November 25, 2014

Holiday Sweet Potato Stuffed Orange Cups

This was a recipe my Mom made many years ago for Thanksgiving. Being a foodie family, we usually do new side dish recipes each year and she hasn't made these Sweet Potato Stuffed Orange Cups again. But they were so good, I mean really, really tasty, and every year I secretly hope she'll make them. So this year I decide what the heck I'll make them! I did a couple practice rounds at home to perfect the recipe and my family gobbled them up so fast, I knew this one was a winner! A little (potato) goes a long way and I love the ease (and cuteness) of the individual orange cups. Perfect for holiday meals like Thanksgiving!

Ingredients:

Makes 6 servings
  • 2 large sweet potatoes, baked
  • 3 large navel oranges
  • 6 large marshmallows
  • 6 pecan halves
  • 1 tbsp unsalted butter, melted
  • 1/4 cup plus 2 tbsp brown sugar
  • 1 tsp vanilla

Directions:

  1. Preheat oven to 350 degrees.
  2. After baking the sweet potatoes, let cool slightly, then scoop out the sweet potato from the skins. Place in a bowl and mashed with a fork.  Discard the skins. This can be done the day before if you'd like.
  3. Add melted butter, vanilla, and brown sugar to the bowl of sweet potato. Mix well.
  4. Cut a thin slice from the top and bottom of each orange to make a flat surface. 
  5.   Cut each orange in half and scoop out the pulp (reserve the orange segments for another time). 
  6. Place the orange cups on a baking sheet.
  7. Spoon the sweet potato mixture evenly into each orange cup. 
  8.  Top each with a large marshmallow and a pecan half.
  9. Bake until marshmallow is toasted and brown and potatoes are warm, about 15-20 minutes. 
  10. Serve warm and enjoy!
Bake two large sweet potatoes and let cool (this can be done the day before).
Scoop out sweet potato into a bowl and discard skins.
 
                
Mash the sweet potato with a fork and add brown sugar, vanilla, and melted butter.
Any oranges will work but I like large Navel oranges.
Cut a thin slice from the top and bottom of each orange to make a flat surface.
  Cut each orange in half and scoop out the pulp. I use a grapefruit spoon for this. 
Place orange cups on a baking sheet or in a dish.
For topping I like to use large marshmallows
(I used the square smores marshmallows) and pecan halves.
Spoon sweet potato mixture into oranges and top with a marshmallow and pecan half.
Bake at 350 until marshmallows are golden and potatoes are heated through, about 15 minutes.
Serve warm and be ready to hear Oohs and Aahs at the dinner table when they see (and taste) your impressive dish!

November 24, 2014

Crockpot Creamed Corn

This tasty side is perfect for Holiday dinners! In fact I am making it this week for Thanksgiving. I love "fix it and forget it" Crock-pot recipes and this one using creamed cheese and frozen corn is super easy and super tasty! Check out my Thanksgiving Recipe Slideshow here for more ideas! 
 

Ingredients:
  • 3 (19 ounce family size) frozen bags sweet corn
  • 1 cup milk
  • 1 tablespoon sugar
  • 8 ounces cream cheese, cubed
  • 1/2 cup (1 stick) unsalted butter, cut into thin slices
  • salt and black pepper to taste
Directions:


  1. Add frozen corn to the Crockpot. 
  2. Stir in milk and sugar then add salt and pepper (about 1/4 tsp or so) until well combined. 
  3. Without stirring, top with butter and cream cheese. Cover and cook on high heat for 2-3 hours.
  4. Uncover and stir until butter and cream cheese are well combined. 
  5. Cover and cook on high heat for an additional 15 minutes.
  6. Serve immediately.
Recipe adapted from damndelicious.net


Who knew how easy and what few ingredients it took to make Creamed Corn in the Crock-pot? 
  • Add corn to Crock-pot then stir in milk and sugar then add salt and pepper (about 1/4 tsp or so) until well combined. 

    • Without stirring, top with butter and cream cheese. Cover and cook on high heat for 2-3 hours.
    1. Cover and cook on high heat for an additional 15 minutes. 
    2. Serve immediately.

    3. November 23, 2014

      Cajun Red Beans and Rice in the Crockpot

       
      Red Beans and Rice is the ultimate Cajun comfort food.
       This Crock-pot version makes this recipe easy to make and perfect for feeding your hungry family on cold winter nights! Bonus: leftovers rock!

      Ingredients:

      • 1 lb dried red beans, like Camellia brand
      • 1 large Vidalia onion, chopped
      • 1 green bell pepper, seeded and chopped
      • 1 stalk celery, chopped 
      • 5 cloves garlic, peeled  
      • 1 tbsp (or to taste) Creole seasoning, like Tony Cachere's
      • 32oz chicken or vegetable broth (or more depending on the size of your Crock-pot)
      • 1-2 links smoked sausage, sliced
      • 1 pkg diced pork tasso ham or 1 ham hock, optional
      • salt and pepper, to taste
      • cooked white rice, for serving
      • green onions, for garnish

      Directions:

      1.   Soak dried beans in a bowl filled with water overnight.
      2. Drain and rinse well in the morning
      3.  Add drained beans to a Crock-pot.
      4. Add chopped onions, bell peppers, celery, and garlic in a food processor and pulse until finely diced and blended.
      5. Add vegetable mix to Crock-pot.
      6. You can now add meat (optional) of your choice to the Crock-pot: a ham hock or ham bone or chopped  ham (I used pork tasso).
      7. Cover beans with broth (or hot water).
      8. Finally, add seasonings. I use Creole seasoning and salt and pepper. 
      9. Cover and cook on high for 3-4 hrs.
      10. Add sliced sausage and mix in. Cook on low an additional 1-2 hrs.  
      11. Serve in a bowl on top of hot white rice and garnish with green onions.
      I like to use the Camellia brand red kidney beans (found at Walmart).
      Soak dried beans in a bowl filled with water overnight.
      Drain and rinse well in the morning.
      Add beans to the Crock-pot.
      Chop all veggies and add to a food processor.
       Pulse until finely diced and blended.
      Optional: you can finely dice veggies by hand too.
      I love the flavor and texture of Cajun pork tasso so I decided to add it chopped to my beans instead of using ham hocks.
      Add veggies and chopped ham to the beans in the Crock-pot.
      Cover with broth.
      Add seasonings to the beans then cover and cook on high for 3-4 hours.
      Add sliced smoked sausage to the beans and cook on low another 1-2 hours.
      Creamy and delicious and ready to serve!
      Cook white rice and serve beans in a bowl on top of hot rice. Garnish with green onions.
      That's some tasty Cajun comfort food!

      November 21, 2014

      Thanksgiving Feasts! Delicious Recipe Ideas with Foodie.com

      From tasty appetizers to delicious sides and meats and even mouthwatering desserts, this collection is full of recipes for a Thanksgiving Feast! Check out my Foodie slideshow below!
      You are going to love this brown sugar and pineapple crusted ham. It's so tender it just falls apart and the best thing- you cook in the Crock-pot!
      This is the Carrot Souffle recipe I made for Thanksgiving. It looks and has a similar texture to mashed sweet potatoes but instead it's creamy carrots with a sweet crunchy topping.
      Four ingredients is all you need for these simple, delicious biscuits!
      This recipe is creamy, cheesy, crunchy, and savory! Everything you want in the perfect Mac and Cheese.
      Boy oh boy I LOVE pie! We were invited over to our friend's house for dinner the other week so I decided to make this favorite ooey-gooey recipe and it was a hit!
      I have had this Holiday Pumpkin Pie Pudding Dip a few times this holiday season and each time I like it more. You can serve this as an app or dessert.

      Here is the complete Thanksgiving Recipe Collection on Foodie.com!

       Disclosure: This is a paid post written by me on behalf of Foodie. All opinions are mine.
       
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