SANDRA'S ANYTIME SWEET POTATO CASSEROLE

I microwave the sweet potatoes with 1 TB of water

so as to retain their utmost flavor

versus boiling them in the traditional fashion.

This makes for a phenomenal sweet potato casserole...

Servings: (6)

Par-Cook: 7-10 Mins.

Bake: 30 to 35 Mins.

INGREDIENTS

4 (about 1 lb.) of regular-size sweet potatoes, peeled and cut into 1/2" cubes

2 tablespoons cold, unsalted butter, diced

2 tablespoons real maple syrup (more or less, to your desired sweetness)

1 tablespoon orange juice

1/4 teaspoon ground cinnamon

Pinch of freshly ground nutmeg

--2 cups miniature marshmallows

DIRECTIONS

Preheat oven to 350 degrees. Set aside an 8x8" casserole dish.

Place sweet potatoes in a medium glass bowl with 1 tablespoon water, cover with a large microwaveable plate, and cook in microwave on high for 7 minutes. Stir, recover, and microwave in for 1 minute -- 3 times; for a total of 10 minutes, just until sweet potatoes are fork tender.

Using mitts, as bowl will be hot, remove from microwave (do not drain). Add butter, maple syrup, orange juice, cinnamon, and nutmeg; toss to combine just until butter has melted. Spread evenly into prepared baking dish. Top with miniature marshmallows.

Bake, uncovered, for 30 to 35 minutes in preheated oven, until marshmallows are puffy, golden brown and crispy. ~ Enjoy!

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Tip:

If you prefer a fluffy and smooth sweet potato casserole, simply use a hand mixer to beat the mashed sweet potatoes and other ingredients (except marshmallows), then top with marshmallows before baking.

SANDRA'S FRESH APPLE STREUSEL COFFEE CAKE

A delightful change-up to an old  coffee cake classic
with the addition of thinly sliced fresh Fugi apples.

It's so amazing the incredible enhancement of flavors
that predominately come through 
once this dessert is allowed to sit overnight...

Servings: (12)

Prep: 15 min.

Bake: 45 to 50 mins.

INGREDIENTS

Streusel:

1/4 cup granulated sugar

1/3 cup packed brown sugar

1-1/2 teaspoons ground cinnamon

1/2 cup chopped candied pecans
3 tablespoons unsalted butter, melted

Cake:

-Wet Ingredients -

1/2 cup unsalted butter, at room temperature

1 cup granulated sugar

1 egg, beaten

1 (6-oz. carton) Chobani Greek Yogurt (I used strawberry, found by the case at Costco)
1 cup sour cream

1 teaspoon bourbon extract (or vanilla)

-Dry Ingredients-

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon fine-grain kosher salt

Fruit:
2 Fugi apples, peeled, cored and thinly sliced

METHOD

Preheat oven to 325 degrees. Spray a glass 9x12" square baking dish and set aside.

In a small bowl, whisk streusel ingredients; set aside.

In a large bowl of a stand mixer, cream butter and sugar until light and fluffy. Beat in egg, yogurt, sour cream and vanilla until combined (while stopping mixer periodically to scrape sides of bowl). Place a sieve over top of large bowl of wet ingredients, adding flour, and sprinkling in baking powder, baking soda and salt; sift dry ingredients over wet ingredients, and mix until batter is fully incorporate (batter will be somewhat thick).

Using the back of an offset spatula, gently spread batter into prepared baking dish working from the center to outer edges; sprinkle 1/2 of streusel evenly over batter and gently press to adhere. Layer sliced apples in an overlapping fan fashion to form 3 rows lengthwise (see photo below), and gently press to adhere. Sprinkle remaining streusel over top.

Bake for 1 hour to 1 hour-10 minutes, until a toothpick inserted in center comes out clean and apples are tender. 

Cool coffee cake on a wire rack for a minimum of 30 minutes prior to slicing into 12 squares. ~ Enjoy!

Oh, the anticipation until it cools...

SANDRA'S HAM BREAKFAST STRATA – FAMILY SIZE

This makes for the ultimate breakfast or brunch, 
and it's so very easy to prepare...

Servings: (6 to 8)
Prep: 15 Mins. |
Bake: 25 to 30 Mins.

Posted by Sandra

INGREDIENTS

1 tablespoon vegetable oil
1 cup crimini mushrooms, sliced (or button mushrooms)
1 cup chopped zucchini
1 cup fully cooked ham, cubed
2 green onions, roughly chopped
½ cup red bell pepper, chopped
1 small garlic clove, minced
1 (8 oz. pkg.) cream cheese, at room temp.
1/4 cup heavy cream
6 eggs
2 cups cubed whole wheat bread, crust removed, cut into ½” cubes
1 cup cheddar cheese, shredded
1 tablespoon sun-dried tomatoes, finely chopped
1 tablespoon fresh basil, chopped (and whole leaves for garnish)
1/2 teaspoon kosher salt
1/4 teaspoon ground pepper

METHOD

Preheat the oven to 350 degrees. Prepare a 10” round  by 2” deep casserole dish (or a 9”x12” rectangle baking dish) sprayed with oil, and set aside.

Heat a large nonstick skillet over medium-high heat. Add the vegetable oil and saute the crimini mushrooms, zucchini, ham, green onions, red pepper, and garlic, just until vegetables are tender for about 3 to 4 minutes, and remove from heat.

In a medium-mixing bowl, whisk the cream cheese and heavy cream until smooth, and then add the eggs and mix to combine. With a spoon, fold in the bread, cheese, sun-dried tomatoes, basil, kosher salt, and ground pepper, including the vegetable mixture.

Pour into the prepared baking dish. Bake, uncovered, for 25 to 30 minutes, or until a knife inserted in  center comes out clean. Let stand for 10 minutes to set before serving, and cut into serving-sized pieces.  Garnish with fresh basil leaves. - Enjoy!


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Tips: I like to serve the Breakfast Strata with wedges of fresh cantaloupe, and fruit juice - oh, and any leftovers are great reheated!


Also, this is a brunch favorite, so you might wish to double the recipe and bake it in two baking pans for special occasions.