Recipe By: Food Storage and Beyond
Serves: 6 - 8 people
Ingredients:
1 (29-oz) can sweet potatoes, drained
½ cup sugar
¼ cup melted butter (4 TBSP)
2 eggs (4 TBSP egg powder + ½ cup water)
1 TBSP vanilla
For the Topping:
1 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped nuts (recommended: pecans or walnuts)
Directions:
1. Preheat oven to 325 ºF.
2. In a large mixing bowl, combine the sweet potatoes, sugar, butter, eggs, and vanilla.
3. Mix until smooth.
4. Pour into a lightly greased 9 x 13 baking dish and spread evenly.
5. In a medium bowl, stir together the brown sugar and flour for the topping.
6. Add the butter and mix until evenly combined.
7. Then stir in the nuts.
8. Sprinkle the topping evenly over the sweet potato mixture.
9. Bake for 25-30 minutes or until the topping is lightly browned.
Showing posts with label Side Dish. Show all posts
Showing posts with label Side Dish. Show all posts
Tuesday, January 8, 2013
Monday, April 30, 2012
Corn, Black Bean, and Wheat Berry Salsa
Recipe By: Self-Reliant Sisters
Ingredients:
1 cup cooked wheat berries
1 (15 oz) can black beans
1 (14.25 oz) can corn, drained
1 medium tomato, diced
1 small red onion, diced
¼ cup lime juice
1 tsp cumin
1 bunch cilantro, diced
Directions:
1. Mix together all ingredients.
2. Serve with tortilla chips.
Ingredients:
1 cup cooked wheat berries
1 (15 oz) can black beans
1 (14.25 oz) can corn, drained
1 medium tomato, diced
1 small red onion, diced
¼ cup lime juice
1 tsp cumin
1 bunch cilantro, diced
Directions:
1. Mix together all ingredients.
2. Serve with tortilla chips.
Popcorn Soup
Recipe By: Pantry Cooking II
Serves: 6 to 8
Ingredients:
2 (15-oz each) can cream-style corn
1 (11-oz) can whole kernel corn, drained
1 (12-oz) can skimmed evaporated milk
1 (14-oz) can chicken broth
1 (15-oz) can whole potatoes, drained and diced
1 chicken bouillon cube
1 tsp sugar
3-4 cups popped popcorn
Directions:
1. Combine all corn, milk, broth, potatoes and bouillon in a large pan or Dutch oven.
2. Heat over medium heat, stirring often.
3. Heat until soup is hot but not boiling.
4. Remove from heat and stir in sugar.
5. Generously garnish each bowl of soup with popcorn.
Serves: 6 to 8
Ingredients:
2 (15-oz each) can cream-style corn
1 (11-oz) can whole kernel corn, drained
1 (12-oz) can skimmed evaporated milk
1 (14-oz) can chicken broth
1 (15-oz) can whole potatoes, drained and diced
1 chicken bouillon cube
1 tsp sugar
3-4 cups popped popcorn
Directions:
1. Combine all corn, milk, broth, potatoes and bouillon in a large pan or Dutch oven.
2. Heat over medium heat, stirring often.
3. Heat until soup is hot but not boiling.
4. Remove from heat and stir in sugar.
5. Generously garnish each bowl of soup with popcorn.
Club Salad
Recipe By: Pantry Cooking II
Ingredients:
1 (5-oz) can chicken breast, drained and shredded
1 (5-oz) can chunk ham, drained and shredded
1/2 cup real bacon bits
1/2 cup mayonnaise
Directions:
1. Combine shredded chicken and ham, bacon and mayonnaise.
2. Mix thoroughly.
3. Serve on rolls or bread.
Ingredients:
1 (5-oz) can chicken breast, drained and shredded
1 (5-oz) can chunk ham, drained and shredded
1/2 cup real bacon bits
1/2 cup mayonnaise
Directions:
1. Combine shredded chicken and ham, bacon and mayonnaise.
2. Mix thoroughly.
3. Serve on rolls or bread.
Thursday, April 19, 2012
Pantry Salsa
Recipe By: Taste Of Home
Start-to-Finish: 15 minutes
Serves: 3 cups
Ingredients
1 (14.5-oz) can diced tomatoes with onion, drained
1 (14.5-oz) can diced tomatoes with green chilies, undrained
3/4 tsp ground cumin
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp sugar
1/2 tsp seasoned salt
1/4 tsp garlic salt
Tortilla chips
Directions
1. In a large bowl, combine the first eight ingredients.
2. Serve with tortilla chips.
Start-to-Finish: 15 minutes
Serves: 3 cups
Ingredients
1 (14.5-oz) can diced tomatoes with onion, drained
1 (14.5-oz) can diced tomatoes with green chilies, undrained
3/4 tsp ground cumin
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp sugar
1/2 tsp seasoned salt
1/4 tsp garlic salt
Tortilla chips
Directions
1. In a large bowl, combine the first eight ingredients.
2. Serve with tortilla chips.
Tuesday, April 17, 2012
Chocolate-Apricot Nut Bars
Recipe By: Whole Living Magazine
Serves: 8
Ingredients:
1 1/2 cups dried apricots
1/2 cup raw almonds, toasted
2 TBSP unsweetened, shredded coconut, toasted
coarse salt
1/2 oz dark chocolate, melted
Directions:
1. Combine apricots, almonds and 1/2 the coconut with a pinch of salt in a food processor.
2. Pulse until finely ground.
3. Line a bread pan with parchment paper and press the mixture into the pan forming a flat loaf.
4. Sprinkle remaining coconut and drizzle with chocolate.
5. Chill in fridge for 15 minutes, cut into bars and store in an airtight container for up to 5 days.
Serves: 8
Ingredients:
1 1/2 cups dried apricots
1/2 cup raw almonds, toasted
2 TBSP unsweetened, shredded coconut, toasted
coarse salt
1/2 oz dark chocolate, melted
Directions:
1. Combine apricots, almonds and 1/2 the coconut with a pinch of salt in a food processor.
2. Pulse until finely ground.
3. Line a bread pan with parchment paper and press the mixture into the pan forming a flat loaf.
4. Sprinkle remaining coconut and drizzle with chocolate.
5. Chill in fridge for 15 minutes, cut into bars and store in an airtight container for up to 5 days.
Saturday, April 14, 2012
Apple Pumpkin Bisque
Recipe By: Pantry Cooking II
Serves: 6
Ingredients:
1 (15-oz) can pumpkin puree (not pie filling)
2 (14.5-oz each) cans chicken broth
1 (14.5-oz) can unsweetened applesauce or 1-3/4 cups
1 tsp onion powder
1 tsp ground ginger
2 TBSP pure maple syrup
1/2 tsp ground cinnamon
1/8 tsp cayenne pepper, or to taste
Dash nutmeg
1/2 tsp salt
1 (5-oz) can evaporated milk
Dried chives
Directions:
1. Combine pumpkin and chicken broth in a Dutch oven until smooth.
2. Add all but the milk and chives and blend well.
3. Heat over medium heat until heated through, about 15 minutes.
4. Stir in milk.
5. Garnish each serving with chives.
Serves: 6
Ingredients:
1 (15-oz) can pumpkin puree (not pie filling)
2 (14.5-oz each) cans chicken broth
1 (14.5-oz) can unsweetened applesauce or 1-3/4 cups
1 tsp onion powder
1 tsp ground ginger
2 TBSP pure maple syrup
1/2 tsp ground cinnamon
1/8 tsp cayenne pepper, or to taste
Dash nutmeg
1/2 tsp salt
1 (5-oz) can evaporated milk
Dried chives
Directions:
1. Combine pumpkin and chicken broth in a Dutch oven until smooth.
2. Add all but the milk and chives and blend well.
3. Heat over medium heat until heated through, about 15 minutes.
4. Stir in milk.
5. Garnish each serving with chives.
Thursday, April 12, 2012
Black Bean Citrus Salad
Recipe By: Pantry Cooking II
Serves: 3
Ingredients:
1 (15-oz) can black beans or 2 cups cooked black beans, rinsed and drained
1 (11-oz) can mandarin oranges, drained
1 TBSP dried onion
1/4 cup chunky salsa
2 TBSP lime juice
1/8 tsp minced dried garlic
1/4 tsp ground cumin
Directions:
1. Put drained black beans and oranges in a medium bowl.
2. Combine onion, salsa, lime juice, garlic and cumin.
3. Pour over beans and oranges; stir gently to combine.
4. Chill several hours before serving.
Serves: 3
Ingredients:
1 (15-oz) can black beans or 2 cups cooked black beans, rinsed and drained
1 (11-oz) can mandarin oranges, drained
1 TBSP dried onion
1/4 cup chunky salsa
2 TBSP lime juice
1/8 tsp minced dried garlic
1/4 tsp ground cumin
Directions:
1. Put drained black beans and oranges in a medium bowl.
2. Combine onion, salsa, lime juice, garlic and cumin.
3. Pour over beans and oranges; stir gently to combine.
4. Chill several hours before serving.
Wednesday, February 22, 2012
Sandwich Loaf
Recipe By: Prepare Every Needful Thing
Serves: 1 9-inch loaf
Ingredients:
3 3/4 cups unbleached all-purpose flour (plus extra for work surface)
2 tsp salt
1 cup warm whole milk (110°F)
1/3 cup warm water (110°F)
2 TBSP unsalted butter, melted
3 TBSP honey
2 1/4 tsp instant yeast
Directions:
1. Put oven rack on lowest position.
2. Heat oven to 200°F and maintain heat for 10 minutes, then turn off oven.
3. Mix 3 1/2 cups of the flour along with the salt in the bowl of a standing mixer with dough hook.
4. Mix the milk, water, butter, honey and yeast in a separate bowl.
5. Turn mixer on low and slowly add liquid.
6. When dough comes together, increase speed to medium* and mix until dough is smooth (stop two or three times to scrape dough from hook), about 10 minutes.
7. After 5 minutes, if dough is still sticking to sides of the bowl, add remaining flour 1 tbsp at a time, but no more than 1/4 cup total, until dough is no longer sticky.)
8. Turn out dough onto lightly floured surface and knead for about 15 seconds to form a smooth ball.
9. Place dough in lightly-oiled large bowl, then flip dough over to coat both sides.
10. Cover bowl with plastic wrap and place in oven until double in size (about 40-50 minutes).
11. Remove dough from bowl to lightly oiled work surface.
12. Shape into a square about 8 inch per side and about 1 inch thick.
13. Roll dough into a cylinder and pinch seam closed.
14. Place seam-side down in a greased 9x5 loaf pan and gently press down so it touches all sides of the pan.
15. Cover with plastic wrap and set aside in warm spot until dough almost doubles in size, about 20-30 minutes.
16. Keep one oven rack at lowest position and move second rack to middle position.
17. Heat oven to 350°F.
18. Place empty baking dish or pan on lowest rack.
19. Bring 2 cups water to boil in small saucepan.
20. Pour boiling water into baking dish in oven, and then set loaf pan on the middle rack.
21. Bake until bread reaches 195 degrees in center of loaf, about 40 - 50 minutes (for me it was 35 minutes).
22. Remove bread from oven; remove from pan and place on wire rack to cool to room temp.
Serves: 1 9-inch loaf
Ingredients:
3 3/4 cups unbleached all-purpose flour (plus extra for work surface)
2 tsp salt
1 cup warm whole milk (110°F)
1/3 cup warm water (110°F)
2 TBSP unsalted butter, melted
3 TBSP honey
2 1/4 tsp instant yeast
Directions:
1. Put oven rack on lowest position.
2. Heat oven to 200°F and maintain heat for 10 minutes, then turn off oven.
3. Mix 3 1/2 cups of the flour along with the salt in the bowl of a standing mixer with dough hook.
4. Mix the milk, water, butter, honey and yeast in a separate bowl.
5. Turn mixer on low and slowly add liquid.
6. When dough comes together, increase speed to medium* and mix until dough is smooth (stop two or three times to scrape dough from hook), about 10 minutes.
7. After 5 minutes, if dough is still sticking to sides of the bowl, add remaining flour 1 tbsp at a time, but no more than 1/4 cup total, until dough is no longer sticky.)
8. Turn out dough onto lightly floured surface and knead for about 15 seconds to form a smooth ball.
9. Place dough in lightly-oiled large bowl, then flip dough over to coat both sides.
10. Cover bowl with plastic wrap and place in oven until double in size (about 40-50 minutes).
11. Remove dough from bowl to lightly oiled work surface.
12. Shape into a square about 8 inch per side and about 1 inch thick.
13. Roll dough into a cylinder and pinch seam closed.
14. Place seam-side down in a greased 9x5 loaf pan and gently press down so it touches all sides of the pan.
15. Cover with plastic wrap and set aside in warm spot until dough almost doubles in size, about 20-30 minutes.
16. Keep one oven rack at lowest position and move second rack to middle position.
17. Heat oven to 350°F.
18. Place empty baking dish or pan on lowest rack.
19. Bring 2 cups water to boil in small saucepan.
20. Pour boiling water into baking dish in oven, and then set loaf pan on the middle rack.
21. Bake until bread reaches 195 degrees in center of loaf, about 40 - 50 minutes (for me it was 35 minutes).
22. Remove bread from oven; remove from pan and place on wire rack to cool to room temp.
Saturday, February 18, 2012
Parker House Rolls (modified for food storage)
Recipe By: Prepare Every Needful Thing
Ingredients:
2 packages active dry yeast [I used 1/2 oz instant yeast]
1 teaspoon sugar
1/2 cup warm water
3 tablespoons dry nonfat milk
2 teaspoons salt
1 tablespoon powdered egg
2 tablespoons plus 2 teaspoons canola oil
6 tablespoons sugar
5-1/2 to 6 cups all-purpose flour
2 cups plus 2 tablespoons warm water
3 tablespoons butter, melted
Directions:
1. In a large bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water; let stand for 5 minutes.
2. Add the dry milk, salt, powdered egg, oil and remaining sugar, water and 2 cups flour.
3. Beat until smooth.
4. Stir in enough remaining flour to make a soft dough.
5. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
6. Place in a greased bowl, turning once to grease top.
7. Cover and let rise in a warm place until doubled, about 45 minutes.
8. Punch dough down.
9. Turn onto a lightly floured surface; divide in half.
10. Roll out each piece to 1/3-in. or 1/2-in. thickness.
11. Cut with a floured 2-1/2-in. biscuit cutter.
12. Brush with butter if desired.
13. Using the dull edge of a table knife, make an off-center crease in each roll.
14. Fold along crease so the large half is on top; press along folded edge.
15. Place 2 in. apart on greased baking sheets.
16. Cover and let rise until doubled, about 30 minutes.
17. Bake at 375° for 10-15 minutes or until golden brown.
Ingredients:
2 packages active dry yeast [I used 1/2 oz instant yeast]
1 teaspoon sugar
1/2 cup warm water
3 tablespoons dry nonfat milk
2 teaspoons salt
1 tablespoon powdered egg
2 tablespoons plus 2 teaspoons canola oil
6 tablespoons sugar
5-1/2 to 6 cups all-purpose flour
2 cups plus 2 tablespoons warm water
3 tablespoons butter, melted
Directions:
1. In a large bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water; let stand for 5 minutes.
2. Add the dry milk, salt, powdered egg, oil and remaining sugar, water and 2 cups flour.
3. Beat until smooth.
4. Stir in enough remaining flour to make a soft dough.
5. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
6. Place in a greased bowl, turning once to grease top.
7. Cover and let rise in a warm place until doubled, about 45 minutes.
8. Punch dough down.
9. Turn onto a lightly floured surface; divide in half.
10. Roll out each piece to 1/3-in. or 1/2-in. thickness.
11. Cut with a floured 2-1/2-in. biscuit cutter.
12. Brush with butter if desired.
13. Using the dull edge of a table knife, make an off-center crease in each roll.
14. Fold along crease so the large half is on top; press along folded edge.
15. Place 2 in. apart on greased baking sheets.
16. Cover and let rise until doubled, about 30 minutes.
17. Bake at 375° for 10-15 minutes or until golden brown.
Tuesday, January 3, 2012
Pumpkin Granola
Recipe By: Original recipe by bakingbites.com. Edits made by saftelygatheredin.blogspot.com
Photo By: safelygatheredin.blogspot.com
Ingredients:
3 1/2 cups rolled oats
2 1/2 cups puffed rice cereal
1 TBSP cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp allspice
3/4 cup brown sugar
1/2 cup pumpkin puree
1/4 cup applesauce
1/4 cup maple syrup
1 tsp vanilla
1 1/2 cup chopped nuts
1 cup dried fruit
Directions:
1. Pour pumpkin, applesauce, brown sugar, maple syrup, vanilla, spices and salt into bowl and mix well.
2. Combine oats and rice cereal in large bowl, pour wet ingredients onto dry and mix well.
3. Spread onto a cookie sheet in an even layer.
4. Bake at 325 for 25-30 minutes then turn the granola with a large wide spatula.
5. Add nuts and bake for an additional 15 minutes.
6. Add dried fruit when granola is cooled.
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