Sweet potato recipes rate among my favorite. And this recipe is one I look forward to eating every year on Thanksgiving! I double this recipe and take it, along with dressing, to our family Thanksgiving lunch each year. I hope you will enjoy this as much as we do!
3 c. baked sweet potatoes (See recipe below.)
1 c. sugar
1/2 stick butter, melted
1/2 c. evaporated milk (Or regular, if you prefer.)
2 eggs, slightly beaten
1 tsp. vanilla
1 box yellow cake mix
1 stick butter, melted
1 c. chopped pecans, optional
Preheat oven to 350 degrees. Spray a 13x9 inch baking dish with no stick cooking spray. Mash sweet potatoes in an electric mixer. Add sugar, melted butter, milk, eggs, and vanilla. Mix until thoroughly combined. Pour into prepared dish. Sprinkle yellow cake mix on top of sweet potatoes. Drizzle melted butter on top of cake mix. Bake uncovered for 30-40 minutes. (If you choose to use pecans, mix your cake mix and pecans in a gallon size Ziploc bag before sprinkling over sweet potatoes.)
Baked Sweet Potatoes
Sweet potatoes
butter
cinnamon sugar
aluminum foil
Scrub sweet potatoes under cold water to wash excess dirt. Dry. Poke holes in the sweet potatoes with a fork. Rub outer skin of the sweet potato with butter. Sprinkle cinnamon sugar over butter and wrap in foil. Repeat until all potatoes are wrapped. Place on a cookie sheet lined with foil. Bake in a preheated 375 degree oven for approximately 45 minutes or until sweet potatoes are soft when squeezed. (The softer, the better!) If using for the sweet potato crunch, unwrap and allow to cool.
Hint: These baked sweet potatoes are delicious when served alone! You can slice them open and top with honey butter, marshmallows, cinnamon sugar, or brown sugar for an added sweet taste. (If you choose to top with marshmallows, toss them back in the oven for 10 min. or until marshmallows brown.
The above recipe will use approximately 6 sweet potatoes. After baking and cooling, they should be peeled before mashing.
Wednesday, November 17, 2010
Tuesday, November 16, 2010
Dressing
It's almost time for Thanksgiving, and that means Turkey and Dressing! My Granny Griffin taught me how to make this southern dish; and over the past several years, it has been my one of my contributions when we go to visit our family on Thanksgiving day.
Cornbread (I buy Martha White cornmeal and make the traditional recipe in a cast iron skillet.)
7 slices white bread, toasted on both sides
1 sleeve saltine crackers
1 stick butter
2 c. celery, chopped
1 large onion, chopped
Turkey parts (for stock... see instructions below)
7 c. turkey stock (You could supplement this with store bought chicken stock. If you choose to do this, you won't need the turkey parts.)
salt & pepper to taste
5 eggs, beaten (My Granny boils these and chops them before adding. However, I do not like boiled eggs and choose to add them this way.)
Preheat oven to 350 degrees. In a large bowl, combine crumbled cornbread, crumbled white bread, and crumbled crackers. Set aside.
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent. Pour the celery and onions over the cornbread mixture. Add the stock, mix well. Taste and add salt & pepper to taste. Add beaten eggs and mix well. Pour mixture into a greased pan and bake about 45 minutes or until cooked through. Serve with turkey!
Turkey Broth
turkey parts (I prefer turkey wings or legs.)
8-10 c. water
season salt, pepper to taste
1/2 stick butter
In a large pot, bring the turkey and seasonings to a boil. Reduce heat to medium high and boil until turkey is cooked. (About 30-40 minutes.) Reserve the broth for dressing. Dressing calls for 7 cups of broth, but I always reserve the leftover broth just in case my dressing is not as juicy as I'd like for it to be before baking. I do not like a dry dressing! Also... I like to de-bone the turkey wings or legs and add some of the meat to my dressing. If you prefer not to add to dressing, you'll have a nice snack to eat while cooking!
Tips:
I make this dish ahead of time (leaving out the eggs) and keep in the fridge until time to bake. (This is when the extra broth can be helpful. Sometimes the breads soak in the allowed 7 cups and more is needed.) If you choose to do this, allow the dressing to stand for about 1 hour at room temperature before adding the eggs and or remaining broth. Then bake and enjoy!
Cornbread (I buy Martha White cornmeal and make the traditional recipe in a cast iron skillet.)
7 slices white bread, toasted on both sides
1 sleeve saltine crackers
1 stick butter
2 c. celery, chopped
1 large onion, chopped
Turkey parts (for stock... see instructions below)
7 c. turkey stock (You could supplement this with store bought chicken stock. If you choose to do this, you won't need the turkey parts.)
salt & pepper to taste
5 eggs, beaten (My Granny boils these and chops them before adding. However, I do not like boiled eggs and choose to add them this way.)
Preheat oven to 350 degrees. In a large bowl, combine crumbled cornbread, crumbled white bread, and crumbled crackers. Set aside.
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent. Pour the celery and onions over the cornbread mixture. Add the stock, mix well. Taste and add salt & pepper to taste. Add beaten eggs and mix well. Pour mixture into a greased pan and bake about 45 minutes or until cooked through. Serve with turkey!
Turkey Broth
turkey parts (I prefer turkey wings or legs.)
8-10 c. water
season salt, pepper to taste
1/2 stick butter
In a large pot, bring the turkey and seasonings to a boil. Reduce heat to medium high and boil until turkey is cooked. (About 30-40 minutes.) Reserve the broth for dressing. Dressing calls for 7 cups of broth, but I always reserve the leftover broth just in case my dressing is not as juicy as I'd like for it to be before baking. I do not like a dry dressing! Also... I like to de-bone the turkey wings or legs and add some of the meat to my dressing. If you prefer not to add to dressing, you'll have a nice snack to eat while cooking!
Tips:
I make this dish ahead of time (leaving out the eggs) and keep in the fridge until time to bake. (This is when the extra broth can be helpful. Sometimes the breads soak in the allowed 7 cups and more is needed.) If you choose to do this, allow the dressing to stand for about 1 hour at room temperature before adding the eggs and or remaining broth. Then bake and enjoy!
Friday, November 12, 2010
Potato Soup
As I made this soup for dinner last night, I decided to write down what I was doing so there would be a recipe to pass down. If you're like me, pictures are helpful so I included some of those too! Our family enjoys this soup in the winter and we always have plenty left over to heat up for lunch throughout the week. Great when served with garlic cheese toast, wheat bread, or wheat biscuits (from the freezer, of course)!
Step 1:
2.5 lbs. potatoes, peeled and diced
(I sometimes use red potatoes and it is not necessary to peel those. Just scrub them well first.)
1/2 c. chopped onion
1/2 c. chopped celery
1/2 stick butter
2 T. Kosher salt (or regular if you prefer)
1/2 tsp. white pepper
4 c. water
Bring the above to a boil. Turn down to medium heat and boil slowly for 10-15 minutes.
Step 2:
3 cans evaporated milk
1/2 stick butter
8 oz. chopped ham
(This could be leftover baked ham or the pre-diced package one found in the meat section.)
Mix until smooth in a small dish. Add to soup stirring constantly as to avoid clumping. This step is intended to thicken soup to your desire. Feel free to repeat this step if desired thickness is not reached. Once desired consistency is reached, move to step 4.
Step 4:
Transfer into a large crock pot and simmer on low until you are ready to serve! It is best if left in the crock pot for an hour to allow the flavors to marinate together. However, this step is not completely necessary and soup is thoroughly cooked after step 3.
Enjoy!!!
Hint: This is excellent when topped with cheese, crushed Ritz crackers, crushed croutons, chives, or even bacon bits. And don't forget the bread I mentioned in the opening paragraph... which is delicious when dipped in the soup. GREAT soup to serve when you're expecting company as it requires very little clean up once transferred to crock pot. Mix up a batch of pumpkin bread or pumpkin pie for a wonderful, complete, southern meal!
Step 1:
2.5 lbs. potatoes, peeled and diced
(I sometimes use red potatoes and it is not necessary to peel those. Just scrub them well first.)
1/2 c. chopped onion
1/2 c. chopped celery
1/2 stick butter
2 T. Kosher salt (or regular if you prefer)
1/2 tsp. white pepper
4 c. water
Bring the above to a boil. Turn down to medium heat and boil slowly for 10-15 minutes.
Step 2:
3 cans evaporated milk
1/2 stick butter
8 oz. chopped ham
(This could be leftover baked ham or the pre-diced package one found in the meat section.)
Add and simmer on low heat for 10 minutes stirring often. Careful not to scorch milk!
Step 3:
(May be prepared while waiting on step 1 to cook.)
3 T. cornstarch
2 T. cold water
Mix until smooth in a small dish. Add to soup stirring constantly as to avoid clumping. This step is intended to thicken soup to your desire. Feel free to repeat this step if desired thickness is not reached. Once desired consistency is reached, move to step 4.
Step 4:
Transfer into a large crock pot and simmer on low until you are ready to serve! It is best if left in the crock pot for an hour to allow the flavors to marinate together. However, this step is not completely necessary and soup is thoroughly cooked after step 3.
Enjoy!!!
Hint: This is excellent when topped with cheese, crushed Ritz crackers, crushed croutons, chives, or even bacon bits. And don't forget the bread I mentioned in the opening paragraph... which is delicious when dipped in the soup. GREAT soup to serve when you're expecting company as it requires very little clean up once transferred to crock pot. Mix up a batch of pumpkin bread or pumpkin pie for a wonderful, complete, southern meal!
Thursday, November 11, 2010
Pumpkin Pie
Here is my favorite pumpkin pie recipe. It's quick, simple, and delicious!
1 9-inch unbaked pastry shell
1 can (15 ounce) pumpkin
1 can (14 ounces) sweetened condensed milk
2 eggs
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
pinch of salt
Preheat oven to 425 degrees. In a bowl, beat all ingredients together with a wire whisk or mixer. Pour into crust, and bake 15 minutes. Reduce heat to 350 degrees, and bake another 35 to 45 minutes. Cool before serving.
DELICIOUS!!! I think I'll make this for the weekend. =)
1 9-inch unbaked pastry shell
1 can (15 ounce) pumpkin
1 can (14 ounces) sweetened condensed milk
2 eggs
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
pinch of salt
Preheat oven to 425 degrees. In a bowl, beat all ingredients together with a wire whisk or mixer. Pour into crust, and bake 15 minutes. Reduce heat to 350 degrees, and bake another 35 to 45 minutes. Cool before serving.
DELICIOUS!!! I think I'll make this for the weekend. =)
Wednesday, November 10, 2010
Pecan Pie Bars
I typically do not eat pecan desserts. However, this is super sweet and a must try. Great break from the traditional pecan pie.
2 cups all-purpose flour
1/2 cup sugar
1/8 teaspoon salt
3/4 cup butter or margarine, cut up
1 cup firmly packed brown sugar
1 cup light corn syrup
1/2 cup butter or margarine
4 large eggs, lightly beaten
2 1/2 cups finely chopped pecans
1 teaspoon vanilla extract
Combine flour, sugar, and salt in large bowl; cut in 3/4 cup butter thoroughly with a pastry blender (or fork) until mixture resembles very fine crumbs. Press mixture evenly into a greased 13x9 inch pan, using a piece of plastic wrap to press crumb mixture firmly in pan. Bake at 350 degrees for 17 to 20 minutes or until lightly browned.
Combine brown sugar, corn syrup, and 1/2 cup butter in a saucepan; bring to a boil over medium heat, stirring gently. Remove from heat. Stir one-fourth of hot mixture into beaten eggs; add to remaining hot mixture. Stir in pecans and vanilla. Pour filling over crust. Bake at 350 degrees for 34 to 35 minutes or until set. Cool completely in pan on a wire rack. Cut into bars.
2 cups all-purpose flour
1/2 cup sugar
1/8 teaspoon salt
3/4 cup butter or margarine, cut up
1 cup firmly packed brown sugar
1 cup light corn syrup
1/2 cup butter or margarine
4 large eggs, lightly beaten
2 1/2 cups finely chopped pecans
1 teaspoon vanilla extract
Combine flour, sugar, and salt in large bowl; cut in 3/4 cup butter thoroughly with a pastry blender (or fork) until mixture resembles very fine crumbs. Press mixture evenly into a greased 13x9 inch pan, using a piece of plastic wrap to press crumb mixture firmly in pan. Bake at 350 degrees for 17 to 20 minutes or until lightly browned.
Combine brown sugar, corn syrup, and 1/2 cup butter in a saucepan; bring to a boil over medium heat, stirring gently. Remove from heat. Stir one-fourth of hot mixture into beaten eggs; add to remaining hot mixture. Stir in pecans and vanilla. Pour filling over crust. Bake at 350 degrees for 34 to 35 minutes or until set. Cool completely in pan on a wire rack. Cut into bars.
Thursday, November 4, 2010
Thoughts on Friendship
Ecclesiastes 3:1-8
1To every thing there is a season, and a time to every purpose under the heaven:
2A time to be born, and a time to die; a time to plant, and a time to pluck up that which is planted;
3A time to kill, and a time to heal; a time to break down, and a time to build up;
4A time to weep, and a time to laugh; a time to mourn, and a time to dance;
5A time to cast away stones, and a time to gather stones together; a time to embrace, and a time to refrain from embracing;
6A time to get, and a time to lose; a time to keep, and a time to cast away;
7A time to rend, and a time to sew; a time to keep silence, and a time to speak;
8A time to love, and a time to hate; a time of war, and a time of peace.
These verses have been in the forefront of my mind as I am facing many emotions in regards to friendship. What is a friend? I believe it is one who shares in each of these "times" with another. Truly loving them in times of joy and sorrow.
These past several weeks have brought many challenges as a friend. Ups and downs wouldn't even begin to describe the juggling of emotions we have shared together. Yet through it all, there was a constant joy, hope, and comfort in the lives of us all as we share the same dependence and faith in our Lord and Savior, Jesus Christ. This journey started with a friend who shared her wonderful news about her expecting her third child. It was a wonderful time of rejoicing! However, a week after hearing of her joy, there came deep sadness as she found out she had a miscarriage. Soon after, there was yet another friend who was sharing the joy of pregnancy only to share the next night that she too was experiencing signs of a miscarriage. How devastating! I've never experienced this depth of sadness and would not dare to venture out and say "I know what they are going through". Nevertheless, I felt sympathy for them through their loss.
The coming days led to yet another round of emotions as a dear friend shared her joy of expecting a third child. Due to migraines and already experiencing nausea, she too has been at the forefront of my mind. We are excited and looking forward to the joy of this new blessing! However, there is yet two other sweet ladies and a family member who has not yet been able to have children. They too will always be in my thoughts and prayers as I cannot begin to imagine the emptiness they feel. How do we, as family members and friends, love others through their ups and downs? How can we be excited for one yet feel sadness and sorrow for others?
Sitting here this morning, The Lord brought several verses to mind...
Galatians 6:2
Bear ye one another's burdens, and so fulfil the law of Christ.
Ecclesiastes 4
9Two are better than one; because they have a good reward for their labour. 10For if they fall, the one will lift up his fellow: but woe to him that is alone when he falleth; for he hath not another to help him up. 11Again, if two lie together, then they have heat: but how can one be warm alone? 12And if one prevail against him, two shall withstand him; and a threefold cord is not quickly broken.
Proverbs 17:17
A friend loveth at all times, and a brother is born for adversity.
Proverbs 18:24
A man [that hath] friends must shew himself friendly: and there is a friend [that] sticketh closer than a brother.
Proverbs 20:6
Most men will proclaim every one his own goodness: but a faithful man who can find?
What kind of friend are you? Far too often, I have not been there for another because of my own selfishness. Maybe they have offended me and I have no obligation to be friendly to them. They have in fact hurt me. Or maybe I want to justify not bearing their burden because there was a time in my life when I was rejoicing or facing sorrow and they were not there for me. I owe them nothing, right? Wrong! How often have I failed Jesus, the one who came to this earth, lived a sinless life, then died for me? Far to often, my friends, we fail Him. And he is our Creator. He commands us to "love one another" even over our own self.
Maybe you are facing many challenges today as you seek to minister to those you love. Hold on to these verses and realize we cannot put all of our focus on just one but must demonstrate love to all. Rejoice with those who are rejoicing and mourn with those who mourn. Love as Jesus would expecting nothing in return!
"My friends are my estate."
- Emily Dickinson
"A friend is someone who knows the song in your heart, and can sing it back to you when you have forgotten the words."
-Donna Roberts
"True friendship is sitting together in silence and feeling like it was the best conversation you've ever had."
1To every thing there is a season, and a time to every purpose under the heaven:
2A time to be born, and a time to die; a time to plant, and a time to pluck up that which is planted;
3A time to kill, and a time to heal; a time to break down, and a time to build up;
4A time to weep, and a time to laugh; a time to mourn, and a time to dance;
5A time to cast away stones, and a time to gather stones together; a time to embrace, and a time to refrain from embracing;
6A time to get, and a time to lose; a time to keep, and a time to cast away;
7A time to rend, and a time to sew; a time to keep silence, and a time to speak;
8A time to love, and a time to hate; a time of war, and a time of peace.
These verses have been in the forefront of my mind as I am facing many emotions in regards to friendship. What is a friend? I believe it is one who shares in each of these "times" with another. Truly loving them in times of joy and sorrow.
These past several weeks have brought many challenges as a friend. Ups and downs wouldn't even begin to describe the juggling of emotions we have shared together. Yet through it all, there was a constant joy, hope, and comfort in the lives of us all as we share the same dependence and faith in our Lord and Savior, Jesus Christ. This journey started with a friend who shared her wonderful news about her expecting her third child. It was a wonderful time of rejoicing! However, a week after hearing of her joy, there came deep sadness as she found out she had a miscarriage. Soon after, there was yet another friend who was sharing the joy of pregnancy only to share the next night that she too was experiencing signs of a miscarriage. How devastating! I've never experienced this depth of sadness and would not dare to venture out and say "I know what they are going through". Nevertheless, I felt sympathy for them through their loss.
The coming days led to yet another round of emotions as a dear friend shared her joy of expecting a third child. Due to migraines and already experiencing nausea, she too has been at the forefront of my mind. We are excited and looking forward to the joy of this new blessing! However, there is yet two other sweet ladies and a family member who has not yet been able to have children. They too will always be in my thoughts and prayers as I cannot begin to imagine the emptiness they feel. How do we, as family members and friends, love others through their ups and downs? How can we be excited for one yet feel sadness and sorrow for others?
Sitting here this morning, The Lord brought several verses to mind...
Galatians 6:2
Bear ye one another's burdens, and so fulfil the law of Christ.
Ecclesiastes 4
9Two are better than one; because they have a good reward for their labour. 10For if they fall, the one will lift up his fellow: but woe to him that is alone when he falleth; for he hath not another to help him up. 11Again, if two lie together, then they have heat: but how can one be warm alone? 12And if one prevail against him, two shall withstand him; and a threefold cord is not quickly broken.
Proverbs 17:17
A friend loveth at all times, and a brother is born for adversity.
Proverbs 18:24
A man [that hath] friends must shew himself friendly: and there is a friend [that] sticketh closer than a brother.
Proverbs 20:6
Most men will proclaim every one his own goodness: but a faithful man who can find?
What kind of friend are you? Far too often, I have not been there for another because of my own selfishness. Maybe they have offended me and I have no obligation to be friendly to them. They have in fact hurt me. Or maybe I want to justify not bearing their burden because there was a time in my life when I was rejoicing or facing sorrow and they were not there for me. I owe them nothing, right? Wrong! How often have I failed Jesus, the one who came to this earth, lived a sinless life, then died for me? Far to often, my friends, we fail Him. And he is our Creator. He commands us to "love one another" even over our own self.
Maybe you are facing many challenges today as you seek to minister to those you love. Hold on to these verses and realize we cannot put all of our focus on just one but must demonstrate love to all. Rejoice with those who are rejoicing and mourn with those who mourn. Love as Jesus would expecting nothing in return!
"My friends are my estate."
- Emily Dickinson
"A friend is someone who knows the song in your heart, and can sing it back to you when you have forgotten the words."
-Donna Roberts
"True friendship is sitting together in silence and feeling like it was the best conversation you've ever had."
Tuesday, November 2, 2010
Biscuits
I have tried several different biscuits, but this one tops them all! Quick, easy, and sweet, this is a favorite Paula Deen recipe. Enjoy!
2 c. self rising flour
1 T. sugar
1 1/2 c. whipping cream
Preheat oven to 475 degrees F.
In a medium bowl, stir together the flour, sugar, and cream until the dough forms a ball. Turn the dough out onto a surface dusted with additional flour. Fold the dough in 1/2 and knead 5 to 7 times, adding just enough flour to keep dough from sticking to your hands. Gently roll out dough to 1/2-inch thickness. Using a biscuit cutter coated with flour, cut dough into biscuits. Place on baking sheet coated with non-stick cooking spray, leaving at least 1-inch between each biscuit. Bake for 10 minutes, or until golden brown.
2 c. self rising flour
1 T. sugar
1 1/2 c. whipping cream
Preheat oven to 475 degrees F.
In a medium bowl, stir together the flour, sugar, and cream until the dough forms a ball. Turn the dough out onto a surface dusted with additional flour. Fold the dough in 1/2 and knead 5 to 7 times, adding just enough flour to keep dough from sticking to your hands. Gently roll out dough to 1/2-inch thickness. Using a biscuit cutter coated with flour, cut dough into biscuits. Place on baking sheet coated with non-stick cooking spray, leaving at least 1-inch between each biscuit. Bake for 10 minutes, or until golden brown.
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