Southern Sweet Potato Casserole

Ingredients:

3 cups sweet potatoes

1⁄2 cup sugar

1⁄2 cup butter

2 eggs, beaten

1 teaspoon vanilla

1⁄3 cup milk

Topping

1⁄3 cup melted butter

1 cup light brown sugar

1⁄2 cup flour

1 cup chopped pecans

Method:

Boil and mash potatoes.

Mix in sugar, butter, eggs, vanilla and milk.

Put in a 13×9 inch baking dish.

For the topping melt butter and mix in remaining ingredients.

Sprinkle on top of the potato mixture.

Bake 25 minutes at 350 degrees.

Mile High Biscuits

Mile High Biscuits

baked corn tortilla chips, hot corn chips, plain tortilla chips, scoops corn chips, white corn chips, white corn tortilla chips

You'll need

3 c all-purpose flour

2 Tbsp sugar

3/4 tsp salt

1 Tbsp plus 1/2 teaspoon baking powder

3/4 tsp cream of tartar

3/4 c butter

1 egg, beaten

1 c plus 2 tablespoons milk

How to Bake Mile High Biscuits

Combine dry ingredients and cut in butter with pastry blender. Combine egg and milk. Add to dry ingredients and stir until well moistened. Knead 10 times. Roll out 1" inch, cut with 2 1/2" cutter. Bake on ungreased cookie sheet until done 12-15 minutes.

Sour Cream Chicken Enchilada Casserole

Chicken? Enchilada? Cream? I don’t know about you, but when I see those 3 words in the same sentence, I grab my recipe book to note it down! This casserole is a must-try guys, check it out.

You’ll Need

4 cups of diced cooked chicken.

1 cun cream of chicken soup.

8 oz (1 cup) of sour cream.

⅔ cup of milk.

1 (4 oz) can of diced green chiles.

2 tbsps of dried minced onion.

1 tsp of garlic powder.

Pepper to taste.

12 corn tortillas.

2-3 cups of shredded sharp cheddar cheese.

How to make it

Mix together the soup, sour cream, milk, chiles, onion, garlic and pepper in a large bowl.

In a sprayed 13×9 dish, arrange 6 tortillas then top with 3 cups of chicken and pour half the sauce over.

Top with half the cheese then repeat the layers.

In a preheated oven to 350°, bake for 30 to 40 minutes.

Let stand for 15 minutes before serving.

Easy, peasy and creamy! This sour cream chicken enchilada casserole is just perfect. It takes no time nor effort to prepare and everybody will love! So why not try it?

FAMOUS FUDGE

Ingredients 

1 1/2 cups granulated sugar

2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk

2 tablespoons butter or margarine

1/4 teaspoon salt

2 cups miniature marshmallows

1 1/2 cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

1/2 cup chopped pecans or walnuts (optional)

1 teaspoon vanilla extract

Directions

LINE 8-inch-square baking pan with foil.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

FOR MILK CHOCOLATE FUDGE:

SUBSTITUTE 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Morsels.

FOR BUTTERSCOTCH FUDGE:

SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels for Semi-Sweet Morsels.

FOR PEANUTTY CHOCOLATE FUDGE:

SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Morsels and 1/2 cup chopped peanuts for pecans or walnuts.