Praline Yams

Praline Yams

Servings: 5 servings

1 can (40 oz.) yams

1/2 cup pecans, chopped

1/2 cup brown sugar

1/4 cup flour

1/4 cup butter or margarine, melted

1/2 tsp. Salt

Heat oven to 350°F. Place drained yams in an ungreased 2 quart casserole dish. 

Sprinkle salt over yams. 

In small bowl, mix other ingredients. 

Mix well, spinkle over yams. 

Bake 35-40 minutes, or until bubbly.

Sweet potatoes

Sweet potatoes in praline sauce

Not sure about the amount of servings

This sauce is very rich, and you may want to save some for over ice cream.

4 large sweet potatoes, peeled and halved

Salt

1 cup granulated sugar

1/2 cup corn syrup

1/4 cup water

3/4 cup chopped pecans

3 tablespoons butter

1/4 teaspoon salt

1/2 teaspoon vanilla extract

Boil the potatoes in salted water until not quite tender, about 15 minutes.

Prepare the sauce by melting the sugar in a heavy saucepan over medium heat.

In a short time the sugar will begin to turn to a light golden brown.

Stir to prevent burning.

When light brown syrup is formed, immediately add the corn syrup, followed by the water.

Blend thoroughly.

Allow to cool for just a moment and then stir in the pecans, butter, salt and vanilla extract.

Place the potatoes in a greased baking dish.

Pour some of the sauce over the potatoes and bake at 375 degrees F for about 20 minutes.

Spaghetti Squash With Vegetables

Spaghetti Squash With Vegetables

1 spaghetti squash
1 large yellow onion, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 T olive oil
1 large can (28 ounces) crushed tomatoes
3-5 cloves garlic
1 tsp. Basil
1/2 tsp Oregano
1/2 tsp. Crushed red pepper (optional)
1 C grated mozzarella cheese
1/2 C grated Parmesan cheese Serves 6-8

Cook spaghetti squash by your favorite method and remove flesh.

Preheat oven to 375 F.

Heat olive oil in a skillet and add the onion, pepper and garlic. Saute over medium heat for about 5 minutes.

 Add crushed tomatoes, basil, and crushed red pepper (if using). Simmer uncovered for about 15 minutes.

Mix squash well with the cooked vegetables and put half in the bottom of a large (13 x 9 inch) baking dish.

 Top with half the cheeses, followed by the other half of the squash mixture, then the rest of the cheeses.

 Bake for 30 minutes or until cheese is bubbly and slightly browned. Let cool 10-15 minutes before serving. 

1-2-3 Blackberry Sherbet

1-2-3 Blackberry Sherbet

tasteofhome.com

Ingredients

• 4 cups fresh or frozen blackberries, thawed
• 2 cups sugar
• 2 cups buttermilk

Directions

• In a food processor, combine blackberries and sugar; cover and process until smooth. Strain and discard seeds and pulp. Stir in buttermilk.
• Transfer puree to a 13-in. x 9-in. dish. Freeze for 1 hour or until edges begin to firm. Stir and return to freezer. Freeze 2 hours longer or until firm.
• Just before serving, transfer to a food processor; cover and process for 2-3 minutes or until smooth. Yield: 1 quart.

Peach Cobbler

Peach Cobbler

1/2 C butter or margarine

1 C self rising flour

2 C sugar, divided

1 C milk

4 C fresh peaches, peeled & sliced

Melt butter in a 9x13 pan. 

In a bowl, combine flour, 1 c of sugar and milk. Mix well. 

Pour over melted butter. Do not stir. 

In a saucepan, combine peaches and remaining cup of sugar. 

Bring to a boil. 

Pour over batter. Do not stir. 

Bake at 375° for 30 minutes or untiled browned.

HOMEMADE BANANA ICE CREAM

HOMEMADE BANANA ICE CREAM

8 bananas
1 quart of cream
1/2 pound of sugar

Peal and mash the bananas. 

Put one pint of the cream on to boil in a double boiler. 

When hot, add the sugar, stir until dissolved, and stand aside to cool. 

Beat and stir the bananas to a smooth paste, add them to the cream and sugar; then add the remaining pint of cream, and turn into the freezer and freeze.

Brownie for Ice Cream Sandwiches

Brownie for Ice Cream Sandwiches

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12-15 Servings

Prep: 10 min. Bake: 10 min. + cooling

10 10 20

Ingredients

• 1/2 cup butter, cubed
• 4 ounces semisweet chocolate, chopped
• 2 eggs
• 1 cup sugar
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/4 teaspoon salt

Directions

• In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in vanilla and chocolate mixture. Combine flour and salt; gradually add to chocolate mixture.
• Pour into a parchment paper-lined 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 10-12 minutes or until center is set (do not overbake). Cool completely on a wire rack. Invert brownie onto a work surface and remove parchment paper.
• Prepare according to recipe directions for Candy Bar Ice Cream Sandwiches, Banana Split Ice Cream Sandwiches, Raspberry-Orange Ice Cream Sandwiches, S'more Ice Cream Sandwiches, Caramel-Coffee Ice Cream Sandwiches and Double Peanut Butter Ice Cream Sandwiches (recipes also in Recipe Finder). Yield: enough to make 12-15 ice cream sandwiches.

Candy Bar Ice Cream Sandwiches

Candy Bar Ice Cream Sandwiches

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Ingredients

• Brownie for Ice Cream Sandwiches
• 4 cups Snickers ice cream, softened
• 1 bottle (7-1/4 ounces) chocolate hard-shell ice cream topping

Directions

• Prepare, bake and cool Brownie for Ice Cream Sandwiches according to recipe directions. Cut brownie in half widthwise. Spread ice cream over one brownie half. Turn over remaining brownie half; place over ice cream. Cover and freeze for 2 hours or until firm.
• Cut into bars, squares or desired shapes. Drizzle with ice cream topping; let stand for 1-2 minutes or until topping is set. Wrap in plastic wrap. Freeze until serving. Yield: 12-15 servings

CHERRY NUT EASTER EGGS

CHERRY NUT EASTER EGGS

1/2 cup milk

1/2 stick butter or margarine

2 (3 ounce) packages vanilla pudding and filling (not instant)

1 (9 ounce) jar maraschino cherries

1 cup finely chopped pecans or walnuts

1 to 2 pounds confectioner's sugar

1 pound chocolate; melted

Cut cherries in half, and drain well on paper towels. Cook milk, butter and pudding in a medium saucepan on low heat until well blended and thick.

Remove from stove and add cherries, nuts and enough sugar to make a thick consistency.

Form the mixture into 8 to 10 egg shapes with hands coated in butter. Place on wax paper covered cookie sheet. Chill several hours until firm. 

Melt chocolate being careful not to scorch it. Frost egg with melted chocolate.

Decorate with butter cream icing.

COCONUT EASTER EGGS

COCONUT EASTER EGGS

8 ounces cream cheese -- softened

1 tablespoon butter -- softened

4 cups powdered sugar

1 cup coconut flakes

2 cups semisweet chocolate chips

1 tablespoon shortening

Combine the cream cheese and butter until smooth. Add powdered sugar and coconut, stir until completely mixed. Refrigerate dough for 1 1/2 hours or until easy to handle.

Using hands dusted with powdered sugar, mold dough into small egg shapes.

Place on a baking sheet lined with waxed paper. Freeze for two hours or until firm.

Melt together the chocolate chips and shortening; let cool slightly. Dip eggs into chocolate mixture until completely coated. Return to waxed paper; refrigerate until hardened. 

Store in the refrigerator.

Tuna Wiggle

Tuna Wiggle

1 can cream of mushroom soup
1 can tuna fish (drained)
1 small can mushrooms, chopped and drained (optional)
1 2 lb. bag egg noodles 

Cook egg noodles as usual.

Drain and return to stove. 

Mix in soup, tuna fish, and mushrooms. 

Cook over high heat until hot. 

Remove and serve. 

Chipotle Chicken Stew

Chipotle Chicken Stew

Ingredients

Cooking spray
3 pounds skinned, boned chicken breast, cut into bite-size pieces
1 tablespoon olive oil
3 cups chopped onion
6 garlic cloves, minced
2 cups (1-inch) cubed peeled red potato (about 1 pound)
1 1/2 cups (1-inch-thick) slices carrot
1/4 cup tomato paste
1 1/2 teaspoons ground cumin
3 (16-ounce) cans fat-free, less-sodium chicken broth
3 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
3 drained canned chipotle chiles in adobo sauce, finely chopped
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro

Directions

Place a large Dutch oven coated with cooking spray over medium-high heat.

Add the chicken; sauté 7 minutes or until browned. Remove chicken from pan; keep warm.

Add oil to pan. Add onion; sauté 7 minutes or until lightly browned.

Add garlic; sauté 1 minute.

Add potato and the next 6 ingredients (potato through chiles); bring to a boil.

Reduce heat, and simmer for 25 minutes or until vegetables are tender. Add chicken and salt; cover and cook for 10 minutes.

Stir in cilantro.