This one I got from B's aide... soooo good...
Ingredients
3 c mashed sweet potatoes
3/4 stick butter
1 c canned milk [evaporated]
1 c sugar
2 eggs
1/2 t nutmeg
1/2 t cinnamon
1 t vanilla
Mix potatoes, butter, milk, sugar, eggs, cinnamon & vanilla. Mix well and pour into 2 qt dish. Bake at 425F for 15 mins
Topping:
1 c crushed corn flakes
1/2 c chopped nuts (she used pecans)
1/2 c light brown sugar
3/4 stick butter
Melt butter. Add sugar, nuts, and cornflakes. Mix well. Spread over top of potatoes. Bake an additional 15 mins at 400F
Showing posts with label Thanksgiving. Show all posts
Showing posts with label Thanksgiving. Show all posts
Thursday, December 5, 2013
Monday, November 19, 2012
Scalloped Corn
Just like my Grandma Lock's (got this one from my awesome cousin, Donna)!!
Ingredients:
3 cans (11 oz.) vacuum-packed corn, drained
4 lg eggs
1/2 c milk
1/2 stick butter, melted
2 T sugar
2 T all-purpose flour
1/4 t salt
1/4 t pepper
Directions
1. Heat oven to 350. Lightly grease a 1 1/2 qt shallow baking dish.
2. Put 2 cans of corn and the remaining ingredients in a food processor (or blender). Process until well blended. Stir in remaining can of corn and pour into prepared baking dish.
3. Bake uncovered 50 to 55 minutes or until a toothpick inserted in center comes out clean.
TIP - Can be prepared through step 2 up to 1 day ahead. Refrigerate covered and bring to room temp before baking.
Ingredients:
3 cans (11 oz.) vacuum-packed corn, drained
4 lg eggs
1/2 c milk
1/2 stick butter, melted
2 T sugar
2 T all-purpose flour
1/4 t salt
1/4 t pepper
Directions
1. Heat oven to 350. Lightly grease a 1 1/2 qt shallow baking dish.
2. Put 2 cans of corn and the remaining ingredients in a food processor (or blender). Process until well blended. Stir in remaining can of corn and pour into prepared baking dish.
3. Bake uncovered 50 to 55 minutes or until a toothpick inserted in center comes out clean.
TIP - Can be prepared through step 2 up to 1 day ahead. Refrigerate covered and bring to room temp before baking.
Wednesday, November 2, 2011
Oat-topped sweet potato crisp
from Kraft
serves 8
Ingredients:
1 pkg (8 oz) cream cheese
1 can (40 oz) cut sweet potatoes, drained
3/4 c brown sugar
1/4 t cinnamon
1 granny smith apple, chopped
2/3 c chopped cranberries
1/2 c flour
1/2 c old-fashioned or quick-cooking oats
1/3 c cold butter
1/4 c pecans
directions:
heat oven to 350F
Beat cream cheese, potatoes, 1/4 c sugar and cinnamon w/ mix until blended. spoon into 1 1/2 qt casserole; top w/ fruit.
Mix flour, toast and remaining sugar in medium bowl; cut in butter until mixture resembles course crumbs. Stir in nuts. Sprinkle over fruit.
Bake 35-40 mins or til heated through
Nutritional jazz: 430 cal; 20 g fat; 200 mg sodium; 59 g carb; 5 g fiber; 5 g fiber
serves 8
Ingredients:
1 pkg (8 oz) cream cheese
1 can (40 oz) cut sweet potatoes, drained
3/4 c brown sugar
1/4 t cinnamon
1 granny smith apple, chopped
2/3 c chopped cranberries
1/2 c flour
1/2 c old-fashioned or quick-cooking oats
1/3 c cold butter
1/4 c pecans
directions:
heat oven to 350F
Beat cream cheese, potatoes, 1/4 c sugar and cinnamon w/ mix until blended. spoon into 1 1/2 qt casserole; top w/ fruit.
Mix flour, toast and remaining sugar in medium bowl; cut in butter until mixture resembles course crumbs. Stir in nuts. Sprinkle over fruit.
Bake 35-40 mins or til heated through
Nutritional jazz: 430 cal; 20 g fat; 200 mg sodium; 59 g carb; 5 g fiber; 5 g fiber
Thursday, October 6, 2011
Maple Brined Turkey
I'm totally on a Thanksgiving kick, in case you couldn't tell. I copied this one off of my SIL, Kera. I've tried it out and it was AWESOME. Very tender and yummy!
serves 12
Ingredients:
1-1/2 gallons water (24 cups)
1-1/2 c pure maple syrup or maple-lavored syrup
1 c coarse salt
3/4 c packed brown sugar
1 8-10 lb turkey (not self-basting)
Cooking oil
Directions:
1. For brine, in a 10-quart pot combine water, syrup, salt, and brown sugar; stir to dissolve sugar and salt. Set aside.
2. Rinse turkey inside and out; remove any excess fat from cavity. Carefully add turkey to brine. Cover and marinate in refrigerator for 12 to 24 hours. (We didn't have enough space in our fridge, so we just threw ours in our cooler.)
3. Remove turkey from brine; discard brine. Rinse turkey and pat dry with paper towels. Place turkey, breast side up, on a rack in a shallow roasting pan. Tuck drumstick ends under the band of skin across the tail. (If the band of skin is not present, tie the drumsticks securely to the tail.) Twist wing tips under the back. Brush with oil. Insert a meat thermometer into the center of one of the inside thigh muscles.
4. Cover turkey loosely with foil. Roast turkey in a 325 degree F oven for 2-3/4 to 3 hours or until thermometer registers 180 degrees F. After 2-1/4 hours, remove foil and cut band of skin or string between the drumsticks so thighs will cook evenly. When done, drumsticks should move very easily in their sockets. Cover turkey; let stand at room temperature 20 minutes before carving.
serves 12
Ingredients:
1-1/2 gallons water (24 cups)
1-1/2 c pure maple syrup or maple-lavored syrup
1 c coarse salt
3/4 c packed brown sugar
1 8-10 lb turkey (not self-basting)
Cooking oil
Directions:
1. For brine, in a 10-quart pot combine water, syrup, salt, and brown sugar; stir to dissolve sugar and salt. Set aside.
2. Rinse turkey inside and out; remove any excess fat from cavity. Carefully add turkey to brine. Cover and marinate in refrigerator for 12 to 24 hours. (We didn't have enough space in our fridge, so we just threw ours in our cooler.)
3. Remove turkey from brine; discard brine. Rinse turkey and pat dry with paper towels. Place turkey, breast side up, on a rack in a shallow roasting pan. Tuck drumstick ends under the band of skin across the tail. (If the band of skin is not present, tie the drumsticks securely to the tail.) Twist wing tips under the back. Brush with oil. Insert a meat thermometer into the center of one of the inside thigh muscles.
4. Cover turkey loosely with foil. Roast turkey in a 325 degree F oven for 2-3/4 to 3 hours or until thermometer registers 180 degrees F. After 2-1/4 hours, remove foil and cut band of skin or string between the drumsticks so thighs will cook evenly. When done, drumsticks should move very easily in their sockets. Cover turkey; let stand at room temperature 20 minutes before carving.
Homemade Cranberry Sauce
The only acceptable kind of cranberry sauce. Seriously.
serves 14 (serving size about 2T)
Ingredients:
1/2 c packed dark brown sugar
1/2 c orange juice
1/4 c water
1 1/2 T honey
1/8 t ground allspice
1 (12-z) package fresh cranberries
1 (3 inch) cinnamon stick
Directions:
Combine all ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 12 minutes or until mixture is slightly thickened, stirring occasionally. Discard cinnamon stick; cool completely.
Note: Make up to two days ahead and refrigerate.
Nutritional jazz: 52 cal; 66 mg Potassium; 16 g carbs; 10% vitamin c; 6% magnanese
serves 14 (serving size about 2T)
Ingredients:
1/2 c packed dark brown sugar
1/2 c orange juice
1/4 c water
1 1/2 T honey
1/8 t ground allspice
1 (12-z) package fresh cranberries
1 (3 inch) cinnamon stick
Directions:
Combine all ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 12 minutes or until mixture is slightly thickened, stirring occasionally. Discard cinnamon stick; cool completely.
Note: Make up to two days ahead and refrigerate.
Nutritional jazz: 52 cal; 66 mg Potassium; 16 g carbs; 10% vitamin c; 6% magnanese
Traditional Sweet Potato Casserole
From Cooking Light
serves 16
Ingredients:
2 1/2 lbs sweet potatoes, peeled and cut into 1-inch cubes
3/4 c packed brown sugar
1/4 c butter, softened
1 1/2 t salt
1/2 t vanilla extract
1/2 c finely chopped pecans, divided
Cooking spray
2 c miniature marshmallows
Directions:
Preheat oven to 375°.
Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.
Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° for 25 minutes or until golden.
Nutritional Jazz: 140 cal; 5.6 g fat; 2 g sat fat; 7.8 mg cholesterol; 240 mg sodium; 213 mg potassium; 24 g carbs; 43% vitamin A; 7% vitamin B6; 8% vitamin C; 10% copper; 19% magnanese; 5% thiamin
serves 16
Ingredients:
2 1/2 lbs sweet potatoes, peeled and cut into 1-inch cubes
3/4 c packed brown sugar
1/4 c butter, softened
1 1/2 t salt
1/2 t vanilla extract
1/2 c finely chopped pecans, divided
Cooking spray
2 c miniature marshmallows
Directions:
Preheat oven to 375°.
Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.
Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° for 25 minutes or until golden.
Nutritional Jazz: 140 cal; 5.6 g fat; 2 g sat fat; 7.8 mg cholesterol; 240 mg sodium; 213 mg potassium; 24 g carbs; 43% vitamin A; 7% vitamin B6; 8% vitamin C; 10% copper; 19% magnanese; 5% thiamin
Tuesday, November 23, 2010
Cornbread stuffing
serves 10
Ingredients:
15 slices bacon
1 chopped onion
1 skinned & chopped apple (preferably a green apple)
2 1/2 c chopped celery
5 T chopped fresh parsley
3 3/4 c chicken broth
7 1/2 c cornbread (or one bag of the premade stuff), cut into cubes
Directions:
1. Fry the bacon in a large, heavy skillet until crisp. Remove bacon, drain on paper towels, and crumble. Drain all but 2 tablespoons of the bacon grease.
2. Saute the onion, celery and parsley in the fat over medium heat until the onion is clear, about 5 minutes. Add the broth, cornbread cubes, and crumbled bacon, mix thoroughly.
3. Pour into a buttered baking pan and bake in a preheated 350 F oven for 35 minutes or until it pulls away from the sides of the baking pan.
Ingredients:
15 slices bacon
1 chopped onion
1 skinned & chopped apple (preferably a green apple)
2 1/2 c chopped celery
5 T chopped fresh parsley
3 3/4 c chicken broth
7 1/2 c cornbread (or one bag of the premade stuff), cut into cubes
Directions:
1. Fry the bacon in a large, heavy skillet until crisp. Remove bacon, drain on paper towels, and crumble. Drain all but 2 tablespoons of the bacon grease.
2. Saute the onion, celery and parsley in the fat over medium heat until the onion is clear, about 5 minutes. Add the broth, cornbread cubes, and crumbled bacon, mix thoroughly.
3. Pour into a buttered baking pan and bake in a preheated 350 F oven for 35 minutes or until it pulls away from the sides of the baking pan.
Tuesday, February 24, 2009
Fruit glazed turkey
(for 10-12 lb turkey)
Stuffing:
14 oz package unseasoned cubes
1 small chopped onion
1 medium tart apple (pealed/ chopped)
1 celery rib (chopped)
1 c raisins
1 c hot water
1 c melted butter
1 T poultry seasoning
1 10-12 lb turkey
Glaze:
2 cans (8 oz) unsweetened crushed pineapple, undrained.
1 can (11 oz) mandarin oranages, undrained
1/8 t ground cinnamon
1/8 t cloves
Gravy
3 T flour
1/2 t salt
1/4 t pepper
1. In large bowl, combine first 8 ingredients. Loosely stuff in turkey just before baking. Place remaining in greased 1 qt baking dish. Cover and refrigerate until ready to bake. Tie drumsticks together. Place breast side up on rack in roasting pan. Bake uncovered 325 for 1 hour.
2. Meanwhile, combine glaze ingredients in blender. Cover and process until smooth. Cover and refrigerate 1 c for gravy. Brush on turkey with remaining glaze. Add 1/2 inch hot water in roasting pan. Bake 2 1/2 to 3 hours or until meat temperature measures 180 inside turkey and 165 for stuffing. Basting with glaze and pan drippings 2-3 times. Cover if the turkey browns to quickly.
3. Discard unused glaze. Cover and bake stuffing for 30-40 mins. Uncover and bake 10 mins or until light brown.
4. Cover turkey and let stand 20 mins before removing stuffing and carving turkey
For Gravy:
1. Loosen brown bits from pan. Pour fat drippings and browned bits into bowl. Skim fast reserving 1/4 c. In c measuring cup combine drippings and broth/ water to measure up to 2 c. In saucepan combine flour, salt, and pepper. Whisk in fat drippings. Cook over medium heat until thick and bubbly. Stir in glaze. Boil. Cook for 2 mins or until thickened.
Stuffing:
14 oz package unseasoned cubes
1 small chopped onion
1 medium tart apple (pealed/ chopped)
1 celery rib (chopped)
1 c raisins
1 c hot water
1 c melted butter
1 T poultry seasoning
1 10-12 lb turkey
Glaze:
2 cans (8 oz) unsweetened crushed pineapple, undrained.
1 can (11 oz) mandarin oranages, undrained
1/8 t ground cinnamon
1/8 t cloves
Gravy
3 T flour
1/2 t salt
1/4 t pepper
1. In large bowl, combine first 8 ingredients. Loosely stuff in turkey just before baking. Place remaining in greased 1 qt baking dish. Cover and refrigerate until ready to bake. Tie drumsticks together. Place breast side up on rack in roasting pan. Bake uncovered 325 for 1 hour.
2. Meanwhile, combine glaze ingredients in blender. Cover and process until smooth. Cover and refrigerate 1 c for gravy. Brush on turkey with remaining glaze. Add 1/2 inch hot water in roasting pan. Bake 2 1/2 to 3 hours or until meat temperature measures 180 inside turkey and 165 for stuffing. Basting with glaze and pan drippings 2-3 times. Cover if the turkey browns to quickly.
3. Discard unused glaze. Cover and bake stuffing for 30-40 mins. Uncover and bake 10 mins or until light brown.
4. Cover turkey and let stand 20 mins before removing stuffing and carving turkey
For Gravy:
1. Loosen brown bits from pan. Pour fat drippings and browned bits into bowl. Skim fast reserving 1/4 c. In c measuring cup combine drippings and broth/ water to measure up to 2 c. In saucepan combine flour, salt, and pepper. Whisk in fat drippings. Cook over medium heat until thick and bubbly. Stir in glaze. Boil. Cook for 2 mins or until thickened.
Subscribe to:
Posts (Atom)