Monday, November 21, 2011

Sweet Potatoe Balls - Paula Deen

Ingredients

  • 4 large sweet potatoes
  • 2/3 cup packed brown sugar
  • 2 tablespoons orange juice
  • 1 teaspoon orange zest
  • 1/2 teaspoon freshly grated nutmeg
  • 2 cups shredded coconut, sweetened
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 large marshmallow per potato ball

Directions

Preheat oven to 350 degrees F.
Bake the potatoes until tender, then peel and mash them. Stir in the brown sugar, orange juice, zest and nutmeg. In a separate bowl, toss the coconut with the sugar and cinnamon. Press mashed potatoes around each marshmallow, creating a 2 to 3-inch diameter ball. Roll the balls in the coconut mixture. Bake for 15 to 20 minutes. Watch carefully for the last few minutes of cooking; the expanding marshmallows can cause the potato balls to burst open

Tuesday, November 15, 2011

INGREDIENTS
1 roll (12 ounces) breakfast sausage
2 cups shredded Cheddar cheese
6 eggs, beaten
1 cup water
1/2 cup milk
1 package McCormick® Original Country Gravy Mix or 1 package McCormick®Sausage Country Gravy Mix
6 slices bread, cut into 1-inch cubes
2 tablespoons melted butter (optional)
McCormick® Paprika

DIRECTIONS
1. Preheat oven to 325°F. Cook crumbled sausage in large skillet on medium heat until brown, stirring occasionally. Drain sausage. Spread in lightly greased 11x7-inch baking dish. Sprinkle cheese over sausage.

2. Beat eggs, water, milk and Gravy Mix in medium bowl with wire whisk until well blended. Pour over cheese. Arrange bread cubes evenly over mixture. Drizzle butter over bread, if desired. Sprinkle with paprika.

3. Bake, uncovered, 40 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
Tips
Make Ahead Tip: Cover and refrigerate unbaked casserole overnight. Bake, uncovered, in preheated 325°F oven 50 minutes or until knife inserted in center comes out clean.

Serving Suggestion:
Prepare additional package of McCormick® Original Country Gravy Mix or Sausage Country Gravy Mix as directed on package. Serve with casserole

NUTRITION INFORMATION
per serving
Calories: 375
Fat: 27 g
Carbohydrates: 15 g
Cholesterol: 221 mg
Sodium: 930 mg
Fiber: 0 g
Protein: 19 g

Monday, November 14, 2011

Pumpkin Gooey Butter Cakes - Paula Dean

Pumpkin Gooey Butter Cakes

 

Ingredients

Cake:

  • 1 (18 1/4-ounce) package yellow cake mix
  • 1 egg
  • 8 tablespoons butter, melted

Filling:

  • 1 (8-ounce) package cream cheese, softened
  • 1 (15-ounce) can pumpkin
  • 3 eggs
  • 1 teaspoon vanilla
  • 8 tablespoons butter, melted
  • 1 (16-ounce) box powdered sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg

Directions

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

Potato Chowder



Nutrition Facts: 1 cup equals 179 calories, 9 g fat (5 g saturated fat), 25 mg cholesterol, 690 mg sodium, 21 g carbohydrate, 2 g fiber, 4 g protein.

This recipe can be found a  http://www.tasteofhome.com/

Ingredients

  • 8 cups diced potatoes
  • 3 cans (14-1/2 ounces each) chicken broth
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/3 cup chopped onion
  • 1/4 teaspoon pepper
  • 1 package (8 ounces) cream cheese, cubed
  • 1/2 pound sliced bacon, cooked and crumbled, optional
  • Minced chives, optional

Directions

  • In a 5-qt. slow cooker, combine the first five ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender.
  • Add cream cheese; stir until blended. Garnish with bacon and chives if desired. Yield: 12 servings (3 quarts).