{Sweet Potato Surprise}


 6 C. cooked sweet potatoes mashed (approximately 4 large sweet potatoes)
 1/4 C. sugar
 1 C. brown sugar
 1/2 tsp. salt
 2 eggs beaten
 1 C. butter melted
 1/2 C. milk
 1/2 tsp. vanilla
 1 C. chopped walnuts
 1/3 C. flour

Combine potatoes, sugar, 1/4 C. of the brown sugar, salt, eggs, 1/2 C. of the butter, milk and vanilla.  Place in buttered 2 quart casserole dish.  Combine remaining butter, brown sugar, walnuts and flour. Spoon over potatoes.  Bake covered in a 9 x 13 pan at 350 degrees for 30 minutes. (P.S. – My husband usually HATES sweet potatoes and he even had seconds!)

Recipe by: Heather D. White


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{German Pancakes}


 6 eggs
 1 c. milk (very warm)
 1 c. flour
 1/2 tsp. salt
 5 Tbsp. butter, melted
Beat eggs until they are thick and lemon colored; blend in melted butter, milk and flour.  Bake in well-greased 9 x 13 pan at 450 degrees for 15-20 minutes.   Top with jam, syrup or better yet, Buttermilk Syrup!  This is definitely a family favorite!

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{Peppermint Whip Cream Magic}


I LOVE peppermint.  No two ways about it.  So when I came across this idea, I asked Marie if I could share with all of you.  Thanks Marie!!!!  Here is a link to her blog.  

This stuff is really magic. Mostly because it is gone is seconds as your guests will pile huge dollips into their hot cocoa. My sweet sister-in-law, Jeanne, first introduced this to me years ago and I have been making it for parties ever since. 
Buy peppermint candy canes or even just peppermint round candies. Then using a blender, crush them to powder. It gets loud, so plug your ears.


Then get your whipped cream out. It can be Cool Whip or whipping cream that you whip yourself. For 16 oz. of whipping cream, I poured 1/2 cup of powdered peppermint candy. Stir it in. It makes a fun pink cream and there are even some tiny chunks that are yummy too.

I like to make a large pot of hot cocoa on the stove and then have my bowl of peppermint whipping cream on the side with a large spoon for scooping. Or you can make one mug of hot chocolate and stir in a spoonful or two of the cream. Either way is delicious. To store left over cream, put it into a freezing container and freeze until your next cup of hot cocoa is ready, simply thaw in the fridge. To store leftover peppermint powder, pour into a plastic bag or container and place in the cupboard.

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{Chex Muddy Buddies}


 9 cups Chex cereal (any kind)
 ¼ cup butter or margarine
 1 pkg. (6 oz) semisweet chocolate chips
 1 tsp. vanilla
 ½ cup peanut butter                                    
 1 ½ cups powdered sugar

Measure cereal into large bowl; set aside.  Microwave chocolate chips, peanut butter and butter in 1 quart microwavable bowl uncovered on High 1 minutes; stir.  Microwave 30 seconds longer or until mixture can be stirred smooth.  Stir in vanilla.  Pour chocolate mixture over cereal in bowl, stirring until evenly coated.  Pour into 2 gallon plastic food storage bag; add powdered sugar.  Seal bag; shake until well coated.  Spread on waxed paper to cool.  Store in airtight container in refrigerator (delicious chilled!)

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{Spaghetti Sandwich}


We had these for lunch today and my kids LOVED them.  I had some left over spaghetti in the fridge from dinner last night.  So I put some spaghetti on some bread and they gobbled them up!  Quick and easy.

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{Sunshine Salad}


 1 large pkg. lemon cook and serve pudding
 1 large pkg. orange Jell-O
 Cool Whip

Prepare lemon pudding as directed. Prepare orange Jell-o as directed except omit 1/4 C. water. Add orange Jell-o to lemon pudding and mix well. Allow to cool and set. Serve with cool whip.  This is my new favorite!!  Sooooo yummy. (I added a small can of mandarin oranges, drained, before placing in fridge to cool.)

Recipe by: Heather D. White

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{Green Chili Cheese Won Ton Cups}


 24 Wonton Wrappers
 Refrigerated Butter Spray
 1 cup Cheddar Cheese shredded
 1/2 cup Ricotta Cheese
 1 can (4 oz) Green Chilies diced
 1 tablespoon Chives minced
 1/4 teaspoon Salt – have this
 1/4 teaspoon Ground cumin
 1 can (12 oz) Black olives

Using greased miniature muffin cups, press wonton wrappers in so that they make a cup. Spritz with butter spray. Bake at 350° for 8-9 minutes or until the edges are browned.

In a bowl, combine the cheeses, chilies, chives, salt and cumin. Spoon into cups. Top with olives. Bake for 10 minutes or until golden brown and bubbly. Serve warm.

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