Yummy Yams

This is the yam recipe that my mom made for Thanksgiving every year. It is my favorite part of the meal! Mmmm... almost like pumpkin pie - so yummy!

Yummy Yams

2 1/2 - 3 lbs. yams (or sweet potatoes) cooked and peeled (I steam them until a fork pierces them easily.)
2 eggs
3/4 cup brown sugar
1/2 cup melted butter
1 tsp. each of salt and cinnamon
up to 1 cup of orange juice
1 cup pecan halves

Mash yams. You should have about 6 cups.

Beat in eggs, 1/2 cup brown sugar, 1/4 cup butter, salt and cinnamon. (I use my hand mixer)

If it seems dry, add OJ until moist and fluffy (You can add a few Tablespoons for flavor if it doesn't need it for moisture. Mine doesn't need it usually because steaming the yams makes them moist.)

Put in 1 1/2 or 2 quart casserole dish, refrigerate if you wish.

Before baking, arrange pecan halves on top, sprinkle with remaining brown sugar, pour on melted butter.

Bake uncovered at 375 degrees for 20 minutes. Serves 12.

Marie Callender Cornbread

Brittany came home from her junior high home economics class with this recipe. I'm so happy she shared it with me! It is my favorite cornbread recipe by far - very moist and yummy. My favorite is to eat it with honey butter.

Marie Callender Cornbread

Beat together well:
1 cup melted butter
1 1/3 cups sugar
4 eggs
Add:
2 cups buttermilk (I always use fresh milk with 1T. lemon juice.)
1 tsp. salt
Stir in until moistened:
1 1/4 cup cornmeal
2 3/4 cup flour
1T baking powder

Bake in greased 9x13 pan at 375 for 30-35 min.

Festive Tossed Salad

This recipe was given to me by my mother-in-law. It is a favorite to make for work parties, where everyone asks for the recipe.

Festive Tossed Salad

serves 8-10 people

1/2 cup sugar
1/3 cup apple cider vinegar (or red wine vinegar)
2 T. lemon juice
2 T. finely chopped onion
1/2 tsp. salt
2/3 cup olive oil (or vegetable oil)
2-3 tsp. poppy seeds

10 cups torn romaine lettuce
1 cup (4 oz.) shredded Swiss cheese
1 medium apple cored and cubed
1 medium pear cored and cubed
1/4 cup dried cranberries
1/2 - 1 cup chopped cashews

Combine first 5 ingredients in a blender. Cover and
precess until blended. With blender running,
gradually add oil. Add poppy seeds and blend.

Combine salad ingredients. Drizzle with desired
amount of dressing. Add cashews.

Enjoy!!

To-Die-For Blueberry Muffins

These are a like bakery muffins - so very yummy!!

To Die For Blueberry Muffins


4 1/2 cups flour
2 1/4 cups sugar
1 1/2 teaspoons salt
6 teaspoons baking powder
1 cup vegetable oil
3 eggs
1 cup milk
3 cups fresh or frozen blueberries

for topping:

1 1/2 cups sugar
3/4 cup butter, cubed
1 cup flour
4 1/2 teaspoons cinnamon

Preheat oven to 400 degrees.  Grease muffin cups.

Combine flour, sugar, salt and baking powder.  Mix oil, egg and milk

and add all at once to dry mix.  Stir to moisten.  Fold in berries.
Fill muffin cups right to the top.  Mix together ingredients for topping
and sprinkle on each unbaked muffin.

Bake for 20-25 minutes

Roll-Out Sugar Cookies and Royal Icing

I like these cookies because I don't have to put them in the refrigerator a few hours before I can roll and cut them out.

Roll-Out Sugar Cookies

1 cup butter , softened
1 1/2 cups granulated sugar
1 egg
2 tsp. vanilla extract
2 3/4 all-purpose flour
2 tsp. baking powder
1 tsp. salt

Cream butter with sugar. Beat in egg and vanilla. Mix flour, baking powder and salt. Gradually add to butter mixture, mixing after each addition. Do not chill dough. Divid dough into 2 balls and roll each ball into a circle about 12 inches wide and 1/8 inch thick. Bake on ungreased cookie sheets at 400 degrees for 6-7 minutes or until they are lightly browned on edges.

Makes about 3 dozen cookies.
(original recipe from Winton.)

Royal Icing

one egg white
3-4 drops lemon juice
one cup confectioner's sugar

Whisk together. Add more sugar if it is too runny. Add food coloring and decorate those cookies! If you are concerned about using raw egg white, you can use powdered egg white instead. I found pasteurized egg whites at Trader Joe's, so that is what I use.
(Original recipe from Martha Stewart.)

Chicken stock and Hearty Chicken Noodle Soup

OK, so the picture doesn't do it justice. I really have to learn to photograph food!! :o) This is a great meal after you have had rotisserie chicken, or cooked a whole chicken yourself. Mark likes to call it "Chicken Noodle Stew."

Homemade Chicken Stock

Chicken carcass (with neck, gizzards, skin, etc.)
1 Tbsp. black peppercorns
1 tsp. salt
10-12 sprigs of parsley
6 cloves of garlic, cut in half and not peeled
3 whole bay leaves
2 carrots, cut into 2 inch pieces and not peeled
1 medium onion, quartered and not peeled
8 cups of water

Place all ingredients except water into the pot. Then cover with the 8 cups of water and bring to a boil. Once it starts boiling, turn the heat down to a simmer. The water should just be bubbling lightly. Partially cover the pot and
Simmer for 1 hour. Strain the stock through a sieve and into a bowl
or other pot. Use the back of a large spoon to squeeze the moisture
from the veggies and bones in the sieve and discard them. Cover and
refrigerate overnight. Skim off the solidified fat and use the stock
in your favorite recipes. The reserved chicken will stay in the
refrigerator for 3 days or in the freezer for 3 months. The stock
also freezes well.

Hearty Chicken Noodle Soup

½ tsp. olive oil
1 cup chopped onion
1 tsp. dried oregano
1 clove garlic, minced
6 cups Chicken Stock
2 cups diced, peeled potato
1 cup chopped celery
1 cup sliced carrot
3 cups cooked, cubed chicken
2 cups chopped spinach
1 tsp. Salt
3 oz medium egg noodles (1 ½ cups)
2 Tbsp. flour
¼ tsp. black pepper

Heat the oil in a large pot. Add the onion and sauté for 3 minutes. Add the oregano and garlic and sauté for 30 seconds. Add 5 ¾ cups of the chicken stock and the potato. Bring to a boil and then reduce heat to a simmer for 15 minutes or until potato is tender. Puree the soup in the blender and then return to the pot. Add the celery and carrot and bring to a boil. Then reduce heat and simmer for 5 minutes. Add the chicken, spinach and salt. Bring to a boil, reduce heat and simmer for 3 minutes. Add the noodles. Bring to a boil and cook for 5 minutes. Combine the remaining stock with the flour in a small bowl and whisk until blended. Stir the mixture into the soup and simmer for 3 minutes. Stir in the pepper and serve.