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!