Tuesday, November 20, 2018

Sweet Potato Casserole

As a way to be more cost-efficient with groceries, my family used to get Food Sense every month (If you have it in your community you should check it out). Considering we had six growing children, this was a great way to make our grocery money spread a little more. In addition to awesome deals in food, they also included recipes for that month's groceries. One of our favourite recipes, that became a Thanksgiving staple is this recipe for Sweet Potato Casserole. 



Ingredients
  • 4 large Sweet Potatoes (approx. 2 1/2 to 3 lbs.)
  • 1/2 c Brown Sugar
  • 1/2 c Sugar
  • 1 tsp Cinnamon
  • 3/4 tsp Nutmeg
  • 2 Eggs, beaten
  • 1 c Pecans, coarsely chopped
  • 1/4 c Flour
  • 1/3 c Brown Sugar
  • 3 Tbs Butter, melted
Directions

  • Preheat the oven to 350° F. Butter the bottom and sides of the casserole dish. Set aside.
  • Peel sweet potatoes, and cut into large chunks. Place in a saucepan of salted water.
  • Bring the water to a boil over medium high heat, cover, and then turn down to medium low heat. Boil for 20 to 25 minutes or until tender when poked with a fork.
  • Drain the water off the sweet potatoes and then place them in large bowl. Mash the potatoes (we use our mixer).
  • Add the white sugar, 1/2 c brown sugar, cinnamon, nutmeg, and beaten eggs. Stir until mixed evenly.
  • Pour the sweet potatoes into the buttered casserole dish.
  • Mix the pecans, flour, 1/3 c brown sugar, and melted butter together in a separate bowl. Sprinkle on top of the sweet potatoes.
  • Place the sweet potatoes in the preheated oven. Bake for 30 to 40 minutes.

Thursday, September 21, 2017

Antipasto salad

My family absolutely loves my take on the traditional antipasto salad. I always have to make large batches to last several days. The biggest benefit is that the portion that sits in the refrigerator longest tastes best, after the flavours have been melding for days. 


Antipasto Salad

Ingredients:

8 oz         Tri-colour Rotini
1/2 c       Vegetable Oil
3 Tbs      Red Wine Vinegar
1 clove    Garlic, minced
1 tsp        Basil
1/8 tsp    Red Pepper
1 tsp        Salt
1/4 c       Parmesan
2 c           Broccoli Florets
1/4 lb     Pepperoni, sliced
10           Cherry Tomatoes, halved
1/2 c      Mozzarella, shredded


Directions:
  • Cook pasta until al dente, Drain
  • In large bowl, stir together oil, vinegar, garlic, basil, pepper and salt
  • Toss with warm macaroni to coat well.
  • Toss with Parmesan.
  • Cover and refrigerate 2 to 3 hours.
  • Add Broccoli, pepperoni and tomatoes; toss well. 
  • Sprinkle with mozzarella and serve.
Serves 6

Wednesday, September 20, 2017

Baked Penne with Beef.

The other day we were at the Cream Cheese Festival. While there I bought a cookbook with Philadelphia Cream Cheese recipes.  We weren't able to find any of the cooking creme called for in the recipe so I made a substitute. I also adjusted the amounts of each ingredient. My family loved this! 


Baked Penne with Beef

Ingredients:

1 lb                Penne, cooked
2 lbs              Ground Beef
1/2 cup         Onions, chopped
1/2 cup         Green Bell Pepper, chopped
24 oz             Spaghetti Sauce
1 cup             Mozzarella, shredded
2 cups           Cooking Creme
  
For Cooking Creme:

8 oz               Cream Cheese
1/2 cup         Beef Broth
1 Tbls            Italian Seasoning
3 Tbls           Parmesan, grated


Directions:
  • Preheat oven to 350.
  • Cook Penne, al dente.
  • Brown meat with onions and peppers.
  • Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella.
  • Cook and stir 2 to 3 minutes or mozzarella is melted.
  • Add pasta, mix lightly.
  • Spoon into casserole dish, top with remaining cooking creme and mozzarella, and cover. 
  • Bake 15 minutes, uncover, and continue cooking 5 more minutes. 

Tip:  Italian Sausage can be used in place of Ground Beef.

Tuesday, September 19, 2017

Real Canadian Poutine

Having grown up less than an hour to the Canadian border I spent a lot of my youth treating much of Ontario and Quebec as just another place to go to eat. My parents often would decide to go to Kingston, Ottawa, or Montreal for lunch or dinner, for a drive or to go shopping. Since we were there so often I was eating poutine before it was cool in the States.


Canadian Poutine

Ingredients:

4 Tbls        Vegetable Oil
5                Good-sized Potatoes, cut into fries
1 jar           Beef Gravy
2 cups        Cheese Curd (we like it squeaky)


Directions:
  • Heat oven to 425.
  • Spread potatoes onto baking sheet.
  • Turn potatoes after 20 minutes, bake 15 minutes longer until golden brown.
  • Heat gravy in saucepan.
  • Remove fries from oven and place in 9x13 baking dish.
  • Sprinkle cheese curds over top of fries.
  • Drizzle gravy over top of fries/cheese curd. 
Serve right away.

Sweet Potato Casserole

As a way to be more cost-efficient with groceries, my family used to get Food Sense every month (If you have it in your community you shou...