Author: Helene Wallace

• 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.

Candied pecans are easy to make at home with this simple recipe. They’re the best combination of sweet and salty, with delicious crunch in every bite. Used for topping for sweet potato casserole

 Tested by Allrecipes Test Kitchen

Ingredients

• 1 cup white sugar (see note below)
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt, or more to taste
• 1 large egg white
• 1 tablespoon water
• 1 pound pecan halves

Directions

1. Gather all ingredients. Preheat the oven to 250 degrees F (120 degrees C).
2. Mix sugar, cinnamon, and salt together in a small bowl.
3. Whisk egg white and water together in a large bowl until frothy.
4. Toss pecans in the egg white mixture to coat.
5. Slowly pour in sugar mixture and stir until pecans are evenly coated.
6. Spread onto a baking sheet.
7. Bake in the preheated oven for 10 minutes. Stir pecans and rearrange into a single layer. Continue to cook, stirring every 10 minutes, until pecans are evenly browned, another 50 minutes.
8. Serve and enjoy!

Use a 10 in skillet, 8 inch square pan or large muffin tin

• 1-1/2 cups buttermilk
• 1/4 cup melted shortening or vegetable oil
• 2 cups self rising white corn meal

Preheat oven to 450 degrees. Grease skillet or pan and place in oven to heat. Mix buttermilk and oil in a medium bowl. Stir in corn meal. Mix well. Pour batter into prepared pan. Bake 20-25 minutes or until the color brown you like.

• 2 cups flour
• 2 tsp baking powder
• 1 tsp baking soda
• 3 tbsp sugar
• 2 large eggs lightly beaten
• 3 cups buttermilk
• 4 tbsp melted butter, plus more for the griddle

Whisk together dry ingredients in a medium bowl. Add the eggs, buttermilk and butter. Whisk to combine. Small/medium lumps are ok

Heat oven to 180. Heat griddle, and add a part of butter.

Using a ladle, scoop about 1/2 cup of batter on the griddle. When pancakes have bubbles on top and are slightly dry around the edges (about 2-1/2 minutes) flip over. Cook until golden brown, about 1 more minute. Repeat with remaining batter, storing the finished pancakes in the warm oven.

The key to fluffy pancakes is to not overmix the batter, some small lumps are ok. If you have an extra cup of buttermilk after making these, use it to make chocolate chip banana muffins

Original recipe from Martha Stewart