Aunt Pammy’s Chipotle Sweet Potatoes

 

Fully Baked Chipotle Sweet Potatoes

This recipe belongs to my sister, Pamela. She is a great cook, and this is her signature Thanksgiving Dish. We count on it every year as her contribution.  I highly suggest it if you like spicy because it is! It definitely packs some heat, be careful when you buy the chipotle peppers in adobe sauce , just make sure they don’t say Hot or you might be blowing the roof off of your Thanksgiving Dinner! Be prepared for a lot of flavor !  If your family likes spicy this is an awesome recipe, and you all know how much I like spicy by now.  This is certainly a new take on Sweet Potatoes because they aren’t sweet.  I also make a Sweet Potato dish with Marshmallows (* see recipe) and the two are always on my table, one sweet and one spicy.  Thanks Aunt Pammy.

Ingredients:

5 lbs.Yams or Sweet Potatoes

Kosher Salt –about 1/4 cup give or take a little . You’ll have to taste, start with less and add more as needed

Heavy Cream ( about 1 1/2 quarts)

Chipotle Peppers in Adobe Sauce (canned) *look in Mexican Food Aisle in most supermarkets

Directions:

Slice Potatoes thinly and add salt. Place in baking dish you are going to use and cover with kosher salt, start with 1/4 cup and go to the 1/2 cup. Use your clean hands and toss together.

Puree Chipotles in small food processor .* you can keep pureed chipotles in fridge for up to 2 months. So you can do this step ahead.

Put approximately 1 – 2 tsp. of chipotle pepper puree in heavy cream and mix together

Pour Cream Mixture over Potatoes in an ovenproof baking dish ( earthenware is nice for this)

Place in 375 degree preheated oven for 45 minutes to an hour depending on your oven.

Potatoes should be somewhat set and browned on top when ready.

Enjoy! and Happy Thanksgiving

Creamy Mashed Potatoes

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) .  I like to work with Yukon Gold Potatoes. This recipe is for 5 lbs. and feeds about 10 – 12 people , just perfect for a holiday dinner.

* 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.

*

Pumpkin Walnut Bread (no butter)

I just love pumpkin and I can’t stop posting about it. Pumpkin Season is here.  I love baking this bread because the smell in the house is beyond. I usually serve pumpkin bread and a banana bread in my bread basket on Thanksgiving. It’s hard to believe that there is no butter in this moist, delicious bread. I make both of these way ahead of time, because they freeze so well. You can even double the recipe if you have two loaf pans, and eat one now and tuck one away for another day like Thanksgiving. It’s a nice thing to bring to someone’s house as a gift as well if you’re so inspired. Also, this bread is loaded with aromatic spices.   This recipe will make one perfect loaf.

It is also a lovely gift to bring to someone’s house .

*this bread freezes beautifully for up to 8 weeks. Double wrap it in plastic and put in a resealable plastic freezer bag, and put the date on it. Defrost, still wrapped in the plastic to avoid condensation on the bread, at least 2 hours before serving. I take out of freezer the night before I’ll be using it.

Ingredients:

2 cups all-purpose flour (I sift)

3/4 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon allspice

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1/4 teaspoon salt

2 large eggs, room temperature

1/3 cup water

1 1/2 cups sugar

1 cup canned pumpkin (not pumpkin pie filling)

1/2 cup canola oil

1 teaspoon pure vanilla extract

1 cup chopped walnuts (obviously this is optional)

You will need a 9 x 5 inch loaf pan, parchment paper, large bowl, medium bowl, whisk, silicone or rubber spatula.

Directions:

Preheat the oven to 350 degrees and position oven rack in the center of oven.

Lightly coat the loaf pan with melted butter and dust with flour, or spray with Pam. I line my loaf with a piece of parchment paper that extends one inch beyond the edge of the pan (this makes it easy to life the bread out. It is optional , just make sure you grease pan in one way or another first. If you’re not comfortable working with parchment paper, skip it. I like it but it can be tricky in a loaf pan. Just grease well, or give it a good spray.)

In a large bowl, sift the flour. Then, whisk together the flour, baking soda, cinnamon, allspice, cloves, ginger, and salt until thoroughly blended. In a medium bowl, whisk together the eggs and the water. Add the sugar and blend well. Add the pumpkin puree, vegetable oil, and vanilla extract and blend well. Add the pumpkin moisture to the dry ingredients and whisk until well blended and smooth. Add the walnuts and stir until they are well distributed. Use a spatula to scrape the batter into the prepared loaf pan.

Bake for 55 – 65 minutes, until the bread is firm to the touch and a toothpick or cake tester comes out clean from the center of loaf.  I let it cool for about 10 minutes, then I turn it out onto a rack to cool completely. I don’t freeze it until it is completely cool.

Pumpkin Penne Bake

IMG_9874IMG_9875I love pumpkin as you all well know by now. That’s why it’s odd that I only make it in the fall and mostly only on Thanksgiving. I suppose that’s what keeps the ingredient so special plus it’s hard to find the pumpkin puree at the supermarket after Thanksgiving. I always buy a few extra cans of pumpkin so when that pumpkin urge hits I am ready.

I like to have a pasta dish every year at my Thanksgiving dinner. Usually I make my cremini mushroom and pumpkin lasagna. This year I am making this delicious baked pumpkin penne. I am going to make it Monday but not add the cheese on top till Thursday  and freeze. I will take out of freezer Wednesday night and Thursday will  put cheese on top and bake till bubbly.  I will keep aluminum foil on it to re-heat and take off foil for last 10 minutes. To re-heat it will probably be 1/2 hour with aluminum foil on for the first 20 minutes. It should start bubbling and put a fork right in the middle to test for readiness. If it needs more time and is getting too browned put foil back on and continue heating it up. You will cook it at 350 degrees as directions state.

One of the best things about baked pasta dishes is that they freeze so well. Making them some of the easiest dishes to prepare ahead. This whole thing including chopping up sage took maybe 1/2 hour to prep. My kind of dish!

as a side dish it will serve about 10-12, as a main dish figure about 8.

Ingredients:

1 lb. box of penne pasta, cooked and drained well

1 15 ounce can pumpkin puree, not pumpkin pie filling

3 – 4  cups shredded mozzarella, divided , I used about 3 cups in pasta and another 1 cup on top. ( 2 packages 8 oz. shredded cheese) you’ll have a little left over

1/4 cup heavy cream

2 tablespoons fresh sage, chopped or 2 teaspoons dried sage

1 teaspoon kosher salt

1/2 teaspoon garlic powder

Directions:

Pre-heat oven to 350 degrees.

In a large bowl, combine cooked penne, pumpkin,  2  cup- 3 cups mozzarella, heavy cream, sage, salt and garlic powder. Stir to combine. Taste for salt.

Transfer mixture to a greased or well sprayed 3 quart baking dish and sprinkle with remaining 1 cup mozzarella.

Bake 20 to 30 minutes or until cheese is bubbly and melted. Since I was freezing I pulled it out after 20 minutes, cooled it down and wrapped it tightly and put in freezer.

Banana Pudding from Magnolia Bakery – One of my Top Ten Desserts that you don’t even bake

Since the first time my daughter Jenn made this dessert we have added it to our Thanksgiving Table. Just what you need after that big dinner is this dessert!!! We love it and can’t get enough of it. Whether you’ll be making it for Thanksgiving or anytime just be prepared to fall in love with it. Completely decadent and totally ridiculous in calories and richness it is love at first bite.

It is actually a subtle taste of bananas, but I wouldn’t make this if I didn’t like bananas. I happen to just adore bananas and I absolutely love love this pudding. I cannot have it in the house because I will continually find an excuse to go into the fridge and eat it till it’s pretty much all gone.  As full as I was last year and swearing I wasn’t going to eat another thing for at least a week, when I saw this  pudding I knew I was going to eat it.  I find it impossible to resist, and I know others who suffer from this same fate. If you’re in the market for a purely decadent rich over the top dessert then this is it for you. Probably up there in my top ten desserts ever. This is from the More from Magnolia Cookbook so how could it be bad?

*this recipe really needs time , so you must start the day before to let initial pudding set, and then you’ll need at least 4 more hours minimum before serving. So you must factor time into your preparing of this awesome pudding.

Ingredients:

1 14 ounce can sweetened condensed milk

1 1 /2 cups ice-cold water

1 3.4 ounce package instant vanilla pudding mix ( preferably Jell-O brand)is there another brand?

3 cups heavy cream

1 12 ounce box Nabisco Nilla Wafers ( no substitutions) is there another brand?

4 cups sliced ripe banana

Directions:

In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and cold water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more.* Cover and refrigerate for 3 – 4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.

In a large bowl, on the medium speed of an electric mixer , whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remains.

To assemble the dessert, select a large, wide bowl ( preferably glass) with a 4 – 5 quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, over-lapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding . ( Just crush up a few remainder cookies in food processor) Cover tightly with plastic wrap and allow to chill in the refrigerator for *4 hours–or up to 8 hours, but no longer! Serve and behold the love! My camera broke on Thanksgiving and I took these pictures with my Iphone, sorry I don’t have more.

Serves anywhere from 12- 15

It’s a large dessert and a substantial one. It stands alone beautifully!

Candied Yam Souffle (Easy Peasy)

sweet potatoes pre marshmallows

 I have always felt obliged to have this recipe on my Thanksgiving table because everyone wants it. Believe it or not children and adults alike will always look for this tasty concoction of sweet potatoes and marshmallows. It just wouldn’t be the same without some version of this.  It is easy and I just felt I owed it to all of you to pass it along. It is especially good for those of you who need to bring something to someone’s house, and don’t have time for fuss and muss.  So here you go. And those darn mini marshmallows which you just gotta have. I have to admit that I love this recipe!

Ingredients:

1 stick unsalted butter

1 cup light brown sugar

1/2 cup chopped pecans

2 large cans of yams or app. 3 lbs. sweet potatoes, drained

1 small can (I like 8 oz.) crushed pineapple (optional)

1 teaspoon cinnamon

1 teaspoon ground nutmeg

mini-marshmallows (1 bag will more than cover it) or one jar of marshmallow topping

Directions:

Preheat oven to 325 degrees.

Melt butter in a saucepan over medium heat. Add brown sugar and pecans. Simmer for a  few minutes. In the meantime, place drained yams in a large bowl and mash them (you can leave a few chunked pieces.) If you’re cooking your sweet potatoes , peel and cut into quarters (cubes) fill a large pot of water to cover potatoes , add a little salt to water and bring water to boil. Boil for about 12 minutes till you can pierce potato with a fork easily. Remove and drain potatoes. I always place my potatoes back in pot to steam off excess water.

Pour sugar/pecan and pineapple mixture over the yams. Stir until combined thoroughly. Add in cinnamon and nutmeg. Transfer to a pie pan, actually any baking dish will do. Oven to Table is perfect here. Bake for about 15 minutes. Then remove, put mini marshmallows on top to cover, and raise the oven to 400 degrees. Bake for an additional 10 – 15 minutes to brown the marshmallows. Don’t let it burn.

The Stuffing that Will Be on Our Table

I made this recipe for the first time Thanksgiving 2011 and it is now the only Stuffing I make.  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  This year I will be adding a vegetarian stuffing to my table so be on the look-out for that recipe.

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.

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 as one of many sides, but feel free to double.

Happy Thanksgiving!

Karyn’s Cranberry Crisp- Thanksgiving

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 friend Karyn, and we even make it for Passover with matzoh farfel.  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 it to everyone who wants to take home leftovers. This tastes good either hot out of the oven or at room temperature. Some people may even want to make it as dessert and serve with vanilla ice cream, but the Kolens don’t. We always serve it as a side dish and it is awesome however you serve it. Thanks again, Karyn.

I suggest reading through the entire recipe before making it.

Ingredients:

*you def want to double this recipe

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

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. Cut in butter until it’s mixed in 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. You can freeze this also, so make it way ahead and freeze it. If you freeze it, take it out a day before you need it, and then heat it up the day of.

*just a little hint, if you are having trouble cutting in the butter, melt it first . This is a good hint . Then use your clean hands to squish it together. It is easier to work with this way. If you did it the other way , it’s OK, it will all come out the same,  just easier to melt first, sorry I didn’t suggest that from the get go.  Karyn pointed this out to me on Thanksgiving!

Enjoy!

Thanksgiving Corn Bread Pudding

My friend Audrey gave this 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!

Ingredients:

1/2 cup butter (unsalted) 1 stick

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

8 oz.  can sweet corn (drained)

8 oz. can creamed corn

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.) 9 x 12 works fine, it’s not a very deep pudding.

Bake at 350 degrees for 35 minutes.

Sweet and Spicy Nuts – Perfect for Thanksgiving

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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. I don’t like too many apps. because the meal is so huge. 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.

Enjoy !

 

Ingredients:

vegetable oil

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, 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!