New Favorite

Sweet Potatoes are a favorite of mine. I don't care if they are mashed, smashed, glazed, baked, or roasted. I love them all. Although, I have never really had that all time "favorite" go to recipe. That is, until now.

For Thanksgiving, I decided to make Pioneer Woman's Soul Sweet Potatoes, and I am so glad I did!!!! This will now be my "go to" recipe when I want sweet potatoes. Everyone loved them, and I think you will too.


4 Sweet Potatoes
1 cup sugar
1 cup Milk
2 eggs
1 teaspoon Vanilla Extract
1 teaspoon Salt
1 cup Brown Sugar
1 cup Pecans
1/2 cups Flour
3/4 stick of Butter


Wash 4 medium sweet potatoes and bake them in a 400 degree for one hour. When they are cool, slice them open and scoop the flesh into a large bowl.

Add 1 cup of sugar, 1 cup of milk, 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of salt. With a potato masher, mash them until mixture is smooth.

In a separate bowl, add 1 cup brown sugar, 1 cup pecans, chopped, 1/2 cup flour, and 3/4 stick of butter. With a pastry cutter or fork, mash together until thoroughly combined.

Spread the sweet potato mixture into a greased baking dish and sprinkle the crumb mixture over the top.

Bake at 400 degrees for 30 minutes until golden brown.

Bless You!!

Blessing Mix:

2 cups Bugels
2 cups mini pretzels
1 cup candy corn
1 cup craisins
1 cup peanuts
1 cup M & M's
small bag of Hershey's Kisses

Combine all ingredients in an airtight container.

Hopping Along the Cookie Trail

Easter Bonnet Cookies:

1/2 cup unsalted butter, softened
1/2 cup sugar
1/4 cup confectioners sugar
1 large egg
2 T lemon zest
1/2 tsp vanilla
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/8 teaspoon baking powder
1/2 cup prepared cake frosting
Butter mints
Lemon coconut macaroons (see recipe for this)

Combine butter and sugars. Beat at medium speed until combined and fluffy. Add egg, lemon zest and vanilla. Mix to combine. In small bowl, sift together flour, salt and baking powder. Gradually add flour mixture to butter mixture. Beat mixture at low speed until smooth. Divide dough into two separate balls, wrap with plastic wrap and refrigerate for one hour. Spray baking sheet with non-stick cooking spray. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with round, 2-inch cutters, and place cookies on prepared baking sheet. Chill for 15minutes before baking. Preheat oven to 350. Bake 10 minutes, or until lightly brown around edges. Allow to cool before removing from pan. Spread small amount of frosting onto the middle of the cookie, and top with butter mint. Spread a small amount of frosting on to butter mint, and gently press macaroon onto butter mint.