If anyone has Holiday Recipes they would like to share.... Please do.  Please make any comments you would like as well.

Sweet Potato Casserole

This recipe was originally given to me by a very good friend ~ I have scaled down the fat and sugar content and made it my own through the years. I also added spices to the recipe, because lets face it ~ we all need a little spice in our lives ! It has become a family favorite at Thanksgiving time... Thank you Sarah M.W. 


 Casserole 
* 2 to 3 large sweet potatoes ( Baked )   scoop out potatoes     Pre heat oven 350*
* 1  40 oz. can cut Yams
* 1/2 cup sugar (Brown or White)
* 1 tsp. cinnamon 
* 1/2 tsp. nutmeg
* 1/4 tsp. allspice
* 2 tsp. Vanilla
* 2 large Eggs
* 1 stick butter ~ Cubed for easy mixing


 Mix and mash all ingredients well and place in a buttered casserole dish !


For Topping
* 1 cup brown sugar
* 1 cup flour
* 1 stick butter
* 1 cup pecans
 Mix first three ingredients together to form loose crumble,toss on top of casserole, then place whole or coarsely chopped Pecans on top of crumble. Bake uncovered for 1 hr. If not a tad bit longer.  Makes the table beautiful !  Enjoy !!!  Serves plenty !!! 






   

CORNFLAKE COOKIES

* 1 Stick Butter  ( room temp )
* 1/2 Cup Vegetable  Oil
* 1/2 Cup White Sugar
* 1/2 Cup Brown Sugar
* 1 Egg
* 1 Cup CornFlakes or  (Frosted Flakes ) *
* 1/2 Cup Chopped Nuts Walnuts or Pecans
* 1/2 Cup Quick ~ Cooking Oatmeal
* 2 cups Flour
* 1 1/2 tsp. Baking Powder
* 1/2 teaspoon Salt
* 1 teaspoon
* 1/4 cup coconut ( optional )  but yummy

* Preheat Oven to 325 *
* Cream Butter, Sugar, Vanilla and Egg..... Add Oil ( In Kitchen Aid Mixer ) Cream thoroughly
* Mix in dry Ingredients, Then  Chopped Nuts, Then Coconut.
* Form Cookie Dough into teaspoon size balls, Place on cookie sheet.
* Flatten with fork dipped in water to prevent sticking
* Bake for 10-12 minutes. Cool on pan for a 5 minutes then transfer to plate or cooling rack !
 These golden Gems are delicious and have a short bread taste......... Enjoy with a cup of Tea !!!
  A True 1970's Treasure !!!
* I Love Them With Frosted Flakes !

"Summer Sangria"

2 fresh valencia oranges
1 lemon sliced
2 Nectarines Sliced
4-6 strawberries sliced
1/2 ~ 1 cup Peach Schnapps
1 good bottle white wine ( Chardonnay works best)
1 liter plan Seltzer water

 Slice all fruits except  1 orange (which will be juiced for the Sangria) Squeeze all the juice of 1 orange and pour 1/2 cup of Peach schnapps over the slice up fruit in a beautiful punch pitcher. Let meld for 45 mins to an hour in frig. Add 1 bottle white wine of choose and 1 liter of seltzer.   Serve chilled with lots of ice. Make 2 servings for 6 people !!!!

Greek Roasted Leg of Lamb with Rice

This recipe is a Family Favorite. Handed down by my Husbands Mom. The rice is unbelievable !

* 1 (6-7) lb. leg of Lamb, trimmed
* 41/2 Tbs. Lemon juice, divided ( I use more so buy at least 4-6 large lemons)
* 1 tsp. salt
* 1tsp. oregano leaves
* 1/2 tsp. minced garlic
* 1/8 of a tsp. ground black pepper
* 1/2 cup dried onion flakes
* 1/3 cup boiling water
* 2 Tbsp. tomato paste
*1/2 tsp. salt
* 2 2/3 C. quick cooking rice Uncle Bens works good

With a sharp knife,make 12 quarter inch deep cuts into lamb on the fat side. Sprinkle Lamb with 1 1/2 tbsp. of lemon juice. Combined salt,oregano,garlic and pepper. Press into slits and all over the surface of the lamb. Let stand 1/2 hr. Score meat if desired.
Insert a meat thermometer into the deepest part of the leg,being careful not to let the tip touch any fat or bone. Place the leg of the lamb, fat side up,on a rack in a shallow roasting pan and roast uncovered in a pre-heated oven 450* for twenty minutes.
Meanwhile,combined onion flakes with boiling water, let rehydrate for 10 mins.. Reduce oven to moderate 350*. Sprinkle lamb with 2 Tsp. lemon juice and scatter rehydrated onion over the entire lamb and bottom.of pan. Roast another 15 mins. baste again with 1 - 2 Tbs. lemon juice.
Pour 2 cups boiling water into pan with lemon juice,continue roasting 40-60 minutes longer. or until meat thermometer shows lamb is med rare to med well done. What is desired for your taste. When lamb is done,remove from pan, scrapping any drippings for the rice. Use any remaining pan drippings as well. Add 2 Tbs. tomato paste at this time to the cooked rice and pan drippings. Squeeze juice of 1/2 ~ 1 lemon into rice.
Serve on Beautiful platter and Enjoy !  Serves 12 ~ 14 people.

Tomato Potatoes

* 6-8 small red potato's  ( cut each potato into quarters)

* 8-10 large plump cherry tomatos (whole)

* 2 tbs. diced onion

* 2 whole cloves of garlic ( peeled and kept whole)

* sea salt and pepper to taste

* Place all ingredients in roasting pan

* drizzle with good extra virgin olive oil mix well with hands.

* sprinkle with 1/4 cup freshly grated parmesan cheese over potatoes and tomatoes ~ Mix well 

Bake at 350 for 45 mins  until golden brown. and crusty red from the tomatoes. May stir or toss pan while cooking in oven to a void Potatoes sticking to the pan.  Enjoy ~ Very yummy ~ Like candy !

Great with steak or chicken and a salad !

MOTHERS DAY MAHOGANY CAKE

* 3 squares bakers chocolate ( unsweetened)   Pre-Heat Oven To (350*F)
*1/2 cup water
* 1 cup sour cream
* 2 cups sifted cake flour
* 1 tsp. baking soda
* 1 tsp. salt
* 1/2 tsp. cinnamon ~ (optional)
* 11/2 tsp. baking powder
* 2/3 cup butter
* 2/3 cup firmly packed brown sugar
* 1 cup Sugar
* 3 Eggs
* 2 tsp. vanilla

Melt chocolate with water over low heat, blend well, cool thoroughly; then stir in sour cream, Mixing well.
Sift flour , baking soda, salt, baking powder and cinnamon.
Cream butter and both sugars, add eggs one at a time, mixing well ~ beat in vanilla ~
Alternately add flour mixture and chocolate mixture, mixing well after each addition.
Pour into 2 greased and parchment paper lined 9 inch pans.  (Bake 350 * F) 35 mins.
Cool and frost with Chocolate cream cheese frosting or vanilla cream cheese frosting.
Or simply dust with confectioners sugar , serve warm with Vanilla ice cream and
Chocolate sauce.  ENJOY !!! Wonderful Moms !