Brian's Thankgiving Favorite

Ree's Sweet Potato Yummy-ness
Prep Time 45 Minutes


Cook Time 30 Minutes Servings 10 Difficulty Easy

Ingredients


• 4 whole Medium Sweet Potatoes
• 1 cup Sugar
• 1 cup Milk
• 2 whole Eggs
• 1 teaspoon Vanilla Extract
• 1 teaspoon Salt
• 1 cup Brown Sugar
• 1 cup Pecans
• ½ cups Flour
• ¾ sticks Butter

Preparation Instructions

Wash 4 medium sweet potatoes and bake them in a 375-degree oven until fork tender, about 30-35 minutes. When they are finished cooking slice them open and scrape out the flesh into a large bowl.

Add 1 cup of (regular grandulated) sugar, 1 cup of milk, 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of salt. With a potato masher, mash them up just enough—you don’t want to be perfectly smooth.

Now, in a separate bowl, add 1 cup brown sugar, 1 cup pecans, chopped (that means measure a cup of pecans, then chop them), ½ cup flour, and ¾ stick of butter. With a pastry cutter or fork, mash together until thoroughly combined.

Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top.

Bake in a 400-degree oven for 30 minutes, or until golden brown.

Potato Leek Soup

Prep Time: 15 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 15 Minutes
Servings: 8

3 tbsp. butter
2 leeks, sliced
salt and pepper to taste
1 quart chicken broth
1 tablespoon cornstarch
4 cups Yukon Gold potatoes, peeled and diced
2 cups heavy cream
crispy bacon......because I have to!

In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.

Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with salt and pepper before serving.

Another Inspection

I'm freeeezing....'cause it's November 6th? no....'cause the heater's not on?...no...'cause there is a big gaping hole in the saide of the house with a thin sheet of plastic keeping the 32 degree weather out?...yes, that's it!.....  Like I said, "Brrrrrrrr". The inspector was here yesterday and signed off on the fireplace...now comes the electrical work and another inspection, insulation, another inspection, sheetrock, painting and about a gazillion "little" things. And yep...another inspection.

Bourbon Baked Cranberry Sauce

I haven't tried this recipe yet but it sounds a lot like the cranberry sauce that I bought at Byerly's last year. It was a really great sauce but I think it had pecans in it...so I'm going to add some nuts and see what happens. I'll take it to Beth's if it turns out.

Prep Time: 10 min Inactive Prep Time: 1 hr 0 min Cook Time: 1 hr 5 min Level:
Easy Serves: 6 to 8 servings Ingredients

1 (12- ounce) bag cranberries, fresh or frozen
1 1/4 cups sugar
1/4 teaspoon ground cinnamon
Pinch nutmeg
1/4 cup bourbon, or more

Directions
Preheat the oven to 350 degrees F.
Combine the cranberries, sugar, cinnamon, and nutmeg in a small baking dish and cover. Bake for about 55 minutes. Remove the cover and stir to melt any un-dissolved sugar. Return the dish to the oven and bake for about 5 to 10 more minutes, or until the cranberries are soft and surrounded by a syrupy sauce. Remove the dish from the oven and immediately stir in the bourbon, to taste. Let the dish cool to room temperature, then chill for at least hour before serving. The sauce will keep for several weeks in the refrigerator.

One Down...One to GO!

I did it...I finished the last of the electrical classes I need to take!! I still have one more elective (business class) but compaired to this super technical, super dry, super boring electrical stuff it will be a breeze...hopefully! It's taken me over three years of taking classes and I am DONE, DONE, DONE! Almost. Close enough to kick up my heels and let out a little squeal of delight! EEEeeeeeee!

Crustless Spinach Quiche

1 tablespoon butter
1 tablespoon olive oil
1 large onion-chopped
1 green pepper-chopped
1 10-oz bag of chopped spinach or 1 cup of chopped broccoli
6 eggs
1 cup cottage cheese
2 oz. motzerella cheese
2 tablespoons heavy cream
½ tsp salt
¼ tsp pepper
½ cup cheddar cheese

Sauté onion and green pepper in butter and oil. Add spinach or broccoli and sauté an aditioanl 2 minutes. Beat eggs in bowl and add spinach mixture . add cottage cheese, cream, and mozzarella cheese, salt, pepper and any spices of your choice. Pour in a 9” pan and bake at 350 degrees for 40-45 minutes. makes six servings

I LOVE a Good Challenge…..really, I do.

So they started a weight challenge here at work today. It’s not really much of a challenge. It’s a maintain OR lose weight through the holidays challenge. I’ve had enough with the maintaining. I’ve been maintaining this weight for too long and need to get serious about losing weight.
So here’s my plan.

1. Bring my lunch every day. The cafeteria food is loaded with calories and salt plus it ‘taint cheap folks!
2. Exercise at least four to five days a week. The treadmill is in the house now. I need to walk for at least an hour every day.
3. Drink my water…I’ve gotten into a really bad habit of drinking diet coke/lemonade instead of water. Problem is I don’t like the taste of the water at the house. I need to start using the purifier or have one put on the faucet.
4. Start taking more breaks at work. I have gotten to where I can sit here almost all day long. That’s right, as in NEVER getting up to move around much less use the bathroom…..I don’t drink water, remember?
5. Stop with the sugars and salts.

So, like I said the challenge start today and ends the 4th of January….that’s their challenge. I have a challenge out to myself to lose weight. That means eating well and exercising weekly. The only thing I want to gain is more energy!