4 baking potatoes
4 yams
1 onion
1 pkg cream cheese, cubed
1/2 cup sour cream
salt, pepper, nutmeg
Pot #1 boil cubed potato and onion
Pot #2 boil cubed yams
Drain and mash each pot, mix 1/2 cream cheese and 1/4 cup sour cream in each pot. Stir until well blended, add salt, pepper and nutmeg to taste.
In a 2liter glass casserole dish, layer potatoes and yams. Cover and freeze or bake covered at 350 for 1 hour (longer if from frozen)
3/4 C packed dark brown sugar
1/2 C sugar
1/4 C cocoa
2 Tbsp instant coffee
1 3/4 C flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 C semi sweet choc chips
** If making a gift in a jar, combine cocoa, coffee, flour, soda, powder and salt in bowl and mix until a uniform color. IN 1 quart jar pack in b. sugar, pour sugar on top, add flour mix on top and finally choc chips, press in firlmly and seal.
3/4 C softened butter
1 egg, slightly beaten
1 tsp vanilla
Preheat oven to 350. Empty contents of jar into bowl.
Add butter, egg and vanilla.
Beat on low speed to blend.
Drop by heaping spoonful onto ungreased cookie sheet and bake 10-12 minutes. Allow to cool 1 minute befor transferring to cooling rack.
Makes 3.5 dozen
Preheat to 325F
1/2 cup butter
1 cup sugar
2 eggs
Beat
Add 1/2 cup peanut butter
2 mashed bananas
2 cups flour
1 teaspoon baking soda
mix
fold in 1/2 cup chopped walnuts or peanuts
bake for 70 minutes or until toothpick comes clean
Preheat Oven to 350F
1/2 cup shortening
1 cup sugar
1 can tomato soup
1teaspoon baking soda
mix all
Add 1.5 cup flour
1/2 teaspoon cloves
1teaspoon cinnamon
1 cup raisins
*Pour into 9″ x 5″ loaf pan (I always line mine with parchment paper)
Bake one hour or until toothpick comes out clean.
Unsalted soda crackers
1 can sugarfree cherry pie filling
1 package fat free vanilla pudding mix
1 envelope light dessert topping mix
Prepare pudding and dessert topping in two separate bowls. In glass dish layer: crackers, pudding, cherry, topping etc. make sure crackers on bottom and cherries on top. Makes layers 3 – 4 times depending on size of dish.Allow to sit several hours in fridge. Crackers will soften and this dessert is low fat, low sugar and delish!
Contributor: Chrissy Whitenect
