Tuesday, December 30, 2008
Friday, December 26, 2008
Christmas Dinner Menu
Baked Turkey Wings
Corn and Rice Casserole
Christmas Dessert Menu
Sweet Potato Pies (4 total - 2 deep dish, 1 shallow, and 1 shallow with pecan topping)
Red Velvet Cake
German Chocolate Cake
Sweet and Tangy Meatballs
Fried Asparagus with a Creamy Cajun Dipping Sauce
Apple, Pear, and Walnut Salad
Cheese and Grape Tray
Italian Romaine Salad
The event was a big success and we had so much fun spending time with our friends and family. It was a great jump start to Christmas week and we look forward to doing it again next year! =)
Thursday, December 25, 2008
Ironically enough, as much as I LOVE sweet potato pies, I had never tried to make one of my own. So for this being my very first time, I'm sooooooo pleased with how they turned out! I made a traditional one and one with a pecan topping. I hope Santa liked his late night treat! =)
Sweet Potato Pie with Pecan Topping
Recipe Courtesy of Eagle Brand
1 pound sweet potatoes, cooked and peeled
1/4 cup butter or margarine
1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 (6-ounce) frozen pie crust
2 tablespoons dark corn syrup
2 tablespoons firmly packed brown sugar
1 tablespoon melted butter
1. Preheat oven to 425°F.
2. With mixer, beat hot yams and butter until smooth.
3. Add EAGLE BRAND milk, cinnamon, vanilla, nutmeg, salt and egg; mix well.
4. Pour into crust and bake 20 minutes.
5. Prepare Pecan Topping (recipe below).
6. Remove pie from oven; reduce oven to 350°F.
7. Spoon Pecan Topping on pie.
8. Bake 25 minutes longer or until set.
9. Cool. Serve warm or at room temperature.
1. Beat egg, dark corn syrup, brown sugar, and melted butter.
2. Stir in 1 cup chopped pecans.
1 1/2 pounds cubed round steak, cut into thin strips
1 teaspoon cup salt
1 teaspoon black pepper
1 teaspoon garlic powder
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced
1 (10 3/4-ounce) can beef broth
1 (10 3/4-ounce) can cream of mushroom soup
Salt and black pepper
1 cup sour cream
Cooked egg noodles
1. Season the steak strips with salt, black pepper, and garlic powder.
2. Dust strips with flour.
3. In a large skillet, quickly brown them on both sides in the olive oil and butter.
4. Remove the steak from the pan and add the onion slices to the pan drippings.
5. Saute the onions for a few minutes, until tender.
6. Sprinkle onions with 1 teaspoon flour.
7. Put the steak back into the pan with the onion.
8. Add the mushroom soup and beef broth.
9. Cook over low heat for about 30 minutes, covered.
10. Adjust seasoning to taste, adding salt and pepper, as needed.
11. Stir in the sour cream the last few minutes, right before you serve.
12. Serve over cooked egg noodles.
Sunday, December 14, 2008
I had some ground beef in the fridge that had been thawed in hopes that I would make this meal on Friday night, but that never happened. So in efforts to salvage the ground beef and not let it go to waste, I figured sloppy joes on Sunday night would be just as good as sloppy joes on Friday night. Bon appetite! =)
Sloppy Joes and Potato Chip Fries
1 pound lean ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon garlic powderhttp://www.blogger.com/post-create.g?blogID=5640881567564468101
1 teaspoon prepared yellow mustard
3/4 cup ketchup
3 teaspoons brown sugar
salt to taste
ground black pepper to taste
1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
2. Stir in the onion powder, mustard, ketchup, and brown sugar; mix thoroughly.
3. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.
Sunday, December 7, 2008
Sweet Creamed Corn
1 large bag of frozen corn (thawed)
4 tablespoons sugar
1 tablespoons all-purpose flour
Salt and freshly ground black pepper (to taste)
1 cup heavy cream
1/2 cup cold water
2 tablespoons bacon grease
1 tablespoons butter
1. In a large bowl, whisk together the sugar, flour, and salt and pepper.
2. Add the corn and stir to combine.
3. Add the heavy cream and water and stir to combine.
4. In a large skillet over medium heat, heat bacon grease.
5. Add corn mixture and turn heat down to medium-low, stirring until it becomes creamy and the corn become tender, about 30-40 minutes.
6. Add the butter right before serving.