Jacquelle's Wild Rice Soup

• 2 Boxes Uncle Ben's Long Grain and Wild Rice (Original or Fast Cook)
• 1 can Mushrooms
• 1 Cup Chicken Precooked and Cubed
• 1/4 - 1/2 Cup Sliced Almonds
• 1 Can Chicken Broth (or 1 boullion cube and 1 cup Water)
• Heavy Cream

Cook rice as directed, when finished add all other ingredients. Add enough cream to make it as soupy as you want I also added extra water so that it lasted longer other wise you run out of soup and just have rice.

Mom's Christmas Monkey Bread

• 4 Cans Refrigerator Biscuits
• 1 1/2 Tbs Cinnamon
• 1/2 Cup Butter
• 1 Cup White Sugar
• 1 Cup Brown Sugar, Packed
• 1/2 cup nuts

Cut each biscuit into 4 pieces. Pour sugar and cinnamon into a plastic bag and mix.


Add biscuit pieces, several at a time and shake and coat well.


Place pieces in a bundt pan until all are used mixing nuts in the layers too.


Bring brown sugar and butter to boil in saucepan. Cool 10 min and pour over top of biscuits.


Bake at 325˚ for 40-45 min. Allow to cool 15 min before removing from pan. Turn upside down and serve.


If you would like to frost it you can. All you do is mix powdered sugar and milk til you get the consistency you want and then drizzle it over. It doesn't need much though.

Mom's Chocolate Chip Pumpkin Cookies

1 Spice Cake Mix
1 Small Can Of Pumpkin
1/2 Bag Of Chocolate Chips
Preheat Oven to 350˚.


Mix the cake mix and Pumpkin then add chocolate chips.


Measure out in small Tablespoons onto cookie sheet.


Cook 15 min.


Ps. I don't like pumpkin that much but I love love love these cookies!

Mom's Praline Sweet Potatoes

• 3 (16 oz) Cans Yams in Light Syrup, Drained (or 5-6 sweet potatoes)
• 1/2 Cup Butter Melted
• 1/2 Cup Heavy Cream (Evaporated Milk Also Works)
• 2 Lg Eggs
• 1 Cup Firmly Packed Lt Brown Sugar
• 3/4 Cup Chopped Pecans
• 1/4 tsp Cinnamon
• 1/4 tsp Salt (Optional)
• 1/4 Tsp Nutmeg
• 1 tsp Vanilla

Puree yams with 6 Tbs butter and 2 Tbs cream. Add eggs and 1/2 cup brown sugar. Mix til well blended.


Spread 1/2 mixture into shallow 2 qt. baking dish.


Put remaining in pastry bag fitted with large rosette tip and pipe large rosettes all around edge of mixture.


Preheat oven to 375˚.


In small saucepan, Combine remaining melted butter, cream, brown sugar, pecans, cinnamon, nutmeg, and salt. Bring to boiling, simmer 5 min.


Remove from heat and stir in vanilla. Spoon over center of potato mixture.


Bake 20 min. or until bubbly. If desired garnish with roasted pecans in center of each rosette.