Slow Cooker Sweet Potato Casserole

Ingredients

2 (29 ounces each) canned sweet potatoes
1/4 cup butter softened
2 tablespoons of white sugar
Pinch of salt
2 and 1/2 tablespoons of brown sugar
1 tablespoon orange juice
2 large eggs
1 to 2 tablespoons of vanilla extract
1/2 cup whole milk

Topping

3/4 cup pecan chips
2/3 cup of brown sugar lightly packed
1/4 cup of white flour
1 teaspoon of vanilla extract
1/4 cup of melted butter

Serves 10  Cook 3 hours in 6 quart slow cooker.
Spray slow cooker with a nonstick spray.  Drain the sweet potatoes, add butter. white sugar, salt, brown sugar, and orange juice in the slow cooker.  In a small bowl, lightly beat the eggs, add vanilla, and milk and pour into the slow cooker.  Beat all until smooth.  Smooth top with a spatula.  In a small bowl, stir together all topping ingredients and spread evenly on top of sweet potatoes.  Cover the crockpot and cook on high for 2 and 1/2 hours to 4 hours depending on how hot your slow cooker cooks.

Caramel Apple Mimosas

INGREDIENTS

2 tbsp. 

caramel

2 tbsp. 

cinnamon sugar

1 c. 

apple cider

8 oz. 

caramel vodka

1 

750-ml bottle bubbly

Apple slices, for garnish

DIRECTIONS

1. Pour caramel into a small dish. Pour cinnamon sugar into another small dish. Dip champagne flutes into caramel to rim glass, then dip in cinnamon sugar until coated.
2. Pour 1/4 cup apple cider and 2 ounces caramel vodka into each flute and top with bubbly.
3. Garnish with an apple slice before serving.

Harvest Mimosas

INGREDIENTS

2 tbsp. 

sugar

1 tsp. 

cinnamon

1 

(32-oz) container cranberry juice

1/2 gal. 

apple cider

1 

bottle prosecco

1 

apple, 1/2 diced and 1/2 sliced into half moons, for garnish

1 

package whole cranberries

DIRECTIONS

1. Combine sugar and cinnamon on a shallow plate. Dip the rim of each glass in water, then dip into the cinnamon-brown sugar mixture, coating the edge of each glass.
2. Fill each Champagne flute 1/4 of the way up with cranberry juice. Fill halfway up with apple cider. Top with Prosecco and a few cranberries and diced apple pieces.
3. Garnish with an apple slice.

Cranberry Mimosas

INGREDIENTS

1 

lime, halved

2 tbsp. 

sugar

1 c. 

sweetened cranberry juice

1 

bottle champagne

12 

fresh cranberries

4 

small sprigs fresh rosemary

DIRECTIONS

1. Rime champagne flutes with lime and dip in sugar. Pour 1/4 cup cranberry juice into each glass and top with champagne.
2. Use a toothpick to poke a hole through cranberries. Thread rosemary skewer through cranberries and garnish mimosas

Best Peanut Butter Kisses Cookies

INGREDIENTS

1 3/4 c. 

all-purpose flour

1 tsp. 

baking soda

1/2 tsp. 

kosher salt

1/2 c. 

butter, softened 

1/2 c. 

smooth peanut butter

1/2 c. 

packed brown sugar

1/4 c. 

granulated sugar, plus more for rolling

1 

egg

2 tbsp. 

milk

1 tsp. 

pure vanilla extract

Hershey Kisses

Parchment paper needed

DIRECTIONS

1. Preheat oven to 375° and line two large baking sheets with parchment paper. In small bowl, whisk flour, baking soda, and salt until combined. 
2. In a large bowl using a hand mixer, beat butter and peanut butter until smooth. Add sugars and beat until light in color and fluffy. Beat in egg, then add milk and vanilla and mix until combined. Gradually add flour mixture, stirring on low, until just combined. 
3. Roll a tablespoonful of cookie dough into a ball, then roll in sugar. Place on baking sheet and repeat with remaining dough, spacing cookies at least 2” apart. 
4. Bake until cookies have poofed and no longer look raw, about 8 to 10 minutes. (They won’t brown!)
5. Immediately top with Hershey Kisses before serving.

 

Ruth Chris' Sweet Potato Casserole

Ingredients:
CRUST
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/4 cup butter (melted)

SWEET POTATO MIXTURE
3 cups mashed sweet potatoes (can use canned to save time, just drain)
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs (well beaten)
1/2 cup butter, melted (1/2 cup)

Directions:

1. Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

2. Preheat oven to 350 degrees.

3. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.

4. Pour mixture into buttered baking dish.

5. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.

6. Bake for 30 minutes. Allow to set at least 30 minutes before serving.

One-Pan No Peek Chicken & Rice

INGREDIENTS

• 5 boneless, skinless chicken breasts
• 2 boxes Zatarain's Long Grain & Wild Rice Mix, (7 oz each)
• 1 can cream of celery soup, (10.25 oz each)
• 1 can cream of mushroom soup, (10.25 oz each)
• 1/4 tsp garlic powder
• 1 1/4 can water, (soup can)
• 1 box Lipton Onion Soup Mix, (2 packets)

INSTRUCTIONS

1. Preheat oven to 350 degrees. Combine rice mix, cream of celery soup, cream of mushroom soup, garlic powder, and water in a 9x13-inch baking dish. Mix well.
2. Place chicken evenly on top of rice mixture. Sprinkle with onion soup mix. Cover tightly with aluminum foil and bake 1 hour 45 minutes. Remove from oven and let rest 5 minutes.
3. Note: DON'T open the oven to peek at the chicken and for sure DON'T remove the foil!