Yam Crisp

Ever since a colleague of mine told me about the yam crisp his wife makes every Thanksgiving I have been craving it. I begged for her recipe only to be told, "a little of this and a little of that" type of thing. I knew in my mind how it should taste, and here is what I came up with. Thanks Ruthykins for giving me the tips on the crumb topping. When I made it, I had to make some in a little pan so we could "taste test" it at home first. It was a HIT!

*double the recipe for a 9x13 pan as shown

1 - 29 oz cut yams, drained
1/4 C butter, melted
1/2 C brown sugar
1 tsp cinnamon

Topping:
3/4 C Oats
1/4 C Flour
1/4 C gran sugar
1/4 C brown sugar
1/4 C butter, melted

In mixing bowl, combine yams, 1/4 C melted butter, brown sugar and cinnamon. Beat together until well mixed and creamy, as you would for mashed potatoes. Spread in lightly greased 9 inch square pan or casserole dish. In separate, small mixing bowl combine dry ingredients for topping. Add melted butter a little at a time and continue to mix. You should end up with a moist, but still crumbly mixture. Spread crumb topping evenly over yams. Bake @ 350 for about 20-25 minutes or until golden brown.

Serve warm with ice cream or whipped topping if desired.

Easy-Peasy Cocktail Meatballs

The Blonde Duck over at "A Duck In Her Pond" was talking all things meatballs, which of course put me in the mood for some, so I made these the other night. My kids LOVE these!

Now, you COULD make your own meatballs if you have a great recipe and lots of time to roll out a bunch of little meaty balls... however, because I am a Cheat, and have very little or no time at all to cook, I buy the 2 lb bag of frozen meatballs. I wait until they go on sale for about $2.50 a bag... or get them from Costco. Anyway... without further adieu...

Easy-Peasey Cocktail Meatballs

2 lbs meatballs, cooked (can use the frozen kind)

1 - 16 oz jellied cranberry sauce (or whole cranberry sauce if desired)

1 - 12 oz bottled chili sauce (i love the "Homemade" brand)

2 tsp lemon juice

1 Tbsp brown sugar

Place meatballs in crock pot. Add remaining ingredients and turn on low 3-6 hours.

*when eating as a main dish for dinner, we like to serve them as "mini sandwiches" in Hawaiian style rolls... yummm!!!

Fish Fry!

I start with the following "fry mix" and improvise as I go. Sometimes I add seasonall or other spices. I have used this mix with Tilapia, Orange Roughy and Catfish and it was good with all of them. Oh - and by the way - 2 of my kids "don't like fish"... but they like this. I think it's the crispness that helps.

Fish Fry Mix:

cooking oil

milk or lightly beaten egg

1 C cornmeal
2 tbsp seasoned salt
1/2 tsp chili powder, more or less
2 tsp paprika
salt and pepper to taste

Depending on the size, this should be enough for 6-8 fish fillets.

Heat oil in pan. (or can use deep fryer) Mix dry ingredients together and place in ziploc bag. Take each fish fillet and quickly brush with milk or beaten egg and then turn in bag to coat. Fry in hot oil in pan a few minutes each side. Continue turning every few minutes until golden brown and desired crispness. Drain on paper towel or parchment paper.

Tips: I like to buy the individually flash-frozen fillets. I take them out of the package and rinse slightly before using. I don't even thaw them out and they are perfect. This seems to help the fish from falling apart in the pan as well. Also, covering the pan with a lid helps to cook evenly and reduces hot oil spatters.

Yummy-Mummy Halloween Calzones

We made our own Yummy Mummy calzones and they were fun! Kids enjoyed them too! Not as pretty as the ones on the recipe video, but I thought they still turned out great! Try these next year and get the kids involved. For recipe click here....Rhodes Rolls Yummy Mummies

Way Cool Halloween Calzones

Easy Alfredo Sauce

So easy... I PROMISE!!!!!

1/2 cup butter (1 stick)

2 cloves chopped garlic, more or less to taste.

1 pkg. (8 oz.) cream cheese, cut into 4 pieces

1 cup half and half

1/2 cup fresh Parmesan cheese

Salt & Pepper, to taste

Begin to melt butter and add garlic. When butter is almost melted, add cream cheese. Cook over med-low heat, stirring frequently. When cream cheese and butter start to blend and get a little bubbly, add in half & half and parmesan. Continue stirring frequently over low-med heat. Cook till smooth and creamy. Add salt & pepper to taste.

*I cut up the leftover chicken from my Ranch Chicken Almandine (click here) and mixed everything together with my leftover Amish Noodles (drained).

Ranch Chicken Almandine

This is a slight variation on my Ranch Chicken (click here) . We had this for Sunday Dinner, and it was a hit!

Boneless Skinless Chicken Breasts, or Thighs

1 packet dry Ranch Dressing mix

1 stick butter, melted

handful slivered Almonds (optional)

Lightly spray 9x13 pan with cooking spray. Arrange chicken pieces to fit (can use the frozen ready chicken). Pour dry dressing mix evenly over chicken. Drizzle with butter. Sprinkle lightly with slivered almonds. Bake uncovered @ 350 for about an hour, or until chicken tests done.

hint: I use leftover chicken pieces and butter-ranch sauce in Alfredo the next day.