Sweet Potato Casserole with Sweet Maple Walnuts

This recipe got a twist when I saw Sweet Maple Walnuts a Dollar General. I made it for our family Thanksgiving, and it was a huge hit! By the way, the nuts are not burnt. They are dark from the maple glaze.

2 ~ 15oz cans sweet potatoes, or yams*

¼ cup butter

¼ cup brown sugar

1/2 teaspoon cinnamon

½ teaspoon salt

1 pinch black pepper, or more to taste

Mini Marshmallows

Sweet Maple Walnuts**

Preheat oven to 400 degrees. Place potatoes in a large bowl, and add butter, brown sugar, salt, and black pepper. Mix, using a stand mixer or hand mixer, until smooth and creamy. Place in an 8x8 casserole dish. Bake in the oven until warmed through, about 15-20 minutes. Top with marshmallows and then walnuts. Bake until marshmallows are toasted, about 5-10 minutes. Watch so they don't burn. 

*I also used 2 - 40oz for this 13x9 pan.

**I used Diamond brand candied walnuts.

Ham and Cheese Biscuit Bombs

 

1 can refrigerated biscuits, flaky style

8 ounces cream cheese, softened

1 cup ham, chopped

¼ cup parmesan cheese grated

¼ cup cheddar cheese grated

1 teaspoon garlic powder

4 tablespoons butter

1 teaspoon Worcestershire sauce

1/2 teaspoon Garlic Powder

In a medium sized mixing bowl, mix together cream cheese, ham, green onions, garlic powder, and parmesan cheese, mix well. 

Open biscuit dough and separate out each biscuit. Pull biscuits in half. 

Take a spoonful of the cream cheese mixture and place it in the center of one half of the biscuit dough. Top with the other half. Pinch the edges to seal. 

Place on a greased baking sheet and repeat until all the biscuit dough is filled. Sprinkled grated cheddar cheese on each biscuit before placing in the oven. In a saucepan, mix butter, Worcestershire sauce, and garlic powder. Brush the melted mixture over the biscuits. Bake at 350°F for 12-14 minutes or until golden brown.

Turkey A La King

What to do with that leftover turkey? Try this recipe!

Turkey A La King

1 stick (1/2 cup, or 8 tablespoons) butter
1 onion, diced
8 ounces mushrooms, sliced
1 green bell pepper, minced

1 teaspoon minced garlic
1/2 cup flour
2 cups turkey stock, or chicken stock
2 cups milk 
Salt and pepper to taste

3 cups diced turkey meat
1 can sweet peas
4 large eggs, hard-boiled, chopped
4 ounces pimiento, minced (optional)

Begin by melting the butter in a large heavy saucepan. In it sauté the
onions, mushrooms, and bell pepper until the vegetables are tender, and
the liquid given off by the mushrooms has evaporated. Add 1/2 cup flour, whisking the mixture, and cook the roux over low heat, stirring constantly, about 3 minutes being careful not to scorch it. Slowly add the stock and the milk, whisking, and bring to a simmer.

Add the diced turkey and peas, and simmer the mixture briefly, stirring occasionally. Taste and adjust the seasoning as necessary. Just before serving, stir in the hard-boiled eggs and diced pimiento. Serve over hot biscuits or cornbread. Toast will also do, if you prefer.

Broccoli and Cheese Casserole

 

4 cups chopped broccoli*
1 (10 ounce) can condensed broccoli and cheese soup
1 cup sour cream
2 large eggs, slightly beaten
1/4 cup onion finely chopped

1 teaspoon minced garlic
Salt and Pepper, to taste
1 1/2 cups sharp cheddar cheese
1 sleeve of Ritz type crackers, crushed (store brand is fine)

1/4 cup of butter melted (1/2 stick)

Preheat oven to 350 degrees.

Place broccoli in a steaming basket on stove and steam for 5 minutes or until broccoli is tender. Remove broccoli from stove and chop into bite sized pieces. Place into a medium size mixing bowl. * I used a frozen bag of florets. (Thawed and chopped)

Add soup, sour cream, eggs, onion, garlic, salt and pepper. Mix well. Add 3/4 cup of cheese to broccoli mixture and mix well.

Spray a 9x13 casserole dish with cooking spray and add the broccoli mixture. 
Top with remaining 3/4 cup of cheese. Crush the crackers, mix with butter and sprinkle over cheese.

Bake for 30 minutes or until cheese is melted and top is golden.

Red Velvet Crinkle Cookies

These cookies can be made using any cake mix! They are super simple and very pretty!

1 box Duncan Hines Red Velvet Cake Mix

2 eggs

1/3 cup Oil

Powdered Sugar

Preheat oven to 350 degrees.

Combine cake mix, eggs and 1/3 cup vegetable oil using a hand mixer, stand mixer or wooden spoon.

Form teaspoon size balls or scoop with a cookie scoop and roll in powdered sugar. Place on an ungreased cookie sheet or baking pan about 2 inches apart. Cook for 10-12 minutes.

Deer Fingers

We used to have venison each year, and we had some of the tough cuts processed into cube steaks. We cut them into finger size strips and cooked them like fried chicken... thus Deer Fingers!

4 cube steaks, cut into finger size strips

1 1/2 cups buttermilk
1 Tablespoon Hot Sauce
2 cups flour
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons salt, or to taste
1/2 teaspoon black pepper, or to taste
1/2 teaspoon cayenne pepper, or to taste
Oil for frying

Mix buttermilk and hot sauce together in a shallow dish. Mix flour and spices in another shallow dish. Dip strips in milk, then dredge in the flour mixture. For a thicker crust on the strips, repeat that step again... milk then flour. 

A dredging station makes it simple and easy!

In a heavy skillet, heat about 1/2 inch to 3/4 inch of oil to 365 degrees. (Or heat a deep fryer to 365 degrees) Place strips in hot oil. (If the oil is not up to temp, the coating will not stick. Do not crowd the chicken in the pan or it will boil in the oil and not fry crispy.) Fry until golden brown and floating in the oil. Serve with a dipping sauce* and fries on the side! 

 

I made a sauce like Heinz 57 sauce...

4 tablespoons Ketchup
1 teaspoon Worcestershire Sauce

2 teaspoons Yellow Mustard

Mix in a small bowl and serve with the deer fingers. 

Spiderweb Bark for Halloween

 

Another fun design to do with the kids! Let an adult heat the white chocolate and the milk chocolate. Pour the white chocolate on parchment paper and smooth it out. Put the melted milk chocolate in a bag and snip the corner. Pipe the chocolate with a dot in the middle of an area and pipe circles around that. Let the kids take a toothpick and draw lines from the center out of each "web." Place m&ms upside down in the web and paint legs on the spiders with black icing. Fun stuff for the entire family! 

White chocolate, I used white chocolate bark chunks. (about 6 chopped up) 

Milk chocolate, I used a candy bar, because you don't need a lot.

M&Ms for the spider's body.

Black Icing for the spider's legs. They used a very thin tipped paint brush to paint the legs. 

Witch Hats

I've been seeing these witch hats all over the internet, and I decided I'd try my version. The icing I had was too thin and the sprinkles were melting. You get the idea... You don't need a recipe just ingredients. 

Fudge Stripe Shortbread Cookies turned upside-down.
Hershey's Kisses, glued to the cookie with Icing. Add Sprinkles of your choice.

Stock up on the ingredients and let the kids/grandkids find the artist in them! 

Hard Salami Chips

I have made these for years from several meats, but this is our favorite! Baking them pulls out the fat and makes them crispy. They don't taste burnt at all. Meat flavor with potato chip texture. Yes! 

Preheat oven to 350 degrees.

Spread salami on a cookie sheet. I used my silpat for these, but you can use parchment paper or just the cookie sheet. 

Bake for 5-10 minutes or until it reaches the doneness you like. I like mine crisp and a little charred like I like my hotdogs. (not burnt) Keep an eye on them so they don't burn. They will get crispier as they cool. 

Hawaiian Roll Cheesy Garlic Bread

 Hawaiian Roll Cheesy Garlic Bread

• 4 Tablespoons Butter, melted
• ▢2 Teaspoons Parsley, finely chopped (optional)
• ▢4 cloves Garlic, finely chopped
• 2 Teaspoons Parmesan Cheese
• 1 cup Mozzarella Cheese*
• ▢6 Hawaiian Dinner Rolls**
• ▢

• 
  
• Preheat oven to 350°F.
• Whisk together melted butter, parsley, parmesan cheese and garlic.
• Place Hawaiian rolls on a rimmed baking sheet. Cut a two deep slits in the top of each roll, but don't cut completely though the rolls. Stuff the pockets with mozzarella cheese.
• Brush with the butter mixture.
• Bake rolls for 12 minutes or until the cheese is melted and rolls are golden brown on top. 
• Top with finishing salt if you want. Maldon Sea Salt Flakes is excellent for this. Serve warm.
• 
  

* I start with one cup of cheese and add more if needed... we always need more! LOL 

** Double ingredients, if you want to use all 12 dinner rolls. I use a half pack at the time when it's just the two of us.

• 
  
  

Cinnamon and Sugar Swirl Bread

 

• ▢Bread:
  1 cup unsalted butter, softened
  2 cups sugar
  2 eggs
  1 Tablespoons vanilla extract
  2 cups buttermilk
  4 cups flour
  2 teaspoons baking soda
  1/2 teaspoon cinnamon
  
  Cinnamon swirl:
  1/3 cup of sugar for the
  2 Teaspoons ground cinnamon
  
  
  Preheat the oven to 350F. Spray bread pans with oil.
  
  
• In the bowl of a stand mixer, beat together the butter and 2 cups sugar until light and fluffy.
• 
  Add the eggs and vanilla extract. Combine until mixed well, scraping down the sides as needed.
  
  
• Combine the flour and baking soda. Add flour alternating with buttermilk. until combined. Do not overmix. 
• 
  Pour 1/2 of the batter into 2 bread pans.
  
  
• Mix the 1/3 cup of sugar with the 2 teaspoons of cinnamon.
  
  
• Sprinkle 1/4 of the mixture on top of the batter in the bread pans.
  
  
• Divide the remaining batter between the two bread pans and top with remaining cinnamon-sugar mixture.
  
  
• Use a knife to create swirls on the top. *
  
  
  
  
  
• Bake for 45-60 minutes, or until a toothpick comes out clean when inserted into the center.
  
  
• Allow the bread to rest on a cooling sheet in the bread pans for about 20 minutes.
  Remove the bread from the pan and allow to cool fully.

*I actually used an ice pick to create the swirls. You could also use a skewer if you have one. 

I added apple butter! Yum! 

 

Bacon Egg and Cheese Hashbrown Cups

These cups came out delicious. 

Next time I am adding sausage for more flavor!

Bacon Egg and Cheese Hashbrown Cups

6 large eggs
1/4 cup sour cream 
1 tsp garlic powder

1/2 tsp Kosher Salt
1/4 tsp black pepper
1 20 oz package refrigerated hash browns
2 Tbsp butter, melted
6 slices bacon, cooked and finely crumbled
1 1/2 cups sharp cheddar cheese, shredded 

1/2 cup sharp cheddar, shredded for topping

Preheat the oven to 400°F and spray a regular 12 cup muffin tin* with cooking spray. Set aside.

In a medium size mixing bowl, whisk together the eggs, sour cream, garlic and black pepper.

Add the hash browns, melted butter, crumbled bacon and 1 1/2 cup shredded cheddar cheese. Mix well.

Divide the mixture between the muffin cups. I used an ice cream scoop to fill the cups.

Sprinkle the remaining 1/2 cup shredded cheddar cheese on top.

Bake for 25-30 minutes until golden. Rest for 5 minutes, then run a knife around the edges to loosen.

Top with a dollop of sour cream and a sprinkle of bacon crumbles if desired.

* I used my jumbo muffin pan which makes 6 muffins. 

Trish's Caramel Apple Dip

 

My cousin Trish gave me this dessert dip recipe that is so good. The hubby says that it is dangerous! Every time I turn around, he is in it! LOL

Trish's Caramel Apple Dip

2 - 8oz pkgs of Cream Cheese, softened
12oz container Caramel Ice Cream Topping
12oz bag Milk Chocolate Chips
1/2 cup chopped nuts (she uses pecans)
3 lb bag Granny Smith Apples

In an 8X8 dish, spread cream cheese. If needed, heat the caramel in the microwave just until pour-able. Pour over the cream cheese layer. Sprinkle on chocolate chips and nuts. Core the apples and cut into wedges. Use the apples to scoop up the dip. Dip, eat and repeat! 

Garlic and Cheese "Butter Bath" Biscuits

The big thing with biscuits right now is the "butter swim" or "butter bath" methods. No matter what they are called, the method is to bake the dough in butter and let it cool in the butter to soak it all up.

Garlic and Cheese "Butter Bath" Biscuits

1 stick Butter, room temperature (1/2 cup)

4 garlic cloves, minced

2 tbsp finely chopped fresh parsley, optional

2 1/2 cups all-purpose flour

4 tsp baking powder

2 tsp kosher salt

2 cups buttermilk

1/2 cup cheddar cheese, shredded

Preheat oven to 450 degrees. Grease an 8x8 baking dish. Place pan on a baking sheet. (In case the butter bubbles over)

Place butter in a small saucepan. Cook over medium heat for 2 minutes or until melted. Turn off heat and stir in garlic and parsley. Pour butter mixture into the prepared dish.

Add flour, baking powder, and salt to a medium bowl. Use a whisk to sift ingredients. Add cheese. Pour in the buttermilk and stir until mostly combined, being careful not to overwork the batter. Batter will be very loose.  Spread the dough even into the corners. The butter mixture will pool over onto the top of the dough. 

Use a pizza cutter to cut dough into 9 squares. Bake for 28 minutes or until risen and golden. Set aside in the pan for 5 minutes to allow the butter to be absorbed into the biscuits before cutting and serving.

Breakfast Loaf

 

I made French Bread Rounds and needed to create something to do with them. The hubby loved the idea of a big sandwich! So, I made Ham, Egg and Cheese, and I added a couple of slices of tomato! It was a hit! You can make your own or buy a round loaf of French Bread. I made mini loaves because we don't need an entire loaf. It's up to you.

Breakfast Loaf

6 eggs

1 T butter

Salt and Pepper, to taste

1 round loaf French Bread

6 oz sliced deli ham

1 cup Cheddar cheese

1 cup Monterey Jack cheese

1 tomato, thinly sliced*

Preheat oven to 350 degrees.

Whisk eggs together with salt and pepper to taste. In a large skillet, heat butter over medium heat. Pour eggs into the skillet and cook until no liquid remains. Set aside.

Cut the top of the loaf off and hollow out both sides. Save the insides for breadcrumbs.

Place a layer cheddar cheese in the bottom loaf. Layer with ham, eggs and tomato, top with Monterey Jack Cheese. Replace the top lid.

Wrap loaf tightly in foil. Bake until loaf is heated through, about 25-30 minutes. Let stand 5-10 minutes before cutting. Enjoy! 

* You can add some peppers and onions, but I would sauté them to remove some water first. I dried the tomato sliced off too. The cheese on top and bottom helps seal the bread and keeps them from getting soggy. 

German Chocolate Cheesecake

Growing up, I loved German Chocolate Cake, so why not the same flavors in a Cheesecake? 

German Chocolate Cheesecake

Crust
1 1/2 cups crushed Graham Crackers
2 Tbs. sugar
1/4 cup butter, melted

Filling
2 (8 oz.) pkg. cream cheese, softened
4 oz. Baker's German Chocolate, melted and cooled
2/3 cups sugar
2 Tbs. powdered baking cocoa
5 eggs, lightly beaten
1 tsp. vanilla extract
1 tsp. almond extract

Topping
1 cup flaked coconut
1 cup chopped walnuts or pecans
1/3 cup brown sugar
1/3 cup half and half cream
5 Tbs. of butter

Preheat oven to 500 degrees.

In a small bowl, combine the crumbs, sugar and butter. Press in the bottom of a 9" springform pan. Place the pan on a baking sheet and bake for 10 minutes.  Remove and allow to cool.

In a mixing bowl beat cream cheese until it's smooth.  Beat in the German chocolate, sugar and cocoa. Add eggs and beat just until combined.  Add the vanilla and almond extracts.

Place the springform pan on a cookie sheet and pour batter into the pan. Bake cake at 500 degrees for 10 minutes. Reduce oven temperature to 200 degrees (prop oven door open with a wooden spoon until temperature reduces). Bake until the cheesecake perimeter is set but center jiggles like Jell-O when the pan is tapped, about 1 hour longer. Allow to cool for about another hour.  Refrigerate for about 4 hours or overnight.  

Combine the topping ingredients in a saucepan over medium heat.  Bring to a boil.  Boil and stir constantly for 3 minutes.    Allow the topping to cool completely.  

When it has cooled sufficiently, remove the sides of the springform pan and spread the topping evenly over cheesecake.  Serve.  Refrigerate leftovers. (if there are any!) 

Mama's 7up Pound Cake

Mama's Pound Cakes were always a hit! She made big batches of them to freeze and gift later. She would always warn us kids when she was making them. She'd send us outside while they were baking because she didn't want us running around and making them fall. My older brother would always sneak in and slam the oven door on one, because that meant she would let us have the one that fell. It was always the most moist pound cake ever! Well, mine fell and they are super moist! They didn't really need the glaze, but the hubby asked for it! 

Mama's 7up Pound Cake

2 sticks butter
1/2 cup shortening
3 cups sugar
5 eggs
3 cups self-rising flour
1 tsp vanilla
1 tsp lemon extract
8 oz 7up

Cream butter and shortening. Add sugar. Add eggs, one at a time. Add flour gradually. Add flavorings. Slowly add 7up. Mix until combined. Do not over mix.

Pour into loaf pans and bake at 325 degrees for 45 minutes - 1 hour or until a toothpick inserted comes out clean.

Note: I used disposable pans that were smaller than loaf pans and cooked in 45 minutes. Loaf pans will take about an hour. Just check them with the toothpick method. 

Mama's handwritten recipe card!