Twice Baked Sweet Potatoes

Posted on November 2, 2020 by Cindy Kerschner

Twice Baked Sweet Potatoes offer tender buttery mashed sweets with a touch of cinnamon. Top them off with pecans and drizzled honey. A great addition to your #HolidaySideDishes list!

twice baked sweet potatoes
Today starts our Holiday Side Dishes week from our Festive Foodies bloggers. We will be sharing some fun side dish ideas on 11/2, 11/4 and 11/6!
Thanks Heather from Hezzi D’s Books and Cooks for hosting our event!

Side dishes make our holidays special. Those tasty treats we only get a few times a year.

twicw baked sweet potatoes

Some people look forward to green bean casserole. Others love heaping piles of garlic mashed or Mom’s giblet stuffing. I like experimenting with sweet potatoes.

twice baked sweet potatoes

This year I made Twice Baked Sweet Potatoes.

I think these are a keeper!
Twice Baked Sweet Potatoes

Twice Baked Sweet Potatoes

Twice Baked Sweet Potatoes

5 from 3 votes
Print Recipe
Servings 2 people

Ingredients
  

  • 2 each sweet potatoes, medium
  • 1 tbsp butter, softened
  • 1/4 tsp ground cinnamon
  • 1/8 tsp Kosher salt
  • 1/4 cup chopped pecans.
  • 2 tsps honey

Instructions
 

  • Bake sweet potatoes at 350 for approximately 1 to 1 1/2 hours until sweet potato is soft and thoroughly cooked.
  • Slice sweet potato vertically on top. Gently scoop out cooked sweet potato as close to skin as possible without breaking it.
  • In a medium-sized bowl, add butter, cinnamon and salt to sweet potato. Mash together to mix well. Loosely fill skins with mixture. Sprinkle with pecans. Return stuffed sweet potatoes to oven and bake at 350 for about 10 minutes until thoroughly heated. Plate twice baked sweets and drizzle with honey.

Enjoy these delicious side dish ideas!

Monday Holiday Side Dish Recipes:

Posted in side dish, sweet potato, What's For Dinner? | 27 Comments

Kamut Pasta

Posted on October 5, 2020 by Cindy Kerschner

Kamut Pasta

Kamut pasta has a full bodied flavor, kind of buttery and sweeter than wheat. It pairs easily with any sauce. Kamut is a nutrient dense grain, high in protein and potassium. Kamut handles and cooks similarly to wheat. Kamut is more nutritious than regular wheat due It also contains a unique type of gluten that is said to be easier to digest than common wheat gluten. Use Kamut flour for bread, muffins and other baked goods as well as for homemade pasta.

Servings: 4

Cooking Times Preparation Time: 30 minutes Cooking Time: 4 minutes Inactive Time: 20 minutes Total Time: 54 minutes
Ingredients

1 1/2 cup kamut flour
1/2 cup water
1 Tbsp olive oil
1. Place flour in a medium-sized bowl. Make a “well” in the center and add water and oil.
2. Slowly incorporate flour into the center with a fork.
3. When mixed, remove dough and knead for about 5 minutes into a ball.
4. cover dough ball with a damp towel and allow the dough to rest for 10 minutes.
5. Roll dough out and cut into noodles or process through a pasta machine.
Sprinkle waxed paper or board with flour to lay finished noodles on so they won’t stick together.
6. Allow finished noodles to rest for 10 minutes before cooking.
7. Cook noodles at full boil for 3-4 minutes until al dente.
8. Store extra noodles in a sealed bag and refrigerate up to 3 days.

Nutrition Facts Nutrition (per serving): 195 calories, 30 calories from fat, 3.4g total fat, 0mg cholesterol, <1mg sodium, <1mg potassium, 27g carbohydrates, 6g fiber, 0g sugar, 6g protein, 0IU vitamin a, 0mg vitamin c.

Posted in pasta | 3 Comments

Pumpkin Corn Chowder #PumpkinWeek

Posted on September 25, 2020 by Cindy Kerschner

Pumpkin Corn Chowder combines sweet corn, smoky bacon and hearty pumpkin for a fall soup to chase away the chills. Canned pumpkin let’s you make this easy version anytime in about 20 minutes.

Pumpkin Corn Chowder

It’s Day 5 of #PumpkinWeek! We are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

If you missed this week’s recipes, follow the #PumpkinWeek hashtag on social media.
Here’s link’s to my Pumpkin Ravioli and Pumpkin Stuffing!

pumpkin ravioli plate

Pumpkin Stuffing

Pumpkin Corn Chowder

Pumpkin Corn Chowder

Pumpkin Corn Chowder

Pumpkin Corn Chowder

5 from 1 vote
Print Recipe
Servings 2 people

Ingredients
  

  • 1/4 cup chicken or vegetable broth
  • 1 tbsp butter
  • 1/4 cup 2 percent milk
  • 1/2 cup corn, fresh or frozen
  • 1/2 cup pumpkin
  • 1/2 cup cooked, diced potatoes
  • 1/4 cup bacon crumbles
  • 1/4 cup sliced roasted red peppers

Instructions
 

  • Combine broth, milk pumpkin and butter in a 2-quart saucepan. Heat over medium heat just long enough to melt butter.
  • Stir in bacon, corn, peppers and potatoes. Heat thoroughly, about 3 to 4 minutes.

 

 

Enjoy these tasty pumpkin recipes for Friday!

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

Drink Recipes

Breakfast and Baked Goods

Savory Recipes

Dessert Recipes

Posted in #pumpkinweek, bacon, corn, pumpkin, soup, What's For Dinner? | 19 Comments

Pumpkin Stuffing #PumpkinWeek

Posted on September 23, 2020 by Cindy Kerschner

Pumpkin Stuffing serves moist, potato bread stuffing with a touch of pumpkin flavor.

Pumpkin Stuffing

It’s Day 3 of #PumpkinWeek!
pumpkin week 2020
Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

Today I’m sharing my Pumpkin Stuffing!

Pumpkin Stuffing

I’m a big fan of homemade stuffing. It so easy to make and just tastes better to me. When I make my stuffing I look for potato bread cubes or other soft bread to use. If you can’t find ready made cut bread, really any bread you like would do fine. A touch of white wine and cream or milk add to moisten any bread you use.
A must in my stuffing is a bit of vegetables. Sautéed celery and onion are standard. Here’s where pumpkin makes it even better!

Pumpkin Stuffing

Pumpkin Stuffing

Pumpkin Stuffing

Print Recipe
Servings 4 people

Ingredients
  

  • 4 cups Bread cubes (I prefer potato bread)
  • 1/2 cup butter
  • 1/2 cup diced celery
  • 1/4 cup diced onion
  • 1/2 cup pumpkin puree
  • 1/4 cup chicken broth
  • 1 tablespoon white wine
  • 2 tablespoons 2 percent milk
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup pepitas (optional)

Instructions
 

  • Preheat oven to 350 degrees. Place bread in a medium-sized bowl.
  • Sauté celery and onion in butter until slightly softened, about 2 minutes. Stir in pumpkin puree. Add to bread.
  • In a separate bowl, whisk together broth, wine, milk and nutmeg. Add to stuffing mixture. Transfer mixture to a 8x8-inch baking dish or individual serving baking dishes. Sprinkle with pepitas if desired. Bake at 350 for about 30 minutes until stuffing sets and slightly browns.

Enjoy these delicious recipes from our pumpkin loving group!

Drink Recipes

Breakfast and Baked Goods

Savory Recipes

Dessert Recipes

Posted in #pumpkinweek, fall, pumpkin, stuffing, What's For Dinner? | 13 Comments