SWEET POTATO CASSEROLE

 SWEET POTATO CASSEROLE RECIPE

• 1  (40 oz) can of cut sweet potatoes, well drained
• 2  eggs
• 1 1/2 C. brown sugar, divided
• 1  t. vanilla
• 1  t. salt
• 1/2 t. cinnamon
• 1/4 C. butter, melted
• 1/2 C. all purpose flour
• 1  C. chopped pecans
• 2  C. miniature marshmallows

1) Heat oven to 375° F.  Grease a 13x9 inch baking dish

2) In a large bowl, mash sweet potatoes.  Add eggs, milk, 3/4 C. brown sugar, vanilla, salt and cinnamon; mix well.  Spread evenly in baking dish.

3)  In a medium bowl, combine melted butter, flour, and remaining 3/4 C. brown sugar; stir in pecans.  Sprinkle evenly over sweet  potato mixture.  Top with miniature marshmallows. 

4) Bake 30 to 35 minutes or until topping is browned.  Let sit for 10 minutes before serving.

Disclaimer:  I have never baked this before but Mother loves this stuff, so I will try it to please her.

BARBACOA RECIPE

 BARBACOA RECIPE

1 T olive oil

3 1/2 lb. choice boneless chuck roast

1/2 cup beef broth

1 T. chili powder

1 t. salt

1 t. garlic powder

1 t. onion powder

1 t. ground cumin

1 t. paprika

1 t, black pepper

1 4oz. can of roasted chilis (optional)

1) Cut roast into several pieces, removing the big chunks of the fat.

2) Season roast lightly with salt and pepper.

3) In a large skillet, heat olive oil and to high and sear roast.

4) Place roast in slow cooker and use seasoning to season on all sides.  Add beef broth and chilis to slow cooker and cook on low for 6 to 8 hours.  I cooked on low for 8 hours.  It was very tender.

5) Once meat is tender, shred meat in slow cooker with fork and serve with a squeeze of fresh lime juice and sprinkle of cilantro.

Let us know if you make this dish and how you liked it.  We love to hear from you.

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CHICKEN SPAGHETTI RECIPE

 CHICKEN SPAGHETTI

1 lb. spaghetti*

2 lb. Velveeta cheese

2 10 oz. can diced tomatoes with green chilies

1 10.5 oz. can of condensed cream soup*

1 lb. diced chicken, cooked

Cook your choice* of style of spaghetti (angel hair, thin, regular, etc.) per package directions.  Drain and set aside.

In a large microwave friendly bowl, dice Velveeta cheese.  Add the tomatoes and green chilies (may use mild, original, or hot according to taste).  Microwave until cheese is melted and smooth.  Stir in the soup* (your choice of flavor:  mushroom, chicken, broccoli, cheese, etc.) until mixed and microwave another 2 minutes.  Add the chicken and microwave another 2 minutes.  Pour cheese mixture over cooked spaghetti noodles and mix until all of the noodles are coated with cheese.  Enjoy.