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Holiday Recipes

974 Views 17 Replies 10 Participants Last post by  Devilbunny
Can be low fat, fat free, or... not fat free at all!
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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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<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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Bump... I need JohnnyB's Killer Cranberry Sauce!
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