Author Archives: cookingwithcandi

Marshmallow Sweet Potatoes (gotta have ’em)

Posted on November 21, 2024 | Leave a comment

1/2 eaten Sweet Potatoes with Marshmallows

1/2 eaten Sweet Potatoes with Marshmallows

pre marshmallow topping

We always have to have a sweet potato dish with those darn marshmallows! This has a little twist which makes it a bit more interesting. It’s easy, tasty and unique, because I make it with both marshmallows and pecan halves on top. There are probably a million different recipes for mashed sweet potatoes, but this one goes on my table this year.

Ingredients:

3 lbs. sweet potatoes, peeled and cut into 2 inch chunks. Cook Sweet Potatoes (If you want to cheat with the canned ones, I won’t tell anyone, and what’s more is no one will know with all the other stuff in it.) Just drain them well.

1/2 cup whole milk (no skim please)

4 tablespoons unsalted butter (when I double I just add 2 tblsp. butter no need to add 8)

1 can (8 ounces) crushed pineapple, drained

1/4 cup brown sugar, packed

1 teaspoon pumpkin pie spice

1/4 teaspoon kosher salt

20 big marshmallows or mini marshmallows ( as many as you can fit on top)

*40 pecan halves to cover top (you can use only marshmallows if you want)

Directions:

Cover sweet potatoes with cold water in a large pot and bring to a boil. Reduce to a simmer and cook for about 15 minutes or until potatoes are knife tender. Drain and return to pot. Mash potatoes with a masher, then stir in milk, butter, pineapple, brown sugar, pumpkin pie spice and salt.

Transfer mixture to a 2 1/2 quart oval casserole dish, smooth out on top. If you want to make a checkerboard top, start at the top left, and alternate one marshmallow with 2 pecan halves until the entire casserole is covered. Bake at 350 degrees for about 30 minutes or until marshmallows are browned and puffed. If you don’t feel like doing the checkerboard, you can also sprinkle mini marshmallows on top, or some large ones. Whatever you like. This is pretty loose, but you gotta have marshmallows!

*one little tip when making a day ahead which is what I do. I assemble the sweet potatoes and I refrigerate as is till day of Thanksgiving. On Thanksgiving when I am ready to put in oven, I put in oven at 350 degrees for about 1/2 hour then add the marshmallows till they brown up. Also be careful with aluminum foil on top of cooked marshmallows because they tend to stick to the foil.

*this recipe serves about 8 – 10 as a side

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Posted in Holiday, Holiday Recipes, Holiday/ Thanksgiving Recipes, sides, vegetables, vegetarian

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The Ultimate Comfort Food: Mac and Cheese

Posted on November 20, 2024 | Leave a comment

When I think of the ultimate in comfort foods, Mac and Cheese always comes to mind and a most perfect dish for your  Thanksgiving table. I have made it for big crowds, and just the two of us. Not the neon orange kind from the box this is a delicious blend of cheese, butter, spices and some milk .  I love the creaminess and the richness. You can’t really eat too much of it because of the richness. I just love the crunchy burnt pieces on top, and the smooth texture underneath. I also love it cold from the fridge, which can be a very dangerous thing to have around. So invite a bunch of people over (this recipe is perfect for Sunday get-togethers) and it will disappear. Perfect for the “younger” set for Thanksgiving and gotta admit don’t know many of the “older” set that don’t like a good Mac and Cheese.

Happy Thanksgiving!

INGREDIENTS:

1 lb. elbow macaroni or Cavatappi

1 tbsp. kosher salt

1 quart milk , I actually used Skim Plus and it was just fine

1/2 cup all-purpose flour

12 oz. grated Gruyere cheese (approx. 4 cups)

8 oz. sharp or extra sharp grated cheddar (approx. 2 cups)

8 tbsp. unsalted butter (1 stick), divided into 6 tbsp. for sauce and 2 tbsp. for topping with bread crumbs

1/2 tsp. freshly ground black pepper

1/2 tsp. ground nutmeg I love freshly grated Nutmeg, either one will do

1 1/2 cups fresh bread crumbs (5 slices of bread with crusts removed. I use whole wheat but white is fine. I do this using a food processor with a steel blade. It’s quick and easy.)

DIRECTIONS:

Preheat the oven to 375 degrees.

Cook macaroni according to directions on the box. Drain well. I let it sit and get good and dry while I prepare the cheese sauce.

Heat the milk in a small saucepan but do not boil it. Melt 6 tbsp. of butter in a large pot and add the flour, then the hot milk and cook for a few minutes until the sauce is thickened and smooth. I continue stirring with a wooden spoon during this process. When it is thick and smooth, take it off the heat, and add the cheeses, salt, pepper and nutmeg. I then place the dry macaroni back in the pot I cooked it in and pour the cheese sauce on top. Stir well. I then spray a 3 quart baking casserole dish with Pam and pour the macaroni and cheese into it. Melt the remaining butter (in the microwave is fine), combine it with the fresh bread crumbs and sprinkle the mixture on top of the macaroni. Bake for approx. 35 minutes or until the sauce is bubbly and the macaroni is browned on top.

*serves about 8 – 10 depending on crowd, and if it’s a side or main

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Creamy Mashed Potatoes

Posted on November 19, 2024 | 2 comments

photo 3 (7) photo 2 (9)This is my go to recipe for the creamiest mashed potatoes around. I make them a few times a year and mostly on the holidays. Occasionally I’ll whip them up for dinner. They are rich and delicious and just the way mashed potatoes ought to be. I’d like to tell you that I don’t use butter and cream but I do. These are pretty easy to make, all I would say is to buy a good potato masher they come in pretty handy for a lot of other uses as well ( great for egg salad) . You can also use a hand mixer which would work out perfectly.  I like to work with Yukon Gold Potatoes. This recipe is for 5 lbs. and feeds about 12- 15 people , just perfect for a holiday dinner. These are my Thanksgiving Mashed Potatoes. If you’re doing a small Thanksgiving Dinner I would cut this in half .  Just cut all the ingredients in half.

Happy Thanksgiving everyone.

* see also Mashed Potato Casserole with Sour Cream and Chives for another way to go.

Ingredients:

5 pounds Yukon Gold Potatoes or Russet Potatoes

3/4 cup unsalted butter

1 8 oz. package of Cream Cheese, softened

1/2 to 3/4 cups half and half

1 /2 to 1 teaspoon Lawry’s Seasoned Salt ( more to taste) I used at least 1 teaspoon you’ll have to taste for yourself.

1/2 to 1 teaspoon crushed black pepper. ( more or less to taste)

Directions:

Peel and cut the potatoes into pieces that are generally the same size.

In a large enough pot to cook all of the potatoes fill pot with cold water to cover the potatoes. I bring to a boil and cook for about 30 – 35 minutes. When potatoes are cooked through, a fork should easily slide into the potatoes without resistance, potatoes should be soft but not falling apart.

Drain the potatoes in a colander. When the potatoes have finished draining, place them back into the dry pot and put the pot back on the stove. Mash the potatoes with masher over very low heat, allowing the steam to escape, before adding the other ingredients.

Turn off the stove and add 1 1/2 sticks of butter, an 8 oz. package of cream cheese and about 1/2 cup of half and half. Mash, mash and mash away.

Add about 1/2 teaspoon of Lawry’s Seasoning Salt and 1/2 teaspoon of pepper.

Stir well and place in a medium-sized baking dish and taste for salt and pepper. I ended up using at least a teaspoon of salt, and a bit more pepper.  Place a few pats of butter over the top of the potatoes and place them in a 350 degree oven and heat until butter is melted and potatoes have warmed through.

* if making a day or two in advance–place potatoes in baking dish,  leave covered in fridge. Take it out of the fridge about 2 – 3 hours before heating up to bring to room temperature. Place your butter pats on top and bake in a 350 degree oven for about 1/2 hour or so till completely warmed through.

*

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The Stuffing that Will Be on Our Table

Posted on November 18, 2024 | Leave a comment

I made this recipe for the first time Thanksgiving 2011 and it has become my favorite stuffing.  I found it in a Barefoot Contessa cookbook, loved all of the ingredients and thought it was delicious. I know there a lot of stuffings out there and unfortunately  this one is not vegetarian.

I am not gonna lie this stuffing takes some work and a lot of ingredients but it’s well worth it .

I don’t cook my stuffing in the turkey. I make it ahead of time and cook it in a buttered/sprayed baking dish the day of.

Happy Thanksgiving from our house to yours.

Ingredients:

3/4 cup diced dried figs, stems removed

3/4 cup dried cranberries

1/2 cup Calvados or brandy (I used Calvados, bought the bottle last year)

2  yellow onions, diced (approx. 1 1/2 cups)

1/2 stick unsalted butter

1 cup (3 stalks) celery, diced about 1/2 inch

1 lb. pork sausage (I do 1/2 sweet and 1/2 hot. Feel free to substitute any kind of sausage you would like. Try to get the butcher to take it out of casing for you. It’s one less thing to do.)

1 1/2 tablespoons chopped fresh rosemary (please don’t leave this out)

1/4 cup pine nuts, toasted (put in oven at 400 for about 5 minutes and watch them!)

3 cups herb-seasoned stuffing mix –I use Pepperidge Farm Brand

1 1/2 cups chicken stock

1 extra large egg, beaten

Kosher salt and freshly ground black pepper

Directions:

Preheat oven to 325 degrees.

Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for about 5 minutes. Remove from the heat and set aside.

Melt butter in a large saute pan over medium heat, add the onions and celery and saute until vegetables are softened and onions are translucent (don’t burn them.) Add the sausage, crumbling it as you go. Continue to saute, stirring frequently and breaking up sausage. Keep cooking for about 10 minutes, until cooked and browned up. Add the figs and cranberries with their liquid, the chopped rosemary, and pine nuts, and cook until all ingredients come together, for a couple of minutes. Scrape up and remove all the brown bits with a wooden spoon.

Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, beaten egg, 1 teaspoon kosher salt, and 1/2 teaspoon pepper and mix well. (This can be prepared ahead and stored in the refrigerator overnight, which is what I do. It’s just too much to do the day of.)

I put the stuffing in a well-sprayed, slightly buttered (optional), baking (gratin) dish. If you put this in the preheated over, you will likely cook it for at least 45 minutes and probably more like an hour to two hours if it’s doubled.  I also stir frequently while it is cooking, and then let it go for the last 15 minutes and it browns up. Taste for Salt and Pepper.

obviously if you are doubling this recipe you will need to use a large (very) frying pan. Or you can just do it in batches. You will need a very large pan to cook it up in though. You need to spread it out while it cooks so it cooks through. Once it is cooked you can always put it in a pretty baking dish and as it heats up just mix it through every once in a while so top doesn’t burn and bottom won’t be soggy.

I know everyone thinks that their stuffing is the best, but if made properly this one is absolutely amazing!

*This will probably serve at least 8 -12 as one of many sides, but feel free to double.

Happy Thanksgiving!

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Sweet and Spicy Nuts – Perfect for Thanksgiving

Posted on November 17, 2024 | Leave a comment

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My inspiration for this recipe came from Barefoot Contessa. These are my go-to nuts for Thanksgiving. Just a little something to nosh on before the big meal.  These last for a while so you can make ahead and keep them in a baggie or an air tight container.  These nuts make the perfect appetizers, no one who eats nuts can resist. I also like mine with a little “kick”, you can manage the heat on these with more or less cayenne pepper or chipotle powder.

And they make a lovely edible gift to bring to dinner if you’re arriving as a guest. ( check for nut allergies first though)

Enjoy and Happy Thanksgiving from our house to yours. Also a most perfect addition for Christmas so hold on to this recipe –I only post it 1x a year!

Ingredients:

vegetable oil–just enough to brush a sheet pan plus 2 Tbsp. for nuts

7 cups of nuts (you can break it up any way you want. You can do 7 cups of roasted mixed unsalted nuts or any other combination as long as they equal 7 cups. if you can’t find unsalted nuts you can use salted but be sure to adjust the salt on this recipe as per direction below) 

1/3 cup pure maple syrup

1/4 cup light brown sugar, lightly packed

3 tablespoons orange juice (fresh or container. fresh is always best (and one orange will do the trick,) but honestly no biggie.)

2 teaspoons ground chipotle powder–I use 2 teaspoons but if you really like them mild use a little less. You can also use cayenne pepper and sometimes I use a little of both.

4 tablespoons minced fresh rosemary leaves (divide 2 tablespoons for now and 2 tablespoons for later)

4 teaspoons Kosher salt (also divided 2 for now and 2 for later. don’t add second 2 teaspoons of salt if you bought salted nuts)

Preheat oven to 350

Brush a sheet pan (prefer one with sides) generously with vegetable oil (use a brush, love the silicone brushes)

First, combine nuts, 2 tablespoons of vegetable oil, maple syrup, brown sugar, orange juice, and chipotle powder in a large bowl (I prefer a large metal bowl). Toss to coat the nuts evenly.

Add 2 tablespoons of the minced rosemary and 2 teaspoons of the kosher salt and give it a good toss (a large metal spoon works the best b/c it can get a little sticky with a wooden spoon.)

Spread nuts in a single layer on sheet pan.

Roast nuts for 25 minutes, stirring twice. You will want to take them out of the oven to stir them b/c they may slide off the tray. Use a metal spatula. Roast for the rest of the 25 minutes until nuts are glazed .

Remove from the oven, and sprinkle with remaining 2 teaspoons of kosher salt (only if they were unsalted) and add the remaining 2 tablespoons of rosemary.

Toss well and set aside at room temp.

While they are cooling, stir them up a few times b/c they may stick together.

Taste for seasoning. They really don’t achieve full flavor until they fully cool. So you won’t know how spicy they are until they sit for a while. I’ve made these a million times and can tell you that this amount of chipotle has kick, but not psycho hot.

Serve warm, or let them cool. Put them in a container and serve whenever you like. They stay good for a long time.

*just a note: you can adjust salt, rosemary, and chipotle to your liking. I have recipe for Union Square Nuts and they don’t have chipotle and are also delish but I prefer these b/c I love the heat of the chipotle!

Enjoy!

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Posted in appetizers, Holiday, Holiday Recipes, Holiday/ Thanksgiving Recipes, snacks

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Brussels Sprouts and Apple Salad

Posted on November 16, 2024 | 2 comments

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This is a very refreshing light salad and most perfect before any dinner or on it’s own as a meal with added proteins.  This salad had some lettuce and brussels and apples and walnuts and parmigiana cheese!!!! A-mazingly delicious and super fresh tasting. A perfect starter for Thanksgiving and for any time of the year.

Easy ingredients that you can prep ahead and stick it in the fridge all dressed and ready to go. My kind of salad and one I will be making all winter long and adding protein to it as a meal.

Dressing was fresh and sweet because of the honey. This would be amazing as a dinner salad with any protein added.

*salad should serve 4-6 as an appetizer size salad.

Enjoy! and follow me on Instagram @cookingwithcandi

Ingredients:

I used  about 1 12 ounce package of shredded Brussels Sprouts

app. 9 – 12 oz. of any lettuce you’d like I used a combo of different lettuces

1 large apple such as Honey Crisp

3 Tablespoons minced shallots, app. 1 large shallot

4 Tablespoons extra virgin Olive Oil

4 Tablespoons vegetable oil

6 Tablespoons apple cider vinegar

3 Tablespoons honey

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3/4 cup walnuts, toasted and coarsely chopped –to toast the walnuts –pre-heat the oven to 350 degrees and set an oven rack in the middle position. Arrange the walnuts in a single layer on a baking sheet. ( no need to spray or oil the pan) Bake, checking frequently until lightly toasted and fragrant (if you smell them you better remove them, they burn rather easily) set the timer for 4 minutes but they will probably take 6 minutes. Allow to cool and chop them up.

3/4 cup thinly sliced  Parmigiano-Reggiano — I use a peeler to slice cheese while it’s cold it’s easier to slice.

Directions:

In a large bowl, combine the shredded Brussels Sprouts, lettuce, apple, vegetable oil, olive oil, shallots, apple cider vinegar, honey, salt and pepper; toss well. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 4 hours to allow the sprouts to soften and the flavors to meld together.

When ready to serve, toss the walnuts and cheese with the salad. Taste and adjust seasoning if necessary , then serve.

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Karyn’s Cranberry Crisp- Thanksgiving

Posted on November 15, 2024 | Leave a comment

Fully Cooked Cranberry Crisp

This recipe has been around pretty much my whole married life. If there is a turkey on the table, there is cranberry crisp next to it.  It originated from my bestie Karyn. We make it for Passover with matzoh farfel since we love it so much.  It’s so sweet and delicious that it could really be a dessert. We love it with our meal; love the sweet and savory thing. You can’t eat too much of it, it is so rich. It is also very dangerous to have in the fridge the next day, so try to give any leftovers to everyone who wants to take home leftovers. This tastes good either hot out of the oven or at room temperature and pretty darn good straight out of the fridge the next day! Some people may even want to make it as dessert and serve with vanilla ice cream, but the Kolen family likes it on the table with dinner.  We always serve it as a side dish and it is awesome however you serve it. Thanks again, Karyn. Truly one of the best recipes ever!

I suggest reading through the entire recipe before making it as you should always do with every recipe anyway!

Happy Thanksgiving from my kitchen to yours.

Ingredients:

4 medium apples ( I use all different kinds)

1 can (1 lb.) whole cranberry sauce

1 tsp. cinnamon

1 cup uncooked quick rolled oats

1/2 cup flour

1 cup dark brown sugar, firmly packed

1/2 cup unsalted butter–melted

*for a larger crowd you can easily double this recipe — as is should serve 8 -12– make in a larger baking dish or split into two baking dishes

Directions:

Preheat oven to 350 degrees and spray 9×13 baking dish with Pam.

Peel apples, slice them, then arrange in baking dish. Sprinkle with cinnamon. Spoon cranberry sauce over the apples.

Separately, stir rolled oats, flour, and brown sugar together. Melt Butter and let it just cool for a few minutes then mix in with oats and brown sugar till nice and crumbly.  Sprinkle this over cranberry layer. Bake at 350 degrees until apples are cooked and top is lightly browned. The entire mixture will be bubbling and your house will smell divine. You will bake about 40 minutes to an hour. You can make ahead of time, and then on the day you need it, just heat it up until it bubbles.  I usually make this a few days ahead, because it’s that much less that I’ll have to do the day of. This can definitely be made ahead of time  so you can  make it way ahead and freeze it.  If you freeze it, take it out of freezer a day before you need it, and then heat it up the day of. (Make sure it’s completely defrosted and at room temperature before heating up)

When you re-heat , pre-heat oven to 350 degrees and cover with foil for first 1/2 hour and then remove foil for last 1/2 hour till it starts to bubble.

Enjoy!

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Posted in Holiday/ Thanksgiving Recipes, sides, vegetarian

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Thanksgiving Corn Bread Pudding

Posted on November 13, 2024 | 4 comments

This has to be one of my all time favorite side dishes for Thanksgiving. It really would be great any time of year but for some reason it only gets made for Thanksgiving. It’s super easy and super delicious. My friend Audrey gave this recipe to me many years ago, and it has become a staple on our thanksgiving table ever since. It just wouldn’t be Thanksgiving without it. It is a favorite in our family. Can be doubled easily, just make sure your baking dish is large enough.

Enjoy!

This one is very special and a real winner! and super easy!

Ingredients:

1/2 cup butter (unsalted) 1 stick

1 8 oz. sour cream (lite is OK  but not fat-free)

1 8 oz.  can sweet corn (drained)

1 8 oz. can creamed corn (not drained)

1 8 oz. pkg. corn muffin mix

2 eggs, lightly beaten

Directions:

Preheat oven to 350 degrees.

Melt butter, mix in beaten eggs, then add the rest of the ingredients.

Pour into glass baking dish (Pyrex is good and I spray it first with a good cooking spray like Pam or Bakers Aid ) 9 x 12 works fine, it’s not a very deep pudding.

Bake at 350 degrees for 35 minutes.

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Posted in Holiday, Holiday Recipes, Holiday/ Thanksgiving Recipes, sides, vegetables, vegetarian

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Pumpkin Lentil Soup (can be vegetarian)

Posted on November 12, 2024 | Leave a comment

It’s Fall and that means it’s soup season and time to cook up some heart-warming soups! Pumpkin Lentil Soup is a delicious, hearty soup that you and your family will love. This is a lovely soup to lead with for Thanksgiving.

This soup can wind up on my Thanksgiving Table if I don’t make my Butternut Squash Soup.   It’s hard to get canned pumpkin any other time of year, so I take advantage of it now and pick up a few extra cans and try to make it throughout the winter. Warm, hearty and pretty healthy. And what’s a little butter between friends? You can freeze this ahead of time and take it out for Thanksgiving. For the holiday, it’s always between this and Butternut Squash Soup, and I like that they can both be vegetarian.

*this can be doubled but no need to double the butter (just add a little bit more) I like to use a little butter and a little Olive Oil

Ingredients:

1/2 cup butter (unsalted)– or you can use 1/4 cup unsalted butter and 1/4 cup Olive Oil

2 large onions (spanish) chopped

1/2 cup lentils (if you can find red lentils, buy them because they look beautiful for Thanksgiving and give the soup a lovely orangey color)

5 cups vegetable or chicken stock

1 1/2 cups canned pumpkin (make sure it’s not pumpkin pie filling)

1/8 teaspoon dried thyme

1/8 teaspoon marjoram

Kosher salt and freshly ground black pepper, to taste

Directions:

Melt butter in large stockpot (Le Creuset). Saute the onions until translucent and golden, then stir in the lentils and the stock. Add pumpkin and herbs and salt and pepper. Bring to a boil and then lower it and let it simmer for about 1 1/2 hours.

I use an immersion stick blender to puree it.  It becomes rich and creamy. Of course you can leave soup as is without pureeing it at all.  And another  is to not puree it all the way.  If soup is too thick use the broth as needed adding a little bit at a time to reach a good consistency.  If you’ve run out of broth you can always add water just always check seasonings after adding liquid.

*soup freezes just fine but you’ll need to add broth/water after you defrost and heat up

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Thanksgiving 2024

Posted on November 12, 2024 | 4 comments

It’s that time of year again — Thanksgiving — and I will start posting some of my tried and true recipes for all of you who follow me and for anyone new who is looking for some Thanksgiving inspiration. These recipes can be found on my site @cookingwithcandi. If you put the name of the recipe into the search box the recipe should come up. Alternatively if you google the name of the recipe along with cooking with Candi it should come up. Any problems, questions, ideas , new recipes etc. get in touch with me on Instagram @cookingwithcandi just drop me a line and I promise I will try and get back to you ASAP . I am open to any and all suggestions, questions, etc. You can also email me @cmk55@sopris.net. Or DM me at my Instagram account Cookingwithcandi — and I will get back to you asap.

Happy cooking from my kitchen to yours.

Happy Thanksgiving one and all of you!

Recipes:

Corn Bread Pudding

Easy Peasy Corn Bread –this is an easy peasy corn bread to make for holiday table or any table

Butternut Squash Soup

Pumpkin Lentil Soup

Sweet and Spicy Mixed Nuts– I have 2 different recipes for the nuts and they are both awesome

Shaved Brussels Salad

Brussels and Kale with Mustard Vinaigrette

Brussels Sprouts and Apple Salad

Pumpkin Walnut Bread and Pumpkin Cranberry Bread

Cremini Mushroom Pumpkin Lasagna

Pumpkin Penne Bake — my version of Mac and Cheese for the Holidays

The Ultimate Comfort food –Mac and Cheese (without the pumpkin) just the old fashioned kind

Stuffing that will be on our Table or Cranberry Walnut Stuffing

Creamy Mashed Potatoes

Candied Yam Souffle

Easy Peasy Marshmallow Sweet Potatoes

Aunt Pammy’s Chipotle Sweet Potatoes

Fresh Cranberry Sauce

Karyn’s Famous Thanksgiving Cranberry Crisp

Joy’s Cranberry Sauce

Michele’s White Chocolate Jumbo Macaroon Cookies

Pumpkin Cheesecake

Apple Pear Crisp

Apple Crisp

Magnolia Banana Pudding

Corn Bread Pudding
Karyn’s Cranberry Crisp

Butternut Squash Soup

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