My favorite sweet potato casserole

This recipe is for a 2 quart dish (8x8 pan), which could serve 6-9 people as a side. For a 9x13, double this recipe.  A 9x13 pan fed 15 people for Thanksgiving with a third of a pan left over. 

FILLING INGREDIENTS: 

• 3 pounds sweet potatoes
• 2 large eggs
• 1/4 cup butter, softened or melted
• 1/2 tsp. salt
• 1 tsp. vanilla
• optional: 2 tbsp. heavy cream (I will add it if I have it and won't if I don't)
• optional: 1/2 tsp. cinnamon
• optional: 1/8 tsp. nutmeg
• optional: 1 tbsp. sugar (the original recipes call for 1/4 cup-1/2 cup white or brown sugar to the filling. I usually don't add any at all as I don't think it is necessary, but sometimes may add 1 tbsp.)

TOPPING INGREDIENTS:

• 1/4 cup butter
• 3/4 cup brown sugar
• 1/3 cup flour
• 1 tsp. cinnamon
• optional: 1/2 cup pecans, coarsely chopped

FOR THE FILLING:

Preheat the oven to 425. Scrub the sweet potatoes, poke multiple holes with a fork on each. Bake them in until they are soft and a fork can easily slide through, which could be between 45 minutes and an hour and 15 minutes depending on the size of your potatoes. Remove from the oven once they are fully soft, and let them rest until they are cool enough to handle. Reduce the oven to 350 if you will be baking them same-day. 

Remove the skins from the sweet potatoes and put the flesh into a mixing bowl. Mash with a potato masher, or mix in the mixer (I use the paddle attachment). Add and mix in the rest of the filling ingredients.  Transfer the sweet potato filling into your 2 quart casserole dish, and spread evenly. 

FOR THE TOPPING:

Soften or melt the butter in a medium bowl in the microwave. Add the brown sugar, cinnamon, and flour, and mix well with your fingers or a pastry cutter. It should look a little clumpy. Distribute the clumps evenly over the sweet potato filling. If using pecans, sprinkle them over whatever portion you would like them on (I often do half the pan with and half without so people can choose whichever they prefer). 

Bake at 350 for 40 minutes, or until the topping is nicely browned. Let cool slightly and enjoy!

NOTES: 

This may be assembled and stored in the fridge up to 2 days before baking. You can also assemble it, cover it tightly, and store it in the freezer for up to 3 months. If freezing, thaw in the fridge overnight before baking. 

If you want pecans on the entire pan, feel free to mix them into the topping before spreading it over the sweet potato filling.

I made this recipe by tweaking things I liked/didn't like from two different recipes. The two recipes that contributed to the creation of this recipe are below:

Allrecipes: Gourmet Sweet Potato Classic

Once Upon a Chef: Sweet Potato Casserole

Roasted potatoes and green beans with pesto

 My family and my kids friends who came over all loved this side dish, and it was incredibly easy to make. I served it with Trader Joe's pesto chicken breast. I am pretty sure that dinner combination will be a new staple in our household!

Ingredients:

• 2 pounds (or so) baby potatoes or other potatoes
• 8-12 ounces green beans
• 4 tbsp. pesto
• salt and pepper, to taste

Instructions:

1. Preheat the oven to 425.
2. Wash potatoes and cut into about 1 inch pieces.
3. Put potatoes into a bowl. Add 2 tbsp pesto and a good pinch or two of salt. If your family likes it, add pepper to taste as well. Mix it up until all of the potatoes are coated.
4. Spread the potatoes onto a baking sheet. Cook for 15 minutes.
5. While the potatoes are in the oven, trim the green beans. Put them in a bowl and add the other 2 tbsp of pesto, plus the salt and pepper to taste. Mix.
6. Pull the potatoes out after they have been cooking 15 minutes. Flip them all with a spatula. Add the green beans to the pan, and return it to the oven. 
7. Cook for about 15 minutes more, or until the green beans seem to be done. 

Scalloped Potatoes

I brought these to a family dinner and had requests to post it here. :) The recipe comes from the Food Network Kitchen. Simple, easy (when you have something like my Bosch attachment to slice the potatoes with), and delicious! I multiplied it by 4 and put it in 2 9x13 pans for our large group.

Ingredients:
1 clove garlic, smashed
2 tbsp. butter
2 1/4 pounds Yellow Finn potatoes or other waxy-style potato
2 cups half and half
1 tbsp. kosher salt
Freshly ground black pepper
Pinch of nutmeg

Preheat the oven to 350 degrees F. Rub the garlic around the inside of an 8 by 8 by 2-inch casserole dish and let it dry. Reserve the remaining garlic. Rub the butter around the inside of the dish. Reserve the remaining butter. 

Peel and thinly slice the potatoes on a mandoline or vegetable slicer (about 1/8-inch-thick slices). 

In a medium saucepan, combine the garlic, butter, potatoes, half-and-half, salt, pepper to taste, and nutmeg. Bring to a boil, lower the heat to medium-high, and cook, stirring, until the mixture has thickened, about 5 minutes. Transfer the mixture to the prepared dish. Shake the pan so the potatoes are distributed evenly. 

Bake the potatoes, basting occasionally, until lightly browned and bubbly, about 1 hour. Remove from the oven and let cool for 10 minutes before serving.

Baked Kale Chips

I just love them!!

Ingredients

• 1 bunch kale
• 1 tablespoon olive oil

• 1 teaspoon seasoned salt

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Roasted Potato Salad with Dijon Dressing and Bacon

From www.melskitchencafe.com/

Roasted Potato Salad

YIELD: SERVES 4-5

I've made this several times and it is delicious with either apple cider vinegar or balsamic (for a deeper, darker flavor). If you don't like the flavor of goat cheese but still want a touch of creaminess, try subbing feta cheese, farmer's cheese or even Parmesan (of course not all of them will melt to the same degree of creaminess as goat cheese but they'll still add flavor and tastiness).

Also, keep in mind that the dressing makes just a few tablespoons in quantity - the potatoes are very lightly coated. If you prefer more dressing, feel free to double the amounts although the recipe is delicious as written so the dressing doesn't overpower the potatoes.

INGREDIENTS

Roasted Potatoes:
• 2-3 pounds Yukon gold potatoes, unpeeled and cut into wedges (or cubes)
• 2 tablespoons olive oil
• Coarse kosher salt and black pepper
Dressing and Garnishes:
• 2 teaspoons Dijon mustard
• 1 tablespoons fresh lemon juice
• 1 tablespoon apple cider vinegar (see note)
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• Pinch of black pepper
• Crumbled goat cheese (optional, see note)
• Finely chopped fresh chives
• Cooked, crumbled bacon

DIRECTIONS

1. Preheat the oven to 400 degrees F. If you want the potatoes crispier on the outsides, pop your large, rimmed baking sheet in the oven as it preheats so it is nice and hot when you add the potatoes.
2. Toss the potatoes with the 2 tablespoons olive oil and a sprinkle of coarse kosher salt and black pepper (about 1/4 teaspoon each).
3. Put the potatoes on the hot baking sheet in a single layer and bake for 20 minutes. Flip the potatoes and bake for 10 minutes, give or take, until the potatoes are golden and tender.
4. While the potatoes are baking, make the dressing by whisking together the Dijon, lemon juice, vinegar, olive oil, salt and pepper together in a small bowl.
5. When the potatoes are finished cooking, scrape them into a shallow bowl or serving platter. If using the goat cheese, sprinkle it immediately over the warm potatoes so it melts slightly. Drizzle the dressing over the potatoes and toss gently to combine.
6. Garnish with bacon crumbles and chives. Serve warm or at room temperature.

Lime Cilantro Rice with Pineapple

1 cup long grain white rice

2 cups water

2 tablespoons real butter

Juice from 1 large lime

1 (8-ounce) can crushed pineapple, drained

1.2 -3/4 cups chopped cilantro

Kosher Salt and ground pepper to taste

1.    In a large saucepan, combine rice and water.  Bring to a boil over high heat and then reduce heat to low, cover tightly and cook for 20 minutes.  Remove from heat and allow to stand, covered for 5 minutes, so rice can absorb more water.

2.    After 5 minutes, add the butter and stir to melt.  Ad the lime juice, pineapple, and cilantro.  Stir to combine, and then add salt and pepper to taste.  Serve immediately.

Winter Fruit Salad with Pomegranate

Possibly my favorite fruit salad ever. No extra frills, just an amazing combination of delicious fruit and their yummy juices.

1 pomegranate
2 oranges
2 grapefruits
2 crisp apples (such as fuji or honeycrisp)
1 ripe yet firm pear
1 tbsp. sugar (I don't usually even do this)

Slice the pomegranate in half, from the crown halfway to the bottom. Use your fingers to break the two halves apart, then squeeze the halves over a large bowl to release the seeds and juices. Don't worry about getting all the seeds out; just get as many as you can easily without pulling out the membrane. Squeeze out as much juice as possible. Remove any bits of membrane from the bowl.

For each orange and grapefruit, slice a little off the top and bottom. Using a serrated knife, go around the fruit and cut off the skin and white pith. Holding the fruit in one hand and working over the fruit bowl, carefully cut the segments out from between the membranes. Be sure to cut only until you reach the middle of the fruit. Squeeze the remaining membrane over the bowl to release all the juice.

Cut the apples and pear into slices and toss with the other fruits. Add the sugar if desired and toss well, then cover and refrigerate until ready to serve.

Roasted Rosemary Sweet Potatoes

Made this as a side for my crock pot rosemary roast chicken. Ridiculously low hassle and yummy. Excluded the parsley and pine nuts.

2 lbs. sweet potatoes, cut into 1 1/2 inch pieces
3 cloves garlic, chopped
1 tbsp. fresh rosemary, chopped
2 tbsp. olive oil
1/4 cup pine nuts
2 tbsp. fresh parsley,  chopped
1 tsp. salt
1/4 tsp. fresh ground black pepper

Preheat oven to 375. In roasting pan or large baking dish, combine sweet potatoes, garlic, rosemary and olive oil. Roast for 45 minutes, mixing occasionally.

Just before serving, add pine nuts, parsley, and salt and pepper. Serve warm.

Soft Polenta

From my Martha Stewart "Great Food Fast" cookbook. In Romania this went by the name of mămăligă and was a staple side dish like potatoes or pasta, or served for breakfast (like grits). Yummy and satisfying.

Ingredients:
Coarse salt and fresh ground pepper
4 cups water
3/4 cup yellow cornmeal or polenta (not quick cooking)
1/4 cup finely grated cheese (calls for parmegan, asiago or sharp cheddar)
1 tbsp. butter

In a large saucepan, bring 4 cups water, 1 1/2 tsp. salt, and 1/8 tsp. pepper to a boil over high heat.  Whisking constantly, very gradually add cornmeal in a thin stream (so as not to let it clump).

Reduce heat to medium-low; simmer, whisking often, until thickened, 10-15 minutes.  Remove from heat; stir in cheese and butter until smooth. Serve immediately.

Prosciutto Wrapped Asparagus

I made this recipe yesterday for a Thanksgiving appetizer and these were SO GOOD! All the grown-ups loved them, the kids not so much.

Asparagus, trimmed

Proscuitto

Italian herbed cheese spread (near cream cheeses)

Blanch the asparagus by boiling it for about four minutes. As soon as you drain the asparagus, dip it in an ice water bath to cool it. Preheat the oven to 450. While the oven is heating remove the proscuitto from the packaging and separate the slices. I cut each slice in half to make each rectangle into two squares (this helped the proscuitto go further and made the proportions better). Spread each proscuitto slice with the cheese spread and wrap individual asparagus stalks in the proscuitto. Arrange on a baking sheet and bake 15 minutes.

You can skip the blanching step if you want, but I read that it helped the asparagus to not dry out while roasting. The asparagus really was perfect, moist and easy to bite into, while the proscuitto gets a little crispy on the outside. YUM!

This can also be a side dish, just gather several stalks of asparagus into each proscuitto slice.

Tomato-Peach Salad

Had a bunch of fresh tomatoes and peaches from the farmer's market, saw this easy recipe on the food network's website, and gave it a try!  Yummy!

Ingredients:
Tomatoes
Peaches
Red onion
Cider vinegar
Olive oil
Sugar
Salt
Pepper

Cut tomatoes and peaches into wedges.  Toss these together in a bowl with thinly sliced red onion. Drizzle with cider vinegar and olive oil; season with sugar, salt and pepper.

Grilled Vegetables

I love grilled vegetables. They look great, they taste great, they are great! I don't remember who, but somebody has asked about vegetable sides for BBQs and it is easy to throw different combinations together. I usually just drizzle them with olive oil, mix it around, and sprinkle with kosher or sea salt and ground pepper. This recipe and picture come from Kalyn's Kitchen. She uses salad dressing rather than olive oil, which I've done before but Jacob prefers them with plain olive oil.

World's Easiest Grilled Vegetables
(The amount shown in the photos is 2-3 servings of grilled vegetables)

1 medium zucchini
1 large sweet onion (Kalyn uses Vidalia onion - I most often just use red onion)
1 large red bell pepper

(I like to add quartered mushrooms)
(See below for other vegetable combinations. You need about 4 cups of cut-up vegetables.)
1/2 cup Italian Salad Dressing (I likeNewman's Own Olive Oil and Vinegar Dressing for this, be sure to use a dressing with oil as the first ingredient.)
pinch of dried herbs like thyme, oregano, or fennel (optional)
salt and fresh ground black pepper to season vegetables after grilling

Cut ends off the zucchini, then cut in half lengthwise and cut into slices not quite 2 inches thick. Peel onion, cut off ends, cut in half, then break apart into individual layers and cut each one into same-size pieces. Cut red bell pepper in half, cut out seeds and stem, and cut into pieces the same size as the onion and zucchini.

Put the vegetables into Ziploc bag or plastic container with tight-fitting lid, choosing the smallest size you can to fit all the vegetables so they get well coated with the marinade. Pour in enough dressing to coat the vegetables, about 1/2 cup. Add dried herbs if desired, then close the bag or container and marinate in the fridge for 4-6 hours (or all day is fine if you're at work.)

When you're ready to cook vegetables, put the grill pan on the grill grate and preheat grill (and pan) to medium-high heat. (You can only hold your hand there for a few seconds at that heat.) Drain vegetables into a colander placed in the sink and let dressing drain off while you preheat the grill. (This is very important to prevent flare-ups when you add the vegetables to the grill pan.)

When grill and pan are hot, pour in the vegetables and spread them around so as many as possible are touching the surface of the pan. Cook with grill lid closed, stirring the vegetables every 5 minutes or so to insure that they get lightly browned on all sides. Cook about 15-20 minutes, or until vegetables are cooked but still slightly crisp and starting to char on the edges. (I don't mind if mine get a bit charred, but keep an eye on them if you'd like them less browned.) Serve hot, with salt and fresh ground pepper to season. (If you have some good balsamic vinegar, a drizzle of that is good on these too.)

The types of pans which are good for this:

We have often grilled green beans, which are one of Jake's favorites, and we like asparagus grilled too.

Other Vegetable Combinations Kalyn Recommends for Grilling:

--Zucchini, Yellow Squash, Sweet Onions

--Sugar Snap Peas, Red Bell Pepper, Sweet Onions

--Sugar Snap Peas, Par-boiled Carrots, Sweet Onion (boil the carrots for 2-3 minutes and drain before you marinate)

--Sweet Potato, Zucchini, Sweet Onion (marinate sweet potato separately and cook it about 5 minutes before adding other vegetables to the pan)

--Asparagus, Red Bell Pepper, Sweet Onion (cut asparagus into fairly short pieces, cut on the diagonal)

--Eggplant, Zucchini, Red Bell Pepper

--Eggplant, Red Bell Pepper, Sweet Onion

Steamed Artichoke with Roasted Garlic Dipping Sauce

Artichokes were on sale a while back, so I decided to finally try making one myself as I knew I loved eating them!  Artichokes can seem intimidating to make for the first time (at least for me), so I found this recipe on Food.com and it was great at explaining what to do, step by step, and it was delicious!

2 artichokes
1 lemon
1 head garlic ( whole bulb)
2 tablespoons mayonnaise (I used low fat)
2 tablespoons sour cream (I used low fat)
salt and pepper
3 tablespoons olive oil

Directions

Cut off the bottom stems of the artichokes with a serrated knife and rub the artichoke bottoms with the lemon. Cut about 2 inches off the top of the artichoke, drizzle some lemon juice over the top as well.

Optional: Using kitchen scissors, snip off prickly ends of each leaf for easier enjoyment later.

Place the artichokes in a steamer and steam 40 to 55 minutes, or until the bottoms are tender when pierced and the leaves pulls out easily. When it's done, quickly plunge into a bowl of iced water to stop the cooking and drain.

While steaming the artichokes, prepare the garlic for the sauce: Cut off top of garlic bulb (enough to expose tops of most garlic cloves). Drizzle enough olive oil over the cut cloves to drench the top and sides, sprinkle a pinch of salt as well. Wrap foil around the garlic bulb and seal at the top. Roast in 400 degree oven (I use my little toaster oven) for about 30-40 minutes until soft and roasted, browned around the tops and edges is a good indicator. Let it cool for about 10 minutes.

When cool enough to handle, squeeze the garlic cloves from their bulbs by pressing with your hands from the bottom of the bulbs to the top (cut side) into a small bowl. Add the mayonnaise and sour cream, and stir with fork to blend well. Add salt if needed and black pepper to taste. Cover and refrigerate until needed.

To eat the artichoke, pull the leaves and dip the bottom tender part into the sauce, pull the tender "meat" with your teeth on the bottom part of the leaves, don't eat (discard) the rough tops. Towards the inside you can bite off more of the tender bottoms of the leaves. Towards the heart of the artichoke, you will see pins and needle-like fuzzy stuff which you can scrape off with a spoon, then you can eat the best part of all, the center or "heart" of the artichoke.
 
Sidenote: I didn't have a head of garlic, so just seasoned the mayo and sour cream with salt, garlic powder, garlic salt, and pepper, and it was still delicious!

Bacon and Wild Mushroom Risotto with Baby Spinach

Rich flavors, hearty texture, a winner.

I used cooked bacon I had in the freezer so I had to add a little olive oil to the pan since I didn't have any drippings. I also used green onions instead of shallots.

Bacon and Wild Mushroom Risotto with Baby Spinach
Crisp bacon brings crunchy texture and smoky flavor to the dish.
Yield: 5 servings (serving size: about 1 1/4 cups risotto and about 1 tablespoon bacon)
Ingredients
• 4 cups Chicken Stock
• 6 bacon slices, chopped
• 1 cup chopped shallots
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon chopped fresh thyme
• 4 garlic cloves, minced
• 4 ounces cremini mushrooms, sliced
• 4 ounces shiitake mushrooms, stemmed and sliced
• 4 ounces oyster mushrooms, sliced
• 1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice
• 1/3 cup Madeira wine or dry sherry
• 4 cups baby spinach
• 1/2 cup (2 ounces) grated fresh Asiago cheese
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Preparation
1. Bring Chicken Stock to a simmer in a small saucepan (do not boil); keep warm over low heat.
2. Heat a large Dutch oven over medium heat. Add bacon to pan; cook 8 minutes or until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon. Add shallots, oil, thyme, and garlic to drippings in pan; cook 6 minutes or until shallots are tender, stirring occasionally. Stir in mushrooms; cook 8 minutes, stirring occasionally. Add rice, and cook 1 minute, stirring constantly. Stir in Madeira; cook 1 minute or until the liquid is nearly absorbed, stirring constantly. Stir in 1 cup stock; cook 4 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in spinach; cook 1 minute. Remove from heat; stir in cheese, salt, and pepper. Sprinkle with bacon.

Spicy Grilled Eggplant

Jake and I like to try new veggies and I haven't cooked eggplant in a LOOOONG time, because of how well it went last time! ;) This recipe was great! It came from Kalyn's Kitchen. She always has awesome veggie ideas.

Spicy Grilled Eggplant with Red Pepper and Parsley

(Makes 2 servings, recipe can be doubled or tripled. Adapted from a recipe in Williams-Sonoma Complete Grilling Cookbook.)


1 medium globe eggplant or 2-3 long Asian eggplants
1-2 tsp. salt, to remove water from eggplant (not needed for Asian eggplant)
1-2 T olive oil, to brush eggplant for grilling
1 T chopped parsley
1 T chopped mint
(You can use 2 T of either mint or parsley if you don't have both.)

spicy sauce:
2 T olive oil
2 tsp. red wine vinegar
2 tsp. fresh lemon juice
1 tsp. garlic puree (from a jar) or finely minced fresh garlic (or less if you don't love garlic)
1 tsp. Aleppo Pepper (or less, to taste. Use whatever kind of red pepper flakes you have.)
1 tsp. Spike Seasoning (optional, but highly recommended)

Remove stem end and wash eggplant, but do not peel. Cut eggplant into slices 1/2 -3/4 inch thick, being careful to make all slices the same thickness. (Cut Asian eggplant on the diagonal to get bigger slices.) Put eggplant in colander in single layer and sprinkle with salt. Let drain 20 minutes, then turn over and sprinkle other side with salt and let drain 20 minutes more. (If you're using Asian eggplant, they don't need to be salted.)

While eggplant drains, whisk together olive oil, red wine vinegar, lemon juice, garlic puree, Aleppo Pepper, and Spike.

Preheat gas or charcoal barbecue grill to medium high. (You can only hold your hand there for 3-4 seconds at that heat.) Remove eggplant from colander and put each piece between two papers towels and press with your hand to squeeze out water. Wipe eggplant dry and brush both sides with olive oil.

Place eggplant on grill and cook 4-5 minutes per side, rotating after a few minutes on each side if you want to get nice grill marks. Watch them carefully because they go from nicely browned to overly dark quite quickly.

When eggplant is done, remove from grill and place in large plastic bowl. Pour in spicy sauce, and gently stir eggplant to coat with sauce. Let sit 10-15 minutes so eggplant can absorb sauce flavors. Chop mint and parsley while eggplant is resting in sauce.

To serve, assemble eggplant on serving plate and sprinkle with mint and parsley. Serve warm or at room temperature.

Asiago and Balsamic Carmelized Onion Focaccia Bread

Another Great recipe from Cooking Light.

Ingredients

• 2 tablespoons plus 2 teaspoons extravirgin olive oil, divided
• 1 cup chopped onion
• 2 tablespoons honey, divided (I used agave)
• 1/4 teaspoon dried thyme
• 2 tablespoons balsamic vinegar
• 1 1/2 teaspoons salt, divided
• 1 package dry yeast (about 2 1/4 teaspoons)
• 1 1/4 cups warm water (100° to 110°)
• 3 3/4 cups all-purpose flour (about 17 ounces), divided (I used white whole wheat flour)
• Cooking spray
• 3/4 cup (3 ounces) grated fresh Asiago cheese (I used parmesean)

Preparation

Heat 2 teaspoons oil in a nonstick skillet over medium-high heat. Add onion, 1 tablespoon honey, and thyme; cook 5 minutes or until browned, stirring occasionally. Remove from heat; stir in vinegar and 1/4 teaspoon salt. Cool completely.

Dissolve yeast and remaining 1 tablespoon honey in 1 1/4 cups warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add onion mixture, remaining 2 tablespoons oil, remaining 1 1/4 teaspoons salt, and 3 1/2 cups flour to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes). Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Gently press dough into a 15 x 10-inch jelly-roll pan coated with cooking spray. Cover and let rise 25 minutes or until almost doubled in size.

Preheat oven to 400°.

Sprinkle dough with cheese. Bake at 400° for 18 minutes or until browned. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on rack.

Chiffonade of Brussels Sprouts with Diced Bacon and Hazelnuts

The Cranberry Relish, Apple Crumble Pie and this Brussels Sprout side are recipes gathered from the same friend at a recipe group last year. She is one amazing cook. We served this with our Thanksgiving meal. It is really delicious.

(Serves 8-10)

2 lbs. brussels sprouts
3 slices bacon, finely diced
1/2 cup chopped toasted hazelnuts *see note below
1 teaspoon salt
1/2 teaspoon freshly ground pepper

Trim the stem end of the Brussels sprouts and remove any yellow or spotted outer leaves. Cut the Brussels sprouts into 1/16 inch slices, and use your fingertips to separate the slices into shreds. Alternative Method, shred the Brussels sprouts using a food processor with the course shredding disk attached.

Place in a bowl and set aside until ready to saute.

Heat a 12 inch saute pan over medium-high heat. Add the bacon and cook until crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside. Reserve the bacon fat in the pan.

Just before serving, reheat the bacon fat until hot and add the Brussels sprout to the pan. Saute until crisp-tender and bright green about 3-5 minutes. Add the bacon, hazelnuts, salt and pepper and stir to mix thoroughly. Taste and adjust the seasonings and serve.

Karla's Green Beans with Craisins and Almonds

This is the green bean recipe that Karla made at the beach this last year, and is one of the few canned green bean recipes I really like.  I know some of you felt the same way, so decided to post the recipe! 

I warn you that she said she doesn't really have a recipe, she just adds everything to look or to taste, but the following were her estimates if making it for about 20-25 people:
1 #10 (Costco-sized) cans of regular cut green beans
1/4 cup butter
1/2 cup craisins
1/2 cup slivered almonds
A little less than 1/2 cup bacon bits (the kind you can get in bags from Costco)
garlic salt

Cut the butter into smaller pieces, and drain the green beans.  Put everything in a pot on the stove, and cook until the butter is melted and everything is warm.  Adjust ingredients as you like, and add garlic salt to taste.

Grandma's Creamed Corn

We all know this creamed corn well!  Justin was kind enough to send me the recipe as I wanted it for Thanksgiving this year.

Note: I tried making this with fat free cream cheese to make it healthier, and it was still DELICIOUS!  Didn't taste second-class at all, so I would definitely suggest doing so if you want it to have less of an impact on your heart... :)

Ingredients:
2 one lb. bags frozen whole kernel corn
12 oz. cream cheese cut into cubes
1 cup milk
½ cup butter or margarine
2 tablespoons sugar
1 teaspoons salt
¼ teaspoons white or black pepper

Put the corn into a Crock Pot.  Top with the cream cheese cubes.  Stir all other ingredients together in a separate bowl on the side.  Pour the "other ingredients" mixture into the Crock Pot with the corn and cream cheese (do not stir).  Cook on high for 2-3 hours.  Stir before serving.

Garlic & Rosemary Green Beans

Garlic & Rosemary Green Beans

1/4 -1/2 oz sliced prosciutto, coarsely chopped

1-2 garlic cloves, peeled and minced or pressed

1 1/2 tsp chopped fresh rosemary or 1/2 tsp dried rosemary leaves

1 lb slender green beans, ends removed

kosher salt and pepper

saute chopped prosciutto over medium-high heat until crisp, about 1 minute (can substitute crisp bacon for prosciutto). Remove from pan with a slotted spoon and set aside. Add garlic, chopped rosemary and 2 tbsp water to pan. Saute until garlic is fragrant, about 30 seconds; do not scorch. Add beans and 1/3 cupwater and sprinkle with kosher salt. Cover and cookjust until beans are tender to bite, about 3 minutes. Uncover and saute until liquid has evaporated. Arrange beans on a platter, sprinkle with chopped prosciutto and garnish with rosemary sprigs. Season to taste with salt and pepper.