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November 28, 2010

Turkey Sandwiches with Cranberry & Goat Cheese Spread or Apples

What to do with all that Turkey! True you can always make a sandwich but you don’t have to settle for just any ordinary sandwich. Make it with a cranberry and Goat cheese spread.

Serves 4
Prep Time: 5 minutes
Total Time: 10 minutes


  • 2 ounces cream cheese
  • 2 ounces goat cheese
  • 2 tablespoons dried cranberries
  • 2 tablespoons chopped pecan
  • 8 slices whole wheat berry bread or any bread will do
  • 8 slices turkey
  • optional: Romaine lettuce leaves
  • optional: Add cranberry jelly or relish to sandwich to give more flavor and this also keeps the sandwich more moist


    Mix together the cream cheese and goat cheese. Add dried cranberries and chopped pecans. Place 2 or 3 Romaine lettuce leaves on 4 slices of whole-wheat berry bread, top each with several slices turkey. Spread the cream cheese mixture on remaining 4 slices of bread and top the sandwiches, slice in half and serve.

    Turkey Sandwich with Apples and Apple Butter

    Serves 4
    Prep Time: 10 minutes
    Total Time: 10 minutes


  • 8 slices Rye bread
  • 4 thick slices Swiss cheese
  • 1 large apple, cored and sliced
  • 8 slices turkey- or as much as you want to add
  • 1/2 cup apple butter


    Spread the apple butter on one side of each slice of bread. Top 4 slices with apples, Swiss cheese and turkey. Top with remaining bread slices and serve.

    Terri's Tips:

  • I recommend a tart apple like Granny Smith
  • You can always add lettuce
  • Use your favorite cheese
  • Heat the sandwich under the broiler to melt the cheese

    Posted by terri at 03:46 AM | Comments (0)

    November 21, 2010

    Spiced Pumpkin Roll

    I always wondered how to make a cake roll. Now I know and it's simple if you follow these tips.

    Serves 12
    Prep time: 20 minutes
    Total time: 1 hour


  • 3 Eggs
  • 1 cup Sugar
  • 2/3 cup Pumpkin
  • 3/4 cup All-purpose flour
  • 1 teaspoon Baking powder
  • 2 teaspoons Cinnamon
  • 1 teaspoon Ginger
  • 1/2 teaspoon Nutmeg
    1/2 teaspoon Salt


  • 8 ounces Cream cheese,
  • 4 tablespoons Butter
  • 1 cup Powdered sugar
  • 1/2 teaspoon Vanilla


    In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin mixing until blended.
    In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan or cookie sheet.
    Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Prepare a sheet of parchment paper by sprinkling liberally with powdered sugar. Remove cake and place on the parchment paper. From the 10 inch side, roll cake up in parchment paper. Set aside.
    While cake is cooling, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
    Unroll cake. Evenly spread filling over cake. Roll up cake (without the paper). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving.

    Terri’s Tips:

  • Keep leftover slices refrigerated
  • This pumpkin roll freezes well
  • Add other goodies to the cream cheese filling like chopped walnuts or pecans or toffee pieces

    Posted by terri at 09:18 PM | Comments (0)

    Spice Cake

    This cake is so good right out of the oven, hot and flavorful. Enjoy a piece for breakfast the next day too.

    Serves 10-12
    Prep time: 15 minutes
    Total time: 55 minutes


  • 2 1/2 cups bleached all-purpose flour
  • 1/4 cup cornstarch
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1 cup milk
  • 3 large eggs, beaten
  • 2 teaspoons vanilla extract
  • 1 cup unsalted butter, softened until easily spreadable
  • 2 cups dark brown sugar


    Adjust oven rack to middle position and preheat to 350 degrees. Grease and lightly flour two round cake pans. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup.
    Beat softened butter into dry ingredients, first on low, then medium, until mixture is crumbly. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.
    Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool

    Terri’s Tips:

  • Serve with a dollop of whipped cream with cinnamon- for each cup of whipped cream add ¼ teaspoon cinnamon or serve with cinnamon apples.
  • Makes 12 cupcakes if you prefer or during the Holidays use a gingerbread cake pan
  • Beating the eggs before adding in, gives the cake a lighter texture

    Cooking Wiser

  • If you serve the cake with whipped cream, make it low fat

    Posted by terri at 09:00 PM | Comments (0)

    Herb Butter Roasted Turkey- How to roast a turkey

    The turkey is the star of the Thanksgiving dinner but maybe that’s because it is stuffed with Mom’s Cornbread Dressing. Generally the turkey is roasted in the oven until the juices run clear and the meat thermometer reads 180 degrees F. There are many recipes that add flavorful twists or new ingredients but the principle is the same. Follow this recipe, my favorite and the simple tips for a delicious and beautiful turkey.

    Herb Butter Roasted Turkey

    Serves 12
    Prep time: 45 minutes
    Total time:


  • 16 pound turkey
  • 3/4 cup unsalted butter, room temperature
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoons fresh rosemary, chopped
  • 4 cloves garlic, peeled and coarsely chopped
  • 1 small onion, peeled and quartered
  • Kosher salt and fresh cracked black pepper


    Prepare the turkey: Remove the neck and gizzard from the cavity and reserve for gravy or discard. Rinse the turkey body cavity, pat dry with paper towels. Season turkey with generous amounts of salt and pepper (about 2 tablespoons salt and 1 tablespoon pepper). Place onion and garlic inside turkey cavity. Slide hand under the skin of the turkey breast to loosen skin, also loosen skin of legs. ( Can do to this point the day before, refrigerate turkey, allow turkey to set for two hours at room temperature before proceeding)
    Combine butter, sage and rosemary; Place the turkey on a rack in a large roasting pan. Spread 1/2 cup of the herb butter under the breast and leg skin. Rub remaining butter mixture over turkey surface.
    Position rack in bottom third of the oven. Preheat oven to 400 degrees F. Roast turkey for 30 minutes, reduce heat to 350 degrees F and cover turkey with a tight seal. Continue to roast until meat thermometer inserted into thickest part of inner thigh registers 180 degrees F. Remove from oven and allow 15 minutes for resting before carving.

    Terri’s Tips:

  • General rule for cooking time: Unstuffed: 15 minutes per pounds Stuffed: increase cooking time for 15 to 45 minutes depending on the size of the turkey (between 12-24 pounds)
  • Serve turkey with your favorite gravy
  • Stuff turkey with your favorite dressing or stuffing- stuff the bird right before roasting, but don’t pack it in too tightly
  • Select a turkey that hasn’t be self basted or enhanced with a salt solution
  • Tie the turkey to help with even cooking or cover the wing tips with foil so they won’t burn
  • Prepare turkey with a wet brine- Add the turkey to a cold brine in a pot, weight down turkey with a plate, marinate in refrigerator for 8-12 hours. Remove turkey from brine, drain and pat turkey dry and proceed. Basic brine: 5 quarts hot water, 1 1/2 cup kosher salt, 1 1/2 cups sugar, 1 bunch thyme, 4 bay leaves and any other ingredients such as peppercorns (1 tablespoon), rosemary, sage or any other fresh herb (about 1/2 cup), and/or fresh garlic (one whole head, peeled and roughly chopped)
  • or a dry brine- rubbing the turkey all over with a salt mixture and letting it stand in the refrigerator for a day is easier than a wet method and is very effective in terms of imparting lots of flavor and moistness. It will take about /12 cup of Kosher salt including the 2 tablespoons that will go inside the cavity and the about 3 tablespoons for the outside. Mix the remaining salt with the butter and sage mixture that goes under the skins
  • The butter under the skin of the bird provides a crisp skin and moist meat
  • Always pat outside of turkey with a paper towel before roasting (even those that have a dry brine), this helps provide a crispy skin and enhances the golden brown color.

    Posted by terri at 03:54 PM | Comments (0)

    November 20, 2010

    Thanksgiving Dinner

    All the planning and work that goes into the Traditional Thanksgiving dinner can send you into a tizzy. I have some great tips and recipes to help you create an incredible meal without all the stress. It begins with putting a plan together and starting early. Set the Menu, divide the tasks, relax and enjoy the meal!

    Set the Menu


    We always put a few things out to munch on while the chefs are finalizing the dinner.
    Limit the appetizers to two light choices so everyone will have plenty of room left for the main attraction
    Low sodium mixed nuts or sliced cheeses and crackers or
    Gorgonzola and Roasted Mushrooms and Onion Bruchetta.


    Keep the bread simple but fresh baked.
    Cheddar Cheese Biscuits


    This salad adds beautiful colors to the meal. Cranberry Apple Salad.


    The side dishes are everyone's real favorite if the truth be told. I have so many favorites that it was hard to include just a few. I think you will agree these deserve to be at the dinner table.

    Traditional Mashed Potatoes.

    Sweet Potato Recipes.

    Caramelized Brussels Sprouts with Bacon and Pecans.

    Country Style Green Beans.

    Herb Roasted Turkey and Cornbread Dressing:

    Now for the main attraction: For me it is really all about the dressing. The turkey is just for show, but I do love the flavor that the herbs give the bird. Herb Roasted Turkey

    Mom's Cornbread Dressing

    Buttermilk cornbread.


    Leaving a delicious last impression is very important. I suggest you try these desserts for a fabulous ending to a fabulous meal

    Spice Cake

    Spiced Pumkin Roll

    Divide the Tasks:

  • Ask everyone to bring a side dish or dessert. If you want, you can provide them with the recipe from my website
  • If you are willing and have the time, you may want to prepare the entire dinner. If so, make several things in advance.

    4 days before:
    Prepare the house, set up tables if necessary.
    Shop for ingredients including the turkey.
    Get plates, glasses, flatware and serving platter ready
    Many desserts can be made in advance and frozen- just don’t forget about them!
    Purchase your turkey
    To thaw turkey place in refrigerator, (about one day of thawing for every 4 pounds)

    3 days before
    Set table
    Shop for perishable ingredients
    Make cranberry relish

    2 days before
    Chop celery, onions, make dressing, cover and refrigerate
    Thaw (in the refrigerator) any dishes that you made ahead and froze

    1 day before
    Make two side dishes and the dressing (stuffing)
    Calculate the amount of time that you will need for cooking the turkey and take the bird out of the refrigerator 2 hours before the time to start the cooking process
    Measure out ingredients for bread
    Get plenty of rest! Go to bed early!

    The grand finale
    Stuff the turkey and cook
    Make the gravy
    Heat or cook the side dishes
    Arrange desserts on plates or platters
    Make and bake the bread
    Carve the turkey

    If anyone asks if they can help- say YES- fill glasses with ice, pour beverages, keep an eye on the bread, transfer food to bowls or plates
    And always if anyone is willing to help with cleaning up the kitchen- LET THEM

    Happy Thanksgiving
    ENJOY the day and remember to give thanks for life's blessings

    Posted by terri at 09:10 PM | Comments (0)

    Traditional Mashed Potatoes with Special Ingredients

    You can turn an old time favorite into a new favorite by adding a few simple ingredients, see my ideas for creative mashed potatoes.

    Serves 8
    Prep time: 15 minutes
    Total time: 35 minutes


  • 3 pounds Yukon gold potatoes, peeled and diced
  • 1/2 cup butter
  • enough water to completely cover the potatoes
  • 1/2 cup heavy cream
    Salt and pepper to taste


    In a covered large saucepan cook potatoes in the water for 20 minutes until tender, drain
    Mash with a potato masher or beat with an electric mixer on low speed. Add butter, salt and pepper. Gradually add cream to make potatoes rich and fluffy. Serve warm.

    Cooking Wiser:

  • Omit heavy cream and use 2% milk
  • Use 2 cups chicken broth to replace the water- increases the flavor and decreases the need for all the cream and butter. Use 2 tablespoon butter instead of ½ cup.
  • Start with cold water when boiling the potatoes
  • Use a low starch potato such as Yukon gold or red

    Terri’s Tips:

    Mix it up, create a new version and add a lot of flavor; use any combination of the following that sounds good to you:

  • Add ½ cup crisp cooked bacon, 1/3 cup chopped roasted red bell pepper and ½ cup fresh grated cheddar cheese
  • Add 1 teaspoon fresh rosemary, chopped and 4 cloves minced garlic
  • Add ½ cup fresh grated smoked gouda cheese and 1 tablespoon fresh chopped chives
  • Add 1 cup chopped caramelized onions and ¼ cup fresh parsley, chopped

    Posted by terri at 08:52 PM | Comments (0)

    Cranberry Apple Salad

    This will be one of your favorite cranberry relish dishes. Serve it with turkey for Thanksgiving or serve it as a salad over romaine lettuce. You'll never reach for the canned cranberries again!

    Serves 8
    Prep time: 5 minutes
    Total time: 15 minutes


  • 3 Granny Smith apples, peeled, core and dice
  • 1 cup packed brown sugar
  • 1/2 cup apple cider
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 (12-ounce) package fresh cranberries


    Combine all ingredients in a medium saucepan. Bring to a boil; reduce heat, and simmer until thick (about 15 minutes), stirring occasionally. Cool completely

    Posted by terri at 08:21 PM | Comments (0)

    Gorgonzola-Roasted Shitake Mushrooms and Onion Bruschetta

    An easy and delicious starter to serve before dinner

    Serves 12
    Prep time: 10 minutes
    Total time: 30 minutes


  • 1 pound shitake mushrooms, stem discarded and caps sliced into 1/2 inch thick strips
  • 1 large yellow onions, sliced
  • 3 tablespoon butter
  • Kosher salt and freshly ground pepper
  • 1/2 teaspoon fresh thyme leaves, chopped
  • 3 ounces Gorgonzola cheese cut into 1/2 inch pieces
  • Bread for bruschetta, sliced, about 18 - 24 slices


    Brush the bread with olive oil and toast it in the oven at a 425 degree broiler. In a large skillet on medium heat, melt the butter and add the mushrooms and onions. Season with salt and pepper. Pan roast for about 15 minutes, until golden brown. Sprinkle the vegetables with the thyme and toss. Add Gorgonzola and remove from heat, cover and allow to set for about 5 minutes, until the cheese is melted. Transfer to a serving dish with the prepared toasts and serve.

    Terri’s Tips:

  • Roast in 375 degree F oven or on medium heat prepared charcoal grill until golden; toss vegetables with melted butter and roast. If grilling add the cheese after you remove from the fire
  • Any mushroom will work or use a combination of button, Shitake and portabella

    Cooking Wiser:

  • Use 3-4 tablespoons olive oil to replace the butter
  • Purchase prepared bread toasts to save time

    Posted by terri at 07:51 PM | Comments (0)

    November 16, 2010

    Smoked Salmon with Cilantro Cream Cheese Canapés

    Smoked and salty foods go well with slightly acid cold wines with a little sweetness like an off dry German Riesling. Try these simple but delicious appetizers for any dinner party or just as a snack. You will find the presentation very impressive.

    Serves 12
    Prep time: 20 minutes
    Total time: 20 minutes


  • 8 ounces cream cheese, softened
  • 2 tablespoons fresh cilantro sprigs or dill, chopped
  • 1/4 teaspoon onion powder
  • salt and pepper, to taste


  • 24 slices smoked salmon
  • 24 slices pumpernickel bread
  • 24 sprigs fresh dill, for garnish


    In a glass bowl, blend all the cream cheese ingredients. Transfer to a pastry bag fitted with a decorative star tip. Cut the bread with a cookie cutter into bite-sized pieces.
    Pipe about 1 tablespoon of cream cheese onto the bread pieces. Roll each slice of the salmon very tightly and place vertically in the center of the cream cheese.
    Garnish with a small sprig of fresh dill.

    Terri's Tips:

  • Purchase salmon that has been sliced thin for easy rolling

    Cooking wiser

  • Use low fat cream cheese to decrease fat and calories

    Posted by terri at 03:29 AM | Comments (0)

    Brandy Alexander Cream Pie

    The flavors created in this dessert are wonderfully rich and delicious. But if you prefer a lighter version see my tips for cutting out some of the calories.

    Serves 8-10
    Prep time: 15 minutes
    Total time: 4 hours including refrigeration time


  • Graham Cracker Crust
  • 6 tablespoons butter
  • 1 cup graham cracker crumbs
  • 3 tablespoons sugar
    Brandy Custard

  • 1 ½ cups milk
  • 1 teaspoon nutmeg, freshly grated
  • ½ cup sugar
  • ¼ teaspoon salt
  • 3 egg yolks
  • ½ cup half and half
  • 6 tablespoons cornstarch
  • ½ cup brandy
  • 1 cup heavy cream
  • 1 tablespoon sugar
  • 2 ounces dark chocolate


    For the crust, melt the butter in a small saucepan and mix with the crumbs. Add the sugar and mix. Transfer the crumbs to a 9 inch pie pan. Press the crumbs firmly into the bottom of the pan and up the sides of the pan. Bake the crust for 10 minutes on 350º F. Cool pie crust completely.
    For the custard, bring the milk, sugar, and salt to a simmer in a medium saucepan. In a saucepan whisk the egg yolks with half and half and cornstarch. Slowly whisk the warm milk mixture into the egg yolks. Put the saucepan over a double boiler with water. Heat the water to simmering. Whisk egg mixture constantly until the custard begins to thicken, about 5-7 minutes. Add the brandy and crème de cacao and continue to cook another 2 minutes. Remove the bowl from heat and stir in the butter and nutmeg, allow the filling to cool. Whip the heavy cream with the sugar to firm peaks. Lightly stir 1/3 of the cream into the cooled custard. Fold in the remaining cream, pour the custard into the crust and smooth the top. Refrigerate 2-3 hours. Shave the chocolate over the top of the pie and serve.

    Terri’s Tips:

  • Pie crust can be made the day before.
  • Don’t over whip the cream, it will turn to butter :o) and it will whip faster and better if cream and bowl are cold.
  • Reserve a few dollops of whipped cream for decorating.
  • Shave long strips of chocolate that will curl
  • Or melt the chocolate and drizzle on top
  • Fill a pastry bag with the whipping cream, fill the crust with the cream making peaks as you go

    Cooking Wiser:

  • Use low fat or fat free cool whip to replace the heavy cream
  • Use a readymade graham cracker crust to save time
  • Eat a small piece and ENJOY

    Posted by terri at 03:20 AM | Comments (0)

    November 15, 2010

    Shrimp & Scallop Ceviche

    There are many recipes for ceviche but this one has a few new ingredients added for color and flavor. The citrus juices cook the seafood so you don't have to, cooling down warm summer nights.

    Pairs well with a citrusy Pinot Gris- Italian style

    Serve 4
    Prep time: 10 minutes
    Total time: 15 minutes plus 4 hours to marinate


  • ½ pound bay scallops
  • ½ pound 50-60 count shrimp
  • ½ cup fresh lime juice
  • ½ cup fresh orange juice
  • 1 small purple onion, finely diced
  • 2 jalapeno chiles, seeded and minced
  • ¼ cup olive oil
  • 3 tablespoons fresh cilantro or mint, finely chopped
  • 3 tablespoons fresh ginger, peeled and grated
  • Kosher salt to taste
  • 2 small oranges, peeled and sectioned
  • 2 avocados, pitted, peeled, and diced


    Place the scallops and shrimp into a nonreactive container. Cover with the lime and orange juices and marinate in the refrigerator for 4 hours. Add onion, jalapenos, oil, cilantro or mint, ginger and salt and marinate for another hour. Add the orange and avocado, toss, and season with more salt if desired. Serve right away.

    Terri’s Tips:

  • This dish can be made with 1/2 pound firm white fish like snapper, cod or halibut, cut into dice size pieces or add to the shrimp and scallops
  • the acid in the fruit juice actually cooks the fish so don’t cut back on the amount and be sure to marinate (cook) for at least 4 hours; can marinate overnight

    Posted by terri at 02:50 AM | Comments (0)

    Smoked Chorizo Stuffed Mushrooms

    Try these great crowd pleaser appetizers, simple to make and sensational to eat. You can take these to your next covered dish dinner. Just prepare ahead and cook when you get there. Mushrooms are a great match for Pinot Noir.

    Serves 4
    Prep time: 5 minutes
    Total time: 30 minutes


  • 12 large button mushrooms or baby portabello, stems removed
  • 2 medium onions, chopped
  • 1 teaspoon smoked paprika
  • salt to taste
  • 2 large chorizo links
  • 1/4 cup Parmesan Reggiano, freshly grated
  • 2 tablespoons butter


    Preheat oven to 350 degrees F.
    To make stuffing: Finely chop mushroom stems and add to onions. Sauté the sausage in a large skillet. Remove sausage, add butter and heat. When heated add onion mixture, paprika, salt. Sauté until onion is soft. Crumble sausage and add to onions. Stir and continue to heat about 5 more minutes on medium heat. Remove from heat and cool.
    Place mushrooms on cookie sheet. Top each mushrooms with equal parts of the stuffing. Top with Parmesan cheese. Cook in oven until cheese melts and mushrooms are heated through about 12-15 minutes.

    Terri’s Tips:

  • When preparing mushrooms use a damp paper towel to clean them. Mushrooms are like sponges and will absorb water, diluting the flavor of the dish
  • sauté the paprika to enhance the flavor
  • Don’t over cook the mushrooms, they will become mushy losing their texture and flavor

    Posted by terri at 02:45 AM | Comments (0)

    Fresh Apple Salsa

    Try this side dish with chips, roasted meats, or your favorite quesadillas. It's even good as a salad served over spinach greens

    Serves 12 (1/4 cup)
    Prep time: 15 minutes
    Total time: 20 minutes


  • 2 cups diced peeled sweet tart apple (Fuji, Jonagold)
  • ½ cup diced red bell pepper
  • 1/3 cup fresh lime juice
  • ¼ cup diced red onion
  • ¼ cup minced fresh cilantro
  • 1 tablespoon honey
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 jalapeno pepper, seeded and minced


    Combine all ingredients, stirring well

    Terri’s Tips:

  • Make in advance and refrigerate for 4-8 hours to develop flavors
  • Serve with cinnamon chips or tortilla chips
  • Serve with roasted chicken or pork
  • Serve with your favorite cheese quesadillas

    Posted by terri at 02:39 AM | Comments (0)

    November 02, 2010

    Cheddar Cheese Biscuits

    These biscuits are easy to make and loaded with flavor with a light wonderful texture. Enjoy with your favorite soup or salad.

    Makes 16
    Prep time: 20 minutes
    Total time: 35 minutes


  • 3 cups all purpose flour
  • 4 teaspoons baking powder
  • 1 tablespoon sugar
  • 1 ½ teaspoons dry mustard
  • 1 teaspoon salt
  • ½ cup chilled unsalted butter
  • 1 cup plus 2 tablespoons milk
  • 3 tablespoons fresh dill, chopped
  • 2 ½ cups sharp cheddar cheese, grated


    Preheat oven to 450 degrees F. Combine flour, baking powder, sugar, mustard and salt in a large bowl. Cut in butter with pastry cutter until mixture resembles coarse meal. Make a well in the center of the bowl and stir in milk and dill. Stir until moist dough forms. Add 2 cups cheese. Turn dough out onto floured surface and mix to distribute cheese. Roll out dough into a ½ inch thick square. Cut out biscuits. Roll out remaining scraps and cut out the rest of the biscuits.
    Place biscuits onto heavy large baking sheet. Top with remaining cheese and bake until biscuits are golden brown.

    Terri’s Tips:

  • See Terri’s cooking tips for baking

    Posted by terri at 02:45 AM | Comments (0)

    November 01, 2010

    More Sweet Potato Ideas

    Just a few more new holiday recipe ideas to help you create a new menu.

    Sweet potatoes, Pearl Onions and Raisins with Honey Balsamic Vinegar Glaze

    Serves 8
    Prep time: 4 hours- includes marinating time
    Total time: 20 minutes cooking time

  • 1 cup raisins, marinated in 1 cup port wine
  • 2 cups pearl onions
  • 1/3 cup honey
  • ½ cup chicken stock
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon vanilla extract
  • 4 large sweet potatoes

    Marinate the raisins in the port wine for at least 4 hours
    Preheat oven to 400 degrees. Mix the marinated raisins, with the honey, stock, vinegar and vanilla. Cook the potatoes until they are tender, peel and cut in half. Transfer the potatoes to a baking dish. Add the onions. Pour the raisin mixture over the potatoes, cover and bake for 20 minutes or until marinade thickens.

    Sweet potatoes in Orange Cups

    Serves 8
    Prep time: 5 minutes
    Total time: 25 minutes


  • 4 oranges
  • 4 sweet potatoes
  • 2 teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • 1 tablespoon packed brown sugar
  • Juice from 4 oranges
  • ½ teaspoon orange peel


    Cook potatoes and allow to cool.
    Cut oranges in half and remove pulp. Reserve juice.
    Mash the sweet potatoes with juice and spices.
    Fill orange cups with potato mixture and sprinkle with brown sugar. Cook at 350 degrees for 20 minutes. Garnish with orange peel or Optional: garnish with buttered breadcrumbs, cinnamon, nutmeg, dried cranberries, or even marshmellows. You can toast the tops under broiler for 3-4 minutes..

    Posted by terri at 05:01 PM | Comments (0)

    New Ideas for Sweet Pototoes

    Bet you didn't know that the sweet potato is a tuberous root vegetable belonging to the same family of plants as the morning glory. It is a particularly popular food in the southern United States, especially during the Thanksgiving and Christmas holidays. Their sweetness makes them versatile so think outside the traditional recipe this holiday season and try these new ideas.

    Sweet Potatoes & Apples

    Serves 4-6
    Prep Time: 10 minutes
    Total Time: 1:10 hour


  • 4 medium size sweet potatoes
  • 2 sweet firm apples, (Fugi, Gala) peeled, cored and thinly sliced
  • 1 small onion, chopped
  • 1/4 cup light brown sugar, packed
  • 1/2 teaspoon dried marjoram
  • 2 tablespoons butter
  • 1/3 cup water
  • 3 tablespoons lemon juice
  • 1 cup shredded cheddar cheese


    Boil sweet potatoes in salted water for 30 to 40 minutes, until tender.
    Drain, cool, peel, and cut into 1/4-inch slices.
    Arrange have of the sliced sweet potatoes and half of the sliced apples in a 1 1/2-quart shallow baking dish.
    Sprinkle with onion, brown sugar, and marjoram; dot with butter.
    Arrange remaining sweet potato and apple slices in the baking dish. Combine water with lemon juice; pour over layer of sweet potatoes and apples. Sprinkle cheese over top. Bake at 350° for 30 minutes.

    Sweet potato and Sausage Casserole

    Serves 6-8
    Prep Time: 10 minutes
    Total time: 20 minutes


  • 6 baked sweet potatoes
  • 1/4 cup granulated sugar
  • juice and zest of 1 lemon
  • 1 teaspoon ground cinnamon
  • 1 pound cooked ground sausage, cooked
  • ½ cup cheese of your choice, optional


    Scoop sweet potato pulp out of shells into a mixing bowl. Blend with sugar and the juice and zest of lemon, along with cinnamon. Beat until light; spoon into a buttered baking dish. Top with sausage and cheese. Bake at 450° for 10 minutes, or until heated through.
    See below for serving suggestions.

    See below for serving ideas.

    Terri's Tips:

  • Purchase sweet potatoes that are firm with no cracks or bruises.
  • Store in a cool, dry and dark place; The flavor of raw sweet potatoes might be altered if they're kept in a refrigerator.
  • To serve 4, slice two oranges in half and juice; reserve the juice. Remove pulp from the oranges. Place potato mixture in orange halves. Optional: garnish with buttered breadcrumbs, cinnamon, nutmeg, dried cranberries, or even marshmellows. You can toast the tops under broiler for 3-4 minutes.

    Posted by terri at 02:12 PM | Comments (0)