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SWEET POTATO CASSEROLE WITH BROWN SUGAR AND PECANS

~Submitted by Bev, FL

12 to 14 Servings

1 cup (packed) light brown sugar
1/2 cup chopped pecans (about 2 ounces)
1/4 cup (1/2 stick) chilled butter, cut into 1/4-inch pieces

5 pounds sweet potatoes (yams) peeled, cut into 1 1/2 inch pieces

4 large eggs
3 tablespoons pure maple syrup
2 tablespoons vanilla extract
1 tablespoon fresh lemon juice
2 teaspoons salt

PREHEAT OVEN TO 350 F.

Mix sugar, pecans and butter in small bowl. Cover and chill until ready to use. (Can be made up to 2 days ahead. Keep refrigerated.)

Butter a 13x9x2-inch glass baking dish.

Cook sweet potatoes in a large pot of boiling salted water until very tended, about 12 minutes. Drain.

Let stand in colander 15 minutes, then puree in processor. (Actually they come out ok if you mash in mixer on high speed)

Beat eggs, syrup, vanilla, lemon juice and salt in large bowl. Mix in pureed sweet potatoes. Transfer mixture to prepared dish. Sprinkle pecan topping evenly over mixture.

Bake until sweet potato mixture is set and topping bubbles, about 1 hour. Let stand 15 minutes and serve.



HEAVENLY HASH CANDY

Submitted by Lillian, FL

1 (12 oz. ) package chocolate chips, melted
1 can sweetened condensed milk, NOT evaporated milk
32 marshmallows cut in half
1 Cup coarsely chopped nuts

Melt chips, and let cool a little. Add chocolate to milk and mix well. Add marshmallows and nuts. Be sure that all of the marshmallows are coated with chocolate. Pour into a buttered pan and let set until firm.

This is so easy and it makes a nice gift. It is also nice for the children to help with.



BLUEBERRY MUFFINS TO DIE FOR

~Submitted by Mary, Nashville, TN

1/2 cup margarine
2 eggs
1 teaspoon vanilla
1 1/4 cups sugar
8 oz. sour cream
1/4 teaspoon lemon zest (optional)
2 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2-3/4 cup blueberries, fresh or frozen

Cream margarine and sugar until fluffy in large mixing bowl, add eggs and beat until smooth. Mix in sour cream and vanilla. Combine dry ingredients, stir into cream mixture. Fold in blueberries. Spoon into muffin tins lined with paper cups or greased and floured tins filling about 1/2 full. Sprinkle a little bit of sugar over top of muffins. Bake at 400 degrees 25-30 minutes. Makes 2 dozen regular size muffins.



THREE VEGGIE CHEESE
(CROCKPOT)

~Submitted by Joyce, IL

10 oz. frozen pkg. each: broccoli florets, cauliflower, Brussels sprouts
10 oz. can cream of mushroom soup
1 lb. process cheese, cut into slices

Place ingredients in crock pot in order listed. Cover and cook on Low for 4 hours.



SPINACH PUDDING

~Submitted by Barbara, Chula Vista, CA

2 10 ounce packages frozen chopped spinach, cooked and drained
2 cups cottage cheese, drained
1 teaspoon salt
1/3 cup grated parmesan cheese
2 eggs
Parmesan cheese

Mix together spinach, cottage cheese, salt, Parmesan cheese and eggs until well blended. Pour into 1 quart buttered casserole. Bake 30 minutes in a preheated 350 degree F oven. Serve with Parmesan cheese.



COCONUT CREAM CAKE

~Submitted by Angelique, TX

Cake:
2 cups flour
1 1/2 cup sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/4 cup margarine, softened
1/4 cup shortening
1 cup milk
1 1/2 teaspoon vanilla extract
3 eggs

Topping:
2 cups sugar
2 (8oz) cartons sour cream
1 (14oz) pkg. Flaked coconut
1 (9oz) carton whipped topping

Put all ingredients into large mixing bowl. Beat on low speed of mixer, scraping sides of bowl constantly, till well combined. Beat on high speed, for approximately 3 minutes. Bake at 350 degrees, in 2 8-inch, greased and floured layer pans. When completely cool, split layers, making 4 layers. Combine sugar, sour cream and coconut, blending well. Chill. Reserve 1 cup of the sour cream mixture. Spread the remainder between layers of cake. Combine the reserved 1-cup with the whipped topping. Blend until smooth. Spread on top and sides of cake. Seal cake in airtight container and refrigerate 3 days before serving.



PENNE WITH ARTICHOKES AND SHRIMP

~Submitted by Jean, Syracuse, NY

Penne con Gamberi e Carciofi~ This quick and easy pasta dish is delicious and would be great for a rushed mid-week family dinner, or for weekend entertaining. The only trick to making it sensational, is to not overcook the shrimp!

Serves 4

This easy pasta dish combines two of my favorite ingredients, artichokes and shrimp. I added some ripe cherry tomatoes, a pinch of red pepper flakes, and some chopped fresh parsley and mint. The only trick to making this dish sensational, is to be careful not to overcook the shrimp. If you were in a rush, you could use canned or frozen artichokes, although you would lose something in the flavor. You could also add other vegetables in as well if you chose to.

1 Pound Penne Pasta
4 Medium Artichokes, Cleaned, Choke Removed, Cut Into Quarters And Dropped In A Lemon Water Bath
1 Lemon
2 Large Cloves Garlic, Minced
1/4 Cup Good Quality Olive Oil
16 Large Shrimp, Peeled, Deveined And Cut Into 2 Or 3 Pieces
16 to 20 Ripe Cherry Tomatoes, Washed And Cut In Half
2 Tablespoons Finely Chopped Mint
2 Tablespoons Finely Chopped Parsley
Salt & Pepper
Red Pepper Flakes As Desired

Place the artichokes in a pot, and cover with enough of the lemon water to just cover them. Bring this to a boil, and then reduce the heat to a simmer, and cook just until fork tender, about 10 minutes. Drain. Heat half the oil in a saucepan, and add the garlic. Heat for a minute or two until sizzling, but do not burn. Add the artichokes with half of the fresh, chopped herbs, and saute 3 to 4 minutes. Add the tomatoes, shrimp, salt and pepper to season. Add a small amount of red pepper flakes and cook for 2 to 3 minutes, or just until the tomatoes begin to soften, and the shrimp turn pink. Taste and add additional pepper flakes if you would like more heat.

Cook the pasta in boiling salted water until al dente. Drain, and return to the pot, keeping a small cup of the pasta water aside. Add the sauce ingredients, the olive oil, and a few teaspoons of pasta water if needed to moisten to the pot and cook a minute or two until combined. Add the rest of the fresh herbs, and serve, topping each serving with some of the remaining sauce.



LEMON STREUSEL CAKE

~Submitted by Brenda, AL

If you like lemon this is for you. It is easy and great too.

1 box lemon cake mix
1/3 cup soft butter
1/2 cup milk
2 eggs

TOPPING:
8 oz soft cream cheese
1/4 cup sugar
4 teaspoons lemon juice
1/2 teaspoon lemon peel
1/2 cup chopped pecans

Heat oven to 350 degrees F. Grease and flour 9x13 inch pan. In large bowl mix cake mix and butter until crumbly. Reserve 1 cup for topping. Add milk and eggs. Beat 2 minutes on high. Pour into pan. In small bowl combing all but nuts of the topping ingredients and beat until smooth. Drop topping by teaspoonfuls on top of cake. Carefully spread. Add nuts to reserved mixture and sprinkle on top of cake. Bake 30 to 40 minutes or until top springs back.

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For Two...

BAKED APPLE

~Submitted by Jean, Syracuse, NY

Active time: 15 min
Start to finish: 1 hr

1 small apple (1/4 lb) such as Empire, McIntosh, or Gala
1 teaspoon fresh lemon juice
1 tablespoon unsalted butter, melted
2 tablespoons apricot jam
2 tablespoons brandy
1 teaspoon packed light brown sugar
1/8 teaspoon ground allspice
1 (3-inch) cinnamon stick

Put oven rack in middle position and preheat to 450?°F. Peel and core apple, leaving it whole, then turn it on its side and slice into 1/4-inch-thick rounds. Reassemble to form a whole apple and brush with some of lemon juice. Put apple into a shallow 4-inch round or oval baking dish. Stir together butter, jam, brandy, brown sugar, allspice, and remaining lemon juice in a small bowl. Spoon 2 teaspoons of mixture into core of apple. Pour rest of mixture over outside of apple and bake, basting once or twice, 25 minutes. Reduce oven temperature to 350?°F, then insert cinnamon stick into core of apple and bake, basting frequently, until apple is tender and well browned and juices are thick and syrupy, about 20 minutes more.

Makes 1 serving.