Apple and Sweet Potato Casserole

Apple and Sweet Potato Casserole

Serves 4-6

2 large sweet potatoes

2 tablespoons butter

1/2 tablespoon cornstarch

1/2 cup packed brown sugar

3/4 cups apple juice

1/2 tablespoon lemon juice

1/4 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon nutmeg

2 large apples – peeled, cored and sliced

Place sweet potatoes in a large saucepan with enough water to cover

Bring to a boil for 15-20 minutes, or until tender but firm

Drain, peel, and cut into 1/3 inch thick slices

Preheat oven to 375 degrees

Lightly grease a 9×13 inch baking dish

In a small saucepan over medium heat, melt the butter with the cornstarch and brown sugar

Mix in the apple juice, lemon juice, cinnamon, allspice and nutmeg

Alternate layers of sweet potatoes and apples in the prepared baking dish

Pour the apple juice mixture over the layers

Cover, and bake 30 minutes in the preheated oven

Remove cover, and continue baking 30 minutes

Baste frequently with the juices from the pan to prevent drying

You can also place them in the baking dish like this

Garlic Mashed Potato Casserole

Garlic Mashed Potato Casserole

Serves 4

1 1/2 pounds potatoes or more as needed

1/4 cup hot milk

1/2 cup cream cheese, softened

1/2 cup chopped green onions, divided

1 egg, lightly beaten

3 tablespoons butter

1 clove garlic, crushed and chopped, or to taste

1/2 teaspoon salt

1/2 cup shredded Cheddar cheese

Place potatoes into a large pot and cover with salted water; bring to a boil

Reduce heat to medium-low and simmer until tender, about 20 minutes

Drain and return to pot

Preheat the oven to 375 degrees

Grease a glass baking dish

Combine milk, cream cheese, 1/3 cup green onions, egg, butter, garlic, and salt in a bowl

Pour onto the prepared potatoes

Mash together until mixture is smooth

Spoon into the prepared baking dish

Sprinkle with Cheddar cheese and remaining green onions

Bake in the preheated oven until lightly browned, about 35-40 minutes

Vegetarian Chow Mein

This came out so good!  It will definitely be in our menu rotation often.

 

Vegetarian Chow Mein

Serves 4

 

3 tablespoons vegetable oil

2 to 3 teaspoons fresh ginger minced

3 garlic cloves minced

 

1 cup carrots peeled and chopped

1 cup red bell pepper chopped

1/2 cup green bean chopped

1/2 cup onion chopped

8 oz mushrooms chopped

 

8 ounces fresh or dried chow mein egg noodles, cooked al dente

 

1 to 2 cups snow peas

 

1/4 cup vegetable broth

1/2 cup hoisin sauce

2 tablespoons low sodium soy sauce + more if needed

2 tablespoons honey

 

2 green onions diced for garnish

Kosher salt and freshly ground black pepper, optional

 

Using a large nonstick skillet, heat the oil over medium heat

After a minute or so, add ginger and garlic and sauté for a minute or two

 

Add carrots, red bell pepper, green bean, onion, mushrooms and cook for about 4 to 5 minutes, or until the vegetables begin to soften a bit, add more vegetable oil if needed

 

Next, add in the egg noodles and stir to combine

 

Cook for about 2 minutes and then add snow peas and cook for about 3 minutes

 

Add in the vegetable broth, hoisin sauce, soy sauce, and honey

 

Bring the mixture to a boil and stir until slightly reduced and thick, for about 2 minutes

 

Season with salt and pepper, to taste and garnish with the diced green onions before serving

Slow Cooker Creamed Corn

Slow Cooker Creamed Corn

6 Servings

 

2 (15oz) cans whole kernel corn or 2 (16 oz) packages frozen whole kernel corn

4 oz softened cream cheese

1/4 cup softened butter

1/4 cup milk

1/2 tablespoon white sugar

Salt and pepper to taste

 

In a slow cooker, combine corn, cream cheese, butter, milk, and sugar

Cook on High for 2 to 4 hours or on Low for 4 to 6 hours

Season with salt and pepper to taste

 

*  You can also use a mixture of white and yellow corn

Vegan Sweet Potato Casserole

Vegan Sweet Potato Casserole

3 large sweet potatoes cut into chunks

1/4 cup vegan butter, melted

1/2 cup almond milk

1/3 cup maple syrup

1/4 cup orange juice

1 teaspoon vanilla extract

3/4 teaspoon ground cinnamon and ground nutmeg

1/2 teaspoon salt

Topping:

3/4 cup chopped pecans

1 cup brown sugar, packed

2/3 cup almond flour

1/2 cup vegan butter, melted

1/4 cup maple syrup

Mini marshmallows

 

Preheat the oven to 350 degrees

Place potatoes into a large pot and cover with salted water; bring to a boil

Reduce heat to medium-low and simmer until tender, 10 to 20 minutes

Drain and return to the pot

Combine melted vegan butter, almond milk, maple syrup, orange juice, vanilla extract, cinnamon, nutmeg, and salt.  Pour into pot and mix well

Pour potato mixture into the prepared casserole dish

Combine pecans, brown sugar, flour, melted vegan butter, and maple syrup in a bowl and sprinkle over casserole

Bake in the preheated oven until hot, about 30 minutes

Remove from oven and top with marshmallows

Bake for another 15 minutes

Grilled Pineapple

Grilled Pineapple

 

1 can of pineapple rings, drained

4 tablespoons honey

2 tablespoon butter, melted

1 dash hot pepper sauce

Salt to taste

 

Mix honey, butter, hot pepper and salt in a bowl

Add pineapple and coat well with mixture

Cover and let marinate at least 30 minutes or overnight

Grill pineapple on preheated grill for 2-3 minutes per side

Enjoy!

Mashed Potato Pancakes

We had just enough leftover mashed potatoes from the night before to make these.  They were really good!

 

Mashed Potato Pancakes

Makes 4 Pancakes

 

1 1/2 – 2 cups leftover mashed potatoes

1 egg

1 tablespoon all-purpose flour

1/8 teaspoon garlic salt, onion powder, paprika

1/3 cup shredded cheese

1/3 cup chopped onions

Sour cream

Fresh chives, chopped

 

I warmed up my potatoes a bit to make them easier to mix in

Combine potatoes, egg, flour, garlic salt, onion powder, paprika, cheese and onions in a bowl

Heat a nonstick skillet over medium heat

Drop potato mixture by spoonfuls until evenly distributed

Using a spatula, flatten each pancake evenly

Cook until bottom is crispy, about 8-10 minutes

Flip each pancake and cook until crispy

Serve topped with sour cream and chives

Cream Corn

This corn dish came out so good!  I will be making it again for our Sunday Family Get Together Dinner

 

Cream Corn

Serves 4

 

2 cups corn kernels

1/2 cup heavy cream

1/2 teaspoon salt

1 tablespoon granulated sugar

1/8 teaspoon freshly ground black pepper

1 tablespoon butter

1/2 cup whole milk

1 tablespoon all-purpose flour

2 tablespoons freshly grated Parmesan cheese

 

In a medium saucepan over medium heat, combine corn, cream, salt, sugar, pepper and butter

Whisk together the milk and flour, and stir into the corn mixture

Cook stirring over medium heat until the mixture is thickened, and corn is cooked through

Remove from heat, and stir in the Parmesan cheese until melted

 

 

*To make heavy cream, whisk together 6 tablespoons milk with 3 tablespoons melted butter

Carrot Noodles

The carrots take a little time to peel but it’s so worth it!

 

Carrot Noodles

Makes 4-6 Servings

 

1 pound carrots

3 tablespoons unsalted butter

1/2 cup minced onion

2 cloves garlic, minced

1/2 cup dry white wine

1 cup heavy cream

1 tablespoon Dijon mustard

Salt and pepper to taste

Dill for garnish

 

Use a vegetable peeler to shave carrots into fettuccine-like strands

Heat butter in a large skillet over medium-high heat; when foam subsides, add onion

Cook and stir for 3 minutes

Add carrot strands, garlic, and wine to the skillet with the onion mixture

Reduce heat to low and cover

Cook, stirring occasionally, about 10 minutes

Add cream to the skillet

Bring the mixture to a boil

Reduce heat, cover, and simmer 5 minutes more

Stir in mustard, salt, and pepper

Sprinkle with dill when serving

Oven Roasted Potatoes 2

These came out really good.  You have to keep an eye on them and stir often, but they are worth it.

 

Oven Roasted Potatoes

Makes about 4 Servings

 

28oz chunk potatoes, about 4 medium or 3 1/2 cups

3 tablespoons butter, melted

1/2 tablespoon thyme

1/2 tablespoon lemon pepper

1/2 teaspoon each of salt and pepper

2 cloves garlic, minced

 

Preheat oven to 450 degrees

In a bowl large enough to toss potatoes, add melted butter, thyme, lemon pepper, salt and pepper

Toss until well coated

Spread a single layer in greased 2 quart casserole pan

Place in preheated oven

Bake for 12 minutes

Using a flat spatula, scrape and flip potatoes

Bake another 12 minutes

Scrape and flip potatoes, mix in minced garlic

Bake another 12 minutes

 

Enjoy!