Sweet Potatoes

This is a family favorite for thanksgiving!

6 lg sweet potatoes (poke holes and bake at 350 for abt 1 1/2 hrs on baking sheet. Let them cool and then peel-makes abt 6 Cups cooked)

Then combine all this with the pulp from the potatoes:
3/4 C sugar
1 1/2 t salt
1/4 C butter
3 eggs
1/3 C evap milk
1 t vanilla
Mix till light and fluffy. Pour into 9x13.

.
Topping:
1 C brown sugar
1/3 C flour
1 C chopped pecans
½ C melted butter
1/3 C coconut
Mix and sprinkle.

Bake 350 for 25 minutes.

Homemade Applesauce using slow cooker

OK - I know that most of you probably have already made applesauce but this was a first for me so I thought I'd share my recipe found on the internet.

Using your Crockpot add about 10 peeling and cored apples.

1 cup water

1/2 cup sugar or to taste (some people use brown sugar)

1 tsp of cinnamon if desired

1/2 tsp nutmet if desired

Let it cook about 4 hours - mix and serve!

Roasted Asparagus

I love roasting veggies and this recipe makes to die for asparagus. Give it a try.

Roasted Asparagus

by Ina Garten

Ingredients:

2 lbs. asparagus

olive oil

Kosher salt

freshly ground black pepper

Directions:

Preheat oven to 400 degrees F.

Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely.

Spread the asparagus in a single layer and sprinkle liberally with salt and pepper.

Roast the asparagus for 25 mintues, or until tender but still crisp.

makes 8 servings

click here for the original recipe and to read reviews.

Enjoy!

Jiggly Jell-O

3 pkgs gelatin
9 oz Jell-O
2 1/2 C boiling water
8 oz whipping cream

Mix the first 3 together till dissolved. (make sure it is mixed well so you don't have clumps.) Pour the mix into a 9 x 13. Then pour the whip cream into the mix. Let it set in the fridge about 4 hours or so. The whip cream will settle on the top as it cools.

These are super easy to make! We cut them in different shapes and have made all sorts of flavors.

Boursin Creamed Spinach

I must admit that this is more creamy than anything, but I'm not complaining. I doubled the recipe to feed 8. Enjoy!

Boursin Creamed Spinach

Ingredients
2 T unsalted butter
1/2 cup yellow onions, diced
2 T all purpose flour
1 cup whole milk
1/2 cup heavy cream
1 pkg (5.2 oz) boursin cheese
1 pkg 10 oz frozen, chopped spinach, thawed, squeezed dry of excess moisture
2 T parmesan cheese, grated
1 tsp lemon zest
salt, pepper, cayenne and nutmeg to taste
2/3 cup coarse fresh bread crumbs (I used panko)
1 T olive oil

Preparation

Preheat oven to 425F

Saute onions in 1 T butter until soft about 5 min. Add the flour and stir to coat onion. Gradually whisk in the milk and heavy cream stirring constantly to prevent lumps. Simmer for 1 minute. Stir in Boursin cheese a little at a time until melted and smooth. Remove saucepan from heat. Add spinach, parmesan, lemon zest, and seasonings. Transfer spinach to prepared baking dish.

Combine crumbs, 1 T butter, oil and salt and pepper. Top spinach with crumbs, packing down to adhere.

cook 20 to 25 minutes until crumbs are golden and sauce is bubbly

Twice Baked Potatoes

This recipe came from Paula Deen's magazine from March/April 2008. I made them for Easter, Christmas, and many times in between. You can't loose with ingredients like cream cheese, bacon, and cheese! (The recipe says it serves two, but I always double or triple everything because people will chow down on these!)
2 large baking potatoes
1/4 c. butter
1/4 c. shredded cheddar (When is 1/4 cup of cheese ever enough for anything?)
3 oz. cream cheese, softened
3 T. sour cream
1 T. dry ranch salad dressing seasoning mix
2 slices bacon, cooked and crumbled

Preheat oven to 425.
Wash potatoes and wrap in foil. Place on a baking sheet and bake for about 1 hour or until tenter. Allow to cool until easy to handle.
Cut in half and scrape out pulp of potatoes and place in med bowl, leaving a 1/4" thick shell. Set aside
Preheat oven to 350. Lightly grease baking sheet.
In a medium bowl, combine potato pulp, butter, and remaining ingredients. Mash with a fork to combine. Spoon potato mixture into potato shells; place on prepared baking sheet. Bake 30 minutes or until heated through.

Macaroni and Cheese

9 T. butter
1/2 c. muenster cheese, shredded (or just chopped small)
1/2 c. jack, shredded
1 c. cheddar, shredded
8 oz. Velveeta, cubed
1 1/2 c. half & half
2 eggs
1/4 tsp. salt
1/8 tsp. pepper
elbow macaroni

Boil macaroni for 10 minutes. Drain. Add butter to hot mac. Stir in cheeses. Whisk eggs, half & half, salt, and pepper together. Pour over macaroni. Pour into baking dish. Top with more cheese. Bake at 350 for about 40 minutes.
DELISH!

Praline Yams

I know it's too early for these but I am so craving these yams...
check them out here: (my cousin in law's blog)

http://hogiewogie.blogspot.com/search?q=yams

Mango Sweet Rice

I got this recipe from Miranda who got it from Kessa Bowman. It is really yummy with any asian inspired dish, or just as a yummy treat. I just love it!

1/2 cup sugar
1/2 cup water
1/2 cocnut milk

Bring to a simmer for 3 min. Then add 2 cups of cooked sticky rice and 1 cup mango's or any other fruit. Bring to a simmer for 5 more min. You can serve warm or cold.

Broccoli and Cheddar Strudel

This is one of my favorite side dishes. Enjoy!

Broccoli and Cheddar Strudel

1 tablespoon extra-virgin olive oil
6 tablespoons unsalted butter
2 leeks (white and light green parts only), thinly sliced
2 cloves garlic, finely chopped
Two 10-ounce packages frozen chopped broccoli, thawed
Salt and pepper
2 large eggs
16 ounces cheddar cheese, shredded
2 teaspoons Dijon mustard
10 sheets frozen phyllo dough, thawed

1. Preheat the oven to 375°. Line a baking sheet with parchment paper and set aside. In a large skillet, heat the olive oil and 2 tablespoons butter over medium heat. Add the leeks and garlic and cook until the leeks begin to brown, 5 to 7 minutes. Stir in the broccoli, season with salt and pepper and remove from the heat. Transfer the broccoli mixture to a large bowl and let cool for 10 minutes. Wipe out the skillet and set aside.

2. In a small bowl, lightly beat 1 egg and stir into the broccoli mixture along with the cheddar cheese and mustard. Set aside.

3. In the skillet, melt the remaining 4 tablespoons butter. In a small bowl, lightly beat the remaining egg and set aside. Place 1 sheet phyllo dough on a work surface with the short side closest to you; cover the remaining phyllo sheets with a damp kitchen towel. Brush the phyllo sheet lightly with the melted butter, beginning with the edges. Stack 4 more phyllo sheets on top, brushing all but the last sheet with butter. Place half of the reserved broccoli mixture on the short end of the phyllo, leaving a 3-inch border of dough along the sides and bottom. Fold the bottom edge over the filling, then fold in the two sides and gently roll up into a log, brushing the inside flap with the egg to seal the strudel. Repeat with the remaining ingredients to make another strudel.

4. Place the strudels seam side down and 3 inches apart on the prepared baking sheet. Brush the tops and sides with the remaining egg. Bake until golden-brown, 30 to 35 minutes.