Posted in Breakfast

Sunday Brunch: Maple Pecan Butter

Posted on by Northerly Nosh

Maple Pecan Butter

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Makes 2 Logs

2 sticks unsalted butter, softened
1/2 cup pure maple syrup
2 ounces pecans, finely chopped (1/3 cup)

Prep Day: In a medium bowl, using an electric mixer set on medium-high, beat all ingredients until combined. Divide mixture in half and spoon onto two 15- by 12-inch pieces of parchment paper. Roll butter, in parchment, into 1 1/2-inch-thick logs; twist ends of parchment to seal. Refrigerate until ready to use or up to 2 weeks or freeze wrap and freeze.

Serve Day: Thaw, slice, and spread over waffles, pancakes, and toast.

Posted in Side Dish

Side Dish ‘n’ Saturdays: Sweet Potato Casserole with Praline Topping

Posted on by Northerly Nosh

Sweet Potato Casserole with Praline Topping

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Volunteer to bring this simple and fabulous sweet potato dish for your next holiday meal.

Makes 12 (1/2-cup) servings

Sweet Potatoes –
3 cups cooked mashed peeled Louisiana yams (sweet potatoes), about 3-4 sweet potatoes
2/3 cup of 1 (14-ounce) can fat-free sweetened condensed milk
2 egg whites
1/4 cup orange juice

Praline Topping –
2/3 cup light brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter, melted
1 teaspoon vanilla extract
1 cup chopped pecans

Prep Day: For Praline Topping…In bowl, mix together brown sugar, flour, and cinnamon. Stir in butter, vanilla, and pecans until crumbly. Set aside. Coat 2-quart casserole with nonstick cooking spray. In bowl, cream together all ingredients except the topping with potato masher or mixer until blended. Transfer to prepared dish and sprinkle with Praline Topping. Wrap well and freeze.

Serve Day: Thaw. Preheat oven 350°F. Bake 40-45 minutes or until thoroughly heated and topping is brown and crumbly.

Posted in Budget Friendly

Frugal Fridays: Egg Salad Sandwiches

Posted on by Northerly Nosh

This is a very easy and quick recipe, not to mention cheap!

Egg Salad Sandwiches

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Serves 4

6 eggs hard boiled and chopped – FREE (since we have laying hens)
2-3 tablespoons of Miracle Whip mayo (Miracle Whip can be frozen) – $.36
1 tsp. of mustard – $.02
1/4 tsp. paparika – $.06
Salt and Pepper to taste – $.02
1/2 cup green onions (if you prefer) – $.37
8 slices of bread (cost depends on your choice of bread) (I like white bread for my egg salad) – $.61

Total Cost – $1.44
Per Sandwich – $0.36

Prep Day: Make the hard boiled eggs – Preheat oven to 325 degrees. Place desired number of eggs in a regular or mini muffin tin and bake for 30 minutes. Remove eggs from oven and, using a pair of tongs, immediately transfer the eggs to an ice water bath. Allow to cool down for at least 10 minutes. Chop eggs. Mix all ingredients together, adjust ingredients for taste and place in freezer container till needed.

Serve Day: Thaw egg salad and place desired amount between 2 pieces of bread.

Or

My friend and her mom growing up used to freeze egg salad sandwiches. They would individually wrap the sandwiches and bag them before freezing. When they wanted any they would take as many as they wanted from the freezer, butter the outsides and grill them like grilled cheese sandwiches. By the time the outside was toasty looking at the inside it still had a bit of a chill. It was a nice combo.

I usually serve fruit and green salad with these sandwiches.