The BEST Homemade Dill Pickle Dip

Growing up, we always seemed to have a small carton of that store-bought pickle dip in the fridge.  Do you know what I'm talking about?  It came in a small little plastic tub and you would find it in the refrigerated section by the cheese.  I don't think they even make it anymore.  My family loved it.

This homemade version is SO much better and it makes a ton, so you have plenty to share.  This is such a great dip idea to make for The Big Game that is coming up.  Serve it with your favorite potato chips and you are good to go.  

What I love about this dip, is that you chop the pickles so fine that there aren't any big chunks and it adds so much more pickle flavor.  So, little kids even love it. . . seriously.  

You might also like:

3-Ingredient Ranch Dip

Cheesy Onion Dip with Baked Garlic Wedges

Green Chile Jalapeño Cheese Bread

Copycat Fritos Bean Dip

Out of This World Corn Dip Made a Little Lighter

Easiest and Best Blender Salsa

The BEST Homemade Dill Pickle Dip
From: Kim
(Printable Recipe)

1 (8 oz.) pkg. Cream Cheese, room temperature
1 (16 oz.) carton Sour Cream
1/2 c. Mayonnaise
4 Tbl. Dill Pickle Juice
1/2 tsp. Onion Powder
1 (24 oz.) jar Vlassic Dill Pickles (original)

In a medium bowl, beat cream cheese until smooth.  Add the sour cream and mayonnaise and beat until smooth. Add the pickle juice and onion powder and beat until combined; set aside.  Add the pickles to a food processor and pulse until finely chopped.  If you don't have a food processor, just finely chop them by hand.  Stir finely chopped pickles into dip and stir until combined.  It will seem runny, but it thickens as it's chilled.  Refrigerate until ready to serve. Serve with potato chips, crackers or vegetables. 

Easy Lo Mein

These noodles are WAY WAY good and SO DANG EASY!

The flavor is perfect.  The soy sauce is not overpowering at all like it sometimes is.  The amount of sesame oil called for is just right.  I can taste it, but it isn't overpowering either.  I recently looked up a recipe that called for 3 Tablespoons of sesame oil.  Holy cow.  I have used that stuff enough to know that is way too much and would have ruined the dish.

Three cups of slaw seems like a lot, but it somehow disappears when you add it and you could even even add more.

I use angel hair pasta noodles, because I always have it on hand.  This has become a go-to recipe and I make it all the time.

I swear, this one is a keeper, you gotta try it!

You might also like:
Easy Ground Beef Lo Mein
Copycat Panda Express Chow Mein
Sesame Chicken
Teriyaki Chicken and Noodle Bowl

Easy Lo Mein

(Printable Recipe)  

4 Tbl. soy sauce

2 Tbl. rice wine vinegar

4 Tbl. brown sugar

1 tsp. sesame oil

2 tsp. fresh ginger, grated

2 tsp. fresh garlic, minced
1 tsp. Sriracha hot sauce
2 tsp. cornstarch
2 tsp. canola oil
3 heaping cups coleslaw mix
1/4 c. green onions, chopped, opt.
8 oz. angel hair spaghetti noodles
   or chinese egg noodles

Cook noodles according to package directions.  Meanwhile, in a small bowl, combine the soy sauce, rice wine vinegar, brown sugar, sesame oil, ginger, garlic, sriracha and cornstarch; whisk to combine; set aside.  

Heat the oil in a large skillet over medium heat.  Add the coleslaw mix and saute a few minutes or until crisp tender.  Add the sauce, the cooked and drained noodles and green onions.  Toss together to combine.  Cook for a few minutes and serve.  Serves: 4-5.

slightly adapted from: Mandy's Recipe Box
  

3-Ingredient Ranch Dip

I'm sure you have all had the classic ranch dip with sour cream and ranch mix, but I bet you have never had this version of that dip.  By adding cottage cheese, it takes it up to another level.  Plus, you get all that added protein from the cottage cheese.  

This is my current favorite snack.  I have already made it three times in the last month.  I started out eating this with potato chips, which is my favorite, but in an attempt to be a little more healthy now that it is Summer, I have been eating it with sliced cucumber and celery sticks.  Both ways are really really good.  I've also make it with both full-fat ingredients and low-fat ingredients and I love it both ways.  Use whatever you prefer.  

This makes a lot of dip, so it's great to take to a party or just keep it on hand to snack on during the Summer.  It's nice and cool and totally satisfies.  

You might also like:

Grilled Corn Salsa

Southwestern Ranch Dip

Copycat Fritos Bean Dip

Grandma's Homemade Ranch

3-Ingredient Ranch Dip
adapted from: Amy D.
(Printable Recipe)

1 (16 oz.) container sour cream
1 (16 oz.) container cottage cheese
1 (1 oz.) packet dry ranch dressing mix

Stir together all ingredients until well combined.  Refrigerate for at least one hour or more before serving.  Serve with chips, vegetables or crackers.

Mom's Macaroni Salad

I originally posted this recipe back in 2012 and it was long overdue for some updated pics.  With Memorial Day coming up and a lot of you will probably be having a BBQ, I figured it was the perfect time to re-share my favorite ever pasta salad with you.

I am a Miracle Whip fan all the way, but if you prefer Mayonnaise, you can use that in place of the Miracle Whip.  Do not be scared of the tiny shrimp that the recipe calls for.  This does not taste fishy at all.  Trust me, I would not eat this as a kid or as an adult if it tasted fishy (Sorry - I'm not a fish fan).    

Here is my original post: 

I am so NOT a pasta salad person, except for THIS pasta salad (and one other one).  I can easily pass by them at any lunch or barbeque without thinking twice.  I don't know why, but they have never been my thing.

However, this macaroni salad is my FAVORITE.  I grew up eating it and I still look forward to the few times a year when my Mom makes it.  She makes it on Easter and any other time we barbeque.   

I decided that I needed to learn how to make it.  Of course she has the recipe memorized and doesn't need to measure anything, but I made her sit down and write me a recipe with measurements.    

I tried it last Sunday and it turned out very yummy,  just like Mom's.  This was the first and only pasta salad I have ever made.  So, that's good news for you guys, because you can make this and have it turn out great on your first attempt.

Mom's Macaroni Salad

from: Sharon H.
(Printable Recipe)

1 (16 oz.) pkg. salad roni (Ditalini)(about 3 cups)

1-2 cans tiny shrimp, rinsed and drained

1 c. celery, chopped

1/2 c. onion, finely chopped, opt.

    or scant 1/4 c. dried onions that have been hydrated in water

4 large boiled eggs, peeled and chopped
paprika, for garnish

Dressing:

2 c. Miracle Whip

2 tsp. sugar

1 Tbl. lemon juice

1 tsp. yellow mustard

Cook noodles according to package directions.  When done, drain and rinse.  (Rinsing them will help prevent the noodles from sticking together in clumps).  Allow to cool and dry completely.  Meanwhile, combine dressing ingredients.  Taste and adjust, if needed.  When noodles are cool and dry, add the tiny shrimp, celery, onion and chopped eggs.  Add the dressing and fold together until everything is completely coated.  Refrigerate until ready to serve.  Sprinkle with paprika before serving.    

Linked up at The Weekend Potluck!

Roasted Ranch Veggies

Never has a roasted vegetable tasted as good as these.  Ever since I discovered my local grocery store has generic ranch dressing mix packets for 50 cents as opposed to the name brand that is over $1, I have been adding it to all kinds of things.  I really need to figure out how to make my own dressing mix.  Anyone have a good recipe?

Have you ever added that ranch mix to sour cream and dipped Wavy Lays Potato Chips in it.  OH MY GOSH.  Talk about one of the most addicting snacks.  I cannot keep potato chips in my house, because it is guaranteed I would make ranch dip and eat the entire bag of chips by myself.  

So . . . the next best thing . . . roasted ranch potatoes.  

But, I didn't stop there, I also added some baby carrots, zucchini from the garden, onions, garlic and tomatoes.  If you slice the zucchini really thin, it gets nice and brown and crispy like a potato chip, but only a few of my slices were thin enough to brown like that.  I topped it all off with a little olive oil, ranch dressing mix and Parmesan cheese.  

Both "The Mr." and I couldn't get enough of these veggies and I am already planning to make them again next week.

Serve alongside:
Cheesy Stuffed Zucchini Chicken
24 Hour Chicken Marinade
Easy Pulled Pork Sandwiches
Baked Ham and Cheese Croissants

Roasted Ranch Veggies

From: Jenn@eatcakefordinner 
(Printable Recipe) or (Printable with Picture)

4 red potatoes, diced
1 small zucchini, thinly sliced
2 c. baby carrots
3 whole garlic cloves, smashed and peeled
1/3 c. onion, finely chopped
2 tomatoes, chopped
2 Tbl. ranch dressing mix powder
1-2 Tbl. extra virgin olive oil
2 Tbl. freshly grated Parmesan

Preheat oven to 375 degrees.  Add all vegetables to a large bowl.  Drizzle with olive oil and sprinkle with ranch dressing mix.  Fold together until everything is evenly coated.  Spread out onto a cookie sheet and bake for 35 minutes or until vegetables are tender.  Remove from oven and top with grated Parmesan.  Serves 4-6.  

Copycat Fritos Bean Dip

Let me start off by saying this copycat recipe tastes EXACTLY like the real thing.

I absolutely LOVE Frito bean dip.  I grew up eating it and I still eat it to this day.  With a can being $3 or more and small enough for one person to finish off in one sitting, I needed a better solution.

I checked out the ingredients on the back of the can and then I set out hoping to find a copycat with the same ingredients and that I did.  

You can make this homemade version for a fraction of the cost and get twice as much.  Think about it, a can of refried beans is less than $1, you probably already have the seasonings on hand and then the jar of jalapenos was under $2 and has enough to make 10 batches or so of bean dip.  That is like a 1/3 of the cost and you get double the amount.  Don't let the cayenne and jalapenos scare you, it is not spicy at all.   

You can have a batch of this made in 30 seconds.  Now, the only problem is practicing some serious self control knowing that I can make this is no-time-flat and that I almost always have the ingredients on hand.

As an added bonus, this recipe is much better for you than other dips with all the fiber and protein you will get from the beans.

Copycat Fritos Bean Dip

(Printable Recipe) or (Printable with Picture)

1 (16 oz.) can refried beans 

5 slices bottled jalapenos 

1 1/2 Tbl. brine from bottled jalapenos
1/2 tsp. salt

1/2 tsp. sugar

1/4 tsp. onion powder
1/4 + 1/8 tsp. paprika

1/8 tsp. garlic powder

1/8 tsp. cayenne pepper

Combine all ingredients in the food processor and process until smooth.  Cover and refrigerate until ready to serve.  Serve with Fritos or Doritos.

Jenn's Notes: I made this exactly as I typed it above and it is PERFECT.

slightly adapted from: Cookin' with Cyndi

My Favorite Twice Baked Potatoes

These potatoes are pure heaven.  Seriously . . . pure heaven!  I could eat these every single day for the rest of my life and never get sick of them!  I ate them for the first time a few years go after I picked up a copy of The Pioneer Woman's Cookbook and I have eaten them countless times since. 

I always make extra, because they taste just as good warmed up for several days.  They make a great breakfast, lunch and dinner.  Oh yeah. 

-BEST POTATOES EVER-

P.S. I originally posted this recipe a few years ago and how I ever thought that glowing potato picture was good is beyond me, so here is a new and improved version!

Twice Baked Potatoes

adapted from: The Pioneer Woman

(Printable Recipe) or (Printable with Picture)

4 large Russet potatoes

4 slices bacon, cooked & crumbled

4 Tbl. butter, softened

1/2 c. sour cream

1/4 c. milk, give or take

1/2 tsp. seasoned salt (I add way more)

freshly grated black pepper, to taste

1 c. grated Cheddar cheese

2 chopped green onions, for garnish, opt.

Wash and pat dry the potatoes.  Poke a few holes in each potato, using a fork, and cover tightly with foil.  Bake at 375 degrees for 1 - 1 1/2 hours or until cooked through.  Remove from oven, carefully remove foil and cool slightly.  Cut each potato in half lengthwise and scrape out the insides, with a spoon, into a large bowl, being careful to keep the shells intact.  

Add the butter, sour cream, seasoned salt and pepper.  Mash together using a potato masher.  Add enough milk, as needed, to reach desired creamy consistency and stir in the majority of the cheese, reserving a little for topping.  Taste and adjust seasonings, if needed.  Place the potato shells onto a large baking sheet.  Fill each potato shell with the potato mixture and top with reserved cheese.  Bake at 375 degrees for 10-15 minutes or until the cheese is melted and the potatoes are hot.  Garnish with crumbled bacon and chopped green onions.   

Jenn's Notes: I usually discard one of the potato shells, so I have a little extra filling for the remaining shells.  These are my favorite.    

Grandma's Ranch Dressing and Veggie Dip

This recipe has been passed down from my Grandma, to my Mom, to me and now to you!  I don't think a day in my young life went by without either my Grandma or my Mom having a jar of this in the fridge.  They would keep it in a large mason jar and I do the same thing.  With my Grandpa's two very LARGE gardens, there was never a shortage of vegetables to dip in this yummy dressing.  

Trust me, it is soooo good, it will make your kids want to eat their veggies!  I love to dip carrots and cucumbers in it.  I also love it drizzled over a salad or as a dip for potato chips.  Store-bought ranch dressing doesn't even compare.  This will keep, stored in the refrigerator, up until the expiration dates on the buttermilk and Mayo.  So, make sure to pay attention to those expiration dates.  It makes a lot, so feel free to cut the recipe in half.

Grandma's Ranch Dressing/Veggie Dip

From: Grandma Parker

(Printable Recipe) or (Printable with Picture)

1 c. buttermilk

1 quart Mayonnaise

1/2 tsp. onion salt

2 tsp. Accent

2 tsp. dried parsley flakes

1/2 tsp. salt

3/4 tsp. black pepper

1/2 tsp. garlic powder

Combine all ingredients and stir until smooth.  Taste and adjust seasonings, if needed.  Store, covered, in the refrigerator up until the buttermilk and Mayonnaise expires.

Diana's Cheeseball - My Favorite

This is my absolute FAVORITE cheeseball.  This is the recipe that got me hooked on cheeseballs.  Not the store bought kind that I am not even sure what they are made out of, but the good homemade kind.  This recipe comes from my beautiful boss, Diana.  She makes it for us every once-in-a-while for special occasions.   

I made it for New Year's Eve and it was a huge hit.  With "The Big Game" coming up, everyone needs some good appetizers to serve, this one is perfect.    

Diana's Cheeseball

adapted from: Diana J.
(Printable Recipe) or (Printable with Picture)

2 (8 oz.) pkgs. cream cheese, room temperature

1/4 c. green bell pepper, finely chopped

1/3 c. dried minced onion

1 Tbl. Miracle Whip

3/4 tsp. dry mustard powder

1/4 tsp. garlic powder

1/4 tsp. Accent

1 tsp. Worcestershire sauce
1 tsp. vinegar

1/2 jar (3 Tbl.) Pimento cheese spread

sliced almonds, for rolling

crackers, for serving

Combine all ingredients (except almonds and crackers) and stir together until well blended.  Cover and refrigerate for several hours or overnight.  Pour sliced almonds onto a plate.  Remove cheeseball from fridge and form into a ball and roll in sliced almonds.  Serve with desired crackers.  

Jenn's Notes: After I mix everything together, I leave on the counter for 20 minutes and stir several times to ensure the dried onions get fully hydrated and don't end up crunchy.  Then, I refrigerate until firm and easy to roll into a ball.      

Baked Beans

I have told you that my father-in-law, Bob, makes the best baked beans I have ever had.  Better than any restaurant around.  I didn't even like baked beans until I tried his recipe and now I love them.  I am on a constant search to find a bean recipe as good as his.  I found a promising recipe a few weeks ago.  It comes from The Daily Smash and she says it is her Mom's recipe and she has never found another recipe she likes as much.  I even noticed one of the comments said that they couldn't believe she shared her Mom's yummy recipe! 

I thought these beans were absolutely delicious.  I used a different brand of baked beans than I usually use and I think it made a big difference in the taste.  The flavor did remind me of Bob's, so I am getting closer! 

Baked Beans

adapted from: The Daily Smash

(Printable Recipe)

1/2 Lb. bacon

2 Lbs. ground beef

2 c. chopped onion

1 c. chopped celery

2 beef bouillon cubes

2/3 c. boiling water

1 1/2 cloves garlic, minced

1 1/2 c. ketchup

1 1/2 tsp. salt

1/2 tsp. pepper

2 (28 oz.) cans Bush's Baked Beans 

   - Maple Cured Bacon flavor

   - Country Style flavor

Fry bacon and set aside.  Brown ground beef, onion and celery in a large pot and cook until vegetables are tender.  Dissolve the bouillon cubes in water and add along with the remaining ingredients, including the cooked bacon.  Mix well.  Cover and bake 1 hour @ 375 degrees.  Top with sour cream.  This freezes well.  

Jenn's Notes: I cut the recipe in half and I used one can of Country Style flavored beans.  I also added some diced green bell pepper.  Next time, I will try adding some sausage! Instead of baking this, I just let it simmer on the stove for a few hours.  This recipe was so good. 

Way Better Than That Pizza Place's Cinnastix

Whenever I order a pizza, no matter where I am ordering it from, I always order a side of their cinnastix.  I promise that these are wayyyyyyyy better than any pizza place around! 

This could quite-possibly be my new favorite snack!  I think I need to schedule a weekly pizza night, just so I can eat these cinnastix!  Okay, I'm not gonna lie, I have actually made some kind of pizza once a week for the past three weeks, just so I could have an excuse to make these! Imagine a warm chewy pizza crust, topped with cinnamon and sugar and a warm ooey gooey vanilla icing!  

Homemade Cinnastix 

(Printable Recipe)

prepared pizza dough (I use my favorite dough)

melted butter

a little vegetable oil

1 Tbl. ground cinnamon mixed with 1/2 c. sugar

Icing:

1 Tbl. melted butter

1 1/2 cups powdered sugar

1 tsp. vanilla extract

a little milk

Pizza Stone Directions (What I do):  Place pizza stone in cold oven.  Preheat to 500 degrees.  Meanwhile, roll out pizza dough into desired shape(s) and size(s).  Using a perforated roller or pizza cutter, cut dough into strips, not quite cutting the entire way through the dough.  Combine some melted butter and a splash of vegetable oil and brush all over dough.  Sprinkle a little cornmeal over a pizza peel (this will help the dough slide off easily).  Place dough onto pizza peel and slide dough onto hot pizza stone.  Lower oven temperature to 425 degrees and bake until crust is nice and crispy (you don't want it burnt crispy, just nicely browned, so it will still be chewy), about 10-15 minutes.  While the dough is baking, combine all of the icing ingredients and whisk until smooth, adding milk until it reaches desired consistency.  Very carefully remove pizza from oven and immediately sprinkle with cinnamon and sugar mixture (as much as you want).  Then, brush or drizzle icing over the top while still hot.  Serve while warm.    

*I highly recommend a pizza stone.  You have never had GOOD homemade pizza until you try it on a pizza stone.  I really think it makes all the difference in the world, well that and having a good pizza dough recipe helps too!  They really aren't that expensive and are well worth it.  Mine is similar to this one and I love it.  I also have this pizza peel to transfer the dough to the hot stone. 

Oven Directions without a pizza stone (I have not tried this version):  Preheat oven to 350 degrees.  Roll out pizza dough into desired shape(s) and size(s).  Using a perforated roller or pizza cutter, cut dough into strips, not quite cutting the entire way through the dough.  Combine some melted butter and a splash of vegetable oil and brush all over dough.  Bake for about 15 minutes or until cooked through, keeping a close eye on it, so it doesn't over bake.  While the dough is baking, combine all of the icing ingredients and whisk until smooth, adding milk until it reaches desired consistency.   Remove pizza from oven and immediately sprinkle with cinnamon and sugar mixture (as much as you want).  Then, brush or drizzle icing over the top while still hot.  Serve warm.

Jenn's Notes:  The original recipe calls for buttered flavored oil, which I did not have.  That is why I mixed a little melted butter with vegetable oil.  I don't know if that is the same thing as buttered flavored oil, but that is what I did and it has worked every time!  I have not tried it with just straight butter, but I would imagine it would work just fine too.  I roll out the dough pretty thin, because it puffs up a lot during baking.  I usually make a full batch of my pizza dough and make one regular pizza and one dessert pizza.  I prefer shaping the dough into a rectangle, that way, the cinnastix all end up the same size!  So, depending on the size and shape of cinnastix you do, you might have to adjust the cinnamon and sugar measurements and the icing measurements.  Pre-slicing the dough makes them easy to just pull-apart when they are done baking.

Idea adapted from: Jam Hands            

Breaded Veggies

I am a HUGE vegetable lover!! I think I could easily live on vegetables alone (well at least for a while until I really wanted a cupcake).  Serve me up a bowl of steamed broccoli with butter spray and salt and pepper any day of the week or a baked potato with  pretty much any topping.  Or even corn on the cob, any kind of peppers, zucchini anything, cucumbers with homemade ranch or peas and carrots?  Yes, I love them all.  I'm pretty sure I get my fair share of vegetables. 

 This is a great way to serve vegetables to your family.  My favorite breaded veggies are broccoli and zucchini, but today, I only made broccoli.  They always turn out crisp and buttery and very YUMMY!

Breaded Veggies

from: Jenn@eatcakefordinner

(Printable Recipe)

3/4 - 1 cup dry seasoned bread crumbs

2 Tbl. grated Parmesan cheese

black pepper

1 egg, lightly beaten

1 Tbl. milk

2-3 c. fresh steamed vegetables (broccoli, cauliflower, carrots, zucchini, etc ...)

1 Tbl. butter, melted

Lightly grease a large casserole dish.  In a plastic zip-top bag, combine bread crumbs, Parmesan cheese and pepper.  In a small bowl, combine egg and milk.  Toss the vegetables in the egg mixture and then in the bread crumb mixture.  Put in casserole dish.  Sprinkle any extra bread crumbs on top.  Melt butter and drizzle over the top of the vegetables.  Bake at 400 degrees for about 20 minutes or until golden brown and crisp.  Serve plain or with ranch dressing.  

Jenn's Notes: I usually use regular seasoned bread crumbs, but this time I used Panko bread crumbs.  The Panko crumbs do not stick as well as the regular bread crumbs, but still taste yummy.          

OLIVE CHEESE BREAD

This bread is absolutely addicting.  I have made it countless times since I picked up a copy of The Pioneer Woman's Cookbook.  I will make spaghetti just so I can make this bread to eat with it.  Also, I seriously HATE olives.  You will never see me eating olives, if they are on my salad, I pick them off or if they are in dips, I will pick them out, but for some reason I LOVE them on this bread.  Maybe it is because I chop them so small that I can't taste them?  Or maybe it is because the other flavors are so incredibly delicious that it makes me forget there are olives in it?   

Whatever the reason, thank goodness, because I would be missing out if I would have chosen to never make this bread.  From one "Olive Hater" to another "Olive Hater" don't be afraid of this bread.  I promise if you just give this a try once, you will be hooked.  I have changed the recipe quite a bit from the original to match my taste.  The original recipe uses pimiento-stuffed green olives, but I prefer just the plain pimientos.  I also added some Parmesan cheese and garlic powder to give it a little better taste.   
    

Olive Cheese Bread

From: Jenn@eatcakefordinner

(Printable Recipe)

1 (14.5 oz.) can black olives, drained

1/4 c. pimientos, drained

1/2 c. unsalted butter, soft

1/2 c. Mayonnaise (no subs)

8 oz. Monterey Jack Cheese, grated

1 c. Parmesan Cheese blend, grated

salt and pepper

garlic powder, to taste

1 loaf french bread

Finely chop the black olives and pimientos and add to a mixing bowl.  Add the butter, Mayonnaise, Monterey, Parmesan blend, salt, pepper and garlic powder; stir well to combine.  Slice french bread in half lengthwise.  Spread both halves evenly with the olive mixture.  Place on a baking sheet and bake at 325 degrees for 20-25 minutes or until the cheese is melted and beginning to brown.  Cut into slices.  Serve with spaghetti or lasagna.  

Or, slice french bread into individual slices and spread the olive mixture over each slice.  Place slices on baking sheet and bake at 350 degrees for 10-15 minutes.  Broil a few minutes at the end to brown the cheese.    

slightly adapted from This Cookbook

Sweet Potato Casserole

For all of you sweet potato haters out there that are turning their noses up at this post right now, I have one question for you,  "Have you actually ever tasted a sweet potato?" That is the first thing I say to people that tell me they don't like them.  I'll be the first to admit that up until two years ago, I was one of those haters, but to be honest with you, I had never even tasted a sweet potato.  What is it about them that makes us automatically think they must be disgusting? 

About two years ago, at Thanksgiving dinner up at Jake's parents, he pretty much forced me to taste his mom's sweet potato casserole, because he knew that I would love it.  Boy was he right, I not only liked it, but I really did love it.  I don't know what I was afraid of all those years growing up when aunt Patrecia would pass her sweet potatoes around the table and I would cross my fingers that she wouldn't make me eat them?  As long as you like pecans, brown sugar and coconut, I honestly don't see how you could not like these?  I have never had the kind with marshmallows on top,  but this version with the crunchy topping is AMAZING I tell ya.  

Creamy, crunchy and oh so delicious!!!!  I cooked two large and one medium yam and ended up with about 4 cups of mashed yams, so two large yams should be plenty for this recipe.  

Sweet Potato Casserole

from: Lisa M. (Jake's Mom)

(Printable Recipe)

3 c. mashed yams

1 c. sugar

1/2 c. butter, softened

2 eggs, beaten

1 tsp. vanilla

1/2 c. evaporated milk

Topping:

1 c. brown sugar

1/2 c. flour

1/3 c. butter

1 c. chopped pecans

1 c. coconut

Combine cooked mashed yams, sugar, butter, eggs, vanilla and evaporated milk.  Pour into 9x13 casserole dish.  For the topping: combine brown sugar, flour, pecans and coconut; cut in butter and sprinkle over potato mixture.  Bake at 350 degrees for 25 minutes.