Ham Pasta Carbonara

It's leftover week and don't throw anything out. Because we're going to use it all  up in different ways. Do you have any leftover ham or you could do this with your turkey? This is so simple, quick and tasty. Your full of the heavy dressing and want something different, then here you go.

Pasta Carbonara
1/2 pound ham or turkey, cut into small pieces
3 eggs
1/2 cup heavy cream
1 cup English peas, drained or unfrozen (I used frozen)
1 cup Parmesan cheese
1/2 stick butter
1 small box bow tie pasta
1 to 2 tablespoons olive oil

In large skillet heat oil and brown ham.

In medium bowl, mix eggs and cream; stirring in the cheese.

Cook pasta, drain, and add to skillet with ham. Add your butter and stir until melted. Gently stir in peas and your cream mixture; and  toss together.

One of my weaknesses is pasta, I love it. This is great for your leftover, simple and quick.

Be Sweet and Stay Sweet!

Cheesy Potatoes

Cheesy Potatoes
2 cups of leftover creamed potatoes
4 ounce cream cheese, soften
1 cup shredded cheddar cheese

Do you have leftover creamed potatoes from Thanksgiving? Then this is a little twist you can try.

Mix together all the ingredients above, and bake at 350 degrees for 30 minutes.

You can add a little salt and black pepper, but I already had when I creamed my potatoes. So cheesy and yummy, they just melt in your mouth.

Be Sweet and Stay Sweet!

Ham Frittati

Ham Frittati
8 eggs
1/2 cup milk
1 red bell pepper, chopped
ham, chopped
1/2 onion, chopped
1/3 cup feta cheese
2 cups fresh spinach
salt and pepper
1 tablespoon olive oil

Heat skillet to medium heat, and add oil. Cut up your ham, pepper and onion to saute.

Add spinach.

In medium mixing bowl, mix your eggs, milk, salt, and pepper; pouring over saute ham and vegetables. Do not stir. Sprinkle feta cheese.

Cook on medium to low heat for about 15 minutes, and serve.

This is so easy and great for your leftover ham.

Be Sweet and Stay Sweet!

Sweet Potato Balls

I saw this in some cookbook a few years ago. I can't remember if it was Paula Deen's, The Neely's or someone else. Not for sure if I got the recipe correct, but what I did turned out to be some yummy gooey goodness. I'm loving leftover week.

Sweet Potato Balls
leftover sweet potato casserole
2 cups Corn Flake cereal, crushed
big marshmallows
1/4 cup melted butter
sugar/cinnamon mixture

Preheat oven to 350, and lightly grease your cookie sheet or pan.

Crush corn flakes in big Ziploc bag, and pour into medium size mixing bowl; adding melted butter. Stir.

Grab a large marshmallow and form sweet potatos around it making a ball. Mix  corn flakes, and add melted butter; stir. Roll your sweet potato ball in corn flakes,place in pan, and sprinkle with sugar  cinnamon mixture. Bake for 30 minutes.

Talk about some ooey gooey goodness melting in your mouth, with just the right about of crunch from the cereal. YUM! Plus there just fun.

Be Sweet and Stay Sweet!

De-constructed Chicken and Dressing with Cranberry Sauce

Need something for your leftover dressing and cranberry sauce; then this is your meal. I wouldn't mind serving this at Christmas, so yummy! I served it with a baked sweet potato; with butter and sprinkle of cinnamon and sugar.

De-Constructed Chicken & Dressing with Cranberry Sauce
(Serve 2, but you could make it more)
2 boneless, skinless chicken breast
leftover dressing - 2 cups
1/2 or 1 cup chicken broth
leftover cranberry sauce - 1 cup
1 1/2 teaspoons of balsamic vinegar

Preheat oven to 350 degrees.

Slit chicken breast lengthwise to make a pocket. Salt and pepper both sides of the chicken.

In small mixing bowl, mix dressing and add enough chicken broth to make it real moist; almost soupy.

Stuff the inside of the chicken in place in casserole dish or baking skillet.

In small sauce pan, add your cranberry sauce and balsamic vinegar; until it has melted. Stir and pour over chicken. Also, add the remaining chicken broth to your pan to keep the chicken moist.

Bake covered for 45 minutes. The chicken was so moist and the balsamic vinegar added to the cranberry sauce; gave it a little zing zang. This is a must save recipe.

Be Sweet and Stay Sweet!

Leftover Thanksgiving Food Grocery List

Do you have leftovers? Then you need to check out this grocery list.

If you have a ham bone leftover, put it in your freezer. We'll be using it for Lucky Black-eye peas New Years Day.

Cheesy Potatoes
2 cups of leftover creamed potatoes
4 ounce cream cheese, soften
1 cup shredded cheddar cheese

Sweet Potato Balls
leftover sweet potato casserole
2 cups Corn Flake cereal, crushed
big marshmallows
1/4 cup melted butter
sugar/cinnamon mixture

De-Constructed Chicken & Dressing with Cranberry Sauce(Serve 2, but you could make it more)
2 boneless, skinless chicken breast
leftover dressing - 2 cups
1/2 or 1 cup chicken broth
leftover cranberry sauce
1 1/2 teaspoons of balsamic vinegar

Pasta Carbonara
1/2 pound ham or turkey, cut into small pieces
3 eggs
1/2 cup heavy cream
1 cup English peas, drained or unfrozen (I used frozen)
1 cup Parmesan cheese
1/2 stick butter
1 small box bow tie pasta
1 to 2 tablespoons olive oil

Corn Chowder
2 pounds frozen corn (or leftover corn)
1 cup chicken broth
1 cup heavy cream
1 pound chopped ham
1 red bell pepper, chopped
1 onion, chopped
1 potato, peeled and chopped
1/2 teaspoon thyme
1 teaspoon salt and black pepper
shredded cheddar cheese, for topping
french bread loaf, to serve with it
2 tablespoons olive oil
　
Ham Frittati
8 eggs
1/2 cup milk
1 red bell pepper, chopped
ham, chopped
1/2 onion, chopped
1/3 cup feta cheese
2 cups fresh spinach
salt and pepper
1 tablespoon olive oil

Be Sweet and Stay Sweet!

Happy Thanksgiving

Happy Thanksgiving Everyone! I hope you have a wonderful day.

Mr. Turkey, Mr. Turkey, big and fat, big and fat,
I'm going eat you, I'm going to eat you,
just like that, just like that.

I use to sing that every year at Thanksgiving, when Natalie was younger. Heck, I still do to this day.

Today we celebrate what we are thankful for. If we get down to it, I really do have so much to be thankful for. Back when Natalie was in Junior High, we had a horrible car accident. It's really amazing that we lived through it, and really didn't have any serious damage to ourselves. I had a Chevy SUV and the tire blew out, on the freeway. We literally flipped it over and rolled from one side to the freeway to the other; before we landed upside down. Me, not thinking stuck my hand out to brace myself, and it took all the skin off my hand. It literally looked like I had a pavement hand. That was in October, so when Thanksgiving rolled around that year, it was the first time I really thought about what I was thankful for.

That year, I was so thankful for my daughter and I being alive. Each year after that one, Thanksgiving has really become one of my favorite holidays. I ponder what I'm thankful for. I will be the first to admit, I take a lot for grant it. The older I become, the more I want my life to be simple. In high school, I remember I would write my Christmas list and have purple polo shirt, green Izod shirt and etc. I wanted name brand stuff, still did when I got older. But, now material things do not matter as much to me. I'm learning what is the most important things to me, and I'll share my list of what I'm thankful for.

*I'm thankful that God sent his son Jesus to die on the cross for me. I'm thankful He has forgiven me and still does (when I goof up), and for His unconditional love. Maybe one day I'll give my testimony, but I haven't always had the easiest life, but God has held me and led me through my trials.

*My baby girl Natalie. The doctors had told me I probably would never be able to have a children, and God blessed me with her. She really is my pride and joy. I'm so proud of her. She's beautiful inside and out.

*My parents. I was so blessed to have Christian parents, that loves us so much. My mom  is my roll model, she is the most amazing Christian I've ever known, kind spirited and loves the Lord. My dad the most tender hearted man I  know, now he has some spunk in him, and just the right mixture of every quality a person needs to have.

*Steve, my husband. Anybody that can put up with me deserves an award. ha! He's amazing, so kind and always finds the good in every situations.

*My sister Kim, my best friend. She's honestly been there for me anytime I needed her. So blessed to have her as my big sister.

*The rest of my family; Brock (brother-in-law) sweetest man you'll ever meet, Jeremy (nephew) girls...he's the idea husband, Sunny Jo (niece) the sweetest little breath of fresh air you'll ever meet. Cassie (Jeremy's wife), sweet little thing. Baby Kallie (she's coming). I have so many more, aunts, uncles, and cousins that I love so much.

*My friends, too many to list there, but they have all been so good to me. They say your lucky if you have one true friend and I've been so blessed with so many.

*My church "New Life" and Bro. Rick Bezet. I absolutely love my church and my preacher. He makes church fun (as my friend Kelly calls it - Fun Church), he teaches the truth of the bible and how we are suppose to live our daily lives. Plus, the unity of the church, everyone knows its God's house and we go there to worship our Lord and Savior.

*My step-children; Jordan, Corbin, and Cayman. They came into my life a few years ago and they are truly a blessing to me. My in-laws Diane and Tom, plus can't forget GG (Steve's grandmother).

My list could go on and on, but you can see the picture. I might not be a millionaire, I might not live in a mansion, or drive a name brand car, or wear the most expensive clothes, but I'm rich in love of my God, family and friends. That's what is the most important to me. That is what I'm most thankful for. I feel so blessed and rich for having those.

Happy Thanksgiving and give your family a big ole Turkey  Hug!!

P.S. DON'T throw away any leftovers, I have leftover week coming and we can use them up in some delicious eats!

Be Sweet and Stay Sweet!

Pumpkin Muffins

These are made with whole wheat flour, and simply delicious. Nothing like a little pumpkin muffin for Thanksgiving morning, while your waiting on your company to arrive.

Pumpkin Muffins

1/2 cup vegetable oil

2 eggs

1 2/3 cups whole wheat flour

1 cup sugar

1/4 cup brown sugar

1/2 cup sweet condensed milk

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1/4 teaspoon baking  powder

1/3 cup water

1 can pumpkin

1 teaspoon baking soda

1/2 teaspoon salt

Combine eggs, oil, water and pumpkin.

In separate bowl, mix together dry ingredients. I like to mix both my sugars up separately before I add it to the wheat flour mixture.

Mix dry ingredients to wet; then add sweet condensed milk. Spray your muffin pan with Pam cooking spray. I like to use an ice-cream scoop to dip out my mixture for muffins. One scoop to each muffin. Heat your oven to 350 degrees and bake 20 minutes. You can add raisins, pecans or even chocolate chips if you want a little something extra, but I like these just the way they are. Great for this Holiday season, for yourself or even for a little gift to your neighbor or friends.

Be Sweet and Stay Sweet!



Traditional Sweet Potato Casserole

Sweet Potato Casserole
4 large sweet potatoes
1/4 teaspoon salt
1/2 cup melted butter
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 cup white sugar
2 tablespoons heavy cream
3 tablespoons all-purpose flour
3/4 light brown sugar
1/2 cup chopped pecans

Preheat oven to 350 degrees, and lightly spray your casserole dish with Pam cooking spray (the butter one is great for this).

Wash and put 3 slits in each sweet potato. I nuked mine in the microwave, instead of baking them in the oven. When soft, let them cool; then peel, and mash.

In large mixing bowl, mix the salt, 1/4 cup melted butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream; adding the mashed sweet potatoes. Transfer to baking dish.

In medium mixing bowl, combine 1/4 melted butter, flour, brown sugar, and chopped pecans. Dollop around the top of the sweet potatoes; then with your spoon spread it out.

Bake 30 minutes.

This is so easy and yummy on Thanksgiving, or really anytime of year. Be sure not to throw out your leftovers, we'll be making sweet potato marshmallow balls next week.

Be Sweet and Stay Sweet!

Family Asparagus Casserole

This is such a simple recipe, and very delicious. Everybody I've ever made it for loves it.

Asparagus Casserole

2 cans 15 ounce asparagus, drained

1 can 10.75 ounce cream of mushroom soup

6 slices American cheese

1/2 sleeve of saltine crackers, crumbled

Preheat oven to 350 degrees.

Drain asparagus and place in casserole dish.



Spread soup on top.

Top with cheese slices, then add cracker crumbs.

Bake for 40 to 45 minutes, or until crackers are golden brown. This is so wonderful with your dressing on Thanksgiving or Christmas dinner.

Be Sweet and Stay Sweet!

My Mom's Chicken and Dressing - best ever!

You have to have chicken and dressing at Thanksgiving. This recipe is my Mom's; I know I'm favoring her, but its the best dressing hands down. I cut this recipe in half, but the recipe I'm giving you will serve 10 to 12 people. After you taste this, you'll never want to go back to stuffing. Theres a little secret to this recipe, I'll get to later.

Chicken and Dressing
2 big black iron skillet cornbread, Aunt Jemima cornmeal mix (2 cups to each skillet) Mix as directed, but add 3 eggs to each batch. (You can cook this a day ahead)
family size chicken thighs - boiled in water and 1 stick of butter
1 bunch celery, chopped, 1 onion, chopped, 1 stick of butter
6 eggs
1 teaspoon of salt and black pepper
2 teaspoons sage
2 tablespoons poultry season
Large box chicken broth

Cook cornbread as directed above.

Boil your chicken with water and 1 stick of butter.

Cut your vegetables up.

After your chicken has cooked, remove from water to cool. Add your celery and onions; adding another stick of butter. Cook until soften.

In over size mixing bowl, crumble your cornbread.

De-bone and shred your chicken; adding to cornbread.

Pour your celery, onion mixture with the juices on top.

Add 6 eggs and your seasonings. Mix all together. Ready for your secret? Add chicken broth, just a little at a time; stirring until it shakes like jello. That is what makes it so moist and tasty. Pour into baking dish, cover, and refrigerate over night. I actually have two secrets. Letting it set overnight, gives it a chance to mix all the flavors together.

The next morning, preheat your oven to 350 degrees, and cook three hours not covered.

Be Sweet and Stay Sweet!

Pumpkin Pecan Pie

Pecan pie has always been my favorite, but adding the pumpkin to it - WOW, scrumptious! So, if you want to combine both pumpkin and pecan; then this is your recipe.

Pumpkin Pecan Pie
1 can pumpkin
1 teaspoon cinnamon
1 teaspoon salt
7 eggs
3 tablespoons flour
2 cups sugar
3 sticks butter
1 teaspoon vanilla (I used and love Mexican vanilla)
2 cups pecans, chopped
1 1/2 cup lite Karo syrup
2 unbaked pie shells

This makes two pies, so you might want to cut the ingredients in half. Preheat oven to 350 degrees.

Beat eggs, melted butter, sugar and pumpkin together.

Stir in flour, salt, Karo syrup, vanilla and cinnamon.

Chop pecans and stir in to your mixture.



Pour half your mixture into pie shell. Don't forget to spray your pie plate with Pam cooking spray. Repeat in your other pie shell. Bake for 50 minutes.

Talk about combining pumpkin and pecan pie together, now that gives you something to be Thankful for. It's Thanksgiving delight in your mouth. This is my new favorite pie! I couldn't stop eating on it.

Be Sweet and Stay Sweet!