Yummy Sweet Potato Casserole

4 Cups sweet potato, cubed

1/2 Cups white sugar

2 Eggs, beaten

1/2 teaspoon salt

4 Tablespoons butter, softened

1/2 Cups milk

1/2 teaspoon vanilla

1 teaspoon cinnamon

1/2 teaspoon ground cloves

Topping:

1/2 Cup packed brown sugar

1/3 Cup flour

3 Tablespoons butter, softened

1/2 Cups Pecans, chopped

Directions:

1. Preheat oven to 325. Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.

2. In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, cinnamon, cloves, butter, milk, and vanilla. Mix until smooth. Transfer to a 9x13 inch baking dish.

3. In a medium bowl, mix the sugar and flour. Cut in the butter until mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.

4. Bake in preheated oven 30 minutes, or until the topping is lightly brown.

Chocolate Bread

Prep Time:

20 min

Inactive Prep Time:

30 min

Cook Time:

1 hr 15 min

Level:

Easy

Serves:

2 loaves

Ingredients

• Butter, for pans
• 2 1/4 cups all-purpose flour
• 2 cups sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 1 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups semisweet chocolate morsels
• 1 1/2 cups chopped pecans
• Chocolate Butter, recipe follows

Directions

Preheat oven to 325 degrees F. Butter and flour (2) 9 by 5-inch loaf pans.

In a large bowl combine the flour, sugar, cocoa, baking powder, and salt. Beat in the milk, oil, eggs, and vanilla at medium-low speed with an electric mixer until combined. Beat in the chocolate morsels and pecans. Spoon the batter evenly into the prepared pans. Bake until a wooden pick inserted in center comes out clean, about 1 hour to 1 hour and 15 minutes. Shield the bread with aluminum foil to prevent excess browning. Let cool in the pans for 10 minutes. Remove the bread from the pans and cool completely on a wire rack. Serve with rich Chocolate Butter, if desired.

Chocolate Butter:

• 1/2 cup butter, softened
• 2 tablespoons hot fudge topping

In a small bowl, beat the butter and fudge topping at medium speed with an electric mixer until creamy. Cover, and refrigerate. Let stand at room temperature for 30 minutes before serving.

Pecan Pie

3 eggs, slightly beaten
1 cup Karo syrup
1 cup brown sugar
2 Tablespoon butter, melted
1 teaspoon vanilla
1 1/2 cups pecans
1 unbaked pie crust

In large bowl, stir together first 5 ingredients until well blended. Stir in nuts. Pour into pastry shell. Bake at 350 for 50 to 55 min.

Cheese Log

1 8oz. cream cheese
1 3oz. pimento cheese
1 garlic bud crushed
1/2 cup chopped pecans

Mix well. Put chili powder on wax paper, roll cheese on this and roll into a roll.

Broccoli and Rice Casserole

4 cups cooked rice
2 pkg. chopped broccoli
1 16oz. Cheez Whiz
2 cans cream of chicken soup
1/2 cup milk
1 stick butter
1/2 cup each onion and celery

Saute onion and celery in butter, add rice and cooked broccoli and cheeze whiz. Add soup and milk and pour in baking dish and bake for 25 minutes at 350.