Southern Praline Sweet Potato Casserole

6 large sweet potatoes (about 5 1/2 pounds)
3/4 cup milk
1/2 cup unsalted butter
3 eggs, lightly beaten
3/4 cup dark brown sugar, packed
For the Praline Topping
4 tablespoons unsalted butter
3/4 cup dark brown sugar, packed
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
3/4 cup heavy cream
1 1/2 cups coarsely chopped pecans
2 teaspoons vanilla
Directions:

1  Preheat oven to 350 degrees F.
2  Pierce potatoes several times with a fork or ice pick and place on a baking pan; bake in preheated oven 1 1/4-1 1/2 hours or until potatoes are tender; set aside until cool.
3  In a small pan, heat milk and butter until hot but not boiling; keep warm.
4  Cut the potatoes in half and scoop out the insides into a mixing bowl and discard the skins.
5 Mash the potatoes with whatever method you prefer (masher, ricer, food mill, etc).
6  Stir milk into potatoes; add eggs and continue to blend until well combined; stir in brown sugar.
7  Butter a 9 X 13 inch casserole or baking dish and spread mixture into pan; set aside while making topping.
8  Melt the butter in a large saucepan over low heat; stir in the brown sugar, salt, cinnamon, nutmeg, cream.
9  Add pecans.
10  Heat to a simmer and cook, stirring constantly, until mixture is thick, 5-7 minutes (if mixture starts to boil, reduce heat slightly to maintain a simmer).
11  Remove from heat and stir in vanilla.
12  Pour topping over potatoes in dish, spreading with spatula.
13  Bake in preheated oven for 30 minutes, or until slightly crusty and set.
14  Serve immediately.

Read more: <a href="http://www.food.com/recipe/southern-praline-sweet-potato-casserole-39524?oc=linkback">http://www.food.com/recipe/southern-praline-sweet-potato-casserole-39524?oc=linkback</a>

Sweet Potato Praline Pie

One 9-inch unbaked prepared piecrust
1 ¾ cups mashed cooked sweet potato
1 cup packed light brown sugar
½ cup sour cream
4 tablespoons (1/2 stick) butter, melted
2 large eggs
1 ¾ teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt

Topping
1 cup pecan halves
2 tablespoons packed light brown sugar
¼ teaspoon ground cinnamon

Directions

Preheat oven to 375°F. Bake piecrust according to package directions, usually about 10 minutes.

While the piecrust is in the oven, whisk together the sweet potato, brown sugar, sour cream, melted butter, eggs, bourbon (if using), cinnamon, ginger, and salt. Pour the filling into the piecrust.

To make the topping: In a small bowl, stir together the pecans, brown sugar, and cinnamon. Sprinkle over the surface of the pie. Bake until the filling is set, 35 to 40 minutes. Let cool before slicing serving up.

Serve with fresh whipped cream.

Publication: From PAULA DEEN’S SOUTHERN COOKING BIBLE. Copyright © 2011 by Paula Deen. Published by Simon & Schuster, Inc. Reprinted by permission.

Tortellini Soup

Ingredients:
1 9 oz pkg. of Tortellini fresh or dried
1 pkg. (10 oz) of frozen spinach
1 pkg.(1.4 oz.) of Knorr Vegetable Soup Mix 
shredded Parmesan cheese

Directions:
Cook the tortellini according to the directions on the package (approx. 6-7 min.). Drain the tortellini. Using the same pan, add 3 cups of water, the tortellini, spinach, and soup mix. Serve when warm! Sprinkle with Parmesan cheese


Serves: 3-4
Preparation time: 25-30 min

PARMESAN CHICKEN

1 lb. boneless chicken
1 stick margarine 
1 clove garlic minced
1 cup bread crumbs(or stuffing mix)
salt  and pepper to taste
½ t. thyme
½ t. basil or parsley
½ cup Parmesan cheese

Cut chicken in 2 inch strips. Melt margarine saute garlic. Mix  dry ingredients. Dip chicken in margarine and then bread crumb mixture. Line cookie sheet with parchment paper. Cook at 350 for 30 min. Check earlier if your chicken is thinly cut.

SPICY LAYERED BEAN DIP

1 can refried beans
1 1/2 cup salsa
1 1/2 cup sour cream
grated cheese
chopped tomatoes
shredded lettuce
sliced green onions 
sliced black olives

• Put beans into a pan and heat over medium heat, and heating until bubbling hot.

• Spread in a 9x13 inch glass pan and allow to cool. Layer salsa   evenly on top of beans in pan. Put dollops of sour cream and spread over salsa.
• Top with chopped tomatoes, shredded lettuce, grated Cheddar, sliced green onions, sliced black olives.

• Serve chilled with tortilla chips.

Chocolate Pecan Chess Pie

1/2 c. butter softened
1 1/2 c. white sugar
1 c. brown sugar
2 T. cornstarch
4 T. cocoa (mix with small amount of water)
1 1/2 c. milk
1 t. vanilla
4 eggs
2 unbaked pie shells
1 cup pecans

Cream butter and sugar together. Add cornstarch. Pour in remaining ingredients and mix thoroughly. Put half cup the pecans in each pie crust. Pour mixture into 2 pie shells and bake for one hour at 350 degrees. Makes two pies. Check near end of cook time. Center of pies with be jiggly.

Cheesy Chicken, Bacon and Avocado Quesadillas

83K+

Let’s start with the bacon. Here’s how I do it. Arrange bacon on a cooling rack (like for cookies) and set it on top of sheet pan. If you don’t have a cooling rack, you can just put the bacon straight on the sheet pan. Or in a 9×13 baking dish. Either way will work. Place bacon in a cold oven,  turn heat to 400, and cook 15 mins per side. Crispy strips of bacon, the easy way!

Now take about a tbsp of the bacon drippings and add to a skillet over medium heat. Add diced scallions & saute about 2-3 mins until softened.

Add bite-sized pieces of chicken in a single layer, season with salt & pepper, and cook for about 5 mins or until chicken is golden and cooked through, flipping just once during cooking.

Remove the chicken & scallions to a plate and rinse out the skillet.

Then add a little butter over medium heat…

And when foamy, add a tortilla and swirl it around to get it nice and buttery.

Now we can start layering with the good stuff. Chicken.

Bacon.

Avocado.

Do you know how to pick out a good avocado? We’ve all been there… trying to scoop out a rock hard avocado! First check the bottom and make sure it has a green stem. Then give it a little squeeze. It should have a little give to it. Not too squishy, but not rock hard. Touch the tip of your nose. About like that. You’ll get a good one every time. If all they have at the store are rock hard, let it sit on the counter overnight. If you have a paper bag you can put it in with an apple, even better.

A little cheese..

Now use some tongs to flip the other side of the tortilla over.

And pat down in place.

Oh my stars. When it’s golden, brown and delicious like this, flip it over to brown the other side. It’ll just take a minute or two on each side.

Super easy. Super quick. Super delicious.

Cheesy Chicken, Bacon & Avocado Quesadillas

4 medium-sized flour tortilla shells
1 lb chicken, cut into bite-sized pieces
salt and pepper
1/2 cup scallions, diced
8 strips of bacon, cooked & crumbled
1 avocado, diced
mild cheddar cheese, shredded
2 tbsp butter

Arrange bacon on a cooling rack (like for cookies) and set it on top of sheet pan. If you don’t have a cooling rack, you can just put the bacon straight on the sheet pan. Or in a 9×13 baking dish. Either way will work. Place bacon in a cold oven, turn heat to 400, and cook 15 mins per side.

Add 1/2 tbsp bacon drippings to a skillet over medium heat. Add the scallions and saute about 2-3 mins until softened. Add the chicken in a single layer, season with salt and pepper, and cook for about 5 mins or until chicken is golden and cooked through, flipping just once during cooking. Remove the chicken and scallions to a plate and rinse out the skillet.

Add about 1/2 tbsp butter to the skillet over medium heat. When foamy, add a tortilla and swirl it around to get it nice and buttery. Layer one side of the tortilla with chicken, bacon, avocado, and a little cheese. Use tongs to flip the other half of the tortilla over and press down. Cook the tortilla for about 1-2 mins on each side or until golden brown and crispy.

Repeat with the rest of the tortillas, adding a little more butter for each tortilla as needed. Eat & enjoy!

Makes 4 quesadillas.

Read more at http://www.kevinandamanda.com/recipes/dinner/cheesy-chicken-bacon-avocado-quesadillas.html#ixzz2tW9b3sAg

Breakfast Casserole with Croissants

1 pkg croissant rolls

1 lb mild sausage, browned and drained
6 eggs, beaten
2 cups shredded cheddar cheese

Preheat oven to 350. Spray 9×13 baking dish with Pam. Brown sausage in skillet. Spread croissant dough in bottom of 9×13 dish.

 Bake at 350 for 30 minutes.

Top with an even layer of browned and drained sausage:

Then pour in beaten eggs:

And top with cheese! :)

Bake at 350 for 30 mins.

If you want to have this for breakfast, you can brown your sausage the night before and keep it in the refrigerator until morning. Then all you have to do in the morning is put everything together and you have a quick and easy breakfast! :) Breakfast Casserole also microwaves up well if you have leftovers. 

Read more at http://www.kevinandamanda.com/recipes/dinner/breakfast-casserole.html#ixzz2tVz1wxIs

Vegan Quinoa and Black Beans

Ingredients

• 1 teaspoon vegetable oil
• 1 onion, chopped
• 1 1/2 teaspoons minced garlic
• 3/4 cup uncooked quinoa
• 1 teaspoon cumin
• 1 1/2 cups vegetable broth
• 1/4 teaspoon cayenne pepper
• 1 Tablespoon lime juice
• 1 cup frozen corn
• 2 (15 ounce) cans of black beans, drained and rinsed
• 1/2 cup fresh cilantro, chopped
• 1 ripe avocado, diced (optional)
• salt and pepper to taste

Directions

1-Rinse the quinoa in a strainer. Sometimes it can have a bitter taste on the outside so rinsing gets rid of this.

2-Heat the oil in a saucepan over medium heat. Stir in the onion and garlic, and cook for a couple of minutes or until onion is soft.

3-Add the quinoa and vegetable broth to the pan. Add the cumin, cayenne pepper, salt, and pepper. Bring mixture to a boil and then cover, reduce heat, and simmer for 20 minutes.

4-Stir in lime juice and frozen corn into the pan and simmer for 5 minutes or until corn is heated through.

5-Finally, mix in the black beans and cilantro. Garnish with chopped avocado if desired.

6-Serve hot or cold. Store in refrigerator.

UNCOOKED REFRIGERATOR PICKLES

1 cup vinegar

2 cups sugar
2 tbsp. salt
1 tbsp. celery seed
1 cup raw onion rings
6 cups cucumbers, thinly sliced

Combine vinegar, sugar, salt and celery seed. Heat to the boiling point. Pour over the sliced onions and cucumbers.

These keep well in the refrigerator for a long time. Replace the onions and cucumbers as used, if desired.

Bacon Lettuce Tomato (BLT) Wrap

ingredients:

• fresh lettuce, chopped
• 2 medium tomatoes chopped
• 6 pieces of bacon, fried
• shredded cheese
• ranch dressing or mayonnaise
• fresh basil or rosemary
• spinach wraps

directions:

1. On the 1/3 section spinach wrapper closest to you, start layering your fillings of lettuce, tomatoes, cheese, and bacon. Add dressing and spices to taste.
2. Start rolling the wrapper over the fillings away from you, tucking and rolling the wrapper with your fingers, making sure all the fillings remain right and round within the wrapper.
3. Serve immediately, or cover with plastic wrap to eat hours later.

Tabbouleh

Bulgur and tomatoes are the main components of this popular Middle Eastern summer salad. Eat it as the Lebanese do, scooping it up with romaine leaves instead of a fork. Alternatively, capture mouthfuls with wedges of pita bread. Tabbouleh is best when made at least 1 day in advance of serving so that the flavors have time to develop.

Ingredients:

• 3/4 cup medium-fine bulgur
• 1 cup fresh lemon juice, or as needed
• 1/2 cup extra-virgin olive oil
• 5 garlic cloves, minced
• 8 green onions, including tender green portions,
    diced
• 1 cup chopped fresh flat-leaf parsley
• 1/3 cup chopped fresh mint
• 4 large, ripe tomatoes, diced
• 1 English (hothouse) cucumber, peeled, halved,
    seeded and diced
• 2 1/2 tsp. salt
• 1/4 tsp. freshly ground pepper
• 1 head romaine lettuce, leaves separated, or 3
    pita bread rounds, heated and cut into wedges

Directions:

Place the bulgur on the bottom of a large salad bowl. In a small bowl, whisk together the 1 cup lemon juice, the olive oil and garlic and drizzle over the bulgur. In the following order, layer the green onions, parsley, mint, tomatoes and cucumber on top of the bulgur. Season the top layer with 1 1/2 tsp. of the salt and the 1/4 tsp. pepper and cover with plastic wrap. Refrigerate for at least 24 hours or up to 48 hours.

Bring to room temperature and toss together. Taste and season with the remaining 1 tsp. salt and more lemon juice, if needed. Serve with the romaine leaves or warmed pita bread.

Serves 6.

Apple Cinnamon Quinoa for Breakfast

Skinnytaste.com  

• 1 cup dry quinoa, rinsed well
• 1 1/2 cups water
• 1 tsp cinnamon + more for sprinkling
• 2 tsp vanilla extract
• 1/2 cup unsweetened applesauce
• 1/4 cup golden raisins
• 1 cup warmed fat-free milk for drizzling (non-dairy milk is fine)
• 1 gala apple, peeled and diced
• 1/4 cup pecans, chopped

Directions:

Combine quinoa, water, cinnamon and vanilla in a small saucepan and bring to a boil.Reduce to a simmer, cover, and let cook for 15 minutes until quinoa can be fluffed with a fork.

Green tomato pickles with onions and spices.

• 
  
  Ingredients:
  • 4 quarts sliced green tomatoes, loosely packed
  • 1 quart sliced onion, loosely packed
  • 1 cup pickling salt, divided
  • 2 pounds light brown sugar
  • 6 cups vinegar (5% acidity)
  • 2 small red chile peppers
  • 1/3 cup mustard seeds
  • 1/4 cup celery seeds
  • 1 teaspoon ground black pepper
  • 1 tablespoon whole allspice
  • 2 teaspoons whole cloves
  Preparation:
  Place sliced tomatoes and sliced onion in separate bowls; sprinkle 3/4 cup salt over tomatoes and 1/4 cup salt over onion; stir both mixtures. Cover both bowls and let stand at room temperature for 4 to 6 hours. Place tomatoes in a cheesecloth bag, and squeeze gently to remove excess juice. Repeat this procedure for onion. Discard the salt liquid. Combine tomatoes, onion, sugar, vinegar, chile peppers, mustard seeds, celery seeds, and pepper in a large kettle. Tie allspice and cloves in a small cheesecloth bag; add to tomato onion mixture. Bring mixture to a boil. Reduce heat, and simmer, uncovered, over low heat 20 minutes or until vegetables are tender. Pack tomato mixture and liquid into hot sterilized 1-quart jars (with 1 piece of the chile pepper in each jar - cut if necessary), leaving 1/2-inch headspace; wipe jar rims. Cover at once with metal lids, and screw on ring bands. Process in a boiling water bath 10 minutes.
  Store in a cool dark place. Store opened pickles in refrigerator. Makes 4 1-pint jars or 2 1-quart jars.
  
  

Sesame Soy Dipping Sauce

1/2 cup soy sauce
1/2 cup rice vinegar
1 tablespoon chopped garlic
1 1/2 teaspoons fresh ginger, minced
1 green onion, chopped
2 teaspoons sesame oil
1 teaspoon honey
1 tablespoon toasted sesame seeds


Directions:
Whisk all ingredients together and serve.

http://www.food.com Makes a good marinade

Mayo Sesame Soy Dipping

• 1/2 c  Soy Sauce
• 1 T  Mayonnaise
• 1 t  fresh lemon Juice
• 1 t  Sesame Oil

1. Combine all ingredients in a small mason jar. Close lid and shake vigorously for 15 seconds or until emulsified.

PICKLING BRINE

You can go all sorts of directions with a pickling brine—sweet and sour, sour and spicy, the sky’s the limit. This is a basic framework to get you started. Feel free to add whatever herbs/spices you’d like. Garlic adds flavor, peppers add heat. Play and have fun.

2 quarts water
1 cup white vinegar
1/2 cup salt (make sure it fully dissolves)

In a large enough saucepan, add the ingredients and bring to a strong simmer, stirring until the salt has all dissolved.

Thoroughly wash whatever vegetable you wish to pickle, and cut into small pieces if necessary (should probably not be thicker than one inch).

Place vegetables in an impeccably clean glass container (submerge in a pot of boiling water, or run through a dishwasher and remove hot). Add any garlic or herbs, as desired.

Add hot brine until it covers the vegetable entirely. No bit should break the surface of the brine.

Allow to cool, cover, put in fridge. You’ll want to wait a few days for the to flavor develop before eating.

Can be kept in fridge for a few months—so long as no mold, scum, spoiling occurs. Monitor regularly and discard if there is any cause for concern.

Pickled Green Tomatoes Recipe

Yield: Makes 2 12-ounce jars, or 1 pint and one half pint

Ingredients

• 1 pound green tomatoes, stemmed and cut into wedges
• 1/2 cup white vinegar
• 1/2 cup water
• 1 1/2 teaspoons pickling salt
• 2 teaspoons dill seed
• 4 garlic cloves
• 1/2 teaspoon peppercorn
• 2 bay leaves
Place the following into the bottom of each hot, ready-for-canning jar:
• 1 teaspoon dill seed
• 2 garlic cloves
• 1/4 teaspoon peppercorn
• 1 bay leaf

Instructions

1. Combine vinegar, water and salt and bring to a boil.
2. Pack green tomato wedges into the jars. Pour brine slowly into the jars. Use a wooden chopstick to remove the air bubbles and add a bit of additional brine if necessary. Wipe rims, apply simmered lids and screw on bands.
3. Process in a boiling water canner for 10 minutes. When time is up, remove jars from canner and let them cool on a towel-lined countertop. When jars are completely cool, remove rings and test seals by grasping the edges of the lid and lifting the jar. If the lids hold fast, the seal is good.
4. Store in a cool, dark place for up to one year. Pickles are good to eat after one week of curing. They are particularly good with sandwiches and stews.

Cabbage & Noodles with Bacon

1 head of cabbage, chopped
1 pound of bacon* OR chicken or turkey
1 large onion, chopped
2-3 handfuls of noodles
Black pepper

In a large skillet over medium-high heat, cook the bacon until crisp. Remove from the pan and drain on paper towels, then break into bite-sized pieces.

Meanwhile, bring a large pot of salted water to boil for the egg noodles. Add the noodles and cook until done. Drain the noodles and set aside.

Drain some of the bacon fat from the pan, reserving enough to cook the onions. Add the chopped onion to the pan and cook for about 1-2 minutes, or until the onions begin to soften. Add the cabbage to the skillet and cook until tender, stirring occasionally. When the cabbage is tender, add the egg noodles and bacon, mixing thoroughly. Season with pepper. Serve immediately.

Black Eyed Pea Salad

Ingredients

2 (15.5 ounce) cans black-eyed peas

1 medium red bell pepper, chopped

1 medium green bell pepper, chopped

1/2 red onion, diced

1 cup frozen corn

Directions

1. In a medium bowl, toss together black-eyed peas, red bell pepper, green bell pepper, red onion, celery, and parsley.
2. In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Toss into the vegetables. Cover, and chill in the refrigerator 8 hours, or overnight.

GRANOLA BAR COOKIES

Ingredients

1/2 cup butter, softened
1/2 cup olive oil
1 cup brown sugar
1 cup white sugar
2 eggs
2 teaspoons vanilla
2 1/4 cups freshly ground whole wheat flour
2 1/4 cups old fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
12 ounces dried fruit (I used 6 ounces each of blueberries and chopped strawberries)
1/3 cup whole flax seeds
1/3 cup raw, unsalted sunflower seeds
3/4 cup coarsely chopped, or sliced, almonds

Preheat oven to 350 degrees F.

In a large bowl of a stand mixer, beat butter and sugars until combined. Slowly pour in olive oil, beating continuously until fluffy and smooth. Add eggs and vanilla, beating an additional minute.

Measure the oatmeal into the bowl of a food processor. Grind until oatmeal has become a fine powder. Sift oatmeal, flour, baking powder and soda, and salt together in a medium sized bowl.

Stir the flour and oatmeal mixture into the butter mixture until well combined. Add in the fruit, seeds, and nuts, stirring until contents are evenly distributed.

Line a baking sheet with parchment paper. Form golf ball sized balls of dough, spacing 2 inches apart. Bake at 350 degrees F for 10-15 minutes. Cool on the pan for 5 minutes. Remove and cool on a cooling rack until cookies are cool enough to handle.

Recipe Courtesy of Katie Goodman from pauladeen.com