Sweet Potato Casserole - Moose Style

6 c. or 2 medium cans cooked yams
2 eggs
1 c. sugar
1 tables. vanilla
1/2 c. butter, softened

TOPPING
1 c. brown sugar
1 c. chopped pecans
1/3 c. melted butter
1/3 c. self-rising flour
Mix all together, except topping, with hands, mashing potatoes some. Pour into greased casserole dish. Bake at 400* for 30 minutes. Mix topping together and sprinkle over casserole. Bake an additional 15 minutes.

make ahead

http://www.bettycrocker.com/search/searchresults?sr=2&term=do-ahead

make ahead recipes
do ahead recipes

Bella's Broccoli Rice Casserole

Broccoli and Rice Casserole
3 cups cooked rice

1 small onion
½ cup chopped celery
1 – 10oz pack frozen Broccoli, Cauliflower and Carrot (thaw slightly and chop up small)
1 T. Margarine
1 – 8oz jar Cheese Wiz
1 can cream of chicken soup
1 – 5oz can evaporated milk
I use pepper and onion powder only

I cook the rice first.

Grease or (Pam spray) an 8” casserole dish. Be sure to measure out 3 cups of cooked rice only, spread evenly into the casserole dish, and set aside.


In a large skillet over medium heat sauté onion, celery, and frozen chopped up veggies in the butter for about 10 to 15 minutes or until heated through well. Turn off heat and stir in cheese, soup, and milk until smooth.


Pour cheese mixture over rice evenly. Do NOT stir.


§ Bake at 350 for 30 to 45 minutes or until slightly browned and bubbly around the edges. I have never over cooked it. It looks good on the table too. Enjoy!


** To save time I usually cup the veggies and put them in a Ziploc in the fridge the night before so all I have to do is dump them in. I also measure out the amount of dry rice I will need to make the rice and I put it in a Ziploc and set aside. I do things like that cause I get easily overwhelmed when I feel rushed. LOL! **

(A variation on this is to use frozen broccoli by itself with cream of mushroom soup)



Everyone loves this at our house even the kids and it goes a surprisingly long way.

Caramel Cream Brownie Trifle

http://www.bettycrocker.com/recipes/caramel-cream-brownie-trifle/2a6f7508-4232-4476-8d05-e083f9edaa1d


1 box (1 lb 2.3 oz) Betty Crocker® fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
1 box (4-serving size) chocolate fudge instant pudding and pie filling mix
2 cups milk
1/4 cup caramel topping
1 container (8 oz) frozen whipped topping, thawed
1 cup chopped walnuts



1.Heat oven to 350ºF. Bake brownie mix as directed on box, using water, oil and eggs, in 13x9-inch pan. Cool completely, about 1 hour.
2.Make pudding mix as directed on box for pudding, using milk; refrigerate. Cut brownies into 1-inch pieces. Thoroughly stir caramel topping into whipped topping.
3.In 3-quart glass bowl, layer half each of the brownies, pudding, walnuts and whipped topping mixture; repeat.
4.Cover and refrigerate at least 2 hours before serving but no longer than 24 hours. Store covered in refrigerator.

Paula Deen Fried Cabbage

Country Style Fried Cabbage

http://www.pauladeen.com/index.php/food_section_articles/view2/country_style_fried_cabbage/

by An unknown fan, handed to Paula at a book signing

Paula believes old family recipes, no matter how simple or difficult, tell a story. “Best Dishes” are family recipes lovingly handed to Paula during her travels over the years. Her favorites are handpicked and tested in the Paula Deen Test Kitchen and shared with you here. Check back often as new “Best Dishes” are added.

Ingredients:

1 small head green cabbage, shredded
3 tablespoons bacon fat
2 teaspoons red pepper flakes
Salt and pepper to taste

Directions:

Wash cabbage. For shredding begin by cutting cabbage into quarters. Cut by making thin slices across the cut sides of the cabbage. Discard core and any tough ribs. Heat bacon fat in a large cast iron Dutch oven. Add cabbage and stir just until glistening. Lower heat and add pepper flakes, salt and pepper to taste and continue cooking and turning until cabbage is just tender.

Servings: 6
Prep Time: 20 minutes
Cook Time: 8-10 minutes
Difficulty: Easy

Notes from the Paula Deen Test Kitchen: A fast and delicious side dish to your St. Patrick’s Day cornbeef recipes. We also loved it with 4 slices of bacon, cooked crisp and crumbled over the top before serving.

Paula Deen Marinated Tomatoes

http://www.foodnetwork.com/recipes/paula-deen/marinated-tomatoes-recipe/index.html

Ingredients
3 tablespoons chopped fresh parsley leaves
1 tablespoon sugar
1 1/2 teaspoons garlic salt
1 1/2 teaspoons seasoned salt
1/2 teaspoon ground pepper
3/4 teaspoon dried thyme
3/4 cup vegetable oil
1/2 cup red wine vinegar
2 to 3 green onions, chopped
4 to 6 large tomatoes, each cut into 6 wedges
Directions
Combine all ingredients, except tomatoes, in a large measuring cup or mixing bowl. Whisk well. Place tomatoes in a resealable plastic bag and pour marinade over. Marinate at room temperature for up to 2 hours, turning the bag occasionally.

Paula Deen Lemonade

http://www.foodnetwork.com/recipes/paula-deen/lemonade-recipe/index.html

Ingredients
2 cups sugar
1 cup hot water
2 cups fresh lemon juice
1 gallon cold water
1 lemon, sliced
Mint sprigs, for garnish
Directions
In a 1 gallon container, place sugar and hot water, and stir until sugar dissolves. Add lemon juice and cold water to render 1 gallon. Stir until well mixed. Pour lemonade over glasses of ice, squeeze slice of lemon on top of each, and garnish with a sprig of mint.

Wintry Baked Beef Stew (Mr. Food)

http://www.mrfood.com/Beef/Wintry-Baked-Beef-Stew#

No matter the season, our Wintry Baked Beef Stew is a one-dish meal that delivers comfort. The secret ingredient to this stew’s creamy, rich sauce is none other than quick-cooking tapioca.

Serves: 6
Ingredients

* 2 pounds beef stew meat, cut into 1-inch chunks
* 4 large carrots, peeled and cut into 1-inch chunks
* 4 potatoes, peeled and cut into 1-inch chunks
* 1 medium-sized onion, chopped
* 2 cups tomato juice
* 1 cup water
* 3 tablespoons quick-cooking tapioca
* 1 teaspoon sugar
* 1 teaspoon salt
* 1/2 teaspoon black pepper

Instructions

1. Preheat oven to 350°F. Coat a 9" x 13" baking dish or 2-quart roaster with cooking spray.

2. In a large bowl, combine beef, carrots, potatoes, and onion. In a medium bowl, combine tomato juice, water, tapioca, sugar, salt, and pepper; mix well. Pour tomato mixture over beef mixture; mix well then pour into prepared baking dish and cover with aluminum foil.

3. Bake 2 to 2-1/4 hours, or until beef is tender.