Candied Sweet Potatoes (Yams)

Candied Sweet Potatoes (Yams)

6-8 medium-sized sweet potatoes
1 cup firmly packed brown sugar
1 to 3 tsp. ground cinnamon, or to taste
1 cup melted butter, plus 2 tbsp. melted butter
1-1/2 cups mini marshmallows

Slice sweet potatoes into 1/4 inch round slices. Arrange potatoes in a lightly greased baking dish (approx. 13”x9”x2”).

Mix brown sugar, cinnamon in a bowl. Sprinkle each layer of potatoes with the mixture. Pour 3/4 cup melted butter over potatoes evenly. Cover and back at 375°F for 30 minutes.

Remove, and baste with remaining 1/4 cup butter. Cover and continue baking for 30 minutes. (If transporting dish, stop here and continue last step at remote location – warm 5-10 minutes in oven before adding marshmallows).

Remove, sprinkle marshmallows evenly on top and continue baking without cover for 5 minutes.

Love's Turkey Chili

Love's Turkey Chili

1 can black beans
1 can kidney beans
10 cups water
1 tsp pepper
1/2 cup butter
2 medium chilies, chopped
2/3 cup chopped red onion
2/3 cup chopped red bell pepper
1 Large sweet potato
2/3 cup chopped celery
2 garlic cloves, minced
2 tbsp oregano
1/4 cup flour
2 1/2 tbsp chili powder
2 1/2 tbsp ground cumin
2 tbsp coriander
1 tsp salt
1/4 tsp sugar
5 cups chicken stock or canned broth
2 1/4 cups frozen corn, thawed
4 cups diced cooked turkey

grated cheddar cheese
chopped red onion
sour cream
chopped fresh cilantro

Drain beans and set aside.
Melt butter in same pot over medium heat. Add chilies, chopped onion, celery, bell pepper,1/2 of the sweet potato, garlic and oregano. Cook until vegetables soften, stirring occasionally, about 10 minutes. Reduce heat to low. Add flour, chili powder, cumin, coriander, salt and sugar and cook 5 minutes, stirring frequently. Add 4 cups stock and bring to simmer , stirring frequently. Puree 1 1/4 cups corn and potato with remaining 1/2 cup stock in processor. Add puree to chili. Mix in black beans, turkey and remaining 1 cup corn. Simmer chili 15 minutes, stirring occasionally.

Chocolate Covered Pretzels

Chocolate Covered Pretzels

Pretzel Rods
White or colored chocolate melting chips(don't try dying the chocolate! It doesn't come out right. Just buy the color that you are wanting)
Molds
Pretzel bags(you can buy at craft stores)


Use a frosting bag or a tube to put the chocolate into the lines.
Dip the pretzels into chocolate and place them into the molds. Pore remaining chocolate into the sides of molds. Put into the fridge for at least a half an hour to set!
Package up and enjoy!

Asian Chicken Lettuce Wraps

Asian Chicken Lettuce Wraps

• 24 Boston Bibb or butter lettuce leaves( We usually use Ice burg lettuce)
  
• 1-1/2 pounds lean ground beef or chicken
  
• 1 tablespoon and 1-1/2 teaspoons cooking oil
• 1-1/2 large onion, chopped
• 3 cloves fresh garlic, minced
• 1 tablespoon and 1-1/2 teaspoons soy sauce
• 1/4 cup and 2 tablespoons hoisin sauce
• 1 tablespoon minced pickled ginger
• 1 tablespoon and 1-1/2 teaspoons rice wine vinegar
• Asian Chile pepper sauce (optional)
• 1-1/2 (8 ounce) cans water chestnuts, drained and finely chopped
• 1-1/2 bunches green onions, chopped
• 1 tablespoon Asian (dark) sesame oil

1. Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
2. In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chili pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, sesame oil, and cooked beef; continue cooking until the onions just begin to wilt, about 2 minutes.
3. Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

1 can (1LB 3 oz.) Pumpkin
1 c. sugar
1 c. oil
2 eggs
4 c. Flour
4 tsp. baking powder
2 tsp. baking soda
2 tsp.milk
2 tsp. vanilla
1 bag milk chocolate chips

Dissolve baking soda in milk; set aside. In a large bowl add pumpkin, sugar, oil, and egg; stir. Add flower, baking powder, cinnamon, salt, and baking soda mixture. Mix well. Stir in chocolate chips and vanilla. Mix well. Spoon onto cookie sheet. Bake at 375 degrees for 10 to 12 minutes. Makes 41/2 dozen cookies!

They are the best Pumpkin chocolate chip cookies I have ever had! They are very soft!

Sour Cream Blueberry Muffins

Sour Cream Blueberry Muffins

• 
  
• 2 cups biscuit/baking mix
• 3/4 cup plus 2 tablespoons sugar, divided
• 2 eggs
• 1 cup (8 ounces) sour cream
• 1 cup fresh or frozen blueberries

Directions

• In a large bowl, combine the biscuit mix and 3/4 cup sugar. In a small bowl, combine eggs and sour cream; stir into the dry ingredients just until combined. Fold in blueberries.
• Fill greased muffin cups three-fourths full. Sprinkle with remaining sugar. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

Carmel Rice Crispy Treats

Carmel Rice Crispy Treats

2 (10 oz.) bags marshmallows
18 tbsp. butter
9 c. Rice Krispies
1 . bag caramels
1 can sweetened condensed milk

Melt over low heat; one bag of marshmallows and 4 tablespoons butter. Stir in 4 1/2 cups of Rice Krispies; press into a 9"x13" buttered cake pan. Melt caramels, 10 tablespoon butter and sweetened condensed milk together and spread over Rice Krispies mixture and refrigerate about 1/2 hour. Then repeat Rice Krispies recipe from above and put on top of caramel mixture.