This is a sponsored post written by me on behalf of PB2 Foods. All opinions are entirely my own. No Bake Sweet Fruit Pizza recipes are slices of heaven. I say recipes because there are many options to create an incredible sweet pizza. They are read more
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The first time I tried Easy S’mores, Sweet Pizza, I knew that I would love it. It is sweet, delicious, chocolaty, and most definitely a crowd-pleaser. So, it all started when my son’s girlfriend brought home a similar sweet pizza from our local pizzeria. Then, read more
This is a sponsored post written by me on behalf of the Minerva Dairy. All opinions are entirely my own.
Buttery Sweet Potato Casserole is an appetizing and amazing side dish or dessert that will make any holiday dinner that much more special.
The holiday season is known as the coziest time of the year, and I couldn’t agree more. A time to relax, reflect and celebrate life with your loved ones is always a necessity.
I am so grateful for everything that I have achieved alongside with a very supportive family.
I make sure to seize maximum advantage during the holiday season to fully enjoy it. So, I prepare food in advance as well as include everyone in some sort of activity to make family dinners over the holiday season much easier on me.
Thanksgiving is right around the corner, and it honestly has to be one of my favorite celebrations. I must add that because of my profession, I have grown a love for food even more.
As well as admire experimenting out of my comfort zone when making different genres of it.
During Thanksgiving, I get the best of both worlds! I adore spending time with my dear family, and when we all gather together and share food around the table, it feels like my whole world is utterly complete.
One dish that will surely make it on a platter this year and many more to come is my sweet potato casserole. This delectable treat is delicate and so versatile.
You can traditionally serve it as a side dish delicacy, or a simple dessert. It’s naturally filling and sweet but not uncomfortably sugary.
It sits pleasantly after the savory main meal and abundantly satisfies any candied craving.
You can present it at any holiday party imaginable, or just on a cold, rainy night. Although Thanksgiving dinner is the most appropriate time of the year when this superb casserole is served the most.
Minerva Dairy Amish Butter undoubtedly makes this magnificent treat possible. I partnered with America’s oldest family-owned creamery once again to bring you an easy, yet fabulous recipe.
This butter is rich, creamy, and full of flavor because it has 85 present butterfat. It gives the casserole such a delicate and soft relish that is indescribable.
It melts in your mouth right after the first bite, and all of the munches that follow are left just as delicious as the initial one.
My family and I have been heartily enjoying fairly enough gourmet meals using Minerva Dairy Amish Butter.
Admirably, they have been in the business for 125 years, so you know they make phenomenal quality butter.
Minerva Dairy Amish Butter does slow-churned in small batches and they use only the freshest cream from pasture-raised cows on American family farms.
Furthermore, they provide many incredible flavors; unsalted, sea salt, garlic-herb, pumpkin spice, maple syrup, and smoked maple wood butter.
If you get inspired and make my Buttery Sweet Potato Casserole, please share it with me on Instagram by tagging me. @sandraseasycooking. Thank you in advance.
- 4 pounds sweet potatoes, drained and mashed
- 1/2 cup sugar
- 5 tablespoon maple syrup
- 2 large egg
- 1/4 cup sea salt Minerva Dairy Amish Butter, room temp.
- 1/2 teaspoon ground cinnamon
- Dash salt
- 1 cup coarsely crushed butter-flavored crackers (about 20 crackers)
- 1/4 cup packed brown sugar
- 1/4 cup butter, melted
- 2 cups regular marshmallows, optional
Sweet Potato Prep:
1. Wash them.
The worst way to ruin a sweet potato casserole or a BBQ stuffed sweet potatoes is with a gritty texture. Scrub the skin lightly before preparing.
2. Line your baking sheet with foil, parchment paper or a silicone mat.
Sweet potatoes tend to get a little juicy while baking, so lining the baking sheet first ensures easy cleanup. Mess-free baking!
3. Poke holes!
The pricking technique is always used when baking regular or sweet potatoes—it reduces the baking time and ensures the potatoes won't burst. Use a fork to prick the potatoes all around.
4. Bake until tender.
How can you tell when they’re done? Stick a fork into the thickest part of the potato, if there’s no resistance and goes in almost smoothly, it’s done. For the casserole, scoop all the potato flash out and transfer into the large mixing bowl.
- Preheat oven to 375°.
- In a large bowl, combine 7 casserole ingredients. Transfer to a baking casserole size dish (9×13-inch rectangular casserole pan, 8×8 or 9×9 square dishes; 9×13 also holds about 3 quarts of volume).
- Combine topping casserole ingredients; sprinkle over sweet potato mixture. This is a personal preference, you may add marshmallows on top of the casserole topping mixture and press it slightly down; if you desire classic sweet potato casserole use it, however, without it just as tasty.
- Bake, uncovered between 20-25 minutes. Serves warm!
You may use marshmallows or leave them out. You could make two smaller casseroles one with marshmallows and one without it to please everyone's palate.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Sweet Pumpkin Porridge is one of those perfect comforting foods during cooler weather. Ah, don’t you just love the smell of cooler weather approaching, beautiful Autumn scenery and comfort food? Alright, perhaps we look forward to comforting holiday food more than anything else, but fall read more
- 1 cup all-purpose flour
- 1 3/4 cups Milk
- 2 Eggs
- 1/4 tsp. Salt
- 1/2 tbsp Sugar
- 1 teaspoon Coconut Butter
- Oil for coating the pan
Sauce per 3-4 crepes:
- 1 tbsp Coconut Butter
- 1/2 tbsp. unsweetened Cocoa
- 1 Tbsp Brown Sugar light
Make the batter:
- Place the flour, milk, eggs, salt, sugar, and slightly melted coconut butter in a blender and blend for about 30 seconds or until the batter is smooth. Alternatively, whisk everything together in a bowl until thoroughly combined.
- Before cooking the crepes, assemble everything you will need on your stovetop: the batter, the pan, the oil, the spatula. Ladle or 1/4-cup measuring cup handy.
- Place the pan over medium heat and add a small amount of oil to coat the bottom of the pan. Let it sit on the flame for a minute to get hot. Pour in about 1/4 cup of batter. Immediately, lift the pan and swirl it to coax the batter into an even layer on the bottom of the pan.
- Flip the crepe: When the crepe has browned slightly on the bottom, carefully work a spatula underneath it and flip. Cook the second side briefly, just to set the batter.
Cool the crepe: Tilt the pan and loosen the crepe, then slide it onto the cooling rack.
Continue making crepes: Continue making crepes with the rest of the batter, adding more oil as needed to keep the crepes from sticking.
- In a separate pan such as saute pan, add Coconut butter, Cocoa, and Brown Sugar. Let it melt and incorporate at a lower temperature, then fold crepes into triangles and put a few at the time in the bubbly sugar, Cocoa, and coconut butter sauce.
- Allow crepes to get infused and glazed with the sauce. Take out and place on the plate, continue with the rest of the crepes.
- Add more sugar, Coconut Butter, and Cocoa if needed until all the crepes are done.
How to melt coconut oil or butter:
- Place a Jar in warmer water and wait for about 7-10 minutes until it is melted.
For this recipe, you may use coconut oil as well.
- I just had coconut butter and used it for this recipe.
- Using coconut butter gave me more of a coconut caramel flavor.
Hello, helloooo… How are ya? I hope your week is going well! I am sharing today amazingly delicious, mind-blowing, fluffy PANCAKES! SWEET POTATO PANCAKES! Did ya hear me? These are gluten-free, but you can make them with regular all-purpose flour. Also, they are packed with read more
Sweet potato cocoa waffles make a wonderful breakfast. When you add some cocoa and you have incredibly tasty waffles. With Stone Sour in my ears, I am ready to share a recipe for these delicious waffles. One morning last week upon my waking, I could read more
Sweet and Spicy Pork Tenderloin is an easy and tasty recipe that you could serve over noodles, rice or just pack in the sandwich.
I am totally about sweet and spicy flavours, so Sweet and Spicy Pork Tenderloin are right up my alley.
If you are like me, then I know you will love this recipe. I am using BBQ sauce more than ketchup.
I actually would say that I like the taste much better with plain BBQ sauce plus Sriracha.
However, my little one eats ketchup even with his pizza, so I made plain not spicy ketchup-based sauce for him.
My kids are so strange sometimes, but we all go through some fazes in life so I am not worried.
I ate these with lightly grilled homemade flatbread like a sandwich, and some sides on tops like lettuce, and cucumber.
It was insanely good, but for proper lunch or dinner, I like serving it with rice and veggies.
Also, spiciness can be adjusted to your own preferences. I love spicy food, but this was not as much, at least not to me.
I would definitely like to suggest to add one tablespoon at the time, then taste to see if you can handle the heat.
Some people handle spicy food pretty well and others not so much, so I always say add less and taste. You got to please your own taste buds.
You can totally make these with chicken, beef, or turkey.
Of course, the taste and cooking time will be slightly different. Well, I assume that the taste will be nothing but delicious.
It is a totally finger-licking meal that I know you guys will love. In fact, I had quite positive feedback.
However, my comments and recipe starts did not transfer to the blog when I migrated to the WordPress platform. It is sad but true.
If you make Sweet and Spicy Pork Tenderloin, please leave a comment and give us feedback.
Of course, tag me on INSTAGRAM. @sandraseasycooking using hashtag #sandraseasycooking. Thank you all so much for all your suport and love.
- 2 tablespoons Oil
- 8-10 Oz Tenderloins or any other cut,
- Salt to taste a pinch per pork slice
- 1/3 cup your favorite BBQ SAUCE
- 2 tablespoons Sriracha (or gochujang,
- Korean red hot chili paste), please add enough to please your taste buds.
- 1 teaspoon Soy sauce, or to taste
- 1 teaspoon Ground Ginger, or minced ginger
- 1 tablespoon Lemon juice fresh
- Cut tenderloins into strips, or bite-size pieces. Sprinkle pinch or two of salt on each piece. Preheat oil and cook pork for about 3-4 minutes per side on medium-high, trying to turn until it’s no longer pink and looks almost crunchy on the ends, you can also place it on the grill or bake in the oven – just to remind you, cooking in the oven or on the grill might increase cooking time.
- While pork is cooking, in the mixing bowl, combine ingredients for the sauce.
- When the pork is done, take half of the oil out (optional) and pour the sauce in. *If you are baking or grilling pork, then combine and cook the sauce in the saute pan, reduce heat to low, and add baked/grilled pork to the sauce with the addition of 1-2 tsp. Of oil. Or take out the meat, cook Sauce until bubbly, then put the meat back in.
- Stir and turn pork around several times, so it gets glazed on all sides.
- Let it cook for approximately 5 minutes at a lower temperature. When it gets thick and bubbly, it’s done.
- Serve it in the bun, over rice, mashed potatoes or salad etc.
- You can bake it and glaze right after the pork is done. If you cannot handle spicy or overly spicy, reduce Sriracha. Add 1 tbsp. And see if it’s ok. Go with your taste!!!
- For grilling option: Grill pork and make a sauce on the side. You can drop pork strips in the sauce or brush. You can use any cut, but the cooking time will depend on the size and type of the pork cut.
- Chicken, beef or lamb could be used as an alternative, again cooking time will depend on the size and/or type. Internal temperature for pork should be 160°F (medium rare 145°F.) I like my pork well done, but it’s safe for eating even if it is 145° F. Internal temp. for chicken should be 165°F. Internal temp. for beef should be 160°F -for well done. You can also click on the link HERE, and see other meat types safe to eat internal temperatures.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.