Homestyle Baked Yams

This is one of those recipes that isn't really a recipe. My family loves this version of baked yams for the Holidays.

Homestyle Baked Candied Yams
(Printable Version)

5 large yams (peeled and cut into 1/2 inch to 1 inch cubes )
1 cube butter
2/3 to 1 Cup Brown Sugar
2 cups of mini marshmallows (or more if you prefer)

Place the cubed yams in a 9x13 baking dish. Cut the butter into small pieces and dot the yams with them. Sprinkle brown sugar evenly on top of the yams and butter. Finally sprinkle marshmallows on top and cover tightly with foil.

Bake at 350* for about 1 to 1/2 hours or until fork tender. When you uncover the pan be careful and watch for steam escaping. The marshmallows will have disappeared, gently stir the yams. They are ready to serve at this point or ,(You can at this point and sprinkle with additional marshmallows and bake uncovered just until the marshmallow are toasted and not completely melted)

Celery Herb Stuffing

When I saw this recipe I knew I had to try it. It is so much better than using the dried stuffing mixes that you find in the store. It is worth the extra effort. I followed Melanie's at My Kitchen Cafe's advice and toasted my bread in the oven last night. It made for an easy prep today. Visit My Kitchen Cafe for some other great Thanksgiving recipes. Enjoy, we sure did.

Celery Herb Stuffing from My Kitchen Cafe
(Printable Version )

*Makes a 9X13-inch dish*

7 tablespoons butter, plus more for dish and baking
1 loaf rustic/artisan/crusty white bread, cut into 1/2-inch cubes (about 9 1/2 cups bread cubes)
Salt and Pepper to taste
2 tablespoons extra-virgin olive oil
5 celery stalks, thinly sliced on the diagonal
2 medium onions, halved lengthwise and thinly sliced in half-moons
2 cloves garlic, finely chopped
1/2 to 2 cups chicken broth
1/2 teaspoon poultry seasoning
3 tablespoons coarsely chopped fresh flat-leaf parsley
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary (rubbed between fingers to crumble lightly)
3 to 4 large eggs, lightly beaten

Preheat the oven to 350°. Melt 5 tablespoons butter in the microwave. Toss with bread cubes in a large bowl. Spread in a single layer on 1 or 2 rimmed baking sheets. Toast in the oven, tossing once, until golden, about 20 minutes. Let cool completely.

Heat the oil and remaining 2 tablespoons butter in a large skillet over medium-high heat until butter has melted. Add celery, onions, garlic, and a pinch of salt; cook, stirring occasionally, until golden brown and soft, about 10 minutes.

To bake all of the stuffing in the oven: Put vegetable mixture and toasted bread into large bowl. Stir in poultry seasoning, herbs, and 2 cups broth into stuffing. Stir in 4 eggs until bread mixture is well coated. Spoon into a buttered 13-by-9-inch baking dish, and dot generously with butter. Cover with foil, and bake in a 375° oven for 25 minutes. Uncover, and bake until golden brown, 10 to 15 minutes more.

To stuff inside of turkey: Put vegetable mixture and toasted bread into a bowl. Stir in 1 cup broth, the poultry seasoning, and herbs; season with salt and pepper. Stir in 3 eggs. Stuff inside of turkey and bake.

100% Whole Wheat Bread

I love homemade bread and my mother is the master at making it. When I first started baking whole wheat bread I had the tendency to add too much flour causing my bread to be dry and crumbly. Resist the urge to add more flour than necessary. Add flour just until the dough starts pulling away from the sides of your mixing bowl.
My Mom's Recipe for 100% Whole Wheat Bread
(Printable Version)
4 1/2 Cups of Hot Tap Water
2/3 Cup Canola Oil
1 Cup honey
2 Tbl Salt
2 TBL Yeast dissolved with 1/2 Cup warm water
* Whole Wheat flour add enough flour until dough starts to pull away from the sides of your mixing bowl. ( I used 10 cups of flour and 1 cup of vital wheat gluten.)
You will use more flour if using freshly ground wheat. The wheat gluten helps to keep the bread fresher longer as well as helping create a nice texture. My mom does not use the wheat gluten and her bread is amazing.
Mix dough in your mixer for 10 minutes and then let then dough rest 10 minutes. Spray 4 loaf pans with pam and then shape dough into loafs and let rise until the dough reaches the lip of the bread pan. Bake at 350 * for 30 to 35 minutes.
* The dough will be slightly sticky so just spray you hands with Pam or water when forming the loaves*

Flavorful Crock Pot Roast Beef

This was a great Sunday Meal that comes together rather quickly. My Family enjoyed the flavor combinations. The sweet carrots made an excellent side dish.
Crock Pot Roast Beef from The Sisters Dish
(Printable Version)
Ingredients:
5 lb. boneless rump roast (pretty much any cut of meat will work)
*
1 T garlic powder
*
1/2 t seasoned salt
*
1/2 t cayenne pepper
*
1/2 t oregano
*
1 onion, chopped
*
1 envelope dry onion soup mix
*
2 cups beef broth

Directions: Put everything together in the crock pot. Cook on low for 8-10 hours or high for 4-6 hours.

To make gravy: Melt 2 tablespoons butter in a medium saucepan. Mix in 2 tablespoons flour. Whisk in 2 cups of the liquid from the roast. Cook until it thickens to desired consistency.

This is also great for French dip sandwiches. Shred your meat, place in on bread of your choice and dip in the juice. We like to butter crusty rolls, sprinkle on some parmesan cheese and place under the broiler for a couple of minutes(until the cheese melts) before we put our meat on them and then dip. YUM!!

Sweet Carrots

Ingredients:

*
1 pound carrots, peeled and sliced
*
1 cup chicken broth
*
1 T butter
*
1 T sugar
*
salt and pepper to taste

Directions: Place everything together in a small saucepan. Bring to boil and cook until carrots are tender.

Go to Cornbread

This is another great recipe from My Kitchen Cafe . This recipe is a great addition to the fabulous chili recipe I posted earlier. Tastes great with the whipped honey butter .

Go-To Cornbread
(Printable Version)
½ cup cornmeal
1 ½ cup flour
2/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 ¼ cup milk

Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny - don't be alarmed!). Bake in an 8” square pan at 350 degrees for 35 minutes. This doubles perfectly for a 9X13-inch pan.

Honey Butter:
2 sticks butter, softened
1/2 cup honey
1/2 cup marshmallow fluff

Whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened).

Classic Red Chili

This great chili recipe came from Melanie at My Kitchen Cafe. This is a great recipe when feeding young and old. It was a great addition to our Halloween Festivities... Enjoy!!!
Classic Red Chili
(Printable Version )
*Makes 12-14 servings
2 medium onions, diced
2 teaspoons salt
2 to 2 1/2 pounds ground beef
3 large cans (29 ounces each) pinto beans, drained
46 oz. (one large can) tomato juice
1 (8 oz.) can tomato sauce
(I also added 1 29 oz can diced tomatoes and 2 4 oz cans of diced green chilis)
1 cup ketchup
2 bay leaves
1/2 cup water
3/4 teaspoon garlic salt
1/2 teaspoon pepper
1 tablespoon chili powder
1/4 teaspoon cayenne pepper
2 teaspoons cumin
1 1/2 tablespoons brown sugar

Brown the hamburger and onion in a large skillet. Drain grease. In a small bowl combine the 1/2 cup water with the garlic salt, pepper, chili powder, cayenne pepper, cumin and brown sugar.

In a large pot, combine tomato juice, beans, tomato sauce, and ketchup. Stir in hamburger and onions and seasoning/water mixture. Mix well. Stir in bay leaves.

Bring to a boil over medium-high heat, then reduce heat and simmer over medium-low heat for an hour, stirring occasionally (this can simmer for as long as 4-5 hours).

Recipe Source: adapted from My Kitchen Cafe

Dinner in a Pumpkin

This recipe was inspired by my good friend DANA in Washington. She will often use smaller sugar pumpkins and microwave them for approx. 6 minutes and spoon the warm filling into each pumpkin for individual servings:)

This is a great meal for this time of year!! It is easy and tastes great. If you find it difficult to clean the inside of your pumpkin , try using an icecream scoop to help clean out the stringy strands and seeds. Hope you have a fun and safe Halloween!!

Dinner in a Pumpkin
(Printable Version)
1 medium pumpkin
1 chopped onion
2 pounds ground beef
4 Tbsp soy sauce
4 Tbsp brown sugar
2can cream of chicken soup
4cups cooked BROWN rice (or you can use white…I prefer brown since it’s healthier)
2 can sliced water chestnuts drained(optional)
2 can slice mushrooms(optional)

Cut off top of pumpkin and thoroughly clean out seeds and pulp. If desired draw a face on outside of pumpkin with permanent marker or acrylic paint. (This is a great thing to let kids help you with)
Preheat oven to 350 degrees.
In a large skillet cook onions and hamburger until hamburger is cooked and onions are tender.
Drain drippings. Add soy sauce, brown sugar, and soup.
Simmer 10 minutes stirring occasionally. Add cooked rice and water chestnut, and mushrooms.
Spoon mixture into cleaned out pumpkin shell.
Replace pumpkin top and place entire pumpkin with filling on a baking sheet.

Bake 1-2 hours (depending upon the size of the pumpkin) It will be done when the inside of pumpkin is tender. Put pumpkin on a plate. Remove pumpkin lid and serve meat and some of the cooked pumpkin.

(If you want more of a stroganoff falvor try adding sour cream to the mixture)

Pumpkin Bars for A Crowd

If you are looking for a pumpkin bar recipe to feed a large crown, then this is your recipe.....
Pumpkin Bars (from real mom kitchen )

Printable Version
6 eggs
1 1/2 cup oil (I use canola)
3 cups sugar
1 1/2 tsp vanilla
1 large can (29 oz) pumpkin
3 1/4 cup flour
1 1/2 tsp. baking soda
1 Tbsp cinnamon
1 1/2 tsp. salt
chocolate chips or cream cheese frosting work well with these bars

Mix together eggs, oil, sugar, vanilla, and pumpkin. Fold in dry ingredients and pour into jelly roll pan (13 x 18 pan) . (At this point you sprinkle half the pan with 1 cup of chocolate chips) Bake at 350 for 30 to 40 minutes until a toothpick inserted in the center comes out clean. Do not over bake. Frost with cream cheese frosting.

Cream Cheese Frosting

( use this recipe to frost half the cake. You could use it to frost the whole thing, but I like a good layer. So if you frost the whole pan, I would recommend doubling this recipe)

1 (8 oz) package of cream cheese (I use light)
8 Tablespoons butter, softened
1 cup powdered sugar
1 tsp vanilla

Blend together cream cheese and butter until smooth. Beat in powdered sugar and vanilla.

Mini Pumpkin Cakes

My friend "HOT PANTS" inspired me to try these fall treats. You can find the original recipe in the October Issue of Southern Living .
Mini Pumpkin Cakes
(Printable Version)

Makes 8 pumpkins
Ingredients

* 3/4 cup butter, softened
* 1 (8-oz.) package cream cheese, softened
* 2 cups sugar
* 2 large eggs
* 1 1/2 cups canned pumpkin
* 1/2 teaspoon vanilla extract
* 3 cups all-purpose flour
* 1 teaspoon pumpkin pie spice
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* Caramel-Rum Glaze*
* Or Vanilla Glaze
* Caramel Stems, Leaves, and Vines (optional, instructions below)

Preparation

1. Preheat oven to 350°. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Stir in pumpkin and vanilla.

2. Combine flour and next 4 ingredients; gradually add to butter mixture, beating at low speed just until blended. Spoon batter into 2 lightly greased pumpkin-shaped muffin pans, filling three-fourths full.

3. Bake at 350° for 24 to 26 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes).

4. Cut rounded tops off muffins to make them flat. Invert top muffins onto bottom muffins, forming pumpkins. Drizzle Caramel-Rum Glaze over pumpkins. Decorate with Caramel Stems, Leaves, and Vines, if desired.

*Vanilla Glaze may be substituted.( I used a thin creamcheese frosting)

CARAMEL STEM: Press 1 caramel between fingers, lengthening to 1 1/2 to 2 inches to form a stem. Curl stem gently.

CARAMEL LEAVES: Roll caramels into 2-inch squares on a flat surface, using a rolling pin. Cut into leaves, using a paring knife. Gently press tips of leaves to flatten, if desired. Score leaves, using a paring knife. Pinch bottoms of leaves together.

CARAMEL VINES: Cut 1 caramel into 3 equal pieces. Squeeze each piece gently to flatten, and roll between hands or on a flat surface into a long thin rope. Twist ends to curl.

Note: We tested with Wilton Dimensions Multi-Cavity Mini Pumpkin Pans. Only have one pan? Bake batter in two batches, washing and drying pan between batches.

Carmel Rum Glaze

This recipe goes with Mini Pumpkin Cakes, Mini Pumpkin-Molasses Cakes
(Makes about 1 1/2 cups)
Ingredients
* 1 cup firmly packed brown sugar
* 1/2 cup butter
* 1/4 cup evaporated milk
* 1 cup powdered sugar, sifted
* 1 tablespoon rum

Preparation

1. Bring first 3 ingredients to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil, whisking constantly, 1 minute. Remove from heat; gradually whisk in powdered sugar and rum until smooth. Whisk gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Use immediately.

Taco Soup

I have been making Taco Soup for years ...tonight I tried a new version and we absolutely loved it. It is a little spicy but we like spicy around here. You can substitute an additional can of diced tomatoes instead of the Rotel to make a milder version.The combinations of flavors were wonderful.

Taco Soup

(Printable Version)
• 2 pounds ground beef
• 1 to 2 diced onions
• 1 (14 1/2-ounce) can diced fire-roasted tomatoes
• 1 (10-ounce) can RO*TEL® diced tomatoes and green chilies
• 1 (15-ounce) cans black beans
• 1 (29-ounce) can pinto beans
• 1 (15 1/4-ounce) can whole kernel corn, drained
• 2 (4 1/2-ounce) cans chopped green chiles
• 1 (1-ounce) envelope taco seasoning
• 1 (1-ounce) envelope ranch salad dressing and seasoning mix
• Garnishes: Corn chips, cheese, sour cream, green onions
1. In a large skillet, cook beef and onions over medium heat until beef is no longer pink. Drain, using a slotted spoon, as you transfer browned beef and onions to a Dutch oven, stockpot or slow cooker.
2. Add tomatoes, black beans, pinto beans, corn and green chiles. Stir in the taco seasoning and ranch salad dressing mix.
3. If you’re cooking on the stovetop, cover the pot and simmer soup over low heat for 30 minutes up to 1 hour, stirring occasionally. If you’re using a slow cooker, cook on low heat for 6 to 8 hours.
4. Garnish individual servings with corn chips, cheese, sour cream and green onions, if desired.