I grew up with candied yams for special occasions especially on Thanksgiving. My mom would peel the yams, cut them into 1 inch cubes, and then boil them. Once boiled she would stir in butter, evaporated milk, and brown sugar. After trying a few different things, this is the one I have been using for the last few years.
15 lbs of Yams
3/4 cup Butter
1 1/2 cups Brown Sugar
3/4 cup Whipping Cream (or Evaporate Milk)
1 tsp Vanilla
Pre-heat oven to 400 degrees. Line a baking sheet with tinfoil. Make a 1/2 slice in each yam skin and place on the pan. Bake for 1 hour and leave in the oven over night (or for 5-8 hours).
Remove the skin from each of the yams and cut into 1 inch cubes.
In a sauce pan melt the butter and let it come to a gentle boil. Stir in brown sugar until smoothly. Add in whipping cream and vanilla. Stir continually until completely incorporated.
Add yams into a Crock-pot. Pour syrup mixture over the yams and stir. Cook for 2-3 hours on low heat until completely heated.
I love a good cheese ball for an appetizer. This is one of my favorites, but I think it’s because it is my own creation. 😉 Serve with your favorite cracker or as a spread on your favorite meat sandwich.
8 oz Mascarpone Cheese
8 oz Cream Cheese
1 -2 tooth picks of doTerra Dill Essential Oil
1-2 tooth picks of doTerra Basil Essential Oil
pinch of Salt
1/2 tsp Minced Garlic
2 tsp Chopped Green Onion
4 Slices Deli Ham Chopped (I love using Black Forest)
Mix mascarpone cheese and cream cheese until smooth. Add essential oil and salt. Fold in remaining ingredients. Form into a ball and cover with plastic wrap. Refrigerate for 12 – 24 hours before serving.
My father-in-law is from England, so Yorkshire Pudding was a staple in their home. I know there are several recipes for it, but this is the one I learned from my Mother-in-law.
2 cups Milk
1 1/2 cups Flour
1/2 tsp Salt
About 1/4 cup rendered beef or pork fat, olive oil or melted butter
Pre-heat oven to 425 degrees. In the mixer beat together milk and eggs. Add flour and salt and blend until smooth. Batter should rest for 2 house in the refrigerator in a non metal container. In muffin tin place 1/4 – 1/2 teaspoon of fat. Heat muffin tin with the fat in it for 5 minutes. Remove batter from refrigerator and stir with a wooden spoon. Pour batter into hot tins, filling each tin 3/4 full. Bake for 45 minutes or until golden brown. Serve with gravy.
Variation – Toad in the Hole
Brown 1 lb Sausage in a cast iron skillet. (We prefer Irish Sausage) Pre-heat oven to 425 degrees. Remove batter from refrigerator and stir with a wooden spoon. Pour batter into hot tins, filling each tin 3/4 full. Bake for 45 minutes or until golden brown. Serve with gravy.
I learned this recipe from my mother-in-law. I have to admit I have increase the amount of cheese and bacon from her recipe. Who doesn’t love cheese and bacon? This is a family favorite that we enjoy year round. It can me doubled or tripled easily for a large gathering. It can easily prepare a head of time since you stir in the dressing right before serving. I do have to admit it is only good for the first 24 hours of having the dressing, but at our house there is rarely left overs.
2-3 cups Broccoli
1-2 cups Cauliflower
1 cup Cheddar Cheese
1/2 cup Bacon Bits
1 cup Mayonnaise
1/2 cup Milk
2 T Sugar
2 T Mustard
Cut broccoli and cauliflower into bite size pieces. Add cheese and bacon bits. Stir together mayonnaise, milk, sugar, and mustard to make dressing. Stir on dressing right before severing.
1 Head of Cauliflower
1 cup Bread Crumbs
1 cup Parmesan Cheese
Cut Cauliflower into florets. Put Cauliflower into zipper bag with one whisked egg and shake. In a separate bowl mix bread crumbs with 1 cup parmesan cheese. Add breadcrumb mixture and shake. Drizzle cookie sheet with Olive Oil. Pour mixture on to cookie sheet bake at 425 for 15 minutes.