This sweet potato pie is made very creamy with evaporated milk and gets a bit of a kick with rum. Along with sugar, salt, cinnamon, nutmeg, eggs and butter, all the ingredients are put into a food processor and blended until very smooth. Then the filling goes into a pie crust and bakes for less than an hour.
Your bread machine does the mixing — all you have to do is roll out the dough, coat it with butter, cinnamon sugar and raisins or walnuts, roll it up and pop them in the oven. A powdered sugar icing seals the deal for these prize-winning rolls.
Big, moist and delicious.
This is my Dad’s recipe that he taught me years ago. Dad is in his 70’s now but still cooks just as well as he ever did. Simple but great!
Wild rice is soaked overnight, then combined with chicken, celery, carrots, almonds and cream of chicken soup for a thick, creamy meal.
Bananas are cooked in a bubbling pan of dark brown sugar, butter, rum and cinnamon and served over ice cream with walnuts in this elegant, quick dessert.
Poached salmon elevates a simple cream cheese spread to new heights! Serve with crackers.
Cinnamon-spiced apples are baked with a sweet oat crumble in this simple dessert. It’s great served with ice cream!
A yummy twist to an old favorite. The frybread makes the difference. It’s a popular request at my house. I do up everything but the frybread in advance, and just heat up before serving. Leftover frybread can be used as dessert – coat it with cinnamon and sugar, and drizzle with honey.
Chicken thighs are boiled and then simmered with onion, garlic, bell pepper, spinach, egg noodles and meat tortellini in this satisfying soup.