I am back!!!

I have been away from my blog for awhile.  My plan is to come back and try to post some recipes every week.  That way I will have my best recipes in one place.  Today recipes are some that I have been using lately that Bobby really likes.  They are casseroles and make more than he and I can eat in one sitting so I put leftovers in freezer and eat it later.  Therefore all these recipes freeze well.

Chicken and Dumpling Casserole

The secret of this is not to stir anything. That's what makes your dumplings. When you dish it out, you have your dumplings on top. 

2 chicken breasts, cooked and shredded ( I use a store bought rotisserie chicken or the large can of chicken) 
2 cups chicken broth
1/2 stick of butter 
2 cups Bisquick 
2 cups whole milk
1 can cream of chicken soup (the herbed cream of chicken soup if you can find it)
3 teaspoons of chicken granules (I use Wylers)
1/2 teaspoon dried sage 
1 teaspoon black pepper 
1/2 teaspoon of salt or more to taste 

Directions: Preheat oven to 350 degrees. 

Layer 1 - In 9 x 13 casserole dish, melt 1/2 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Do not stir.

Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour all over chicken. Do not stir.

Layer 3 - In medium bowl, whisk together 2 cups of chicken broth, chicken granules and soup. Once blended, slowly pour over the Bisquick layer. Do not Stir.

Bake casserole for 30-40 minutes, or until the top is golden brown 


Bobby loves Mexican food so I found this recipe and decides to try it. 

Mexican Chicken

4 CHICKEN BREASTS; Boneless Skinless.
1 can(s) (10 3/4 ounce) CREAM OF CHICKEN SOUP
1 can(s) (10 ounce) ROTEL DICED TOMATOES AND GREEN CHILIES
1 clove(s) (large) GARLIC; Minced.
1/2 ONION; Chopped.
1 tablespoon(s) BUTTER OR MARGARINE
1/2 GREEN BELL PEPPER; Chopped.
1 HABANERO PEPPER; Finely Chopped, Optional.
8 ounce(s) VELVEETA CHEESE; Cut Into Small Cubes.
8 ounce(s) SPAGHETTI; Cooked And Drained.
_____

Cut up chicken into bite size pieces.
In a large skillet melt butter or margarine.
Add cubed up chicken, garlic, onion, green bell peppers.
Cook over medium-high heat until chicken is no longer pink and no liquid is left in skillet.
Stir in soup, Rotel Tomatoes and finely chopped habanero pepper.
Reduce heat and cook until the cheese melts, stirring constantly.
Place the cooked spaghetti in a greased 2 quart casserole dish.
Pour the cheese/chicken mixture over top spaghetti.
Bake at 350 degrees for 30 minutes or until heated through.
Serves 6.

This is another recipe that Bobby loves.  He loves anything that is spicy and this is really spicy.  If you don't like it as hot cut back on the amount of hot sauce you use.  You might have to make it a couple of times to find the correct amount of hot sauce to use.  

Loaded Potato and Buffalo Chicken Casserole:

2 pounds boneless chicken breasts, cubed (1")
8-10 medium potatoes, cut in 1/2" cubes
1/3 cup olive oil
1&1/2 tsp salt
1 Tbsp. black pepper
1 Tbsp. paprika
2 Tbsp. garlic powder
6 Tbsp. hot sauce

Topping:
2 cups fiesta blend cheese(I have used Pepper Jack Cheese)
1 cup crumbled bacon
1 cup diced green onion

Preheat oven to 450 degrees. Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl mix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious. 

I hope you will try these recipes and enjoy them.  Come back once a week and see what I am offering.  

Easter Menu

In my house Easter means ham.  I fixed Ham with a honey mustard glaze.  Having the kids come to my house for Easter I made cupcakes that I decorated with Peeps.  I also wanted a dessert for the adults so I noticed on the internet a posting of a Dessert called Lemon Delight.  Bobby loves lemon so I decided on this dessert.   Then I had to decide what sides did I need to go with my ham.  My daughter hates sweet potatoes so I decided to make a Irish potato casserole that I know she likes.  Her husband loves Macaroni and Cheese so I would make that.  Everyone in my family loves the Layer salad so that would be good.  I felt I needed another green vegetable so I had peas in the freezer.  Below are my recipes for out fabulous Easter Dinner.

Ham and Mustard Glaze.

Place Ham in a large pan and cover with Aluminum foil.  Turn oven on 325 degrees.  Place in oven and bake for 20 minutes per lb.  45 minutes before the end cooking time remove the foil and glaze.  

Brown Sugar and Mustard Glaze

1/2 cup Packed brown sugar

3 tablespoons honey

1 tablespoons mustard

1 tablespoons orange juice

Mixed together in a small bowl.  Glaze ham several times during 45 minutes.  

Peeps cupcakes

I made cupcakes from the Confetti Cake Mix

I iced the cupcakes with Cream Cheese Icing that I tinted green with Green cake color

Place a Peep on cupcake and a Jelly Bean on each side of Peep

Lemon Delight

1 stick of butter or oleo--melted

1 cup flour

1 1/2 cup pecans --Chopped(reserve 1/2 cup for topping)

1 16 oz.  container of Cool Whip

1 8oz. package of cream cheese- softened

1 cup sugar

2 boxes of Leomon Instant Pudding- regular size( made by directions on package)

Make 4 layers in a 9 X 13 glass dish

1st layer- Melted butter, flour and 1 cup chopped pecans mix together and press into the bottom of the glass pan.  Bake 350 degrees for 10 minutes.  Cool completely.

2nd layer - Cream cheese, sugar and 1 cup of Cool Whip mixed together until creamy.  Spread over 1st layer.

3rd layer - Make up Lemon pudding.  Spread over the 2nd layer.

4th layer - Spread the rest of the Cool Whip over the 3rd layer.  Top with remaining chopped pecans.  

Cover and refrigerate for several hours before serving.

Cracker Barrel Hash browns Casserole

2 lbs frozen hash browns

1/2 cup oleo or butter, melted

1 can cream of chicken soup

1 pint of sour cream

1/2 cup onion, finely chopped

2 cups cheddar cheese, grated

Salt and pepper to taste.

Preheat oven to 350 degrees and spray an 11 X 14 baking dish with cooking spray.

Mix the above ingredients and place in prepared pan.  Bake for 45 minutes or until brown on top.

Baked Macaroni and Cheese

3 cups of Macaroni, uncooked

2 eggs

1/2 cup of heavy cream

1 1/2 cups of milk(can use 2 cups of regular milk)

salt and pepper

paprika(optional.  I did not use this)

6 to 8 oz. Velveeta cheese, shredded

2 cups cheddar cheese shredded

1 cup Colby & Monterrey jack, shredded

Preheat oven to 350 degrees.

Cook Marconi  according to directions.  Drain and set aside.  In a large bowl, add milk, heavy cream, and cheeses.  Stir to combine.  Add salt and pepper to taste.   Add eggs and mix thoroughly.  Pour pasta into baking dish.(9 X 9 baking dish or 9 X 11 dish) and then pour milk and cheese mixture over pasta.  Bake for 35 to 45 minutes.  Let cool for about 10 to 15 minutes before serving.  

Layered Salad

1 head of lettuce, torn into bite size pieces

1 can of English peas

5 or 6 new onions, chopped

1 cup of mayonnaise

1 cup of shredded cheddar cheese

Bacon bits

Place on head of shredded lettuce in a bowl.  Drain can of English peas and pour over lettuce.  Spread chopped onions over English peas.  Cover the top of the lettuce with mayonnaise.  Spread cheddar cheese over mayonnaise.  Sprinkle bacon bits over the cheese.  

I hope you enjoy these recipes.  I certainly did.  

Sunday lunch

Mom always fixed Sunday lunch on Saturday night.  She didn't have the luxury of a slow cooker.  This week I read another blog called Sweet Tea and Cornbread.  She had posted a recipe for Roast in the slow cooker.  It sounded wonderful so I tried.  Today for lunch we had Mississippi Roast, green beans, mashed potatoes, and biscuit and gravy.  Put the roast on last night and came home with the meal ready to be put on the table.  It was really nice and the house smelled wonderful.  The slow cooker does make the house smell good.  Below is the recipe for Mississippi Roast.  I think most of you know how to fix Green beans and Mashed Potatoes.

Mississippi Roast

Roast about 4 lbs.

1 envelope of Hidden Valley ranch dressing mix

1 envelope of au jus mix

1 stick of butter

salt and pepper to taste

Pepperoncini peppers(Here the recipes called for Jalepeno peppers too, but I was afraid of the heat.  So I just used the  Pepperoncini )

Spray the slow cooker with nonstick spray.  It makes clean up so much easier.  Place your roast in the slow cooker and sprinkle with a little black pepper and a little seasoned salt.  Sprinkle the top with the ranch dressing mix and the au jus mix. 

Place peppers on top of mixes.  I just used the Pepperoncini pepper rings but you can mix together Pepperoncini pepper rings and Jalepeno peppers slices.  They cook down to nothing in the sauce.  I was afraid the roast would be too hot if I used the jalepeno peppers.  Add a stick of butter on top of peppers.  Set the slow cooker on low and cook for 8 hours.  DO NOT ADD WATER.  The roast will be tender and delicious.  I like a thicker gravy so after I removed the roast from the cooker I pour gravy into skillet and mixed in two tablespoons of flour and blended really well.  My gravy was very thin until I add the flour.  It may be because I had a frozen roast.  Not sure why but the other recipe did not mention adding flour to the gravy so check the gravy and fix as you like it.  

I loved this roast and my family did too.  It is great for something you need to fix the night before and serve the next day.  Enjoy!!!!!!!!!!!!!!!!!

Happy Birthday EMMA LEE

When I was still living at home my mom would fix whatever was your favorite meal for your birthday.  You got your favorite breakfast, lunch (if you were home), and supper.  January 28, 2013 was my granddaugther's tenth birthday. So I always prepare a birthday meal.  You get to chose what you want.  Emma gave me a menu of Poppy Seed Chicken, Cheesy Broccoli, Mashed potatoes, Butter Beans, rolls, and yellow cake with chocolate icing.  Dr. Pepper to drink.  

So I made a Barbie Doll cake.  This cake I have been making since Miriam was a small child.  I made it for her and then for my other granddaughter Sandy and now for Emma.  This is the first time I iced the cake in chocolate.  Miriam and Sandy wanted Strawberry icing.  I bought the skirt pan with a rod and the doll to go in the cake to make the Barbie.

Below is the recipe for the Chicken, broccoli, and cake.  I bought the rolls and I figure all of you know how to make mashed potatoes and cook butter beans.  Miriam had butter beans in her freezer so she brought them.  

Poppy Seed Chicken
2 to 3 cups of cooked chopped chicken
1 can of cream of chicken soup
1 16 oz of sour cream
2 tsp. of poppy seeds
1 sleeve of Ritz crackers
1/4 cup of butter or margarine

Mix together chicken, soup, sour cream and poppy seeds.  Place in a casserole dish.  Crush ritz crackers and mix melted butter with crackers.  Sprinkle on top of chicken. Place in a 350 degree oven and bake for 45 minutes.  

Cheesy Broccoli

2 pkg. (10 oz.) frozen chopped broccoli
1 (8 oz.) pkg. Velveeta cheese, diced
1 sleeve Ritz crackers
1/2 c. melted butter
1/4 c. melted butter (for the base of casserole)

Cook broccoli as directed on package. Crush crackers and mix with 1/4 cup melted butter in bottom of casserole dish; cover with 1/2 of the diced cheese, followed by 1/2 of the broccoli and 1/2 of the crumbs. Add another layer of broccoli and cheese; top with crumbs.Bake at 375 degrees for 30 minutes.
Use a 1 1/2 or 2 quart size casserole.

Yellow Cake

1/2 cup butter
1/4 cup vegetable shortening
3 eggs
2 1/2 cups all purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 3/4 cups sugar
1-2 tsp. vanilla*
1 1/4 cups 100% whole milk

Grease and lightly dust with flour two 8 or 9-inch round or 1 13x9-inch baking pan.

Preheat oven to 375°F.In a bowl combine flour, half of the sugar, and salt.
In a separate, large bowl, beat butter and shortening on medium speed of an electric mixer, gradually adding half of the sugar. Stop beater and scrape down sides and bottom of bowl occasionally. Beat for 3 minutes total.
Add eggs, one at a time, beating well after each addition. Add flavorings (vanilla, citrus or almond). Add flour mixture (one third at a time), alternating with milk, stirring or beating on low speed after each addition of flour and milk for about 30 seconds. Do not overbeat or the cake will be tough.
Pour into cake pan and bake for 20 to 30  minutes or when you stick a toothpick in and comes out clean.  

Note: Butter may be substituted for the 1/4 cup vegetable shortening, but cake will not be as light in texture. Remove butter and eggs from refrigeration for at least 30 minutes before making cake. The cake may be flavored with freshly grated lemon or orange peel (the colored portion of the fruit only - 1 fruit should be enough if the fruit are fresh). A few drops of lemon or orange oil may also be added (in this case, omit the vanilla).

Chocolate Icing

2 3/4 cup of Powdered Sugar
6 TBSP of Cocoa
6 TBSP of margarine
5 TBSP of milk
1 tsp of vanilla

Directions:
In a medium bowl, sift together the confectioner's sugar and cocoa and set aside.  In a large bowl, cream margarine until smooth, then gradually beat in sugar mixture alternately with milk.  Blend in vanilla.  Beat until light and fluffy, if necessary adjust consistency with more milk or sugar.  

Pilot Club Christmas Party

Monday night we had the Pilot Club of Houston Christmas Party.   I have been looking for some new something to take and came across some good ideas.  I thought I would share with you some of the great recipes.

                                       Shrimp Dip

1 8oz. cream cheese                                 1 pkg. of Hidden Valley ranch Mix

1 bottle of cocktail sauce                          1can tiny shrimp

Crackers

Soften Cream Cheese to room temperature.  Mix Hidden Valley ranch Mix into Cream Cheese.  Spread on

a tray.  Cover Cream Cheese with Cocktail sauce.  Drain Shrimp.  Spread Shrimp over the sauce.  Serve with crackers.                    

                                        Party Pecan Pies

1 cup butter, softened                                    1pkg. 8 oz. Cream cheese, softened
2 cups of all purpose flour

In a large bowl, beat butter and cream cheese until fluffy.  Gradually add flour and mix well.  Cover and Chill for 1 hour.  Press tablespoon of dough on to the bottom and the sides of ungreased miniature, Muffin cups to form shells.  Set aside.

2 cups chopped pecans
1-1/2 cups packed brown sugar
2 eggs, beater
2 tablespoons butter, melted
2 teaspoons vanilla extract

Combine all ingredients together in a bowl.  Spoon about 1 heaping teaspoon into each shell.  Bake at 325 degrees for 25 to 30 minutes or until crust is brown and filling is set.  Cool for 10 minutes before from pans.  Makes about 4 dozens.

Thanksgiving Day Hmmm Hmmm GOOD!!!

Well Thanksgiving Day went really well.  I did most of the cooking the day before.  I put my turkey on at bedtime Wednesday night and it was ready when I got up Thursday morning.  I put the dressing together and put it in the refrigerator to cook Thursday.  I also fixed the Green Bean casserole and Jana fixed her favorite Broccoli and Cheese recipe ready to cook on Thursday.  I made  Pecan Pie(I gave away the Karo Pecan Pie)from a recipe similar to Jana's grandmother's and Miriam's Apple cake which is her Birthday cake.  This year her birthday and Thanksgiving were the same day.  Mother several years ago fixed a Fresh Apple Cake at Thanksgiving and Miriam loved it.  From then on Mom made the cake for Miriam's birthday.  Mom gave me the recipe before she died.  So when I make it I think of Mom and how she always loved the holidays.  I also fixed Dream Blueberry Salad which is a congealed salad that is a favorite of my Family.  Vicky my sister in law brought homemade rolls to finish out the meal.  Oh and I fixed peas and butter beans for those in my family that don't really like casseroles.  We had a great day.

Thanksgiving Menu:
Turkey and Cornbread Dressing
Green Bean Casserole
Broccoli and Cheese Casserole
Candied Sweet Potatoes
Peas and Butter Beans(No recipe for them but everybody knows how to cook them).
Dream Blueberry Salad
Vicky's Rolls(you will have to talk to her to get her recipe)
Fresh Apple Cake
Texas Pecan Pie
Chocolate Cream Pie(For Richard -- his birthday was the next day)

Turkey
I thawed my turkey in refrigerator for 4 days.  Then took out the giblets and refrigerate.  I stuff the inside of the turkey with cut up apples and onions.  Rub between the skin and meat with butter/margarine.  Put in large roasting pan.  Cover with Aluminum foil and put in oven preheated to 325 degrees and cook according to size chart on Turkey.  (Usually 20 minutes per lbs.) Remove the foil the last hour to have a golden brown turkey.

Cornbread Dressing - This is not what I do best but I think I have finally found the correct combination.  It is not mother's recipe but it is a good recipe.  I cooked cornbread at every meal the week before and saved the leftovers.

Cornbread
1 pkg. of Stuffing mix
2 medium Onion chopped finely
1 bunch of Celery chopped finely
4 raw eggs
1 can of cream mushroom soup
1 can of cream chicken soup
broth from Cooked turkey

Crumble the bread into a fine crumb. Mix stuffing mix with crumbs.  Depending on what you like you may want to add some sage here.  I don't like a strong sage taste so I don't add any.  The stuffing mix has both sage and poultry seasoning in it and that seasons the mix.  Boil the chopped onion and celery in chicken broth until tender.  (I boiled the giblets and removed them and added the onion and celery to broth)Mix cooked onion and celery with bread crumbs.  Stir in the soups and raw eggs.  Last add broth until the crumb mix is moist but not soupy.  I think this is why I am not great at making dressing because I don't measure.  I usually measure everything.  Pour into a casserole dish and bake about 30 minutes.

Green Bean Casserole

2 cans of French style Green Beans
1 can of cream of mushroom soup
1/4 cup of milk
1 can of French fried Onion Rings

Mix together Green Beans, mushrooms soup, and milk.  Pour into a casserole dish. Heat for 30 minutes in a preheated oven for 350 degrees.  Pour can of onion rings over top of Green beans and heat for 10 minutes. ( I mixed up green beans, soup and milk and place in refrigerator the day before and did the baking the Thanksgiving day).

Jana's Broccoli Casserole

1 Pkg. of frozen chopped Broccoli
1 can of cream of mushroom soup
1 8 oz pkg of shredded Cheddar Cheese
1 pkg of French Fried Onion Rings

Cook frozen broccoli until done.  Drain off liquid.  Add soup and mix thoroughly.  Add cheese and mix well.  Pour into a casserole dish.  Bake 30 minutes at 350 degrees in oven.  Sprinkle French fried onion rings on top of dish and return to oven for 10 minutes.

Candied Sweet Potato
6 medium Sweet Potato(or 2 lbs)
1/3 cup packed brown sugar
3 Tbsp of butter/margarine
3 Tbsp of water
1/2 tsp salt

Scrub sweet potatos. Do not peel.  Place in sauce pan and cover with water.  Heat to boiling.  Reduce heat to low.  Cover and simmer 20 to 25 minutes or until tender.  Drain off water and cool slightly.  Slip off skins.  Cut into 1/2 inch slices.

Heat remaining ingredients in 10 inch skillet over medium heat, stirring constantly until smooth and bubbly.  Add potatoes.  Gently stir until glaze is hot and sticky.

Dream Blueberry Salad

1 3 oz. Lemon Jello
1 cup boiling water
1 1 lb can of Blueberry Pie Filling
2 Tbsp of Lemon juice
1/2 cup of Sour cream
1 Tbsp of sugar

Dissolve gelatin in boiling water.  Set aside to cool.  Stir in pie filling and lemon juice.  Chill until partially set.  Spoon half into a 9 in. square dish.  Chill til set. (Keep remaining gelatin at room temperature) Combine sour cream and sugar.  Spread evenly over the gelatin.  Pour remaining gelatin over the set gelatin.  Chill 4 to 5 hours or overnight till firm.  Cut into squares and serve on lettuce leaf.

Fresh Apple Cake
3 cups sifted all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
3 cups finely chopped, peeled baking apples
1/2 c chopped pecans
1 tsp. lemon peel
2 cups sugar
1 1/2 cups of canola or vegetable oil
2 large eggs
Cream Cheese Frosting
Coarsely chopped pecans.

Preheat oven to 350. Grease and flour three 9 inch cake pans.  Sift together flour, baking soad and salt.  In a small bowl, combine apples, nuts, and lemon peel.  In a large bowl. combine the sugar, oil and eggs.  Beat well with a spoon.  Add the mixture to dry ingredients; beat until smooth.  Add the apple mixture; stir untll well combined.  Batter will be thick. Spread evenly into prepared pans.  Bake 30 to 40 minutes or untl the tops spring back to the touch.  Cool in pans on rack for 10 minutes.  remove from pand and cool completely.

Cream Cheese Frosting
1 8 oz Cream cheese at room temperature
1 Tbsp of butter/ margarine
1 tsp vanilla
1 pound of confectioner's sugar

Beat cream cheese, butter and vanilla in a medium bowl until light and creamy.  Add confectioner's sugar.  Beat until spreading consistency.  Spread between cake layers and on top.  Press coarsely ground pecans on top of frosting.

Texas Pecan Pie
1/2 cup sugar
3 Tbsp all purpose flour
1 cup light corn syrup
1 cup dark corn syrup
3 eggs
1 tsp white vinegar
1/2 tsp vanilla extract
1 cup chopped Pecans
1 pastry crust

In a large bowl, whick the sugar, flour, corn syrups, eggs, vinegar and vanilla until smooth.  Stir in pecans.  Pour into pastry shell.  Cover edges with foil.  Bake at 350 degrees for 35 minutes.  Remove foil: bake 25 to 30 minutes or until knife inserted near the center comes out clean.  cool on a wire rack.  

Chocolate Cream Pie

1 cup sugar
1/3 cup flour
1/4 tsp salt
1 square of unsweetened chocolate(or 3 Tbsp of cocoa and 1 Tsp of butter/margarine)
2 cups milk
3 slightly beaten egg yolks
2 Tbsp butter/margarine
1 tsp. vanilla
1 9 in baked pie crust
In saucepan combine sugar, flour, salt and cocoa(or chopped chocolate square).  Gradually stir in milk.  Cook and stir over medium heat till bubbly.  Cook and stir 2 minutes.  Remove from heat.  Stir small amount hot mixture into yolks.  Immediately stir into rest of hot mixture.  Cook 2 more minutes add butter and stir until melted.  Pour into a baked pie crust.  Beat egg whites adding 2 tbsp per egg white.  Beat until stiff peak form.  Spread over the chocolate mixture.  Bake in oven 12 minutes or until brown.  

Cooking While Watching the Game.

Well everyone has gone to the MSU vs Ark Game so I am home cooking.  My son will be coming in tonight after the game.  Hoping he will be happy and not sad.  I love my Bulldogs but on even given day they can give it away or take it away.  You just never know.

I made pies and sausage balls(Jana's request) today.  I also made two cakes.  One is a Princess cake for my little Princess that is coming to see me and a caramel birthday cake for my Brand's birthday.  Laurel asked Meemaw to make a pink cake so I made strawberry cake in a doll pan.  I will ice it with strawberry icing and decorate it with yellow and green.  The doll has brown hair like my little princess.  Hope she likes it.  Brand asked for a cake like I fixed for Sandy's birthday.  So Caramel it is.  The cakes are made and cooling.  Later I will decorate.

Sausage Balls
1 lb. sausage
1 lb. cheddar cheese shredded
3 cups Bisquick

Mix sausage and cheese.  Mix in Bisquick.  Preheat oven at 375 degree. Shape into balls and bake for 15 to 18 minutes.

Sweet Potato Pie
1 unbaked (9 in) Pie Crust
2 cups cooked and mashed sweet Potatoes
2 Tbsp of butter, softened(or margarine)
2 eggs, beaten
1 cup white sugar
1 Tbsp all purpose flour
1/2 tsp salt
1 tsp cinnamon(I used pumpkin spices)
1/4 tsp baking soda
1 tsp vanilla

Preheat oven to 350 degrees.
Mix together mashed sweet potatoes, butter or margarine and eggs.  In a separate bowl, mix together sugar, flour, and salt.  Mix in spices if desired.  Add to sweet potato mixture and stir well.
Mix together Buttermilk and baking soda.  Add to sweet potato mixture and stir well.  Mix in vanilla.  Pour filling into an unbaked crust.  Bake in preheated oven for 70 minutes until set in center.

Pecan Pie( Recipe comes from the Karo syrup bottle)
1 cup of dark Karo Syrup
3 eggs
1 cup of sugar
2 Tbsp of melted margarine
1 tsp of vanilla
1 to 11/2 cups of pecan halves(or chopped pecans--which ever you prefer.)
1 unbaked pie shell

Stir together Karo, eggs, sugar, margarine and vanilla.  Mix in pecans.  Pour into a pie shell.  Bake in oven for 70 minutes. Check on crust after 45 minutes if getting too brown cover with aluminum foil and finish baking.  Cool for two hours before slicing.

Easy Caramel Icing
1/2 cup butter/margarine
1 cup brown sugar, firmly packed
1/4 cup milk
1-3/4 to 2 cups of Confectioner's sugar

Melt butter in saucepan.  Add brown sugar. Boil over low heat 2 minutes, stirring constantly.  Cool to lukewarm.  Gradually add confectioner's sugar.  Beat until thick enough to spread.  Note: if icing becomes to stiff add a little hot water.

I hope you will try some of these recipes.  I love making them.  Have a good holiday.