Sweet Potato, Yam???? There is a difference

Many do not realize it but there is a difference  Click on title to view article

Reese’s Peanut Butter Cup S’mores Pie

I got this recipe from a site called GrinandBakeIt.com  Sounds yummy!

1 1/2 c. graham cracker crumbs

1/4 cup sugar

1/3 c. butter, melted

ice cream fudge topping

1/2 gallon Dryer’s Reese’s Peanut Butter ice cream, softened

1 jar Marshmallow Cream

Mini Marshmallows (enough to cover top of pie)

Directions:

   In a small bowl, combine the crumbs and sugar; add butter
   and blend well. Press onto the bottom and up the sides
   of a lightly greased 9-in. pie plate. Bake at 375 degrees F
   for 8-10 minutes or until crust is lightly browned. Cool
   on a wire rack completely and freeze for 15 minutes.
   Spread a layer of fudge sauce onto frozen crust and refreeze
   (about 30 minutes). Spread softened ice cream onto fudge
   layer and refreeze until firm. Spread a layer of marshmallow
   cream and sprinkle with mini marshmallows. Refreeze for about
   4 hours. (Freezing overnight is best). Prior to serving broil
   pie until mini marshmallows are lightly toasted. Watch closely.
   It will only take a minute or two and will burn quickly.
   Garnish each slice with 1/2 of a Reese’s Peanut Butter Cup.

Creamy Cinnamon Dip

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5 Ways With Mulling Spices - Photos - SouthernLiving.com

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Cherry Blueberry Pie

Pastry for a double-crust pie (9 inches)
     2 cups of pitted sweet cherries
     2 cups fresh blueberries or frozen unsweetened blueberries
     3/4 cup sugar
     1/4 cup all-purpose flour
     1/8 teaspoon ground nutmeg
     1 tablespoon butter
     Additional sugar


     Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Set aside.
     In a large bowl, gently combine cherries and blueberries. Combine the sugar,
     flour and nutmeg; stir into fruit. Let stand for 10 minutes. Pour into crust.
     Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or
     until pastry is golden brown and filling is bubbly. Cool on a wire rack.
     Yield: 6-8 servings.

Meatballs

    1 package (32 ounces) frozen fully cooked homestyle meatballs, thawed
    1 bottle (14 ounces) ketchup
    1/4 cup A.1. steak sauce
    1 tablespoon minced garlic
    1 teaspoon Dijon mustard

    Place meatballs in a 3-qt. slow cooker. In a small bowl, combine the
    ketchup, steak sauce, garlic and mustard. Pour over meatballs. Cover
    and cook on low for 3-4 hours or until meatballs are heated through.
    Yield: about 6 dozen.

Kellogg's® Rice Krispies® - Chocolate Peanut Butter Balls

Kellogg's® Rice Krispies® - Chocolate Peanut Butter Balls

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Raspberry Pie

1 quart fresh raspberries
3/4 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons instant tapioca
4 tablespoons water
2 9" refrigerated pie crusts
1 egg white
3 tablespoons butter
Serving Size: 1 piece
Servings: 8

Preheat oven to 425°F.
Mix together raspberries, sugar, cornstarch, tapioca, and water in large bowl.
Line a 9" pie plate with 1 pie crust. Brush crust with slightly beaten egg white
(reserve some beaten egg white to brush top crust).  Spoon raspberry mixture
into bottom crust. Dot raspberry mixture with butter (see TIP). Top with
remaining crust, crimping top and bottom crust together. Cut 4-6 slits in top
crust to allow steam to escape while baking.  Bake at 425º F for 10 minutes.
Reduce heat to 350º F and bake for an additional 45 minutes. Cover edges
of pie crust with aluminum foil to prevent over browning.

TIP: To dot with butter, grate cold butter on a cheese grater and sprinkle grated
butter over pie filling.

Lorann Oils hard candy and Lollipop recipe

Lorann Oils is in my home town of Lansing in Michigan.  Their flavoring oils can be found in many grocery stores in the baked goods aisle.  This hard candy was a favorite of mine at Christmas time for years.  It is good flavored with peppermint,spearmint or anise oil.  Click on title to view.

Whoopie Pies

1 cup flour 1/4 cup cocoa 1 tsp. baking soda 1/4 tsp. salt 1/2 cup sugar 1 egg white 1/4 cup shortening or coconut oil 1/2 cup skim milk 3/4 cup marshmallow cream

Combine the first four ingredients (flour, cocoa, baking soda and salt) in a small bowl and set aside. In a small mixer bowl, beat sugar, shortening and egg white until light and fluffy, about 2 minutes. *NOTE* The recipe calls for shortening but I like to use coconut oil for health reasons and to add a hint of coconut flavor. If you use coconut oil, be sure to get the healthy (unrefined) stuff that is white and smells like coconut, not the stuff you buy at Wal-mart for your popcorn! Now, back to the recipe: Stir the dry ingredients into the stuff in the mixer bowl and then add the milk and stir just until combined.

Drop by small spoonfuls onto large ungreased baking sheets, making 36 cookies. Bake 5-7 minutes until top springs back when lightly touched. Cool completely. Spoon 2 t. marshmallow spread in between 2 cookies . Store in airtight container up to 3 days. Makes 18 small whoopie pies!

Honey Baked Ham

5 pounds ready-to-eat extra lean ham (can also use pre-sliced)
1/4 cup whole cloves
1/4 cup dark corn syrup
2 cups honey
2/3 cup butter

DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C).
2. Score ham, and stud with the whole cloves. Place ham in foil lined pan.
3. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
4. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze.
5. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

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