Twice Baked Sweet Potatoes

   What Thanksgiving meal would be complete without sweet potatoes? I love them in any form, but when I saw this idea I knew it would be a favorite.
   I made these as a side dish to serve with the Cornish Game Hens we made for our 'Thanksgiving meal for two.' We also had corn/stuffing balls and gravy. Was planning to make dessert and a salad, but didn't and it was just as well. We were stuffed after this.
   You really should make these soon. Not only are they scrumptious, they are super easy to make too!

Twice Baked Sweet Potatoes

3 large sweet potatoes

4 tbsp packed brown sugar

3 tbsp butter

pinch of salt

1/2 tsp cinnamon

1/2 tsp fresh grated nutmeg

Streusel topping: 

3 tbsp flour

1/4 tsp cinnamon

1/4 tsp freshly grated nutmeg

1/8 cup chopped English walnuts

1/8 cup chopped pecans

2 tbsp cold butter

3 tbsp packed brown sugar

Prick sweet potatoes with a fork place in a baking dish and bake at 350* for 30 minutes or until tender when pricked with a fork. Remove from oven and as soon as you can handle them slice the sweet potatoes in half and scoop out the middle and put in a mixing bowl leaving 1/4" of sweet potato on the skin. Mix in butter, brown sugar, salt, cinnamon and nutmeg until smooth. Spoon back into the shells.

In a small bowl mix together streusel ingredients until the butter starts to soften and it becomes course crumbles. Top each sweet potato with streusel and bake at 350* for 20-30 minutes.

  

...............................................................................................

Give thanks to the Lord,  for He is good;

His love endures forever.

~Psalm 107:1

♥ Sheila 

Roasted Cornish Game Hens

   The past couple of years on Thanksgiving we haven't had any family gatherings so we have kinda made it a tradition to go out to eat at a restaurant that serves a Thanksgiving buffet. It was nice not have to worry about fixing food for just two people plus their food is delicious. This year though, since we now have a baby and we usually had to wait in line awhile, we decided it would probably be easier and cheaper to fix our own meal.
   Making a whole turkey for just two people seemed a bit crazy, so husband suggested we do Cornish game hens instead....great idea Mr! Although we had never made them before we have eaten them and knew they could be mouth-watering. After both of us searched through different recipes on our own we discovered we had both found this one recipe that we'd like to try. Great minds think alike huh? ;)
   So while baby slept we spent most of the morning in the kitchen; hubby in charge of the birds, me in charge of sides. {A side dish recipe coming next} I think we have now started a new tradition. Not only was it fun and oh-so-good, but I could stay in my pj's if I wanted {and I did}. Please don't judge me for that. =) Anyway, back to more important matters....the hens were amazing and the perfect size. Your own personal turkey chicken. I'm definitely not going to wait until Thanksgiving next year to make these little birdies again!

Roasted Cornish Game Hens

yield: 2 servings

2 Cornish game hens, thawed if frozen

salt and pepper to taste

1 lemon, quartered

2 sprigs fresh rosemary

2 1/2 tbsp olive oil

24 cloves garlic

1/2 cup white wine

1 cup chicken broth

1 tbsp butter, melted

Preheat oven to 450*. 

Pat the hens dry and rub with 1/2 tbsp olive oil. Sprinkle with salt and pepper. Place 1 lemon wedge and 1 sprig of rosemary in the cavity of each hen. Place hens roasting pan breast side up and arrange garlic around hens. Roast in preheated oven for 10 minutes.

Whisk together wine, chicken broth and remaining 2 tbsp olive oil. Pour over the hens. Continue roasting another 15 minutes.

Brush the melted butter over the hens. Reduce oven temperature to 350* and continue roasting for another 25-30 minutes or until nice and golden brown and the juices run clear. Remove from oven and let hens rest for 5-10 minutes. Place on serving platter. Garnish with rosemary, lemons etc.

Transfer pan juices and garlic to a saucepan and add another 1/4 cup of wine; boil about 5 minutes. Serve over the hens or use as a dipping sauce.

 

* Recipe adapted from Beantown Baker's Cornish Game Hens with Garlic and Rosemary *

........................................................................................................

Shout for joy to the Lord, all the earth.

Worship the Lord with gladness; 

come before Him with joyful songs.

Know that the Lord is God.

It is He who made us, and we are His,

we are His people, the sheep of His pasture.

Enter His gates with thanksgiving

and His courts with praise;

give thanks to Him and praise His name. 

For the Lord is good and His love endures forever;

His faithfulness continues through all generations.

~Psalm 100

♥Sheila    

  

Happy Thanksgiving!

   Wishing you each and everyone a Blessed and Happy Thanksgiving! May every day of the year be one of Thanksgiving and Thanks-living as we show gratitude to the Lord for His many gifts to us. We are blessed beyond measure!

   

   Stay tuned for a couple of Thanksgiving recipe posts......coming soon!

 

...............................................................................................................

Yours, O Lord, is the greatness and the power

and the glory and the majesty and the splendor,

for everything in heaven and earth is Yours.

Yours, O Lord, is the kingdom;

You are exalted as head over all.

Wealth and honor come from you; 

You are the ruler of all things.

In Your hands are strength and power

to exalt and give strength to all.

Now, our God, we give you thanks,

and praise Your glorious name.   

~1 Chronicles 29:11-13

♥ Sheila  

Mini Gingerbread Cupcakes with Spiced Cream Cheese Frosting

    As the weather turns cooler I start to think of Christmas music, fresh baked gingerbread and cozy-ing up in front of a warm crackling fire with a steaming mug of mulled cider. Although I'm not quite ready for this yet, I must admit that I did have Pandora's Christmas radio playing at a rather loud volume while baking these cupcakes...
    The Mr and I recently joined a local relay for life team. They were having a fundraiser this past Friday night so I baked some cupcakes and sugar cookie bars to help out with the refreshments.

Mini Gingerbread Cupcakes with Spiced Cream Cheese Frosting

yield: 40 mini cupcakes

Cupcakes:

1/2 cup sugar

1/2 cup unsalted butter, softened

1/2 cup molasses

2 eggs

2 cups flour

1 tsp baking soda

1/2 tsp salt

1 1/2 tsp ginger

1/2 tsp cinnamon

1/2 tsp allspice

3/4 cup water

In a large bowl cream sugar and butter. Mix in molasses; beat in eggs one at a time. 

Sift together flour, baking soda, salt, ginger, cinnamon and allspice. Beat into sugar mixture adding alternately with water. Mix well.

Pour into cupcake tins that have been lined with cupcake papers. Fill about 2/3 full. Bake @ 350* for 10 15 minutes or until toothpick inserted into center comes out clean. Let cool in pan for 5 minutes. Remove and let cool completely on wire racks.

Frosting:

4 oz cream cheese, softened

2 tbsp butter, softened

1 tsp grated lemon peel

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp lemon flavoring

2 cups powdered sugar

2-3 tsp milk

Beat together cream cheese and butter. Add lemon peel, cinnamon, nutmeg, lemon flavoring and sugar. Mix and then add milk a little at a time beating until smooth and spreadable. Frost cooled cupcakes. Refrigerate leftover cupcakes.

    

   ...................................................................................

"You will seek me and find me

when you seek me with all your heart.

I will be found by you," declares the Lord.  

~Jeremiah 29:13&14

♥ Sheila