Sweet Potatoes!

I just tried this recipe at Thanksgiving. For the few people that like sweet potatoes, it was fabulous. I will definitely try this again. I halved the recipe because there are so few of us that enjoy sweet potatoes...and I cheated and used canned yams.
Nutty Sweet Potato Bake

• 4 eggs
• 1 cup sugar
• 1 cup milk
• 1/4 cup butter, melted
• 6 cups cubed cooked sweet potatoes or 2 cans (40 ounces each) cut yams, drained
• TOPPING:
• 1 cup all-purpose flour
• 1 cup packed brown sugar
• 1/2 cup butter, melted
• 1 cup chopped pecans

Directions

• In a large bowl, beat eggs. Add the sugar, milk and butter; mix well. Add sweet potatoes and stir gently. Pour into a greased 13-in. x 9-in. baking dish.
• For topping, combine flour and sugar in a small bowl. Stir in butter and pecans. Sprinkle over sweet potatoes. Bake, uncovered, at 350° for 55-65 minutes or until a knife inserted near the center comes out clean. Yield: 16 servings

Another Winner

I have noticed that in my quest for new recipes, that I sometimes forget my oldies, but goodies. We used to love this dinner. I am once again offering a meal with us to the first responder. However, Morgan says if you don't ask quickly, she will take it. I plan to serve this on Monday. (That is tomorrow, but if your are first responder and would like another night let me know.)
Savory Baked Chicken Breasts
Chicken Breast Halves (however many you have)
1 c. sour cream
2 TB. lemon juice
1 tsp. salt
1 tsp. seasoned salt
1 1/2 tsp paprika (OPT)
1 1/2 tsp. sage
1 1/2 tsp garlic salt
1/2 tsp black pepper
3 c. fine bread crumbs
1/2 c. melted margarine
Remove skin from chicken if skin on. Combine sour cream and lemon juice. Dip chicken in mixture and place in fridge overnight. Combine seasonings with bread crumbs. Coat chicken with crumbs. (I line my pan with foil and spray it.) Drizzle margarine on top. Bake 325* for 2 hours. Covered with foil. Remove foil and bake an additional 30 minutes to brown.

Pie Are Square

This is pie month for me. Over the years I have collected some great pie recipes. I have many more to try. I love my husband's reactions to the pies. He loves pie. He tells me how my pumpkin pie is the best etc. I will always make him pies. I don't like my pie crusts however and mostly cheat with Pillsbury. My cousin Mardee makes the best pie crust I have ever had....I might have to bug her sometime. I can make great pie fillings. I am featuring two this week. One I am making today. I had a wonderful apple pie a few weeks ago with caramel sauce. I am offering caramel sauce with the Apple Crumble Pie tonight. The second recipe, French Silk, is a favorite to Superman. The rich chocolate melts in your mouth. I hope readers with wonderful pie recipes will share with me.

Apple Crumble Pie
1 single unbaked pie crust (get it where you can)
1 c. sugar
2 TB. flour
1 tsp. lemon peel
6 c. thinly sliced peeled apples
3 TB lemon juice
1/2 c. flour
1/2 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. mace or nutmeg
1/4 c butter or margarine
Get your crust ready. Stir together 1/2 c. sugar, 2 TB flour and lemon peel;set aside. Sprinkle apple slices with lemon juice. Toss apples with sugar mixture to coat. Place in crust. Combine remaining sugar, flour and spices. Cut in butter till crumbly. Sprinkle over apples.
Cover edges of pie with foil to prevent over browning. Bake 375* for 30 minutes. Remove foil; bake 30 minutes more or till topping is golden. Serve with vanilla ice cream.


French Silk Pie
1 baked pie crust (get it wherever you wish)
1 c. sugar
3/4 c. butter- not margarine
3 sq. unsweetened chocolate-melted and cooled
1 1/2 tsp. vanilla
3 eggs
Cool whip or whipped cream
Cream sugar and butter about 4 minutes or til light. Blend in cooled chocolate and vanilla. Add eggs one at a time, beating on medium speed for 2 minutes after each addition, scraping sides of the bowl constantly. (This is a lot of beating but well worth it). Turn into pastry shell. Chill several hours. Top with some kind of whipped cream. (It calls for unsweetened whip cream, but we use Cool Whip)

Party Beef Casserole

I found this recipe in Taste of Home. Most of my family think it is the greatest! I add lots of mushrooms and the boys pick them out and put them on my plate. I highly recommend Taste of Home. They are proven recipes with simple ingredients. No searching around for something exotic that you aren’t even sure what it is! Visit Taste of Home’s website at www.tasteofhome.com They have a fantastic recipe search. I also purchase their recipe books often. I really enjoy them. This is slated to be served during the second week of November. First person requesting a dinner invitation will be granted.
Party Beef Casserole

3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 pounds boneless round steak, cut into 1/2-inch cubes
2 tablespoons canola oil
1 cup water
1/2 cup beef broth (I sometimes add more)
1 garlic clove, minced
1 tablespoon dried minced onion
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
2 cups sliced fresh mushrooms (I sometimes add lots more!)
2 cups frozen peas, thawed
3 cups mashed potatoes (with added milk and butter)- these have to be ‘real’ potatoes none of that cheating with the ‘fake things’.
1 tablespoon butter, melted

Directions
In a large resealable plastic bag, combine the flour, salt and pepper; add beef in batches; shake to coat. In a large skillet, cook beef over medium heat in oil until meat is no longer pink. Place beef and drippings in a greased shallow 2-1/2-qt. baking dish.
In the same skillet, add the water, broth, garlic, onion, thyme and rosemary; bring to a boil. Simmer, uncovered, for 5 minutes; stir in mushrooms. Pour over meat; stir to coat.
Cover and bake at 350° for 1-1/2 to 1-3/4 hours or until beef is tender. Sprinkle peas over meat. Spread potatoes evenly over top. Brush with butter. Cover and bake 15-20 minutes longer. Yield: 6-8 servings.