Candied Sweet Potatoes

 Candied Sweet Potatoes

4 large sweet potatoes ( about 2 lbs after peeled and cubes)

1/2 cup unsalted butter, melted

1/4 cup maple syrup

1 tsp cinnamon

1 tsp ground nutmeg

dash of salt

Preheat oven to 350 degrees. Arrange sweet potatoes in a baking dish. 

Mix together the remaining ingredients. Pour over the sweet potatoes and toss to coat well.

Cover with foil and bake for 40 minutes.  

Remove foil and baste the potatoes with the syrup mixture. 

Bake uncovered for 10 additional minutes until soft and caramelized. 

Corn casserole

 Corn Casserole  ( can be halved for an 8 x 8 pan)

2 cans whole kernel corn, do not drain

2 cans cream style corn

2 boxes of Jiffy cornbread mix,

8 oz carton sour cream

2 eggs

2 sticks butter, melted

Preheat oven to 350.  

Mix all together and pour into a greased 9 x 13 pan. 

Bake at 350 for 45-55 minutes until est and top is golden brown. 

Thanksgiving Fruit Salad

 Thanksgiving Fruit Salad

2 medium red apples (I used Gala)

2 medium Granny Smith apples

1 15 oz can mandarin oranges (use juice for dressing)

3/4 c dried cranberries

1/2 c pomegranate seeds (optional) 

1 cup pecans (toasted)

1 cup grapes (halved) 

lemon juice

Dressing - 

1/2 cup orange juice (I use the juice from the mandarin oranges and add orange juice if needed for volume)

1/4 cup white sugar

1/4 tsp apple pie spice

splash of lemon juice

Set oven to 350.  Spread pecans on a baking sheet and place in preheating oven.  Leave until you can smell the pecans (usually about the time the oven reaches temp).  Remove pecans and allow to cool slightly.

Make dressing - mix juice, sugar, apple pie spice and a splash of lemon juice in a small saucepan.  Heat over medium heat and whisk to combine.  Bring to a low boil and simmer for 3-4 minutes.   Place in refrigerator to cool while preparing the fruit.

Dice apples in bitesize pieces.  Place in a large bowl and pour lemon juice over.  Toss to be sure they are all coated.  Let sit while preparing the rest of the fruit.

Slice grapes in half.  Place in a large mixing bowl.  Add dried cranberries, grapes, pecans, pomegranate seeds ( if using).  

Drain apples and add them to the other fruit. 

Pour dressing over.  Stir well.  Serve immediately or refrigerate.  

Smoked sausage and potatoes sheet pan meal

1 1/2 of a 14 ounce link of smoked sausage 

1 1/2 lb potatoes - wash well and dice

1 small onion, diced

Preheat 400

Place potatoes and onions in a bowl. Pour some oil over and toss to coat.  Add salt and pepper to taste. Mix well 

Spread in lined baking pan.

Slice sausage and lay on top of potato mixture. 

Roast about 30 minutes.  Potatoes should be tender and sausage browned. 

Quantities for 30 - 4 recipes. 

6 - 14 oz smoked sausage links

6 lb potatoes 

3-4 onions

Cook in 4 batches /

Meatball stroganoff

24-26 oz frozen meatballs

1 can cream of mushroom soup

1 package onion soup mix

8 oz fresh mushrooms (can use drained canned mushrooms)

1 cup beef broth

8 oz sour cream 

8 oz bag of egg noodles

Place meatballs in slow cooker. 

Mix together soup, soup mix, and beef broth.  Pour over meatballs.  Pour mushrooms on top.  Stir to coat. 

Cook 2-4 hours until meatballs are cooked through. 

Stir in sour cream. 

Serve over needles (mashed potatoes, baked potatoes or rice) 

Egg noodles - instant pot

Put 2 cups water in pot.  Add salt. 

Place 4 oz of the dry noodles in the pot and stir to coat.  

Set steam for 2 minutes (my lowest setting is 3 - that worked as well) 

Pressure cook for 2-3 minutes. Immediate release. Drain.

Repeat with remaining 4 oz of dry noodles.  

Large crowd - 30-32 servings - 2 large slow cookers

3 bags of 32 oz frozen meatballs  

4 cans cream of mushroom soup

4 packages onion soup mix 

4 - 8 oz cans of mushrooms

32 oz sour cream

4 -  8 oz bags of egg noodles

In each slow cooker place 1 1/2 bag of meatballs. 

Cover with 2 cans of soup, 2 packages onion soup mix, and 2 cans of mushrooms.  Stir. 

Cook 2-4 hours until mushrooms are cooked through. 

Stir in 16 oz sour cream in each slow cooker. 

Serve over cooked noodles. 

Easy peasy cherry cheesecake cups

Dessert cups (26)

Cheesecake no bake 

Canned pie filling -20 oz can 

Set out dessert cups. 

Using medium Pampered Chef scoop (about 2 Tbsp size) place a scoop of the cheese filling in each cup.  Use the back of a spoon to make a small well in the center. 

Place a spoonful of the pie filling in each well.  

 Good stuff!  Tom likes to eat it with canned pie filling as his dessert. 

 

 Beef Burrito Bowl - 8 servings 

1 lb ground beef browned 

Taco seasoning

3 cups cilantro lime rice

I can black beans drained and rinsed 

1 1/2 cup frozen corn kernels

2 Tbsp butter

1 can diced tomatoes drained 

Diced red onion

Shredded cheese

Ripe olives

Sour cream

Chipotle ranch dressing

Prepare meat using directions on seasoning.  

Melt butter in skillet and add frozen corn.  Stir occasionally until corn begins to caramelize. 

Divide rice between 8 plates. 

Top with taco meat, black beans, and corn. 

Serve with toppings of your choice. We add red onion, shredded cheese, ripe olives and top with sour cream and/or Chipotle ranch dressing. 

Creamy Chicken and Orzo

 2 12-oz cans of chicken breast meat

1 tbsp olive oil

1/2 medium onion, diced

2 tsp minced garlic

1/2 tsp each of salt and pepper

1 can cream of chicken soup

2 1/2 cup chicken broth

1 1/2 cups orzo pasta

5 ounce bag of washed spinach

Drain chicken and set aside.

Saute onion and garlic in the olive oil in a large skillet until the onion is translucent.  

Add chicken and salt and pepper to taste (I did not add any salt)

Measure chicken stock in a 4 cup measure if available (or bowl). 

Add the soup and whisk to blend. 

Pour into skillet and bring to a boil, stirring occasionally.  Turn down heat and cover.  Continue to cook and stir for 10 minutes or until the orzo is tender.  

Stir in the spinach until it is wilted. 
Serve with shredded Parmesan cheese. 

  

Cheesy Potato Puffs

 Cheesy Potato Puffs - makes 24

2 cups mashed potatoes

3 eggs

1 cup shredded cheese, divided

1/4 cup green onions or chives

Salt and pepper

Mix together the potatoes, eggs, 3/4 cup cheese, onions, salt and pepper.

Spray a 24 mini muffin pan. 

Using the medium pampered chef scoop, place a rounded scoop of the mixture in each of the wells. Distribute any extra among the wells - they will be pretty full.

Top each with a little of the reserved cheese. 

Bake at 400 for 15-20 minutes, until golden brown and set.

Let sit for 5 minutes before removing from the pan. 

Serve with a dollop of sour cream and bacon bits. 

  

Creamy Chicken Salad

 (double quantities in parentheses)

3 (6) cups chicken, diced or shredded

3/4 (1 1/2) cup mayonnaise

1 1/2 (3) stalks celery diced

2 (4) green onions, chopped

1/4 (1/2) cup red onion diced

2 (4) tsp dijon mustard

1/2 (1) tsp salt

1/4 (1/2) tsp pepper

2 (4) Tbsp sweet pickle juice or pickle relish

Mix all together 

Ham and Cheese wraps

 1 cup mayonnaise

1 1/2 teaspoon sugar (might omit if using Miracle Whip)

1 teaspoon mustard

1/2 teaspoon celery seed

8 (taco size) flour tortillas

1 lb thin sliced ham

1 1/3 cup shredded cheese (could use slices)

lettuce leaves or shredded 

Mix together the mayo, sugar, mustard and celery seed. 

Spread over tortilla, later meat, cheese and lettuce.  Roll up.  Cut in half or slice into pinwheels.