Cook of the Week Recipes

Low-Carb Sweet Potatoes
3 large sweet potatoes
1/2 cup Splenda
1 cup Cary's sugar-free syrup

Peel sweet potatoes and cut up. Place in a baking dish. Combine Splenda and syrup and pour over potatoes. Bake in 350-degree oven until potatoes are soft, about 30 minutes. Turn potatoes over in syrup mixture before serving.

Easy Banana Nut Bread
1 box yellow cake mix with pudding
3/4 cup vegetable oil
4 eggs
1 cup mashed bananas
3/4 cup sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 cup chopped nuts

Combine cake mix, oil and eggs. Add remaining ingredients and mix well. Pour batter into two well-greased and floured loaf pans. Bake at 350 degrees for about 1 hour.

Crock-Pot Dressing
1 whole chicken
3 eggs, slightly beaten
4 cups cornbread, crumbled
1 stick margarine or butter
1 onion, chopped
Salt and pepper to taste
1 can cream of chicken soup
3 or 4 cups chicken broth
Boil chicken until tender. When cool enough to handle, remove bones and chop meat. Reserve broth. Combine all ingredients and mix well in a large mixing bowl. Pour into Crock-Pot and cook on high until dressing starts to bubble. Stir and turn to low and cook another 4 hours or so. Dressing will thicken after you turn the Crock-Pot off.

Grandma's Tea Cakes
2 1/2 cups self-rising flour
1 3/4 cups sugar
3 eggs
1 cup Crisco oil
1 1/2 teaspoons vanilla
Combine all ingredients and mix well. Drop by teaspoonful onto greased cookie sheet. Leave enough room between cookies for spreading. Bake at 400 degrees until cookie edge turns a light brown, about 8 to 10 minutes.

Icebox Rolls
2 cups milk
1 cup sugar
1/2 cup mashed potatoes
1/2 cup shortening, melted
1 package yeast
6 cups self-rising flour

Scald milk and cool to lukewarm. Combine sugar and potatoes in a large mixing bowl. Add milk and shortening. Stir in yeast. Stir in flour. Cover and refrigerate overnight. Shape dough into rolls and place in a greased baking pan. Let rise until doubled in bulk. Bake at 400 degrees for about 15 minutes or until brown.

Chicken Pot Pie
1 whole chicken
Salt and pepper to taste
1 large can Veg-All mixed vegetables, drained
1 can cream of chicken soup
1 soup can chicken broth
2 cups self-rising flour
2 cups whole milk
3 cups broth
Boil chicken until tender. When cool enough to handle, remove bones and chop meat. Reserve broth. Place chicken in a large greased casserole dish. Add salt and pepper to taste. Pour vegetables over chicken.

In another bowl, mix soup and 1 soup can broth and pour over chicken. Mix flour and milk and pour over chicken. Pour remaining 3 cups broth over all ingredients and bake at 350 degrees for 1 hour or until golden brown. This makes a big casserole.

Layered Salad
1 head lettuce, torn into pieces
1 can green peas, drained
1 red onion, chopped
2 tablespoons Splenda
2 cups mayonnaise
1 cup shredded cheese
Bacon bits

In a large bowl, layer lettuce, green peas, onion and Splenda. Cover top with mayo. Sprinkle with cheese, then bacon bits. Refrigerate. Mix well before serving.

Pineapple Cake
1 box yellow cake mix
2 cans crushed pineapple
2 cups sugar
Prepare cake according to directions on box and bake in a 13×9-inch casserole dish. Drain pineapple and reserve juice. Cook pineapple and sugar until sticky. Spoon juice over cake, then spread pineapple topping over all.