Sweet Potato Casserole

Here was a favorite side dish from our Christmas in July party. It would also be great for a Thanksgiving/Fall meal.
Sweet Potato Casserole
4 cups mashed sweet potatoes, about 2 1/2 lbs (you can bake or boilthe potatoes, I normally boil but read some reviews that it is betterif you bake for an hour, I think I might try that this time)
1/2 cup white sugar
2 eggs, beaten
1/2 cup milk
1/2 teaspoon salt
1/3 cup butter, melted
1 teaspoon vanilla extract
1/2 tsp cinnamon (Increase, decrease, or omit the spices depending onpreference, I like to increase)
1/4 tsp cloves
1/4 tsp nutmeg
1 cup packed brown sugar (I normally double the topping, my favorite part)
1/2 cup all-purpose flour
1/3 cup butter, melted
1 cup chopped pecans

1. In a mixing bowl, combine the sweet potatoes, sugar, eggs, milk,salt, 1/3 cup butter, vanilla, and spices. Mix together and pour into a greased 13x9 inch baking dish.
2. To prepare the topping, combine in a separate bowl the brown sugar, flour, 1/3 cup melted butter and pecans. Mix together and crumble over sweet potato mixture. Bake uncovered at 350 degrees F(175 degrees C) for 35 to 45 minutes.
submitted by Melissa Russell

Baked Potstickers and Sweet and Sour Sauce

1 can (8 oz) water chestnuts, drained and finely chopped
½ c. thinly sliced green onions with tops
¼ c. grated carrot
1 tsp. peeled and finely grated fresh gingerroot
1 can (10 oz) chunk white chicken, drained and flaked (I like Costco’s canned chicken)
1 Tbsp. reduced-sodium soy sauce
1 egg white, lightly beaten
¼ c. mayonnaise
1 garlic clove, pressed
24 square wonton wrappers vegetable oil

1. Combine water chestnuts, green onions, carrot, gingerroot, chicken, soy sauce, egg white, mayonnaise, and garlic. Mix well.

2. Preheat oven to 400.

3. To assemble potstickers, place 12 wonton wrappers onto cutting board. Lightly brush edges of each wrapper with water. Place a half tablespoon of filling onto center of each wonton. Shape and seal wontons as desired. Place potstickers on lightly sprayed baking sheet. Repeat with remaining wontons. Bake 12-15 minutes or until edges of potstickers are golden brown.

Yields: 24 potstickers


Sweet and Sour Sauce

1 (15 oz) can pineapple tidbits (drain and reserve liquid)
½ c. chopped green pepper (optional)
½ c. sugar
½ tsp salt
2 Tbsp. cornstartch
¼ c. vinegar
1 c. reserved pinapple juice and water
2 tsp. beef bouillon granules
2 Tbsp. soy sauce

On stove combine cornstarch, bouillon, vinegar, sugar, salt, soy sauce and pinapple juice. Cook until bubbling and thickened. Add bell peppers (optional) and pineapple chunks.

Twilight Party ... more ideas

I came across a fun blog called Entertain Exchange (http://www.entertainexchange.blogspot.com/), the blog author did a write up for a Twilight party she is throwing tonight for the Twilight DVD release. Here is more about her party. And the details of what she did for decor in her own words. Thankyou.
'With the release of the Twilight DVD this Friday at Midnight, I thought this would be the perfect Tablescape for this week. With an obsessed 16 year old daughter I have been collecting items just for this purpose. I knew eventually we would be having a party of some sort. This weeks big event is attending the Twilight Midnight Release Party, to pick up the DVD, then back home with friends to stay up and watch it with a sleepover.'
I placed these silver branches I already own into a tall glass vase. Then stuffed in red fun fur, letting it puff out the top. I also purchaced these red sparkly apple ornaments after Christmas, on a clearance table, anticipating a Twilight use.
I turned the glasses upside down to hold the ultimate Twilight symbol, the "apple." Using a silver Sharpie to write with, the leaf of the apple became the place card.
'I used a piece of black fabric for the tablecloth, placed red scrapbook paper under the plates and used red paper napkins on the plates. Purchased these red and white tulips at Pottery Barn after Christmas for 97 cents each. I used a piece of red organza fabric wrapped around the bottom of the vase, then placed twinkle lights underneath. Ribbon tied around stem of glass.
For more of my Twilight photos and ideas go to the following link http://maggiesdinnerdates.blogspot.com/search/label/Twilight%20Party
The cookies have a light vanilla and butter flavor to them, and are the perfect color to really set off the red of the filling. The have a slightly crisp edge and a soft, chewy center. When you take a bite and expose the jam, they really do look like they’re bleeding! Here's the recipe:

Vampire Cookies

3/4 cup butter, softened

1/2 cup sugar

1 large egg

1/2 tsp vanilla extract

1/8 tsp almond extract

1 1/2 cups all purpose flour

1/4 tsp saltapprox

1/2 cup red jam (raspberry/strawberry)
In a large bowl, cream together butter and sugar until light. Beat in egg and extracts.Add flour and salt to the bowl and mix them into the butter-sugar mixture at low speed until dough is just combined. Wrap dough in plastic wrap and refrigerate for at least 1 hour.Preheat oven to 325F.Divide dough in half and keep the portion you are not using in the refrigerator.Roll dough out on a lightly floured surface until it is about 1/8-inch thick. Use a cookie cutter to cut out 2-inch rounds.Place rounds on a baking sheet, put a teaspoon of jam on each of them and cover with another round of dough. Press edges down lightly, pinching the edges onto the cookie sheet. Use a toothpick and poke two small holes (like a vampire bite) in the top of each cookie.Bake for 10-12 minutes, until cookies are set.Cool for about 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.Dip a toothpick in some extra red jam and re-insert in the “bite” holes you made before baking to emphasize them, if not already red. Draw a blood trick down from one of the bites with the jam, if desired.Cookies are best the day they are made.
Makes 2 dozen.
This idea came from Nicole at http://bakingbites.com/2008/10/vampire-cookies/
This photo of red velvet cake came from http://www.twilightations.blogspot.com/

Lucky Punch

1 c. sugar
3 c. unsweetened pineapple juice
1 6 oz. can frozen orange juice
2 Tbsp. lemon juice
1 liter lemon line beverage

Combine 2 3/4 c. water and sugar till sugar dissolves. In blender combine 1/2 of pineapple juice and all of orange juice concentrate cover. Blend till smooth. Add orange juice mixture to sugar mixture. Stir in remaining juices. Transfer to a glass 9x13 pan and freeze one hour. Remove from freezer after one hour and break ice chunks. Add fruit juice mixture to punch bowl and pour in Sprite. Add raspberries.

This is a delicious juice and many had multiple glasses of punch and asked me how I made it.

Taco Soup from the December Soup Social

I requested this yummy soup from Anita Cranney. She and her husband brought this delicious soup to our dinner.

1 lb. ground turkey or beef
1 large onion, chopped

Brown above ingredients together then add:

28 oz. can diced tomatoes
2 cans kidney beans, drained
1 can chili beans NOT drained
1 pkg. taco seasoning
1 8 oz. can tomato sauce
1 pkg. frozen corn (10 oz)

Heat through and serve over Fritos. Top with sour cream, cheese, lettuce, olives (sliced) and salsa if desired.

Chicken and Pork Egg Rolls and War WonTon Soup

Chicken and Pork Egg Rolls

1 small head cabbage, shredded
3 celery ribs, chopped
1 can (8 oz) bamboo shoots, drained and chopped
5 green onions, chopped
2 garlic cloves, minced
2 Tbsp. vegetable oil
2¼ c. diced cooked chicken
2 c. diced cooked pork
¼ c. chicken broth
¼ c. soy sauce
¼ tsp. pepper
2 pkgs. egg roll wrappers

Sauce ingredients:
1½ c. unsweetened pineapple juice
¾ c. cider vinegar
½ c. packed brown sugar
1 Tbsp. soy sauce
⅛- ¼ tsp. pepper
2 Tbsp. cold water
3 Tbsp. cornstarch

In a large wok, stir fry first 6 egg roll ingredients in oil until crisp tenders. Stir in remaining egg roll ingredients. Cook and stir 1 minute. Fill egg roll wrappers. Fry in an electric wok (you really need an electric wok for this) at 375 degrees. Drain on paper towels. Yields 1 dozen. For the sauce, combine first 5 ingredients. Bring to a bowl. Combine cornstartch and water until smooth; stir into boiling mixture. Cook and stir until thickened.

Won Ton Soup

Wontons:
½ pound ground pork
2 Tbsp. chinese rice wine (can be omitted)
1 Tbsp. soy sauce
1 Tbsp. cornstarch
2 tsp. minced ginger
2 tsp. sliced green onion
2 tsp. sesame oil
½ tsp salt
½ tsp pepper
24 wonton wrappers

Soup:
6 c. chicken broth
¼ lb. raw shrimp, peeled and deveined (I omit this ingredient)
1 carrot, sliced
1 c. chinese cabbage, cut into 1-inch pieces
½ c. snow peas, trimmed
½ c. mushrooms
1 tsp. pepper
2 tsp. sesame oil
2 tsp. sliced green onion

This soup cooks quickly, so be sure to have all of the ingredients ready to go before you start. First, prepare the wontons by mixing the pork, rice wine, soy sauce, cornstarch, ginger, sesame oil, salt, and pepper in a medium bowl. Place a teaspoon of the mixture in the middle of a wonton wrapper. Brush the edges of the wrapper with water and fold the bottom corner over the filling to make a triangle. Fold the left and right points of the triangle in to the middle of the wonton, then fold the top point down. In a large pot, bring the chicken broth to a boil. Add the wontons and cook about 3 minutes. Add the shrimp and cook for about 1 minute. Add the carrot, cabbage, snow peas, and mushrooms and cook 1 minute. Everything should be done at this point. The wontons should be white and the shrimp should be pink. Simmer a little longer if needed. Add the pepper and sesame oil to taste and garnish with the sliced green onion.

Apple Crisp

Here is my much requested recipe from the indoor Weenie Roast

Apple Crisp II
from allrecipes.com
12 servings

INGREDIENTS:
10 cups all-purpose apples,
peeled, cored and sliced
1 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 cup water
2 cups quick-cooking oats
2 cups all-purpose flour
2 cups packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter, melted

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degree C).
2. Combine the oats, flour, brown sugar, baking powder, baking soda and melted butter together. Put 2/3 of the mixture spread evenly in the bottom of the lightly greased 9x13 pan.
3. Place the sliced apples over the crumble mixture in the pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
4. Crumble remaining oat mixture evenly over the apples.
4. Bake at 350 degrees F (175 degrees C) for about 45 minutes.