Good Yams

*2 large cans of yams (drained)
*1 c brown sugar
*3 tbsp flour
*1 tsp salt
*1 c cream
*8-10 large marshmallows

1. Put yams in brownie pan.
2. Mix brown sugar, flour and salt. Then sprinkle mix over yams.
3. Then dump the cream over the yam mixture
4. Place marshmallows on top of the yam mixture
5. Bake at 350* for 40-45 minutes until thick and bubbly.

Enjoy!!! This is my grandmas recipe and its sooo very good!

Crustless Egg, Spinach & Canadian Bacon Bake

4 Eggs
1 pkg. (10 oz) frozen chopped spinach, thawed, well drained
1 small onion, chopped
9 slices Oscar Mayer Ready to Serve Canadian Bacon, cut into bite-size pieces
1 pkg. (3.5 oz) Athenos Reduced Fat Crumbled Feta Cheese with Basil and Tomato

Preheat oven to 350

Beat eggs lightly in medium bowl. Add spinach, onions, & canadian bacon; mix well.

Spoon evenly into 12 medium muffin cups sprayed generously with cooking spray, filling each cup 2/3 full. Use fork to break up larger crumbles of cheese; sprinkle evenly over batter in cups.

Bake 25 to 30 minutes or until golden brown. Serve warm

Hot White Chocolate

*1quart(s) milk
*3ounce(s) white chocolate, finely chopped, (look below at tip)
*1tablespoon(s) sugar
*2teaspoon(s) vanilla extract
*1/4teaspoon(s) almond extract


1. In 2-quart saucepan, heat milk to simmering over medium heat.
2. With wire whisk, stir in white chocolate, sugar, and vanilla and almond extracts. Heat mixture 3 minutes or until chocolate melts, stirring occasionally. Pour into warm mugs to serve.

This was SOO good and easy. My husband (who is not a white chocolate fan)--actually liked this alot!!!

Italian Crock Pot Chicken

4-6 CHICKEN BREASTS
1-8oz CREAM CHEESE (CUBED)
1-CAN CREAM OF CHICKEN SOUP
1- PKG DRY ITALIAN SEASONING (FOUND BY THE SALAD DREESINGS)

PLACE CHICKEN IN FIRST, FOLLOWED BUY SOUP THEN CREAM CHEESE CUBES AND SPRINKLE WITH THE DRY ITALIAN SEASONING COOK ON LOW FOR 4-6 HOURS OR UNTIL CHICKEN IS DONE . SERVE OVER RICE OR NOODLES.

Chicken Cacciatore (quick or slow cooker)

1/2 C chopped onion
3 tbsp oil
1 - 3lb chicken, cut into serving size pieces
1/2 tsp salt
1/8 tsp pepper
1 clove garlic, minced
1 - 1lb cand diced tomatoes
1 tbsp vinegar
1/2 tsp rosemary
1/2 tsp sugar
1 green peper

--the quick way--
saute onion in oil in large frying pan about 5 minutes, remove and save. sprinkle chicken with salt and pepper, brown in same frying pan with remaining oil and garlic.
return onion to pan; add remaining ingredients and cover tightly.
simmer 40 minutes or longer or until chicked is DONE and tender.

--the slow cooker way--
put all ingredients in crock pot and cook on low for up to 8 hours or high up to 4 hours or until chicken is DONE.

serve with/over rice.

Pork Chop Supper

*6 pork loin chops (3/4" thick)
*1/2 c flour
*2 tbsp olive or vegetable oil
*2 tsp dried thyme
*1/2 tsp salt
*1/4 tsp pepper
*4 large potatoes--3/4" cubes
*5 medium carrots--sliced 1/4" thick
*1 medium onions--cuts into wedges
*3 c beef broth

Dredge pork in flour. Heat oil in a large skillet; brown chops on both sides.
Sprinkle with thyme, salt and pepper. Peel and cut potatoes. Add to skillet along with carrots and onion.
Pour broth over all; bring to a boil.
Reduce heat; cover and simmer for 45-50 minutes or until pork and vegtables are tender.

Broccoli Soup (I think its the best one EVER)

*6 chicken boullion cubes
*4-5 potatoes--cubed
*3 carrots--sliced
*2 stalks celery--sliced
*1 onion--cut up
*1 head of broccoli--cut up
*8 oz jar of cheese whiz
*1 c butter--melted
*1 c four

1. Boil 3 quarts of water with boullion cubes. Add potatoes, carrots, celery, onion and broccoli. Cook until tender.
2. Add cheeze whiz--stir and melt.
3. Mix melted butter and flour with blender until smooth.
4. Add to soup to thicken.

Serve with bread.

This is SOOO yummy. I got this recipe from my friend Krystal (and she got it from her friend) THANK YOU!!!!

Pumpkin pancakes

*1 1/2 c all purpose flour
*2 tbsp baking powder
*2 tbsp firmly packed light brown sugar
*1 tsp salt
*2 tsp cinnamon
*1 tsp allspice
*1 1/2 c canned evaporated milk
*1 c solid-pack canned pumpkin
*2 large eggs, lightly beaten
*1 1/2 tsp vanilla
*1/4 c bacon drippings--liquid but not hot
maple syrup, honey, or fresh fruit to go on them.

1. Into large bowl sift together flour, baking powder, brown sugar, salt, cinnamon, and allspice.
2. Stir in milk, pumpkin, eggs, vanilla and bacon drippings and stir batter until well combined.
3. Preheat greased griddle and pour batter on griddle until golden and cooked through. Serve with toppings.

These were pretty good. I had a hard time with them--but I am also VERY impatient. They had a different consistency than I was use to--so it really confused me. But they were worth it!!!

Baked Potato Soup

2/3 cup Butter
2/3 cup Flour
7 cups Milk
4 large Potatoes, peeled and cubed
4 green Onions, sliced
1 pkg. Bacon pieces {I use bacon bits.}
1 1/4 cups Cheddar Cheese
1 8 oz Sour Cream
3/4 tsp Salt
1/2 tsp Pepper

1. Microwave your potatoes until soft {peeled or not peeled, your choice}.

2. Melt butter and stir in flour over medium heat until smooth {if it is a little lumpy you can whisk it out after you add the milk}.
3. Gradually add milk, stirring constantly until thickened.
4. Add potatoes and onions.
5. Bring to a boil, stirring constantly.
6. Reduce heat and simmer 10 minutes.
7. Add bacon, cheese and sour cream.
8. Stir until cheese is melted.

Note: I have had a few scalding episodes {remember I get a little side tracked when cooking} trying to get my potatoes soft. This is why I suggest microwaving the potatoes and getting them soft first.

This makes about 2 1/2 quarts. This is the yummiest soup and is very filling. ENJOY!