Food goodness

(I make this a lot in the winter. We had it last night with pork chops. Also good with turkey or any yummy autumn/winter recipe. And it makes your house smell great while you're cooking it). 2 large sweet potatoes or yams, peeled and sliced 5-6 apples, peeled and sliced 3/4 cup brown sugar allspice cinnamon nutmeg butter orange juice (optional**) Preheat oven to 350 degrees. Lightly grease a 9x13" pan. Place a layer of sweet potatoes and a layer of apples in the pan. Mix the brown sugar, allspice, cinnamon and nutmeg in a bowl. Sprinkle half the mixture on top of the apples. Dot with butter. Repeat with another layer of sweet potatoes and apples, then the remaining sugar mixture. Cover and bake for 15 minutes. Baste with the pan juices. Return to oven, uncovered, continue baking for 15-30 minutes more, or until apples and sweet potatoes are tender. *I had to bake for a total of one hour in order for all the sweet potatoes to be tender. ** You can also add a littl

This is so, so good. I usually eat it with pita, but it'd probably be good with crackers or other breads. from Quick Vegetarian Pleasures 1/4 c. olive oil (I usually use much less, though, just a couple of swirls around the pan) 1 medium onion, chopped finely 1 can tomatoes, finely chopped and well drained 1 medium eggplant, peeled and diced 1 green pepper, diced 2 Tbsp. lemon juice 1/2 tsp. salt 1/2 tsp. sugar black pepper to taste Heat oil over medium high heat in a skillet, add onions, and saute for 5 min. Add tomatoes and saute another 5 min, stirring often. Lower heat to medium, then stir in the rest of the ingredients. Cover the pan and cook until soft, about 20 minutes. Stir periodically. Remove the cover and cook until all the juices have evaporated, about 5 min. Puree have the mixture and return to pan. Stir well to mix, then scrape into a serving bowl. Serve at room temperature.

from Fresh from the Vegetarian Slow Cooker 2 lb sweet potatoes, peeled and shredded 1/4 c. firmly packed light brown sugar 1/4 c. unsweetened shredded coconut 1/4 tsp. ground cinnamon 1/2 c. chopped or canned pineapple (I'm using crushed) 1/4 tsp pure coconut extract (I don't have any of this, so I'm going without) 1/4 tsp. vanilla extract Lightly oil the insert of the slow cooker. Add the sweet potatoes, brown sugar, coconut and cinnamon and stir to combine. Cook on low for 6 hours. Shortly before serving, stir in the pineapple and the extracts.

If there were any food in my house right now, I would be making this. cooking spray 1/3 cup seasoned bread crumbs, Italian-style 1 Tbsp grated Parmesan cheese 1 tsp Italian seasoning 1/4 tsp garlic powder 1 medium eggplant 2 large egg whites, lightly beaten 1 cup canned tomato sauce 1/2 cup part-skim mozzarella cheese, shredded Preheat oven to 350°F. Coat an 8 x 8 x 2-inch baking dish with cooking spray; set aside. Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder together in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends. Slice eggplant into 1/2-inch-thick slices. Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 minutes. Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 of mozzarella cheese. Repeat with 2 more layers in same order. Bake until cheese is melted and sauce is bubbling, about 10 mi

Just an FYI that I'm cleaning up the blog, finally, and getting rid of all the spam comments. I'm also working on linking all the recipes on the side, in categories. It'll probably take me most of the weekend, but if you click on a link and it goes to the wrong place, or I missed some recipes, let me know.

Here is a recipe in honor of the bride-to-be, Kel-baby and her wildly popular birthday whoopie "pile." Her pile included pumpkin and red velvet pies too - I'll be on the lookout for those recipes. Rachel Keller's mom's Chocolate Whoopie Pies 2 cups sugar 1 cup shortening 1 cup cocoa 2 egg yolks and 2 whole eggs (save the egg whites for the filling) 2 teaspoons vanilla 1 cup sour milk or buttermilk 2 teaspoon baking soda 1/2 teaspoon salt 4 cups flour Cream sugar and shortening together in a large bowl. Add eggs and mix. Sift dry ingredients together and add to the creamed mixture alternatively with milk. Batter will be stiff. If it is too thin, add more flour. Drop by tablespoon onto greased sheets. Bake at 350 for 8 to 10 minutes, until a toothpick inserted in the cookies comes out clean. F illing: 2 egg whites 1 box 10X sugar 1 cup shortening 4 tablespoons milk 1 teaspoon vanilla Beat egg whites till stiff. Add shortening and va

These have nothing to do with each other, I just got them both in the same e-mail from Monica : Here are some recipes I saw in an issue of Home Cooking I picked up. I have not tried them yet, but they look yummy. Eggnog Pancakes ------------------------ 2 eggs 1 3/4 cups eggnog 1/4 cup oil 1 1/2 tsps vanilla 1 3/4 cups flour 1 tbsp sugar 4 tsps baking powder 1/2 tsp salt 1/2 tsp nutmeg In a large bowl, combine eggs, eggnog, oil and vanilla. Sift together flour, sugar, baking powder, salt and nutmeg; add to eggnog mixture and mix just until blended. (Add additional eggnog if needed to make batter the proper consistency.) Pour by 1/4 cupfuls onto heated griddle; turn when bubbles form around edges of pancakes. Serve warm. Makes about 15 pancakes. (I like my eggnog with a little Southern Comfort. I wonder how that would taste...mmmm...) Basil & Pecan Sweet Potato Bake ---------------------------------------------- 3 (15-ounce) cans sweet potatoes 1/2 cup half-and-half 2 tbsps butter,