Archive for the ‘Holidays’ Category

Holiday Food Safety Check!

https://www.cdc.gov/features/holidayfoodsafety/index.html

Pineapple Head Mashed Sweet Potatoes

Pineapple Head Mashed Sweet Potatoes
Author: Sydney Rosen
Ingredients
  • 5 lbs Sweet Potatoes or Yams
  • Water to boil
  • ½ cup Half and Half or Heavy Cream (plus more to your taste)
  • 2 sticks of Butter
  • 1 cup brown sugar (plus more for topping)
  • 3 tbsp Pineapple Head (plus more for taste and topping)
  • 2½ tbsp Salt (plus more for taste and topping)
Instructions
  1. Peel potatoes
  2. Boil potatoes
  3. Preheat oven or grill to 350 (if using a egg, make sure platestter is in for indirect cooking)
  4. Drain
  5. Add cream and butter
  6. Add ½ cup brown sugar, 2 tablespoons Pineapple Head and 1 ½ tablespoons Salt.
  7. Mash them all together and taste them, adding more Pineapple Head and Salt if you need to.
  8. In a separate bowl, mix remaining 1 tablespoon Pineapple Head, 1 tablespoon Salt and ½ cups brown sugar for topping.
  9. Pour mashed sweet potatoes into a baking dish
  10. Sprinkle brown sugar, Pineapple Head and salt over top
  11. Bake until top is bubbly and golden brown, about 40 minutes
  12. Serve hot, but it’s also delicious cold over crackers
Notes
5 lbs of sweet potatoes fill the 13×9 pan, 2½ lbs of sweet potatoes fill the 9×9 pan
Recipe can be found at:
http://dizzypigbbq.com/portfolio/pineapple-head-mashed-sweet-potatoes/

Caramel Sauce from Sweetened Condensed Milk

 

Stove Top
Note: It is VERY IMPORTANT to ensure that the entire can is covered with water at all times!
  1. Remove the label from the can.
  2. Place the unopened can on it’s side in a large pot and fill with water so the water is 1″ above the can.
  3. Bring to a boil, reduce heat to a medium boil. Let boil 3 hours topping up with water as needed.
  4. Remove from heat and let cool before opening.
Photo by Carolyn Davidson Hicks

Photo by Carolyn Davidson Hicks

Slow Cooker
  1. Place unopened can in slow cooker on it’s side.
  2. Fill slow cooker with water so the entire can is submerged. Cook on low 8-10 hours.
  3. Cool before opening.
Photo by Carolyn Davidson Hicks

Photo by Carolyn Davidson Hicks

Stuffed Orange Bell Peppers for the Fall!

Recipe and Photo by Carolyn Davidson  Hicks

Recipe and Photo by Carolyn Davidson Hicks

I used Boudin to stuff my bell peppers! For Fall, select a Orange Bell Pepper! They look just like Pumpkins and your kids and quests will be thrilled!

Cut the tops off and clean them out. Microwave in a damp paper towel for about 3 to 4 minute. Allow to cool. Stuff with already prepared stuffing. Bake for 5 to 8 minutes in a preheated oven at 350 degrees!

Garnish with your favorite shredded cheese and chives and impress everyone with this great idea!

Photo and Recipe by Carolyn Davidson Hicks!

Photo and Recipe by Carolyn Davidson Hicks!

Pimento Cheese Spread

 

Recipe and Photo by Carolyn Davidson Hicks

Recipe and Photo by Carolyn Davidson Hicks

Ingredients
1 lb sharp cheddar cheese, grated
1 cup mayonnaise
1 7-oz jar pimentos, drained and finely diced
1 small chopped or minced sweet onion
1/2 teaspoon hot sauce
1/2 teaspoon cayenne pepper
1/4 cup of finally chopped red onions

In a medium bowl mix together cheese, mayonnaise, pimentos, red onions, sweet onions, hot sauce, and cayenne. Serve immediately or store in an airtight container in the refrigerator for up to a week.

Rum & Cinnamon Sun Tea for the Holidays!

 

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

Ingredients for two:
2 tea bags
1 quart hot water (use a mason jar with rubber seal lid)
2 oz spiced Rum or Vodka (add more to your liking)
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 cinnamon stick
2 thin slices of orange

Directions:
Mix all ingredients and sit out in direct sun for most of the day. Refrigerate over night.  Serve over a glass of ice! Great holiday drink any time of the year!