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Author Meredith Bernard

Equipment

• 1 apple peeler

Ingredients

• 4 lb bag apples (7-8 apples) I used honeycrisp, but any will do!
• 1 ½ cups water
• ½ cup sugar
• 1 tsp cinnamom

Instructions

• Combine all ingredients on stove top and cook over medium heat for 30 to 45 minutes, until cooked down.

  Let cool and then mash with potato masher to desired consistency.

  Ready to eat.

Notes

To can: Process in pint jars in boiling water bath for 20 minutes. 

Experiment with other spices such as nutmeg, all spice, cardamom, apple pie spice or cloves. 

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Hot Ham and Cheese Rolls

Author Meredith Bernard

Equipment

• Chopper
• whisk

Ingredients

• 1 stick butter (ie. ½ cup)
• 3 tbsp mustard
• 3 tbsp poppy seeds
• 1 small onion, chopped fine
• 1 tsp worcestershire sauce
• 1 pack small pepperidge farm or Hawaiian rolls
• 8-10 slices deli ham
• 8-10 slices cheese (swiss, provolone, mozzarella, etc.)

Instructions

• Combine first five ingredients on stove. Once butter is melted, turn off heat.
• Cut rolls in half, place on large sheet of foil and spread butter mixture evenly on both halves of rolls.
• Layer meat and cheese on one side of rolls and top with other half.
• Wrap rolls in foil and bake at 400 for 10-15 minutes, until heated through.
• Carefully remove from oven, uncover and cut rolls completely for easy handling. (I like to use a large serrated bread knife for cutting them.)
• Enjoy!

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Cranberry Apple Bake

Author Meredith Bernard

Equipment

• 1 apple peeler
• 1 9×13 dish

Ingredients

• 3 cups apples chopped
• 2 cups fresh cranberries
• 2 tbsp flour (all purpose)
• 1 cup sugar

Topping

• 3 packages instant oatmeal (cinnamon, apple spice, etc.)
• 3/4 cup chopped pecans
• 1/2 cup flour
• 1/2 cup brown sugar
• 1/2 cup melted butter

Instructions

• Toss fruit with flour to coat, then with sugar.
• Combing topping ingredients well and spread evenly over fruit mixture.
• Bake at 350 for 45 minutes.

Notes

This may be made with non-packaged oatmeal instead. If so, use ¾ cup instant oatmeal + 1 tsp cinnamon.

It’s possible to substitute blueberries for cranberries. If so, reduce sugar a little.

If you leave out the nuts, you may need to reduce the amount of butter.

Consider garnishing with pecans and cranberries.

The post So Easy, So Good Cranberry Apple Bake appeared first on .

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Aunt Ann’s Best Banana Bread

Author Meredith Bernard

Equipment

• Mixer

Ingredients

• 1 cup sugar
• 1/2 cup butter
• 2 eggs
• 1 1/2 cup flour, all purpose
• 1 tsp baking soda
• 1 tsp salt
• 1 cup mashed bananas
• 1/2 cup sour cream
• 1 tsp vanilla
• 1/2 cup chopped pecans

Instructions

• Cream sugar and butter.
• Add eggs.
• Sift flour, soda and salt and add to creamed mixture.
• Add bananas, sour cream, vanilla and nuts.
• Bake in greased 9x5x3 inch loaf pan at 350 for 1 hour.

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This is a great base recipe you could dress up with jalapenos and/or cheese to your liking. The best part is it can also sub as a dessert. What an overachiever this cornbread is! Hope you love it, too. \

*The recipe below is amended from what I showed in the video. I was going off of my memory after scouring my recipe cards and not finding my Granny’s original recipe. An hour after the video posted, I found it in a cookbook! I had a few measurements wrong and I just can’t post this as her recipe if it’s not truly her recipe. So, what you see below is Granny Austin’s recipe (and will be even better than the recipe I shared on video. )

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Granny’s Sweet Baked Jiffy Cornbread

Servings 12 people

Author Meredith Bernard

Ingredients

• 2 boxes Jiffy cornbread mix
• 4 eggs beaten
• 1 can cream corn
• 16 oz sour cream
• ½ cup vegetable oil (Crisco per original recipe)
• ¼ tsp salt

Instructions

• Preheat oven to 350. Grease large (13×9 inch) baking pan with part of the oil.
• Mix all ingredients together in a large bowl.
• Bake for approximately 40-50 minutes (until toothpick comes out clean.)

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*Almost* Homemade Stuffing (Dressed Up Dressing)

Author Meredith Bernard

Equipment

• 1 Cast Iron Skillet
• 1 9×13 casserole dish

Ingredients

• 1 box stuffing mix
• ½ small onion diced
• 2 stalks celery diced
• 1 ½ cups chicken broth
• 1 tbsp minced garlic
• 3 tbsp melted butter
• 1/2 lb sausage (breakfast or italian) cooked and crumbled

Instructions

• Preheat oven to 350.
• Saute onion, celery and garlic in some butter (additional to 3 tbsp listed) until soft. About 5 minutes.
• Pour stuffing mix, egg, veggie mix and chicken broth into greased casserole dish and mix well. Drizzle melted butter over top.
• Cook 30 minutes covered with foil. Uncover and bake another 10 minutes to brown top. Watch it so it doesn't burn.
• Enjoy!

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Sweet Potato Casserole

Course Dessert, Side Dish

Keyword dessert, potato, side dish, sweet, sweetpotato

Servings 8

Author Meredith Bernard

Equipment

• 9×13 baking dish
• 1 Mixer

Ingredients

• 4-6 sweetpotatoes (enough to make 4 cups)
• 1 cup sugar
• 1/2 tsp½ salt
• 1/2 cup butter, melted
• 1/2 tsp vanilla
• 1/2 cup milk
• 2 eggs slightly beaten

Topping

• 1 cup pecans, chopped fine
• 1/3 cup butter, melted
• 1 cup sugar
• 1/3 cup All Purpose flour

Instructions

Filling

• With mixer, mix all ingredients together well and pour into casserole dish.

Topping

• Mix together well and sprinkle over the top of potatoes. Bake 30 minutes at 325 degrees.

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When it comes to quick, nutritious (preferably delicious) mid-week meals for our family, I’m all in! This recipe uses something we have a lot of around here (BEEF) and a favorite vegetable that makes North Carolina proud – sweet potatoes! Did you know we are the leading state for producing this sweet gem? We are! Find out more about all the ways this orange super food are not only good for you, but more than good cooked in a million different ways by scrolling around over at NC Sweetpotatoes. BUT FIRST, watch and read below to see how to make this new family favorite and give it a try. Then come back and let me know what you think!

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Tex Mex Beef & Sweetpotato Skillet Dish

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Author Meredith Bernard

Equipment

• Cast Iron Skillet

Ingredients

• 1 lb. lean ground beef
• 2 tbsp olive oil or butter, divided
• 2 garlic cloves minced
• 1 small onion diced
• 4 sweet mini peppers or 1 bell pepper diced
• 2 medium sweetpotatoes diced (washed, skin on)
• 1 can mexi-corn or Southwest corn
• ½ cup beef broth
• 1 can diced tomatoes
• 8 oz. tomato sauce
• 1 tbsp southwest seasoning
• Salt & Pepper to taste

Instructions

• Rinse and scrub potatoes to clean. Chop into ½ inch cubes. Dice peppers and onions.
• Heat 1 tbsp oil or butter in skillet over medium heat.
• Add garlic and sauté until fragrant, careful not to burn.
• Add ground beef, breaking apart and stirring until cooked through – about 5-7 minutes. Remove garlic and hamburger to covered bowl or plate and set aside.
• In same skillet, add 1 tbsp oil (or butter), sauté peppers, onion and sweet potatoes until slightly tender.
• Pour in broth, diced tomatoes and tomato sauce, cover and simmer 12-15 minutes.
• Stir in cooked beef and corn. Cook until liquid reduces and mixture thickens a bit. Add spices and salt/pepper to taste.
• Serve alone or over rice. Pair with mixed green salad. Enjoy!

Video

 

 

 

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In true fashion, I’m keeping it *cheesy* here today. There’s a few things I make every Christmas because my mom made them every Christmas. One is peanut butter balls and the other is this pineapple cheese ball. (All the balls y’all.) And before you say “eww gross” (if you did), you need to try it. Because I promise you it’s amazing and I’m not here to steer you wrong, and you need this in your life, so you’re welcome.   See video below for how I make it and get rollin’!

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Perfect Pineapple Cheese Ball

Author Meredith Bernard

Equipment

• Chopper

Ingredients

• 2 8 oz. packages cream cream cheese
• 2 tbsp. green pepper finely chopped
• 2 tbsp. onion finely chopped
• 2 tsp. seasoned salt
• ¼ c. crushed pineapple drained well
• 1 ½ c. pecans chopped (3/4 c. inside, 3/4 c. outside)

Instructions

• Blend all ingredients into a ball (or two), roll in pecans and chill. Serve with crackers (like ritz, if you want to be *fancy* like me. )

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We’re getting ranchy y’all…with grilled sweet potatoes! You’re just going to have to trust me on this one and you’re just going to have to try them. I promise they’ll not only please you, they’ll please your family and any crowd. The perfect appetizer or pair for pretty much any kind of meat I can think of – even venison, because that’s what I did here last night. And even better, if ranch isn’t your thing (I can’t relate…but if it’s not), you can also use steak seasoning (I prefer MusketPowder – find at musketpowder.com, use code TFW to save 10%), taco seasoning or any other season all you love. Give these a try and prepare to be wowed. Ok, that’s enough talk, time to get eating. Watch below to see how I made and find the printable recipe below.

Thank you to the NC Sweet Potato Commission for sponsoring this blog and video! Check out all the awesome sweet potato facts and more great recipes at ncsweepotatoes.com.

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Best Grilled Sweetpotatoes

Author Meredith Bernard

Ingredients

• 1 lb. Sweetpotatoes Washed (peeled, optional)
• Olive Oil to coat
• Kosher Salt
• 2 Tbsp Ranch Seasoning or your choice steak seasoning, taco seasoning, or your favorite season all
• Fresh Parsley or Cilantro to top optional

Instructions

• Scrub and wash sweetpotatoes, cut into wedges
• Par-boil potatoes 5 minutes, let cool 5 minutes
• Toss with olive oil, salt and seasoning
• Spray grill with cooking spray and grill potatoes on medium high heat 3-4 minutes, flip, cook 3-4 minutes on other side then remove
• Garnish with parsley or cilantro and serve warm

Video

Shop Other Sweet Finds…

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