Sweet Potato Bread

Ingredients

• 1 1/2 cups sugar
• 1/2 cup vegetable oil
• 2 eggs
• 1/3 cup water
• 1 3/4 cups flour
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup cooked sweet potatoes
• 1 cup walnuts
• 1 cup raisins

Preheat oven to 350 degrees F and grease baking pan.

Combine and beat sugar, vegetable oil, eggs, and water. 

Sift and add flour, cinnamon, nutmeg, baking soda, and salt to the egg and sugar mixture. 

Add 1 cup cooked and mashed sweet potatoes, 1 cup nuts, and 1 cup raisins.

Pour batter into greased bread pan. Bake at 350 degrees F for 60 to 70 minutes. Cool in pan and then remove if desired.

Hot Cocoa Cookies

Ingredients 

• 1 cup butter, softened
• 1 1/2 cups white sugar
• 2 eggs
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 2/3 cup cocoa powder
• 3/4 tsp baking soda
• 3/4 tsp salt
• 2 cups semisweet chocolate chips (Ghiradelli)
• 2 cups mini marshmallows

Preheat oven to 350 degrees F.

In a large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy.

Combine the flour, cocoa, baking soda, and salt. Stir into the butter mixture until well blended.

Mix in the chocolate chips.

Drop by rounded teaspoonfuls onto un-greased cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, or just until set.

Immediately top with three mini marshmallows when you remove the cookies from the oven.

Place marshmallow topped cookies back in the oven for 1 minute. 

Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Sweet Potato Casserole

Ingredients

• 3 1/2 cups sweet potatoes, mashed
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla
• 1/4 cup buttermilk
• 1/2 cup butter, melted
• For the topping:
• 1/3 cup flour
• 1 cup pecans, chopped
• 1/3 cup butter, melted
• 3/4 cup packed brown sugar

Preheat oven to 375 degrees F. Grease a casserole dish (about 2 1/2 quart size).

Combine the sweet potatoes, sugar, eggs, vanilla, buttermilk and butter in a medium bowl using an electric mixer or by stand.

Pour into your casserole dish.

Bake for 25-30 minutes. (Or if you want to make the dish ahead of time, cover and store in the fridge up to 2 days. Take it out and bake uncovered.)

While it is baking, make the topping. Combine the flour, pecans, butter and brown sugar in a small bowl. When the casserole is done baking remove from oven and sprinkle topping over the top. Bake for an additional 10-15 minutes. 

Let it sit for about 30 minutes before serving.

Notes: Milk will work if you don't have buttermilk. For sweet potatoes-- wash, dry, and pierce with a fork. Place on a baking sheet and bake for 30-45 minutes at 375 degrees F or until it passes a fork test. Let them cool, then peel the skin off or cut open and scrape out the insides. You can also use canned yams if pressed for time. 

German Chocolate Pie

Ingredients

• 1 1/2 cup sugar
• 2 Tablespoons cocoa
• 2 Tablespoons flour
• 1/2 cup butter, melted
• 3 eggs beaten
• 1 small can evaporated milk
• 1 cup chopped pecans
• 1/2 cup flake coconut
• 1 tsp vanilla
• Dash of salt
• 1 deep dish pie crust

Preheat the oven to 350 degrees F.

Mix dry ingredients together. Stir in margarine, eggs, and milk. Add pecans, coconut, and vanilla. Pour into unbaked pie crust. Bake at 350 degrees F until center is firm but not hard, about 50 minutes. 

Slow Cooker Zuppa Toscana

Ingredients

• 1 lb. Italian sausage
• 16 oz. chicken broth
• 1 quart water (4 cups)
• 2 garlic cloves, minced
• 2 large russet baking potatoes, slices in half and then in 1/4 inch slices
• 1 large onion, chopped
• 1/4 cup bacon bits
• 2 cups kale or swiss chard, chopped
• 1 cup heavy whipping cream

Brown the sausage in a skillet over medium-high heat until no longer pink.

Place cooked sausage, chicken broth, water, garlic, potatoes and onion in the slow cooker.

Cover and crock on High for 3-4 hours until potatoes are cooked and soft.

Turn the slow cooker off and add the kale.

Return the lid and let sit for 5 minutes.

Stir in whipping cream and serve.

Mint Oreo Truffles

Ingredients

• 1 (15.25 oz) package Mint Creme Oreos
• 8 oz cream cheese, softened to room temperature
• 12 oz semi-sweet chocolate
• Optional: sprinkles

Process the Oreos (the entire cookies, filling and cookie) in a food processor or blender. Pulse until crumbs are formed.

Using a hand-held or stand mixer fitted with a paddle attachment, beat the Oreo crumbs with the cream cheese until combined. The mixture will be thick and sticky.  

Using your hands, roll into 30-35 balls. Place balls on two large plates, a parchment paper lined baking sheet, or a silicone mat-lined baking sheet. Freeze the truffles for about 30 minutes. (Freezing the balls is the most important step of this recipe. If they are not cold and solid, the melted chocolate will not coat the balls properly.)

Coarsely chop the chocolate and melt according to package directions. Working with 1 truffle at a time, coat in chocolate. Place on a lined baking sheet. Top with sprinkles while the chocolate is still wet or even drizzle with melted green candy melts.

Refrigerate truffles for at least 10 minutes so the chocolate sets. Truffles must always be chilled and will stay fresh for up to 5 days in the refrigerator.