Joy's Sweet Potato Pie
3 cups cooked, mashed sweet potatoes
(roast about 3 medium s. potatoes in oven until fork tender then remove skin)
½ cup sugar
2 eggs
1 tsp. vanilla
½ cup milk
½ tsp. salt
½ stick butter
Topping: ⅓ cup butter, 1 cup chopped pecans, ⅓ cup flour, ⅓ cup sugar
Combine ingredients of casserole mixture and spread in a greased pan. Sprinkle topping over top of mixture. Bake at 350* for 45 minutes or until topping is golden brown. Enjoy!!
Vicki's Seven-layer Cookies
Melt 1 cube of margarine in a 9 x 13 pan. Press 1 cup of Graham cracker crumbs into the margarine.
Layer: 1 6 oz. pkg. of chocolate chips
1 6 oz. pkg. of butterscotch chips
1 cup of coconut
1 can of Eagle brand milk
1 cup of chopped nuts
Bake at 350 degrees for 30 minutes till brown. Chill.
Heidi's Artichoke Dip (Brigitte's Sister)
¾ cup mayo + ¼ cup light mayo
1 cup fresh graded Parmesan
1 8 ½ oz can of artichoke hearts (not marinated), coursely chopped
7 oz can chopped green chilis
Preheat over to 375
Combine all ingredients and pour into shallow baking dish
Bake 10-15 min until bubbly and heated through
Makes 2 cups
Brigitte had doubled the recipe
Ann's Spinach Salad
2 bags baby spinach leaves
2 or 3 pears, sliced
½ red onion, sliced and rings separated
1 bag glazed pecans (Emerald brand, available at Raley's)
Craisins
Brianna's Blush Wine Vinaigrette dressing (picture of strawberry on front)
Bev's Sausage Risotto
Ingredients
- 5 cups reduced-sodium chicken broth
- 2 tablespoons butter
- 4 ounces pancetta, chopped
- 2 links (about 12 ounces) spicy Italian sausage, casing removed
- ¾ cup finely chopped onion
- 1 cup chopped red bell pepper
- 4 ounces baby bella or button mushrooms, coarsely chopped
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 ½ cups Arborio rice or medium-grain white rice
- ¾ cup dry white wine
- ½ cup freshly grated Parmesan
- 1 tablespoon chopped fresh Italian parsley leaves
Directions
In a medium saucepan, bring the broth to a simmer. Cover the broth and keep warm over low heat.
In a large heavy saucepan, melt the butter over medium heat. Add the pancetta and sausage and saute until golden brown, about 5 minutes. Add the onion, bell pepper, and mushrooms and saute until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes. Season with salt and pepper. Add the rice and stir to coat. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute. Add 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 25 to 30 minutes total. Remove from the heat. Stir in 3/4 of the Parmesan. Transfer the risotto to a serving bowl. Sprinkle with the parsley and remaining Parmesan and serve immediately. ~Enjoy!!
Mardee's Asian Spaghetti
Ingredients
1 lb. ground pork
1 8 oz. can tomato sauce
¼ cup Soy Vay Veri Veri Teriyaki Sauce
½ lb. spaghetti noodles, cooked according to pkg directions
½ cup chopped peanuts
¼ cup sliced green onions
Directions
Brown pork in a medium skillet until no longer pink. Stir in tomato sauce and teriyaki sauce. Simmer over low heat for 5 minutes. Pour over hot cooked noodles and toss well to coat. Sprinkle with peanuts and green onions. Makes 4 to 6 servings
Bev's Sausage-Stuffed Mushrooms
Ingredients
3 Italian hot sausages, casings removed
1 ½ teaspoons dried oregano
1 cup freshly grated Parmesan cheese (about 3 ounces)
½ teaspoon Worcestershire sauce
½ teaspoon garlic powder
1 8-ounce package cream cheese, room temperature
1 large egg yolk
Olive oil
24 large (about 2-inch-diameter) mushrooms, stemmed
1/3 cup dry white wine
Directions
Sauté sausage and oregano in heavy large skillet over medium-high heat until sausage is cooked through and brown, breaking into small pieces with back of fork, about 7 minutes. Using slotted spoon, transfer sausage mixture to large bowl and cool. Mix in 1/2 cup Parmesan cheese, Worcestershire sauce, and garlic powder, then cream cheese. Season filling with salt and pepper; mix in egg yolk.
Brush 15x10x2-inch glass baking dish with olive oil to coat. Brush cavity of each mushroom cap with white wine; fill with scant 1 tablespoon filling and sprinkle with some of remaining 1/2 cup Parmesan cheese. Arrange mushrooms, filling side up, in prepared dish. (Can be made 1 day ahead. Cover and chill.)
Preheat oven to 350°F. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.
Carole's Apple Cream Cheese Tart
Perhaps coming eventually...