Sweet Potato Casserole
I fell in love with this recipe from the moment I first tried it.
- 5 large sweet potatoes, peeled and roughly chopped
- 3 tbsp butter, divided
- 3 tbsp maple syrup, divided or subbed sweetener
- 1 tsp vanilla extract
- 2 tsp cinnamon, divided
- Pinch of nutmeg
- Salt, to taste
- 1 cup walnuts, chopped
- 1/2 cup unsweetened coconut flakes, chopped
- 2 tbsp coconut oil, melted
- Fill a large saucepan with water and bring to a boil. Add the sweet potatoes and cook for 10-15 minutes until fork-tender. Remove from heat and drain.
- Preheat the oven to 350 degrees F. Add two tablespoons of butter and maple syrup, to the pot with the sweet potatoes.
- Stir in the vanilla, one teaspoon of cinnamon, nutmeg, and salt.
- Mash until smooth. Adjust salt to taste. Transfer to a baking dish.
- In a small bowl, toss the walnuts with the coconut flakes, coconut oil, remaining butter and syrup, and teaspoon of cinnamon.
- Cover the sweet potatoes with the walnut topping.
- Bake for 18-20 minutes until the walnut topping is golden. Serve warm.
I’m not entirely sure where this recipe comes from but my Mom has made it for years. Now it’s a must have for Holiday meals around here.
- 2lb Bag of Hash Browns
- 16 ounces of Sour Cream
- 1 Stick (2 cups) of Melted Butter
- 1 can of cream of chicken soup
- 2 cups of shredded cheddar cheese
- 1 chopped Onion
- 2 Cups of Crushed Corn Flakes
- 1 Stick (2 Cups) of Melted Butter
- Preheat oven to 350° F
- Take hash browns out of freezer, keep in bag, set aside.
- In microwave, melt 1 stick of butter in large bowl; mix in sour cream, cheese, onion and cream of chicken soup.
- In large bowl combine hash browns, sour cream, cheese, and soup/cheese mixture.
- Spread into 9×13 pan (sprayed with cooking spray).
- Melt 1/2 stick of butter and then combine with crushed cornflakes until well coated.
- Spread corn flake mixture on top of the other ingredients.
- Bake for 45 to 50 minutes or until golden brown on top and cheese is bubbling.
Green Bean Casserole
- 2 (15 ounce) cans French style green beans, drained well
- 4 ounces mushroom stems and pieces, drained
- 1/2 medium yellow onion, sliced, separated into rings
- 2 stalks celery, sliced small
- 2 tablespoons butter
- 1/4 cup heavy cream
- 1/4 cup mayonnaise
- 1 cup diced cheese (optional & your choice of cheddar, jack, pepper jack, cream)
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- Frenches Fried Onions (This is optional and the amount is your call).
- Preheat oven to 350°F
- Melt the butter in a skillet and sauté the onions, celery and mushrooms until soft (about 7 to 8 minutes).
- Mix the mayonnaise and cream.
- Mix everything together in a casserole (I also add some of the fried onions in the mix and reserve some for topping).
- Bake covered, for 30 minutes.
- Uncover, top with Frenches Fried Onions if desired & brown.
I grew up eating Cranberry sauce from a can, but then I made this, and I never went back!
- One 12 ounce bag of fresh or Frozen Cranberries
- 1 Cup of Sugar are Sweetener Equal to 1 Cup
- 1 Cup of Water
- 1 strip orange or lemon zest
- Put cranberries in a pot on the stove, and pick through to remove soft and/or brown ones.
- Add the rest of the ingredients, stir, and bring to a boil on medium-high heat.
- Stir frequently. The cranberries will pop, and then release their “gel” — and the sauce will come together like magic.
- Cook until the sauce is the consistency you want, about 5 to 10 minutes.