Wednesday, December 28, 2011

Light Sweet Potato Casserole

We have loved Sweet Potato Casserole for holidays over the years.  When I looked at the calorie count and the fat content of the recipes we have been using - I about died!  Holy Cow!  They are so high!  I went on a search this last Thanksgiving and found this light version.  We had them for Thanksgiving and again for Christmas.  I really liked them!  They aren't as rich or sweet as the original, but you can taste the sweet potatoes a little more and they are SO yummy- I couldn't stop eating them!  

Light Sweet Potato Casserole
from Cooking Light

2 lbs. sweet potatoes, peeled and chopped
3/4 c granulated sugar
1/4 c evaporated low-fat milk (I just used skim milk)
3 TBSP butter, melted
1/2 tsp salt
1 tsp vanilla extract
2 large eggs
cooking spray

1/3 c all-purpose flour
2/3 c packed brown sugar
1/8 tsp salt
2 TBSP melted butter
 1/2 c chopped pecans

Preheat oven to 350 degrees

To prepare potatoes, place potatoes in a dutch oven; cover with water.  Bring to a boil.  Reduce heat, and simmer 20 minutes or until tender; drain.  Cool 5 minutes.

Place potatoes in a large bowl; add granulated sugar, evaporated milk, 3 TBSP melted butter, 1/2 tsp salt, and vanilla.  Beat with a mixer at medium speed until smooth.  Add eggs; beat well.  Pour potato mixture into a 9X13 baking pan coated with cooking spray.

To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife.  Combine flour, brown sugar, and 1/8 tsp salt; stir with a whisk.  Stir in 2 TBSP melted butter.  Sprinkle flour mixture evenly over potato mixture; arrange pecans evenly over top.  Bake at 350 degrees for 25 minutes or just until golden.  

Preheat broiler (remove casserole from oven)

Broil casserole 45 seconds or until topping is bubbly.  Let stand 10 minutes before serving.

Thursday, December 15, 2011

Toasted Coconut-Golden Oreo Cookie Balls

I saw this on the Kraft Foods site and, as always, had my interest piqued by the word COCONUT!  I made this last week and they are yummy.  I would like to try them again with everything the same, except use regular Oreo cookies instead of the golden ones.  I think the chocolate - coconut combination would be good! (Note: I just made them with the chocolate oreos and LOVED them!  They are less sweet and are very delicious - I liked them better this way) These were very fun to make and turned out so pretty!

I found the cute snow-flake papers at Walmart

Toasted Coconut-Golden Oreo Cookie Balls
Adapted from Kraft Foods

1 pkg (8 oz) Cream Cheese, softened
32 Golden Oreo Cookies, finely crushed (about 3 cups) A food processor works great
1 1/2  c coconut, toasted, divided
1 bag of good quality white chocolate chips, melted

Mix cream cheese, cookie crumbs and 1 cup of the coconut until well blended.
Shape into 42 (1-inch) balls.  (I used a 1 TBSP measuring spoon and it came out to be the perfect sized balls, but I only got 26 balls instead of 42)
Dip in melted chocolate.  Place balls in a single layer in a shallow waxed paper-lined pan.  Sprinkle with remaining coconut before the chocolate sets up.
Refrigerate 1 hour or until firm.

To easily coat balls with the melted chocolate, add balls, in batches to bowl of melted chocolate.  Use 2 forks to roll balls in chocolate until evenly coated.  Remove balls with forks, letting excess chocolate drip back into bowl.

Monday, December 12, 2011

Roasted Sweet Potato Salsa

My daughter found this in a magazine ( actually it was her husband who found it and asked her to make it).  She loved it, so I gave it a try.  What a wonderfully refreshing change from normal salsa!  So good for you too.  It is amazingly sweet - roasting the sweet potatoes and onions brings out the natural sugars.  I think it would make a great appetizer for a party this Christmas.  I served it with tortilla chips, but it would be delicious on a chopped salad or on tacos (which my husband tried and loved).

 Cut the sweet potatoes and red onions into small diced pieces and drizzle with a little olive oil. Roast about 20 minutes.

Roasted Sweet Potato Salsa
Everyday Food Magazine

Preheat oven to 450 degrees.  On a rimmed baking sheet, toss together 1 large sweet potato (1 lb) peeled and diced small, 1 red onion, diced small, and 1 TBSP extra-virgin olive oil.  Roast until sweet potato is tender and browned in spots, about 20 minutes.  Transfer to a large bowl and let cool completely.

Add 1 medium tomato, diced small, 1 avocado, diced small, 2 TBSP chopped fresh cilantro, and 1/4 cup fresh squeezed lime juice (from 2 limes).  Season with coarse salt and toss to combine.  Makes 4 cups.
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