SANDRA'S HOMEMADE FRESH SWEET POTATO CASSEROLE with GOLDEN MARSHMALLOWS

This casserole is so quick and easy to prepare
and it tastes absolutely scrumptious...

Servings: (8 to 10)
Prep: 15 Mins. |
Bake 25 to 30 Mins.

Posted by Sandra

INGREDIENTS

5 medium sweet potatoes, sliced
1/4 cup unsalted butter, melted
1/2 cup packed dark brown sugar
3 tablespoons orange juice
1 tablespoon freshly grated orange zest
1-1/2 teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
1 (10.5 oz. pkg.) miniature marshmallows - enough to sufficiently cover top

METHOD

Preheat oven to 350 degrees. Spray, with butter spray, a 9”x13” baking dish, and set aside.

Place sweet potato slices in a large saucepan with enough water to cover. Bring to a boil and cook until tender, about 15 minutes. Remove from heat, drain, and mash. Place mashed sweet potatoes in large bowl, and use an electric mixer to blend with the melted butter, brown sugar, orange juice, orange zest, cinnamon, nutmeg, and vanilla extract. Spread evenly into the prepared baking dish. Top with miniature marshmallows. Bake for 25 to 30 minutes, or until heated through, and marshmallows are puffed and golden brown. – Enjoy!

SANDRA'S ROASTED SWEET POTATO FRIES with SPICY N' SWEET MUSTARD DIPPING SAUCE

I finally created Sweet Potato Fries 
with a Dipping Sauce 
that's simply addicting ~
(Use small appetizer forks 
for dipping)...

Serves: (2 to 4)
Prep: 5 min. |
Roast: 35 min

Posted by Sandra

INGREDIENTS

***Sweet Potato Fries:
2 large sweet potatoes, washed (cooking time will lessen if you use medium or small)
2 tablespoons peanut oil
1 tablespoon dark brown sugar
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
pinch of ground cloves
kosher salt and ground pepper, to taste

***Dipping Sauce: (Yields about 1 cup)
3/4 cup mayonnaise
1 teaspoon dijon mustard
2 teaspoons lemon juice
1 teaspoon sweet paprika
2 tablespoons honey
kosher salt and ground pepper, to taste

METHOD

Combine with a whisk in a small bowl all of the Dipping Sauce ingredients, and then place in refrigerator for flavors to meld, while you begin making the Sweet Potato Fries.

In a large pot, par-boil the whole, unpeeled sweet potatoes by covering them with cold salted water. Bring them to a boil over medium-high heat. Once boiling point is reached, lower the heat so you have a gentle boiling point, and cook for about 20 to 25 minutes - testing with a paring knife just until there is little a little resistance (be careful not to overcook them).

Meanwhile, while sweet potatoes are cooking, preheat oven broiler. Also, prepare a baking sheet lined with foil, and then spray it with oil, and set aside.

Once sweet potatoes are par-boiled to the right stage, transfer them to a large bowl of cold water to stop their cooking process. Once the sweet potatoes have cooled, drain them well, and peel with a paring knife, and then cut them lengthwise in half, and then into 6 wedges per sweet potato. Place the potatoes into a large ziploc bag, and drizzle them with olive oil and the remaining ingredients, and toss to evenly coat. Put the wedges on prepared baking sheet, and broil for about 3 to 4 minutes per side until they are caramelized, turning half way through. Serve them immediately with a side of  Dipping Sauce. ~ Enjoy!

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.

SANDRA'S FRESH LATTICE BLUEBERRY PIE

-->

A divine blueberry pie
that I'm honored to be able to prepare
with fresh blueberries grown in my own yard...

I found this posted on 3-8-13 via Eats Alaska
@ http://www.eatsalaska.com/
post/27731381039/sandras-fresh-wild-alaskan-blueberry-pie

Servings: (8)

Prep: 15 mins. | 

Bake: 1 hr.

INGREDIENTS

***Filling and Crust

3/4 cup granulated sugar

½ cup dark brown sugar

4 tablespoons cornstarch

1/4 teaspoon fine-grained kosher salt

1 teaspoon ground cinnamon

Pinch of freshly grated nutmeg

1 teaspoon vanilla extract

5 cups fresh blueberries

2 store-bought pie crusts, (or click for recipe here: Sandra's Homemade Pie Crust  [See *Tip below])

1 tablespoon cold unsalted butter, chopped into pieces

1 tablespoon freshly squeezed lemon juice

1 teaspoon freshly grated lemon zest

***Glaze for crust

1 large egg, lightly beaten

1 teaspoon water

--Some cinnamon-sugar

METHOD

Preheat oven to 425 degrees.  

Prepare the crust glaze topping by beating 1 egg, and 1 teaspoon water in a small bowl, and set aside with a pastry brush.  Also, tear three separate 3" wide foil strips for lining edge of pie later on, and place a lining of foil over a baking sheet (to capture possible drips), and then set aside as well.

In a large bowl, add the blueberries, and sprinkle with the white sugar, brown sugar, cornstarch, kosher salt, cinnamon, nutmeg, and vanilla, and gently fold to combine.

Line pie plate with one pie crust.  Pour berry mixture into the crust, dot with butter pieces, and sprinkle with lemon juice, and lemon zest.  Cut remaining pastry into 1” strips, and brush strips with reserved egg mixture, and then sprinkle with cinnamon-sugar.  Weave the lattice crust top of pie, and crimp and flute the edges of crust to seal.

Place pie on baking sheet, and bake on the mid-shelf of oven for about 15 minutes, and remove and place foil strips around edges to prevent burning.  Reduce oven temp to 375 degrees, and then continue baking until crust is golden brown, about 45 minutes.

When the pie is done baking, remove the foil strips from edges, and place pie on a rack to cool for at least 1 hour for it to properly set (otherwise it will be runny) - serve with french vanilla ice cream. – Enjoy!

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*Tip:  I make the crust the night before, and refrigerate it in two separate portions wrapped in plastic.  I take the cold pie dough out of refrigerator and let it stand for 10 minutes before rolling it out, which makes for a perfect flaky crust.

(6) Recipes: SMOOTHIE FROZEN BERRY/FRUIT/YOGURT POPS

A fabulously healthy and tasty treat...

RASPBERRY AND BANANA YOGURT POPS (Shown in Photo)

Yields: (12) pops

· 1 cup of frozen raspberries
· 1 banana, peeled and quartered
· 2 (6-oz. containers) raspberry yogurt
· 1 cup milk

Peel the banana and slice it in quarters, then place berries in blender. Spoon in the yogurt, and then pour in the milk. After sealing the lid, press the puree button and blend until smooth and thoroughly combined, about 2 minutes. Spoon mixture into molds (or paper cups with pre-purchased popsicle sticks) and freeze for a minimum of 6 hours, or overnight. Peel pops away from orka molds (or paper cups) and enjoy!

-Note: These are “orka ice pop molds” that are bpa free as they are made of silicone so are flexible and easy to peel away from popsicles, including no-drip handles...Bonus! – I purchased three sets for about $12 ea. (4/set) sometime ago on Amazon.com, whereby I received them in 3 days; plus they last forever ;-)

♥ KIDS AND ADULTS LOVE UM’ ♥
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PUMPKIN POPS

Yields: (12 pops)
· 2 (15 oz.) cans pumpkin puree
· 1/2 cup pure maple syrup
· 2/3 cup milk
· 1/2 teaspoon pumpkin pie spice (for a homemade spice blend, click here: Sandra's Pumpkin Pie Spice Blend)
· ½ teaspoon vanilla extract

Place the pumpkin puree into a medium-size bowl. Add pure maple syrup, milk, umpkin pie spice, and vanilla to the bowl and mix well. Spoon mixture into ice pop molds (if using paper cups add sticks), and freeze for at least 6 hours before serving.
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CREAMY RASPBERRY POPS

Yields: (12 pops)

· 1 cup milk
· 1 (1 oz.) package vanilla pudding mix
· 1/2 cup milk
· 1 cup frozen raspberries
· 2 cups raspberry sherbet
· 2 cups cool whip, thawed

Pour 1 cup of milk into a bowl, and stir in pudding mix, beating with an electric mixer for about 2 minutes until thickened. Place the remaining milk and raspberries into a blender and puree 2 minutes until smooth, and add to bowl with pudding mixture, stirring to combine. Spoon the mixture into ice pop molds (if using paper cups add sticks), and freeze for at least 6 hours before serving.

-Note: If desired, use chocolate pudding in place of the vanilla, try a different flavored sherbet, or use canned crushed pineapple in place of the raspberries.
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YOGURT JUICE POPS

Yields (10 pops)

· 3/4 cup milk
· 1 cup (any flavor) frozen juice concentrate (do not add water)
· 1 cup plain yogurt

Mix all the ingredients using a blender. Pour into popsicle molds (if using paper cups add sticks) and freeze for 6 hours and enjoy!
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ORANGE AND MANGO POPS

Yields (12 pops)

· 4 large ripe mangoes, peeled, pitted and roughly chopped
· 1 cup freshly squeezed orange juice

Puree all the ingredients using a blender for 2 minutes. Pour into popsicle molds (if using paper cups add sticks) and freeze for 6 hours and enjoy!
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FRUIT AND BERRY YOGURT POPS

Yields (12 pops)

· 4 (6-oz) containers of vanilla yogurt
· 2 cups frozen fruit (or berries)
· 2 tablespoons honey

Puree all the ingredients using a blender for 2 minutes. Pour into popsicle molds (if using paper cups add sticks) and freeze for 6 hours and enjoy!