Baked Sweet Potatoes with Cinnamon Brown Sugar Butter

"I love candied yams at the holidays, but for everyday dinners, I wanted to create a simple and quick recipe that would have all of the delicious holiday flavor, but would take a fraction of the time and effort.  These baked sweet potatoes are topped with a scrumptious butter that has been sweetened with brown sugar and has just a hint of cinnamon spice.  Now you can enjoy the taste of the holidays any time of the year!"

 

4 large sweet potatoes or yams, washed and dried well
1/4 cup or 4 Tablespoons of butter, softened
1/3 cup packed brown sugar
1/2 teaspoon cinnamon

In a 400 degree oven, bake sweet potatoes on a cookie sheet for approximately 1 hour and 15 minutes to 1 hour and 30 minutes, or until tender.  While potatoes are baking, prepare Cinnamon Brown Sugar Butter by mixing softened butter, brown sugar and cinnamon and stirring until completely combined; set aside.  When sweet potatoes are done baking, split each potato lengthwise with a knife.  Divide butter mixture equally and spoon onto sweet potatoes. ENJOY! 

Nutty Banana Bread

"This banana bread is so yummy and delicious!  It bakes up with a golden brown crust and is always tender and moist inside.  A big slice of it served alongside a tall glass of milk makes a satisfying, filling and easy breakfast.  It's also perfect as an afternoon or bedtime snack.  Make a loaf for your family and enjoy it any time of the day!" 

 

1-3/4 cups flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe bananas, about 2-3 bananas
1/3 cup butter, softened
2 Tablespoons milk
2 eggs
1 teaspoon vanilla
1/2 cup chopped walnuts or pecans

Preheat oven to 350 degrees.  In a large mixing bowl, combine the flour, sugar, baking powder, baking soda and salt.  Add bananas, butter and milk.  Beat with an electric mixer until combined.  Add eggs and vanilla and mix until completely blended together.  Stir in nuts.  Pour batter into a loaf pan that has been sprayed with non-stick cooking spray with flour (I like to use Pam Baking Spray or Bakers Joy.)  Bake at 350 degrees for 50 minutes or until golden brown.  Remove from oven and allow to cool in pan for 10 minutes.  Remove from pan and cool completely on a cooling rack.  Makes 1 loaf. 

Roasted Red Potatoes

"This recipe is a super-duper simple side dish that would be a delicious addition to any meal!"

6 red potatoes, unpeeled and cut into bite-sized chunks
1-2 Tablespoons of canola oil
desired amount of seasonings (I used a combination of salt, pepper, onion powder, garlic powder and Weber Gourmet Burger seasoning*.)
Ranch dressing, if desired

Preheat oven to 375 degrees.  Spray a cookie sheet with non-stick cooking spray.  Place potato chunks on cookie sheet.  Pour oil over potatoes and sprinkle on seasonings.  Toss until oil and seasonings are well distributed on potatoes.  Bake at 375 degrees for approximately 30 minutes or until potatoes are fork-tender.  Serve with Ranch dressing for dipping.

*TIP:  You can substitute any seasonings for these potatoes.  I have also used Montreal Steak and Garlic and Herb Seasoning instead of the Gourmet Burger.  Use any combination of seasonings to make the recipe your own.

Pumpkin Cobbler

"If you are looking for a super easy, super delicious pumpkin dessert for your Thanksgiving dinner this year, THIS IS IT!  Maybe baking that traditional pumpkin pie intimidates you or maybe you just want something different this holiday.  No matter what your reasoning, you're only 5 ingredients away from a scrumptious finish to your holiday meal!"   

 

1-(30 ounce) can of Libby's Easy Pumpkin Pie Mix*

1-(14 ounce) can Sweetened Condensed Milk

3 eggs

1-(15.25 ounce) package Golden Butter or yellow cake mix

1 stick (1/2 cup) butter

whipped cream, if desired for topping

pumpkin pie spice or cinnamon, if desired for topping

 

Preheat oven to 350 degrees.  Spray a 9x13 pan with non-stick cooking spray.  Whisk together pumpkin, condensed milk and eggs until well combined.  Pour into pan.  Sprinkle cake mix evenly over pumpkin mixture.  Slice butter into 24 pieces and evenly space on top of cake mix.  Bake at 350 degrees for 45-50 minutes or until topping is golden brown and a knife inserted in the center comes out cleanly.  Allow to cool.  Serve with a dollop of whipped cream and a sprinkling of pumpkin pie spice or cinnamon, if desired.  ENJOY!

  

 

*Pumpkin Pie Mix is pumpkin puree that has spices already added.  If you can't find it, you can substitute a 30 ounce can of Pumpkin puree + 2 teaspoons of pumpkin pie spice.

Cheesy Ham & Potato Casserole

"I love casseroles, especially when there's a chill in the air.  This dish is so easy to put together and will warm you up from the inside out!"  

3 cups peeled and sliced red potatoes
2 cups cooked and chopped ham

Cheese Sauce
2 Tablespoons butter
2 Tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard
1-1/4 cups milk
3/4 cup cheese (I used a combination of 2 slices of American cheese and 1/2 cup shredded cheddar cheese.)

In a saucepan, melt butter.  Whisk in flour, salt, pepper and ground mustard.  Cook for 2 minutes.  Whisk in milk and continue to cook until thickened, stirring constantly.  Add cheese and stir until cheese is melted.

To Assemble Casserole:
Preheat oven to 350 degrees.  Grease an 8-inch casserole dish.  Layer ingredients in the following order:  1/2 of potato slices, 1/2 of cheese sauce, all of the chopped ham, remaining potato slices and remaining cheese sauce.  Cover casserole dish with foil and bake at 350 degrees for 35 minutes.  Remove foil and bake for an additional 30 minutes.  ENJOY!  

Pizza Pasta Salad

"This is my Husband's very favorite salad.  I love to make it for him and my family.  It's a delicious salad to serve any time of the year, whether you make it for Summertime barbecues, Back-To-School Sack Lunches or Football Season Tailgating parties!"

1-(19 ounce) package frozen cheese tortellini, prepared

1 medium green pepper, diced

3 medium carrots, diced

3 green onions, sliced
1-(6 ounce) package sliced pepperoni, chopped
1-(6 ounce) can pitted black olives, drained
1-(8 ounce) package Italian-blend shredded cheese

1-(14-1/2 ounce) can diced tomatoes with basil, garlic & oregano (un-drained)

1-(8 ounce) bottle Roasted Red Pepper Italian salad dressing or your favorite Italian dressing
 

Prepare cheese tortellini according to package directions;  Drain and Rinse with cold water.  In a large bowl, combine green pepper, carrots, green onions, chopped pepperoni, olives, shredded cheese, diced tomatoes and Italian dressing.  Add tortellini and toss to coat.  Refrigerate until ready to serve.  ENJOY! 

Fruity Frog Eye Salad

"My Grandma makes frog eye salad for many of our family get-togethers.  I recently made her recipe for the first time for a birthday barbecue and I used fruit-flavored mini marshmallows to add a little bit of color and extra fruitiness.  It turned out so yummy and was a hit at the party!"   

Pasta

1 cup Acini di Pepe pasta (from 12 ounce package)*

1 Tablespoon vegetable or canola oil

1/8 teaspoon salt

Bring a large pot of water to a boil and add pasta, oil and salt.  Cook for 12 minutes.  Drain and cool.

Fruit

1 (15 ounce) can mandarin oranges, drained and juice reserved

1 (20 ounce) can crushed pineapple, drained and juice reserved

1 (20 ounce) can pineapple chunks or tidbits, drained and juice reserved

Drain the fruit well, reserving the juice, which will be used in the custard (recipe follows).

Custard

2 cups of juice, reserved from fruit in above step

2/3 cup sugar

4 Tablespoons flour

2 eggs

pinch of salt

1 Tablespoon lemon juice

In a saucepan, whisk together fruit juice, sugar, flour, eggs and salt.  Bring to a boil and cook until thickened.  Remove from the heat and stir in lemon juice.  Set aside to cool.

To Assemble Salad:

In a large bowl, combine pasta and fruit.  Add custard and stir until well combined.  REFRIGERATE OVERNIGHT. 

Right before serving, stir in the following:

1 (8 ounce) container Cool Whip, thawed

3 cups vanilla or fruit-flavored miniature marshmallows

Mix well and serve.  Refrigerate any leftovers.

*TIP:  Acini di Pepe is a very small round pasta that can usually be found on the top shelf on the pasta aisle of your grocery store.    



Cream Cheese Whipped Potatoes

"I love potatoes in any form, but my favorite way is whipped or mashed.  I have made them many different ways, but the combination of cream cheese, butter and cream in this recipe makes the creamiest, most delicious whipped potatoes EVER!!!"

 

4 large Russet potatoes, cut into large chunks

 

Place potato chunks in a large pot and cover with cold water.  Heat to boiling over medium-high heat and boil potatoes for 20-30 minutes or until fork tender.  Drain well and place potatoes into a large mixing bowl.  Add the following:

 

1/4 cup butter, cut into cubes

4 ounces of cream cheese, cut into cubes

1/3 cup heavy cream

salt and pepper, to taste

 

Using an electric mixer, blend together until potatoes are smooth or are blended to desired consistency.  Serve as a side dish and ENJOY! 

Glazed Strawberry Bread

"I took my Mom's strawberry bread recipe and added a delicious strawberry glaze to make it even more scrumptious.  This bread makes a delicious breakfast, dessert or snack and takes advantage of the sweetest part of Summer-Strawberries!"  

 

1/4 cup brown sugar

3 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 Tablespoon cinnamon

2 cups sugar

4 eggs, beaten

1/4 cup oil (vegetable, canola)

2 cups strawberries, mashed

1 cup chopped pecans or walnuts, if desired

 

Preheat oven to 350 degrees.  Grease and flour two loaf pans or spray with non-stick cooking spray + flour.  Mix together all ingredients and divide batter evenly into loaf pans.  Bake at 350 degrees for 50 minutes.  Remove from the oven and allow to cool in pans for about 10 minutes.  Remove from pans and allow to continue cooling on cooling racks until completely cooled.  Drizzle with Strawberry Glaze (recipe follows).

 

Strawberry Glaze

1/2 cup strawberry jam

2 Tablespoons butter

1 cup powdered sugar

 

In a saucepan, melt together jam and butter.  Remove from the heat and whisk in powdered sugar until smooth.  Set aside.  Drizzle on completely cooled loaves of bread.  ENJOY!

Cherry Whip

"This Salad is so delicious and it's honestly one of the easiest recipes I've ever made.  This would be a perfect addition to your Mother's Day brunch!"

1 (21 ounce) can of cherry pie filling
1 (20 ounce) can of crushed pineapple, drained
1 (14 ounce) can of Eagle brand sweetened condensed milk
1 (9 ounce) container of Cool Whip non-dairy whipped topping, thawed
3/4 cup chopped walnuts

Mix together all ingredients and chill until ready to serve.

*Hint:  I reserved about 1 Tablespoon of cherry pie filling and a few walnuts for garnishment.

Marinated Vegetables

"If you love vegetables like I do, you will love this salad!  The dressing is tangy and delicious and will have even those who aren't veggie fans asking for seconds.

 

To make the marinade, mix together:

 

1-(10 3/4 ounce) can of tomato soup

1/2 cup of vegetable oil

1 cup sugar

3/4 cup vinegar

1 teaspoon Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon dry mustard

 

Set marinade aside and prepare vegetables. 

 

3-4 carrots, peeled and sliced

1 green pepper, chopped

1/2 of a red onion, chopped

1 head of cauliflower, broken into florets
1 bunch of broccoli, broken into florets

 

In a large bowl, stir together vegetables and marinade.  Cover and refrigerate for several hours* to allow vegetables to marinate before serving.

*You can make salad the day before and allow to marinate overnight.

 

TIP:  You can add or substitute any vegetables to this recipe to make it your own.

Red Potatoes & Onions

"This is an easy and inexpensive side dish and is perfect whether you serve it alongside eggs at breakfast time or your main dish at dinner time!"

4 red potatoes, unpeeled
1 small onion, sliced
2 Tablespoons canola oil
2 Tablespoons butter
salt and pepper, to taste

Par-boil whole potatoes in salted water for 10 minutes.  Drain potatoes and slice.  In a sauté pan, heat oil and butter over medium-high heat.  Add sliced potatoes and onions and season with desired amount of salt and pepper.  Sauté until potatoes and onions are tender, about 10-15 minutes.  ENJOY!

Harvard Beets

"I love beets, especially pickled ones.  This recipe from my Mom is so easy and turns canned beets into a yummy side dish perfect for any meal.  I love the tangy, buttery sauce!"

 

1-(15 ounce) can of sliced or diced beets, drained with 1/3 cup liquid reserved for sauce

2 Tablespoons sugar

1 Tablespoon cornstarch

1/4 teaspoon salt
1/4 cup vinegar
2 Tablespoons butter

Drain beets, reserving 1/3 cup liquid.  In a saucepan, combine sugar, cornstarch and salt.  Stir in reserved liquid and vinegar.  Add butter.  Heat over medium heat until sauce thickens, stirring often.  Add drained beets and heat through.  ENJOY!

Creamed Peas

"My Mom used to make these peas as a side dish all of the time when I was growing up.  I recently asked her for the recipe and made them for my husband.  They tasted just like my Mom's!  They are an easy, inexpensive and delicious addition to any dinner."

1 (15 ounce) can peas, drained

1 cup milk

2 Tablespoons flour

2 Tablespoons butter

salt and pepper, to taste

Drain peas and set aside.  In a saucepan, combine milk, flour and butter and cook until thickened over medium heat.  Add drained peas.  Season with salt and pepper.  Serve.      

Grandma's Candied Yams

"These Candied Yams are a must at our Thanksgiving Dinner.  It wouldn't be Thanksgiving without them.  They are the perfect amount of golden sweetness and would be a delicious addition to your holiday dinner!" 

4-5 Yams
1/2 cup or 1 stick of butter
2 cups packed brown sugar

Peel yams and cut into large chunks.  Place in a large stock pot and cover with water.  Bring to a boil and cook until fork-tender.  Drain.  Return to the pan and add stick of butter and brown sugar.  Heat on medium heat until butter melts and brown sugar dissolves. Continue to cook until sauce thickens and becomes syrupy.  Enjoy!

Breaded Zucchini Chips

"These Zucchini Chips are little bites of breaded heaven!  My husband liked them so much that he didn't even wait to dip them in Ranch dressing (If you know my Hubby, you know that's a big deal!).   They are perfect as an appetizer, snack or side dish."

1 medium zucchini, sliced
1/4 cup flour
1 egg, beaten with 1 Tablespoon water
1/2 cup Italian bread crumbs
salt, pepper, garlic and onion powders and dried oregano, desired amounts*

You will need 3 separate dishes for your breading station.  In one dish, place the flour.  In another dish, add egg + water and in the third dish, place the bread crumbs.  Add desired amount of seasonings to each dish and stir well.  *(I season the flour, egg and bread crumbs very well because we like very seasoned zucchini chips.  Season according to your family's taste.)  Dip zucchini slices first in the seasoned flour, then into the egg mixture and finally into the seasoned bread crumbs.  Lay breaded zucchini on a sheet of waxed paper until canola oil is heated.  This will help the breading to stick to the zucchini.  Pour enough canola oil to cover the bottom of a large frying pan and heat oil on medium heat.  Fry zucchini chips until golden brown on each side, about 2-3 minutes per side.  Drain on paper towels.  Serve with Ranch dressing for dipping.    

Super Summer Salads

"These are some of my favorite salads that are perfect for any Summer Get-Together!"

*Just click on the following links to take you to the full recipes.

1.  Taco Salad
2.  Cucumbers & Tomatoes
3.  Mom's Potato Salad
4.  Any Dressing Coleslaw
5.  Fresh Fruit Bowls with Vanilla Yogurt Dressing
6. Pineapple and Mandarin Orange Jello Salad
7.  Strawberry Jello Salad
8.  Mom's Marshmallow Fruit Salad
9.  Spaghetti Salad   

Bacon Bit Beans

"I love slow-cooked green beans, but they take hours to prepare.  This recipe is my simplified and quick version that combines canned green beans and bacon bits into a delicious and easy side dish."

 

2 Tablespoons butter

1-(14.5 ounce) can of cut green beans, drained

1/4 cup Hormel real bacon bits (from 3 ounce jar)*

1/4 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon onion powder

1/8 teaspoon garlic powder

 

In a small saucepan over medium-low heat, melt butter.  Add drained green beans, bacon bits and seasonings.  Simmer for 10 minutes. 

 

*The bacon bits can be found on the condiment and salad dressing aisle in the grocery store. 



Cucumbers & Tomatoes

"I love this side dish.  My family has made it for years and it's a mainstay at many of our family dinners.  It would be a delicious addition to your Thanksgiving or Christmas menu this year."

 

2 to 3 cucumbers

2 or 3 tomatoes

1 small onion

white vinegar, to taste

canola oil, to taste

salt & pepper, to taste

sprinkle of sugar

Slice cucumbers.  Dice tomatoes and onion.  Place cucumbers, tomatoes and onion in a serving bowl.  Add desired amount of oil, vinegar, salt and pepper.  Stir together.  Sprinkle a little sugar on top.  Refrigerate for a couple hours to combine flavors.  Stir before serving.   

Pumpkin Perfection

"When I think of October, I think Pumpkin!  Here are a few of my favorite pumpkin recipes that are perfect for Fall Festivities.  They are simply PUMPKIN PERFECTION!     

 

 

Pumpkin Cheesecake

Crust:

2 cups gingersnap crumbs

3 Tablespoons butter, melted

Combine crumbs and butter. Press onto the bottom and about one inch up the sides of a 9-inch springform pan that has been sprayed with non-stick cooking spray. Bake at 325 degrees for 10 minutes. Remove from oven and top with filling.

Filling:

2-(8 ounce) packages of cream cheese, softened

3/4 cup sugar
3 eggs

1 cup canned pumpkin
1 teaspoon vanilla

1 teaspoon pumpkin pie spice

Combine cream cheese and sugar. Mix with an electric mixer on medium speed until well blended. Add eggs, one at a time, mixing well after each one. Add canned pumpkin, vanilla and pumpkin pie spice. Mix well. Pour over crust. Bake at 350 degrees for 55 minutes.  Remove from the oven and allow to cool completely on a cooling rack. Refrigerate for approximately 4 hours before removing rim of springform pan. When ready to serve, remove rim of pan and slice. Top with whipped cream and a sprinkle of pumpkin pie spice.  ENJOY!!! 

Visit my MooseCreek Cheesecakes page for more delicious cheesecake recipes.

http://kandyskitchenkreations.blogspot.com/p/moosecreek-cheesecakes.html
 

Pumpkin Bars with Cream Cheese Icing

 

Bars:

4 eggs

1-2/3 cup sugar

1 cup vegetable or canola oil

1-(15 ounce) can pumpkin

2 cups flour

2 teaspoons baking powder

2 teaspoons cinnamon

1 teaspoon baking soda

1 teaspoon salt

Preheat oven to 350 degrees.  Beat together eggs, sugar, oil and pumpkin until light and fluffy,  Add flour, baking powder, cinnamon, baking soda and salt and mix thoroughly.  Pour into an ungreased 15x10x1 pan and bake at 350 degrees for 25 minutes.  Cool and frost with cream cheese icing (Recipe follows.) and cut into bars.

  

Cream Cheese Icing:

3 ounces of cream cheese, softened

1/2 cup butter, softened

1 teaspoon vanilla

2 cups powdered sugar

Cream together cream cheese and butter.  Add vanilla.  Add powdered sugar and mix well.  Ice bars.

Pumpkin Bread with Caramel Icing

 



3-1/3 cups flour

3 cups sugar

2 teaspoons baking soda

1-1/2 teaspoons salt

1 teaspoon cinnamon

1 teaspoon nutmeg

1 (15 ounce) can pumpkin puree

1 cup vegetable oil

4 eggs, beaten

2/3 cup water

1/2 cup pecans, chopped (optional)

  

Combine the dry ingredients.  In a separate bowl, combine the pumpkin, oil, eggs and water.  Stir into dry ingredients.  Add pecans, if desired.  Pour into 2 loaf pans that have been sprayed with non-stick cooking spray.  Bake at 350 degrees for 1 hour.  Remove from the oven and allow to cool on a wire rack for about 10 minutes before removing from pans.  Allow to cool completely and frost with caramel icing (recipe follows).

 

 

Caramel Icing:

1/2 cup or 1 stick of butter

1/2 cup brown sugar

1/4 cup evaporated or canned milk

2 cups powdered sugar

1 teaspoon vanilla

In a saucepan, bring butter, brown sugar and canned milk to a boil. Remove from the heat and allow to cool. *Mix in powdered sugar and vanilla. Ice loaves. 

*Mom's Tip:  To keep Icing from being lumpy, you can use a hand mixer to mix in powdered sugar and vanilla.