Sweet Potato Bake

2 (29 oz) cans sweet potato, drained and mashed
1/3 C butter, melted
2 T white sugar
2 T brown sugar
1 T orange juice
2 eggs, beatten
1/2 C milk
1/3 C chopped pecans
1/3 C brown sugar
1/3 C toasted coconut (or double the pecans)
2 T flour
2 T butter, melted

In a large bowl, blend the first four ingredients. Add next three and beat some more. Pour mixture into greased 9 x 13 baking dish.

In a small bowl combine last 5 items. Sprinkle over casserole evenly. Bake at 350* for an hour.

Oreo Truffles

INGREDIENTS
1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted. (You can use white chocolate, mint chocolate, dark chocolate.. anything you'd like.)


DIRECTIONS
1.Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.

2.Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
3.Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

How to How to Easily Dip Truffles
Place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper.

Peanut Butter Fudge

Peanut Butter Fudge

2 Cups Sugar
1/2 Cup Milk
1 1/3 Cup Creamy Peanut Butter
7 oz Jar Marshmallow Creme

Bring sugar and milk to boil in a large sauce pan. Boil 3 minutes. Turn off heat. Add peanut butter and marshmallow creme. Mix well. Pour into buttered 8 inch pan. Chill until set.

Mock Toffee

Mock Toffee

Soda Crackers (Saltines, unsalted)
1 cup brown sugar
1 cup butter
12 oz milk chocolate chips


Line a 12x15 baking sheet with aluminum foil. Butter foil. Line sheet with crackers. Bring butter and brown sugar to a boil and boil 2 minutes. Pour over crackers and bake 5 minutes at 400 degrees. Sprinkle chocolate chips over top of baked crackers, wait several minutes while chocolate is melting. Then spread to cover. Once chocolate begins to cool, place in refridgerator to completly cool. Then break into pieces and serve.

Pumpkin Crisp

1 box yellow cake mix
1 can pumpkin
1 1/2 cups sugar
3 eggs
3 tsp pumpkin pie spice
1 can evaporated milk
2 sticks of butter or margarine
chopped nuts

Mix pumpkin, sugar, eggs, pumpkin spice and milk until well blended. Pour into greased 9 x 13 cake pan. Sprinkle dry cake mix over pumpkin mixture. Melt butter and drizzle over cake mix. Sprinkle with nuts. Bake at 350 degrees for 50 minutes. Great with cool whip.

Homemade Stuffing

1 box/bag Seasoned Bread Crumbs
1 egg
1 large onion, chopped
3 stalks celery, diced
1 cube butter, melted
1 tsp salt
1 tsp pepper
1 tsp sage
1 tsp thyme
1 tsp poultry Seasoning
1 can beef broth

I just combine all ingredients in a big bowl. Dry stuff first and then the wet ingredients last. I then stuff this inside my turkey.

Caramels

Caramels

I make caramels every year for christmas to hand out to friends. Instead of wrapping small bite size caramels that last way too long, I give out caramel logs and only have to wrap 6 logs per recipe.

CARAMELS
1 Cup Butter
1 cup white sugar
1 cup brown sugar
1 cup light corn syrup
1 14 oz can of swetened condensed milk
dash of salt

Combine ingredients in heavy pa. Cook over medium heat, stirring constantly with a wooden spoon. Keep at a rolling boil. Cook until soft ball forms, in cold water (about 15 minutes). Poor into well buttered 7 X 11 pan.

Peppermint Hot Chocolate Mix

Peppermint Hot Chocolate Mix

This is an excellent recipe for teacher gifts and you can multiply the recipe as needed:

Peppermint Hot Chocolate Mix

(note: one package of peppermint mix makes 3 to 4 servings)

2 Tbs powdered instant dry milk
2 Tbs powdered coffee creamer
2 Tbs granulated white sugar
1 TBS unsweetened cocoa
1 peppermint candy, crushed into fine pieces

Combine the above ingredients and stir until well blended. Place in a clean canning jar or a 3x4 ziplock bag and seal.

Attach a gift tag with the directions on preparation of the hot chocolate
as follows:

Peppermint Hot Chocolate
1 serving

1 1/2 to 2 Tbs peppermint hot chocolate mix
6 ounces (3/4 cup) boiling water
whipped cream and candy cane

Place the Peppermint Hot Chocolate Mix in a mug. pour boiling water over the mixture. Stir until the mix in completely dissolved. If desired, garnish with whipped cream and candy cane.