Black Friday code: BFRIDAY

-Matt McConnell

For the topping:*

• ▢3 Tablespoons butter

• ▢1/4 cup all-purpose flour

• ▢1 cup light brown sugar

• ▢1 cup pecans , chopped

Instructions

• Cook Potatoes: Place the sweet potatoes in a large pot.  Add enough water to the pot to cover the potatoes a little more than half way. (You will need at least 3-4 inches of water but the water will not completely cover the potatoes!) Bring the water to a boil and then turn the heat to a medium simmer.  Cover and simmer until they feel tender when poked with a fork. It may take 20-40 minutes to cook your sweet potatoes depending on the size of the potatoes, but you don't want them to be mushy.

• Peel Potatoes: Drain water and place sweet potatoes on a plate or cutting board to cool down.  Once they are cool enough to handle, peel and discard the skin from the potatoes and place potatoes in a large mixing bowl.

• Mix: Add eggs, evaporated milk, vanilla, sugar, salt, and butter and mash everything together until smooth. I start with a potato masher, and then use an electric mixer on low speed, for about 45 seconds, to get the mixture smooth.

• Pour mixture into a lightly greased casserole dish. Anything around the size of an 8×11'' , 9×13'' or even a deep dish 10'' pie pan will work.

• Make Topping: Add flour, brown sugar and pecans to a mixing bowl. Add butter and cut in with a fork or pastry blender until well combined. Sprinkle topping over sweet potato mixture. 

• Bake at 350 degrees F for 35-40 minutes.

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Ingredients:

-1/2 cup of softened butter (1 stick)

- 1 cup brown sugar

- 1 tsp vanilla

- 1 egg

-1/4 cup pure maple syrup

-2 cups flour

-1 tsp baking soda

-1/2 tsp salt

Icing drizzle:

-1 cup powdered sugat

-1 tbsp milk

-1 tbsp pure maple syrup

Instructions:

1. Preheat your over to 350 degrees

2. Cream together the softened butter and brown sugar

3. Add in your vanilla and egg, followed by the maple syrup

4. Add in your dry ingredients (flour, baking soda and salt)

5. Scoop the dough onto a cookie sheet and bake the cookies for 10-12 minutes

6. Make the icing: combine the powdered sugar, maple syrup and milk into a bowl and mix until the icing is a good consistency for drizzling (add more milk as needed)

7. Let the cookies completely cool before adding the icing

8. To drizzle the icing, I recommend using a small ziplock bag and cutting the corner to create a makeshift piping bag.

9. Let the icing set and enjoy!

1 small box cherry jello

1 C water

1/3 red hots - dissolve in water as it boils

1 C of applesauce

In mixing bowl, add water & jello- mix well

Add the applesauce & mix well

Refrigerate over night

• a favorite at the holidays growing up from my aunt in Indiana 🙂

<3 Justine Sheehan

   Ingredients:

   - 12 oz fresh cranberries

   - 1/2 cup Greek honey

   - 1/2 cup sugar (optional)

   - 3/4 cup water

   - Orange zest

   - Cinnamon (optional)

   - 1/2 cup toasted walnuts

   Instructions:

   Simmer cranberries with honey, sugar, water, zest, and cinnamon

   for 10–12 minutes. Cool for 10 minutes. Stir in walnuts. Chill 1 hour.

 2. Spinach & Feta Stuffing 

   Ingredients:

   - Olive oil

   - 1 onion

   - 3 cloves garlic

   - 1 lb spinach

   - 1 cup feta

   - 1/2 cup pine nuts

   - Dill, lemon zest

   - 2 eggs

   - Sourdough Breadcrumbs or stale bread

   Instructions:

   Sauté onion & garlic. Add spinach. Mix with feta, nuts, dill,

   zest, eggs, and breadcrumbs. Bake 25–30 minutes at 375°F.

3. Greek Yogurt Pumpkin Pie

   Ingredients:

   - 15 oz pumpkin purée

   - 1 cup Greek yogurt

   - 3/4 cup brown sugar

   - 2 eggs

   - Vanilla and spices

   - Unbaked 9-inch pie crust

   - Optional: crushed baklava or nuts

   Instructions:

   Mix filling ingredients. Pour into the crust. Bake 45–50 minutes at

   375°F. Cool 1 hour and chill 3 hours. Top with baklava or nuts.

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Product Dimensions5.1"D x 6"W x 5.1"HLamp TypeNight LightShade ColorYellowShade Materialmemory lamp orbSwitch Typememory lamp orb

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• 4 large eggs, room temperature

• 1-2/3 cups sugar

• 1 cup canola oil

• 1 can (15 ounces) pumpkin

• 2 cups all-purpose flour

• 2 teaspoons ground cinnamon

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• ICING:

• 6 ounces cream cheese, softened

• 2 cups confectioners' sugar

• 1/4 cup butter, softened

• 1 teaspoon vanilla extract

• 1 to 2 tablespoons 2% milk

Directions

1. In a bowl, beat the eggs, sugar, oil and pumpkin until well blended. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until set. Cool completely.

2. For icing, beat the cream cheese, confectioners' sugar, butter and vanilla in a small bowl. Add enough milk to achieve spreading consistency. Spread icing over bars. Store in the refrigerator.

Carrie Moore

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