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!

Easy Baked Meatballs with Cranberry Barbecue Sauce

Ingredients:

1 pound ground beef
1 pound ground pork
2 large eggs
1 cup milk
1/2 panko breadcrumbs or quick oats
1 and 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
1/2 teaspoon paprika
1/8 or 1/4 teaspoon cayenne pepper

Instructions:

1. Preheat your oven to 450 degrees.  Line a large rimmed baking sheet with aluminum foil and spray with nonstick spray.
2.  Add all ingredients to a large bowl.  Use your hands to mix everything together.  Don't over mix.
3.  Shape the mixture into walnut-sized meatballs.  Adjust baking times as necessary.
4.  Place the meatballs close together but not touching on the prepared baking sheet.  Bake at 450 for about 10 minutes or until browned on the bottom.  Serve hot.
5.  To freeze: Let the meatballs cool.  Use a fork or spoon to scrape the fat away from the sides.  Place the meatballs on the same pan that you baked them on - without the tin foil.  Place the pan in the freezer and set a timer for 45 minutes to an hour.  Transfer the meatballs to a large ziplock bag, seal, and return to the freezer.

Spicy Cranberry Barbecue Meatballs
for 8 to 10 appetizer servings

Ingredients:

55 to 60 small homemade meatballs or 2 14-ounce packages frozen meatballs
1 14-ounce can whole cranberry sauce
1 17-ounce bottle spicy barbecue sauce or chili sauce

Instructions:

Combine sauces over medium heat in a large deep skillet and cook until bubbly.  Add meatballs in a single layer and stir to coat completely.  Reduce heat to medium low, cover and cook until meatballs are heated through, about 15 minutes for frozen.  Remove cover and cook for several minutes.  Stirring occasionally until sauce is reduced and completely coating the meatballs.  Serve on their own as an appetizer or as a main dish over rice.  For slow cooker method:  Place meatballs in the slow cooker and pour sauces over.  Stir ingredients together and cook on low for a few hours or until ready to serve.

Sharon's Chicken Spaghetti

Caramelized Garlic Cheese Ball

Ingredients

SPREAD

2 teaspoons Land O Lakes® Butter

2 tablespoons coarsely chopped fresh garlic

1 teaspoon sugar

1 (8-ounce) package cream cheese, softened

1/4 cup Land O Lakes® Butter, softened

8 ounces (2 cups) shredded sharp Cheddar cheese

1/4 cup sliced green onions

1/4 teaspoon salt

COATING

1/2 cup finely crushed cheese-flavored bite-sized crackers

GARNISH

1 medium bell pepper with stem

CRACKERS/DIPPERS

Crackers

Fresh cut-up vegetables

How to make

1. STEP 1
   Melt 2 teaspoons butter in skillet until sizzling; add garlic and sugar. Cook over medium–high heat, stirring constantly, 3-5 minutes or until garlic just starts to brown. Immediately remove from heat.
2. STEP 2
   Combine garlic mixture and all remaining spread ingredients in bowl.
3. STEP 3
   Place crushed crackers into large shallow bowl or pie pan. Roll cheese ball into crackers; press evenly to coat. Place onto serving plate.
4. STEP 4
   Create stem for top of pumpkin from bell pepper slices.
5. STEP 5
   Cover; refrigerate 2 hours or overnight to blend flavors. Just before serving; score vertical lines on pumpkin with knife. Serve with crackers and vegetables.

Tip #1

- Cut remaining pepper into strips to serve with cheese spread.

Tip #2

- To crush crackers, place crackers into resealable plastic food bag. Use rolling pin to crush crackers.

Sour Cream Cornbread

Ingredients

1/4 cup Land O Lakes® Butter, softened

3 tablespoons sugar

2 large Land O Lakes® Eggs

1/2 cup sour cream

1/2 cup milk

1 cup all-purpose flour

2/3 cup yellow cornmeal

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

How to make

1. STEP 1
   Heat oven to 425°F. Grease 9-inch round baking pan; set aside.
2. STEP 2
   Combine butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg, at a time, beating well after each addition. Stir in sour cream and milk. Add all remaining ingredients; beat at low speed just until mixed.
3. STEP 3
   Pour batter into prepared pan. Bake 22-26 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm.
4. This cornbread can be baked in a greased 8-inch square baking pan. Bake at 425°F, 18-22 minutes. 9 servings
5.  Prepare batter as directed above. Spoon batter into 12 greased or paper-lined muffin cups. Bake 15-18 minutes.
6. Spray pan with no-stick cooking spray before baking quick breads like cornbread.

Cornbread Dressing