Boston Market Sweet Potato Casserole

This sweet, gooey sweet potato casserole is topped with a crunchy topping. Make this copycat recipe at home as a side dish and you'll feel just like you're eating the Boston Market original.

Cooking Time: 45 min
Ingredients

* 3 large sweet potatoes
* 1 cup granulated sugar
* 2 eggs
* 1/2 cup (1 stick) butter, softened
* 1 teaspoon vanilla extract
* 1/3 cup melted butter
* 1/3 cup flour
* 1 cup brown sugar
* 1 cup pecans, chopped
* 1 tablespoon cinnamon

Instructions

1. Boil potatoes until tender. Remove skins when cooled. Put into a large bowl and whip them until fluffy. Add remaining ingredients (up to and including vanilla).

2. Pour into a greased casserole and top with the Crunch Topping (mix remaining butter through cinnamon). Bake at 350 degrees F for 45 minutes.

Naomi Judd's Sweet Potato Casserole

3 C. mashed sweet potatoes (about 2 lb. sweet potatoes)

1/2 C. granulated sugar

2 large eggs, lightly beaten

1/2 C. milk

1/4 C. butter, melted ({ stick)

1/2 t. salt

{ t. vanilla extract

Topping:

1/2 C. packed light brown sugar

1/2 C. chopped walnuts, pecans or other nuts

1/3 C. all-purpose flour

1/3 C. butter

Preheat the oven to 350 degrees. Grease a shallow 2-quart casserole.

In a medium bowl, stir together the potatoes, granulated sugar, eggs, milk, butter, salt and vanilla and scrape the mixture into the prepared casserole.

Make the topping: In a small bowl, stir together the brown sugar, nuts and flour. Sprinkle over the top of the casserole. Dot with the butter. Place the casserole on a baking sheet.

Bake, uncovered, in the 350 degree oven until heated through and lightly browned, 30 to 35 minutes. Let stand 10 minutes before serving.

FAITH'S COCA-COLA CAKE

Faith Hill's Coca-Cola Cake

Makes: 12 servings
Hands-on time: 25 min.
Total time: 60 min.

2 cups all-purpose flour
2 cups sugar
1 cup butter
2 tablespoons cocoa
1 cup cola soft drink
½ cup buttermilk
1 teaspoon baking soda
2 eggs, lightly beaten
1 tablespoon vanilla extract
1½ cups miniature marshmallows
Chocolate Coca-Cola Icing
Garnish: Toasted chopped pecans

1. Preheat oven to 350°.

2. Combine flour and sugar in large mixing bowl.

3. Combine butter, cocoa and cola in a medium saucepan over medium-high heat, stirring occasionally until mixture comes to a boil. Remove from heat; pour over flour mixture. Add buttermilk, baking soda, eggs and vanilla, whisking until blended. Stir in marshmallows. (Batter will be thin and marshmallows will float to the top.)

4. Pour batter into lightly greased and floured 13x9x2-inch pan. Bake 30 to 35 min. or until a pick inserted in center comes out clean. Remove from oven; cool 15 min. Spread Chocolate Coca-Cola Icing over warm cake. Garnish with toasted chopped pecans, if desired.

CHOCOLATE COCA-COLA ICING

½ cup butter
3 tablespoons cocoa
6 tablespoons cola soft drink
1 (16-oz.) package powdered sugar, sifted

Combine first three ingredients in a medium saucepan over medium heat, stirring until butter melts. Remove from heat; whisk in sugar.

Edna's Cornbread

Recipe from Faith Hill

Servings: 6-8

* 3 tablespoons Butter Flavor Crisco
* 1 1/2 cups Martha White yellow cornbread mix
* 1 egg
* 1 1/2 cups buttermilk

Directions:

Prep Time: 10 mins
Total Time: 55 mins

1. 1 Preheat oven to 500°

2. 2 Put 3 tablespoons Crisco in the iron skillet and melt. Set aside.

3. 3 In a bowl, mix cornmeal, egg and buttermilk to right consistency (should not be thick nor too liquidy). Pour the melted shortening into the mixture, leaving a small amount in the skillet so the bread will not stick, and stir. Sprinkle a little bit of cornmeal in the skillet then pour the mixture into the skillet.

4. 4 Bake at 500° until it is deliciously golden brown.

Tiramisu Bread Pudding

I found this recipe at BHG and it looks like a good one.

Makes: 8 servings
Prep: 25 minutes
Bake: 30 minutes
Cool: 20 minutes

Ingredients
* 1-1/3 cups milk
* 1-1/4 cups whipping cream
* 2 Tbsp. instant coffee crystals
* 6 eggs, lightly beaten
* 2/3 cup granulated sugar
* 1/3 cup packed brown sugar
* 2 tsp. vanilla
* 8 cups torn white bread slices (about 12 slices)
* 1/3 cup powdered sugar
* 1 recipe Cream Cheese Topper (recipe below)

Directions

1. Preheat oven to 375 degrees F. In large bowl stir together milk, whipping cream, and coffee crystals until coffee is dissolved. Reserve 1 tablespoon milk mixture; set aside.

2. Stir eggs, the sugars, and vanilla into milk mixture. Stir in bread pieces until moistened. Evenly divide among eight ungreased 6-ounce ramekins or custard cups, filling each almost full. Place on a 15x10x1-inch baking pan.

3. Bake 30 minutes or until puffed, set, and a knife inserted near center comes out clean. Transfer to wire rack (puddings will fall slightly as they cool).

4. In small bowl combine powdered sugar and reserved 1 tablespoon milk mixture; stir until smooth. Drizzle over bread pudding. Dollop with Cream Cheese Topper. Makes 8 servings.

Cream Cheese Topper: In medium mixing bowl beat 3/4 cup whipping cream; 1 ounce cream cheese, softened; and 1 tablespoon powdered sugar on medium until soft peaks form. Makes about 1-1/2 cups.
Nutrition Facts

* Servings Per Recipe 8 servings
* Calories 522,
* Total Fat(g)29

No Bake Cheesecake

Ingredients

Crust
4 C. Graham Crackers, (2 packages), crushed
4 Tablespoons Powdered Sugar
1 Cup Melted Butter

Crush Graham Crackers, add Powdered Sugar, Melt Butter, Mix Together and spread into 9×13 pan or 9 inch spring form cake pan.

Filling

2 8oz cream cheese, at room temperature
2 cups Powdered Sugar
2 tsps Vanilla
6 Tablespoons Milk
1 1/2 Tablespoons Fresh Lemon Juice

Mix all ingredients until smooth.

Fold in 16oz Whip Cream

Poor onto Crust

Refrigerate until ready to serve and top with your favorite pie topping!

Apple Cider

Ingredients:
4 cups cider
1/2 an orange, sliced
1/2 teaspoon ground cinnamon
1 teaspoon whole cloves
1/4 teaspoon ground allspice
1-2 tablespoons brown sugar, to taste

Combine ingredients in medium saucepan and stir over medium heat until sugar has dissolved. Bring to a boil then reduce heat a little and let simmer for about 20-30 minutes more, stirring occasionally. Strain before serving.

English Toffee Pecan Pie

Makes one 9-inch pie.

FOR THE CRUST
1 1/4 cups all-purpose flour, plus more for work surface
1/2 teaspoon salt
1/2 cup cold leaf lard, cut into pieces
2 tablespoons cold butter, cut into pieces
3 to 4 tablespoons ice water

FOR THE FILLING
3 large eggs, lightly beaten
2/3 cup light corn syrup
1/4 cup firmly packed light-brown sugar
1/4 cup unsalted butter, melted
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1 cup toffee bits
1 cup chopped pecans
22 pecan halves, for garnish

Directions
1.Make the crust: In a large bowl, whisk together flour and salt. Using a pastry cutter, cut in lard and butter until mixture resembles coarse crumbs, about the size of peas. Sprinkle with water, 1 tablespoon at a time, and mix lightly with a fork after each addition, until mixture is moistened. Turn out dough onto a clean work surface and shape into a flattened disk. Wrap in plastic; transfer to refrigerator and chill for 30 minutes.

2.Lightly flour a pastry cloth and roll out dough on cloth, using a covered rolling pin, to a 12-inch round, about 1/8-inch thick. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate. Trim to a 1/2-inch overhang all around. Fold under and crimp edges.

3.Make the filling: Preheat oven with a rack set in the lower third to 375 degrees. In a large bowl, mix together eggs, corn syrup, brown sugar, butter, salt, vanilla, almond extract, toffee bits, and chopped pecans.

4.Pour filling into pie crust. Top with pecans by evenly spacing 14 of them around the outer edge of pie filling. Make a second row by evenly spacing seven pecans in a smaller circle in the center; place 1 pecan in center.

5.Transfer pie to oven; bake for 20 minutes. Cover with parchment paper-lined aluminum foil and continue baking until a knife inserted in the center comes out clean, 20 to 30 minutes more. Transfer to a wire rack to cool.

Recipe from Marjorie Johnson

Pot Roast with Roasted Vegetables

From The Neelys
Yields: 4 servings

INGREDIENTS

Pot roast
• 2 tablespoons olive oil
• One 3- to 4-pound boneless chuck roast, trimmed
• Kosher salt
• Freshly ground black pepper
• 12 ounces beer (not dark)
• 1 cup beef broth
• One 2-ounce envelope Italian dressing mix
• 2 bay leaves
• 10 to 12 garlic cloves, smashed
• 2 onions, quartered
Roasted vegetables
• 1 1/2 pounds red new potatoes, halved
• 1 pound baby carrots
• 2 medium onions, quartered
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 teaspoons fresh lemon zest
• 2 tablespoons fresh lemon juice
Recipe continues below ↓
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DIRECTIONS
For vegetables: Place the potatoes, carrots, and onions in a large bowl. Add the olive oil and thyme, and season generously with salt and pepper, then toss until the vegetables are evenly coated.

Transfer the vegetables to a baking sheet or a large cast-iron skillet, and roast for 45 minutes, or until they are tender and well browned, using a metal spatula to flip them every 15 minutes or so. Remove the vegetables from the oven, cool for 10 minutes, then add the parsley, lemon zest, and lemon juice, and toss to combine. Taste for seasonings, and add more salt or pepper, as desired.

For meat: Preheat the oven to 300° F.

Heat the oil in a large Dutch oven or heavy pot over high heat. Season the pot roast generously with salt and pepper, then add it to the pot, and sear on all sides until nicely brown.

Transfer the roast to a plate, then pour the beer into the Dutch oven, whisk to scrape up any browned bits, and whisk down the foam. Stir in the broth, Italian dressing mix, bay leaves, garlic, and onions. Put the roast back in the Dutch oven, and bake, covered, for 3 hours, or until tender, turning once. Remove the bay leaves, and serve with roasted vegetables.

Strawberry Cream Freeze

1 pkg (8 oz) cream cheese, softened
1 cup cold milk
1 pkg (3.4 oz ) JELL-O Vanilla flavored instant pudding
1 1/2 cups thawed Cool Whip
20 Nilla Wafers, coarsely broken
3 cups fresh strawberries, sliced, divided
1/2 cup strawberry ice cream topping
1 Oreo Pie Crust (6 oz)

Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min.

Stir in cool whip, wafers and 1 cup berries. Swirl in ice cream topping.

Spread into crust. Freeze 6 hours or until firm. Remove dessert from freezer 15 minutes before serving. Garnish with remaining berries.

Makes 8 servings.

Sweet Potato Casserole

Sweet potatoes are yummy, and also a valuable food for boosting antioxidants in the body. For this recipe, I whip them with spices, put them in a baking dish, and cover them with marshmallows. The marshmallows get golden brown and crunchy and taste fantastic with the sweet potatoes. I could almost eat this for dessert!

INGREDIENTS:
4 large sweet potatoes (about 4 pounds), peeled and cut into chunks
1 cup milk
1/2 heavy cream
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons light brown sugar
2 teaspoons kosher salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
One 16-ounce bag large marshmallows

METHOD:
Preheat the oven to 350°F degrees. Grease a 4-quart baking dish.

Place the sweet potatoes in a medium pot. Cover with cold water. Bring to a boil over medium-high heat. Lower the heat to a simmer and cook until potatoes are fork tender, 20 to 25 minutes. Drain.

Meanwhile, in a small saucepan, heat the milk, cream, and butter until warm but not simmering.

Return the potatoes to the pot and add warm milk mixture, sugar, salt, cinnamon, nutmeg, and ginger. Using a handheld mixer, whip the potatoes until smooth and creamy with no lumps. Transfer to the prepared baking dish. Top with the marshmallows.

Bake until the marshmallows are golden brown, about 30 minutes

Crescent Rolls

Split this recipe in half for Pioneer Woman's apple dumpling’s or make the whole recipe and freeze half.

2 pk Active Dry Yeast
3/4 c Warm Water, luke warm
1/2 c Sugar
1 ts Salt
2 lg Eggs
1/2 c Shortening (Part Butter)
4 c Unbleached Flour
Butter Or Regular Margarine,
Softened

In a large mixing bowl, dissolve the yeast in the warm water. Stir
in the sugar, salt, eggs, shortening and half of the flour into the
yeast mixture.

Add the remaining flour blending until smooth. Scrape the dough
from the sides of the bowl and cover with a cloth dampened in warm water.
(The cloth should feel wet, but not be so wet that water drips onto
the dough.) Let rise in a warm place (85 degrees F.), until doubled,
about 1 1/2 hours. Divide the dough in half, rolling each half into
a 12-inch circle 1/4 inch thick. Spread with the soft butter and cut
each circle into 16 wedges.

(this would be where you should use the dough for Ree’s recipe)
Roll up each wedge beginning at the largest end. Place, point side down, on a greased baking sheet.

Curve to form crescents. Cover and let rise until double, 1 hour. Preheat
the oven to 400 degrees F and bake for 12 to 15 minutes, or until
they are a rich golden brown. Brush with soft butter. Makes 32
crescent rolls.

Norwegian Cinnamon Rolls

The Northern Europeans & especially the scandinavians, are wonderful bakers and eating these for breakfast is something to be grateful for.

Dough:
4 cups flour
1/3 cup sugar
1/2 tsp. salt
scant 3 Tbsp. (3 1/4 oz packages) of rapid rise yeast or 3 Tbsp fresh yeast
scant 1/2 cup butter
1 2/3 cup milk
2 eggs

Filling:
1/2 cup plus 2 Tbsp soft, unsalted butter
1/2 cup plus 2 Tbsp sugar
1 1/2 tsp cinnamon
1 egg, beaten, to glaze

Roasting pan approx. 13x10 lined with parchment or wax paper
Preheat oven to 450 degrees

Combine flour, sugar salt & yeast in large bowl. Melt butter & whisk it into milk & eggs, then stir into flour mixture. Mix to combine & then knead dough either by hand or using a dough hook of an electric mixer until its smooth & springy. Form into a ball, place in an oiled bowl, cover with plastic wrap, leave it to rise about 25 minutes.

Take 1/3 of dough and roll it or stretch it to fit your pan; this will form the bottom of each bun when it has cooked. Roll out the rest of the dough on a lightly floured surface, aiming to get a rectangle of roughly 20x10 inches. Mix the filling ingredients in a small bowl and spread the rectangle with the buttery cinnamon mixture. Try to get even coverage on the whole of the dough. Roll it up from the longest side until you have a giant sausage. Cut the roll into 3/4 inch slices, which should make about 20 rounds. Set the rounds in lines on top dough in the pan, swirly side up. Brush with egg and let rise again for about 15 minutes to get puffy. Put in oven and cook for 20-25 minutes. Buns will be golden brown. Remove from pan and leave to cool slightly on a rack - pick up whole sheet of parchment.

Makes 20

Turkey & Stuffing Casserole

Paula Deen's Turkey & Stuffing Casserole

INGREDIENTS:
4 to 5 cups diced leftover turkey
One 10.75 ounce can condensed cream of mushroom soup
One 8-ounce carton sour cream
3 cups herb-flavored stuffing mix (I like Pepperidge Farm)
½ (1stick) butter, melted
1 cup chicken broth (canned is fine)

DIRECTIONS:
1. Preheat the oven to 350 F. Spray a 13 by 9 inch glass casserole dish with vegetable oil cooking spray
2. In a medium bowl, stir together the turkey, soup and sour cream
3. Place the mixture in the prepared dish and pat down evenly with the back of a spoon
4. In a clean medium bowl, stir together the stuffing mix, butter, and broth. Spread evenly over the turkey mixture
5. Bake for 30 to 40 minutes, until the stuffing topping is browning and the casserole is hot and bubbly