Creamy Sweet Potatoes Recipe

http://www.tasteofhome.com/recipes/creamy-sweet-potato

TOTAL TIME: Prep: 15 min. Bake: 40 min.

MAKES: 10-12 servings

Ingredients

• 5 pounds sweet potatoes, peeled and cooked
• 4 eggs, lightly beaten
• 1/2 cup orange juice
• 1/2 cup butter, softened
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg
• Dash salt
• 1 cup miniature marshmallows

My Savings Add to Grocery List

Directions

1. In a large bowl, mash sweet potatoes. Add eggs, orange juice, butter, sugar, vanilla, nutmeg and salt; mix well. Transfer to a greased 3-qt. baking dish.
2. Bake at 350° for 35-40 minutes or until set. Top with marshmallows; return to oven until they just begin to puff and melt, about 5-10 minutes. Yield: 10-12 servings.

Originally published as Creamy Sweet Potatoes in Taste of Home October/November 1993, p31

http://www.tasteofhome.com/Recipes/Cinnamon-Apple-Cheesecake?pmcode=INJDT01T&_mid=2602751&_rid=2602751.1100428.212008

• Home>
 
• Recipes>
 
• Cinnamon Apple Cheesecake

Cinnamon Apple Cheesecake Recipe photo by Taste of Home

Cinnamon Apple Cheesecake Recipe

 Read Reviews(7)

An attractive topping of cinnamon-spiced apples slices and a homemade oat-and-walnut crust make this creamy dessert a definite show stopper. —Emily Ann Young, Kenai, Alaska

Get more recipes inTaste of Home Magazine.

Contest Winning

Add to Recipe Box Print

TOTAL TIME: Prep: 40 min. Bake: 40 min. + chilling

YIELD: 12

Ingredients

• 1/2 cup butter, softened
• 1/4 cup packed brown sugar
• 1 cup all-purpose flour
• 1/4 cup quick-cooking oats
• 1/4 cup finely chopped walnuts
• 1/2 teaspoon ground Tone's® Ground Cinnamon
• FILLING:
• 2 packages (8 ounces each) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup thawed apple juice concentrate
• 3 eggs, lightly beaten
• TOPPING:
• 2 medium tart apples, peeled and sliced
• 1 tablespoon butter
• 1 teaspoon cornstarch
• 1/4 teaspoon ground Tone's® Ground Cinnamon
• 1/4 cup thawed apple juice concentrate

My Savings Add to Grocery List

Nutritional Facts

1 serving (1 slice) equals 384 calories, 21 g fat (12 g saturated fat), 108 mg cholesterol, 207 mg sodium, 43 g carbohydrate, 1 g fiber, 8 g protein.

Ingredients

• 1/2 cup butter, softened
• 1/4 cup packed brown sugar
• 1 cup all-purpose flour
• 1/4 cup quick-cooking oats
• 1/4 cup finely chopped walnuts
• 1/2 teaspoon ground Tone's® Ground Cinnamon
• FILLING:
• 2 packages (8 ounces each) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup thawed apple juice concentrate
• 3 eggs, lightly beaten
• TOPPING:
• 2 medium tart apples, peeled and sliced
• 1 tablespoon butter
• 1 teaspoon cornstarch
• 1/4 teaspoon ground Tone's® Ground Cinnamon
• 1/4 cup thawed apple juice concentrate

My Savings Add to Grocery List

Nutritional Facts

1 serving (1 slice) equals 384 calories, 21 g fat (12 g saturated fat), 108 mg cholesterol, 207 mg sodium, 43 g carbohydrate, 1 g fiber, 8 g protein.

Directions

1. In a small bowl, cream butter and brown sugar until light and fluffy. Gradually add flour, oats, walnuts and cinnamon until well blended. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 325° for 10 minutes or until set. Cool on a wire rack.
2. In a large bowl, beat cream cheese until fluffy. Beat in milk and apple juice concentrate until smooth. Add eggs; beat on low speed just until combined (batter will be thin). Pour into crust. Return pan to baking sheet.
3. Bake at 325° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
4. In a large skillet, cook and stir apples in butter over medium heat until crisp-tender, about 5 minutes. Cool to room temperature. Arrange over cheesecake.
5. In a small saucepan, combine the cornstarch, cinnamon and juice concentrate until smooth. Bring to a boil. Reduce heat; cook and stir for 1 minute or until thickened. Immediately brush over apples. Refrigerate for 1 hour or until chilled. Refrigerate leftovers. Yield: 12 servings.

Originally published as Cinnamon Apple 

Directions

1. In a small bowl, cream butter and brown sugar until light and fluffy. Gradually add flour, oats, walnuts and cinnamon until well blended. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 325° for 10 minutes or until set. Cool on a wire rack.
2. In a large bowl, beat cream cheese until fluffy. Beat in milk and apple juice concentrate until smooth. Add eggs; beat on low speed just until combined (batter will be thin). Pour into crust. Return pan to baking sheet.
3. Bake at 325° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
4. In a large skillet, cook and stir apples in butter over medium heat until crisp-tender, about 5 minutes. Cool to room temperature. Arrange over cheesecake.
5. In a small saucepan, combine the cornstarch, cinnamon and juice concentrate until smooth. Bring to a boil. Reduce heat; cook and stir for 1 minute or until thickened. Immediately brush over apples. Refrigerate for 1 hour or until chilled. Refrigerate leftovers. Yield: 12 servings.

Originally published as Cinnamon Apple Cheesecake in Taste of Home August/September 2006, p31

Chicken Berry Salad Recipe

http://www.tasteofhome.com/Recipes/Chicken-Berry-Salad?pmcode=BCD51VH049&_mid=2424396&_rid=2424396.1009750.37329

Chicken Berry Salad Recipe
 Chicken Berry Salad Recipe photo by Taste of Home
Read reviews (1)
Rate recipe
We love this salad any time of year, but especially in summer when blueberries and strawberries are in season. —Sheri Abernathy, Lemont, Illinois

Chicken Berry Salad Recipe
Prep: 15 min. + marinating Grill: 10 min. Yield: 9 Servings
15
10
25
IngredientsSavings in Ann Arbor, MI 48104  Change Zip
1/2 cup sugar
1/2 cup red wine vinegar
1/2 cup olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds boneless skinless chicken breasts
6 cups torn romaine
6 cups torn red leaf lettuce
1 pint fresh blueberries
1 pint fresh strawberries, sliced
2 cups (8 ounces) shredded part-skim mozzarella cheese
1 cup chopped walnuts
Directions
In a large bowl, whisk the first six ingredients. Pour 3/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade.
Drain and discard marinade. Grill chicken, covered, over medium heat for 5-8 minutes on each side or until juices run clear. Cut into strips.
In a large bowl, combine the lettuces, blueberries, strawberries, cheese and walnuts. Add reserved marinade; toss to coat. Top with sliced chicken. Yield: 9 servings.
Nutritional Facts
1-1/2 cups equals 426 calories, 25 g fat (5 g saturated fat), 70 mg cholesterol, 290 mg sodium, 22 g carbohydrate, 3 g fiber, 31 g protein.