Sweet Potato Casserole

My favorite Thanksgiving side-dish!

3 C. Mashed Sweet Potatoes
1/2 C. Sugar
2 Eggs
1/2 C. Butter
2 tsp. Vanilla
1/3 C. Milk

Combine; mix well. Pour into a 2-quart casserole dish.

Topping:
3/4 C. Brown Sugar
1/3 C Flour
1/2 C. Pecans, chopped (You can also use Walnuts)
3 Tbsp. Butter

Sprinkle over Sweet Potato mixture.
Bake at 350 degrees for 30 minutes.
Serves 8

Part-Wheat Pizza Crust

1 C. Warm Water
2 1/2 tsp. Yeast
1 tsp. Sugar
1 tsp. Salt
1 Tbsp. Vegetable Oil
1 1/2 C. White Flour
1 C. Whole Wheat Flour
1 Tbsp. Vital Wheat Gluten

Mix in order. Let rise about 20-30 minutes, if desired.
Makes 1 large crust.

Aunt 'Ola's Brownies

I am a huge fan of from-scratch brownies! This recipe is from my Great Aunt Viola, and it is my very favorite! Enjoy - but not too much!

2 Cubes Butter
2 Cups Sugar

Cream; then add:
4 Eggs
3 Squares baking chocolate, melted
2 scant cups flour

Stir in 1/2 C. chopped walnuts.

Spread in a greased 9X13" pan. Bake at 350 degrees for 35 minutes.

Frosting:
2 Squares baking chocolate, melted
3/4 package powdered sugar
1/2 Square butter, melted
Add enough milk to soften

Let brownies cool just a little, then frost.

French Style Green Beans

1/3 C. slivered almonds
3 Tbsp. Margarine
1 Pkg. frozen french green beans (you could also use fresh green beans, cut french style)
1/4 tsp. salt

Sautee Almonds in butter 1-2 minutes. Add beans and salt; cook and stir 1-2 minutes.
4 Servings

Ham Cups with Cherry Sauce

My Mom and I tried this recipe for the first time one year around Christmas-time. I believe it came from a Taste of Homes magazine. We fell in love with it, and it has since become a holiday tradition in my home. We serve it with French Style Green Beans, Homemade Rolls, and finish off with a Lemon Poppy Seed Cake for dessert.

Ham Cups:
1 egg
1/1/2 C. unseasoned bread crumbs
1/2 tsp. ground mustard
1 Lb. fully cooked ham (finely chopped, or ground)
1/2 Lb. ground pork
1/4 C. packed brown sugar
1 tsp. mustard

Cherry Sauce
2 Tbsp. cornstarch
1/2 C. sugar
1 can (16 oz) pitted red cherries, undrained

In a bowl, combine egg, bread crumbs, and ground mustard. Add ham and pork; mix well. Shape into 8 equal portions; pat lightly into muffin cups. Combine brown sugar and prepared mustard; sprinkle over cups. Bake at 350 degrees for 40 minutes or until no longer pink.
For sauce, combine cornstarch and sugar in a saucepan. Add cherries; cook and stir over medium-high heat until thickened and bubbly. Cook and stir 2 minutes longer. Serve over ham cups. Yield: 6 servings

Sweet Pork Burritos

This is one of my favorites! I love on a burrito or a salad.

2 1/2 Lb. Pork Tenderloin

Mix: 1 1/2 C Brown Sugar
1 1/2 C Salsa
1 Can Coke

Put Pork in Crock Pot and pour mixture over it. Cook on low 7 hours (or until meat is cooked through). Shred pork and cook an additional 30 minutes. The pork will absorb all the juices.

*I ususally freeze half and save it for another time. It freezes really well.

On a warmed tortilla, spread cooked white rice, cooked and salted black beans, shredded Sweet Pork, lettuce, tomatoes, shredded Monterey Jack cheese, and sour cream. Wrap it up, and serve!

Chicken Spaghetti

4-5 Frozen Chicken Breasts
2 Packages dry spaghetti mix
1/2 of an onion, diced
1 C. Water

Place in Crock Pot. Cook 7 hours on Low.

2 Packages Cream Cheese (I use lower-fat Neufchatel Cheese)
2 Cans Cream of Chicken Soup
1 Cube Butter

Add these to the crock pot mixture. Shred chicken with a fork, and mix with other ingredients. Let sit for another 30 minutes. Use as a topping for your favorite pasta.

*Thanks to my friend Michelle for this yummy recipe! We love it!