Sweet Potato Casserole

Sweet Potato Casserole
Sweet Potato Casserole

 

Sweet Potato Casserole

I fell in love with this recipe from the moment I first tried it.
Course Side Dish
Keyword Casserole, christmas, holiday, Paleo, Potatoes, Sweet Potato, thanksgiving
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

Casserole

  • 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
  • 1 Pinch of nutmeg
  • Salt to taste

Topping

  • 1 cup walnuts chopped
  • 1/2 cup unsweetened coconut flakes chopped
  • 2 tbsp coconut oil melted

Instructions

  1. 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.
  2. Preheat the oven to 350 degrees F. Add two tablespoons of butter and maple syrup, to the pot with the sweet potatoes.
  3. Stir in the vanilla, one teaspoon of cinnamon, nutmeg, and salt.
  4. Mash until smooth. Adjust salt to taste. Transfer to a baking dish.
  5. In a small bowl, toss the walnuts with the coconut flakes, coconut oil, remaining butter and syrup, and teaspoon of cinnamon.
  6. Cover the sweet potatoes with the walnut topping.
  7. Bake for 18-20 minutes until the walnut topping is golden. Serve warm.
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Goody Potatoes

goody potatoes
goody potatoes

 

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.
Course Side Dish
Keyword Hashbrowns, Potatoes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 Servings

Ingredients

Filling

  • 2 lb Bag of Hash Browns
  • 16 ounces of Sour Cream
  • 2 Cups butter Melted
  • 1 can of cream of chicken soup
  • 2 cups of shredded cheddar cheese
  • 1 chopped Onion

Topping

  • 2 Cups of Crushed Corn Flakes
  • 2 Cups Butter Melted

Instructions

  1. Preheat oven to 350° F
  2. Take hash browns out of freezer, keep in bag, set aside.
  3. In microwave, melt 1 stick of butter in large bowl; mix in sour cream, cheese, onion and cream of chicken soup.
  4. In large bowl combine hash browns, sour cream, cheese, and soup/cheese mixture.
  5. Spread into 9x13 pan (sprayed with cooking spray).
  6. Melt 1/2 stick of butter and then combine with crushed cornflakes until well coated.
  7. Spread corn flake mixture on top of the other ingredients.
  8. Bake for 45 to 50 minutes or until golden brown on top and cheese is bubbling.
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Green Bean Casserole Without the Cream of Soup :)

Green Bean Casserole
Green Bean Casserole

Green Bean Casserole without the Cream of Soup

Course Side Dish
Keyword christmas, Green Bean, holiday, Keto, Low Carb, thanksgiving, Vegetable
Prep Time 7 minutes
Cook Time 38 minutes
Total Time 45 minutes
Servings 6

Ingredients

  • 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.

Instructions

  1. Melt the butter in a skillet and sauté the onions, celery and mushrooms until soft (about 7 to 8 minutes).
  2. Mix the mayonnaise and cream.
  3. Mix everything together in a casserole (I also add some of the fried onions in the mix and reserve some for topping).
  4. Bake covered, for 30 minutes.
  5. Uncover, top with Frenches Fried Onions if desired & brown.
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Cranberry Sauce

Cranberry Sauce
Cranberry Sauce

Cranberry sauce

I grew up eating Cranberry sauce from a can, but then I made this, and I never went back!
Course Side Dish
Keyword christmas, cranberries, cranberry, holiday, thanksgiving
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • One 12 ounce bag of fresh or Frozen Cranberries
  • 1 Cup of Sugar or sweetener equal to 1 Cup
  • 1 Cup of Water
  • 1 strip orange or lemon zest

Instructions

  1. Put cranberries in a pot on the stove, and pick through to remove soft and/or brown ones.
  2. Add the rest of the ingredients, stir, and bring to a boil on medium-high heat.
  3. Stir frequently. The cranberries will pop, and then release their "gel" -- and the sauce will come together like magic.
  4. Cook until the sauce is the consistency you want, about 5 to 10 minutes.
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Quick and Easy Chicken Noodle Soup

Chicken Noodle Soup
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.

 

Ingredients

  • 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

Directions

  1. In a large pot over medium heat, melt butter.
  2. Cook onion and celery in butter until just tender, 5 minutes.
  3. Pour in chicken and vegetable broths
  4. Stir in chicken, noodles, carrots, basil, oregano, salt and pepper.
  5. Bring to a boil, then reduce heat and simmer 20 minutes before serving.
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Dinner Tonight was…

Lasagna
Lasagna

Tonight I made Homemade Lasagna & Cheesy Garlic Bread, the recipes are after the break.

 Read the rest of Dinner Tonight was…

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Homemade Pizza, recipe & Pictures!

Fresh out of the Oven
Fresh out of the Oven

 

Pizza Dough

Course Bread
Keyword Bread, Dough, Pizza
Prep Time 1 hour 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes

Ingredients

  • 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, see notes for alternative flours

Instructions

  1. 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.
  2. Stir salt, oil, and 2 cups flour in a large mixing bowl, stirring in the yeast mixture as you go, using a wooden spoon. 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.

  3. 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 and let rise until doubled in size, about 1-2 hours.
  4. When ready to make pizza: turn out dough onto a lightly floured cutting board or a sheet of parchment paper. Sprinkle with more flour if needed so you can stretch and flatten the dough into your desired size.
  5. Cut parchment paper to fit the pan you’re using, hanging over just about an inch on all sides our circumference. Preheat oven to 500°F. Place pizza pan in the oven while the oven is preheating. Place your pizza dough on the sized parchment paper and top as desired. 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.

Recipe Notes

  • This pizza dough can make 1 thicker crust or 2 thin crust 10-12” pizzas, or 4-6 small personal sized pizzas.
    • One 10-12 inch thicker crust pizza
    • Two 10-12 inch thin crust pizzas
    • 4-6 mini personal size pizzas
  • Alternative flours:
    • White Whole Wheat Crust: use 2 1/2 cups of white whole wheat flour. The dough will be more dense.
    • Whole Wheat Crust: use 1 1/2 cups of whole wheat flour and about 1 to 1 1/2 cups of all-purpose flour. The dough will be more dense.
    • Gluten Free Crust: use 2 cups of one to one gluten free flour (the kind that you can substitute one to one for all purpose, such as Bob’s Red Mill – light blue package). The dough is not going to rise. I let mine sit, but the gluten doesn’t form, because, obviously. So instead you just press the dough into the pan instead of rolling it out. The end result is more like a crunchy crust/chewy cracker.
  • Baking options:
    • Baked pizza: Heat pan(s) in a 500°F oven while you roll out the dough. Place each crust on parchment paper to easily transfer to the hot oven.
    • Grilled pizza: Heat grill to 500°F. Place pizza stone on the grill. Before pressing out dough into desired size and shape, coat the cutting board with cornmeal and press out the crust on top, to help it keep from sticking. Transfer the pizza to the hot stone using a flat pizza peel or slide it off the parchment paper.
    • To freeze pizza dough: wrap it well in plastic and ziploc bags and freeze up to one month. Pizza dough can be made and baked or grilled (without toppings) and frozen between parchment paper in ziploc bags for easy dinners.
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Homemade pizza crust

This evening I made my own pizza crust, but I neglected to take any pictures. The resulting pizza was a success with the family. I don’t believe I will ever buy an already made crust again. I’ll make sure to get pictures next time. I think I’m also going to try my hand at bread sticks.

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Fresh homemade chocolate chip cookies cooling off….

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Angel Shared a Photo

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