I haven’t been knitting that much. I’m in a bit of a lull. And it’s led to a blogging hiatus as well. So today, I share the family recipes that are the mainstays of our holiday meals.
Sweet Potato Souffle
Main Ingredients:
3 cups of sweet potatoes, diced.
1/3 cup of butter
1 cup sugar
1/4 cup half and half
1 tsp vanilla extract
2 eggs, beaten
1 tsp ground cinnamon
1/4 tsp nutmeg
optional: chopped candied ginger
Topping Ingredients
Small Marshmallows
OR
1 cup brown sugar
1/3 cup AP flour
1 cup chopped pecans or walnuts
3 tbsp melted butter
preheat oven to 325
peel, slice, and boil the potatoes
drain and mash with the butter
mix in the eggs, vanilla, sugar, half and half, cinnamon and nutmeg
throw in the candied ginger now too if you want it
once it’s all mixed put it in a baking dish and set aside for topping
for marshmallow topping, just spread a layer of small marshmallows and pop in the oven
for brown sugar nut topping, mix sugar and butter, all the flour, and throw in the nuts
make sure it’s well mixed and then sprinkle it evenly over the top and pop in the oven
Bake for 25-30 minutes
Broccoli Cheese Casserole
2 large broccoli heads
1 large sweet onion,like Vadalia (or 2 small onions)
1 cup of grated cheddar
1 can Campbell’s cream of celery soup
1 cup of Duke’s Mayo (or another mayo that doesn’t add sugar)
2 eggs, beaten
crumbled Ritz crackers
Preheat oven to 350
steam the broccoli, drain it, chop it and throw it in a bowl
(Sing that chopping broccoli song if you want, I do.)
dice the onion, and throw it in with the broccoli
mix the eggs, mayo, canned soup, and grated cheese in small bowl
pour over the broccoli and onion and mix well
throw it all in a casserole dish and top with the crumbled Ritz
Bake for 30 minutes
And there you have it, the two recipes that I consider necessary for a good holiday meal.
