I Need a Few Recipes.

I make bake sweet potatoes. They are quick and easy, Just throw them in the microwave as you would a regular potato. They will be softer when cooked unlike a regular baked potato. Then open the potato take butter, sugar(brown or white)--about a spoon full. sprinkle a little cinammon on it.I mix it up then take a few marshmellows and melt them in microwave. it is really good.

I recently started making sweet potatoe pie and am amazed at how easy they are and how much my husband and 6 yr old son like it, I wish I had started sooner. Here is what I follow: 2 cups peeled/cooked sweet potatoes; 1 cup sugar; 1/2 stick melted butter; 2 eggs; 1 tsp vanilla extract (or 1 tblsp bourbon); 1/4 tsp salt; 1/4 tsp ground cinnamon; 1/4 tsp ground ginger; 1 cup milk - mix everything minus the milk using electric hand mixer thoroughly, add milk and mix until combined. Pour into an unbaked pie crust and cook on 350 for 45-60 minutes OR until an inserted knife comes out clean (NOTE: my oven is off slightly so I cook on 365 degrees for about an hour to 70 minutes) Sometimes I add 1/2 tsp nutmeg also.
ENJOY

Sweet Potatoe Pie - makes 1 pie

¾ cup mashed yams(I use a can of yams)
1 egg
¼ cup butter
¾ cup scalded milk
¼ cup brown sugar
½ teas. Cinnamon
½ teas. Ginger
1/8 teas Salt.

Blend yams and sugar. Add spices.
Gradually pour in scaled milk. Add oleo and egg.
(*Batter will be very thin)
Pour into un-baked pie shell. Bake 45 minutes at 350 degrees.
Cool before cutting.

Try these web-sites: (1) http://allrecipes.com/Search/Recipes.aspx?WithTerm=empana...; (2) http://www.recipezaar.com/135695; (3) http://www.cooks.com/rec/search?q=pumpkin+empanadas

Below is a recipe my husband's grandmother made. It is a pumpkin pie that is lighter than the traditional thick, heavy pumpkin pies that you usually see. Hope you like it.

PUMPKIN CHIFFON PIE

1 packet Knox gelatin
1/2 tsp. cinnamon
1/4 cup cold water
1/4 tsp. nutmeg
3 eggs, separated
1/2 tsp. ginger
1 cup sugar
1/2 cup milk
1 1/4 cup pumpkin
1 pie shell, baked
1/2 tsp. salt
whipped cream

Soften gelatin in cold water 5 minutes. Beat egg
yolks, add 1/2 cup sugar, pumpkin, spices and milk
and cook over low heat until begins to thicken. Add
gelatin and stir until dissolved. Cool. Beat egg
whites with remaining sugar until stiff. Fold into
pumpkin mixture and pour into baked shell. Chill.
Cover with whipped cream and serve.

This is one I really like...We left out the Brandy.

Crust
1 3/4 C graham cracker crumbs
2 TBLS granulated sugar
1/2 cup butter or margarine, melted

Cheesecake
1/4 C Gold Medal all purpose flour
2 tsp pumpkin pie spice
2 TBLS brandy, if desired
1 can (15oz) pumpkin (not pumpkin pie mix)
4 packages (8oz each) cream cheese, softened
1 C packed brown sugar
2/3 C granulated sugar
5 eggs

1. Heat oven 325'F. In small bowl, mix cracker crumbs, 2 TBLS granulated sugar and melted butter. In greased 9 in springform pan, press crumb mixture over bottom. Wrap foil around outside of pan to prevent drips. Bake crust 8-10 minutes or until set. Cool 5 min at room temperature. Refrigerate about 5 min or until completely cooled.

2. In small bowl, mix flour, pumpkin pie spice, brandy and pumpkin; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in brown sugar and 2/3 cup granulated sugar until smooth. Beat in eggs, one at a time, on low speed just until blended. Gradually beat in pumpkin mixture until smooth. Pour over crust.

3. Bake 1 hour 15 min to 1 hour 25 min or utnil set but center of cheesecake still jiggles slightly when moved. Turn oven off; open over door at least 4 inches. Let cheesecake remain in oven 30 min. Run knife around edge of pan to loosen cheesecake. Cool in pan on wire rack 30 min. Refrigerate at least 6 hrs or overnight.

4. Run knife around edge of pan to loosen cheesecake. Carefully remove side of pan before cutting cheesecake. Store cheesecake covered in refrigerator. 16 servings.

High Altitude (3500-6500 ft) Decrease butter for crust to 1/4 cup. Before heating over, place small baking pan filled with 1-2 cup water on over rack below cheesecake to help prevent cheesecake from cracking (leave pan in over while cooling cheesecake.) Heat overn to 350'F.

I suggest the Pumpkin Cheesecake ROLL recipe - it's really delicious, and has a beautiful presentation - see photo and recipe on this page:

http://www.backofthebox.com/recipes/cakes/libbys-pumpkin-...

Prep: 45 min - Cook: 15 min - Cool: 60 min

CAKE:
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S 100% Pure Pumpkin
1 cup walnuts (optional), chopped

FILLING:
1 pkg. (8 oz.) cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine (we recommend LAND O LAKES® Butter), softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)

FOR CAKE:
PREHEAT oven to 375°F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Pumpkin Cheesecake Roll

Makes 10 servings

Note: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Philadelphia No Bake Pumpkin Cheesecake
Prep Time:
10 minTotal Time:
3 hr 10 minMakes:
8 servings1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1 cup canned pumpkin 1/2 cup sugar 1/2 tsp. pumpkin pie spice 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided 1 HONEY MAID Graham Pie Crust (6 oz.) BEAT cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in 2-1/2 cups of the whipped topping. Cover and refrigerate remaining whipped topping for later use.

SPOON cream cheese mixture into crust.

REFRIGERATE 3 hours or overnight. Serve topped with remaining whipped topping. Store leftover cheesecake in refrigerator.

I love pumpkin cheesecake, so there are two requests in one! I don't eat pumpkin pie, so this is what my family gets at Thanksgiving instead!

1 1/2 cups vanilla wafers, crushed into crumbs
1 cup ground pecan pieces
1 stick melted butter
2 pounds cream cheese, softened and cubed
1 cup light brown sugar
6 eggs
1/2 cup heavy cream
1/2 cup all-purpose flour
Pinch salt
1/2 teaspoon cinnamon
1 teaspoon vanilla
2 cups pumpkin puree

Preheat the oven to 350 degrees F. Combine the crumbs, ground pecans and the butter together. Mix well and press into a 12-inch spring-form pan. In a food processor, with the metal blade, mix the cream cheese until smooth. Add the brown sugar and blend. Add the eggs 1 at a time to thoroughly incorporate into the cheese mixture. Add the heavy cream. Add the flour, salt, cinnamon and vanilla and blend until smooth. Add the mashed pumpkin and blend until smooth.
Pour into the prepared pan. Bake for 1 hour and 15 minutes or until the cake is set. Remove from the oven and with a knife loosen the sides from the pan. This will prevent the cake from splitting down the center. Completely cool the cake before chilling. Chill for a couple of hours before cutting.
Serve with whipped cream. A yummy whipped cream to go with this is bourbon whipped cream (whip 1 cup cream, 1/2 - 1 c sugar depending on taste, and a dash of bourbon) or cinnamon whipped cream (1 cup cream 1/2 - 1 cup sugar depending on taste, 1 tsp or so of cinnamon).

try the web site allrecipes.com they have hundreds of great recipes. I use them a lot. I have 6 children(all married now) 11 grands and 3 greats (the twins are due in June. I have done a catering for several. Enjoy.

This is a good one I made for Thanksgiving this year.

Pumpkin Gingerbread Trifle Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Thanksgiving

2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.

Hi,
I would also like the recipes?? Can you send them to me. thank you ____@____.com

I use a website called All recipes to get my ideas.