Awhile back I asked my granny for her recipe for her Sweet Potato Casserole. She uses Facebook and has email, so like anyone else, I thought she would just type it up and email it to me or send it in a Facebook message. Nope. She wrote it out on stationary and snail mailed it to me. Of course I lost it for 6 months and just found it, so here it is! Hopefully you enjoy it as much as our family does. FYI - it is not healthy...
Ingredients for potatoes:
1 large can of sweet potatoes
2 eggs
1 cup of sugar
1/2 cup of flour
1/2 cup of milk
1/2 stick of butter (melted)
1 tsp vanilla
dash salt to taste
Ingredients For Topping:
1 cup brown sugar
1/2 cup of flour
1/2 stick of butter (melted)
1 cup chopped pecans
Directions:
Preheat oven to 350 degrees. Drain and mash potatoes. Mix all potato mixture ingredients in a greased casserole dish. In a small bowl, mix ingredients for topping. Spread on top of potato mixture. Bake for 35 - 45 minutes.
Sunday, July 17, 2011
Tuesday, July 12, 2011
Grilled Pizza
I have been wanting to try to make grilled pizza for awhile. The fact is - I was scared... I just pictured a screaming match between me and Tim (he mans the grill) because of dough running through the grates and it just wasn't going to be pretty. Well, I read up on the topic on a few of my favorite blogs and finally decided I would follow the instruction of Annie, from Annie's Eats blog. I followed her dough recipe and technique exactly and the pizzas were some of the best pizza I have ever had - I couldn't believe I had actually made them from scratch! I don't think we will ever use refrigerated or packaged mix dough again! It was very easy and my favorite part about the dough recipe is that it makes two batches, so you can freeze one and use the other for another time - maybe tomorrow night! I will say that I used tips from three different parts of her blog to make these little masterpieces, so I will post them all below.
Our toppings of choice tonight were prosciutto, wild mushrooms, goat cheese, Monterrey Jack cheese (we only had part-skim mozzerella and Tim "hates the way it melts") and fresh basil. I actually used Kroger brand pizza sauce as the base, mixed with a little olive oil, Italian seasoning and my basil in a tube to spice it up a little (the tubes of herbs can be found by the fresh herbs).
Annie offers two other recipes in these links below - one a chicken ranch pizza and the other with fresh veggies - both look good and I will have to try them eventually!
Oh and by the way - Tim and I did get into a mini-screaming match because he insisted that I was making them too small - but like I said, I followed her technique exactly and they turned out the perfect size. Moral of the story - don't listen to Tim, listen to Annie! Note on the picture - we made a total of four small pizzas - not pictured the BBQ Chicken pizza we made for the boys!
Monday, July 4, 2011
4th of July Recipes
We had Tim's family in town for the 4th of July weekend and since the weather was nice and I am supposed to be "resting", I decided to make some easy sides and let Tim do the grilling. Saturday night we had Grilled Boneless, Skinless, Chicken thighs. Nothing to these, just marinated in BBQ sauce over night and grilled them. Sunday night we had burgers with a variety of yummy toppings and they were delicious! My mother-in-law Carol brought her yummy blueberry and peach cobbler and my sister-in-law Lauren brought the most delicious cookies ever from her home-town bakery - The Jasper Bakery.
These two side dishes turned out great. I made the Down Home Beans to go with the Chicken thighs and the Orzo Salad to go with the burgers! Both were a big hit! I changed up the Orzo salad quite a bit - it originally called for flat-leaf parsley as the fresh herb, but I wanted something with more of a kick, so I decided to substitute cilantro and I am glad I did. The only thing I changed with the beans, was to reduce the amount of brown sugar. The original recipe called for 2 cups of brown sugar, but all of the reviews said that 1 cup was plenty!
Orzo, Corn, and Roasted Bell Pepper Salad
Ingredients
2 red bell peppers
1 box uncooked orzo (rice-shaped pasta)
4 tablespoons extravirgin olive oil, divided
3 ears shucked corn
1 medium red onion, peeled and cut into 1/2-inch-thick slices
Cooking spray
1/4 cup chopped fresh cilantro
3 tablespoons of cilantro paste
6 tablespoons white balsamic vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 garlic clove, minced
Preparation
Preheat grill to medium-high heat.
Cook orzo according to package directions. Drain. Place orzo in a large bowl; drizzle with 1 tablespoon oil. Cool slightly.
Place corn, red onion and peppers on grill rack or in grill basket coated with cooking spray; grill 5 - 10 minutes or until lightly browned, turning occasionally. Cut kernels from ears of corn; chop red onion and peppers. In a small bowl mix the 3 tablespoons oil, cilantro, cilantro paste and remaining ingredients. When mixed through, combine dressing, grilled vegetables and orzo. Chill before serving.
Adapted from the recipe of Joanne Weir, Cooking Light JULY 2005
Down Home Baked Beans
Ingredients
1 pound bacon
2 (28 ounce) cans baked beans (I bought Bush's Homestyle Beans - 2 of the big cans)
8 ounces of chili sauce (I bought Heinz 12 oz bottle)
1 large sweet onion, chopped
1 cups packed brown sugar
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large bowl combine beans, chili sauce, onion, brown sugar and bacon. Pour into a 9x13 inch casserole dish.
Bake in preheated oven for 45 minutes to 1 hour.
Adapted from MEANJEANNE, allrecipes.com
These two side dishes turned out great. I made the Down Home Beans to go with the Chicken thighs and the Orzo Salad to go with the burgers! Both were a big hit! I changed up the Orzo salad quite a bit - it originally called for flat-leaf parsley as the fresh herb, but I wanted something with more of a kick, so I decided to substitute cilantro and I am glad I did. The only thing I changed with the beans, was to reduce the amount of brown sugar. The original recipe called for 2 cups of brown sugar, but all of the reviews said that 1 cup was plenty!
Orzo, Corn, and Roasted Bell Pepper Salad
Ingredients
2 red bell peppers
1 box uncooked orzo (rice-shaped pasta)
4 tablespoons extravirgin olive oil, divided
3 ears shucked corn
1 medium red onion, peeled and cut into 1/2-inch-thick slices
Cooking spray
1/4 cup chopped fresh cilantro
3 tablespoons of cilantro paste
6 tablespoons white balsamic vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 garlic clove, minced
Preparation
Preheat grill to medium-high heat.
Cook orzo according to package directions. Drain. Place orzo in a large bowl; drizzle with 1 tablespoon oil. Cool slightly.
Place corn, red onion and peppers on grill rack or in grill basket coated with cooking spray; grill 5 - 10 minutes or until lightly browned, turning occasionally. Cut kernels from ears of corn; chop red onion and peppers. In a small bowl mix the 3 tablespoons oil, cilantro, cilantro paste and remaining ingredients. When mixed through, combine dressing, grilled vegetables and orzo. Chill before serving.
Adapted from the recipe of Joanne Weir, Cooking Light JULY 2005
Down Home Baked Beans
Ingredients
1 pound bacon
2 (28 ounce) cans baked beans (I bought Bush's Homestyle Beans - 2 of the big cans)
8 ounces of chili sauce (I bought Heinz 12 oz bottle)
1 large sweet onion, chopped
1 cups packed brown sugar
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large bowl combine beans, chili sauce, onion, brown sugar and bacon. Pour into a 9x13 inch casserole dish.
Bake in preheated oven for 45 minutes to 1 hour.
Adapted from MEANJEANNE, allrecipes.com
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