Tuesday, November 25, 2008
It's time to share some good eatin'! If you have a favorite recipe to share, please leave it for me in the comments. Here are a couple of my family favs.
Goodnight Sweet Potato Casserole
Casserole for a crowd:
3 big cans or 6 big, big sweet potatoess (baked/boiled and peeled and cut in hunks. You can also mash the potatoes if you like that consistency. )
¾ cup butter
1 ½ cups brown sugar
½ cup pineapple juice, opt.
1 tsp. cinnamon –can add a sprinkle more
Mash this all together and spread in a 9 X 13 baking dish.
Sprinkle with the following praline topping
½ cup brown sugar
3 T. butter cold
4 Tsp. flour
Mix with fork until it crumbles.
Add ½ cup finely chopped pecans
Sprinkle over 9x13 casserole and bake at 350 for 30-45 min.
This salad, which is more like a pie to me, was a big hit its first time out last year at Thanksgiving. We're making it again this year.
STRAWBERRY PRETZEL SALAD
2 cups crushed hard pretzels
3/4 cup melted butter or margarine
3 tablespoons sugar
1 package (8 oz) cream cheese
2 cups whipped cream or whipped topping
1 package (6 oz) strawberry gelatin
1 package (10 oz) frozen strawberries, thawed
2 cups boiling water
1 cup sugar (Splenda works fine, too. In fact this recipe can be made with all low-fat ingredients for a great dessert that doesn't feel )low fat.
Mix together the crushed pretzels, butter or margarine, and 3 tablespoons of sugar. Pat into a 9 x 13-inch baking dish; bake at 400° for 8 to 10 minutes. Beat the cream cheese, 1 cup sugar, and whipped topping and place over the cooled pretzel crust. Put this in the fridge while you make the next layer. Mix gelatin into boiling water, then add frozen strawberries. Put in fridge until it is 'jelly-like' but still spoonable. Spoon the gelatin mixture over the cream cheese mixture. Put in the fridge until it all sets up nicely. (This is one of those things you can make the day before. Yay!)