Friday, January 15, 2016

Perfectly Baked Sweet Potatoes

  1. Wash sweet potatoes and prick skin with fork.
  2. Line bottom rack of cold oven with aluminum foil to catch any drips.
  3. Place sweet potatoes on top rack.
  4. Set temperature at 425 degrees.  If potatoes are 2"-3" thick, set a timer for 45 minutes.  If they are larger, set a timer for 1 hour.
  5. When the timer goes off, do not open the door but turn off the oven.  Let potatoes continue to cook for another 30 minutes and then remove from the oven.

The potato skin will peel off easily with this method!  Either serve immediately or cool, peel, and store in the fridge.

Thursday, January 7, 2016

Eclair Cake - No Bake

Eclair Cake–no bake Use 9x13 pan

 2 (3.4 oz) packages Vanilla Instant Pudding mix dry
3 ½ cups whole milk
12 oz cool whip
2 (14.4) oz packages graham crackers

3 Tbsp butter
3 Tbsp milk
3 Tbsp cocoa
½ cup powdered sugar

Blend milk and vanilla pudding packets for about 2 minutes. Fold in Cool Whip. In a 9x13 pan, layer graham crackers to cover entire bottom of pan. You may need to cut and shape the crackers to fit nicely. Poor half of pudding/cool whip mixture on top and level. Put another layer of graham crackers to cover entire surface. Cut and shape crackers accordingly. Put the second half of pudding/cool whip mixture on top and level. Put the final layer of graham crackers on top with bumpy side down. This will help the top look smoother when you go to put the frosting on top. Once again, cut and shape crackers accordingly to avoid pits and cracks.

Microwave butter and milk just enough so that they are melted together. You do not need to boil it. Add cocoa and powdered sugar and blend together. This will be a runnier frosting/glaze. Pour over top of graham crackers and smooth out nicely.(**I usually double the frosting recipe.)

Refrigerate overnight and dig in!

Sunday, January 3, 2016

Black Eyed Peas Supper

4 servings 1 can black eyed peas, with liquid ½ lb bulk sausage ½ c chopped green pepper (or celery or green onions) 1/4 c chopped onion 1 clove garlic, finely chopped 1 c canned tomatoes 1/3 tsp black pepper 1/3 tsp oregano 1/4 tsp rosemary 1/2-1 c grated cheese Cook sausage in large frying pan, crumbling with a fork as it cooks. Drain fat from pan. Add green pepper, onion, and garlic. Cook 5 minutes, stirring vegetables into sausage. Add tomatoes and seasonings. Stir well. Pour in black eyed peas with the liquid in the can. Cover and simmer slowly 15 minutes. Serve very hot with grated cheese sprinkled on top. (If this can be prepared ahead of time, the flavors have a better chance to blend. Reheat at mealtime and top with cheese when ready to serve.) Barb Arden I have made this often, but I pretty much double everything and make a big pot of this goodness so that I can have leftovers. Hubby and I both love it!...Sandy B