Sweet Potato Souffle

3 cups sweet potatoes, mashed (29 oz. can)
1 cup sugar
1/2 tsp. salt
2 eggs, lightly beaten
1/3 stick butter, melted
1/2 cup milk
1 tsp. vanilla

Mash sweet potatoes with potato masher. In mixer add sweet potatoes, butter, sugar, salt, milk, vanilla and eggs. Mix to combine. Pour into a greased baking dish (9x9).

TOPPING:

1/3 stick butter, melted
1/3 cup flour
1 cup light brown sugar
1 cup chopped pecans

Mix dry ingredients together then add melted butter to form crumble. Pour over top of 1st layer. Bake at 350 degrees until topping is lightly browned and knife inserted comes out clean, approx. 35 minutes.

*I always double this Recipe to make enough for a 9x13 baking dish

Eggnog Pumpkin Pie

I've never made it, but my sister loves it, and I'd like to try it soon!!!


1 can (15oz) solid-pack pumpkin
1 ¼ cups eggnog
2/3 cup sugar
3 eggs
1 ½ tsp pumpkin pie spice
¼ tsp salt
1 unbaked pastry shell (9 inches)

In a large bowl, combine the pumpkin, eggnog, sugar, eggs, pumpkin pie spice and salt.
Pour into pastry shell.
Bake at 375º for 60-65 minutes or until a knife inserted near the center comes out clean.
Cool on a wire rack. Refrigerate until serving.

Mini Ham Puffs

Ingredients:
1 2.5 oz. pkg or 1/4 c. processed ham/smoked turkey, finely chopped
2 T. finely chopped onion
1/2 c. shredded cheddar/swiss cheese
1 egg
1 T. parsley
1 1/2 t. dijon mustard
1/8 t. black pepper
8 oz. refrigerated crescent rolls

Directions:
Preheat oven to 350. Mix all ingredients except crescent rolls. Unroll crescent dough, press into large rectangle. Cut into 24 squares. Press one square into each muffin cup of mini muffin pan. Fill each cup with scoop of mix. Bake 12-14 min. or until light golden brown.

Yumm!