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Thursday, March 17, 2016

Happy St. Patty's Day



PISTACHIO SQUARES
             
2 sticks of butter, melted
2 c. flour
1 c. finely chopped pecans, plus additional for garnish
2 Tablespoons granulated sugar (optional, use only if you want a sweeter crust)
8 oz. cream cheese
1 c. confectioners' sugar
2 8 oz. containers Cool Whip, defrosted
2 (3 oz.) boxes pistachio instant pudding
3 c. milk

Combine melted butter, flour, granulated sugar and 1 cup of chopped nuts. Mix and spread into a 9 x 13 inch pan. Bake at 350 degrees for 15-20 minutes. Let cool completely. Beat cream cheese with confectioners' sugar and 1 container of Cool Whip. When mixture is smooth, spread on cooled crust. Let set and chill 10 minutes. Mix 2 boxes of pistachio pudding with 3 cups of milk. Beat until thick, then spread over cream cheese mixture. Top with other container of Cool Whip. Sprinkle with chopped nuts. (recipe adapted from cooks.com)

Friday, November 27, 2015

Thankful!

Here is Thanksgiving dinner. I was a little under the weather, so I didn't go to the big feast, but fortunately, a plate was brought to me. YAY. I sent along the Sweet Potato Casserole, it was a new recipe that I found online and tried. Very good.




Sweet Potato Casserole
Prep Time 20 minutes
Cook Time 1 hour, 25 minutes
Total Time 1 hour, 45 minutes
Yield 6 servings
Made with mashed roasted sweet potatoes and a crunchy pecan topping with an ooey gooey melted marshmallow center!
Ingredients
  • 3 pounds sweet potatoes
  • 1/4 cup unsalted butter, at room temperature
  • 1/4 cup sugar
  • 1/4 cup milk
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt, or more, to taste
  •  
For the topping
  • 1 1/4 cup cornflakes cereal, crushed  (I used Frosted Flakes)
  • 1/3 cup pecans, chopped
  • 1 tablespoon brown sugar, packed
  • 1 tablespoon unsalted butter, melted
  • 1 cup miniature marshmallows
Instructions
  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Place potatoes onto prepared baking sheet. Place into oven and bake until tender, about 1 hour. Let cool before peeling.
  • Reduce oven temperature to 350 degrees F. Lightly oil a 9-inch pie plate or coat with nonstick spray.
  • To make the topping, combine cornflakes, pecans and brown sugar. Stir in butter until well combined; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat sweet potatoes, butter, sugar, milk, eggs, vanilla and salt on medium-high until well combined, about 1-2 minutes.
  • Add sweet potato mixture to prepared baking dish. Sprinkle with cornflakes mixture around the outside of the dish, leaving room in the center.
  • Place into oven and bake until the topping is golden, about 20 minutes. Add marshmallows to the middle and bake until lightly golden on top, an additional 5 minutes.
  • Serve immediately.  (adapted from Some Kitchen Stories)

Friday, October 2, 2015

Disney Halloween Tablescape!












This is a halloween tablescape already for my halloween guests. This one is for the kids!