Yam Casserole

Festive Sweet Potato Casserole

This is a most versatile casserole dish.  It is an excellent side dish, dessert or brunch dish.  It is tasty warm, at room temperature and cold.  Serve it plain or with a dollop of sour cream or whip cream, depending on what or how you are serving it.

9 inch pie crust

3 medium sweet potatoes

2 tbsp brown sugar

1 egg, beaten

½ cup maple syrup

½ tsp nutmeg

Cook sweet potatoes in boiling water for about 45 minutes, until fork tender.  Drain and cool slightly.  Peelings will slip right off. 

Prick pie crust with fork and cook in 350° for 15 minutes.  Let cool slightly. 

Mash one sweet potato in bowl and add brown sugar, egg and maple syrup.  Whisk or beat until well blended and smooth.

Slice remaining sweet potatoes and place in pie crust, overlapping each other if necessary.  Pour mashed sweet potato/syrup mixture over top.  Bake in 350° oven for 55 minutes. 

Let cool for at least 30 minutes before serving.

© Crackerberries 2012

Turkey Chili

Festive White Bean Turkey Chili

I’m still trying to find ways to use up the leftover turkey from Thanksgiving.  This was really easy, and very tasty.

2 cups Soldier beans

2 cups water

2 chicken flavored packets from Raman Noodles

1 tsp ground Cumin

1 large onion, diced

¼ cup green Chile peppers, finely chopped

2 cloves garlic, minced

½ tsp thyme

½ cup sugar

2 cups turkey meat

Soak beans in water overnight. 

The next morning drain and discard water. 

Add all ingredients, except turkey, to crock pot.  Cover and cook on low for 5½ hours (DO NOT REMOVE COVER DURING THIS TIME).  After 5½ hours, stir. 

Cook additional 3 hours.  Add turkey meat and heat just until turkey is hot.  Serve over rice or with tortilla chips and sour cream. 

Here it is over rice in edible tortilla bowls.  

© Crackerberries 2012

Butternut Soup

Festive Argonaut Soup

What better way to heat up your insides on a cold winters day than with a hot cup of soup?

6 cups peeled, chopped and seeded Argonaut butternut squash

3 carrots, peeled and thinly sliced

2 tbsp butter

1 onion, diced

28 oz (3½ cups) chicken broth

½ cup apple cider

Sour cream

Cover carrots with water in large Dutch oven, or soup pot. Bring to a boil and cook boiling for 5 minutes.  Drain water, remove carrots from pan and set aside. 

Melt butter and add onions.  Cook until onions are slightly golden – about 8-10 minutes.  Stir in carrots and squash.  Pour chicken broth over top.  Bring to boil, reduce heat slightly, and cook 30 minutes.  Add apple cider when veggies are fork tender. 

Remove from heat and cool slightly.  Working in batches, place squash mixture in food processor or blender and process until almost smooth; place soup in crock pot to keep warm. 

Serve with sandwiches, pretzels and a scoop of sour cream.

© Crackerberries 2012

Snickerdoodles

Snickerdoodles

What’s more Christmas than Snickerdoodle cookies?  These are Swedish style Snickerdoodles.

Preheat oven to 400°

1 cup butter flavored Crisco (+2 Tbsp water)

1½ cups sugar

3 egg whites

1 egg

¼ tsp salt

1 tsp baking soda

2 tsp cream of tartar

¼ tsp ground ginger

¼ tsp cinnamon

2¾ cups flour

¼ cup sugar + 1 tsp cinnamon

Cream butter and sugar together, add egg whites and egg and mix until well blended.  Combine flour, salt, baking soda, cream of tartar ginger and cinnamon together and stir until blended.  Add to creamed mixture mix well.  Drop by spoonfuls on ungreased cookie sheets.  Bake 400° for ten minutes.  Remove from cookie sheet and transfer to wire rack immediately.  Sprinkle hot cookies with cinnamon sugar mixture.

  

© Crackerberries 2012

Festive Fruit Slaw

Festive Fruit Cole Slaw

(Crackerberries fun Christmas Salad that is a take off from Waldorf salad)

The plan is to add a festive recipe every week day right up till Christmas.  Hope you enjoy them. 

6 cups shredded cabbage

2 carrots, peeled and shredded

2 stalks celery, diced

2 small apples, cored and chopped

2 small hard pears, peeled, cored & chopped

½ cup raisins

2 Tbsp lemon juice

½ cup coarsely chopped toasted pecans*

¾ cup vanilla yogurt

¾ cup light mayonnaise

Toast pecans (*optional) by heating a cast iron skillet over medium heat for 5 minutes, lightly spray pecans with vegetable oil.  Place in skillet and sprinkle with ½ teaspoon allspice.  Stir or shake skillet every minute for five minutes.  Remove from pan and let cool completely.

Place cabbage, celery, carrots, apples and pears in large bowl; sprinkle with lemon juice and mix well.

Combine yogurt and mayonnaise in small bowl and blend well; spoon into salad and stir/toss to combine.  Fold in raisins and sprinkle with pecans.  Chill before serving.

© Crackerberries 2012

Cereal Cookies

Raisin Bran Cookies

¾ cup crunchy peanut butter

½ cup butter 

¾ cup firmly packed brown sugar

½ cup sugar

1 tsp baking soda

2 eggs

1 cups all purpose flour

1 cup whole wheat flour

2 tbsp honey

2 cups raisin bran crunch cereal

Preheat oven 375º

Cream together butter and peanut butter, then add sugars and beat until fluffy.  Add eggs and honey and beat until well blended. 

Combine flours, baking soda and mix well then add to creamed mixture.  Once all blended add cereal and stir just to combine. 

Drop by spoonful on ungreased cookie sheet.  Bake at 375º for 10-12 minutes.

Yield 5 dozen cookies.         

 Crackerberries 2012

Cranberry Muffins

Cranberry Muffins

1½ cups flour

1 cup fresh/frozen cranberries

¾ cup sugar, divided

2 tsp baking powder

¼ tsp salt

1 egg, slightly beaten 

¾ cup milk

¼ cup vegetable oil

Preheat oven to 400°.  Lightly grease muffin pan, or spray with cooking oil.

In medium bowl, combine flour, 2/3 cup sugar, baking powder, and salt.  Make a well in the center of the dry ingredients.

Combine eggs, milk, and vegetable oil and pour all at once in the center of the dry ingredients.  Mix just until moistened.  Batter will be lumpy.  Fold in cranberries.

Spoon into muffin tins; I use a large ice cream scoop to make all tins consistent.  Sprinkle remaining sugar over top of each muffin and bake 15-18 minutes or until golden.  Cool on wire rack 5 minutes and remove from tins.

© Crackerberries 2012

Sausage Potato Soup

Robyn’s  Sausage Soup

I was talking with my daughter and we reminisced about the “all you could eat” soup from the Olive Garden.  It was some sort of potato and sausage soup.  She sent me a link for Zuppa Tuscana.  I changed it to my own version and gave the name to her.  Thanks, Robyn, it was really good!

2 smoked sausages, sliced (10 oz)

4-5 medium potatoes, peeled and coarsely chopped

1½ cups sliced baby carrots

1 cup mashed potatoes

2 cloves garlic, minced

1 tbsp extra virgin olive oil

2 bay leaves

1-2 medium onions, chopped

24 oz chicken broth

8 oz extra pale ale

2 cups torn mustard greens

1 cup whole milk

Salt and pepper

Heat olive oil in large Dutch oven or soup pot and sauté onions and garlic for 5-10 minutes, until onions start to caramelize. Add sausage and beer and cook over medium heat for 10-15 minutes.  Add potatoes, carrots, bay leaves and chicken broth, cover and simmer for 45 minutes until vegetables are tender. 

Remove bay leaves, add mustard greens and cook 10-15 minutes until greens are wilted.  Add milk, salt and pepper and cook just to heat through.  Serve immediately.

© Crackerberries 2012

Lasagna

4 Cheese Broccoli Lasagna

1 package lasagna
15 oz ricotta cheese
1½ cup cottage cheese
½ cup Swiss cheese
½ cup parmesan cheese
2 eggs
1 Tbsp basil leaves
½ lb ground beef
2 cups fresh broccoli florets, cut small
4 cups tomato sauce (I use homemade from the garden)

In large bowl combine ricotta cheese, cottage cheese, Swiss cheese, parmesan cheese, eggs and basil leaves; mix well.  Add broccoli florets and stir well.

Saute ground beef, onion and garlic until brown.  Drain if necessary.  Add two cups of tomato sauce and stir well.  Remove from heat. 

Cook lasagna according to package directions and drain.

Start with a layer of sauce on the bottom of a well greased lasagna pan.  Put a layer of noodles, then ricotta/broccoli mixture, top with sauce; layer three times with final topping being sauce.  Sprinkle with parmesan if desired.  Bake 350º for one hour; let stand 15 minutes before serving.

 

 

© Crackerberries 2012

 

Chunky Monkey Cookies

Chunky Monkey Cookies

(Peanut butter, Banana, Chocolate Chip Cookies)

¾ cup crunchy peanut butter

½ cup butter flavored Crisco + 1 tbsp water

½ cup firmly packed brown sugar

½ cup sugar

½ tsp baking soda

½ tsp baking powder

1 tsp vanilla extract

2 bananas, mashed

1 egg

2¼ cups all purpose flour

1 cup chocolate chips

Preheat oven 375º

Cream together Crisco and peanut butter, then add sugars and beat until fluffy.  Add egg, bananas and vanilla and beat until well blended.  Combine flour, baking soda, and baking powder and mix well then add to creamed mixture.  Once all blended add chocolate chips and stir just to combine.  Drop by spoonfuls on ungreased cookie sheet.  Bake at 375º for 10-12 minutes.

Yield 5 dozen cookies.         

© Crackerberries 2012

Macaroni and Cheese

"Yankee Doodle went to town riding on a pony, stuck a feather in his hat and called it macaroni!"

Macaroni + Cheese

2 cups elbows pasta

1 ½ cup shredded extra sharp cheddar cheese

2 cups milk

2 cups fresh broccoli florets

2 tbsp flour

2 tbsp butter

Salt and Pepper to taste

Cook pasta according to package directions, drain and set aside.  In medium sauce pan melt butter, stir in flour until smooth.  Pour in milk all at once and stir constantly over medium heat until it starts to thicken.  Add cheese and stir until melted.  Combine with macaroni and broccoli.  Place in lightly greased glass baking dish and sprinkle with salt and pepper.  Bake 350° 35-40 minutes until bubbly and top is golden brown.  Serve immediately.  We have ours with pig ears, AKA fried bologna.

© Crackerberries 2012

Moussaka

Beef-Potato Moussaka

1 lb ground beef

1 onion, chopped

1-2 cloves garlic, minced 

8 oz tomato sauce

1 tsp basil leaves

¼ tsp cinnamon

¼ tsp pepper

¼ cup butter

¼ cup flour

2 cups milk

4 eggs, beaten

½ cup parmesan cheese

½ tsp salt

5 potatoes, peeled and thinly sliced

In large skillet, cook beef, onion, garlic and drain.  Stir in tomato sauce, basil, cinnamon and pepper.  Cook until heated, turn off heat.

Melt butter in sauce pan over medium heat.  Stir in four until smooth.  Pour in milk and bring to a boil, cook and stir constantly for two minutes or until thickened.  Remove from heat, stir a small portion into the eggs and return all to pan and stir well.  Add parmesan cheese to the mixture.

Place half of potatoes in a grease shallow three quart baking dish.  Top with half of the meat mixture.  Arrange remaining potatoes over top and cover with remaining meat mixture. Pour sauce over top.  Bake covered for 45 minutes, remove cover and continue baking for 15 more minutes.  Cool 110-15 minutes before serving.

© Crackerberries 2012

Pumpernickel Bread

Pumpernickel Coffee Bread

IN THE BREAD MACHINE

1 cup warm coffee

¼ cup molasses

1 tbsp butter

2 cups all purpose flour

1¼ cup whole wheat flour

2 tbsp cocoa

2 tsp salt

2½ tsp yeast

This is very good cocoa-coffee tasting bread.

Place all ingredients in bread machine in the order given.  Select dark for crust color, select 1.5 loaf size; select whole wheat setting.

© Crackerberries 2012