Just got back home from my Twins Out West trip with Alaine last night. Every second of our 1,319-mile journey was a blast! Got tons of photos, poem fodder, and some body/mind/soul rejuvenation to boot. Yeehaw!
The food, flavors, colors and sights of the Southwest were refreshing and music to the senses and nectar to the taste buds. Surprisingly, I've realized from Facebook comments, not everyone on the planet knows how to make the best apple pie, so I decided to share the secret recipe with bloggy friends who may be out of the loop~~~
Simply make or buy your favorite apple pie and cook according to directions. While it's hot from the oven, cut yourself a slice and smother the top of it with the sharpest cheddar cheese you can get your hands on! (No, processed cheese just will not do here.) Savor the heavenly taste combo!!
The kind 1900s-bank-turned-cafe' owner in Santa Rosa, New Mexico followed my instructions perfectly and deliciously. Proof's in the picture *smile*:
...but I've been traveling so much the last few months, I'm really not sure what day or month it is. So here's an out of sync, but delicious recipe for my foodie blogger friends anyway. After two more trips -- one out west with my twin, and then a visit to my bestest friend Kat Magendie -- I'll unpack the old suitcase and settle back into my former "normal" routine. (Lotsa stories and news to share!)
You Are My Sunshine (Y.A.M.S.) Casserole
6 large yams or sweet potatoes [they're pretty interchangeable!]
1 lb. dark brown sugar
1/2 tsp cinnamon
1/4 tsp vanilla
1/4 cup LemonHead candies
1 stick butter, Smart Balance or Margarine
2 cup of miniature marshmallows
1/4 cup of sugar
2 teaspoons salt
1 cup pecans (toasted with a few dollops of butter & sea salt)
Wash and peel potatoes OR use one large can of yams with half the liquid drained. Cut potatoes into roughly 2-inch hunks, and layer into a pan. Cover with water and swoosh in the vanilla flavoring. Add in salt, sugar and candy. Mix liquid with large spoon. Put lid on pot and boil until tender (about 30-35 minutes), stirring now and then. Drain liquid.
Transfer potatoes into a large baking dish and sprinkle on brown sugar and cinnamon. Layer on pecans. Dot with butter or margarine. Bake for @ 20-30 minutes at 350. Sprinkle on marshmallows and bake until marshmallows are brown. (Watch closely so they don't burn.)
Now you're ready to serve up some really yummy yams with a zesty flavor! And it doesn't even have to be Thanksgiving or Christmas. :)
***Ugly veggie, sweet dish!!! :D
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