Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel

The new Thanksy Tradition!

From Food Network

Ingredients

• 12 large sweet potatoes
• 3/4 cup (11/2 sticks) unsalted butter, at room temperature
• 3/4 cup light brown sugar
• 3/4 cup all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup toasted pecan pieces
• 1 cup miniature marshmallows

Directions

Preheat the oven to 400 degrees F.

Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.

In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.

Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.

Hawaiian Salad

From Gma Pollard

2 packages sugar free lime jello
1 c boiling water
1.5 c ginger ale
16 oz sour cream
1 large can crushed pineapple with juice
1/2 c chopped nuts
small jar marschino cherries, chopped and drained

Combine jello and boiling water
Add ginger ale, let bubbles settle for a few seconds
Add sour cream - stir well
Add remaining ingredients, stirring thoroughly.
Chill overnight.

2002 Thanksgiving Salad

This recipe is from the first Thanksgiving Brandon and I spent together.

1 shallot, minced
1/3 c sherry wine vinegar
1/2 c canola oil
1/2 c EVOO
salt and pepper to taste
1 c soft goat cheese (crumbled)
3/4 c toasted walnuts
hearts of romaine
1 can sliced beets
1 pear, peeled, cored and sliced


Vinaigrette:
Place shallots and sherry wine vinegar in a small bowl and slowly whisk in oils. Season to taste.

Salad:
Toss romaine, pear, goat cheese and walnuts with vinaigrette.
Arrange salad on plates.
Top with the beets.

Caramel Bourbon Sauce

From (I forgot!)

1 c packed dark brown sugar
1/2 c whipping cream
6 T unsalted butter
1/4 c light corn syrup
1/2 t salt
3-4 T bourbon
1.5 c pecans, toasted and cooled

Bring sugar, cream, butter, corn syrup, and salt to boil in deep medium saucepan, whisking until sugar dissolves.

Reduce heat to medium; boil 1 minute without stirring. Remove from heat.

Stir in bourbon, then pecans.

Cool, stirring occasionally.

Pumpkin Cheescake

From a Leeanne at Oak Hills Church

2 packages cream cheese
1/2 c canned pumpkin
1/2 c sugar
1/2 t vanilla
1/2 t cinnamon
clove and nutmeg, pinch to taste
2 eggs

COMBINE everything but the eggs
ADD eggs after everything else was combined
BAKE 350, 40 minutes

Recommend pouring Caramel Bourbon Sauce over this.

Pumpkin Whoopie Pies

From Everyday with Rachael Ray Magazine

1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pure pumpkin puree
1 tablespoon pumpkin pie spice
1 1/2 teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon plus 2 pinches salt
1 2/3 cups flour
4 ounces cream cheese, chilled
1 cup confectioners' sugar

Preheat the oven to 350°. Line two baking sheets with parchment paper.

In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.

Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.

Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.

Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.

Sweet Potato Casserole

From Aunt Susan

3 large cans sweet potatoes
¼ t salt
¼ c melted butter
2 eggs
1 t cinnamon
3 T sugar

MASH poatoes in a bowl
STIR in salt, butter, eggs, cinnamon, sugar
BAKE 350, 30 min in a 9x13 pan

Topping:
¼ c packed brown sugar
¾ T flour
¼ c chopped pecans
Mini marshmallows

MIX topping ingredients
SPREAD on top of baked casserole
TOP with marshmallows
BAKE 10 min
NOTE: this serves a lot of people, maybe half this recipe if your crwod isn't crazy about sweet potatoes.

Green Bean Casserole

From French's

1 can of Campbell's Cream of Mushroom soup
3/4 cup of milk
1/8 teaspoon of fresh ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1/3 cup of shredded parmesan cheese
3 cans (14 1/2 oz. each) of cut green beans, drained
1 1/3 cups of French's French Fried Onions, divided


PREHEAT your oven to 350°F.
COMBINE the soup, milk, pepper, onion powder and garlic powder.
(For fun, I throw in a couple handfuls of shredded cheddar.)
STIR in the cheese, green beans and 2/3 cup of the onions.
SPRAY a 9x13 dish with cooking spray
POUR the mixture into the dish
BAKE for 30 to 40 minutes until it is hot and bubbling.
Remove from oven and add 2/3 cup of onions.
Return it to the oven for 5 minutes so the onions can begin to brown a little.
SERVE hot or warm.