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Silky Smooth Sweet Potato Pie makes one 9-inch pie 1/2 recipe Cream Cheese Pie Dough, or other good pie crust 16 ounces raw sweet potatoes, whole and unpeeled  4 tablespoons (1/2 stick) unsalted butter, melted 3/4 cup light brown sugar, packed 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon Kosher or sea salt 3 large eggs, room temperature 2 teaspoons pure vanilla extract  1/2 cup full-fat sour cream Egg Wash: 1 large egg 1 teaspoon water Direction: Scrub whole sweet potatoes. Place them in a 4-6 quart pot and cover with cold tap water. Bring to a boil over high heat and let cook 45-50 minutes or until a paring knife slices them easily. Place hot sweet potatoes in a colander and run under cold tap water until you can handle them. On a floured surface, roll out pie dough to a 12″ diameter. Fit into a 9″ pie plate and trim the overhang to 1/2-inch. Crimp the edges and chill the crust while you prepare the filling. Place an oven rack in the lo

Sponge Cake Recipe Easy - Hot Milk Ingredients: 1 1/3 cups cake flour 1 1/4 tsp baking powder 1/4 tsp table salt 1/2 cup whole milk 4 tbs unsalted butter 3 eggs, room temperature 3/4 cup granulated sugar 1 tsp vanilla extract Method: Preheat oven to 175oC. Grease and line the base and sides of a 5-inch round baking pan with parchment paper. In a large mixing bowl, sift flour, baking powder and salt twice. Heat butter and milk in a saucepan till butter melts. Remove from heat and set aside. Using an electric mixer, beat eggs with sugar and vanilla until tripled in volume. Sift 1/3 of flour mixture into beaten eggs and fold in carefully with a spatula. Add the remaining flour in 2 more batches. Reheat milk mixture until just under a boil. Add the hot mixture to batter and fold in until homogenously distributed. Spoon batter into prepared pan and bake for 40- 45 minutes until golden. Turn out on a clean towel and cool completely. source:  http://bit.ly/34gdPQU

Easy Smores Cake Recipe Cake 1 box Devil’s Food Cake (and ingredients needed to make it) Filling: 1 can sweetened condensed milk 1 1/2 cups marshmallow fluff 3/4 cup powdered sugar 1/2 cup butter 1/2 teaspoon salt Topping 1 1/2 cups buttercream frosting 1 cup crushed Golden Graham cereal or graham crackers 1/2 cup triple chocolate chips Directions :  Make the cake according to directions and allow to cool. A 9x13in pan tends to work best for poke cakes but you can also use a gorgeous copper pan like this one Melt butter for the filling in a bowl and slowly mix in marshmallow fluff, powdered sugar, salt and sweetened condensed milk.  Set aside.  Use the end of a spoon to poke holes across the cake (see example), and slowly fill with filling mixture. Allow to sit for a few minutes to allow filling to sink in to holes. Then frost cake with buttercream frosting (for a less rich cake you could also used whipped cream). Sprinkle crushed graham cereal or crackers and then chocolate chips over

Slow Cooker "Melt in Your Mouth" Pot Roast Ingredients: 1 chuck roast (mine was 3 pounds) Olive oil 1 pound carrots, peeled and cut into large chunks 2 pounds potatoes, peeled and cut into large chunks 1 onion, peeled and cut into large chunks 2 stalks celery, cut into large chunks (optional) 1 cup beef broth 1 tablespoon corn starch SEASONING MIX - 2 tablespoons steak seasoning (mine is store-bought and has a blend of peppercorns, garlic, paprika, parsley and salt) 1 tablespoon kosher salt 1 tablespoon dried thyme 1 tablespoon dried rosemary Directions: Combine together seasoning mix in a small bowl.  Set aside. Coat both sides of meat with olive oil.  Sprinkle on a third of the seasoning mix onto each side. Sear both sides of the meat in a large skillet over medium-high heat.  Transfer roast to slow cooker. Place the vegetables in a large bowl.  Drizzle on a little olive oil to coat vegetables.  Sprinkle on the remaining seasoning mix.  Add the vegetables to the same skille

Ingredients 1 1/4 cups mashed banana | 2 large or 3 small bananas 1 cup non-dairy milk 1/3 cup canola oil 1 cup granulated sugar 2 teaspoons apple cider vinegar 1 tablespoon vanilla 2 1/4 cups all purpose flour 1 tablespoon baking powder 3/4 teaspoon salt 3/4 cup chopped walnuts or chocolate chips plus more for sprinkling on top Instructions Preheat the oven to 400 degrees F. Line a standard muffin pan with liners and spray them lightly with oil.  Mash the bananas in a large mixing bowl. Measure to make sure you have about 1 1/4 cups mashed banana.  Add the non-dairy milk, oil, sugar, vinegar and vanilla to the bowl and whisk with the bananas until well combined.  To the wet mixture, add the flour, then sprinkle the baking powder and salt on top of the flour. Stir to mix with a large spoon until just combined; be careful not to over mix. Some small lumps are fine. Fold in chopped walnuts or chocolate chips, if using. Using a 1/4 cup measuring cup, add batter to the liners in the pan al

Ingredients 2 large sweet potatoes 1/4 cup maple syrup 2 tablespoons brown sugar 1/4 teaspoon cinnamon 2 tablespoons olive oil Salt to taste Instructions Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil for easy clean up. Rinse, peel and cut the sweet potatoes into 3/4 inch cubes. In a small bowl, mix the maple syrup, brown sugar, cinnamon and olive oil. Spread the sweet potatoes in a single layer on the baking sheet and pour the maple syrup mixture over them. Season lightly with salt and toss to coat. Roast in the oven, for 30 to 40 minutes or until tender and the edges are lightly brown, turning them with a spatula once during the cooking process. Remove from the oven and season with salt to taste. Serve warm. source :  http://bit.ly/32SkiQw

INGREDIENTS 2 eggs, plus one egg yolk 3/4 cup (5 ounces) granulated sugar 1 teaspoon vanilla bean paste, or vanilla extract zest of half a lemon 1 teaspoon lemon juice 1 cup (5 ounces) all-purpose flour, sifted 1/4 teaspoon baking powder 10 tablespoons (5 ounces) melted butter 2 tablespoons powdered sugar INSTRUCTIONS Preheat the oven to 375 degrees and grease the wells of the madeleine pan with butter. In a medium bowl, beat eggs with an electric hand mixer until they are pale yellow and fluffy, about 2-3 minutes.  Add sugar and blend.  Add vanilla paste, lemon zest, and lemon juice and blend again. In a separate bowl, sift together flour and baking powder.  Add the flour mixture to the batter and gently fold it in by hand. Slowly pour in the melted butter and fold the batter gently by hand until completely incorporated. Spoon the madeleine batter into each of the prepared wells, filling them 80-90 percent full.  Or you can fill a piping bag with the batter and pipe them through a lar

Ingredients 1 stick (4 ounces) unsalted butter, melted until browned 2 teaspoons vanilla extract 1 and 1/2 teaspoons lemon zest, finely grated 1 cup all-purpose flour 1 and 1/4 teaspoons baking powder 1/4 teaspoon salt 3 large eggs, at room temperature 3/4 cup granulated sugar 1/2 cup confectioners sugar, sifted, optional Instructions Cut the butter in tablespoons and place them in a heavy saucepan over medium heat. Once the butter has melted, reduce the heat to low and continue cooking, until the solids sink to the bottom of the pan and turn golden brown, about 10 minutes. Remove from heat and pour the browned butter into a small bowl. Stir the vanilla and lemon zest into the butter, then set aside to cool. In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside until needed. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs at medium speed while gradually adding the sugar. Once all of the sugar has been added, increase the spee

INGREDIENTS 3 eggs 2/3 cup (130 g) sugar 1 1/2 (7.5 ml) tsp orange zest 1 cup (120 g) flour 1 tsp (5 ml) baking powder ¼ tsp (1.25 ml) salt 6 tbsp (60 ml) melted butter 1 tbsp (7 g) powdered sugar INSTRUCTIONS Beat eggs with sugar until pale yellow. Add zest. Whisk together dry ingredients add to the egg mixture gently, until just combined. Then add melted butter. Refrigerate the batter at least 1 hour! Or overnight. This is really critical for getting the “hump” of a Madeleine, the traditional mark of this classic French cookie. Preheat oven to 350F/(176C). Lightly coat a non-stick, Madeleine pan with baking spray using this technique. Spray the baking spray into a small bowl and with a pastry brush lightly grease each well. Spoon 1 tbsp (15 ml) of batter into the center of the well and don’t touch it. It will spread out by itself and keep a more uniform shape that way. Bake 7-8 mins until slightly golden around edges and centers look set and slight hump has appeared. Allow to cool sl

Ingredients 1 1/2 cup chicken cooked and shredded 2/3 cup salsa 1 1/2 tsp ground cumin 1 tsp dried oregano 2 tbsp canola or vegetable oil divided 1 package Knorr® Fiesta Sides™ - Spanish Rice 1 1/4 cup colby jack cheese shredded 4 flour tortillas burrito sized Instructions COMBINE the cooked shredded chicken with salsa, cumin, and oregano; set aside. Prepare Knorr® Fiesta Sides™ - Mexican Rice according to package directions (cover and simmer for 7 minutes). Remove from the heat. STIR in the chicken mixture and cheese with the rice. Divide the mixture between flour tortillas, wrap and place seam-side down on a lined baking sheet. Brush with the remaining oil and place in oven to bake for 20 minutes (or until golden brown and crispy) at 425 degrees. Serve, if desired, with your favorite toppings such as; shredded cheese, sour cream, chopped tomato, chopped cilantro, chopped green onion, chopped lettuce, and lime wedges. source:  http://bit.ly/2JSPkRC

Ingredients 3 1/2 cups cooked shredded chicken breasts* Vegetable oil for frying, plus 2 tsp for sautéing 1/2 cup finely chopped yellow onion 1 clove garlic, minced 1/2 cup tomato sauce 1/2 cup low-sodium chicken broth 2 1/2 tsp chili powder 1/2 tsp cumin 1/2 tsp paprika 1/4 tsp ground coriander 1/4 cup salsa** (bottled or fresh) 2 Tbsp sour cream, plus more for topping 1 3/4 cups refried beans, homemade or store bought* 6 burrito size flour tortillas 5 oz shredded Mexican cheese blend (1 1/4 cups)*** Guacamole and diced tomatoes, for serving (optional) Instructions Heat 2 tsp oil in a 10-inch non-stick skillet over medium-high heat. Once hot add onion and saute until slightly golden and tender, about 4 minutes. Add garlic and saute 30 seconds longer. Add in tomato sauce, chicken broth, chili powder, cumin, paprika, coriander and salsa. Bring just to a bubble, then reduce heat and simmer, stirring frequently until sauce has thickened and reduced by about half and onions are tender, abo

INGREDIENTS 2 cups cooked chicken, chopped or shredded 1 cup of your favorite salsa 1 teaspoon ground cumin 1/2 teaspoon dried oregano leaves, crushed 1 cup shredded cheddar cheese 2 green onions, chopped (about 1/4 cup) 6 (8 inch) flour tortillas 2 tablespoons butter, melted diced tomato, sour cream, guacamole, salsa, and shredded cheddar cheese for topping INSTRUCTIONS Preheat oven to 400°F. Mix chicken, salsa, cumin, oregano, cheese and onions. Place about 1/3 cup of the chicken mixture in the center of each tortilla. Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet. Brush with melted butter. Bake at 400°F for 25 minutes or until golden brown and crispy. Garnish with desired toppings and serve with salsa on the side. source:  http://bit.ly/2NjmRXq

INGREDIENTS 1⁄2 cup vegetable oil 1 cup sugar 1 teaspoon vanilla 2 large eggs 1⁄4 teaspoon baking powder 1⁄3 cup cocoa powder 1⁄4 teaspoon salt 1⁄2 cup flour DIRECTIONS Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius. Mix oil and sugar until well blended. Add eggs and vanilla; stir just until blended. Mix all dry ingredients in a separate bowl. Stir dry ingredients into the oil/sugar mixture. Pour into greased 9 x 9 square pan. Bake for 20 minutes or until sides just starts to pull away from the pan. Cool completely before cutting. Note: I usually double the recipe and bake in a 9 x 13 pan. If you double the recipe, you will need to cook longer than 20 minutes. source:  http://bit.ly/2JHss7s

Recipe By:C. Nelson "Takes about 45 minutes to make." Ingredients 1 cup butter, melted 2 cups white sugar 1/2 cup cocoa powder 1 teaspoon vanilla extract 4 eggs 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup walnut halves Directions Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan. Combine the melted butter, sugar, cocoa powder, vanilla, eggs, flour, baking powder, and salt. Spread the batter into the prepared pan. Decorate with walnut halves, if desired. Bake in preheated oven for 20 to 30 minutes or until a toothpick inserted in the center comes out with crumbs, not wet. Cool on wire rack. source:  https://armagazine.com/2C5bdc5

INGREDIENTS 1/2 cup unsalted butter, melted 1 tablespoon cooking oil, (olive oil or coconut oil are fine) 1 1/8 cup superfine sugar, (caster sugar or white granulated sugar)* 2 large eggs 2 teaspoons pure vanilla extract 1/2 cup all purpose (or plain) flour 1/2 cup unsweetened cocoa powder 1/4 teaspoon salt INSTRUCTIONS Preheat oven to 175°C | 350°F. Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside. Combine melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a minute. Add the eggs and vanilla; beat until lighter in colour (another minute). Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies). Pour batter into prepared pan, smoothing the top out evenly. (OPTIONAL: Top with chocolate chunks or chocolate chips.) Bake for 20-25 minutes, or until the centre

INGREDIENTS 1/2 cup butter 1/2 cup white sugar 2 eggs 1/2 cup brown sugar 1 teaspoon vanilla extract 1/3 cup unsweetened cocoa powder I like Hershey's brand the best 1/2 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon baking powder 1/2 cup chocolate chips INSTRUCTIONS Preheat oven to 350 degrees F and spray an 8-inch square pan with cooking spray. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Gently fold in chocolate chips and then spread batter into prepared pan. Bake in preheated oven for 25 to 30 minutes. Do not overcook. Eat and enjoy! source:  http://bit.ly/2PQtGRZ