In honor of this wonderful Thanksgiving season, I thought I would share my favorite yam casserole recipe.
3 cups cooked, mashed yams or 2 cans. 1 cup sugar, 2 eggs, 1/2 cup milk, 1/2 stick butter melted,1 teaspoon vanilla, 1/2 teaspoon salt.
Mix all the above ingredients together until well blended. Pour into a buttered baking dish 10″ square and 2-3 in. deep. Sprinkle with topping and bake 350 for 30 minutes.
Topping:
1/2 stick butter melted, 1 cup brown sugar, 1/2 cup self-rising flour, 1 cup pecans chopped. Mix until crumbly. You may have to add a little more flour until it starts to crumble.
Tastes Great!!
Kim has been married for twenty-four years and a minister’s wife for more than twenty years. She has eight children. Their ages range from a twenty year old down to a four year old. After teaching in public and private school for several years, she has now been homeschooling her own children for the last fifteen years. She would like to say she reads, travels and does all kinds of wonderful things in her spare time, but the truth is she spends her spare time doing laundry.
Why did the chicken cross the road? To get a cup of this soup!
We’ve just begun to get some real fall weather here in the south and that always stirs up longings for soups, chowders, stews & chili. This soup recipe is a family favorite from the Pampered Chef “Kids in the Kitchen” cookbook that’s no longer in print. We always double it and these days, there isn’t a bit left over. It’s great for using leftover chicken or rotisserie chicken when it’s on sale. I also add a fresh pressed clove of garlic to the step with the onion.
Ah, fall! Time for falling leaves, cooler temperatures, and FOOTBALL! Whatever your favorite team, there’s one thing we can all agree on…watching football on tv is made all the better when accompanied by a delicious snack. Below I’ve included two of my favorites… one for the men, and one for ladies. (Although I enjoy both of these!)
For the men… Shh! This delicious dish tastes like it cooked all day, but it really only takes about 30 minutes!
In large saucepan, cook ¾ lb. ground beef, 1 cup chopped onion, ½ cup chopped green pepper, and 2 cloves garlic until meat is brown. Drain fat. Stir in one 16 oz. can diced tomatoes (do not drain); one 16 oz. can dark red kidney beans, drained; one 8 oz. can tomato sauce; 2 to 3 teasp. chili powder; ½ teasp. dried basil; ¼ teasp. salt; and ¼ teasp. ground red pepper. Cover; simmer 20 min. Serve with shredded cheese and sour cream; tortilla chips optional. Makes 4 servings. I always double it, as it’s even better the next day!
For the ladies… (adapted from Pampered Chef “Seasons Best” cookbook, Fall/Winter 1996).
Begin with a loaf of delicious San Francisco sourdough bread. Ahh, really we could stop right there (after a little butter is added). But we’ll keep going…if you do not, as I no longer do, live within 60 miles of San Francisco, take heart…there are places you can buy sourdough bread almost as good as that sold in the City by the Bay. My favorite local sourdough bread is found, believe it or not, at Walmart. It’s a 24 oz. square loaf called California Sourdough, and it’s often on the day old bread rack.
Slice half of that loaf (if it comes already sliced, all the better) and spread the slices out on a baking sheet. Put them into the oven at 350 just long enough to crisp them up a little…do not let them turn brown. Now take the baking sheet out of the oven and set it aside.
Defrost one box of frozen, chopped spinach. Now take the spinach out of the box and squeeze it vigorously in a clean kitchen towel. Place it in a bowl along with one chopped plum tomato, ¼ cup chopped red onion, 2 garlic cloves (pressed), ½ cup crumbled feta cheese, ¼ cup each mayonnaise and sour cream, ½ teasp. dried dill weed, and ¼ teasp. salt. Mix together and spread onto pre-toasted bread slices. Bake 10 min. at 350, or until heated through.
What favorite recipes do you have for football watching?
~ by Kim, The Daisy Muse
At our house, making caramel apples is one of those things that we must do at least once every fall. It is so easy and fun for all ages. YUM!
This is really more of a procedure than a recipe. I usually start with the recipe from the bag of Kraft caramels for the basic caramel apples.
Heat caramels and water in saucepan over medium heat, stirring frequently, until caramel is melted and smooth. Meanwhile, wash and thoroughly dry the apples, and remove the stems. Push popsicle sticks into the stem side of the apple. Dip apples in caramel, spooning caramel over apple to coat evenly. Scrape excess off the bottom of the apple. The original recipe suggests setting the apples on buttered waxed paper, but I have found that a greased silicone baking liner works much better. Refrigerate the apples for one hour.
Then you jazz them up a bit…
The possibilities are endless. I got most of these ideas after browsing the array of $6 apples at the Rocky Mountain Chocolate Factory. If little ones are helping (of course!) have the apples caramel-dipped and all the fixins’ chopped up and ready to go ahead of time.
A few tips: