Crock Pot Sweet Potatoes

Recipes don't get much simpler than this one.

If you're having a big Easter dinner and are serving sweet taters, this idea will help you save room in the oven.

Of course, it works any time of the year as well!

This is all you do - honest!

CROCK POT SWEET TATERS

Poke desired number of cleaned sweet potatoes with a fork and wrap each in foil.  Place in slow cooker and cook on low for 3 - 4 hours (depending on size of taters).  Serve with butter, salt, pepper and some brown sugar, maybe some cinnamon too. Or honey?

While cooking....

Before devouring!  (alongside the chicken cordon bleu casserole) 

If you have time for some fun, check out this adorable page...

Cause you're all 'Sweet Taters' to me...

Sweet Taters

Linked to

Recipe of the Week
Melt in your Mouth Monday
Totally Tasty Tuesday
Weekend Potluck

Lightened-Up Coconut Cream Pie

I came across this awesome recipe at one of the wonderful blog parties we get to enjoy online.

This recipe came from Amee's Savory Dish who shares some wonderful lightened up ideas.

We enjoyed this so much - I will definitely make this again, and soon! 

It seems I'm always in a time crunch and this is not only delicious, and doesn't take long to put together.

Toasting the coconut takes the most time...at least it did for me.

I wanted to be sure to have a 'full' pie, so I increased a few ingredients - see recipe below.

LIGHTENED-UP COCONUT CREAM PIE

1 (3 ozs) pkg. sugar free or regular instant vanilla pudding

(I used 1-1/2 pkgs.)

2 cups lowfat milk (I used 3 cups)

3 ozs. fat free cream cheese (I used 4 ozs)

1 tsp. coconut extract

3/4 c. fat free cool whip (I used 1 cup)

1/4 c. plus 6 Tb. unsweetened, shredded coconut, toasted and divided

(I increased amount of coconut in pie to 1/3 c.)

1 graham cracker crust or 6 mini graham crusts

Mix pudding mix, milk and cream cheese, in a large mixing bowl until thickened and well blended.  Stir in cool whip and 1/4 c. coconut and coconut extract.

Fill pie crust with filling and top with remaining 6 Tb. toasted coconut.

Chill several hours before serving.

Deliciously light and tasty.  Your tummy will be sure to thank you for every bite!

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Linked to Sweets for a Saturday

              Feasting in Fellowship Fridays

              Savory Sunday

              Totally Tasty Tuesday

              Ingredient Spotlight: Coconut
      GBP Roundup - Cakes or Pies
Spring Link Party
Weekend Potluck

Always fun to win!

Just wanted to share a sweet 'bonus' I've received this past week. 

I won a coupon for a free 59 ozs. bottle Simply Orange (or Apple or Grapefruit) Juice from Kristy's giveaway at Casual Dish

I ran right out the same day it arrived and bought a bottle of orange juice with mango and it was a true delight.  VERY delicious!

THANKS SO MUCH KRISTY!!

Cheesey Vegetable Topping for Baked Potatoes

Oh Dear Blogging Friends!

I'm so excited to share this recipe with you!!!

This delicious recipe came to my mind recently while I layed awake in bed early one morning.

I anxiously RAN to the store (Yes, I did get dressed first=) and bought a couple of big taters so we could be reminded of HOW GOOD it is.

We weren't disappointed.  Nuh uh...not in the least.

Because my husband's diabetes is affected by carbs...mainly white taters and bread...I haven't made this in a while, so it tasted extra wonderful!

I'm a big cream cheese AND Velvetta fan, so this 'marriage' is just perfect for me.

Do hope you'll give it a try too.

I've heard it said that a tater gets a bad rap for the 'company' it keeps....AKA as sour cream, butter, etc. 

Let me tell you what...this is AWESOME company for your tater. *-* And it won't 'keep' long because you'll be gobbling it up...MMMM!

CHEESEY VEGETABLE TOPPING FOR BAKED TATERS

(from The Better Baker)

3 c. frozen broccoli, cauliflower, carrot mixture, loose pack

6 strips bacon ( I used turkey bacon)

1 (8 ozs) jar cheese spread (with pimento, if desired)

(I substitute about 6 ozs. Velveeta)

1 (8 ozs) pkg. cream cheese, softened

1/3 c. milk

1/8 tsp. garlic powder

2 Tb. chopped parsley, optional

Cook veggies in unsalted water until crisp-tender; drain.  Cook bacon until crisp; crumble and refrigerate if not using right away. In saucepan, combine cheese spread, cream cheese, milk and garlic powder.  Heat until melted and smooth.  Stir in vegetables and parsley. When ready to serve, stir in bacon and heat.

Makes 3-1/2 cups  (enough for about 3 - 4 lg. taters)

Hints: I like to mash my veggies a little before stirring into cheese mixture.

I top the sauce with the bacon crumbles.  If you stir it into the sauce and have leftover, it won't be crunchy.

I've never added meat to this topping, but ham comes to mind - sounds like a great flavor combo...maybe even chicken? 

I'd love to know if you experiment and do something different with this simple recipe.

​

Linked to Full Plate Thursday,

Melt in Your Mouth Monday

Recipe of the Week

PayDay Bars (Sugar free option) (UPDATED)

I saw this reminder of a favorite dessert of mine at Erin's "Making Memories....One Fun Thing after Another" and her name for this fabulous treat is O'Henry (Where Have You Been All Of My Life) bars - she's funny like that!

And obviously, while making memories, she makes wonderful recipes too.

This has been a very favorite recipe of mine for some time. I got it from my dear friend Janean, who often makes it for ladies gatherings. I simply cannot! resist it either.

(In the original recipe, directions say to boil this mixture 1 minute - the change is that you just heat sugar and corn syrup until sugar is dissolved.  This makes for a better texture that is sticky and not as hard.)

When I made it for a bake sale a few years ago, folks returned the second day wondering if we had more Payday Bars.  *-*  (Yes, I had made more!)

It's a quick and easy dish to whip up anytime.

This is the most repeated recipe in my kitchen and is also in my first cookbook.

I have enjoyed serving this for samples at my booksignings.  No one can resist the wonderful smell of these tasty treats! It's a real 'drawing card' of interest.

I tell everyone to make these when someone is at home, otherwise no one else will ever know you made them, because they'll be G-O-N-E!

They're irresistible for sure!

One of my sister-in-loves recently told me you can purchase sugar-free honey.  Of course, it isn't true honey, but it's an awesome substitute for karo syrup.

Here's proof...

This time I used Splenda and the sugar free honey for the base.

HOLY PAYDAY BARS BATMAN!! (or BATWOMAN!=)

(UPDATE: I'm not sure 'sugar free honey' is even available in stores any more....just wanted you to know). 

Feel free to use full-sugar products if you want...or make it reduced sugar or even sugar free.  Your choice!

Honestly, the only difference I can tell is that the sugar free are not quite as sticky as sugar full. 

But either way - this is something you'll want to make often.

Enjoy every tasty delicious fantastic awesome bite!

(My sis-in-love has frozen these, and I was amazed I couldn't even tell!)

OK...OK...I'll get to the recipe now...

These are the sugar free ones

 PAYDAY BARS
(From The Better Baker)

1 cup white sugar
1 cup light corn syrup
1 cup peanut butter, smooth or crunchy
1 tsp. vanilla extract
6 cups Rice Chex
(I use about 7-1/2)...there's enough of the gooey sauce to cover more than 6 cups
1 c. nuts, optional

Lightly grease a 9" X 13" X 2" dish. Measure cereal into a large bowl.  In medium saucepan, heat sugar and corn syrup until sugar is dissolved - do not boil. Remove from heat and stir in peanut butter and vanilla until well blended.  Pour over cereal (& nuts if using) and mix well. Press into prepared dish.  Cool and cut.  (If you can wait!)

Oh how I love licking the pan!

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Linked to Totally Tasty Tuesday
Sweets for a Saturday
Ingredient Spotlight
Gooseberry Patch Roundup - Picnics & Potlucks