SWEET POTATO SPOON BREAD

Image by zzilch via FlickrI just realized that Thanksgiving is next week!!!  I will be posting several delicious recipes in the next few days, any of them would be a welcome addition to your holiday table. This one is a change from the usual sweet potato casserole topped with marshmallows.
 It is yummy served along side roast turkey

Ingredients

4 lg sweet potatoes, boiled and mashed or 2 cans sweet potatoes, mashed 
2/3 stick butter at room temperature
1 c sugar (1/2 white, 1/2 brown) 
1/2 tsp baking powder 
1 tsp cinnamon
dash nutmeg 
dash salt 
4 tbsp flour 
2/3 c milk 
2 tsp vanilla 
2 beaten eggs 
1/4 tsp almond extract

How to make it

Combine sweet potatoes, and butter with eggs and mix well
Add milk, vanilla and almond extract mix well
Combine dry ingredients and add to potato mixture mix well
Pour into a lightly greased 9x13 baking pan or dish
Bake at 350F for 30 minutes

Related articles

• Thanksgiving favorites get a Low Country twist (cleveland.com)
• Simplify and Save for Thanksgiving (wholefoodsmarket.com)
• Land O'Lakes Thanksgiving Recipes Offer a Twist on the Traditional (prweb.com)

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BBQ PULLED PORK BAKE

Here is another recipe from Woman's World Magazine.It's perfect for a portable oven. Easy to make and delicious to eat!



1 container shredded pork bbq, such as Lloyds
1 can pinto beans, rinsed and drained
1 can 14 oz fire roasted tomatoes with juice
1 can Mexicorn drained
1 pkg corn muffin mix
¾ cup shredded cheddar cheese
1 egg
3 tbs milk
¼ c chopped scallions

Preheat portable oven to 400 F
Grease 2 quart safe baking dish. In baking dish combine, pork, beans, tomatoes with juice and corn.
Microwave on high in 1 minute intervals until hot, 3 minutes.
Meanwhile, stir together muffin mix, ½ c cheese egg and milk until blended. Drop by ¼ cupfuls over hot pork mixture bake uncovered, until topping is golden and baked through, about 15 minutes, adding additional ¼ c cheese during last 3 minutes of cooking time. Serve sprinkled with scallions

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SLOW COOKER SOUTHERN COMFORTS

SLOW COOKER COLLARD GREENS





2 bunches collard greens - rinsed, trimmed and chopped
1 pound ham hocks or 2 smoked turkey wings*
4 pickled jalapeno peppers, chopped
1/2 teaspoon baking soda
1 teaspoon olive oil
ground black pepper to taste
garlic powder to taste
Fill a large pot about 1/2 full with water. Place the ham hocks or turkey wings into the water, and as many of the greens as you can fit. Bring to a gentle boil.
As soon as the greens begin wilting, start transferring the greens to the slow cooker. Alternate layers of greens with the ham shanks ( or wings)and jalapeno until the slow cooker is full. Stir in the baking soda, olive oil, pepper and garlic powder. Cover, and bring to a boil on High. Reduce heat to low, and cook for 8 to 10 hours or 3-4 hours on high.

* If you use smoked turkey wings it is much lower in fat, but the flavor is similar…. But for full flavor I recommend using the ham hocks.

This makes enough for 4 servings plus plenty for my leftover bean and veggie slow cooker soup ( recipe will follow)

PINTO BEANS AND HAM HOCKS

3 smoked ham hocks or 2 smoked turkey wings
2 lbs. dried pinto beans
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper
1/4 teaspoon ground black pepper
1/2 teaspoon salt
2 teaspoon hot sauce
1/2 medium chopped onion
Directions

Soak beans overnight in enough water to cover, then drain and rinse the next morning. Set aside
Place ham hocks or turkey wings in a pot with enough water to cover, bring to a boil, lower heat and simmer for 45 minutes. Add all seasonings except hot sauce and onion. Add all plus beans in a crock pot and cook on low for 8 to 10 hours. Can be made ahead and reheated with slow cooker collards.
Serve with warm corn bread

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More Slow Cooker Comforts

SLOW COOKER STUFFING TOPPED PORK CHOPS

One of Lane’s favorites!
Serve with applesauce and a simple vegetable (buttered green beans or broccoli are our favs!)

2-4 center cut pork chops
Salt, pepper and garlic powder
2 tbsp olive oil
1 small onion, finely minced
1 stalk celery finely minced
1 carrot finely minced
¼ cup chicken stock
2 tbsp tapioca mixed with ¼ cup additional chicken stock warmed in microwave
1 pkg boxed stuffing (either pork or savory herb flavor)
1 tsp fennel seeds

Sprinkle chops with salt, pepper and garlic powder
Heat oil in medium skillet on portable burner
Brown chops well and put in bottom of slow cooker
Add vegetables and cook until soft
Deglaze pan with¼ cup chicken stock and pour mixture on top of chops
Stir tapioca mixture into slow cooker
Cook on low for 6 hours

Prepare stuffing according to the directions on package, adding the fennel seeds
Form into ovals, approximately the same size as the chops and broil in the toaster oven at 450F until crisp on top, then chill in the refrigerator for at least 4 hours
One hour before serving, turn slow cooker to high heat, put stuffing on top of chops, cover tightly and cook one hour until heated through
Serve with drippings and veggies poured over top of chops
Enjoy!


WEST AFRICAN CHICKEN STEW
This is a tasty warm meal for a cool rainy night

Ingredients
6-8 boneless, skinless chicken thighs
2 tbsp olive oil
1 medium onion finely chopped
2 cloves garlic minced
2 medium zucchini sliced
2 cups chicken broth
1 6 oz can tomato paste
salt to taste
1/2 tsp ground cumin
1 tsp curry powder
1 tsp smoked paprika
1/2 cup peanut butter
3 large sweet potatoes, peeled and cut into chunks *
2 tbsp butter (optional)*
1/2 cup finely chopped peanuts

Directions


In a medium skillet on a portable burner, brown chicken in olive oil and set aside
Saute onion and garlic in remaining drippings until translucent then add to bottom of slow cooker along with chicken broth, tomato paste, curry powder, cumin and smoked paprika
Add chicken thighs put slow cooker on low heat for 7 hours
The last hour turn slow cooker to high and add zucchini
15 minutes before serving, add peanut butter and mix well
Serve garnished with chopped peanuts


*There are 2 options for the sweet potatoes
#1 Peel the sweet potatoes, cut into chunks and add to slow cooker after stew has cooked for 4 hours
#2 Microwave whole sweet potatoes for 10 minutes or until tender , scoop pulp into bowl, mash with 2 tbs butter and use as a bed for the stew
We have done it both ways, but we find adding the potatoes directly to the stew gives it a deeper level of flavor

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