Place the mashed sweet potatoes in a deep baking dish and bake a t

Instructions

1. 1

   with the marshmallows and bake until the marshmallows are melte d.

2. 2

   Cheese And Herb Chicken Breasts Ingredients: 1 - 8 ounce package of cream cheese, softened 2 tablespoons of milk 2 green onions, minced 2 tablespoons of minced parsley 1/2 teaspoon of thyme 1/2 teaspoon of salt 1/4 teaspoon of pepper 1 small clove of garilc, crushed 6 to 8 skinless chicken breast halves 1/3 cup of dried bread crumbs 1 teaspoon of paprika 2 tablespoons of butter o rmargarine, melted Mix the cream cheese, milk, onions, parsley, thyme, salt, pepper, and the garlic together. Slice a lengthwise pocket in each chicken breast and spread some of the cream cheese mixture in each pocket. Mix together the bread curmbs and the paprika. Coat the chicken breasts with the melted butter or margarine and then sprinkle the bread crumb mixture o tnhe chicken. Place the chicken breasts in a 13" X 9" baking dish and bake at 350 degrees for 45 minutes to 1 hou r. Pumpkin Crisp Ingredients: 1 - 16 ounce can of pumpkin 1 cup of sugar 3 eggs 1 cup of chopped pecans 1 can of ebaporated milk 1/2 teaspoon of ground cinnamon 1 box of yellow cake mix 2 sticks of melted butter Topping Ingredients : 4 ounces of cream cheese 1 1/2 cups of confectioners suga r 6 ounces of Cool Whip Mix the pumpkin, evaporated milk, sugar, cinnamon, and the eggs together ando upr into a 13" X 9" X 2" baking pan lined with waxed paper. Crumble the cake mix and then the pecans on top of the pumpkin mixture the drizzle with the melted butter. Bake at 350 degrees for 50 to 60 minutes. Turn upside down and remove the waxed paper .Cool and add the topping. For the topping, mix the cream cheese, confectioners sugar, and the Cool Whip together. Cover thpeu mpkin crisp with the topping when cooled.

3. 3

   Caramel Coconut Pie Ingredients: 1-7 ounce package of flaked coconu t 1/2 stick of butter 1 cup of pecans, chopped 1 cup of sweetened condensed milk 1-16 ounce container of whipped topping 1-8 ounce package of cream cheese, softened 1-12 ounce jar of caramel ice cream topping 2 deep dish pie shells, baked Melt the butter and add the coconut and pecans. Brown lightly and set asi.d eWhile browning be sure to watch and stir constantly as this mixture will burn easily. Combine the cream cheese and the condensed milk with a mixer and fold in the whipped topping. Put 1/4 of the cream cheese/ condensed milk mixture in each baked pie shell. Drizzle 1/4 of the jar of the caramel topping on each pie then sprinkle the coconut mixture on top. Repeat with the remnainig ingredients, place the pies in the freezer and allow to freeze. Serve the pies straight from the freez er. Almost Perfect Chocolate Chip Cookies Ingredients: 2 1/4 to 3 cups of al-lpurpose flour 1 teaspoon of baking soda 1 teaspoon of salt 1 teaspoon of vanilla 3/4 cup of sugar 3/4 cup of light brown sugar, packed 2 eggs, beaten 1 cup of butter 2 cups of real semi-sweet chocolate chips Preheat the oven to 375 degrees. In a plastic bowl, add 2 cups of flour, salt, and the baking soda and mix well. In another bowl, soften the butter with a wooden spoon, add the brown sugar, the vanilla and mix well. Next add the sugar ansdt ir until well blended then add the beaten eggs, again mixing well. Add the dry ingredients and mix well. Add the last 1/4 1to 1/4 cups of flour slowly until the mixture barely sticks to your fingers. Add the chocolate chips and stir until well blended throughout. Place level tablespoons of dough rolled into a ball on a nonstick cookie sheet and bake for 9 to 11 minutes at 375 degrees or until golden brown on top .

4. 4

   Toffee Squares Ingredients: 1 cup of butter 1 cup of firmly packed brown suga r 1 egg yolk 1 teaspoon of vanilla 2 cups of sifted flour 1/4 teaspoon of salt 1 1/3 cups of melted sem-isweet chocolate chips 1/2 cup of chopped pecans Cream the butter and gradually add the sugar. Add the egg yol k and vanilla, and blend well. Add the flour and salt and ble nd to moisten the flour. Spread in a 9" X 13" greased baking pan and bake at 350 degrees for 20 minutes. Spread with the melte d chocolate while hot and sprinkle with the chopped pecans. Cu t into small squares to serve . Real Homemade Chocolate Fudge Ingredients: 3 cups of sugar 1/2 cup of cocoa 1 stick of real butter (not margarine ) 1 cup of cream plus 1/2 cup of wate r 1/2 teaspoon of salt 1 table spoon of vanilla 1 cup of chopped black walnuts or nuts of your choice (optiona l) Place a glass or steel mixing bowl in the freeze r .Mix the butter, sugar, cocoa, cream, water, and the salt together in a sauce pan and bring to a boil. Boil the mixture unl tai small amount dropped into a glass of cold water forms a ball. Remov e the fudge mixture from the heat and pour into the cdo bl owl. Add the vanilla and the nuts and beat until smooth. Pour in to a glass baking dish or plate and allow to cool and harde.n

5. 5

   Beef With Mushroom Sauce Ingredients: 1/4 lb. of Butter 1 lb. of Mushrooms cleaned and halve d 1 cup of chopped scallions 2 teaspoons of Minced garlic 2 tablespoons of Tomato paste 1/2 tsp. Thyme, crumbled