Harvest Pecan Casserole Food

SWEET POTATO-PECAN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Mist an 8-inch square baking dish with cooking spray.
• Bring a few inches of water to a boil in a pot with a large steamer basket in place. Put the sweet potatoes in the basket, cover and steam until tender, 20 to 25 minutes. Transfer the potatoes to a bowl and let cool slightly. Add the honey, egg, 1/2 teaspoon cinnamon, the nutmeg, ginger and 1/2 teaspoon salt; whip with an electric mixer until smooth. Spread the sweet potato mixture in the prepared baking dish.
• Mix the brown sugar, pecans and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle over the potatoes. Bake until hot and beginning to brown around the edges, 40 to 45 minutes.

HERBED HARVEST VEGETABLE CASSEROLE

Steps:

• Grease a 2-1/2-qt. baking dish and arrange half the potato slices in overlapping rows. Dot with half the butter. Sprinkle with half the sage, tarragon, peppers, onion, rice and zucchini. Dot with remaining butter and repeat layering. , Cover and bake at 350° for 1-1/2 hours or until potatoes are tender. Uncover; top with tomato slices and cheese. Bake 10 minutes longer or until tomatoes are warm and cheese is melted. Remove from oven; cover and let stand for 10 minutes before serving.

HARVEST PECAN CASSEROLE

Steps:

• Mash sweet potatoes with tater masher or beat with electric mixer until smooth (I used a food processor), mix in remaining ingrediants except pecans.
• Spoon mixture into an ungreased 1 qt casserole or souffle dish; sprinkle with pecans.
• Bake uncovered at 350 degrees until hot throughout, about 30 minute
• Suggested Alteration: You can add flavorless protein powder after baking to this to boost the protein, just add a touch of vanilla and a packet of splenda for every scoop of protein powder that you add!

CINNAMON-PECAN PANCAKE BREAKFAST CASSEROLE

Steps:

• Butter an 8-inch-square baking dish; set aside. Put 3 tablespoons of the butter in a microwave-safe small bowl or liquid measure; microwave for 30 seconds to 1 minute to melt the butter.
• Whisk together the flour, baking powder, baking soda, 3 tablespoons of the sugar and 1/2 teaspoon salt in a large bowl. In a separate small bowl, whisk together the buttermilk, 2 of the eggs and the melted butter. Add the wet ingredients to the dry ingredients and stir until just combined.
• Heat a large nonstick skillet or griddle over medium heat. Melt a little of the remaining 1 tablespoon butter in the pan. Working in batches, pour the batter by 1/4 cupfuls into the skillet and cook until the bottoms are golden brown and small bubbles appear on the tops, 2 to 3 minutes. Flip and cook until golden brown on the other sides, about 2 minutes. If the pancakes brown too quickly, reduce the heat to medium-low. Transfer the pancakes to a plate as finished. Repeat until all the batter is used, adding more butter to the skillet as necessary. (You should have at least 12 pancakes.)
• Whisk together the half-and-half, vanilla, the remaining 5 eggs, the remaining 3 tablespoons sugar, the cinnamon, nutmeg and 1/4 teaspoon salt in a large bowl.
• Shingle the pancakes in the prepared baking dish. Pour the egg mixture evenly over the pancakes. Cover the dish with plastic wrap and refrigerate for at least 8 hours up to overnight to allow the pancakes to soak in the custard.
• Preheat the oven to 350 degrees F. Remove the plastic wrap from the casserole and bake until the custard is set and the center feels firm but springy, 50 to 60 minutes. Let cool 15 minutes before serving.
• Meanwhile, put the maple syrup and pecans in a small saucepan. Bring to a simmer and cook until the syrup has reduced and thickened slightly, about 5 minutes. Remove from heat and keep warm.
• Pour the pecan-maple syrup over the casserole. Serve with extra maple syrup on the side.

HARVEST SWEET POTATO PECAN PIE TARTS

Steps:

• Preheat oven t o350°F
• Combine sweet potato,granulated sugar,cinnamon,and salt, stirring well.
• Combine pecans, brown sugar, syrup,vanilla, and egg white, stirring well.
• Spoon about 1 teaspoon sweet potato mixture into each phyllo shell, spreading to edges. Spoon about 1/2 tspn of pecan mixture over sweet potato mixture. Place filled shells on an ungreased baking sheet. Bake at 350F for 20 minutes. Cool completely on a wire rack. Serving size: 2 tarts.

HARVEST MEXICAN SQUASH CASSEROLE

Steps:

• Preheat the oven to 375 degrees.
• Peel the squash, cut in half lengthwise, and scoop out the seeds. Cut into pieces, and place in covered 3 quart casserole dish with a little water. Microwave for 10 minutes, and then let stand for 10 more minutes to finish steaming.
• Meanwhile, heat the oil in a large skillet over medium heat. Saute the onion, green pepper, zucchini, garlic, jalapeno, and oregano until the vegetables are tender. Remove the pan from the heat.
• Drain the water from the squash, and mash until smooth. Stir in the sauteed vegetables. Add the corn, basil, chopped tomatoes, kale, light sour cream, salt, cumin, chili powder, coriander, cloves, cayenne, and pepper jack cheese. Stir well.
• Smooth out the vegetable mixture. Top with the sliced tomatoes. (Add another cup pepper Jack cheese and sprinkle with paprika if you want to go all out!) Bake for 30 minutes. It should be bubbling around the edges and golden in color. Serve immediately.