Tuesday, April 22, 2008

Gran's Sweet Potatoes

This was an email from Gran, over at Roc Rebel Granny. She and I both cook the same, throwing things in that we have on hand and a dash of this, dash of that.....I bet she is better at it than I am. I had to ask her about her sweet potato recipe and this was her reply below. Thank you, Gran! xoxo

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Those sweet potatoes came from a Betty Crocker box and were a mixture of sweets and russets. When I make them, I either cook yams (not really sweet potatoes) or open 3 large cans of yams (drained), then combine them with butter, brown sugar, a couple of eggs, dollop of orange marmalade, enough of whatever fruit juice I have on hand (orange is probably best) to make is about pumpkin pie consistency and the same spices you use for pumpkin pie (pretty much).

Mix until almost fluffy, dump in casserole dish, and bake maybe an hour - long enough to heat through and to be sure eggs are cooked. Add marshmallows (I use the minis) at last minute and put back in oven to brown.

It works better if you beat the eggs first but no problem if you forget.

I'm very flexible. Sometime I use brown sugar, sometimes whatever jelly or syrup I have hanging around. Sometimes I toss in some Mandarin oranges and I've been known to add raisins or even walnuts.

Sweet potatoes will work too but yams are prettier and brighter.

Usually I'm doing a ham at the same time so I throw everything in a pot except for the potatoes, butter, and eggs, cook it on the stove for a bit, and use it to glaze the ham. The rest goes in the sweet potatoes.

That's why I have a hard time sending people recipes.

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Thank you Gran, they turned out so yummy. The kids practically ate their weight in these!

Thursday, April 17, 2008

Oatmeal Cookies

I have tried oatmeal cookies far and wide and these have always been the best. I made these last week and hubby couldn't stop himself from eating too many. He stayed up half the night with heartburn. These are also good for you with three cups of oats!

Directions:

Go to the store and get an upright can of regular Quaker Oats.

Remove lid and read the ingredients list for Oatmeal Cookies.

Purchase ingredients with oats.

Take everything home and make cookies.

Wednesday, April 9, 2008

Puffy Pumpkin Pancakes

Puffy Pumpkin Pancakes

These easy to make pumpkin pancakes are beautifully golden in color and have a fun "puffed-up" appearance. The pumpkin adds a hint of flavor and moistness and fiber it is a sneaky way to get some veggies in your kids! The girls and I tried these and they were not very "pumpkin-y". I really liked them. They were very moist and yummy. I even added wheat germ to add more fiber. :o)

Ingredients
2 cups complete pancake mix (such as AUNT JEMIMA® Buttermilk Complete)
1 1/2 cups water
2/3 cup LIBBY'S® 100% Pure Pumpkin
Nonstick cooking spray
Lite pancake syrup, if desired

Directions
COMBINE pancake mix, water and pumpkin in medium bowl. Stir just until moistened. Batter may be lumpy. HEAT griddle or large skillet over medium heat; spray with nonstick spray. Pour 1/4 cup batter onto hot griddle; cook until batter bubbles begin to burst. Turn and continue cooking for 1 to 2 minutes or until golden. Repeat with remaining batter. Serve with syrup.
Makes 6 servings, about 12 pancakes total .

Puffy Pumpkin Pancakes
Serving Size 1/6 of recipe
Servings Per Recipe 6 servings (12 pancakes total)
Amount Per Serving
Calories 170
Calories from Fat 15
Total Fat 1.5
Saturated Fat 0g
Cholesterol 5mg
Sodium 480mg
Carbohydrates 34g
Dietary Fiber 2g
Sugars 7g
Protein 5g
Vitamin A
Vitamin C
Calcium
Iron