Sweet Potato Pie

Give this a try you will love them, Keon this is for you.


Sweet Potato Pie
Ingredients:
3 - Frozen Unbaked 8” Or 9” Single Crust Pie Shells
4 - Pounds Uncooked And Unpeeled Sweet Potatoes
1/2 - Cup (1 Stick) Butter
2 - Cups Sugar
3 - Large Eggs
2 - Cups *Evaporated Milk or Whole Milk
1 - Tablespoon Vanilla Extract
1/4 - Teaspoon Salt
1/2 - Teaspoon cinnamon

Preparation:
Boil the potatoes until tender. When you stick a
fork in them it should go in easy but you don't
want them to fall apart. Let the potatoes cool and then peel them.
Blend your sweet potatoes in a large mixing bowl with a blender to remove strings,
repeat this three our four until you have remove just about all the strings
Next cream the softened butter with sugars. Add to the blended sweet potatoes
and continue to mix while adding the eggs one at a time. Finally, add your milk,
vanilla extract, cinnamon and salt and mix thoroughly.
Finally, pour mixture evenly into your three frozen unbaked pie shells. Bake for
1 hour and 30 minutes at 350 degrees on your center oven rake.

Tip:
*I use Carnation Evaporated Milk

COOKING CHALLENGE 2010

I just join a cooking challenge with my friends over at Creative scrapbooking Divas. This challenge is the prefect time for me because I prepare all my favorite recipes for the up coming Holiday Season.
The purpose of this challenge for a layout or mini of any size is to celebrate your favorite desserts--eating them, making them, preparing the ingredients, or the ingredients themselves. If anyone would like to join in just post your recipes and photos here if you are a crafter I would love to see your layouts and completed book. Keep in mind; if you are completing this challenge, it’s for your end of the year book, you want to keep sizes and colors consistent for a unified recipe book project.

Cookin Challenge 1 –Dessert
Show eating them, making them, preparing the ingredients, or the ingredients themselves.

Cookin Challenge 2 --Cooking out of doors
The concept is to show how you celebrate cooking out of doors, be it grilling, tailgating, picnicking, etc.

Cookin Challenge 3 -- Sides
For this challenge, think about a side dish that is unique to your family. Does one particular person make this dish? Celebrate the ingredients with the recipe, or show that person creating the dish, or present us with the final food product!

VETERANS DAY

"How important it is for us to recognize and celebrate our heroes and she-roes!"
Veterans Day Quotes by Maya Angelou

Our November Diva of the Month is a very active and supportive member at CSDivas! Since Audrey joined CSDivas she has been a faithful player and very diligent in following the Divas Getting Organized challenge. She is a very creative and fun Diva! Please help me welcome Audrey as our Diva of the Month for November!!!
WOW!!! What a surprise thank you Diva’s for selecting me. I was born and raised in Sunny Southern California and have been scrapbooking for over 12 years now. Starting off with my grandchildren’s photos, after having them sitting for years with few people to share them with. I have been a stay at home wife/grandmother since 1994 after quitting my job of 29 years to adopt and raise my 5 grandchildren. This changed my job to picking up and delivering kids from school and their many respective sporting events through out the years. The job of a grandmother is never finished as I now pick up and deliver my great-granddaughters to and from preschools, kindergarten, and dance classes. In addition to scrapbooking I love to cook for crowds, creating or trying new recopies’ keeps my creative mind busy in all I do. Yes, I am a Scrapbooking Diva I found enjoyment in using photos to share the stories of our lives in hopes to inspire many live long after I gone.


There are lots of holiday’s traditions that are practiced this time of the year, so let’s start this season of with a holiday layout page. My challenge for you is to create a layout page sharing one of your family traditions. Include a journal box telling about your tradition.

Here is my sample:

ORIGINAL SPICY BUFFALO WINGS

This is the original spicy Buffalo chicken wings recipe from the Anchor Bar in Buffalo, NY. You can adjust the heat by adding more or less cayenne and Tabasco.

There are many Buffalo chicken wing recipes out there, but if you want to taste the "real" thing give this a try. The chicken wings are deep-fried in the original recipe, but the hot oven works fine for the home version.

Makes 6 Servings of Buffalo Chicken Wings (6 per person)
Cook Time: 25 minutes

Ingredients:

* 36 chicken wing pieces (one wing makes 2 pieces - the "flat" and the "drum")
* 1 tablespoon vegetable oil
* 1 tsp salt
* 1 cup all-purpose flour
* 1 1/2 tablespoons white vinegar
* 1/4 teaspoon cayenne pepper
* 1/8 teaspoon garlic salt
* 1/4 teaspoon Worcestershire sauce
* 1 teaspoon Tabasco sauce
* 1/4 teaspoon salt
* 6 tablespoons Louisiana hot sauce (Frank's is the brand used in Buffalo)
* 6 tablespoons unsalted butter or margarine
* celery sticks
* blue cheese dressing

Preparation:

Preheat oven to 425 degrees F.

1. If necessary, cut whole wings into two pieces. In a bowl toss the wings with the oil, and salt. Place into a large plastic shopping bag, and add the flour. Shake to coat evenly. Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lined baking pan(s). Do not crowd. Bake for about 20 minutes, turn the wings over, and cook another 20 minutes, or until the wings are cooked through and browned.

2. While the wings are baking, mix all the ingredients for the sauce in a pan, and over low heat bring to a simmer, stirring occasionally, and then turn off.

3. After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.

These are always served with celery sticks and blue cheese dressing on the side.