Tag Archives: cooking sessional

Sweet Potato Crunch 2

Sweet Potato Crunch 2

3 Cups boiled mashed sweet potatoes

2 eggs

¼ cup butter

½ cup coconut

1 teaspoon vanilla

Mix well and pour into a greased baking dish 9×9 should work well.

Topping

¼ cup butter

½ cup whole wheat flour

½ cup brown sugar

1 cup chopped nuts (walnuts or pecans work well)

Mix topping ingredients and sprinkle over sweet potato mixture. Bake covered at 350 for 25 minutes then uncover and bake additional 15 minutes

Mom’s Pumpkin Pie

Mom’s Pumpkin Pie

3 eggs beaten

2 cups pumpkin or butternut squash puree

¾ cup brown sugar

½ teaspoon salt (we use sea salt)

1 teaspoon Cinnamon

½ teaspoon ginger

¼ teaspoon ground cloves

1 2/3 cups evaporated milk (Or 1 2/3 cups milk and 1 tablespoon cornstarch)

Mix dry ingredients, mix separately pumpkin and eggs, add dry ingredients to egg mixture.  Pour into pie crust and bake on bottom rack at 350 for 35 min or until middle is set.

Baked Squash Halves

Baked Squash Halves

2-4 Acorn or butternut squash cut in half

16 oz. browned sausage (one package)

½ cup packed brown sugar

1 cup plain bread crumbs

First prepare squash by cutting in half and removing seeds.

*Tip to cut squash easily use a big knife and a small tack hammer and tap on the top of the knife to split them apart.

Bake squash cut side down on a cookie sheet until soft approx. 1 hour at 375.  Mix the browned sausage and bread crumbs along with the brown sugar and stuff into the squash cavity.  Return the now stuffed squash to the oven until golden brown approx. 20 minutes.

Butternut Squash Bake

Butternut Squash Bake

1/3 cup butter

¾ cup sugar

1 teaspoon cinnamon

1 egg (lightly beaten)

1 can (5oz) evaporated Milk

1 teaspoon vanilla extract

2 cups mashed (cooked) squash

Topping

½ cup rice crispy cereal

¼ cup brown sugar

¼ cup chopped pecans

2 tablespoons butter

Mix butter and sugar, beat in egg, milk and vanilla. Stir in squash (mixture will be thin) pour into a greased 9 x 13 cake pan. Bake uncovered at 350 for 45 minutes. Combine topping ingredients, sprinkle over casserole return to oven for 5-10 minutes or until bubbly.

Squash and apple casserole

Squash and apple casserole

1 butternut squash (baked and skin removed)

1 tart apple red or green (cored and sliced in thin circles)

1/3 cup brown sugar

½ teaspoon salt

1 teaspoon pumpkin pie spice

1 tablespoon all-purpose flour

½ cup chopped pecans

3 tablespoons melted real butter (salted or unsalted)

Grease a 9×9 inch glass baking dish. Add squash and layer over apples. Mix together all dry ingredients in a small bowl add melted butter, mix well and sprinkle over squash and apples. Cover and bake at 350 until apples are soft approx. 30 minutes.

*To add a little more nutrition try adding a tablespoon full or two of flax seeds.

*To bake squash preheat oven to 400 cut squash in half remove seeds and  place in grease pan cut side down. Bake at 400 for approx. 40 min or until squash is soft.  Let the squash cool remove to a plate cut side up and let cool until you can handle it. Using a table spoon scope the squash from the shell.

One Chicken Three Meals

One Chicken Three Meals

Start with one whole chicken approx. 5 pounds remove and discard skin or cook it up and serve it to your pets. Rinse the chicken well with warm water and place in roasting pan. Cut up carrots, celery, onion, potatoes and whatever other veggies you family likes. Stuff some inside chicken and place the rest around the bird in the roasting pan Season; I like Knorr Garlic Parmesan & Italian Herb roasters (they come with a bag to cook the chicken in but I throw it away). Use whatever seasoning you have on hand. Cover the roasting pan with foil and bake for 2 hour in a 350 degree oven. Remove from oven and let sit for 5 minutes. Then carefully pour off liquid and reserve. Melt 2 tablespoons of real butter in a sauce pan add 2 tablespoons flour then stir in the liquid that you reserved from the roasting pan. I found using a whisk works best mix until gravy forms. Serve chicken breast with the veggies and gravy. This is meal #1. Next remove all meat from the chicken bones (don’t throw the bones away though) cut up into bite size chunks and use in chicken alfredo, cheddar broccoli rice with chicken, chicken tacos, etc.  This is meal #2. For the third and final meal take whatever chicken you have left and the bones and put into a large sauce pot add water to cover and boil until reduced by half. Add any leftover veggies from the first meal and some fresh to fill out the soup cook until veggies are soft add cooked rice or cooked noodles and you have chicken soup for meal #3.  So 1 chicken = 3 meals and money saved. I usually have enough to send some of the first meal with my husband to work for his lunch and can still make the other 2 meals.

Spring/Fall Egg Casserole

This is considered a spring/fall recipe because that is when Swiss chard is in season.

3 potatoes (Shredded)

5 Large Swiss chard Leaves

6 large eggs

1 cup milk

1 12-16 oz. package of bacon cooked

1 cup shredded sharp cheddar cheese

½ cup Shredded pepper jack cheese

6 cherry tomatoes

Cook bacon and crumble, reserve 3 tablespoons grease. Put shredded potatoes in the bottom of a 9 X 13 inch pan, layer on Swiss chard cut into strips, then the cherry tomatoes that you sliced.  Add bacon and grease.  In a separate bowl mix eggs, milk and cheese, pour evenly over potato mixture. Place 9 x 13 pan in 375 degree preheated oven for 45 min or until the cheese is lightly browned.