Sweet Potato Casserole

 Filling:

4 lbs sweet potatoes

1/2 cup butter melted

3/4 cup Half & Half or Milk

1/2 cup brown sugar

1 tsp Vanilla 

1 tsp salt

1/2 tsp cinnamon 

Topping:

1/2 cup butter melted

1/2 cup flour

3/4 cup brown sugar

1 cup chopped pecans

1/2 tsp salt

1/2 tsp cinnamon 

Directions:

Preheat oven to 350°. Grease 9×13 dish. 

Wash and peel sweet potatoes. Cut in half.

Place potatoes in large pot and cover with cold water. 

Bring to boil and cook 15-20 minutes until tender 

Drain water from potatoes and return them to pot. 

Add melted butter, half & half, brown sugar, vanilla, salt and cinnamon to potatoes. Mash until smooth. 

Pour into prepared dish and spread evenly. 

In medium bowl, stir together melted butter, flour, brown sugar, pecans, salt and cinnamon until moistened. 

Crumble topping evenly over the sweet potatoes. 

Bake in preheated oven for 30-35 minutes until set. 

Broccoli Soup

Ingredients: Makes 8 servings

4 cups basic white sauce

1 lb Broccoli 

1 tbs salt

1/2 tbs garlic powder

1/2 tbs onion powder

pepper

Instructions:

Warm broccoli enough to easily cut. Chop into bite size pieces. (Will not shrink while cooking so make sure they are they size you want)

Start White Sauce base. Add broccoli. Heat sauce until warm. Add seasonings. Add additional seasoning as needed. Stir to prevent scalding until desired consistency. 

Add cheese when serving into individual bowls. 

Fettuccini Alfredo

 Ingredients: Makes 6 servings

Basic White Sauce 

            - 2 TBS Flour

            - 2 TBS Butter

            - 1/2 quart half and half

Noodle of Choice

1 1/2 cup grated parmesan/ 

1/2 tsp garlic powder

1/4 tsp onion powder

3/4 tsp salt

Instructions:

Start noodles.

Make White Sauce. If if sauce is thin let cook longer, if sauce is to thick add more milk. 

Once white sauce is completely mixed together, add parmesan, garlic and salt. Stir until well combined. Taste and add more seasoning as needed. Over garlic needs more salt to mellow and milk if way over garlicked. 

Serve with noodles, grilled chicken and cooked broccoli. 

Peanut Butter Chocolate No Bake Cookies

 Ingredients

2 cups sugar

1/2 cup milk

1 stick butter

1/4 cup cocoa powder

3 cups old-fashioned oats (crushed for smoother cookies)

1 cup peanut butter

1 Tbsp vanilla extract

Salt

Instructions

Line area with parchment paper

Bring sugar, milk, butter and cocoa to a boil over medium heat, stirring occasionally, then let boil for 1 minute. Remove from heat. Add oats, peanut butter, vanilla and salt, and stir to combine. 

Drop teaspoonfuls of the mixture onto the parchment paper and let sit a room temperature until cooled and hardened. Refrigerate in airtight container for up to 3 days. 

Honey Garlic Chicken

Ingredients: (Makes 6 servings) 

Chicken Breast

1/2 cup Honey

1 spoon Minced Garlic

1/2 cup Ketchup

1 Tbsp Soy sauce

1 tTbsp flour

1 Tbsp water

Instructions 

Cube Chicken and season with salt and pepper. 

Combine honey, garlic, ketchup, soy sauce and chicken in pan. Cook on Low/medium heat until chicken is done. Remove chicken, combine flour and water until smooth. Add to pan and let sauce simmer until desired thickness. (3-5 minutes) Add chicken back to pan. Mix until chicken is coated. 

Serve with rice. 

Creamy Chicken Noodles

Ingredients (Makes 4 meals with leftovers)

1 bag Egg Noodles

2 cans Cream of Chicken soup

2 Cans Milk

Cheese

Butter

Instructions:

Cook Egg Noodles until ready. 

Combine soup, milk, cheese and butter and warm in pan. When cheese is melted add noodles back to pan. Serve Hot.