Tuesday, December 28, 2010

Holiday Picture Post

Clearly one of the best parts of most holidays is the food. When you are in my family it's even more of a focal point because my dad happens to be an AMAZING cook, and my mom has quite a few delicious family recipes up her sleeve as well. I generally come back from holidays feeling like I've gained 10 pounds, but the food is always so good. Here's just a little look into Christmas at the Hoover household when it comes to food.

Prepping the tenderloin while doing Chandon with Black Raspberry Liquer

Still trying to figure out who the "Nibble and put back" culprit is with the cookies

Rendezvous seasoned and bbq'ed grilled shrimp appetizers

Penske trying to get a little piece of the action

Last minute Flaming Cognac addition to the tenderloin

Christmas Eve lineup: Tenderloin, Mom's Twice Baked Potatoes and Green Beans, and the best rolls ever

Christmas Eve's Chocolate Molten Cakes

Mom's Christmas morning Monkey Bread

Christmas present from Dad's trip to Trinidad

What were some of your food highlights from the Holiday weekend?

Sunday, December 12, 2010

Sweet Potato Casserole

Another recipe perfect for the holidays all the way from Thanksgiving through Christmas! I prefer to do it without the marshmallows, but if preferred you can always throw a layer of them on at the end of baking and toss the dish back in the oven for another minute or two to toast them.


For Potatoes
3 Cups Sweet Potatoes, Boiled and Mashed
(This is about two large sweet potatoes)
1 Cup Granulated Sugar
3/4 Cup Butter
2 Eggs
1 Teaspoon Vanilla
1/2 Cup Milk

For Topping
2 Tablespoons Melted Butter
1/2 Cup Brown Sugar
1/3 Cup flour
1/2 Cup Chopped Pecans


Preheat over to 350.

Beat eggs, sugar, and butter. Add milk and vanilla. Combine with mashed sweet potatoes and then spoon into a greased 2-quart casserole dish.

Combine brown sugar, flour, 2 tablespoons of softened butter, and pecans and mix until crumbly. Sprinkle over sweet potatoes.

Bake at 350 degrees for approximately 45 minutes.