Sweet Potato Casserole

Sweet potato casserole by Cora

3 cups sweet potatoes mashed
2 eggs beaten
1/2 cup melted butter
1/2 cup milk
1 1/2 teaspoon vanilla
mix together put in pan

topping

1/2 cup brown sugar
1/2 cup flour
1/2 cup butter
1 cup pecans
mix togethr and put on top

bake at 350 for 35 minutes

Frosty Peanut Butter Pie

Frosty Peanut Butter Pie by Kristy

4 oz cream cheese, softened
1/4 C peanut butter
1/4 C sugar
1 teaspoon vanilla extract
1 pkg. (8 oz) frozen whipped topping, thawed
1 chocolate crumb crust (8 inches)
chocolate syrup topping (optional)

In a mixing bowl, beat the cream cheese, peanut butter, sugar and vanilla until smooth. Fold in the whipped topping. Spoon into the crust. Drizzle with chocolate syrup. Cover and freeze for 4 hours or until set. Remove from the freezer 30 minutes before serving.
Yield: 6 servings

Winter Fruit Salad with lemon poppy seed dressing

Winter fruit Salad with lemon poppy seed dressing by Edina (allrecipes.com)

1/2 cup white sugar
1/2 cup lemon juice
2 teaspoons diced onion
1 teaspoon Dijon-style prepared mustard
1/2 teaspoon salt
2/3 cup vegetable oil
1 tablespoon poppy seeds
1 head romaine lettuce, torn into bite-size pieces
4 ounces shredded Swiss cheese
1 cup cashews
1/4 cup dried cranberries
1 apple - peeled, cored and diced
1 pears - peeled, cored and diced
Directions

In a blender or food processor, combine sugar, lemon juice, onion, mustard and salt. Process until well blended. With machine still running add oil in a slow steady stream until mixture is thick and smooth. Add poppy seeds and process just a few seconds more to mix.
In a large serving bowl combine the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, cubed apple and cubed pear. Toss to mix then pour dressing over salad just before serving and toss to coat.

Pumpkin Bread

Pumbkin Bread by Kristy (allrecipes.com)


3 cups canned pumpkin puree
1 1/2 cups vegetable oil
4 cups white sugar
6 eggs
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves
Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.

Perfect Perogy Casserole

Perfect Perogy Casserole

16-20 perogies
1 onion, chopped
1/2C milk
1T butter
1/2C cooked ham (you can use other meat to, if needed)
1 green pepper, diced
1/4C shredded cheese
1 can mushroom soup (or any cream soup)

Melt butter.
Add onion, green pepper and any seasonings you prefer and saute.
Spray medium-sized casserole dish
Arrange semi-frozen perogies in dish
Add pepper/onion mixture
Add diced ham
Combine mile and soup and pour over top
Top with chedder cheese
Bake 350 degrees for 35 mins or microwave till heated through.
Enjoy!
Makes 6-8 servings

Slow Cooked Turkey Dinner

Slow Cooked Turkey Dinner (modified recipe from Betty Croker Slow Cooker Meals)

8 small red potatoes, cut into fourths
1 small bag of baby carrots
1 cup chopped celery
2 turkey thighs (about 2 pounds), skin removed
¾ cup all-purpose flour
2 packets onion soup mix (dry)
2 cans (10 ¾ oz each) condensed cream of mushroom soup
2/3 cup chicken broth
1 cup white wine (optional)

1. Place potatoes, carrots, and celery in 4-5 quart slow cooker. Place turkey on vegetables.
2. Mix remaining ingredients in medium bowl; pour over turkey.
3. Cover and cook on low heat setting 10 hours.

Tortellini Pasta Salad

Tortellini Pasta Salad by Cora

20 oz fresh three cheese tortellini
1/2 red onion, chopped
2 celery stalks, chopped
1/2 of a log of summer sausage, chopped in small pieces
Italian Dressing to taste (start with a 1/4 cup)

Mix all ingredients together in large bowl and chill for a couple of hours or over night. You can serve right away but it is better if the italian dressing and marinate into everything.

Sweet Potato Salad

Sweet Potato Salad by Kate

Ingredients (Makes 8 servings)

3cups potatoes, chopped
3cups sweet potatoes, chopped
3/8cup mayonnaise
3/8cup sour cream
1tbs Dijon mustard
1/4cup white onion, chopped
1/4cup celery, chopped
4 eggs, hardboiled, chopped
1/2oz bacon, crumbled
1teaspoon salt
1teaspoon black pepper
1/2teaspoon paprika

Directions

1.Boil a pot of water
2.Peel potatoes and sweet potatoes and place in pot until tender but still firm, about 30 minutes
3.Boil a second pot of water
4.Turn water down to simmer, add 4 eggs with slotted spoon and hardboil 12-15 minutes.
5.Chop celery (2 stalks) and onion (half medium yellow onion) and set aside.
6.When potatoes and eggs are done cooking allow to cool and then chop (rinsing with cool water will speed up cooling).
7.Mix celery, onion, potatoes, sweet potatoes and eggs in large bowl and sprinkle with salt and pepper.
8.In separate bowl mix mustard, mayonnaise and sour cream.
9.Add mustard, mayo, sour cream mix to potatoes and mix together.
10.Top with crumbled bacon and sprinkle with paprika.

Chicken Salad

Chicken Salad by Susan

This recipe is from Martha Stewart. I used a rotisserie
chicken, and added some celery. I didn't put in the cayenne.


Ingredients
Serves 8.

4 cups (20 ounces) cooked chicken, shredded or chopped
1/2 cup Red Delicious apple, peeled and chopped
1 cup red seedless grapes, chopped
1/2 cup onion, finely chopped
1/2 cup low-fat Nayonnaise or low-fat natural mayonnaise
1/2 teaspoon cayenne pepper
1/2 teaspoon sea salt
Whole wheat bread, for serving (optional)
Directions
1.Place chicken, apple, and grapes in a medium bowl; toss to
combine. Let stand for 3 minutes.
2.Add onion, mayonnaise, cayenne, and salt to chicken mixture
and toss until well combined. Cover and refrigerate until
chilled before serving. Serve on whole wheat bread, if desired.

Curried Couscous Salad

Curried Couscous Salad by Bobbie (jazzed up from allrecipes.com)

Ingredients

3/4 cup water
1/2 cup uncooked couscous
1 cup frozen peas, thawed
3/4 cup diced cucumber
1 large carrot, shredded
1/4 cup crumbled cooked bacon
2 green onions, chopped
1 teaspoon minced fresh parsley
DRESSING:
1/4 cup olive oil
1 tablespoon cider vinegar
1 tablespoon soy sauce
1 teaspoon sugar
1 teaspoon curry powder
Directions

In a small saucepan, bring water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. In a large bowl, combine the couscous, peas, cucumber, carrot, bacon, onions and parsley. Cover and refrigerate until chilled.
In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Just before serving, drizzle over salad and toss to coat.

Cucumber Salad

Cucumber Salad by Tammy

3 medium cucumbers, thinly sliced
1 medium sweet onion, sliced thin and separated into rings
1 cup white vinegar
1/4 cup vegetable oil
1 cup water
1/4 cup sugar, or more to taste (or diet sweetener)

The cucumbers may be scored or part of the skin can be peeled
for better absorption of the juice.
Layer cucumbers with the onion in a large bowl. In a separate
bowl, mix remaining ingredients, stirring until sugar has
dissolved.

Taste and adjust sugar for sweetness, adding more sugar, if
needed. Pour over vegetables and toss lightly.

Cover and chill for 2-4 hours before serving.

Black Bean Salad

Black Bean Salad by Marcy (Foodnetwork.com by Guy Fieri)

Ingredients
2 cans black beans, drained, about 30 ounces
1 (15-ounce) can corn, drained
2 Roma tomatoes, diced
1/4 cup diced red bell pepper
1/4 cup diced red onion
1/4 cup diced green onions
1/4 cup diced pineapple
1 tablespoon chopped cilantro leaves
1 jalapeno, seeded and minced
4 tablespoons sherry vinegar
Juice of 1/2 lime
3 tablespoons honey
1 tablespoons salt
1 teaspoon black pepper
Pinch ground cumin

Directions
Mix all ingredients in a bowl and refrigerate for 1 hour.

Bean Salad

Bean Salad by Karina

Ingredients

- 1 chopped medium onion (white, red, or other)
- 1 can garbanzo beans
- 1 can pinto beans
- 1 can butter beans
- 1 can great northern beans
- 1 can black beans
- 3 tbsp. olive oil
- 1 tbsp. balsamic vinegar
- 1 tbsp. red wine vinegar (or other)
- salt"

Directions

In a medium bowl, mix everything together.

Jamie's Cranberry Spinach Salad

Jamie's Cranberry Spinach Salad by Edina (from allrecipes.com)

Ingredients

1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil
Directions

In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
In a large bowl, combine the spinach with the toasted almonds and cranberries.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Garlicky Quinoa and Garbanzo Bean Salad

Garlicky Quinoa and Garbanzo Bean Salad by Cora (from allrecipes.com)

Ingredients

1/2 cup uncooked quinoa
1 cup water

1 (15 ounce) can garbanzo beans, drained
3/4 cup chopped broccoli
1 clove garlic, minced, or to taste
1 tablespoon fresh lemon juice
1 teaspoon dried tarragon
2 teaspoons coarse-grain mustard
3 tablespoons extra virgin olive oil
salt and black pepper to taste

Directions

Bring the quinoa and water to a boil in a small saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes.
Scrape the cooked quinoa into a mixing bowl. Add the garbanzo beans, broccoli, garlic, lemon juice, tarragon, mustard, and olive oil. Stir until evenly mixed. Season to taste with salt and black pepper before serving.