Sweet Potato Puffs

1 c mashed sweet potatoes
1 tbsp brown sugar
1/4 tsp salt
1/8 tsp ground cinnamon
6 large marshmallows
1/3 c graham cracker crumbs

Combine sweet potato, brown sugar, salt and cinnamon.
Shape a small amount around each marshmallow.
Roll in cracker crumbs.
Bake for 350 for 6 minutes or until lighly puffed.

Sweet Potato Fries

4 sweet potatoes, cut into large fries
1 tbsp water
2 tsp italien seasoning
1/2 tsp lemon pepper
1 pich salt and pepper to taste
2 tbsp olive oil

Preheat oven to 400.
Place the cut seet potatoes in a microwave safe dish. Cook for 5 minutes. Drain off liquid and Toss with seasoning, lemon pepper, salt pepper and olive oil.
Aramge fried on a single layer on a baking sheet.
Bake for 30 minutes, turning ince, until crispy on the outside.

Sweet Potato Casserole

3 large sweet potatoes
3 tbsp butter, melted
1 c packed brown sugar
1 c chopped pecans
1/3 c all-purpose flour
1/2 c white sugar
2 eggs
1/4 c milk
1 tbsp gated orange zest
3 tbsp butter
1 tsp vanilla
1/2 tsp salt

Preheat oven to 350. Bake sweet poatoes for 1 hour. Cool and mash in a large bowl.
Combine softened butter with brown sugar, nuts and flour. Stir with a fork and set aside.
Combine sugar, eggs, milk, orange zest, butter, vanilla and salt with the mashed potatoes.
Beat with an electric mixture until smooth.
Pour mixture into prepared baking dish.
Sprinkle with the brown sugar nut mixture.
Bake for 35 minutes.

Sweet Potato Pancakes

3/4 lb sweet potatoes
1 1/2 c all purpose flour
3 1/2 tsp baking powder
1 tsp salt
1/2 tsp ground nutmeg
2 eggs, beaten
1 1/2 c milk
1/4 c butter, melted

Place sweet potatoes in a med saucepan of boiling water and cook until tender but firm (about 15 minutes).
Drain and immediatly immerse in cold water to loosen skins.
Drain, remove skins, chop and mash.
In a medium bowl, sift together flour, baking powder, salt and nutmeg.
In a seperate bowl, mix together mashed sweet potatoes, eggs, milk and butter.
Blend the mixture together to form a batter.
Preheat a lightly greased griddle to med-high heat.
Drp batter mixture onto griddle by heaping tablespoons and cook until golden brown, turning once with a spatula when the surface begins to bubble.

Sweet Potato Rolls

1 pkg active dry yeast
4 tbsp white sugar
1 1/2 c sweet potato puree
1/2 c warm water
3 tbsp margerine
1 tsp salt
2 eggs
3 c all purpose flour

Dissolve yeast, warm water and 1 tbsp sugar in a mixing bowl.
Let stand for 5 minutes.
Add remaining sugar, sweet potato, margerine, salt and slightly beaten eggs.
Stir to mix well.
Stri in 3 cups of flour.
Turn our onto a lightly floured surface.
Knead 2-3 minutes.
Place in an oiled bowl. Cover and let rise for 1 hour or more.
Punch down and allow dough to rest for 2 minutes.
Divide into 16-20 balls and place on a greased cookie sheet. Allow to rise untill doubled.
Bake at 375 for 12-20 minutes.

Peanutty Pork Kabobs

1/2 c soy sauce
1/4 c lime juice
1/4 c peanut butter
2 garlic cloves, minced
1 tsp red pepper flakes
1/4 tsp ground ginger
1 pound pork tenderloin, cut into 1 inch cubes
2 med green peppers, cut into 1 inch pieces

In a large bowl, combine the first 7 ingredients and mix well.
Set aside 1/2 cup for basting.
POur remaining marinade into a large ziploc bag; add pork and turn to coat.
Seal bag and refrigerate for 2-3 hours.
Drain and discard mariande.
On skewars, alternate pork and green peppers.
Grill for 6 minutes, turning once.
Baste with reserved mariande.
Grill for 8-10 minutes longer, turn and basting frquently.

Buffalo Blue Cheese Chicken Burgers

1 lb ground chicken
1 c dry bread crumbs
3/4 c crumbled blue cheese
1 large egg
1/4 c onion, chopped
1/3 c buffalo wing sauce

Mix together chicken, bread crumbs, blue cheese, egg onion and wing sauce.
Form into 4 patties.
Place between sheetsof waxed paper and place in an airtight container.
Refrigerate overnight for best results.
Preheat grill for med heat.
Cook patties for 3 minutes per side until juices run clear.

Grilled Bacon Potatoes

4 baking potatoes
1 1/4 tsp salt
12 slices bacon
2 tbsp olive oil
1 c brown sugar
2 tbsp black pepper

Preheat grill for med-high heat.
Make 4 cuts in each potato (without going all the way through) so that each potato is in 5 thick slices.
Place each poatao on a sqaure of tin foil.
Sprinkle each potato with 1/4 tsp salt and wrap with 3 slices of bacon.
Brush potatoes with oilive oil the sprinkle with brown sugar and pepper.
Wrap potatoes with foil.
Grill potatoes for 45 minutes or until tender.

BBQ Beef Steak with Orange Mariande

2 lb top sirloin steak
2 cloves garlic
1 tbsp fresh ginger
2 oranges, juiced

Make crisscross cuts on surface of meat on both sides.
Reserve 1/2 c orange huice.
Mix remaining orange juice with garlic and ginger.
Pour over meat and marinate in fridge for at least 6 hours.
Preheat grill for med heat.
Cook steak for 10-12 minutes per side until done.
meanwhilw heat reserved orange juice.
Slice meat and pour heated orange juice over top.

Savory BBQ Sauce

2 c apple cider vinegar
1/2 bottle ketchup
2 tbsp paprika
1/2 lb brown sugar
2 tbsp salt
1 1/2 tsp black pepper
1 tbsp red pepper flakes
1 1/2 tsp garlic powder
2 tbsp worcestershire sauce
1/4 c lemon juice

In a large container, mix together all ingredients.
Pour into an empty bottle and store in the fridge for up to 1 month.

Grilled Bruschetta Chicken

1/4 c sundried tomato and oregano dressing
4 small boneless skinless chicken breasts
1 tomato finely chopped
1/2 c cheddar cheese, shredded
1/2 c chopped fresh basil

Place a large sheet of tinfoil over half of the BBQ grate.
Preheat BBQ to medium heat.
Pour 2 tbsp of dressing over the chicken in a ziploc bag.
Tunr bag several times to make sure chicken is coated.
Marinate for 10 minutes.
Grill chicken on uncovered side of BBQ for 6 mins.
Meanwhile combine tomato, cheese, basil and remaing dressing.
Turn chicken over; place cooked side up on foil on the BBQ.
Top evenly with tomato mixture.
Close lid.
Grill for an additional 8 minutes until chicken is cooked through.

Caramelized Beef Skewers

1 lb beef sirloin steak, thinly sliced
1/2 c balsamic vinaigrette
1/4 c bbq sauce
1 tsp Dijon mustard

Toss steak with 2 tbsp of the dressing.
Let stand for 10 minutes.
Meanwhile, combine remaining dressing, bbq sauce and mustard.
Preheat BBQ to medium high heat.
Thread steak onto skewers.
Grill skewers for 6 minutes, until steak is cooked through, brushiong generously with BBQ sauce mixture.

BBQ Salmon

1/2 c BBQ sauce
2 tbsp brown sugar
1 green onion, sliced
4 salmon steaks

Preheat BBQ to mediumj high heat.
Mix BBQ sauce, brown sugar and onion.
Grill salmon for 4 minutes on each side, brushing generously with BBQ sauce.

BBQ Caesar Ribs

1 lb pork baby back rick
1/2 c caesar salad dressing
1/4 c lemon juice
1/2 c bbq sauce

Cut rib rack in half; place both halves in a large ziploc bag.
Add dressing and lemon juice.
Turn bag several times to evenly caot the ribs.
Refrigerate at least one hour (up to overnight) to marinate.
Preheat BBQ to medium heat.
Remove ribs from marinade. Discard marinade.
Grill ribs for 30 minutes turning and basting with bbq sauce.

Cheddar Mac & Ham Casserole

1 pkg kraft dinner
1 c frozen peas
1 c chopped cooked ham
1/4 c cheddar cheese shredded

Preheat oven to 400.
Prepare kraft dinner according to pakage directions.
Add peas and ham, mix well.
Spoon into a 9 inch baking dish.
Sprinkle with cheese.
Bake for 15 minutes.

Banana Split Cake

1 pkg vanilla wafers, crushed
1 c margarine, melted
1 can crushed pineapple, drained
6 bananas
1 pkg cream cheese
2 c icing sugar
1 container whipped topping
1/4 c chopped walnuts
8 maraschino cherries

Combine wafers and margarine.
Pat into bottom of a 9x13 pan.
Beat cream cheese and icing sugar together untill light and fluffy.
Spread over top of wafer crust.
Sppon crushed pineapple over cream cheese.
Layer sliced bananas over pineapple.
Cover with whipped topping.
Spinkle with walnuts and cherries.

Rhubarb-Raspberry Crunch

1 c sugar
1 tbsp instant tapioca
1 tbsp cornstarch
1/8 tsp salt
4 c rhubarb, cut into 1/2 inch pieces
1 c raspberries
1/2 c brown sugar
1/2 c flour
1/2 c quick cooking oats
1/2 c butter. chilled

Preheat oven to 350.
In a large bowl, combine sugar, tapioca, cornstarch and salt.
Place rhubarb and raspberries into bowl, coatung the completky.
Pour into baking pan.
In a medium bowl, mixtogether brown sugar, flour and oats.
Cut in butter until mixture resembles pea sized crumbs.
Spread on top of fuirt mixture.
Bake for 45 minutes.

Blueberry Upside Down Cake

2 c blueberries
1/2 c white sugar
2 tbsp all purpose flour
2 tbsp grated lemon zest
1/2 c butter
1 c white sugar
3 eggs
1 tsp almond extract
1 tbsp grated lemon zest
3/4 c milk
2 c all purpose flour
4 tsp baking powder
1/2 c silvered almonds

Preheat oven to 350.
Grease and flour a 9inch springform pan.
In a medium bowl, combine first 4 ingredients.
Pour into prepared pan.
In a alrge bowl, cream together butter and sugar until light and fluffy.
Beat in eggs 1 at a time.
Stir in almond extract and lemon zest.
Mix together flour and baking powder.
Beat into butter mixture, alternating with milk.
Pour batter over berries.
Bake for 60-70 minutes.
Place a serving plate over the top of pan and invert cake and plate together.
Sprinkle almonds on top and serve warm.

Strawberry Angel Food Dessert

1 angel food cake
2 pkg cream cheese
1 c white sugar
1 container whipped topping
1 quart strawberries. sliced
1 jar strawbeery glaze

Crumble the cake into a 9x13 pan.
In a medium bowl cream the cream cheese and sugar until light and fluffy.
Fold in whipped topping.
Spread the cream cheese mixture over the cake.
In a bowl, combine strawberries and glaze until strawberries are evenly coated.
Spread over cream cheese mixture.
Chill until ready to serve.

Lemon Raspberry Pie

2 c cold milk
2 pkg lemon flavor instant pudding mix
1 graham cracker pie crust
1 container whipper topping
1 cup raspberries

Beat milk and dry pudding mixes with whisk for 2 minutes until well belnded
Sppon 1 1/2 c of the pudding into crust.
Top with raspberries.
Gently fold in 1 1/2 c whipped topping into ramaining pudding.
Spoon over pie.
Refrigerate for 3 hours.
Top with remaining whipped topping just before serving.

Chocolate Peanut Butter Squares

1 1/2 cups margarine, melted
2 cups peanut butter
4 1/2 cups confectioners' sugar
2 cups graham cracker crumbs
1/2 cup margarine
2 cups semisweet chocolate chips


Grease a 10x15 inch pan.
In a large bowl, combine 1 1/2 cups melted margarine, peanut butter, confectioners' sugar and graham cracker crumbs.
Spread in prepared pan.

Combine 1/2 cup margarine and chocolate chips in a medium bowl.
Microwave for 30 secs, stir and repeat until chocolate is melted.
Spread over peanut butter mixture.
Let cool completely before cutting into bars.