Sweet Potato Casserole

 

Filling

1/2 stick of butter (melted)
3 - 4 large sweet potatoes (peeled and cubed)
1/2 cup milk
1/4 cup brown sugar
1 tsp vanilla
1/2 tsp kosher salt
2 large eggs

Topping

1/2 cup flour

1/2 cup brown sugar

1/2 stick butter (melted)1/4 tsp kosher salt

3/4 cup chopped pecans

Peel and cube sweet potatoes and add them to a large pot of salted water.  Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender (15 - 20 minutes).  Drain and cool.  

Mash the cooled sweet potatoes.  

Preheat the oven to 350 degrees and spray a 2-quart baking dish with cooking spray.  

Whisk together the melted butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl.  Transfer to the baking dish.

For the topping:  Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together.  Stir in the pecans.  Spread the mixture over the top of the sweet potatoes in an even layer.  Bake until mostly set in the center and golden on top, 25 - 30 minutes.  Serve hot.  

This casserole is so good!  It's the perfect amount of sweet without going overboard with brown sugar and marshmallows. 

Cranberry Sauce

 

12 oz bag of fresh cranberries
1 cup sugar

Zest of one lemon

2 Tbsp water

Sugar, salt and pepper to taste

Reserve 1/2 cup of cranberries and set aside.

Add the rest of the cranberries into a saucepan.  

Add sugar, lemon zest and water to the saucepan. 

Cook over low heat, stirring occasionally until the sugar dissolves and the cranberries are soft (about 10 minutes).  

Increase heat to medium and cook until the cranberries burst about 12 minutes).  

Reduce the heat to low and stir in the reserved cranberries.  Add sugar, salt, and pepper to tase and cool to room temp before serving.  

Honey Mustard Sauce

 

I don't know about you, but I just love honey mustard sauce and this recipe will not disappoint.  It's simple, yet sophisticated.  I like to serve it with chicken wings or anything else that requires a dipping sauce.  This can also double as a salad dressing if you add a bit of water to thin it.  

1 cup sour cream

1/2 cup Dijon mustard

2 Tbsp olive oil

2 Tbsp honey

1/ 4 tsp kosher salt

1/8 tsp cayenne pepper

Combine all ingredients in a small bowl.  Stir to combine.  Serve immediately, or store in the refrigerator (covered) for up to two days.  

Butter Pound Cake

1 1/2 cups unsalted butter (room temp)

2 Tbsp vegetable oil

8 oz cream cheese (room temp)

2 3/4 cups granulated sugar

6 large eggs

3 cups sifted cake flour

1 tsp salt

1 Tbsp vanilla extract

Powdered sugar or glaze for garnish

Preheat oven to 325 degrees.  Spray a bundt pan with nonstick cooking spray.

Add your butter, oil and cream cheese to a mixing bowl and beat on high for 2 minutes.  Slowly add in sugar and beat on high for 7 more minutes.  Mixture should be pale yellow and fluffy.

Add eggs, one at a time, mixing well after each.

Turn mixer down to los and slowly add flour into the batter in two batches.  Add the salt.  Be careful not to over beat.

Add vanilla extract and mix just until combined.

Pour cake batter into prepared bundt pan and bake for 1 hour and 15 minutes.  Cake is done when a toothpick inserted in the center of the cake comes out clean.  

Cool in pan on a wire rack for 10 minutes.  Invert cake onto a serving dish and then cool for at least an hour.  

Dust with powdered sugar or top with a glaze.  

Note:  You may choose to add a different flavor extract.  If you do, remember that vanilla is a very mild flavor.  I would suggest using only a teaspoon of other extracts instead of a tablespoon.
 

Dad's Country Breakfast Skillet

4 eggs

8 slices of bacon

1 cup diced red potatoes

1 white onion, diced
1/4 cup shredded cheese
 Fresh parsley

Salt and pepper to taste

Cut bacon into 1" pieces.  Place the bacon pieces into a skillet over medium heat.  Cook until the bacon is crisp, then draining half of the fat.  

 

Add potatoes and onion to the pan.  Cook until potatoes are golden brown (8 - 10 minutes)

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Place the potato and bacon mixture into a bowl.  Place the skillet back on the stovetop

Add 4 eggs into the skillet.  Don't stir.  Let them cook for 1 minute or until the egg whites set.  

Carefully place the potato and bacon mixture around the eggs, sprinkling some cheese on top, and cook for another minute.  

Allow the skillet to cool before serving.  

Slow Cooker Ham & Beans

 

20 oz package of Hurst's Great Northern Hambeens (our 15 bean soup works as well)

2 cups diced ham

1 white onion, diced

3 carrots, peeled and sliced

3 stalks celery, sliced

2 tsp dried thyme

1/4 tsp pepper

8 cups chicken broth

Salt to taste

Place the beans in a bowl full of cold water and let the sit for an hour.  

Drain and remove any debris.

Add beans to a slow cooker.

Add ham, onion, carrots, celery, thyme, pepper and chicken broth.

Stir, cover and cook on high for 6-7 hours without opening the lid during the cooking time.  

When done, add the ham flavor packet and stir.  Add salt to taste.

Pear Chutney

 

Pear Chutney is the perfect pairing with pork chops.  Looking for a way to add something special to a weeknight dinner?  Give this recipe a try.

1 shallot, diced

3 Tbsp cider vinegar

2 Tbsp light brown sugar

1 Tbsp butter

1 cinnamon stick

Kosher salt

Pinch crushed red pepper

3 pears, peeled, cored and cut into large dice

1 Tbsp dried cranberries

2 Tbsp chopped fresh cilantro

In a medium saucepan, stir together shallot, vinegar, brown sugar, butter, cinnamon stick, 1/4 tsp salt, and red pepper.  Cook over medium heat for 10 minutes.  Stir in the pears and dried cranberries and cook for 20 minutes more.

Allow to cool and then serve with your favorite pork chop or turkey dinner.

Mashed Potatoes

 

Who doesn't love mashed potatoes?  They've always been a staple in our family, and they don't come out of a box of potato flakes.

5 lbs golden creamer potatoes
2 bay leaves
Kosher salt and freshly ground black pepper

2 cups of Half & Half

4 Tbsp salted butter

2 Tbsp chopped chives

Peel and quarter the potatoes.  Put in a large pot of water and add the bay leaves and 2 Tbsp of salt.  Bring to a boil over medium high heat and cook until the potatoes are tender, about 20 minutes.  

Drain them well and remove the bay leaves.  

Heat the Half & Half and butter in a small saucepan.  

Mash the potatoes in a large bowl.  Add the hot mixture and season with salt and pepper.  Stir well and top with the chopped chives.  

Tomato, Cucumber Salad with Mint

 

This is a really fresh salad idea.  It has become one of my new favorites thanks to the purchase of an AeroGarden last year.  I'm able to grow fresh herbs right on my countertop.  It's great to have fresh herbs available year round!

1/3 cup red wine vinegar

1 Tbsp granulated sugar

1 tsp salt

4 mini cucumbers (my favorite kind)  You could use 2 large cukes.

1 1/2 cups cherry tomatoes (cut in half)

2/3 cup red onion (thinly sliced)

1/2 cup fresh mint (chopped)

2 Tbsp olive oil

Salt and pepper to taste.

In a large bowl, combine vinegar, sugar, and salt.

Cut the ends from the cucumbers and then quarter and dice them.  Add the cucumbers to the bowl and allow them to marinate for 1 hour, stirring occasionally.  

Gently toss tomatoes, onion, mint and olive oil with the marinated cucumbers.  

Season with salt and pepper.  

Just a shot of my countertop AeroGarden.  You'll notice that the mint and dill grow very quickly.  I've grown rosemary, thyme, parsley, savory, chives and oregano too.  It takes about three weeks for the herbs to grow to a point they're usable.  The grow light stays on for 16 hours and then turns itself off for 8 hours.  The garden prompts me when it's time to add water and plant food.  I absolutely love this thing!

Simply Roast Beef

4 lb round roast

1/4 cup olive oil

3 garlic cloves (minced)

1 Tbsp chopped fresh rosemary

1 Tbsp chopped fresh thyme leaves

2 tsp kosher salt

1/2 tsp ground black pepper

 Preheat your oven to 450 degrees.

In a small bowl, combine oil, garlic, rosemary, thyme, salt and pepper.  

Pat the roast dry with paper towel.  Rub the herb paste all over the roast.  

Place the roast on a rack in a roasting pan.  Roast for 15 minutes and then reduce the heat to 325 degrees.  Roast for 2 hours for a medium-well done roast.  

Remove from the oven and allow your roast to rest for 20 minutes before slicing. 

This is wonderful served with roasted potatoes and your favorite salad.