Grandma's Sweet Potato Casserole

I can't imagine having a Thanksgiving dinner without this dish. It's sweet, but AMAZINGLY tasty! This even tastes great as leftovers, which is important, since you can't eat a lot at one time. DO try it, you won't regret it!

Ingredients:
4c hot mashed sweet potatoes
1/3c butter or smart balance
2 tbsp brown sugar
2 beaten eggs
1/2c milk
1/3c chopped pecans
1/3c flaked coconut
2 tbsp flour
2tbsp melted butter
2 c mini marshmallows

Mix sweet potatoes, 1/3c butter and sugar. Beat in eggs and milk. Pour mix into a greased 2 qt casserole dish. Combine pecans, coconut, flour, and melted butter. Sprinkle over potato mixture. Heat until bubbly at 350 degrees (about 45 min) Put marshmallows on top for last 5 min.

Indulge your sweet tooth and enjoy!

Cinnamon Carrots

Ingredients:
1 pkg frozen sliced carrots
1/4c honey
1 1/2 tbsp butter or smart balance
1/2 tsp ground cinnamon

Cook carrots according to directions or steam fresh carrots until tender. Meanwhile, in a saucepan, heat honey, butter, and cinnamon until butter is melted. Mix in carrots. Serve warm with a sprig of fresh mint.

Janelle's Southwestern Bean Salad

My mother Janelle makes this bean salad. She and I can eat it for lunch and dinner for days. It's super yummy and gets better after 24 hours in fridge. It's great for picnics or bbqs in summer and brings a bit of summer to mid-winter mexican food night!

Ingredients:
1 can each drained and rinsed kidney, black, garbanzo beans
2 chopped celery ribs
1/3 onion chopped
1c frozen or fresh corn
1/3 c chopped jicama

Dressing:
3/4 thick and chunky salsa
1/4 c olive oil
1/4c lime juice
1 tsp chili powder
1 tsp salt
1/2 tsp cumin
1/2 c chopped cilantro.

In separate bowls combine main ingredients and dressing then toss bean mixture with dressing. Cover and chill at least 2 hours. Stir before serving. ENJOY!

Oven Fries

4 large baking, yukon gold, or sweet potatoes into 1/2 inch wedges. Toss with 2tsp olive oil and spread in a single layer on a lightly greased baking sheet. Sprinkle with kosher salt. Bake at 450 degrees for 30 min or until golden. Be sure to turn potatoes and rotate baking sheet after 15 minutes.

Mom's Brunch Potatoes

Ingredients:
2-3 lbs peeled and sliced potatoes
1c heavy cream
1 clove minced garlic
1/4 tsp salt and pepper
3 beaten eggs
1 3/4c grated Parmesan cheese, divided

Rinse potatoes in cold water and place in a large saucepan. Add cream, garlic, sat and pepper and bring to a boil. Reduce heat, cover and simmer for 30 minutes or until potatoes are fork-tender. Remove from heat and add eggs and one cup of cheese. Pour into a 9x9 inch baking dish. Sprinkle with remaining cheese and bake uncovered at 400 degrees for 25-30

PWOC Broccoli Soup

1 (6oz) pkg. Uncle Ben's Wild Rice Mix
2 tsp Chicken Bouillon Granules
5c Water
1 pkg Frozen Chopped Broccoli
2 Medium Shredded Carrots
1/2c Shredded Zucchini
2 tsp Dried Minced Onion
1 can Cream of Chicken Soup undiluted
1 (8oz) pkg. Cream Cheese cubed

In a large saucepan, combine rice, contents of Uncle Ben's seasoning packet, bouillon and water. Bring to a boil. Reduce heat, cover and simmer for 10 min. Stir in broccoli, carrots, zucchini, and onion. Cover and simmer for 5 minutes. Stir in soup and cream cheese. Cook, stirring occasionally until cream cheese is melted.

White Chocolate Mousse

White chocolate mousse
Ingredients:
1 cup white chocolate chips
1/4 cup water
2/3 cup sugar
1 cup whipping cream
1 tsp vanilla
Preparation:
Heat water in saucepan, with sugar, until sugar is dissolved. Add chocolate chips and melt until smooth. Set saucepan in cold water to cool mixture. Place in the fridge until thoroughly chilled. Whisk smooth. Beat cream and vanilla until stiff peaks form. Fold into cold chocolate mixture. Pour into serving dishes and enjoy.
Serve with fresh fruit

serves 6