Potatoe Cherry Nut Mint Sweet Taste Bud Delight Recipes

BAKED SWEET POTATO WITH SOUR CREAM AND MINT

Steps:

• Pierce the sweet potato several times with a fork and microwave on high according to the manufacturer's instructions until cooked through, 5 to 10 minutes.
• Cut the potato open, add the sour cream and snip the mint leaves over the top to garnish.

CHERRY DELIGHT DESSERT

Steps:

• In a bowl, combine the graham cracker crumbs, confectioners' sugar and butter. Press onto the bottom of an 8x4-in. loaf pan coated with cooking spray. , In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spread over crust. Spoon pie filling over top. Refrigerate for 1 hour or until chilled.

POTATO DELIGHT

Steps:

• Bake potatoes in the oven or microwave until done. In a skillet, saute the next six ingredients in butter for 5 minutes or until vegetables are tender. Serve over hot potatoes. Top with sour cream if desired.

POTATOE, CHERRY NUT, MINT SWEET TASTE BUD DELIGHT!

Steps:

• 1 cup crushed pecans half cup powered sugar 1 cup of candid cherries 1 cup of marshmellow cream half cup of cream cheese 3 Table spoonsful of carnation condensed milk half a stick of butter one fourth of a pack of cream cheese a half stick of butter one fourth of a pack of butterscotch morsels 1 cup of after dinner mints 1 cup of peanut putter

SWEET POTATO DELIGHT

Steps:

• Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or just until tender. Drain potatoes; place in a large bowl and mash. Stir in the orange marmalade, orange juice, brown sugar and extract. Cool slightly., In a small bowl, beat egg whites until stiff peaks form. Fold into sweet potato mixture. Transfer to a 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with almonds. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 160°.

FRUIT AND NUT SWEET POTATO CASSEROLE

Steps:

• Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook just until tender, 10-15 minutes. Drain. In a large bowl, mash potatoes with apple juice and lemon juice., Meanwhile, in a large skillet, saute bananas and apples in butter until tender. Stir in the ginger, salt, cinnamon and allspice; cook and stir 5 minutes longer. Cool slightly., Place banana mixture in a food processor; cover and process until smooth. Stir banana mixture and apricots into mashed potato mixture. Transfer to a 13x9-in. baking dish coated with cooking spray; sprinkle with pecans., Bake, uncovered, at 350° until edges are golden brown, 40-50 minutes.

SWEET POTATO DELIGHT

Steps:

• In a large frying pan, dry roast the nuts for a few minutes. Shake the pan often.
• Cut the banana in half lengthwise. Cut the sweet potato in 1/2 inch slices.
• Add the oil to the pan. Push the nuts to the outer edge and add the banana pieces to the pan. Add the sweet potatos.
• Cover and cook for 2 minutes. Uncover and cook for 5 minutes until everything is heated through and browned on one side.
• Drizzle with syrup or honey before serving.

POTLUCK PERFECT CHERRY DELIGHT

Steps:

• Mix all ingredients together until smooth and pink.
• Refrigerate for at least two hours, preferably over night.

CHERRY NUT DELIGHT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• Chop 1/2 cup walnuts coarsely and reserve them for topping. Chop the remaining 1/2 cup nuts fine.
• In a medium-size mixing bowl, combine flour, brown sugar, and butter. Blend the mixture well. Add coconut and the finely chopped nuts. Reserve 1/2 cup of this mixture. Press the remaining flour mixture into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until the edges are light brown.
• In a medium-size mixing bowl, combine sugar and cream cheese. Stir in egg and vanilla. Beat mixture until smooth. Spread this mixture over the hot (just baked) layer.
• Return the pan to the oven and bake 10 minutes. When the cake has finished cooking, spread the cherry pie filling over the hot cake and sprinkle the remaining walnuts and crumb mixture over the top.
• Return the cake to the oven and bake another 15 minutes. Let cool before serving.

CHERRY NUT DELIGHT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• Chop 1/2 cup walnuts coarsely and reserve them for topping. Chop the remaining 1/2 cup nuts fine.
• In a medium-size mixing bowl, combine flour, brown sugar, and butter. Blend the mixture well. Add coconut and the finely chopped nuts. Reserve 1/2 cup of this mixture. Press the remaining flour mixture into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until the edges are light brown.
• In a medium-size mixing bowl, combine sugar and cream cheese. Stir in egg and vanilla. Beat mixture until smooth. Spread this mixture over the hot (just baked) layer.
• Return the pan to the oven and bake 10 minutes. When the cake has finished cooking, spread the cherry pie filling over the hot cake and sprinkle the remaining walnuts and crumb mixture over the top.
• Return the cake to the oven and bake another 15 minutes. Let cool before serving.