vanilla-glazed sweet potatoes

I love sweet potatoes.  They are high in fiber, vitamin A, vitamin C, vitamin E, iron, and calcium...and, of course, they taste amazing.  What's not to love? 

One of my favorite sweet potato recipes comes from Gooseberry Patch's Christmas Book 3.  These aren't exactly low calorie, but they taste absolutely amazing!  They can be made with either sweet potatoes or their oft-confused cousin, the yam.

I chose sweet potatoes.

Vanilla-Glazed Sweet Potatoes
from Gooseberry Patch Christmas 3

• 3 lbs. sweet potatoes, peeled
• 1/4 cup butter
• 1/4 cup brown sugar, packed
• 3 T. orange juice
• 1 T. vanilla extract
• 1 t. salt
• 1 t. orange zest
• 1/4 t. pepper
• 1/2 cup chopped pecans

Boil sweet potatoes in water until tender; drain.  Cool slightly, then cut into 1/4 inch slices.  Arrange the slices in a greased, broiler-proof 13"x9" baking dish, overlapping slightly.  In a small saucepan, melt butter over low heat.  Add brown sugar, orange juice, vanilla, salt, orange zest and pepper, stirring until combined.  Heat, but do not allow to boil.  Remove from heat and brush sauce evenly over potato slices.  Broil 6 inches from heat until golden, about 6 or 7 minutes.  Sprinkle with pecans.  Serves 6. 

apple chicken quesadillas

I've always loved a good quesadilla...and this is a good quesadilla.  There's something about the combination of apples, chicken, and corn that is so delightfully different and refreshing!  Dipped in a bit of sour cream and salsa, these things really make a fun meal.

These are also incredibly easy to make.  You mix all of the filler ingredients in a large bowl.  Sometimes I do this in advance and just refrigerate it.

Apple Chicken Quesadillas
adapted from Taste of Home's Light and Tasty 2004

• 2 medium tart apples, sliced and cut into pieces
• 1 cup diced cooked chicken breast
• 1/2 cup fresh or frozen corn, thawed
• 1/2 cup shredded cheddar
• 1/2 cup shredded mozzarella
• 1 fresh tomato, chopped
• 1/2 onion, chopped
• 1/4 t. salt
• 8 8-inch flour tortillas

Combine all ingredients except tortillas in a large bowl.  For each quesadilla, place approximately 3/4 cup of the filling inside a tortilla; fold in half and secure with a toothpick.  Place on a greased baking sheet.  Bake at 400 degrees for 8-10 minutes, or until golden brown.  Turn over and bake 5-8 minutes longer.  Makes 8.

bittersweet hot fudge sauce

One night we had some good friends over for dinner.  After a delicious meal of homemade gnocchi and kickin' pasta sauce, the boys headed to the living room to play video games and us girls stayed in the kitchen.  You know me...when I get in the kitchen, I can't help but experiment!  This weekend's experiment...bittersweet hot fudge sauce.

My friend and I both wanted a hot fudge sauce that was super-chocolatey, not too sweet, and incredibly thick.  We raided the cabinets and came up with this version.  It's incredibly easy to make and gets that nice chewy texture after it's been sitting on ice cream for a while.  I literally can't get enough.

The best part, though, is the hidden ingredient.  We used Creme de Cassis (or currant, in English), but you could use cherry cordial, Port, Madeira, or even coffee!  Lace it with whatever flavor you want...it will be sure to please.

Bittersweet Hot Fudge Sauce

• 1/4 cup butter
• 4 squares (1 ounce each) unsweetened baking chocolate
• 3/4 cup sugar
• 1/2 cup water
• 1 t. vanilla
• 1/4 cup currant, cordial, Port, Madeira, coffee, etc....your choice!

Place the butter and chocolate in a small saucepan and melt over medium-low heat.  Add sugar and water, stirring until sugar has dissolved.  Bring to a boil; boil for 2 minutes, stirring constantly.  Remove from heat.  Add last two ingredients, stirring well to mix.  Serve hot.  Makes 8 servings.

enchilada casserole

Enchilada casserole.

I'm sure there are many versions of this recipe out there, but this one is important.  It's special.  It's my husband's favorite childhood meal.

It should be your favorite, too.  (At least, that's what he thinks.)  And what's not to like?  It's easy, it's delicious, and it makes enough to feed my husband, his parents, his two strapping brothers, their wives, all seven grandchildren, and me.  Okay, okay, I'm lying.  When we are all together, we have to make two casseroles.  But, I bet it would feed us all if the boys didn't eat so much...

Enchilada Casserole

• 1 medium onion, chopped
• chopped green or red pepper (optional)
• jalapeno slices (optional)
• 2 lbs. hamburger
• 1 can enchilada sauce
• 1 can tomato sauce
• 1 can mushroom soup
• 18 corn tortillas
• 16 oz. shredded cheddar cheese
• 1 t. vegetable oil

In a large skillet, cook onion in oil for 5 minutes until lightly brown.  Add beef and brown well; drain.

In a large saucepan, mix together enchilada sauce, tomato sauce, and mushroom soup.  Simmer for 15 minutes.

In a greased 15 1/2 x 10 1/2 x 2 roasting pan, place 6 tortillas.  Layer 1/3 of the meat, 1/3 of the jalapeno peppers, 1/3 of the sauce, and 1 cup of cheese on the tortillas.  Repeat layers 2 times.  Pour excess sauce and cheese on top.  Cover and bake 45 minutes at 350 degrees.  Uncover and bake 15 minutes more.  Let stand for 10 minutes before serving.  Makes fifty thousand servings!

stromboli

Well...hello beautiful.

If you are looking for a fast, easy, hearty, and family-friendly recipe, this is it.  I've always loved stromboli because it is so easy to make and so easy to adapt to my family's tastes.  It's so easy that this recipe was chosen to appear in Gooseberry Patch's Speedy Suppers cookbook.  I love it...I think you'll love it, too.

Stromboli

• 1 loaf frozen bread dough, thawed (or pizza crust recipe)
• cheese, meat, and/or vegetable fillings of your choice
• 1 jar spaghetti sauce

On lightly floured surface, roll out dough into a large rectangle.  Place fillings down the middle of the dough.  Fold in the short ends, then fold the longer ends over the filling.  Pinch to seal.  Place seam side down on a greased baking sheet.  Bake at 350 degrees for 30 minutes or until lightly browned.  Slice and top with spaghetti sauce.  Serves 6-8.

For a lighter meal, choose reduced fat cheeses and meats like ground turkey or turkey pepperoni..or omit the meat altogether!  This can easily be made into a vegetarian meal.

simple chicken stir fry

I used to laugh when I saw recipes for stir fry.  Why would anyone need a recipe?  Isn't the whole point to throw in whatever you feel like?

And, then I tried to make one.  I threw in whatever I felt like.  Afterward, I felt like crying...it was terrible.

I have since tried, on multiple occasions, to make stir fries by simple cooking instinct.  I've failed on all counts.  I've heard that some people have this ability, but apparently I don't.  I've come to terms with it.

Really, I have.

Now, I turn to recipes.  My favorites, though, are those basic stir fry recipes - the ones that provide the foundation for a successful stir fry but allow for some creative interpretations.  This is one of those recipes - it highlights the delicious flavors of the vegetables but not much else.  If you want to eat it just the way it is, it tastes great.  If you want to add more ginger, more heat, different veggies, more soy sauce, or even some orange juice, go right on ahead...it will still taste good because the foundation is there.

It's simple...but that's why it's a keeper.

Simple Chicken Stir-Fry

• 1 T. oil
• 2 chicken breasts, cut into thin strips
• 1 cup each, carrots, broccoli, and green pepper (sliced)
• 3 1/4 cups water, divided
• 3 t. chicken bullion
• 1 T. soy sauce
• 1 t. ginger
• crushed red pepper, to taste
• 1/4 cup cornstarch

Cook chicken in oil in a nonstick skillet until cooked through; remove and keep warm.  Cook vegetables in skillet until crisp-tender; remove and keep warm.  Pour 3 cups water into skillet and bring to a boil; add bullion and stir until dissolved.  Add soy sauce, ginger, and red pepper.  Add back the chicken and vegetables, allowing to simmer for about one minute until heated through.  Mix together cornstarch with 1/4 cup water; mix into stir fry and bring to a boil.  Allow to simmer until mixture has thickened.  Serves 6.

bierocks

Ah, the bierock.  It's a beautiful thing.

But what is it?

Growing up, we always called them German hamburgers.  My mother would make them every so often, and I was always so excited when she did.  They are soooo good!

The basic concept is that it's like a hamburger...but not.  It's traditionally more of a delicious roll stuffed with a meat and cabbage mixture, although there are other varieties as well.  I'm going to show you my take on the traditional bierock.  Why?  Because it's one of my favorite comfort food meals of all time.

This recipe makes about 18 bierocks - they are the perfect size to eat with soup or salad, and they taste amazing...addicting, actually.  They also freeze well - just pile in a freezer-safe ziplock bag, freeze, and reheat in the microwave.  Bierocks are the perfect make-ahead meal!

Bierocks
Filling:

• 1 1/2 lb. ground beef
• 3/4 t. salt and pepper
• 1 onion, chopped
• 2 cups cabbage, chopped
• 1 can (10 3/4 oz.) cream of chicken soup (see post above for directions on making your own)
• 1/2 cup jalapeno slices (optional)
• 1 cup shredded Cheddar cheese (optional)

Dough:

• 3 1/2 - 4 cups flour
• 3 T. sugar
• 1 t. salt
• 1 T. instant potato flakes
• 2 pkgs. active dry yeast
• 1 cup milk
• 1/2 cup water
• 1/4 cup margarine

To make filling, brown the beef, salt, pepper, and jalapenos.  Add the onion and cabbage; cover and steam until onion is crisp-tender and cabbage is wilted.  Add the soup and cheese (if desired) and mix thoroughly.  Set aside.

To make the dough, combine 2 1/2 cups flour, sugar, salt, potato flakes, and yeast in a large bowl.  In a small saucepan, combine milk, water, and margarine.  Heat to 130 degrees (margarine does not need to melt).  Add liquid mixture to dry ingredients and beat well.  Add enough additional flour to make a  soft dough.  Turn out onto lightly floured surface; knead until smooth and elastic, about 5 minutes.  Cover with a towel and let rest 15 minutes.

Pinch off a small amount of dough, about the size of an egg.  Roll into a circle and place 1 heaping tablespoon of filling on dough.  Bring edges together and pinch; place on greased pan.  Bake 375 degrees for 20 minutes or until lightly browned.