Lora's Sweet Potatoes

These were a big hit at our latest Thanksgiving dinner, and a special request from a particular guy in the congregation, so here you go, Aaron! Lora is currently dairy-free (due to baby A) so she includes notes on substitutions.

Lora Price's Sweet Potato Casserole

I make it dairy-free by substituting almond milk (unsweetened) and dairy-free butter.

3 c. cooked mashed sweet potatoes (3 med. sized potatoes, skinned)
1/2 stick melted margarine
1/2 cup sugar (1/4 cup is still plenty sweet if you're watching sugar)
2 eggs, beaten
1 tsp vanilla
1/2 cup milk

Mix all ingredients together and put in a greased baking dish.

Topping:
1 cup brown sugar
1/3 cup flour
1/2 stick melted margarine
1 cup chopped pecans

Mix all ingredients together and crumble over potato mixture.  Bake at 350 for 35 - 40 minutes.
Enjoy!

Holiday Rum Cake

by Ronica Skarphol Brownson

This cake was made famous by the Bacardi company, and has become a popular one for the holidays. My husband's Grandma Mitzi made it every year, and it wouldn't be Christmas in our house without it! It stays moist and delicious for a long time due to the preservative qualities of the rum and butter glaze, and stays nice in the refrigerator or the freezer. It is one you can mail or give as a gift, and it's always a popular dessert. You can cook the glaze longer to make sure to rid it of the alcohol if you like, but it won't be as tasty or stay quite as moist if you do. I say leave it in. 

• ---Cake---
• 1 cup chopped, toasted pecans or walnuts
• 1 18-1/2 ounce yellow cake mix
• one 3.4 ounce package (4-serving size) instant vanilla pudding mix  

If your cake mix has pudding in it, you can skip the added pudding and reduce the number of eggs to 3 and the amount of oil to 1/3 cup.

• 4 eggs
• 1/2 cup water
• 1/2 cup vegetable oil
• 1/2 cup Bacardi dark or gold rum

• ---Glaze---
• 1/2 cup butter
• 1/4 cup water
• 1 cup sugar
• 1/2 cup Bacardi dark or gold rum

Preparation:

Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt or tube pan. (Or use Wilton Cake Release. I love that stuff! Works on my most intricate pans.) Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan for 10 minutes. Invert on serving plate. Prick top with fork or knife. Drizzle glaze (recipe follows) over top of the cake. Use brush or spoon to put extra dripping back on cake. Easiest to slice with a serrated knife.

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself. 

Fruit Dip

by Kathy Brasier Sikorski

This was light, creamy and delicious! And with fruit, you can convince yourself it's healthy, too!

Fruit Dip
16 oz container vanilla yogurt
8 oz container Cool Whip
1 pkg vanilla instant pudding
Dash of cinnamon (optional)

Mix together using a whisk. Serve with fruit, vanilla wafers, or graham crackers. (Warning, it makes a lot!
)

Pumpkin Oatmeal Bars

by Kathy Brasier Sikorski

Mmmm! Perfect for fall! These would be delicious as an alternative to pumpkin pie after Thanksgiving dinner. Or with it. We don't judge.

Pumpkin Oatmeal Bars
1 pkg yellow cake mix
2 ½ cups quick-cooking oats
5 tablespoons butter, melted
3 tablespoons honey
1 tablespoon water

Filling:
1 can (15 oz) solid pack pumpkin
¼ cup cream cheese
¼ cup milk
3 tablespoons brown sugar
2 tablespoons maple syrup
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
¼ teaspoon ground allspice
¼ teaspoon ground cloves
2 eggs
¼ cup chopped walnuts
1 tablespoon butter, melted

In a large bowl, combine cake mix and oats; set aside ½ cup for topping. Add butter, honey and water to
remaining cake mixture. Press onto the bottom of a greased 13x9 baking pan.

For filling, in a large bowl, beat pumpkin, cream cheese, milk, brown sugar, maple syrup and spices until
blended. Add eggs; beat on low speed just until combined. Pour over crust.

In a small bowl, combine walnuts, butter and reserved cake mixtures; sprinkle over filling.

Bake at 350 degrees for 30-35 minutes or until set and edges are lightly browned. Cool completely
before cutting into bars. Yield: 2 dozen

Party Meatballs

by Kathy Sikorski Brasier

I may have gone back for seconds of these. And thirds. And maybe the one on my 2-year old's plate that she didn't eat, I ate. Just maybe.

Party Meatballs
Mix together:
2 eggs, beaten
1 can (12 oz) evaporated milk
2 cups quick-cooking oats
1 cup finely chopped onion
2 teaspoons salt
2 teaspoons chili powder
½ teaspoon pepper
Add and mix together:
3 lbs ground beef
Shape into 1-inch meatballs. Place into 3 greased 13x9 baking pans.

Sauce: 2 cups ketchup
1 ½ cups packed brown sugar
½ cup chopped onion
Mix together; pour over meatballs. Bake at 325 degrees for 1 hour or until cooked through. Yield: about
7 dozen meatballs

Rice Krispie Squares/Scotcheroos

By Kathy Brasier Sikorski

She calls them Rice Krispie Squares, to me they are Scotcheroos. Either way, they are fantastic. Perfect with a cup of hot coffee (to wash the sticky off your teeth.) So good!

Rice Krispie Squares
1 cup sugar
1 cup corn syrup (white)
1 cup peanut butter
6 cups Rice Krispies
1 pkg chocolate chips
1 pkg butterscotch chips

Combine sugar and corn syrup and large pan. Heat to rolling boil. Remove from heat; stir in peanut
butter. Add cereal. Press into 13x9 pan. Melt chocolate and butterscotch chips together. Spread over
cereal mixture. Cool completely.

Hot Spinach Artichoke Dip

By Kathy Brasier Sikorski

This was delicious--I could have stolen the whole bowl and eaten it for lunch. (Not saying I did, but I could have!)

Hot Spinach Artichoke Dip
1 small onion, finely chopped
2 pkg (10 oz eac) frozen chopped spinach, thawed and squeezed dry
1 pkg (8 oz) cream cheese, cubed
1 cup (8 oz) sour cream
1 can (14 oz) artichoke hearts, drained and chopped
¾ cup grated Parmesan cheese
¼ teaspoon salt
1/8 teaspoon pepper
1/8-1/4 teaspoon crushed red pepper flakes
¼ cup shredded cheddar cheese

In a large skillet (coated with spray or small amount of oil), cook and stir onion until tender. Add spinach.
Cook and stir over medium heat until heated through. Reduce heat to low; stir in cream cheese and
sour cream. Add the artichoke hearts, Parmesan cheese, salt, pepper and red pepper flakes. Cook 1-2
minutes. Transfer to ungreased 1 ½ quart dish; sprinkle with cheddar cheese. Cover and microwave on
high 2-3 minutes, until cheese melts. Serve warm with melba toast or pita chips or crackers. Yield: 18
servings

Ultimate Double Chocolate Brownies

by Kathy Brasier Sikorski

Celebrating their 10th anniversary by feeding us lots of goodies? I love these people! Congrats to Kathy and Kevin, and thanks! Several recipes to come!

Ultimate Double Chocolate Brownies
¾ cup baking cocoa
½ teaspoon baking soda
2/3 cup butter or margarine, divided
½ cup boiling water
2 cups sugar
2 eggs
1 1/3 cup flour
1 teaspoon vanilla
¼ teaspoon salt
½ cup coarsely chopped pecans (optional)
2 cups (12 oz) semisweet chocolate chunks

In a large bowl, combine cocoa and baking soda; blend in 1/3 cup melted butter. Add boiling water; stir
until well blended. Stir in sugar, eggs, and remaining butter. Add flour, vanilla and salt. Stir in pecans and chocolate chunks. Pour into a greased 13x9 baking pan. Bake at 325 degrees for 35-40 minutes, or untilvbrownies begin to pull away from sides of pan. Cool completely. Yield: 3 dozen

Buffalo Chicken Dip

by Priya Poehner
Priya made this at the Sept. 30 coffee hour, and it was scrumptious! Great for a party, game day, or you alone in the kitchen (we don't judge.) Thanks to the original poster! We've shared it here.

• 1 1/2 cups cooked chicken, cubed (or 3 10 oz. cans chunk chicken)
• 2 (8 oz.) packages cream cheese, softened
• 1 cup bleu cheese dressing
• 3/4 cup Frank's Hot Sauce 
• 1 1/2 cups shredded cheddar cheese
• pinch of salt
• 1/4 t. black pepper
• bleu cheese crumbles (optional)

Preheat oven to 350F. Reserve half a cup of shredded cheddar and the bleu cheese crumbles. Mix the remaining ingredients together and pour into a medium baking dish (9x13 pan works great.) Sprinkle with remaining 1/2 cup of cheddar.

Bake for 20 minutes until hot and bubbly. Remove from the oven and sprinkle with bleu cheese crumbles if desired. Serve with celery sticks, fritos, tortilla chips or pita chips.

Fruit Fluff Parfait

By Priya Poehner


Priya served this at a recent coffee hour, and it was a big hit--the bowl was nearly licked clean! She found it  here via Pinterest, so thank you to the original poster. It is light and delicious, and could not be easier.

I know this one is going in my file for the holidays--simple and tasty!


Ingredients:

• 2- 6 oz. raspberry yogurts (or your favorite flavor)
• 1- package vanilla instant pudding mix (3.4 oz. powder)
• 16 oz. whipped topping (Cool Whip)
• about 16 oz. your favorite fruits (Priya used frozen mixed berries, which gave it a delicious, frosty flavor)

Mix yogurt and vanilla pudding powder well, then fold in the whipped topping. You can either fold the fruit in or serve it over the top of the fluff, or in layers in a trifle dish if you want to get really fancy. ;-)

Pavlova

This was served at a recent church supper, and was a big hit! It was a super rainy day, and it still looked crisp and delicious--and was given rave reviews! A lovely light summer dessert that is sure to please!!!

Pavlova

by Christina Pillot

6 egg whites

2 cups sugar

6 tbsp boiling water

pinch salt

2 tbsp cornstarch

1 tsp vanilla

2 tsp white vinegar

Put all together in mixer and beat on high speed until mixture stands and peaks.  Place on greased large round oven-proof plate or tray and bake at 350 deg. for 10 minutes; then at 250 deg. for 2 1/2 hours.

Once cooled, top with fresh whipping cream (with a tsp of vanilla) and sliced strawberries and kiwis.   Or grate mint chocolate bar on top of whipping cream.

Curried Chicken Salad

by Priya Poehner

This was served at the reception following their son's baptism, and the bowl was cleaned out! I went back for seconds, and would have gone for thirds if there had been any left. So easy to prepare, and so delicious--a perfect summer lunch!

According to Priya, "I can't give you amounts. I just put more in the bowl until it looks right." This uses a commercial dressing, but if you don't have access to it, you could probably find a similar dressing by googling "curried yogurt dressing".

• rotisserie chicken, boned and cut into bite-sized pieces
• red grapes, halved
• green onions, sliced
• sliced almonds
• Wegman's Curried Yogurt salad dressing 

Combine ingredients in bowl and dress with yogurt dressing. Mix well and refrigerate. Can serve as is or on some type of bread. Priya served with slider buns, and it was wonderful. Would also taste great wrapped in a tortilla or with naan, or even on simple sandwich bread.

Spinach con Queso

I used to work at this great local restaurant in northern Minnesota that served an absolutely delicious spicy spinach cheese dip. It's got a little sizzle, but not too much, and tastes wonderful--even non-veggie eaters love this stuff. After work, a bowl of this with chips and a beer were the perfect meal! (We ran a lot, and had two floors. I worked it off.) When bored, I would chat with the bartenders and watch them make drinks (which later earned me a bar tending job) and with the cooks, and watch them make the food. I was lucky to get the recipe for this dip, which was one of the most popular things on the menu. It is always a hit, pretty much foolproof, and because it has spinach in it, you can pretend you're eating it for the iron. We could all use more iron.


Spinach con Queso

*note: amounts are approximate. Sometimes, I add more spinach and chiles, sometimes I make it more cheesy, but no matter what you do, it's great.

• 1 onion, chopped fine
• 1 T. butter (or margarine, or oil, I've even used bacon fat with good results)
• 1 or 2 10 oz. packages frozen spinach, thawed, drained and chopped fine
• 1 or 2 cans chopped green chiles (found in the Mexican foods section)
• 1 lb. Pepper Jack cheese, cubed or shredded for easier melting
• 1 lb. sour cream
• Tony Chachere's Original Creole Seasoning (or your favorite seasoned salt, or you could use salt and a bit of chile powder. I like Tony's--if you haven't tried it, I highly suggest grabbing a can!)

Cook onion in butter until it's translucent. Add spinach and chiles (undrained) and cook until it's mostly dry. Add cheese and half of the sour cream, and cook, stirring, until the cheese is melted. Add the rest of the sour cream and season to taste with the Tony's. (I'd say it's about 5 shakes for me--maybe 1 t., but it will depend on how salty your cheese is.) Serve with tortilla chips, bread or veggies. Chips are my favorite. Make sure they are sturdy--delicate chips can't lift this hefty dip.

You can serve immediately, or refrigerate and reheat later. I've reheated it in a small crockpot, a fondue pot, the microwave, and the oven with great results every time. If it gets too thick, you can add more sour cream.

MOIST SOUR CREAM COFFEE CAKE

By Barb Roberts


This was served at coffee hour last week, and was devoured quickly! I heard many requests for the recipe, so here you go...


Moist Sour Cream Coffee Cake


1 ½ CUPS GRANULATED SUGAR
¾ CUP BUTTER OR MARGARINE, SOFTENED
1 TSP VANILLA
2 EGGS
2 CUPS FLOUR
1 TSP BAKING POWDER
½ TSP BAKING SODA
1 CUP SOUR CREAM


1 CUP CHOPPED PECANS
1/3 CUP FIRMLY PACKED BROWN SUGAR
1 ½ TSPS GROUND CINNAMON

MIX PECANS, BROWN SUGAR AND CINNAMON. SET ASIDE.




PREHEAT OVEN TO 350 DEGREES.

BEAT SUGAR, BUTTER AND VANILLA IN LARGE BOWL WITH ELECTRIC MIXER ON MEDIUM SPEED UNTIL LIGHT AND FLUFFY.

ADD EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION.

MIX FLOUR, BAKING POWDER AND BAKING SODA. ADD TO SUGAR MIXTURE, ALTERNATELY WITH SOUR CREAM, BEATING UNTIL WELL BLENDED AFTER EACH ADDITION.

SPOON HALF OF THE PECAN MIXTURE INTO GREASED FLUTED TUBE PAN OR 10 INCH TUBE PAN. TOP WITH HALF OF THE CAKE BATTER. REPEAT LAYERS.

BAKE 55 TO 60 MINUTES OR UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN.

COOL 10 MINUTES ON WIRE RACK. LOOSEN CAKE FROM SIDE OF PAN WITH SPATULA OR KNIFE. INVERT ONTO WIRE RACK AND GENTLY REMOVE PAN. COOL COMPLETELY…. GLAZE IF DESIRED.