Tuesday, November 27, 2012

Pecan Sweet Potato Casserole

Pecan Sweet Potato Casserole
(A sweet holiday side dish)
(makes one very full 9 x 13)

5 cups sweet potatoes
6 tblsp margarine or butter, melted
2 cup sugar
1 tsp salt
4 eggs, lightly beaten
2 cup milk
2 tsp vanilla

2/3 cup butter
2 cups brown sugar
2/3 cups flour
1 1/2 cups chopped pecans
1 1/2 cups coconut
tiny marshmallows (optional)

1.  Preheat oven 350 degrees.
2.  Mix potatoes, sugar, salt and beaten eggs.
3.  Add to that mixture, butter milk and vanilla.
4.  Pour mixture in a greased 9 x 13 glass pan.
5.  Bake 35 minutes.
6.  Remove it from the oven and slightly cool while making the    topping.
7.  Melt butter, add sugar, flour, pecans and coconut, mix well.
8.  Drop by spoonfulls onto to the sweet potatoes and gently spread to cover.
9.  Return to the oven and bake another 20 minutes.
10. If desired, cover with tiny marshmallows and return to broil until marshmallows are lightly browned.  Watch this step carefully, they brown quickly and burn easily.  Don't leave them unattended.
Serves 12 - 16 adults

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Monday, November 19, 2012

Holiday Ham Sauce

Holiday Ham Sauce

1 cup of sour cream
2 tblsp Dijon mustard
2 tblsp apple cider vinegar
1 tsp prepared horseradish

1.  Combine
2.  Chill until ready to serve, serve cold.
3.  ENJOY!
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Friday, November 16, 2012

Blueberry Compote Morning Delight

Blueberry Compote Morning Delight
(make ahead - oh yeah!)
Serves 12 adults

12 slices white bread - remove crusts and cube
12 - 16 oz cream cheese, cubed
1 cup blueberries (frozen is fine)
12 eggs
2 cups milk
1/3 cup maple syrup

1 cup sugar
2 tblsps cornstarch
1 cup water
1 cup blueberries
1 tbls butter

1.  Spray a 9x13 glass pan with non-stick cooking spray.
2.  Place the bread cubes, then cream cheese cubes, then the blueberries in the pan.
3.  Lightly beat the eggs, slowly add the milk and maple syrup.
4.  Pour the liquid over the bread and berries.
5.  Cover with foil and refrigerate overnight.

Bake, covered, at 350 degrees for 30 minutes, then remove the foil and bake for 25 minutes longer until golden brown and center is set.

While it's baking, you can make the topping.

Topping directions:
1.  In a medium pan, stir the sugar and cornstarch together.
2.  Add the water to the sugar mixture, stir and heat to boiling. 
3.  Add the blueberries and return to a boil.
4.  Reduce heat and simmer for 8 - 10 minutes.  If you used fresh blueberries they will burst when done.  
5.  Stir in the butter.

Serve the brunch warm, with a large spoonful of topping! For extra richness, but extra calories, add a dollop of whipped cream.

     It's so nice to be able to have company, especially for the holidays, and serve such a unique and delicious breakfast without rising early in the morning.

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Wednesday, November 14, 2012

Deseret News Article

     Today's Deseret News Newspaper has an article on the front page of its food/health Life section titled "Holiday Gatherings"  My book and a portion of an interview I had with one of their editors if featured in the article.   There is also a photo of my book cover and one of my recipes is included for Hawaiian Sweet Potatoes.

Here's the link for Deseret News... 


An Arizona paper also picked up the story.


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Wednesday, November 7, 2012


rafrenzy.com photo
      There are several things you will need to consider before making your shopping list for Thanksgiving Dinner.

      The serving suggestions listed below are for an average serving per guest.  "Servings come in many sizes: small, medium, large, hungry-man and child.  If you want to provide "seconds" or leftovers for another day, you'll want to possibly double the serving size suggestions.

     The time of day can affect how much a guest will eat.  If your meal begins somewhere close to noon, guests may have skipped breakfast in anticipation of your feast.  Along those lines, if it is early in the day, guests may linger and have seconds aka dinner.

     If you are serving multiple side dishes, some guests will take only 1/2 a serving and will skip some sides altogether.

     Because we do like cold turkey sandwiches the day after Thanksgiving, I normally double all of these serving size suggestions.

                                         serves 5                           serves 25
turkey  -                       3 lb turkey breast           15 lb whole turkey  
mashed potatoes -        1 1/2 lbs                        6 lbs, whole potatoes
cranberry sauce -         1 - 14 oz can                  5 -14 oz cans
vegetables                    1 lb                                5 lbs
beverages (8 oz)           1/2 gallon                      1 1/2 to 2 gallons
bread                           1/2 doz rolls                  4 doz rolls                        
butter                           1/4 lb                            2 1/4 lbs
ice cream 1/2 cup         1 quart                          3 quarts
pie ( 9 inch cut in 8ths)  1 pie                             3-4 pies  

     I hope this helps everyone to lessen the possible stress caused by a great Thanksgiving meal.


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Monday, November 5, 2012

Salami Garden Pasta Salad

This is a super simple salad to make for any occasion!  You can personalize it any way you like.

Salami Garden Pasta Salad
(Serves 10-12 for a meal, more servings when it is a side dish.)

l - 12oz package of three colored curly pasta
8 oz thin sliced salami, cut into 6ths
3-5 tomatoes, cut up
red onion, sliced thin and cut up a bit
black olives
1 cucumber, chopped (I like it unpeeled)
season with black pepper and a few fresh basil leaves
Italian salad dressing, any kind, (use the amount you like)

optional ingredients could include:
grated carrots
chunks of cheese
chopped hard-boiled eggs

1.  (cook according to the package directions, al dente)
2.  Rinse pasta.
3.  Add all other ingredients.
4.  Toss well to incorporate the dressing.
5.  Chill 2 hours up to 24 hours.

This is so versatile, that you can make it your own way.  None of the ingredients will be missed if you don't have them.  It's my favorite salad to make when using the fresh veggies and basil from my garden.


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Thursday, November 1, 2012

Utah Valley Magazine Article

Home-cooked Holiday

     I was able to collaborate with four other Utah "foodies" to create a wonderful Home-cooked Holiday meal, for the fall issue of Utah Valley Magazine. I cooked my favorite dessert, Delectable Eclair Bars. 

Our family loves this dessert for several reasons; young and old love the dish, it's easy to change it up a bit, it travels well and it can be made the day before.  Oh, and one more, it's so good we never get tired of it!

You can find the recipe and the article at the following link:
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