Sweet Potato Casserole

I got the basics of this casserole from my friend Jacqui, during our first duty station.  She called her recipe “Sweet Potato Pie with Cornflakes” but I’ve evolved it into something a bit different over the years.  My guys really love the topping and I adore the sweet potato itself, so it’s a great side dish for our holiday turkey menu.  I hope you feel the same!

sweetpotatocasserole

Ingredients:

  • 2 large cans sweet potatoes (or yams), drained
  • 1 small can crushed pineapple, drained
  • 2-3T white wine (semi dry or dry wine)
  • cinnamon to taste
  • salt to taste
  • 1/3 cup butter
  • 1/3 cup brown sugar
  • 2 cups cornflakes
  • 2-3 cups mini marshmallows

Directions:

  1. Mix drained sweet potatoes with pineapple and season with wine, cinnamon, and salt to taste.
  2. Spoon into 9×13 casserole pan and flatten with back of spoon.
  3. In a bowl, melt butter and mix with brown sugar.  Add cornflakes and mini marshmallows, mixing well to coat everything with the butter/sugar mixture.
  4. Spoon topping over sweet potato mixture.  Bake at 375 degrees for 15-20 minutes until marshmallows are toasty and bubbly.

This is a great side dish for those people who don’t really want a vegetable for holidays.  We have learned that the topping doesn’t reheat very well, so feel free to suggest that people eat the sweet topping before putting the leftover sweet potatoes in the fridge.

As for the difference between sweet potatoes and yams?  Here’s a link to figure out which tuber you might be using!

 

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Mimi’s Peas

You’ve had the traditional “Green Bean Casserole“, right?  It’s the one on the back of the Campbell’s soup can…. the one that has been around forever… the one that everyone makes for holiday meals.  What would you think if I told you that we make this same casserole with PEAS instead of green beans?  THIS is a game-changer, people.  It’s absolutely amazing and is a staple on almost every holiday menu (or at least Thanksgiving, Christmas, and Easter) in our family.

mimispeas

Ingredients:

  • Frozen Peas (1- 1 1/2 16oz bags)
  • 1 can sliced water chestnuts, chopped
  • 1 can French’s Onion Rings (reserve 1/2-3/4 cup for topping)
  • 1 can Cream of Mushroom soup
  • 1/4 cup white wine (I like a dry or semi-dry wine)
  • 1 packet G. Washington Brown boullion *Trust me, this stuff is worth finding.  LOVE it and use it in so many ways!

Directions:

  1. Mix everything together, topping with the reserved Onion Rings.
  2. Bake in greased casserole dish at 375 degrees for 30-45 minutes, until bubbly.

This is our family’s “must have” recipe on any holiday table.  It also works well when mixing with turkey, stuffing, and gravy (and topped with mashed potatoes) to make a leftover turkey shepherd’s pie.

Give it a try sometime… you may find that you like this even better than the standard recipe!

White Apple Tart

This Thanksgiving, I’ll be making a few additions to my traditional menu.  We’ll be spending Thanksgiving Day with relatives (instead of just having our family of four) and I’ve been tasked with bringing the apple pies.  Since I get bored making multiples of the same recipe, I’ve decided to make a lovely apple tart as one of my offerings.  I had to try out the recipe before the big day, so here’s the recipe that I’ll be making for our Thanksgiving day meal with the cousins… my White Apple Tart.

I found a great recipe for “Sweet Pastry Dough” as well as one for a “Rustic Apple Tart” from Perfect Little Desserts by Nick Malgieri and David Joachim. This cookbook is absolutely mouthwatering and worth purchasing if you’re looking for a dessert cookbook.  Because I always use wine in my recipes, this is where I began when I made both the pastry dough and the tart itself.

I started with the Pastry Dough.  I put 1 cup of flour, 3T sugar, 1/2 t baking powder, and 1/4 t salt into my food processor and I blended the dry ingredients.  I pulsed in 3T butter until the dough looked like wet sand.  I then added 1 egg and 1T cold Sauvignon Blanc (white wine) and ran the processor until the dough came together into a ball.  The dough was a bit wet, so I rolled it up in plastic wrap and popped it into the fridge for a few hours.  NOTE:  I intentionally made this in the morning so I could make the tart later in the afternoon… you can make this dough a few days ahead of time but the tart itself is best if made the day you want to serve it.  

A few hours later, I was ready to make the tart.  I actually had never made a tart before, so I had to purchase a tart pan for this dish.  Thankfully, we had an amazing kitchen store nearby, so that task was easily handled.  I pulled the pastry dough out of the fridge and gave it time to get to room temperature, then preheated the oven to 350 degrees.  I rolled out the dough and then fit it into the pan, using a scraper to take off bits of the crust along the top of the tart pan.  The dough was soft enough that I really only had to push and move around the dough to fit it all into the pan.  It looked lovely. WhiteAppleTart

The next step was to prepare the apples for the tart.  I used 3 large Honeycrisp apples (feel free to use your own favorite type of apples). I cut them in half, removed the core and skin, then sliced each apple into thin slices, across the width from bottom to top. Since there were 3 apples, you’ll use five halves to go around the outside of the tart and then use one half to fill the space in the center.  I’ll try and do a cleaner job of this on my next attempt, but I thought it turned out nicely. I then sprinkled everything with a blend of 2T sugar and 1/2 t ground cinnamon.  Once everything was nicely coated with the cinnamon/sugar mixture, I put the tart on the bottom rack of the preheated oven and cook for 40-45 minutes.  Note:  I think the apples needed a little more cooking time, so I will probably increase cooking time to 55-60 minutes when I next make this tart.  Once the tart was nicely browned and the fruit was bubbly, I removed the tart to a wire rack to allow it to cool a bit before glazing the tart.

While the tart is baking, I needed to make the glaze.  I simmered 1/2 cup apricot preserves mixed with 2T white wine (I used a Sauvignon Blanc) until it boiled a bit and then strained the glaze into another pan so it was as liquid as possible.  Note: I used a small saute’ pan for the first step, then strained the mixture into a small sauce pan, since I only have one “small saucepan”.  Before glazing the tart, I warmed up the glaze until it was thickened.  I used a brush to dab the glaze all over the tart and make it all look glossy.

Extra Note:  When making this recipe in 2016, I used fig preserves instead of apricot (because that’s what I already had opened in the fridge) as well as a simple dry white wine and the tart was still just as fabulous and delicious.  

When I had to unmold the tart, the easiest way was to use a thick, flat object – like a large-wide can or a squat-sized canister – to allow the outside rim of the tart pan to drop away.  I then put the tart on a large platter… it made for a beautiful presentation.

I hope you’ll consider trying to make this tart sometime.  If you don’t want to use wine in this recipe, you can follow the original recipe and simply use water.  I thought the addition was fun and added a light edge to both the crust and the glaze. Whichever way you choose to make it, it’s worth the try.  I found it to be simple, yet spectacular.  Totally worth the price of an actual tart pan!

Leftover Recipe: Holiday Turkey Casserole

I have to confess that I absolutely LOVE our Thanksgiving and Christmas dinners.  I love cooking them, I love serving them to my family, and I especially love the leftovers.  Creating a new meal from the leftovers is just so much fun!  Everything has already been cooked at some point, so all you’re really doing is re-assembling the foods in a new and different way… how hard can that be?  TurkeyCasserole

Last year, I used the stuffing to create “stuffing waffles”… if you haven’t tried this before, you HAVE to try it.  They were simply incredible!  You can check out my recipe here, which also talks about topping them with turkey gravy.  Serious “yum” factor here.  This year, I decided not to get the waffle iron down, so I came up with this new casserole.  Same sort of “yum” to the flavor… just a whole new twist.

I layered about 2 cups of our Mimi’s Peas Casserole (it’s the same “green bean casserole” that everyone else does… we just use frozen peas instead.  GENIUS!), sprinkled 1 cup of diced turkey on top, then spooned 3/4 cup of leftover gravy just to cover the turkey.  To finish this off, I took scoops of leftover stuffing and put stuffing balls over the entire casserole, then smooshed them down with my fingers to “connect” them as a topping.  Just for extra flavor, I crumbled about 3 slices of bacon over top, but these really weren’t necessary… this casserole was stellar all by itself.

NOTE:  Before you ask where the “wine” is in this recipe, remember that I used wine when I made the stuffing AND the gravy (and it’s in the peas as well), so I didn’t really feel the need to add more, but you’re welcome to add a little to the gravy if you think it’s too thick.  Just use your best judgement.  

Once everything was assembled, I baked the casserole for dinner at 375 degrees for 35-40 minutes or until the gravy was visibly bubbling.  This dish was honestly so good that we ate it for two nights in a row… all the flavors of a holiday dinner wrapped up in one meal.  YUM!

White Mini Cinnamon Rolls

It’s the holidays, so this is when I try to take some extended time in the kitchen to play around with recipes… and this holiday season was no exception.  I knew that my husband would love it if I could come up with a way to make his favorite breakfast of Cinnamon Rolls, so I started with a basic bread recipe and played from there.

The recipe I started with is one that came from The Bread Machine Cookbook by Donna German.  This is a link to an Amazon page where you could purchase any of her #1-4 cookbooks… I have cookbooks #1, #2, and #4.  She has some amazing recipes and I love looking through her books for inspirations.  I found her recipe for a Cinnamon Swirl bread and started from there.  WhiteMiniCinnamonRolls

Into my bread machine, I put the following, in order: 4 oz water, 1 oz white wine (I used a Pinot Grigio, but you can simply replace this with more water), 1 Tablespoon coconut oil, 1 Tablespoon sugar, 1/2 teaspoon salt, 1 1/2 cup4s flour, and 1 1/2 teaspoons yeast.  I then set my machine on the “quick dough” setting and began to collect the remaining ingredients.

I warmed some butter (about 4 Tablespoons) in a ramekin and added a dash of salt and a drop or two of vanilla, whisking all together before setting this aside.

I then collected about 1/2 cup of brown sugar in a bowl and added a dash of salt, a tiny amount of nutmeg, and a few teaspoons of cinnamon.  I tossed this together and set it aside.

Preheat your oven to 375 degrees and spray your mini cupcake tin with cooking spray.  NOTE:  I like to put the pan on a baking sheet covered with foil so I don’t have to worry if the filling cooks over the edge and so it doesn’t drip onto the bottom my oven.  I love easy cleanup!  I also like to put a small amount of the brown sugar mixture into the bottom of each muffin cup. It’s only about 1/4 teaspoon, but it seems to bake into a yummy topping in the end.

Once the bread machine had done it’s work and the dough was ready, I rolled it out on a board, into a large rectangle.  Take your vanilla butter and spread it evenly all over the dough.  Sprinkle all the spiced brown sugar over top and then begin to roll the dough into a log, length-wise, starting with the area closest to you.  Cut the log into 12 even slices and put each slice into a muffin cup.  I also like to press the rolls down lightly to push them into their individual cups.  Bake your cinnamon rolls for 17-20 minutes or until the rolls are nicely browned and puffy.

While your rolls are baking, you’ll want to make your frosting.  You can make yours any way you choose… use a prepared frosting, make a cream cheese frosting, or make something as simple as a blend of butter, milk, and confectioner’s sugar. I added a wedge of laughing cow light cheese to some butter, milk, and confectioner’s sugar… this is where your creativity can have fun.  You can add some orange juice instead of the milk if you want a little citrus taste… if you have some evaporated milk left over from a recipe you could use that instead.  It’s really all about what tastes good to you.

Once the rolls are baked, I like to turn them upside down on a rectangle platter and slather as much frosting as I can load onto these little yummy morsels.  You’ll want to serve them warm with milk or coffee… they are fabulous!

Wishing you sweet, delicious mornings and a very Happy New Year!

Recipe: Winter Crab Bisque

One of the best things about this recipe is that it uses up the leftover Crab Dip that I had from our family’s Thanksgiving dinner this past weekend.  Crab Dip is a thing of beauty…. thick, creamy, and so very decadent.  The hard part comes when the entire recipe isn’t eaten and you have to find something that is equally delicious in which to use all that fabulous crab… and this, in my opinion, is it!WinterCrabBisque

I started my Winter Crab Bisque by making the soup base.  I diced half an onion and sauteed it in a bit of olive oil.  I then diced 3/4 of a butternut squash (about 4 cups) and one large sweet potato and added them to the large stock pot, turning the heat to medium to start a simmer.  Quickly adding equal parts chicken stock and white wine, I gave the vegetables time to cook on a low boil until everything was soft.  I had chosen to use marjoram, some fresh rosemary, and pepper for my seasoning, so added these to the cooking vegetables so the flavors would combine.

Once the vegetables were soft (almost “falling apart” soft), I used a stick blender to thoroughly mash everything until smooth. The soup was still very warm at this point, so I turned off the heat and added the cold leftover crab dip.  NOTE: My Crab Dip recipe couldn’t be easier… it comes from my cousin, Kris, and it’s as easy as warming 1 stick of butter and 1 block of cream cheese in a double boiler, then adding 1 lb crabmeat and seasoning with Old Bay and parsley.  

After adding the cold crab dip, I simply folded the soup over the dip until everything came to the same temperature and combined nicely.  The crab dip had already been seasoned with Old Bay and parsley, so this was a lovely addition to the winter vegetables in the soup, coming together to make a thick and hearty bisque that could warm the coldest hearts on a winters day.

One extra note on the crab dip: my official recipe from Kris says to use Lump crab meat, but the cost was about to make me choke, so I substituted claw meat, which was half the cost of the lump crab meat.  I was pleased with the results, but I was also serving a bunch of guys who don’t mind the difference.  If you’re trying to impress, the lump crab meat is definitely more “perfect”, but I tend to lean more toward something that’s less costly if I’m mixing it into other ingredients.

I do hope you’ll try this simple, yet elegant dish.  I made it in under an hour this morning and am very happy with the results.  If you’re looking for a delicious bisque recipe that isn’t going to send you running to the store for new/unique ingredients, this is a great option!  Enjoy!

Recipe: Zinful Orange Cranberry Sauce

If you’d been given the task of bringing the Cranberry Sauce to the family Thanksgiving table, this is definitely a recipe to try. The flavors of the red wine and cranberry, combined with a citrus-y touch of orange make this cranberry sauce recipe a simple and delicious addition to any style of holiday spread.ZinfulOrangeCranberrySauce

The recipe is incredibly simple.  Into a medium sauce pan, mix 1 cup of dark red wine (I used a deep, dark Zinfandel but you’re welcome to use whatever wine you like.), 1 cup of sugar, and most of a bag of fresh cranberries (saving 1/2 cup of berries to add at the end of the cooking process), the zest and juice of one navel orange, and 1/4 teaspoon salt.  Cook this mixture on medium until it starts to boil, then reduce and cook at a low simmer until the sauce becomes thick and all the berries have popped.

While the sauce is cooking, chop the saved 1/2 cup of berries to a fine dice.  Once the sauce is thoroughly cooked, stir in the diced berry pieces and remove from heat.  Move the completed sauce into a resealable container and store in the fridge until you need it.

If you only have a white wine on hand, feel free to use that in place of the Zinfandel in this recipe, or check out the other cranberry sauce recipes on this blog.  While I don’t remember ever enjoying cranberry sauce when I was younger, it has become one of my favorite sides for holiday meals.

Happy Holidays!