Sweet Potato Casserole

Sweet Potato Casserole is one of my all time favorite side dishes year round. I have several recipe variations of this dish, however, this is one of the best I have ate!

You will need:

• 3 cups cooked and mashed sweet potatoes (you may use canned if you prefer)
• 2/3 cup sugar
• 1/2 cup butter, softened
• 2 eggs, lightly beaten
• 1 teaspoon vanilla (not imitation flavoring)
• 1/3 cup milk

Topping

• 1/2 cup butter, melted
• 1 cup brown sugar
• 1/2 cup flour
• 1 cup chopped pecans (you may substitute with walnuts if you prefer)

Instructions:

Preheat oven to 350 degrees.

To the mashed sweet potatoes, add sugar, butter, eggs, vanilla and milk. Beat until smooth.

Place mixture into a greased 9x13" baking pan.

Prepare topping by combining melted butter, brown sugar, flour and chopped pecans. Mix well. Drop by spoonfuls all over the top of the sweet potato mixture.

Bake for 30 minutes or until brown and bubbly on top. 

Enjoy!!

Strawberry Marshmallow Pie

If you like strawberries....and you like pie...then I have the pie for you! This pie is amazing. You may eat the entire thing yourself if you're not careful!

What you will need:

• 1 graham cracker crust
• 12 oz. cream cheese (softened)
• 1 - 7 oz. marshmallow creme
• 2 - 8 oz. whipped topping (thawed)
• 1 cup strawberries, diced or sliced thin
• lemon zest

Instructions:

Wash and dry strawberries thoroughly. Beat cream cheese on medium-high speed until creamy smooth and free of lumps. Scrape down the sides of the bowl occasionally. 

Add marshmallow creme and beat into cream cheese until smooth and well mixed. 

Add one container of whipped topping into the cream cheese/marshmallow mixture; mix well.

Add strawberries to the mixture then lemon zest. Mix on medium-high until everything is incorporated. 

Pour into prepared pie crust and refrigerate for approximately 2.5 hours or until firm. 

Top with whipped topping as desired.  *Note: I topped my entire pie with whipped topping before refrigerating. 

Optional Crust: If you prefer to make your own graham cracker crust, I have included the recipe below.

Graham Cracker Crust

2 1/4 cup graham cracker crumbs

1/2 cup unsalted butter

In a bowl, crush graham crackers into fine crumbs. Add melted butter and mix. Press into the bottom and sides of a pie plate. Refrigerate the crust until you are ready to add the filling. 

Enjoy!!

Apple Dumplings

The perfect Fall dessert. This recipe is divine and could not be any easier!

Ingredients:

1 large apple (2 if small)
1 - 8 ounce (8 count) tube of crescent rolls
1 stick butter, melted
3/4 cups sugar
1/2 tsp. cinnamon
1 1/2 tbsp. flour
6 ounces Sprite 

Instructions:

Preheat oven to 350 degrees.

Core and peel apple(s) into slices. Open can of crescent rolls and unroll. Place one apple slice on the wide end of the crescent dough and roll it up into the crescent roll shape. Fold both ends over and seal. 

Place into a greased 8x8 or 9x9 pan. Continue with other rolls. 

In a small bowl, combine melted butter, sugar, cinnamon, and flour. Mix until just combined. Spoon over each crescent. Pour Sprite into empty space in the  middle of pan (DO NOT pour over crescents).

Bake for 35-40 minutes or until crescents are golden brown. Serve warm with whipped topping or vanilla ice cream. 

2 Ingredient Peanut Butter Fudge

This recipe is super easy, fast and absolutely amazing! One of the best I had tasted in years. And, it is so versatile. You can alter it any number of ways.

You are sure to love this one!

My beautiful Sous Chefs!

What you will need:

1 16 ounce crunchy peanut butter
1 16 ounce vanilla frosting (not whipped)

Remove the lid and protective covering from the peanut butter. Heat in the microwave for 1 minute on HIGH. Spoon into a medium-large mixing bowl. Next, remove the lid and protective covering from frosting and heat in the microwave for 1 minute on HIGH. Spoon into the mixing bowl with peanut butter. Stir well until blended.

Pour into a greased container. We buttered a 9" round cake pan. You can double the recipe and use a 9x13 pan if you desire. Otherwise, it makes just enough for a smaller container.

Chill in the refrigerator for an hour or until set.

Enjoy!

**Recipe Variations**

Instead of Peanut Butter, use -

• Nutella
• A combination of 8 oz. Peanut Butter and 8 oz. Nutella
• Hershey Milk Chocolate Spread

Instead of Vanilla Frosting, use-

• Milk Chocolate Frosting (not whipped)
• Cream Cheese Frosting (not whipped)

2 Ingredient Pumpkin Muffins - So Easy and Moist!

These muffins are so easy and moist! I admit I was skeptical making these with only 2 ingredients, however, I am a believer.

What you will need:

1 box yellow cake mix
1 can pureed pumpkin

Preheat oven to 350 degrees.

Mix together well. Spoon into prepared muffin tins (use with cupcake/muffin liners if desired).

Bake for 15 minutes.

Yields: 12 muffins

Hawaiian Dream Cake

I have been seeing this cake pop up on various social media sites and decided I had to try it out for myself. I was not disappointed!

This cake is light and moist! And, oh so, delicious!

I recommend you try it!


Ingredients

1 pkg. yellow cake mix
1 - 20 ounce can crushed pineapple, drained (reserve juice)
1 pkg. 8 ounce cream cheese
1 pkg. 3 ounce instant vanilla pudding
1 cup cold milk
1 9 ounce container whipped topping
Nuts
Coconut

Directions

Prepare cake mix as directed on the box, using the reserved pineapple juice and water for the liquid as directed for the cake. Bake according to instructions in a 9 x 13 dish.

Set cake aside when done and allow to cool.

In a large bowl, blend together cream, pudding mix and milk until smooth. Fold in drained crushed pineapple and spread over the top of the cake. Cover with whipped topping and sprinkle with nuts and coconut. Refrigerate.

Frito Pie with Homemade Chili

Lunch today was Frito Pie! Fall is the perfect time of year for this old time favorite! And, when made with homemade chili, it takes this heavenly concoction to the next level.

I am including the recipe for the chili my family has used for years.

Ingredients

3 lbs ground meat (or turkey)
1 tbsp flour
2 cans tomato sauce (8 oz)
2 cans ranch style beans
Garlic salt, to salt
Chili powder, to taste
Salt, to taste
Pepper, to taste


Directions

Brown ground meat (or turkey). Add chili powder and garlic salt; stir into meat. Add flour and stir well. Add tomato sauce and 6 cans water (using the tomato sauce cans). Mix well. Stir in beans. Simmer 15-20 minutes. Add salt and pepper to taste.

**Add 1 1/2-2 tbsp cumin with garlic salt and chili powder for smoother flavor.


This is great stored and frozen for future use.


Great with crackers, on burritos, in enchilada casserole or on burgers!

Enjoy!