Gourmet Sweet Potato Casserole

This is by far the BEST sweet potato casserole I have ever had! You will love this and I bet this will become a new classic for you as well.Ingredients:

2 cans of yams

1/4 tsp salt

1/4 cup butter

2 eggs

1 tsp vanilla extract

1/2 tsp ground cinnamon

1/2 cup white sugar

2 tbsp heavy whipping cream

1/4 cup butter softened

3 tbsp all purpose four

3/4 cup packed brown sugar

1 cup chopped candied/sugared pecans

Directions:

1. Preheat oven to 350 degrees, and lightly grease a 9×13 inch baking dish

2. Open sweet potatoes and mash until softened.

3. In a medium sized bowl, mix the sweet potatoes, 1/4 cup butter, salt, vanilla extract, eggs, sugar, cinnamon, and heavy cream.  Mix well, and then transfer into prepared baking dish.

4. In a separate bowl, mix the remaining 1/4 cup butter, flour, brown sugar, and half of the finely chopped candied/sugared pecans. Mix this with your fingers or a blender until it is a consistency of course meal.  Sprinkle this mixture over the top of your potato mixture.

5. In your blender finely chop the remaining pecans until they are finely grained.  Sprinkle this over the potato mixture.

6. Bake for 30 minutes in the preheated oven until lightly browned, approximately 30 minutes.  Cool and serve.

Make sure to see my previous post on how to make the candied/sugared pecans.  This is the defining factor in the scrumptious taste to this classic dish!

Gourmet Sweet Potato Casserole

 

 

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Candied/Sugared Pecans

Just in time for the Thanksgiving holiday!  I know I have been absent for a while and have been super busy with other projects, but wanted to make sure I post this fun recipe that I make every year for the holidays.

Ingredients:

1 egg white

1 tbsp water

1 cup of sugar

1/2 teaspoon of cinnamon

1/4 teaspoon of salt

1lb of pecan halves

First things first! Heat your oven up to 250.  You want to place your egg white and water in a mixing bowl and mix until the solution becomes a nice foamy and frothy solution.

In a second bowl, you will mix together your sugar, salt, and cinnamon.  Then place this off to the side.

With the bowl that has the egg white and water solution, you will now stir in your one pound of pecan halves.  Make sure to stir these up well until all of the halves are nicely coated with the egg white solution.

Take you pecans and place these in the sugar combination and stir these very well.  You want to make sure than all of your pecans are nicely coated.

Once you have your pecans coated, spread these out on a non stick cookie sheet.  You will cook the coated pecans for one hour, and make sure to stir them every 15 minutes to prevent sticking!

Let cool and enjoy!

Later I will post my sweet potato casserole recipe that has these wonderful sugared pecans chopped finely and used as a topping! Stay tuned…..

Candied Sugared Pecans

 

 

 

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Laboring away for Labor Day

While the fall is one of my favorite times of the year, it’s also a significant time of year in most people’s lives.  It’s the start of a new school year, and the start of college and NFL football.  The start of the season that means no more swimsuit, and no more white clothes.  It’s the time of year when the chips, dips, wings and things flow. Halloween is around the corner, and the air gets crispy cool.  The air finally starts that slow and steady chill, and soon the scarves and coats come out.  Before you know it follows Thanksgiving and Christmas, and then soon follows the New Year.  The one thing I can tell you that weighs on a lot of our minds, is the thought of the pounds we are surely about to gain to our hips around this time!

It’s the season of the bountiful casseroles, the smoked turkeys, the candy, and fun holidays.  The season of dinner parties, the many desserts, and scrumptious tasty treats.  It’s the time of the year when I start dusting off all of my favorite recipes for all of my favorite dishes. Labor Day is, indeed, the day that starts the ‘Season of The Pounds‘.

In honor of the season that is now upon us, I am posting one of my favorite Halloween treats:  Peanut butter cookie pumpkins.

Ingredients:

peanut butter cookie dough

Vanilla frosting

Chocolate chips

toothpicks

green, orange, and black melting candies

Bake your cookie dough in an 8 inch dish on 350 for 15-18 minutes.  When the center is done and the cookie is getting a golden brown on top, it is time to pull.  Place the dish on a cooling rack and allow to cool for an hour.  Cover a baking dish with wax paper.

Crumble the cookie into a bowl, and add a half a can of frosting, and a half a bag of chocolate chips.  Mix together well.  Roll up the mix into 1 1/2 inch round balls.  You should have 15 of these.  Place these into the refrigerator and let set for an hour.

Halloween Cookie Balls

Halloween Cookie Balls

After chilling for an hour,  mix up your orange candy melts by microwaving every 30 seconds and stirring until completely melted.

Take your pretzel halves and dip into candy melts, and then place into the cookie ball.  Allow them time to chill again, 10 minutes in the fridge.

After this, it is now time to dip your Halloween Cookie Balls! One at a time, dip the ball and swirl the orange frosting around them.  This takes a little practice.  I found out quick that using a knife or a spatula with slightly cooled candy melts works the best, and toothpicks to help smooth things out.

Halloween Cookie Balls

Halloween Cookie Balls

Once you have finished, it is time to decorate! You can do lots of fun things! Make faces, and be silly.  My oldest daughter had such a blast decorating the cookie balls once they were ready.  Note, if you are using candy eyes, place these on before the candy melts harden. Then have fun and decorate away!

Halloween Cookie Balls

Halloween Cookie Balls

Enjoy!

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AMAZING information from an amazing blogger! I only hope I can be half as successful as she is! Thank you for allowing me to re-post this!

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Stuffed Pork Chop Recipe

Stuffed Pork Chop meal

Stuffed Pork Chop meal

Ingredients:

Thick cut pork chops

5 tbs of butter (melted, separated in 3tbs and 2tbs)

2 tbs parsley

1 tsp salt

1 cup bread crumbs

1 1/2 cup beef broth

1 tsp pepper

1 small yellow onion finely chopped

1 tsp of white sugar

toothpicks

Butterfly Pork Chops

Butterfly Pork Chops

Stuffed Pork Chop Ingredients

Stuffed Pork Chop Ingredients

Start:

The first thing you want to do is butterfly your pork chops, which will make it easy to stuff.

Then, get your skillet ready by turning the oven on medium heat, and adding the remaining butter.

Next, in a bowl, you will want to mix up bread crumbs onion, sugar, salt, pepper, parsley, and 3Tbs of melted butter. Make sure mix this up well, and it becomes a nice, thick, pasty spread.

Stuffed Pork CHop

Stuffed Pork Chop

Once you have the spread to the right consistency, go ahead and spread onto the butterflied pork chops.  You will then use your toothpicks to close them up like a think sandwich.

Stuffed Pork Chop

On medium heat, place pork chops in and let them cook for 5 minutes on each side, and if thick enough, on the “spine/fold” as well.  Once they are browned, add the beef broth to the skillet, and cook on 15 minutes for each side, for a total of 30 minutes cook time.

Viola! You are done! Add a crisp salad, a potato, some berries, and you are all finished.  Make sure you remove the toothpicks before serving!

Stuffed Pork Chop Recipe

Finished Stuffed Pork Chop Recipe

I hope you enjoy this recipe as much as we do.  I would also like to thank my two little helpers today who are keeping me on my toes while in the kitchen!

The Kitchen Help

The Kitchen Help

Jen

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