Sweet Potato Casserole - from Cass

3 large sweet potatoes, scrubbed 2 eggs, lightly beaten with a fork 3 tablespoons unsalted butter, melted plus more for the preparing the pan 2 tablespoons packed dark brown sugar 1 teaspoon kosher salt ½ teaspoon ground cinnamon ½ teaspoon ground ginger Pinch of freshly grated nutmeg Freshly ground black pepper ¼ cup coarsely chopped pecans Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 60 minutes or until tender. Set aside to cool. Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and pepper to taste. Whisk the mixture until smooth. Butter an 8 by 8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. Bake for 30 to 40 minutes until a bit puffy. Serve immediately. Categories: Vegetable Keywords: sweet potato Source From Food Network Kitchens Servings/Yield 6 servings Course Vegetable Preparation Times Prep: 15 Minutes Cook: 105 Minutes Total Time: 120 Minutes NUTRITION FACTS Servings: 6 Amount Per Serving Calories: 164 Total Fat: 8.25g Cholesterol: 78mg Sodium: 450mg Total Carbs: 18.63g Dietary Fiber: 2.52g Sugars: 7.50g Protein: 3.80g

Lasagna - from a friend of Emily's

A co-worker just gave me this recipe. I have not made it, but I've eaten it and its's good. It's a little messy but I will try to clean it up later- I used the following ingredients- 9 lasagna noodles cooked 1 jar of sauce (we used the tomato basil sauce from Trader Joes) We added half a roll of cooked sausage to the sauce Ricotta cheese (I think a standar is 15oz container) 1 egg 1/4 cup parmesan you mix the ricotta, egg and parmesan together and then I used two packages of mozarella cheese (well most...I didn't use all of the second) you just layer as follows 1.) noodles 2.) ricotta mixture (1/3) 3.) sauce (1/3) 4.) shredded mozarella cheese (however much you want) and you do that three times and then I just cook it according to the directions in the cookbook... sometimes we put mushrooms and spinach in the sauce

Cathy's Meatloaf - Recommended by Emily's Sister

Thought you might like this recipe. She makes burgers out of it instead of meatloaf; you could even do both; like make a meatloaf and then freeze the rest as burgers. They are really yummy! Cathy's Meatloaf 3 lbs ground meat ½ cup ketchup 2 eggs 1 pkg onion soup mix 1 ½ cup seasoned bread crumbs ½ cup water worchestershire sauce and mustard optional to taste

Garlic-Lime Fajitas - Emily

**Update -we tried it and did not love it, we did not think it had enough flavor INGREDIENTS: 1/4 cup each lime and orange juices 2 tablespoons olive oil 1 teaspoon dried minced garlic 1 teaspoon dried minced onions 3/4 teaspoon ground cumin 3/4 teaspoon dried oregano leaves 1/2 teaspoon dried cilantro leaves 1/2 teaspoon coarse ground black pepper 1/2 teaspoon salt 1 1/2 lbs. boneless skinless chicken breasts, cut into thin strips* 1 medium green or red bell pepper, cut into thin strips 1 medium onion, thinly sliced 8 flour tortillas (8-inch) DIRECTIONS: Mix juices, oil, all of the spices and salt in a small bowl. Reserve 1/4 cup of the marinade. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Cook and stir chicken in large heated skillet on medium-high heat 3 minutes or until lightly browned. Remove from skillet. Add bell pepper, onion and reserved marinade; cook and stir 5 minutes or until tender. Return chicken to skillet. Cook 2 to 3 minutes or until heated through. Spoon chicken mixture into warmed tortillas. Serve with assorted toppings, if desired. * I opted to grill my chicken first before cutting into strips – it's up to you.