Candied Sweet Potato Casserole with Toasted Marshmallow Topping

Ah, yes...I just love this time of year: family, friends, food, love, cozy blankets and fireplaces, and a large cup of hot chocolate with marshmallows. And it all starts with Thanksgiving.
This year we spent the holiday with Brad's family. We started the day bright and early with warm, goey monkey bread and the Chicago Holiday Parade on T.V. (Hi Scarlett!) And then, it was time to cook. My father in law did the majority of the cooking because, well..., he's just that good. :o)
I was lucky enough to be put in charge of the sweet potatoes and rolls. Brad absolutely loves sweet potatoes and I had made this recipe last year at my Mima's house and it appeared to go over very well. Why do I say "appeared"? Well that's because I don't particularly like sweet potatoes so I really do have to go off of what everyone says. So yes, if they said they loved it, I have to take them for their word.
Anyway, this year I had the same problem as last. While cooking the sweet potatoes on the stove top, some of the potato chunks cooked a lot faster than others. I think it's quite possible that I just didn't stire the pot often enough causing the ones of the bottom to cook much faster than the others. Or maybe it's just because I don't cut as even of chunks as I think I do ;o) Either way, I ended up "fishing out" pieces that were already done and placed them in the casserole dish while waiting for the rest to finish up. Other than that, this recipe really has nothing to it and creates a yummy dish.

Candied Sweet Potato Casserole with Toasted Marshmallow Topping
from America's Test Kitchen Family Cookbook

Serves: 10-12
Prep Time: 15 min
Total Time: 1 hour 40 minutes

• 8 Tbsp unsalted butter, cut into 1 inch chunks
• 5 lbs sweet potatoes (7 medium), peeled and cut into 1 inch chunks
• 1 cup packed light brown sugar
• 1/2 cup water
• 1 1/2 tsp salt
• 1/2 tsp pepper

• 4 cups mini marshmallows

1. Melt the butter in a large Dutch oven over medium-high heat. Add the sweet potatoes, brown sugar, water, salt, and pepper. Bring to a simmer, then cover and reduce the heat to medium-low. Cook, stirring often, until the sweet potatoes are tender (a paring knife can be slipped into and out of the center with very little resistance), 45-60 minutes.

1. When the sweet potatoes are tender, remove the lid and bring the sauce to a rapid simmer over medium0high heat. Continue to simmer until the brown sugar mixture had reduced to a glaze, about 8 minutes.
2. Adjust an oven rack to the middle position and heat the oven to 450 degrees. Pour the potato mixture into a 9x13 inch baking dish. Spread the marshmallows over the potatoes. Bake until the marshmallows are crisp and golden, about 5 minutes.

Volleyball Tournaments and a Birthday.

My sister-in-law, Catie, attends Hope where she is on the volleyball team. This past weekend we were lucky enough to be able to travel up to MI with my in-laws to watch her team compete and eventually win the NCAA Division III Regional Championship! So now they are off to Ohio as one of the Elite 8 in hopes of becoming the next National Champions. Unfortunately, Brad and I won't be able to make it down there however we are planning on watching online. Let's Go Hope!

During the tournament, it was also Catie's birthday and I wanted to make her a birthday cake. I'm not sure where exactly I got the idea, but somewhere down the line I decided that I wanted to make her a Volleyball birthday cake since volleyball has been such a big part of her life, especially the last couple of years. I then discovered that Wilton makes a sports ball pan set and immediately set out to buy it. On Thursday, the day before her birthday, I baked two boxes of cake; one for the ball, and one for the rectangular base. Brad and I then debated whether to leave late that night when I got out of work for Michigan and finish the cake on Fri or wait until Fri morning to leave for MI and finish the cake here in Chicago Thurs night/Fri morning. We finally decided to leave Thursday night so that we didn't have to worry about me not finishing the cake in time before our 3 hour drive or risk us being late to her games.

Let me tell you, I am sooo happy that we decided to leave Thursday night because let me tell you, it took for-ev-er. I got up Fri morning around 8:30 to begin working and did so until around 3:00 I think. Yeah, crazy long, I know. The main culprit was that I kept running out of icing so I had to stop and make more and then at one point even had to leave to go to Meijer's to buy more butter. I also took a quick lunch break because by 1pm, I hadn't eaten anything that day but frosting and pieces of cake :op

Anyway, it didn't turn out exactly the way I had wanted (the ball ended up looking a bit bumpy rather than smooth- but hey, it's my first cake) however I still had a lot of fun making it and we all had fun eating as well (funfetti cake, homemade butter cream frosting, strawberry butter cream filling...I don't mean to toot my own horn but doesn't that just sound delicious?). But the best part?

Is that Catie LOVED it.

*cake pictures courtesy of my father-in-law

"Chivalry isn't dead yet"

So, did you hear about the time that Brad and I met Alton Brown? No? Well let me tell you ;o)

A couple weeks ago I got my weekly Border's e-mail and it said "Meet Alton Brown! Details Inside!" And sure enough, Mr. Brown was going to be at the Border's bookstore on Michigan Ave. signing autographs of his new book Good Eats: The Early Years (the first in a trilogy). I looked at my calendar and saw that I wasn't working (Yay!) though Brad and I had already scheduled our weekly get together with one of our good friends. So I called Jacob and asked if we could take a rain check because let's face it, meeting Alton Brown or any Food Network star is pretty much a once in a lifetime experience. Well needless to say, Jacob understood and now we were just counting down the days until we could meet the man that creates Good Eats. Okay, so maybe it was more like just me counting down ;o)

Anyway, Alton was supposed to give a little speech at 7pm and then start signing autographs shortly after. I thought, let's leave as soon as Brad gets home and we'll get there a little over an hour before it starts. So we get there, buy a couple books for him to sign and then head up to the third floor to get our "good seats". Hah, yeah, that's funny Jessica. You think you can get there an hour in advance and get good seats? Try right when Borders opened up that morning. Yes, you heard me right. By the time we got there, we were in the third group, with each group holding 100 people...and we couldn't see anything but a sea of eager foodies.


We were okay though. It was the experience of it all, plus we were guaranteed to at least see him when he autographed our book even if we couldn't hear him talk. So we waited...and waited....hey look! There he is walking up to the front! (It was more like his back and a bunch of Borders Employees and bodyguard)...and waited...and waited...oo! lines moving! oh, more waiting....Alright, we are finally up in the front portion. We can see him! More waiting...Oh, Um, Hi!

Suddenly there he was, Mr. Alton Brown him self right in front of me, pushing his way through the crowd, past me, and right to a little girl who was behind me in our zigzaging line. You see, he had caught wind that there were little kids waiting in line to see him, and it was already 10pm.
"Are your parental units here?"
Girl stares at him...she has no idea what "parental units" are
"We're right here!"
"Do you have a book for me to sign? It's late and there is no reason for you to be up past your bedtime"
And just like that, Alton signed her book, took some photos, then proceeded through the rest of the crowd signing all of the other people who had elementary children with them so the kids could go to bed "where they belong" at such a late hour".

After a while, he made his way back up to the front and eventually we had made our way to be next in line. And then it hit me. After all of that time waiting, Brad and I hadn't even thought of what we were going to say when we got to him. Brad then asks me, "Do you think he's going to introduce himself?" I say no, that it would be kind of funny since we all know who he is. Hey, it's our turn.

"Hi! I'm Alton"
"Hi, I'm Jessica" (shoot, I lost)
"Hi! I'm Alton"
"I'm Brad"

He began signing our books and I asked him if he was tired ("I'm built for endurance") and how jealous we were that he got to go to Seattle next ("Yeah, but it's not like I really get to see the city"). I also told him that he looked great- He has trimmed down a lot since his Feasting on Asphalt Show ("Thank you...*pause*...Thank you very much") I think I said a couple more really silly things but they escape me at this moment. Anyway, then it was time for our picture and I went to pick up our books for Brad and I too leave. "No, no, let him carry them...Chivalry isn't dead yet"
So that was our experience, though short, with AB...He's a great guy who knows how to make great food. If you get the chance, I would recommend picking up his Good Eats: The Early Years book if not for the recipes at least to read the interview he performed on his self. Funny Stuff.

Hawaiian Chicken Skewers

One day this past summer Brad had a hankerin' for some kabobs. I had wanted to do something different than the chicken sate that I normally revert to and so I hit the internet. Not too far into my search I came across Stacie's recipe for Hawaiian Chicken Kabobs over at Kat's Kitchen. She herself had found it from another blogger who in turn recalls possibly finding it over at all recipes. Gotta make sure you give credit where credit is due right?

Anyway, I went to work putting the marinade together while our skewers were soaking in some water (which helps prevent them from scorching when on the grill). It was all very easy and in the end very tasty. As far as the recipe goes, we didn't have Sherry on hand so I believed I substituted some chicken broth...or perhaps we had some leftovers of another white wine from when we had company. I don't remember but either substitute will do :o) Also, I know that many people will put their meats and veggies on the same skewer however it isn't the suggested/proper way to cook kabobs. By keeping the meats and veggies separate you cut down the chances of cross contamination as well as solves the whole issue of different cooking times between the two. I know it goes against everything that we were taught/shown but hey, how can you argue with Alton Brown, America's Test Kitchen, and other top chefs? And now, to the main event...


Hawaiian Chicken Kabobs
slightly adapted by me :o)

• 4 boneless, skinless chicken breasts, cut into chunks
  
• 3 Tbsp soy sauce
• 3 Tbsp brown sugar
• 2 Tbsp cooking sherry (or any white wine/chicken stock)
• 1 Tbsp olive oil
• 1/4 tsp ground ginger (I actually omitted this and did not miss it)
  
• 1/2 tsp garlic powder
• salt and pepper to taste
• 1 can chunked pineapple, plus 2 Tbsp reserved juice
• your favorite veggies, cut into chunks

1. In a small bowl combine soy sauce, brown sugar, sherry, olive oil, garlic powder, salt, pepper and pineapple juice. Whisk to incorporate. Pour into a large Ziploc bag or leave in a container and add chicken chunks. Make sure chicken is coated completely. Cover and marinate for at least two hours.
2. At least 30 mins prior to grilling, begin soaking wooden skewers in water to prevent burning.
   
3. Preheat grill to medium heat. Thread chicken onto soaked skewers. Next, alternate pineapple and vegetables onto different skewers .
   
4. Grill for 10 to 15 minutes or until chicken is done, turning occasionally

Hello, Cupcake!

Take a look at this little guy

And all of his friends

Can you tell what this cupcake, oreo, banana runt, and chocolate covered pineapple is?

Apple Butter, My first attempt

Ah, fall...colored leaves, crisp air, and beautifully juicy apples. A long time ago, there was an apple orchard near my house in the Kalamazoo area called Hillcrest Orchards. And somehow it became a beloved tradition for my Abuelito and Abuelita to take me apple picking. I wish I knew where my chord to my scanner was so that I could post of a picture of a two year old me with my Abuelito, standing next to our basket of apples and me attempting to take a huge bite of an apple, completely oblivious of the camera in front of me..or perhaps just too distracted by the apple. Anyhow, through the years we spent a lot of time there not only picking but buying cider, eating fresh apple cinnamon donuts, and just enjoying the fall weather.

Over the years we continued to visit the orchard with my dad, aunt, and cousins picking apples to our hearts content so that we could make apple pie. It was during one of our last visits, as we were checking out, when we got asked "Would you like to use your employee discount?" My dad and my abuelita looked at the cashier for a minute, confused..and then it clicked...she looked at us, a whole bunch of mexicans wearing our "work" clothes, jammed together in a car...why of course we were migrant workers! My dad graciously declined the "offer"...Unfortunately, we only made it back to Hillcrest a time or two before it was bought out and then closed. But nonetheless I still have many found memories.

Wow, I just rambled on for quite a while didn't I? Anywho, some of our friends from our small group asked Brad and I if we wanted to go apple picking with them and of course I jumped at the chance! However, when we got there is started raining which put a little damper on our escapade (haha...hey look, I made an unintentional pun!) but we still left with about 15lbs of apples, some apple cider, homemade honey, and fresh donuts. We almost left with a jar of apple butter, which Brad thoroughly enjoys but we had already spent more than what we had wanted to. Anyway, Erin then came to our rescue and told me that I could make the apple butter with our newly acquired apples and that it was super easy. So of course, I had to try.

I looked through quite a bit of recipes online and finally came across this recipe on recipezaar since it seemed less involved plus did not require you to send the pulp repeatedly through a "juicer". I didn't change anything in this recipe except that I didn't have any nutmeg, cloves or allspice so I decided to add in some of our cider to hopefully add some of that flavor to the butter. Oh and guess what I learned, there is no butter in apple butter...all these years I had shied away from the stuff thinking that there was some form of butter in it.

Okay, enough babblin'...here's the recipe for your enjoyment. And yes, it passed Brad's taste test :o)


Crock Pot Apple Butter
by Pam-I-Am

Ingredients

• 5 lbs apples, peeled and finely sliced
• 3 cups sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup apple cider (optional- I added this for the extra flavor since I didn't have nutmeg or cloves)
  

Directions

1. Place apples in slow cooker in thirds, layering sugar between each layer.

2. Add rest of ingredients on top and pack them down as well as you can.

3. Cover and cook on high for 1 hour.

4. Reduce heat to low. Open and give it a stir. Keep covered and cook 8 hours or until thick and dark brown, stirring occasionally. (You can do this overnight and can in the morning).Uncover and cook for the last hour on low.

5. If a smoother apple butter is desired, you may puree in blender or food mill.

6. Place in sterile jars with lids and can accordingly
   

Pigs in a Blanket

Uh oh. There are hot dogs in the fridge that have a "use by" date that is 8 days away...There are 6 hot dogs left...Man, I don't want to eat only hot dogs for the next couple of days. Sheesh..alright, let's think. Can you freeze hot dogs? Maybe...I think we used to do that at Gull Lake. Yikes, that freezer is full. They will certainly get lost in there. Okay new plan, think, think, think, think...hot dogs in macaroni and cheese? yeah, but Brad just ate that a couple days ago at a friends house...and that would be a quite a bit of macaroni for 6 hot dogs..and then we would be eating that for the next two or three days. Oh well, I'll think of something.
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Shoot! That "use by" deadline is drawing closer and I still have nothing. Hot dogs...hot dogs in macaroni and cheese...hot dogs and....hey! pigs in a blanket! Perfect! Except that we don't have any crescents rolls....hmmm....maybe I can find one.....

Duh Duh Dah! Recipezaar to the rescue!

Alright, so I copied the recipe straight from the site below...sarcastic comments from the author and all. So please, don't credit me for the parentheses this time ;o). As for me though (and Brad), we thought this turned out quite well. I don't have a pastry cutter so the butter didn't crumble as well as it probably should have, but thankfully my tortilla making skills came in handy as far as blending the two together. Also, I didn't add cheese to the dough because as well all know, I'm not a big fan unless it is on pizza. To make up for it though, I added cheese to the tops of some of them for Brad. And as always, no buttermilk in the house so I used my milk and vinegar substitute. Oh, and did I mention I didn't remember how to roll the hot dogs up properly? Yeah..so they were uniform but eh, it worked.

Pigs in a Blanket (From Scratch)
from MommyMakes

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 tablespoons unsalted butter, cold, cut into small pieces
• 1/2 cup grated cheddar cheese
• 3/4 cup buttermilk
• 18 miniature hot dogs

Directions

1. Heat the over to 400ºF. Grease a large baking sheet.
2. Sift the dry ingredients (flour through salt) into a mixing bowl (or dump them in one at a time, whatever).
3. Rub the butter pieces into the dry ingredients until mixture is crumbly. Stir in cheese until evenly distributed.
4. Make a well in the dry ingredients and add the buttermilk. Stir well with a wooden spoon. Let the dough sit for 3 minutes.
5. Sprinkle the dough with flour and stir once or twice then turn out onto a well floured counter.
6. With floured hands, pat the dough into a 15 by 7 inch rectangle, trimming the sides if necessary to get a true rectangle. (Handle the dough as little as possible for tenderness, yeah right).
7. Using a pizza cutter, slice the rectangle into thirds horizontally then slice each third into thirds vertically, this will give you 9 small rectangles. Slice each rectangle diagonally into two thin triangles.
8. One at a time, roll up the sausages in the triangles. Place pointy side down on greased cookie sheet.
9. Bake for 12 to 13 minutes, until golden brown. Cool on the sheet for 3 minutes then tranfer to a wire rack.