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Sweet Potato Casserole

My Grandmother started making this Sweet Potato Casserole recipe at least 5 years ago for Thanksgiving.  It has turned into such a favorite the pan is almost licked clean.  My daughter will usually eat as much as I will give and then a second helping.  We no longer prepare the sweet potatoes any other way for the holidays.

I find myself making it throughout the year as dessert for my kids.  I have yet to get Mr.Picky to like sweet potatoes of any kind.  We were headed to my family’s for dinner where I was preparing a somewhat Thanksgiving flavored dinner.  I had extra sweet potatoes to use up and thought this would be the perfect side dish to the meal.  Although we serve it as a side it has enough sugar and butter to be a dessert, this is probably why it is the best.

In my pictures I made the recipe just as my Grandmother wrote the recipe.  When I got to her and said how come mine doesn’t look like yours?  She stated that she had increased the flour amount in the topping which makes it more of a crumb and better.  I have revised the recipe to the correct flour amount so if your picture looks different it is ok.

Sweet Potato CasseroleSweet Potato Casserole:

  • 6 large sweet potatoes or yams- peel after steaming and mash well
  • 3 Tbs butter
  • 1/2 cup sugar
  • 1 egg, beaten
  • 1 tsp vanilla


  • 5 Tbs melted butter
  • 3/4 cup brown sugar
  • 5 Tbs flour
  • 1/4-1/2 cup pecans or walnuts, chopped

After steaming the sweet potatoes until tender, remove the peel and mash well.  Add in the butter, sugar, egg, and vanilla.  Continue to mash until well combined and almost completely smooth.

Spread potatoes in a 9×13″ glass baking dish.

Combine topping ingredients and spread over the sweet potatoes.

Bake at 350 degrees for about 20 minutes until topping is caramelized and potatoes are heated through.



Buttermilk Breakfast Sausage

I was passed some food magazines that Grandma was finished with and scanned the recipes.  I came across a recipe sent in for Buttermilk Breakfast Sausage.  Mr.Picky often complains that there isn’t enough flavor to sausage when I purchase it.  I hate to buy it because it is filled with junk.

We have made sausage in the past and usually let it flavors develop overnight, although this recipe did not require this.  It still turned out great.  This is probably one of the best sausages I have eaten and will be making it from now on.  The sausage is tender and almost melts in your mouth.

The recipe calls for over 2 pounds of sausage and we don’t usually need that much.  I took out half the sausage mix before I cooked it and froze it after packaging tightly.  Now we have a whole nother batch ready to go.  I got about a dozen 4 inch patties out of half the mixture.

Buttermilk Breakfast SausageButtermilk Breakfast Sausage:

  • 3/4 cup buttermilk
  • 2 1/4 tsp salt
  • 1 1/2 tsp brown sugar
  • 1 1/2 tsp black pepper
  • 3/4 tsp dried marjoram or oregano
  • 3/4 tsp dried savory or thyme
  • 3/4 tsp cayenne pepper
  • 1/4 tsp ground nutmeg
  • 2 1/2 lb. ground pork

Milk milk and seasonings in a large bowl.

Add in pork and mix until combined.

Form into patties and cook on medium heat about 5 minutes on each side.

Freeze any remaining sausage for a later date. //

Blueberry Upside Down Cake

Once again I needed a dessert to bring to a dinner, Thibeault’s Table: Blueberry Upside Down Cake was the recipe of choice that day.  Two reasons it was on my list of recipes to try and I had all the ingredients on hand.  I selected the right dessert because this turned out great.

This cake could pass as a coffee cake and I would probably serve for brunch.  The berries were a great combo with the somewhat cinnamon flavored cake.  The cake was not to sweet and not dry.  When I left the event I took the first few slices home and left the remaining.  I received a call to say my tray was clean and every bit of dessert was gone.

All those berries I so diligently picked and froze all summer are finally paying off.  I have made some great desserts lately with frozen berries.  I am so glad to enjoy a bit of summer in the dead of winter.  Berries just make me happy!

Blueberry Upside Down CakeBlueberry Upside Down Cake:

  • 1/4 cup melted butter
  • 1/2 cup brown sugar
  • 2 cups blueberries, fresh or frozen
  • 1 Tbs lemon juice
  • 1/2 cup butter
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 1/4 tsp salt
  • 1 tsp cinnamon
  • 3/4 cup milk
  • 1 1/3 cup flour
  • 2 tsp baking powder

In a 9″ square cake pan prepare by lightly greasing or spraying with baking spray.

Combine melted butter and brown sugar.  Spread evenly on the bottom of the pan.

Sprinkle the sugar layer with the berries and sprinkle those with the lemon juice.

Blueberry Upside Down Cake

Meanwhile for the cake:

Cream butter and sugar until light.  Beat in eggs and vanilla.

Sift together the salt, cinnamon, flour, and baking powder.

Alternate adding the dry ingredients and milk to the butter mixture.  Mix until smooth.

Spread the cake batter over the blueberries evenly.

Bake at 350 degrees for 45-50 minutes.

Blueberry Upside Down Cake

Let cool completely and turn out onto a platter or plate.

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Pumpkin Pancakes

It is pumpkin time and this week I made three pumpkin items with a large can of pumpkin.  Pumpkin pancakes are the kids favorite pancakes especially just cold plain.  They almost taste like you are eating a muffin or cookie but less messy because they are in pancakes form.

My sister showed up one day last fall with a plate of pumpkin pancakes.  She told me I could find the recipe Pumpkin  I have been making them since.

These pancakes are not overwhelming in flavor but have just the perfect amount of spice.  They are a denser pancake but I have add a bit extra baking soda to fluff them up a little more.  I found the original recipe to not cook all the way through sometimes.  I hope your family enjoys this fall treat!

Pumpkin Pancakes

Pumpkin Pancakes:

  • 1 1/2 cup milk
  • 1 cup pumpkin purée
  • 1 egg
  • 2 Tbs oil
  • 2 Tbs vinegar
  • 3 Tbs brown sugar
  • 2 cup flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground allspice
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp salt

Combine milk, pumpkin, egg, oil, vinegar, and sugar in a large bowl.  Whisk until smooth.

Sift together the dry ingredients and combine into the pumpkin mixture.  Again whisking until smooth.

Pumpkin Pancakes

Heat a griddle to about 350 degrees or a frying pan to medium high heat.  Scooping about 1/4 cup of batter at a time flipping pancakes once brown on each side.  About 2 minutes on each side.

Pumpkin Pancakes

Enjoy plain or with warm maple syrup.

Caramelized Garlic Chicken

While skimming my Pinterest board I had forgotten about Easy Garlic Chicken Recipe – , which I had made quiet some time ago.  Mr.Picky didn’t get a chance to try it so I thought I would put to the test.  It is one of easiest chicken recipes without sacrificing flavor.

We love anything garlic so what is not to love.  I changed the recipe slightly, increasing the garlic and reducing the amount of chicken to what our family needs.  The chicken breast I buy are verily large and 1/2 a chicken breast a person is more than enough.  I also felt the need to rename the dish because it is more of a caramelized garlic flavor.

One more chicken dish for the recipe box.  Mr.Picky and the kids loved it and would eat it again.  We served out chicken along  with cheesy yellow squash casserole and cottage cheese crescent rolls.

Caramelized Garlic Chicken:

Just be sure to put foil and a bit of oil down to prevent sticking

  • 2 large chicken breasts
  • 4-5 cloves garlic,crushed or minced
  • 2 Tbs brown sugar
  • 1 Tbs olive oil

Prepare a baking pan that will fit the chicken by lining with tin foil and spraying well with cooking spray.

Place chicken breasts in pan and season with salt and pepper.

In a small skillet heat oil and garlic until fragrant, and then stir in sugar.

Spread sugar/garlic paste on top of each breast.

Bake uncovered at 450 degrees for 15-20 minutes, or until juices run clear.

Peach and Blackberry Crisp

The berries are almost falling off the vines and the peaches are arriving from eastern Washington by the case full.  Since the two fruits are ripe at the same time why not combine them for a Peach and Blackberry Crisp.

Our family prefers a crunchy crisp to a cobbler, not that cobblers are wonderful.  The smell of oatmeal and brown sugar alone is almost enough to satisfy my craving.  Crisp fillings are endless and are so easy to throw together.  Although I do need some vanilla ice cream to go along, vanilla yogurt will do in a pinch.

When coming up with this recipe I combined our families apple crisp recipe and my favorite strawberry rhubarb crunch recipe.  The results were bowl scraping good. Especially when we topped it with homemade vanilla ice cream.  This crisp turned out so great I had to share with the neighbors before I ate the whole pan.

 Peach and Blackberry Crisp

Peach and Blackberry Crisp:

  • 2-3 cups peaches, diced
  • 2-3 cups blackberry, fresh or frozen
  • 1 cup sugar
  • 2 Tbs flour
  • 1/2 cup butter, softened
  • 1 cup oatmeal
  • 3/4 cup flour
  • 3/4 cup brown sugar
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt


Combine berries, peaches, 1 cup sugar, and 2 Tbs flour.  Place in a lightly greased 9 x 13″.

Peach and Blackberry Crisp

Next combine the remaining ingredients to form a coarse crumb texture.  Sprinkle evenly on the fruit.

Bake in a preheated oven at 375 degrees for about 45 minutes or until golden brown and bubbling.

Peach and Blackberry Crisp

Sweet Potatoes for Dessert??

My kids feel like they are getting such a treat when I tell them we are having sweet potatoes for dessert.  I cook with sweet potatoes a lot  but this is our favorite way.  It isn’t often we eat dessert but how can I refuse them sweet potatoes.  I know there is sugar added but not much compared to any other dessert.

Sweet Potato for Dessert?

Sweet Potatoes for Dessert:

  • 3 larger sweet potatoes, your favorite type
  • 1/3 cup brown sugar
  • 2 Tbs butter
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • a few marshmallows if they are lucky
  • A splash of orange juice (if we have it) or zest of an orange

Wash sweet potatoes and cut into chunks small enough to fit into a pot.  Steam until tender, time will vary depending on size of chunks.  Mine took about 15 min. on medium heat.Steamed Sweet Potatoes

Allow potatoes to cool just enough to touch, but you still want them to be warm.

The peel should just slip right off, place the peeled potato in your stand mixer bowl or just a large bowl.

Place butter, sugar, vanilla and cinnamon in with potatoes and add paddle attachment.  Mix until desired smoothness, we leave ours slightly chunky.  You can easily use a potato masher instead of a stand mixer, your choice.

Sweet Potatoes for Dessert

We usually just eat it this way mashed as a treat, but sometimes if the kids are lucky.   I top potatoes a few mini marshmallow and toast in the oven at about 350 degrees until the marshmallows are golden.

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