Sweet Potato Casserole

I know that I may be in the minority on this one, but for some reason I just can't seem to get on board with putting marshmallows on my sweet potatoes.  Maybe it is because I became a sweet potato fan later in life via the sweet potato french fry craze, but whatever it is, I just don't think they go!  I got this recipe out of Cooking Light a few years ago and modified it to exclude the marshmallow topping, instead opting for some chopped pecans, but if you must, throw some marshmallows on top.  But whatever you do....you MUST make this!  Not only is it so incredibly easy, it is delicious!  For some reason I only ever seem to make it on Thanksgiving each year, and each time I can't believe that I have let so much time pass, yet I just don't seem to get around to making it again until the following Thanksgiving!

Hope everyone is enjoying their December's so far.....mine is flying by...so much to do, so little time!

Sweet Potato Casserole

adapted from Cooking Light November 2007

2½ lbs. sweet potatoes, peeled and cut into 1 in. cubes
¾ c. packed brown sugar
¼ c. butter, softened
1½ tsp. salt
½ tsp. vanilla extract
½ c. finely chopped pecans, divided
Cooking spray

Preheat oven to 375 °F

Place sweet potatoes in a large pot, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.

Place potatoes in a large bowl. Add sugar and next 3 ingredients. Mash sweet potato mixture with a potato masher. Fold in ¼ cup pecans. Scrape potato mixture into an even layer in an 7 x 11 inch baking dish coated with cooking spray. Sprinkle with the remainng pecans. Bake for 25 minutes.

Zucchini Corn Cakes

Remember when you were a kid and getting mail was like the coolest thing ever?  Well, I must be a kid still because I love getting mail!  I am not talking about bills, or junk mail or even catalogs (although I am always quite thrilled when my US Weekly arrives); the mail that I love getting is the personal kind.  With everything going electronic and paperless these days, writing someone a letter is usually done at a computer, not with a pen and paper; but there is just something about a handwritten note that still brings a smile to my face.  Luckily for me, my grandmother who lives in California still likes to still down and write me a letter from time to time.  She usually just tells me about something going on with one of my other cousins or she will include a picture or even a coupon, but the last letter that she sent to me included a recipe that she and my cousin had recently made.  I was happy for the new recipe, but it didn't quite beat the joy that a handwritten letter from my grandmother brought to me.  I have a whole box of letters that she has written to me over the years, and they are truly some of my most prized possessions.

The timing of her letter and recipe couldn't have been more perfect, I happened to have some zucchini in the fridge the needed to be used and a box of Jiffy Corn Bread mix in the pantry.  The recipe called for shredded zucchini, so I was also really excited to use my new Titan Peeler (yes, the ones off the infomercial, but I bought mine at Bed Bath & Beyond), not only does it peel, but it juliennes.  I have to say, the peeler worked perfect for this, and I was able to put these together in no time!  I did jazz mine up a bit from the original by adding in a handful of shredded cheese (because in my opinion cheese makes everything better) and topping them with a dollop of sour cream, and next time I think I might add some green chiles!  These were delicious and easy, and I ate them just as they were for my meal, but they would also be great served as a side dish.

Keep in mind, if you are looking to brighten someone's day, sit down with a pen and paper and write them a note because it is usually the little things in life that mean the most!

Zucchini Corn Cakes

adapted from Women's Day - Sept. 15, 2009

1 medium zucchini, shredded

1 box Jiffy corn bread mix

1 large egg

1/2 c. milk

1/2 c. cheddar cheese, shredded

1 Tbsp. canola oil

Sour cream, if desired

Place shredded zucchini in a microwave safe bowl and heat for 2 minutes on medium-high heat; drain.  Combine zucchini, corn bread mix, egg and milk.  Let stand for 5 minutes and stir in cheese.

Meanwhile, heat oil in a large skillet.  Drop heaping tablespoons of the batter into the hot oil.  Cook for 1 1/2 to 2 minutes per side, or until golden brown.  Serve with a dollop of sour cream if desired.

Microwave Acorn Squash

A couple of weeks ago when I was walking through the grocery store I spotted an acorn squash, at that point I realized that it had been at least 10 years since I had eaten one, so I decided that that was going to change! I plopped a good looking one in my cart and finished up the rest of my shopping.  Later that night I decided to cook it for dinner and rememberd an easy recipe that I had seen in a Simple and Delicious magazine; after a bit of searching, I found it and was able to whip this up in just 15 minutes.  I couldn't believe how easy this is by using the microwave, and the first bite brought back memories of when my mom used to make this when I was a kid, which is just what I needed on a Sunday night in November!

Microwave Acorn Squash

from Simple & Delicious Sept/Oct 2008

1 medium acorn squash

2 Tbsp. packed brown sugar

1 Tbsp. butter

2 tsp. honey

Dash of salt

Cut squash in half; discard seeds.  Place squash cut side down in a microwave-safe dish.  Cover and microwave on high for 10-12 minutes or until tender.

Turn squash cut side up.  Divide the brown sugar, butter, honey and salt evenly in the centers of the squash.  Cover and microwave on high for 2-3 minutes or until heated through.

Creamed Spinach

I have been cooking I promise, but I haven't been blogging about it, and I don't really have an answer as to why. This is the spinach side dish that I made to go with the Stuffed Pork Loin and the Individual Pumpkin Cheese Cakes; that was two weeks ago. I guess I have been rather busy, but that is not an excuse, so I would like to apologize to "My Biggest Fan" for my absence....I vow to get back on track this month!

My dad loves a good creamed spinach, so when I was trying to figure out a vegetable side to go with the pork, I decided that creamed spinach would be perfect. This is a version from Emeril Lagasse that I found on Recipezaar, it was really simple to throw together, and reheated well. The only issue I found was that it was a bit runny, so I think the spinach needs to be rung out really well before the liquid is added, but other than that....it was just delicious! (Please pardon the picture.....there was just no pretty way to photograph this!)

Creamed Spinach

adapted from Recipezaar

3 Tbsp. butter
3 lbs. fresh spinach, washed and stemmed (The original said to chop, but I skipped that)

Salt & pepper to taste

2 Tbsp. chopped garlic

2 c. Half and Half

2 c. Italian blend cheese, shredded, divided

Preheat oven to 375 degrees.

Lightly grease a 2 quart baking dish; set aside.

Heat a large skillet over medium-high heat; add butter and stir until melted. Add spinach to skillet along with salt and pepper; saute for 3 to 4 minutes or until all the spinach is wilted. (At this point, I would remove the spinach and squeeze out all the extra liquid) Add the Half and Half and the garlic to the spinach; bring to a boil then reduce to a simmer. Add more salt and pepper to taste. Simmer for 6 minutes, or until mixture begins to thicken. Remove pan from heat and stir in 1 1/2 cups of the cheese. Pour into prepared baking dish; sprinkle with remaining cheese. Bake for about 4 - 6 minutes until cheese is melted and bubbly.