This is a great recipe coming from someone who did not like Sweet Potatoes until I was forced to try these. I don't even like pecans! They are always a hit and you will not take home any leftovers.
3 cups cooked sweet potatoes (I always use the canned)
1/2 cup sugar
2 eggs, beaten
1/2 tsp. salt
1/2 stick of margarine, melted
1/2 cup milk
1 1/2 tsp. vanilla
Topping:
1/2 cup brown sugar
1/2 cup flour
1 cup pecans
1/3 stick margarine, melted
Mash the sweet potatoes. Add sugar, eggs, salt, margarine, milk and vanilla. Mix well. Put in shallow 1 1/2 quart baking dish. Mix topping. Spread over sweet potatoes, mine always seems to be a little thicker than a spread. Bake at 325 degrees for 30-40 minutes.
Monday, November 24, 2008
Easy and Yummy Crockpot Dressing
This is one of my favorites! It reminds me of my Grandmothers which was a lot more detailed than this one.
2 boxes of Jiffy Cornbread Mix - Cook the cornbread and set aside
Mix together the following:
4 Eggs
2 cans Cream of Chicken Soup
2 cans Chicken Broth
1 1/2 tsp Poultry Seasoning
1/2 Onion, chopped
1/2 stalk of Celery, chopped
2 tablespoons butter
Crumble and add the cornbread to the mix
Pour into the crockpot and cook 2 hours on high or about 4 hours on low. Enjoy!
2 boxes of Jiffy Cornbread Mix - Cook the cornbread and set aside
Mix together the following:
4 Eggs
2 cans Cream of Chicken Soup
2 cans Chicken Broth
1 1/2 tsp Poultry Seasoning
1/2 Onion, chopped
1/2 stalk of Celery, chopped
2 tablespoons butter
Crumble and add the cornbread to the mix
Pour into the crockpot and cook 2 hours on high or about 4 hours on low. Enjoy!
Saturday, November 22, 2008
Methodist Punch
There is no alcohol, that's why it is called Methodist Punch. I'm thinking of taking it over. How does church of Christ punch sound? Yea. Take that, Methodists!
Nice for the punch bowl at holiday gatherings when Uncle Arnie's Christmas could get a little too merry , if you know what I mean. I like to make it for everyone to sip while we wait on the Butterball roasting at Thanksgiving.
From Derrick Delights: the Spindletop 2001 Celebration Cookbook.
Methodist Punch
1 (46 ounce) can pineapple juice, frozen
1 (12 ounce can) frozen limeade concentrate
1 (12 ounce can) frozen orange juice concentrate
2 Liters 7 up
Thaw juices to an icy slush and place in punch bowl. Stir. Add 7up.
Garnish as desired!
Yields 50 (5 ounce) servings
Nice for the punch bowl at holiday gatherings when Uncle Arnie's Christmas could get a little too merry , if you know what I mean. I like to make it for everyone to sip while we wait on the Butterball roasting at Thanksgiving.
From Derrick Delights: the Spindletop 2001 Celebration Cookbook.
Methodist Punch
1 (46 ounce) can pineapple juice, frozen
1 (12 ounce can) frozen limeade concentrate
1 (12 ounce can) frozen orange juice concentrate
2 Liters 7 up
Thaw juices to an icy slush and place in punch bowl. Stir. Add 7up.
Garnish as desired!
Yields 50 (5 ounce) servings
Tuesday, November 18, 2008
Thanksgiving Feast Extraodinaire
Hello Mamas! My parents were in town last weekend, and since I'm not going to see them over Thanksgiving we celebrated early. My husband helped me cook a fantastic meal, and Bonki asked for my tips on creating a Thanksgiving feast extraodinaire, so I thought I would share it with all of you ladies.
T stands for Turkey on the Table.
T Minus Four Days and Counting:
Grocery shop, list organized by section, so you don't have to keep going down the same aisle repeatedly
T Minus Three Days:
Bake Chocolate Cake
Boil and chill two gallons of Brine
T Minus Two Days:
Bake Cornbread and Biscuits (for Dressing)
Bake Pumpkin Pie
T Minus One Day:
Mash Potatoes
Bake Dressing
Sink Bird
Make Turkey Broth from Giblets for Gravy
T Minus Four to Six Hours:
Start slaving in a hot kitchen
Prep the Aromatics
Prep the Bird and stick 'er in the oven
Cross your fingers
Create Cranberry Silk, just for fun, when you have nothing else to do
T Minus One Hour:
Remove Bird from oven
Bake Rolls (for the Country Crock)
Whip the Cream
Saute Corn
Simmer Green Beans
Whisk Gravy
Open Cranberry Sauce
T Minus Ten Minutes:
Put everything on the table and take a pretty picture
Take Bird back to kitchen and carve 'er up
T Plus Ten Minutes:
Say grace and start chowing
You're on your own from here
So here's the lowdown so you can slow down...
I would skip the chocolate cake. It's good, but pumpkin pie for dessert is traditional and classic, and no one even ate cake on T Day. I made 2 boxes of jiffy corn muffins and 1 can of buttered biscuits for the dressing. Just make them and leave them out to dry out overnight. I used Libby's pumpkin pie mix, so all you add is evaporated milk and eggs. You just mix it up, pour it into a store bought crust and bake it. Easy, easy, easy.
http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html
This is the brine recipe, (Allspice berries and candied ginger are optional. Hanny used allspice powder and left out the ginger completely)
The next day...
I used Mom's dressing recipe, and I altered it just a little. Here's exactly what I used.
2 pans cornbread
7 of the 10 biscuits
1 can cream of chicken soup
1 can cream of mushroom soup
2 tsp sage
2 tsp pepper
2 tsp salt
1/2 tsp garlic salt
2 raw eggs
1/2 c. chicken broth
1/2 stick of butter
1/2 c. shopped celery (take it to the mall, oh wait... it should be CHOPPED...oops)
1/2 c. chopped onion
Saute celery and onion in 1/2 stick of butter. Crumble up cornbread and biscuits. Add soups, spices, 2 eggs, chicken broth, and celery and onions. Add enough water to make it runny ( I added exactly 2 cups) Bake at 350 until set and brown (I left it in for one hour)
For my mashed potatoes, I peeled, quartered and boiled 8 small-medium sized red potatoes in water that I had added a little salt to. When they were tender I drained them, added a stick of butter, a little milk, and salt and pepper and mashed them with a fork until they were creamy. I put more pepper than I meant to, but they were actually really good.
The day of the feast...
For the turkey you will need a roasting pan with rack and a meat thermometer.
Cranbery Silk:
http://www.foodnetwork.com/videos/zesty-cranberry-dipping-sauce/691.html
Hanny likes to add extra brown sugar and maple syrup (about 1/4cup instead of 2 tbsp) and instead of blending it he pours it through a strainer. (Besides turkey, it's good on pie, ice cream and waffles, or mixed with ginger ale, Sprite or iced tea.)
If all this seems like a little much, I saw that Target has a complete feast for around $68. Could be a good value? But not nearly as tasty or fun.
Hope this is helpful. Bon Apetit. (that is pronounced app-uh--teet, not ape tit) :)
T stands for Turkey on the Table.
T Minus Four Days and Counting:
Grocery shop, list organized by section, so you don't have to keep going down the same aisle repeatedly
T Minus Three Days:
Bake Chocolate Cake
Boil and chill two gallons of Brine
T Minus Two Days:
Bake Cornbread and Biscuits (for Dressing)
Bake Pumpkin Pie
T Minus One Day:
Mash Potatoes
Bake Dressing
Sink Bird
Make Turkey Broth from Giblets for Gravy
T Minus Four to Six Hours:
Start slaving in a hot kitchen
Prep the Aromatics
Prep the Bird and stick 'er in the oven
Cross your fingers
Create Cranberry Silk, just for fun, when you have nothing else to do
T Minus One Hour:
Remove Bird from oven
Bake Rolls (for the Country Crock)
Whip the Cream
Saute Corn
Simmer Green Beans
Whisk Gravy
Open Cranberry Sauce
T Minus Ten Minutes:
Put everything on the table and take a pretty picture
Take Bird back to kitchen and carve 'er up
T Plus Ten Minutes:
Say grace and start chowing
You're on your own from here
So here's the lowdown so you can slow down...
I would skip the chocolate cake. It's good, but pumpkin pie for dessert is traditional and classic, and no one even ate cake on T Day. I made 2 boxes of jiffy corn muffins and 1 can of buttered biscuits for the dressing. Just make them and leave them out to dry out overnight. I used Libby's pumpkin pie mix, so all you add is evaporated milk and eggs. You just mix it up, pour it into a store bought crust and bake it. Easy, easy, easy.
http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html
This is the brine recipe, (Allspice berries and candied ginger are optional. Hanny used allspice powder and left out the ginger completely)
The next day...
I used Mom's dressing recipe, and I altered it just a little. Here's exactly what I used.
2 pans cornbread
7 of the 10 biscuits
1 can cream of chicken soup
1 can cream of mushroom soup
2 tsp sage
2 tsp pepper
2 tsp salt
1/2 tsp garlic salt
2 raw eggs
1/2 c. chicken broth
1/2 stick of butter
1/2 c. shopped celery (take it to the mall, oh wait... it should be CHOPPED...oops)
1/2 c. chopped onion
Saute celery and onion in 1/2 stick of butter. Crumble up cornbread and biscuits. Add soups, spices, 2 eggs, chicken broth, and celery and onions. Add enough water to make it runny ( I added exactly 2 cups) Bake at 350 until set and brown (I left it in for one hour)
For my mashed potatoes, I peeled, quartered and boiled 8 small-medium sized red potatoes in water that I had added a little salt to. When they were tender I drained them, added a stick of butter, a little milk, and salt and pepper and mashed them with a fork until they were creamy. I put more pepper than I meant to, but they were actually really good.
The day of the feast...
For the turkey you will need a roasting pan with rack and a meat thermometer.
Cranbery Silk:
http://www.foodnetwork.com/videos/zesty-cranberry-dipping-sauce/691.html
Hanny likes to add extra brown sugar and maple syrup (about 1/4cup instead of 2 tbsp) and instead of blending it he pours it through a strainer. (Besides turkey, it's good on pie, ice cream and waffles, or mixed with ginger ale, Sprite or iced tea.)
If all this seems like a little much, I saw that Target has a complete feast for around $68. Could be a good value? But not nearly as tasty or fun.
Hope this is helpful. Bon Apetit. (that is pronounced app-uh--teet, not ape tit) :)
Monday, November 17, 2008
Another Chicken Pesto idea
Lauren's other Pesto Chicken post made me want to share this recipe variation that I always keep on hand b/c of it's ease and yumminess(?)!
Ingredients:
Knorr Pesto Sauce Mix--plain, not the creamy kind (I can only ever find this at Super Target and Albertsons..?)
Boneless, Skinless Chicken Breasts cut into chunks (I ususally use 2 or 3)
Mushrooms (you can used canned or fresh although if you use fresh, take the time to saute them in the olive oil first)
Sliced black olives
Roma Tomatoes
Feta Cheese (or Parmesan if you prefer)
Rotini pasta noodles (isn't this the spiral, curly kind?)
Directions:
1. Put your pasta on to boil
2. Make the sauce and while it is simmering...
3. Brown the chicken in a skillet with more olive oil, s&p, and garlic salt. When the pesto sauce is done, I drizzle a little of this over the chicken.
4. To my skillet I then add the mushrooms, sliced black olives, & diced roma tomatoes
5. When the pasta is done, I drain it, toss it in the skillet with the other goods and serve it up in bowls
6. The finishing touch is to crumble Feta cheese on top of it all (the flavor of Feta seems to really compliment the pesto??)
Enjoy! :)
Ingredients:
Knorr Pesto Sauce Mix--plain, not the creamy kind (I can only ever find this at Super Target and Albertsons..?)
Boneless, Skinless Chicken Breasts cut into chunks (I ususally use 2 or 3)
Mushrooms (you can used canned or fresh although if you use fresh, take the time to saute them in the olive oil first)
Sliced black olives
Roma Tomatoes
Feta Cheese (or Parmesan if you prefer)
Rotini pasta noodles (isn't this the spiral, curly kind?)
Directions:
1. Put your pasta on to boil
2. Make the sauce and while it is simmering...
3. Brown the chicken in a skillet with more olive oil, s&p, and garlic salt. When the pesto sauce is done, I drizzle a little of this over the chicken.
4. To my skillet I then add the mushrooms, sliced black olives, & diced roma tomatoes
5. When the pasta is done, I drain it, toss it in the skillet with the other goods and serve it up in bowls
6. The finishing touch is to crumble Feta cheese on top of it all (the flavor of Feta seems to really compliment the pesto??)
Enjoy! :)
Homemade Chicken Noodle Soup
My friend Cheryl gave me this recipe--it is so yummy! I love it during cold weather, or if I'm feeling under the weather, or pretty much any kind of weather will do.
Side note: I use boneless, skinless chicken breasts when I make this soup; Cheryl is a cook extraordinaire and she recommends the steps below (I'm always looking for the short-cuts :} )
I've had it both ways and it's pretty hard to botch this recipe up, so go for whatever you prefer!
Ingredients:
4 Sanderson Farms (or organic) chicken leg quarters (thigh & drumstick attached)
2 boxes of organic chicken stock
Celery
Carrots
Brown rice macaroni noodles
Directions:
*salt & pepper the chicken and brown it in olive oil (I always cut my chicken into chunks & add a little garlic to my olive oil to give it more flavor)
*pour boxes of chicken stock into pot, heat on warm
*dump chicken after browned into pot (bones & all); boil for a while (20 min. or so)
*chop up celery & carrots and add to the pot
*take out the chicken and put it in the fridge to cool
*tear off the chicken from the bone, put back in pot
*add noodles and cook until done
Side note: I use boneless, skinless chicken breasts when I make this soup; Cheryl is a cook extraordinaire and she recommends the steps below (I'm always looking for the short-cuts :} )
I've had it both ways and it's pretty hard to botch this recipe up, so go for whatever you prefer!
Ingredients:
4 Sanderson Farms (or organic) chicken leg quarters (thigh & drumstick attached)
2 boxes of organic chicken stock
Celery
Carrots
Brown rice macaroni noodles
Directions:
*salt & pepper the chicken and brown it in olive oil (I always cut my chicken into chunks & add a little garlic to my olive oil to give it more flavor)
*pour boxes of chicken stock into pot, heat on warm
*dump chicken after browned into pot (bones & all); boil for a while (20 min. or so)
*chop up celery & carrots and add to the pot
*take out the chicken and put it in the fridge to cool
*tear off the chicken from the bone, put back in pot
*add noodles and cook until done
Friday, November 14, 2008
Pumpkin Torte
I had this last night and today I want more!
Crust:
13 whole graham crackers, crushed
1/3 c. sugar
1/2 c. butter, melted
Mix and press into a 9x13-inch pan
Layer 1:
2 eggs
3/4 c. sugar
8 oz. pkg. cream cheese
Beat eggs; add sugar and cream cheese. Beat until smooth. Pour over unbaked crust and bake at 350 degrees for 20 minutes.
Layer 2:
1 sm. can pumpkin (2 c.)
3 egg yolks (use whites later)
1/2 c. sugar
1/2 c. milk
1/2 tsp. salt
1 Tbsp. cinnamon
1 envelope unflavored gelatin.
1/4 c. cold water
In saucepan cook pumpkin, egg yolks, sugar, milk, salt and cinnamon. Cook 10 minutes until thick. Remove from heat. Stir in gelatin which has been diluted in 1/4 c. cold water. Let all cool, about 20 minutes.
Take 3 egg whites and beat with 1/4 c. sugar until peaks form. Fold into pumpkin mixture. Pour on top of baked cream cheese layer. Refrigerate.
Crust:
13 whole graham crackers, crushed
1/3 c. sugar
1/2 c. butter, melted
Mix and press into a 9x13-inch pan
Layer 1:
2 eggs
3/4 c. sugar
8 oz. pkg. cream cheese
Beat eggs; add sugar and cream cheese. Beat until smooth. Pour over unbaked crust and bake at 350 degrees for 20 minutes.
Layer 2:
1 sm. can pumpkin (2 c.)
3 egg yolks (use whites later)
1/2 c. sugar
1/2 c. milk
1/2 tsp. salt
1 Tbsp. cinnamon
1 envelope unflavored gelatin.
1/4 c. cold water
In saucepan cook pumpkin, egg yolks, sugar, milk, salt and cinnamon. Cook 10 minutes until thick. Remove from heat. Stir in gelatin which has been diluted in 1/4 c. cold water. Let all cool, about 20 minutes.
Take 3 egg whites and beat with 1/4 c. sugar until peaks form. Fold into pumpkin mixture. Pour on top of baked cream cheese layer. Refrigerate.
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