Sweet Potato Casserole

Sweet potato casserole has replaced the canned yam/marshmallow dish that was served at Thanksgiving when I was a child.  I received this recipe from a good friend.  It is delicious.


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Sweet Potato Casserole
Course side dishes
Cuisine Thanksgiving
Prep Time 30 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 3-4 sweet potatoes cooked and mashed
  • 3/4 cup sugar
  • 1/2 cup milk
  • 2 eggs beaten
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/2 cup flour
  • 1 cup brown sugar
  • 1 cup pecans chopped
  • 1/4 cup Butter melted
Course side dishes
Cuisine Thanksgiving
Prep Time 30 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 3-4 sweet potatoes cooked and mashed
  • 3/4 cup sugar
  • 1/2 cup milk
  • 2 eggs beaten
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/2 cup flour
  • 1 cup brown sugar
  • 1 cup pecans chopped
  • 1/4 cup Butter melted
Instructions
  1. Peel and cook sweet potatoes until tender.
  2. Mash sweet potatoes after cooking. Mix together sweet potatoes, sugar, milk, eggs, salt, vanilla and cinnamon using an electric mixer.
  3. Pour mixture into 1-1/2 quart casserole dish.
  4. Mix together flour, brown sugar, pecans and butter. Spread over potatoes.
  5. Preheat oven to 350 degrees. Bake for 30 minutes or until topping is almost hard.
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Cranberry Orange Relish

I found this recipe in Cooking Light magazine several years ago and alternate making it with cranberry orchard salad for Thanksgiving.


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Cranberry Orange Relish
Course side dishes
Cuisine Thanksgiving
Prep Time 30 minutes
Servings
servings
Ingredients
  • 1-1/2 cups fresh cranberries
  • 1 orange peeled, quartered and seeded
  • 1/2 cup sugar
  • 3 tablespoons walnuts chopped
  • 1 tablespoon grand mariner or other orange flavored liqueur
Course side dishes
Cuisine Thanksgiving
Prep Time 30 minutes
Servings
servings
Ingredients
  • 1-1/2 cups fresh cranberries
  • 1 orange peeled, quartered and seeded
  • 1/2 cup sugar
  • 3 tablespoons walnuts chopped
  • 1 tablespoon grand mariner or other orange flavored liqueur
Instructions
  1. Combine cranberries and orange in food processor and pulse until chopped.
  2. Combine cranberry/orange mixture, sugar, walnuts and gran mariner.
  3. Let stand for at least 30 minutes.
  4. Cover and store in refrigerator for up to 2 weeks.
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Roasted Carrots and Parsnips

This roasted vegetable recipe is inspired by a NY Times roasted carrots’ recipe I found over a year ago.


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Roasted Carrots and Parsnips
Course Veggies
Prep Time 20 minutes
Cook Time 30-35 minutes
Servings
servings
Ingredients
  • 3 medium carrots
  • 1 medium parsnips
  • 3 tablespoons olive oil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley or chervil
Course Veggies
Prep Time 20 minutes
Cook Time 30-35 minutes
Servings
servings
Ingredients
  • 3 medium carrots
  • 1 medium parsnips
  • 3 tablespoons olive oil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley or chervil
Instructions
  1. Preheat the oven to 400 degrees.
  2. Wash and peel parsnips and carrots. Cut into bite size pieces and put into a medium bowl.
  3. Toss vegetables with spices and olive oil. Place on a foil lined pan in a single layer. Cover the pan with foil and cook for 20 minutes.
  4. After 20 minutes remove foil and cook for 5-10 minutes more or until tender.
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Turkey Sausage with Vegetables and Herbs

The Kentucky Fresh Cookbook by Maggie Green includes recipes to fit the season. The recipes take into account what vegetable is in season and what is locally available. Nutrition information is not included but if you have been cooking for a while you will know what to substitute for healthier options. The recipes are simple it is easy to add other vegetables or meats or substitute items.

I made Chicken Sausage with Squash and Fresh Herbs, p. 211. I had some turkey sausage so that is what I used instead of chicken sausage. I added red pepper, and tomatoes as the recipe suggested. The recipe calls for kalamata olives, capers, summer squash and red onion.  Great flavor and a perfect recipe for this time of year with all the fresh produce available.  Make some rice or Parmesan bread to go with it.  Pair with a bottle of white wine such as Riesling or Chardonnay.