sweet potato soufflé

fact: i made 3 sweet potato soufflé's this thanksgiving holiday.

fact: i didn't take a picture of any of them.

fact: these were the best sweet potato soufflé's that i have ever made.

fact: i love pecans.

fact: someone gave me this recipe last year but you can find it all over the internet. like, all recipes and such.




what you need-

sweet potato mixture-

4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract
 
topping-

1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans

what you do-

Preheat oven to 325*. Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.

In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, butter, milk and vanilla. Mix until smooth. Transfer to a 9x13 inch baking dish.

In medium bowl, mix the sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.

Bake in the preheated oven 30 minutes, or until the topping is lightly brown

menu monday!

i'm cooking easy things this week due to all the food at thanksgiving:)

monday. pork chops, sweet potatoes, salad.

tuesday. chicken pot pie.

wednesday. taco soup.

thursday. buffalo mac & cheese.

friday. pizza.

chicken & rice burritos

a PERFECT freezer meal to have for lunch!

see-



and then-



seriously, so easy. here's what you do:

place frozen chicken breasts in your crockpot.

pour a jar of salsa over the chicken breasts.

generously add taco seasoning

cook on low 6-8 hours or on high 4 hours.

the chicken will be shreaded after cooked.

mix the chicken salsa with cooked white rice.

place in a tortilla shell. wrap like a burrito.

cover with saran wrap. cover with tin foil. place in freezer.

to prepare later: microwave high 2 minutes, flipping the burrito once.

seriously, easy and great for lunches!! i filled our freezer with them!

get your booty on the floooor toniiiiiight[make my day]

basically...i can't get this song out of my head. i even danced around to it in the living room this morning with pepper.



ohhh whoaaa yeah yeah.
:)

a wedding!

our dear friends, meghan and robert, got married! we are so happy for them! congrat to you both! we love you!!


night before.


brad and i with the bride!


we love weddings!

menu monday.

monday. brad has a work dinner so i'm totes making salmon stew. you know, that stuff he doesn't like?! :)

tuesday. chicken pesto stuffed shells.

wednesday. breakfast for dinner! omelettes. grits. [maybe] biscuits.

thursday. pork chops. pinto beans. cornbread. (to be honest...i don't care about the pork chops. i just want to eat pinto beans and cornbread- a favorite from when i was little!)

friday. we will be camping. so whatever we decide to throw on the grill :) im thinking a turkey burger!

funny friday!

wonton chips & wasabi guacamole

my new favorite snack. my friend, tobey, brought these to a girls night last week and i could not get enough of them! i made a batch the next day...and have had some around since! yum.

wonton chips.

what you need-

-wonton wrappers.
-sesame seed oil.
-salt
-pepper

what you do
take the wonton wrappers and cut in half.

brush with sesame seed oil.

add salt and pepper. (i used crushed pepper...adds a better taste)

bake at 400* for 5 minutes.

tobey served these with wasabi guacamole. i haven't made this yet but it's seriously delish!

wasabi guacamole.

what you need-

-1 tsp lemon zest
-1 tbsp of lemon juice
-2 tbsp of reduced fat sour cream
-2 tsp of wasabi paste
-2 avocados

what you do-

Mix in blender until smooth.

Serve with wonton chips.

menu monday

it's my last week of having these *boring* property management classes! yayy. so, other than tonight and thursday i can cook again! it makes me happy. it really does:) i am very excited to give the tuesday meal a try! i'll let you know how it goes:)

monday. left overs from the weekend. i kinda cooked a lot.

tuesday. bacon wrapped blue cheese stuffed chicken. green beans. potatoes.

wednesday. corn topped chili casserole...which i failed to make last week!

thursday. leftovers.

friday. rehersal dinner for meghan and robert! they are getting married on saturday!!


ps- did you notice my super cute new banner? yeah, sweet michele did that. and i loooove it :)

FUNNY FRIDAY!

took me a while to get it on here.... but here it is! hopefully, i'm back FULL time for funny fridays! more jokes to come!!

happpppy friday!

except for the part where you can not see bradley...at all. this used to be so easy. why will blogger not work with me?! ugh.

dog treats.

pepper loved them! cheap and easy:)

got this from allrecipes!

what you need:
•2 1/2 cups whole wheat flour
•2 eggs
•1/2 cup canned pumpkin
•2 tablespoons peanut butter
•1/2 teaspoon salt
•1/2 teaspoon ground cinnamon

what you do:
Preheat oven to 350 degrees F
Whisk together the flour, eggs, pumpkin, peanut butter, salt, and cinnamon in a bowl. Add water as needed to help make the dough workable, but the dough should be dry and stiff. Roll the dough into a 1/2-inch-thick roll. Cut into 1/2-inch pieces.
Bake in preheated oven until hard, about 40 minutes.

pumpkin cheesecake

amazing. simply amazing. i made this for my dear friend, spencer. it was her birthay a few weeks ago but we didnt see her then so while she was in town this past weekend i wanted her to have a special treat. it was delish. and super easy!

from branny.

Pumpkin Cheesecake

for the pumpkin filling
1 15oz can packed pumpkin puree
1/2 cup evaporated milk
1/2 cup brown sugar
1 tsp ground cinnamon
1/8 tsp ground cloves
1/4 tsp salt
3 eggs

for the cheesecake (you will have a lot leftover)
8 oz cream cheese
1 egg
1 tsp vanilla
1/2 cup white sugar

chocolate cookie crust (9″)

To make the pumpkin filling, beat eggs with sugar. Add spices, pureed pumpkin, and evaporated milk. Whisk to combine.

To make the cheesecake filling, beat cream cheese until softened. Add sugar and incorporate beaten egg. Add vanilla. Whisk until smooth.

To assemble pie: pour pumpkin filling into cookie crust. Pour cheesecake filling into a zip top bag and snip off end. To make spider web design, lightly pipe concentric circles of cheesecake into the pumpkin filling. Using a clean knife, drag the blade of a knife from the outside of the pie towards the center, wiping the knife between drags.

Bake in a 300 degree oven for 60 minutes.

halloween.

we went to a halloween party on saturday. here are a few shots...

pirate & a goddess.


best friends.


good group:)


love her!


we had a blast. my costume was a totally diy. the headband was from the halloween store. the toga was made out of 2 yards of fabric from a fabric store and the belt was a rope also from the fabric store. thank goodness for spencer and safety pins...otherwise i would have had NO costume! :)

menu monday

i still have class all this week but i'm making a better attempt at eating real food [this week] :) all of this can be made before and frozen or waiting in the fridge to pop in the oven!

monday. pick up food. left overs at the house. something like that...ha

tuesday.corn topped chili casserole. ummm, yummm!

wednesday. chicken & rice wraps.

thursday. pizza stuffed pretzels. side salad.

friday. crockpot roast. potatoes & gravy.