Candied Sweet Potatoes

These are very syrupy, more than I care for, but the grandkids really liked them at our Thanksgiving dinner 2021. So I shall include them for their future use.

2 lbs peeled and thickly sliced sweet potatoes or yams

1½  sticks butter

1¾ cups light brown sugar, packed

2 tsp vanilla

2 tsp cinnamon

¼ t nutmeg

salt to taste

Preheat oven to 375 degrees. Put the potatoes in a large bowl and set aside.

Combine butter, brown sugar, vanilla, cinnamon, nutmeg, and salt in small saucepan. Whisk while heating until the butter is melted and mixture is combined.

Pour over the potatoes and mix until thoroughly coated.

Transfer the mixture to a 9x13 Pyrex baking dish. Cover with foil and bake @375 degrees for 45 minutes. Remove from oven and toss the potatoes to redcoat them. Return to oven and bake until tender, possibly 45 minutes depending on how thick your slices are.

                                                   

Green Bean Casserole (No Cream of Mushroom Soup)

I have not made a green bean casserole for Thanksgiving in years, because I don't much care for cream of mushroom soup. But I found this recipe and thought I would give it a chance. I omitted the nutmeg the recipe called for, as nutmeg has a limited use in my recipes and this wasn't one of them. My future grandson-in-law raved about it. So here it is, Michael, just for you.

½ lb bacon, diced

2 cloves garlic, minced

2 Tbs flour

1 cup chicken broth

1 cup half and half

½ t black pepper

¼ t nutmeg (I omitted this)

3 (15 oz) cans French style green beans, drained

1½  c French fried onions

In a large skillet over medium heat, cook the diced bacon until crispy. Do not drain the grease.*

Stir in flour until dissolved, about 3 minutes. Add garlic and sauté very lightly. You must not let it burn, which it does quickly. Pour in chicken broth, half and half, pepper, and nutmeg, if using. Bring to a boil and simmer until thickened, about 3 minutes.

Combine green beans and bacon mixture. Pour into a lightly buttered 9x13 Pyrex pan. 

Bake for 15 minutes at 450 degrees. Remove from oven and sprinkle with French fried onions over the top. Return to the oven for 5 minutes before serving.

*To reduce the amount of fat in this recipe, you can use just 2 Tbs of bacon grease, draining the rest.

Creamiest Mashed Potatoes

Made this for Thanksgiving 2021 and everyone loved them. We like a few lumps in our mashed potatoes, so I did not whip them completely. Obviously if you prefer them real creamy you will follow the directions on the recipe.

5 pounds russet or gold potatoes (I used gold)

8 cups water  

2 chicken bouillon cubes

½ cup butter

8 oz cream cheese, room temp

¾ cup buttermilk

1 t salt, or to taste

Peel and rinse potatoes. Cut into uniform chunks. Place potatoes into a large pot. Add water and bouillon cubes. Potatoes should just be covered with water.

Bring to boil over high heat. Reduce medium heat and simmer until tender, about 15 minutes. Do not over-cook them. Strain the liquid and put the potatoes in a large mixing bowl. 

Add the butter to the buttermilk and heat until butter is melted. Add the softened cream cheese.

Pour into the bowl of potatoes; add salt. Use a hand mixer and whip until light, fluffy, and creamy (3-5 min).

Note: The potatoes can be kept warm up to 4 hours before serving, by putting them in a crock pot on low setting. Or you can put them in a covered Pyrex bowl over a pot of simmering water. Be very cautious not to let the pot of water run dry. 

Rhubarb Custard Bars

Rhubarb bars are reminiscent of rhubarb custard pie. From my friend, Pat Farr.

1 cup all-purpose flour

2 Tbs sugar

1/2 cup butter, cold

          

Filling:

2 cups sugar

7 tablespoons all-purpose flour

1 cup heavy whipping cream

3 eggs, beaten

5 cups fresh rhubarb, finely chopped, or frozen (thawed and drained)

          

Topping:

1 pkg. (6 or 8 oz) cream cheese, softened

1/2 cup sugar

1/2 teaspoon vanilla extract

1 cup heavy whipping cream, whipped*

Preheat oven to 350° and grease 9-in. x 13-in. baking pan.

Prepare crust by combining the flour and sugar in a bowl. Cut in the butter with pastry blender or fork until mixture resembles coarse crumbs. Press into prepared pan, and bake for 10 minutes.

While crust is baking, prepare filling. Combine sugar and flour in a large bowl. Whisk in the cream and eggs, and then gently fold in the rhubarb. Pour over the crust and bake for 40-45 minutes or until the custard is set. Cool completely.

Prepare topping by beating cream cheese, sugar, and vanilla until smooth then fold in the whipped cream. Spread the topping over the top and cover and chill. Cut into bars before serving. Store bars in the refrigerator.

* Can substitute Cool Whip

Candied Walnut and Pear Salad

A delicious and simple to salad with fresh sliced pears, avocado, cranberries and feta cheese.  Drizzled with a lemon poppyseed dressing this salad is mouthwatering and full of flavor!

1/2 of a 10 ounce bag spinach

1 Asian pear, diced

1 cup candied walnuts

1/3 cup dried cranberries or pomegranate seeds

1 large avocado

1/3 cup goat, feta, or blue cheese

Lemon Poppyseed Dressing

4 tablespoons freshly squeezed lemon juice

1/4 teaspoon lemon zest

1/4 teaspoon onion powder

1/2 teaspoon Dijon mustard do not use regular

1/4 teaspoon salt

3 tablespoons white sugar

1/3 cup vegetable oil

1/2 tablespoon poppyseeds

Combine the lemon juice, lemon zest, onion powder, Dijon mustard, salt and sugar in a blender or food processor. Blend or pulse until completely smooth. Slowly pour in the vegetable oil and blend.

Stir in the poppyseeds.

Toss all of the ingredients together with the dressing, add some cheese, and enjoy immediately.

If not enjoying immediately, do not add the dressing until right before eating.

If desired, add some grilled chicken to this salad.

Blueberry Sour Cream Torte

This yummy dessert came to us after a delicious dinner at our friend, Craig Domski's home. It is loaded with fresh blueberries, giving you a delicious blueberry crunch in every bite. Don't even think about using less blueberries than the recipe calls for.

1 cup walnuts, toasted and chopped
1 cup graham crackers, crushed
3 Tbs sugar
6 Tbs butter, melted
1½ cups sour cream
1 cup sugar
5 Tbs flour
3 eggs, slightly beaten
1 tsp almond extract, or less*
½ tsp salt
4 pints FRESH blueberries
8 Tbs flour
5 Tbs chilled butter, cut into pieces
½ cup chopped pecans
3 Tbs sugar

FOR CRUST: Process graham crackers and 3 Tbs sugar until fine. Pulse in walnuts and butter. Press into bottom of a 10-inch springform pan. Bake 10 minutes @400º.

FOR FILLING: Mix sour cream, 1 cup sugar, and 5 Tbs flour. Blend in eggs, almond extract, and salt. Stir in blueberries. Spoon into crust and bake until set, about 35 min.

FOR TOPPING: Using fingertips, mix 8 Tbs flour and butter in a medium bowl, until small clumps form. Mix in pecans and 3 Tbs sugar. Spoon over torte. Bake until topping browns lightly, about 12 min.

Cool torte to room temp, and then refrigerate.

*It's just a little too much almond flavoring for my taste buds. I recently had it with half the amount (½ tsp) but I think it could stand just a little bit more. Next time I will use ¾ tsp almond flavoring.

Breakfast Muffins (Eggs, Bacon, on English Muffin)

These are just wonderful.

- 12 hard boiled eggs chopped into small pieces

- 2 c shredded sharp cheddar cheese

- 1 c mayonnaise

- 6-8 slices bacon, cooked crisp, crumbled       

- 1 Tbs of Dijon mustard (heaping)

- 3 dashes Worcestershire sauce

- 6 whole muffins split

1.   Combine everything except the muffins. Place in a container with a cover and chill for 2 hours, or overnight.

2.   When you are ready to make, just cover the egg mixture onto each muffin half then arrange the halves on a cookie sheet.

3.   Set your oven for broil and broil these keeping an eye on them so they don’t burn. Check after 2 mins. They are done when hot and bubbly.