Holidays
This is a delicious side dish from Taste Of Home Magazine!
This dish is so simple and so sweet! Although there is not a crumb topping or a marshmallow topping like you sometimes see on sweet potatoes, I can promise you that you will not miss that topping! These sweet potatoes are more like candy than savory side dish! To make it even better, it is done in your slow cooker! Easy and delicious!
INGREDIENTS
1 cup packed brown sugar
1 cup granulated sugar
8 medium sweet potatoes, peeled and cut into 1/2 slices
1/4 cup butter, melted
2 teaspoons vanilla extract
1/4 teaspoon salt
2 Tablespoons cornstarch
2 Tablespoons cold water
Minced parsley to garnish, optional ( I did not use)
DIRECTIONS
In a small bowl combine sugars. In a greased 5 quart slow cooker layer a third of the sweet potatoes, sprinkle with a third of the sugar mixture, repeat layers twice. In a small bowl combine melted butter, vanilla and salt. Drizzle over the potatoes. Cover and cook on low for 5 – 6 hours or until potatoes are tender. Using a slotted spoon transfer potatoes to a serving dish, keep warm. Pour cooking juices into a small saucepan and bring to a boil. Combine cornstarch and water until smooth, stir into saucepan and return to a boil stirring constantly. Cook for 1 – 2 more minutes or until thickened. Spoon over sweet potatoes.
Garnish with parsley if desired. Serve warm.
Enjoy!
This week is going to be all about the side dishes!! The main dish always seems to be the star, but how about some delicious side dishes! When the holidays roll around my oven is in overtime baking and cooking. When I find a really good side dish that I can cook in my slow cooker… I am very happy! This corn dish is really easy and oh so tasty! The corn is a little rich with the cream cheese and a little sweet, perfect for a holiday dinner!
INGREDIENTS
4-5 cups of corn, fresh or frozen (I used frozen)
3 Tablespoons butter
1/4 cup milk
6 ounces cream cheese
2 teaspoons sugar
Salt to taste
Pepper to taste
DIRECTIONS
Combine all ingredients in a slow cooker and cook on low for 3-4 hours stirring occasionally.
Serve warm.
Enjoy!
This recipe comes from www.familyfavoriterecipes.com
This recipe is a semi-homemade recipe using already made pie crust as the bottom of the cookie. I liked that as it made the recipe very easy to follow. These do taste like a mini pecan pie with a drizzle of chocolate! I had three teenagers in the house the day I made them and needless to say there were gone very quickly! Depending on what pie crust you use will depend on how many cookies you get. I used one Pillsbury pie crust (the package has two, so you could easily double the recipe).
INGREDIENTS
1 prepared single pie crust
2 Tablespoons butter
1/2 cup pecans, chopped
1/3 cup packed brown sugar
1/4 cup corn syrup
2 eggs
1/8 teaspoon salt
1/4 cup milk chocolate chips for decorating
DIRECTIONS
Preheat oven to 400 degrees. In a large non-stick pan combine butter, pecans, brown sugar, corn syrup, salt and eggs. Cook on the stove top over medium low heat just until thickened about the same consistency of pudding. Remove from heat and set aside. Unroll your dough and using a 3 inch cookie cutter, cut out circles. Gently fold the edges of the dough up, about 1/4 of an inch making a well in the center. Spoon 1 tablespoon of the pecan mixture into each circle. Place the cookies on a parchment lined baking sheet. Do this for each cookie. Bake for 8 minutes or until the filling is just set. Remove from oven and cool on a wire rack. Place chocolate chips in a Ziploc bag and microwave for 15 seconds or until mostly melted. Snip off the tip of the and drizzle chocolate over the cookies. Cool until set.
Enjoy!
This recipe comes from www.spendwithpennies.com
Are you wondering why I am giving you a lasagna recipe when we are in holiday mode? Let me tell you why. This recipe was submitted to Taste of Home Magazine and became an instant hit with all of the field editors and volunteer field editors. Everyone has been raving about this! This recipe will feed a crowd, but even better than that, this would be a fantastic way to use up your left over holiday ham and roasted turkey!
NOTE – I am giving you the recipe as it was submitted, however I added another layer of lasagna noodles, more Alfredo sauce for the top layer and also added a mix of Swiss cheese and plain panko crumbs (about 1/2 cup of each to sprinkle on the top of the lasagna.)
INGREDIENTS
2 eggs, lightly beaten
1 carton (15 ounces) ricotta cheese
1 cup of cottage cheese
1/2 cup grated Parmesan cheese
1/4 cup plus 2 Tablespoon minced fresh parsley, divided
1 jar roasted garlic Alfredo sauce (or 1 cup extra, see note )
2 cups cubed chicken (or roasted turkey, shredded)
2 cups cooked cubed ham
1/4 teaspoon garlic powder
9 lasagna noodles cooked according to package directions and drained
2 cups mozzarella cheese, shredded
1 cup (or more, see note) shredded Swiss cheese
1/2 cup plain panko crumbs (optional, see note)
DIRECTIONS
Preheat oven to 350 degrees. In a large bowl combine eggs, ricotta, cottage cheese , Parmesan and 1/4 cup chopped parsley and set aside. In another bowl combine alfredo sauce, chicken/turkey, ham and garlic powder. Spread 1/2 cup of the chicken alfredo mixture on the bottom of a greased 9 x 13 baking dish. Layer with half of the noodles and ricotta mixture. Top with half of the chicken mixture along with half of the mozzarella and Swiss cheese. Repeat layers. Cover and bake 40 minutes. Uncover and bake 10 more minutes or until bubbly. Let stand 10-15 minutes before cutting. Sprinkle with remaining parsley and serve warm.
Enjoy!
The holidays are upon us and so are all the thoughts of what to make and also what to make with those delicious leftovers! This was an instant favorite but, then again what is not to love about deep fried turkey and stuffing all wrapped up together…right?! I was not sure if I wanted to add the cranberry sauce in the roll but decided to use it as a dipper for the rolls! Excellent! My husband’s favorite holiday and food is Thanksgiving, but I think he might like the day after just as much for this recipe alone! He hid the extra rolls in the fridge so no one else could find them!
NOTE – I used leftovers so I don’t have the total amount used. If you don’t have turkey leftovers, grab a rotisserie chicken and use that!
INGREDIENTS
Canola oil
Roasted turkey, shredded
Stuffing (your favorite recipe, cooked)
Gravy (your favorite recipe)
Egg roll wrappers
Jellied cranberry sauce, stirred and warm
DIRECTIONS
Fill a large wide skillet with canola oil about half way up the skillet. Heat to 350 degrees or until a wooden spoon handle put in the oil started to have bubbles on the side of the spoon handle. Taking one egg role wrapper at a time add about 2 tablespoons of shredded turkey, the same amount of stuffing and 1 to 1 1/2 teaspoon of gravy. Roll the wrapper up according to the package directions. Do this for each of the rolls you are making. When they are all rolled and the oil is hot add a few rolls at a time to the oil. Be sure not to crowd the pan and let them brown on one side, flip to brown the second side. When both sides are golden brown remove the rolls to a paper towel lined plate and continue this for all of the rolls. If you are making a large batch these can be kept warm in a low temp oven. Place the rolls on a baking sheet with a baking rack on top so the heat circulates around the rolls keeping them crispy. Serve warm with warmed jellied cranberry sauce.
Enjoy!
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