Ruth's Chris Special Sweet Potato Casserole

Ruth's Chris Special Sweet Potato Casserole
source: Ruth's Chris

For the Crust:
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 stick butter

For the sweet potato mixture:
3 cups mashed sweet potatoes
1 cup sugar
1/2 tsp salt
1 tsp vanilla
2 eggs, well beaten
1 stick butter, melted

Preheat oven to 350 degrees

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly. Pour mixture into buttered baking dish. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.

Bake for 30 minutes. Allow to set at least 30 minutes before serving.

Sour Cream Lemon Pie

1 cup sugar

3 T cornstarch

1/2 cup butter

1 T lemon rind

1/4 cup lemon juice

3 egg yolks

1 cup milk

1 cup sour cream

Mix all ingredients except sour cream and butter. Bring to a boil slowly (mixture will thicken). Remove from heat. Add butter. Let cool. Add sour cream. Pour into pre-cooked pie crust.

Prosciutto sandwiches and Gnocchi

Original recipe found on this beautiful post.

Pumpkin, Prosciutto & Basil Tea Sandwiches

Packed with the subtle flavor of honeyed pumpkin and the salty hello of prosciutto, this here is a combination that can't be beat.
4 oz. mascarpone or cream cheese
1/4 cup pumpkin puree
1 T. honey
8-10 slices prosciutto
12-15 leaves fresh basil
1 loaf sourdough bread

In a small bowl, combine mascarpone, pumpkin, and honey. Whip together.
Spread pumpkin mixture on slices of sourdough bread. Top with prosciutto and basil. Slice crusts off of sandwiches, then cut into thin, vertical strips. Serve immediately.

Golden Gnocchi with Caramelized Carrots & Onions
in a Clarified Butter SauceThis delightful recipe is so beautiful, no one will believe how simple it is, either.
1 stick butter + 1 Tbsp.
1 package of gnocchi1/2 c. sweet yellow onion, sliced
1/2 c. shredded carrots
1 Tbsp. brown sugar
1/4 tsp. ginger
1/4 tsp. dill
Salt to taste
*Boil gnocchi according to package directions. Place in a large bowl, set aside. Over medium heat, begin cooking stick of butter in a medium saucepan. Stir often to keep from burning. Cook until butter begins to bubble and foam. Skim off foam with a spoon, discard. Pour the clear yellow butter over gnocchi, being cautious to not pour the bottom dregs of butter in, as well. In medium saucepan, heat remaining butter and add onions, carrots, brown sugar, ginger and dill. Cook until onions are well softened. Toss into pasta. Salt to taste. Serve warm or cold.

*

Wisconsin Cauliflower-Cheddar Soup

Yields: 9 cups

2 Tbl. Margarine or Butter

1 medium onion, chopped

1/4 cup all-purpose flour

1/2 tsp. salt

2 cups milk

1 can (13 3/4 to 14 1/2 oz) chicken broth

1 head (2 1/2 lbs) cauliflower, cut into 1-inch pieces

1 cup sharp Cheddar cheese

1 cup Pepper Jack cheese

In 4 qt. saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2 minutes, stirring frequently.

Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.

Sweet and Sour Chicken

Sweet and Sour Chicken recipe found here
Ingredients:

• 6-8 chicken tenders, cut into bite sized chunks
• 1 green pepper, sliced into chunks
• 1 can of pineapple chunks
• 2 carrots, sliced (my addition)
• 8 oz. Russian dressing
• 8 oz. apricot jam
• 1 packet onion soup mix
• 1/4 cup water
• rice

Directions:

1. line a 9x13 pan with foil. lay the chicken strips on the bottom. layer green pepper, carrots and pineapple chunks on top.

2. mix together the dressing, jam, soup mix, and water and pour on top of the chicken. cover with foil and cook for 30 minutes at 350*. remove the foil lid and continue cooking for 30 more minutes. serve over rice.

Mint chocolate Brownies

I made these for a baby shower and they were soooo yummy. recipe found here.

For the cakes:
Bake Devil's Food cupcakes according to the box directions, adding one teaspoon of peppermint extract to the batter.

For the frosting:
Mix 3 sticks of soft butter, 4 1/2 cups of powdered sugar, 3 tablespoons of milk, 2 teaspoons of peppermint extract, and a few drops of green food coloring.

To decorate:
Fill a pastry bag with the frosting. (A gallon-sized ziploc works great--just snip a hole in one corner of the bag.) Swirl the frosting around the cake--I like to start on the outside and work my way in. Finally, drop a little handful of chocolate chips on top. (I recommend using a good brand of chocolate chips for this, as generic chips often have an uneven color.)

Chicken & Wild Rice Soup
recipe found here.

Ingredients:

• 1 box (4.3 oz) or Rice-o-Roni's Long Grain and Wild Rice Original
• 1 1/4 c. water
• 1 chicken bouillon cube
• 1/2 c. each of carrots, celery and onion-chopped
• 1/4 c. butter
• 1/4 c. flour
• 1 c. cream
• 3 c. chicken broth
• 6 chicken tenders or 3 chicken breasts
• olive oil (to cook chicken)
• S&P to taste

Directions:
1. combine water, rice, and seasoning pkg into a baking dish. Bake @ 325 for 45 mins. to an hour-until rice is tender.
2. cube chicken and cook thoroughly.
3. in a large pot, melt butter and saute veggies until soft. Add flour in small amounts to veggies to avoid clumps.
4. to large pot, slowly add chicken broth and blend until smooth.
5. add cream and bouillon cube
6. add rice and chicken. S&P to taste and simmer to combine flavors.

4 adult servings.

perfect for those cold winter night. serve with a grilled cheese on sourdough or garlic bread and a green salad.