Sweet Potato Casserole

Ruth’s Chris Sweet Potato Casserole

(Teri Sorensen)

Crust:   1 cup brown sugar

            1/3 cup flour

            1 cup chopped nuts (pecans preferred)

            ¼ cup butter, melted

Sweet Potato Mixture:  3 cups mashed sweet potatoes (can use canned to save time, just drain)

                                    1 cup sugar

                                    ½ teaspoon salt

                                    1 teaspoon vanilla

                                    2 eggs (well beaten)

                                    ½ cup butter, melted

Directions:

1.         Combine brown sugar, flour, nuts and butter in mixing bowl.  Set aside.

2.         Preheat oven to 350 degrees.

3.         Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed.

4.         Pour mixture into buttered baking dish.

5.         Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.

6.         Bake for 30 minutes.  Allow to set at least 30 minutes before serving.

Larry's Famous Chocolate Chip Cookies

Dad’s Chocolate Chip Cookies

Cream together:

1 c. shortening

1 c. margarine

1 ½ c. brown sugar

1 ½ c. granulated sugar

3 eggs

3 tsp. vanilla

Add:

5 ¼ c. flour

1 ½ tsp. salt

1 ½ tsp. baking soda

1 package chocolate chips

Drop onto ungreased cookie sheet, 2 inches apart.  Bake at 350 degrees for 8-10 minutes.

Butternut Squash Soup

Michele gave me a butternut squash from grandpas garden and I made this soup out of it.  I thought it was tasty! 

2 Tbls. olive oil
1 carrot, diced
1 celery stalk, diced
1 onion, diced
4 cups peeled and seeded butternut squash, cubed
1/2 tsp. fresh thyme, chopped
4 cups chicken broth
salt and pepper to taste

Heat oil in large pot.  Add carrot, celery, onion and cook unitl onions become translucent (3-4 minutes).  Add squash, thyme, broth and salt and pepper.  Bring to a boil, reduce heat and simmer until squash is fork tender (20-25 minutes). Use an immersion blender (your bamix!) to puree soup.  You can also let the soup cool slightly and add in batches to a regular blender being careful not to overfill.

We served this with grilled cheese to make it more kid friendly!
Recipe found here.

"Salsa"

2 cans black eyed peas, not drained
2 cans white corn, drained
1 bottle light italian dressing*
8 roma tomatoes, chopped
4 avocados, chopped
bunch of cilantro, chopped

Mix all together and serve with chips.
*I don't always use all the dressing, just depends on how runny you want it.

Chicken Gyros

Sauce:
1 cup plain low-fat yogurt or light sour cream
3/4 cup peeled, seeded, finely chopped cucumber
1/2 tsp. dried dill

Rest of ingredients:
1 lb. boneless chicken breasts, cut into strips
1 tsp. lemon pepper
1/2 tsp. dried oregano
1/4 tsp. garlic powder
1 Tbsp. olive oil
4 pitas
8 leaves romaine lettuce
2 small plum tomatoes
4 slices red onion

1- Combine sauce ingredients and mix well.  Cover and refrigerate until ready to use.
2- Combine chicken, lemon pepper, oregano and garlic powder in a medium bowl and mix well.  Coat skillet with olive oil and preheat.  Add chicken and cook until nicely browned and no longer pink inside.
3- Top warmed pitas (15 sec microwave) with sauce, chicken, and veggies.

Sausage Bread

2 loaves rhodes frozen bread dough
1 lb. sausage, browned
1/2 cup parmesan cheese
1 egg
mozarella cheese
favorite spaghetti sauce

Thaw bread dough completely (2-3 hours on counter). 
Mix cooked sausage, parmesan, and egg in bowl.  Divide in half.  Roll out bread dough into two rectangles (amost as long as a cookie sheet).  Place 1/2 meat mixture into each rectangle, sprinkle with mozarella, roll lengthwise and seal.  Bake on greased cookie sheet at 350 for 20 minutes.  Serve with warmed spaghetti sauce.

We eat ours with ranch...this is one of Jace's favorites!

BBQ Porkchops

1/4 cup brown sugar
2 tsp. dry mustard
1/4 tsp. pepper
1 cup ketchup
1/2 cup vinegar
3 Tbl. worcestershire sauce
2 Tbl. onion, chopped
Porkchops

Mix brown sugar, dry mustard, pepper, ketchup, vinegar, worcestershire, and onion.  Pour half of sauce in 9x13 pan.  Place porkchops on top and pour remaining sauce over top.  Bake for 1 hour at 350.

I usually do 3 or 4 porkchops and half the sauce recipe!

White Chicken Chili

6 regular cans white beans with juice
2 cans chicken broth
1 block mild pepper jack cheese, grated or cubed
1 onion, chopped
2-4 chicken breasts, cooked and chopped
1 can mild green chilies
1 Tbl. cumin
1 tsp. garlic powder

Mix all ingredients together and simmer until cheese is melted.
Or throw everything in the crock pot and cook on low 4-6 hours (throw the chicken in raw if you choose this way!)
I half this for my family and we have leftovers.

Chile Colorado Burritos

1 1/2 to 2 pounds stew meat (or other beef cubed)
1 large can mild red enchilada sauce (at least 19 oz.)
2 beef bouillon cubes
1 can refried beans
flour tortillas
shredded cheese

Put beef, enchilada sauce, and bouillon in crock pot and cook on low for 7-8 hours (on high 3-4 hours). Remove beef (with slotted spoon) and shred when done cooking and place on a plate.  Heat up refried beans and put oven on broil.  Spread refried beans on your tortillas and place about 1/2 cup of the meat in each tortilla.  Roll up and place in 9x13 pan, pour some enchilada sauce from the crock pot, and sprinkle with cheese.  Broil until cheese is bubbly, 2-4 minutes.

Enjoy!  Makes about 5-7 burritos, depending on how full you make them.

recipe found here