mashed sweet potatoes

Slow Cooker Mashed Sweet Potatoes

Yield – 4 servings

Preparation Time – 5 minutes

Cooking Time - 8 hours in slow cooker

Ingredients

• 5-6  medium sweet potatoes
• 2-3 Tbsp butter
• 1 Tbsp cinnamon
• 2-3 Tbsp brown sugar, optional
• 1/2  cup chopped pecans, optional

Directions

• Cut a slit in each of the sweet potatoes, lengthwise down the middle. Add the sweet potatoes to the base of the slow cooker and add about 1 cup of water. Enough to cover the bottom with 1/4 inch. Set on low and cook for 8 hours.
• Carefully remove the sweet potatoes and let cool for a few minutes before removing the skin. Scoop out all the soft flesh into a mixing bowl. Add butter (you don’t need a ton because they are already very soft) and cinnamon and mix together.
• Sprinkle the brown sugar over the top. Sprinkle the pecans over the top. (Both of these are optional! I generally don’t serve ‘fancy sweet potatoes’ for regular weeknight dinners. I would add them to a holiday side dish, however!)
• Serve Slow Cooker Mashed Sweet Potatoes as side dish.

Read more: http://www.5dollardinners.com/slow-cooker-mashed-sweet-potatoes/#ixzz38ovCCSFO

these were the best!!!

the boys and i made sugar cookies for santa...... i couldn't remember what recipe i used last year {yeah i am not much of a baker.... ;) } so i found a recipe online, prepared it the night before and who would have thunk it but it was really the BEST recipe!  SO TASTY!!!!!

(Help)

Ingredients list now reflects the new serving size.

• 3/4 cup butter, softened
• 1 cup white sugar
• 2 eggs
• 1/2 teaspoon vanilla extract

• 2-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt

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Directions

NOTE: Recipe directions are for the original serving size of 60.

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.