Sweet Potato Pudding

Sweet potato pudding, sweet potato casserole, sweet potato fluff!! Soo many different names and variations on this awesome casserole. Well, here is my version. Smoot, sweet, with a hint of pineapple and whiskey. Toasted marshmallows just sets it off!! Gosh, my mouth is watering!!

Ingredients:

4 large sweet potatoes or yams

1 stick of butter (yeah, I said butter)

1/2 cup of white sugar

1 can of crushed pineapple

1/2 cup of brown sugar (gotta mix the brown and white, don't act shocked)

2tsp of vanilla

2tsp of nutmeg

2tsp of ginger

1 egg

2tbl of cinnamon

2 miniture bottles of whiskey (1 for you to drink and one for the recipe, smile)

1/2 cup of milk

one bag mini or regular marshmallows

Preheat oven to 375. While the oven is preheating, scrub the potatoes under cold running water, and then wrap in foil. Put in the oven for 1-2 hours or until they feel soft to the touch.*** Remove from the oven and set aside to let cool enough to handle, but not too cool (or you can be like me and take skin off while hot. I am crazy like that).

Put the sweet potatoes in a bowl with the stick of butter and mash first. Then, here is the fun part, put the mixture in either a blender or use your stand mixer (I used my trusty mixer for this part). And beat for 5 minutes, scraping down the sides. After the 5 minutes, add your sugars and egg, clean your beaters off if you have to get rid of the strings. Add the milk and beat again until smooth, anywhere between 5 upto 15 minutes ( I am talking babyfood consistency).

Sir in your spices and the whiskey, pineapple, pour into a greased 13x9 casserole dish or, a greased round casserole dish. Bake for 30 minutes at 350. Add your marshmallows and either broil low for 5 minutes or throw that sucker back in the oven at the 350 temp until the marshmallows are nice and golden and to your liking.

***The skin should pull away easily if they are done. If not bake them longer until it is.

You can add alot to this!!! Pineapples, sauteed apples, coconut, they all go good in this recpie.

Cake Honey Butter Cornbread

This cornbread is the mother cornbread of all cornbreads!!!! Soft, moist, sweet, dense, just like cake!!! Great for dinner or desert!! Once you make this delicious cornbread, you can put the box Jiffy Cornbread to bed!!! Enjoy!!!

Dry ingredients:

2 cups of flour

2 cups of cornmeal

1 cup of sugar

2 tbl of baking powder

1 tsp of salt

Wet ingredients:

5 eggs

1 cup of oil

2 1/2 cups of milk

Butter, honey of course!!!!

Grease a 13x9 inch pan. Set aside.

Mix the dry ingredients first in one bowl, in another bowl, mix the wet ingredients until well mixed. Add the dry ingredients to the wet and mix until well blended (don't overmix it).

Pour into the greased pan, bake at 350 for 45-50 minutes, or until a toothpick comes out clean when inserted in the middle of the cornbread!!! Once you remove it from the oven, top the cornbread with pats of butter and let it melt over the cornbread. Then squeeze some good quality honey over the top. DON'T BE STINGY WITH THE BUTTER OR THE HONEY!! YUMMY!!!!!

This Summer

I have done soo many things this summer!! From going to Vegas to Colorado!! This has been one of the best summers ever!! Posting pics soon of my adventures!! Even got to taste Pinks hotdog in Vegas!!

Banannas Foster

I SO love cooking with liquor!! It adds such great taste to things once it is cooked down. This dessert is no exception. The rum, bananas, butter and brown sugar do the trick!. Scoop this lovely desert on top of some vanilla bean ice cream or even pound cake, and you have yourself a winner!!


Bananas Foster

Ingredients:
Bananas (not too ripe)
1/4 cup of rum (I love spiced rum)
1 cup of brown sugar (light or dark)
One orange
1 stick of butter

Split the bananas long ways and squeeze the orange juice all over them (keeps them from getting brown). Set aside

In a large saute pan, melt butter over medium heat, add the brown sugar, and turn up heat to medium high. Stir!!

Add sliced bananas to pan and DO NOT STIR (yes, I put this in caps for a reason).
Over the medium high heat, add in your rum. Once the flames hit, remove the pan from the heat and let the flames die down.

Serve over a good quality vanilla ice cream or pound cake. YUMMY!!

Long Wait

Gosh I need to do a better job at updating this blog!! I have soo many recipes to share, from my fried chicken, yummy meatloaf, and not to mention my marinated turkey!!! Wow! Let's get started!!

I'M BAACK!!!!

Sorry I have been away for soo long!! Good food and recipes to come!! Yum!!

Peach Cobbler

My dear friend Nikki absolutely loves my peach cobbler!! Every event she has, she has asked me to fix this buttery, sweet gooey cobbler. Nikki, this one is for you!

2 bags of frozen peaches (or you can get at least five cut up fresh peaches)
2 cups of sugar, divided
1/2 cup of water
1 stick of salted butter
1 1/2 cups of self-rising flour
1 1/2 cups of milk
2tsp of cinnamon
2tsp of nutmeg
2tsp of peach schnapps

Preheat oven to 350f.

Combine the peaches, water, and 1 cup of the sugar. Bring to a boil for ten minutes. Add the cinnanmon, nutmeg and peach schnapps. Remove from heat.

Put the stick of butter in a 13x9 inch pan and put that in the oven and let the butter melt in the pan. While that is melting, mix the milk, the rest of the sugar, and self-rising flour in a bowl make sure the batter is nice and smooth.

Once the butter is melted, remove from the oven and pour the flour mixture slowly over the melted butter. Then spoon the fruit and juice from the pot on top of the flour mixture. Put the pan on a large cookie sheet (for spillage), and bake for 30 minutes until nice and brown. Serve with ice cream or whipped cream. Yummy!