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.
Monday, November 23, 2009
Tuesday, November 3, 2009
Shrimp Linguine Alfredo
Shrimp Linguine Alfredo
Ingredients
1 (12 ounce) package linguine pasta
1/2 cup butter, melted
1 large diced onion
4-8 teaspoons minced garlic (to taste)
2 lbs. medium shrimp, peeled and deveined
1 1/2 cups half-and-half
2 teaspoons ground black pepper
6 tablespoons grated Parmesan cheese
4 sprigs fresh parsley
4 slices lemon, for garnish
Directions
1.Cook pasta in a large pot of boiling water until al dente; drain.
2.Meanwhile, melt butter in a large saucepan. Saute onion and garlic over medium heat until tender. Add shrimp; saute over high heat for 1 minute, stirring constantly. Stir in half-and-half. Cook, stirring constantly, until sauce thickens.
3.Place pasta in a serving dish, and cover with shrimp sauce. Sprinkle with black pepper and Parmesan cheese. Garnish with parsley and lemon slices.
Thursday, October 15, 2009
Pumpkin Pie Treat
I don't know what the real name of this is, but it is really quick and oh-so-tasty! You will want to eat it hot with vanilla ice cream on the top!
1 can solid pack pumpkin
1 can evap milk
3 eggs
1 C sugar
4 tsp pumpkin pie spice
1 pkg yellow cake mix
3/4 C butter melted
1 1/2 C chopped walnuts (optional)
vanilla ice cream
Combine first 5 ingredients, Transfer to greased cake pan. Sprinkle with dry cake mix and drizzle with butter. Top with nuts. Bake at 350 for 1hr. Serve with ice cream.
1 can solid pack pumpkin
1 can evap milk
3 eggs
1 C sugar
4 tsp pumpkin pie spice
1 pkg yellow cake mix
3/4 C butter melted
1 1/2 C chopped walnuts (optional)
vanilla ice cream
Combine first 5 ingredients, Transfer to greased cake pan. Sprinkle with dry cake mix and drizzle with butter. Top with nuts. Bake at 350 for 1hr. Serve with ice cream.
Friday, October 2, 2009
Creamy Tomato Soup
Ok, seriously, if you haven't looked at this website you need to go there NOW. Every recipe I have tried on there has turned out delicious, so be prepared to see a lot of those recipes posted on here. I really love tomato soup and so does everyone in my family, so instead of breaking out good ol' Campbells, I tried to make my own. It was surprisingly easy and it tasted like heaven. It doesn't taste a bit like Campbells, more like a grown up version.
1 T real butter
1 C chopped onion
¾ C shredded carrot
1 T minced garlic
1 tea sugar
¼ tea pepper
¼ tea salt
4 Fresh Basil leaves plus some for garnish (or substitute 1-2 t dried basil, see note below)
1/2 C sliced sun-dried tomatos, packed in oil with herbs
2 (14.5 oz) cans diced tomatoes, undrained
1 (14oz) can chicken broth
3 oz 1/3 less fat cream cheese
1. Melt butter in a large saucepan over medium heat. Add chopped onion, shredded carrot, and garlic, and cook for 5 minutes or until vegetables are tender, stirring frequently.
2. Add sugar, pepper, and salt and cook 2 more minutes. Then add sun-dried tomatoes, diced tomatoes, and 4 basil leaves.
If you're substituting dried basil, the rule of thumb is 1/3 part dried herb = 1 part fresh so for this recipe you can eyeball it, but I'm guessing you'd want to add about 1-2 t dried basil
3. Stir to combine and finally add chicken broth and bring to a boil. Cover, and reduce heat, and simmer 30-40 minutes.
4. Remove from heat. Place soup in blender (do this in 2 batches if necessary). Add cream cheese. Remove center piece of blender lid to allow steam to escape, but place a paper towel over opening in blender lid to avoid splatters. Process for a couple of minutes until very smooth.
5. Divide soup among bowls and garnish each serving with a sprinkle of shredded Parmesan cheese and a basil leaf.
1 T real butter
1 C chopped onion
¾ C shredded carrot
1 T minced garlic
1 tea sugar
¼ tea pepper
¼ tea salt
4 Fresh Basil leaves plus some for garnish (or substitute 1-2 t dried basil, see note below)
1/2 C sliced sun-dried tomatos, packed in oil with herbs
2 (14.5 oz) cans diced tomatoes, undrained
1 (14oz) can chicken broth
3 oz 1/3 less fat cream cheese
1. Melt butter in a large saucepan over medium heat. Add chopped onion, shredded carrot, and garlic, and cook for 5 minutes or until vegetables are tender, stirring frequently.
2. Add sugar, pepper, and salt and cook 2 more minutes. Then add sun-dried tomatoes, diced tomatoes, and 4 basil leaves.
If you're substituting dried basil, the rule of thumb is 1/3 part dried herb = 1 part fresh so for this recipe you can eyeball it, but I'm guessing you'd want to add about 1-2 t dried basil
3. Stir to combine and finally add chicken broth and bring to a boil. Cover, and reduce heat, and simmer 30-40 minutes.
4. Remove from heat. Place soup in blender (do this in 2 batches if necessary). Add cream cheese. Remove center piece of blender lid to allow steam to escape, but place a paper towel over opening in blender lid to avoid splatters. Process for a couple of minutes until very smooth.
5. Divide soup among bowls and garnish each serving with a sprinkle of shredded Parmesan cheese and a basil leaf.
Tuesday, September 29, 2009
Pumpkin Sheet Cake
I got this recipe from a gal I went to college with. I hadn't made it in forever and now I am asking myself why I went so long without it! It is SO moist and delish and perfect with the cream cheese frosting. Are you feeling fallish yet?
Ingredients:
4 eggs
1 c. oil
2 c. pumpkin
1 2/3 c. sugar
Mix together in large bowl. In separate bowl combine:
2 c. flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
Add dry ingredients at once to wet mixture and stir until well combined. Add 1/2 bag mini chocolate chips (mine were the regular ones) and stir. Spread in greased jelly roll pan (aka cookie sheet with edges). Bake at 350 for 20-25 minutes. Frost when cool.
Cream cheese frosting
2 1/2 T butter, softened
1/2 pkg cream cheese, softened
2-3 c powdered sugar
1-2 T milk
1 tsp vanilla
Beat all together until whipped. Spread on cooled cake.
Ingredients:
4 eggs
1 c. oil
2 c. pumpkin
1 2/3 c. sugar
Mix together in large bowl. In separate bowl combine:
2 c. flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
Add dry ingredients at once to wet mixture and stir until well combined. Add 1/2 bag mini chocolate chips (mine were the regular ones) and stir. Spread in greased jelly roll pan (aka cookie sheet with edges). Bake at 350 for 20-25 minutes. Frost when cool.
Cream cheese frosting
2 1/2 T butter, softened
1/2 pkg cream cheese, softened
2-3 c powdered sugar
1-2 T milk
1 tsp vanilla
Beat all together until whipped. Spread on cooled cake.
Monday, September 28, 2009
Ham and Cheese Omelet Roll
This is also from Brooke. She made this for me after we had Ryan and it was an instant hit! I've made it many times since and everyone loves it (but it always tastes better when someone else makes it for you)!
INGREDIENTS
4 ozs. cream cheese, softened
¾ cup milk
2 Tbsp. flour
¼ tsp. salt
12 eggs
2 Tbsp. Dijon mustard
2 ¼ cups shredded cheddar or Swiss cheese, divided
2 cups finely chopped fully cooked ham
½ cup thinly sliced green onions
DIRECTIONS
1. Preheat the oven to 375°. Line the bottom and sides of a greased 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper and set aside.
2. In a small mixing bowl, beat cream cheese and milk until smooth. Add flour and salt; mix until combined.
3. In a large mixing bowl, beat the eggs until blended. Add cram cheese mixture; mix well. Pour into prepared pan.
4. Bake for 30-35 minutes or until eggs are puffed and set. Remove from the oven. Immediately spread with mustard and sprinkle with 1 cup cheese. Sprinkle with ham, onions, and 1 more cup of cheese.
5. Roll us from short side, peeling parchment paper away while rolling. Sprinkle top of roll with remaining cheese; bake 3-4 minutes longer or until, cheese is melted.
INGREDIENTS
4 ozs. cream cheese, softened
¾ cup milk
2 Tbsp. flour
¼ tsp. salt
12 eggs
2 Tbsp. Dijon mustard
2 ¼ cups shredded cheddar or Swiss cheese, divided
2 cups finely chopped fully cooked ham
½ cup thinly sliced green onions
DIRECTIONS
1. Preheat the oven to 375°. Line the bottom and sides of a greased 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper and set aside.
2. In a small mixing bowl, beat cream cheese and milk until smooth. Add flour and salt; mix until combined.
3. In a large mixing bowl, beat the eggs until blended. Add cram cheese mixture; mix well. Pour into prepared pan.
4. Bake for 30-35 minutes or until eggs are puffed and set. Remove from the oven. Immediately spread with mustard and sprinkle with 1 cup cheese. Sprinkle with ham, onions, and 1 more cup of cheese.
5. Roll us from short side, peeling parchment paper away while rolling. Sprinkle top of roll with remaining cheese; bake 3-4 minutes longer or until, cheese is melted.
Hot Artichoke and Spinach Dip
This recipe is from Brooke. It was on her blog a while back and I made it for Paige's blessing and I think the bowl was licked clean! Delish!
INGREDIENTS
1 (10 oz.) package frozen chopped spinach, thawed
1 (14 oz.) can artichoke hearts, drained and roughly chopped
1 cup shredded parmesan-romano cheese
½ cup shredded mozzarella cheese
10 ozs. prepared alfredo sauce
1 tsp. minced garlic
4 ozs. cream cheese, softened
DIRECTIONS
1. Preheat oven to 350 degrees.
2. Combine ingredients thoroughly in a bowl and spread mixture into an 8 x 8 baking dish.
3. Bake for 25-30 minutes or until cheeses are bubbling and melted.
INGREDIENTS
1 (10 oz.) package frozen chopped spinach, thawed
1 (14 oz.) can artichoke hearts, drained and roughly chopped
1 cup shredded parmesan-romano cheese
½ cup shredded mozzarella cheese
10 ozs. prepared alfredo sauce
1 tsp. minced garlic
4 ozs. cream cheese, softened
DIRECTIONS
1. Preheat oven to 350 degrees.
2. Combine ingredients thoroughly in a bowl and spread mixture into an 8 x 8 baking dish.
3. Bake for 25-30 minutes or until cheeses are bubbling and melted.
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