Classic Sweet Potato Casserole

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1 Classic Sweet Potato Casserole Yield: Makes 6 to 8 servings This mouthwatering sweet potato casserole will satisfy lovers of crunchy pecans and cornflakes as well as marshmallows. + Sa 4 pounds sweet potatoes 1 cup granulated sugar 1/2 cup butter, softened 1/4 cup milk 2 large eggs 1 teaspoon vanilla extract 1/4 teaspoon salt 1 1/4 cups cornflakes cereal, crushed 1/4 cup chopped pecans 1 tablespoon brown sugar 1 tablespoon butter, melted 1 1/2 cups miniature marshmallows 1. Beat mashed sweet potatoes, granulated sugar, butter, milk, eggs, vanilla and salt at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 9 x 13-inch baking dish. 2. Combine cornflakes cereal, pecans, brown sugar and melted butter in a small bowl. Sprinkle over casserole in diagonal rows 2 inches apart. 3. Bake at 350 for 30 minutes. Remove from oven; let stand 10 minutes.

2 Basic Poultry Gravy Two factors help makes a lovely deep-brown gravy. 4 Tablespoons fat 3 Tablespoons flour ¼ teaspoon salt ¼ teaspoon pepper 2 cups stock 1. In a skillet heat the 4 tablespoons of fat. Once warm, stir in flour and blend well over medium heat for 3 minutes, until lightly brown. 2. Add both salt and pepper. 3. Slowly pour in the stock, stirring constantly. 4. Simmer for 10 minutes to develop the flavor.

3 Classic Cranberry Sauce Cinnamon, ginger, and cloves boost the taste of this traditional wholeberry cranberry sauce. Vary the character by adding toasted nuts or other fruits. 1 1/2 cups sugar 3/4 cup fresh orange juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon of ground cloves 1 (12-ounce) package fresh cranberries 1 tablespoon grated orange rind 1. Combine sugar, orange juice, cinnamon, ginger, cloves and cranberries first in a medium saucepan; bring to a boil over mediumhigh heat. 2. Reduce heat to medium; cook 12 minutes or until cranberries pop. 3. Remove from heat; stir in rind. Cool completely. Serve chilled or at room temperature.

4 Green Bean Casserole 2 cans (10.5 ounces) Cream of Mushroom Soup 1 ½ cups milk 1/8 teaspoon ground black pepper 60 ounces green beans (drained) 2 3/4 ounces French Fried Onions 1. Preheat oven to Stir the soup, milk, and black pepper in a bowl. 3. Add green beans and half of the onions. 4. Spread mixture in a casserole dish. 5. Bake for 25 minutes or until the bean mixture is hot and bubbling. 6. Stir the bean mixture and top with the remaining onions.

5 Best-Ever Stuffing Enjoy the taste of Thanksgiving any time with these too-easy stuffing. Serve with turkey for the full effect. + Save 10 cups dry breadcrumbs, or 1 loaf day-old bread, cubed 1 cup celery, finely diced 1 cup carrots, finely diced 1 onion, finely diced 10-3/4 ounce can cream of mushroom soup 1 teaspoon dried sage 1 t. dried thyme 1 teaspoon salt 1/2 cup fresh parsley, chopped, or 1/4 c. dried parsley 1. Preheat oven to 350 degrees. 2. Place breadcrumbs or cubes in a large bowl. 3. Add celery, onions and carrots to bowl. 4. Add soup, sage, thyme and salt; mix well. 5. Transfer mixture into a greased 13"x9" baking pan 6. Cover with aluminum foil. 7. Bake, covered, at 350 degrees for minutes.

6 Two-Cheese Mac and Cheese Indulge in Two-Cheese Mac and Cheese our lighter version of the comfort food favorite. Because Two-Cheese Mac and Cheese uses unsalted stock, it eliminates a lot of added sodium. Yield: Serves 6 (serving size: about 1 cup) 10 ounce large elbow macaroni 2 tablespoons canola oil 3 garlic cloves, crushed 2 1/4 cups unsalted chicken stock (such as Swanson), divided 1/2 cup 2% reduced-fat milk 8 teaspoons all-purpose flour 4 ounces 1/3-less-fat cream cheese 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 ounces extra-sharp cheddar cheese, shredded (about 3/4 cup) 1. Heat large sauce pan oven over medium heat. Add oil to pan; swirl to coat. 2. Add garlic to pan; cook 3 minutes or until garlic is fragrant, stirring frequently (do not brown). 3. Stir in 1 cup stock; bring to a boil. Cook 1 minute. 4. Combine remaining 1 1/4 cups stock, milk, and flour in a bowl; stir with a whisk until flour dissolves. Add milk mixture to garlic mixture, stirring with a whisk. 5. Bring to a boil; cook 5 minutes or until mixture begins to thicken. Remove milk mixture from heat; add cream cheese, stirring until smooth. Stir in salt and pepper. Add cooked pasta to milk mixture, tossing to coat. Let stand 5 minutes. 6. Pour pasta mixture into a 2-quart baking dish coated with cooking spray. Sprinkle cheddar evenly over pasta mixture.

7 Pumpkin Blondies Yield: 24 servings 2 ½ cups flour ½ cup granulated sugar 2 ½ teaspoon ground cinnamon 1 egg ¾ teaspoon ground ginger 1 tablespoon vanilla ½ teaspoon ground allspice 1 can pumpkin puree ½ teaspoon ground nutmeg 1 cup butterscotch chips ½ teaspoon salt 1 cup white chocolate chips 1 cup melted butter 1 cup pecans, chopped 1 cup brown sugar 1. Preheat oven to 350 degrees. 2. Grease a 9x13 inch backing pan 3. In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg and salt. Set aside. 4. In a large bowl, whisk together melted butter, brown sugar, granulated sugar until completely smooth. 5. Add the egg and vanilla and whisk to incorporate. 6. Add the pumpkin and whisk again to fully incorporate. 7. Add the flour mixture to the batter. Using a rubber spatula, fold the mixture until combined. 8. Fold in the butterscotch chips, white chocolate chips and pecans. 9. Pour the batter into the prepared pan and smooth into an even layer. 10. Bake for 35 to 40 minutes.

8 Perfect Mashed Potatoes + Save Yield: Makes about 6 cups 3 pounds Yukon gold potatoes 2 teaspoons salt, divided 1/3 cup butter 1/3 cup half-and-half 4 ounces cream cheese, softened 3/4 teaspoon coarsely ground pepper 1. Peal and dice potatoes. 2. Add to potatoes to saucepan of boiling water. Add in 1 tsp. salt, and cook 15 to 20 minutes or until fork-tender. 3. Drain potatoes. 4. Return potatoes to saucepan. Cook until water evaporates and potatoes look dry. Mound potatoes on 1 side; add butter, half and half, cream cheese, pepper and remaining 1 tsp. salt to opposite side of saucepan. Cook 1 to 2 minutes or until butter is melted and mixture boils. 5. Remove from heat; beat at medium speed in a stand mixer 30 seconds to 1 minute or to desired degree of smoothness. (Do not overbeat.) 6. Place mashed potatoes in gallon bag.