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!!!
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This is one of my favorite grits recipes:
- 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
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.
Made this last week and they are awesome!!
1 tube (3/4 pound) bulk pork breakfast sausage, mild or spicy
1/3 cup green onions, thinly sliced
1/3 cup panko bread crumbs
1/4 cup Wisconsin pimento cheese spread
1 large egg
1 cup (4 ounces) Wisconsin sharp cheddar cheese, cut into 12 cubes (1/2 inch each)
Parsley leaves for topping, chopped
Heat over to 400 degrees. Line a large rimmed baking sheet with foil and coat with cooking spray. In a large bowl, combine all ingredients except the cheddar cheese and parsley. Mix well and divide into 12 pieces. Wrap piece around a cheese cube and place on pan. Bake 16 – 18 minutes or until browned and cooked through. Place on serving tray and sprinkle with parsley. Better served warm.