Minema's Yams

Ok, you lucky ducks. This is a treasured family recipe from my Dad's side of the family- the Norwegian side where everything is covered in sugar. With more sugar on top. (as a kid, I loved the Norwegian way- now still I do, but I am more cautious about the ominous fat-pants)

Now, I've never actually had yams with those marshmallows- but they look questionable. For as long as I've been alive, we've had Minema's yams for Thanksgiving- and they rock. I definitely think you should try them.

Here's what you'll  need:

2 (29 oz.) canned yams (or 4 fresh yams, peeled & cooked)
5 apples, peeled & sliced (I use granny smith)

Sauce:

1 c. brown sugar
1 c. hot water
1 c. pineapple juice
1 stick butter
3 tbl. cornstarch
1 tea. salt

Preheat your oven to 350. You can make these ahead and refrigerate before cooking.
Place yams and apples in 9x13 pan. Combine sugar, salt, and cornstarch. Add water, butter and pineapple juice. Cook to thicken. Pour over yams and apples. Cook for 30 mins. (or 45 mins. if refrigerated)

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Birthday Pot Roast, Asparagus, and Garlic Bread

My husband requested this meal for his birthday two days ago, so this is why "Birthday" is in the title :) I was just going to post the recipe to the pot roast, but the side dishes were very easy and tasty too! So there are three recipes with two pictures below.

Crock Pot Chuck Roast

1 chuck roast

1 package of lipton beefy onion soup mix (make sure it's beefy! I used two paskages because we had a huge roast)

1/2 cup water

Salt to taste

Poke holes in the roast with a knife. Place in a crock pot. Pour in water, soup packet, and salt. Cook on low for 10 hours or on high for 4-5 hours. Enjoy!

Oven Roasted Asparagus

1 bunch of asparagus

1-2 Tbsp. Olive oil

Garlic Salt to taste

Preheat oven to 350. Rinse asparagus and snap off ends. Place in small baking dish and drizzle oil over them. Sprinkle garlic salt (sometimes I will do fresh minced garlic, thyme, and salt. This is much easier though). Lightly stir so each asparagus has oil and garlic salt. Bake in oven for 30-40 min, testing with a fork for tenderness.

Garlic Toast

1 loaf of French Bread

Butter

Garlic powder

Parmesan cheese (grated or powdered)

Preheat oven to 350. Slice bread to desired width and place in cookie tray. Spread butter onto bread. Sprinkle with garlic powder, then Parmesan cheese. Bake for 15 minutes or until tops are golden brown.

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Fruit Salad w/ Banana Glaze

8 c. fruit- ideas: strawberries, mango, peaches, blueberries, pineapple chunks, cantaloupe, etc. (basically whatever you've got on hand)
2 medium bananas
8 oz. lemon yogurt (try not to use "light"- it tastes better as full-fat!)
2 tbl. sugar
2 tea. lemon juice

In a blender, add yogurt, bananas, sugar, & lemon juice. Blend & refrigerate. Cut up all the fruit, and pour the glaze on top. Store in an air-tight container in the fridge.

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Baked Brocolli

ok, so I'm on a brocolli kick right now (can you tell) truth be told, I hate brocolli- raw and plain that is- well there is an easier (and healthier) alternative to getting your greens rather than slatherig it in Velveeta- and it's kid approved- Hailyn and my husband Ryan both LOVE it! Super easy!

brocolli (or asparagus!)
olive oil (I use extra virgin)
salt and pepper (or garlic salt and pepper dependingif you like garlic!)

Preheat oven to 350. Line a cookie sheet with foil (this is optional, but I like minimal cleanup!) If you are doing brocolli put some olive oil in a small shallow bowl and dunk it (it coats it evenely) or you can lay the brocolli or asparagus on the cookie sheet and drizzle the olive oil over it. Then shake salt and pepper (or garlic salt) and bake for 10-12 minutes- super easay, healthy and delicious snack.side dish!

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Broccoli Salad

I had this Christmas Eve and freakin loved it! SO GOOD!
Ingredients:
brocolli (I just buy a bag at Sams0 but a couple bushels will do)
craisins (a bag)
cashews (or sunflower seeds- I prefer cashews)
1/4 cup chopped purple onion

Optional ingredients: fresh strawberries, grated mozzarella cheese

Dressins: (double if making a large batch)
1 cup real mayo
3/4 cup sugar
3 tsp. apple cider vinegar
salt and pepper

Mix any amount of the ingredients above til it's portortional to how you prefer- it is insanely good!

HINT: once dressing is pouredon salad serve immediately- it does NOT make good leftovers- so if making a large batch, take a small amount, make dressing, keep them seperate til serving- refigerate dressing and salad seperately (if not serving right away)

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Buttermilk Cloverleaf Rolls

I am in love with these! I'm thinking about making it a "thing,"  make bread dough on Sunday, and have homemade yummy rolls almost every night with dinner! (what could be better?!) I just portion them out around 2pm, let them rise until dinnertime, then slap them in the oven! And they are so cute- they look like clovers when baked! 


3 c. buttermilk at room temp.
3 c. flour (whole wheat?)
1 tbl. yeast dissolved into 1/4 c. warm water (let proof for 2-3 mins.)
1/2 c. sugar
3 eggs, lightly beaten
2 tea. salt
1/2 oil
1 tea. baking soda
5 c. flour, more or less (Try 3 c. whole wheat, and 2 c. white so it's not too heavy)

Mix the buttermilk. flour, and yeast/water mixture in a large mixing bowl. Let stand at room temp until it has doubled in size- about two hours.

Add sugar, eggs, salt, flour, oil, and baking soda. mix well and knead for 7-10 mins. Grease as many muffins as you want, then roll small dough balls (about 3/4 in.) and place three balls into each tin.

Place the rest of the dough into a covered container and place it in the fridge. It will keep for up to seven days (a whole week's worth of rolls for dinner!)

Let rolls rise until double in size- about 1-2 hrs. (dough from fridge will take longer because it's cold) Bake at 350 for 10-12 mins.

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Chantilly Potatoes

Wow, this is really turning into the Ashley show! But this blog has really lit a fire under my behind to get my tush into the kitchen! (please someone else post a recipe or two, I am feeling a little self-conscious!)

I forgot to take a picture as I took it to cook at my parent's for mother's day. But you can see a pic from the place I got the recipe from. Mel's Kitchen Cafe- I changed the recipe a little bit because microwaving the potatoes did not work at all. They were still hard as rocks, so I would do it the regular way.

3 lb. Yukon Gold potatoes- peeled and cut in 2 in. cubes (I left the skin on- that's where all the nutrients are)
1 tea. salt
1/2 tea. pepper
1 1/4 c. heavy whipping cream, chilled
3/4 c. shredded swiss cheese
3/4 c. shredded parmesan cheese

Boil or steam the potatoes until a fork will easily penetrate the potatoes. (It will take a while, like 30 mins. or so)
Drain the water and dump the potatoes in a large bowl and mash with a potato masher (duh!) Season with salt and pepper, stir well. In a large bowl, beat the cream until it becomes a bit stiff. (about 2 minutes)
Gently fold 2/3 whipped cream into the potatoes with a spatula. Grease a 2 qt. baking dish and spoon potato mixture in.
Fold all except 1/4 c. cheese into remaining gream and spread on top of potatoes. Sprinkle the top with remaining cheese. (Now you can refrigerate it before baking- like I did during church then took it to Mom's house to bake)
Bake at 400, uncovered for 20 mins. Then heat up the broiler and let it broil for a couple minutes until the top is golden brown.

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