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| Hi! I hope you find some recipes here that you'll want to try! These are some of my family's favorites! |
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| Cranberry � Sweet Potato Casserole
This is a delicious alternative to the old-fashioned sweet potato casserole that most of us grew up with. It has become my specialty dish for Thanksgiving and Christmas dinners. Ingredients: Canned sweet potatoes Bag of fresh cranberries Brown sugar Mini-marshmallows Crushed pecans Preheat oven to 350 degrees Prepare your casserole dish with a non-stick spray, and place a layer of sweet potatoes in the bottom of the dish. Sprinkle with a layer of brown sugar, then crushed pecans, and then add a layer of cranberries, followed by a layer of the marshmallows. Continue laying in this way till the dish is filled, ending with a layer of sweet potatoes. Bake for 35 to 40 minutes. Remove from oven and cover with a final layer of mini-marshmallows. Return to the oven for about 10 minutes or until marshmallows are golden. This can be prepared the day ahead, except for the final layer of marshmallows. |
| Herb Roasted Chicken 1 3 to 4 lb chicken 4 cloves garlic crushed 1 medium onion coarsely chopped 1 tablespoon each dried and fresh thyme rosemary and sage 3 tablespoons olive oil salt and black pepper to taste 1 cup chicken broth Preheat the oven to 425 degrees. Season the inside of the chicken cavity with salt and pepper. Put the crushed garlic, chopped onion and herbs inside the cavity of the chicken. Use the olive oil to rub the entire outside of the chicken with an even coat of oil. Pick the herb from the stem and coarsely chop them before sprinkling the herb liberally and evenly on the chicken. Place the chicken into a roasting pan and roast at 425 degrees for the first 45 minutes of roasting. Reduce the oven temperature to 350 degrees and continue to roast for an additional 1 hour. Remove from the oven and pierce the thigh: if the juices run clear when pierced allow to rest on a platter for 15 to 20 minutes before carving. If the juices are still pink return to the oven for more roasting time. While the chicken is resting, place the roasting pan on top of the stove, remove any chicken fat with a spoon, and, over medium heat, Use a spoon to scrape up all the crusty bits (that's where the most concentrated flavor is) and bring to a boil. Remove from the heat and strain the liquid into a gravy boat to pass at the table. Yield: 4 to 6 servings |
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