Recipes

[momtochloe]

---

@hovis wrote:

The pea salad sound good. I was also thinking about broccoli salad. My protein will be ham and scalloped potatoes. Thanks.

---

@hovis sounds like you are off to a good start.  Not sure if you like sweet potatoes but they are my favorite with ham and this is a great recipe:

Sweet Potato Casserole

Prep Time 20 minutes

Cook Time 1 hour, 25 minutes

Total Time 1 hour, 45 minutes

Yield 6 servings

Made with mashed roasted sweet potatoes and a crunchy pecan topping with an ooey gooey melted marshmallow center!

Ingredients

• 3 pounds sweet potatoes
• 1/4 cup unsalted butter, at room temperature
• 1/4 cup sugar
• 1/4 cup milk
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt, or more, to taste

For the topping

• 1 1/4 cup cornflakes cereal, crushed
• 1/3 cup pecans, chopped
• 1 tablespoon brown sugar, packed
• 1 tablespoon unsalted butter, melted
• 1 cup miniature marshmallows

Instructions

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• Place potatoes onto prepared baking sheet. Place into oven and bake until tender, about 1 hour. Let cool before peeling.
• Reduce oven temperature to 350 degrees F. Lightly oil a 9-inch pie plate or coat with nonstick spray.
• To make the topping, combine cornflakes, pecans and brown sugar. Stir in butter until well combined; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat sweet potatoes, butter, sugar, milk, eggs, vanilla and salt on medium-high until well combined, about 1-2 minutes.
• Add sweet potato mixture to prepared baking dish. Sprinkle with cornflakes mixture around the outside of the dish, leaving room in the center.
• Place into oven and bake until the topping is golden, about 20 minutes. Add marshmallows to the middle and bake until lightly golden on top, an additional 5 minutes.
• Serve immediately.

http://damndelicious.net/2013/11/20/sweet-potato-casserole/

[momtochloe]

@hovis if you are looking for a lighter salad, I just found this earlier today.  It is a knock off of a Chick-fil-A Super Food Salad recipe which is delicious and it would hold up well throughout the day:

Super Food Salad

Print

This recipe is forgivable and easily customized. Add more of whatever you like and less of whatever you don't.

Author: Christy Jordan

Serves: about 12 cups

Ingredients

• About 8 cups chopped kale
• About 2-3 cups broccoli florets
• ½ cup sunflower kernels
• ½ cup dried cherries
• ½ cup cider vinegar
• ½ cup olive oil
• 5 tablespoons good quality maple syrup
• ¼ teaspoon pepper
• ¼ teaspoon salt

Instructions

1. Place kale, broccoli, sunflower kernels, and dried cherries in a very large bowl. Set aside.
2. In mason jar, add vinegar, oil, maple syrup, salt, and pepper. Put lid on and shake really well, until combined.
3. Pour over kale mixture and stir to coat. Store, covered, in the refrigerator, for up to two days.

[ECBG]

I haven't done a ham in several years.  I usually get a brown sugar spirel sliced ham.  Usually we like potato salad and deviled eggs, (the Southern standard).  I usually make fresh green beans, steamed carrots, and maybe this year I'll do sauteed squash with parmesian cheese or a frech spinach casserole.  I also have a "knock out" spinach quiche with muenster cheese that makes it's own crust.

I'm between chocolate chess pie or chocolate cake made with cocoa and walnuts that's very different.