August 7, 2010

Sweet Potato Pecan Balls

2 to 3 lbs. sweet potatoes
1 (8oz) can. sliced pineapple
4 tbsp. margarine
1/4 cup. brown sugar
2 tbsp. honey
2 tbsp. pineapple juice
1/2 cup. chopped pecans


    Cook, skin, and mash potatoes or use canned. Drain pineapple and reserve juice. Melt margarine in saucepan, stir in brown sugar, honey, and pineapple juice.
    Cook until sugar is dissolved, Pour into a 9 x 13 inch casserole dish. Place pineapple slices in the syrup, turning once. Mix 1/4 cup pecans with mashed potatoes and form into balls. Place on pineapple slices and sprinkle remaining nut on top.
 Bake at 350 F for 20 minutes or until throughly heated.

6 servings

Decadent Brownie Pie

Prep Time: 25 minutes - Bake Time: 45 to 50 minutes

1 (9 inch) unbaked pastry shell
1 cup (6oz) semi-sweet chocolate chips
1/4 cup (1/2 stick) butter or margarine
1 (14oz) can. Eagle Brand Sweetened Condensed Milk
1/2 cup. biscuit baking mix
2 eggs
1 tsp. vanilla extract
1 cup chopped nuts
Vanilla Ice Cream

Preheat oven to 375 F. Bake pastry shell 10 minutes; remove from oven. Reduce oven temperature to 325 F.
In saucepan over low heat, melt chips with butter.
In mixing bowl, beat chocolate mixture with Eagle Brand, biscuit mix, eggs and vanilla until smooth. Add nuts.
Pour into pastry shell.
Bake 35 to 40 minutes or until center is set. Serve warm or room temperature with ice cream. Refrigerate leftovers.
Makes 1 (9 inch) pie

Jamaican BBQ Sauce

Prep: 15-20 mins.- Cook: 10-12 hrs. - Servings: 4 to 5 cups
 " Note can be used with any recipe calling for BBQ Sauce "


  3 (10oz) cans. chicken broth
  2 (12oz) bottles dark beer
  1 Lg. white onion, chopped
  1 Lg. red onion, chopped
  2 bunches green onion, chopped
  2 T. fresh minced ginger-root
  1 (4-1/2oz) can chopped green Chiles
  4 T. tamarind concentrate
  2/3 C. molasses
  4 T. dark brown sugar
  2-1/2 T. ground allspice
  4 tsp. pepper
  4 tsp. cayenne pepper
  2 tsp. cinnamon
  2 tsp. nutmeg
  1 tsp. dried thyme
  3 tsp. salt
  3 tsp. turbinado sugar *
  2 T. soy sauce
  2 T. white wine vinegar
  2 Lg. green Chile peppers
  2 Lg. JalapeƱo peppers

      Combine all ingredients in slow cooker, mixing until well combined.

   If using green fresh Chile peppers and jalapeƱos, roast and chop the peppers before adding to ingredients.
To roast peppers, place peppers over hot grill, turning until browned on all sides, or heat in a greased skillet over medium high heat until browned. Chop peppers, discarding the seeds, and add to slow cooker. mixing well.

  Cover and cook on low setting for 10-12 hours, until sauce has reduced and thickened. Use as a topping for grilled chicken or pork.

* turbinado sugar is a honey-colored, large crystal sugar. If you are unable to find turbinado sugar, additional dark brown sugar can be used.


  

Chili Relleno Casserole

1 1/2 cups ( 6oz) Sargento light 4 cheese Mexican
1 (12oz) evaporated skim milk
3/4 cup.(6oz) fat free liquid egg substitute
6 corn tortillas,( 7 inch) torn into 2 inch pieces
2 (4oz.each) cans. chopped green chiles
1/2 c.mild chunky salsa
1/4 tsp. salt
2 T. chopped fresh cilantro
1 tub sour cream

    Coat 10 inch. deep dish pie plate or 8 inch. square baking dish with cooking spray.
In medium bowl, combine 1 cup cheese, milk, egg substitute, tortillas, chiles, salsa and salt.
Mix well; pour into prepared dish.
   Bake at 375 F. 30 to 32 minutes or until set. Remove from oven; sprinkle with remaining 1/2 cup cheese and cilantro. Return to oven; Bake 1 minute or until cheese is melted.
Serve with sour cream.
Makes 4 servings