Missy’s Sweet Potato Souffle
Soufflé:
Canned Princella Yams (real ones don't work as good)¾ cup brown sugar
3 eggs, beaten
½ cup heavy whipped cream not whipped
8 tablespoons unsalted butter, about 1 stick, melted
1 tablespoon vanilla extract
1/2 teaspoon salt
Topping:
1 cup packed light brown sugar
4 tablespoons unsalted butter, about 1/2 stick, cubed, at room temperature
1/2 cup self-rising cake flour
1 cup chopped pecans
Garnish:
Mini marshmallows
Soufflé: Preheat the oven to 400 degrees F. Lightly grease oval baking dish.
In a large bowl, combine the sweet potatoes, sugar, eggs, cream, butter, vanilla, and salt. Pour the mixture into the prepared baking dish.
Topping: Combine the brown sugar, butter, flour, and pecans in a separate bowl. Crumble the topping over the sweet potato mixture.
Bake for one hour, until the topping is golden brown.
Garnish: Place marshmallows on top and return to oven for about 5 minutes or until brown on top.
Serve hot.
Jell-O Yummy Pear Delight
This is one of the only jell-o recipes I will eat.
1 cup boiling water
1-6 oz pkg lime gelatin
1/2 cup sugar
1 cup pear juice
1 can pears blended in blender
1 tsp vanilla
2 cups whipping cream (beat stiff with ½ tsp vanilla and a little sugar)
½ tsp vanillaThis is one of the only jell-o recipes I will eat.
1 cup boiling water
1-6 oz pkg lime gelatin
1/2 cup sugar
1 cup pear juice
1 can pears blended in blender
1 tsp vanilla
2 cups whipping cream (beat stiff with ½ tsp vanilla and a little sugar)
Bring water to a boil. Put gelatin and sugar in a medium sized bowl; add boiling water stirring until gelatin is dissolved. Open can of pears. Pour off pear juice in a measuring cup; put pears in the blender with 1 cup of pear juice (I sometime use all the pear juice). Blend until smooth. Slowly add jell-o mixture to blender and 1 tsp vanilla. Will be right to the top-- be careful. Pour into 9 x 13 inch dish. Refrigerate until it cools. Whip cream as it starts to set add a little sugar and vanilla, beat until stiff. Fold into gelatin mixture into 9x13 inch pan. Refrigerate for several hours until firm. I have done it with strawberry jell-o too.
Stuffin Muffins
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 stick butter, softened (mom made us use more)
1 fresh bay leaf, available in produce department
4 ribs celery and greens, from the heart, chopped
(save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work) 2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 stick butter, softened (mom made us use more)
1 fresh bay leaf, available in produce department
4 ribs celery and greens, from the heart, chopped
1 medium to large yellow skinned onion, chopped
3 McIntosh apples, quartered and chopped
Salt and pepper
2 tablespoons poultry seasoning
1/4 cup chopped fresh parsley leaves
8 cups cubed stuffing mix (Pepperidge Farm)
2 to 3 cups chicken stock, available in paper containers on the soup aisle
Preheat oven to 375 degrees F.
Preheat a large skillet over medium high heat. Add extra-virgin olive oil to skillet and 4 tablespoons butter. When butter melts, add bay leaf and add the vegetables as you chop them, celery, onions then apples. Sprinkle the vegetables and apples with salt, pepper and poultry seasoning. Cook 5 to 6 minutes to begin to soften vegetables and apples then add parsley and stuffing cubes to the pan and combine. Moisten the stuffing with chicken broth until all of the bread is soft but not wet.
Butter 12 muffin cups, 2 tins, liberally with remaining butter. Use an ice cream scoop to fill and mound up the stuffing in muffin tins. Remove the bay leaf as you scoop the stuffing when you come upon it. Bake until set and crisp on top, 10 to 15 minutes. Remove stuffin' muffins to a platter and serve hot or room temperature. (Mom made us use lots more butter).
Preheat a large skillet over medium high heat. Add extra-virgin olive oil to skillet and 4 tablespoons butter. When butter melts, add bay leaf and add the vegetables as you chop them, celery, onions then apples. Sprinkle the vegetables and apples with salt, pepper and poultry seasoning. Cook 5 to 6 minutes to begin to soften vegetables and apples then add parsley and stuffing cubes to the pan and combine. Moisten the stuffing with chicken broth until all of the bread is soft but not wet.
Butter 12 muffin cups, 2 tins, liberally with remaining butter. Use an ice cream scoop to fill and mound up the stuffing in muffin tins. Remove the bay leaf as you scoop the stuffing when you come upon it. Bake until set and crisp on top, 10 to 15 minutes. Remove stuffin' muffins to a platter and serve hot or room temperature. (Mom made us use lots more butter).
Real mashed Yukon gold potatoes
Turkey brined and smoked by Scott





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Indiana Jones and Yoda costumes. I only wish I had more time to visit with everyone there. We had a great turn out. You can view a photo album and add photos of your own at:
