Sweet Potato Casserole

What You Need

Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake at 400° F for 45 to 60 minutes or until tender. Set aside to cool.
Scoop the sweet potatoes out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the egg beaters, olive oil, fructose, salt, cinnamon, ginger, nutmeg, and pepper to taste. Whisk the mixture until smooth. Pour the sweet potato mixture into an 8 by 8 inch pan and sprinkle the top with the cashews. Bake at 350° F for 30 to 40 minutes or until a bit puffy. Serve immediately.
Makes 8 servings. Serving size 1/2 cup.  Click here for all Swanson Products… Guaranteed Low Prices at Swansonvitamins.com

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Pineapple Chicken

What You Need
1/4 cup pineapple juice
2 tablespoons (packed) brown sugar
1 tablespoon yellow mustard
3/4 cup 1/4-inch cubes fresh pineapple
3 tablespoons finely diced red bell pepper
3 tablespoons chopped fresh cilantro
1 1/2 tablespoons finely chopped red onion
1 1/2 tablespoons canned sliced jalapeño chiles, drained, coarsely chopped
 4 boneless chicken breast halves with skin (1 3/4 pounds total)
Before You Start: Preheat oven to 400°F
Lets Make It
Bring pineapple juice, brown sugar, and mustard to boil in small saucepan, stirring to dissolve sugar. Boil until glaze has thickened slightly, about 1 minute. Season with salt and pepper.
 Mix pineapple, red pepper, cilantro, onion, and chiles in medium bowl. Season with salt and pepper. Line baking sheet with foil. Place chicken on sheet and brush with glaze. Bake 15 minutes. Brush again with glaze, then broil until cooked through and golden, watching closely to avoid burning, about 5 minutes longer. Let rest 5 minutes.
Spoon salsa over chicken and serve.
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Baked Potato Soup

What You Need
  1 medium head garlic about a 1/4 inch  ( cut off top)
  6 large baking potatoes (about 3 lb), rinsed and pierced once with a fork
  4 1/2 cups chicken broth
1/2 tsp freshly ground pepper
4 Qt. Soup pot
Foil
Toppings
Bacon (cooked and crumbled)
Cheese (shredded)
Sour cream
Scallions ( minced)
Before You Start: preheat oven to 400°F.
Lets Make It! Wrap garlic head tightly in foil. Put garlic and potatoes in oven. Bake garlic 45 minutes or until soft when squeezed. Remove; let cool. Continue baking potatoes about 15 minutes or until tender when pierced. Unwrap garlic; squeeze pulp from head into a 4-qt pot. When cool enough to handle, peel 3 potatoes, add to pot and mash until nearly smooth. Gradually stir in chicken broth and pepper until blended. Place over medium heat and cook, stirring occasionally, until hot. Cut remaining potatoes (with skin) in 3/4-in. pieces. Stir into soup and cook until hot. Serve with your choice of toppings.
Serves 6

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Pumpkin Chocolate Chip Cookies

What You Need
1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon  
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)
Before You Start Preheat oven to 350 ˚
Lets Make It! Combine pumpkin, sugar, vegetable oil, and egg in a large bowl. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well. Add vanilla, chocolate chips and nuts. Drop by spoonful on greased cookie sheet and bake for approximately 10 minutes or until lightly brown and firm.
Makes 12

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Littluns Katie’s Corn and Crab Chowder

What You Need

3 ½ Cups ( 2 cans 14.5 oz.each) chicken broth
1/2 lb potatoes, (peeled and diced)
1 cup baby carrots (cut into 1/4-inch pieces)
1 medium-size onion (chopped)
2 stalks celery (trimmed and diced)
1/2 tsp fresh thyme leaves (chopped)
1/4 tsp Old Bay seasoning
5 ears corn on the cob (husks removed)
1 sweet red pepper (seeded and diced)
                               1 can (12 oz.) evaporated skim milk
                               2 Tbsp cornstarch
                               1/4 tsp salt
                               1 Cup crab claw meat ( okay to use canned pasteurized crab claw meat)
                               Crock pot/ slow cooker
                               Mixing bowl
Let’s Make It! Combine chicken broth, potatoes, carrots, onion, celery, thyme and Old Bay in a large oval slow cooker. Place corn on the cob on top of vegetables. Cover and cook on HIGH for 4 hours or LOW for 6 hours. In a bowl, stir together red pepper, evaporated milk, cornstarch and salt. Uncover slow cooker and remove corn to a cutting board. Stir red pepper mixture into slow cooker, replace cover and cook on either HIGH or LOW for 1 hour. Meanwhile, when cool enough to handle, cut kernels from cobs. Stir corn kernels and crab meat into soup and heat through. Serve warm.

Serves 4-8

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Littlun Katie’s Stuffed Peppers

What You’ll Need:

4 Green bell peppers
Salt
5 Tbsp Extra virgin Olive oil
1 Medium white onion (finely chopped)
1 Clove garlic (finely chopped)
1 Lb lean ground beef
1/ ½ Cups white rice (cooked)
1 Cup tomatoes (finely chopped)
1 Tbsp oregano (finely chopped) you can substitute dry only use 1 tsp
1 Tbsp black pepper (fresh ground)
½ Cup tomato paste
½ tsp Worcestershire sauce
1 Cup water
Large Pot
Large slotted spoon
Paper towel or cloth  lined plate ( use a clean tea towel)
Large skillet
Baking dish (size should accommodate the peppers well) 9×9 works well
Medium bowl
Whisk
Meat thermometer
Before You Start:Preheat oven to 350°. Precook white rice according to package directions (do not use instant or minute rice)
Let’s Make It!
Fill large pot ¾ of the way full with water and bring to a boil over high heat. Prepare green peppers by cutting the tops off just below the stem and scooping out the seeds. Rinse under cold running water. Cut the bumps off of the bottoms of the peppers carefully (this will help them to sit straight and not tip over). 
Carefully place peppers into the boiling water and keep them submerged for about three minutes (until softened) Use your spoon to push down on the peppers and to keep them in the water. 
Remove the peppers from the water and drain on your cloth lined plate until they are cool enough to handle.
Heat 3 Tbsp of olive oil in the skillet over medium heat add garlic and onions and sauté well (onions should be translucent). Remove the skillet from the heat and add the hamburger meat, rice, tomatoes and oregano, season with salt and ground pepper. Stir together well.
 Place peppers into baking dish open end up and drizzle remaining olive oil into the peppers. With a spoon fill each pepper with the meat mixture carefully.
 In a medium bowl whisk together the tomato paste, Worcestershire sauce and ¼ cup of water. Pour over the tops of the stuffed peppers. 
Pour the remaining ¼ cup of water around the peppers to just fill the bottom of the baking dish a bit. 
Cook uncovered for about 45 minutes or until the meat thermometer reads the internal meat temperature is 160 degrees .
Serves 4
Littlun Katie’s Tid Bits* Try topping your peppers with grated mozzarella or parmesan cheese for a little something extra.

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