Thursday, November 29, 2018

Sweet Potato Cassarole

Ingredients:
4 medium sweet potatoes (about 24 oz)
1 cup sugar
1 cup milk
2 large eggs
1 teaspoon vanilla extract
1 teaspoon salt
1 cup light brown sugar
1/2 cup all-purpose flour
6 tablespoons butter, cut into small cubes
1 cup pecans, chopped

INSTRUCTIONS
Preheat the oven to 375ºF.

Scrub the sweet potatoes and pierce generously with a fork. Place on a baking sheet and bake until fork tender, 30-45 minutes. When they are cool enough to handle, scoop out the flesh into a large bowl.

Raise the oven temperature to 400ºF.

To the bowl with the sweet potatoes, add the sugar, milk, eggs, vanilla and salt. Mash until combined.  The mixture does not need to be completely smooth – lumps are ok.  Pour the potatoes into a large baking dish. (I use a 3 quart baking dish.)

In another bowl, combine the brown sugar, flour and butter. Using a pastry cutter, cut the butter into the mixture until it resembles coarse crumbs.  Stir in the pecans.  Sprinkle the crumb mixture over the top of the potatoes.

Bake in the oven until golden brown, 30-40 minutes.  Let the casserole sit for a few minutes before serving.

Thanksgiving 2018 at Stephanie's

Cream Cheese Stuffed Mushrooms

Ingredients
12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
 1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Barb Lawry made these to bring to Stephanie's Thanksgiving 2018. Denise really liked them. Barb put more garlic in than the recipe called for.

Friday, June 15, 2018

Slow Cooker Beer Pulled Pork

Ingredients:

1 (5 pound) pork butt roast
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 (12 fluid ounce) can beer
1 (12 ounce) bottle barbeque sauce

Directions:
Set the slow cooker to High.
Place the pork in the slow cooker. Season top of pork with salt, pepper, onion powder, and garlic powder. Pour in beer and place the lid on the slow cooker.
Cook on High for 1 hour. Reduce Low and cook for at least 8 hours.
(Alternate: Cook on high for 2 hours and low for 6 hours.)
Remove pork from the slow cooker and shred with two forks. Discard juices. Return shredded pork to slow cooker and stir in barbeque sauce.
Cook on low for 1 hour.

Tuesday, March 13, 2018

Beef Stew

Ingredients:
2 pounds stew beef
2 onions sliced
2 tablespoon vegetable oil
4 cups beef broth
2 tablespoon Worcester sauce
2 garlic cloves
2-3 bay leaves
1 teaspoon salt
2 teaspoon sugar
1 teaspoon pepper
1 teaspoon paprika
1/2 teaspoon allspice
4 ribs celery chopped
2 tablespoon cornstarch
3 large russet Potatoes cubed
3 large Carrots sliced


Directions:
Brown beef in hot oil. Add broth, Worcester sauce, garlic, bay leaves, onions, salt, sugar, pepper, paprika, and allspice. Cover and simmer 90 minutes. Remove bay leaves. Add carrots and celery. Cover and cook 15 minutes. Add potatoes.  Cook until tender.

To thicken the gravy, remove 2 cups of hot liquid. In a separate bowl, combine 1/4 cup of water and corn starch. Mix until smith. Add to the hot liquid. Return to th pot and cook until bubbly.

Serves 4-6.

Saturday, December 30, 2017

Sausage Hash Brown Casserole

Ingredients:
2 lb hot breakfast sausage
1 30-32 oz bag frozen shredded hash browns
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 cups shredded cheddar cheese
8 eggs
2 cups milk

Direstions:
Preheat oven to 350

In a large skillet cook sausage, drain fat

Add hash browns to skillet and cook till lightly brown.  Place hash browns  into bottom of lightly greased dish 9/13 pan.  Top with sausage and cheese

Whisk together eggs; salt, pepper,onion and garlic powders and milk,  pour over potatoes.

Cover and refrigerate overnight

Bake uncovered for 35-40 minutes,

Stephanie made this Christmas 2017,  very good but cooked an extra 25 minutes would have made sure it was done,  we microwaved it and it was excellent,

2018 New Years-  use only 1 lb sausage.  Don’t precook hash browns- it made them mushy. Cooked 55 minutes.


Sunday, July 2, 2017

Fancy Deviled Eggs

Top deviled eggs with bacon crumbles,  2 green olive with pimento, 1/2 black olive, slice of jalepeno pepper

All are very tasty

Bruschetta

Ingredients:
Baguette
Olive oil

Tomatoes
Basil
Garlic
Olive oil
Salt and pepper

Directions:
Slice baguette and rub with olive oil infused with garlic.
Then bake 350 until light brown.
The bruschetta,was just chopped and seeded tomatoes, chopped basil, minced garlic, little EVOO and salt and pepper

July 2017, Candi McDonald