Holiday Left-Over Sweet Potato Cake

Prep Time: 20 Minutes
Cook Time: 35 Minutes
Ready In: 55 Minutes
Servings: 15
"This recipe lets you use up left-over sweet potato. The cake is very moist, so you don't really need icing. Better yet, if you have left-over sweet potatoes from Thanksgiving, freeze them, and make this cake for Christmas. The whipped sweet potatoes I use already have some butter and sugar, so I only use 1 3/4 cups of sugar in the batter, but adjust the sugar amount to your liking."
Ingredients:
1 3/4 cups white sugar
3/4 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups cooked, mashed sweet potatoes
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup beer
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
2. Stir together the sugar and vegetable oil in a large bowl until smooth. Beat in the eggs one at a time, then stir in the vanilla and sweet potatoes. Combine the flour, baking powder, baking soda, salt and cinnamon in a separate bowl; stir into the batter 1 cup at a time, alternating with the beer just until everything comes together. Spread the batter evenly in the prepared pan.
3. Bake for 35 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool completely before frosting or serving.

I have not made this recipe and wonder if you could use something else rather than the beer in it?

Sue

This is my stir-fry I made last nite. Hubby said it was a keeper, we both agreed that it needed more heat though.

Korean Beef Bulgogi

1/3 cup soy sauce
2 tbsp honey
2 tbsp dark sesame oil
4 garlic cloves, minced
1/2 tsp pepper
1 lb fast-fry steaks
2 tbsp vegetable oil
1/2 savoy cabbage, thickly sliced, 8 cups
4 green onions, sliced into 1" pieces
1 tbsp toasted sesame seeds

Stir soy sauce, honey, sesame oil, garlic and pepper in a large bowl. Cut steak into bite-size strips, each about 1/4" thick. Stir into soy mixture until well coated. Set aside.

Heat a large skillet over medium heat. Add 1 tbsp vegetable oil. Add cabbage and 2 tbsp water. Stir-fry until soft, 3 minutes. Add onions for the last minute of cooking. remove to a large platter.

Increase heat to medium-high. Add 1 tbsp vegetable oil to pan. Remove meat from soy sauce and stir-fry until no pink remains, 3-4 minutes. Stir in any remaining soy sauce, the cabbage and onions and cook until heated through, 1 minute. Serve over rice, and sprinkle with sesame seeds.

Thanks Jasdip, I've saved that one to try!

Laurel

Can I make a suggestion? If you have a picture of you recipe please post it here, we would love to see it. I have a bunch saved and some with pics.

Thanks Luckygardner!
YOURS looks good too. It's in my to-try binder

Joann, here's a pic as requested

Korean Beef Bulgogi

Joann, here are the pics of my Lemon Bundt Cake for our recipe site.

I love to see pics too! Often times I forget to take a pic but can find one online of the same dish.

Spicy Georgia Peach Chicken

4 boneless, skinless chicken breast halves
salt and pepper
2 tablespoons olive oil
1 tablespoon butter
ý cup light brown sugar
ý cup Hidden Valley Original Ranch Spicy Ranch Dressing
2 tablespoons prepared Dijon mustard
1 can (15-ounce) sliced peaches, drained and cut into chunks
Season chicken breasts with salt and pepper.

In a large skillet, over medium heat add the olive oil and heat until shimmering. Add the chicken and cook for 5 to 7 minutes on each side or until golden and juices run clear.

Remove the chicken to a plate.

Reduce the heat and add the butter, melt the butter together with the brown sugar, stirring until smooth.
Stir in both the dressing and mustard, stirring until bubbly.

Return the chicken to the pan, add the peaches and cook until heated through.

Serve immediately.

With the big chicken breast I have been getting lately it would take longer to cook them till done. I think a few pieces of pineapple or mandarin would be good in there too.

{{!gwi}}
click to enlarge

ravencajun....please....if it's not your picture, then don't post it without the permission of the photographer. Please....

Plagiarism is defined in dictionaries as "the wrongful appropriation, close imitation, or purloining and publication, of another author's language, thoughts, ideas, or expressions, and the representation of them as one's own original work."

We got this recipe off a sticker that was on an acorn squash. It's a favorite!

ACORN SQUASH

1 acorn squash
2 Tbsp. brown sugar
2 tsp. butter
Splash of bourbon
Maple syrup
Chopped pecans

Cut squash in half, remove seeds. Place in a baking dish skin side up in about 1" of water. Bake at 350 for 40 minutes or until tender. Cream brown sugar and butter. Add bourbon, syrup and nuts. Fill each cavity with half the mixture. Bake an additional 10 minutes.

Creamed Cabbage Soup
Serves: 8

2 (14 1/2-ounce) cans chicken broth
2 ribs celery chopped
1 medium head cabbage, shredded (3 pounds)
1 medium onion, chopped
1 carrot, chopped
1/4 cup butter or margarine
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups half and half
1 cup milk
2 cups cubed fully cooked ham
1/2 teaspoon dried thyme
Chopped fresh parsley

In a large soup kettle or Dutch oven, combine broth, celery, cabbage, onion and carrot; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Meanwhile, melt butter in a medium saucepan. Add flour, salt and pepper; stir to form a smooth paste. Combine cream and milk; gradually add to flour mixture, stirring constantly. Cook and stir until thickened; continue cooking 1 minute longer. Gradually stir into vegetable mixture. Add ham and thyme and heat through. Garnish with parsley.

I make cabbage soup using tomatoes, hamburger, potatoes etc.
Years ago I had one that was cabbage and broth. It wasn't as thick as mine, which is more like stew. I sure can't find the recipe now.

Nodakgal, or Patti or anyone else, do you have something like along the lines of the brothier, cabbage soup?

This is the cabbage soup that was used with the cabbage soup diet that was popular some years back. We never did the diet, but the soup is delicious and worked well when Harry was on WW. Virtually no fat and very tasty! Be careful with the salt as the soup mix and bouillon are salty. Makes a lot.

Cabbage Soup

6 large green onions or scallions
1 large can tomatoes (28 oz.) or 6-7 fresh tomatoes
1 large head of cabbage
2 green, red or yellow bell peppers
1 large pkg. celery stalks
1 pkg. Lipton onion soup mix
1 bouillon cube, chicken or beef
Salt-pepper-dried parsley

Chop all vegetables. Put in a large pot and add just enough water to cover vegetables. Bring to a boil, cover, reduce heat and simmer for two hours.

Hmmmmmmm I think the only other cabbage soup I have is the Cabbage Roll Soup from a KT'er....its hamburger,cabbage,rice. VERY good but it is thick.

Asparagus Rollups

1 can whole asparagus, drained well
12 slices white bread
1/2 cup mayonnaise
2 T. lemon juice
1/2 cup parmesan cheese
1 T. dill weed

Topping:
additional parmesan cheese
sesame seed

Trim crusts off of the bread and flatten with rolling pin. Combine mayonnaise, lemon juice, dill weed and cheese. Spread evenly on bread. Place one asparagus spear on each slice of bread. Roll up carefully. Spread a little mayonnaise on top and sprinkle with cheese and sesame seed. Bake at 400 degrees for approximately 8-10 minutes. Serve warm.