Sweet potato pie

If you know me or read my other blog, you've probably heard me say that I'm not fond of pumpkin pie. It's not awful, I just don't particularly like it. I'll usually bypass having pie if pumpkin is the only offering. However, I'll eat me some Sweet Potato Pie any day of the week!

The following is a recipe that is sorta my own concoction. I played with recipes for a while, and finally came up with this one by taking what I liked best in each.



Sweet potato pie
Lyn’s compilation of several recipes

Ingredients:

• Pastry for 9-in 1 crust pie
• 4 eggs
• 1-1/2 c. mashed boiled sweet potatoes
  *Note: I bake mine. I don't know if it really makes a difference, but as I'm baking them for dinner, anyway, so it just works well for me.
• 1/2 cup sugar
• 2 Tbs. honey
• 2/3 cup milk(or 1/2 & 1/2)
• 1/2 cup orange juice
• 1 tsp. vanilla
• 1/8 tsp. salt
• 1/2 tsp. ground nutmeg
• Chopped pecans, optional

* * *
Topping:

• 1/2 C. heavy cream
• 1 Tbs. grated orange peel
• Note: I like this topping to taste "orangey," so I also add 2-4 drops of orange oil after I've whipped the cream.
• 1/2 tsp ground nutmeg
• Sugar, optional.
  Note: Some like this unsweetened to complement the pie, I put a little in (about a teaspoon, I think), but not nearly as much as I would in whipped cream for other uses.

Preparation:
Prepare pastry in 9” pan. Heat oven to 450°. Beat eggs until light. Combine with mashed potatoes & sugar. Beat thoroughly. Stir in honey. Add nuts, milk, orange juice, vanilla, nutmeg & salt, beating well after each addition. Pour into unbaked pie shell.

Going in the oven.

Bake 10 minutes at 450°. Reduce temperature to 350°. Bake 60 minutes longer or until pastry is done and knife inserted near center of pie comes out clean.

Let pie cool at room temp.

Fresh out of the oven, cooling.

Whip cream. Mix with orange peel & nutmeg. Spread over pie to serve.

Ymmmmmmmmmmmmmm!!!!

Cranberry relish

Cranberry relish


This whole recipe is “to your taste” because it depends on individual taste, sweetness of berries, etc. This is a recipe that you can really go crazy with and add almost anything (fruits) that you like. It's good with turkey or any other fowl, as well as ham. Most importantly, it is SO much better than the store bought stuff!

Ingredients:
1 bag fresh cranberries
1 med. or lg. orange
1 bag or box frozen or fresh raspberries (Roughly 1/2 to 2/3 amount of cranberries)
1 cup, (approx.) sugar
1/2 tsp. vanilla
sprinkle nutmeg

**Note: These amounts are all “approximate” because I always cook "to taste" or more accurately "to smell." I don't taste often while cooking, because the flavors become dulled after a few tastes.


Preparation:
Thoroughly wash cranberries; pick out and discard any berries that are mushy. Wash the orange thoroughly, then cut into quarters or eighths, to fit into food processor, including peeling.

Put cranberries, raspberries, and orange sections through food processor until roughly grated.

Add 1/2 C. sugar, mix thoroughly, then add additional sugar slowly until desired sweetness is reached.

Add vanilla and nutmeg. Mix thoroughly, refrigerate until ready to use. It is best when allowed to "mellow" for at least a day.

Variations:
I always use what is available for the ingredients beyond cranberries. I’ve also used apples. These could be shredded or chopped fine and substituted for or in addition to the raspberries. Another possible ingredient is crushed pineapple. I’ve also added chopped pecans. Another possibility is 1 tablespoon chopped fresh mint leaves.

Most recently, I’ve included 2 tablespoons tequila, 1-2 jalapeño peppers, seeded and finely minced green onions. Raspberries are optional with the jalapeños, but I like them together. I omit the vanilla when I use jalapeños.

Chili cheese roll

Well, DJ, it looks like great minds run parallel courses!


Chili cheese roll

1 large pkg. cream cheese, softened to room temp.
1 pkg. sharp cheddar cheese, grated & softened to room temp.
1 clove garlic, fine chopped
1/2 to 1 C Pecans and/or Walnuts
pinch of salt

Chili powder, amount optional to taste (see below)

Cream all ingredients except chili powder together until smooth. Form into roll or log.

Place chili powder on waxed paper or in flat-bottomed dish. (Note: I use waxed paper, and when finished, I roll the log up in the waxed paper for storage.)

Roll cheese log in chili powder until well coated. The chili powder coating may be as thick as you like. (Y’all know me, I like it think so it has a kick to it!)

Chill in refrigerator several hours until firm. Serve with your favorite cracker or tortilla chips.

Pecan Pie

Ok! Ladies here are some of my favorites.

This first one is the best Pecan Pie recipe I have ever had and I have eaten more than my share.

Amber Pecan Pie

1/2 Cup Butter or Margarine
1 Cup Brown Sugar
3 Eggs , well beaten
1/4 teaspoon Salt
1 Cup Light Corn Syrup (Karo)
1 Cup Pecans finely chopped
1 teaspoon Vanilla

Preheat oven to 325 degrees. Cream Butter or Margarine and sugar, Stir in remaining ingredients. Pour into deep dish pie crust, if you desire top with pecan halves and bake in preheated oven for 45 minutes or until set

Pumpkin Crunch

Pumpkin Crunch

1 Small Can Pumpkin
1 Can Evaporated Milk
3 Eggs
1 Cup Sugar
1 1/2 teaspoon Cinnamon

Mix together and pour into a 9 x 13 pan

Sprinkle 1 Yellow Cake Mix over the top
Melt 1 1/2 Sticks butter or margarine and drizzle over cake mix.
Sprinkle on 1/2 Cup roughly chopped Pecans

Bake at 350 degrees for 45 to 50 minutes.

This is a good alternative to Pumpkin Pie.

Green Cake

1 Butter recipe Cake mix
1 Large Box Pistachio Pudding
4 Eggs
1/2 Cup Oil
1 Cup Sour Cream
2 Tablespoons Milk

Topping:
1 Tablespoon Cinnamon
1 Cup Brown Sugar
1 Cup Pecans

Combine Cake and Pudding mixes with wet ingredients. Pour half of the batter into your pan of choice. Combine Cinnamon, Brown Sugar and Pecans mix well and spread approximately half of the sugar mixture on top, Pour in the remaining batter and swirl around. Top with remaining sugar mixture but do not swirl in. Bake at 350 degrees for 50 minutes, cool and enjoy.

Pecan Cheese Dip

Pecan Cheese Dip

2 Cups firmly packed shredded Sharp Cheddar Cheese
1/2 Cup Mayonnaise
1/2 Cup very finely chopped Pecans
2 Tablespoons chopped Green Onions
6 Strips of Bacon fried and finely crumbled (you can use the real bacon bits instead)
Red Jalapeno jelly or Raspberry Chipotle Sauce by Fisher & Wiesel

Mix together and mold into desired shape chill and top with jelly or sauce, serve with Wheat Thins.

This may sound strange to some of you but it is really, really good.