Candied Yams (Sweet potato casserole)

6 large sweet potatoes

1 cup brown sugar

1 cup butter

1 tsp. cinnamon

½ bag of mini marshmallows

Peel your sweet potatoes and cut them into cubes. Boil your sweet potatoes until they are soft. Add the butter, cinnamon and brown sugar to the yams, and mash them until smooth. Put the mashed mixture into a casserole dish. Cover the sweet potatoes with the mini marshmallows and bake at 350 for 20 minutes or until the marshmallows are browned.

Best Brownies

1/2 cup butter
1 cup sugar
2 eggs
1 tsp. vanilla
1/3 cup unsweetened cocoa powder
1/2 cup flour
1/4 tsp. salt
1/4 tsp baking powder

Frosting:
3 Tbsp. butter, softened
3 Tbsp. unsweetened cocoa powder
1 Tbsp. honey
1 tsp. vanilla
1 cup confectioners sugar

Preheat oven to 350 degrees.  Grease and flour a 8-inch square pan.  In a large saucepan, melt 1/2 cup butter.  Remove from heat, and stir in sugar, eggs, and 1 tsp. vanilla.  Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder.  Spread batter into prepared pan.  Bake in preheated oven for 25 to 30 minutes. Do not overcook.  Top with sifted confectioners sugar or frosting.

To make frosting:  Combine 3 Tbsp. softened butter, 3 Tbsp. cocoa, honey, 1 tsp. vanilla and 1 cup confectioners sugar.  Stir until smooth.  Frost brownies while they are still warm.

*  I prefer without frosting because I don't like them too sweet. 

Creamy Chicken Chili

1 pound boneless, skinless chicken breast cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 tsp. garlic powder
1 tbsp. vegetable oil
2  (15-oz.) cans small white beans, rinsed and drained
1  (14-oz.) can chicken broth
2  (4-0z.) cans chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. black pepper
Big pinch of cayenne pepper
1 cup sour cream
1/2 cup heavy whipping cream

In a large pan, saute chicken, onion, and garlic powder in oil until chicken is no longer pink.  Add beans, broth, chilies, and seasonings.  Bring to a boil.  Reduce heat to low and simmer uncovered 30 minutes.  Remove from heat.  Stir in sour cream and whipping cream.  Serve immediately.

Makes 7 servings.

Ritzy Chicken Strips

2 lbs. boneless, skinless chicken tenders
2 cups plain yogurt or sour cream
2 cups broken Ritz crackers
1 cup grated dry Parmesan cheese
1/4 cup parsley flakes
2 Tbsp. garlic powder
1 tsp. each salt and pepper
6-8 russet baking potatoes (opt.)

If desired, place 6-8 scrubbed potatoes in 425-degree oven to bake while preparing and baking chicken.

Dip chicken tenders in yogurt or sour cream and place in a greased 9x13 baking dish.  Place broken crackers in a ziplock bag.  Using a rolling pin or straight-sided drinking glass, roll over bag to crush crackers.  Add Parmesan cheese, spices, salt, and pepper to bag.  Shake bag to blend; spinkle over chicken.  Cover with foil.  Bake at 425 for 30 minutes.  Remove foil; cook an additional 10 minutes.  Serve with potatoes. 

If desired, heat 1 can cream of chicken soup with 1/2 coup can of milk over stove top until warm.  Serve over chicken.

Chicken Divan

1 10 3/4- oz. can cream of chicken soup
1/2 cup mayonnaise
1 tsp. lemon juice
1/4 tsp. each salt and pepper
1 12-oz. bag frozen broccoli cuts
2 cups chopped, cooked chicken
1 cup shredded cheddar cheese
1 cup soft bread crumbs
1/4 cup butter, melted

In  a 9x13 greased baking dish, combine soup, mayonnaise, lemon juice, salt, and pepper until will blended.  Fold in broccoli and chicken; sprinkle with cheese.  Combine brad crumbs and butter; sprinkle over top.  Bake at 350 degrees for 30 minutes or until cheese in hot and bubbly.

Buttermilk Pancakes with Buttermilk Syrup

 Pancakes
1 1/4 cup buttermilk
1 Tablespoon sugar
1 egg

2 Tablespoons vegetable oil
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup flour, sifted

Whisk all ingredients together until smooth. Preheat griddle to medium-high heat. Pour even amounts onto hot griddle and cook until sides begin to look dry. Flip over and lightly brown on other side. Butter pancakes and serve with buttermilk syrup!

 Syrup
1 cube butter
3/4 cup sugar
1/2 cup buttermilk
1 teaspoon vanilla
1 teaspoon baking soda

In a saucepan over medium heat melt the butter, sugar, and buttermilk until it comes to a boil. Then remove from heat and add the vanilla and baking soda. Stir together and it should begin to foam up. Serve hot. This can also be refrigerated for up to 2 weeks.


Recipe from Scarlet

Lemon Bars

Crust:

2 cups flour

1/2 cup powdered sugar

1 cup butter

Filling:

4 eggs, at room temperature

1/3 cup fresh squeezed lemon juice (use 1/2 cup if you use bottled lemon juice)

2 cups sugar

1/4 cup flour

1/2 teaspoon baking powder

Preheat oven to 350 degrees F. Combine crust ingredients in a bowl. Spray a 9x13 pan with cooking spray and then press crust mixture in the bottom. Bake for 20 minutes. Crust should become light brown in the middle and the edges a little darker brown. While the crust in baking combine all filling ingredients in the same bowl. Once the crust is done pour filling over warm crust and then place back in the oven for an additional 18 minutes. Take out of oven and garnish with powdered sugar and lemon zest. Let cool before cutting into them or else they will become a gooey mess!

 

Recipe by Scarlet