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For those that like a sweet potato casserole with marshmallows on top, here is my mom's recipe:
1/2 cup packed brown sugar
3 Tbsp. flour
1 Tbsp.. butter
1/2 cup chopped pecans
1 1/2 cups mini marshmallows
2 (17 oz.) cans of yams (she used prince brand) drained
1 can of peach slices drained (16 0z.)
1/2 tsp. nutmeg
Combine sugar, flour and nutmeg, cut in butter until mixture resembles coarse crumbs. Add nuts. Arrange yams and peaches in a 1 1/2 quart casserole dish. Sprinkle top with sugar mixture. Bake on 350 for 35 minutes, Add marshmallows on top Broil for a few minutes until browned.
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Artichoke Pie:
2 cans of artichoke hearts in water drained and chopped
3 eggs
3 tbsp greated parmesan or romano cheese
12 oz whole milk mozzarella-Do not use fresh mozzarella it makes the pie watery. Use Pre packaged type like Polly-o. Cut into cubes.
1/8 tsp salt
7 slices of salami cut up very small
1 store bought pie crust unbaked
2 tbsp olive oil
pinch of black pepper
Saute garlic for 2 minutes, add artichoke hearts. Cook for 5 minutes on medium high heat. In a bowl mix eggs, grated cheese, salt pepper, cubes mozzarella and salmi. Stir well. Add sauted artichoke and garlic. Mix well. Place in prepared pie crust. Place 2nd crust on top and pinch edges together. I take a fork and press down the edges to make a design. Brush top with milk. Bake on 350 for 1 hour.
2 packages cream cheese (8 0z.)
2 Tbsp. Mayo
2 Tbsp. sugar
1 can whole cranberries
1/2 pt. Heavy cream whipped
1 can crushed pineapple drained
1/2 cup chopped walnuts (you can leave them out if there are nut allergies in the family)
2 small aluminum loaf pans
With an electric mixer, blend first 3 ingredients. Add fruit and nuts. Fold in whipped cream. Pour into 2 small loaf pans. Cover with foil and freeze. To serve remove from freezer, pull sides away from pan. Allow to stand for a few minutes, shake out the mold onto a nice plate.
This would be a good spread for bagels or any homemade bread, even crackers.
^^^I'm adding this one to my recipe box.
I usually make a fresh cranberry relish:
2 bags of fresh cranberries.
I orange (I use Cara cara)
1 cup pecans (or English walnuts)
a 'little' sugar. I like it tart but still add about 1T sugar. Some folks like more.
maybe a shake or 2 of cinnamon or maybe a T or so of orange liqueor.
Artichoke Pie:
2 cans of artichoke hearts in water drained and chopped
3 eggs
3 tbsp greated parmesan or romano cheese
12 oz whole milk mozzarella-Do not use fresh mozzarella it makes the pie watery. Use Pre packaged type like Polly-o. Cut into cubes.
1/8 tsp salt
7 slices of salami cut up very small
1 store bought pie crust unbaked
2 tbsp olive oil
pinch of black pepper
Saute garlic for 2 minutes, add artichoke hearts. Cook for 5 minutes on medium high heat. In a bowl mix eggs, grated cheese, salt pepper, cubes mozzarella and salmi. Stir well. Add sauted artichoke and garlic. Mix well. Place in prepared pie crust. Place 2nd crust on top and pinch edges together. I take a fork and press down the edges to make a design. Brush top with milk. Bake on 350 for 1 hour.
Well it’s almost that time of the year again.... Let’s get some good side dish and dessert recipes on here! I need to steal some and force my wife into making some new things
Hope everyone is staying safe during the holiday season and able to enjoy it with some of their family during this craziness.
We're not Jewish and this isn't a traditions U.S. Thanksgiving dish, but I made this noodle kugel last fall and everyone loved it. I would be making it this year but it's just the two of us and we have to limit carbs, and hubby wanted the stuffing. So if you're in need of more carbs....
Angel biscuits are always a big hit. Sort of a cross between biscuits and dinner rolls
5C flour (I prefer bread flour but All-purpose is OK)
1 packet active dry yeast
2T sugar
1T baking powder
1t salt
1t baking soda
1C cold butter cut into 1/2 inch cubes
2C buttermilk
1/2 C water
Heat water to 100 degrees and add yeast. Let stand 5 minutes.
whisk together dry ingredients and cut in butter with a pastry cutter until no large chunks remain.
Heat buttermilk in microwave to 100 degrees (the buttermilk will separate and that is OK). Stir the buttermilk into dry ingredients until just moistened then add in the yeast/water mix and stir well.
Cover bowl with plastic wrap and refrigerate for at least 2 hours (overnight is OK)
When ready to bake, preheat oven to 400 degrees and lightly grease a 9x13 baking dish. Knead the dough on floured surface 3 or 4 times and roll out into a 1/2 inch thick rectangle. Using a pizza cutter cut into 2" strips and then into 2"x2" squares. Arrange biscuits in the pan with edges touching and bake 15 to 20 minutes (until tops are golden brown).
Remove from oven and place on rack to cool and brush tops with melted butter.
When we lived in Oklahoma our favorite restaurant was "Flavors" in Tulsa with chef Michael Fusco, (Mike I miss your awesome dinners). This is his pecan pie recipe:
1 pie shell (uncooked)
3 eggs
2C dark corn syrup
1C sugar
2T bourbon (I use George Dickel 12)
1C semi-sweet chips
3C pecan halves
Slowly bring syrup and sugar to boil until sugar dissolved. Add bourbon and slowly whisk in eggs. Add pecans and chocolate chips. Pour into pie shell and bake at 350 for 30 minutes.
Note: You can partially cook the pie shell at 325 if you want a 'more done' pie shell bottom. I usually don't.
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But I share your sentiment
