My sister-in-law found this on Allrecipes and made it for Thanksgiving dinner. It was the best sweet potato casserole that I'd ever had. I highly recommend it.
4 c. sweet potato, cubed
1/2 c. white sugar
2 eggs, beaten
1/2 tsp. salt
4 Tbsp. butter, softened
1/2 c. milk
1/2 tsp. vanilla extract
1/2 c. packed brown sugar
1/3 c. all-purpose flour
3 Tbsp. butter, softened
1/2 c. chopped pecans
Preheat oven to 325 degrees. Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash. In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, butter, milk, and vanilla. Mix until smooth. Transfer to a 9x13 baking dish. In a medium bowl, mix the sugar and flour. Cut in the butter until the mixture is course. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture. Bake in the preheated oven 30 minutes or until topping is lightly browned.
Sunday, March 30, 2008
Chicken Wing Dip
I found this recipe on Allrecipes some time ago, but have modified it a little big. It is always a big hit.
2 (8 oz.) pkg. cream cheese
3/4 (or more if you prefer) hot pepper sauce (I use Franks Red Hot)
1 c. blue cheese dressing (ranch if you prefer)
2 c. shredded cooked chicken
1 c. shredded cheddar cheese (or whatever you have on hand)
Preheat oven to 350 degrees. In a medium bowl, stir together the softened cream cheese and hot pepper sauce until well blended. Mix in the dressing, chicken, and cheese. Spread into a 9x13 baking dish. Bake for 30 minutes. If oil collects on top, dab off with a paper towel. Serve with tortilla chips and veggies (I like celery).
**I've also put all ingredients in a crock pot and it's worked out great that way also**
2 (8 oz.) pkg. cream cheese
3/4 (or more if you prefer) hot pepper sauce (I use Franks Red Hot)
1 c. blue cheese dressing (ranch if you prefer)
2 c. shredded cooked chicken
1 c. shredded cheddar cheese (or whatever you have on hand)
Preheat oven to 350 degrees. In a medium bowl, stir together the softened cream cheese and hot pepper sauce until well blended. Mix in the dressing, chicken, and cheese. Spread into a 9x13 baking dish. Bake for 30 minutes. If oil collects on top, dab off with a paper towel. Serve with tortilla chips and veggies (I like celery).
**I've also put all ingredients in a crock pot and it's worked out great that way also**
Bacon Pull Apart Bread
I found this online when I was looking for a savory monkey bread. I made this for the Superbowl and it was a huge hit.
12 slices bacon, cooked and crumbled
1/2 c. parmesan cheese
1 small onion, chopped finely
3 cans buttermilk biscuits, each biscuit cut into quarters
1/2 c. butter, melted
pepper to taste
1 c. cheddar cheese, grated
Preheat oven to 350. Lightly grease 10 inch bundt pan. Combine bacon, Parmesan cheese, onion and fresh pepper. Set aside. Dip each biscuit piece into butter. Place 1/3 of the pieces on the bottom of the bundt. Sprinkle half of the bacon mixture over biscuits. Sprinkle half of the cheddar over the top. Repeat layering of biscuits and remaining bacon mixture, and chedar. Finish with last 1/3 of the biscuits. Brush the tops with butter. Bake for 40 minutes or until lightly golden. Cool on a wire rack and then invert onto a serving platter. Serve warm.
12 slices bacon, cooked and crumbled
1/2 c. parmesan cheese
1 small onion, chopped finely
3 cans buttermilk biscuits, each biscuit cut into quarters
1/2 c. butter, melted
pepper to taste
1 c. cheddar cheese, grated
Preheat oven to 350. Lightly grease 10 inch bundt pan. Combine bacon, Parmesan cheese, onion and fresh pepper. Set aside. Dip each biscuit piece into butter. Place 1/3 of the pieces on the bottom of the bundt. Sprinkle half of the bacon mixture over biscuits. Sprinkle half of the cheddar over the top. Repeat layering of biscuits and remaining bacon mixture, and chedar. Finish with last 1/3 of the biscuits. Brush the tops with butter. Bake for 40 minutes or until lightly golden. Cool on a wire rack and then invert onto a serving platter. Serve warm.
Monday, March 24, 2008
Raspberry Lemonade Cake
I made this for Easter and it was a hit. This recipe is from Betty Crocker, though I made a couple of changes.
1 c. very hot water
1 box (4 serving size) raspberry flavored gelatin
1 box white cake mix
1/2 c. frozen (thawed) lemonade concentrate
1/4 c. water
1/3 c. vegetable oil
4 egg whites
1 container whipped vanilla frosting
1 c. frozen whiped topping (thawed)
1 1/2 c. fresh raspberries, if desired
lemon peel strips, if desired
**substitute 1/3 c. unsweetened applesauce for the vegetable oil to reduce fat**
Heat oven to 350 and spray bottom of 9x13 pan with baking spray with flour. In small bowl, mix hot water and gelatin until completely dissolved; cool slightly.
In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, the water, oil (applesauce), and egg whites with mixer on low speed for 30 seconds and on medium speed for 2 minutes. Pour into pan and reserve remaining gelatin mixture and lemonade concentrate.
Bake 30 to 35 minutes or until toothpick comes out clean. Poke warm cake every inch with a form. Remove 1 tablespoon of reserved gelatin mixture to a microwavable container. Mix remaining gelatin mixture and 1/4 cup lemonade concentrate and pour slowly over the cake. Cool completely about 1 hour or overnight.
In medium bowl, mix frosting and whipped topping. Frost cake. Microwave the reserved gelatin for 10 seconds to liquify. Using a small spoon, place small drops of the gelatin mixture over frosting. With a spoon or toothpick, swirl gelatin into frosting.
Garnish with raspberries and lemon peels if desired.
**I added about 1 tsp. of lemon extract and some of the lemonade concentrate to the frosting/whipped topping mixture which added great flavor**
This could also be made with other combinations of gelatin like lime or strawberry.
1 c. very hot water
1 box (4 serving size) raspberry flavored gelatin
1 box white cake mix
1/2 c. frozen (thawed) lemonade concentrate
1/4 c. water
1/3 c. vegetable oil
4 egg whites
1 container whipped vanilla frosting
1 c. frozen whiped topping (thawed)
1 1/2 c. fresh raspberries, if desired
lemon peel strips, if desired
**substitute 1/3 c. unsweetened applesauce for the vegetable oil to reduce fat**
Heat oven to 350 and spray bottom of 9x13 pan with baking spray with flour. In small bowl, mix hot water and gelatin until completely dissolved; cool slightly.
In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, the water, oil (applesauce), and egg whites with mixer on low speed for 30 seconds and on medium speed for 2 minutes. Pour into pan and reserve remaining gelatin mixture and lemonade concentrate.
Bake 30 to 35 minutes or until toothpick comes out clean. Poke warm cake every inch with a form. Remove 1 tablespoon of reserved gelatin mixture to a microwavable container. Mix remaining gelatin mixture and 1/4 cup lemonade concentrate and pour slowly over the cake. Cool completely about 1 hour or overnight.
In medium bowl, mix frosting and whipped topping. Frost cake. Microwave the reserved gelatin for 10 seconds to liquify. Using a small spoon, place small drops of the gelatin mixture over frosting. With a spoon or toothpick, swirl gelatin into frosting.
Garnish with raspberries and lemon peels if desired.
**I added about 1 tsp. of lemon extract and some of the lemonade concentrate to the frosting/whipped topping mixture which added great flavor**
This could also be made with other combinations of gelatin like lime or strawberry.
Thursday, March 13, 2008
Chicken Parmesan
This is a very tasty dish first made for me by an ex-boyfriend, but I'd like to think I've improved it since then. =)
4-6 chicken breasts pounded out
box of shake n bake italian style
2 c. whipping cream
16 oz. pasta, egg noodles or any kind of your choice
olive oil
onions
pasta sauce, jarred or home made
cheese-mozzarella or whatever you have on hand
Coat the chicken in the Shake n Bake mixture and brown in skillet with olive oil. While cooking, make pasta according to package directions. Put pasta in the bottom of 9x13 baking dish. Pour whipping cream over the top of the noodles and put dabs of butter over the top. I like to top this with chopped up onions or dehydrated onions. Place chicken on the top of this, covering the pan as much as possible. Top with jar of pasta sauce. Cover and bake for 45 minutes at 350. Uncover and top with cheese. Bake until cheese is brown and bubbly. Let sit 10 minutes before serving.
4-6 chicken breasts pounded out
box of shake n bake italian style
2 c. whipping cream
16 oz. pasta, egg noodles or any kind of your choice
olive oil
onions
pasta sauce, jarred or home made
cheese-mozzarella or whatever you have on hand
Coat the chicken in the Shake n Bake mixture and brown in skillet with olive oil. While cooking, make pasta according to package directions. Put pasta in the bottom of 9x13 baking dish. Pour whipping cream over the top of the noodles and put dabs of butter over the top. I like to top this with chopped up onions or dehydrated onions. Place chicken on the top of this, covering the pan as much as possible. Top with jar of pasta sauce. Cover and bake for 45 minutes at 350. Uncover and top with cheese. Bake until cheese is brown and bubbly. Let sit 10 minutes before serving.
Corn Chowder
This is another great winter meal. I adapted this variation from several recipes I found on Allrecipes.com, and mostly from Paula Dean's "Chef Jack's Corn Chowder". It freezes well and tastes great with a good sandwich or some crusty bread.
1 lb. bacon
1 stick butter
1 small onion, diced
1 small carrot, finely diced
1 small celery stalk, diced
1 clove garlic, minced
1/2 c. all-purpose flour
3 c. corn kernals, fresh or frozen
3 c. chicken stock
1 bag cubed hashbrown style potatoes
2 c. half and half
pinch freshly grated nutmeg
kosher salt and freshly ground black pepper
**shredded chicken may be added if you'd like**
Fry bacon in skillet. Take out and drain on paper towel. Melt half stick butter in with bacon grease over medium heat. Add the onion, carrot, celery, and garlic and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned, set aside to cool to room temperature.
Meanwhile, combine the corn, potatoes and chicken stock in a stockpot and bring to a boil. Simmer for 10 minutes. Pour the roux in slowly with the bowling stock whisking as you go so it doesn't clump. Return to the heat and bring to a boil. The mixture should become thick.
Stir the half and half, nutmeg, salt and pepper to taste into the chowder.
1 lb. bacon
1 stick butter
1 small onion, diced
1 small carrot, finely diced
1 small celery stalk, diced
1 clove garlic, minced
1/2 c. all-purpose flour
3 c. corn kernals, fresh or frozen
3 c. chicken stock
1 bag cubed hashbrown style potatoes
2 c. half and half
pinch freshly grated nutmeg
kosher salt and freshly ground black pepper
**shredded chicken may be added if you'd like**
Fry bacon in skillet. Take out and drain on paper towel. Melt half stick butter in with bacon grease over medium heat. Add the onion, carrot, celery, and garlic and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned, set aside to cool to room temperature.
Meanwhile, combine the corn, potatoes and chicken stock in a stockpot and bring to a boil. Simmer for 10 minutes. Pour the roux in slowly with the bowling stock whisking as you go so it doesn't clump. Return to the heat and bring to a boil. The mixture should become thick.
Stir the half and half, nutmeg, salt and pepper to taste into the chowder.
Creamy Tomato Soup
It gets very cold here in Minnesota during the winter. There is nothing better than a big bowl of tomato soup and a grilled cheese sandwich. While I don't mind the canned tomato soup, I like to make it a little more special with this version I found in Taste of Home.
1 medium onion, chopped
2 tbsp. butter
2 cans (14 1/2 oz. each) diced tomatoes, undrained
2 cans (10 3/4 oz. each) condensed tomato soup, undiluted
1 1/2 c. milk
1 tsp. sugar
1/2 - 1 tsp. dried basil
1/2 - 1 tsp. paprika
1 clove garlic, minced
1 pkg. (8 oz.) cream cheese
In a large saucepan, saute onion and garlic in the butter until onions are tender. Stir in tomatoes, soup, milk, sugar, basil, and paprika. Bring to a boil and reduce heat. Cover and simmer for 10 minutes. Stir in cream cheese until melted. Serve immediately.
1 medium onion, chopped
2 tbsp. butter
2 cans (14 1/2 oz. each) diced tomatoes, undrained
2 cans (10 3/4 oz. each) condensed tomato soup, undiluted
1 1/2 c. milk
1 tsp. sugar
1/2 - 1 tsp. dried basil
1/2 - 1 tsp. paprika
1 clove garlic, minced
1 pkg. (8 oz.) cream cheese
In a large saucepan, saute onion and garlic in the butter until onions are tender. Stir in tomatoes, soup, milk, sugar, basil, and paprika. Bring to a boil and reduce heat. Cover and simmer for 10 minutes. Stir in cream cheese until melted. Serve immediately.
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