3 sweet potatoes and 1 butternut squash or 6-9 sweet potatoes (cooked pealed and diced)
1/4 stick butter
1/4 c. evaporated milk or cream
1/4 c. brown sugar
1 c. crushed pecans
1/4 c. flour
1/2 c. brown sugar
1/2 stick melted butter
1. combine all the bottom layer ingredients in a bowl.
2. Mash together just like you are making regular mashed potatoes.
3. Add the potato mixture to a small casserole baking dish.
4. Add all the ingredients for the topping in a separate bowl.
5. Mix together with fork.
6. Add to the top of sweet potato dish.
7. Bake @ 350* for 30 to 44 minutes.
Jo's tips: If you have a big group then double the recipe. you can substitute any winter squash for the sweet potatoes. I have used acorn squash it was equally delicious!
Sunday, December 18, 2011
Tuesday, July 12, 2011
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick butter, melted
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 tablespoon vanilla extract
- 2 eggs
- 2 cups semisweet chocolate chips
- Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
- Sift together the flour, baking soda and salt; set aside.
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
- Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.