SWEET POTATO CASSEROLE WITH PRALINE TOPPING-WOW!

WELCOME TO ANOTHER MONTH OF 2 SWEETIE PIES!!  I LOVE THIS DAY!  MY BLOGGING BUDDY LIZZY (FROM THAT SKINNY CHICK CAN BAKE) AND I EACH BAKE FROM THE OTHER'S BLOG AND SURPRISE EACH OTHER...AND YOU-WITH WHAT WE MADE!!! I LOVE THAT EVERY RECIPE I CHOOSE IS ALWAYS A WINNER AND THIS ONE WAS THE STAR OF THANKSGIVING DINNER!!! SWEET POTATO CASSEROLE WITH PRALINE TOPPING-OUTRAGEOUS!

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Sweet Potato Casserole with Praline Topping
Ingredients

Adapted from LIizzy via Winners cookbook
 
3 cups mashed cooked sweet potatoes (about 3 large)   
1/2 cup sugar
1 teaspoon vanilla            
1/2 cup milk 
            
Topping:
1/3 cup flour (I used Cup4Cup brand for gluten free)
2/3 cup brown sugar
1/3 cup butter
1 cup chopped pecans

Watch to how to make a Pecan Pie
Instructions

Preheat oven to 350º.
Butter 2 quart baking dish. Set aside.
Combine sweet potatoes, sugar, vanilla and milk and mix well. Pour into baking dish and smooth top.
Mix the flour and brown sugar. Cut in butter until mixture looks like coarse crumbs.
Bake, uncovered, for 30 minutes.
Yield: 4-6 servings
Total time: 1 hour

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WORLD'S MOST SCRUMPTIOUS BRUSSEL SPROUTS

INGREDIENTS:
2 pounds brussel sprouts (ends trimmed and outer leaves removed)
3 Tablespoons Chosen Foods Avocado Oil
salt and pepper

Directions:
Lay sprouts on a baking sheet and drizzle with oil.  Sprinkle generously with salt and pepper and toss to coat evenly.  Bake at 375 for about 30 minutes if you like them nice and crisp like we do!

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CRISPY, DELICIOUS HASHBROWNS

4 Potatoes, peeled
3 Tablespoons Chosen Foods Avocado Oil (Or oil of your choice for frying)
salt, pepper, paprika

1.  Shred potatoes in a food processer.
2.  Squeeze excess water from the potatoes-I did this using a potato ricer!
3.  Heat oil in a large skillet on medium high.
4.  Lay shredded potatoes on the hot oil, spreading in a thin layer.
5.  Season with salt, pepper and paprika.
6.  Let cook about 10 minutes until browned but lift and peek underneath to check it as it cooks.
7.  Once golden, cut in half with spatula and flip each half.  Season again
8. Fry until golden and break into smaller pieces!

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SPAGHETTI PIE MUFFINS!!!!!!

Spaghetti.......Spaghetti pie......Spaghetti pie baked in muffin tins? Now we're talking!!!!
 

1 pound spaghetti (I used gluten free)
2 eggs
1/2c. shredded Parmesan cheese
salt to taste
parsley for decoration!

Cook spaghetti as you normally would and drain.  Beat the 2 eggs and combine with spaghetti.  Add the cheese and salt and mix very well.  Twirl into a muffin tin that has been sprayed/greased.  Bake at 350 for approx 20 mins.  Glide a small knife around the edges and remove after about 5 minutes.  Serve with your favorite sauce!!! Great with meatballs, too! Make approx 8.

Serve with this awesome meatball parm recipe!

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BROCCOLI WITH TOASTED CASHEWS & A SPLASH OF FRESH ORANGE JUICE

2 heads of fresh broccoli
 1 T. good butter (containing omega 3's if you can get it!)
1 T. Avocado oil (or olive oil) Buy from chosen foods
1 orange
1/2c. raw cashews

1.  Fill a pan with 1 inch water and cook broccoli until bright green and still crisp.  Drain water and return broccoli to pot.

2.  Stir in butter and allow heat from broccoli to melt it.  Pour in the avocado oil. 

3.  Juice half of the orange over the broccoli and zest the other half over the broccoli.

4.  Toast cashews in a dry skillet on medium until starting to brown. Toss over the broccoli.

5.  Add sea salt to taste.

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CHEESY BROCCOLI BITES WITH AVOCADO CREAM DIPPING SAUCE....GOOD EATS RIGHT HERE!!!

Oven Fried Broccoli Bites-awesome eats right here!!!
12-16 oz. fresh steamed broccoli
1 1/2 cup of grated mozzarella cheese
3 eggs
salt & pepper
1 cup of seasoned Italian breadcrumbs (I used aleia's GF)
Avocado Oil

Preheat oven to 375. Mix all the ingredients together in a large bowl.  Form patties by hand and lay on a cookie sheet (I used my PC stone) that has been oiled (I use AVOCADO OIL BY CHOSEN FOODS!!!!!) Bake in oven 20-30 mins until browned, turning once.

Adapted from Stacey's Snacks

Avocado Cream Dipping Sauce:
Mix together 1 avocado (scooped) and 1-2T. sour cream, salt and pepper. Serve on the side as a dip!

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STUFFED ZUCCHINI BOATS-THE BEST SIDE DISH!

THIS RECIPE MADE 4 BOATS!
SLICE 2 ZUCCHINIS IN HALF LENGTHWISE.  SCOOP OUT THE INSIDES WITH A SPOON.  DRIZZLE THE BOATS WITH SOME OIL, SALT & PEPPER.  LAY ON A BAKING SHEET LINED WITH NONSTICK FOIL.

CHOP UP THE ZUCCHINI YOU SCOOPED OUT..  CHOP 1/2 ONION.  CHOP 4 GARLIC CLOVES.  SAUTEE ALL IN SOME OLIVE OIL TILL LIGHTLY BROWN.  (NEXT TIME I WOULD ALSO THROW IN 1-2 SLICES CHOPPED BACON.  IF FORGOT THIS TIME LOL) REMOVE TO COOL.

IN A BOWL MIX:
1 EGG
1/2C. PARMESAN CHEESE, GRATED
1/2C. BREAD CRUMBS (I USED ALEIA'S GLUTEN FREE)
ONCE COOL, ADD THE VEGGIES AND STIR WELL
MOUND THIS MIXTURE ON TOP OF EACH BOAT AND BAKE AT 425 FOR ABOUT 12-15 MINS UNTIL LIGHTLY BROWN.  PILE ON SOME SHREDDED PROVOLONE CHEESE  ( OR ANY KIND YOU LIKE) AND BROIL JUST 2 MINUTES UNTIL MELTED-KEEP AN EYE ON IT!  TOP WITH CHOPPED SCALLIONS!

INSPIRED BY RACHAEL RAY 

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Herbed Yorkshire Puddings

More holiday eats making their way onto the blog, this time a British import to our Northwest holiday meal: Herbed Yorkshire Puddings. The term "pudding" applied to something resembling a popover tends to confuse most Americans. However, I figure that the whole point of the British food naming scheme was to confuse and frighten foreigners. How else can one explain a 'toad in a hole' or 'spotted dick', right?

Anyway, this is one of the British imports I really love at the table. Another import is the traditional Christmas cracker, something that as a non-drinker I am probably never inebriated enough to enjoy properly. The type you pull, creating a large cloud of sulfur-tinged smoke in your dinning room. Yes, that kind of cracker.

In addition to lung damage, you get a prize, a bad joke and a paper/foil crown to wear throughout dinner. Mother Humble now has a large photo collection of me wearing theses silly crowns and I should probably make an effort to stay on her good side should she decide to blackmail me at a later date.

Let me simplify: Yorkshire puddings GOOD. Ms Humble photographed in silly paper crown BAD.

Good to have that settled, let's get to the puddings:

Herbed Yorkshire Puddings
From Epicurious.com
yield: Makes about 16
6 tablespoons reserved pan drippings from Roast Prime Rib or olive oil
3 large eggs
1 cup whole milk
1 cup all purpose flour
1/4 teaspoon salt
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary

Finely chop your herbs and set aside. In a medium bowl, whisk the milk and eggs together. Sift the flour and salt into egg mixture and mix until smooth. Once well blended, stir in the herbs and let the batter stand at room temperature at least 30 minutes (or refrigerate up to 3 hours). Mix once more right before using.

Preheat oven to 450°F. Place 16 standard (1/3 cup) metal muffin cups into the oven to oven heat for 10 minutes. Place 1 teaspoon drippings from your rib roast (or olive oil) in each muffin cup . Return pan to oven until drippings are very hot, about 8 minutes. If it smells a little smokey don't worry, that is normal.

Immediately spoon 2 generous tablespoonfuls batter atop hot drippings in each muffin cup. Bake until the puddings are golden and puffy, about 12 minutes (puddings will sink in center but edges will stay puffy). Serve hot.

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