Healthy: Sweet Potato Casserole, Feta Artichoke Dip, Key Lime Trifle, Salted Caramel Chocolate Chip Cookie Bars
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Tomorrow is Christmas! Here is what I’m bringing this year:
Sweet Potato Casserole
Amy – amylz
Southern Living Makes 6 to 8 servings
4 1/2 pounds sweet potatoes
1 cup sugar
1/4 cup milk
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups cornflakes cereal, crushed
1/4 cup chopped pecans
1 tablespoon brown sugar
1 tablespoon butter, melted
1 1/2 cups miniature marshmallows
Bake sweet potatoes at 400 for about 1 hour or until tender. Let cool to touch; peel and mash sweet potatoes. Beat mashed sweet potatoes, sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish. Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle diagonally over casserole in rows 2 inches apart. Bake at 350 for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle alternate rows with marshmallows; bake 10 additional minutes. Let stand 10 minutes before serving.
Feta Artichoke Dip
Yields: 18 servings
1 (13.75 ounce) can artichoke hearts, drained, coarsely chopped
1 (8 ounce) package crumbled feta
1 cup mayonnaise
1/2 cup shredded Parmesan cheese
2 ounces pimientos, drained and diced
3 cloves garlic, diced
1 tomato, chopped
3 green onions, sliced
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9×9 inch baking dish.
2. Combine the artichoke hearts, feta, mayonnaise, Parmesan cheese, pimientos, and garlic in a bowl; blend thoroughly. Spoon into prepared baking dish.
3. Bake in preheated oven until top is lightly brown, 20 to 25 minutes. Remove and garnish with tomatoes and green onions.
Notes: I’m rating this 5 stars IF you reduce the amount of mayo by half. I rinsed the artichoke hearts & the pimintoes separately under cold water to get rid of any excess salt. You should make sure they’re drained well so the dip isn’t watery. I substituted 1 tsp garlic powder for the diced garlic. Finally I didn’t bother with the tomato & scallion garnish, although I’m sure it would have added some nice color. The main point though is that I doubled the recipe (using a total of only 1 cup mayo when doubling it) & it was a huge success at a party I attended last night. People told me it was yummy & I even was asked for the recipe. I asked the hostess, after I told her the secret ingredient was feta) whether she thought it might be better with a garlic & herb feta or a tomato & basil flavored one. She said it was perfect the way it was.
Key Lime Trifle
1 box white/yellow cake mix
1/4 cup lime juice
1 box vanilla pudding mix (and milk to make it)
1 large container whipped cream
1/4 cup lime juice
1Tbsp lime juice
green food coloring
1 1/2 cup powered sugar
Lime slices for garnish
Mix together the cake according to directions, substituting some water for lime juice. Bake according to package. For the GREEN topping, mix together the pudding mix according to directions, adding 1/4 cup lime juice, green food coloring (to get the color you like) and powered sugar. Mix together well, and set aside. Add 1Tbsp lime juice to the cool whip, and some lime zest if you’d like. Mix together well. When the cake is done, let it cool completely, and cut into 1inch squares. Layer in a trifle dish–cake, topping 1, topping 2, cake, repeating until out of everything. Garnish with lime slices.
Salted Caramel Chocolate Chip Cookie Bars
Yield: 16 cookie bars
2 1/8 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
12 tablespoons unsalted butter, melted and cooled to room temperature
1 cup light brown sugar
½ cup granulated sugar
1 egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips
10 ounces caramel candy squares, unwrapped
3 tablespoons heavy cream
Fleur de sel (or other sea salt), for sprinkling over caramel and bars
1. Preheat oven to 325 degrees F. Grease a 9-inch square pan; set aside.
2. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
3. Using an electric mixer, mix together the melted butter and sugars on medium speed until combined. Add the egg, egg yolk, and vanilla extract and mix until smooth. Slowly add the dry ingredients and mix on low, just until combined. Stir in the chocolate chips.
4. In a medium microwave-safe bowl, combine the caramels and heavy cream. Microwave on high until the caramels are melted, stirring every 20 seconds. This will take about 2 minutes.
5. Press half of the cookie dough into the prepared pan, smoothing the top with a spatula. Pour the hot caramel over the dough cookie dough and spread into an even layer, leaving some empty space around the edges. Sprinkle the caramel with the sea salt. Drop the remaining cookie dough in spoonfuls over the caramel and gently spread the dough with a spatula until the caramel is covered. Sprinkle the bars with additional sea salt.
6. Bake the cookie bars for 30 minutes, or until the top of the bars are light golden brown and the edges start to pull away from the pan. Cool the bars on a wire rack to room temperature, then refrigerate for about 30 minutes to allow the caramel layer to set. Cut into squares and serve. Store leftovers in an airtight container at room temperature.
(Recipe adapted from Two Peas and Their Pod)
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