Best Pecan Yams

 Yams

  4 cups cooked and mashed yams                          Topping

1 cup sugar                                                            1 cup brown sugar

1/2 cup butter, melted                                              1/3 cup flour

 2 eggs                                                                   1/3 cup butter, melted 

 1 tsp vanilla                                                             1 cup chopped pecan

                      

Combine yams, sugar, 1/2 cup melted butter eggs, and vanilla.  Mix well and turn into 9 X 13 glass dish.  Combine brown sugar and flour and mix well. Stir in 1/3 cup melted butter and nuts.  crumble over the top.   Bake 30 - 45 minutes at 350 degrees or until set.

Pumpkin Chiffon Cake Squares

Ingredients:
2 eggs
1/2 cup white sugar
3/8 cup Brown Sugar
1/2 cup oil
1 15 oz. can pumpkin
1/2 TBS maple
1/2 TBS vanilla
1 cup flour
2 tsp baking soda
1/2 tsp salt
 1/2 tsp cinnamon
1/4 tsp cloves
1/2 tsp ginger
1/2 tsp nutmeg

Beat eggs on high til light & fluffy.  Beat in sugar, oil, maple flavoring and vanilla.  Add pumpkin and mix well.  Mix dry ingredients together in a separate bowl and whisk until no lumps remain.  Fold dry ingredients into pumpkin mixture til completely blended.  Pour into a buttered and floured 9x13 baking sheet.  Bake at 350 degree oven for 20-25 minutes.  Cool completely then frost with cream cheese frosting.

4 oz. cream cheese
1/4 cup butter
1 3/4 cup powdered sugar
1/2 tsp vanilla
thin with 1 TBS milk or cream

Whip butter and cream cheese together until smooth & light, then add powdered sugar and vanilla.  Beat to nice spreading consistency (should be softly spreadable) and then frost cake.

Tortilla Soup

This is a cooking light recipe & my favorite for using left-over turkey from Thanksgiving...

Ingredients:

5 (6 inch) corn tortillas
cooking spray
2 1/4 tsp salt-free chili powder
1 1/2 tsp olive oil
1 cup finely chopped onion
2 garlic cloves, minced
4 cups fat-free chicken broth
1/2 tsp ground cumin
1 (14.5 oz) can mexican-style stewed tomatoes
2 cups shredded chicken (or turkey)
3 tablespoons chopped fresh cilantro
3 tablespoons fresh lime juice

Directions:
Preheat oven to 375.

Stack tortillas on a cutting board, and cut into 1/4 inch strips. Place strips in a bowl, lightly coat with cooking spray, tossing to coat. Sprinkle 1/4 tsp chili powder over strips, tossing to coat. Arrange strips in an even layer on a baking sheet. Bake for 10 minutes, stir. Bake an additional 5 minutes until lightly browned and crisp. Cool on pan.

Heat olive oil over med-high heat. Add onion; saute 4 minutes or until tender. Add garlic; saute 1 minute. Stir in broth, remaining 2 tsp chili powder, cumin, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in chicken, cover and simmer 5 minutes. Remove from heat, stir in juice and cilantro. Ladle into bowls and top with cheese & tortilla strips.