Generously coat a 9×13-inch baking dish with melted butter.
Roll out cinnamon rolls and cut into strips.
Add sweet potato filling and roll, and place in greased baking dish.
In a large mixing bowl, whisk together the eggs, cream, flour, cinnamon, nutmeg, and vanilla.
Pour egg mixture over the contents of the dish to make sure you dampen any dry pieces.
Sprinkle the pecans evenly over the dish.
Bake until light golden brown, about 18-25 minutes. The type of cinnamon rolls you use might vary cook time so watch carefully! You will also want to check a middle piece to ensure the dough is fully cooked.
Remove the baking dish from the oven.
Pour the warm glaze evenly over cinnamon roll pieces.
Heat butter in a small saucepan on medium-low until it turns a nutty brown, about 6- 8 minutes. Cool slightly.
Place cream cheese in a medium bowl. Using a whisk, mix in powdered sugar, vanilla, and salt until smooth.
Whisk in browned butter slowly. Add milk until smooth.
Keywords: cinnamon rolls, cinnamon rolls filled with sweet potato
This Sweet Potato Casserole is creamy and topped with a brown sugar pecan crust, just like at Ruth’s Chris Steakhouse.
One of our family favorites, sweet potato casserole, is often served at Thanksgiving dinner— and is as important as the ham and cornbread dressing. The secret is baking the sweet potatoes; that way, they retain more flavor.
The sweet potatoes are mashed with butter, brown and white sugar, milk, eggs, and spices. Then the mixture is topped with a crunchy pecan crust and marshmallows for the perfect blend of flavors and textures.
If you have to pick sides, I’d suggest this Sweet Potato Casserole! It’s a great compliment to the traditional Thanksgiving turkey or ham and can be served at room temperature. The brown sugar pecan topping gives this dish an added touch of elegance. I’m bringing it to my family gathering this year and can just see the smiles on everyone’s faces when the smell hits the air.
Let me know what your favorite Thanksgiving side is in the comments! Be Well-Omniley
Classic Sweet Potato Casserole with marshmallows and toasty pecans throughout is a traditional side at our family Thanksgiving table.
3–4 medium sweet potatoes, baked
1/4 c condensed milk
1/4 c evaporated milk
1 c white sugar
1/4 c brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cardamom
1/2 c brown sugar, packed
1 c pecans, chopped
1 c marshmallows
Preheat the oven to 350 degrees F. Butter a baking dish.
Peel baked potatoes and place in mixer.
Mix together the sweet potato, milk, brown sugar, vanilla, spices, and eggs.
Transfer mixture to the prepared baking dish.
For the topping: Combine the flour, brown sugar, and butter in a medium bowl until moist and the mixture clumps together. Stir in the pecans and marshmallows. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.
You can boil the sweet potatoes also; baking preserves more flavor.
Place beans in a medium bowl and cover with cold water; let stand overnight. Rinse with cold water; drain.
Place the beans in a pot and cover with water and stock; simmer, covered, for 50 minutes or until tender.
Blend beans and reserved cooking liquid until smooth.
Meanwhile, heat 2 tablespoons of the oil in a saucepan; stir in onion and celery. Cook until the onion is tender and translucent. Add in garlic and cook for 5-7 minutes. Remove from the saucepan. Set aside.
Add sausage to the same saucepan; cook until crispy on both sides. Drain and remove from the pan. Set aside.
Once the beans are tender, stir in the onion, celery, and garlic.
Remove 2 cups of the bean mixture from the pot and place in a blender. Remove the center cap from the blender and cover it with a paper towel. Blend until smooth.
Pour the blended mixture into the remaining beans in the pot and stir. If you prefer to blend the complete mixture, add it all to the blender.
Remove from heat and add in your sausage and serve.
Add toppings of your choice. I added in a little truffle oil and fresh parsley and served it with honey cornbread.
If you don’t have time to let beans soak, you can use canned beans, rinsed and drained. Only cook for 20 minutes.
Serving Size:1 bowl
Keywords: white bean soup, white bean and sausage soup, soup
What better way to celebrate the holiday season with friends and family than with a delicious slice of pie? This Cardamom Apple Pie is sure to be a hit.
It’s so simple, fresh, and flavorful. Whenever I’m hosting, I like to prepare pies early in the day so they have ample time to cool before we’re ready to eat. It’s also a great way to make your home smell wonderful. To me, life doesn’t get much better than a relaxing conversation over a slice of pie.
The best part of this recipe is using the apple peeler. I was able to get my apples peeled, cored, and sliced in less than 10 minutes. So as I told you, this recipe is sooooo easy and delicious.
The combination of apples, nutmeg, and cardamom in this pie is amazing. The apples in this recipe are thinly sliced, and you can use any type of apple you’d like, but I prefer something on the sweeter side with a crisp texture. My favorite types of apples for baking are Honey Crisp or Granny Smith apples. The cardamom adds an aromatic, warm flavor to this pie. If you don’t have any on hand, you can substitute ground cinnamon instead.
I used homemade pie crust, but you could easily use store-bought. This recipe is so easy and delicious that I think you’ll want to make it again and again!
It’s important to balance out the unhealthy indulgences of the holiday season and take a moment to appreciate the simple things in life. By treating ourselves to healthy and delicious baked goods made by hand, not only are we relaxing and enjoying our free time, we’re also learning how to make traditionally great dishes that our loved ones might otherwise never get to experience. This is a recipe I think is well worth trying out.
For all the apple pie lovers out there this holiday season, we hope that you have a wonderful time together with family and friends. Let us know if you enjoyed it in the comments below!
Melt butter in a saucepan. Whisk in flour for approximately 1 minute; next, add your water and brown sugar. Bring to a boil and return to simmer for 2-3 minutes. Set aside.
Slice apples approximately 1/8″ thick on a slicer and cut them in half. Set aside.
Prepare your pie crust in your pie pan.
Next, coat apples with nutmeg, cardamom, lemon juice, and lemon zest. Mix well. Add in your marmalade and stir again.
Pour mixture into prepared pie crust.
Layer your apples with cutouts, lattice, or another pie crust. Cut slits for venting.
Place in the oven with a pan or aluminum foil beneath the pie to catch drippings. Cook at 425 degrees for 10 minutes, then at 325 degrees for 1 hour and 40 minutes. Oven temperatures vary, so check after 1 hour of cooking. Pie is done when the crust is golden and the filling is bubbling through vent holes.
Cook Time:110 minutes
Serving Size:1 slice
Keywords: apple pie, cardamom, dessert, pies, baked apple pie
What could be better than Honey Baked Ham? Well, some say there is no substitute for HoneyBaked ham, but this pineapple brown sugar ham recipe will leave you more than satisfied.
If you want to prepare an amazing and unforgettable holiday dish that is fast, easy, and sooooo delicious, this pineapple brown sugar ham is definitely a recipe you need. I am sure you will love it!
This pineapple brown sugar ham will be gone before you know it!
I got this recipe from my mother-in-law, and I usually cook it at least once a year, for either Thanksgiving or Christmas.
WHAT’S THE TRICK TO THIS HONEY-BAKED HAM DUPE???
What’s the trick, or what makes this recipe different? A brown paper bag! It’s true! The bag not only helps with flavoring it also pulls the extra sodium out of the ham, so you don’t have a “salty pig.”
Where do you get a brown bag? Most of your grocery stores always ask “paper or plastic” right? just ask the cashier for an extra unused bag!
The brown sugar and pineapple juices caramelize on the outside of the ham, creating a delicious crispy crust. This is one of those super easy recipes that are so good you’ll want to make it again and again. The ham will be tender and juicy, and it has a delicious brown sugar crust on the outside. You can serve this with pineapple rings or slices, but I like to serve it with some pineapple sauce for extra flavor.
This is a great recipe to make if you’re hosting a large crowd at your home, especially for the holidays. It’s easy to make and has very few ingredients. I would recommend using a spiral-cut ham, but you can use any kind of ham that you like.
Ahh, the classic holiday ham. A delicious addition to your family’s Thanksgiving or Christmas meal.
Be sure to tag us #belleomniley if you make this dish or leave us a comment! Be well-Omniley
This Potato Chowder is a thick, hearty, and creamy soup. It’s made with a light roux, creamy potatoes, and sweet corn
Everybody loves potato soup. It’s warmth, it’s comfort, it’s delicious! This particular recipe is one of my all-time favorites. I like to make this in the cold winter months when my family and I want something hearty and warm. I can’t think of anything better. Chowder is SOOO good!
It’s the perfect comfort food. It’s thick, hearty and full of flavor. The best part is that it’s so easy to make!
I’m not sure where the word “chowder” comes from, but it has a very unique meaning. It’s an old-fashioned type of soup that is made with potatoes, meat (usually bacon), and lots of creams! This particular recipe is not only delicious, but it also makes for a great dish to serve at parties
It’s a crowd-pleaser for sure! I like to serve this with some garlic bread and a side salad. It makes for a complete meal that everyone will love. So grab your ingredients, and let’s get started! The recipe and video is below!
When it comes to keeping your family warm this winter, serve them with this hearty, homemade recipe for potato chowder with corn. It is easy on your wallet and your heart, for you can make large batches of this comforting soup which can then be frozen into smaller portions.
If you don’t already know, Negroni sbagliato is a variation of the famous Negroni cocktail. The name translates to “negroni mistaken” and supposedly refers to one thing — cutting the bitters out of your life. I’m not really sure where that comes from; I just know that Emma Darcy loves them. They’re pretty fantastic, so I’ll also tip my hat to her choice of drink.
Anyway, sbagliato is just as easy to make as a negroni. You simply replace the gin with sparkling wine and call it a day. The result will be a bubbly drink that’s perfect for brunch or any other time you want to celebrate life.
Do you like a drink with a bitter, citrusy, herbal kick? Then this drink may be for you! It has the flavors of Campari liqueur, which contribute to its bitterness. The ingredients are simple: 3 ounces of crisp white wine (such as Prosecco), 1.5 ounces each of Campari, and sweet vermouth.
There’s no hard science behind Emma’s drink of choice, but there is a bit of history: the Negroni was created in Florence during the early 1900s when a group of Italian aristocrats got together to drink. One particularly spirited girl named Bianca Negri decided she wanted to join in on the fun, so she asked for a “Negroni,” which was then equal parts Gin and Campari made with soda water and orange bitters. An abridged version of this story appeared in The New York Times in 2015.
Be sure to tune into the House of Dragons! Be Well-Omniley
This chia pudding is made with almond milk, chia seeds, sweetener of choice—I like to use agave or honey! Yogurt gives this treat some healthy probiotics too. Finally, top it all off with cookie butter. The result? A delicious snack that’s packed full of proteins and fibers.
This Chia Pudding is made with almond milk, chia seeds, sweetener of choice—I like to use maple syrup! Yogurt gives this treat some healthy probiotics too. Finally, top it all off with cookie butter. The result? A delicious snack that’s packed full of proteins and fibers.
To make your very own pumpkin martini at home, follow these simple steps:
Using two saucers, add crushed graham crackers to one and maple syrup to the other.
Next, rim your glass in the maple syrup, then graham crackers well.
Add vodka, heavy cream, maple syrup, pumpkin puree, pumpkin pie spice, and vanilla extract to a cocktail shaker filled with ice cubes.
Shake vigorously until well chilled, about 30 seconds to 1 minute (your hands will get cold!).
Strain into a martini glass and garnish with whipped cream, pumpkin pie spice, and cinnamon stick (optional).
But what if you don’t like pumpkin? Or, if you do like it, how can you make this seasonal cocktail even better? We’ve got the perfect solution: substitute apple cider for the pumpkin purée and top it with an apple slice.
It’s important to note that if you don’t drink alcohol, you can still enjoy this drink! To make it alcohol-free, use non-alcoholic vanilla syrup instead of vodka. This will give it the same flavor without the buzz.
We hope that this guide will help you make and enjoy your very own pumpkin martini in time for Halloween. If you try it out, be sure to send us a pic of how it turned out. We would love to feature your creations! Be Well-Omniley
If you’re familiar with gumbo, you’re probably thinking that this recipe requires a large number of ingredients and preparation time. You couldn’t be further from the truth. The authentic Creole Chicken and Sausage Gumbo Recipe is a simple dish because it’s made with Mirepoix and Roux. Mirepoix consists of chopped onion, celery, and bell pepper, while Roux is a cooked combination of fat (butter or oil), flour, and seasonings. While you can use some shortcut ingredients, the point is to make the Authentic Creole Chicken and Sausage Gumbo Recipe taste like your grandma’s gumbo. Rather than using canned soup, this recipe uses homemade roux as a base for the gumbo.
It’s important not to skip the steps of cooking down the vegetables and browning the roux. The result is a rich, flavorful gumbo that will warm your soul. Authentic Creole Chicken and Sausage Gumbo Recipe is a dish that takes time and patience to create. It’s worth it, though, because the result is a delicious, hearty meal that will leave you feeling satisfied.
The key to making this gumbo authentic is to use a dark roux. The dark color comes from cooking the flour and oil over medium-high heat until it’s brown, making sure not to burn it. If you burn it, you must start over, or your ending recipe will suffer. This can be tricky for some people, but if you follow these steps, it will come out just right!
-Use a dutch ovenor cast iron pot to create your roux. This will make sure that the roux doesn’t burn. If you don’t have one, use an enameled cast iron pot or stainless steel.
-Keep stirring! Make sure you constantly stir so that the roux doesn’t burn on the bottom of your pan.
-Don’t rush it! The longer you cook the roux, the darker it will become and the more flavor it will add to your gumbo.
-Use a whisk to stir your roux. This will help ensure that all the lumps are gone, and it won’t burn on the bottom of your pan. Once my roux is almost complete, I then use a wooden spoon for the final stirring process.
Once you have the foundation of your recipe, which is the roux, you can turn your gumbo into anything from Chicken & Sausage to Shrimp/Seafood Gumbo, etc.
The gumbo will thicken as it cools.
You can add gumbo file for thickening also.
I prefer using Andouille sausage, but you can substitute it with smoked sausage, kielbasa, or chorizo.
Creole gumbo is normally served over hot cooked rice or just with crackers. We prefer cornbread to sop up those delicious juices left over in the bowl! This is another way of saying, “make some more.”
Be sure to tag me if you make this recipe @belleomniley, and thank you for being here! It means a lot. Be Well-Omniley
This vintage Chicken and Sausage Gumbo Recipe is chocked-full of tender chicken and sausage swimming in a spiced broth that began with a dark-bodied roux.
• 1 pound andouille sausage, sliced
• 4-5# bone-in chicken breasts, skin on
• 1/3 c oil
• 3/4 cup all-purpose flour
• 1 medium onion, chopped
• 1/2 green bell pepper, chopped
• 2 celery ribs, sliced
• 2 qt hot water
• 3 garlic cloves, minced
• 2 bay leaves
• 1 Tbsp Worcestershire sauce
• 1.5 Tbsp Creole seasoning, divided
• 1/2 tsp dried thyme
• 1 tsp hot sauce
• 4 green onions, sliced
• Filé powder (optional)
• Cook sausage in a dutch oven or cast iron pot over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings. Set sausage aside.
• Cook chicken in reserved drippings over medium for 20 minuted covered until browned. Remove and set aside, reserving drippings.
• Add enough oil to drippings in pot to equal 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored. Be careful to not let roux burn. You will have to start over
• Stir in onion, bell pepper, and celery; cook, stirring often, 6-8 minutes or until tender. Gradually hot water, and bring to a boil; add chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, for about 1 hour. Remove chicken; let cool.
• Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook for 30 more minutes.
• Bone chicken, and cut meat into strips; return chicken to gumbo, and simmer 5 minutes. Remove bay leaves.
• Sprinkle gumbo with filé powder to thicken.
• Serve over hot cooked rice with potato salad and cornbread.
Keywords: chicken and sausage gumbo, roux gumbo, gumbo, louisiana recipes