Green Bean Casserole by Paula Deen

Let's start by saying this: I am not a casserole fan.
Unless all casserole = this recipe. Then, I guess I am casserole's biggest fan.
This is amazing! Not mushy. Not scary. Not crazy-salty!
I think maybe the secret is using FRESH beans. So here you go. Give this a try. It's slightly changed from paula deen's recipe found here. Thank you, Paula, you made our Christmas Dinner complete! I might have to make this again today... because there were no leftovers!

Ingredients

• 1/3 stick butter
• dried onions (you could use fresh, of course)
  
• rinsed fresh green beans (about 2 Cups.... I used 1 bag from sams club)
  
• 3 C. chicken broth
• 1 (10 3/4-oz) can cream of mushroom soup (you could even use less)
• French-fried onions (a bunch! I use the huge bag from Sams & just throw some in)
  
• salt & pepper to taste
• shredded mexican cheese (the prepackaged shredded blend)
  

Directions

Preheat the oven to 350 degrees F.
Melt the butter in a large skillet. Saute the onions in the butter. Meanwhile, boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, to the onion mixture. Stir well. Add s&p to taste.

Pour into a baking dish (8x8") & bake for 20 minutes, then top with the cheese & add some additional fried onions and bake for 10 minutes longer, or until hot and cheese is melty-delicious.

Serves 4-6

Pumpkin Time

I will be posting a few recipes that I have made and shared. The first is a delicious pumpkin pie milkshake- I made this at craft night/book club a few weeks back. The second is a Hazelnut white chocolate pumpkin cheesecake- this was brought to Kristen's Halloween Party.

Enjoy these recipes this beautiful Fall season!

Pumpkin Pie Milkshake
Recipe by Our Best Bites

1/3 C pumpkin, canned
1/4 - 1/2 C milk
1/4 t vanilla
1/2 t cinnamon
1/16 t cloves (just use a 1/8 t measure and fill it half way, or do a pinch)
1/16 t nutmeg
2 T brown sugar
2 C vanilla ice cream
1-2 graham crackers

Pop everything but graham crackers in a blender. Start with 1/4 C milk and then slowly add more if needed to make the blender process it all. I used somewhere between 1/4-1/2 C.


Sprinkle with crushed graham cracker crumbs before serving. It reminds me of DQ's Pumkin Pie Blizzard!
YUM! I could seriously have this for every meal.

This makes one big shake, so double or triple the recipe as needed.


Hazelnut White Chocolate Pumpkin Cheesecake
got this recipe from our ward cookbook.

CRUST

• 3/4 cup vanilla-wafer crumbs
• 1/2 cup ground hazelnuts
• 3 tablespoons sugar
• 3 tablespoons butter, melted

CHEESECAKE FILLING

• 3 8-ounce packages cream cheese, softened

• 1 cup sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon pumpkin-pie spice
• 1 cup canned pumpkin
• 4 eggs
• 1 cup coarsely chopped white chocolate
• 1/4 cup chopped hazelnuts
  

1. 
   Heat the oven to 325 degrees. In a small bowl, combine the crust ingredients and mix well. Press the mixture into the bottom and a half inch up the sides of a 9-inch springform pan. Bake the crust for 10 minutes, then remove it from the oven and set aside. Reduce the oven temperature to 300 degrees.
   
2. 
   In a large bowl, blend the cream cheese, sugar, flour, and pumpkin-pie spice with an electric mixer on low speed (at low speed, less air will get into the batter and the cheesecake will be less likely to crack while baking). Add the pumpkin and eggs and beat until well combined. Stir in the white chocolate. Pour the filling into the crust-lined pan, then sprinkle on the chopped hazelnuts.
   
3. 
   Bake at 300 degrees for 1 hour. Then turn off the heat and leave the cheesecake in the oven with the door closed for another 30 minutes or longer until set. Remove the cheesecake from the oven and chill. Makes one 9-inch cheesecake.
   

candy cane bundt cake

as served at richard & erica's Christmas party last night:
idea from hostess with the mostess, white cake recipe from the joy of cooking

CANDY CANE CAKE:
preheat oven to 375
have all ingredients at room temperature
grease & flour 12C bundt pan

sift together twice:

• 3 1/2 C flour
• 1 Tb + 1tsp baking powder
• 1/2 tsp salt

combine:

• 1 C milk
• 1 tsp vanilla

in a large bowl (kitchenaid mixer bowl), beat until creamy:

• 2 sticks (1lb) butter

gradually add & beat on high speed until lightened in color & texture, 3-5mins:

• 1 2/3 C sugar

add the flour mixture in 3 parts, alternating with the milk mixture in 2 parts, beating on low speed or stirring with a rubber spatula until smooth & scraping the sides of the bowl as necessary. (this will be really really thick.) in another large bowl, beat on medium until soft peaks form:

• 8 egg whites (YES EIGHT)
• 3/8 tsp cream of tartar

gradually add, beating on high speed until stiff (but not dry) peaks form:

• 1/3 C sugar

use a rubber scraper to fold in 1/4 of egg whites into the butter mixture (have fun, this is not fun), then fold in the remaining whites.

take 3/4C batter out of the bowl. add to it:

• 1/2 tsp peppermint extract
• 1/2 tsp red food coloring

pour 1/2 of the regular batter into prepared pan. carefully pour red/peppermint batter over white batter in pan. top with remaining white batter. bake until a toothpick comes out clean - about 40-60minutes. let cool for 10mins in pan & then remove from pan onto cooling rack & let cool completely (about an hour).

FROSTING:
1 C powdered sugar
1 Tb milk
1/2 tsp vanilla
whisk together until smooth & runny-ish. drizzle over cooled cake & top with (2) crushed candy canes.

p.s. for a much faster/easier version of this cake, you can cheat like hostess with the mostess & use a white cake mix instead!

Christmas cookies

It's that time of year! Time to start baking Christmas cookies! I love baking cookies and every year I make my traditional favorites (such as these) and try some new recipes that I may or may not make again. Last year I made neopolitan cookies for the first time. I found this recipe in my William Sonoma cookie cookbook that I received as a wedding gift. I decided that the recipe was a keeper. I love how these cookies look. They remind me of neopolitan ice cream. Each color layer has a different flavor and together they make a great cookie! Here is the recipe for these fabulous cookies. What are your favorite holiday cookies?

Ingredients:
1 cup butter, softened
1 1/4 cups white sugar
1 egg
1 teaspoon vanilla extract
1/4 t salt
2 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4teaspoon grated nutmeg (I grate it fresh)
1-2 drops red food coloring
1 (1 ounce) square unsweetened chocolate, melted
1/4 cup chopped pecans or walnuts

Directions:

In a medium bowl, cream together the butter and sugar (I use the kitchen aide). Stir in the eggs and vanilla.

Combine the flour, baking powder and salt, stir into the creamed mixture. Divide dough equally into three small bowls. Add red food coloring to one portion; stir until thoroughly mixed. Mix chocolate and pecans or walnuts into second bowl, and nutmeg into the third bowl.

Line a 9x5 inch loaf pan with waxed paper, and spread almond dough evenly in the bottom of the pan. Spread the walnut dough evenly over the almond layer, and top with chocolate dough layer. Cover layered dough with waxed paper, and place in the refrigerator until firm, about 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Turn out chilled dough by inverting pan; peel off waxed paper. With sharp knife, cut dough lengthwise in half. Slice each half of dough crosswise into 1/4 inch slices. Place slices on cookie sheet one inch apart.

Bake 10 to 12 minutes in the preheated oven, until light brown. Remove to wire racks to cool.

Makes about 6 dozen cookies

Merry Christmas!!

(for a twist you could color the layers red, green and white for Christmas!)

I submitted this recipe for the contest called "Eat Christmas Cookies" taking place here

Sweet Potato Pie

Served at book club for To Kill A Mockingbird. Recipe by Paula Deen.

Ingredients

• 2 cups peeled, cooked sweet potatoes (not Yams! Sweet Potatoes are yellow inside, not orange)
  
• 1 1/4 cups sugar
• 1/2 stick melted butter
• 2 eggs
• 1 teaspoon vanilla extract
  
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 cup milk
• 9-inch unbaked pie crust (I used Wegman's brand)
  
• 3 egg whites

Directions

Preheat the oven to 350 degrees F.

For the filling, using an electric hand mixer, combine the potatoes, 1 cup of the sugar, the butter, eggs, vanilla, salt, and spices. Mix thoroughly. Add the milk and continue to mix. Pour the filling into the pie crust and bake for 35 to 45 minutes, or until a knife inserted in the center comes out clean. (It may have just been my oven, but it took mine almost an hour to bake!) Place the pie on a rack and cool to room temperature before covering with meringue.

For the meringue, using an electric mixer, beat the egg whites until soft peaks form; beat in the remaining 1/4 cup sugar 1 tablespoon at a time. Continue beating until the sugar dissolves and the mixture is glossy and stiff, but not dry. With a rubber spatula, spoon the meringue onto the pie, forming peaks. Make sure the meringue touches the crust all around. Sprinkle with a pinch of granulated sugar. Bake for 10 to 12 minutes, or until delicately browned. Cool and serve. (I guess I didn't read this far because I didn't bake it again after putting the meringue on...oops!) Or you could just do without the meringue and put a dollop of whipped cream on top. I think it would be just as good.

This was awesome! It's not as overwhelming as a pumpkin pie.

Making whoopie pies

Here is a little history of the whoopie pie: It has sometimes been called a "gob" or "black-and-white." It is a traditional cookie of the Pennsylvania Dutch. My Aunt Vicky is from Lancaster, Pennsylvania and is a huge fan of whoopie pies. They bring back many childhood memories for her. For Christmas I have made a slightly different version of this cookie with peanut butter filling. Around Halloween time I also make pumpkin pie whoopies. These cookies would put a smile on anyone's face during these dark days of winter! my whoopie pies don't look as perfect as they do on epicurious, but they have character
For cakes

2 cups all-purpose flour

1/2 cup Dutch-process cocoa powder

1 1/4 teaspoons baking soda

1 teaspoon salt

1 cup well-shaken buttermilk

1 teaspoon vanilla

1 stick (1/2 cup) unsalted butter, softened

1 cup packed brown sugar1 large egg


For filling

1 stick (1/2 cup) unsalted butter, softened

11/4 cups confectioners sugar

1 cup marshmallow cream such as Marshmallow Fluff

1 teaspoon vanilla


The step by step


Preheat oven to 350°F.
Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilkand vanilla in a small bowl. Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.
Spoon 1/4-cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Transfer with a metal spatula to a rack to cool completely.


Make filling: Beat together butter, confectioners sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.
Assemble pies: Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.

Cooks' notes: • Cakes can be made 3 days ahead and kept, layered between sheets of wax paper, in an airtight container at room temperature. • Filling can be made 4 hours ahead and kept, covered, at room temperature.

I found this recipe on epicurious.com

Streuseled Sweet Potato Recipe

This recipe is SUPER yummy! I made it instead of the usual marshmallow sweet potato standby that we always have every single year, for Thanksgiving!

Ingredients

14 cups (1-inch) cubed peeled sweet potato (about 5 pounds)

1/2 cup half-and-half

1/2 cup maple syrup

1 teaspoon vanilla extract

3/4 teaspoon salt

1 large egg, lightly beaten

Cooking spray

1/2 cup all-purpose flour

1/2 cup packed brown sugar

1/4 cup chilled butter, cut into small pieces

1/2 cup chopped pecans

Preparation

Preheat oven to 375°.Place potato in a Dutch oven, and cover with water. Bring to a boil.Reduce heat; simmer 12 minutes or until tender. Drain.
Combine the half-and-half and next 4 ingredients (half-and-half through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13 x 9-inch baking dish coated with cooking spray.
Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.
Cover and bake at 375° for 15 minutes. Uncover and bake an additional25 minutes or until the topping is browned and the potatoes are thoroughly heated.

Yield18 servings (serving size: about 1/2 cup)

Nutritional Information CALORIES 250(23% from fat); FAT 6.3g (sat 2.4g,mono 2.5g,poly 1g);PROTEIN 3.3g; CHOLESTEROL 22mg; CALCIUM 49mg; SODIUM 149mg; FIBER2.7g; IRON 1.2mg; CARBOHYDRATE 46.1g

Black Ghoul-Aid

this is the black drink served with creepy bug/spider ice cubes at erica & richard's halloween party! this would be even cooler served in a big cauldron with dry ice for a foggy effect - but wegman's doesn't carry it & I ran out of time before the party. dang. maybe next year!

2 packets of orange Kool-Aid - unsweetened
3 packets of grape Kool-Aid - unsweetened
3 C sugar (more to taste)
2 L bottle chilled Sprite, 7-UP, or ginger ale
3 quarts of cold water

mix the Kool-Aid packets together with the sugar and water in a large pitcher(s). before serving, add the Sprite & more sugar as needed.

Labor Day Pancakes

Jay and I made these pancakes on Labor Day (luckily they weren't too labor intensive)


Makes about 36 pancakes:

Ingredients:
1 2/3 cups flour
2 1/2 tsp baking powder
1/2 tsp table salt
1/2 tsp ground cinnamon
1/4 cup granulated sugar
4 large eggs
2 cups milk
1 tsp almond extract
2 large egg whites
vegetable oil for frying

-Mix together the flour, baking soda, salt and cinnamon. Stir in the granulated sugar, reserving 1 tbsp for later.
-Whisk the 4 egg yolks in a medium bowl until thickened, then gradually whisk in the milk and almond extract.
-Make a well in the dry ingredients. Slowly pour in the egg yolk mixture whisking constantly until batter is smooth.
-Put the 6 egg whites in a clean bow and whisk to soft peaks, adding the reserving sugar halfway through. Fold into the batter.
-Set a large, non-stick skillet over medium heat. Splash a little oil to cover the bottom of the pan and heat until hot. Spoon the batter into the pan to make four pancakes. Cook for 2-2 1/2 minutes until the underside is golden brown, then turn the pancakes over and cook for 1 1/2-2 minutes longer to lightly brown the other side.

Serve the pancakes immediately with butter and syrup. Enjoy!

From the book Cook the perfect...... by Marcus Wareing