• Old School Sweet Potato Souffle

    Butter, for casserole
    3 pounds sweet potatoes, peeled and cubed
    1 (4.5-ounce) can evaporated milk
    1/2 cup brown sugar
    5 tablespoons unsalted butter, melted
    1 teaspoon vanilla extract
    1/2 teaspoon ground cinnamon
    2 eggs, beaten
    Freshly ground black pepper
    1 cup coarsely chopped roasted, salted cashews
    1/2 cup mini marshmallows
    1/2 cup sweetened shredded coconut


    Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish and set aside.

    Add the potatoes to a large pot of cold, salted water. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender, about 20 minutes. Drain in a colander in the sink.

    Mash the potatoes in a large bowl. Add the evaporated milk, brown sugar, butter, vanilla, cinnamon, beaten eggs, salt and pepper, to taste. Mix together until smooth. Pour the mixture into the casserole dish and bake for 25 minutes.

    In a small bowl, toss together the cashews, marshmallows, and coconut. Remove the casserole dish from oven and top with the cashew mixture. Bake until the marshmallows are lightly toasted, about 5 to 10 more minutes. Remove the casserole from the oven and let cool for 5 minutes before serving.

  • Theresa

    Peanutbutter Pie Yum Yum Gimme some!

    Original recipe makes 2 9-inch piesChange Servings

    1 (8 ounce) packagecream cheese

    1 1/2 cupsconfectioners’ sugar

    1 cuppeanut butter

    1 cupmilk

    1 (16 ounce) packagefrozen whipped topping, thawed

    2 (9 inch)prepared graham cracker crusts



    1.Beat together cream cheese and confectioners’ sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
    2.Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

    PREP 20 mins
    READY IN 2 hrs20 mins

  • These are fabulous appetizers! For wine tasting or parties…mmm mmm good!

    Creamy Artichoke Stuffed Mushrooms (Raley’s Markets)

    12 large mushrooms (20 to 24 oz. total)
    1-2 small green onion, chopped
    2/3 Cup Raley’s Fresh Deli Artichoke Parmesan Dip
    4 T. Shredded Parmesan cheese
    4 T crushed croutons

    Prep time: 10 minutes, Cook time: about 25 minutes Preheat oven o 400°F and spray a very small baking dish with nonstick cooking spray. Remove stems from mushrooms and chop; place caps in prepared dish. Cook stems in a small skillet that has been coated with nonstick cooking spray for 5 minutes or until soft. Add onion and cook for 1 minute more. Stir in dip, then spoon equal amounts into mushrooms. Top with cheese and crushed croutons; bake for 20 minutes or until mushroom caps are soft. Makes 4 servings (3 each).

    Nutritional Information:
    Nutrition per serving (123 g): 140 calories, 7 g protein, 10 g total fat (3.5 g sat., 0 g trans), 7 g carbohydrate, 1 g fiber, 1 g sugar, 20 mg cholesterol, 450 mg sodium, 3 points

    Shopping list:
    12 large mushrooms
    Green onions
    1 cup Raleys Fresh Deli Artichoke Parmesan Dip
    Shredded Parmesan cheese
    Croutons (or use stuffing mix)