Sweet Potato Streusel

This is a recipe that we got from Jaxon's aunt Sherri. I love it! I have tweaked it to my liking of course. I usually request it for my birthday dinner which always consists of Thanksgiving food, my favorite!

3 lbs. yams peeled and diced

1/2 c. sugar

1/4 c. butter

1/3 c. milk

2 eggs

Cover the sweet potatoes with water in a large pot. Boil until fork tender. Drain and return to pot. Add remaining ingredients, in order, and whip with a hand held beater. Spread evenly in a 9x13 in pan. Top with streusel topping.

Streusel Topping

1 c. brown sugar

1/3 c. flour

1/3 c. butter, softened

1 c. chopped pecans

Cut butter, flour and brown sugar together with a pastry blender. Stir in pecans. Crumble over the sweet potatoes.

Bake at 350 degrees for 30-45 minutes.

Cookie Salad

This is a recipe that Ron's family always requests from Jill at Anderson family functions. She is the cookie salad lady.

1 lg. pkg. instant vanilla pudding

1 c. buttermilk

16 oz. Cool Whip

2 (20 oz.) cans pineapple tidbits

2 (15 oz.) cans mandarin oranges

1 pkg. fudge striped shortbread cookies (broken in pieces)

Drain pineapple and oranges. Mix together pudding, buttermilk and fold in Cool Whip. Add fruit and chill until ready to serve. Fold in cookies just before serving. Strategically place whole or broken cookie pieces and/or a few oranges on the top of the salad for aesthetic appeal.