Southwest Sunday Dinner

K.E. From Mesa AZ asked for ideas for dinner with a southwest flavor. I just made a yummy Southwest Sunday Dinner. K, hope you like it. My family raved. I got to have the leftovers and they were way yum! Enjoy.

praline yam and apple bake

" You have helped me out before.
I need some more of your wisdom.
I need a yam dish that rocks for thanksgiving.
What do you have that is almost award winning."

- JAM
Provo, Utah

just a little sumpin sumpin we "cooked" up that we think all y'all might like.
we call it....

praline yam and apple bake
side dish for thanksgiving or let’s face it ……it could be a great dessert!

you will need:

3 yams
1 spice cake Mix
2 eggs beaten
2 cans comstock apple pie filling
1 tsp vanilla
1/2 cup brown sugar
1 teas cinnamon
1 cube butter
2 cups chopped pecans
1 large casserole dish
1 large mixing bowl
1 med. mixing bowl
nonstick cooking spray

directions

• cook yams in microwave till soft.
• peel and place pulp in a large mixing bowl, mash with fork.
• add 1/2 cake mix, eggs and vanilla.
• stir to combine. add apple pie filling.
• stir.
• place in a large casserole dish, previously sprayed with non–stick spray.
• in a small bowl stir together remaining cake mix, brown sugar and cinnamon.
• cut in the butter till mixture resembles cornmeal.
• add in chopped pecans and stir.
• sprinkle or spread over top of yam mixture.
• bake 45 min @ 350 degrees.
• serve as a side with ham or turkey.
• enjoy!

we hope you'll give it a try.

yum value = 10
(on a scale of 1-10)

loaded baked potato soup

doesn't the fall just make you want to curl up and eat soup?

we think so. here is one of our favorites:

its what we call: a "buy and lie"


loaded baked potato soup
("buy and lie" version)

12 cups water
3 cups bear creek creamy potato soup mix
3 large potatoes (baked previously)
1 bunch green onion
1 pint sour cream
2 cup grated cheddar cheese

1/2 lb bacon fried crisp

S&P to taste

bring water to a boil and stir in soup mix. reduce heat to simmer for 5 min. or until soup thickens. add cubed baked potato, green onion, sour cream and cheese and stir gently (chunks are good in this soup.) salt and pepper to taste. it will be very thick and creamy. serve in bread bowls with a little green onion and/or sour cream on top if you are feeling fancy.

last minute halloween decor ideas!

this gem of a gift box slash table decor slash whatever you want it to be
comes from this crafty blogger:

check her site to get the templates for the shoe.
i wish i was having a witch-only halloween party...


candy corn cupcakes! so so cute and easy.
stolen from this blogger.

and one from me:
get a white pumpkin!


i think they would look so great on a porch with a candle inside,
or you could paint them to look like ghosts,
or you could be like this little designer/blogger
and polka dot them as part of your fall decor around the house or porch!
so cute!

OH! and here is an article i found
about how popular white pumpkins are this season!

don't be a "lost boy" for halloween...

"So I'm in charge of a large party this weekend and everyone is expecting me to make homemade root beer, witches brew style, you know what I'm talking about? P.S. I'm a man so pictures would help."

-J.M. Provo, UT

young man, we know oh so well how to handle this one. done it many times and it is so easy, its scary!!

i will see your "pictures" and raise you a video:



homemade root beer

use a large insulated drink cooler to brew it in. this is best to do outdoors or in a place where the cooler can chill and flow like a homemade fog machine. in the kitchen sink, usually works just fine. also, dry ice can be dangerous. be sure to use gloves when handling. do not allow children to handle the dry ice.

ingredients:
2 cups white sugar
1 gallon cold water
1 Tbsp. root beer extract/concentrate
2 cups dry ice broken into chunks. (more dry ice will produce more carbonation.)

makes about 16 8 oz. servings.


directions:
in a large cooler, mix together the sugar and water, stirring to dissolve sugar completely. stir in the root beer extract. carefully place the dry ice into the cooler, and cover loosely with the lid. do not secure the lid as pressure may build up.

let the mixture ”brew” for at least 1/2 hour before serving. leftovers can be stored in one gallon water jugs.

tips & secrets:
there are 16 – 8 oz servings in 1 gallon.
a little vanilla is a good addition to your root beer.
gingerale can be make in the same way using sugar, water and fresh ginger.
experiment!

a little pumpkin sumpin sumpin

foto by m @ askthebooth

found this perfect recipe that would be great for any
fall gathering, party, shower,
or just a bored and cold afternoon.

pumpkin whoopie pies w/ cinnamon creme filling

ingredients:
3c flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 1/2-3 Tbsp cinnamon
1 tsp ground ginger
1 tsp nutmeg
1/4tsp cloves (optional, but recommended)
1c granulated sugar
1c brown sugar, firmly packed
1/2c canola oil
1/2c applesauce
3 cups pumpkin puree
2 large eggs
1 tsp vanilla extract

directions: line two baking sheets with parchment paper or spray with cooking spray. in a large bowl, sift together flour, salt, baking soda, baking powder, and spices. set aside.

in a separate bowl, whisk sugars, oil and applesauce together. add the pumpkin puree and whisk to combine thoroughly. add the eggs and vanilla and whisk until combined.
add flour mixture over the pumpkin mixture and stir until completely combined.

scoop batter onto a cookie sheet in heaping tablespoons, about 1 inch apart. bake at 350 degrees for 12-14 minutes, or until a toothpick comes out clean.

foto by m @ askthebooth

cinnamon cream filling

ingredients:
1 (8oz) pkg cream cheese (i used light/neufchatel), softened
6Tbsp butter, softened
3-4c powdered sugar
1 tsp vanilla
1-1 1/2Tbsp cinnamon

directions: cream butter and cream cheese together so there are no lumps. (getting the cream cheese softened is the key). stir in vanilla and cinnamon. stir in powdered sugar 1 cup at a time. if you wanted to be real intense, you could even sprinkle the tops of the cookies with powdered sugar or powdered sugar mixed with cinnamon.

made about 2 1/2 dozen whoopie pies
(using 2 cookies per whoopie pie)

secrets and tips: i didn't actually use vanilla cause we didn't have any (shh... its ok). and a trick my granny taught me: cool your cookies straight on the cold counter. they will cook faster and then you can frost and eat them sooner.