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!

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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 Crock-pot. 
  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.

Uncover and stir until butter and cream cheese are well combined. 
Cover and cook on high heat for an additional 15 minutes. 

Serve immediately and enjoy!

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November 23, 2014

Cajun Red Beans and Rice in the Crock-Pot

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!
 

Check out my latest cooking video:

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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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November 16, 2014

Mama's Pasta Bolognese...and a Prego Announcement!

I am finally getting around to posting this delicious Pasta Bolognese recipe that my Mom has been making for years! Every time she visits me I ask her to make it (and make extra to freeze) and last month I finally got her to give me the recipe!

 I also thought this was the perfect time for a BIG announcement (cleverly pasta themed, of course)......

We're Prego...Again!

    
Photos courtesy of the talented Keys Photography
Ava can't wait to be a big sister!


Ingredients:

Makes approx 6-8 servings
  • 4 stalks celery, chopped
  • 4 carrots, peeled and chopped
  • 1 small-medium sweet onion (or 1/2 large Vidallia onion), chopped
  • 1 red bell pepper, chopped
  • 1 yellow or orange bell pepper, chopped
  • 8oz mushrooms, sliced
  • 1 lb ground beef (I use ground chuck)
  • 1 lb ground Italian sausage (or ground pork)
  • 3 cloves garlic, pressed
  • 2 tbsp Italian seasoning
  • 4 bay leaves
  • 1 tsp nutmeg
  • 28oz can crushed tomatoes (I recommend San Marzano)
  • 12 oz can tomato paste
  • 3 cups heavy cream
  • 2 tbsp olive oil
  • salt/black pepper, to taste
  • cooked pasta (I prefer pappardelle or fettuccine)
  • Parmesan cheese, for serving (optional)

Directions:

  1.  Place celery, carrots, onion, and bell peppers in a large food processor. Pulse until minced and mixed well. *Alternately you can finely mince by hand.
  2. Add olive oil to a large double boiler or soup pot and heat over medium.
  3. Add minced vegetables and cook until softened about 5-8 minutes.
  4. Stir in garlic and seasonings and mix well.
  5. Next, add crushed tomatoes, sliced mushrooms, and tomato paste.
  6. Meanwhile, in a large skillet add ground beef and ground sausage or pork and break apart into crumbles while cooking. Cook, stirring, until no longer pink. Drain any grease.
  7.  Stir into the simmering pasta sauce.
  8. Put lid on the pot and lower heat to med-low.
  9. Cook at a simmer for 1-1 1/2 hrs.
  10. Stir in heavy cream and cook for another 20 minutes.
  11. Serve ladled over hot pasta with Parmesan cheese on top with an Italian Salad on the side. 
Leftovers are great but this sauce freezes well too!
The basic ingredients for this sauce are good quality San Marzano crushed tomatoes and tomato paste,veggies, ground meat, and pasta!
I've also found this pasta and used it too. 
Even bow tie pasta works but I like the thicker long pasta better!
Cook the ground meat in a large skillet over medium heat.
Cook, stirring, until cooked through and no longer pink. 
Drain.
Meanwhile, finely mince celery, onion, bell peppers, and carrots in a food processor.
Add to a double boiler with olive oil heated over medium heat.
Cook for 5-8 minutes until softened.
Stir in garlic and seasonings and mix well.
Then add crushed tomatoes, sliced mushrooms, and tomato paste.
Stir cooked meat into the simmering pasta sauce.
Put lid on the pot and lower heat to med-low.
Cook at a simmer for 1-1 1/2 hrs.
Add heavy cream and stir to combine. 
Cook for another 20 minutes then it's ready to serve!
This flavorful, chunky sauce reminds me of home! Yum!
Ladle over hot pasta and top with Parmesan cheese.
Serve with a fresh green salad on the side.

Nothing better than Mom's Bolognese when you are wanting a warm, comforting meal.
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