because I have to

Saturday, October 20, 2012

Beth Winder Sweet Potatoes

Posted by The Colbys... written by Erin |

A couple of years ago, when we lived in NYC, we couldn't get home for Thanksgiving and decided to have a giant FRIEND THANKSGIVING and everyone brought something.  Our awesome friends, the Winders, brought these sweet potatoes!  NOW they are OUR tradition for thanksgiving too... attached to some really great memories!  We love you Winders!

(this is not an actual picture... but I'm going to try to make it cute just like this picture this year!  awesome right?)

3 cups of whipped yams
1 cup sugar
2 eggs
1/4 c. milk
1tsp vanilla

Stir those ingredients together and put in a 9x13 dish. 

2 cups Brown Sugar
1/2 c. margarine
1 cup flour
1 cup pecans

Pour the topping over. Then bake at 350 for 20-30 min. When close to serving, top with marshmallows and broil until browned.

Here's the recipe that goes with the pic... REALLY similar but the corn flakes sound good!!


  • 4 1/2 pounds sweet potatoes
  • 1 cup granulated sugar
  • 1/2 cup butter, softened
  • 1/4 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/4 cups cornflakes cereal, crushed
  • 1/4 cup chopped pecans
  • 1 tablespoon brown sugar
  • 1 tablespoon butter, melted
  • 1 1/2 cups miniature marshmallows


1. Preheat oven to 400°. Bake sweet potatoes at 400° for 1 hour or until tender. Let stand until cool to touch (about 20 minutes); peel and mash sweet potatoes. Reduce oven temperature to 350°.
2. Beat mashed sweet potatoes, granulated sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.
3. Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle over casserole in diagonal rows 2 inches apart.
4. Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle marshmallows in alternate rows between cornflake mixture; bake 10 minutes. Let stand 10 minutes before serving.

Thursday, October 18, 2012

Easy Crockpot Lasagna

Posted by Raleigh Williams |

I hate making lasagna with a passion. It's so tedious. But the hub loves it, and  this literally took me 10 minutes.

9 lasagna noodles, uncooked
1 lb ground beef
1/3 c water
ricotta cheese
mozzarella cheese
parmesan, for serving

spray crockpot with pam.
cook beef until browned.
place half lasagna noodles in bottom of pot, then half of the beef, then half of water, then ricotta cheese (however much you like), then mozzarella (enough to cover food in pot). Repeat with the rest of ingredients. Cook on LOW for 4 hours, or 5-6 if you like it a little more crispy.

Sprinkle parmesan on top. Serve with garlic bread and a salad.

So yummy and so easy!

Monday, October 15, 2012

Better-than-tacobell mexican pizza

Posted by Raleigh Williams |

Mexican Pizza
1 lb ground beef

1 medium onion
1 garlic clove minced
1 tbsp chili powder
1 tsp cumin
salt and paper to taste
1 15 oz can refried beans
8 9-in flour tortillas
1/2 cup salsa
2 cups 3 cheese blend
1 can green onions chopped
1 large tomato, diced
1/4 cup olives

  1. Preheat oven to 350°F.
  2. Place meat, onion and garlic in a skillet over medium heat. Cook until beef is evenly browned. Drain off grease. Season the meat with chili powder, cumin, paprika, salt, and pepper.
  3. Coat 2 pie plates with non-stick cooking spray. Place one tortilla in each pie plate and cover with a layer of refried beans. Spread half of the seasoned meat over each tortilla and then cover with a second tortilla. Bake for 10 minutes in the preheated oven. Remove from the oven and allow to cool slightly.
  4. Spread half of the salsa over the top tortillas. Top each pizza with half of the cheese, tomatoes, green onions, and olives. Return the pizzas to the oven, bake until the cheese is melted, about 5 to 10 minutes. Remove from the oven and allow to cool slightly. Slice each pizza into 4 pieces and serve.

Wednesday, October 10, 2012

Raleigh's Chicken Pasta

Posted by ... |

Raleigh's Chicken pasta

16 oz. elbow macaroni (lg.)/cooked
3C chicken breast/cooked and cut into cubes
15oz. ricotta cheese
2 bottles alfredo sauce (or what is needed to cover)
8oz. sour cream
2 garlic cloves (minced)
2 lg. eggs (beated)
1/4C parmesean cheese (grated is best)
Mozerella cheese to cover top/ and mix some in recipe.

Bake 350 for about 25min.

Wednesday, October 10, 2012

Pork Chops and Pineapple Fried Rice

Posted by The Colbys... written by Erin |

Prep Time 
Cook Time 
Servings 6Difficulty Easy


  • ½ whole Pineapple, Cut Into Spears And Skewered
  • 2 cups White Or Brown Rice, Cooked
  • 6 whole Pork Chops
  • 1 Tablespoon Butter
  • 1 Tablespoon Peanut Oil Or Canola Oil
  • 1 whole Large Onion, Sliced
  • 6 Tablespoons Soy Sauce (more To Taste, Or If More Liquid Is Needed)
  • 1 Tablespoon Rice Wine Vinegar
  • 2 Tablespoons Honey
  • 1 Tablespoon Sriracha, Or Other Hot Sauce
  • Salt To Taste
  • 3 cloves Minced Garlic
  • 2 whole Eggs
  • 1 jar (small) Drained Pimentos
  • 1-½ cup Frozen Peas
  • 2 Tablespoons Soy Sauce (additional)

Preparation Instructions

Cook rice according to package instructions. Set aside.
Grill or saute pineapple spears until they have good marks/color on the outside. Slice, then set aside.
(Note: soak wooden skewers in water for a few hours first.)
Heat butter and oil over medium high heat, then add the pork chops to the pan. Saute on both sides until they have nice color.
Throw in the sliced onions and work them into the crevices between the chops. Shake the pan and move the onions around and let them cook for a good couple of minutes.
When the onions are starting to soften, add soy sauce, rice wine vinegar, honey, and hot sauce. Shake the pan, stir it around, and let it cook and bubble up for a good couple of minutes until the pork chops are completely cooked and the sauce is thicker. Remove the pork chops to a bowl, then let the sauce bubble up and cook for another 30 to 45 seconds. Pour it over the pork chops. Set aside.
Add a small amount of oil to the same pan (without cleaning it) and return it to the stovetop over medium-high heat. Add garlic and stir it around, then crack in the eggs and immediately stir them to scramble them a bit. Add peas, pimentos, and a couple of tablespoons (additional) soy sauce. Add cooked rice and stir it around to cook for a couple of minutes.
To serve, pile rice on a plate, then top with a pork chops and onions from the sauce. Drizzle a little bit of sauce over the top.

Recipe and Picture curtesy of Pioneer Woman