7 posts tagged “fall”
I was always one of those kids who demanded the crusts cut off her sandwich bread because I just wanted to get to the good stuff. Fast forward a few years, and I’ve hardly changed. I still eat pumpkin pies from the inside out, leave my pizza crusts behind and eat the center out of the loaves of fresh Italian bread every Sunday at my mother’s house.
Every year I love to fill my kitchen (and my mouth) with fresh homemade pies from apple to pumpkin. This year I thought I’d change things up a bit and make those same delicious desserts sans crust. The result? A predictable amount of dust collecting in my pie pans!
Nothing beats a hot dinner waiting for you when you come in from a crisp fall day. My husband and I love to dig in to a juicy pork loin seasoned with lots of garlic, fresh rosemary and fennel. And of course, what goes better with pork than a big scoop of chunky homemade applesauce fresh from the oven? This recipe for homemade applesauce is like eating the best part of apple pie. Make a big batch of this sauce and it will keep in the fridge for a few weeks. Pack it for the kids’ lunches, serve as an after school snack, side dish or dessert. The best part about eating this homemade apple sauce is that it’s cooked right at home without the addition of any artificial ingredients you find in stores. After one mouthful, you’ll never go jarred again!
Homemade Apple Sauce
Ingredients
3lbs McIntosh Apples or Winesap Apples
3lbs Granny Smith
2 oranges, zested and juiced
1 lemon, zested and juiced
½ c. brown sugar
4 Tblsp unsalted butter
2 tsp cinnamon
½ tsp allspice
Directions
Pre-heat oven to 400 degrees.
Place the zest and juice of the oranges and lemon in a large bowl. Peel, quarter, and core the apples (reserving the peel of 2 of the red apples) and toss them in the juice.
Pour the apples, reserved apple peel, and juice into a non-reactive Dutch oven or enameled iron pot. Add the brown sugar, butter, cinnamon, and allspice and cover the pot.
Bake for 1 hour, or until all the apples are soft. Remove and discard the red apple peel.
Mix with a whisk until smooth, and serve warm or at room temperature.
Ok, I do have a penchant for the classics and Thanksgiving wouldn’t be Thanksgiving without pumpkin pie. I could even forgo the turkey, but I need my pumpkin pie. However, if you’re willing to try something new, take it from a traditionalist and definitely go for this pumpkin mousse. If you’re in charge of bringing dessert this year to your Aunt’s house (as I am), this dessert is a great choice to bring (as I will). It’s smooth, creamy and will be gone in minutes. Who needs the crust when you can dive into a sea of luscious pumpkin? Top with crushed ginger snaps and edge the bowl with whipped cream (using a pastry bag and star tip) or create parfaits by alternating pumpkin mousse, crushed ginger snaps and homemade whipped cream into wine glasses or tall glasses.
Pumpkin Mousse
Ingredients
Can be doubled or tripled based on quantity serving
¼ c. cold water*
1 packet unflavored gelatin powder
1 (15 oz) can pumpkin (not pumpkin pie filling)
½ c. granulated sugar
½ brown sugar
2 extra large egg yolks
2 tsp grated orange zest
½ tsp cinnamon
¼ nutmeg
½ tsp kosher salt
1 ½ c. heavy cream
1 ½ tsp vanilla extract
Directions
Pour gelatin into a separate small bowl with the water and let sit for 10 minutes to soften.
Over a double-boiler whisk together pumpkins, sugars, orange zest, cinnamon, nutmeg and salt. Put eggs yolks in separate small bowl. Add a ladle full of pumpkin mixture to egg yolks to temper the eggs. Whisk well and add to the rest of pumpkin mixture over double-boiler. Add gelatin and whisk well.
In the bowl of an electric mixer fixed with the whisk attachment, whip the heavy cream and vanilla on high speed until soft peaks begin to form. Fold whipped cream into pumpkin mixture one cup at a time until all is completely blended.
Cover with plastic wrap and refrigerate overnight or for at least 4 hours. Present as desired.
*instead of water, add an extra kick by substituting with dark rum!
It’s the middle of October and now is the time to bring out the sweaters, blankets and beer mugs—because October is the month for Beer Fests! What better way to celebrate the return of colder days than with a nice big frosty mug of amber ale? If beer had a best friend, it would be cheddar and my new favorite place to obtain some fine gourmet cheese is right here in Hammonton. Bagliani’s market has an entire section of its store dedicated to some of the most delicious and gourmet cheese I have ever had the privilege of tasting. The staff is very knowledgeable and eager to help you pick just the right block of cheese for your meal.
As I was picking out ingredients for my October Beef Fest meal, I came across the cheese aisle and there it was: a beautiful hunk of sharp cheddar cheese made with stout. Looking at the hunk of cheese was like staring at a mosaic with the white cheddar beautifully marbled with the dark, chocolate brown stout. I knew I had to buy it first and think of a recipe later. Other cheese were definitely too good to pass up such as pesto, port and even toffee flavored cheeses. The variety was endless and very enticing, surely many a meal will be born from this aisle alone!
So in order to combine the two ideas I had for my grocery items, I decided to make a delicious chili made with beer and along with it serve a cheesy beer bread. When my husband came home to this amazing Oktoberfest feast, he simply said that he didn’t know what he did, but he would keep doing it if it meant more beer fests were in his future! Again, it’s guy food…and as we dug into our meal of beef, beer and bread we both realized there was only one thing missing…bacon of course! So feel free to add some chunks of cooked bacon to the chili or beer bread when you try these recipes and enjoy!
Beef-n-Beer Chili
inspired by Bon Appetit
Ingredients
1 tblsp ground cumin
3 tablespoons chili powder
3 pounds ground chuck
2 tablespoons olive oil
1 onion, coarsely chopped
1 red bell pepper, seeded, cut into 1/2-inch pieces
1 green bell pepper, seeded, cut into 1/2-inch pieces
1.5 28-ounce cans crushed tomatoes with added puree
1 15-ounce can kidney beans, drained
1 12-ounce bottle dark beer (such as stout)
Sour cream
Chopped green onions
Coarsely grated extra-sharp cheddar cheese
Directions
Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up with spoon, about 8 minutes. Heat oil in large skillet over medium-high heat. Add onions, all bell peppers. Sauté until vegetables begin to soften, about 15 minutes. Add mixture to pot with meat. Mix in spices. Add crushed tomatoes, beans, and beer. Bring chili to boil, stirring occasionally. Reduce heat and simmer 20 minutes, stirring often. Season with salt and pepper. DO AHEAD Can be made ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated up to 2 days (or freeze up to 1 month). Rewarm over medium-low heat.
Ladle chili into bowls. Serve with sour cream, green onions, and cheese. We topped ours with stout cheddar crumbles.
This cheesy beer bread was absolutely delicious and so easy to make…you’ll be proud to brag that you made this from scratch and no one has to know how easy it really was! I used Sam Adam’s Octoberfest to make this, but you can use any lager such as Yuengling. The melted butter on top provided a wonderfully moist texture to this quick bread. This was the recipe I had in mind when I brought home my stout cheddar and it was a match made in heaven!
Cheesy Beer Bread
inspired by Bon Appetit
Ingredients
3 c. all purpose flour
1/3 c. packed brown sugar
4 1/2 tsp baking powder
1 tsp salt
1 tsp garlic powder
1 c. shredded sharp cheddar
12 oz. bottle of lager or stout (I used Sam Adams Oktoberfest)
2 Tbsp butter, melted
Directions:
Preheat oven to 350 degrees and prepare loaf pan for baking.
In large bowl, combine flour, sugar, baking powder, salt, and garlic powder.
Whisk to combine well.
Add cheese and whisk to combine.
Slowly add beer to dry ingredients and stir lightly until combined.
Knead dough lightly until it just comes together.
Place into prepared loaf pan and pour melted butter over top.
Place in oven to bake for 55-60 minutes, or until toothpick inserted into center of loaf comes out clean.
In October, it’s all about the fall festivals for me and my friends. We go from town to town, taking a tour of South Jersey’s finest fall fests. The weather is always perfect for staying outdoors all day in the warm sun and the crisp air. The scent of kettle corn and falling leaves permeate throughout the festivals and you can’t help but get wrapped up in the season. Loads of fresh flowers and bumpy gourds are displayed on various stands, but the one that stands out most is of course the pumpkin tables.
Carving and painting stations are filled with eager children and my friends and I are not even a little bit shy when it comes to participating in some of these fall activities. I get so excited about all the different shapes and sizes of pumpkins that I often end up taking home a bit more than I can handle.
After the jack-o-lanterns have been lit and the pumpkins seeds are done roasting, I usually have a lot more pumpkin left over. Lucky for me, I have a few stand-by recipes that I stick to for various dessert treats. But after a long day of walking miles and miles through various fall festivals, my friends and I are always hungry for a delicious fall dinner.
My cousin Maggie Waters gave me an amazing recipe for her version of Pumpkin Soup that I absolutely love. It was part of a gift she gave me for my bridal shower and it was the very first recipe I dug out from the box of recipes that all the women in our family gave me. Cousin Maggie is one of those fabulous cousins of mine who shares with me a love for cosmos, Tiffany’s and cooking. When it comes to inventing a recipe, Maggie is the master so I knew when she gave me one of her super recipes, it was going to rock my kitchen. And I wasn’t wrong!
I know when one usually thinks of pumpkin, thoughts of sweet treats first spring to mind, but this soup is simple and savory. Maggie’s Pumpkin Soup is simple to make, uses a lot of the most commons ingredients that you might already have in your kitchen and is so smooth and creamy, you may just skip dinner. The soup is thick and creamy, but does not contain any cream or milk. The creaminess comes from the texture of roasted and sautéed vegetables which are then transferred to a blender until smooth. Trust me, after one taste of this delectable dish, you’ll be going back for second or third bowlfuls of this amazing bright orange soup!
This soup is terrific all by itself on a crisp fall evening or as a starter for a Thanksgiving meal. For me, the perfect meal after a perfect day of fall festing is coming home to a hearty roast that’s been in the slow cooker, cooking up Maggie’s Pumpkin Soup with fresh pumpkins and, of course, a homemade apple pie for dessert.
Cousin Maggie’s Pumpkin Soup
Serves 10-12
Ingredients
4 Tblsp butter
2 onions, finely diced
4 stalks celery, finely diced
2 carrots, sliced
4 Tblsp flour
2 cups cooked and pureed pumpkin
6 cups chicken broth
1 tsp salt
¼ tsp white pepper
2 pinches sugar
Directions
Melt the butter in the soup pot. Sautee onion until golden brown. Add celery and carrots. Cook 1 minute. Remove from heat. Blend in flour. Add pumpkin, then gradually add broth and seasonings. Return to flame. Bring to a boil uncovered. Cover and simmer for 30 minutes. Puree in a blender or use a hand blender in the soup pot. Serve immediately.
I’m so thrilled that it’s finally fall. I do a countdown from the first day of spring and just mark down the days until fall finally returns. It’s such a big deal for me that I’ve even started a tradition of celebrating the fall equinox with my husband. Every year, around September 22, I whip out some of my favorite ingredients that remind me of fall and make a delicious and romantic dinner for two.
Chicken with Figs over Buttered Gnocchi was an idea that I first got from an episode of Rachael Ray a few years ago. As she was cooking on her show, my stomach was growling just looking at how awesome this dinner looked. This is a dish she makes every year for her wedding anniversary as a tribute to the Tuscan town where she and her husband wed. It makes me wish I had a fall wedding. In Tuscany. You know, just something that the simple folk do.
Dried black figs and golden chicken chunks drowning in thick, delicious wine gravy…I knew I had to recreate this dish. Some adjustments I made include the part of the chicken I chose to cook. I’m not a big fan of dark meat, so instead of using chicken thighs, I opted for chicken breast. The dried black mission figs are a delicious treat in this dish, but don’t discount dried California figs. They have a terrific texture and lighter flavor that is just as yummy in this recipe. I also opted for my favorite Mondavi merlot instead of Rachael Ray’s choice of Montalcino wine. The Montalcino, while very tasty, just didn’t have the same delicious and savory bite that the merlot provided for my particular tastes. As with every recipe, I find that the original recipes are always great suggestions or jumping off points, but cooking should always reflect your own personal favorite tastes as well as your own creative spin.
With every mouthful of this dish, we celebrated the return of our favorite season. The sweetness of the figs mixed with the complex flavors of the red wine—I swear, you can just taste the purple! The smokiness from the bacon and the freshness from the chopped parsley was like digging into a perfect fall day. Just a touch of ground nutmeg sprinkled on the top of buttered gnocchi, you’ve got the perfect combination of a perfect first fall dinner.
Chicken with Figs and Buttered Gnocchi
Recipe inspired by Rachael Ray
Ingredients
1/4 cup extra-virgin olive oil, 4 turns of the pan
1/3 pound thick-cut bacon or pancetta, cut into chunks
2 pounds chicken breast, cut into large chunks
Salt and pepper
Flour, for dredging
1 large onion, thinly sliced
4 cloves garlic, crushed
14-16 dried figs, halved (either black mission or California)
1/3 bottle dry red wine, eyeball it
1 to 1 1/2 cups chicken stock
1/4 cup, a generous handful, chopped flat-leaf parsley
1 lemon, zested
1 tablespoon dried thyme
1 package, 12 to 16 ounces fresh or frozen store bought gnocchi (potato pasta)
3 tablespoons butter
1/4 teaspoon freshly grated nutmeg, eyeball it
About a handful of fresh parsley, roughly chopped
Directions
Heat a deep skillet over medium high heat. Add extra-virgin olive oil, 4 turns of the pan, and the cut pancetta. Brown the bacon or pancetta, 3 to 4 minutes then remove with a slotted spoon and reserve.
Place a pot of water on the stove to boil for the gnocchi.
While bacon or pancetta browns, season the chicken chunks with salt and pepper and dredge in a little flour then add to the hot pan. Brown the pieces a few minutes on each side over high heat, then scoot the meat to the edges of the pan and add the onions, garlic and chopped figs. Sautee 5 minutes, combine chicken with onions and figs then add the wine and cook it down 5 minutes or so until only about 1/3 cup remains. Add chicken stock, parsley, lemon zest and thyme to the chicken and stir to combine. Reduce heat to simmer cook another 10 minutes, while you make the gnocchi.
Add salt and gnocchi to boiling water and cook to package directions, drain, 4 minutes for fresh gnocchi, 6 minutes for frozen. Heat a medium nonstick skillet over medium-low heat. Melt butter and brown it. Drain gnocchi and add to skillet. Raise heat to medium-high and lightly brown the dumplings. Season gnocchi with salt, pepper and nutmeg, turn to coat and add parsley, toss and remove from heat.
Adjust the seasonings on the chicken with figs. If you would like a little more sauce, shake another half cup of stock into the pan. Serve the chicken and figs in shallow dishes, the gnocchi piled in the center of the bowl on top of the chicken. Garnish with crisp bacon bits.
In honor of back-to-school month I wanted to take on some of the most popular school lunch menu items and make them over into delicious and healthy dinners for the whole family. Now I realize that the thought of cafeteria food doesn’t exactly sound enticing or mouth-watering; however I’ve discovered some fantastic ways to makeover cafeteria food that will have these meals leaving lunch lady land!
- Classic Macaroni and Cheese with Stewed Tomatoes
Now when I was growing up, I hated macaroni and cheese and I think that my cafeteria may have played a huge role in this. Macaroni and cheese shouldn’t be this congealed hunk of macaroni slapped on a plate. The sauce should be velvety and luscious. In my recipe, I’ve add some baby spinach and cherry tomatoes to add some additional flavors and used gorgonzola cheese for a more grown-up take on a kid classic.
Macaroni with Gorgonzola Cheese Sauce
Cooking Light
Ingredients
4 ounces uncooked ziti
1/2 teaspoon extra-virgin olive oil
1 cup cherry tomatoes, halved
1/4 teaspoon salt
1/8 teaspoon crushed red pepper
1 garlic clove, minced
6 tablespoons half-and-half
3 tablespoons Gorgonzola cheese, crumbled
1 cup fresh spinach
Directions
Cook pasta according to package directions
Heat extra-virgin olive oil in a large nonstick skillet over medium heat. Add cherry tomatoes, salt, crushed red pepper, and minced garlic to pan; cook 1 minute, stirring occasionally. Stir in half-and-half and Gorgonzola cheese; cook 2 minutes or until slightly thick, stirring constantly. Stir in spinach and pasta; cook 1 minute or until spinach wilts, tossing occasionally.
- Tacos
Taco day in school was the only day that even the bag lunch kids were in the cafeteria line. Soft shell, hard shell, as a salad…we loved it all. A great twist on this school lunch is to turn this into a healthy casserole. I added some extra veggies that I personally enjoy, but feel free to add in what you like. This is more of a fajita casserole and is a great way to sneak in those vegetables for picky eaters. Be sure to rinse the jalapeños thoroughly and remove the seeds before cooking since the heat is mainly in the seeds. Always be sure to wear gloves when handling jalapeños. I learned that lesson the hard way when I rubbed my eyes after making this dish. Ouch!
Fajita Casserole
ashleescooking.blogspot.com
Ingredients
1lb fusilli or any short cut pasta
1lb. 99% fat free ground turkey
2 cloves minced garlic
1 c. onion, sliced
1 c. sliced button mushrooms
1 zucchini, sliced
1 red bell pepper, sliced
1 green pepper, sliced
1 jalapeno, sliced
Salt and Pepper
1 15 oz. can organic diced tomatoes
1 bottle taco sauce
1.5 c. shredded cheddar cheese
Chopped cilantro, Sour Cream or Guacamole for garnish
Directions
Preheat oven to 450 degrees.
Bring a large pot of water to a boil, salt heavily, cook pasta until al dente. Drain, and pour into a large casserole dish.
In a large skillet, cook turkey over medium heat, season with salt and pepper. When cooked, pour into the casserole dish with pasta.
In the same skillet, add mushrooms, zucchini, peppers, onion, and garlic. Sautee veggies for 10-15 minutes, until they’re tender. Season with salt and pepper. Pour into the casserole dish.
Add tomatoes and taco sauce to casserole; stir well to mix all ingredients.
Top with cheddar cheese and put in the oven. Bake for 30-40 minutes, until cheese is melted and pasta is bubbly.
Plate and serve with garnishes.
- Sloppy Joes
What kid doesn’t love sloppy joes? I know they were always my favorite school lunch and now I make them at home with a Middle Eastern twist. I used ground chicken for these Middle Eastern Sloppy Joes, but you could easily substitute that with ground turkey. This meal combines savory with sweet and spicy with mild, making for a truly gourmet take on a cafeteria classic. Hope you enjoy these Middle Eastern-inspired Sloppy Joes (or as I have dubbed them, “Sloppy Jafars”!)
Sloppy Chicken Jafar
Ingredients
1 tablespoon extra-virgin olive oil
1 bunch scallions (white and green parts separate), thinly sliced
1 teaspoon ground cinnamon
1 teaspoon kosher salt
Freshly ground black pepper to taste
2 cloves garlic, minced
2 medium tomatoes, diced
1/4 cup golden raisins
1 pound lean ground chicken
1/4 cup plain low-fat yogurt
1/3 cup pine nuts, toasted
4 (4-inch) whole wheat pitas with pockets, tops trimmed and warmed
Directions
Heat olive oil in a medium skillet over medium heat, add the scallion whites cinnamon, salt, and pepper, and cook until tender, about 5 minutes. Stir in the garlic, tomato, and raisins and cook over high heat until mixture is almost dry, about 6 minutes. Add the chicken and cook stirring until meat is cooked through, about 5 to 6 minutes. Remove from the heat and stir in the green part of the scallions, yogurt, and pine nuts. Serve mixture stuffed into warm pita with tomato slices and cucumber slices.
I love back-to-school week! It makes me sad that I’m not in school anymore, but I still give in to the urge to go out and buy new school supplies every year. Freshly sharpened pencils, notebooks, folders and since I am just a kid at heart I need some new “packed lunch” ideas! For kiddies returning to class, first-day jitters can be nothing short of overwhelming and I can remember those days quite clearly. The best way to soothe your little one’s fears is to make them a packed lunch made straight from the heart.
Think back to when you were a kid. After an entire summer of quality family time, vacations or even just having mom or dad around all day, even the coolest kid may suffer from at least a little pang of separation anxiety. Nothing cures those woes like an uplifting note in your daughter’s or son’s lunchbox to let them know how proud you are of them for facing the school day or wishing them luck with their new teacher or simply letting them know that you love them and are thinking of them while they’re in class.
And after words, come the eats. Pack for the kids something delicious, something healthy and, of course, something fun! Beat the mundane Mondays by giving your little scholar something to look forward to by mid-day by packing them delicious lunches. Even the pickiest eater will love some of my school lunch ideas:
- Instead of the ordinary peanut butter and jelly sandwich, try an almond or cashew butter and raspberry or strawberry jam sandwich. These nut butters are the perfect alternative for kids who are allergic to peanuts. Of course, consult your pediatrician first before serving if your kid is allergic to peanuts. Opt for sugar-free or organic fruit spreads instead of sugary grape jelly.
- Makeover the ordinary lunchmeat sandwich on white bread with Tortilla Roll-Ups. These roll-ups are a healthy, nutritious and take up just as much time to make as a regular sandwich. Simply dampen a spinach, tomato or whole wheat tortilla and warm in the microwave for about 10 seconds. Spread a thin layer of whatever condiment you desire over the tortilla leaving the edges clean. I like honey mustard, ranch dressing or guacamole on mine. Load the tortilla with your child’s favorite lunch meat (such as roast beef or sliced turkey) or with chunks of chicken. Top with nutritious greens such as romaine lettuce (contains more nutritional value than iceberg), baby spinach or even sprouts. Roll it up, fold it in and pack it up! Be sure to pack extra condiments on the side for dipping!
Some fantastic snack choices range from savory to sweet and don’t even think about looking for potato chips in this lunchbox! It’s a no-brainer that fresh, crisp veggies are the way to go for snack time however; there is a whole world out there in the produce aisle beyond carrot sticks and celery!
- Instead of the everyday baby carrots and celery packs, opt for slices of crunchy red pepper for your kid’s lunchbox crudités. Other tasty options include blanched cauliflower, broccoli or even string beans. Just be sure to pack lots of dipping options like ranch dressing, hummus or onion dip!
- Edamame –(pronounced eh-dah-MAH-may) are immature green soybeans that are a tremendous source soy protein and contains all 8 essential amino acids. This stuff is major brain food for kids and is fun to eat too! You can purchase frozen edamame pods in your grocer’s freezer (Shoprite or Trader Joe’s has them) or shelled. I prefer to get them in their pods because you get to squeeze the beans from their shell and pop them right in your mouth…it’s kind of addicting!
- Parmesan Pita Crisps are simple and easy to make and are perfect for kids who love to munch on salty chips. They are the perfect balance of protein, fat and fiber and kids love them! Sprinkle 2 tablespoons of grated Parmesan evenly over a 4-inch whole-wheat pita. Dust with 1/4 teaspoon dried oregano and broil until the cheese browns. Cut into quarters.
- Ham and Cheese Sticks are a fun idea for lunch or a snack. Just wrap super-thin slices of ham (or prosuitto) around part skim string cheese sticks and they’ll be munching away! It’s healthy and it’s a stick…what kid doesn’t love that?
Desserts are a kid’s best friend, however, too sugary of a snack can leave you with a grumpy sugar-crashed cadet come 3 p.m. These choices will satiate your kid’s sweet tooth and leave their blood sugar leveled!
- Bananas – any way you serve them, bananas are a fun and yummy snack. They are also the perfect ending for lunch since it’s loaded with potassium and helps to heal bumps and bruises from gym class or dangling on the monkey bars. For a special treat, packed frozen slices of bananas coated in peanut butter. Yum ciy!
- Chocolate-covered strawberries – pack up some chocolate syrup and whole strawberries and your kid will feel so special and loved. You can guarantee they won’t be trading this dessert with any of their lunch pals!
- “Build-Your-Own” is a big deal with kids. It gives them a sense of control and creativity and yeah--it’s super fun! Compile a few yummy ingredients like canned oranges, chocolate chips and toasted coconut along with a cup of yogurt and let your kid make his or her own yogurt blend.
I hope you enjoy these recipes and that they give you and your child some inspiration for being creative every day with food. Remember, the lessons your kids learn at home are just as important (and in most cases, more so) as the lessons they learn in school. Keep the wheels turning in their head by letting them help you in the kitchen when preparing meals. Fractions, measurements, metrics, math, concentration and following directions in a cookbook are all learning tools that kids bring into the classroom. While they may not remember all the vocabulary words or formulas, the best lessons your child will learn in your kitchen classroom are lessons of the heart. You can be sure that your kids will always remember the memories you made with them in the kitchen building meals together as a family. Enjoy!
This weekend we went to our friends' house for a "thanksgiving" potluck dinner. It was so great to see everyone again. It's alomost bittersweet in a sense since many of us are so consumed with our day-to-day lives that before you know it, it's been almost a year that you haven't seen one another! So I thought what better way to show my appreciation to the hostess and my love for our friends than with my super schweet potato casserole and of course, some rich and tasty Oreo truffles.
Schweet Potato Casserole
Ingredients:
2 lbs of sweet potatoes (cubed)
2 tblsp OJ
3/4 c. brownsugar
1/8 tsp ground nutmeg
2 tbls butter (cut into cubes)
mini marshmallows
Instructions:
Preheat the over to 375 degrees F.
Throw the cubed potatoes into a pot of salted water and boil. When the potatoes are soft and mashable, drain into a colander. Transfer the potatoes to a mixing bowl and add the brown sugar, OJ, nutmeg and butter. Mix well with an electric mixer.
Transfer the mixture into a medium-sized casserole dish and top with a layer of mini-marshmallows. Bake for 10 minutes or until the marshmallows are a lovely golden brown.
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