Sweet Potato Casserole

After a way-too-long sabbatical, we’re back – just in time for the holidays!
This is a family favorite of Sarah’s.

SENATOR RUSSELL'S SWEET POTATO CASSEROLE

3 c. cooked, mashed sweet potatoes
1 tsp. vanilla
1/2 c. milk
1/3 c. sugar
1/2 c. melted margarine
2 eggs

Beat with electric mixer the mashed sweet potatoes, sugar, eggs, vanilla, milk and margarine. Put into greased 2 quart casserole dish. Add topping:

1 c. brown sugar
1/3 c. flour
1/3 c. margarine
1 c. pecans

Mix until crumbly, then add nuts last. Sprinkle on top of sweet potato mixture. Bake at 350 degrees for 30 minutes.

Tangy Pork Kabobs

This was an instant hit at our house recently. We didn’t even pre-marinate the meat, but threw that all on about 20 minutes before cooking. We also made up the baking option because it was raining the day we wanted to make this, and I think it was better than grilling (but I will have to test that theory).
The sweet/tangy thing works really, really, REALLY well.

Cut 2 one pound pork tenderloins into 1 inch cubes. Marinate overnight in:

½ cup vegetable oil
3 tablespoons honey
2 tablespoons onion powder
2 tablespoons soy sauce

Before cooking, prepare the horseradish raspberry sauce as follows in a small mixing bowl:

1 18 ounce jar seedless raspberry preserves, warmed
¼ cup red wine vinegar
3 tablespoons prepared horseradish
2 tablespoons soy sauce
3 teaspoons garlic powder
1 ½ teaspoons ketchup

For grilling: Coat grill tack with cooking spray before starting the grill. Prepare grill for indirect heat. Drain and discard marinade. Sprinkle pork lightly with seasoned salt and pepper; thread pork onto metal or soaked wooden skewers. Grill kabobs 8-10 minutes, brushing occasionally with sauce.

For baking: Preheat oven to 400. Drain and discard marinade. Sprinkle pork lightly with seasoned salt and pepper; thread pork onto metal skewers and rest on any baking pan with an edge. Bake for 30 minutes or until done, brushing on sauce and turning throughout.

Baked Teriyaki Chicken

Very tender!! Lee and Sarah had it with pirogues, peas and carrots which made a yummy Saturday night meal.

Ingredients

1 tblsp cornstarchd
1 tblsp cold water
1/2 cup wite sugar
1/2 cup soy sauce
1/4 cup cider vinegar
2 cloves garlic - minced
1/4 tsp ground pepper
6-12 chicken thighs

Directions

1. In a small saucepan over low heat, combine everything but the chicken. Let simmer, stirring frequently, until sauce thickens and bubbles.
2. Preheat oven to 425.
3. Place chicken in a lightly greased backing dish. Brush chicken with the sauce on both sides.
4. Brush with sauce every 15 min; turning pieces over each basting.

Irish Cream Bars

Just in time for St. Patrick's Day... I (Leeann) made this Friday, and it turned out to be a splendid crowd-pleaser! It’s heavy enough that you don’t have to make a lot of it because one bar per person is plenty (usually), but it is a delectable post-dinner treat that goes wonderfully with coffee. My people knew what they were doing when they invited Irish cream.

Heat oven to 350. Mix together the following until a soft dough forms:

¾ cup flour
½ cup butter or margarine, softened (I used butter)
¼ cup powdered sugar (we didn’t have it, so I substituted 1/8 cup of white sugar)
2 tablespoons unsweetened baking cocoa

Press crust into ungreased square pan and bake for 10 minutes.
While that’s cooking, combine:

¾ cup sour cream
½ cup granulated sugar
1/3 cup Irish cream (and an extra splash for good measure)
1 tablespoon flour
1 teaspoon vanilla (which means 1 tablespoon if you’re me)
1 egg

Whisk together until blended. Pour over baked crust, and return to oven for 15-20 minutes or until filling is set. Cool, then refrigerate until firm (2 hours recommended before cutting).

Garnish with whipped cream and chocolate sprinkles if desired.

Baked Lemon Chicken

If you are like our household and accidentally buy extra lemons and have no idea what to do with them, here is a great recipe! Or if you just like a really moist, easy baked chicken recipe this is the one for you. :-D

INGREDIENTS

2 teaspoons Italian seasoning
1/2 teaspoon seasoning salt
1/2 teaspoon mustard powder
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 (3 pound) whole chicken
3 lemons
2 tablespoons olive oil

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
Combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. Rinse the chicken thoroughly, and remove the giblets. Place chicken in a 9x13 inch baking dish. Sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken.
Stuff chicken with quartered 3rd lemon.
Squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. Drizzle this oil/juice mixture over the chicken.
Bake in the preheated oven for 1 1/2 hours (or until reaches 180 degrees), or until juices run clear, basting several times with the remaining oil mixture.

So You Had a Bad Day, You Have a Cold, and It’s Winter Soup

The name of this recipe is a work in progress (in case you couldn’t tell), and the whole concept is rather flexible, but it is a good base to play around with if you need to clear your sinuses out. Dedicated to Sarah, to inspired this creation.

In large pot, combine over medium high heat:

1 box chicken broth
2 cups water
1 T dried oregano
1 T dried basil
Dash of thyme
2 T cayenne pepper (because we’re tough like that)
2 T red Tabasco sauce

Combine the above and bring to a boil. Wusses should cut down those last two ingredients by half (at least). Bring down to medium heat and add:

1 can white beans, drained
1 can tomatoes, drained and cut into bite-sized pieces
3 cloves garlic, pressed

Simmer at least 10 minutes. About 10 minutes before serving, turn up heat to bring to boil, add one package of dry tortellini, and cover. Check tortellini to make sure they are cooked through before serving.