Wednesday, January 27, 2010
- 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
I LOVE TOFFEE!
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
Sunday, July 19, 2009
Melanie Partridge brought these to the ward Pot luck. They were AMAZING!! Thanks Mels!
|1||pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix|
|3||tablespoons vegetable oil|
|1/2||cup butter, softened|
|1/2||cup creamy peanut butter|
|2||cups powdered sugar|
|1||cup semisweet chocolate chips|
|Print these coupons...|
|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.|