Archive for the 'Holiday Meals' Category

Lemon Icebox Pie

Sunday, December 8th, 2013

This is another favorite – Sue from the office loves this…  I can’t for the life of me remember where I got the recipe.  Fresh lemons give this pie a lovely tartness that balances nicely with the sweet whipped cream on top.  It’s super easy to make.

Ingredients:

3 egg yolks
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1/2 cup lemon juice
1 (8- or 9-inch) baked pie crust or graham cracker crumb crust
Whipped topping or whipped cream
Lemon zest (optional)

Directions:

1.  Preheat oven to 325 degrees F. Beat egg yolks in medium bowl with rotary beater or fork; gradually beat in sweetened condensed milk and lemon juice. Pour into crust.
2.  Bake 30 to 35 minutes or until set. Remove from oven. Cool 1 hour. Chill at least 3 hours.
3.  Before serving, spread whipped topping or whipped cream over pie. Garnish with lemon zest (optional). Store leftovers covered in refrigerator.

Jenn’s Sweet Potato Casserole

Thursday, November 29th, 2007

This is my beautiful friend Jenn’s recipe for Sweet Potato Casserole, and holy crap is it good!  🙂  It can get my sweet-potato hating husband to eat them – yay I can finally make sweet potatoes for the holidays again!  Thanks Jenn!  🙂

Ingredients:

3 cups mashed sweet potatoes (She used canned – she ROCKS!)
1/4 cup melted butter
1 cup sugar
1/2 tsp. salt
2 eggs
1/2 cup milk
1/2 tsp. vanilla

 Topping:

 1 cup firmly packed brown sugar
1/4 cup butter
1/3 cup flour
2 tsp. cinnamon
1 cup chopped nuts

 Directions: 

Add butter to mashed sweet potatoes.  Add next 5 ingredients and blend well.

 Put into a 9-inch square baking dish.  In a saucepan, combine brown sugar, butter, flour & cinnamon.  Heat gently over medium heat.  Remove from stove and stir in nuts.  Spread over sweet potatoes (it’s a really stiff mixture.)  Bake at 350 for 40 minutes.

Corn Casserole

Thursday, November 22nd, 2007

This is a great side dish for Thanksgiving dinner…  My family really likes this one.  If you like cornbread – you will too!  🙂  I usually double this recipe for family get togethers.

Ingredients:

1/2 cup butter, melted
1 can (15oz) corn, undrained
1 can (15oz) creamed corn
1 (8.5oz) box Jiffy Corn Muffin Mix

Directions:

1.  Mix all ingredients together in a 2 quart casserole dish.  Bake for one hour at 350.