Sweet Potato Casserole

3 c cooked mashed sweet potatoes, you may use canned

1 c sugar, this amount can be lowered to 3/4 or even 1/2 c, less will allow for more of sweet potato taste

2 eggs

1 tsp vanilla

1/3 c milk

1/2 c butter

1 tsp cinnamon

1/4 tsp nutmeg

Beat these until smooth and spoon into a 2 qt casserole dish

Topping:

 1 c firmly packed brown sugar

1/3 c flour

1/3 c butter

1 c finely chopped pecans

Combine sugar and flour, cut in chilled butter, add pecans, sprinkle on top of sweet potato mixture.

Bake at 350 for 30 min, until top hardens slightly.

This was made for us by our friend Heather, it is so good it can technically be a dessert! If you are not real fond of the taste of sweet potato add all of the sugar. You may easily substitute Splenda in the casserole and the half Splenda half brown sugar mix for topping.

also if you are out of pecans, you can substitute finely ground walnuts, this will, however,change the taste and lead to revocation of any Southern Belle status! You could sub some oatmeal in the topping for a little extra fiber and crunch if you don't like or have any nuts.

Ranch French Bread

2 pkg yeast

1/2 c warm water (110-115)degrees

1/2 c sugar, divided

2 c warm buttermilk*

1/2 c butter, softened

3 eggs

1 or 2 pkgs of powdered ranch dressing 

2 tsp salt

8-9 c all purpose flour ( I often will exchange up to 3 cups of the all purpose for wheat flour)

In large bowl, dissolve yeast in warm water. Add 1 tsp sugar and let stand for 5 min, add buttermilk, butter, eggs, ranch, salt and 4 c of flour and remaining sugar, beat until smooth. Stir in enough flour until soft kneadable dough forms, turn out onto a floured surface and knead until smooth and elastic adding flour as needed. Place in greased bowl and cover until double in size, about 1 hour.

Punch down and on floured surface divide into fourths. Form into long loaves and place onto greased baking sheets. Make hollow slits across top of each loaf, let rise until double, about 30 min.

Bake at 350 for 20-25 min. Brush with melted butter. Makes 4 loaves.

* heated buttermilk will appear curtled

   if you do not have buttermilk add 1 Tbs of lemon juice or vinegar to 1 c milk and let stand 5 min

Graham Cracker Bars

Line a buttered 9x13 pan with whole graham crackers.

In heavy 3 qt saucepan over med heat;

1 c brown sugar

1/2 c butter

1 c  fine graham cracker crumbs

1 c coconut

1/2 c milk

Boil 7 min, stirring constantly, spread onto graham crackers and top with another layer of crackers.

Frosting

3 oz cream cheese

2 Tbsp butter

1 c powdered sugar

1/2 tsp vanilla

Beat until creamy, spread over crackers and top with ground nuts (opt.)

Ritz Cracker Cookies

In a heavy saucepan cook 1 8oz package of chopped dates

and 1 can of sweetened condensed milk, bring to boil until thick.

On cookie sheets lay out ritz crackers and place 1 tsp. of date mix on each cracker.

Bake at 350 for 7 min.

Frosting

1/4 c butter

1 3oz pkg cream cheese

2 c powdered sugar

Mix well and place a dollop on each cookie. These freeze well and recipe makes 50 or more cookies.

These are really good, and a nice finger food size for a party or tea. My dog even loves them, she once stole an entire plate, she is a golden retriever and she was just fine! We were worried for a while!

Peanut Butter Middles

Dough

1 1/2 c flour

1/2 c unsweetened cocoa

1/2 tsp baking soda

1/2 c sugar

1/2 c packed brown sugar

1/2 c softened butter

1/4 c peanut butter

1 tsp vanilla

1 egg

In small bowl mix flour cocoa and b soda, set aside. In large bowel beat sugars, butter and peanut butter until fluffy. Add vanilla and egg, mix well, stir in dry ingredients until well mixed.

Filling

3/4 c peanut butter

3/4 c powdered sugar

Mix and roll into about 30 balls. You may do this first and let it chill a while.

For each cookie, with floured hands shape about 1 Tbs of dough around each peanut butter ball. Place onto ungreased cookie sheet and flatten slightly with bottom of a glass dipped in sugar.

Bake at 375 for 7-9 min