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Today I want to share this easy Sweet Potato Pound Cake with you. Using sweet potatoes in desserts is nothing new to me. After the holidays we always have leftover sweet potatoes, so turning a side dish into a yummy dessert is always a nice surprise. Fresh or even canned sweet potatoes have many uses in the kitchen, to cakes, cupcakes, casseroles, pancakes, pies and more.
I'm always on the lookout for quick and easy recipes that I can throw together with minimal ingredients. With the help of a store bought mix you can whip up this lightly sweetened pound cake in no time. We eat fresh and canned sweet potatoes year round in our house. I prefer to use fresh, but there are times that I am thankful for the convenience of canned sweet potatoes.
Last week I was asked by Walmart to test out their line of Sugary Sam Sweet Potatoes which also happens to be my brand of choice. Sugary Sam's have always been readily available in my grocery store and I've been using them for as long as I can remember.
Sugary Sam sweet potatoes as well as Princella are picked and packed within hours. These sweet potatoes are equally nutritious as fresh because the vitamins and minerals are locked into the can which preserves the sweet potatoes. There is no peeling or steaming required which is a huge time saver. Each can contains, sweet potatoes, water, corn syrup, and sugar.
Since these sweet potatoes are packed in a light syrup I drained off the liquid and used only the sweet potatoes. This sweet potato pound cake starts with a store bought pound cake mix and a few other ingredients. I know some folks don't like using mixes, but for me they come in handy when I need something semi-homemade.
In fact my husband took this pound cake to work and everyone thought it was made from scratch. They were also surprised to hear that this pound cake contained mashed sweet potatoes. If you happen to have sweet potatoes leftover from your Christmas dinner, save them and make this pound cake.
These are the ingredients needed: one Betty Crocker Pound Cake Mix, mashed canned sweet potatoes, butter, vanilla extract, cinnamon, nutmeg, three eggs, and milk or buttermilk.
When the pound cake is completely cool dust with powdered sugar and serve. I hope you will give this recipe a try!
Shortcut Sweet Potato Pound Cake
1 - 16 oz package Betty Crocker Pound Cake Mix
1 1/4 - cup Sugary Sam Sweet Potatoes, mashed
2 - tablespoons butter, softened
1/2 - cup milk or buttermilk (I used buttermilk)
3 - eggs, beaten
1 - teaspoon vanilla extract
1 - teaspoon cinnamon
1/4 - teaspoon nutmeg
Preheat oven to 350 degrees. Grease a 10-inch tube pan or use a bundt pan and coat with non stick baking spray. Lightly flour.
In a large bowl beat, pound cake mix, sweet potatoes, butter, milk, eggs, vanilla and spices with an electric mixer or (kitchen aid stand mixer using the paddle attachment).
Beat on low speed for one minute scraping the sites. Beat on medium speed for 3-5 minutes. Spread batter into pan.
Bake 40 - 50 minutes or until a toothpick inserted in the center comes out clean and the pound cake is golden brown.
Cool in pan 10 minutes; remove from pan and cool completely on a wire rack. When pound cake is completely cool dust with powdered sugar.
Adapted from: Betty Crocker
Stop by the Sager Creek website for more recipes using sweet potatoes.
Today I have a tasty make ahead Christmas treat for you!!! This past weekend I tried my hand at making biscotti for the first time. Tis the season for holiday baking, so I chose a festive combination of Cranberry, Orange, and Pecans. My kitchen smelled wonderful while the biscotti was baking.
Who would of thought that a Cranberry -Orange Muffin Mix plus a few simple ingredients would make the most delicious biscotti. Christmas is just around the corner, so having quick and easy recipes is a must this holiday season. Every year I make cookie and candy trays for family, friends, and neighbors, but I'm running out of time.
I don't know about you, but this year the holidays seems to be flying right by. I always start my holiday baking at least a month in advance, but I actually only have one or two items complete. Christmas is 15 days away, so I will definitely be relying on pantry staples to finish off my holiday baking.
One of my go to baking items that I always keep on hand is Martha White Muffin Mixes. They come in a variety of flavors with endless baking possibilities. Last month I baked a delicious Apple Cider Coffee Cake for the Martha White "Whats in your Pantry Series". The coffee cake was prepared using a apple cider muffin mix and pantry staples that I had on hand.
This month for my pantry challenge I chose more of a festive recipe and went with this Cranberry - Orange Biscotti with Pecans. This recipe turned out so good that I plan on making a few other varieties for gift giving. I'm thinking chocolate chip and pumpkin-pecan would be a great flavors. Grab your muffin mixes and get started now so you have plenty to share for Christmas.
I have included a few step by step photos to show you easy this recipe came together. The ingredients you will need are: 2 - Martha White Cranberry Orange muffin mixes, 1/2 cup butter, flour, 2 eggs, pecans, and powdered sugar. I added some step by step photos to show you how easy this biscotti came together.
Start by preheating the oven to 350 degrees. Line a baking sheet with parchment paper or spray with non stick baking spray. In a large bowl using a wooden spoon or using a kitchen aid mixer add, muffin mixes, flour, eggs, and melted butter. Using the paddle attachment mix until combined (dough will be sticky). Stir in pecan pieces.
Sprinkle the work surface with about 3 tablespoons flour. Turn the dough out onto the floured surface. Work the dough into a ball adding more flour as needed to keep the dough from sticking. Form the dough into a 14 x 6 inch log and place on the baking sheet. Smooth the top of the dough.
Bake at 350 degrees for 23-30 minutes or until light golden brown and the dough is set.
Cool on baking sheet 15 minutes. Transfer to a cutting board and cut the loaf into 3/4 inch slices. Place slices upright on baking sheet.
Return to the oven and bake an additional 10-13 minutes or until golden brown. Remove from oven, cool 10 minutes.
Dust with powdered sugar before serving.
Biscotti can be baked in advance and stored in the freezer or a sealed plastic container for several weeks at room temperature.
Cranberry - Orange Biscotti W/Pecans
2 - 7 oz packages Martha White Cranberry Orange Muffin Mix
4 - tablespoons all purpose flour + additional
2 - beaten eggs
1/2 - cup butter, melted
1/4 - cup pecan pieces
powdered sugar, for dusting
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl or using a kitchen aid mixer add, muffin mix, flour, eggs, and butter.
Using a wooden spoon or the paddle attachment on your kitchen aid mix until combined (dough will be sticky). Stir in pecan pieces.
Sprinkle the work surface with about 3 tablespoons flour. Turn the dough out onto the floured surface. Work the dough into a ball adding more flour as needed to keep the dough from sticking.
Form the dough into a 14 x 6 inch log and place on the baking sheet. Smooth top of dough. Bake at 350 degrees for 23-30 minutes or until light golden brown and the dough is set.
Cool on baking sheet 15 minutes. Transfer the loaf to a cutting board and cut the loaf into 3/4 inch slices. Place slices upright on baking sheet.
Return to the oven and bake an additional 10-13 minutes or until golden brown. Remove from oven, cool 10 minutes and dust with powdered sugar before serving.
Cooks Note: You can also dip one end of the biscotti in melted white chocolate instead of dusting with powdered sugar. Either way is delicious.
Recipe yields: 1 dozen biscotti
Inspired by: Betty Crocker
Stop by my friend Brandie's blog, The Country Cook and check out her recipe for these delicious German Chocolate Chip Muffins for her pantry challenge.
This post is a sponsored post by The J.M Smucker Company & Martha White. I received product samples and compensation for my time and efforts in creating this post. All opinions stated above are 100% entirely my own.
Today I have a fun and yummy DIY Christmas gift idea to share with you. One of my favorite things to do every holiday season is give gifts from kitchen. It's so fun to present my family and friends with a treat trays filled with a variety of cookies and candies. This year Christmas is sneaking up on me pretty quick, so I don't have a whole lot of time for holiday baking.
This year instead of baked cookies I think Cookie Dough Gift Rolls will be the perfect gift idea! Maybe you have a friend, family member, or neighbor that needs a little help in the kitchen this holiday season. With these cookie dough rolls, they can have cookies anytime they want. Plus who doesn't love cookies!!!
Once the cookie dough rolls are complete all the gift recipient has to do is place the cookie dough in the freezer or refrigerator (for up to 3 days) and use whenever they choose. This is such an awesome holiday gift idea and time saver.
This idea came to me when Walmart challenged me to create a Christmas craft or recipe. I chose to do a recipe, but also thought it would be fun to be creative and combine a recipe and craft together in one! I purchased everything I needed to make these fun cookie dough rolls at my local Walmart.
You can use a homemade cookie dough of your choosing, store bought cookie dough rolls, or try this sugar recipe from Walmarts Baking Center. I chose to use my favorite sugar cookie dough, and a roll of store bought gingerbread cookie dough, but you can use whatever flavor cookie dough you like.
Supplies needed: (all found at your local Walmart)
Cookie Dough (recipe below) or use store bought cookie dough rolls, plastic wrap or large zip lock bags, parchment paper, assorted wrapping paper, clear tape, scissors, hole punch, cookie cutters, ribbon, holiday tags and printable recipe instruction tag.
Start by preparing the cookie dough (recipe below). Place prepared or store bought cookie dough on plastic wrap and roll or place cookie dough in a large zip lock bag. I chilled the cookie dough a couple hours before wrapping so the dough wouldn't be so soft.
Once the dough is chilled you are now ready to wrap the dough in parchment paper. Add a piece of tape to hold the parchment paper in place. Cut wrapping paper into desired length and place in the middle section of the dough roll (add clear tape to keep in place).
Add ribbon to each end of the cookie rolls and tightly tie in place. Curl the ribbon using scissors for a festive look. Now it's time to add a holiday and instruction tag.
Print off these Cookie Dough Gift Roll Dough Tags, so the person you are gifting the cookie dough to has instructions for baking. I also chose some Holiday Time Snowman & Merry Christmas tags to add a festive look to my cookie gift dough.
Add an additional piece of ribbon to one end and run a cookie cutter, holiday gift tag, and instructions tag (punch a hole in one end) through the ribbon. Tie tightly in place.
Now your cookie dough rolls are ready for gift giving. You can place the cookie rolls in a decorative gift bag, holiday tray, or place them in a Christmas basket with a variety of holiday sprinkles. Christmas just isn't Christmas without a batch of decorated sugar cookies!
Cut Out Sugar Cookies
1/3 - cup salted butter, softened
1/3 - cup shortening
1 - cup granulated sugar
1 - teaspoon baking powder
1 - beaten egg
1 - teaspoon vanilla extract
2 - cups all purpose flour
1 - 3 recipes of colored icing, below
In a medium size bowl beat shortening and butter together with an electric mixer. Add sugar, vanilla extract and beaten egg. Mix the flour, baking powder and salt together then add to the creamed mixture. Mix together scraping the sides of the bowl.
I used my kitchen aid mixer to mix everything until it came away from the bowl and started to form into a ball. Try and mix enough of the flour mixture in using mixer, stir in any remaining flour with wooden spoon. Place dough inside a large zip lock bag and refrigerate for at least 2 hours.
Remove dough and let sit on the counter at least 30 minutes. Roll dough on a lightly floured surface until it is about 1/4 inch thick. I like thick cookies they seem to be softer. Cut with desired cookie cutters and place on a
un-greased baking sheet.
Bake at 375 degrees for 7-8 minutes or until edges are firm and start to get golden brown. The bottom of the cookies should be light brown as well. Let cool on baking sheet 5 minutes. Remove and place on a baking rack to cool completely. Frost with colored icing and decorate with sprinkles.
yields: about 2 dozen cookies depending on the size
cookie roll inspiration: Country Living
Colored Icing Recipe:
1 - cup confectioner’s sugar (powdered sugar)
1 - tablespoon softened butter or margarine
2 - tablespoons milk
1 - tsp vanilla extract
I used three separate bowls to mix the icing. So one recipe for each bowl, mix all ingredients together with fork. If too dry, add a little more milk. Once mixed, add a few drops of food coloring or icing paste. Let the icing completely dry before storing cookies.
For more great Holiday and Entertaining Ideas visit Walmart.com
Today I want to share a list of some of my favorite Christmas Recipes! Do you plan on baking this holiday season? Well you should be!!! I always start my holiday baking about a month in advance and freeze everything. This way when Christmas rolls around I'm not stuck in the kitchen trying to get everything done. So without further delay here are some of my favorite Christmas recipes from over the years. I hope you find a few new recipes.
Nana's Christmas Butter Cookies - I have enjoyed these cookies every Christmas for over 40 years!!! Mom always made them for us kids and now I make them for my own children.
Overnight Eggnog Coffeecake- This is a overnight coffeecake and totally worth it. Prepare the night before and enjoy on Christmas morning.
Looking for more recipe ideas? Check out the Recipe Index by Mommy's Kitchen.
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I like to serve turkey on Thanksgiving and Ham at Christmas. Some people like to have both, but Thanksgiving just isn't the same without that beautiful bird gracing our holiday table. Besides the meal itself my favorite part of Thanksgiving is always the holiday leftovers. All those new meals to be made, turkey salad, turkey pot pie, creamed turkey, turkey & dumplings, homemade soups, and turkey tetrazzini .
Just listening to that list makes me giggle because it reminds me of the scene in "A Christmas Story" when the dogs were running out of the house with the turkey. Old Man Parker was so mad and yelling ....... It's all gone, all gone! No turkey, no turkey sandwiches, no turkey salad, no turkey hash, no turkey soup, and no turkey a la king. It's all gone LOL. That's one of my favorite movies.
I would have to agree turkey leftovers are the best!!! I can handle about 3 days of leftovers and then everything is pretty much gone. Besides our usual turkey recipes this year I tried something new and made these yummy Turkey Cranberry Sliders with a few of our holiday leftovers.
I used leftover dinner rolls, sliced turkey, and cranberry sauce from our holiday meal. The remaining ingredients were staples I had on hand. You can find everything you need to make these little sliders at your local Walmart, but try and use whatever leftovers you have first. A good dinner roll suggestion in case you run out are these Sister Schubert's Dinner Rolls in white or wheat.
Everyone loved the combination of the sweet cranberry along with the turkey. If you don't have anymore turkey leftovers tuck this sandwich idea away for next year.
Turkey Cranberry Sliders
8 - leftover dinner rolls or slider buns
8 - slices of leftover turkey, quartered
8 - tablespoons of cranberry sauce
8 - slices of lettuce
8 - slices of Swiss, cheddar, American or brie cheese
condiments: mayonnaise, miracle whip, mustard or Dijon mustard
Split the rolls in half. Layer a piece of lettuce, turkey, cheese and a spoon of cranberry sauce on on the bottom of a dinner roll.
Add you favorite condiments and add the remaining part of the roll. Press two halves together.
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