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Author Archives: daniellethompson

Super Sweets

27 Dec

Adrianna

These are my sister’s version of mashed sweet potatoes. Generous amounts of butter, brown sugar, and sour cream are added to sweet potatoes/yams. If you are on a diet, I would try one of the other sweet potato recipes on this site, but if you are looking for a moment of indulgence, these fit the bill.

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves 5-6

Ingredients:

  • 5-6 yams (1 yam per person)
  • 1 1/2 cubes of butter (6 sticks)
  • 1/2 cup brown sugar
  • 16 oz. whole milk or sour cream
  • Cinnamon and salt to taste

Instructions: 

  • Boil water and cook yams, leaving skin on.
  • Drain yams in cold water and peel.
  • Place yams in a bowl. Stir in butter and allow it to melt in hot yams.
  • Add cinnamon, brown sugar, and milk/sour cream.
  • Mix all ingredients using a masher or whipper until fluffy.
  • Sprinkle a little cinnamon and/or salt on top.
 
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Posted by on December 27, 2011 in Holiday Side Dishes, Holiday Specific, Potatoes, Side Dishes

 

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Mashed Sweet Potatoes with Apples

27 Dec

I concocted this recipe for Christmas 2011, knowing I wanted to make something with sweet potatoes and apples to go with my homemade cranberry sauce and green beans. After some Google searching, I found a recipe I liked, but thought it was too bland. So, I doubled the measurements for the non-sweet potato ingredients and it was a hit!

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Makes 4-6 servings

Ingredients:

  • 4 cups mashed sweet potatoes (about 5 medium sized sweet potatoes)
  • 1/3 cup butter
  • 2 large apples, peeled, cored, and diced (I suggest Granny Smith because the tartness of the apples offsets the sweetness of the other ingredients)
  • 1/2 cup apple juice
  • 1/4 cup brown sugar
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • Dash of cinnamon to taste

Instructions:

  • Prepare Sweet Potatoes:
    • Add sweet potatoes to boiling water and cook until tender. You know they are done when the skin starts to fall off in the pot).
    • Place sweet potatoes in metal strainer. Run cold water over them for a couple minutes to cool them off.
    • Once the sweet potatoes are cool enough to handle, gently peel skin off with your fingers.
    • Mash in a large bowl using a potato masher or large fork. Set aside. (Be sure to measure potatoes before mashing to confirm you have enough).
  • Prepare Apple and Butter Mixture:
    • Melt butter in a large saucepan.
    • Add diced apples and cook until tender.
  • Combine Ingredients:
    • Add apple and butter mixture to the mashed sweet potatoes and stir until well blended.
    • Stir in apple juice, brown sugar, salt, pepper, and cinnamon.
  • When ready to serve, heat over low heat until hot.
 
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Posted by on December 27, 2011 in Holiday Side Dishes, Holiday Specific, Potatoes, Potatoes

 

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Black Bean Brownies

23 Nov

Barbie Carson

Thanks to Barbie Carson of Franklin, Virginia for this creative recipe! Baking brownies doesn’t get much easier (or tastier) than this.

Ingredients:

  • 1 can black beans (regular size)
  • 1 box Duncan Hines Brownie mix (any flavor)

Instructions:

  • Puree beans in food processor and place in a mixing bowl.
  • Add brownie mix and stir with a fork until blended.
  • Put mixture in a 7X11 Pyrex dish and even out. Bake at 400* for 1 hour.
  • Cut into 16 squares
 
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Posted by on November 23, 2011 in Brownies, Desserts

 

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“Eggs Fantastic” Casserole

23 Nov

Aunt Jaymie
Original Source:  Gatherings Cookbook, by The Junior League

“Eggs Fantastic” is Aunt Jaymie’s family holiday breakfast. Not the healthiest meal in the world, but everything in moderation, right? After all, the holidays only come once a year. You won’t need to eat lunch after this.

Preparation Time:
Cooking Time:

Ingredients:

  • 12 eggs
  • 1/ 3 cup sour cream
  • 1 pound bulk sausage, any type
  • 1 medium onion, chopped
  • ¼ pound fresh mushrooms, sliced
  • ½ pound cheddar cheese, grated
  • ½ pound mozzarella cheese, grated
  • ½ pound Swiss cheese, grated
  • Salt & Pepper
  • Salsa

 Instructions:

  • Beat eggs & sour cream.  Pour into buttered 13 x 9 casserole dish.  Bake at 400 degrees for 15 minutes, or until eggs are set.
  • Saute sausage, onions & mushrooms.  Season with salt & pepper.  Drain fat.  Spread meat mixture over eggs & top with grated cheeses.  Bake at 325 degrees until cheese melts & casserole is heated through, about 30 minutes.

Serving Suggestion:
Serve with salsa.

Aunt Jaymie’s Tips:
Bake the egg base the night before, sauté the sausage & grate the cheeses.  (Skip the onion & mushrooms). Then it’s quick to put together and bake.

 


 

 
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Posted by on November 23, 2011 in Breakfast Dishes, Casseroles, Casseroles, Eggs, Holiday Breakfasts, Holiday Specific

 

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Sour Cream Coffee Cake

23 Nov

Aunt Jaymie
Original Source: Food Processor Cookbook

While this recipe does not have the same heritage and tradition as my grandmother’s German Coffee Cake, which I make for Christmas every year, it is much easier to make. I made the sour cream version for Thanksgiving this year to test it out before Christmas! My father and brother could not decide which cake they liked better, so they asked me to make one of each next time. We’ll see about that! : )

Preparation Time: 40 minutes
Baking Time: 1 hour

Ingredients:

  • 2 cups flour
  • 1 ½ tsp. baking powder
  • ½ tsp. salt
  • 1 ½ cup pecans
  • ¼ cup brown sugar
  • 1 tsp. cinnamon
  • 2 sticks butter
  • 1 ½ cups sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 tsp. vanilla

Instructions:

  • Mix together flour, baking powder, and salt. Reserve.
  • Chop pecans, brown sugar, and cinnamon in food processor with steel blade until mixture consists of fine crumbs. Reserve.
  • Cream butter in processor, adding sugar slowly in a stream.  Add eggs & process until smooth.  Add sour cream & vanilla  & process.  Add flour mixture in two batches, processing with quick on / off pulses.
  • Pour half of batter into buttered tube pan.  Sprinkle with ½ topping mix.  Repeat.
  • Bake at 350 degrees about an hour.

Aunt Jaymie’s Tips:
Use an angel food cake pan, greased & floured, that has a removable bottom.

 
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Posted by on November 23, 2011 in Breakfast Dishes, Cakes, Holiday Breakfasts, Holiday Specific

 

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Pumpkin Bread (Trader Joe’s)

05 Nov

There are days when you don’t have time to prepare a loaf of bread from scratch and that’s when high quality mixes can be a blessing. Trader Joe’s has some of the best bread mixes I have tried and I often pop a loaf in the oven when I need a break from homework or just want something to snack on. All you have to do for their pumpkin bread is add eggs, oil, and water to the mix, pop it in a pan, and you’re done. Your friends will never know you didn’t spend hours in the kitchen waiting for the dough to rise. This particular mix is only available in the fall, so stock up on it! My roommate Michelle suggests eating a warm slice with a glass of milk. Yum.

Preparation Time: 10 minutes
Baking Time: 55 to 60 minutes

Ingredients (from side of box):

Pumpkin bread with homemade glaze.

  • 1 full package of mix
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 cup water
  • 1/2 cup dried cranberries (optional)
  • 1/2 cup almonds (optional)
  • 1/2 cup powdered sugar and small amount of milk (if maxing glaze)

Instructions (from side of box):

  • Prepare: Preheat oven to 350 degrees. Lightly grease a standard 9×5 pan with butter or cooking spray.
  • Mix: Combine eggs, oil, and water in a medium bowl. Add mix. Fold together with rubber spatula until batter is smooth (approximately 1 to 2 minutes). For holiday bread, add cranberries and/or almonds.
  • Pan: Spread batter in pan, filling corners and leveling top.
  • Oven: Bake for 55 to 60 minutes. Allow to cool for 15 minutes before removing from pan. Yields 10 to 12 slices per loaf.
  • If making glaze: Combine 1/2 cup powdered sugar with milk, adding teaspoons at a time to desired consistency.  Spread over warm loaf. Cool before slicing.
  • Muffins: Follow mixing instructions. Portion batter into lightly greased standard muffin tins, 2/3 full. Bake at 400 degrees for 18 to 20 minutes.
  • For high altitudes: Add 2 Tbsp. water to above ingredients.

Trader Joe’s Baking Tips:

  • All ovens bake differently. Always double check your oven temperature with an oven thermometer before baking.
  • Check bread at the minimum baking time by inserting a toothpick in several locations. If the toothpick comes out clean, the bread is finished. If not, bake for an additional 5 minutes.
 
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Posted by on November 5, 2011 in Breads, Desserts, Holiday Desserts

 

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Barbie’s Beer Chili

05 Nov

Serving suggestion

This recipe is from Barbie Carson of Franklin, Virginia who I had the pleasure of meeting on Facebook. She is a friend of my Aunt Pam and Uncle Vernon on my dad’s side. Barbie’s beer chili can be modified to fit your favorite chili recipe. For that reason, I have listed two recipes below. Use the first one if you want to add beer to your own recipe. Use the second one if you need a complete recipe. For the second recipe, Barbie added beer to my Aunt Gail’s beef chili. Barbie says that “the magic of the beer is working to take the music right out of those beans and adds a great flavor!”

Recipe #1 (Beer added to your own chili recipe)

Preparation Time: 30 minutes
Cooking Time: 2-3 hours
Serves 6-8
Freeze any leftovers.

Instructions:

  • Fry your beef and onions together as usual.
  • Add kidney beans and one regular beer. (Not light beer, nor Lager beer, just regular cheap beer). It will foam up briefly.
  • Add the remainder of your regular ingredients per your favorite recipe and let it cook as usual. (Barbie’s cooks for at least 1 hour).

Recipe #2 (Beer added to Aunt Gail’s Beef Chili)

Barbie’s ingredients are highlighted in blue font below.

Preparation Time: 30 minutes
Cooking Time: 2-3 hours
Serves 6-8
Freeze any leftovers.

Ingredients:

  • 2 lbs (or more) lean ground chuck (ground beef)
  • 1-2 large sweet onions
  • 1 can of beer (not light beer or lager). The cheaper the better
  • 2 regular size cans dark red kidney beans inc. juice
  • 1 can light red kidney beans inc. juice
  • 1 large can petite diced tomatoes with their juice
  • 2 envelopes of Frenches Original Chillo Mix
  • I large can, maybe 2 tomato paste
  • 1 large can tomato sauce
  • Pepper to taste
  • Water if needed to thin it ( I like thick chili)

Instructions:

  • In a large Dutch oven (this is a large pot), brown the ground chuck with the onions, stirring constantly until the meat is no longer pink.
  • Drain all of the fat from the mixture.
  • Add all the beans and their juice (get it all now)!
  • Add the beer! All of it! None for the cook! Let it foam (for 2 minutes at most)
  • Add the rest of the ingredients and bring the mixture to a full simmer.
  • Reduce heat to low or medium low, depending on how your stove cooks and cook for 2-3 hours. Stir occasionally, tasting frequently on a cracker just because you cant wait for it to be done.
  • Mixture is done when the meat is tender and and the texture of the sauce is thick.
  • Salt if you must.
  • Enjoy! Serve with saltines and grated cheddar cheese.
Barbie’s Tips:
  • Left overs freeze well.
  • Always freeze a little container full for chili dogs later on. Just add a few shakes of Texas Pete Hot sauce to the mix!
Danielle’s Tips:
  • Use an extra large pot for cooking. Otherwise, the beans will bubble over and it can get VERY messy.
  • Stir frequently to prevent the bottom from burning.
 
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Posted by on November 5, 2011 in Beef, Entrees, Meat

 

Meat Lasagna with Eggplant, Zucchini, and Creamed Spinach

30 Jun

I conceived this recipe when I needed a dish to prepare for New Year’s Eve, 2010. I was at Trader Joe’s and felt like making a lasagna with eggplant, but couldn’t figure out what else would go well with it. Luckily for me, I came across a very helpful employee who gave me suggestions for how to construct my own lasagna!

My lasagna is unique in that it contains both meat and vegetables, but you can easily omit the meat or use a substitute.The frozen creamed spinach and eggplant/zucchini mixtures can only be found at Trader Joe’s, but you can use fresh vegetables instead.

Ingredients:Lasagna

  • 1 package Lasagna noodles
  • 1 large jar tomato sauce
  • 1 package Trader Joe’s frozen creamed spinach
  • 1 package Trader Joe’s frozen eggplant and zucchini
  • 1 package sausage
  • 1 egg, beaten
  • 1 large container ricotta cheese
  • 1 large package mozzarella cheese
  • 1 large container parmasan cheese

Instructions:

  • Cook noodles according to directions on package.*
  • De-frost creamed spinach and eggplant/zucchini mixtures. Set aside and allow to cool.
  • Cook sausage in a frying pan with oil over medium heat until it is no longer pink. (If using pre-cooked sausage, you may skip this step).
  • In a large bowl, combine sausage and jar of tomato sauce, reserving some sauce for later.
  • In another large bowl, combine beaten egg, ricotta cheese, and parmasan cheese. Stir until thoroughly blended.
  • Pre-heat oven to 350 degrees.
  • Pour a layer of plain tomato sauce into a large rectangular baking dish so that the entire bottom of the dish is covered.
  • Cover with noodles.
  • Add a layer of sauce with the sausage mixed in. (If not using sausage, you may skip this step).
  • Cover with noodles.
  • Add a layer of the creamed spinach mixture, spreading evenly on top of noodles.
  • Add a layer of the eggplant/zucchini mixture, organizing vegetables so that they fit neatly in the direction of the noodles. (This will make it easier to cut the lasagna later).
  • Cover with noodles.
  • Add layer of egg and cheese mixture.
  • Cover with noodles.
  • Add layer of plain sauce and generously cover with shredded mozzarella.
  • Bake for 1 hour or until done.

*Some noodles do not need to be pre-cooked. If you are using “no boil” noodles, simply lay the uncooked noodles in your baking pan. They will cook with the rest of the lasagna.

Chef’s Tips:

  • If you know ahead of time that you will need to cut your noodles in order to fit your pan, do not use “no boil” noodles! These are difficult to re-size.
  • Allow lasagna to cool for 15 minutes prior to serving. Otherwise it will be too runny.

Lasagna serving suggestion

 
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Posted by on June 30, 2011 in Beef, Entrees, Lasagna, Pasta

 

Caprese Salad

26 Jun

(Original source: AllRecipes.com)

Caprese salad is an Italian dish, especially delicious in the summer when made with garden tomatoes and fresh basil. You may mix the ingredients in a bowl, but laying them out as described below is more aesthetically attractive and transforms this into a crowd pleasing appetizer. I prepared caprese salad for an Italian themed potluck and it was an instant hit.

Preparation Time: 20 minutes
Cooking Time: N/A

Ingredients:

  • 4 large ripe tomatoes, sliced 1/4 inch thick
  • 1 pound fresh mozzarella cheese, sliced 1/4 inch thick
  • 1/3 cup fresh basil leaves
  • 3 tablespoons extra virgin olive oil
  • Fine sea salt to taste
  • Freshly ground black pepper to taste

Instructions:

  • On a large platter, alternate and overlap the tomato slices, mozzarella cheese slices, and basil leaves.
  • Drizzle with olive oil.
  • Season with sea salt and pepper.

 
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Posted by on June 26, 2011 in Appetizers, Other, Salads

 

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Southern “Sweet Tea”

25 Jun

(Original Source: AllRecipes.com)

Sweet tea is known as the “wine of the South.” This delicacy is made by adding sugar to black tea while it is still hot and then blending the sweetener so that the sugar becomes part of the tea. Afterward, the tea is refrigerated and ice is added. Some people add lemon for flavor. The farther south you go, the sweeter the tea becomes. Under NO circumstances is sugar added as an afterthought once the tea is cold. That is simply iced tea, not sweet tea!

I have modified the original recipe for “Ol” Alabama Sweet Tea” so that it has a “moderate” amount of sugar, commensurate with what you might find in southern Virginia and the Carolinas. I can’t take it any sweeter, but if you want to taste Alabama sweet tea, double the amount of sugar! In the Deep South, many restaurants don’t even serve unsweetened iced tea.

Preparation Time:
Cooking Time:

Ingredients

  • 1 cup sugar
  • 1/2 gallon water
  • 1 tray ice cubes
  • 3 family sized teabags of orange pekoe tea
  • 3 cups cold water, or as needed

Instructions:

  • Pour the sugar into a large pitcher.*
  • Bring water to a boil in a large pan.
  • When the water begins to boil, remove from the heat, and place the teabags in.
  • Let steep for 5 to 6 minutes.
  • Remove tea bags, and return tea to the heat.
  • Bring just to a boil, then pour into the pitcher, and stir until the sugar is dissolved.
  • Fill the pitcher half way with ice, and stir until most of it melts.
  • Then fill the pitcher the rest of the way with cold water, and stir until blended.

* If using a glass pitcher, be careful about pouring in hot tea to prevent cracking. Consider making the tea in a heat resistant container and transferring to the pitcher later.

 
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Posted by on June 25, 2011 in Beverages, Tea

 

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