Sugared Pecans or Almonds

2 cups whole pecans or almonds 

2 Tablespoons butter (not margarine) 

1/4 cup honey 

1 cup turbinado sugar (raw sugar)

Spread pecans in a cookie sheet. Place in a cold oven, turn oven to 350* and roast 12 to 15 minutes, stirring occasionally, until well roasted.

Over medium high heat in medium saucepan, heat honey and butter to boiling. Reduce heat to medium low and simmer 2 minutes, stirring occasionally. Add pecans, simmer and stir 2 minutes. 

Transfer pecans to a baking sheet that has been sprayed with Pam, spread in a single layer and cool slightly. Pour sugar over pecans and toss to coat, separating pecans. Let cool and store in bags or airtight containers.

Gourmet Sweet Potato Classic

Note: CeCe made this for Thanksgiving 2017. While it had good taste, it was just too thick and dry. I suggest adding more butter and cream, and maybe use just one egg.

Once you taste this, you won't ever go back to the marshmallow-topped variety. I have peeled and cooked in the microwave, and also boiled the sweet potatoes. They taste the same no matter how you cook them. So, use the technique that works best for you.

5 sweet potatoes

1/4 teaspoon salt

1/4 cup butter

2 eggs

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/2 cup white sugar

2 tablespoons heavy cream

1/4 cup butter, softened

3 tablespoons all-purpose flour

3/4 cup packed light brown sugar

1/2 cup chopped pecans

Preheat oven to 350º.

Lightly grease a 9x13 inch baking dish.

Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.

In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.

In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans.

Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.

Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.

Ultimate Green Bean Casserole

6 strips bacon

½ onion, finely diced

1½ cup chopped button mushrooms

3 cloves garlic, minced

2 cans cream of mushroom condensed soup

¼ cup milk

1 cup shredded Monterey Jack cheese

Salt and pepper

4 cans cut green beans, drained

1½  cups French fried onions

Preheat the oven to 350°.

Lightly spray a 13X9” baking dish with nonstick cooking spray.

In a large skillet, cook the bacon over medium low heat until crisp. Remove to drain on paper towels, then crumble. Drain away all but about 2 tablespoons of the bacon grease, and then return the pan to medium heat. Add the onions and cook, stirring occasionally, about 5 minutes or until translucent. Add the mushrooms and cook, stirring occasionally, for 5 minutes or until the mushrooms are golden brown. Add the garlic and cook for 1 minute.

Stir in the undiluted mushroom soup and add the crumbled bacon back. Stir to combine. Stir in the milk and cheese. Stir until the cheese is melted. Add salt and pepper to taste. Fold in the green beans until well combined.

Pour the mixture into the prepared dish. Top with the fried onions. Bake, uncovered, for 30 minutes or until the casserole is hot a bubbly.