Sweet Potato Pineapple Casserole

I love the taste of sweet potatoes. Usually, I like to cut them into wedges and drizzle olive oil and Italian seasoning on them. Today I can across this recipe that sweetened the deal without adding too much extra sugar, butter, or cream. Here it is:

Ingredients
3 sweet potatoes
1/2 cup crushed pineapple with juice
1/4 cup packed light brown sugar
3 tablespoons butter

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2.In a large soup pot, boil sweet potatoes whole until soft. Remove skins, and dice into bite-sized pieces.
3.Mix sweet potatoes, crushed pineapple, light brown sugar, and butter in prepared baking dish.
4.Bake for 45 minutes, or until casserole is mushy with no excess water in the dish.

I only had one potato, so I cut the recipe accordingly. I also did not bake it as long because I wanted the sweet potato pieces to stay together. (I'm not really a mushy fan) I think it was in the oven for about 20 minutes. This dish was delicious. I will definitely make it again.
P.S. Sorry there is no picture. I usually think about taking one after the food is in my tummy!

Wheat Rolls

I found this recipe at allrecipes.com. These are some good rolls! Mine didn't look quite as good as the first picture, but pretty close.

Ingredients
2 (.25 ounce) packages active dry yeast
1 3/4 cups warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
1 teaspoon salt
1/4 cup butter, melted and cooled
1 egg, beaten
2 1/4 cups whole wheat flour
2 1/2 cups all-purpose flour

1/4 cup butter, melted

Directions
1.In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2.Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
3.Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
4.Grease 2 dozen muffin cups. Punch down dough, and divide into two equal portions. Roll each into a 6x14 inch rectangle, and cut rectangle into twelve 7x1 inch strips. Roll strips up into spirals, and place into muffin cups. Brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
5.Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.

Italian Crockpot Chicken

8 oz cream cheese

3-4 boneless skinless chicken breasts

1 cube of butter (I used 1/2 a cube)

1 can cream of chicken soup

1 package of dry Italian dressing mix

Salt and pepper to taste



Put the chicken breasts in a crockpot. Add the butter and the italian dressing mix. Cook on low for 4-5 hours, then cut up chicken breasts into small pieces. Add cream cheese (cut into cubes to melt faster). Also add the cream of chicken soup. Cook an additional half hour. Serve over rice or noodles.

Chocolate Hostess Cup Cakes

Filling
1 8oz. Cream cheese(softened)
1 1/2 cups powdered Sugar
1 16 oz. Cool Whip (thawed Completely)

Beat Cream Cheese until Smooth add the powdered sugar then the cool whip.   Mix together thoroughly.


Frosting
Melt and Bring to boil:
1/2 cube butter or margarine
2 Tablespoons Cocoa
1/4 cup of milk

Stir in:
1 to 1 1/2 lbs of Powdered sugar
1 teaspoon vanilla

Use a wire whip and then a beater to get all the lumps out.  This frosting should be in between runny and thick. it will set up more as it cools.  You may need to add a little more powdered sugar if it is not thick enough or a little more milk if it is too thick or if it thickens on you before you're done.  Do not try to re-heat this frosting it will turn to sugar.

Make cup cakes according to the package instructions.  Fill them using a decorating bag and a star tip or eclair tip.  Make the frosting last after the cup cakes are filled and ready to frost.  Using a spoon pour a spoon full of frosting over the top and spread it will spread a little on its own.  With the dexorating bad and a small round tip make the little swirls on top of each cup cake.   Leaft overs should be refrigerated.

Hootnany Pancakes

First turn on oven to 400. Put 4-8 Tablespoons (the original recipe called for the whole cube of butter--I prefer less) of butter in a 9x13 pan. And put in oven to melt. Usually by the time I have the batter whipped up the butter is melted.





Mix in a blender:

6 eggs



½ tsp salt

1 c. milk



1 cup flour



Blend up above mixture and pour into hot melted butter. Bake at 400 for 15-20minutes. The pancake will be all puffed up in crazy "hills" and golden. Serve hot with syrup--and my favorite, sprinkled with lots of berries! Yum!

Tuna noodle casserole

4 T butter
1 (8 oz) package egg noodles
1/2 medium onion, chopped
1 stalk celery, finley chopped
1 clove of garlic
2 T dried thyme
1 T oil
8 ounces mushrooms, sliced (optional)
1/4 cup flour
2 cups milk
salt and pepper to taste
2 chicken boullion cubes
2 cans tuna, drained
1 cup fresh or frozen peas (optional)
3 T bread crumbs
2 T butter
shredded cheddar cheese

Preheat oven to 375 degrees

Bring a pot of water to boil and cook egg noodles until al dente (about 8-10 min) and drain.

Heat oil in a skillet over medium heat. Stir in onion, celery, garlic and mushrooms, cook 5 minutes, until tender. Add thyme.

Melt 4 T butter in a saucepan, and whisk in flour until smooth. Add chicken boullion. Gradually whisk in milk, and continue cooking until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna and peas, veggies mixture and egg noodles. Transfer to a baking dish.

Melt 2 T butter in a small bowl, mix with bread crumbs and sprinkle over casserole. Top with cheese.

Bake 25 min or until bubbly and lightly browned.

Egg Muffins

Ok Joe and I had these a few months ago and they were supper good!



EGG "MUFFINS"

(makes 12)

10-12 eggs

2 T fat free half and half

1-2 tsp. Spike Seasoning

1 1/2- 2 cups diced meat: canadian bacon, ham, cooked turkey sausage or cooked veggie sausage

1 1/2- 2 cups grated low fat cheese (I like sharp cheddar or feta)

Optional, but highly recommended, 3 green onions diced small.



Preheat oven to 375. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.



In the bottom of the muffin cups layer diced meat, cheese and green onions. You want the muffin cups to be 3/4 full, with just enough room to pour a little egg around the other ingredients. Beat eggs well with the half and half (you could use milk). Pour egg into each muffin cup until it is full to the brim, nearly overflowing. Bake 25-30 minutes until muffins have risen above the rim of the muffin cups and are slightly browned and set.



These freezer well. For best results, thaw in refrigerator before microwaving. I like to wrap them in a paper towel when reheating in microwave to soak up some of the liquid that is sometimes released.


Egg muffins are the perfect "grab-and-go" breakfast

-Lynzee

Vegtable Casserole with Herb Dumplings

I can accross this recipe today in one of my cookbooks and it is a keeper. Elden ate 2 servings in under 3 minutes! Here it is:

1 T olive oil
1 large onion, chopped
2 garlic cloves, minced
2 t paprika
1 large potatoe, diced
1 large carrot, sliced
1 can diced tomatoes w/juice
1 1/2 Cups vegtable broth (I used Chicken broth)
1 large sweet potatoe, peeled and diced
2 1/2 cups broccoli
2 medium zucchini, thickly sliced
2 T sour cream

Herb dumplings:
1 cup flour
2 T butter
1/4 t baking powder
1/2 t salt
1 t thyme
1 t rosemary
2 t parsley
1/3 cup milk

Directions:
1.Preheat oven to 400 degrees F
Heat olive oil in a large pan.
Saute onion over meduim heat for 5 min, add garlic and paprika and cook for 1 min.
2. Add potatoe, carrot, tomatoes and broth.
Bring to a boil, then reduce heat, cover and simmer for 10 min.
Add the remaining veggies and simmer for 10 more min, or until vegtables are tender.
3. Meanwhile, make dumplings:
Mix flour, baking powder, and salt
Cut in butter
Stir in herbs
Add milk
Divide dough into 8 portions and roll into balls
4. Stir sour cream into the casserole.
Transfer casserole into baking dish and top with dumplings. Bake for 20 min or until the dumplings are golden and cooked.

It's a pretty easy recipe that can be modified if you don't have all the vegtables it calls for. I also didn't have any sour cream when I made it tonight and it still tasted great. I also used some frozen veggies that I had. I wish I had pictures! I'll take some next time I make this. Hope everyone gets the chance to try it sometime. Enjoy!