One of my favorite sweet potato recipes is a Sweet Potato Casserole. Ruth’s Chris Restaurant has one of the best but my Mothers is just as good. So I am sharing my Mother’s recipe with you today.
- 1 cup brown sugar
- 1/3 cup flour
- 1 cup chopped pecans
- 1/2 cup melted butter
SWEET POTATO MIXTURE:
- 3 cups mashed sweet potatoes (I use canned to save time but make sure you drain them)
- 1 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 2 eggs (well beaten)
- 1/4 cup butter, melted
- 1 bag mini-marshmallows
- Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
- Preheat oven to 350 degrees.
- Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.
- Pour mixture into buttered baking dish.
- Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
- Bake for 30 minutes.
- Put marshmallows on the top then cook for another 5 – 8 minutes to melt them.
- Allow to set at least 30 minutes before serving.
I recently visited my parents in Kentucky and we made the most fabulous chicken kabob. It was a hit and I will make it again.
Chicken Kabob on the grill
2 – 3 lbs cubed chicken breasts
1 Yellow Pepper (cubed)
1 Red Pepper (cubed)
1 Green Pepper (cubed)
1 Medium Onion (cubed)
1 package large Mushrooms (cleaned and dried)
1 package Cherry Tomatoes
Wooden Skews (soak in water for 20 minutes prior to using)
Salt & Pepper to taste
Place 1/2 the chicken in freezer bag with Italian Dressing and the other 1/2 in a freezer bag with Teriyaki Marinade and let marinade for 24 hours. Once grill is ready, put meat and vegetables on skews alternating until all is used except the cherry tomatoes. Cook until chicken is no longer pink. Put cherry tomatoes on skew and grill for the last 5 minutes of the chicken cooking. Season all with salt and pepper to taste. We served with Texas Toast and a side of Sangria. You can use any vegetable you like that taste well with chicken.
Great recipe and very filling!!!
Did you know that more than 200 million pounds of spices are consumed annually? Spices are what makes food more piquant and appetizing. Storing spices properly will help you bring out the best flavor in each spice to ensure a delicious, aromatic dish.
The most important thing you can do to maximize the flavor of your spices is to purchase them whole, not ground. Ground spices tend to deteriorate after about three months, especially if stored improperly. Crushing spices as you need smaller amounts is the best way to ensure better flavor and freshness.
Step 2: Dry and dark is best
Spices are best preserved if stored in a dry, dark space. Light, air, moisture and heat are spices’ biggest enemies. These four factors keep spices from performing at their highest potential. Avoid clear bottles for storage, especially if using a spice rack hanging on your kitchen wall, as the spices will be exposed to too much light. Steel tins and canisters work best to ensure light-proof storage. Always keep your spices away from areas that will expose them to heat and affect the flavor.
Step 3: Know when to throw them out
Even though storing spices properly helps maintain freshness and flavor, everything does expire eventually and it’s important to know when to throw old spices out. A good rule of thumb is once a year; an easy way to remember when you need fresh spices is to throw them out every year during spring cleaning; or write the purchase date on top of each spice so you can track it. If the spice begins smelling musky or has no odor, or changes color, replace it, it has expired.Hope you enjoyed and learned from this blog; flavor is very important for all recipes.