Author: Helene Wallace

• 2 cups milk
• 1-1/2 cups cream
• 1 large clove garlic minced
• 1/2 tsp white pepper
• 1 Tbsp butter
• 1 cup shredded Swiss cheese (divided)

Preheat oven to 400. Peel potatoes and pat dry. Slice 1/8″ thick. Grease baking dish.

In a sauce pan mix milk, cream, garlic, and pepper. Bring to a boil. Stir while letting it thicken slightly. Add the Swiss cheese and melt down. Add potato slices and stir to coat. Pour everything into the greased baking pan. Sprinkle more Swiss cheese on top. Bake for 60 minutes, cool for 15-20.

• 1-1/2 Tbsp chili powder
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp cayenne pepper
• 1 tsp sugar
• 1 Tbsp corn starch
• 2-3 Tbsp olive oil
• 1/2 large white onion slice into thin strips
• 2 medium bell peppers sliced into thin strips
• 1 lb chicken breast sliced into strips

Preheat oven to 400. In a small bowl, add all the spices and olive oil. Mix until well combined.

Put chicken strips in a ziplock bag, coat with the marinade. Seal the bag and massage until coated. Place the chicken on a metal pan in an even layer. Bake for 10 minutes, add the veggies and stir in the marinade. Bake another 10 minutes. Serve with tortillas, sour cream, guacamole and shredded cheese.

• 2 pounds skirt, flank, sirloin, or hanger steak , sliced into 1/2 inch strips
• 1 red pepper, deseeded and sliced into thin strips
• 1 bell pepper, deseeded and sliced into thin strips
• 1 medium onion, peeled and sliced into thin strips
• 3 tablespoons olive oil
• 1 tablespoon lime juice
• 1/2 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cloves garlic, minced

Instructions 

• Place the steak into a sealable bag. Add the olive oil, lime juice, chili powder, ground cumin, cayenne pepper, salt, black pepper, and garlic in a bowl and mix well. Pour marinade over steak, massage the steak til coated. Seal the bag tightly and refrigerate for one hour to overnight.
• When ready to cook, heat the oven to 400 a large skillet over medium-high heat. Put the meat in an even layer on the pan. Bake for 10 minutes, add veggies stirring into some of the meat juices. Bake another 10 minutes. Remove steak and veggie from the pan with a slotted spoon and put in a serving dish.
• Serve with tortillas and desired optional garnishes

• 1 Tablespoon olive oil
• 4 cloves garlic (minced )
• 1 14-ounce can coconut milk
• 1 6-ounce can tomato paste
• 2 Tablespoons flour
• 1 Tablespoon fresh ginger(minced )
• 1 Tablespoon curry powder
• 2 teaspoons garam masala
• 1 teaspoon chili powder (or more, to taste)
• 1/2 teaspoon black pepper
• 2 pounds chicken breasts (boneless and skinless, cut into 2-inch pieces)
• 1 can garbanzo beans drained
• 1 cup slivered almonds

Instructions

• Heat olive oil in a large skillet over medium high heat. Add garlic and onion, and sauté until onions become translucent, about 2-3 minutes.
• Stir in coconut milk, tomato paste, flour, ginger, curry powder, garam masala, chili powder, and salt & pepper until well combined and slightly thickened, about 1-2 minute. 
• Place chicken into a slow cooker. Cover with sauce mixture. Add in the garbanzo beans and almonds, stir to coat. Cover and cook on low heat for 6 hours, or high heat for 3 hours. 
• Serve with basmati rice

• 1 (9 inch) deep-dish frozen pie crust
• ¾ cup white sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 2 large eggs
• 1 (15 ounce) can Libby’s 100% Pure Pumpkin
• 1 (12 fluid ounce) can Nestle Carnation Evaporated Milk 

Preheat oven to 400. Let pie crust thaw 10 minutes. Prick the bottom and sides with a fork. Line with parchment paper and add pie weights. Cover edges with aluminum foil to prevent burning. Bake in center of oven for 12 to 15 minutes. Allow to cool before filling.

Increase oven temp to 425. Mix dry ingredients in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and dry ingredient mixture. Gradually add evaporated milk.

Bake at 425 for 15 minutes. Reduce temp to 350, bake for 30-40 minutes more or until knife inserted in middle comes out clean. Cool on wire rack for 2 hours and serve or refrigerate.

• 1 1/2 pounds steak (use flank if grilling, cubed sirloin if in oven)
• Juice of 2 large limes (or 4 tbsp lime juice)
• Zest of 1 large lime
• 2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon granulated sugar
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano  
• 1/8 teaspoon ground cinnamon 
• Olive oil

Instructions 

• Make marinade of the above ingredients. Add a little olive oil if rub is too thick
• Rub the steak with the spice mixture (if using cubed meat, put meat in a ziplock bag, pour the marinade in, seal the bag and massage to coat
• If grilling, preheat grill to high heat. Lightly coat a paper towel with oil and, holding it with long tongs, carefully rub the oiled towel over the grill rack. Place steak directly on the grill and cook for 5 minutes on each side. Remove from grill and let the steak rest on a cutting board, covered with foil, for 10 minutes.
• If baking in oven, lay meat in an even layer on a large metal pan. Cook for 10-12 minutes at 400. If desired add sliced bell peppers and onion, making sure to get some of the pan juices on the veggies. Cook for another 10 minutes. When done, use a slotted spoon to remove meat and veggies from pan and put in a serving dish.

Makes approximately 48 cookies

• 2 sticks butter, softened
• 1-1/2 cups creamy peanut butter
• 1 cup sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 3-1/2 cups flour
• 2 tsp baking soda
• 2 tbsp milk
• 2 bags Hershey kisses (approximately 48)

Preheat oven to 375.

Cream butter and peanut butter in a large bowl together until smooth. Add sugars and cream for 2-3 minutes. Add eggs, one at a time, beating until combined. Stir in vanilla. Add flour and baking soda, just mixing until combined, then add milk. Cover and refrigerate dough for 30 minutes or up to 2 days.

Rolls cookies into 1 inch balls. Lay on baking sheet about 1 inch apart. Bake for 5 minutes. Remove from oven and push a kiss int he middle of each cookies. Return to oven and bake for another 2-1/2 minutes. Remove and cool.

• 12-14 lb turkey
• 4-5 gallons peanut oil
• Full propane tank
• Funnel
• Butcher twine
• Injection marinade
• 1 cup melted butter
• 1/2 can beer
• 2 tbsp salt
• 2 tbsp worcestershire sauce
• 2 tbsp tabasco
• 1 tbsp soy sauce
• 2 tsp garlic powder
• 2 tsp onion powder

Cook 3-4 min/lb (check internal temp after 30 min)

Rest before carving

• 3 cups of crumbled cornbread (1 pan of Patte’s cornbread)
• 1 tbsp grd sage or 2 tbsp fresh
• 1/2 tsp black pepper
• 2 finely chopped hard boiled eggs
• 1 tbsp finely chopped onion
• 1 carton Swanson chicken broth

Preheat oven to 400. Put the crumbled cornbread in a large mixing bowl. Stir in spices, egg and onion. Add the broth to make a soft mixture and enhance flavor. Taste before putting in the oven. If too oniony add more cornbread.

Spread dressing in a greased metal 9 x 12 pan. Bake for 45-50 minutes. Check for moistness every 10 minutes or so. Do not let it dry out or burn around the edges. Keep adding broth to keep it moist but don’t make it overly wet. Bake until sides become brown and crispy.

Ingredients

•  6 cups sweet potatoes , peeled and cut into 1-inch cubes (about 6 large potatoes)
•  ¼ cup unsalted butter , melted
•  ¼ cup sugar 
•  2 whole large eggs , beaten
•  1 teaspoon vanilla extract
•  ⅓ cup whole milk

For the streusel topping :

•  ¼ cup unsalted butter , melted
•  1 cup dark brown sugar 
•  ½ cup all-purpose flour
•  ¼ teaspoon ground cinnamon
•  1 pinch freshly ground nutmeg

Instructions

• Steam the sweet potato cubes until fully cooked, about 20-25 minutes. Place cooked potatoes in a large bowl and mash. Set aside to cool down.
• In a large mixing bowl, combine the butter, sugar, eggs, vanilla, and milk. Stir well, then fold in the cooled sweet potatoes. Place mixture in a 9 X 13 baking dish and set aside.**At this point, the casserole can be tightly covered and refrigerated for up to 2 days or frozen for up to 3 months**
• Preheat oven to 350F/176C degrees and make the topping mixture.

For the streusel topping:

• In a small bowl, mix together the butter, sugar, flour, cinnamon, and nutmeg until thoroughly combined. 
• Drop streusel by spoonfuls over the sweet potato mixture, then bake at 350F/176C degrees for 30-40 minutes. Serve immediately or at room temperature.

Recipe Notes & Tips:

• Prior to baking and adding the streusel topping, casserole can be tightly covered and refrigerated for up to 2 days or frozen for up to 2 months.  
• Thaw frozen casserole in the refrigerator for 1-2 days before using.
• Take casserole out of the refrigerator 30 minutes before baking to take the chill off.
• Store cooked leftovers, covered, in the refrigerator for up to 5 days.
• Can add nuts if desired: just add ¾ cup of your favorite chopped nuts to the streusel topping.