Wednesday, January 27, 2010

Sweet Potato Recipes

Sweet Potato Pie (Don't pay attention to the name. This is the yummiest dish of Sweet Potatoes Ever!)
- 3 c mashed yams
- ½ c sugar (substitute xagave or splenda)
- 2 beaten eggs
- 1 tsp vanilla (I have this powdered kind that is to die for!)
- ¼ c milk
- ½ c butter (I've put less and not margarine!)

Mix in casserole dish. Set oven to 350 degrees.

Topping (Mix like strudel):
- 1/3 c flour
- 1c brown sugar
- 1 c chopped nuts
- 1/3 c butter

(or you could just drizzle xagave on top with nuts after you bake it--I haven't tried it this way though)

Sprinkle on top of yams and bake for 30 min

Sweet Potatoes with Applesauce

6 medium yams, peeled & cut into cubes
1.5 c applesauce
2/3 c brown sugar (I used Xagave)
3 TB butter, melted (I used about 2)
1 tsp cinnamon
1/2 c nuts (toasted)

Place yams in slow cooker. Mix remaining ingredients except nuts; spoon over yams. cover and cook on low heat setting 6-8 hours or until potatoes are tender. sprinkle with nuts!

Creamy Split Pea Soup (Very delicious)

2 c dried split peas
6 c H2O
1/2 c apple juice
1 large yam, peeled and cubed (2 c)
1 large onion chopped
4 cloves garlic
2 tsp salt
3 c firmly packed fresh spinach leaves (i throw in a handful of frozen)
1 c cream (I use milk, and it's still delicious)
2 T chopped fresh dill (I use dried)
fresh ground pepper to taste

Mix peas, water , juice, sweet potato, onion, garlic, and salt in slow cooker. cover and cook on low for up to 10-11 hours or till peas are tender.

Stir in spinach, cream (or milk), and dill weed. Cover and cook on low for 30 plus minutes or till spinach is wilted (I serve immediatly-not patient, and my spinach is frozen). Season with pepper. This is sooo good!

Another very healthy option for a sweet potato (or yam) is to just bake it like a potato and eat it. It is really good just like that without anything on it! Why am I in to yams, you ask, because I bought 60 lbs at 25 cents a pound--they store better than potatoes, I hear, and they are delicious!


Wednesday, August 12, 2009



When I saw this recipe I thought I would share. It might help us all cope with the ward splittage! I haven't made it yet, but you know I will. Toffee is my FAVORITE treat.

Alice Belle’s World’s Best English Toffee Recipe

2 sticks of butter

1 1/3 cups white sugar

3 Tablespoons water

1/2 Cup nuts (optional)

1 teaspoon vanilla extract

1 - 1 1/2 Cups chocolate chips (milk chocolate is best but semi-sweet is good also)

First, prepare a pan lined with buttered aluminum foil. I use a jelly roll pan.

Melt butter in a saucepan and add 1 1/3 cups sugar and 3 Tablespoons water and stir well.

Over medium high heat cook, stirring frequently, until it reaches 300
degrees. If the candy appears to separate (with a layer of melted
butter on top) stir vigorously to make it come back together again.
Watch CLOSELY at 285 degrees, since it cooks quickly and will
scorch at high temperatures.

To show you how quickly it cooks, at 285 degrees I was going to take a picture of it at precisely 300 degrees, but it went too quickly. It can usually go to 310 but any hotter and it will scorch!

At 300 degrees remove from heat and stir in vanilla extract. Stir in nuts if using (or you can sprinkle on top of chocolate).

Carefully pour toffee into prepared pan smoothing to desired thickness and let set about a minute. Sprinkle chocolate chips on top.

Wait about three minutes until chocolate chips are soft and melted from the heat of the toffee. Smooth chocolate across the top of the toffee.

Place in refrigerator until hard. Peel aluminum foil from back of toffee and break into pieces!

Thursday, July 23, 2009

Chicken Zucchini Casserole

I know technically I am not in the 16th ward anymore... but I have to share this recipe because my 3 1/2 year old is going through this crazy thing were she doesnt eat, I dont know how she is surviving, but she LOVED this.  I haven't seem her eat this much in weeks!  Whats even more impressive is that my husband liked it!  Its harder to get him to eat his vegetables than it is my kids.  


3 cups cooked cubed chicken (3-4 breast)
1 pkg. Stovetop stuffing prepared
1 pint sour cream
1 can cream of chicken soup
3 cups zucchini cubed

Cook zucchini with one cup grated carrots and one small chopped onion (onion optional).  
Cook veggies until tender.
Stir everything together.
Put in 9x13 pan and sprinkle with grated cheese.
Bake at 350 for 45 minutes.

Hopefully you like it to!

*Tag, your it Jamie :)

Sunday, July 19, 2009

Peanut Butter Layer Bars

Melanie Partridge brought these to the ward Pot luck. They were AMAZING!! Thanks Mels!

Layered Peanut Butter Bars

Layers of rich peanut butter cookie, peanut butter filling and chocolate frosting beg to be indulged in.
Prep Time: 20 min
Total Time: 2 hours 20 min
Makes: 36 bars
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Cookie Base
1pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
3tablespoons vegetable oil
1tablespoon water
1/2cup butter, softened
1/2cup creamy peanut butter
2cups powdered sugar
2teaspoons milk
1cup semisweet chocolate chips
1/4cup butter
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About Concordance™
1.Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
2.In large bowl, stir all Cookie Base ingredients until soft dough forms. Press dough in bottom of pan using floured fingers. Bake 15 to 18 minutes or until golden brown. Cool completely, about 1 hour.
3.In small bowl, beat all Filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over cookie base.
4.In microwavable bowl, microwave all Frosting ingredients on High 30 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows.
High Altitude (3500-6500 ft): No change.

Friday, July 17, 2009

Strawberry/ Blueberry Salad

Strawberry/Blueberry Salad

1 pkg spinach
1 large head red leaf lettuce or romaine (or both)
1/2 cup red bell peppers
1 purple onion sliced
1/2 cup bacon fried & cut up
small package strawberries (cut up)
pkg blueberries
wonton paper cut up into strips and fry in oil (add just before serving)
cashews (melt butter and sugar in pan and coat cashews. Lay out to cool)

2 T red wine vinegar
3 T sugar
1/2 t dry mustard
1/2 t salt
1/2 cup strawberry or raspberry jam
1/2 cup oil
blend together and add oil last
Pour over salad and enjoy.

I think this is great with avocados too.
My MIL made this and everyone raved and now you all get the recipe too. Wahoo!

Wednesday, July 15, 2009

Fudge in a bag

Fun for kids!!

Individual Package
2 oz. Powder Sugar (1/2 cup)
1 Tbsp. Butter
2 Tsp. Cream Cheese
Dash of Vanilla
2 Tsp. Cocoa

Place all ingredients in a sandwich sized zipper bag.  Squeeze out all air.  Squish and mush the bag until all ingredients are weel mixed and there is a creamy consistancy.  Add any flavors or treats if desired (raisens, m&m's, peanut butter, chopped nuts, etc).

1 lb. Powder Sugar
1/4 cup Butter
1  3oz. pkg Cream Cheese
1/2 Tsp. Vanilla 
1/3 C. Cocoa

Monday, July 13, 2009

Fruit Salsa

Fruit Salsa

2 Kiwis peeled & diced
2 Golden delicious apples - peeled, cored & diced
8 ounces of raspberries
1 pound of strawberries
2 T of white sugar
1 T of brown sugar
3 T of fruit preserves, any flavor. (I like raspberry jam)

In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar, and fruit preserves. Cover and chill in fridge at least 15 minutes before serving.

Use "crustos" from Taco Time for the chips. You can get a bucket at the Eastbay store for $10 or the AF store for $15 with your own bucket. enjoy!