Sweet Potato Fries
3 Large Sweet Potatoes, peeled
2 Tblsp. Olive Oil
1 Tblsp. Cajun Seasoning
Preheat oven to 375 degrees.
Cut potatoes in half lengthwise, then cut each half in the middle to make easier to handle. Now cut into strips at least 1/2 to 3/4 an inch wide.
Toss with Olive Oil and Cajun Seasoning.
Place on a baking sheet in a single layer, and bake for approx 30 min. in middle of oven. Serves approx. 6 people.
Eggnog Spiced Bundt Cake
1 box Spice Cake Mix
1 small box Instant Vanilla Pudding
1 Cup nonfat Vanilla Yogurt
1/4 Cup Veg. or Canola Oil
1 Cup Eggnog (light works best)
3 Egg Whites
1 1/3 Cup chopped, toasted Pecans
Powdered Sugar for garnish/dusting to serve
Preheat Oven to 350 degrees. Spray a Bundt pan with non-stick Cooking Spray.
Combine all ingredients EXCEPT nuts and Powdered Sugar in a large bowl, and mix until creamy.
NOW stir in Pecans, and pour mixture into the Bundt pan.
Bake 40 to 45 min. until a toothpick inserted in the center of cake comes out clean. Cool on a wire rack.
Dust with Powdered Sugar AFTER cool, and just prior to serving.
Shady’s Cranberry Relish/Sauce
2 Bags Fresh Cranberries
2 Cups Water
Combine both of above in a large covered pot and bring to a boil until berries “POP” , then take off the heat and add:
2 Cups Sugar
2 Large cans Crushed pineapple (reserve juice and add enough water to the juice to make 2 Cups fluid – add this to pan as well)
2 Large Pkgs Raspberry Jello
1 Cup Chopped Walnuts (optional)
Stir all together well and immediately refrigerate fro at least 24 hours. It will thicken up as it chills. If you have to use it the same day you make it – allow enough time that you can place it in the freezer for an hour, then transfer to fridge for at least 2 more hours.
awesome by itself – but also wonderful as a spread on toast/biscuits or on any Pork dish.
Miss Gene’s Great Pumpkin Dessert
1 Can Pumpkin
1 Can Evaporated Milk
1 Cup Sugar
4 Tsp. Pumpkin Pie Spice
1 Pkg. Yellow Cake Mix
3/4 Cup Butter, melted
1 1/2 Cups Chopped Walnuts
Preheat oven to 350 degrees.
Combine 1st five ingredients and transfer to a 9 x 13 baking dish. Sprinkle with the Cake Mix and drizzle with the butter. Top with Walnuts. Place in oven on center rack and bake for approx. 60 min. until knife inserted in center comes out clean.
Serve with Vanilla Ice Cream on top if desired.
Green Bean Casserole
2 Cans Cream Of Mushroom Soup (10 3/4 oz each)
1 Cup Milk
1/4 Tsp. Black Pepper
2 small cans Mushrooms, drained – pieces/presliced variety
4 cans Green Beans, regular or french cut, drained well
2 2/3 Cup French Fried Onions
Oven preheated to 350 degrees.
In a 9 x 13 baking dish, mix beans, soup, pepper, milk, mushrooms and 1 1/3 Cups of the F.F. Onions together. Bake for 25 min., or until hot. Stir. Sprinkle remaining Onions over top of casserole. Return to oven and Bake 5 more min. Serves approx. 8 – 10 people.
Easy Cheese Garlic biscuits
2 Cups Bisquick
2/3 Cup Milk
1/2 Cup Shredded Cheddar Cheese
1/4 Cup Melted Butter
1/4 Tsp Garlic Powder
450 Degree preheated oven
Stir 1st three ingredients until a soft dough is formed, then BEAT vigorously for 30 strokes.
Drop by Tablespoonfulls onto an ungreased baking sheet.
Bake 8 – 10 min. until med. golden brown.
Mix melted butter and garlic powder together and brush on biscuit tops – BEFORE you remove them from the baking sheet.
Serve and Enjoy!!
1 can (12 oz) evaporated milk
3 large eggs, beaten
2 Tblsp flour
1/4 tsp salt
1/4 tsp black pepper
2 cups (8 oz pkg) shredded cheddar cheese
2 cups chopped frozen broccoli, thawed and drained
1/2 cup chopped red bell pepper
Preheat oven to 350 degrees. Grease and flour 12 muffin cups.
In bowl, whisk 1st 5 ingredients until blended, then stir in last 3 ingredients. Spoon 1/4 cup of mixture into each muffin cup.
Bake for 25 min. at 350 degrees until lightly browned. Cool in pan for 15 min. Then carefully remove and serve, or freeze. (If frozen, when you are ready to use them, bake at 325 degrees for 25-30 min. to reheat.)
More coming soon….