Another sweet potato recipe

5 large sweet potatoes
1/2 cup maple syrup
3/4 cup milk
2 eggs
1 teaspoon vanilla extract
1 teaspoon salt
1 cup brown sugar
1 cup pecans, chopped
1/2 cup flour
5 tablespoons butter

Bake the sweet potatoes in a preheated 375˚F about 45 minutes.  Take the potatoes out of the oven and increase temperature to 400˚F.  Peel the skins off the potatoes and scoop the insides into a large mixing bowl.  Add the maple syrup, milk, eggs, vanilla and salt and mash with a potato masher until they are a little chunky. In a small bowl, combine the brown sugar, pecans, flour and butter with a pastry blender.
Spread the potato mixture evenly into a baking dish. Sprinkle with the pecan topping.  Bake at 400˚F until golden brown on top, about 25 minutes.

Boston Baked Beans

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I love baked beans and this recipe looks better than the one I have used for holiday gatherings in the past

Hasselback Potatoes

No, not the pro football player or his wife.  This is a recipe from a restaurant in Stockholm.  I may try these.

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Crab Cakes

1/3 cup mayonnaise dressing (miracle whip)
1 egg
1 1/4 cups soft bread crumbs(about 2 slices bread)
1 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon ground red pepper(cayenne), if desired
1/8 teaspoon pepper
2 medium green onions, chopped (2 tablespoons)
3 cans (6 oz each) crabmeat, well drained, cartilage removed and flaked
1/4 cup dry bread crumbs
2 tablespoons vegetable oil

1) In medium oil, mix mayonnaise and egg with wire whisk. Stir in remaining ingredients except dry bread crumbs and oil. Shape mixture into 6 patties about 3 inches in diameter (mixture will be moist). Coat each patty with dry bread crumbs.

2) In 12 inch nonstick skillet, heat oil over medium heat. Cook patties in oil about 10 minutes, gently turning once, until golden brown and hot in center. Reduce heat if crab cakes become brown too quickly.

Oyster Dressing

My step-daughter, Chrissy makes a REALLY good oyster dressing.  It has to be good because I don't really even like oysters but her oyster dressing is great.  I am hoping she signs up for this blog because like her sister, Trisha she is an excellent cook.  But in the meantime, I will give you Paula Deen's Oyster Dressing recipe.  Unlike Paula Deen does, I would just buy Pepperidge Farms Cornbread Stuffing in a bag.

Cornbread:

• 1 cup self rising cornmeal
• 1/2 cup self-rising flour
• 3/4 cup buttermilk
• 2 eggs
• 2 tablespoons vegetable oil

Dressing:

• 7 slices white bread, dried in warm oven
• Cornbread
• 1 sleeve saltine crackers
• 2 cups chopped celery
• 1 large onion, chopped
• 8 tablespoons butter
• 2 cups chicken stock
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried sage
• 1 tablespoon poultry seasoning
• 5 eggs, beaten
• 2 pints or 1 quart oysters, drained

Directions

Preheat oven to 350 degrees F.

To make the cornbread, combine all ingredients and pour into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

To make the dressing, crumble dried white bread slices, cornbread and crackers. Mix together and set aside. Saute chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour over corn bread mixture. Add stock, mix well and add salt, pepper, sage, and poultry seasoning. Add beaten eggs and mix well. Add oysters and mix. Pour into a greased pan. Bake for about 45 minutes.

Maple-Glazed Acorn Squash Recipe | Taste of Home Recipes

Maple-Glazed Acorn Squash Recipe | Taste of Home Recipes

This sounds really good! I have never made it with maple syrup

Squash Patties

1 cup plain flour
1 tsp sugar
1/2 tsp. salt
3/4 cup milk
1 egg
1/4 cup vegetable oil
3 cups grated squash
1 medium onion, finely chopped
3 tsp. finely chopped green or banana pepper(optional)

Combine flour, sugar, salt, milk, egg and oil. Beat with electric mixer(low) until smooth. Add remaining ingredients. Stir well. Drop mixture by tablespoons into hot greased skillet. Cook until brown, turning once. Drain on paper towels. Yields 2 dozen.

I have tried these and they are really good.

Broccoli Woccoli

Another great Spark People recipe

Broccoli Woccoli

Nutrition Information

Fat: 1.6 g
Carbohydrates: 6.2g
Calories: 47.4
Protein: 2.3g

All Nutrition Information

Use with a bag of pre-shredded broccoli & cauliflower; makes this recipe super quick.

Ingredients
16 ox bag of pre-shredded Broccoli & Cauliflower (4 cups)
2/3 cup light whipped salad dressing (do not use fat free mayo for this recipe)
1/2 cup fat free sour cream
2 tsp Splenda
2 tbsp bacon bits
1/2 cup shredded cheddar cheese (low fat)
1 large cut up apple - firm and tart
Parsley, salt, and other spices you like with veggies. I sometimes use a little paprika.

Directions

Mix all the ingredients except the bag of shredded broccoli & cauliflower.
Pour mixture over the broccoli & cauliflower. Mix well. Refrigerate for several hours.
Divide into small containers for easy snacks or server the next day for a wonderful salad with dinner.
This tastes best after one day in the refrigerator!
Will last up to 5 days in the fridge.


Number of Servings: 12

Mrs. Knapp's Cole Slaw

Mrs. Knapp's secret cole slaw

1 1/2 cups of salad dressing (not mayonnaise)

1 TBS plus 1/2 tsp prepared mustard

pinch of salt

1 TBS plus 1 tsp sugar

1 1/2 pounds finely shredded cabbage

3/4 Cup finely chopped carrots

3 TBS chopped onions



Blend salad dressing, mustard, salt and sugar thoroughly with a wire whisk and refrigerate until ready to add to salad. Pour dressing over cabbage, carrots and onion. Mix until creamy and evenly blended. Refrigerate. Serves 8