Sweet Potato Casserole

This recipe is from Southern Living magazine. I also made this for Thanksgiving. I just love sweet potatoes.

4 1/2 pounds sweet potato
1 cup sugar
1/4 cup milk
1/2 cup butter, softened
1 tsp vanilla extract
2 large eggs
1/2 tsp salt
1 1/4 cup corn flakes, crushed
1/4 cup pecans
1 tbsp brown sugar
1 tbsp butter, melted
1 1/2 cup miniature marshmallows

Bake the sweet potatoes at 400 degree's for about 1 hour or until tender. let cool to touch, peel and mash the sweet potatoes.
Beat mashed sweet potatoes, sugar, milk, butter, eggs, vanilla extract and salt with a electric mixer until smooth. Spoon potato mixture into a greased 11x7 baking dish.
Combine corn flakes, pecans and butter in a small bowl. Sprinkle diagonally over casserole in rows 2 inches apart.
Bake at 350 degrees for 30 minutes. Remove from the oven, let stand 10 minutes. Sprinkle alternate rows with marshmallows. Bake additional 10 minutes, Let stand 10 minutes before serving.

And yet another Thanksgiving dish I made.. Its off the Velveeta package. I made more than the recipe called for.

1 cup macaroni
1/2 lbs velveeta, cut up
1/4 cup milk
dask of pepper
My extra:
4 slices bacon, cooked crispy and crumbled
1/2 bread crumbs

Cook the macaroni accroding to the package directions, drain and return to pan. Add the velveeta, milk and pepper. Stir on low until the cheese is melted.
Olace in a baking dish, greased. top with bread crumb and bacon. Bake at 350 degree's for about 20 minutes

Jiffy Potato Casserole

This is another dish I made for Thanksgiving. I got this recipe from my Grandma. I haven't made it in so long. It is so simple to make.

1 package frozen hashbrown- thawed
1 pint sour cream
1 can cream of celery soup
1/2 cup milk
1/4 cup onion, chopped
2 cups velvetta cheese, cubbed or 1 cup each velvetta and chedder cheese
1/2 cup butter, melted
1 cup crushed corn flakes

Mix all but the butter and corn flakes together. Place in a baking dish. Mix butter and corn flakes and place on top. Bake at 350 degree's for 45 minutes to 1 hour

I hope everyone had a great Thanksgiving. This year it was just the 4 of us. But this turkey I made last year. It turned out so good last year I decided to make it again this year. My husband gives it 2 thumbs up.. I forget were I got the recipe from, but I do remember IK was watching food network.

1 whole turkey
1 lemon, quartered
1 orange, quartered
sage
thyme
basil
olive oil
rosemary
1 onion, sliced

After you take the guts and neck out of the turkey. Rinse and pat dry. Stuff the turkey with half the limon and half the orange, along with the baisl. Peal the skin off the meat, Leave attached, just need to make a pocket. Insert under the skin with the roswemary, thyme and sage. Rub the outside of the turkey with the olive oil. Place turkey in a roasting pan. Place the sliceds onion on the bottom of the pan and place turkey on top of onion. Cook the turkey based on the direction on the package. Bast every half hour..

My Girl, Paula: Beef- Vegetable soup

This is nexts weeks Paula dish. But I decided to make it for this weeks and use the anything goes week for next week... This soup sure was a big hit at the house. Steve ate about 3 bowls worth. I was full on the first. It was so easy to make. But i think thenext time I make it I'm going to add more meat. There wasn't enough, so Steve say's.. the whole house smelled good from the time i stqarted it until we went to bed.. Oh the only think i didn't add in was the okra, so i just added a little bit extra ofthe the other vegetables.

2 tbsp vegetable oil
1 (2 1/2-3 lbs) boneless chuck roast, cut into 1 inch cubes
4 quarts water
1 (28 oz) can diced tomatoes
1 1/2 cups chopped onion
3 tbsp parsley flakes
1 tbsp italian seasoning
1 tbsp beef bouillon grandules
1 tbsp Paula Deen house seasoning
1 tbsp Paula Deen seasoned salt- I used lawreys seasoned salt
1 tbsp worcestershire sauce
1 tsp garlic powder
1 tsp celery salt
1/2 tsp black pepper
1 cup thinly sliced carrots
1 cup diced celery
1 cup freash grean beans, trimmed and cut into 1 inch pieces
1 cup frozen black-eyed peas
1 cup frozen butter beans
1 cup frozen cut okra
1 cup frozen corn kernels
1 cup (1/2 inch) diced potato
1/2 cup elbow macaroni

in a large dutch oven, heat oil over med-high heat. Add roast and cook until the beef is browned. Add water, tomato, onion, parsley, italian seasoning, bouillon, house seasoning, seasoned salt, worcestershire sauce, garlic powder, celery salt, and pepper. Bring to a boil over med-high heat, cover, reduce heat, and simmer for 1 1/2 to 3 hours, or until beef is tender. Add carrot, celery, green beans, black eye peas, butter beans, okra, corn, potato, and macaroni; bring to a boil over med- high heat. Reduce heat and simmer, uncovered for 45 mins...Makes 12-15 servings.

Roast Beef Sandwiches

One day Steve and I wanted something different. And a sandwich just sounded great. So we went to the store. Steve wanted a roast beef sandwich. So we walked around the store and we just found stuff that sounded good. This is what we ended up with and I hope you enjoy it as much as we do.


1/2 -1 lbs angus roast beef from the deli
4 Hawiian sandwich buns, I found them by the deli
4 slices munster cheese
2 ripe avacado, sliced
lettuce
tomatoes
cream cheese
salt and pepper to taste
onion sliced

Spread the cream cheese on both sides of the inside part of the bun. Layer it roast beef, cheese, avacado, lettuce, tomato, onion and salt and pepper.. how easy is that. Cut in half and enjoy. I like it with either a salad or soup.

My Girl Paula: Pepper Steak

I thought that this dish was good. It could of used a little something more, but couldn't put my finger on it. Steve said its deffently something to make again. It was so easy to make. I think i had it done in about a half hour. It goes in my quick fix meals. The only i did different was I didn't have garlic salt so i used garlic pepper and just added some salt

1/4 cup veg. oil

1 1/2 lbs round steak, cut into strips and fat removed

1 cup water

1 med. onion, sliced

1/2 tsp garlic salt

1/4 ground ginger

2 med. freen bell peppers, cut into strips
2 tbsp soy sauce

2-3 tsp sugar

1 tbsp cornstarch

2 tomatoes, cut into wedges

Heat oil in a large, heavy pot. Add the meat and brown for 8 minutes. Stir in water, onion, garlic salt and ginger. Bring to a boil, cover, reduce theheat and simmer for 15 minutes. After 10 minutes, add the peppers.

Stir together the soy sauce, sugar, and cornstarch. Pour into the pot and stir until the liquid thickens. Place tomato wedges on top of the meat and bring to a boil.

Simmer 5 minutes longer.
Serve over rice.

My Girl, Paila: Baked Pasta Florentine

So I wasn't sure on how well we would like this dish.
But it was surpisenly really good. The only thing I thought it could use was more cheese. But that's me. It is deffently something I will have to make again. Samantha even ate it and she is my picky eater. She picked out the onion's though. But she still ate it. I just realized, I didnt add enough meat and to much pasta sauce, oh well it was still good.


1 (10oz) package frozen chopped spinach
1 tbsp plus 1/2 cup veg. oil, divided
1 1/2 pounds ground beef
1 med. onion, chopped
1 garlic clove, minced
1 (15oz) jar pasta sauce with mushrooms
1 (8oz) can tomato sauce
1 (6oz) can tomato paste
1/2 tsp salt
pinch of pepper
1 (8oz) package seashell macaroni, uncooked
1 cup shredded sharp cheese
1/2 cup breadcrumbs
2 eggs, well beaten

Cook the spinach according to the package directions; drain, reserving the liquid and adding enough water to measure 1 cup; set aside.
In a large pot heat the 1 tbsp oil over meduim heat. Brown the ground beef, onion, and garlic in the oil, stirring well to crumble the beef. Drain off the fat.
Stir in the spinach liquid, pasta sauce, tomato sauce. tomato paste, salt and pepper into the peat mixture. Simmer for 10 minutes, then cover and set aside.
Cook the macaroni according to the package directions; drain and return to the pot. Add the spinach, cheese, breadcrumbs, eggs and the 1/2 cup oil; stir gently to mix well. Spread the mixture evenly in a lighly greased 13x9 baking dish. Top with the meat sauce.
Bake at 350 degree's for 30 minutes.

My Girl, paula- Mini Mummies

I hope everyone had a happy and safe Halloween. I decided to make these on the day of Halloween. The only one who didn't eat them was Samantha, but that is only because she doesn't like hot dogs. They turned out so cute. Will defiantly be making again next year.

1 package hot dogs, cut in 2

1 package prepared pie crust

Preheat the oven to 350 degree's

Line a baking sheet with parchment paper. unwrap pie dough and cut into 1/8" strips. wrap strips around the hot dog halves in a mummy like pattern. Pinch the ends together on the bottom side of the hot dogs. Place on the baking sheet and bake bake until golden brown, about 10 minutes

Crispy Skinned Chicken A'lorange

I got this recipe off of food network, Ten Dollar Dinners with Melissa d'Arabian. I was wanting to try a new chicken dish. This has to be the easiest dish ever. Both my husband and I loved it. The kids were in a picky mode. The only thing I did different was that I couldn't find bone-in, skin-on chicken breast so I used thighs with the bone and skin on.

Salt

Pepper

3 skin-on, bone-in chichen breast halves

1 tbsp vegetable oil

1/2 cup frozen orange juice concentrate

4 tbsp honey

Preheat the oven to 375 degrees.

Salt and pepper the chicken. Heat the oil in a large, oven safe, saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to get crispy, about 5 minutes

Meanwhile, make the orange glaze. In a small saucepan, heat the orange juice concentrate, honey and salt and pepper, to taste, over medium heat, and boil for 5 minutes. Remove from the heat.

Trun the chicken over and brush each piece with the glaze. Transfer the pan to the oven. Bake until and bake until the chicken is done, half way through baking brush on more glaze, about 15 minutes total.