Crustless Sweet Potato Casserole Pie

 Recipe:

~ 1 large can sweet potatoes or equivalent peeled & cooked taters ~ 2 pats butter ~ 1 Cup sugar ~ 1/2 Cup cornstarch ~ Dash of cinnamon ~ 1 Cup evaporated milk ~ Splash of vanilla ~ 3 egg yolks-add last * Mix in heated pan & pour into greased 9 inch pie pan Topping: 1/2 Cup plain flour 1/2 Cup brown sugar 1/2 Cup butter 1/2 Cup pecans Mix topping till crumbly & place on pie Bake at 350 degrees for approximately 50 minutes Enjoy! 🧡 Thank you to Janet's Appalachian Kitchen for recipe inspiration! 🧡

From

Appalachia's Homestead with Patara

Appalachia's Homestead with Patara

(22) 🧡 Crustless Sweet Potato Casserole Pie 🧡 - YouTube

French Toast Casserole

 INGREDIENTS

For the casserole:

• 1 large loaf good-quality French loaf, sourdough, ciabatta, or challah (enough to yield 10 cups of chunks of bread)
• 1/2 cup (45g) chopped pecans
• 5 large eggs
• 1 1/2 cups whole milk
• 1/4 cup (50g) granulated sugar
• Zest from one medium orange (optional)
• 1/2 teaspoons ground cinnamon
• 1/4 teaspoon salt

For the topping:

• 4 tablespoons unsalted butter, melted
• 3 tablespoons (40g) dark brown sugar
• 1 teaspoon ground cinnamon
• Pinch of salt

Optional toppings for serving:

• Dried cranberries
• Powdered sugar
• Maple syrup
• 
  

1 Preheat the oven to 375F (190C). Place an oven rack in the center position.

2 Slice the bread into 1-inch slices and then cut them into 1-inch cubes. You can also tear the bread apart with your hands. Leave the crusts on.

3 Layer the bread and pecans in a baking dish: Lightly grease a 2-quart (if you want thicker slices) or 3-quart baking dish (if you want thinner slices) with cooking spray or butter. Add enough bread cubes to cover the bottom. Sprinkle a few tablespoons of pecans on top. Continue layering the bread chunks and pecans.

4 Prepare and add the custard: In a small bowl, whisk the eggs together. Add the milk, sugar, orange zest, 1/2 teaspoon of cinnamon, and salt, and mix well. Pour the egg and milk mixture evenly over all the bread chunks. (I found it easier to pour the mixture into a large measuring cup with a spout first before pouring the mixture over the bread.)

At this point, the casserole can be baked right away, or covered and refrigerated overnight.

5 Drizzle with topping: In another bowl, mix the melted butter with the brown sugar, 1 teaspoon cinnamon, and a pinch of salt. Using a spoon, drizzle the mixture evenly over all the bread chunks.

6 Bake the casserole for 35 to 45 minutes. I baked mine for about 38 minutes. Leave the casserole in the oven longer if you want the chunks of bread on the top to be more brown and crunchier.

7 Remove the casserole from the oven and let it cool for about 10 minutes before serving. Sprinkle dried cranberries and dust powdered sugar on top, if you like. Serve with maple syrup at the table.

Alyssa's Pregnancy Cravings - We All Win

 Roast

1 stick butter Salt & pepper Garlic salt Extra virgin olive oil Roast -Put one stick of butter in bottom of crock pot, add roast on top. -Sprinkle salt, pepper, garlic salt and extra virgin olive oil to top of roast. -Cook on high for two hours. -Turn over roast. Sprinkle salt, pepper, garlic salt and extra virgin olive oil to top of roast. Cook another two hours. -Total cook time is around 4-4.5 hours or until roast falls apart. Mac & Cheese Casserole 1 box elbow noodles 2 blocks extra sharp cheddar cheese (8oz) 3 eggs 1 can evaporate milk 1 stick butter Salt and pepper -boil noodles with 1 tbsp butter and salt. -Once noodles are boiled allow noodles to sit for 45min-1hour (do not drain water). Noodles will swell and absorb water. -In 9x13 pan layer noodles, shredded cheese, noodles, shredded cheese. -In small bowl mix evaporated milk, eggs and pepper. Pour evenly over top of casserole. -Slice (in thin slices) 1 stick of butter and place on top. -Cook on 350 for 45min it until top of casserole is light brown. Glazed Carrots Carrots 1/4 cup water 1 tbsp butter 2 tbsp brown sugar -Peel, trim and cut carrots into slices (at an angle) -Bring a medium pan with water, carrots, butter, and sugar to a boil. -Reduce to a simmer, cover and cook for 5-8 min (until tender). Steamed Broccoli Broccoli florets 3 tbsp butter 1/2 cup water 2 tbsp extra virgin olive oil Himalayan salt Pepper Garlic salt -add broccoli, extra virgin olive oil, butter, salt, pepper, and garlic salt to medium pan. -cook over medium heat for 4-6 min (until lightly charred). -add 1/2 cup water, cover and cook until tender (3-4min).

Corn Casserole

YIELD

8 people

ACTIVE TIME

10 mins

TOTAL TIME

45 minutes

INGREDIENTS

• 1 (15 1/4-ounce) can whole kernel corn, drained
• 1 (14 3/4-ounce) can cream-style corn
• 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
• 1 cup sour cream
• 1/2 stick butter, melted
• 1 to 1 1/2 cups shredded Cheddar

PREPARATION

1. 1. Preheat oven to 350 degrees F. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

It's Paula Deen's recipe. 

https://www.epicurious.com/recipes/member/views/paula-deens-corn-casserole-52951711

Oh Paula. You disappointed me in life but in food you really had it goin on.

Tuna Casserole

Ingredients

• 6 oz. dried wide noodles
• 1 can cream of mushroom soup
• 2- 5 oz. cans tuna, drained
• 3/4 cup milk
• 1 cup cheddar cheese, shredded
• 1 cup frozen peas, defrosted
• 1/2 cup crispy onions

Directions

• Step 1: 
  Pre-heat oven to 375 degrees. Cook noodles according to package directions on the stove. Drain.
• Step 2: 
  Mix together cooked noodles, soup, tuna, milk, cheese, and peas.
• Step 3: 
  Pour mixture into a 2 quart casserole dish.
• Step 4: 
  Bake for 20 minutes, uncovered. Top with crispy onions and bake for another 5 minutes. Let cool and serve warm.