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.
Chicken Noodle Soup
I like to by a whole chicken and toss it in my slow cooker. Normally I just put in there by itself with some Basil, Oregano, Rosemary, Onion Powder, Thyme, Salt and pepper. From that chicken We’ll have legs & thighs for dinner. Then I remove the skin and cut up the rest of the chicken a make a couple of dishes with that over the next few days. One of our houses favorites is chicken noodle soup.
- 1 tablespoon butter
- 1/2 medium chopped sweet onion
- 2 large stalks of chopped celery
- 64 ounces of chicken broth (Normally two of the box’s of broth)
- 16 ounces of vegetable broth
- 1/2 to 1 pound chopped cooked chicken breast (Use your own judgement based on how chunky you like your soup)
- 12 ounce bag of egg noodles
- 2 large sliced carrots
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- salt and pepper to taste
- In a large pot over medium heat, melt butter.
- Cook onion and celery in butter until just tender, 5 minutes.
- Pour in chicken and vegetable broths
- Stir in chicken, noodles, carrots, basil, oregano, salt and pepper.
- Bring to a boil, then reduce heat and simmer 20 minutes before serving.
Tonight I made Homemade Lasagna & Cheesy Garlic Bread, the recipes are after the break.
Cheesy Garlic Bread
Read the rest of Dinner Tonight was…
Fresh out of the Oven
- 1 cup warm water (between 100°-110°F)
- 2 1/4 teaspoons (1 normal sized packet) active dry yeast
- 1/2 teaspoon granulated sugar
- 1 teaspoon salt
- 3 tablespoons olive oil
- 3 cups all purpose flour (approximate)
- 1 tablespoon of your favorite Italian seasoning.
- Measure water in a measuring cup, then add the yeast and sugar. Stir gently, then let sit until it’s active and foamy. This will happen within 5 minutes. If it doesn’t, your water may have been too hot or cold or your yeast may be old. It is important to use a thermometer to measure your water temp. An instant read thermometer is best but in a pinch a meat thermometer will do.
- Stand mixer preparation: add salt, oil, Italian seasoning, and 2 cups of flour to the mixing bowl. Attach the dough hook to the stand mixer. Stir the flour mixture gently while adding the proofed yeast mixture. Run the mixer on low speed until the mixture is combined and wet and then add the third cup of flour. The mixture should come together into a ball that is just a bit sticky.
- By hand preparation: stir salt, oil, Italian seasoning, and 2 cups flour in a large mixing bowl, stirring in the yeast mixture as you go, using a wooden spoon or a fork, personally I prefer a fork. Add the third cup of flour and then stir until you can’t anymore. Remove the spoon and then use your hands to work the dough into a ball that is slightly sticky.
- Spray a second large bowl with nonstick cooking spray, add your pizza dough ball, then spray the top lightly with cooking spray and cover tightly with plastic wrap. Place in a warm area of the kitchen (I will normally put the dough in my not heated oven) and let rise until doubled in size, about 1-2 hours.
- At this point you can choose to wrap the dough and freeze it for up to three months, or you can choose to use it immediately. If you wish to freeze it for later, just remove it from the freezer to the fridge to thaw the night before you use it.
- Note: this pizza dough can make 1 thicker crust or 2 thin crust 10-12” pizzas, or 4-6 small personal sized pizzas.
- Cut a piece of parchment paper to the size of your pizza pan.
- When ready to make the pizza: Remove dough from bowl and knead it gently in your hands you may want to dust it lightly with flour. Then turn it out onto lightly floured parchment paper. dust with more flour if needed so you can stretch and flatten the dough into your desired size. Personally I use a rolling pin.
- Preheat oven to 500°F. Place pizza pan in the oven while the oven is preheating. Brush the dough with olive oil and sprinkle on Italian seasoning if desired, then add your choice of toppings and cheese.
- Once the oven is up to temperature, carefully transfer the pizza to the hot pan (be careful – pan is HOT). Cook until the cheese is melted and crust is slightly browned. In my gas oven it generally only takes about 13 minutes.
Mixing Dough By Hand
Rolling out the Dough
Brushing the Dough with Olive Oil
Top with Pizza Sauce
Add Bacon Bits
Top With Cheese & then bake
Fresh out of the Oven
Slice & Serve
Slice & Serve