Category Archives: Sides

Candied Yams

Candied Yams

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.

Ingredients

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

Directions

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).

Yams

 

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.

 

Advertisements
Ham and Herb Cheese Ball

Ham and Herb Cheese Ball

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. ūüėČ Serve with your favorite cracker or as a spread on your favorite meat sandwich.

Ingredients

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)

Directions

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 ‚Äď 24 hours before serving.

Roll into a ball

Yorkshire Pudding

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.

Ingredients

2 cups Milk
3 Eggs
1 1/2 cups Flour
1/2 tsp Salt
About 1/4 cup rendered beef or pork fat, olive oil or melted butter

Directions

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 Р1/2 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.

 

Broccoli Cauliflower Salad

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.

Ingredients

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

Directions

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.

Parmesan Crusted Cauliflower

1 Head of Cauliflower
1 Egg
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.