Holiday Recipe Cookoff!
Yummy Sweet Potato Casserole
INGREDIENTS (Nutrition)
4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans
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DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, butter, milk and vanilla. Mix until smooth. Transfer to a 9x13 inch baking dish.
In medium bowl, mix the sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
Bake in the preheated oven 30 minutes, or until the topping is lightly brown.
INGREDIENTS (Nutrition)
4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans
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DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, butter, milk and vanilla. Mix until smooth. Transfer to a 9x13 inch baking dish.
In medium bowl, mix the sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
Bake in the preheated oven 30 minutes, or until the topping is lightly brown.
This is an easy and great little appetizer. Adults and kids love it!
Sugar Coated Pecans
INGREDIENTS (Nutrition)
1 egg white
1 tablespoon water
1 pound pecan halves
1 cup white sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
DIRECTIONS
Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.
Sugar Coated Pecans
INGREDIENTS (Nutrition)
1 egg white
1 tablespoon water
1 pound pecan halves
1 cup white sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
DIRECTIONS
Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.
can't have Fall without a "Pumpkin Roll"
Mix:
2/3 C. Pumpkin. (I use 100% pure pumpkin from Libbys)
3 eggs
1 C. Sugar
Add to dry ingredients:
3/4 C. Flour
1 teas. Salt
1 teas. soda
1 teas. cinnamon
Put parchement paper on a jelly roll pan.
(this pan looks like a small cookie sheet with sides,
my pan is 16" by 11")
Spread the batter over the pan.
Bake at 350* for 15 minutes.
Now...
Wait about 4 minutes, and flip it over on a linen or tea towel,
pull off the parchemnt paper, and Roll up the cake in the towel.
(Sometimes I cut the edges so it's nice and pretty, before I wrap it up)
Let it cool.
Filling:
8 oz. cream cheese
2 Tbs. butter
1 t. vanilla
1 C. powdered sugar
Beat until creamy.
Unroll your cake, spread filling, reroll, and fridge,
dust with powdered sugar before serving.
(I wrap them in tinfoil and freeze them...)
Pumpkin hugs......
Mix:
2/3 C. Pumpkin. (I use 100% pure pumpkin from Libbys)
3 eggs
1 C. Sugar
Add to dry ingredients:
3/4 C. Flour
1 teas. Salt
1 teas. soda
1 teas. cinnamon
Put parchement paper on a jelly roll pan.
(this pan looks like a small cookie sheet with sides,
my pan is 16" by 11")
Spread the batter over the pan.
Bake at 350* for 15 minutes.
Now...
Wait about 4 minutes, and flip it over on a linen or tea towel,
pull off the parchemnt paper, and Roll up the cake in the towel.
(Sometimes I cut the edges so it's nice and pretty, before I wrap it up)
Let it cool.
Filling:
8 oz. cream cheese
2 Tbs. butter
1 t. vanilla
1 C. powdered sugar
Beat until creamy.
Unroll your cake, spread filling, reroll, and fridge,
dust with powdered sugar before serving.
(I wrap them in tinfoil and freeze them...)
Pumpkin hugs......
Member
Join Date: Dec 2006
Location: GO PENS
Posts: 1,151
Gwen,
I don't cook too much anymore since the family is grown and gone but I do have a simple little recipe for candy to make for little giveaways at holiday time.
Rolo Turtle Candies
1 bag of Snap pretzels (the little square ones)
1 or 2 bags Rolo candies
1 bag of Pecan halves
Place the Snap pretzels on a cookie sheet with parchment paper
Place a Rolo on top of each pretzel
Put in a 325 degree oven just until the Rolo gets soft
Bring out of the oven and press a Pecan half on each one (press lightly)
Let them cool on countertop until firm
You can put them in pretty little cello bags that you buy at a cake or candy suppy store. Tie them with a pretty ribbon or raffia ribbon. They make nice gifts for kids to make and they taste just like Turtles. Yummy!
I don't cook too much anymore since the family is grown and gone but I do have a simple little recipe for candy to make for little giveaways at holiday time.
Rolo Turtle Candies
1 bag of Snap pretzels (the little square ones)
1 or 2 bags Rolo candies
1 bag of Pecan halves
Place the Snap pretzels on a cookie sheet with parchment paper
Place a Rolo on top of each pretzel
Put in a 325 degree oven just until the Rolo gets soft
Bring out of the oven and press a Pecan half on each one (press lightly)
Let them cool on countertop until firm
You can put them in pretty little cello bags that you buy at a cake or candy suppy store. Tie them with a pretty ribbon or raffia ribbon. They make nice gifts for kids to make and they taste just like Turtles. Yummy!
Here is a website for "copy cat" restaurant recipes. I used many of them and they are really close ~ taste wise.
Restaurant Clone / CopyCat / CopyKat Recipes
Restaurant Clone / CopyCat / CopyKat Recipes
Here is a website for "copy cat" restaurant recipes. I have used many of them and they are really close ~ taste wise.
Restaurant Clone / CopyCat / CopyKat Recipes
Restaurant Clone / CopyCat / CopyKat Recipes
A friend of ours has an apple tree, so I've been making Apple Crisp like it's going out of style! Here's my easy-peasy recipe:
3-4 lg. apples
3/4 c. oats
3/4 c. brown sugar
1/2 c. flour
1 tsp. cinnamon
1/2 c. melted butter
Peel and slice apples, spread in greased 9" pie plate.
Mix oats, brown sugar, flour and cinnamon.
Add melted butter to above mixture.
Sprinkle over apples.
Bake @ 350, for 35-40 minutes.
Delicious with vanilla ice cream, of course! : )
Not sure if this has been mentioned, but it's a cute site with lots of recipes and other stuff for the holidays -- just click on "holiday recipes" on the left side.
Santa Claus and Christmas at the Northpole
Santa Claus and Christmas at the Northpole
This one is a real hit at hoiliday dinners. Even those who don't like their veggies, love it
Carrot Soufflé
• 2 pounds carrots, well -chopped (I use a food processor)
• 1/2 cup butter
• 1/2 cup white sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 3 eggs, beaten
DIRECTIONS
Preheat oven to 350 degrees F
Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 15 minutes. Drain and mash. To the carrots add butter and sugar and blend. Mix in beaten eggs and vanilla, then flour, sugar and baking powder. Mix well and transfer to a greased 2 quart casserole dish.
Bake in preheated oven for 30 minutes.
Carrot Soufflé
• 2 pounds carrots, well -chopped (I use a food processor)
• 1/2 cup butter
• 1/2 cup white sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 3 eggs, beaten
DIRECTIONS
Preheat oven to 350 degrees F
Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 15 minutes. Drain and mash. To the carrots add butter and sugar and blend. Mix in beaten eggs and vanilla, then flour, sugar and baking powder. Mix well and transfer to a greased 2 quart casserole dish.
Bake in preheated oven for 30 minutes.
Just wanted to thank you folks, for this fun thread ~ and bump it.
I tried Endzoners' chocolate cake recipe ~ but did lemon and it was wonderful.
Tracees' chocolate eclairs were easy and delicious. My family loved Greets' carrot souffle, on Thanksgiving.
Thanks.
I tried Endzoners' chocolate cake recipe ~ but did lemon and it was wonderful.
Tracees' chocolate eclairs were easy and delicious. My family loved Greets' carrot souffle, on Thanksgiving.
Thanks.
Member
Join Date: Feb 2006
Location: Cloud 9
Posts: 778
Cute but simple..bulk pretzles..the small waffle shaped ones. Place on cookie sheet w/ hershey's kiss on top. Bake in 200 degee oven for 2 or 3 min. (kisses will get a little shiney) remove from oven & push M&M candy in the center.You can use holiday color m&m's.
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