BEST EVER SWEET POTATO CASSEROLE

CRUST
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/4 cup butter (melted)

SWEET POTATO MIXTURE
3 cups mashed sweet potatoes (can use canned to save time, just drain)
1 cup sugar
1/2 tsp. cinnamon
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs (well beaten)
1/2 cup butter, melted (1/2 cup)

Directions:

1. Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

2. Preheat oven to 350 degrees.

3. Combine sweet potatoes, sugar, salt, cinnamon, vanilla, eggs and butter in a mixing bowl  Mix thoroughly.

4. Pour mixture into greased baking dish.

5. Sprinkle top of the sweet potato mixture  with the crust mixture.

6. Bake for 30 minutes. Allow to set at least 30 minutes before serving.

Parmesan Zucchini Curly Fries

Baked Parmesan Zucchini Curly Fries

Ingredients: 

• Avocado oil cooking spray (or regular avocado oil)
• 1 cup gluten-free panko crumbs
• ¾ ounce Parmesan cheese, finely grated
• ¼ cup cornstarch
• 4 large egg whites, or whole eggs if desired, lightly beaten
• 12 ounces spiralized zucchini noodles
• ¼ teaspoon salt
• 1½ teaspoons dried oregano
• ¼ cup ranch dressing
• ¼ cup marinara sauce

Instructions:

Preheat the oven to 425°F and line two baking sheets with parchment paper. Coat with cooking spray or oil.

Prepare three shallow dishes, and add the cornstarch in the first, the eggs in the second, and the panko, Parmesan, and oregano in the last one.

Chop the zucchini noodles into 5- or 6-inch-long pieces.

Then, dredge the noodles in the cornstarch, then the egg, then the panko mixture, and arrange them in a single layer on the prepared baking sheets. Spray them with avocado oil, and bake them for about 10-12 minutes.

Next, remove them from the pan, sprinkle the fries with salt.

In a shallow bowl, mix the marinara sauce and the ranch dressing, and serve them alongside the fries.

To make your homemade zucchini noodles, you will need two or three 3 zucchinis for 12 ounces of zoodles.

To avoid the additives and unhealthy oils in store-bought dressings, make your own ranch dressing by mixing the following ingredients:

• ½ cup plain Greek yogurt
• 1 ½ teaspoon apple cider vinegar
• ½ teaspoon dill
• ¼ teaspoon Himalayan pink salt
• 1 teaspoon garlic powder
• ¼ teaspoon onion powder
• 2 tablespoons of water

On the other hand, you need the ingredients below to prepare marinara sauce:

Ingredients:

• 2 tablespoons olive oil
• 1 tablespoon + 2 teaspoons maple syrup
• 15 oz. can tomato sauce
• 2 tablespoons tomato paste
• 1 teaspoon garlic powder
• 1 ½ teaspoon dried oregano
• 1 teaspoon onion powder
• 1 tablespoon dried basil
• ½ teaspoon salt
• ¼ teaspoon black pepper

Enjoy!

Chicken Tortellini with Spinach Soup

Whenever it's cold and gray outside, I crave soup – except when I crave pasta. Well, why can't we have both?

Ingredients

• 1  stick butter
• 1 1/3 cups chopped onion (1 medium)
• 1 1/3 cups diced carrots (about 3 medium)
• 3 cloves garlic , minced
• 4 1/2 cups low-sodium chicken broth
• 1 lb  cut up cooked chicken
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• Salt and freshly ground black pepper
• 1/3 cup flour
• 2 1/2 cups milk
• 9 oz refrigerated three cheese tortellini
• 4 oz fresh spinach (4 cups) cut finely
• 1/3 cup heavy cream
• Shredded  cheese , for serving

Instructions

1. Heat  butter in a large pot over medium-high heat. Add onion and carrots  saute' 3 minutes then add garlic and saute' 1 minute longer. 
2.  Add flour and cook, whisking constantly 1 minute. While whisking vigorously slowly pour in milk. Season with salt and pepper and bring mixture just to a light boil, stirring constantly. Remove from heat and set aside. Add in chicken broth, oregano and thyme and season with salt and pepper. Bring to a boil, then reduce heat to medium-low, cover pot with lid and allow to simmer 10 - 15 minutes 
3. Add cooked chicken and  cooked tortellini to soup in pot, cover pot with lid and allow to simmer about 7 minutes... add in spinach during last 1 minute. Stir in chicken and cream. Serve warm with shredded cheese.

 

BRUSSEL SPROUT SOUP

Ingredients

1 lb. Brussels sprouts chopped
½ cup of celery  chopped
1  red and yellow sweet bell pepper, deseeded and chopped
1  carrot, chopped
1  small onion, chopped
1 clove garlic chopped fine
1 can petite diced tomatoes
1-2 tbsp. butter
5-6 cups of chicken broth
1 package dry chicken gravy
1/2 cup instant brown rice
1 Bay leaf
1 pinch Nutmeg
Salt and pepper


Cut off the end of each sprout and chop fine...

In a soup pot, heat the butter and sauté onion, brussel sprouts,garlic, peppers,celery, and carrot
for 3 to 5 min. 

Pour in the chicken broth, entire can of petite tomatoes with the juice,  chicken gravy packet,and bay leaf bring to a boil stirring frequently. 

Reduce the heat to simmer /low , cover the pot and cook 1 hour. Add rice, and nutmeg as well as salt/ pepper to taste and continue to cook 10 more minutes.

Enjoy!

*Special Note...Meat may be added to this soup for a more heartier    variety...sausage,chicken,hamburger,ham, etc.

Happy Easter 2016

Here's hoping everyone had a blessed Easter. 

Pussywillows and Roses

Need a fun treat to bring to an Easter party? 

Take this carrot-shaped cheese ball! 

It's sure to win the vote for cutest and tastiest snack!

16 oz cream cheese
1 pkg ranch dressing mix 
1 c. cheddar cheese 
5-7 strips of bacon crumbled

My Pink Lady vintage wringer washer makes a perfect place for cooling drinks

Pastel Deviled Easter Eggs - to color shelled egg halves: a separate mug or container for each color. To each add 3 drops of desired food color with 1 tsp of vinegar and 2/3 cups of water. Dip egg halves until color is nice and uniform. Mix yokes your favorite way and fill egg halves. Serve and enjoy!