How to Make Mango Ice Cream Recipe

This wonderful Mango Ice Cream recipe was submitted by Vani Sudarshan, from Dallas. It is unbelievably easy and so very delicious. We are grateful to Vani for sharing it with all of us.






Ingredients:


Mango Pulp – 30 oz can
Sweetened Condensed Milk – 14 oz can
Whipped Topping – 8 oz container
Fresh Mango – cubed, optional


Method:


1. In a big bowl pour in the Mango Pulp, Condensed Milk and the Whipped Topping.
2. Fold them in very well but very gently.
3. Pour into a dish with a tight fitting lid.
4. Cover and place in the freezer for 2 hours.
5. After 2 hours, mix in the cubed Mango pieces and return dish to the freezer.
6. Allow it to freeze for another 3 hours or so.
7. Serve and enjoy!


Tips:


1. Fresh Mango plup can be substituted for the can.
2. Add in Tutti-fruiti, nuts, saffron or cubes of cake for a variation.
3. Great make-ahead dessert.



Always Enjoy!

Betty's Heavenly Banana and Strawberry Dessert Recipe

In this video, Betty demonstrates how to make her Heavenly Banana and Strawberry Dessert recipe. As demonstrated, you can make a lower-fat, lower-sugar (and thus lower-calorie!) version of this recipe, but I am giving you the original recipe below. Make adjustments as you choose!




Ingredients:


2 cups self-rising flour
2 sticks of margarine, melted
1 cup chopped pecans
8 oz. cream cheese, softened
1 pound box of confectioner's sugar
8 oz. whipped topping (Cool Whip is fine), thawed
4 bananas, sliced
1 quart strawberries, washed and sliced in half
12.75 oz. carton strawberry glaze


In a large mixing bowl, combine 2 cups flour, 2 sticks of melted margarine, and 1 cup chopped pecans. Mix until you have a "cookie" dough. Drop large spoonfuls of dough into a 13 inch by 9 inch by 2 inch Pyrex dish. Use your hands to smooth the dough out evenly over the bottom of the dish, getting to all corners, making a crust for your dessert. Bake the crust for 15 minutes in an oven that has been preheated to 400 degrees. Cool. (You may speed up the cooling process by placing the cooked crust in your refrigerator for about an hour--after it cools a bit initially).


When the crust is cool, begin making the filling.


In a large mixing bowl, mash 8 oz. cream cheese with a fork until smooth. Add a one-pound box of confectioner's sugar, and stir with the cream cheese until blended. Now, fold in the thawed 8 oz. carton of whipped topping. Next, add 4 sliced bananas and stir gently until combined. Pour this banana layer over the top of the cooled crust. Now, prepare your topping. Place 1 quart of washed, halved strawberries in a medium to large mixing bowl. Add in a 12.75 oz. carton of strawberry glaze. Stir gently to combine. Place this strawberry mixture on top of the banana mixture in your Pyrex dish. You will need to drop the strawberry mixture by spoonfuls and then gently smooth it our, in order not to disturb the banana layer.


Cover the finished dessert with plastic wrap and place in the refrigerator at least 4 hours. (Overnight is better, for stability and for pretty serving pieces.) To serve, cut into desired squares and place on a dessert plate. Looks and tastes heavenly!


Always Enjoy!

How To Make Orange Cake Recipe

This delicious Orange Cake recipe is rich and full of flavors. Perfect snack or afternoon treat! Serve this Orange Cake with a dollop of whipped cream and a cup of relaxing tea.



You will need:

• 5 1⁄2 oz brown sugar
• 6 egg yolks
• 1 tbsp vanilla essence
• 9 fl oz orange juice
• zest of 1 orange
• 5 fl oz vegetable oil
• 12 oz self rising flour
• 6 egg whites
• 5 oz sugar
• 5 fl oz orange juice
• 2 1⁄8 oz brown sugar

• 1 mixer with whisk attachment
• 1 bowl
• 1 whisk
• 1 rubber spatula
• 1 sauce pan
• 1 spoon
• 1 springform pan 26'cm/10.2" lined with parchment paper and sides buttered
• 1 sieve
• 1 skewer
  

Preheat the oven to 180ºC, 350ºF, or gas mark 4.


Mix the ingredients

Next, introduce the egg yolks into a large bowl. Then add the brown sugar, orange juice, vanilla essence, the orange zest, vegetable oil and then whisk it all together to fully combine.

Sieve the flour

Whip the egg whites

Pour the egg whites into the mixer bowl. Lower the whisk attachment and whisk on high speed for roughly 2 minutes. As soon as the egg whites become fluffy, slowly start to add in the sugar, little by little, with the mixer still whisking. You will see the egg whites begin to stiffen and become shiny, so turn down the speed and switch the blender off.

Fold in egg whites

Add one third of the stiffened egg whites into the bowl of orange batter and using your whisk mix it in well to fully incorporate, then taking your spatula, add in the remaining egg white mixture. And fold in, which simply means to mix in gently. Continue to fold until everything is thoroughly combined.

Transfer to the baking tin

Now pour the orange batter into the lined spring form tin, scraping off any of the mixture from the sides of the bowl with your spatula. Then give it a quick shake to remove any air bubbles and your cake is now ready to bake!

Bake

Place the baking tin into the centre of the preheated oven and bake for roughly 40-45 minutes. Check to see if it's fully cooked by placing a skewer into the centre of the cake. If it is dry it is ready to be removed from the oven.

Make the sauce

Place a pan over a medium heat and add the orange juice. Then the brown sugar. Give it a quick stir and allow to melt. As it comes to the boil, stir again and remove from the heat.

A useful TIP! If you prefer a drier, less denser cake don't make the sauce.

Finishing touches

Pour the sauce over the cake still in its baking tin. The cake immediately absorbs the sauce giving it an extra flavor and making it very moist. Allow to cool before serving.

Serve

This delicious cake can be enjoyed with afternoon tea with a dollop of fresh cream if you like! Enjoy!

Always Enjoy!

Betty's Chocolate Cherry Cordial Dessert Recipe

In this video, Betty demonstrates how to make a gorgeous and luscious sweet treat... Chocolate Cherry Cordial Dessert recipe. It is made of vanilla ice cream, and is chock full of maraschino cherries, pecans, and chocolate pieces.

Simply Irresistible!




Ingredients:

1-1/2 quarts to 2 quarts vanilla ice cream, softened
1 cup maraschino cherry halves
1-1/2 cup chopped pecans
(4) 1.55 oz. milk chocolate bars, finely chopped (I used a large 5 oz. bar of dark chocolate; the dark chocolate freezes harder, and is harder to chew, but the taste is more chocolate-y.)
Reddi Whip topping for garnish
Stemmed maraschino cherries for garnish

In a large bowl, combine 1-1/2 quarts to 2 quarts softened vanilla ice cream, 1 cup maraschino cherry halves, 1/2-cup chopped pecans, and 4 chopped milk chocolate bars.

Spoon the mixture into a 9-inch springform pan. Cover with aluminum foil and freeze at least 4 hours (preferably overnight), or until firm all the way through.

Remove the sides from the springform pan. Cut into wedges and serve on a nice serving dish. Garnish with a dollop of Reddi Whip and a stemmed maraschino cherry. Serve immediately. Yum!


Always Enjoy!

Betty's Happy Jalapeno Poppers Recipe

This easy New Year's Eve recipe for Betty's Baked Jalapeno Poppers is tasty and healthy and can be prepared in advance so that all you'll need to do is pop the poppers into the oven for about 15 minutes.




Ingredients (this recipe appears to make about 12 jalapeno halves)

6 nice-sized jalapeno peppers

2 slices of bacon (chopped before frying)

1/2 T extra virgin olive oil

1/4th cup mushrooms (finely chopped)

1/4th cup onions (finely chopped)

4 oz cream cheese

1/4th cup Monterey Jack cheese

1/4th cup Mozzarella cheese

Directions

Preheat oven to 350-degrees. Spray your Pyrex dish or baking sheet with cooking spray. Set aside.

Remove stem end from jalapeno, wash, slice lengthwise, remove seeds, and dry.

Fry the chopped bacon until brown and crispy. Place on paper towels to drain. Remove bacon grease from skillet and add about 1/2 tablespoon of extra virgin olive oil to pan.

Add finely chopped mushrooms and onions to heated pan and saute for a couple of minutes until onions are translucent.

Allow cooled bacon, mushrooms and onions to a large mixing bowl. Add softened cream cheese and blend together with other ingredients. Add both remaining cheeses to bowl and blend well.

Using a teaspoon, fill peppers as shown in video and place in prepared baking dish (Betty was able to fit 16 poppers in her Pyrex dish).

Bake in preheated oven for 15 minutes. Transfer to serving platter and serve with your choice of dipping sauce. Or choose from Betty's suggested sauces... chunky salsa, taco sauce, guacamole, or sour cream. I would also add sliced black olives for a contrast in color.

Always Enjoy!

6 Recipes To Jazz Up Ramen Noodles

Since I love to eat Ramen Noodles from time to time... I think that this Howcast video is informative and that the recipes are probably very tasty.

In Japan, each ramen noodle shop tries to distinguish itself by making a unique variation of the dish.

Here’s how to recreate the experience at home.

How To Jazz Up Ramen Noodles on Howcast

Your Ingredients

You will need packages of ramen noodles with seasoning packets (chicken, pork, and beef flavors)

eggs

chopped onion, carrots, and celery

fried pork chop

Alfredo sauce

soy sauce

sliced beef

mustard

chicken

Directions

Step 1: Add an egg

Egg it up! Bring the soup water to a boil. Add a chicken seasoning packet and a beaten egg and simmer until the egg is cooked. Add the noodles and cook them until tender.

Step 2: Make chicken soup

Try a chicken soup version. Bring the soup water to a boil. Add a chicken seasoning packet, chopped onion, carrots, and celery, and simmer until the vegetables are nearly cooked. Then add the noodles and cook them until tender.

Step 3: Add a fried pork chop

Try a pork addition. Cook the noodles according to the instructions, and then drain. Add a pork seasoning packet and top the noodles with a fried pork chop.

Step 4: Add Alfredo sauce

For an Italian flair, cook and drain the noodles, and then add Alfredo sauce.

Step 5: Serve with thinly sliced beef

Add punch with meat. Bring the soup water to a boil. Add beef seasoning packets, soy sauce, and thin slices of beef and simmer until the beef is cooked. Add the noodles and cook until tender.

Step 6: Add mustard and chicken

Spice it up! Brown chunks of chicken in a frying pan. Cook and drain the noodles, and then add a chicken seasoning packet, mustard, and the cooked chicken chunks.

Did you know? Ramen noodle soup was originally imported to Japan from China.

Always Enjoy!

Betty's Fresh Fruit Pizza Dessert Recipe

Here's another one of Betty's delicious desserts. She shows us how to prepare this easy recipe of Fresh Fruit Pizza just in time for the upcoming summer season. I hope you enjoy.

Ingredients for Pizza Crust

1 roll of store-bought cookie dough (Betty is using Pillsbury Chocolate Chip)

Directions

Preheat oven to 400-degrees.

Slice chilled cookie dough as shown in the video and place rounds in a concentric layer until you cover the entire pizza tray.

Using your hands, press down dough until it's all together to make one large cookie.

Place in preheated oven and bake for 10 to 14 minutes.

Remove from oven and set aside to cool.

Pizza Topping Ingredients

1 stick butter or margarine

1 (8 oz) package cream cheese

1 (1 lb) box confectioners' sugar

1 tsp pure vanilla

strawberries (rinsed and halved)

fresh pineapple (peeled, cored and chunked)

kiwi fruit

blueberries (in season) or seedless grapes (rinsed and halved)

Directions

Place room temperature butter and cream cheese into a large mixing bowl.

Slowly add confectioners' sugar to cream cheese mixture and beat with an electric mixer until smooth and creamy.

Spread mixture over baked cookie dough leaving a bit of crust to show.

Arrange strawberries (or largest fruit) around the perimeter of the fruit pizza.

As shown in video, continue adding each fruit in circular layers until pizza is attractive and filled in.

Using a pizza cutter or long knife, cut and place triangles on serving plates.


Always Enjoy!

Paula Deen's Peanut Butter Balls

Just like me... when Paula makes this simple Peanut Butter Ball recipe... it takes her back to her childhood. When I saw this recipe, I thought waaay back and conjured up these little balls although I think that my mom finished them off by dipping some of them in chocolate. I hope you enjoy!



Ingredients

1 cup creamy peanut butter
1 cup Tupelo honey (if you can't find it... use another good quality honey)
1-1/3 cups powdered milk
1-1/2 cups crushed nuts or cereal

Directions

Mix ingredients and refrigerate for 2 hours so that you can mold them into balls.

Remove from refrigerator and mold into balls about the size of a quarter then roll them in your crushed cereal or nuts (of your choice).

Cover a cookie sheet with plastic wrap and fill the sheet with rolled peanut butter balls.

Place in the refrigerator for a couple of hours and enjoy.

Always Enjoy!

Keith Snow's Snow Pea & Carrot Stir Fry

A simple but delicious Snow Pea & Carrot Stir Fry recipe featuring snow peas, carrots and ginger. Takes just 2 minutes to cook, a vegan’s dream.



Ingredients

2 cups fresh snow peas
1/2 cups julienned carrot
1 teaspoon fresh ginger
2 tablespoons low-sodium soy sauce
1 pinch Harvest Eating house seasoning or salt and pepper

Directions

1. Heat your wok or pan over high heat.

2. Add oil, then vegetables. cook for 1 minute.

3. Add ginger, soy sauce cook 1 more minute, no more.

Chef Snow's Note: The stir fry method requires the discipline to cook for less time than you think it needs. Crunchy vegetables are perfect.

Always Enjoy!

Keith Snow's Baked Ziti Recipe

This Baked Ziti recipe is another terrific comfort food from Keith Snow. This Italian pasta dish with three yummy cheeses is simple to prepare and quite delicious.



Ingredients

1/2 lbs whole wheat penne or ziti cooked
2 cups Mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1 1/2 cups whole milk Ricotta cheese
5 cups tomato sauce
1 T Herbs de Provence (recipe follows)
salt and pepper to taste

Directions

In a large bowl add cooked pasta, douse with 2 cups sauce and ricotta cheese, mix well.

Start layering pasta in baking dish, add more sauce, mozzarella cheese, herbs, salt & pepper plus Parmesan cheese.

Repeat layers topping dish with remaining mozzarella cheese.

Bake for 35 minutes or until bubbly, melted and starting to brown a touch.

Serves 4

From Wikipedia: The Herbs de Provence mixture typically contains savory, fennel, basil, thyme, and lavender flowers and other herbs.

Always Enjoy!

Paula Deen's Crab Salad Martini Recipe

Paula Deen makes this recipe for fresh Crab Salad not only tasty but also an attractive addition to your table.



Ingredients

Paula Deen Seasoned Salt (or Lawry's)
Paula Deen Lemon Pepper Seasoning (or Lawry's)
1 lb claw crabmeat, clean, picked and cooked
1 lb lump crabmeat, cleaned, picked and cooked
1 lemon, zested and juiced, plus more for dipping martini glass
2 to 3 small tomatoes, diced
2 tablespoons spicy or Dijon mustard
1 cup mayonnaise
12 to 15 fresh asparagus stalks
Paula Deen House Seasoning
crab boil seasoning (recommended: Old Bay)
lemon wedges, for garnish
olives, for garnish

Directions

In a large pot bring salted water to a boil and blanch the asparagus by placing them in boiling salted water for 1 minute, and immediately shocking them in a bowl of ice water.

Trim the very bottom of the asparagus and discard. Cut off the top 2-inches of the asparagus and set aside for garnish. Finely chop the remaining asparagus.

In a medium bowl, combine the asparagus with the mayonnaise, mustard, tomatoes, and lemon zest and lemon juice. Gently fold the crabmeat into the asparagus mixture and season to taste with Lemon Pepper Seasoning, Seasoned Salt and House Seasoning.

Using the extra lemon juice wet the rims of the martini glasses and dip them into the crab boil seasoning. Put the crab salad mixture into the prepared glasses and serve with the asparagus tops, lemon wedges, and olives as garnish.

Always Enjoy!

Tortellini Tapas - Appetizers

Laura and Annie from "The Happy Auer Show" (pronounced "happy hour") prepare this seemingly easy recipe of Tortellini Tapas (Appetizers). Although I haven't tried their recipe yet, it appears to be simple and quick, and also looks pretty tasty!



Ingredients

1 pkg Buitoni three cheese filled tortellini
1/2 cup peppercorn ranch dressing
1 egg
Contadina roasted garlic & savory spices bread crumbs
2 cups canola oil

1/2 cup peppercorn ranch dressing
1/4th cup chopped fresh cilantro (washed, stems removed, and dried)
Pace chunky mild salsa

Directions

Boil cheese tortellini according to package directions (boil gently from 7-9 minutes)

Whisk together peppercorn ranch dressing and 1 egg.

When tortellini is al dente, rinse in cold water and drain well.

Dredge well-drained tortellini in ranch mixture and set aside.

Place bread crumbs into a plate or bowl and roll each tortellini until well-crumbed.
Place rolled tortellini on baking sheet and refrigerate for 1 hour.

Place chilled tortellini in hot oil and fry about 3 minutes on each side... turning over gently with a slotted spoon.

When tortellini are golden, transfer to a paper towel lined plate to drain.

NOTE: To keep warm, place into a preheated 200-degree oven.

Dipping Sauce

Place cilantro, ranch dressing, and salsa in a bowl and mix thoroughly. Chill for about an hour before placing into attractive serving dish.

Always Enjoy!

Banana Bread With Walnuts & Dates

Although this recipe for Banana Bread with Walnuts & Dates is very simple to prepare... it doesn't short-change on flavor. I hope that Maggie and my other readers enjoy it as much as I did!



Ingredients

3 overripe bananas
2 eggs
1 cup sugar
1 cup flour
1 tsp baking soda
1/2 tsp cinnamon
1/2 nutmeg (ground or fresh)
1 cup chopped walnuts
1 cup chopped dates

Directions

Preheat oven to 350°F. Butter a loaf pan and set aside.

In a large bowl, add bananas and eggs and mash contents thoroughly. Add sugar and mix.

In a separate bowl, whisk together flour, baking soda, cinnamon, and nutmeg.

Add to banana mixture and mix well.

Add walnuts and dates to mixture and fold until well incorporated.

Pour banana mixture into pan and bake for 1 hour or until knife comes out clean.

Allow to cool for 5 minutes and invert onto a serving plate.

NOTE: If your bread isn't done in the suggested hour, don't let it bake for an additional 10 minutes without checking every 2 minutes so that it doesn't become overly done (as it appears in the video).

NOTE: If you like a very moist banana bread, add 2 to 3 tablespoons of vegetable oil to your mixture.

Always Enjoy!

Bread Pudding and Caramel Sauce Recipe

One of my subscribers requested a recipe for Bread Pudding. The following recipe video by "freitasex" (which I think is "Freita's ex"), appears to be a pretty tasty pudding and also includes a delicious Caramel Sauce recipe. I've also included my very own Chocolate Bread Pudding in the next post. I hope that you will enjoy!



Ingredients

6 eggs
32 oz of light cream or half and half
1 cup white sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla
8 cups any dry day old bread or croissants (cut into 1-inch pieces)
1 cup raisins

Directions

Mix together your first 7 ingredients in a large bowl.

Soak bread crumbs and raisins in custard for about 2-3 hours (use a heavy dish or bowl to weigh the crumbs down into the mixture).

Spray an 11x8-inch glass baking dish with Pam. Add bread crumbs and raisins evenly in dish.

Place above baking dish into a 13x9-inch baking dish and use as a water bath by placing boiling water into the larger dish before baking.

Bake pudding in a 350°F or 180C preheated oven for 50 minutes.

Caramel Sauce

4 oz butter
2 T corn syrup
2/3 cup brown sugar
2/3 cup heavy cream

In a small heavy pan, whisk together sauce ingredients as shown in the video... adding the heavy cream toward the end.

Note: If you decide to substitute the French baguette for raisin bread, you can still add additional raisins.

Note: To prevent scalding accidents, place your pudding dish into the larger dish and carry both to the oven before filling with boiling water.

Always Enjoy!

Chocolate Bread Pudding Recipe

This awesome recipe for Chocolate Bread Pudding is a favorite of many of my chocoholic friends. I remember my mother making this delicious pudding for the holidays when I was growing up with a dollop of "real" whipped cream on top. And yes, she made her own whipped cream!

Your Ingredients: (serves 10 to 12)

1 (one-pound) loaf brioche bread
2 cups whole milk
2 cups heavy cream
1 whole vanila bean, cut in half lengthwise and seeds scraped
8 ounces Ghirardelli semisweet chocolate, chopped
4 ounces Ghirardelli bittersweet chocolate, chopped
1.5 sticks melted butter
8 large egg yolks (freeze the whites for a meringue)
1 cup granulated sugar
real whipped cream
mini-chocolate chips

Directions:

PREHEAT oven to 325°F.

BUTTER a 13x9-inch baking dish. (You'll also need a roasting pan to serve as a water bath container.)

CUT brioche into 1-inch cubes and place them in the buttered dish.

ADD the milk, cream, vanilla seeds, and vanilla pod to a large saucepan over medium heat and bring to a boil. Turn heat down low and simmer for about 1 minute. Remove from heat, cover, and allow it to stand for 30 minutes to intensify the vanilla flavor.

WHISK together the egg yolks and sugar; set aside.

REMOVE the vanilla pod (discard) and reheat the milk-cream mixture to boiling.

REMOVE from heat and whisk in the chocolate and butter, stirring constantly until the chocolate is melted. Pour the chocolate mixture into the egg yolk mixture and whisk until all ingredients are very well blended.

POUR custard over the brioche cubes and use a fork to poke holes through cubes, making sure that custard is soaking through. Cover with plastic wrap and let pudding stand for 2-hours, occasionally pressing the cubes down into pudding. In the meantime, fill a large saucepan with water and heat over high heat to boiling. Turn off heat once it comes to a boil.

PLACE your baking dish inside of the larger pan and place in the preheated oven. Being very careful, fill the outer pan with enough hot water to reach the halfway point of the pudding dish. Bake until pudding is set, about 45 to 60 minutes. Remove from oven and cool on a wire rack for 15 to 20 minutes before serving.

SERVE warm and top with a dollop of whipped cream and sprinkle a few mini-chocolate chips on top for garnish.

Always Enjoy!

Pastry Chef John Barricelli's Homemade Blueberry Hand Pies

I can't begin to tell you how much I enjoy Homemade Blueberry Hand Pies and Peach Pies! I'm also familar with the pies being fried so I'm definitely going to try Chef John Barricelli's healthier baked version.



Ingredients & Directions

Preheat oven to 425-degrees.

Unfold puff pastry sheets and sprinkle a bit of flour on your surface.

Using a rolling pin, roll pastry sheets and divide into 4 even squares.

2 cups blueberries
2 T granulated sugar
1 T cornstarch
pinch of salt
zested lemon
2 tsp fresh lemon juice
sanding sugar (in the baking aisle)

Toss your ingredients which includes smashing some of the blueberries to give a bit more liquid.

Place about 1 T of blueberry mixture in the center of each puff pastry square.

Beat 1 egg and brush pastry on 2 edges (1 side down and one side over).

Fold unbrushed side together with brushed side and seal with your fingers or a fork.

Brush egg wash over the entire top of the pastries and sprinkle the sanding sugar over them.

Using kitchen shears, snip a vent in each pie.

Bake for 20-25 minutes until golden brown.

Always Enjoy!

Paula Deen's Chocolate Gooey Butter Cookies Recipe

Paula Deen bakes these yummy Chocolate Gooey Butter Cookies with cake mix... now how easy is that?




Your Ingredients

1 stick butter (room temperature)
1 8-oz pkg cream cheese

Beat together until creamy

Add:

1 egg and beat until well mixed

Add:

1 tsp vanilla
1 box moist chocolate cake mix

Beat together until well incorporated.

Batter will be stiff but to keep the cookies from spreading too much, cover and refrigerate cookie dough for about 2 hours.

Roll dough into balls a bit smaller than a walnut then roll in powdered sugar.

Bake in a 350-degree oven for about 10-minutes.

Sprinkle with a little extra powdered sugar for attractive cookies before serving.

Always Enjoy!

How To Make A Perfect Turkey Recipe

Once again, Chef Keith Snow shows us how to prepare a delicious recipe. Just in time for the US Thanksgiving holiday, his Perfect Turkey recipe guarantees (pretty much!) that you'll prepare a moist and tasty bird. And although Thanksgiving isn't celebrated around the world... perfectly roasted turkey is!

In this video... Chef Keith makes a turkey breast which is great for small families who aren't big on dark meat. I hope you enjoy!

Always Enjoy!

Decadent Sweet Potato Pie Recipe

This decadent Sweet Potato Pie recipe was requested by Kimberly.

Since I'm more of a Pumpkin Pie lover, I've never actually prepared sweet potato pie. But that doesn't mean I haven't eaten and enjoyed it! An acquaintance of mine, Janice, actually gave me her sweet potato pie recipe after I tried a slice of hers and couldn't stop drooling for more! I have to admit that it was the very best that I'd ever tasted.

So my dear Kimberly, I searched for the best recipe video that I could find for you and it appears that Dave Lieberman from the FoodNetwork makes the best impression.

I hope that his recipe for sweet potato pie will serve as a delicious ending to your Thanksgiving meal (for the US) or any other meal!

Please enjoy it, especially the yummy crust!



Your Ingredients

2 sweet potatoes, about 10 ounces each
1-3/4 cups fine graham cracker crumbs (about 15 whole crackers, finely ground)
1/4 cup dark brown sugar
8 tablespoons unsalted butter (1 stick), melted
2 large eggs
1/2 cup plus 1 tablespoon dark brown sugar
1/2 cup heavy cream
3 teaspoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F.

Wrap the sweet potatoes tightly in 2 layers of aluminum foil and roast them in the oven until very soft, about 1 hour and 15 to 20 minutes. Remove from the oven and allow to cool.

In a bowl, stir the graham cracker crumbs and brown sugar until well combined.

Add the butter and mix until the crumbs are evenly moistened.

Press firmly and evenly on the bottom and sides of a 9-inch pie plate to create a crust, being sure there are no cracks. Bake in the oven for 10 minutes or until golden. Remove from the oven.

Meanwhile, make the filling:

Unwrap the potatoes and peel them. Put the flesh into a bowl and mash well with a fork. Add the eggs, 1/2 cup brown sugar, cream, flour, cinnamon, nutmeg, and vanilla and whip until very smooth with a whisk. Pour the filling into the partially baked crust. Sprinkle about 1 tablespoon brown sugar over top and bake in the center of the oven until set, about 40 minutes.

Allow the pie to cool completely before cutting. Serve at room temperature.

NOTE: In addition to Dave's ingredients, Janice adds a couple of drops of lemon juice and almond extract to her filling.

Always Enjoy!

Hot Tamale Pie Recipe

Quoted by Chef John: "Ask someone from Mexico or Central America about homemade tamales, and you will see love in his or her eyes. Ask them about the all-American tamale pie, and you'll see contempt. Real tamales take hours of careful preparation, using secret formulas perfected over generations. They are more ritual than recipe.

This video recipe for hot tamale pie is further proof that we Americans can take any sacred ethnic recipe, and turn it into a quick and easy casserole. While this tamale pie has very little to do with its south-of-the-border namesake, it's a really delicious recipe all the same. So, with apologies to real tamale makers everywhere, I hope you give this a try. Enjoy!"

This quick and easy Hot Tamale Pie is another great fall recipe from... none other than the above... Chef John. I've already prepared this in my mind's eye because of its simplicity and ease of preparation.

Ingredients:

2 lbs ground beef
2 cups diced peppers of your choice
1 16-oz jar salsa
1 tsp salt
1 tsp chipotle pepper
1/2 tsp dried oregano
4 oz cheddar cheese, divided
4 oz jack cheese, divided
2 boxes Jiffy corn muffin/bread mix
2 eggs
2/3 cup milk
8 oz frozen corn, thawed

Follow the above video for directions.

Always Enjoy!