All the best things about the holidays rolled up into one tasty pie!!

To make this Marshmallow streusel sweet potato pie with a cinnamon roll crust, you will need the following ingredients:

For the pie crust:

1 refridegerator pie crust

1/4 cup cinnamon

1 cup sugar

2 tablespoons melted butter

For the Pie filling:

1 (1 pound) sweet potato

1 stick butter, softened

1 cup sugar

1/2 cup milk

2 eggs

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1 teaspoon vanilla

For the streusel:

1 cup light brown sugar

1/2 cup flour

1/3 cup butter

1 cup chopped pecans

1 cup mini marshmallows

Boil the one pound sweet potato in water for about 50 minutes or until fork tender.

Remove from water and peel the skin off by running it under cold water. set aside.

let the unbaked pie crust come to room temperature,

then roll it out into a circle.

In a small bowl, add1 cup sugar and 1/4 cup cinnamon.

melt 2 tablespoons butter and brush it on top of the unbaked pie crust.

sprinkle with cinnamon sugar mixture.

roll unbaked pie crust back up

and cut into mini slices.

press into a beautiful pie plate (like my Gail Pittman alfresco pie plate)

make sure you go all the way up the sides.

In a separate bowl, add the sweet potato and softened butter.

Mix well.

add 1 cup sugar,

1/2 cup milk,

2 eggs,

1/2 nutmeg

1/2 tsp cinnamon,

1 tsp vanilla

and 1/4 tsp salt.

pour filling into unbaked cinnamon roll pie crust.

Bake in a 350 oven for about 50 minutes.

pie filling will puff up on the sides when done

but dont worry, it wont stay that way.

to make the marshmallow streusel topping add 1 cup

light brown sugar to a bowl

add 1/2 cup flour,

1 cup chopped pecans

and 1/3 cup butter

cut all ingredients with a pastry cutter until it resembles moist sand.

sprinkle a little streusel, then add marshmallows.

cover with another layer or streusel

cover the baked pie edges with aluminum foil.

Broil until marshmallows are golden brown.

YUM-O!!

Enjoy!!

Playroom / Home Office Project in PROGRESS….

This was the room BEFORE I started.

I ended up painting the walls

HARDWARE by Sherman Williams.

To Read the ENTIRE post, click HERE

Perfect for a hostess gift or your holiday cookie exchange!

To make these “CrumbPrint” cookies, you will need the following ingredients:

1/2 cup butter, softened

1/4 cup packed brown sugar

1 egg, separated

1/2 teaspoon vanilla extract

1 cup all-purpose flour

1/4 cup finely chopped walnuts

2/3 cup any flavor fruit jam

1/4 teaspoon salt

In a mixing bowl, combine 1/2 cup softened butter,

1/4 cup brown sugar

and the egg yolk.

beat on med speed until creamy.

Add 1/2 teaspoon vanilla,

1/4 teaspoon salt,

and 1 cup all purpose flour.

Beat until well combined.

shape into little balls

roll in egg white,

then in diced walnuts.

Place them on a baking sheet, and bake in a 300 degree oven for 5 minutes.

While the cookies are in the first bake, fill a Ziploc bag with your favorite Jelly or Jam

(I use my BubbleCrumb Grape Ape Jelly! YUM!)

After the balls have baked for 5 min, take them out and make an impression

with your little thumb!

Cut the tip of the bag and pipe the jelly in the hole!

Return to 300 degree oven and bake for 15-20 minutes.

Enjoy!!

To make this easy bake coffee cake, you will need the following ingredients:

1 box yellow cake mix (no pudding in the mix)

1 reg size box vanilla instant pudding

1 reg size box butterscotch pudding

4 eggs

1 cup water

1 cup veg oil

1 cup chopped pecans

1 1/2 cups packed brown sugar

1 tablespoon cinnamon

In a large bowl, combine cake mix,

vanilla pudding,

butterscotch pudding,

4 eggs,

1cup water,and 1 cup veg oil.

mix until thoroughly combined.

Pour 1/3 mixture into prepared pan.

in a seperate bowl, add 1 cup chopped pecans,

1 1/2 cups packed brown sugar,

and 1 tablespoon cinnamon.

mix well and pour pecan mixture over batter.

pour the remaining batter over the pecan mixture and bake

in a pre heated 350 degree oven for 50 minutes or until  a

toothpick comes out clean.

Turn your cake over onto a serving platter and tap until the cake

comes out of the pan. This cake is better the next day, so make it a day ahead!

Enjoy!!

To make this Breakfast Casserole, you will nee the following ingredients:

3/4 – 1 bag TATER TOTS

salt and pepper to taste

1 small onion or 1/2 large onion, diced

1/2 red bell pepper, diced

1/2 green bell pepper, diced

1 lb bacon crisp, crumbled

8 eggs

2 cups milk

3 cups cheddar jack or colby jack cheese, shredded

In a 9×13 casserole (like my WH Gramercy casserole)

add the TATER TOTS

salt to taste,

and pepper to taste. Bake in a preheated 400 degree oven

until TATER TOTS are golden brown. Remove from oven

and set aside. Lower oven temp to 350.

In a mixing bowl, add 8 eggs,

2 cups milk,

and 3 cups shredded cheese. mix well an set aside.

In a frying pan, fry bacon until crisp, then crumble.

disgard all bacon grease except 1 tablespoon for sauteing

the onion and peppers.

In the same fry pan as the bacon, saute the diced onion and peppers until soft.

Layer the onions and peppers on top of the pre cooked TATER TOTS.

Layer the bacon crumbles on top of the onions and peppers.

Pour the egg and cheese mixture over the bacon layer.

COVER with aluminum foil and bake in a pre heated

350 oven for 45 minutes. UNCOVER and bake for an

additional 30 minutes.

Enjoy!!

This potato salad is my favorite! is it as good as my Macaroni salad? Hmmm…

Not sure anything is better than that, but this is a potato salad sure to please!

To make this potato salad, you will need the following ingredients:

10 small potatoes peeled and cubed

1 cup Mayonnaise

2 tbls white vinegar

1  1/2 tsp salt

1 tsp sugar

1/4 tsp pepper

1 cup celery

1/2 cup chopped onion

1 small can chopped olives (drained)

2-3 hard boiled eggs, chopped

1 large carrot peeled and shredded

1 tbls dried parsley

Start by boiling about 10 small potatoes peeled and cubed until tender.

In a large bowl combine 1 cup Mayonnaise,

2 tbls white vinegar,

1 1/2 tsp salt,

1 tsp sugar,

1/2 cup chopped onion,

1 cup celery,

1/4 tsp pepper,

small can chopped olives, (drained)

2-3 chopped hard boiled eggs,

1 large carrot peeled and shredded,

and 1 tablespoon dried parsley.

MIX.

Add cooked potatoes,

and MIX again.

Refrigerate until ready to serve.

ENJOY!!

I decided to make them for my oldest and dearest friends at a get together for my friend Kim

who was in visiting from Bangor Maine With her husband Curt and new baby Brennan!

They were absolutely a HUGE hit a my party and VERY EASY to make!

Here’s a picture of us over 30 years ago! We still love each other!

To make these Delicious Easy Bake Chili Cheese Dogs, You will need the following ingredients:

8 hot dogs (I use Hebrew National! YUM!)
8 hot dog buns
1 can of chili , no beans (I use Hormel no beans)
1/2 an onion, diced
cheddar Jack  cheese, shredded
mayonnaise
mustard
relish

Open Each bun and spread a nice thick layer of mayo

squirt some mustard. (I used French’s spicy brown)

Add a little sweet pickle relish,

Add the Raw Dog! (Can’t believe I just said “Raw Dog”!!)

Lay the dogs side by side in a 9×13 pan

evenly distribute the NO Bean Chili

top with shredded Cheddar Jack cheese,

Top with diced onion,

and cover with aluminum foil.

Bake in a pre-heated 350 degree oven for 45 minutes

Serve, and

Enjoy!!

The Chai flavor really comes out after the first bite!

To make these Chai Tea Cupcakes, You will need the following ingredients:

1 box yellow cake mix

4 eggs

In a med size bowl, combine 1 box yellow cake mix,

(I am going to try these with spice cake next time)

4 eggs

1/2 cup liquid Chai

(I used Oregon brand)

1/2  cup veg oil,

1 cup buttermilk. Mix well.

add 1 heaping teaspoon cinnamon,

and some fresh grated nutmeg! Mix again until smooth.

pour into cupcake liners and bake in a preheated

350 degree oven for about 20-25 minutes.

cupcakes should be golden when done.

Frost with my BubbleCrumb’s best cream cheese frosting!

(but substitute chai liquid for vanilla)

Enjoy!!

Perfect for carrot cake, red velvet, pumpkin and more! I especially love it on my Chai Tea cupcake recipe!

To make this cream cheese frosting recipe, you will need the following ingredients:

Mix in the vanilla,

then gradually mix in the confectioners’ sugar.

beat on a med speed until creamy.

Frost!

Enjoy!!

that keeps calling you back for more!!!

To make these honey lime enchiladas, you will need the following ingredients:

1 Tablespoon of chopped cilantro, to garnish

Hyacinth mixing bowls can be found HERE

Place the cooked and shredded chicken in a medium sized bowl. Set aside.

Hyacinth mixing bowls can be found HERE

In a small bowl, place the 1/3 cup honey

1/4 cup lime juice

2 teaspoons to 1 Tablespoon chili powder

1/2 teaspoon garlic powder

Whisk together thoroughly to combine.

Pour this mixture over the chicken and cover with plastic wrap.

Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.

Heat a large griddle. Spray the surface with non-stick cooking spray or a oil it with a little bit of oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.

Cinnabar Baker can be found HERE

Spray the sides and bottom of a 9×13-inch baking dish lightly with cooking spray.

In a medium bowl combine the enchilada sauce and the heavy cream.

Spread about 1/2 cup of the mixture in the bottom of the prepared  baking dish.

Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top.

Enjoy!!