Archive | November 2009

Twice Baked Potato Casserole

Since this is a short holiday week things are just a little out of kilter!

This is the last Thanksgiving recipe for this year.

On Thanksgiving (and Christmas too) to make things easier for me I don’t do mashed potatoes the real way. I fake it with instant potatoes. With all of the other baking I do I really don’t want to mess with peeling, boiling and then mashing potatoes and truth be told….they always end up a little lot lumpy anyway!

I also don’t do fancy potatoes (see recipe below) because I don’t think turkey gravy would taste good on anything other than plain old potatoes.

I did find this recipe this morning that sounds absolutely delish and I am printing it out for my own use on a non-holiday!

Twice Baked Potato Casserole
Recipe courtesy Emeril Lagasse, Emeril’s Potluck, William Morrow Publishers, New York, 2004

Ingredients

10 large russet baking potatoes (about 7 pounds total)
8 tablespoons (1 stick) plus 1 tablespoon unsalted butter, at room temperature
1 cup sour cream
1/2 cup heavy cream
2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
3/4 pound bacon, cooked until crisp and crumbled
1/2 pound sharp white Cheddar, cut into 1/2-inch cubes
3/4 pound mild Cheddar, grated (3 cups)
1/2 cup finely chopped green onions
3 eggs, lightly beaten

Directions

Preheat the oven to 400 degrees F.

Scrub the potatoes well and rinse under cool running water. Pat dry with paper towels and prick the potatoes in several places with a fork. Place the potatoes in the oven and bake for 1 hour to 1 hour and 15 minutes, or until tender. Remove from the oven and set aside on a wire rack until cool enough to handle.

When the potatoes have cooled, cut each potato in half and, using a spoon or a melon baller, scoop the flesh out of the skins, leaving as little flesh as possible. Place the potato flesh in a large bowl and add 1 stick of the butter, the sour cream, heavy cream, salt, and pepper and mash until chunky-smooth. Add the bacon, cubed white Cheddar, half of the grated Cheddar, the green onions, and eggs and mix thoroughly.

Butter a 9 by 13-inch casserole with the remaining tablespoon of butter and reduce the oven temperature to 375 degrees F.

Place the seasoned potato mixture in the prepared casserole and top with the remaining grated Cheddar. Bake for 35 to 40 minutes, or until bubbly around the edges and heated through and the cheese on top is melted and lightly golden. Serve hot.

Rebecca

Rebecca

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Turkeys and Egg Nog

If you are at a loss on how to fix your Thanksgiving turkey this year check out the link below.

Some sound absolutely mouth-watering (bbq’d turkey)…and some…not so much (fake turkey).

Unusual Turkey Recipes

Egg Nog for you and not for me!

I personally do NOT like egg nog.

However, the Eggnog Pumpkin Pie just might be palatable.

If you like eggnog please visit the link below for a few tasty recipes!

Eggnog Recipes

Eggnog Pumpkin Pie

Ingredients

1 can(s) (15 ounces) pure pumpkin (not pumpkin-pie mix)
1 1/4 cup(s) prepared eggnog
2/3 cup(s) sugar
1 1/2 teaspoon(s) (plus additional for garnish) pumpkin-pie spice
1/4 teaspoon(s) salt
3 large eggs
1 (9-inch) frozen deep-dish piecrust
Whipped cream for garnish

Directions

Preheat oven to 375 degrees F. In large bowl, with wire whisk, mix pumpkin, eggnog, sugar, spice, salt, and eggs until well blended. Place frozen piecrust on cookie sheet on oven rack; pour in pumpkin mixture (mixture will come up to almost top of piecrust).

Bake pie 60 to 65 minutes or until filling puffs up around edges and center is just set but not puffed. Cool pie completely on wire rack. Refrigerate until ready to serve or up to 1 day. Garnish each serving with whipped cream sprinkled with pumpkin-pie spice.

Rebecca

Rebecca

Thanksgiving Pumpkin Bars

I have been CRAVING something ‘pumpkin’ and I’m sorry but I just can’t wait until Thanksgiving!

I found this recipe on the Food Network website courtesy of Patty Ronning as adapted by Paula Deen
I have printed out the recipe and will be making these this weekend.

Enjoy!

Pumpkin Bars
Recipe courtesy Patty Ronning as adapted by Paula Deen

Ingredients
Bars
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

Icing
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract

Directions
Preheat the oven to 350 degrees F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars

Pumpkin Bars

Pumpkin Bars

Rebecca

Rebecca

Cool Product: Unique Beaded Beauties

Lanyard anyone?
How about an eyeglass leash?

I recently got my first pair of glasses and since I only need them for computer work and reading I was on the lookout for eyeglass leashes that way when looking elsewhere I can remove my glasses while still having them handy.

I thought I would incorporate my love for jewelry and find fancy, handmade eyeglass leashes.

I found wonderful lanyards by Curlynetto however I have no use for lanyards! I emailed Annette asking her if she could modify a lanyard into an eyeglass leash and she could and DID!

I am totaly in love with my leash and am suprised at how light it is even though it has beads on it.

THIS is the one I have and I see she is adding more! I have several in mind that I’m going to buy afterall we know us women need to customize all of our clothes and accessories to match!

If you are in need of a unique, quality lanyard or eyeglass leash visit Curlynetto’s store and if you see a lanyard that you would like converted into a leash just give her a shout! She may be able to help you.

Curlynetto Eyeglass Leash

Curlynetto Eyeglass Leash

Rebecca

Rebecca

Sweet Potato Gratin

I posted this recipe way back in 2006 but it bears posting again….with a small revision!

This is a Martha Stewart recipe that I found printed in our local newspaper in 2006. I have made this sweet potato recipe every Thanksgiving and Christmas since.

Sweet potatoes and yams are not on my Favorite Foods list….
however….
I LOVE this recipe!

The original recipe did NOT have sliced apples as an ingredient. It was my husbands idea after I made it the first time to add the apples and I totaly agree. It adds just a touch of natural sweetness!

Sweet Potato Gratin

4 – 5 Sweet Potatoes (we do 1/2 sweet potatoes, 1/2 yams)
1 or 2 Apples, peeled and sliced
1 Cup Coarsely Chopped Pecans
1/2 Cup Brown Sugar, packed
2 Teaspoons Ground Ginger
1 Teaspoon Ground Cinnamon
Pinch of Nutmeg
4 Tablespoons Butter
2 Cups Mini Marshmallows

Place sweet potatoes/yams in a large pan of cold water and bring to a boil. Reduce heat and simmer until potatoes are just tender, approx. 20 min. Drain. Place potatoes in cold water until skins begin to loosen. Peel and set aside.

In a small bowl, combine pecans, brown sugar, ginger, cinnamon, nutmeg and butter using your fingers or a fork to blend.

Preheat oven to 450 degrees.

Butter an 8″ square dish. Slice potatoes into 1/4″ thick slices. Layer a third of the potatoes on the bottom of the dish. Sprinkle with a third of the butter/sugar mixture. Repeat layers. Cover with foil and bake until heated through, approx. 40 min.

Remove from oven and raise temperature to broil. Top with a layer of mini marshmallows and heat just until browned, 30-60 seconds.

Serve hot. Makes 6 servings.

Rebecca

Rebecca

Thanksgiving Centerpiece

Whoa!
Where did September and October go???!!!

Here we are now heading for Thanksgiving and I know I’m looking forward to a nice turkey dinner with all of the trimmings!

Thanks again to BHG (Better Homes & Garden) for wonderful and easy Thanksgiving Centerpiece ideas!

I like THIS ONE…what could be easier than that!

Pumpkin Candle Centerpiece
No centerpiece for a fall party? Use this idea for an easy arrangement using only three ingredients: a pumpkin, a candle, and berry sprigs.

Learn more about this project.

Pumpkin Candle Centerpiece

Pumpkin Candle Centerpiece

Rebecca

Rebecca