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Discussion Starter · #2 ·
Here's the requested Sweet Potato Souffle:<br><br><br><br>
2 - Large Cans of Candied Yams or Sweet Potatoes<br>
1 - Cup of Granulated Sugar (Add more to taste)<br>
1/2 - Cup butter (Add more to taste) - You will need a lot more butter!<br>
3 - Large Eggs<br>
1 - Tbsp. Vanilla Extract<br><br>
1. Preheat your oven to 350.<br>
2. Completely butter a baking dish.<br>
3. Drain the Candied Yams.<br>
3. Mix the yams, sugar, 1/2 cup of butter, eggs, and vanilla extract in a bowl.<br>
4. If it doesn't taste sweet enough add more sugar to taste. Here is where I'll usually add another whole stick of butter.<br>
5. Pour the entire mixture into the buttered baking dish.<br><br>
Topping -<br>
1 Cup - Brown Sugar<br>
1 Cup - Chopped Nuts (whatever you like - I usually use walnuts or pecans)<br>
1/3 Cup - All Purpose Flour<br>
1/3 Cup - Butter (Softened)<br><br>
Mix the buter and brown sugar with a fork until well blended. Add the flour and blend completely. Add the nuts until it is completely mixed in. Spread evenly over the sweet potato mixture. Bake at 350 for 30 minutes.

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OK this one is NOT fat free at all <img alt="" class="inlineimg" src="" style="border:0px solid;" title="Very Happy"> and is similar to Choshas' but give it a try!! It tastes more like a dessert then a side dish!! It is too die for, even if you don't like sweet potatoes you will like this!!<br><br>
3 cups cold mashed sweet potatoes (without added milk or butter) (I use the baking sweet potatoes you buy in the produce dept..I can not do the canned sweet potatoes)<br>
1/2 cup sugar<br>
1/2 cup butter, melted<br>
2 eggs, beaten<br>
1/3 cup milk<br>
1 teaspoon vanilla extract<br>
1/2 cup flaked coconut<br><br>
1/2 cup packed brown sugar<br>
1/2 cup chopped pecans<br>
2 tablespoons butter, melted<br>
1/4 cup all-purpose flour<br><br><br>
In a mixing bowl, beat sweet potatoes, sugar, butter, eggs, milk and vanilla until fluffy. Stir in coconut.<br>
Spoon into a greased 2-1/2-qt. baking dish. Combine topping ingredients until well blended; sprinkle over sweet potatoes. Bake, uncovered, at 350° for 35-40 minutes or until golden brown. Yield: 8 servings.<br><br>
This is so yummy it is unbelievable!!

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I make this recipe every year and I love it!! I'm not a big fan of squash - especially when it's pureed - but I really like this because of the carmelized yumminess!<br><br><b><span style="text-decoration:underline;">Carmelized Butternut Squash</span></b><br><br><br>
2 medium butternut squash<br>
6 tablespoons unsalted butter, melted<br>
1/4 c light brown sugar<br>
1 1/2 teaspoons kosher salt<br>
1/2 teaspoon black pepper<br><br>
preheat oven to 400deg<br><br>
Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2 inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45-55min until the squash is tender and the glaze begins to caramlelize. While roasting, turn the squash a few times with a spatula to be sure it browns evenly. Taste for seasonings and serve hot.<br><br>
(From the Barefoot Contessa)

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SLOW COOKER DRESSING: This is so moist it tastes like it came from the bird!!! I can not stuff the bird...never would be able to eat it either!! So this recipe is a great substitution and it cooks in the slow cooker so it frees up some oven space!! VERY VERY GOOD!!!!<br><br>
1 cup chopped onion<br>
1 cup chopped celery<br>
1/4 cup butter<br>
6 cups cubed day-old white bread<br>
6 cups cubed day-old whole wheat bread ( I use 12 C bagged bread crumbs)<br>
1 teaspoon salt<br>
1 teaspoon poultry seasoning<br>
1 teaspoon rubbed sage<br>
1/2 teaspoon pepper<br>
2 cans (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth<br>
1/2 cup egg substitute (can use 2 whole egss too)<br><br>
In a small nonstick skillet over medium heat, cook onion and celery in butter until tender. In a large bowl, combine the bread cubes, salt, poultry seasoning, sage and pepper. Stir in onion mixture. Combine broth and egg substitute; add to bread mixture and toss to coat.<br>
Transfer to a 3-qt. slow cooker coated with cooking spray. Cover and cook on low for 3-4 hours or until heated through. Yield: 12 servings.<br><br>
Nutrition Facts: 2/3 cup equals 141 calories, 5 g fat (3 g saturated fat), 10 mg cholesterol, 548 mg sodium, 19 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

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Another one of my holiday must-makes.<br><br><b><span style="text-decoration:underline;">Spinach Gratin</span></b><br><br>
(from Barefoot Contessa)<br><br>
4 T (1/2 stick) unsalted butter<br>
4 C chopped yellow onions (2 large)<br>
1/4 C flour<br>
1/4 t grated nutmeg<br>
1 C heavy cream<br>
2 C milk<br>
3 lbs frozen chopped spinach, defrosted ((5) 10oz packages)<br>
1 C freshly grated Parmesan cheese<br>
1 T kosher salt<br>
1/2 t black pepper<br>
1/2 C grated Gruyere cheese<br><br>
Preheat over to 425deg<br><br>
Melt the butter in a heavy bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15min. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2C of the Parmesan cheese and mix well. Season to taste with salt and pepper.<br><br>
Transfer the spinach to a baking dish and sprinkle the remaining 1/2 C Parmesan cheese and the Gruyere cheese on top. Bake for 20min until hot and bubbly. serve hot.

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<span style="font-family:Verdana;"><span style="font-size:small;"><span style="text-decoration:underline;"><b>Easy Pumpkin Crisp</b></span><br><br></span></span> <span style="font-family:Verdana;"><span style="font-size:small;"><span style="text-decoration:underline;">Base</span></span></span><br><span style="font-family:Verdana;"><span style="font-size:small;">1 Can Pumpkin</span></span><br><span style="font-family:Verdana;"><span style="font-size:small;">1 Can Evaporated Milk</span></span><br><span style="font-family:Verdana;"><span style="font-size:small;">1 ½ Cups Sugar</span></span><br><span style="font-family:Verdana;"><span style="font-size:small;">3 Eggs</span></span><br><span style="font-family:Verdana;"><span style="font-size:small;">4 teaspoons Pumpkin Pie Spice (or 2t Cinnamon, 2t Nutmeg, & pinch of ground Cloves)</span></span><br><span style="font-family:Verdana;"><span style="font-size:small;">½ teaspoon of Salt</span></span><br><br><span style="font-family:Verdana;"><span style="font-size:small;"><span style="text-decoration:underline;">Topping</span></span></span><br><span style="font-family:Verdana;"><span style="font-size:small;">1 Cup melted Butter</span></span><br><span style="font-family:Verdana;"><span style="font-size:small;">1 Cup chopped Pecans</span></span><br><span style="font-family:Verdana;"><span style="font-size:small;">1 Box Yellow Cake Mix</span></span><br><br><span style="font-family:Verdana;"><span style="font-size:small;"><span style="font-family:'&quot';">Mix the BASE ingredients in bowl and pour into 9 x 13 pan. Mix TOPPING ingredients in separate bowl – you will have to use your hands. Crumble on top of base – you will have to use your hands again. The topping will sink in the base at the beginning; that is OK. Bake at 350 degrees for 55 minutes or until golden brown. Serve warm with whip cream.</span></span></span>

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<b>SWEDISH APPLE PIE</b><br><br>
This pie is unique that there is no crust. The batter makes its own crust and it actually turns out to be a deep dish apple pie! This is soo easy!!<br><br>
Sliced apples<br>
1 TBSP sugar<br>
1 tsp cinnamon (combine this with the 1 TBSP sugar or just use cinammon sugar)<br>
1 1/2 sticks melted butter or marg<br>
1 C sugar<br>
1 C flour<br>
1 egg<br>
1/2 C chopped pecans<br><br>
Fill pie pan 3/4 full with peeled, sliced apples. Sprinkle the cinammon sugar mixture over apples. Mix melted butter or marg, sugar, flour, egg, and chopped pecans. Mix well this will be thick. Pour over apples and bake @ 350* for about 1 hour or until knife comes out clean (check after 50-55minutes). This is quick and easy!

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Discussion Starter · #9 ·
<b><span style="text-decoration:underline;">Banana Pudding</span></b><br><br>
1 - Brick of Cream Cheese<br>
1 - Can of Eagle Brand Sweetened Condensed Milk<br>
1 - 5.1oz package of Jell-O Instant Vanilla Pudding<br>
At least 2% Fat Milk (Use the amount required on the pudding package<br>
1 - tsp Vanilla Extract<br>
1 - 16oz. tub of Cool Whip<br>
1 - Box Nilla Wafers<br>
At least 4 Large Bananas<br><br>
1. In a large bowl, mix the cream cheese and sweetened condensed milk until well blended (no lumps).<br>
2. Add pudding, milk, and vanilla extract. Mix until well blended.<br>
3. Add the Cool Whip and mix until well blended.<br>
4. Slice the bananas and lay aside for now.<br>
4. In a 9x13 baking dish, layer a thin coat of the cream mixture on the bottom of the dish. Place a single layer of Nilla Wafers on top of that. Place a slice of banana on each cookie. Cover with a layer of cream mixture so that both cookies and bananas are completely cover. Repeat layering. Finish with the cream mixture as your final layer. Cover and refridgerate when finished.<br><br>
Note: You can use a 2qt baking dish as well. This is what I usually use. For bigger dishes, you'll need to double the ingredients.

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I'm personally not a fan of cranberry sauce but my wife has been making this for a number of years and my entire family is crazy about it.<br><br>
1 - 1/2 C sugar<br>
1 navel orange<br>
1/2 t grated ginger<br>
4 C cranberries<br>
1/2 C (2 oz.) toasted pecans<br><br>
Grate the orange peel and add to a pot with the sugar and ginger. Add the juice from the orange into the pot and simmer over medium heat until the sugar is dissolved. Add cranberries and cook until they pop - about 5 minutes. Add pecans and cool the sauce.

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Peanut Butter Snowballs<br><br>
3 C Rice Krispies<br>
2 C Chunky Peanut Butter<br>
2 C Powder Sugar<br>
4 TBSP melted butter<br>
1 pkg Chocolate or White almond Bark<br><br>
Mix ingredients (all except almond bark) in large bowl until well blended. Form into 1" balls and freeze on cookie sheet. Melt almond bark and dip peanut butter balls in. Freeze again on cookie sheets until solid!! Store in tupperwre in freezer.<br><br>
Chocolate Snowballs<br><br>
1 pkg OReo cookies<br>
1-8 ounce package cream cheese, softened<br>
1 pkg white almond bark<br><br>
Mix Oreo cookies and cream cheese, until well blended. Form into 1" balls and freeze. Melt almond bark and dip frozen balls. Refreeze on cookies sheets and store in tupperware in freezer.

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wow, Mrs. JB's recipe for cranberry sauce is better than mine, mine doesn't have pecans.<br><br>
I am going to make that butternut squash too, that sounds so good. Let me find my list and I'll post a few. I only own oh, 40 cookbooks

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Blueberry Torte (One of my favorite desserts ever, if nothing else this will beone of my mom's legacies.)<br><br><b>Blueberry Torte</b><br><br>
2 Large boxes Philadelphia Cream Cheese<br>
1 teaspoon vanilla<br>
1 ½ cup powdered sugar<br>
4 packets Dream Whip<br>
1 box Nilla wafers<br>
1 can blueberry pie filling<br><br>
Line pan with vanilla wafers, on bottom and sides.<br>
Mix cream cheese, vanilla, and powdered sugar. Beat Dream Whip according to package directions. Combine cream cheese mixture with dream whip until light and fluffy. Drop by spoonful into pan, spread with knife. Chill for several hours or overnight, and then add blueberry filling, chill for awhile longer.
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