5 med sweet potatoes
1 c brown sugar
8 big marshmallows
1 tsp salt
3 tbs flour
1 c evaporated milk
Cook sweet potatoes and arrange in a greased baking dish. Mix salt, sugar, and flour. Pour mixture over potatoes. Pat with butter and pour milk over potatoes. Top with marshmallows.
Bake at 350 degrees for 45 minutes.
3 eggs
1 cup milk
1/2 cup sugar
1/2 cup packed brown sugar
1 tsp ground cinnamon
3/4 tsp ground nutmeg
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground cloves
1 (15 oz) can solid-pack pumpkin
1 (9″) unbaked pastry shell
whipped topping & additional ground cinnamon
in a bowl, lightly beat eggs. add the milk, sugars, cinnamon, nutmeg, salt, ginger & cloves; mix well. stir in the pumpkin just until blended. pour into pastry shell. bake at 350° for 50-60 minutes or until a knife inserted near the center comes out clean. cool on a wire rack. chill until serving. garnish with whipped topping sprinkled with cinnamon. refrigerate leftovers.
6-8 servings
6 lg sweet potatoes (about 4 1/2 lbs)
1 (20 oz) can pineapple chunks
1 cup sugar
2 tbs cornstarch
1/2 cup butter OR margarine, cubed
16 maraschino cherries
ground cinnamon
place sweet potatoes in a dutch oven or large kettle & cover with water. bring to a boil. reduce heat; cover & simmer 30-45 minutes or until tender. drain; cool slightly. peel & cut each potato lengthwise into quarters; cut each quarter into two or three wedges. place in a greased 13″x9″x2″ baking dish.
drain pineapple, reserving juice. sprinkle pineapple over potatoes. in a saucepan, combine sugar & cornstarch. stir in the reserved pineapple juice until blended. add butter. bring to a boil; cook & stir for 2 minutes or until thickened. pour over potatoes & pineapple. top with cherries. sprinkle with cinnamon. bake, uncovered, at 350° for 30-35 minutes or until heated through.
8 servings
3/4 cup chopped celery
2/3 cup chopped onion
2/3 cup chopped carrot
1/3 cup vegetable oil
3 tbs dried parsley flakes
4 tsp chicken bouillon granules
1 tsp garlic powder
1 tsp dried marjoram
1 tsp dried rosemary, crushed
1 tsp rubbed sage
1/2 tsp pepper
1/4 tsp poultry seasoning
2 cups chicken broth
8 cups day-old bread cubes
3 cups cooked wild rice
in a lg skillet, saute the celery, onion & carrot in oil until tender stir in the parsley, bouillon, garlic powder, marjoram, rosemary, sage, pepper & poultry seasoning. add the broth; heat through.
in a lg bowl, combine bread cubes & wild rice. stir in broth mixture; toss to coat. transfer to a greased shallow 2 1/2 qt baking dish. cover &bake at 350° for 30 minutes. uncover; bake 10-15 minutes longer or until heated through.
8-10 servings
2 cups flour
2 1/2 tsp ground cinnamon
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
4 eggs
3 cups canned pumpkin
2 cups sugar
1 1/2 cups vegetable oil
1/2 cup chopped pecans
FROSTING:
2/3 cup whipped cream cheese
3 3/4 cups 10x sugar
1 tsp vanilla
3-4 tsp milk
pecan halves, optional
in a lg mixing bowl, combine the first five ingredients. in another bowl, whisk the eggs, pumpkin, sugar & oil. add to the dry ingredients & mix well. stir in chopped pecans. pour into three greased 9″ round baking pans. bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. cool for 10 minutes before removing from pans to wire racks to cool completely.
for frosting: in a small mixing bowl, beat the cream cheese &10x sugar until smooth. beat in the vanilla & enough milk to achieve a spreading consistency. place one cake layer on a serving platter; spread with a third of the frosting. repeat layers twice. garnish with pecan halves if desired.
12-16 servings
1 (16 oz) loaf sara lee brown sugar cinnamon bread (can also use raisin bread)
1 (12 oz) can evaporated milk
1 (15 oz) can pumpkin (NOT pumpkin pie filling)
1/2 cup plus 3 tbs sugar, divided
3 eggs
1 1/2 tbs pumpkin pie spice
1 tbs vanilla extract (can also use orange extract)
1/4 cup chopped pecans
vanilla frozen yogurt OR cool whip, if desired, for topping
preheat oven to 400°. lightly spray a baking dish with pam. slice bread into 1″ cubes; set aside. pour evaporated milk into a small microwave-safe bowl; heat on HIGH for 3 minutes. in a lg bowl, whisk pumpkin, 1/2 cup sugar, eggs, spice blend & vanilla until smooth. gradually whisk milk into pumpkin mixture.
place 1/2 of the bread cubes over the bottom of the prepared baking dish. pour half of the pumpkin mixture over the bread cubes. top with remaining bread cubes, then remaining pumpkin mixture. sprinkle pecans evenly over bread. sprinkle with remaining sugar. bake 25-30 minutes or until set. let stand 15 minutes before serving. top with frozen yogurt or cool whip if desired.
1 (16-18 lb) turkey
1/4 cup olive OR vegetable oil
2 tsp dried thyme
1 1/2 tsp salt, divided
1 1/4 tsp pepper, divided
1 cup honey
1 cup corn syrup
1/4 cup butter OR margarine, melted
2 tsp dried rosemary, crushed
1 tsp rubbed sage
1 tsp dried basil
brush turkey with oil; tie the drumsticks together. place turkey breast side up on a rack in a roasting pan. combine the thyme, 1 tsp salt & 1 tsp pepper; sprinkle evenly over turkey. bake, uncovered, at 325° for 2 hours.
in a small bowl, combine the honey, corn syrup, butter, rosemary, sage, basil & remaining salt & pepper. brush over turkey. bake 2 hours longer or until a meat thermometer reads 180°, basting frequently with pan drippings. cover loosely with foil if turkey browns too quickly. cover & let stand for 15 minutes before carving.
16-18 servings
1 (6 oz) pkg long grain & wild rice mix
2 1/3 cups vegetable OR chicken broth
1 tsp rubbed sage
1 tsp dried thyme
2 ribs celery, chopped
1 med onion, chopped
1 tbs olive OR vegetable oil
3/4 cup dried cranberries
1/2 cup coarsely chopped pecan halves, toasted
2 tbs minced fresh parsley
4 med acorn squash (about 22 oz each)
3/4 cup water
in a lg saucepan, combine the rice with contents of seasoning mix, broth, sage & thyme. bring to a boil. reduce heat; cover & simmer for 23-25 minutes or until rice is tender & liquid is almost absorbed. meanwhile, in a lg skillet, saute celery & onion in oil until tender. stir in cranberries, pecans & parsley. remove from the heat. stir in rice mixture.
cut squash in half widthwise. remove & discard seeds & membranes. with a sharp knife, cut a thin slice from the bottom of each half so squash sits flat. fill squash halves with about 1/2 cup rice mixture. place in a greased 15″x10″1″ baking pan. pour water into pan.
coat one side of a lg piece of heavy-duty foil with nonstick cooking spray. cover pan tightly, coated side down. bake at 350° for 50-60 minutes or until squash is tender.
8 servings
1 1/2 cups sugar
1 1/2 cups water
4 cups fresh OR frozen cranberries (1 lb)
1 (14 1/2 oz) can pitted dark cherries, drained
in a lg saucepan, cook sugar & water over medium heat until sugar is dissolved. add cranberries & cherries. bring to a boil. cook, uncovered, until cranberries begin to pop, about 6 minutes. reduce heat; cook 20 minutes longer or until thickened. pour into a serving dish. cover & chill for at least 2 hours.
makes 3 1/2 cups
