Sweet Potato Souffle III

INGREDIENTS:

6 sweet potatoes 1 cup white sugar 1/2 cup milk 1/2 cup melted butter 1 teaspoon vanilla extract 2 eggs, beaten

1/2 teaspoon salt 1 cup chopped pecans 1 cup dark brown sugar 1/3 cup all-purpose flour 1/2 cup melted butter

DIRECTIONS:

1.	In a large stockpot, cover sweet potatoes with 1 inch of water; boil for 20 minutes, or until fork tender. Drain, allow to cool and remove skins.
2.	Preheat oven to 350 degrees F (175 degrees C). Grease or butter one 2 quart casserole dish.
3.	Place potatoes in a mixing bowl and with an electric mixer, beat on low speed until potatoes begin to break up. Increase speed to medium high and blend until smooth.
4.	Reduce speed to low and add sugar, milk, butter, vanilla, eggs and salt. Mix well.
5.	Allow any potato 'fibers' to remain on the beater and remove. Pour sweet potato mixture into the casserole dish.
6.	Prepare the topping in a small bowl by whisking together the brown sugar, flour, butter and pecans. Sprinkle mixture over potato mixture and bake for 40 minutes.

Perfect Creme Brulee

INGREDIENTS:

3 egg yolks 1/4 cup white sugar 1 teaspoon vanilla extract

1 cup heavy cream 2 tablespoon brown sugar 2 tablespoons white sugar

DIRECTIONS:

1.	Preheat oven to 300 degrees F (150 degrees C). Move a rack to the bottom of the oven.
2.	Whisk the egg yolks, sugar, and vanilla together in a stainless steel bowl until smooth. Bring the cream just to a simmer in a saucepan over medium-low heat; pour into the egg yolk mixture, whisking continually until combined.
3.	Bring a couple of inches of water to a simmer in an oven-safe saucepan over medium low heat; set the bowl with the cream mixture over the saucepan to form a double boiler.
4.	Place the entire double boiler into the preheated oven; bake until the mixture sets, about 30 minutes.
5.	Chill in refrigerator 2 hours.
6.	Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
7.	Combine the brown sugar with 2 tablespoons of white sugar in a bowl; sprinkle evenly over the cold creme.
8.	Heat under the preheated broiler until the sugar melts and browns, 2 to 3 minutes; return immediately to the refrigerator and chill until the sugar is set, about 15 minutes.

Colby's Brownies

INGREDIENTS:

1/2 cup butter, melted 1 cup white sugar 1 teaspoon vanilla extract 2 eggs 1/2 cup all-purpose flour

1/3 cup unsweetened cocoa powder 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup white chocolate chips (optional) 1/2 cup pecans (optional)

DIRECTIONS:

	Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
	In a medium bowl, mix together the butter, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in white chocolate chips and / or pecans, if desired. Spread the batter evenly into the prepared pan.
	Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.

Traditional Lasagna

Ingredients

• 1 pound ground beef
• 3/4 pound Pork Sausage Roll
• 3 cans (8 ounces each) tomato sauce
• 2 cans (6 ounces each) tomato paste
• 2 garlic cloves, minced
• 2 teaspoons sugar
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 eggs
• 3 tablespoons minced fresh parsley
• 3 cups (24 ounces) cream cheese
• 1 carton (8 ounces) ricotta cheese
• 1/2 cup grated Parmesan cheese
• 9 lasagna noodles, cooked and drained
• 6 slices provolone cheese
• 4 Basil Leaves, chopped
• 3 cups (12 ounces) shredded part-skim mozzarella cheese, divided

Directions

• In a large skillet, cook beef and sausage over medium heat until no longer pink;
  drain. Add the tomato sauce, tomato paste, garlic, sugar, seasoning, basil,
  salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring
  occasionally.
• In a large bowl, combine eggs and parsley. Stir in the cream cheese, ricotta
  and Parmesan cheese.
• Spread 1 cup of meat sauce in an ungreased 13-in. x 9-in. baking dish. Layer
  with three noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup
  mozzarella, three noodles, 2 cups meat sauce, remaining cream cheese mixture
  and 1 cup mozzarella. Top with the remaining noodles, meat sauce and
  mozzarella (dish will be full).
• Cover and bake at 375° for 50 minutes. Uncover; bake 20 minutes longer or until
  heated through. Let stand for 15 minutes before cutting. Yield: 12 servings.

Brownie Caramel Cheesecake

INGREDIENTS:

1 (9 ounce) package brownie mix 1 egg 1 tablespoon cold water 1 (14 ounce) package individually wrapped caramels, unwrapped 1 (5 ounce) can evaporated milk

2 (8 ounce) packages cream cheese, softened 1/2 cup white sugar 1 teaspoon vanilla extract 2 eggs 1 cup chocolate fudge topping

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch springform pan.
2.	In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for 25 minutes.
3.	Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.
4.	In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture.
5.	Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake. Drizzle with the chocolate topping.

Caribbean Jerk Pork Chops

INGREDIENTS:

3/4 cup water 1/3 cup lemon juice 1/3 cup chopped onion 1 tablespoon packed brown sugar 1 tablespoon chopped green onion 1 tablespoon canola oil 3/4 teaspoon salt

3/4 teaspoon ground allspice 3/4 teaspoon ground cinnamon 3/4 teaspoon ground black pepper 1/2 teaspoon dried thyme, crushed 1/4 teaspoon cayenne pepper, or to taste 6 lean pork chops, 1/2 inch thick

DIRECTIONS:

1.	Combine water, lemon juice, onion, brown sugar, green onions, oil, salt, allspice, cinnamon, black pepper, thyme, and cayenne pepper in a blender or food processor. Blend until smooth. Reserve 1/2 cup for basting.
2.	Place pork chops in shallow glass dish. Pour remaining marinade over the meat. Cover, and refrigerate at least 12 hours, but no longer than 24 hours.
3.	Preheat grill for medium heat. Place grate 4 to 5 inches above heat source.
4.	Oil the grill grate. Arrange chops on grate, and discard marinade. Cover grill, and cook chops for 10 minutes, turning once.

Awesome and Easy Creamy Corn Casserole

INGREDIENTS:

1/2 cup butter, melted 2 eggs, beaten 1 (8.5 ounce) package dry corn bread mix 2 tsp salt

1 (15 ounce) can whole kernel corn, drained 1 (14.75 ounce) can creamed corn 1 cup sour cream

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.
2.	In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
3.	Bake for 45 minutes in the preheated oven, or until the top is golden brown.

German Potato Salad

INGREDIENTS:

4 potatoes 4 slices bacon 1 tablespoon all-purpose flour 2 tablespoons white sugar

1/3 cup water 1/4 cup white wine vinegar 1/2 cup chopped green onions salt and pepper to taste

DIRECTIONS:

1.	Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop.
2.	Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon fat.
3.	Add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick.
4.	Add bacon, potatoes and green onions to skillet and stir until coated. Cook until heated and season with salt and pepper. Serve warm.