Sweet Potatoes with Peaches and Pecans
 
This casserole can be made a day ahead.


Ingredients:
 
2 1/2 pounds sweet potatoes( about 4) peeled and sliced 1/2 inch thick.
1 can(16 ounces) peach halves in light syrup
2 tbls butter
1/2 cup packed light brown sugar
1 tsp salt
1/4 tsp ground allspice
1/8 tsp ground nutmeg
1/2 cup pecan halves or 1/4 cup chopped pecans


Directions:
 
Cook potatoes slices in large saucepan of boiling water.* I cook the potatoes before slicing and then peel and slice. It seems easier to me.
Drain and cool.
 Lightly grease 13 x 9 x 2 baking dish.
Drain peaches, reserving juice. ( I use more peaches than called for as they seem to be a favorite)
Melt butter in saucepan. Add reserved peach juice, sugar, salt, allspice and nutmeg. Simmer 5 min. Cool.
Arrange sweet potato slices and peaches in baking dish.
Sprinkle with pecans. Pour sugar mixture over top.
Cover and refrigerate until ready to reheat.
To reheat, bake 350 oven for 25 to 30 min. Baste with sugar sauce before serving.
 
 
Pumpkin Pie Squares
 Ingredients:
  • 1/2 cup butter, softened
  • 1/2 cup brown sugar
  • 1 cup all-purpose flour
  • 1/2 cup rolled oats
  • 2 eggs
  • 3/4 cup white sugar
  • 1 (15 ounce) can pumpkin
  • 1 (12 fluid ounce) can evaporated milk
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves



    • Directions:
    1. Preheat oven to 350 degrees F (175 degrees C).
    2. In a medium bowl, cream together butter and brown sugar. Mix in flour. Fold in oats. Press into a 9x13 inch baking dish.
    3. Bake in preheated oven 15 minutes, until set.
    4. In a large bowl, beat eggs with white sugar. Beat in pumpkin and evaporated milk. Mix in salt, cinnamon, ginger and cloves. Pour over baked crust.
    5. Bake in preheated oven 20 minutes, until set. Let cool before cutting into squares.
     
     




    Pumpkin Ribbon Bread
     
    FILLING:
    2 pkg. (3 oz. each) cream cheese, softened
    1/3 c. sugar
    1 T all-purpose flour
    1 egg
    2 tsp grated orange peel
     
    BREAD:
    1 c. cooked or canned pumpkin
    1/2 c. vegetable oil
    2 eggs
    1-1/2 c. sugar
    1-2/3 c. all-purpose flour
    1 tsp. baking soda
    1/2 tsp salt
    1/2 tsp ground cloves
    1/2 tsp ground cinnamon
    1 c. chopped pecans
     
    Directions:
    Beat cream cheese, sugar and flour together in a small bowl. Add egg; mix to blend. 
    Stir in orange peel; set aside. In a large bowl, combine pumpkin, oil and eggs. 
    Add sugar, flour, baking soda, salt, cloves, cinnamon and pecans; mix to blend. 
    Pour half of the batter into two greased and floured 8x4x3-in. loaf pans.Carefully spread filling over batter. Add remaining batter, covering filling. 
    Bake at 325 for 1-1/2 hours or until bread tests doing with wooden pick. 
    Cool 10 minutes before removing from pans. Store in refrigerator.


    Yield: 2 loaves
     
    Six Veggie Bake 10/20/2009
     

    Six-Veggie Bake
     
    Ingredients:
    1 loaf (1 lb) Italian bread, cut into 1/2-in. cubes
    1 can (14.5 oz) diced tomatoes, undrained
    1 pkg. (10 oz) frozen chopped spinach, thawed and well drained
    1 c. chopped fresh mushrooms
    1 c (4 oz) shredded part-skim mozzarella cheese
    1/2 c. chopped green pepper
    1/2 c. chopped zucchini
    2 green onions, chopped
    1 tsp dried basil
    1/2 tsp dried oregano
    1 c. skim milk
    4 eggs
    salt and pepper to taste
     


    Directions:
    In a large bowl, combine the first 10 ingredients; mix well. Place in a 13x9x2-in. baking dish coated with nonstick cooking spray. In a small bowl, combine milk, eggs, salt and pepper; pour over the vegetable mixture. 
    Cover and refrigerate for 2 hours or overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 425 for 15 minutes. 
    Uncover; bake 15 minutes longer or until a knife inserted near the center comes out clean
    Yield: 16 servings
     
    notes: you can leave out some veggies and increase amounts of others...mine turned out fine as a 4-veggie bake. :)  I served with watermelon and coffee cake.
     
     
    Cheesy Chicken Subs
     
    Ingredients:


    12 oz. boneless skinless chicken breasts, cut into St rips
    1 envelope Parmesan Italian     or Caesar salad dressing mix
    1 c. sliced fresh mushrooms
    1/2 c. sliced red onion
    1/4 c. olive     or vegetable oil
    4 submarine sandwich rolls, split and toasted
    4 slices Swiss     or cheddar cheese


    Directions:
     
    Place chicken in a bowl; sprinkle with the salad dressing mix. In a skillet, saute the mushrooms and onion in oil for 3 minutes. Add the chicken; saute for 6 minutes or untilchicken juices run clear/ Spoon mixture onto roll bottoms; top with cheese. Broil 4 in. from the heat for 4 minutes or until cheese is melted. Replace tops.
     
    Yield: 4 servings
     
    notes: We made open-faced sandwiches, and just made more filling. :) 
     
     

    Orange Poppy Muffins 
     


    Ingredients: 

    1-1/3 c. all-purpose flour (can use some ww flour if you want)
    1 c. sugar
    1 T. poppy seeds
    1/2 tsp baking soda
    1/4 tsp salt
    1 egg
    1/2 c. sour cream or plain yogurt
    1/3 c. butter or margarine, melted
    2 T. orange juice
    1 T. grated orange peel
    ORANGE SPREAD:
    1/2 c. butter or margarine, softened
    1 pkg (3 oz) cream cheese, softened
    1/4 c. confectioners' sugar
    1 T. grated orange peel




    Directions:
     
    In a bowl, combine the first five ingredients. In another bowl, beat egg, sour cream, butter, orange juice and peel. Stir in dry ingredients just until moistened. Fill paper-lined muffin cups two-thirds full. Bake at 400 for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine spread ingredients in a small mixing bowl; beat until smooth. Serve with muffins.
    Yield: 10 muffins
     
     
    Sweet Potato Chowder 


    Ingredients: 
     
    1 celery rib, chopped
    2 T. butter or margarine
    2 cans (14.5 oz. each) chicken broth
    2 c. water
    2 tsp chicken bouillon granules
    4 med. potatoes, peeled and cubed
    1 lg. sweet potato, peeled and cubed
    2 c. cubed fully cooked turkey ham
    2 T dried minced onion
    1/2 tsp each garlic powder, seasoned salt, dried oregano and parsley flakes
    1/4 tsp each pepper and crushed red pepper flakes
    1/4 c. all-purpose flour
    2 c. milk
     


    Directions: 
    In a large saucepan, saute celery in butter until tender. 
    Stir in broth, water, and bouillon. Add potatoes, sweet potato, turkey ham and seasonings. 
    Bring to boil. Reduce heat; cover and simmer for 12 minutes or until potatoes are tender. 
    Combine flour and milk until smooth; gradually stir into soup. 
    Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
     
    Yield: 11 servings
     
     
    Banana Cake with Cream Cheese Frosting
     
    IngredientsFROSTING
    Directions
    1. 1Preheat oven to 275°.
    2. 2Grease and flour a 9 x 13 pan.
    3. 3In a small bowl, mix mashed banana with the lemon juice; set aside.
    4. 4In a medium bowl, mix flour, baking soda and salt; set aside.
    5. 5In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
    6. 6Beat in eggs, one at a time, then stir in 2 tsp vanilla.
    7. 7Beat in the flour mixture alternately with the buttermilk.
    8. 8Stir in banana mixture.
    9. 9Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
    10. 10Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
    11. 11For the frosting, cream the butter and cream cheese until smooth.
    12. 12Beat in 1 teaspoon vanilla.
    13. 13Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
    14. 14Spread on cooled cake.
     
     
    Lemon Zucchini Bread
     
    1 1/2 cups shredded zucchini
    2/3 cup white sugar
    1 egg
    1/4 cup vegetable oil
    1/4 cup applesauce
    1 1/2 cups all-purpose flour
    1/2 teaspoon salt
    1/2 teaspoon baking soda
    1/4 teaspoon baking powder
    1 teaspoon ground cinnamon
    2 teaspoons lemon zest

    DIRECTIONS
    1. Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4 inch loaf pan.
    2. In a bowl, beat together the zucchini, sugar, egg, and oil. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan.
    3. Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. 
    4. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.
     
    Peach Cake 08/17/2009
     

    Peach Cake
     
    Ingredients:
    3 egg, beaten 
    1 3/4 cups white sugar 
    1 cup vegetable oil 
    2 cups all-purpose flour 
    1 teaspoon salt 
    1 teaspoon ground cinnamon 
    1 teaspoon baking soda 
    2 cups fresh peaches - peeled, pitted and sliced 
    1/2 cup chopped pecans 

    DIRECTIONS
    Preheat oven to 375 degrees F. 

    Grease and flour a 9x13 inch pan. 
    In a large bowl, combine the eggs, sugar, oil, flour, salt, cinnamon, baking soda, peaches and pecans. Mix thoroughly by hand. 
    Pour into prepared 9x13 inch pan and bake at 375 degrees F for 50 minutes or until done.  
    Can top with caramel or white drizzle. :)