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I'll start this off!
Gratitude check: my partner, my kids, my family, my tribe and my job.
Wish list: a giant blackboard, instax film, new glasses.
And now for the important stuff -- a recipe.
Hopefully my mom won't mind me sharing this. I already gave it out to the team; so why not the world? This is the recipe I beg her for every year.
Praline Crusted Sweet Potato Casserole
- 2 1/2 lbs. sweet potatoes (about five medium)
- 2 TB butter, softened
- 1/2 cup firmly packed brown sugar
- 1/2 cup milk
- 1 large egg
- 1/2 tsp. salt
- 1 tsp. vanilla extract
- 2 TB all purpose flour
- 1/4 cup firmly packed brown sugar
- 1 TB cold butter, cut into small pieces
- 1/3 cup finely chopped pecans
- Preheat oven to 400
- Bake sweet potatoes on baking sheet for one hour or until tender
- Reduce oven temp to 350, let potatoes stand until cool to touch (about 20 minutes), peel and mash. Beat mashed sweet potatoes and all other filling ingredients on medium speed with an electric mixer until smooth. Spoon mixture into an 11 x 7 inch baking dish, coated with cooking spray.
- Prepare topping: pulse flour and 1/4 brown sugar in a food processor until combined. Add butter and process 45 seconds or until mixture resembles coarse meal; stir in pecans. Sprinkle topping over filling in baking dish, bake at 350 for 40 – 45 minutes or until topping is golden brown.
6 fresh Anaheim chile peppers
6 slices of chedder or Monterey Jack, cut in half
2 eggs, separated
1 lb of ground beef
1 can of mix vegetables
1 teaspoon baking powder
3/4 cup all-purpose flour
1 cup vegetable shortening for frying
Emtpy the ground beef into a pot, season and cooked on med heat while mixing in the drain can of mix vegetables.
Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.
Line a baking sheet with aluminum foil.
Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes.
Turn the peppers often to blacken all sides.
Place the blackened peppers into a bowl, and tightly seal with plastic wrap.
Allow the peppers to steam as they cool, about 15 minutes.
Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core.
Rinse the peppers inside and out, and pat dry with paper towels.
Stuff the peppers with the ground beef mix and strips of the cheese.
Whisk the egg yolks in a bowl with the baking powder.
In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks.
Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl.
Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.
I am so stoked to try this!
The Wife's Green Bean Casserole
2 tbsp butter
2 tbsp flour
1 tsp salt
1 tsp sugar
1/4 cup onion, diced
1/2 cup sour cream
1/2 cup cream of mushroom
14.5 oz Fresh green beans (snap ends and break in half)
2 cups shredded cheddar cheese
1/2 cup crumbled Ritz crackers
1 tbsp melted butter
<Italian seasoning, garlic salt + pepper to taste>
Frenches Fried Onions
1. Preheat oven to 350
2. boil the green beans for 2-3 min to soften them up a bit
3. belt 2 tbsp butter in a large skillet over medium heat. Stir in flower until smooth, and cook for 1 min
4. stir in salt, sugar, onion, sour cream and cream of mushroom
5. add green beans, stir to coat
6. add seasonings and 1/2 cup of cheese
7. transfer into 9x13 casserole dish
8. spread cheese over the top
9. in a bowl, toss cracker crumbs and remaining butter and sprinkle on the top of casserole
10. sprinkle the fried onions
11. bake for 30 min or until the top is golden and cheese is bubbly.
This is basically my favorite side every year because I love butternut squash, but don't typically want more sweet sides after cranberries and sweet potatoes.
Butternut Squash and Onions
- 1 medium butternut squash peeled and thinly sliced (I use a mandolin since I can't slice evenly to save my life)
- 1 large red onion or 2 small, also thinly sliced (I use a mandolin here too)
- 1 cup heavy cream
- 2 tablespoons vegetable stock concentrate (you can skip this part, but we use the Better than Boullion veggie stock stuff, but you can just add more salt or a diff boullion cube etc)
- 1 1/2 cups parmesan, 1/2 cup reserved for adding before baking
- A few sprigs of thyme
- Black pepper to taste
- Salt to taste
1.) Arrange squash and onion in a baking dish in layers in a medium sized baking dish
2.) In separate mixing bowl combine cream, 1 cup of the parmesan, veggie stock concentrate, thyme, and black pepper.
3.) Pour over raw vegetables
4.) Bake at 375 for 30 minutes
5.) Sprinkle last 1/2 cup of parmesan on top
6.) Bake for another 20 minutes at 400 or until cheese browns and cream is bubbly
This is awesome! Also for a moment I didn't realize this was an image and I thought you had unlocked some secret formatting wizard or sold your firstborn to an HTML god.