2 large cans of sweet potatoes
Around 2/3 cup of juice from sweet potatoes
Brown sugar - around 1/2 cup to taste
Marshmallows
Margarine - 1 stick or so
Arrange sweet potatoes single layer in casserole dish. Mix juice and brown sugar until taste is very sweet. Add melted margarine. Pour mixture over sweet potatoes. Pour marshmallows on top. Microwave until marshmallows first begin to melt. Put in oven (around 350 - 400 degrees) until marshmallows brown.
Tuesday, November 20, 2007
Turkey Stuffing
Giblets
Onion (1 small)
Butter ( 1 1/2 - 2 sticks)
Stuffing mix
Celery (desired amount)
Boil turkey giblets for one hour. Cut mall pieces of meat off bone. Saute chopped onion and celery in 1/2 - 1 stick of butter. Add the rest of the butter to onion and celery mixture. Add some broth (1 - 1 1/2 cups fromm the cooked giblets) to onions and celery. Pour over stuffing mix until moistened but not saturated. Add more broth if needed to moisten. Pack lightly into turkey (both ends)
Onion (1 small)
Butter ( 1 1/2 - 2 sticks)
Stuffing mix
Celery (desired amount)
Boil turkey giblets for one hour. Cut mall pieces of meat off bone. Saute chopped onion and celery in 1/2 - 1 stick of butter. Add the rest of the butter to onion and celery mixture. Add some broth (1 - 1 1/2 cups fromm the cooked giblets) to onions and celery. Pour over stuffing mix until moistened but not saturated. Add more broth if needed to moisten. Pack lightly into turkey (both ends)
Broccoli Casserole
Ingredients:
2 pkgs frozen broccoli
2 cans Cream of Chicken Soup
1/4 C. Miracle Whip
Lemon Juice (enough to taste)
Seasoned salt (to taste)
American Cheese Slices
1-2 cups of Pepperidge Farm Seasoned Stuffing (the kind in the blue bag) w/ plenty of melted butter mixed in.
Cook frozen broccoli, make sure it's all chopped up. Mix soup, miracle whip, lemon juice and seasoned salt together. Pour over cooked broccoli in casserole dish. Spear fork in broccoli gently so mixture will combine. Place sliced cheese on top of broccoli. Top with buttered Stuffing. Bake 30 - 40 minutes at 350 degrees or until top is browned.
2 pkgs frozen broccoli
2 cans Cream of Chicken Soup
1/4 C. Miracle Whip
Lemon Juice (enough to taste)
Seasoned salt (to taste)
American Cheese Slices
1-2 cups of Pepperidge Farm Seasoned Stuffing (the kind in the blue bag) w/ plenty of melted butter mixed in.
Cook frozen broccoli, make sure it's all chopped up. Mix soup, miracle whip, lemon juice and seasoned salt together. Pour over cooked broccoli in casserole dish. Spear fork in broccoli gently so mixture will combine. Place sliced cheese on top of broccoli. Top with buttered Stuffing. Bake 30 - 40 minutes at 350 degrees or until top is browned.
Thursday, November 15, 2007
Skillet Pizza Casserole
1 1/2 lbs lean ground beef
2 Cups Marinara auce
1 1/2 Cups Shredded Mozzerella Cheese
1 (10 oz.) pkg refrigerated pizza dough
1 TBS. grated Parmesan Cheese
Preheat Oven to 425
Cook ground beef in a Large ovenproof or cast iron skillet until brown and crumbly. Drain well and return beef to skillet.
Add marninara sauce to beef, mix well.
Sprinkle with mozzerella cheese.
Unroll pizza dough over top of beef mixture and mozzerella; trim with scissors to fit just inside skillet edges.
Discard excess dough.
Sprinkle top of dough with Parmesan.
Bake Casserole in skillet until crust is browned, about 15 minutes.
Let stand for about 5 minutes.
Cut into wedges and serve.
My friend Sarah L. gave me this recipe years ago!
2 Cups Marinara auce
1 1/2 Cups Shredded Mozzerella Cheese
1 (10 oz.) pkg refrigerated pizza dough
1 TBS. grated Parmesan Cheese
Preheat Oven to 425
Cook ground beef in a Large ovenproof or cast iron skillet until brown and crumbly. Drain well and return beef to skillet.
Add marninara sauce to beef, mix well.
Sprinkle with mozzerella cheese.
Unroll pizza dough over top of beef mixture and mozzerella; trim with scissors to fit just inside skillet edges.
Discard excess dough.
Sprinkle top of dough with Parmesan.
Bake Casserole in skillet until crust is browned, about 15 minutes.
Let stand for about 5 minutes.
Cut into wedges and serve.
My friend Sarah L. gave me this recipe years ago!
Monday, November 12, 2007
SWEET POTATO CASSEROLE
This is my sister's recipe. I haven't tried it yet, but my mom and sister love it, so I figured I'd try something new this Thanksgiving!
SWEET POTATO CASSEROLE
3 cups sweet potatoes, cooked and mashed
1 cup sugar
2 eggs
1/3 cup milk
1 tsp. vanilla
1/2 cup butter
Mix ingredients w/mixer. Put into 2 qt. casserole dish.
TOPPING:
1/3 cup flour
1 cup packed brown sugar
1 cup chopped pecans
1/3 cup butter, melted
Mix all topping ingredients and spread over sweet potato mixture.
Bake at 350 degrees for 30 to 40 minutes.
SWEET POTATO CASSEROLE
3 cups sweet potatoes, cooked and mashed
1 cup sugar
2 eggs
1/3 cup milk
1 tsp. vanilla
1/2 cup butter
Mix ingredients w/mixer. Put into 2 qt. casserole dish.
TOPPING:
1/3 cup flour
1 cup packed brown sugar
1 cup chopped pecans
1/3 cup butter, melted
Mix all topping ingredients and spread over sweet potato mixture.
Bake at 350 degrees for 30 to 40 minutes.
Friday, November 9, 2007
Crock Pot Italian Meatball Subs
I got this off the web a couple years ago and can't remember where I got it from now, but it is SOOOOOO good!
Servings: 8
Ingredients:
1 lb. Lean ground beef, raw 1 lb.
1 C. Italian bread crumbs
1/2 C. Grated Parmesan cheese
1. T. Fresh minced parsley
1 Minced garlic clove(s)
1/2 C. Milk
1 Egg
1-1/2 t. Salt
1/2 t. Pepper
29 oz. Tomato puree
29 oz. Italian crushed tomatoes
1/2 C. Grated Parmesan cheese
2 Spaghetti sauce seasoning envelopes
Salt and pepper, to taste
On Hand:
Sub buns 8
Mozzarella or provolone cheese, if desired, to taste
Assembly Directions:
Put the ground beef in a large bowl.
Add the breadcrumbs, Parmesan cheese, parsley, garlic, milk, eggs, salt and pepper to the bowl.
Use your hands or a large spoon to evenly combine. Set aside.
In another large bowl, combine the tomato puree, crushed tomatoes, Parmesan cheese, and spaghetti sauce mix.
Add salt and pepper as desired. Stir until well- mixed.
Put about 1/3 of the sauce mixture in the bottom of a 5 or 6 quart slow cooker. Form the meatballs from the raw dough into the size you prefer.
Put them in a layer in the sauce in the slow cooker. Add some sauce to cover the tops and sides of the meatballs. Add another layer of meatballs, and cover with more sauce.
When all the meatballs are in the slow cooker, pour the rest of the sauce on, and cover. Cook on Low for 8 hours or High for 4 hours. Turn slow cooker off and set aside to cool.
Freezing Directions:
Divide the meatballs and sauce into appropriate serving sizes for your family in freezer bags or rigid containers. Seal, label and freeze.
Serving Directions:
Thaw meatballs and sauce. Put them in a saucepan and reheat on the stove-top. Put 3 to 4 meatballs and some sauce on a sub bun. Serve with optional shredded mozzarella cheese or provolone cheese on top, if desired. If you prefer, you can use hot dog buns instead of sub buns. (I do for my kids.) But if you make the meatballs to fit the sub buns, you’ll have to cut them in half to fit the hot dog bun.
Tammy’s Comments: This recipe makes the best meatball subs I’ve ever eaten! A double batch filled my 5 quart slow cooker to the top. If you prefer, you can use Italian seasonings (oregano, basil, etc.) to taste, instead of the Spaghetti Sauce envelope. Although the Spaghetti Sauce envelope did seem to help thicken the sauce. If you prefer, you can make this in a saucepan instead of the slow cooker. Put the meatballs and sauce in the pan, and simmer for 2 to 2-1/2 hours. The meatballs will cook through, but they will still be soft.
Nutritional Info: Italian Meatball SubsNutritional analysis was done without optional cheese.Per Serving: 550 Calories; 17g Fat (27.4% calories from fat); 28g Protein; 71g Carbohydrate; 7g Dietary Fiber; 72mg Cholesterol; 2942mg Sodium. Exchanges: 3-1/2 Grain (Starch); 2 Lean Meat; 3 Vegetable; 2 Fat.
Servings: 8
Ingredients:
1 lb. Lean ground beef, raw 1 lb.
1 C. Italian bread crumbs
1/2 C. Grated Parmesan cheese
1. T. Fresh minced parsley
1 Minced garlic clove(s)
1/2 C. Milk
1 Egg
1-1/2 t. Salt
1/2 t. Pepper
29 oz. Tomato puree
29 oz. Italian crushed tomatoes
1/2 C. Grated Parmesan cheese
2 Spaghetti sauce seasoning envelopes
Salt and pepper, to taste
On Hand:
Sub buns 8
Mozzarella or provolone cheese, if desired, to taste
Assembly Directions:
Put the ground beef in a large bowl.
Add the breadcrumbs, Parmesan cheese, parsley, garlic, milk, eggs, salt and pepper to the bowl.
Use your hands or a large spoon to evenly combine. Set aside.
In another large bowl, combine the tomato puree, crushed tomatoes, Parmesan cheese, and spaghetti sauce mix.
Add salt and pepper as desired. Stir until well- mixed.
Put about 1/3 of the sauce mixture in the bottom of a 5 or 6 quart slow cooker. Form the meatballs from the raw dough into the size you prefer.
Put them in a layer in the sauce in the slow cooker. Add some sauce to cover the tops and sides of the meatballs. Add another layer of meatballs, and cover with more sauce.
When all the meatballs are in the slow cooker, pour the rest of the sauce on, and cover. Cook on Low for 8 hours or High for 4 hours. Turn slow cooker off and set aside to cool.
Freezing Directions:
Divide the meatballs and sauce into appropriate serving sizes for your family in freezer bags or rigid containers. Seal, label and freeze.
Serving Directions:
Thaw meatballs and sauce. Put them in a saucepan and reheat on the stove-top. Put 3 to 4 meatballs and some sauce on a sub bun. Serve with optional shredded mozzarella cheese or provolone cheese on top, if desired. If you prefer, you can use hot dog buns instead of sub buns. (I do for my kids.) But if you make the meatballs to fit the sub buns, you’ll have to cut them in half to fit the hot dog bun.
Tammy’s Comments: This recipe makes the best meatball subs I’ve ever eaten! A double batch filled my 5 quart slow cooker to the top. If you prefer, you can use Italian seasonings (oregano, basil, etc.) to taste, instead of the Spaghetti Sauce envelope. Although the Spaghetti Sauce envelope did seem to help thicken the sauce. If you prefer, you can make this in a saucepan instead of the slow cooker. Put the meatballs and sauce in the pan, and simmer for 2 to 2-1/2 hours. The meatballs will cook through, but they will still be soft.
Nutritional Info: Italian Meatball SubsNutritional analysis was done without optional cheese.Per Serving: 550 Calories; 17g Fat (27.4% calories from fat); 28g Protein; 71g Carbohydrate; 7g Dietary Fiber; 72mg Cholesterol; 2942mg Sodium. Exchanges: 3-1/2 Grain (Starch); 2 Lean Meat; 3 Vegetable; 2 Fat.
Thursday, November 8, 2007
Red Beans & Rice
Ingredients:
1-2 TBSP Olive Oil
2-4 tsp. Minced Garlic
1 pkg Smoked Sausage
2 cans kidney beans
1 TBSP Dried Parsley
Salt if Desired
Cooked Rice
Slice sausage into quarter inch slices.
Heat oil in a pot and add sausage and garlic. Saute until sausage is browned.
Add Kidney beans (UNdrained) and 1/2 - 3/4 cans of water.
Simmer for 20-30 minutes until mixture thickens slightly.
Add Parsely about 10 minutes before done simmering.
Serve over hot rice of your choice. (We use Calrose rice)
For a little extra heat, we like to add Chipotle Tobasco Sauce to our bowl!
1-2 TBSP Olive Oil
2-4 tsp. Minced Garlic
1 pkg Smoked Sausage
2 cans kidney beans
1 TBSP Dried Parsley
Salt if Desired
Cooked Rice
Slice sausage into quarter inch slices.
Heat oil in a pot and add sausage and garlic. Saute until sausage is browned.
Add Kidney beans (UNdrained) and 1/2 - 3/4 cans of water.
Simmer for 20-30 minutes until mixture thickens slightly.
Add Parsely about 10 minutes before done simmering.
Serve over hot rice of your choice. (We use Calrose rice)
For a little extra heat, we like to add Chipotle Tobasco Sauce to our bowl!
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