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.

Slow-Cooked Sauerkraut Soup

• 1 Medium Potato cut into 1/4 inch cubes
• 1 Pound Smoked Kielbasa cut into 1/2 inch cubes
• 1 Can (32 oz) Sauerkraut rinsed and well drained
• 7 Cups Progresso Chicken Broth
• 1 Can (10 3/4 oz) Condensed Cream of Mushroom Soup
• 1/2 Pound Fresh Mushrooms sliced
• 1 Cup Cubed Cooked Chicken
• 2 Medium Carrots cut into 1/4 inch slices
• 2 Celery Ribs sliced
• 3 Tbs White Vinegar
• 2 1/2 tsp Dill Weed
• 1/2 tsp Pepper
• 3-4 Bacon Strips cooked and crumbled

In 5 qt. Slow cooker, combine the first 12 ingredients (all but bacon). Cover and cook on high for 5-6 hours or until vegetables are tender. Skim Fat. Garnish with bacon. Yields 10-12 servings or 3 quarts.


Nutritional information
1 serving (1 cup) equals;

• 213 Calories
• 14 g Fat (5 g saturated fat)
• 38 mg cholesterol
• 1442 mg sodium
• 12 g carbohydrate
• 3 g fiber
• 12 g protein

Pumpkin Seeds

• Pumpkin Seeds
• Vegetable Oil or Butter Melted
• Salt
• Onion Powder
• Sugar
• Other options for seasoning are Garlic Powder or Season Salt (Omit reg. salt in this case.)

Preheat oven to 300˚


Wash Pumpkin Seeds in strainer and then dry with paper towel


Coat pans lightly with oil then spread seeds on pan (try to make it one layer of seeds otherwise they stick together)


Now sprinkle onion powder, salt, and sugar and any other seasoning lightly on seeds. Make sure its a very small amount of sugar so that you don't make them too sweet.


Put in oven and cook for 45 minutes stirring once.

Mom's Zucchini Bread

• 3 Eggs
• 2 Cups Sugar
• 1 tsp. Nutmeg
• 3 tsp. Vanilla
• 1 Cup Oil
• 3 Cups Flour
• 1 tsp. Allspice
• 1 tsp. Baking Powder
• 3 tsp. Cinnamon
• 1 tsp. Salt
• 1 tsp. Baking Soda
• 1/2 Cup Nuts
• 2 cups Shredded Raw Zucchini (Drain Liquid)

Cream eggs and sugar.

Add all other ingredients.

Mix well.

Pour into 2 loaf pans that have been greased and floured.

Bake at 350˚ for 45 min. then 325˚ until done (About a 1/2 hour depending on oven.)

My mom got this recipe at BYU in 1973 and I have to say its the best bread ever. Make it, eat it, you'll love it!

Suzanne's Crock Pot Meatloaf

• 2 Beaten Eggs
• 3/4 Cup Milk
• 2/3 Cup Bread Crumbs
• Grated Onion
• 1 tsp. Salt
• 1/2 tsp. Ground Sage
• 1 1/2 lb. Ground Beef

Sauce

• 1/4 Cup Ketchup
• 2 Tbs. Brown Sugar
• 1 tsp. Dry Mustard
• 1/4 tsp. Ground Nutmeg

Combine eggs with milk, bread crumbs, onion, salt, sage, and meat.

Shape to fit crockpot. Cook on low for 5-6 hours.

combine sauce ingredients and pour over meatloaf. Cook on high for 15 more minutes.

Oven Roasted Potatoes

• Red Potatoes washed peeled and cut in chunks
• Olive oil
• Season Salt
• Oregano
• 1/4 tsp. Minced Garlic

Put desired amount of potatoes in greased pan for oven. Pour enough oil to barely coat all potatoes. (Will stir after spices are added so you can be a bit stingy with oil.)

Sprinkle season salt and oregano enough to lightly coat.

Stir in garlic and mix until everything is evenly spread.

Cook for 1 hour at 400˚ at 30 min stir so that they will be evenly cooked.

Smith Cheesey Corn Potato Chowder

• 1 Cup Finely Chopped Onions
• 1 Cup Finely Chopped Celery
• 1/2 cup Shredded Carrot
• 2 1/2 cups diced Potatoes
• 1 Cup Flour
• 1 1/2 tsp. Salt
• 1 1/2 Tbs. Sugar
• 3/4 Cup Butter
• 4 cups Half & Half Cream
• 1/8 tsp. Pepper
• 1 Can Corn
• 2 Cups Shredded Cheese (Optional)
• 1 lb. Bacon Crumbled (Optional)

Put onions, celery, carrots and potatoes into soup pan and add enough water to just barely cover vegetables. Simmer over medium heat until potatoes are tender.

Melt butter in sauce pan and add flour, salt, pepper, and sugar. Blend for a minute or two. Add cream and cook, stirring with a wire whisk until smooth and thick. Add sauce and corn to undrained vegetables and heat thoroughly. Add cheese and bacon at this point if desired.

German Pancakes

• 1/2 Cup Flour
• 1/2 Cup Milk
• 2 Tbs Butter
• 3 Eggs

Melt butter in baking dish while oven is preheating to 425˚ until melted. Beat everything else together put in dish with melted butter. When oven is preheated bake for 20 min.

Linda's Fluffy 2-Step Cheesecake

• 2 Pkg. (8oz. each) Cream Cheese, Softened
• 1/3 Cup Sugar
• 1 8 oz. Tub Cool Whip Thawed
• 1 graham cracker crust all ready made

Mix cream cheese and sugar in large bowl with electric mixer until smooth. Gently stir in whipped cream.

Spoon into crust and refrigerate 3 hours or until set. Top with any desired fruit or eat plain.

Borscht (Ukrainian Soup)

• 1/2 Head of Cabbage Shredded
• 2 cans Shoestring Beets Undrained
• 1 Onion Chopped
• 1/2 Stalk of Celery Chopped
• 2 Carrots Chopped
• 1 can Peeled Diced Tomatoes undrained
• 3 Medium Potatoes Peeled and Chopped
• 1 can Broth, Chicken or Beef
• Salt, Pepper, & Dill Weed (about 1 Tbs of dill) to season
• Sour Cream

In large pan put broth in and fill to half point. Add Potatoes. Heat to boiling.

In mean time saute onions to golden brown add cabbage, celery, carrots. Saute for about 3 minutes.

Add tomatoes and beets (undrained) to boiling potatoes, then add saute mixture.

Heat to full boil then turn off and leave covered on burner for 1 hour.

Add salt, pepper, and dill to taste. Serve with a spoonful of sour cream.

Magic Cookie Bars

• 1/2 c butter or margerine, melted
• 1 1/2 c graham cracker crumbs
• 1 (14 oz.) can sweetened condensed milk
• 2 c semisweet chocolate chips
• 1 1/3 c flaked coconut
• 1 c chopped nuts

Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.

Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.

Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.

Bree's Chicken Rolls

• 2 cups chopped cooked chicken(1 12.5 oz can of chicken is good)
• 8 oz. cream cheese
• 3 cups shredded cheese
• 1 tps butter
• 1/2 cup celery chopped
• 2 Tubes of crescent rolls
• Garlic Powder
• Season Salt

Saute celery, and chicken (season with last 2 ingredients) in butter until slightly brown. Mix in the cream cheese.  Put 1 1/2 T. of mixture in each roll. Roll up from large end to small peaked end. Sprinkle cheese on top of each. Bake for 15 min at 375˚. Serve with chicken or brown gravy.

French Onion Burgers

• 1 lb. ground beef
• 1 can Campbell's french onion soup
• 4 slices cheese ( I like swiss)
• 4 round hard rolls

Shape beef into 4 patties 1/2 inch thick. Cook patties in skillet until browned. drain fat. Add soup and heat to boil. Cover and cook over low heat for 5 min. or until done. top with cheese. Serve on rolls with soup mixture for dipping.

Bizcochos (Mexican Holiday Cookies)

• 2 cups lard (no substitute)
• 1 cup of any fruit juice
• 2 cups sugar divided
• 1 Tbs cinnamon
• 1 Tbs anise seed
• 2 egg yolks
• 3 cups all purpose flour
• 4 tps cinnamon

Preheat oven to 350 degrees.
Beat the lard until creamy. Mix the fruit juice with 1 cup of sugar, 1 tablespoon cinnamon
and anise seeds; add to lard and mix with a wooden spoon. Add the egg yolks; mixing well. Add
enough flour to make soft dough; roll out to 1/2-inch thick and cut in desired shapes and place on greased cookie sheet. Bake 15 min; checking often to prevent burning. Mix the remaining 1 cup of sugar and 4 tsp of cinnamon; dredge cookies in mixture while still warm.

Baked Pork Chops

• 4 (1 1/4 inch thick) pork chops
• salt and pepper to taste
• 1 tablespoon butter
• 3/4 cup milk
• 1/4 cup water
• 1 can condensed cream of mushroom soup

Preheat oven to 350 degrees F

Season pork chops with salt and pepper to taste. Melt the butter in a large skillet over medium high heat. Saute the pork chops in the butter for about 5 minutes per side.

In a separate medium bowl, combine the milk, water and soup. Place the pork chops in a 9x13 inch baking dish and pour the soup mixture over the chops.

Bake at 350 degrees F (175 degrees C) for 45 minutes.