Paula Deen's Crockpot Potato Soup

Loaded Broccoli Cauliflower Salad

Ingredients

Dressing|:
• 3/4 cup plain Greek yogurt
• 1/2 cup mayonnaise
• 1/4 cup clover honey
• 2 Tablespoons red wine vinegar
• 1 Tablespoon granulated sugar
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
Salad:
• 4 cups small broccoli florets, diced
• 4 cups small cauliflower florets, diced
• 12 slices thick cut bacon, cooked and diced
• 8 ounces Colby Jack cheese, small cubed
• 1/2 medium red onion, chopped and rinsed

Instructions

1. Whisk all dressing ingredients together in a medium sized mixing bowl.
2. Cover and chill.
3. In a large salad bowl, toss all salad ingredients.
4. Pour dressing over salad and toss to evenly coat.
5. Top with additional bacon and serve immediately.
6. ENJOY!

Christmas Punch

2 cups orange juice
2 cups cranberry juice
1 cup pineapple juice
1 cup Ginger Ale

Mix and Chill

Marshmallow Caramel Popcorn

• 1/2 c. brown sugar
• 1/2 c. butter
• 9-10 marshmallows
• 12 c. popcorn
• Microwave brown sugar and butter for 2 minutes, add marshmallows & microwave until melted.
• Pour over popcorn.

Sweet Potato Souffle

BASE:
6 cups cooked, MASHED sweet potatoes (fresh cooked or canned, drained)
1 cup sugar
4 eggs
1 tsp salt
2/3 stick butter, melted
1 cup milk
1 TBS vanilla

Mix the above ingredients together and spread in a deep 9 X 13 casserole or other large baking dish.
Bake at 350 for 1/2 hour or until hot and bubbly clear through.
Remove from oven and add topping.

TOPPING:
2 cups brown sugar
2/3 cup flour
1 TBS cinnamon (optional)
2/3 stick butter
1/2 cup chopped pecans - Optional

Using a pastry blender, mix together the butter, brown sugar and flour.
Gently toss in pecans if using.
Sprinkle on top of sweet potato mixture.
Return to oven and bake until topping melts**.

**Do not cover while baking or topping will not be crisp.



Recipe from Lynda Smith