Candied Sweet Potatoes (YAMS)

Here is Nate's recipe that he used for Thanksgiving. I've been meaning to post it forever ago. Here's his comments of how he did it differently that the recipe.

I did make a few changes to it, as I kind of had a vision of the "perfect" yams before I started. I pretty much did everything the same as this recipe says except for I used a whole bag of mini marshmallows instead of just 1-1/2 cups, and I boiled the sweet potatoes till they were pretty much fully cooked before I did anything to them. Then instead of slicing them in 1/4 round slices, I chopped them into little 1" cubes or smaller. I wanted to do this so they would soak up more of the flavor. (personally, I think that's the "secret ingredient" that made these so good. You pretty much don't even know you're eating sweet potatoes) And that's pretty much all I did different. Otherwise, here is the exact recipe as I found it on the internet. Have fun!


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CANDIEDSWEET POTATOES (YAMS)
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6-8 medium-sized sweet potatoes
1 cup firmly packed brown sugar
3 tsp. ground cinnamon
1 cup melted butter, plus 2 tbsp. melted butter
1-1/2 cups mini marshmallows
1/2 cup pecan chips

Slice sweet potatoes into 1/4 inch round slices. Arrange
potatoes in a lightly greased baking dish (approx.
13"x9"x2").

Mix brown sugar, cinnamon, and pecans in a bowl. Sprinkle
each layer of potatoes with the mixture. Pour 3/4 cup
melted butter over potatoes evenly. Cover and bake at 375°F
for 30 minutes.

Remove, and baste with remaining 1/4 cup butter. Cover and
continue baking for 30 minutes. (If transporting dish, stop
here and continue last step at remote location – warm 5-10
minutes in oven before adding marshmallows).

Remove, sprinkle marshmallows evenly on top and continue
baking without cover for 5 minutes.

Creamy Tomato Basil Soup

This soup kind of reminds me of the "Fire Roasted Garlic Tomato Soup" that you get at Paradise Bakery and Cafe. I guess it's more of an Italian flavor with the basil, but I thought it tasted kind of similar. Anyway, we love this one!

Creamy Tomato Basil Soup

2 cups chopped onions
1/2 tsp. thyme
1/2 tsp. basil
3/4 cup butter, divided
2 Tbsp. olive oil
2 cans (1 lb. 15 oz.) Italian tomatoes
4 Tbsp. tomato paste
4 cups chicken broth
1/4 cup flour
1 cup heavy cream
1 tsp. sugar
salt and pepper to taste

In a large pot saute onions, thyme, basil in 1/2 cup butter and olive oil until onion wilts. Add tomatoes and paste, simmer for 10 minutes. In a separate bowl, mix 5 Tbsp. broth to flour until smooth. Stir in flour mixture to soup. Add remaining broth and simmer for 30 minutes, stirring frequently. Put soup through blender, food processor or hand blender. (Hand blender works great) (Soup can be prepared ahead of time up to this point.) Just before serving, add sugar, cream and 1/4 cup butter, salt and pepper to taste. Yields 8-10- cups

The Best Brownies

My cousin posted these on her site and they looked so yummy that I just had to share. I'm really looking forward to making these soon. Thanks Jessica! (and if you go to her site, you can see the cutest grins ever that will totally brighten your day)


The Best Brownies
-Seriously, they are the best you will ever taste. just one bite and you will be addicted. You will never go buy the boxed kinds again. Add a scoop of ice cream and you will be in heaven. I have a few friends who have a standing order for these brownies. No joke. Blue ribbon material!-

½ cup Butter 1 cup Sugar 2 Eggs 1tsp Vanilla 1/3 cup Cocoa
½ cup Flour ¼ tsp Salt ¼ tsp Baking Powder
Frosting: 3Tbl. Butter- soft 3Tbl. Cocoa 1Tbl. Honey 1tsp Vanilla
1 cup Powder Sugar

Preheat oven 350°. Grease and Flour 8” square pan. In a sauce pan melt butter. Remove from heat and stir in sugar, eggs, and vanilla. Beat in cocoa, flour, salt, and baking powder. Spread batter in pan and bake 25-30 minutes.
Frosting: Combine butter, cocoa, honey, vanilla, and powder sugar. (I add maybe a tablespoon of milk too.) Spread frosting over warm brownies. Let cool and serve.
Double recipe for a 9x13 pan.


--Jessica Mortensen

Homemade Oreos

Hello! I am new here, but am excited to post recipes. Here is one I tried this week from another recipe blog!
I have tried other versions before, but this is the best I have had yet. Hope you enjoy!


Homemade Oreo Cookies (Big Batch)

2 packages Devils Food Cake Mix
1 cup margarine-softened
2 eggs
1 tsp vanilla

Frosting:
8 oz. cream cheese-softened
1 cube butter or margarine-softened
1 pound powdered sugar (3 cups)
1 tsp vanilla

Mix together into cookie batter texture, roll into balls as big as desired (walnut size). Bake at 350 degrees for about 8 minutes. Do not over-cook. Leave cookies on the baking sheet for at least 5 minutes after removing from oven. Cool and assemble cookies spread with cream cheese frosting in the middle.