Sweet Potato Casserole

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.

INGREDIENTS:

CRUST:

  • 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

INSTRUCTIONS:

  1. Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
  2. Preheat oven to 350 degrees.
  3. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.
  4. Pour mixture into buttered baking dish.
  5. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
  6. Bake for 30 minutes.
  7. Put marshmallows on the top then cook for another 5 – 8 minutes to melt them.
  8. Allow to set at least 30 minutes before serving.

 

Sweet-Potato-Casserole-with-Marshmallow-Pecan-Streusel-5

Chicken Kabobs on the grill

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

INGREDIENTS:

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

Italian Dressing

Teriyaki Marinade

Wooden Skews (soak in water for 20 minutes prior to using)

Salt & Pepper to taste

INSTRUCTIONS:

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!!!

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Rainy day recipe – Pulled Pork BBQ & Gnocchi

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Hello,

It’s a cold, rainy day here in De Pere, Wisconsin so I thought I would share a quick and easy rainy day comfort food recipe with you.  Hope you enjoy it.  Had this dish (although they made it from scratch) at a local restaurant and it was fabulous.

Pulled Pork BBQ & Gnocchi

INGREDIENTS:

  • 1 package Jim Beam pulled pork (found in most stores in the meat section-see picture below)

NOTE: You could make a boneless pork roast in the crock pot and flavor with Sweet Baby Ray’s BBQ and it will have the same affect.

  • 1 package Gnocchi (see picture below, you can use any brand)

Note: Dried gnocchi are found in the pasta aisle at the supermarket. Do not use fresh or refrigerated gnocchi, or they will become too soft during cooking.

DIRECTIONS:

  1.  Heat pulled pork per the directions on the package.
  2. Heat gnocchi per the directions on the package
  3. Combine 1 & 2 into a casserole dish.  Stir to completely cover gnocchi with BBQ sauce.
  4. Serve with grated Parmesan or Romano cheese.

Cookbook now on Amazon

So, it did not take 5 days for my cookbook to appear on Amazon.   Here is the link:

https://www.amazon.com/dp/1545278849/ref=cm_wl_huc_continue

 

Hope you enjoy it!!  Thank you to everyone that help; can’t wait to start the next book.

 

as sold on amazon

New Cookbook for Sale

My book is now available for sale. So Excited!!

You can order through www.createspace.com now or on Amazon in 5 business days. You can message me if you wish for me to order one and get it to you.

Thank you everyone for all your support through this process.

create space cookbook sale

Cheesy Grits

This is one of my favorite grits recipes:

Cheesy Grits

Ingredients

  • 2 cups milk
  • 2 cups water
  • 1 1/2 teaspoons salt
  • 1 cup coarse ground cornmeal
  • 1/2 teaspoon ground black pepper
  • 4 tablespoons butter
  • 4 ounces sharp Cheddar, shredded or as much as you like; I use more

Instructions

Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy.

Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately.

cheesy grits

Southwestern Hot Dogs

This recipe is from my brother-in-law, Rick:

southwest hot dogs

Southwestern Hot Dogs

Ingredients:

1 cup finely shredded cheddar cheese

3 tbsp. salsa

1/2 tsp. chili powder

10 buns

2 green onions, thinly sliced

2 tbsp. mayonnaise

10 hot dogs

Instructions:

In a bowl, combine all ingredients except dogs and buns.  Cut a 1/2″ deep lengthwise slit in each hot dog.  Spoon 2 tablespoons of mixture into each hot dog.  Broil in oven for 2 to 3 minutes or until cheese is melted.  Serve on buns.