A Promised Update: Sweet Potato Cassarole with Brown Sugar Pecan Crumble

So from here on out I wanted to only post healthy recipes…at least for a long time!  Buuuut I had promised you all that I would add pictures of the process to this post, and it is so delicious it is worth it!  I don’t want you to miss this!!  The most heavenly Sweet Potato Cassarole EVER.  So here’s pictures for ya!

So, here’s what you need:

  • 3 C Mashed Yams
  • 3/4 Stick of Butter, Melted
  • 1 C Canned Evaporated Milk
  • 1/4 C Orange Juice Concentrate
  • 1 1/2 C Sugar
  • 2 Eggs
  • 1 tsp Nutmeg
  • 1/2 tsp Cinnamon
  • 1 tsp Vanilla

For the topping:

  • 3/4 C Butter, melted
  • 1/2 C Brown Sugar
  • 1 C Corn Flakes, Crushed
  • 1/2 C Pecans, Chopped

And here’s how you do it!!

  1. Preheat oven to 425*
  2. Mix together yams, butter, milk, and sugar.  Beat in eggs one at a time.
  3. Add spices and vanilla.
  4. Pour into greased baking dish and slide in oven for 15 minutes.  Reduce heat to 400* and bake 5 more minutes, or until set in the middle.
  5. Add topping and bake until pecans look toasted but NOT BURNT!!  5 – 10 minutes.
  6. Serve warm!!!

I see on the original here that it can even be made the day before…just warm up in the oven, put the topping on, and heat!!  🙂

Pretty easy, huh?!  You gotta try this!!  Let me know what you think!!

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Peel and chop your sweet taters.

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Boil until tender, just like you were making normal mashed potatoes.  It will probably take 20 plus minutes, just because sweet potatoes are more firm.

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Drain…

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And mash!  I use my stand mixer, it makes them uber creamy!

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See?

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Now add the rest of the ingredients…

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Pour into a greased casserole dish…

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Slide in oven for 15 minutes.  Reduce heat to 400* and bake 5 more minutes, or until set in the middle.  (It usually takes mine a bit longer than that.)

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While waiting, combine your topping ingredients.

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Sprinkle on top and bake 5-10 minutes, until it is browned but not burned.

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And there ya go!!  SO DELICIOUS!!

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Yummy yummy yummy!!

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A Tip On Entertaining: On the 11th Day of Christmas…

…my true blog gave to me a tip to help me not stress when cooking for a party!!

Yes, cause we all know that entertaining and hosting can be stressful. Personally, I LOVE throwing parties! I love making gorgeous food spreads that people ooh and aah over and enjoy to the fullest. However, there are times when I over plan and stress myself out to such a degree that I end up having a panic attack before the party which makes it so hard to enjoy the party itself!! So, here is my thought that can help.

Put out appetizers. Now I know that sounds silly, cause it’s more food to think about. But here’s my thought.

Sure, make an extravagant meal. Something that will make you happy, and your guests. But put out a SUPER simple appetizer. Something crazy easy like the Grinch Kabobs I showed you earlier in my 12 Days of Christmas series, or even…gasp, don’t hate me for saying this…go out and BUY something!!

I know. You never thought I’d say that. I’m all about making stuff. Home made home made home made!!! But I’ll explain.

Timing. Timing is what stresses me out the most. People arrive and I am still frantically trying to prepare things. Or even if it’s just a family holiday with my husband and mother in law, everybody starts getting grumpy cause they’re hungry and can smell the great food but not eat it yet. So…turn on some happy tunes, light a few candles, make a nice atmosphere, and put out a cheap, easy appetizer. Not too much. We’ve done that and been too full to eat dinner. But just a little something for people to snack on while they chat…to keep them busy so they don’t notice that you haven’t served the main course yet…so you’re off the hook and free to not rush your little hiney off!! Want to see our super fancy appetizer this Christmas? Kudos to my husband for plating it and taking artsy fartsy pictures. Here it isssss!!

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Crackers. Special Reserve Extra Sharp Cheddar. And a nice big summer sausage. (By the way…have you ever wondered why summer sausages come out during the winter?!). Not fancy. Not expensive. Not hard to prepare. Everybody loves it and will be pleased snacking on that while you calm down and do what you need to do!! You know what else we do sometimes? A jar of mini dill pickles. They go fast, they’re tasty…all you have to do is dump them in a bowl. You see what I’m saying here? Deviled eggs take a tiny bit of prep, but are still easy and a well loved favorite.

So here’s what I’m saying. Don’t stress. It will all come together. Don’t be ashamed to buy a little something to put out on the table while people gather. And remember the real reason for your party. People. Fellowship. Fun. Best of luck to you!!

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Kirkwood “Garlic Parmesan Dilly Biscuits…On the 7th Day of Christmas…

…my true blog gave to me…a REALLY late Christmas recipe!!

We are back in business folks!!  Good gracious I am sorry for my silence!  The past week and half have felt like absolute madness!  Between an ice storm and all the adventure that surrounds that, throwing a Graduation party for a friend, an Ugly Sweater party at work, being the only shift leader and manager for 2 weeks, Christmas itself, and trying desperately to hold together my disaster of a house and still spend quality time with my sweet husband…I’ve been a bit frazzled!  But I’m back!!  I missed you all!!!

I felt like such a failure with this whole 12 Days of Christmas thing I started and didn’t finish.  I wanted to curl up in a ball and pout because I don’t like failing…I like finishing what I start!!  However, when I expressed my disappointment to my lovely Sister in Law, Dani, she informed me of something…APPARENTLY the advent and “12 Days of Christmas” season continues till January 6th!!!  So, I’ve decided to stop my pouting and do my best to get my last 6 posts out before then!!  So…here we go!!

I figured it was time to finally share with you the beauty of this recipe with you.  It is a LEGEND.  For real.  We have people that…after tasting these…make them ALL the time.  In fact, one friend in particular will buy all the supplies and bring them to my parents house and make them with my mom…they will be the only food needed at our parties!

On top of that, it seems that every holiday party has some form of warm yummy rolls.  Once you try these, you will forsake all other breads and make these every chance you get!!  Oh, and did I mention that these are easy and I have been making them since elementary school?  Anyone can do it!!  And the family will love them.  Whenever mom made them, I would sit down and before anyone had a chance to speak I would ask (with much concern) “HOW MANY BISCUITS CAN I HAVE?!”  My brother Judah and I would have competitions to see how many we could!!

 

So, here’s what you need for one batch (you’ll want to make more than that)!

  • 1 Tube Pillsbury Biscuits (The small ones…the kind that pops when you peel it!)
  • 1/2 Stick Butter
  • Garlic Powder
  • Powdered Parmesan
  • Dill Weed

 

And here’s how you do it:

  1. Pre-heat your oven to 425 degrees (or whatever is recommended on the tube of biscuits you are using).
  2. Put the butter in a (preferably metal) 9 inch cake pan.  Slide it into your oven while it preheats so that it melts.
  3. As soon as butter gets sizzling and just starting to brown, take it out of the oven.  Sprinkle a very generous amount of garlic powder on the surface of the butter so that you have a garlic layer.
  4. Open your biscuits and one by one place the biscuit in the butter, swish it around, then flip it over and swish again so that both sides have a coating of garlic butter.
  5. Shake a layer of parmesan on top of the biscuits.
  6. Sprinkle a touch of dill weed on top…really you can do this to taste, I like a decent amount but I know some people aren’t as big of fans.
  7. Bake as directed, until the biscuits are raised and the tops are a nice golden brown.

 

Photo (4)Preheat your oven and melt your butter in the pan while it warms up.  I used my cast iron skillet here because it was before I had bought a cake pan, but the best pan to use is a metal 9 inch cake pan 🙂

Photo (3)Take butter out when it is melted, bubbly, and slightly browned.  Shake a generous layer of garlic powder onto the surface of the butter.

Photo (2)One by one take your biscuits, place in the butter, swish around, then flip and swish so that you have a coating of garlic butter on both sides.

Photo (1)Shake a layer of parmesan on top of the biscuits, then finish with a sprinkle of dill weed.

PhotoBake as directed, until biscuits have risen and tops are nice and browned!!

Eat.  Enjoy.

 

3 Ingredient Chocolate PB Sammiches: On the Sixth Day of Christmas…

…my true blog gave to me, a ridiculously easy but impressive looking cookie recipe!!

Yes, ’tis the season for cookie exchanges, holiday get togethers laden with treats, or if you are like me…graduation parties for one of our best friends named Cookie!!

In fact I am typing this on my way to surprise him with a cookie bar party!!! It’s going to be epic! I wish I had time to give you all of the recipes I used for cookies, but this is one of my favorites so I will at least share it with you!! Simple, a classic flavor combo that is super popular…and pretty cheap too I must say!! Without the hassle of measuring flour or firmly packing sugar or not over mixing!! I can sum it up in 3 steps:

Spread, squish, dip!!

So, here’s what you need:

*Ritz crackers (I used 2 rolls and ended up with about 30 sammiches)
*Peanut Butter (1/4-1/2 of an average size jar)
*1 package Chocolate Almond Bark

And here’s how you do it:

1) Smudge a generous amount of peanut butter on the flat side of one ritz.
2) Using the flat side of another ritz, smoosh it down till the peanut butter reaches the edges of the crackers!
3) Put almond bark in a microwave safe bowl. Microwave for 90 seconds, stir. Microwave in 15 second increments, stirring each time, until there are no solids left.
4) Dunk each sammich in chocolate until coated. Shake off excess chocolate and place on wax paper. If you are in a hurry like I was, place in your freezer for a couple minutes until coating is set.

And you’re ready!! Easy peasy!!!

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Cranberry Orange Relish. On The Third Day of Christmas…

…my true blog gave to meeeee, a sweet and tangy classic recipe!!

 

Yes, that’s right!! I gave you two fun new recipes to freshen up your Christmas season and bring the “wow” that you probably won’t see anywhere else.  Now I am going to change it up and show you how to make those classic “it’s not Christmas without this” foods!  And make them dang good.  How can I guarantee that?!  Well, because I grew up eating them, they didn’t come from a bag or can…and because I tried them out for our Rodgers family Thanksgiving so I could share them with you for Christmas!!  Yay!! So…our first classic???

CRANBERRY RELISH!

You put down that can of jiggly jelly stuff!!  This will blow your mind!!  And if you are a weirdo like me and am not a huge fan of turkey OR gravy…this is a great way to bring a pop of flavor, texture, and moisture to your turkey! However, at our house, we started eating it with our turkey…and ended eating with a spoon.  Yes it’s that good.

 

And you know what the best part is?  It is 3 ingredients…and they’re all pretty cheap ingredients that you may already have in your house considering the season.  🙂

 

SO….here’s what you need…ever so slightly adapted from oceanspray.com!

  • 1 Orange, NOT PEELED, Cut into eighths (seeds removed if it had them)
  • 12 oz Bag Fresh Cranberries, Rinsed
  • 1/2C- 3/4C Sugar

 

And here’s how you do it:

  1. Place 4 of the orange slices in a food processor, then dump in half the bag of cranberries.
  2. Process until finely and evenly chopped and dump into a bowl
  3. Repeat with remaining cranberries and orange.
  4. Sprinkle on your sugar and stir in.  Taste and adjust sugar amount.

 

How fantastic is that flavor?!  Citursy…tart but so sweet, somehow refreshing and rich at the same time!!  Just so good!!  Yay!!  ENJOY!!

 

Peectures!

Photo (5)Slice orange with the rind still on!!

Photo (6)Rinse your cranberries….

Photo (8)Place in a food processor, half of each at a time, and whiz until finely and evenly chopped…

Photo (9)And dump into a bowl, stir in sugar, taste, adjust, and enjoy!!! I wish I had a pretty picture of it on our turkey, but I was too excited about eating to think of taking pictures haha!!!