Category: Side Dishes

Mama’s Sweet Potato Crunch

This time of year everyone is passing around their favorite recipes. The Mac and Cheese that was so cheesy and creamy… the Greenbean Casserole that was oh so delicious… and the pecan pie that was to die for on thanksgiving day. Well I just participated in one of these recipe exchanges and when trying to think of my favorite recipe to make this time of year, I thought of my Mama’s Sweet Potato Crunch! The story behind this recipe-

I was 22 years old and visiting my boyfriend’s (now husband) family for the first time in Florida for Thanksgiving. I got there and his mom said “ok Kristen what will you be making for the dinner party?” I was so nervous… I mean I baked and cooked with mom all the time at home, but this was a family (a LARGE Cuban family at that lol- she has 7 sisters!) that I have never met and definitely didn’t know what they liked and didn’t like to eat! Plus, I know it’s silly, but I was totally intimidated…  they call “dressing” STUFFING! LOL y’all southerners will understand. Haha- I called mom and she told me I couldn’t go wrong with Sweet Potato Crunch. I took her word and she was absolutely correct! They raved over it! The dish was completely empty when cleaning up. It has been a go to ever since. One of my husband’s cousins has even called to get the recipe for their Christmas dinners since. I hope you enjoy it as much as we do!

Serves- 6-8

Ingredients:

3 cups cooked mashed sweet potatoes

1 cup white granulated sugar

3 eggs

1 12oz can evaporated milk

¼ teaspoon salt

¼ teaspoon cinnamon

1 tsp pure vanilla

Topping:

1/2 regular-size Yellow cake mix (dry)

1/2 cup butter

1 cup pecan chopped

Directions: Preheat oven to 350°F. In large bowl, combine the first seven ingredients. Pour sweet potato mixture into greased 9″ x 13″ cake pan. Sprinkle dry cake mix on top. Cover with chopped pecans. Drizzle melted butter or margarine on top of pecans. Bake for approximately 1 hour. Cool. Cut into squares. Serve with whipped topping (optional, I like it just as is).

Broccoli-Cheddar Cornbread

I made my daddy some Broccoli-Cheddar Cornbread for Father’s Day this past Sunday and thought I would share my recipe. It’s super easy and super yummy! Great to enjoy with a bowl of soup or chili or for a side to any meal really-

INGREDIENTS

  • 1 (10 oz) pkg. of frozen chopped broccoli, thawed and patted dry
  • 1 (8 1/2 oz) pkg. of Jiffy cornbread mix
  • 3 beaten eggs
  • 1 medium onion, finely chopped
  • 1 cup shredded cheddar cheese
  • 1/2 cup (1 stick) butter, melted
  • 1/2 teaspoon of garlic salt (I used Tony Chachere Creole seasoning on this one because my dad doesn’t like garlic)
  • 1/4 teaspoon cayenne pepper (I left it out since the creole seasoning already has a slight kick)

** You can also add Jalapeno peppers in this recipe and it’s so good!**

INSTRUCTIONS

  1. Preheat oven to 375
  2. Grease 8×8 in. square pan and set aside
  3. Combine cornbread mix with eggs, onion, cheese, butter, seasonings
  4. Stir in broccoli
  5. Pour mixture into the prepared panand bake for about 30 mins or until golden brown and cooked through
  6. Allow to cool before cutting into squares
  7. Enjoy!
delish!

Todd’s Buffalo Chicken Cheese Dip

What is your go to appetizer to make or take? Mine is Buffalo Chicken Cheese Dip! It’s quick, easy and so yummy ! Our good friend Todd would bring his delicious Buffalo Chicken Cheese dip anytime we would have a get together, after soccer hang out, or game night, so I’ll give him the credit for this blog 😉

Slow Cooker Buffalo Ranch Chicken Dip - The Magical Slow Cooker

INGREDIENTS

  • 2 (10 ounce) cans chunk chicken, drained
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup Ranch dressing 
  • ¾ cup Frank’s Hot Wing sauce 
  • 1 1/2 cups of shredded cheese

INSTRUCTIONS

Drain the chicken and pull apart with fork. I usually put the pulled/chunked chicken on one side of the crock pot and the 2 blocks of cream cheese on the other side, then top the chicken with the 3/4 cup of sauce and top the cream cheese with the cup ranch. I feel like by putting the wing sauce on the chicken it kind of marinates through, but that could all be in my head. Cook on medium for about an hour or until melted. Once the cheese is melted stir and add the shredded cheese, mix well and cook for another hour on low. When ready serve with tortilla/Frito chips, crackers (chicken flavored are really good with this) or if you like celery, celery sticks I’m sure would go great – but I am not a fan. I hope you enjoy this easy and yummy recipe as much as we do!