Praline Sweet Potatoes

October 5, 2019 by admin Leave a Comment

By: Rose Payne

Praline Sweet Potatoes

By: Rose Payne

Servings

Ingredients

Sweet Potato Mixture

3 cups Sweet Potatoes Potatoes should be cold but baked and mashed.
1/2 cup Milk
1/4 cup Brown Sugar
1/4 cup Butter Melted
1 Egg
1 tsp Vanilla
1 tsp Salt

Topping

1/3 cup Brown Sugar
1/3 cup Chopped Pecans
3 tbs Flour
3 tbs Butter

Servings

Ingredients

Sweet Potato Mixture

3 cups Sweet Potatoes Potatoes should be cold but baked and mashed.
1/2 cup Milk
1/4 cup Brown Sugar
1/4 cup Butter Melted
1 Egg
1 tsp Vanilla
1 tsp Salt

Topping

1/3 cup Brown Sugar
1/3 cup Chopped Pecans
3 tbs Flour
3 tbs Butter

Instructions

Place all of the sweet potato mixture ingredients into a large bowl and mix together.
After mixing it all together, place it in a greased casserole dish.
Now, mix together all the topping ingredients in another bowl.
Add toppings on top of sweet potato mixture and bake at 350' for 30-35 minutes.

Pumpkin Gingerbread

September 12, 2019 by admin 2 Comments

By: Jessica Smith

Pumpkin Gingerbread

By: Jessica Smith

Servings

Ingredients

1 12 oz Carton Whipped Cream
1/2 cup Brown Sugar packed down
1/3 teaspoon Cinnamon Ground Cardamom or equal parts of cinnamon and nutmeg
1 30 oz Can Pumpkin Pie Filling
1 5.1 oz Package Instant Vanilla Pudding Mix
2 14 oz Packages of Gingerbread Mix
1/2 cup Gingersnaps optional
1 Large Clear Bowl

Servings

Ingredients

1 12 oz Carton Whipped Cream
1/2 cup Brown Sugar packed down
1/3 teaspoon Cinnamon Ground Cardamom or equal parts of cinnamon and nutmeg
1 30 oz Can Pumpkin Pie Filling
1 5.1 oz Package Instant Vanilla Pudding Mix
2 14 oz Packages of Gingerbread Mix
1/2 cup Gingersnaps optional
1 Large Clear Bowl

Instructions

Bake the gingerbread according to the package directions; then let cool completely.
Prepare the pudding mixture and set aside.
Stir into the pudding mixture the pumpkin pie filling, brown sugar, and cardamon (cinnamon/nutmeg).
Crumble 1 batch of gingerbread into the bottom of the large clear bowl (makes it look prettier).
Pour half of the pudding mixture over the gingerbread in the bowl.
Add a layer of whipped cream.
Repeat with the remaining gingerbread, pudding mixture, and whipped cream.
Sprinkle the tope with crushed gingersnaps (optional)
Refrigerate overnight and serve.

Banana Pudding

August 30, 2019 by admin 1 Comment

By: Sharon Paddack

Banana Pudding

By: Sharon Paddack

Servings

Ingredients

6-8 Bananas
1-2 boxes Vanilla Wafers
2 small boxes French Vanilla Instant Pudding
1 8oz Philadelphia Cream Cheese
1 can Eagle Brand Milk
1 tub Cool Whip
3 cups Milk

Servings

Ingredients

6-8 Bananas
1-2 boxes Vanilla Wafers
2 small boxes French Vanilla Instant Pudding
1 8oz Philadelphia Cream Cheese
1 can Eagle Brand Milk
1 tub Cool Whip
3 cups Milk

Instructions

Slice all the bananas into bite size pieces. (circles)
In a large bowl, mix boxes of pudding together with the 3 cups of milk. (Place in fridge)
In another large bowl, whip together 8oz of Philadelphia Cream Cheese, 1 can of Eagle Brand Milk, and 1 tub of Cool Whip.
Take pudding mixture out of fridge & mix into the other large bowl of contents.
In large serving bowl, layer wafers, sliced bananas, & pudding mixture. Repeat this step until you run out of 1 box of wafers & pudding mixture. (make sure your final layer is the pudding mixture)
Crumble the 2nd box of wafers on top of the pudding.
Place back in fridge until ready to serve. ENJOY!

Healthy Chicken Salad

August 29, 2019 by admin Leave a Comment

By: Mallory Speaks

Healthy Chicken Salad

By: Mallory Speaks

Servings

Ingredients

1 whole Rotisserie Chicken Deboned and skin torn off. Shred or tear up into bite size pieces.
1-2 whole Apples I use red gala apples, unpeeled.
1-2 Avocado May want more it just depends on how creamy you want it.
1/2 tablespoon Flax Seed
1-2 cups Almonds Chopped or whole (I normally chop them)
1/2 Onion I use white onion, chopped
2-3 Boiled Eggs Chopped
3-4 Celery Stalks Chopped
5-6 whole Baby Dill Pickles Chopped. You can use sweet but the salad will already be sweet from the other items. Sweet pickles may make it too sweet.
1/2-1 cup Dill Pickle Juice This is needed for making the salad not so dry.

Servings

Ingredients

1 whole Rotisserie Chicken Deboned and skin torn off. Shred or tear up into bite size pieces.
1-2 whole Apples I use red gala apples, unpeeled.
1-2 Avocado May want more it just depends on how creamy you want it.
1/2 tablespoon Flax Seed
1-2 cups Almonds Chopped or whole (I normally chop them)
1/2 Onion I use white onion, chopped
2-3 Boiled Eggs Chopped
3-4 Celery Stalks Chopped
5-6 whole Baby Dill Pickles Chopped. You can use sweet but the salad will already be sweet from the other items. Sweet pickles may make it too sweet.
1/2-1 cup Dill Pickle Juice This is needed for making the salad not so dry.

Instructions

Chop all the ingredients up and mix together in a big bowl.
This can be eaten by itself, with lettuce leafs, crackers, or on bread.
Salad tastes better once its been chilled for a bit. This will keep for about 3 days in the fridge, however it never lasts that long in our house.

Praline Sweet Potatoes

Pumpkin Gingerbread

Banana Pudding

Healthy Chicken Salad

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