Brothy, Smoky Beans

These brothy, smoky beans are just great as a side to grilled meats, pulled chicken and pork or even smoked meatloaf. They can be a whole meal if leftover bbq meats are added! I discovered that they are at their tastiest best when left to sit in their seasonings for at least a while before they are  heated up. I’m a big fan of using time saving canned beans and broth. I’d love to know if anyone makes these easy and yummy beans; send me an email at yatesyummies@gmail.com.

Ingredients:

1 (15 oz.) can black beans
1 tablespoon fresh lime juice
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon Kosher salt, divided
1/4 teaspoon garlic salt
1/4 teaspoon pepper
2 (15 oz.) cans pinto beans
1 cup beef broth
1/4 teaspoon Chilean merken spice mix (or sub 1/4 teaspoon chili powder, 1/8 teaspoon smoked paprika, pinch cayenne pepper)
Limes for serving

Prepare this the night before- or at least the morning of- (but don’t cook it until ready to serve) to make it the most flavorful .

Drain and rinse the black beans and place in a smallish bowl. Sprinkle the lime juice, chili powder, ground cumin, 1/4 teaspoon of Kosher salt, garlic powder and pepper. Give the beans a good stir, cover, and store in refrigerator.

Drain and rinse the two cans of pinto beans. Place beans in medium large bowl. And the remaining 1/4 Kosher salt and the merken (or use substitute spices above). Give it a stir and pour in the beef broth.
Place in the refrigerator.

When ready to cook, add the black beans to the pintos.  Either heat the beans in a pot by bringing to a boil and then turning the heat down- or, just heat in the microwave for 5 to 7 minutes until hot.

Serve with lime slices for squeezing.

Roasted Cauliflower with Spicy Tomato Sauce

Roasted cauliflower is a great blank canvas and the perfect vehicle for an easy spicy sauce to ride around in! But this sauce is equally as yummy when it's on any roasted veggie- especially eggplant.

And by the way (don't we all love that phrase!), after years and years, I finally upgraded my phone all the way to an iPhone 11. Instead of taking the photos on this post with my Canon Rebel, I shot them with the iPhone. Besides that- I didn't even alter them with any of filter or program. (Perhaps you are thinking I should have - Ha!)

Ingredients for 2 to 4 servings:

1 head cauliflower

3 tablespoons tomato paste

3 tablespoons vinegar, (I used red wine vinegar here, but plain is best)

3 tablespoons olive oil, divided

1/2 teaspoon Kosher salt

1/2 teaspoon red pepper flakes

1/2 teaspoon ground cumin

1/4 teaspoon black pepper

4 cloves garlic, minced or put through a press 

Greek Yogurt

A handful of  herbs such as cilantro, basil, mint, parsley or dill

Directions:

Preheat oven to 400 degrees Fahrenheit or fire up the grill to medium high heat.

Wash the head of cauliflower, pull back the large green “leaves” and cut off the stem at the bottom. Slice the head in half and then cut out the core at the bottom of each half. Separate into florets and place on baking sheet. A quarter sized sheet works great.

Drizzle the cauliflower with 1 tablespoon olive oil and sprinkle with Kosher salt.

Put sheet in oven or in grill with door closed. Bake 20 minutes. Gently turn each floret over to allow other side to brown. Continue to bake another 10 minutes. Florets should easily pierce with a fork and have some deep golden brown spots when done.

While cauliflower is roasting, make the spicy tomato sauce.

Combine tomato paste, vinegar, 2 tablespoons olive oil, salt, pepper flakes, cumin, pepper and garlic. Either microwave for 1 1/2 minutes or heat up to just a boil in a pan.

Place roasted cauliflower in bowl, add heated sauce and gently mix to coat.

Serve with handfuls of herbs and a dollop of Greek yogurt.

Smoky Sweet Potato Salad

This winter, Roy and I have been staying in one of the nicest RV "resorts" we have ever been in. The grounds are gorgeous and the sites are paved, spacious, and landscaped. It like going going to camp - there are so many activities that it's impossible to do everything that is offered. One pastime that everyone seems to partake in is eating! There are lots of pitch ins and opportunities for group dinners. This recipe was born out of the need to bring a dish to contribute to a gathering, and wanting to offer something different.  It's a great side to serve with grilled meat and for someone who avoids legumes, it is a good substitute for baked beans.

Ingredients and Directions for Smoky Sweet Potato Salad - Yields 8 Generous Servings

4 medium sized sweet potatoes
4 red radishes
3 green onions, sliced
2 tablespoons diced red onion
1 tablespoon diced jalapeno pepper
1 cup mayonnaise
2 teaspoons apple cider vinegar
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon chili powder 

Wash, peel, and cube the potatoes. Fill a large soup pan about half way up with water and bring to a boil. Add the potatoes and let the water return to a boil. Cook for about 5 more minutes or until the cubes can be easily pierced with a fork but still feel fairly firm. Don't let them get mushy. Drain and allow to cool. I actually put them in the refrigerator for about a half hour.

While the potatoes are cooking, wash the radishes. Slice a couple and dice the other two. Set some of the sliced radishes aside for garnishing.

If you haven't already done so, slice the green onion, and dice the red onion and jalapeno pepper. 

When the potatoes have cooled, whisk together the mayonnaise, apple cider vinegar, smoked paprika, cumin, salt, garlic powder, black pepper, and chili powder. 

Place the cooled sweet potatoes, radishes, red onion, green onions and jalapeno pepper in a large bowl. Gently mix in the dressing.  

Garnish with radish slices.

Curried Broccoli Salad

There are plenty of raw broccoli salad recipes out there, but I like this one best. It's got curry powder and a sweet/tangy thing going on that I can't resist. A lighter version can be made by substituting olive oil for the mayonnaise and increasing the apple cider vinegar. It's even further variable because it can be loaded up with other options such as dried fruit, nuts, and raisins. Once I even threw a 1/2 cup of trail mix in and everyone loved it! This winter when we were RVing it down in Florida, it was my standard pitch-in offering. And, embarrassing but true, once I had such a bad craving for it, I actually made it in the motor home while Roy was driving 70 plus mph! 

Ingredients:

3 broccoli crowns, cut into bite sized florets
1/4 cup finely diced red onion

Any or all of below:

1/4 cup dried cranberries
1/4 cup dried raisins
1/4 cup dried golden raisins

1/4 cup walnut pieces
1/4 cup pecan pieces
!/4 cup chopped almonds

1/4 cup pepitas 

1/4 cup unsalted sunflower seeds
1/4 cup each of dried apple pieces 

Combine together in large bowl.

For the Dressing:

1 cup mayonnaise

2 teaspoons apple cider vinegar

2 teaspoons curry powder

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

*Lighter dressing: sub 1/2 cup olive oil & 1/4 cup apple cider vinegar for top 2 ingredients

Mix together until smooth.

Pour dressing over broccoli mixture to coat.

Place in a serving bowl and enjoy.

Some Family Favorites with Cauliflower "Mashed Potatoes"

Several years ago, we traded in potatoes for cauliflower and have never looked back! Below are some of the girls' very favorite recipes. The BarbequeTurkeyburger "Cupcakes"  are also yummy just made on the grill as burgers minus the mashed cauliflower "icing."  Likewise, the Big Easy Shrimp tastes great with rice instead of the cauliflower "grits".  And of course, you could use real mashed potatoes instead of cauliflower for the cheeseburger pie.

P.S. Let's just be honest here - using real mashed potatoes really make these old favorite family recipes the most delicious!

BBQ Turkey Burger “Cupcakes”

1 ½ ground turkey     

½ cup bread crumbs

1 egg beaten

½ cup plus 3 tablespoons bottled barbeque sauce

 (or South Beach Diet recipe for BBQ below)

6 green onions, sliced

¼ teaspoon thyme

1 teaspoon salt (divided)

1/2 teaspoon pepper (divided)    

¼ teaspoon garlic

1 head cauliflower, cut into flowerets

2 tablespoons margarine or butter

Mix the meat, bread crumbs, barbeque sauce, green onions, egg, thyme, ½ teaspoon salt, ¼ teaspoon pepper, and garlic powder.  Divide the mixture between 12 muffin cups in a muffin tin that has been oiled or is nonstick.  Bake for 10 minutes at 375 degrees.  While the “muffins” are baking, cook the cauliflower in enough water to cover it until the flowerets are very tender.  Drain the water and with a hand mixer or immersion blender, mash it up along with the margarine, the other ½ teaspoon of salt, and the other ¼ teaspoon pepper.  When the “muffins” are baked, take them out of the muffin cups and “frost” each one with the mashed cauliflower.   Drizzle the tops with the remaining 3 tablespoons of barbeque sauce.

South Beach BBQ Sauce – From South Beach Diet Book
1 (8-ounce) can Tomato sauce
2 tablespoons White vinegar
2 teaspoons Chopped fresh parsley
1 teaspoon Worcestershire sauce
1 teaspoon Ground mustard
1/4 teaspoon Salt
1/8 teaspoon Freshly ground black pepper
1/8 teaspoon Garlic powder
Combine all ingredients together. Refrigerate in a plastic container.

Big Easy Shrimp with Cauliflower “Grits” from The South Beach Diet Cookbook

2 strips of cooked turkey bacon, crumbled  

2 tablespoons olive oil

1 onion chopped

½ green pepper, diced

1 celery stalk, cut length wise and sliced

1 garlic clove, put through a press    

1 (15 oz.) can chopped tomatoes

1 bay leaf

                                                                       

 1 teaspoon salt (divided)

 1/2 teaspoon pepper (divided)

1 teaspoon Worcestershire sauce

1 teaspoon hot-pepper sauce

1 head of cauliflower, cut into flowerets

2 tablespoons butter or margarine

1 pound peeled and deveined shrimp

Over medium heat, cook the onion, green pepper, and celery in the olive oil until tender.  Add the garlic and cook for 30 more seconds.  Add the tomatoes, bay leaf, pepper, Worcestershire sauce, and hot pepper sauce, 1/2 teaspoon of the salt, and ¼ teaspoon of the pepper. Heat to boiling, then reduce heat and simmer for 10 minutes. While the sauce is simmering, cook the cauliflower in enough water to cover it until the flowerets are very tender.  Drain the water and with a hand mixer or immersion blender, mash it up along with the margarine, the other ½ teaspoon of salt, and the other ¼ teaspoon pepper. Set aside. Add the shrimp to the sauce and cook until it completely turns pink. (Or, if using already cooked shrimp, cook just enough to warm the shrimp.)  Add the bacon crumbles. Serve the shrimp and sauce on top of or beside the cauliflower “grits”.

Cheeseburger  Pie – adapted from a Pillsbury recipe

1 ½ pounds extra-lean ground beef or ground turkey

½ cup bread crumbs

¼ cup finely chopped onion

¼ cup ketchup                                                    

2 teaspoons yellow mustard

1 egg, beaten

1 teaspoon salt (divided)

1/2 teaspoon pepper (divided)

1 head of cauliflower, cut up into flowerets

2 tablespoons butter or margarine

1 cup of shredded cheddar cheese (divided)

1 small tomato, seeded and diced

2 green onions, sliced

Mix the meat, bread crumbs, onions, ketchup, mustard, egg, 1/2 teaspoon of the salt, and ¼ teaspoon of the pepper together and press into a pie pan.  Put in a 375 degree oven for 15 minutes. While the meat in baking, cook the cauliflower in enough water to cover it until the flowerets are very tender.  Drain the water and with a hand mixer or immersion blender, mash it up along with the margarine, the other ½ teaspoon of salt, the other ¼ teaspoon pepper, and ½ a cup of the cheese. Remove the meat from the oven and carefully pour off any grease.  Spread the mashed cauliflower over the top of the crust.  Put the rest of the shredded cheese on top.  Return to the oven and cook 10 minutes more.  Before serving, sprinkle the top with the diced tomato and sliced green onion.  Cut into slices to serve.

Super Easy Sauces - Spicy Red & Classic White

     Roy's paternal grandmother was from Nova Scotia, Canada, and she had quite the repertoire of phrases. Whatever the occasion, she seemed to come up with just the right saying.  One that the family still uses today is, "Hunger makes good sauce".  Of course it means that if you are starving - even the plainest food tastes great.  Recently, six of us got to take a sauce class (demonstration) at Caroline's favorite restaurant for her birthday, and I thought about Grandma Yates's little expression. There is no question that the addition of a sauce to a dish really enhances it, but in every day cooking - who has time to mess with a complicated recipe in addition the main entre?  I got the answer to this when Jenn called me up a couple weeks ago around dinner time.  She stated she was so bored of eating a plain chicken breast for dinner and she asked if I had any suggestions. I remembered the quick and easy sauce I use for chicken parmesan that basically involves just opening a can of tomato sauce and heating it up along with a few spices.  She tried it and loved it!  She just poured it over her grilled chicken breast, but I've included the whole chicken parmesan recipe.  I'm also including a recipe for a simple white sauce along with a few additions that will jazz it up.

Super Easy Red Sauce

1 (15oz.) can of tomato sauce  

1/2 teaspoon salt

1/2 teaspoon oregano

1/4 teaspoon pepper

1/4 teaspoon garlic powder

1/8 teaspoon red pepper flakes (optional)

(1 tablespoon sugar if you prefer a sweeter sauce)

Put all ingredients in a sauce pan, mix them together, and heat it up!

Chicken Parmesan

4 chicken breasts

1 egg

1 tablespoon milk 

3/4 cup bread crumbs (Italian style is nice)

1/4 cup Parmesan cheese

3/4 cup flour

1/2 teaspoon oregano

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup olive or vegetable oil

1 cup shredded mozzarella cheese

In a small bowl, whisk the egg and milk together.  In a second bowl combine the bread crumbs and the Parmesan cheese.  In a final bowl, mix the flour, oregano, salt, and pepper together.  Rinse the chicken breasts with water and then pat them dry with a paper towel.  One chicken breast at a time, first coat it with the flour, then dip it in the egg, and last coat it with the bread crumb mixture. Heat the oil in a frying pan over medium heat.  When the oil is hot, place the chicken in the pan and brown each side.

In an oven safe dish, spoon some of the red sauce from the recipe above in order to coat the bottom of the dish.  Place the chicken in the dish and pour the rest of the red sauce over the chicken. Bake in a 350 degree oven for about 50 minutes.  Take the pan out of the oven and put 1/4 cup of the mozzarella cheese over each chicken breast.  Return to the oven and continue to bake just until the cheese melts.

Super Easy Classic White Sauce

I'm using whole wheat flour here - that's why it's dark!

3 tablespoons butter or margarine    

3 tablespoons flour

1/2 teaspoon of salt

1/4 teaspoon of pepper

1/8 teaspoon of garlic powder

1 1/2 cups milk, warmed in microwave

 

Over low heat, melt the butter in a pan.  Add the rest of the ingredients and whisk together to make a paste.  Cook the paste over medium heat, stirring constantly for about 30 seconds.  Then add the milk, a little at a time, while stirring constantly. Keep stirring and adding the milk until the sauce is thick.

Suggested Uses

                                                                                  

Truffled Cream Corn:   

Add sauce to 10 oz. cooked corn along with

2 teaspoons of truffle oil

 

Creamed Peas or Pearl Onions:

Just add the sauce to 10 0z. of the

 the cooked vegetable

 

Creamed Spinach:

Add sauce to 10 0z. of cooked and

drained spinach along with a pinch of nutmeg and 1/4 cup Parmesan cheese.

Sweet Potatoes - Beyond Mini-Marshmallows

    A few months ago, the extended Yates family had a pitch-in type meal together.  I was lucky to be seated at a table with one of my nieces, Madison, and my nephew Dustin who happens to be her brother. Their dad, Uncle Russell, is super fit and into healthy eating in a big way. He had brought a sweet potato casserole to share and it was really good, but the kids didn't have any of it on their plates. When I asked them why, Dustin said, "I just can't do it.  Ever since Dad heard Dr. Oz say that sweet potatoes are one the healthiest vegetables, he has made them every night. He only knows two ways to do it, plain or with marshmallows." Maddie agreed saying, "We just can't take it anymore!"  Since then, it's been on my mind to come up with some varied sweet potatoes recipes that would make Uncle Russell happy and that Maddie and Dustin would love.  I eagerly took the challenge of coming up with yummy dishes where sweet potatoes were the most important ingredient and the steps were quick and easy. I have been trying these out and testing them on Roy and the girls.  My favorite is the Spicy Sweet Potato Tacos. They are great on a Friday night with a beer - or in my case a non-alcoholic malt beverage! Roy loves the The Sweet Potato Side Salad is also in Easy Autumn Meal post. It received good reviews from all who tried it- no one refused to put it on their plate :)!

Smoky Sweet Potato Soup - serves 4

2 sweet potatoes                                                                  
1 medium onion, diced
2 celery stalks, diced
2 tablespoons of olive oil
2 (15 oz.) cans of chicken broth
1 (15 oz.) can cannellini beans (white kidney beans)
3/4 teaspoon smoked paprika
2 tablespoons tomato paste
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
Peel and cut the sweet potatoes into 1/2 inch cubes.  Set them aside.  Rinse, drain, and set aside the beans.  Saute the onion and celery in the olive oil until they are soft.  Add the sweet potatoes, beans, and the rest of the ingredients and bring to a boil.  Turn down the heat and simmer until the sweet potato pieces are done.  Ladle into bowls and enjoy!

Sweet Potato Side Salad-serves 4 to 6

2 large sweet potatoes
1 cup uncooked wild rice
2 tart green apples, diced
2 stalks of celery diced
1/4 cup of finely diced purple onion
1/4 cup apple cider vinegar
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
Peel and cut sweet potatoes into 1/4 inch cubes.  Cook them in salted water until tender but not overdone.  Cook the rice according to the package directions.  Put the sweet potato cubes, rice, apple, celery, and oinion in a bowl.  Whisk the vinegar, oil, salt, pepper, and garlic powder together. Pour the vinegar and oil mixture over the ingredients in the bowl and gently toss.  This is refreshing chilled or equally as good at room temperature.

Spicy Sweet Potato Tacos - makes 12 tacos

2 large sweet potatoes 
1 pound package of bulk chorizo
1 (15 oz.) can of black beans, rinsed and drained
1/4 cup chopped cilantro
12 corn taco shells
16 oz. package of queso fresco cheese
Peel and cut the sweet potatoes into 1/2 inch cubes.  Cook in salted water until tender, but not mushy! Drain and set aside. Brown and thoroughly cook the chorizo, breaking it up as it cooks. Drain any grease from the chorizo. In a large bowl, gently combine the sweet potatoes, chorizo, black beans, and cilantro. Spoon the mixture into taco shells and top with crumbled queso fresco cheese.  If desired, provide lettuce, tomatoes, and sour cream on the side.

Easy Empanadas for Allison (and Cassie)!

     I consider myself blessed that my daughters are friends with me on Facebook. I get such a kick out of viewing their pictures and especially the hilarious things they send back and forth to each other.  Recently I found myself embedded in a thread regarding one of Allison's favorite foods - empanadas.

Cassie:  Allison. Last night I had a dream we went to a party and they were serving empanadas. You snatched a handful and I got none.

 Allison: I feel terrible that in your dream I was so selfish. I guess it speaks to my love of empanadas! Maybe I will make you some to make up for it. whhaaaaaat???

Cassie: Hahahahahahaha. That may be in order! Do you know how to make them?!

Allison:  My mom does- I'll ask her for her recipe...

 Empanadas were the one food Allison really wanted at her open house when she graduated from high school.  I planned to buy them from a Spanish restaurant/Tapas place that, at the time, was just down the street.  So, one afternoon we popped in there for a snack. Their empanadas were quite a bit pricey - especially if I wanted to buy at least 100 of them.  Then I realized that there wouldn't be much to just making them myself and so I put together my unauthentic but tasty recipe that follows. The empanadas were quite a hit at the party and are so easy to make!  Also included is the Spanish style wilted spinach that makes the emapanadas a meal instead of just a snack.

Julie: Recipe for 48 empanadas: 2 package Pepperidge Farm frozen puff pastry, 1 pound ground beef, 1 (15 oz.) can of diced tomatoes, 1/4 cup sliced green olives, 1/2 cup shredded parmesan cheese, 1 onion. Dice up onion and throw it in the frying pan with ground beef. Brown ground beef mixture over medium heat until no longer pink, then then drain out all the grease. Drain the can of tomatoes and add those to beef mixture along with cheese and olives. Add 1/4 teaspoon each of salt, pepper, and garlic powder. Roll out pastry on a floured surface and using a glass as a "cookie cutter" cut out circles. Put a teaspoon and a half or so of beef filling on one side of each circle and fold over to make the half-moon shape. With the tongs of a fork, press the edges of the half circle together. Line a cookie sheet with foil, spray with cooking spray or lightly grease the pan with oil. Place the empanadas on pan and bake at 400 degrees for about 12 minutes or until golden brown. Enjoy!



Brown the ground beef with the diced onion and drain

Drain the chopped tomatoes and slice the olives

Mix the tomatoes, cheese, and olives with the ground beef

Put flour on surface such as cutting board, roll it out just a bit, and use glass it cut out circles

Put about 1 1/2 teaspoons of filling on one side of each circle

Fold each circle over and use the tines of a fork to seal it closed

Bake for about 12 minutes at 400 degrees - they should be light golden brown

Super Sensation Spanish Style Spinach

Put 3 tablespoons of raisins in a small bowl and cover them with boiling water.  Let them stand while you prepare the spinach.  In a frying pan, add 2 tablespoons of olive oil and some cubes of good artisan style bread. Brown the bread cubes and remove them from the pan.  Add another tablespoon of olive oil along with 3 tablespoons of pine nuts and 1 clove garlic put through a press.  Cook on medium heat for 30 seconds and add a 10 oz. package of fresh spinach. Stir until spinach begins to wilt.  Put in drained raisins and stir again.  Remove from heat and add a couple sprinkles of vinegar.  If you have sherry vinegar, it is wonderful - if not, red wine vinegar will do.  Serve with the browned bread crumbs on top.

Thanksgiving

For my girls - our family recipes...

 

Grandpa Kane's Stuffing

1/2 cup melted butter (1 stick, not the unsalted kind)
1 onion, diced
1/2 cup diced celery

8 cups of bread, cut into 1/2 inch cubes (I like to use half whole wheat/half white)
1/2 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper

 1 pound sausage, cooked and drained

 1 teaspoon poultry seasoning
 1 tablespoon fresh or 1 teaspoon dried of thyme or sage

 (You could also add sauted mushrooms, nuts, dried fruit, etc.)

Saute the onion and celery in the butter over low heat until they are very soft. Put bread cubes in a large bowl and pour the onion and celery mixture over them. Add the seasonings, sprinkle with the chicken broth, and gently toss the bread cubes along with the sausage.
Right before putting the turkey in the oven, stuff it. (Do not stuff ahead of time) Or, put the stuffing into a buttered baking dish and bake in a preheated 350 degree oven about 30 minutes.

Vegetable Trio With Zippy Sauce

1 cup mayonnaise

2 hard boiled eggs chopped (optional)

3 tablespoons lemon juice

2 tablespoons minced onions

1 teaspoon prepared mustard (I use Dijon)

1/4 teaspoon bottled hot sauce (I use Frank's)

1 teaspoon worcestershire sauce

10 ounces each frozen peas, green beans, and lima beans

Cook the three different vegetables and drain them. While they are cooking mix all the sauce ingredients together and slowly heat until just hot. Pour over the cooked vegetables.

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Broccoli Cheese Casserole

   (Adding 2 cups of chopped cooked chicken  makes this a main dish) 

10 oz. frozen broccoli

 2 cups shredded cheddar cheese

1 can cream of mushroom soup

Mix broccoli, 1 cup of the cheese and soup together.  Put in an oven safe dish. Bake at 350 for about 40 minutes.  Then top with the remaining one cup of cheese and bake another 10 minutes.

 

Basic Cranberries

1 (12 oz.) package of cranberries

1 cup sugar

1 cup water

 Rinse and drain the cranberries.  Put in a pan along with the sugar and water.  Bring to a boil, slightly reduce the heat and cook for ten minutes, stirring every so often. The berries will pop open.  Pour into the serving dish and let the cranberries cool a bit before you place it in the refrigerator. They will keep for one week.

Kane Sweet Potatoes

4 to 6 regular sized sweet potatoes

1/4 cup margarine

1/4 cup orange juice

1/2 cup minature marshmallows

 Peel and cut up the sweet potatoes into quarters.  Put them in a large pan with enough water to cover them. Bring them to a boil and turn down the heat to cook them until a fork can go into them. Drain the water and mash the sweet potatoes up. ( You should yield about 4 cups of mashed sweet potatoes). Combine the mashed sweet potatoes with 1/4 cup of margarine, 1/4 cup of orange juice, and 1/4 cup of the minature marshmallows. (In recent years I have actually used 1/4 cup of Splenda instead of the marshmallows).  Place an oven safe dish and bake at 350 for 20 minutes.Top with additional minature marshmallow and put back into the oven until the marshmallows are lightly browned.

Aunt Claire's Chocolate Chip Pie

1 teaspoon baking soda

1 1/4 teaspoons baking powder

1 cup (2-sticks) unsalted butter, softened

1 1/2 cups packed light brown sugar

1/2 cup granulated sugar

3 large eggs

1 tablespoon vanilla extract

3 cups semisweet chocolate chips

2 cups chopped walnuts, optional

　

Preheat oven to 350 degrees F. Grease 2 (9-inch) pie plates; set aside.

In a large bowl, sift together the flour, salt, baking soda, and baking powder. In the bowl of an electric mixer, cream together butter, brown sugar, and granulated sugar. Add the eggs, 1 at a time, beating until incorporated. Beat in the vanilla. Add flour mixture, a little at a time, and mix until fully combined. Fold in the 3 cups chocolate chips and, if desired, the walnuts. Divide the dough between the prepared pie plates and smooth the tops with a spatula.

Bake about 30 minutes or until pies are golden and slightly firm to the touch but still soft. If the pies begin to darken too much before they are baked through, cover with foil and continue baking. Let pies cool completely on a wire rack.



                                                                                                                   

                                                   

      

Ashley's Disgustingly Rich Brownies

4 eggs

3/4 cup of cocoa

2 sticks of butter

1/4 teaspoon of salt

1 teaspoon vanilla extract

1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees.  Smear inside of a 8 or 9 inch pan with shortening. Melt butter over low heat. Watch it to make sure it doesn't burn. In a mixing bowl, stir cocoa and sugar together.  Stir in melted butter. Add eggs and vanilla. Stir again. Add the flour and the salt. Mix until smooth. If you're adding walnuts, add them in now. Spread mixture in the greased pan  and smooth out until evenly distributed.  Bake in a 350 degree oven until brownies begin to pull away from the sides of the pan.  Let cool before cutting.

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