Maple Cinnamon Mashed Sweet Potatoes
3 to 4 sweet potatoes (about 2 pounds)
½ tsp. salt 2 tbsp. butter
2 tbsp. maple syrup
½ tsp. cinnamon
½ cup half and half (or milk)
Boil sweet potatoes until tender. Drain and peel. Mash potatoes with remaining ingredients until smooth.
Roasted Sweet Potatoes
2 pounds sweet potatoes, peeled and cut into large chunks
¼ cup vegetable or olive oil
2 tbsp. brown sugar
1 tsp. cinnamon (optional)
1 tsp. salt
¼ tsp. ground black pepper
1 tbsp. fresh lime juice
Preheat oven to 375 F. Toss sweet potatoes with oil and pour into 9”x13” baking dish. Bake potatoes 20 minutes. Stir potatoes and sprinkle with brown sugar, cinnamon, salt and pepper. Bake 10 additional minutes. Transfer to serving dish and sprinkle with lime juice. Serve immediately.
Sweet Potato Casserole
4½ cups cooked and mashed sweet potatoes
½ cup butter (one stick), melted
1/3 cup milk
1 cup white sugar
1 tsp. vanilla extract
2 eggs, beaten
TOPPING:
1 cup light brown sugar
½ cup all-purpose flour
1/3 cup butter
1 cup chopped pecans
Preheat oven to 350° F (175 degrees C). Grease a 9”x13” inch baking dish. In a large bowl, mix together mashed sweet potatoes, ½ cup butter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly; then stir in pecans. Sprinkle pecan mixture over the sweet potatoes. Bake for 30-40 minutes in preheated oven or until golden brown.
Sweet Potato Casserole With Marshmallows
8 average-size sweet potatoes
1 tbsp. vanilla extract
3-5 tbsp. sugar (to taste)
½ stick butter
½ tsp. cinnamon
¼ tsp. nutmeg
¼ cup orange juice
One bag marshmallows
Boil (or bake) sweet potatoes until done. Remove peeling from hot potatoes and mash well, removing all strings. Add all ingredients except marshmallows, and mix well. Spray or grease lightly 9” x 13” baking dish. Place potato mixture in casserole dish and bake at 350° F for about 20 minutes (until hot). Remove from oven and top with marshmallows (and extra cinnamon if desired). Return to oven to brown lightly. Serves 10 to 12.
Sweet Potato Pie
2 cups cooked and mashed sweet potatoes
2 tbsp. melted butter
½ tsp. vanilla
2/3 cup sugar
1/3 teaspoon salt
3 eggs
½ tsp. cinnamon
½ cup cream
1 unbaked pie shell
Preheat oven to 425°F. Prick pie shell dough with fork, and bake 10 minutes without filling. Combine all ingredients and mix well with an electric mixer until smooth. Pour filling into precooked pie shell and bake in 425-degree oven for 10 minutes. Reduce heat to 350 degrees and bake for an additional 35 minutes. Serve warm with whipped cream or ice cream.
Sweet Potato Biscuits
1 cup all-purpose flour
3 tsp. baking powder
2 tsp. white sugar
1 tsp. salt
2 tbsp. shortening
¾ cup mashed sweet potatoes
¼ cup milk or half and half
Preheat the oven to 400 degrees F. Stir flour, baking powder, sugar and salt together in a medium bowl. Cut in shortening until mixture resembles cornmeal. Mix in the sweet potatoes, and enough of the milk to make a soft dough. Turn dough out onto a floured surface, and roll or pat to a ½-inch thickness. Cut with a knife or biscuit cutter. Place biscuits 1 inch apart on a greased baking sheet. Bake for 12 to 15 minutes until golden brown.
Basil Pesto
2 cups fresh basil leaves
½ cup parsley leaves
½ cup olive oil
3 tbsp. pine nuts
2 garlic cloves, peeled
½ cup Parmesan cheese
Salt and pepper
Puree the basil, parsley, cheese, nuts and garlic in a food processor or blender and mix. With the machine running, slowly add the olive oil. Season to taste with salt and pepper. Pour into a container and cover with a thin coat of olive oil. (HINT: If you plan to freeze the pesto, do not add the cheese when blending, and don’t coat the mixture with oil before freezing. Once pesto thaws, blend in cheese and chill for 1 hour so flavors can mix.)
Southern Fried Okra
(from Cooksrecipes.com)
1 pound fresh okra
2 eggs, beaten
¼ cup buttermilk
1 cup all-purpose flour
1 cup cornmeal
2 tsp. baking powder
1 tsp. salt
Freshly ground pepper to taste
Vegetable oil
Wash and slice okra; pat dry with paper towels. Combine eggs and buttermilk; add okra, and let stand for 10 minutes. Combine flour, cornmeal, baking powder, salt and pepper. Drain okra, small portions at a time, using a slotted spoon. Dredge okra, small portions at a time, in flour mixture. Pour oil to depth of 2 to 3-inches in a Dutch oven, skillet, or deep-fat fryer and heat to 375º F. Fry okra until golden brown. Drain on paper towels and serve immediately.
Grandma’s Green Bean Casserole
2 tbsp. Butter
2 tbsp. all-purpose flour
1 tsp. Salt
1 tsp. Sugar
¼ cup onion, diced
1 cup sour cream
3 14.5-ounce cans French-style green beans, drained
2 cups shredded Cheddar cheese
½ cup crumbled buttery round crackers
1 tbsp. butter, melted
Preheat oven to 350º F. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat. Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.
Herbed Green Beans
1 lb. fresh green beans
2 tsp. olive oil of butter
3 large thinly sliced shallots
½ tsp. Sugar
½ tsp. Salt
¼ tsp. Pepper
2 tsp. grated lemon zest
¼ cup thinly sliced basil leaves
Lemon wedges for garnish
Cook green beans, covered, in ½ inch of boiling water until tender-crisp (about 8 minutes). Drain well. In large sauté pan, sauté shallots and sugar in oil until golden (about 2 minutes). Add salt, pepper and green beans. Cook about 2 minutes, stirring until thoroughly heated. Remove from hat, and stir in lemon zest and basil. Spoon onto serving plate, and garnish with lemon.
Squash-Tomato Casserole
In casserole dish sprayed with Pam, layer slices of zucchini and yellow squash, tomatoes, mushrooms, and onion. Top with ½ cup Parmesan cheese, ½ cup bread crumbs, and dab 2 tbsp. butter over the top. Season with salt, pepper, and garlic powder. Bake uncovered at 350º F for 40-45 minutes.
Zucchini with Pecans
1 1/2 cups Julienne-cut zucchini
1 tsp. olive oil
Dash pepper
Salt and garlic powder to taste
2 tbsp. chopped pecans, toasted
Sauté zucchini in olive oil in skillet for five minutes or until crisp-tender. Sprinkle with seasonings and pecans. Serve immediately.
Zucchini Fritters
(from Cooksrecipes.com)
2 cups grated zucchini
1/4 tsp. garlic powder
1/4 tsp. Oregano
Dash of pepper
1 tbsp. grated Parmesan cheese
2 tbsp. chopped parsley
2 eggs
1 c. flour
Yogurt dipping sauce
Beat all ingredients with a spoon. Drop by tablespoons in 1 cup of hot oil in heavy frying pan and cook slowly on medium heat, turning often. Drain on paper towels. Makes approximately 20 fritters. Serve with yogurt dipping sauce.
YOGURT DIPPING SAUCE:
Combine 9 oz. container strained plain yogurt, ¼ diced cucumber, and 1 tbsp. finely chopped dill. Add salt and pepper to taste.
Baked Zucchini Casserole
(from Aliciasrecipes.com)
1 large zucchini squash, sliced or chopped
1 medium onion, chopped
1 small green pepper, diced
3 tbsp. Butter
1 lb. lean ground beef
1 pint tomatoes, peeled, seeded and chopped
2 tbsp. Flour
2 tbsp. Sugar
1 tsp. Salt
8 oz. shredded Cheddar cheese
1 cup buttered bread crumbs
Cook zucchini until just tender. Sauté onion and green pepper in butter until golden brown. Fry ground beef until slightly done. Cook tomatoes with flour, sugar and salt until clear and thick. Combine all ingredients in casserole dish, and top with Cheddar cheese and bread crumbs. Bake at 350º F for 45 minutes or until bubbly.
Mom’s Zucchini Bread
(from Allrecipes.com)
3 cups all-purpose flour, sifted
1 tsp. Salt
1 tsp. baking soda
1 tsp. baking powder
3 tsp. ground cinnamon
3 eggs
1 cup vegetable oil
2 ¼ cups granulated sugar
3 tsp. vanilla extract
2 cups grated zucchini
1 cup chopped walnuts or pecans
Grease and flour two 8" x 4" loaf pans. Preheat oven to 325º F. Combine flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans. Bake for 40 minutes to 1 hour, or until tester inserted into center comes out clean. Cook pans on rack for 15 minutes. Remove breads and cool completely.
Squash Parmesan
2 lbs. yellow squash, sliced or chopped
1 cup mayonnaise
1 cup grated Parmesan cheese
1 small onion, chopped
2 eggs, beaten
½ tsp. Salt
¼ tsp. Pepper
½ cup fresh bread crumbs
1 tbsp. butter or margarine, melted
In a covered pot, cook squash in boiling salted water for 10-15 minutes or until tender. Drain and cool slightly. Combine mayonnaise, cheese, onion, eggs, salt and pepper; stir until well combined. Add squash, stirring gently. Pour squash mixture into lightly greased 1 ½-quart casserole. Combine bread crumbs and butter; spoon over squash mixture. Bake at 350º F for 30 minutes.
Squash Soufflé
3 lbs. yellow squash, diced
1 stick butter or margarine, softened
1 can evaporated milk
3 eggs, beaten
2 tsp. Flour
4 tsp. Salt
¼ cup sugar
1 rounded tbsp. baking powder
1 tsp. Pepper
1 small onion, chopped
In a covered pot, cook squash in a small amount of water until tender, but not mushy. Drain well. Place in a bowl, and mash lightly. Add butter. In a separate bowl, combine remaining ingredients. Add squash mixture, and stir well. Pour mixture into buttered 9" x 12" baking dish, and bake at 350º F for 30 minutes.
Summer Squash Casserole
1 lb. yellow summer squash, chopped
¼ cup water
¼ cup chopped onion
½ tsp. Salt
1 egg, beaten
¼ cup dry bread crumbs
2 tbsp. melted butter
Pepper to taste
½ cup shredded cheddar cheese
Combine first 4 ingredients in saucepan. Bring to boil, reduce heat, cover and simmer 15 minutes or until tender. Cool. Stir in egg, bread crumbs, butter and pepper. Transfer to 1 quart baking dish. Sprinkle with cheese. Bake uncovered at 350º F for 30 minutes.
Summer Squash and Zucchini Casserole
(from Cooks.com)
2 large zucchini, peeled and sliced
2-3 large summer squash, peeled and sliced
1 ½ to 2 cups Italian bread crumbs
1 cup grated Parmesan cheese (or to taste)
1 medium can stewed tomatoes (optional)
Spray 9" x 12" pan with Pam, and preheat oven to 350º F. Layer zucchini slices in the pan, and sprinkle with bread crumbs and cheese. Layer squash slices on top of zucchini, and sprinkle with bread crumbs and cheese. Repeat layers, topping final layer with bread crumbs and cheese. Pour tomatoes on top, and bake for 30 minutes or until squash is tender.
Eggplant Parmesan
(from Allrecipes.com)
1 eggplant, cut into ¾-inch slices
1 ½ tbsp. Salt
8 tbsp. olive oil
8 ounces ricotta cheese
8 ounces shredded mozzarella cheese
½ cup grated Parmesan cheese
1 egg, beaten
½ cup chopped fresh basil
4 cups pasta sauce
Sprinkle both sides of the eggplant slices with salt. Place slices in a colander with a dish underneath the colander to capture liquid that will sweat out of the eggplant. Allow to drain for 30 minutes.
Preheat oven to 350º F. In a medium bowl, mix the ricotta, mozzarella cheese and ¼ cup Parmesan cheese. Mix in egg and basil.
Rinse the eggplant in cold water until all salt is removed. In a large skillet, heat 4 tablespoons olive oil over medium heat. Place one layer of eggplant in the pan, brown each side. Repeat with remaining eggplant slices, using additional oil if necessary.
In a 9" x 13" baking dish, evenly spread 1 1/2 cups of spaghetti sauce. Arrange a single layer of eggplant slices on top of the sauce. Top the eggplant with half the cheese mixture. Repeat layering process until all the eggplant and cheese mixture is used. Pour remaining sauce on top of layers, and sprinkle with remaining Parmesan cheese.
Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly.
Stuffed Peppers
(from Better Homes & Gardens New Cook Book, 1965)
6 medium green peppers (may substitute yellow or red if desired)
1 lb. lean ground beef
1/3 cup chopped onion
2 cups stewed tomatoes or a 1-lb. Can
¾ cup cooked rice
2 tbsp. Worcestershire sauce
1 cup shredded sharp Cheddar cheese
Salt and pepper
Tomato sauce or ketchup
Cut off tops of green peppers, remove seeds and membranes. (For smaller portions, peppers can alternately be seeded and cut in half.) Mix ground beef and next five ingredients, adding salt and pepper to taste. Fill pepper cups, and place in casserole or baking dish sprayed with Pam. Top with tomato sauce or ketchup. Bake at 350º F for one hour, or until meat is cooked through.
Green Bell Pepper Sauce
(from Myrecipes.com)
2 green bell peppers, diced
½ medium onion, diced
1 ½ tsp. minced garlic
1 tbsp. olive oil
2 cups chicken broth
2 cups loosely packed fresh spinach leaves
1 tsp. Salt
1 tsp. pepper
Sauté first 3 ingredients in olive oil until tender. Add 1 cup of chicken broth, and bring to a boil over medium heat. Reduce heat and summer, stirring occasionally, for 7 minutes. Add spinach leaves, and simmer 3 minutes. Remove from heat and cool slightly. Process pepper mixture in a blender or food processor until smooth. Stir in enough remaining chicken broth to reach sauce consistency. If necessary, pour through a wire-mesh strainer into a bowl, and discard solids. Blend in salt and pepper. Yield 4 cups.
Chilled Corn Bisque with Basil, Crab and Avocado
(from Cooking Light Magazine)
3 cups fat-free, less-sodium chicken broth
3 tbsp. Cornstarch
1 tbsp. Butter
1 cup finely chopped onion
1 garlic clove, minced
4 cups fresh corn kernels (about 8 ears)
¾ tsp. Salt
¼ tsp. ground red pepper
½ cup 2% reduced-fat milk
½ cup half-and-half
8 oz. lump crabmeat
1/3 cup peeled and chopped avocado
3 tbsp. chopped fresh basil
Combine broth and cornstarch, stirring with a whisk. Melt butter in a large saucepan over medium-high heat. Add onion; sauté 3 minutes. Add garlic; sauté 30 seconds. Stir in broth mixture, corn, salt, and pepper; bring to a simmer. Cook 10 minutes, stirring frequently (do not boil).
Place half of corn mixture in a blender, and process until smooth. Pour pureed corn mixture into a large bowl. Repeat procedure with remaining corn mixture. Strain corn mixture through a sieve into a large bowl, discarding solids. Stir in milk and half-and-half; chill thoroughly. Let stand 30 minutes at room temperature; stir well.
Ladle 2/3 cup soup into 8 bowls; top each serving with 3 tablespoons crab, 2 teaspoons avocado, and about 1 teaspoon basil.
Easy Jalapeno Poppers
NOTE: Use gloves to protect hands.
10 fresh jalapenos, cut in half and sliced
8 oz. cream cheese
10 thin slices bacon, cut in half
Fill jalapenos with cream cheese and wrap piece of bacon around pepper. Place in greased baking dish, and bake at 425º F until bacon is cooked (approx. 15-20 minutes). Serve hot.
Easy Jalapeno Jelly
NOTE: Use gloves to protect hands.
3 fresh jalapeno peppers, seeded
4 medium bell peppers, seeded
1 cup vinegar
5 cups sugar
3 oz. jar pectin
Blend the peppers and vinegar in a blender or food processor until smooth. Add sugar, and boil in saucepan for 10 minutes. Remove from heat, and add pectin. Boil for 1 more minute, and pour into prepared jelly jars. Seal as directed.
Pineapple Gazpacho
1 medium fresh pineapple, cored and cut into chunks
2 medium cucumbers, peeled, seeded and quartered
1 yellow bell pepper, chopped
1 (48 oz) can pineapple juice
¼ c. rice vinegar
1 tbsp. Salt
1 to 2 tsp. hot sauce (to taste)
1 red bell pepper, diced
1 green bell pepper, diced
¼ cup chopped fresh cilantro
Process first 7 ingredients in a blender or food processor, in batches, until minced, stopping to scrape down sides. Stir together pineapple mixture, diced bell pepper, and cilantro in a bowl. Cover and chill 2 hours. Yield: 3 quarts
NOTE: For more texture and color, puree only half of the cucumber and yellow bell pepper, and add the rest to the finished soup for texture and color.
Jalapeno Cornbread
(from Cooks.com)
2 cups canned cream-style corn
2/3 cup vegetable oil
2 cups dairy sour cream
1½ to 2 cups grated cheddar cheese
1 4-oz.can jalapenos or green chilies, seeded and chopped
2 cups corn bread mix
4 eggs, lightly beaten
1 cup chopped onion
Preheat oven to 350 degrees. Spray a 13” x 9” pan with cooking spray. Combine corn, corn bread mix, oil, eggs, sour cream, cheese, onion and jalapenos. Pour into pan. Bake about 1 hour at 350 degrees or until golden brown.
Corn Casserole
2 tbsp. butter
1½ tbsp. flour
1 cup milk
2 cups cooked or canned corn, drained
2 tsp. sugar
1 tsp. salt
1/8 tsp. pepper
2 eggs, well beaten
In a medium saucepan, melt butter over low heat. Add flour and mix well. Add milk gradually. Bring mixture to a boil, stirring constantly. Add corn, sugar, salt, and pepper. Remove from heat and add the beaten eggs, stirring continuously. Pour into greased baking dish. Bake at 350° for 25 minutes, or until firm.
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