Stuffing or Dressing?

by reneeisorym 45 Replies latest jw friends

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  bem

  If you tasted mine

  Sounds like a cult in the making.

  Oh we all know where this is going now, If I taste yours then you gotta taste mine, Thats how these followings must get started. We can only change the world one cornbread recipe at a time

  Hum usually I do candied yams, But this year I'm gonna venture beyond my comfort zone and I'm gonna whip them suckers, and toast big marshmellows on top not the tiny ones
• 

  snowbird

  YA'LL must come visit. You would never be the same.

  Humph! The JW who called on us 35 years ago said almost the same thing.

  Sylvia
• 

  babygirl75

  I have to agree with Renee that flour does not go in cornbread!!!!!

  With the next debate, I would have to go with Candied Yams.
• 

  Finally-Free

  I think I want my next turkey to look like this. Undressed.

  
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  snowbird

  ROFL at Finally-Free!!!

  Sylvia
• 

  reneeisorym

  I like sweet potato casserole but my mom always made candied yams.

  I don't have my recipe with me but this sounds about like it.

  • 4 cups sweet potato, cubed
  • 1/2 cup white sugar
  • 2 eggs, beaten
  • 1/2 teaspoon salt
  • 4 tablespoons butter, softened
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 3 tablespoons butter, softened
  • 1/2 cup chopped pecans

  1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
  2. In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, butter, milk and vanilla. Mix until smooth. Transfer to a 9x13 inch baking dish.
  3. In medium bowl, mix the sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
  4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.