INGREDIENTS:
4 C mashed sweet potatoes
1/2 C White Sugar
2 T vanilla
4 eggs, beaten
1/2 pint heavy cream
1/4 lb. Butter
1 C packed brown sugar
1/2 C All-purpose flour
1 1/4 C Pecans, chopped
DIRECTIONS:
1. Butter one 2 Q casserole dish. Preheat oven to 350 degrees.
2. In a mixing bowl, combine sweet potatoes, sugar, vanilla, eggs and cream. Blend well. Spread evenly in dish.
3. Prepare the topping by combining the butter, brown sugar, flour and pecans. Mix until crumbly and sweet potato mixture.
4. Bake casserole for 30 minutes.
Prep Time: 10 minutes
Cook Time: 30 minutes
Yields: 6 Servings
Saturday, September 27, 2008
Saturday, September 13, 2008
Yummy...Shared by Jill...
Salsa Couscous Chicken
3 cups hot cooked couscous
1 T olive oil
¼ cup coarsely chopped almonds
2 cloves garlic
8 chicken thighs or breast halves
2 cups salsa (I like ‘El Pinto’. High quality is best)
4 Tab dried currants or raisins
1 ½ tsp cumin
1 tsp cinnamon
Heat oil. Add almonds and cook 1 to 2 min or until golden. Remove and set aside. Add garlic and cook 30 sec, add chicken and cook 4 to 5 min. In a medium bowl, combine salsa and remaining ingredients. Add to chicken. Reduce heat to medium. Cover and cook 20 minuetes or until jice runs clear. Stir in almonds. Serve over couscous
3 cups hot cooked couscous
1 T olive oil
¼ cup coarsely chopped almonds
2 cloves garlic
8 chicken thighs or breast halves
2 cups salsa (I like ‘El Pinto’. High quality is best)
4 Tab dried currants or raisins
1 ½ tsp cumin
1 tsp cinnamon
Heat oil. Add almonds and cook 1 to 2 min or until golden. Remove and set aside. Add garlic and cook 30 sec, add chicken and cook 4 to 5 min. In a medium bowl, combine salsa and remaining ingredients. Add to chicken. Reduce heat to medium. Cover and cook 20 minuetes or until jice runs clear. Stir in almonds. Serve over couscous
Saturday, September 6, 2008
NEW RECIPE...FINALLY!
Wow! It has been WAY too long since I've posted a good recipe! Things have slowed down and normalized in my life a little, and with the nearing end of summer I'd like to ramp this blog up again! I will try to be diligent in posting a recipe at least once a week! Enjoy...
Strawberries and Feta with Balsamic Vinaigrette
- 1 package (Costco size) spring mix greens
- 1 large bag of chopped pecans (candied)*
- 1-2 C strawberries (remove tops and slice)
- 1 1/2 C crumbled feta cheese
- 1/2 C balsamic vinaigrette**
*Candied pecans: Whisk one egg white in medium bowl. Coat pecans in egg white. Add 1/2 C sugar and a couple dashes on cinnamon and a dash of nutmeg and salt to a large Ziploc bag, add egg coated pecans and shake. Bake on jelly roll pan at 400' for about 10-15 minutes or until hard. Scrape away from pan and let cool.
**Balsamic vinaigrette (because I've yet to find a store bought version worth eating) 1 C olive oil, 1/2 C balsalmic vinegar, about a TBSP. (to taste) Dijon mustard and honey. Blend well in a food processor and refrigerator until just before serving.
To serve, toss all ingredients together and serve immediately.
Strawberries and Feta with Balsamic Vinaigrette
- 1 package (Costco size) spring mix greens
- 1 large bag of chopped pecans (candied)*
- 1-2 C strawberries (remove tops and slice)
- 1 1/2 C crumbled feta cheese
- 1/2 C balsamic vinaigrette**
*Candied pecans: Whisk one egg white in medium bowl. Coat pecans in egg white. Add 1/2 C sugar and a couple dashes on cinnamon and a dash of nutmeg and salt to a large Ziploc bag, add egg coated pecans and shake. Bake on jelly roll pan at 400' for about 10-15 minutes or until hard. Scrape away from pan and let cool.
**Balsamic vinaigrette (because I've yet to find a store bought version worth eating) 1 C olive oil, 1/2 C balsalmic vinegar, about a TBSP. (to taste) Dijon mustard and honey. Blend well in a food processor and refrigerator until just before serving.
To serve, toss all ingredients together and serve immediately.
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