a boil. Cover and cook over low heat for 15 minutes, until the rice is tender and the liquid has been absorbed. Sprinkle with the remaining parsley and serve with lime wedges. This is a recipe my friend Jessica recommended. I c

1 lb. hamburger 2 T. yellow onion, chopped 1 T. minced garlic 1 t. salt ½ t. freshly ground pepper 1-2 dashes worchestershire sauce Mix together, shape into burgers, then grill. Makes enough for four. *Williams Sonoma Cookbook

Noodles: 1 ½ c. flour 2 eggs ½ tsp. salt ¼ c. milk Mix with hands until it makes a hard ball. Add flour if sticky. Roll out thin then cut noodles with pizza cutter. (Noodles double in size when boiled) Soup: About 1 lb. chicken breasts (more or less) 1 med. onion 2 stalks celery, sliced 3-4 carrots, sliced 2 cans cream of chicken soup Boil Chicken then remove chicken from water and set aside. Boil noodles and veggies in 6 cups broth for about 20 minutes. Cut chicken in small pieces in the mean time. Then add chicken, cans of soup and salt & pepper to taste. *From Lara Andersen **Add whatever veggies and proportions you like. What I have above is what worked for me.

A friend of mine made these for a girls lunch. They were sooo good. You need: a loaf of french bread ham swiss cheese cooked bacon (1/2 of pkg.) The dressing is: 1/4 cup minced onion 1/2 stick of margarine (melted) 2 TBS lemon Juice 3 TBS prepared mustard 1 TBS poppy seed Spread the dressing on the insides of the french loaf. Layer the ham, bacon, and cheese then close the sandwich. Wrap in aluminum foil and bake for 20 minutes at 350.

4 cloves of garlic, pressed 2 T fresh lime juice (or more) 1 t ground cumin 1/2 t pepper 2 t salt 4 boneless/skinless chicken breast halves (6 oz each), sliced in strips 3 T vegetable oil 2 bell peppers, sliced 1/2 inch thick 1 medium onion Assorted Accompaniments: jack cheese, lettuce, salsa, sour cream, flour tortillas Directions: 1. In medium bowl or zip lock bag combine garlic, lime juice, cumin, salt, and pepper. Add chicken. Turn to coat. 2. Heat 2 T oil in skillet over medium heat, add chicken and cook till opaque. Transfer to plate. 3. Heat remaining 1T of oil, add peppers and onion. Season with salt and pepper. Toss frequently. These are SO good. My mouth waters just thinking about them. *From Martha Stewart Everyday Food

1lb. spicy Italian sausage - crumbled ½ lb. smoked bacon - chopped 1 qt. water 2 14oz cans chicken broth 2 lg russet potatoes - cubed 2 garlic cloves - crushed 1 med. onion - chopped 2 cups chopped kale OR Swiss chard 1 cup heavy whipping cream Salt and pepper to taste Brown sausage in skillet over medium-high heat; drain, set aside. Brown bacon in skillet over medium-high heat; drain, set aside. Place water, broth, potatoes, garlic and onion in a pot; simmer over medium heat until potatoes are tender. Add sausage and bacon to pot; simmer for 10 min. Add kale and cream to pot; season with salt and pepper; heat through. *Can substitute cauliflower in place of potatoes for low-carb diets. I know that the Olive Garden is so 1990's, but I LOVE this soup! I made it with regular sausage and had crushed red pepper on the side since all members of my family can't do spicy.

2 large peaches (or as many as you’d like) peeled and sliced 1 ½ c. sugar (divided) ½ c. butter or margarine, melted 1 c. flour 2 t. baking powder ¼ t. salt dash of nutmeg ¾ c. milk -In a bowl, combine peaches and ¾ c sugar then set aside -Pour butter into 8 in. square baking dish -In a bowl, combine flour, baking powder, salt, nutmeg, and remaining sugar. Stir in milk. Pour over butter. Top with peaches. -Bake @ 375 for 45-50 minutes

1 lb. ground beef 1/4 cup seasoned dry bread crumbs 1 egg 1 tsp. minced garlic 1 jar (14 1/2 oz) pasta sauce crusty rolls Mild giardiniera 1. Heat oven to 400. Mix ground beef, bread crumbs, egg, garlic, 2 Tbsp. water, 1/2 tsp. salt and 1/8 tsp. pepper lightly but thoroughly. Shape into 12 two-inch meatballs. 2. Place on rack in broiler pan. Bake in 400 degree oven for 17 to 19 minutes to medium doneness, until not pink in center and juices show no pink color. 3. Heat meatballs in sauce. Serve in rolls with giardiniera. Makes 4 servings

INGREDIENTS: 3/4-1 full bag of cooked penne pasta 2 breasts of cooked chicken, diced 1 can diced tomatoes, undrained 2 cups 3 Cheese Alfredo Sauce (or any Alfredo) 1/2-1 cup shredded Parmesan cheese 1/2-1 cup shredded cheddar cheese 1/2-1 cup shredded mozzarella cheese(or whatever cheeses you have available 1 T parsley butter DIRECTIONS:Preheat oven to 350. Prepare the noodles as directed on label. Cook cubed chicken on medium sauce pan.Meanwhile, mix the Alfredo sauce, undrained tomatoes, cheeses and parsley together in a large mixing bowl. Pour the cooked penne pasta, and chicken into the Alfredo mixture and blend well. Dump entire mixture into 9x13 baking dish. Dab the top of the pasta w/butter and bake for 35-40 minutes at 350.

INGREDIENTS 1T olive oil 10 oz. boneless chicken cut into bite size pieces 1 1/2 T chili powder 1 1/2 T cumin 2(14.5 oz) cans diced tomatoes 1 (15oz) can black or red beans 1(4.5) can minced green chilies 1 C yellow whole-kernel corn salt and cayenne pepper to taste DIRECTIONS: In a medium saucepan, saute chicken in olive oil over medium high heat for 3 minutes or until white. Stir in chili powder and cumin to coat chicken. Saute another 3-4 minutes or until chicken is cooked. Add remaining ingredients; heat through. 4 servings

5 lb.trimmed beef briskets salt and ground black pepper 1 T garlic powder 2 c chipotle chunky salsa 1/2 c packed brown sugar 1/2 c Worcestershire sauce Sandwich buns or hamburger rolls Season brisket with salt, black pepper, and garlic powder and place in 3 qt. shallow baking dish. Mix salsa, brown sugar, and Worcestershire and spread over brisket. Cover and refrigerate overnight. Bake covered, at 300, for 4 1/2 to 5 hours or until tender. Slice or shread brisket and serve with juices on rolls.