2 cups cooked, mashed sweet potatoes
1 small can evaporated milk
1 cup sugar ( I use 1/2 cup)
1 egg beaten
1/2 tsp vanilla
Mix all these ingredients with an electric mixer. Pour into buttered casserole dish. Bake uncovered 20 min. at 350 degrees.
Topping (I use 1/2 this recipe)
1/2 cup brown sugar
1/2 cup coconut
1/2 stick melted butter
1/2 cup pecans
dash of cinnamon
Above is the original recipe. I usually purchase 3 med. size sweet potatoes--that may be over the 2 cups, never checked. I've tried boiling them in their jackets, skinning them and cutting into chunks as for boiled white potatoes and probably next time I might try the small chunk routine and then steaming them. Whatever works for you.
I only use 1/2 cup of sugar since this isn't supposed to be dessert! But the topping to avoid being too rich. On the other hand, I like the topping so much that the full portion is great too. Walnuts work if you don't have pecans.
Keep telling yourself this is a very healthy vegetable serving as we tank in the extra ingredients! Enjoy!!!!
( Recipe is from Nancy Larson, Jared's mother)
Monday, November 25, 2013
Wednesday, March 20, 2013
Quick Lemon Bars
This is a really fast and easy dessert. I like these better than regular lemon bars. They are not as sweet and they are very light in texture. This has become a staple for me to make when I take dinner to someone or need a potluck item. It always pleases! I haven't tried different pie fillings yet, but I am sure other flavors would work good too.
Lemon Bars
1 box angel food cake mix
1 can lemon pie filling
Mix both together well in a large bowl. Pour into a 9x13 pan and bake at 350 degrees for 18 minutes or until slightly golden and spongy on top. Cool for a few minutes, then sprinkle with powdered sugar.
That's it!
Lemon Bars
1 box angel food cake mix
1 can lemon pie filling
Mix both together well in a large bowl. Pour into a 9x13 pan and bake at 350 degrees for 18 minutes or until slightly golden and spongy on top. Cool for a few minutes, then sprinkle with powdered sugar.
That's it!
Orange Ricotta Chocolate Chip Muffins
These muffins are SO good. I had some ricotta cheese to use up somehow and I ran across this recipe. We are hooked! I love using fresh squeezed orange juice...give it so much flavor. This is now a regular muffin at our house. We love muffins and trying new muffin recipes.
Orange Ricotta Chocolate Chip Muffins
Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 18-20 minutes
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 18-20 minutes
Total Time: 30 minutes
Ingredients:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
Zest of 1 orange
1/2 cup unsalted butter, at room temperature
1 cup ricotta cheese
1 large egg
1 tablespoon fresh orange juice
1 teaspoon vanilla extract
1 cup chocolate chips
For the glaze:
1 cup powdered sugar
1/2 teaspoon orange zest
2 tablespoons fresh orange juice
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
Zest of 1 orange
1/2 cup unsalted butter, at room temperature
1 cup ricotta cheese
1 large egg
1 tablespoon fresh orange juice
1 teaspoon vanilla extract
1 cup chocolate chips
For the glaze:
1 cup powdered sugar
1/2 teaspoon orange zest
2 tablespoons fresh orange juice
Directions:
1. Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners. Set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a small bowl, add the sugar and orange zest. Rub the orange zest and sugar together with your fingers.
3. Using an electric mixer, beat the butter and sugar and orange zest mixture together until light and fluffy, about two minutes. Add the ricotta cheese and beat until smooth. Beat in the egg, orange juice, and vanilla extract.
4. Add the dry ingredients and mix until just blended. Stir in the chocolate chips. Using an ice cream scoop or large spoon, divide the batter evenly between the 12 muffin cups.
5. Bake muffins for about 18-20 minutes, or until the tops are slightly golden brown. Let muffins cool completely.
6. While the muffins are cooking, make the glaze. In a medium bowl, whisk together powdered sugar, orange zest, and orange juice. Drizzle glaze over muffins. Let the muffins sit until glaze hardens.
Note-we've made these muffins with low-fat and full fat ricotta cheese. Both work nicely so take your pick:)
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a small bowl, add the sugar and orange zest. Rub the orange zest and sugar together with your fingers.
3. Using an electric mixer, beat the butter and sugar and orange zest mixture together until light and fluffy, about two minutes. Add the ricotta cheese and beat until smooth. Beat in the egg, orange juice, and vanilla extract.
4. Add the dry ingredients and mix until just blended. Stir in the chocolate chips. Using an ice cream scoop or large spoon, divide the batter evenly between the 12 muffin cups.
5. Bake muffins for about 18-20 minutes, or until the tops are slightly golden brown. Let muffins cool completely.
6. While the muffins are cooking, make the glaze. In a medium bowl, whisk together powdered sugar, orange zest, and orange juice. Drizzle glaze over muffins. Let the muffins sit until glaze hardens.
Note-we've made these muffins with low-fat and full fat ricotta cheese. Both work nicely so take your pick:)
Rainbow Jello
I cut this recipe out of the Idaho Statesman around 9 years ago and have been making it ever since.
It's a great recipe for a potluck, birthday or St. Patrick's Day. This was way before Pinterest and even blogging, and finding things like this were like gold to me! I know now you can find a ton of variations of Rainbow Jello online, but this is my first and favorite. This recipe takes time but worth it.
Rainbow Jello
6 small boxes of Jello: purple (grape), blue (blue raspberry), green (lime), yellow (lemon), orange (orange), red (cherry)
2 cups vanilla yogurt
Starting with the purple or red jello, add 1 cup boiling water to the packet of Jello. Mix until dissolved. Divide liquid Jello in half. Add 1/3 c. vanilla yogurt to one of the bowls of Jello. Mix until smooth. Ad 2 Tbl cold water to the other bowl of Jello and mix well.
Pour the yogurt mixture into a clear, large glass bowl or 9x13 clear glass pan. Place in fridge. Let that layer sit 45 minutes. Add second layer (mixture with no yogurt added) on the top. Put back in the fridge for 45 minutes.
Repeat with remaining 5 layers. You can split up the time consumption by doing 3 layers one day and 3 layers the next. Let the complete dish sit overnight, serve cold. Colors should go in this order from the bottom: purple, blue, green, yellow, orange, red.
Rainbow Jello
6 small boxes of Jello: purple (grape), blue (blue raspberry), green (lime), yellow (lemon), orange (orange), red (cherry)
2 cups vanilla yogurt
Starting with the purple or red jello, add 1 cup boiling water to the packet of Jello. Mix until dissolved. Divide liquid Jello in half. Add 1/3 c. vanilla yogurt to one of the bowls of Jello. Mix until smooth. Ad 2 Tbl cold water to the other bowl of Jello and mix well.
Pour the yogurt mixture into a clear, large glass bowl or 9x13 clear glass pan. Place in fridge. Let that layer sit 45 minutes. Add second layer (mixture with no yogurt added) on the top. Put back in the fridge for 45 minutes.
Repeat with remaining 5 layers. You can split up the time consumption by doing 3 layers one day and 3 layers the next. Let the complete dish sit overnight, serve cold. Colors should go in this order from the bottom: purple, blue, green, yellow, orange, red.
Tuesday, March 13, 2012
Spinach, Bean, & Avocado Salad
No measuring involved...I just put in as much as I feel like!
spinach
black beans (rinsed well)
cucumber
tomato
avocado
lime juice
pepper
cilantro or green onions
dash of olive oil.
Wednesday, March 7, 2012
Roasted Parmesean Green Beans
I found this recipe on Pinterest. This is a delicious way to eat fresh green beans! Make sure you eat them fresh out of the oven for best results.
Roasted Parmesan Green Beans
Directions:
Preheat the oven to 425°F. Line a baking sheet with aluminum for easy clean-up.
Lay green beans out on the baking sheet and drizzle oil over them. Season with salt, pepper and garlic powder and toss to evenly coat.
Spread them out on the sheet so that they all lay flat and place on the lower third section of your oven.
Bake 10 minutes, shake the pan to turn; bake 5 additional minutes. Remove from the oven and sprinkle with grated cheese.
Roasted Parmesan Green Beans
- 12 oz green beans, trimmed (make sure they are dry)
- 2 tsp olive oil
- kosher salt + fresh cracked pepper to taste
- 1/4 tsp garlic powder
- 1 1/2 tbsp shredded Parmesan
Directions:
Preheat the oven to 425°F. Line a baking sheet with aluminum for easy clean-up.
Lay green beans out on the baking sheet and drizzle oil over them. Season with salt, pepper and garlic powder and toss to evenly coat.
Spread them out on the sheet so that they all lay flat and place on the lower third section of your oven.
Bake 10 minutes, shake the pan to turn; bake 5 additional minutes. Remove from the oven and sprinkle with grated cheese.
Servings: 4 • Serving Size: 1 cup • Old Points: 1 pts • Points+: 2 pts
Calories: 62.4 • Fat: 2.9 g • Carbs: 8.0 • Fiber: 3.8 • Protein: 2.7 g • Sugar: 0
Sodium: 38.4 mg (without salt)
Calories: 62.4 • Fat: 2.9 g • Carbs: 8.0 • Fiber: 3.8 • Protein: 2.7 g • Sugar: 0
Sodium: 38.4 mg (without salt)
Saturday, February 25, 2012
Rainbow Cake
I made this cake last year for my 8 year old's birthday. He loved it, and it was really easy to make. This is where I found the recipe and instructions.
Basically, all you do is mix together 2 white cake mixes according to the package directions. Divide up the batter evenly into 6 bowls. Use gel food coloring to color each bowl a color of the rainbow. Use tin foil 8 inch cake pans and put the batter into each pan. Then bake for about 8-9 minutes. You can bake 3 at a time. Then stake and frost when cooled!
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