Sweet Potatoes with Candied Pecans

If you’re looking for a fantastic way to cook up your sweet potatoes for Thanksgiving this year, look no further! These creamy sweet potatoes are topped off with sugary pecans for the perfect combo of soft and chewy, sweet and savory.

Made using fresh sweet potatoes, pecans, and maple syrup, they’re absolutely packed with the flavors of fall.

Overhead shot of a casserole dish with mashed sweet potatoes topped with pecans.

This side dish is also simple to make – and easy to make ahead – so you won’t get overwhelmed by adding it to your holiday menu.

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Grilled Nachos

I don’t think I’ve ever met anyone who didn’t like nachos. Even the pickiest kids are usually totally cool with chips covered in cheese. Thus, nachos may just be the perfect dish to bring to a party – and a cookout is no different because they also can be made on the grill.

I love making a big, loaded up tray for our family for dinner, but a nacho bar would be such a fun idea for a cookout! You could set up all the ingredients separately and use loaf pans for individual servings. Write names on the foil covering to keep track of everyone’s custom orders!

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Loaded Baked Potato Salad

With the uncertainty of everything going on in the world lately, I’ve really found myself seeking comfort in the familiar. It’s meant a lot of revisiting old recipes – things I know everyone will like and that I can practically make with my eyes closed they’re so familiar.

With a husband who isn’t a fan of traditional potato salad, this version – which mashes up potato salad with the flavors of a loaded baked potato – became a favorite in the early days of the blog (and our marriage). As grilling season kicks off, I thought it was the perfect time to give this recipe a refresh.

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Mexican Potato Skins

Friday nights have become family movie night here. It’s a chance to hunker down after a busy week – usually with something on Disney+ and some fun eats.

Being meatless on Fridays for Lent has forced me to be a little more creative with our movie menus. This snacky-style dish is a great light option that’s also meatless.

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Mexican Lasagna

The weather this past week was such a tease. Several days of warm-enough-for-just-a-sweatshirt, and now we’re back to endless cold and snow. Granted, we’re fairing better than a lot of the country, but I’m still bitter. I’m ready for spring.

Until it gets here, I’m going to be all about comfort food.

Mexican Lasagna 1

This dish is a fusion of two of our favorites – Tex-Mex and Italian. Lasagna is layered with taco meat, refried beans, and cheese, then topped off with your favorite taco toppings.

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Sour Cream Peach Pie #farmersmarketweek

Today I’m kicking off Farmer’s Market Week and I couldn’t be more excited!

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With the mid-summer move this year, we never got our garden going, so we’ve been relying heavily on our CSA farm all summer – and we’ve been eating well! I can’t wait to show off what I’ve been making to use our farm share ingredients, and I’m excited to be linking up with other blogger friends all week – you can check out today’s batch of recipes below. It’s sure to be great inspiration for you and me!

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I’m starting the week off with this gorgeous peach pie.  This is actually a recipe that I made a few years back and regretted not photographing for the blog – it’s delicious. And since it’s served cold, it’s really perfect for a hot summer day. The fresh peaches pair wonderfully with the creamy sour cream base and the crunch of the brown sugar topping.

Really, guys, go grab some peaches and make this – you need a slice in your life!

SourCreamPeachPie2

Sour Cream Peach Pie
(slightly adapted from Oh Sweet Basil)
Makes 1 pie

1 unbaked pie crust – store bought or 1 minute pie dough

Pie filling:
3 cups peaches, peeled and sliced
3 large egg yolks
2 Tbsp. flour
1/4 tsp. salt
1 cup sugar
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1 cup sour cream (not fat free!)
1 tsp. vanilla

Crumb topping:
1/2 cup brown sugar
1/2 cup flour
1/2 tsp. cinnamon
4 Tbsp. cold butter, cut into chunks

Peach topping:
1 cup peaches, peeled and sliced
2 tsp. sugar
1/4 tsp. cinnamon
1 Tbsp. flour

Preheat the oven to 400 degrees and prepare your pie dough in the pan.

Using a hand mixer or stand mixer, whip the egg yolks until light in color.  Using a spoon, stir  in the flour, salt, sugar, nutmeg, and cinnamon. Stir in the sour cream and vanilla until well combined. Fold in the peaches. Pour into the prepared pie crust.

Bake for 15 minutes.

While that bakes, make the crumb topping: whisk together the brown sugar, flour and cinnamon. Cut in the cold butter until pea-sized crumbs form.

Then, make the peach topping: Whisk together the sugar, cinnamon, and flour. Toss the peaches in until coated.

Remove the pie from the oven, and cover with the crumb topping. Press the peaches in around the top of the pie.

Return to the oven for 30 more minutes. If the crust starts to brown too much, cover it with foil.

Remove from the oven and let cool, then transfer to the refrigerator for at least 3 hours to firm up.

Monday #FarmersMarketWeek Recipes

 

Blueberry Lemongrass Cheesecake #ImprovCookingChallenge

Another #ImprovCookingChallenge, another opportunity to get outside my comfort zone! I’ve never cooked with lemongrass before – I actually had to google a picture of it so I knew what to look for in the store – but I’m really loving the result here!

 The base is beautifully rich and fluffy and then the swirl is the perfect blend of blueberry and lemon to compliment. Right after I tasted it, I texted my mom that this was going to be my contribution for Easter dinner – it’s that good!
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The recipe makes more of the blueberry/lemongrass filling than you need for the cheesecake. Since it comes out as almost a jam-like consistency, we used our extras as jam for toast.
You can see the other bloggers’ blueberry and lemongrass creations here:

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The #ImprovCookingChallenge is a monthly blogging event where two ingredients are assigned to a month. Bloggers can make any recipe they like as long as it features the two ingredients. If you are a blogger and would like to join us, please visit our Facebook page.
You can also read more about the event on our home page.  If you’d like to see previous creations, check out our Pinterest board.
Blueberry Lemongrass Cheesecake 2
Blueberry Lemongrass Cheesecake
(adapted from Taste of Home)
Makes 1 cheesecake
1 1/2 cups frozen blueberries
1/4 cup sugar
2 4-inch pieces lemongrass
1 Tbsp. cornstarch
1 cup graham cracker crumbs
2 Tbsp. sugar
2 Tbsp. melted butter
3 8 oz. packages of cream cheese, softened
1 cup sugar
1 cup sour cream
2 Tbsp. flour
2 tsp. vanilla extract
4 large eggs, lightly beaten
In a small saucepan, combine the blueberries, sugar, and lemongrass in a saucepan. Cook over medium heat until the berries begin to cook down and the sugar is dissolved. Remove the lemongrass and transfer the mixture to a blender or food processor and blend until smooth. Return to the saucepan and whisk in the cornstarch. Bring to a boil and cook until thickened and almost a jam-like consistency. Set aside
Mix together the graham crackers, sugar, and butter until well combined. Press into a 9″ springform pan, going up the sides slightly. Place prepared pan on a baking sheet and bake for 10 minutes at 350 degrees. Transfer to a wire rack to cool.
In a stand mixer, beat together the cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. On a lower speed, add in the lightly beaten eggs and mix until just combined. Pour the filling into the crust.
Dollop 3-4 Tbsp. of the blueberry lemongrass mixture. Use a knife to swirl it along the top of the cheesecake.
Return the pan to the baking sheet and bake at 350 degrees for 40-45 minutes, or until the center of the cheesecake is nearly set. Transfer the pan to the cooling rack for 10 minutes, then run a knife around the edge of the pan to loosen. Cool at room temperature for another hour, then refrigerate overnight.

Blueberry Lemongrass Cheesecake