SAVORY ROASTED SWEET POTATOES

SAVORY ROASTED SWEET POTATOES

From Kristin Troyer

2 large sweet potatoes

1 T. olive oil

1 t. paprika

1 t. thyme

1/2 t. parsley

1/4 t. salt or seasoned salt

Note: I usually season by feel so you can add more or less as you like. I also add a little garlic powder. 

Preheat oven to 450. 

Spray baking sheet with non-stick cooking spray (or just use foil on pan).

Dice sweet potatoes into bite-sized pieces. 

Add potatoes to mixing bowl and toss with oil until coated. 

Add in seasonings and toss again.

Place potatoes on baking sheet and bake 30-35 minutes or until tender. Note: I flip mine half way through baking.

CINNAMON BREAD

CINNAMON BREAD

From Niki Reid

Yields 2 loaves

2 cups warm water

1 T. yeast

1/4 cup sugar

2 t. salt

1/4 cup avocado oil

5 cups flour

1/2 cup powdered sugar

1 T. cinnamon

Place warm water in mixing bowl.

Sprinkle sugar and yeast over water and let stand 5 minutes.

Add flour, oil and salt.

Knead 2-5 minutes.

Let rise until doubled in size (about 1 hour).

Divide dough in half.

Roll each half out to about 9 x 15 (or wide as your bread pan x 15).

Sprinkle generously with powdered sugar and cinnamon.

Roll up tightly, place in greased pans seam side down. Note:  I usually put a little square of parchment in the bottom of the pan, also.

Let rise until nearly doubled in size (30-40 minutes).

Bake at 350 for 30 minutes or until golden.

Turn onto cooling rack for about 30 minutes before slicing.

 

KOREAN BEEF

 

KOREAN BEEF

From Rachel Brown

1 T. sesame oil

1 lb. ground beef

3 cloves garlic, minced

1/4 cup brown sugar

1/4 cup soy sauce (or coconut aminos or Bragg's Liquid Aminos)

1/2 t. fresh ginger, minced (or a few shakes of ground ginger)

1/2 - 1 t. crushed red pepper to taste

salt, pepper to taste (not much salt needed, taste first!)

1/2 cup sliced green onions

Heat a skillet over medium heat. Brown the ground beef in the sesame oil. 

Add the garlic toward the end of browning and cook for a couple of minutes.

Drain the fat.

Add the brown sugar, soy sauce, ginger, salt and pepper and red pepper. 

Simmer for a few minutes to blend the flavors. 

Serve over steamed rice and top with green onions.

Note: we use quinoa instead of rice - you can also make this into lettuce wraps!

BANANA BREAD BROWNIES

BANANA BREAD BROWNIES WITH BROWN BUTTER FROSTING

From Abby Reid

3 ripe bananas, mashed

2 eggs

1.5 cups sugar

1 cup sour cream or plain whole fat greek yogurt

1/2 cup butter, softened

2 t. vanilla extract

2 cups all-purpose flour

1 t. baking soda

3/4 t. salt

1/2 cup walnuts, optional

Preheat oven to 375.  Grease 13 x 9 pan.

Beat sugar, sour cream/yogurt, butter and eggs til creamy.

Add bananas and vanilla.

Add flour, baking soda, salt. Blend for 1 minute.

Stir in walnuts.

Spread batter evenly into pan. 

Bake 25 minutes or until golden brown.

BROWN BUTTER FROSTING

1/2 cup butter

3 cups powdered sugar

1.5 t. vanilla extract

3 T. milk

Heat butter in pan over medium heat. Turn off when it turns a brown color.

Whisk in powdered sugar 1 cup at a time, adding milk as it thickens. 

Add vanilla.

Pour frosting over warm banana brownies and smooth with a spatula.

Let cool before cutting & enjoy!

SKILLET SPANISH RICE

Aunt Barbara and Uncle Bill

 

SKILLET SPANISH RICE

From Aunt Barbara Thompson

1/4 cup pure vegetable oil

1 medium onion, sliced

1/2 medium green pepper, chopped

1/2 lb. ground beef

1 cup regular rice, uncooked

2 (8 oz.) cans tomato sauce

1  3/4 cups hot water

1 t. prepared mustard

1 t. salt

dash pepper

Heat oil in skillet. Add onion, green pepper, beef and rice.  Stir over high heat until lightly browned.

Add tomato sauce and other ingredients.  Mix well,

Bring quickly to a boil. Cover tightly and simmer 25 minutes.

Makes 4 servings.

1/2 cup grated cheese may be added just before serving.

Note: If using packaged, pre-cooked rice, use only 1  1/2 cups water for 1 1/2 cups rice and simmer uncovered, only 5 minutes.

This is one of those recipes that tastes better the next day!

THE BEST CHEWY OATMEAL RAISIN COOKIE

THE BEST CHEWY OATMEAL RAISIN COOKIE

From Lucy Reid (passed along by Dale McClure)

Original Source: The Girl Who Ate Everything

Prep: 10 minutes Cook: 15 minutes Total: 25 minutes

 2 cups all-purpose flour

 ½ teaspoon baking soda

 ½ teaspoon salt

 ¾ cup unsalted butter, melted (1 ½ sticks)

 1 cup packed brown sugar

 ½ cup white sugar

 1 tsp. cinnamon

 1 Tablespoon pure vanilla extract

 1 egg

 1 egg yolk

 1 ½ cup old fashioned oats

 1 heaping cup raisins

 ½ cup chopped walnuts or pecans (optional)

 Preheat the oven to 325 degrees. Line cookie sheets with parchment paper.

 Melt butter and let cool slightly.

 Mix flour, baking soda and salt; set aside.

 In a medium bowl, cream together the melted butter, brown sugar and white sugar until

well blended. Beat in the cinnamon, vanilla, egg, and egg yolk for 2-3 minutes until light and creamy. 

Mix in the flour mixture until just blended. 

Add the oats, nuts, and raisins - mix until just blended.

Place ¼ cup balls of dough onto parchment line cookie sheet and bake for 14-16 minutes. 

Do not overbake. (I’m at sea level so if you aren’t you may need longer.)

The edges should look brown and the center still slightly soft. Let the cookies rest

on the cookie sheet for a couple of minutes before transferring to a cooling rack.

Make sure when you measure your flour that you don't pack it into the measuring cups. Spoon the flour into your measuring cup. This can make the difference between a fluffy and a chewy cookie.

If you make smaller cookie; bake less time.

HOT FUDGE SAUCE

HOT FUDGE SAUCE

From Lucy Reid (Grandma Stevenson)

1/2 cup butter
4 squares bitter chocolate
3 cups sugar
1/2 t. salt
1 large can evaporated milk 

Melt butter over low heat.  Add chocolate and melt.

Add sugar gradually, stirring continuously.  Add salt.

Slowly stir in milk.

Continue to stir until all the sugar has dissolved.

Makes 1 quart.  May be kept for weeks in the refrigerator.