Sweet Potato Souffle

shared by Donna C. at Thanksgiving 2014

Ingredients:
3 cups cooked and mashed sweet potatoes (about 2-3 small baked potatoes)
1 cup granulated sugar
3 eggs, beaten
1/2 cup milk
12 T. unsalted butter, divided
1 T. vanilla extract
1/2 tsp. salt
1 cup light brown sugar, packed
1/2 cup self-rising cake flour
1 cup pecans, chopped

Preparation:
Souffle: 

1. Preheat the oven to 400 degrees.  Lightly grease an 8-inch square baking dish.
2. In a large bowl,combine the sweet potatoes, sugar, eggs, milk, 8 tablespoons butter melted, vanilla and salt.
3. Pour the mixture into the prepared baking dish.

Topping:

1. Combine the brown sugar, 4 tablespoons butter cubed at room temperature, flour and pecans in a separate bowl.
2. Crumble the topping over the sweet potato mixture.
3. Bake for 20 to 25 minutes, until the topping is golden brown. Serve hot.

Orange Fluff

shared by Dara P.

Ingredients:
2 - 14 oz. cans mandarin oranges (drain 1 can)
1 pkg. orange flavored jello
1 tub whipped topping

Directions:
Stir the dry jello mix with the oranges; fold in the whipped topping.


Note: This stuff was such a huge hit I made 3 batches in three days! :)

Pecan Pie Cheesecake Bars

shared by Dara P.

Ingredients:
1 1/2 cups all-purpose flour
1 1/2 cups firmly packed light brown sugar, divided
1/2 cup butter, softened
2 cups finely chopped pecans, divided
2 (8 oz.) packages cream cheese, softened
1/2 cup sugar
1/2 cup milk
2 1/2 teaspoons vanilla extract, divided
1/2 cup light corn syrup
1/3 cup butter, melted and cooled slightly
3 large eggs, lightly beaten
1/2 teaspoon salt

Instructions:

1. Preheat oven to 350
2. For the shortbread layer:  In a medium bowl, combine flour and 3/4 cup brown sugar.
3. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
4. Stir in 1/2 cup pecans.
5. Press mixture evenly into bottom of a greased 9 X 13 baking pan. Bake for 10 minutes.
6. Remove from oven and cool slightly, about 10 minutes.
7. For the cheesecake layer: Place the cream cheese in the bowl of a stand mixture outfitted with a paddle attachment and beat at medium speed until smooth.
8. Beat in sugar; add milk and 2 teaspoons vanilla and beat until combined.
9. Pour the cream cheese mixture over the cooled shortbread layer.  Bake for 15 minutes; remove from the oven and cool slightly, about 10 minutes.
10. For the pecan pie layer:  In a medium bowl, comine the remaining 3/4 cup brown sugar, corn syrup and melted butter.
11. Gently stir in the eggs, salt and remaining 1/2 teaspoon vanilla extract.
12. Stir in 1 1/2 cups pecans.  Pour pecan mixture over cooled cheesecake layer.
13. Bake for 35-40 minutes or until center is set and pecan pie layer is a rich brown color.