Sweet Potato Casserole

This recipe was altered from the Pioneer Woman recipe found here: http://thepioneerwoman.com/cooking/if_you_think_you_dont_like_sweet_potatoesthink_again/

Feeds: 20 people for a Brubaker Cabin Thanksgiving 2016

Prep time: 45 minutes; I did mine in stages. I baked and peeled the potatoes the day before.

Cook time: around 30 minutes or until the topping is browned and crunchy

Ingredients

Casserole Portion

6 - 8 large sweet potatoes

1 - 2 cups of white sugar (depending on how sweet you want it and how many potatoes you use)

2 cups of milk (I used skim)

4 whole eggs

2 teaspoons of vanilla extract

1 teaspoon of salt

Topping

1 - 2 cups of brown sugar

1 - 2 cups of granola

1 cup of flour

1 1/2 sticks of butter chilled and cut into small squares

Directions

Step 1: Wash medium sweet potatoes and bake them in a 375-degree oven until fork tender, about 30-35 minutes.

Step 2: When they are finished cooking slice them open and scrape out the flesh into a large bowl. I did this while they were still hot so that they could slide right out of the skins. I held the hot potatoes with a silicone hot pad.

Step 3: Cut up the potatoes into chunks and the start mashing them.

Step 4: Add 1 cup of (regular granulated) sugar, 1 cup of milk, 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of salt. With a potato masher, mash them up just enough—you don’t want to be perfectly smooth.

Step 5: In a separate bowl, add brown sugar, granola, flour, and 1 1/2 stick of butter. With a pastry cutter or fork, mash together until thoroughly combined.

Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top.

Bake in a 400-degree oven for 30 minutes, or until golden brown.

Maylene's Zucchini Casserole

So I have finally found a decent use for cream of something soup.  This is so yummy.  Of course I lightened it up - but you don't have to.

1 can cream of chicken
1 cup sour cream
1 box of stove topping stuffing chicken flavor
2 shredded zucchini's
1 chopped onion
1 shredded carrot
1/4 cup butter

Step one: shred zucchini, chop onion, shred carrot
Step two: steam zucchini and chopped onion lightly
Step three: mix sour cream and cream of chicken soup in veggies, including shredded carrot
Step four: toss stove top in melted butter
Step five: create layers: start with stove top, then veggie layer and end with stove top
Step six: bake at 350 for 30 minutes

Breaded Green Beans

Used my costco green beans and my costco italian bread crumbs.  This is so yummy!!


1 (1 lb) bag frozen green beans 
2 tablespoons butter 
1/2 cup chopped onion - I did big long pieces
 1/4 cup plain breadcrumbs 
1/2 teaspoon italian seasoning mix - I used pineapple sage and it was awesome
 garlic salt
Directions: 
1 Microwave beans according to package directions and drain. 
2 Melt butter in a large skillet, add onions and sautee over medium low heat until they begin to yellow. 
3 Add bread crumbs and seasonings and saute 1 minute. 
4 Add green beans and saute 3 to 4 minutes.

Read more at: http://www.food.com/recipe/fabulous-frozen-green-beans-37780?oc=linkback

Crockpot Herb Pototoes

made for Chad's birthday dinner on December 18, 2011

• 6 medium red potatoes
• 1/4 cup water
• 1 teaspoon sea salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 cloves of garlic minced
• 1 onion chopped in large wedges
• 1/2 teaspoon basil
• 1 teaspoon italian seasoning
• 1 teaspoon dried rosemary
• 4 tablespoons of olive oil or butter

Directions:

1. 1
   Chop potatoes into half moons (slice potato in half longways, then into pieces). Place into crock pot.
2. 2
   Add water and sprinkle with all the herbs and seasoning. Stir to distribute the herbs.
3. 3
   Add olive oil or butter in separate pieces on top of the potatoes.
4. 4
   Cover and cook on low for 5 hours or until tender.
5. 5
   Note: It may take less time to cook, I'm never home to check when they are actually ready! I've let them cook up to 8 hours and they are still good.

Roasted Asparagus

This is my number one favorite way to have asparagus. My kids love it and I love that it is sooooo easy, and so delicious – not to mention healthy!

Asparagus
Olive Oil
Sea Salt

Heat oven to 400 degrees. Wash and break ends off of asparagus. Peel stems, if desired. Put about two tablespoons of oil in the bottom of a metal pan (9x13 metal pan, rimmed cookie sheet, or roasting pan are all fine). Toss asparagus in the oil until well coated, adding more oil if needed. Spread asparagus into a single layer and salt. Roast for 6-8 minutes, until crisp-tender (or until a fork goes through the stem easily, but without the asparagus being mushy).

Edamame Succotash

from Cooking Light, adapted by Kimberly

3 slices bacon (or turkey bacon)
Olive oil
1 Tbsp butter
2 cups sweet onion, chopped
2 cups corn kernels (fresh or frozen-thawed)
16 oz. bag frozen, shelled edamame, thawed
2 Tbsp red wine vinegar
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp sugar
3 plum tomatoes, coarsely chopped
1 red bell pepper, seeded and coarsely chopped
3 Tbsp torn basil

Cook bacon in nonstick skillet over medium heat until crisp.  Remove bacon from pan, reserving 2 tsp drippings in pan.  Coarsely chop bacon.  Increase the heat to medium-high.  Melt butter in drippings.  (If you used turkey bacon and do not have drippings, add 1 Tbsp olive oil).  Add onion; saute 3 minutes. stirring occasionally.  Add corn kernels; saute for 3 minutes or until lightly charred.  Add edamame, and saute for 3 minutes, stirring occasionally.  Stir in vinegar and next 5 ingredients (through red pepper); cook 30 seconds, stirring occasionally.  Sprinkle with bacon and basil. 
Yield:  5 cups