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

Super Simple Raspberry Sauce

Ingredients

• 12 ounce bag frozen unsweetened raspberries, divided (about 2-2 1/2 cups)
• 3/4 cup granulated sugar
• 1/2 cup water
• 1/2 teaspoon vanilla extract
• 2 teaspoons cornstarch
• 2 tablespoons water
• 1 tablespoon butter

Instructions

• In a saucepan over medium heat, stir together 1 1/2 cups raspberries, sugar and water until the sugar is dissolved. Heat the mixture to boiling, stirring often. Reduce heat and add the vanilla.
• In a small cup, combine the cornstarch and two tablespoons of water. Mix well.
• Pour this into the boiling raspberry mixture. Stir and boil over medium-low heat for 4 minutes or until the mixture has thickened a bit.
• Remove the pan from the heat.
• Add 1 tablespoon of butter and mix until the butter has completely melted.
• Allow the mixture to cool for 15 minutes, then add the rest of the raspberries and stir to mix.
• Serve over whatever dessert you'd like!
• Makes 2 1/4 cups sauce. Refrigerate the leftovers.

Recipe from Stacy Brooks

Cake Mix Upgrade

1 box cake mix - any flavor or brand
1/4 cup flour
4 eggs
1 cup vegetable oil
1 1/2 cups water
1 small package instant pudding of matching flavor

Mix together generally according to cake mix directions.
Cake will be so much yummier and moist!
(Recipe from Stacy Brooks)