Burlington, Vermont -- November 24, 2011
Molly's Poinsetta Holiday Drink
1 shot Triple sec
half a glass of champagne
half a glass of cranberry/pomegranate juice
sprinkle with some cranberries for decoration & enjoy!!
Keagan's Holiday Fruit Salad
2 - 6 oz. PKG's of raspberry or strawberry jello
1 Cup boiling water.
2 - 10 oz. PKG's of frozen berries (use juice)
2 medium bananas (mashed)
1 small can of crushed pineapple, undrained.
1 - 16 oz. container of sour cream.
Step 1: Mix all the ingredients together except the sour cream. Put half of it in a pan. Set in the refrigerator for 1/2 hour. After it's set, spread sour cream over the mixture and then top with the rest of the fruit mixture. Refrigerate to harden. Serve chilled. Enjoy!
Cat's Bruleed Sweet Potatoes
6 cups cooked, mashed sweet potatoes
3/4 cup whole milk
3 TBSP butter, melted
1/2 tsp salt
1/4 tsp cinnamon
1/8 tsp nutmeg
1/2 cup or more (I use more!) brown sugar
Combine first 6 ingredients in a large bowl. Spoon potato mixture into an 11x7 baking dish coated with cooking spray. Cook covered in a 250 degree oven for 2-3 hours or until slightly bubbly (can also cook quicker in a 350 degree oven for about an hour). Sprinkle brown sugar on top and cook until the sugar is melted. Broil for 2-3 minutes until sugar is crispy. Makes 14 half-cup servings. Enjoy!!
Gary's "Carrot Cake"
1 box premade, frozen cake
1 peeled carrot
Thaw cake. Stick carrot into cake.
