Friday, November 29, 2013

Sweet Potato Casserole


Thanksgiving is over, but the requests for my Sweet Potato Casserole is not.  This is the best sweet potato dish you will ever taste. I always add a few more pecans, just because I love pecans. Try this and see if this won't become one of your favorites.
 
 
 
 
 
 
Sweet Potato Casserole
 


3 cups mashed sweet potatoes
1 teaspoon vanilla extract                               
1 cup brown sugar
2 eggs, lightly beaten ½ cup half/half
1 cup of shredded coconut (optional)
                                      


Praline Topping:

½ cup brown sugar  
⅓ cup flour
⅓ cup melted butter     
1 to 1 ½ cup chopped pecans

Combine first 7 ingredients. Pour into a buttered 1½ to 2-quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and browned. 

Yields: 6 to 8 servings



 
Hermetic Storage Jars, Set of 4















CHEFS Rectangular Spice Measuring Spoons, Set of 8 - set of 8

Sunday, November 24, 2013

Bountiful Baked Potato Soup

 
 
Brrrr.. snow is in the air, a crackling fire warms the hearth and a delicious pot of Baked Potato Soup in on the stove, oh the joys of winter. 
 When you are cold nothing is better than soup to warm your bones.
This Baked Potato Soup is so good, you will go back for seconds and thirds. If have a favorite soup recipe drop us line the comments section and share.

Bountiful Baked Potato Soup
Ingredients
 
¼ pound Butter                                                                           
3 cups diced onions
½ cup flour                                                                                           
2 quarts Stock
1¼ cups Potato Buds                                                                 
1 quart half and half
½ teaspoon Broiler Spice                                                                 
1 teaspoon basil
Dash of Tabasco Sauce                                                   
 3 cups diced fried potatoes
3 pieces bacon, cooked and crumbled

Directions:
 
In a large Dutch oven add butter and onions and sauté on low for 10 minutes. Add flour cook for 4-5 minutes. Mix Chicken stock with potato buds; use a whip and blend until smooth; add stock mixture to roux; mix slowly using a whip. Cook for 15-20 minutes; whip in half and half and cook for 10 more minutes. (Do not boil)  Season with broiler spice, basil, and Tabasco, top with crumbled bacon.
To each bowl add ½ cup diced fried potatoes.
 
Yield: 6 to 8 servings

Thursday, November 21, 2013

Praline Apple Crisp

Slow-Cooked Praline Apple Crisp
 
There are two aspects of cooking I desire, one is a simple, fast, easy recipe, and two, it must taste fabulous. This is where my slow cooker comes to play.  I look for recipes online that marries the two together, the convenience plus a recipe that is awesome. I ran across this recipe from Pillsbury and it met all my expectations.  Apples are in season so that makes this a winner.  Try it, you will love it.
 
The cinnamon-rich flavors of old-fashioned apple crisp meet the convenience of a slow cooker.
 
Ingredients
 
6             medium-size crisp tart apples (Granny Smith or Braeburn), peeled if desired, cut into 1/2-inch-thick slices (about 6 cups)
1             teaspoon ground cinnamon
½            cup quick-cooking oats
1/3         cup packed brown sugar
¼            cup all-purpose flour
½            cup cold butter, cut into small pieces
½            cup chopped pecans
½            cup toffee bits
Ice cream, if desired
 
Directions
 
Spray 3- to 4-quart slow cooker with cooking spray. In large bowl, mix apples and cinnamon to coat. Place in slow cooker.
In medium bowl, mix oats, brown sugar, flour and butter with pastry blender or fork until crumbly. Stir in pecans and toffee bits. Sprinkle crumb mixture evenly over apples.
Cover; cook on Low heat setting 4 to 6 hours. Serve apple crisp with ice cream.
 

 
Slow Cooker Recipe Cards