Saturday, November 26, 2011

Easy Pan Roasted Brussels Sprouts

1 pound fresh Brussels sprouts
½   slab  Applewood thick sliced bacon cut into 1/2 inch cubes
1/2 teaspoon salt
Freshly ground black pepper

Wash and then trim off any loose or damaged leaves from the sprouts. Trim the root end and cut each sprout in half.
Cook the cubed  Bacon  in a large skillet  on med. Heat  Bacon just starts to get crispy. Transfer the bacon with a slotted spoon to a bowl and set aside.  In the Bacon grease add the Brussels  sprouts  flat side down in  the skillet and season with salt and pepper.  Stir a couple of times  and when Brussels are nice and roasted, turn down the heat to med.- low add ¼ cup of water and put a lid on cook for 15 min. or until tender. Then add the crispy bacon and stir and  transfer to a serving dish.

Tuesday, November 22, 2011

Calico Potatoes- Silver Dollar City style


  olive oil
1  - diced onion         
1 -  diced green bell pepper
3  - russet potatoes thinly sliced                                                                                                                      2 - sweet potatoes thinly  sliced 
1 -  teas. Seasoned salt * I used country Bob`s  
1  - pd  kielbasa  sausage, cut into 1-inch slices 
2 - tablespoon water


1. Add olive oil to a large skillet. Preheat over medium heat until the  oil is just hot.  Cook the sausage. Add the diced onion and diced green bell pepper. Cook the onion and pepper until they're tender.
2. Add the unpeeled, sliced russet potatoes, the sliced sweet potatoes and water to the vegetables in the skillet. Sprinkle the mixture with the seasoning or seasoned salt.
3. Cover and cook over medium heat for 12 to 15 minutes or until potatoes are tender, turning potatoes once or twice.

Friday, November 18, 2011

Cream Cheese Pound Cake

1 1/2 cups butter
1 (8 ounce) package cream cheese
3 cups white sugar
1 tablespoon vanilla extract
1 teaspoon almond extract
6 eggs
3 cups cake flour
Preheat oven to 325 . Grease one bunt cake pan.
Cream together the butter, cream cheese, and sugar until light. Stir in the vanilla and the almond extracts. Add the flour and the eggs alternately, beginning and ending with the flour. Pour batter into the prepared pan.
Bake at 325  for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.

Thursday, November 10, 2011

Sweet Potato Casserole

                                   1- large can of sweet potatoes drained and mashed
¾ - cup white sugar
2 - eggs beaten
1  - teaspoon vanilla
½ - cup milk
1 - stick butter melted
Pinch of salt


1 - cup brown sugar
1  - sm. Pkg. or half a cup of pecans
1  - cup of  flour
6 - tablespoons butter diced

 Heat oven to 350  degrees.

Mix all the ingredients of the casserole together and put in to a ( round w/lid) greased casserole  dish.

 To make the topping - in a med. bowl add half the diced butter, flour, brown sugar and nuts. Mix and spread on the sweet potatoes and bake for 30 min., then add the rest of the diced butter on top of the casserole and bake for 10 more min. and serve.

Sunday, November 6, 2011

Iced Ginger cookies

2 cups of sugar

1-½ cups of coconut oil  or softened butter

2 eggs

½ cup of molasses

3 1/2 cups of self rising  flour

1 tablespoon of ground ginger

2 teaspoons of cinnamon

Extra sugar

White chocolate Bark

In a bowl, combine sugar and oil, mix well and add the eggs. Stir in the molasses, combine all the dry ingredients and add in slowly until mixed well.  Roll into ¾ inch balls, roll in sugar and place on  a lightly greased baking sheet. Bake at 350 for 10 to 12 minutes until just light golden on the bottom. Let cool  and place on wax paper and drizzle with melted white chocolate Bark.  I usually melt about 2 squares at time in the microwave  30  sec. a time  in a glass measuring cup till  melted.

Saturday, November 5, 2011

White Chocolate Eggnog fudge

3 cups of sugar
3/4 cup of butter
2/3 cup of  Eggnog
1- 7 oz. jar  of marshmallow creme
1 tsp. vanilla
1- 12oz. bag of white choc. chips
Stir butter, sugar, and  eggnog into a heavy pan and bring to  a full boil, or 234  degrees with a candy thermometer stir constantly to prevent scorching! Remove from heat and stir in  chocolate stir until all chocolate is melted then mix in vanilla and marshmallow crème. Pour into a  buttered 8x8 baking dish, and cool at room temperature.