Saturday, November 22, 2008

Best Sweet Potatoes

Best Sweet Potatoes

4 Pounds Yams
2 Eggs
1 1/2 Cups Brown Sugar
12 T. Butter
1 t. Salt
2 T. Cinnamon
1 t. Allspice 
1/2 t. Nutmeg

Boil yams until soft. When cool remove skin and place in large bowl. Beat until smooth adding one egg at a time. Add the rest of the ingredients and beat until combine and smooth. Spread in baking dish. Then sprinkle with 1/2 cup Brown Sugar and 1/2 cup melted Butter. 
Bake @ 375 for 25 minutes. 

These are our family favorite. We all love them even the kids. 
They are our Thanksgiving must have.

Friday, November 21, 2008

Chocolate Strawberry Pie


24 chocolate graham cracker squares finely chopped
½ C butter
¼ C sugar
Combine in a bowl and press in a pie tin

1 12oz. container cook whip
1 pkg instant chocolate pudding (3.9 oz not prepared)
1 C. sour cream
Combine in bowl

1 oz. semi sweet chocolate
2 t. butter
Melt together and stir until smooth

1 pint strawberries, washed and sliced

Pour ½ filling in pie crust. Add sliced strawberries. Pour remaining filling over strawberries. Drizzle with topping.

Red Pepper Pasta


2 roasted red peppers
1 jar roasted red peppers
Blend together with:
1 bar cream cheese
Salt and pepper to taste
1 clove garlic
Parmesan cheese (1/2 c or so)
Pour over cooked bowtie pasta and mix in ½ bag of frozen peas.
this is one of my favorite meals in all the world!

Roasted Red Pepper Dip


4 red peppers or
2 jars roasted red peppers
To roast: spray cookie sheet. Cut peppers in half, lay face down on cookie sheet. When skins bubble and shrivel, they are done

Put in food processor with:
2C. sour cream
3 pkg. cream cheese
1t. salt
½ t. paprika
½ t. cayenne pepper.

Spinach Artichoke Dip


14 oz. can artichoke hearts (drained and chopped)
5 oz. frozen spinach (thaw, drain and chop)
½ C sour cream
½ C mayonnaise
1t. garlic (crushed)
Roma tomatoes

Mix together and bake at 350 for 30 minutes

Serve with corn chips, baguettes, French bread etc.

Salad De Maison


2 heads Romaine lettuce (washed and torn)
1 lb. bacon fried crisp
1lb. Swiss cheese shredded
1 pkg. slivered almonds toasted
1 box croutons
1-2 C. parmesan cheese
2 C. Cubed cooked chicken
Cherry tomatoes washed and halved

(let sit at least 4 hours*)
¾ C. vegetable oil
3 cloves real garlic (minced)
Juice of one lemon (a real one at room temperature)
2t. salt
1t. pepper

Put this salad together right before you are going to serve it. Mix all salad ingredients first without croutons. Take dressing and strain it to get rid of big chunks of garlic. Add dressing and croutons to salad.
Perfect for big groups and so delicious.

*this dressing is delicious and is even better made the night before.
sorry no picture.

Wednesday, November 19, 2008

Russian Cream

Russian Cream

Heat 3 cups heavy whipping cream
1/2 cup brown sugar till dissolved

Empty 1 package 1 oz. gelatine in 1 cup boiling water. 
Cool until warm 

When warm mix with cream mixture

Cool until warm

Fold in 1/3 cup Sour Cream
3 tsp. vanilla
Blend well

Refrigerate up to 6 hours or over night. 

Serve with raspberries or chocolate sauce or whatever fruit your heart desires. 
Great for the Holidays!
Makes about ten 9 oz. cups

*Make sure there isn't any strong smells in your fridge. Tends to absorb them.

Monday, November 3, 2008

Parmesan Chicken

also from

Parmesan Chicken

SO EASY, especially if you don't know what to do with that frozen chicken in your freezer.I love this chicken even more than the one at that Italian restaurant we all know...

1 tsp crushed garlic
1/4 C olive oil
1/2 C Italian style bread crumbs
1/4 C fresh grated Parmesan cheese
1/4 C grated mozzarella cheese
2 chicken breasts

How to:
1 - Heat oven to 425
2 - Warm the garlic and olive oil to help blend the flavors (I do this in a bowl and heat it on low in the microwave)
3 - Combine the Parmesan cheese and breadcrumbs in separate bowl
4 - Dredge chicken through olive oil and then bread crumbs so it is fully covered and place in glass pan
5 - Bake for about 30-35 min, until chicken is cooked through
6 - Place mozzarella cheese on chicken and broil until cheese is brown and bubbly
7 - Serve with steamed vegetables or pasta

tortellini soup

YUM! this was some good soup. i copied and pasted and stole from dani's blog so here is a plug for it. they have some yum recipes. go here when stumped for a meal.

Tortellini Soup
The Ingredients

1 1/2 pkg tortellini (you can find this in the "deli meats and cheeses" section of the grocery store)- they come in packages of about 10 oz. I usually buy two and use a package and a half. The leftover tortellini is also great with a little pasta sauce for lunch the next day. Or you can freeze it.
24 oz. chicken broth
4 garlic cloves - minced14 oz. can of stewed tomatoes
1/2 lb. ground sausage (the butcher out here had never heard of ground sausage. he kept trying to get me to buy sausage links but I eventually found these "sausage patties")- you can use the whole pound if you want to but I find it overwhelms the soup. basically, it becomes "sausage soup" with tortellini - stick with the 1/2 lb.
1 tsp. basil
1 pkg chopped spinach (in the freezer section, but thaw and drain before adding it to the soup)
1/2 c Parmesan cheese
1 can tomato sauce (optional)* I also think adding some white beans, zucchini, or chickpeas would make this soup even better... I just haven't tried it yet.

How to:

1. Brown the sausage and garlic.
2. After the sausage and garlic has cooked through, drain the fat and dump the sausage into a large soup pot.
3. Add the chicken broth, stewed tomatoes and basil
4. When the soup is boiling add the tortellini and simmer for about 10 minutes* if you think the broth is too thin add the can of tomato sauce - I always to because I like the sauce a little heartier
5. Add the spinach and Parmesan cheese and simmer for about 10 minutes more
6. Serve with a small salad and garlic bread and you've got dinner!