LorieByrd.com

Happy Thanksgiving

I've had no time to blog lately, but decided to belatedly post a link to my sweet potato post from last year.  This year I have it pretty easy.  I am only fixing a ham, a salad and sweet potato casserole because my mom and sister are doing the rest.  Happy Thanksgiving!

This Week

I just noticed that the last thing I posted was about how I was going to start blogging more, then I didn't blog for a really long time and now I have a really horrible headache so I guess I won't be blogging much tonight either. 

I have been cooking a lot this week.  If you want a really good, really easy recipe, try this one for Crash Hot Potatoes from The Pioneer Woman.  I made them tonight and they were great.  I only had six potatoes so instead of smashing the whole potato I cut them in half first.  I used white potatoes instead of red since that is what I had, but otherwise I followed the recipe.  The coarse salt is really good on them so if you make them be sure to use it.  I also baked chicken tenders.  I seasoned them with garlic powder and Lawry's and then dipped them in butter and rolled them in crushed Ritz crackers.  I baked at 350 for about an hour, maybe a little less.  They were crispy, but still moist on the inside and the girls really liked them.  I put honey mustard on the table, but they ate them without it.

I would love to do some political blogging, but that is sure to make my head start hurting again so I'll put it off for another day.

Thanksgiving Sweet Potatoes

I feel really guilty because for the first time in quite a few years I am not cooking tomorrow.  Not one thing.  Not hosting Thanksgiving dinner as I've done the past few years. Not even cooking a side or dessert to take to someone else's house.  I went back and forth over whether or not to cook, but everyone seemed to be going in different directions this year so we are just going to visit my mom who lives about an hour away and take her out to eat.  Hopefully my dad will stop in sometime this weekend on his way to the beach or on the way back.  To make up for my guilt I will share my sweet potato recipe with you all as I have done in years past.  There are few measurements in this one.  I typed it up off the top of my head one night a few years ago after making sweet potato casserole and pies (so where it says today or tonight it is referring to a previous Thanksgiving).  Enjoy!

Sweet Potato Casserole/Pie Recipe

I think that what makes my sweet potato casserole and pies really good is that I cook the potatoes whole in their skins first.  I never use canned sweet potatoes.Sweet potatoes are really cheap (I paid 29 cents a pound today) and are really easy to cook.  Continue on to read the recipes, but don't even bother if you want to use canned.  It just won't taste the same if you do and the texture and color are not as good either. 

I use my biggest pot (the same one I use when I make a big pot of homemade soup) and put as many sweet potatoes in it as will fit (eleven tonight).  These are sweet potatoes you buy in the produce section, and I boil them whole with the skin still on.  Add water and boil for at least 30 minutes, and up to an hour, until the potatoes are cooked through and somewhat soft. The boiling time will depend on the number of potatoes and the size of the potatoes. I just check  one potato on top periodically by inserting a small paring knife until the potato feels soft inside.  When ready, remove pototoes from heat and drain off water.  Run some cool water over the potatoes and let them sit in it for a few minutes.  Pour that water off and then begin to peel while potatoes are still warm.  Be very careful because the insides are very hot.  I cut off the very tip of each end, then I use my paring knife to cut a slit in the skin the length of the potato.  I then carefully remove the skin by hand.  It should slide right off, losing none of the potato. 

I then place the peeled potatoes into a large mixing bowl and mash them with my potato masher or a large fork.  If they have cooked long enough they should be very easy to mash.  Add to the potatoes one stick of butter melted. Add two cups (or a bit more, to taste) of granulated sugar, a cup of evaporated milk, four eggs, and a teaspoon of vanilla.  You can add a bit of cinnamon if you choose, but it is not necessary.  Pour sweet potatoes into two 2 qt. casserole dishes. If using pecan topping, which I do because it is absolutely delicious, spoon topping over casserole. Cover with casserole lid and cook in 350 degree oven for forty minutes.Remove lid near the end of baking so that topping will be crunchy. If using marshmallows, bake the casserole for forty minutes, then top with marshmallows and put back into oven uncovered and brown lightly.

Pecan topping recipe (enough for 1 casserole):   mix together 1 c. light brown sugar,1/2 stick of melted butter, 1 c. chopped pecans and 1/2 c. flour.  Spoon over casserole and bake.

Instead of making two casseroles (they are very large and one will feed a lot of people), you might want to do as I did tonight and after pouring potatoes into one casserole dish, use the remaining mixture to make pies.  Add two more eggs to the potato mixture and a little cinnamon and pour into two unbaked 9 in. pie shells.  Bake at 350 for 45 minutes or until set.  If you don't need two large casseroles or pies, save half of the mixture and freeze in plastic freezer container.  Then whenever you want to make a casserole or two pies, just thaw and continue instructions above.  Or you can pour mixture into unbaked  pie shells, cover and freeze until ready to bake.

Happy Thanksgiving!

I use my biggest pot (the same one I use when I make a big pot of homemade soup) and put as many sweet potatoes in it as will fit (eleven tonight).  These are sweet potatoes you buy in the produce section, and I boil them whole with the skin still on.  Add water and boil for at least 30 minutes, and up to an hour, until the potatoes are cooked through and somewhat soft. The boiling time will depend on the number of potatoes and the size of the potatoes. I just check  one potato on top periodically by inserting a small paring knife until the potato feels soft inside.  When ready, remove pototoes from heat and drain off water.  Run some cool water over the potatoes and let them sit in it for a few minutes.  Pour that water off and then begin to peel while potatoes are still warm.  Be very careful because the insides are very hot.  I cut off the very tip of each end, then I use my paring knife to cut a slit in the skin the length of the potato.  I then carefully remove the skin by hand.  It should slide right off, losing none of the potato. 

I then place the peeled potatoes into a large mixing bowl and mash them with my potato masher or a large fork.  If they have cooked long enough they should be very easy to mash.  Add to the potatoes one stick of butter melted. Add two cups (or a bit more, to taste) of granulated sugar, a cup of evaporated milk, four eggs, and a teaspoon of vanilla.  You can add a bit of cinnamon if you choose, but it is not necessary.  Pour sweet potatoes into two 2 qt. casserole dishes. If using pecan topping, which I do because it is absolutely delicious, spoon topping over casserole. Cover with casserole lid and cook in 350 degree oven for forty minutes.Remove lid near the end of baking so that topping will be crunchy. If using marshmallows, bake the casserole for forty minutes, then top with marshmallows and put back into oven uncovered and brown lightly.

Pecan topping recipe (enough for 1 casserole):   mix together 1 c. light brown sugar,1/2 stick of melted butter, 1 c. chopped pecans and 1/2 c. flour.  Spoon over casserole and bake.

Instead of making two casseroles (they are very large and one will feed a lot of people), you might want to do as I did tonight and after pouring potatoes into one casserole dish, use the remaining mixture to make pies.  Add two more eggs to the potato mixture and a little cinnamon and pour into two unbaked 9 in. pie shells.  Bake at 350 for 45 minutes or until set.  If you don't need two large casseroles or pies, save half of the mixture and freeze in plastic freezer container.  Then whenever you want to make a casserole or two pies, just thaw and continue instructions above.  Or you can pour mixture into unbaked  pie shells, cover and freeze until ready to bake.

Happy Thanksgiving!

Gotta get me some ribs and beans

I saw Ed Mitchell on the Food Network tonight on Throwdown with Bobby Flay in a battle of BBQ ribs and beans.  I remember eating at Mitchell's BBQ in Wilson and loved the collards, banana pudding and sweet potatoes.  After many problems the Wilson restaurant was closed down, but Mitchell is in Raleigh now at The Pit, which is in a restored warehouse downtown.  I have not eaten there, but after seeing those BBQ ribs and beans I will have to make a trip. He has one of the best websites I have ever seen for a restaurant.  The food looks a little fancier than I remember it in Wilson, but I am sure it tastes every bit as good.

"Peeps" Cupcakes

I got an email from a reader who found my Peeps cupcakes while searching for something to prepare for her daughter's class party.  I decided to post a picture of them again for anyone looking for a really easy Easter treat.  The ones in the top picture are from a batch I made for my daughter's class party last year and the second picture with the chicks all in a row is the batch I made last year for Easter Day.  These were really easy.  Just decorate a cupcake with green frosting, then put a marshmallow Peep on top.  We added a couple of speckled jelly beans on each side of  the Peep.  I frosted and the girls decorated.  It was not only easy, but really quick, too.

Update 2008:  I got an email from a teacher who found my post above from last year and is making the cupcakes for her class.  These are really, really easy and they look adorable.  There are Peeps bunnies available too, in many colors, so there are many possible variations.  Enjoy!

Update 2009:  I'm rerunning this post because I noticed a lot of Google search hits on it.  There are even more Peeps colors this year.  I saw some at Target that looked peach, but might technically be orange.  Enjoy!

I got an email from a reader who found my Peeps cupcakes while searching for something to prepare for her daughter's class party.  I decided to post a picture of them again for anyone looking for a really easy Easter treat.  The ones in the top picture are from a batch I made for my daughter's class party last year and the second picture with the chicks all in a row is the batch I made last year for Easter Day.  These were really easy.  Just decorate a cupcake with green frosting, then put a marshmallow Peep on top.  We added a couple of speckled jelly beans on each side of  the Peep.  I frosted and the girls decorated.  It was not only easy, but really quick, too.

Update 2008:  I got an email from a teacher who found my post above from last year and is making the cupcakes for her class.  These are really, really easy and they look adorable.  There are Peeps bunnies available too, in many colors, so there are many possible variations.  Enjoy!

Update 2009:  I'm rerunning this post because I noticed a lot of Google search hits on it.  There are even more Peeps colors this year.  I saw some at Target that looked peach, but might technically be orange.  Enjoy!

Christmas Cookie Carnival of Recipes

I have yet to start Christmas baking due partially to the trip to California earlier this month and the stomach bug I picked up, but I will be baking this weekend.  I hope to find some good recipes at the Christmas Cookie Recipe Carnival. 

For those who have never tried them and need a really quick and easy homemade goodie try Rolo cookies/candies.  Just place Rolo candies on those little round or flat pretzels with the grid pattern and then microwave until soft (about 20 seconds for a plate of 15 or so) then press a pecan half on top of each and let cool.  They are super quick and easy and really, really yummy.  The most time consuming part of the recipe is unwrapping the Rolos.  You can't get any quicker or easier than that.

Five Minute Fudge

 

This recipe for Rachel Ray's five minute fudge makes a fudge wreath ideal to serve at a party or to give  as a gift. Check out Ray's variations (listed at the end of the recipe) or create your own.  My mom got this recipe (or one incredibly similar) from a friend many years ago and used to make this fudge with white chocolate chips, pecans and chopped cherries.

I've posted this recipe the past couple of years and have tried several variations.  One that I found yummiest was made using one bag of Nestle's white chocolate chips and one bag of Nestle's "swirls" chips (the white and milk chocolate swirls).  It makes a light brown fudge with a really unique flavor.  I haven't made any this year (I made the old time fudge this year with the candy thermometer), but my aunt made several and they were a big hit. This really is super, super easy and something you could definitely still do before Christmas.  Enjoy!

Update:  Here is a recipe for date balls and a funny story about my daughter from last Christmas.

 

This recipe for Rachel Ray's five minute fudge makes a fudge wreath ideal to serve at a party or to give  as a gift. Check out Ray's variations (listed at the end of the recipe) or create your own.  My mom got this recipe (or one incredibly similar) from a friend many years ago and used to make this fudge with white chocolate chips, pecans and chopped cherries.

I've posted this recipe the past couple of years and have tried several variations.  One that I found yummiest was made using one bag of Nestle's white chocolate chips and one bag of Nestle's "swirls" chips (the white and milk chocolate swirls).  It makes a light brown fudge with a really unique flavor.  I haven't made any this year (I made the old time fudge this year with the candy thermometer), but my aunt made several and they were a big hit. This really is super, super easy and something you could definitely still do before Christmas.  Enjoy!

Update:  Here is a recipe for date balls and a funny story about my daughter from last Christmas.

 

The Definition of Obscene?

This could be it.

"Peeps" Easter Cupcakes

I got an email from a reader who found my Peeps cupcakes while searching for something to prepare for her daughter's class party.  I decided to post a picture of them again for anyone looking for a really easy Easter treat.  The ones in the top picture are from a batch I made for my daughter's class party last year and the second picture with the chicks all in a row is the batch I made last year for Easter Day.  These were really easy.  Just decorate a cupcake with green frosting, then put a marshmallow Peep on top.  We added a couple of speckled jelly beans on each side of  the Peep.  I frosted and the girls decorated.  It was not only easy, but really quick, too.

Yes, I know it isn't even St. Patrick's Day yet, but anyone wanting to make the cupcakes above for Easter will want to be on the lookout for their favorite color Peeps as soon as they hit the stores.

I got an email from a reader who found my Peeps cupcakes while searching for something to prepare for her daughter's class party.  I decided to post a picture of them again for anyone looking for a really easy Easter treat.  The ones in the top picture are from a batch I made for my daughter's class party last year and the second picture with the chicks all in a row is the batch I made last year for Easter Day.  These were really easy.  Just decorate a cupcake with green frosting, then put a marshmallow Peep on top.  We added a couple of speckled jelly beans on each side of  the Peep.  I frosted and the girls decorated.  It was not only easy, but really quick, too.

Yes, I know it isn't even St. Patrick's Day yet, but anyone wanting to make the cupcakes above for Easter will want to be on the lookout for their favorite color Peeps as soon as they hit the stores.

Slow Cooker Carnival of Recipes

I have started using my slow cooker more frequently lately so I was really happy to see the most recent carnival of recipes features slow cooker/crockpot dishes.  There are some really interesting ones, too.  Here are a few.  Check out the rest here.

Peggy at ·:[ Blabber Heads ]:· presents Chicken Crock Pot Pie!

Shawn Lea at Everything And Nothing presents Crockpot Shrimp Creole

Recipes Recipe presents Crock Pot Cherry Pork Chops

Disease Proof presents Veggie Recipes to Warm You Up including CrockPot Sweet Potato-Cabbage Casserole