Sweet Potato Casserole

This particular recipe is one passed on to my mother by her dear friend Sara Fauscette. Most of the time I double this recipe for family gatherings. This is one dish I’m usually assigned to bring to a family dinner.

3 cups cooked sweet potatos, mashed (if using canned potatos you need a large size can)

1 cup sugar

3 eggs, slightly beaten with ½ cup evaporated milk

1 stick butter, melted

½ teaspoon salt

1 teaspoon vanilla

Combine all above ingredients and pour into a 2 quart (larger….if doubled) casserole.

Mix together topping:

1 cup brown sugar

½ cup plain flour

1 cup chopped pecans

½ stick butter, melted

Combine above ingredients and pour or spoon over potato mixture.

Bake 30-40 minutes at 350 degrees.

Dinner Party for Eight

Dinner party for eight....complete with a men's table and the ladies' table. The menu included salad, steak, grilled asparagus with hollandaise, charcoal potatos, french baguettes, tea, assorted pastries and raspberry swirl poundcake.

This is the men's table.

The place setting.....

My mother's crystal....I can't remember the pattern name, but it's at least 50 years old.

The ladies' table....

The place setting....my mother's china complete with gold flatware and gold chargers.

Mmmmm....desert!

The place where I spend an extraordinarily large amount of time.

Can you guess what time it was when I was taking pictures?

My desk in the great room I never sit at....

Hubby gettng the grill ready...

Hmmm....wonder who THAT is????

Hmmmm....still need to get those cabinet doors up with the glass inserts.

Grilled asparagus.....well in this picture it hadn't reached the grill yet. :)

Salad.....

Salad fixins....red onion, cherry tomatos, cheese, bacon bits, crutons, and lots of salad dressing choices.

French baguettes and behind the bread the hollandaise sauce is hiding out

Charcoal Potatos......

Wayne and David at the guy's table...

Ronnie's plate.....

Melanie and Alice at the ladies' table.

Feta Shrimp Kabobs

I found this wonderful recipe in a magazine while I was waiting at the doctor’s office.

It's a real keeper.

The meal is Greek-inspired….serve with couscous with bell peppers, tomatoes, and chopped parsley. It would also be great with a little hummus, Greek salad, and pita bread.

2 pounds large shrimp, peeled and deveined

1/3 cup fresh lemon juice

¼ cup olive oil

1 Tablespoon chopped rosemary

2 Tablespoons dried oregano

3 cloves garlic, minced

1 teaspoon kosher salt

½ teaspoon red –pepper flakes

1 lemon, cut into wedges

½ cup crumbled feta cheese

Place shrimp in a resealable plastic bag. Add lemon juice, oil, rosemary, oregano, garlic, salt, and red pepper; seal bag and turn to coat.

Marinate in the fridge 30 minutes to 1 hour.

Discard marinade, then thread shrimp onto skewers. Heat grill to medium and cook kabobs and lemon wedges, turning once, until shrimp is opaque and lemon wedges are lightly browned, about 8 minutes.

Sprinkle shrimp with feta cheese.

Serves 6

Fall, 2009

September and October were full of wet leaf days.....and November has continued on in the same tradition.

I'm a little tired of rain and wet leaves.

Happy Wednesday!

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Hot Chicken Dip

1 package(8 oz.) cream cheese, softened

2 cans (9.75 oz) chunk chicken breast, drained

½ cup hot sauce

½ cup blue cheese salad dressing

½ cup crumbled blue cheese

Assorted fresh vegetables or crackers

Stir cream cheese into deep baking dish until smooth. Stir in remaining ingredients. Bake at 350 degrees for 20 minutes, until hot and bubbling. Stir. Serve with fresh vegetables or crackers.