Raspberry Delight

Raspberry Delight
by Melissa Summers
This is my mom's recipe I remember her making and I loved it. I decided to make it for Thanksgiving this year and it was just as good as I remember it. It is very rich, a little goes a long way. So you may want to half the recipe if you are just making it for your family.

Raspberry Delight

By Melissa Summers

Combine:

2 cups flour

1 cup butter

1 cup brown sugar

1/2 cup chopped walnuts (optional)

Press into 9 X 13 pan and bake at 375 degrees until 15-20 minutes or until golden brown. Be careful not to let it cook to long. You don't want the crust to be hard. Remove from oven and cool and then crumble up crust and place 1/2 of the crumbs in bottom of the same pan and pat down. Save the rest of the crumbs for later in the recipe.

Combine thoroughly:

1 (8 oz.) package cream cheese

1 cup powdered sugar

Whip 2 cups of whipping cream and add 1 tsp. vanilla and add to cream cheese mixture. Smooth evenly over crumbs, then cover with remaining crumbs. Chill thoroughly.

Top with the following:

Mix 1 package raspberry jello and 1 1/2 cups of boiling water for 2 minutes. Add as many frozen raspberries as you would like, could be a lot or just a little. Let cool and then pour over cream cheese mixture in pan.

Chill thoroughly. Serves 24.

Roasted Fall Vegetables

Roasted Fall Vegetables
by Rachael Randall

Yams

Carrots

Butternut squash

Olive Oil

Salt and Pepper

Cut up vegetables in cubes or sticks (like a carrot stick). Place in a large zip-loc bag and drizzle olive oil in to lightly coat. Mix bag around until evenly coated. Pour out onto a foil lined baking sheet. Sprinkle salt (I like Kosher) and pepper on top. Roast in 375* oven for 30ish minutes…until vegetables are fork tender. Stirring vegetables half way through.

Sweet Potato Pie

SWEET POTATO PIE
by Jennifer Douglas

Pie Crust:

Ingredients

• 2-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup shortening, chilled
• 1/4 cup and 2 tablespoons ice water

Directions

1. Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
2. Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
3. Roll out dough, and put in a pie plate. Fill with desired filling and bake.

SWEET POTATO PIE RECIPE

Ingredients

• 1 (1 pound) sweet potato
• 1/2 cup butter, softened
• 1 cup sugar (I used half cup regular sugar and half a cup brown sugar)
• 1/2 cup milk (I used evaporated milk)
• 2 eggs
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 3 TB flour (I added this to help thicken)
• 1 (9 inch) unbaked pie crust

Directions

1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. (Then add the flour) Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
3. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

Pumpkin Squares

Pumpkin Squares

by Melissa Summers

2 cups flour

2 tsp. baking powder

2 tsp. cinnamon

1 tsp. baking soda

4 eggs beaten

1 16 oz. can pumpkin

1 ½ cups sugar

1 cup oil

1 tsp. salt

Stir together flour, baking powder, cinnamon, soda and salt and set aside. Combine eggs, pumpkin, sugar and oil in another bowl. Add dry ingredients. Grease a cookie sheet and pour batter in pan. Cook for 20-30 minutes at 350 degrees.

Cool completely.

Frosting:

8 oz. cream cheese softened

½ cup butter

2 tsp. vanilla

4-4 ½ cups powdered sugar

Mix until all the ingredients are combined and smooth.

Sweet Potato Casserole

Sweet Potato Casserole
by Stephanie Heppler

3 cups cooked and mashed sweet potatoes
1 cup sugar
1/3 cup melted butter
1/2 cup milk
2 eggs
1 tsp vanilla

Combine ingredients and pour into a 13x9 baking dish.

Topping:
1 cup shredded coconut
1 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped pecans

Combine and sprinkle on top of the potato mixture. Bake uncovered at 375 degrees for 15-20 minutes.

Sweet Potato Bread

Pomegranate Salad

Pomegranate Salad
by Erin Camp

3 large pomegranates

3 apples

4 bananas

1 pint real whip cream

handful of marshmallows (optional)

Mix ingredients together.

I like to make the whip cream the night before so it's nice and chilled and thick.

Don't put apples or bananas in salad until right before serving so they won't be brown.

Apple Dip

Apple Dip
by Whitney Warr

3/4 cups packed brown sugar
1/2 cup powdered sugar
1 tsp. vanilla
1 8oz block of cream cheese
3/4 cups toffee bits
1 cup pineapple juice
Granny Smith or Red Delicious Apples, cored and cut into wedges

Combine brown sugar, powered sugar, vanilla and cream cheese in a bowl; beat with mixer at medium speed until smooth. Add toffee bits and mix well. Cover and chill. Its best to make in advance so the toffee bits will soften.

Combine apples and juice in bowl, toss well. Drain apples and serve with dip.