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Just Cooking

Posted Tuesday, November 8, 2011, at 6:56 PM

Just some recipes that I have and some that were passed down to me thru the years. I cannot remember a time when I didn't collect recipe books and recipes and I still love doing that..so please pass some recipes along to me...

Sweet Potato Orange Cups

4 small oranges
2 small cooked and mashed sweet potatoes
1/4 cup SPLENDAŽ No Calorie Sweetener, Granulated
1/4 cup SPLENDAŽ Brown Sugar Blend

1 teaspoon cinnamon
1/4 teaspoon ground ginger
1 teaspoon orange juice
1/2 cup chopped apples
1/4 cup raisins
3/4 cup mini marshmallows

Halve oranges and squeeze over small bowl to loosen centers and extract juice. Place orange halves on baking sheet. Set juice aside.

Preheat oven to 325 degrees F.

Mix potatoes, SPLENDAŽ Granulated Sweetener, SPLENDAŽ Brown Sugar Blend, cinnamon, ginger and orange juice together in a medium size bowl until well blended.

Stir in the chopped apples and raisins.

Spoon the potato mixture into the orange halves. Top with the mini marshmallows.

Place filled oranges on a baking sheet. Bake in preheated oven for 30 to 40 minutes or until marshmallows are lightly browned and center is warm.

Sweet Potato Cobbler

Peel and slice 2-3 pounds of sweet potatoes about 1/4 inch thick. Use your own judgement as to how thick you want to slice them. Boil potatoes in about 3-4 cups of water with about 1 cup of sugar till tender. Drain and save the liquid. Layer the potatoes in a greased deep baking dish. Add 1 and 1/2 cups of the reserved liquid. Combine well together the remaining liquid another 1 1/2 - 2 cups of sugar, 2-3 tblspn of flour,( or you may use corn starch) 1 t-spoon cinnamon, 1 t-spoon nutmeg,tblspoon of vanilla flavor, 1 tblspoon of lemon flavor and pour over potatoes in baking dish. Dot with butter. Cover with your pie crust ( I buy them frozen if I'm too lazy to make my own. Just be sure they are thawed to room temp before you try to use them) or if you wish I can give you my own recipe for a homemade, handmade crust that's failure proof. Cut slits in top of crust and dot with butter or brush top with egg wash and when cobbler is about done, sprinkle with cinnamon sugar. Bake at 400 for about 30-35 minutes or till top is golden brown. ENJOY!

when you're mixing the sugar,flour,cinnamon, nutmeg etc for your cobbler above if the mixture is too thick then gradually add more warm water with lemon juice to the mixture till it gets to the consistency where you can pour it easily over your cobbler then top it with your pie crust

Rocky Road Ice Cream Pie

Life takes us down many rocky roads, but nothing will cheer us up more than a taste of this rich and creamy homemade Rocky Road Pie recipe. If you want a sinful ice cream dessert, this is it.

1 quart chocolate ice cream, softened
1 cup mini marshmallows
1/2 cup plus 1 tablespoon chopped walnuts
1/4 cup plus 1 teaspoon mini chocolate chips
1 (9-inch) chocolate graham cracker pie crust
1 cup marshmallow creme
1 cup frozen whipped topping, thawed

In a large bowl, combine ice cream, marshmallows, 1/2 cup walnuts, and 1/4 cup chocolate chips; mix well. Evenly spoon mixture into pie crust.

In a medium bowl, stir together marshmallow creme and whipped topping. Spread evenly over ice cream; sprinkle with remaining nuts and remaining chocolate chips.

Cover lightly and freeze at least 4 hours. Thaw 5 minutes before slicing and serving

Salsa Chicken Rice Casserole

1-1/2 cups uncooked white rice
2-2/3 cups water
4 skinless, boneless chicken breast halves
2 cups shredded Monterey Jack cheese
2 cups shredded Cheddar cheese
1 can (10/75oz) condensed cream of chicken soup
1 can (same size) cheam of mushroom soup
1 onion, chopped
1-1/2 cups mild salsa

Put chicken breast in a large saucepan with water, bring to a boil and cook until done. Remove chicken and cool enough to handle and cut into bite-size pieces.

Add rice and water to a saucepan and cook until rice is done. About 20 mine.

Preheat oven to 350 degrees and grease (margarine) a 9x13 baking dish.

In a med. bowl, combine jack and cheddar cheeses. In a seperate larger bowl mix together the soups, onion, and salsa.

Layer 1/2 of the rice. 1/2 of the chicken/ 1/2 of the soup mixture and 1/2 of the cheese and repeat.

Bake about 40 min. or until bubbly.

This passed my husbands "I don't want to eat chicken". He wants it again. I did put a little of the soup mixture down first because I wasn't sure if the rice would burn on the bottom. I also didn't add the top cheese until about 5 minutes before taking it out of the oven as I don't like cheese that has browned.

This is very good wrapped in a flour tortilla

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Cooking with Karen
Karen Shipley
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I began cooking at the age of 9 with my father and have always loved trying new recipes. Beware: I am fond of onions and peppers! I am diabetic so I do try to cook more healthy dishes these days. My door is always open to trying and sharing new recipes. Let's see what we can cook up with this blog!
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