SWEET POTATO APPLE BAKE

SWEET POTATO APPLE BAKE

This is one of our favorites. It is a great way to eat sweet potatoes, which is a power food. I usually 1/2 the recipe and make it in the round stoneware. Scott made a good point that this would be excellent for Thanksgiving meal. For leftovers you can make pancakes (see below).

6 medium tart apples, peeled and thinly sliced (I don't peel)
2 medium sweet potatoes, peeled halved and thinly sliced (I don't peel)
1 cup quick oats
1/2 cup packed brown sugar
1/4 tsp of each cinnamon, ginger and nutmeg
1/2 cup maple syrup
2 tablespoons butter or margarine, melted

In a greased shallow 2-1/2 qt. baking dish, combine the apples and sweet potatoes. Combine the remaining ingredients; sprinkle over apple mixture. Cover and bake at 350 for 40 minutes. Uncover and bake 15-20 minutes longer or until apples and potatoes are tender. Yield: 6-8 servings as a side dish

LEFTOVERS:

puree enough to make 1/2 cup - pureed

mix with whisk - 1 cup water

can also add cinnamon and pie spice if you want

then add 1 cup pancake mix.

Mix just until blended.

BURRITO PIE & SPANISH RICE (George Strait)

We really liked this. Took longer to prepare than I thought it would. Make spanish rice first (see recipe below) or just use the box/can kind from the store. I made this in the round stonewear and 1/2 all the ingredients.

Non-stick spray
1 pkg of Tex-Mex Seasoning Mix (couldn't find - used Fajita mix)
1 pkg Large Square wrappers (with round stoneware, used 6-7)
1 1/2 # ground beef, cooked
1 bag shredded cheddar cheese
1 large can refried beans
1/2 cup chopped onion (oops - I thought this was green onion - tasted good)
1 can spanish rice
sour cream
1/2 cup chopped green onions
taco sauce (if doing a big pan, buy either two bottles or a big one)

Brown ground beed, drain. Add seasoning mix. Spray a large square baking dish with spray. Line it with uncooked wrappers. Spread refried beans, sprinkle chopped onions and spread taco sauce onto wrappers. Add ground beef, sprinkle on cheddar cheese, spread on Spanish rice. Again, add taco sauce. Cover with wrappers. Bake 10 minutes at 350. Cool 10 minutes. Add sour cream and sprinkle with green onions.

STRAIT-SHOOTIN' SPANISH RICE
Was submitted by George Strait - Cowboy Cookbook pg. 53
1 cup rice, uncooked
2 tablespoons vegetable shortening
1 small onion, chopped
1/2 green bell pepper, chopped
1 1/2 tsp. salt
2 tsp. chili powder
1 10 oz can tomatoes, chopped
2 cups water

In a skillet, brown rice in shortening. Add the onion and bell pepper. Stir. Add salt, chili powder and tomatoes, including juice. Add water. Cover and simmer for 30 minutes or until rice is tender and liquid is absorbed. Makes 6 servings.

WRAPS

SANTA FE WRAPS
(if making just for us 1/2 or 1/4 recipe) Saw on Food Network - Paula's Home Cooking
We liked. Next time I would spead the mixture thinner.
2 (8oz) cream cheese, softened
1 c. sour cream
1 (4 1/2 oz) chopped green chilies
1 (4 1/4 oz) chopped olives
1 c. (4 oz) shredded pepper jack cheese
2 T. salsa, plus salsa for dipping, optional
1/2 c. green onion tops, sliced
1 c. chopped fresh spinach
2 packages flour tortillas

In a large bowl, beat cream cheese until creamy. Then add sour cream, green chilies, olives, pepper jack cheese, salsa and onion tops. Beat at medium speed with a mixer. Stir in spinach. Spread mixture evenly over the surface of each tortilla. Roll up tortillas tightly and cut each tortilla crosswise into 6 slices. Skewer each wrap with a wooden toothpick. Serve immediately or chill. Serve with salsa if desired.

MAC & CHEESE IDEAS

Mac & Cheese is not my favorite, but with one of these mix-ins I think I would like it better. I remember growing up my brother, Jimmie, would say when I wouldn't eat Mac & Cheese - Do you like cheese? Do you like macarroni? Well then you should like Macarroni & Cheese. Brothers! Jackson & Scott both love Mac & Cheese and probably wished we had it more.

• Most popular recipe is Mini Octopus found at http://kraftfoods.com/fall
• Can add 1 cup frozen vegetables. Put in the pot with the noodles during the last 5 minutes.
• MEAT - 1# beef, cooked. VEGETABLE - 1 can (15 oz) Mexican style diced tomatoes, drained; 1 can (10 oz) mushroom pieces and stems, drained.
• MEAT - 1 can (6 oz) tuna, drained. VEGETABLE - 1 can cream of mushroom soup; 1/2 cup of both milk and frozen peas.
• MEAT - 2 bonless skinless chicken breast, cooked, chopped. VEGETABLE - 1 can (15 oz) Italian style diced tomatoes, drained; 1 green pepper, chopped.
• MEAT - 1 cup pepperoni slices (about 1/4#). VEGETABLE - 1 green pepper, chopped; 2 tomatoes, chopped.

BOIL EGGS

I love boiling eggs like this. I haven't had a problem with them being done enough since I started doing it like this. This was suggested on Pioneer Woman.

1. Cover a single layer of eggs with water in a saucepan. Water level should be at least 1" above eggs. Bring the water to boiling.
2. Remove from heat. Let eggs stand covered in the hot water for 15 minutes (18 minutes for x-large eggs).
3. Drain water from pan and immediately run cold water over eggs until completely cooled. (or according to Martha Stewart magazine place in a bowl of ice water - stop the cooking and help from discoloring)

Special Note: Very fresh eggs are harder to peel. Use eggs that have been in your fridge for a few days.

WOULD LIKE TO TRY - RECIPE

CHOCOLATE GOOEY BUTTER COOKIES
Saw on Food Network - Paula's Home Cooking
1 (8 oz) cream cheese, room temp.
1 stick butter, room temp.
1 egg
1 tsp. vanilla
1 (18 oz) box moise chocolate cake mix
Powdered Sugar

Mix the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon balls and then roll them in powdered sugar. Place on ungreased cookie sheet and bake at 350 for 12 minutes. The cookies will remain soft and "gooey". Cool completely and sprinkle with more powdered sugar if desired.

PICKLES IN A BLAKET
12 thin slices Genoa salami
1/3 cup whipped cream cheese
12 jarred mini gherkin pickles (also called cornichons), drained,plus more if needed

Spread each salami slice with a thin layer of cream cheese to within 1/4" of the edges. Place a pickle or two in the center of the slice. Roll up each salami slice, jelly-roll style. Cut each roll into 3rds, pierce each third with a toothpick, and arrange on a serving platter. Serves 12 (makes 36 rolls).

CRUNCHY HOMEMADE GRANOLA
Would be fun to have the kids make and put in a jar with a label (Jackson & Abagail's Homemade Granola) and give away to family/friends at Christmas time.
The granola recipe in the Lemon Cookbook is really good too.
4 c rolled oast
1 c wheat germ
1 c chopped walnuts or slivered almonds
1/2 c sesame seeds
1/4 c brown sugar
1 tsp cinnamon
1/4 tsp salt
1/3 c vegetable oil
1/3 c honey
1/3 c water
1 (6 oz) package dried cranberries or other dried fruit like cherries, raisins, pineapple or papaya

Heat oven to 300. In a large mixing bowl, stir together the oats, wheat germ, nuts, sesame seeds, brown sugar, cinnamon and salt. Make a well in the dry ingredients and add the oil, honey and water. Toss the mixture until the ingredients are well combined, then spread it evenly on a cookie sheet.
Bake the granola for 40 minutes or until lightly browned, stirring every 10 minutes to keep the mixture from sticking. Let cool completely, then stir in the cranberries or dried fruit. Makes about 7 cups.

HOLIDAY PRETZEL TREATS
Pretzels - bite size square ones
Hershey's kisses or hugs
Plain M&M's
Parchment Paper

Heat oven to 170. Place pretzels single layer onto a cookie sheet that has been lined with parchment paper. Top each pretzel with a unwrapped kiss or hug and bake for 4-6 mintues (white chocolate will melt more quickly) or until the chocolate feels soft when touched with a wooden spoon. Remove the cookie sheet from oven and press a M&M into the center of each kiss/hug. Cool for a few mintues and then put in fridge to set (about 10 minutes).

WHITE HOT CHOCOLATE
1 1/2 TBSP white chocolate flavored pudding
1 c milk
Whipped Cream
Crushed peppermint candies or candy canes (optional)

For each serving, combine the pudding mix and the milk in a microwavable mug. Heat the mixture for 60 seconds on high. Top with whipped topping and garnish with candies.

LUSCIOUS FOUR-LAYER PUMPKIN CAKE
This looked so yummy - a picture in food & family magazine.
1 pkg (2-layer) yellow cake mix
1 can (15 oz) pumpkin, divided
1/2 c milk
1/3 c vegetable oil
4 large eggs
1/2 tsp. pumpkin pie spice, divided
1 pkg (8 oz) cream cheese, softened
1 c powdered sugar
1 tub (8 oz) cool whip, thawed
1/4 c caramel topping
1/2 c pecans

Preheat oven to 350. Grease and flour 2 (9") round cake pans. Beat cake mix, 1 cup of the pumpkin, milk, oil and eggs and 1 tsp of the pumpkin pie spice until well blended. Pour evenly into prepared pans. Bake 20-22 min. or until toothpick comes out clean. Cool completely on wire racks. Beat cream cheese until creamy. Add powdered sugar and remaining pumpkin and 1/2 tsp pumpkin spice; mix well. Stire in whipped topping.
Remove cake layers from pans and cut each layer horizontally in half with a serrated knife. Stack the layers on a serving plate, spreading the cream cheese mixture between the layers. Do not frost the top layer. Drizzle with caramel topping and pecans. Store in refrigerator.

FANCY CHICKEN EGG ROLLS
1 bonless, skinless chicken breast, chopped
1 clove garlic, minced
1 Tbsp sesame oil
16 oz bean sprouts, drained
2 cups spinach leaves
1/2 cup green onions, finely chopped
2 Tbsp soy sauce
2 tsp cornstarch
1 tsp grated ginger root
1 tsp sugar
1/4 tsp salt
1 pkg large square wraps
vegetable oil for deep-frying

Stir-fry chopped chicken in the sesame oil for 2-3 mintues. Add the garlic, bean sprouts, spinach, green onions and water chestnuts. Stir-fry for 4-5 mintues longer. Combine soy sauce and cornstarch. Stir in chicken mixture. Stir in grated gigner root, sugar and salt. Keep stirring until mixture is thickened. Remove from heat and let cool. Place 1/4 cup of filling on a wrapper and roll. Heat the oil to 360 degrees. Deep-fry a few egg rolls at a time for 3-4 mintues or until golden brown. Drain well on paper towels before serving. Serve warm.
SERVING IDEAS: Serve with soy sauce, sweet & sour or other dipping sauces.

SAUSAGE AND APPLES

SAUSAGE AND APPLES
Had at Thanksgiving at the Stewart's with French Toast Strata (see French Toast). Yummy!

1# fresh breakfast sausage links
3 apples, peeled, cored, cut into 8-12 wedges each (they used Rome and Golden delicious)
3 Tbsp brown sugar

Cook the sausage links 10-15 minutes until no longer pink. Cut in half and return to the pan. Add apple wedges and sprinkle the sugar on top. Cover and cook on low on med-low for about 15 minutes until apples are fork-tender. (Cameron used several Tbsp of water to cook the sausages in, drained them when she cut them in hal. It was a non-stick skillet so the juices from the apples and sausages were adequate to keep the cooking moist for the last 15 minutes).

FRENCH TOAST / STRATA

STUFFED FRENCH TOAST
This is one of Scott's favorite. It takes a while to prepare. (see bottom of recipe for variation - so yummy!!)

1-2 loaves of French bread (best if it is a day old) - should get 6-7 pieces out of each loaf

Cut bread into thick slices (about 2-2 1/2 inches). Cut a slit in each slice starting at the top going to about 1/2 way down - but don't cut completely through. You just need a big enough slit to add the filling.

FILLING:
8 oz. cream cheese (softened)
Powdered sugar
Milk

In a mixing bowl put the cream cheese. Start with about 1/8 cup of powdered sugar and a little bit of milk. Mix. I just keep on adding powdered sugar/milk until it the taste I like. Make sure and don't add too much milk, you don't want it runny.

Once the filling is done, with a spoon scoop up some of the mixture and put it in the bread. Once you have done all the slices, make a egg/milk mixture to dip the slices in. (2 eggs, 1 T cinnamon, 1/2 c milk) (I now love to add either vanilla or almond extract to the egg/milk mixture) Dip the bread slices and then cook on LOW heat with 1-2T melted butter until both sides are brown. You want to cook them nice and slow since they are so thick. Top with butter, syrup and powdered sugar.

Variation:

*Mix: 3 T jelly/jam with 4 oz. softened cream cheeese

*Cut up some fresh strawberries (or other fruit would be good too) into small cubes or slices and add a little sugar. Let sit for a little while to thicken up.

*Add to bread and cook as stated above.

*Top with powdered sugar, butter and syrup.

CRISPY FRENCH TOAST
Really good. It was a nice change from the normal french toast.

1 cup milk
4 eggs
1 tsp vanilla
1/8 tsp nutmeg
3 Tbsp sugar (didn't use - still tasted good)
1 loaf cut into 1" sliced of sourdough or French bread
Cornflakes, crushed (used multi-grain, Bran flakes would work too)
Melted butter

Combine milk, eggs, vanilla, nutmeg and sugar. Dip bread slices in milk mixture and roll in crushed flakes. Put in buttered skillet over low heat and brown 5 minutes on each side. Makes approx. 11 slices.

FRENCH TOAST STRATA (see variation at bottom)
We had this over Thanksgiving at the Stewart's. We also ate the Sausage and Apples (see breakfast side dishes). Yummy! If making it just for us I 1/2 the recipe and make in small pyrex dish. Just enough for dinner with left overs.
1 1# loaf unsliced french bread
1 8oz. pkg cream cheese
8 eggs
2 1/2 cups milk, light cream or half-and-half
6 T butter or margarine, melted
1/4 c. maple syrup

Butter a 9x13 glass pan. Cut bread into 1/2" cubes (should end up w/12 cups). Spread 6 cups of bread cubes in pan. Top with cream cheese cubes, then with the remaining bread cubes. In a blender,mix together eggs, milk, melted butter and syrup till well combined. Pour evenly over cubes. Using a spatula, slightly press layers down to moisten. Cover with plastic wrap and refrigerate for 2-24 hours. Remove plastic wrap and bake in a 325 oven for 25-40 minutes or until center is set and edges are lightly golden. Let stand about 10 minutes before serving. Excellent served with Apple Cider Syrup (see below).
Variation: Before baking can add 1/4 c. slivered almonds and 1/2 c. fresh or frozen blueberries.

APPLE CIDER SYRUP
Don't make early - it jells ups.
1/2 c sugar
4 tsp cornstarch
1/2 tsp cinnamon
1 cup apple cider or apple juice
1 Tbsp lemon juice
2 Tbsp butter

In a small saucepan, stir together the sugar, starch and cinnamon. Then stir in the apple cider and lemon juice. Cook and stir over medium heat until thick and bubbly. Then cook and stir for 2 minutes longer. Remove saucepan from heat and stir in the butter till melted. Makes about 1 1/3 cups. Perfect for one strata.

CARAMEL APPLE FRENCH TOAST
Yummy! We really liked this. The apples made it so good. This would be really great with a glass of egg nog around Christmas time.

1 C. brown sugar
1/2 C. butter
2 Tbs. corn syrup
1 C. chopped pecans
12 slices thick-sliced sweet French bread
1-8 thinly-sliced & peeled apples
6 eggs
1 1/2 C. milk + 1 1/2 C. half and half
1 Tsp. vanilla
Nutmeg and cinnamon to taste

Combine brown sugar,butter, and corn syrup in saucpan. Cook over medium heat stirring constantly. Pour into 9x13 glass baking dish(make sure you PAM spray this). Sprinkle with chopped pecans. Place 1 layer of French bread on syrup mixture and pecans. Top with apples(as many as desired). Combine eggs,milk & half-n-half and vanilla in a blender. Pour half of the mixture over the first layer. Place a second layer of bread over apples and cover with remaining egg mixture. Cover with plastic wrap and refrigerate over night. Sprinkle with cinnamon and nutmeg and bake uncovered 50-60 minutes at 350 degrees. Serve each person 1 double layered serving and top with whipped topping(optional).

PANCAKES

SOME FAVORITE RECIPES WE USE:
Lemon Cookbook Mom's Pancakes pg. 9.  These remind me of the pancakes from Denny's. 

1st McCleve cookbook pg. 8 (submitted by A. Marilyn) We love these.  Good with wheat flour too.

PROTEIN PANCAKES

Found this recipe in the Shape magazine. They look really weird when cooked, but taste really good. My family ate them with no problem. They don't taste as well the next day.

For six pancakes in a bowl combine:

1/2 cup rolled oats

1/2 cup fat-free cottage cheese

1/2 cup egg whites

1 tsp vanilla

pinch of cinnamon

Pour 1/4 cup of batter into a heated pan. Cook 2 minutes per side or until lightly browned.

PINK PANCAKES

We all really liked these pancakes. Abagail especially liked that they were pink. You couldn't taste the beets as all. I did doubled the recipe, which was just right for us. Found in Deceptively Delicious cookbook pg. 143.

3/4 c water

1/2 c ricotta cheese

1/4 c beet puree

1 tsp vanilla

1/2 tsp cinnamon

1 c pancake mix

1/4 c grated apple

In a blender or food processor, combine the water, ricotta cheese, beet puree, vanilla and cinnamon and blend. Dump the mixture into a medium bowl, add the pancake mix and apple and stir until just combined. DO NOT OVERMIX - the batter will be a little lumpy. Cook the pancakes. (I found they took a little longer to cook than other pancakes) Serve warm, with syrup or fruit.

APPLE PUFF PANCAKE

Loved this recipe. So easy to make. Served it with a sausage patty. Perfect meal!

taste of home Contest Winning 2010. pg. 62.

SUN-KISSED ORANGE PANCAKES
We liked. Easy - uses blender. They are thin pancakes.
1 egg
2 Tbsp butter, melted
1 cup orange juice
1 cup flour
2 tsp baking powder
1 Tbsp sugar
1/2 tsp salt

Preheat a skillet over medium heat. In a blender, combine the egg, butter and orange juice. Blend on high for 20 seconds or until smooth. Add flour, baking powder, sugar and salt. Blend for an additional 20 seconds or until smooth. Drop batter onto skillet using a 1/2 cup measurer and brown on both sides.

PERFECT PANCAKES
by Pioneer Woman - blog
These are very yummy! They have a sweet taste to them. Used 1/8 cup to measure/pour.

3 cups plus 2 TBSP cake flour
1/2 tsp salt
3 TBSP baking powder
2 TBSP sugar
---
2 cups milk
2 large eggs
3 tsp vanilla
---
4 TBSP butter - melted

Mix together dry ingredients in a large bowl. In a seperate bowl mix together milk, eggs and vanilla. Add wet ingredients to dry ingredients, stirring very gently until just combined.

Melt butter in the microwave and add it to the batter, stirring gently to combine.

Cook on a greased skillet over medium-low heat until golden brown.

BREAKFAST CASSEROLE

For French Toast Stratas - see French Toast posting.

FLORENTINE BRUCH CASSEROLE
The Pampered Chef - All The Best pg. 64
Very good. Takes awhile to prepare, but we thought it was worth it.

EGG AND BROCCOLI CASSEROLE
We really liked. It was even better the 2nd day. We put salsa on top.

1 (24 oz) small-curd cottage cheese
1 (10 oz) frozen chopped broccoli, thawed and drained
2 cups shredded cheddar cheese
6 eggs, beaten
1/3 cup all-purpose flour
1/4 cup butter, melted
3 T finely chopped onion
1/2 tsp salt

In a large bowl combine ingredients. Pour into a greased slow cooker. Cover and cook on high for 1 hour. Stir. Reduce heat to low; cover and cook 2 1/2 to 3 hours longer or until eggs are set or a thermometer reads 160. Sprinkle with extra cheese if desired (we didn't).
6 servings

PIZZA

SPINACH PIZZA
We liked this except it does not reheat well.
1/2 cup Alfredo Sauce
4 cups spinach (I didn't measure just did it until it looked good)
2 medium tomatoes, chopped
2 cups shredded Italian Cheese Blend cheese

Put alfredo sacue and topping on top of prepared crust. Cook for 10-15 at 450.

THREE-CHEESE GARDEN PIZZA
The Pampered Chef - All The Best pg.22
Love this pizza - easy to make. Good way to use vegetables. A nice light meal.
1 pkg (10 oz) refrigerated pizza crust
1 small onion, sliced into rings
1 medium zucchini, sliced
2 plum tomatoes, sliced
1 cup mushrooms, sliced
2 garlic cloves, pressed (I just use minced)
1 cup shredded mozzarella
1 cup shredded cheddar cheese
1/4 cup grated fresh Parmesan cheese
1 tsp. Italian seasoning

Preheat oven to 400. Roll pizza crust out on round stone. Bake for 7 minutes. Remove from oven. Slice veggies. Spread garlic over crust and spread evenly. Sprinkle mozzarella and cheddar cheese on top. Top with veggies. Sprinkle Parmesan cheese over veggies. Sprinkle seasoning on top. Bake 15-18 minutes or until golden brown.

PULL APART PIZZA
So good, light and easy.
The Pampered Chef (fruit pizza on cover) pg. 46
1 can (10 oz) refrigerated flaky biscuits
1 tablespoon olive oil
1/2 green pepper
1/2 red pepper
1 small onion
1 tsp Italian seasoning
1/4 tsp garlic salt
1/2 cup shredded mozzarella cheese

Preheat oven to 400. Seperate dough into 10 biscuits. Place 2 biscuits in the center of baking stone. Arrange remaining biscuits, edges touching, around center biscuits. Press out to a 10-inch circle. Brush with olive oil. Coarsely chop peppers and onions with food chopper. Top crust with vegetables. Sprinkle with seasonings, top with cheese. Bake 12-15 minutes, until golden brown.

DESSERT PIZZA
The Pampered Chef (fruit pizza on cover) pg. 61
1 can (8 oz) refregerated crescent rolls
1 pkg (8 oz) cream cheese, softened
1/3 cup sugar
fruits: strawberries, blueberries, kiwi, seedles grapes, mandarian oranges

Preheat oven to 350. Spread crescent roll dough on baking stone and pinch seams together.
Bake for 10-15 minutes until brown. Remove from oven and let cool completely. Combine c cream cheese and sugar, mixing until blended. Spread over cool crust. Arrange fruit on top. Chill.

McCleve Cookbook (2nd edition) pg. 142 has different recipes as well. Use sugar cookie as crust.

Would like to try Bruch Berry Pizza (McCleve cookbook pg. 142).

In one of my cookbooks there is a recipe that has a brownie base. Can't remember which book. I thought that would be fun to try sometime.

PAPER PLATE FACES

Did a FHE lesson on emotions. I thought this might be fun to do with the preschool kids too. We had drawn different faces on pieces of paper and then taped them on the wall so Jackson could look at examples. It was fun eating the face after we made it and then make another one. We used: peas, corn, popcorn, blueberries, pineapple slices, chocolate chips and marshmallows.

HAPPY


SAD


FRIGHTENED


SURPRISED