Candied Sweet Potatoes

So, I don't know if this tops all of the dishes at Thanksgiving, but I do love candied yams. This year I wanted make them with less calories than what a lot of candied yam recipes have. This was the first time I used this recipe and it is definitely a keeper!

*Found at Sparkpeople.com

Ingredients

2 large sweet potatoes, about 2 lbs, peeled, halved lengthwise and cut crosswise in 2-inch thick pieces

1/4 cup Tropicana, Light n Healthy Orange Juice

2 TB packed light brown sugar

1 TB maple syrup

1 TB reduced-calorie margarine melted

1/2 tsp salt

dash of nutmeg

1. Preheat oven to 375 degrees Fahrenheit

2. Place cubed sweet potatoes in a large saucepan and pour in enough water to cover potatoes. Bring potatoes to a boil over high heat; reduce heat to medium and simmer 10 minutes until potatoes are fork-tender.

3. Drain potatoes and arrange in a shallow baking dish in a single layer.

4. Whisk together orange juice, brown sugar, honey, syrup, margarine, nutmeg, and salt. Pour over sweet potatoes.

5. Bake 30 minutes, stir to coat potatoes and bake 15 minutes.

Nutritional Info

Fat 2.2 g
Carbs 34.5 g
Calories 162.3
Protien 1.9 g

Makes 4- 1 cup servings

Spinach Artichoke Dip

This is my favorite recipe for Spinach Artichoke Dip. My Aunt always makes it as an appetizer for Thanksgiving! I will miss it this year! It's delicious! What are your favorite Thanksgiving recipes?

SPINACH ARTICHOKE DIP

1 package spinach 16oz.
1 can artichokes 13oz.
1 package light cream cheese
1/4 cup butter
1 cup milk
1 cup shredded parmesan cheese
1 tablespoon minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper


Preparation: unthaw spinach, cook in microwave for 5 minutes, take out and blot out excess water with paper towels.

Chop artichokes in blender or food processor.


In sauce pan melt butter, milk, and cream cheese. Add parmesan cheese , garlic , salt and pepper. Stir until smooth. Pour mixture over spinach and artichokes. Stir well. Pour into greased cake pan.
-Sprinkle lightly with cayenne pepper and crushed red peppers.
-Sprinkle with pepper jack cheese
Cook for 20 minutes at 350 degrees

Authentic French Chocolate Mousse

This recipe is from a French Children's cookbook. My aunt sent it to me, and I had Kellen translate it. It is easy, and delicious!

Chocolate Mousse
4 oz. dark chocolate (2/3 cup of dark chocolate chips)
4 eggs (separated)
4 oz. sugar (a little more than 1/2 cup. It's technically 9/16 of a cup)
1/4 cup cream
3 Tbs water

Melt your chocolate with 3 Tbs of water in a water bath (Put water and chocolate in a cup. Then put the cup in a boiling pot of water.)

Separate eggs. Whip egg whites until stiff. Set them aside. Cream 4 egg YOLKS with the sugar. Add cream and melted chocolate to the egg/sugar mixture. Mix well. Dump egg whites into chocolate mixture. Mix delicately. Let the mousse refrigerate until it sets.

Roasted Red Pepper Eggplant Goat Cheese and Olive Pizza

My husband served an LDS mission in France, and goat cheese pizza was one of his favorite things to eat there. Here



Roasted Red Pepper, Eggplant, Goat Cheese, and Olive Pizza
INGREDIENTS:

1 small eggplant, cut into 1/4-inch-thick round slices
1 tablespoon olive oil
1/4 cup finely chopped onion
1 tablespoon minced fresh rosemary or 2 teaspoons dried rosemary
3 cloves garlic, minced
1/2 cup roasted red pepper strips
1 (12-inch) round prepared Italian bread shell or New York-Style Pizza Crust
2 ounces goat cheese, crumbled
6 kalamata olives, pitted and halved (I used more)
Black pepper
(I also used a little bit of shredded mozarella and provolone cheese, per Kellen's request. Also, I made a sheetcake pan size pizza, so I doubled the recipe!)


PREPARATION:
1. Preheat oven to 500°F. Spray baking sheet with cooking spray. Place eggplant slices on pan; spray with cooking spray. Bake 8 to 10 minutes or until light golden. Turn slices over and bake 6 to 8 minutes or until slices are golden and very tender. Set aside.
2. Meanwhile, heat oil, onion, rosemary and garlic in small skillet over medium heat. Cook and stir 3 to 4 minutes or until onion is translucent. Set aside.
3. Place red peppers in food processor or blender; process until smooth. Set aside.
4. Bake bread shell 3 to 4 minutes or until top is crisp and beginning to brown. Spread puréed red peppers evenly over pizza, leaving 1-inch border. Arrange eggplant over top, slightly overlapping slices. Spoon or brush onion mixture over eggplant. Top with cheese, olives and black pepper. Bake 3 to 5 minutes or until crust is deep golden.


I added the onion mixture to the red peppers, and minced it all together in the food processor. Then I used the entire mixture as the sauce. Top with egg plant, goat cheese, olives, and black pepper. LIGHTLY sprinkle with mozarella/provolone cheese.

To roast your own red peppers, cut one red pepper into strips. Lightly pour olive oil. Roast in oven at 500 degrees for 15-20 minutes.


If you need a pizza crust, here is the one that I used. I doubled the crust recipe since I made the pizza in a sheetcake pan:
NEWYORK STYLE PIZZA CRUST from TLC COOKING
YIELD: Makes 1 medium-thin 12-inch crust, 1 very thin 14-inch crust, 2 (8- to 9-inch) crusts, 4 (6- to 7- inch)
This thin pizza crust contains no oil.

INGREDIENTS:

2/3 cup warm water (110° to 115°F)
1 teaspoon sugar
1/2 (1/4-ounce) package rapid-rise or active dry yeast (1 package is 2 1/4 tsp)
1-3/4 cups all-purpose or bread flour
1/2 teaspoon salt
1 tablespoon cornmeal (optional)


PREPARATION:
1. Combine water and sugar in small bowl; stir to dissolve sugar. Sprinkle yeast on top; stir to combine. Let stand 5 to 10 minutes or until foamy.

2. Combine flour and salt in medium bowl. Stir in yeast mixture. Mix until mixture forms soft dough. Remove dough to lightly floured surface. Knead 5 minutes or until dough is smooth and elastic, adding additional flour, 1 tablespoon at a time, as needed. Place dough in medium bowl coated with nonstick cooking spray. Turn dough in bowl so top is coated with cooking spray; cover with towel or plastic wrap. Let rise in warm place 30 minutes or until doubled in bulk.
3. Punch dough down; place on lightly floured surface and knead about 2 minutes or until smooth. Pat dough into flat disc about 7 inches in diameter. Let rest 2 to 3 minutes. Pat and gently stretch dough from edges until dough seems to not stretch anymore. Let rest 2 to 3 minutes. Continue patting and stretching until dough is 12 to 14 inches in diameter.
4. Spray 12- to 14-inch pizza pan with nonstick spray; sprinkle with cornmeal, if desired. Press dough into pan.
5. Preheat oven to 500°F. Follow directions for individual recipes, baking pizza on bottom rack of oven.

International Food Festival

Last night, our ward did an international food festival. Everyone brought food from other countries...where missions were served, where people lived or were from, or just people's favorites. We had a HUGE variety of foods, and it was SO much fun!!! So, I thought this month would be fun to post your favorite international recipes! Also, feel free to post your favorite Thanksgiving recipes again! If you're new to the blog, check last year's November posts for some delicious Thanksgiving recipes as well!!

Texas Brownies

I LOVE these. If there is a get together I almost always bring these. They are more like a very moist cake than a brownie, if you haven't had them before. I think they taste better cool than hot. Mmmm, I am salivating thinking about them....

2 cups flour
2 cups sugar
1/2 cup (1 stick) butter
1/2 cup shortening
1 cup water
1/4 cup cocoa powder
1/2 buttermilk or sourcream (I have done both and both turned out good)
2 eggs
1 tsp baking soda
1 tsp vanilla

Frosting:
1/2 cup (1 stick) butter
2 Tbl cocoa powder
1/4 cup milk
3 1/2 cups powdered sugar
1 tsp vanilla

In a large mixing bowl, combine the flour and the sugar. In a heavy saucepan, combine butter, shortening, water, and cocoa. Stir and heat to boiling. Pour boiling mixture over the flour and sugar in the bowl. Add buttermilk, eggs, baking soda and vanilla. Mix well, using a wooden spoon or high speed on electric mixer. Pour into a well buttered 17X11 inch jelly roll pan. Bake at 400 degrees for 20 minutes or until done in the center. While brownies bake, prepare the frosting. In a saucepan combine the butter, cocoa and milk. Heat to boiling, stirring. Mix in the powdered sugar and vanilla until the frosting is smooth. Pour WARM frosting over brownies as soon as you take them out of the oven. If the frosting cools too much it will become too thick to pour! Cool before cutting.

Cafe Rio Pork Barbacoa

Just like the real thing. Almost.

5-6 lb. pork roast
21 oz. Dr. Pepper (or Coke, but NOT diet!!)
1 C. brown sugar
3/4 C. white sugar
1 Clove garlic, minced
7 oz. can chipotle chilies in adobo sauce
6-ish oz. red taco sauce (mild or hot)
1 tsp. dry mustard
1 tsp. cumin
1/4 tsp. cayenne pepper.

Directions: Place roast in crock-pot, cover half-way with water and cook on low for 12 hrs. After 12 hrs., drain pork. Mix remaining ingredients until sugar dissolves. Get all the sauce off the chilies, then toss them.

Cook on low for an additional 4 hours.

Take out the roast and shred, add back into sauce and cook for 2 more hours.
Then add it to a tortilla with rice, beans, or any other toppings you want and fry in hot oil (about 1 min. each side). If you want to go all out, top with cheese and stick it in the oven for about 4 min. (or until the cheese is melted).
Enjoy!!

Thanksgiving Turkey dressing

This is my favorite stuffing in the whole entire world, but then again, I am no stuffing connoisseur. I thought I would share this recipe if anyone is looking for a good, simple recipe so you don't have to eat stuffing out of a box.

1 lb ground sausage (I like the spicy one)
1 onion, chopped
2 cups celery, chopped
10-15 cups bread pieces (2 slices=1 cup)
1 tsp salt

Brown sausage and drain, add onion and celery. Cook just until they are softened. Mix all ingredients together and put in a 9x 13 pan. Pour a little hot water over to moisten. Cover and bake in a 350 degree oven for about 30 minutes. Before serving, pour some of the hot turkey gravy on top right before you serve it. Enjoy!

Aussie Chicken

This isn't very healthy but it is really yummy, it has 5 stars in my cook book. It is a take off on an Outback Steakhouse dish. I change it up a little to try to make it healthier, notice I didn't say healthy. I always serve it with homemade oven fries because the sauce is a yummy dip for the fries.

4 chicken breasts, pounded to 1/2 inch
2 tsp seasoning salt
6 slices bacon, cut in half
1/2 cup mustard
1/2 cup honey
1/4 corn syrup (I usually use less than this)
1/4 cup of mayo (I use the smart/lite mayo)
1 Tbl dried onion flake
1 Tbl vegetable oil (I use olive oil)
1 cup sliced fresh mushrooms (I use more because we love mushrooms)
2 cups Colby/Monterey Jack, grated (I use only about 1 cup)
2 Tbl chopped fresh parsley

Rub chicken with seasoning salt, cover and refrigerate for 30 minutes. Preheat oven to 350 degrees. Cook bacon in skillet until crisp, set aside. In a bowl combine mustard, honey, corn syrup, mayo and onion. Heat oil in skillet-saute breasts 3-5 minutes per side. Place in a 9 x 3 pan, pour sauce over, then layer with mushrooms and bacon, sprinkle with cheese. Bake for 15 minutes. Garnish with parsley.

Carmel Fruit Dip

This is so easy, it's almost a crime, seriously! But it is so yummy, and my FAVORITE fruit dip! It is heavenly with apples!

Carmel Fruit Dip:
8 oz. cream cheese (softened)
1/2 cup white sugar
1/2 cup brown sugar

Mix together. Refrigerate overnight!

Pumpkin Cream Cheese Dip

A fall favorite! This dip is really good with sliced apples, chunks of bagel, or shortbread cookies.

Now Mindy, we all need your caramel fruit dip. :)

1 pkg cream cheese, softened at room temperature
1 7-oz. jar marshmallow cream
1/2 c. canned pumpkin
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Beat cream cheese until smooth. Add marshmallow cream (sometimes I leave a lot of the jar out--this dip can be a bit sweet) and beat again. Then add the pumpkin and spices, beat. for best results, chill before serving.

Citrus Dressing and Pear spinach salad

I finally got the recipe to that salad we had (for those who live here in Des Moines) at the Stake Relief Society Broadcast. So delicious.......makes my mouth water!

Citrus Dressing
(from claim jumpers)

3 cups soybean oil
2 cups apple cider vinegar
1 cup corn syrup
3/4 cup honey
3 tablespoons sugar
1/2 ounce dehydrated onion
1 1/2 teaspoons dry tarragon
2 teaspoons dried thyme
2 teaspoons fresh garlic
2 teaspoons kosher salt
2 teaspoons ground black pepper
1/4 teaspoon onion powder

Pear Spinach Salad
( I don't have exact measurements for the salad because it can be as small or as big as you want it and as much of the stuff as you want in it....you'll understand!)

Spinach
Romaine
Pears
Dried Cherries
Pecans
Bacon

Put the greens in first then drizzle the dressing over it then top the salad with the remaining ingredients.....its the dressing that makes this salad!

Vegetarian Lasagna

Hi everyone! Mindy just invited me to join, so I thought I'd post something now while I'm thinking of it. And why not post my best dish? Now I love to cook, and I think I have found some good recipes, but at our house we really love this vegetarian lasagna. In fact, I've never met anyone who doesn't (even the most die-hard meat eater around won't be able to complain). That being said, it's also good with about a 1/2 pound of cooked spicy sausage if you really want it in there. Also something to note: this is not a fast meal. I only cook it on days when I'll be able to spend a lot of time in the kitchen, but it's worth it. Enjoy!

Sauce:
1 onion, chopped
1 bell pepper (any color, or a combination), chopped
32 oz. crushed tomatoes
2 8-oz. cans tomato sauce
2 6-oz. cans tomato paste
2 Tbsp. parsley flakes
½ c. red wine, cranberry juice, or water
4 garlic cloves, pressed
1 Tbsp. dried oregano
½ tsp. dried thyme
½ tsp. dried basil
¼ tsp. black pepper
¼ tsp. cayenne pepper
2 tsp. sugar
1-2 tsp salt (to taste)

rosemary (opt.)

About 8-10 lasagna noodles
Baby spinach, washed

Cheese filling:
1 egg
1 lb. small-curd cottage cheese
1 lb. ricotta cheese
½ c. freshly-grated Parmesan cheese
1 lb. mozzarella cheese, thinly sliced or grated

Directions:

1. Sautee the onion and bell pepper in a little olive oil. Add the rest of the ingredients for the sauce and stir to mix. Simmer until it cooks down to about ½ of the original volume (about 1-2 hours).
2. When the sauce is ready, cook the lasagna noodles according to package direction.
3. Combine the ingredients for the cheese filling.
4. Put a small amount of sauce in the bottom of a 9 x 13-in pan. Add a layer of noodles (half of the noodles cooked). Add about ½ of the cheese mixture on top of the noodles. Then add a layer of spinach and cover that with sauce.
5. Arrange half of the mozzarella cheese on top. Now add another layer of noodles (the other half), the remaining cheese mixture, spinach and sauce.
6. Place in a 375° oven for 20 minutes. Place a layer of mozzarella cheese on top. Continue to bake until the sauce is hot and bubbly and the cheese is melted. Cool for 10 minutes before cutting or it'll be sloppy beyond all belief.

Olive Garden Salad

This is so yummy! I found this on another recipe blog. Click here

Olive Garden Salad Dressing:
½ c. mayonnaise
1/3 c. white vinegar
1 tsp vegetable oil
2 Tb. corn syrup
2 Tb. Parmesan cheese
2 Tb. Romano cheese
¼ tsp garlic salt – or one clove garlic, minced
½ tsp Italian seasoning
½ tsp parsley flakes
1 Tb. lemon juice


Salad:

1 large head romaine lettuce
slices red onion
black olives
2-4 banana peppers
2 small tomatoes, quartered
½ c. croutons
freshly grated Parmesan cheese




Mix all dressing ingredients in a blender until well mixed. If this is a little too tart for your own personal tastes, add a little extra sugar.
Chill one salad bowl in freezer for at least 30 minutes. Put lettuce in bowl. Place on top of lettuce red onions, black olives, banana peppers, tomatoes, and croutons. Add some freshly grated Parmesan cheese if you like, and add plenty of Olive Garden Salad Dressing on top.


For homemade croutons:
4 slices sandwich bread
1 clove garlic, minced
3 Tb. butter
salt and pepper
dried parsley flakes

For the homemade croutons:
Cut off crusts of sandwich bread, and cut bread into cubes. Melt butter in small saucepan and add minced garlic. Toss sandwich cubes in the butter and spread out in a pan. Sprinkle salt and pepper and parsley flakes to taste. Bake for 15 minutes at 350°, turning half way through baking.

Apricot Chicken

I use the crockpot almost every week, especially for Sunday dinner. You can cook potatoes in them which I love. You peel potatoes whole and place them in enough salted water to cover them and cook on high for a shorter time, or low for a longer time for mashed potates. I put them in in the morning before church and they are ready to mash when I get home. I also cook my roasts in them. I like to brown my roast then add a package of lipton onion soup mix. and roast to the crockpot with a small amount of water. The soup mix makes the gravy very flavorful. Sunday dinner is ready to go as soon as we get home. You can also bake potates in the crockpot. Wash and wrap whole potatoes in foil and place in crockpot. Same principle as for mashed, high for a shorter time, low for all day. You may have to experiment with your own crockpot as sometimes potatoes may become too done, so just watch them the first couple of times you try them so you can gage how long it takes them to cook with your crockpot.

I also love this easy recipe for Apricot Chicken

4-6 Chicken breats-boneless or bone-in
1 8 oz. bottle of russian salad dressing (Wishbone brand has one)
1 jar of apricot jam
1 pkg. onion soup mix

Place ingredients in crockpot and cook as desired. High for 3-5 hours, low 4-6 hours. Chicken cooks fast so it doesn't take that long for this recipe to cook. I serve it with rice. Enjoy!!!