Friday, November 8, 2019


Sweet Potato Casserole with Marshmallows


  • 1 29-oz can sweet potatoes, drained

  • 2/3 cup brown sugar

  • 2 tbsp salted butter, melted

  • 1 egg

  • 1/4 tsp cinnamon

  • 1/4 tsp nutmeg

  • 1 tsp vanilla

  • About 3 cup s marshmallows

Thursday, November 7, 2019


Ingredients For Peanut Butter Balls

To make the no-bake peanut butter balls, you’ll start with some simple ingredients. Let’s break down each one!

  • Unsalted Butter: Since the peanut butter will have a little bit of salt in it, I suggest sticking with unsalted butter. Make sure to set your butter out ahead of time so that it can come to room temperature.

  • Peanut Butter: You’ll want to stick with a no-stir peanut butter like Jif or Skippy so that these set up properly.

  • Powdered Sugar: The powdered sugar helps to sweeten the peanut butter filling and firms it up so it’s easier to roll into balls.

  • Vanilla Extract & Salt: The vanilla adds a little flavor.

  • Semi-sweet Chocolate: The chocolate comes after you’ve mixed up the filling. I used semi-sweet chocolate bars for this recipe, but feel free to swap the semi-sweet chocolate for your favorite kind.

How To Make Peanut Butter Balls

You’ll start by mixing the butter and peanut butter together until well combined. Then mix in the powdered sugar, vanilla extract, and salt. I suggest stopping to scrape down the sides of the bowl as needed to make sure everything is well combined.

Once you’ve mixed up the filling, you’ll scoop the mixture and roll it into balls. I like to use a one tablespoon measuring spoon or cookie scoop for this part because it makes the perfect sized peanut butter balls.

As you’re rolling them, I suggest placing them on a baking sheet lined with parchment paper because you’ll need to freeze these before you coat them in chocolate. I find that about 20 minutes is enough time for them to firm up and make it easy to dip.

Once the balls are frozen, you’ll coat them in some chocolate. I used semi-sweet chocolate for this recipe because it’s not too sweet and not too bitter. If you love white chocolate or dark chocolate feel free to use that instead!

If you don’t have any dipping tools, you can easily coat the peanut butter balls in chocolate using a fork and toothpick. Simply toss each one into the chocolate until fully coated, use a fork to lift them out of the bowl, tap the fork on the edge of the bowl to remove any excess chocolate, then use a toothpick to slide them off of the fork onto a baking sheet lined with parchment paper.

Once they’re all coated in chocolate, you will want to refrigerate them for 45 minutes to an hour so the chocolate can harden. Once they’re ready, you can either enjoy them or leave them in the refrigerator or freezer until you’re ready to serve them!

Wednesday, November 6, 2019


Fresh green bean casserole


The price is determined by the national average.

teaspoon soy sauce

dash black pepper

cups cooked cut green beans

cups French Fried Onions

How to Make It

Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.

Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.

Bake for 5 minutes or until the onions are golden brown.



Squash Soup


3 to 3 1/2 pounds butternut squash, approximately 2, seeded and quartered

Unsalted butter, melted, for brushing

1 tablespoon kosher salt, plus 1 teaspoon

1 teaspoon freshly ground white pepper, plus 1/2 teaspoon

3 cups chicken or vegetable broth

1 teaspoon minced fresh ginger

1/2 cup heavy cream

1/4 teaspoon freshly grated nutmeg


  1. Heat the oven to 400 degrees F.

  2. Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of the white pepper. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender.

  3. Scoop the flesh from the skin into a 6-quart pot. Add the broth, honey and ginger. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes. Using a stick blender, puree the mixture until smooth*. Stir in the heavy cream and return to a low simmer. Season with the remaining salt, pepper, and nutmeg.

  4. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Friday, November 1, 2019



Cheddar Cheese Potato Soup


  • 1 large onion, chopped

  • 3/4 cup chopped celery

  • 1/4 cup butter

  • 5 cups cubed peeled potatoes

  • 3 cups water

  • 3 cups 2% milk


  • In a large Dutch oven, saute onion and celery in butter for 5 minutes. Add potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender.

  • Stir in 2 cups milk, bouillon, salt and pepper. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese and bacon; stir until cheese is melted.



Savory Mashed Sweet Potatoes


  • 4 pounds sweet potatoes (about 7 small-to-medium), peeled and cut into 1″ cubes

  • 2 teaspoon s salt cup finely sliced green onion, mostly green parts (from 1 bunch)

  • ⅓ cup finely chopped fresh flat-leaf parsley

  • 1 small-to-medium garlic clove, pressed or minced


  1. Place the cubed sweet potatoes in a large saucepan or Dutch oven and add enough water to cover by about 1″. Add 1 teaspoon of the salt and bring the mixture to a simmer over medium-high heat. Reduce the heat and simmer, uncovered, until the potatoes are tender (in other words, it’s easy to slide a fork in and out), about 9 to 12 minutes.

  2. Drain well, then return the potatoes to the pot. Mash the sweet potatoes to your desired consistency.

  3. Promptly add almost all of the green onion and parsley, reserving a small amount of each for garnish. Add the garlic, and stir to combine. Then stir in most of the sour cream (reserve roughly 1 tablespoon for garnish), all of the butter, and the remaining 1 teaspoon salt. Season to taste with additional salt (I usually add another ¼ to ½ teaspoon) and freshly ground black pepper.

  4. Transfer the mashed potatoes to a serving bowl and swirl the reserved sour cream onto the top with a spoon. Sprinkle with the reserved green onion and parsley, drizzle the top lightly with olive oil, and finish with a sprinkle of pepper.

  5. Serve promptly. Leftovers will keep well, covered and refrigerated, for 3 to 4 days.

Thursday, October 31, 2019


Homemade Guacamole


  • 3 medium ripe avocados, peeled and cubed

  • 1 garlic clove, minced

  • 1/4 to 1/2 teaspoon salt

  • 2 medium tomatoes, seeded and chopped, optional

  • 1 small onion, finely chopped

  • 1/4 cup mayonnaise, optional

  • 1 to 2 tablespoons lime juice

  • 1 tablespoon minced fresh cilantro


Sweet Potato Casserole with Marshmallows Ingredients 1 29-oz can sweet potatoes, drained 2/3 cup brown sugar 2 tbsp salted bu...