Yam Casserole *****

3 lbs sweet potatoes (yams) - or 1.5 cans
8 tbsp light margarine, divided
1 13-oz jar marshmallow cream
1 large egg
2 large egg whites
1/2 cup sugar
1/2 cup skim milk
1/2 cup light brown sugar
2 cups crushed Crispix (cereal of your choice)

In a large pot, cover sweet potatoes with water and
bring to a boil. Boil for 45 minutes or until tender;
drain and cool slightly.  Peel potatoes and cut into
chunks; set aside. 

In small pot or microwave safe dish, cook 4 T
margarine and marshmallow cream, stirring constantly,
until margarine is melted and mixture is creamy. 

In mixing bowl, beat sweet potatoes, marshmallow
mixture, egg, egg whites, sugar, and milk until
smooth. Transfer to 3-quart baking dish coated with
nonstick cooking spray. 

In a microwave safe dish, melt remaining 4 T margarine
and brown sugar.  Stir in crushed cereal.  Sprinkle
over sweet potatoes. Bake at 350 for 1 hour. 

Makes 10 to 12 servings.

Easy Cranberry and Apple Cake (Ina Garten)

Ingredients

• 12 ounces fresh cranberries, rinsed and picked over for stems
• 1 Granny Smith apple, peeled, cored, and diced
• 1/2 cup light brown sugar, lightly packed
• 1 tablespoon grated orange zest (2 oranges)
• 1/4 cup freshly squeezed orange juice
• 1 1/8 teaspoons ground cinnamon, divided
• 2 extra-large eggs, at room temperature
• 1 cup plus 1 tablespoon granulated sugar
• 1/4 pound (1 stick) unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract
• 1/4 cup sour cream
• 1 cup all-purpose flour
• 1/4 teaspoon kosher salt

Directions

Preheat the oven to 325 degrees F.
Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

Creamy Crockpot Hot Cocoa

Ingredients:

• 1.5 cups whipping cream
• 1 14oz can sweetened condensed milk
• 6 cups milk
• 1 teaspoon vanilla
• 2 cups of milk chocolate chips

Instructions:

Stir together the whipping cream, milk, vanilla, and chocolate chips in a crockpot.

Cover and cook on low for 2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish as desired.

Turkey, Hominy, Squash Chili

2 T evoo
1# cooked turkey sausages cut into 1" pieces
1 large onion diced
1.5t dried oregano
4 large garlic cloves, minced
15 oz can hominy, undrained
1 c green chili enchilada sauce
1/2 c + 2T chopped fresh cilantro, divided
2 c cubed (3/4") peeled butternut squash

Heat oil in large heavy pot over med.  Add sausage, saute 4 mins.  Add onion, oregano, garlic.  Stir 2 mins.  Add hominy, enchilada sauce, 1/2 c cilantro, squash.  Bring to simmer.  Cover, reduce heat to med-low.  Simmer until squash is tender, stirring occasionally, 12-15 mins.  Uncover simmer to thicken.  Transfrer to bowl.  Sprinkle with remaining 2T cilantro and serve.

Moroccan Chicken (everyday food) *****

• SERVES 4
• 8 bone-in skinless chicken thighs, about 2 1/2 pounds
• 3 carrots, about 1/2 pound, cut into 1 1/2-inch chunks
• 3 onions, thinly sliced
• 1 can whole tomatoes, 14 1/2 ounces, drained
• 1 can chickpeas, 15 1/2 ounces, drained and rinsed
• sweet potato?
  
• 1 3/4 cups chicken stock or reduced-sodium canned broth
• 1/2 teaspoon ground ginger
• 1/4 teaspoon turmeric
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon chili powder
• 1 teaspoon coarse salt
• 1/8 teaspoon freshly ground black pepper
• 2 zucchini, about 1 pound, halved crosswise and quartered lengthwise

1. In a Dutch oven, combine chicken, carrots, onions, tomatoes, chickpeas, stock, 3/4 cup water, ginger, turmeric, cinnamon, chili powder, salt, and pepper. Use a wooden spoon to break up tomatoes.
2. Bring to a simmer over medium heat. Cover, and cook for 15 minutes. Add zucchini, and cook until chicken is cooked through yet still tender, about 15 minutes more.