Sweet Potato Pie

• I never make Pumpkin Pie anymore when I can make this one, and nobody can tell the difference.
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• 1 1/2 pounds of sweet potatoes (I used three small ones).
• 1/2 cup butter, softened
• 1 cup white sugar
• 1/2 cup milk
• 2 eggs
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 (9 inch) unbaked pie crust
• Boil sweet potatoes whole in skin for 40 to 50 minutes, or until done. You can also cook them in the microwave, which is what I do. Run cold water over the sweet potatoes, and remove the skin. Break apart sweet potatoes in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust. Bake at 350 degrees F for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

Stacy's Chocolate Cake

Prepare as directed:

1 pkg. german chocolate cake mix

pour into well greased/floured bundt pan

Beat until fluffy:

8 oz. cream cheese

1 TBS corn starch

Add:

14 oz. can sweetened condensed milk

mix then add 1 egg and 1 tsp. vanilla. Mix and pour over cake mix in bundt pan. Bake at 350 degrees for 50 minutes. Let it cool for 10 minutes before turning it over.

Glaze:

4 squares baking chocolate

4 TBS butter

2 tsp. vanilla

Powdered sugar (enough to bring to glaze consistency)

Heat chocolate and butter. Add vanilla and then powdered sugar. Pour over the top of cake and let it drizzle down.

Stacy's Rice Pilaf

melt 2 TBS. butter and saute with the following:

1 small chopped onion

1 cup sliced fresh mushrooms

1/2 cup finely chopped water chestnuts

1/2 cup finely chopped celery

1/4 cup chopped green pepper

1 tsp. salt

1/4 tsp. pepper

Prepare 6 oz pkg of wild rice according to directions. Combine rice and vegetable mixture. Serve separate or stuff in a chicken.

Salisbury Steak

Our new family favorite. Goes great with mashed potatoes.

• (10.5 ounce) can condensed French onion soup
• 1 1/2 pounds ground beef
• 1/2 cup dry bread crumbs
• 1 egg
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 tablespoons all-purpose flour
• 1/4 cup ketchup
• 1/2 cup water
• 2 tablespoons Worcestershire sauce
• one packet of onion soup mix
• 1 can golden mushroom soup
• 1 teaspoon mustard powder

1. In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties. Dredge them with flour then in a large skillet over medium-high heat, in a little oil, brown both sides of patties. Pour off excess fat.
2. In a small bowl, blend 2 T. flour and remaining soup and golden mushroom soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat and bake at 350 degrees for about an hour or throw it in your crock pot.

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Chocolate Roll-out Cookies

• 1 1/2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/4 teaspoons baking powder
• 1/8 teaspoon salt
• 3/4 cup butter, softened
• 1 1/4 cups white sugar
• 1 egg
• 1. Sift together the flour, cocoa, baking powder and salt; set aside. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg. Gradually stir in the sifted ingredients to form a soft dough. Divide dough into 2 pieces, flatten and wrap in plastic wrap. Refrigerate for 2 hours.
  2. Preheat the oven to 375 degrees F. On a lightly floured surface, roll the dough out to 1/8 inch in thickness. You might need to make it thicker. These cookies are super yummy, but crumble easily unless you roll them out thick enough. If you don't want the white flour on your chocolate cookies, you could sprinkle cocoa instead. Cut into desired shapes with cookie cutters. Dough is sticky so be sure to add more flour or cocoa to the rolling surface as needed. Place cookies 1 1/2 inches apart onto cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Again, make sure they are rolled out thick enough and you can even use parchment paper on your cookie sheet so they won't crumble. Well worth it to make, though.

Chicken Noodle Soup

Ingredients:

One onion, chopped

3 stalks of celery, chopped

1-2 cloves of garlic

1 Tbsp. parsley

1 tsp. poultry seasoning

salt and pepper

10 cups of chicken broth

3-4 cups chopped carrots

3-4 cups chopped cooked chicken

2-3 cups of egg noodles

Directions:

In a large soup pot saute onion and celery in oil for about 5 minutes or until onions are clear. Add garlic and saute another minute or so. Add chicken broth, parsley, poultry seasoning, salt, pepper, carrots, and bring it to a boil. Cover and simmer 15 minutes. Add chicken and noodles and cook until noodles are soft. I add potato pearls or flakes to get it a little thicker. I usually add about a cup of potato flakes to this recipe.

Peach Cream Pie

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• I found this on Allrecipes.com and loved it. It is very easy and super yummy!!
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• 3/4 cup white sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 cup sour cream
• 1 egg, lightly beaten
• 1/2 teaspoon vanilla extract
• 4 cups sliced peaches (about five peaches)
• 1 unbaked pie crust
• Crumb Topping:
• 1/3 cup all-purpose flour
• 1/3 cup white sugar
• 1 teaspoon ground cinnamon
• 1/4 cup butter, softened
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• Preheat oven to 400 degrees F. Whisk together the 3/4 cup sugar, the 2 tablespoons flour, and salt. Beat in the sour cream, egg, and vanilla. Stir in the sliced peaches. Pour the mixture into the pie crust. Bake in the preheated oven for 12 minutes. Reduce the oven temperature to 350 degrees F, and continue baking until the filling is set, about 30 minutes. Remove from oven. Raise oven temperature to 400 degrees F.Whisk together the 1/3 cup flour, 1/3 cup sugar, and cinnamon in a small bowl. Mix in the butter with a fork until mixture resembles coarse crumbs. Sprinkle the crumb topping evenly over the pie. Return the pie to the preheated oven and bake until topping is golden, about 10 minutes. Let pie cool slightly before slicing.