Southern Peach Yam Bake

This is one of the BEST Thanksgiving recipes I have ever had or made. My mom has made it since I was a kid and now I carry on the tradition. It's pretty sweet, so it's more like a dessert you get to eat for dinner. :o) Sometimes I think it is even better than pumpkin pie.

2 large cans yams, drained well
1 large can peaches, drained well

Pour into glass baking dish.

1/2 cup brown sugar
3 tbsp flour
1/2 tsp nutmeg
2 tbsp butter
1/2 cup chopped pecans (or walnuts)

Mix first 3 ingredients. Cut in butter. Add nuts. Sprinkle over yams and peaches.

Bake at 350 for 35 minutes.


Remove from oven and turn to broil.


Sprinkle top with 1 1/2 cups mini marshmallows.


Broil until marshmallows are a light golden brown.

Butterscotch Brownies

I love making these cookies. I always have the ingredients on hand and they are super fast and easy to make. Just be sure to cut them while they are still warm.

1/4 cup melted shortening or vegetable oil

1 cup packed brown sugar

1 egg

1 tsp vanilla

3/4 cup flour

1 tsp baking powder

1/2 tsp salt

1/2 cup chopped nuts (opt)

Heat oven to 350. Mix first four ingredients. Stir in remaining ingredients. Spread in greased 8x8 baking pan. Bake for 20-25 minutes. Cut while warm.

Sour Cream Chicken Enchiladas

This is one of our favorite meals and I often make it for company. Someone at our church brought it to us when Andy was born and we have made it MANY times since.

Sauce:

1 can cream of chicken soup

8 oz sour cream

4 oz can of green chilis or jalapenos (use to taste)

Mix into sauce

Filling:

2 shredded chicken breasts

1/2 cup chopped onion

2 1/2 cups shredded cheddar

Mix and add a little sauce to moisten.

Spread some sauce in a baking pan to cover bottom. Reserve some sauce for the top. Roll the filling into 12 flour tortillas. Place them seam side down in baking pan. Spread remaining sauce on top of rolls and sprinkle with some more cheddar.

Bake, covered, at 350 for about 30 minutes or until bubbly and heated through.

Cheesy Chicken Chowder

This is a quick and easy soup that is filling enough for dinner and is great with corn muffins!

1 cup frozen brocolli

1 cup frozen corn

1/2 cup water

1/4 cup chopped onion

1/2 tsp thyme

2 cups milk

1 1/2 cups chopped cooked chicken

1 can cream of potato soup

3/4 cup shredded cheddar

black pepper to taste

1/4 cup shredded cheddar

Bring brocolli, corn, onion, water and thyme to a boil. Cover and simmer 8-10 minutes. Stir in milk, meat, soup, cheese and pepper. Cook and stir over medium heat until heated through. Serve and sprinkle with cheese.

Crab and Corn Chowder

I sort of made this one up based on some recipes I read and my baked potato soup recipe, but Andy LOVED it and said it was the best thing I had ever made out of crab!

By the way, the rest of us liked it, too!

2 cups frozen Southern-style hashbrown potatoes

1/2 cup frozen corn

1 cup real crab meat

3 slices of cooked and crumbled bacon

Cover with a bit of water and bring to boil. Reduce heat and simmer until heated through, about 5 minutes.

1/4 cup butter

1/4 cup sliced green onion

1/4 cup flour

1/2 tsp Old Bay, or to taste

4 cups milk

Melt butter in large pot. Saute onion for 1 minute. Add flour and Old Bay. Add milk all at once and whisk until smooth. Cook over medium heat until thick and bubbly.

Add crab and corn mixture to milk mixture. Stir well and heat through well.

Monster Cookies

I was going to make these cookies on Thursday, but am posting the recipe today because my friend Sara requested the recipe for today. I will add pictures later.

I got this recipe from my friend Kate. If you are gluten-free, these make a great treat!

3 eggs
1 1/4 cups brown sugar
1 cup sugar
1/2 tsp salt
1/2 tsp vanilla
1 1/2 cups creamy peanut butter
1/2 cup butter, softened
1/2 cup M & Ms
1/2 cup chocolate chips
1/4 cup raisins
2 tsp baking soda
4 1/2 cups quick oats

Preheat oven to 350.

Combine eggs and sugars. Mix well. Add salt, vanilla, peanut butter, and butter. Mix well. Stir in remaining ingredients. Drop by tablespoons 2 inches apart on greased cookie sheets. *

Bake for 8-10 minutes. Do not overbake. Let stand 3 minutes before transferring to wire rack to cool.

* at this stage you can also place the cookie sheets in the freezer until the dough is frozen. Then remove the dough from the cookie sheets, place in freezer bags and store in freezer until ready to bake. Bake the cookie dough while still frozen. It may take a little longer for them to bake from frozen.

Donut Muffins

Making these muffins this morning was like taking a trip down Memory Lane. I used to make these quite often when the boys were little, but I can't remember the last time we ate them. After breakfast, I couldn't figure out why I stopped making them.

1/3 cup shortening or margarine
1 cup sugar
1 egg
1 1/2 cups flour
1/2 tsp salt
1/4 tsp nutmeg
1/2 cup milk
*melted butter
*cinnamon sugar
Preheat oven to 350. Grease or line a 12 cup muffin tin. (it may make more)

Cream shortening and sugar; add egg. Beat well. Mix flour, baking powder, salt and nutmeg; add alternately with milk to egg mixture. Bake 20-25 minutes. Remove doughnuts from tins and dip tops in melted butter and cinnamon sugar.