Sweet Potato Pie with Caramel Streusel Topping

Sweet Potato Pie with Caramel Streusel Topping

Hi everybody :)

Come join Love the Pie with Tidy Mom  sponsored by Whirlpool and enter to win a new Whirlpool Range! Hurry contest ends TOMORROW!!

Well, I'm making my second pie for the contest over at  Tidy Mom's blog. The Praline Liqueur Pecan Pie was delicious. 

When I saw the Taste of Home recipe, it was for a pumpkin pie, but I decided to change things up a bit. Hey, I'm a sweet potato girl :) but I'm still warming up to using pumpkin.  Here's what I did...

Sweet Potato Pie with Caramel Streusel Topping  adapted partly Taste of Home Baking, All NEW Edition

Ingredients

1 Pastry for a deep-dish single-crust pie 9 inches (I used Easy-As-Pie Crust)

For the Sweet Potato Filling: 

2 eggs
2 1/2 cups sweet potato, cooked
1-1/2 cups heavy whipping cream
1/2 cup sugar
1/4 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves  

Streusel Topping:  

1 cup all-purpose flour
1/2 cup oatmeal
1 teaspoon cinnamon 
1/4 teaspoon salt
1/2 cup parked brown sugar
1/2 cup cold butter, cubed
1/2 cup chopped pecans 
1/2 cup caramel bits
 
Directions:
 
Preheat oven to 350 degrees. 

Line a deep-dish 9-in. pie plate with pastry. Trim pastry to 1/2 in. beyond edge of plate; flute edges and set aside.

For the Sweet Potato Filling
In a bowl, whisk eggs, potatoes, cream, sugars, cinnamon, salt, allspice, nutmeg and cloves. 

Pour into pastry shell. Bake at 350 for 45 minutes. Meanwhile, make the streusel topping.

For Streusel Topping
Mix flour, oatmeal, cinnamon, salt, nuts, sugar; cut in butter until crumbly. Toss in nuts and bits. Sprinkle generously over pie. (I had about 1/2 cup leftover)

Bake pie 25 minutes longer or until a knife inserted near the center comes out clean. Tent with foil to prevent crust from over-browning. Cool on a wire rack. Store in the refrigerator.

  
What I Think:
IT WAS DELICIOUS!!!! REPEAT! REPEAT! REPEAT!! Since the caramel bits didn't melt I will use caramel topping to drizzle on after baking.

ENJOY! Come again...

Linked to:
4th Annual # Love the Pie Party 
Mop Up Mondays - I Should be Mopping the Floor
Melt In Your Mouth Monday @ Make Ahead Meals for Busy Mom  
Jaime @ Mom's Test Kitchen
The Bulletin Board @ Mrs Happy Homemaker 
Marvelous Mondays @ This Gal Cooks
My Meatless Monday: My Sweet and Savory
An original Belle: Make It Yourself Monday
Sew Can Do - Craftastic Monday Link Up Party
Sumo's Sweet Stuff - Market Yourself Mondays 
Keeping It Simple - Motivate Me Monday Link Party 
The Girl Creative: Just Something I Whipped Up 
Flour Me With Love: Mix it up Monday!
The Chicken Chick: Clever Chicks Blog Hop 

Jammin' Oatmeal: Breakfast Is Served

Jammin' Oatmeal: Breakfast Is Served

Hi everybody :)

Welcome to another Breakfast Is Served. If you're just tuning  in to my post every Sunday I post a Breakfast Is Served. To catch up, last week breakfast was Freezer Buttermilk Biscuits with Honey Cinnamon Butter.

Today breakfast is all about the oatmeal. I love oatmeal and this recipe is one ways I serve it.

Jammin' Oatmeal

1 - 1 1/4 cups Oatmeal
1/2 cup water
1/4 cup milk (not shown)
Honey to taste
Jam or Preserves, any flavor; to taste (I love the ones with pieces of fruit in it)
2 tablespoons Pecan, Almonds, or Walnuts; toasted with Cinnamon Sugar Butter
Cinnamon Sugar Butter to taste

In a small pan heat water and milk over medium heat add oatmeal and cook as directed on box. Remove from heat.

  Add the honey and butter, swirling to melt. Add the nuts. Serve immediately.

I love the taste of this, it reminds me of eating a crisp or pie. My favorite preserve to use with it is cherry, but I run out of it :(. It's more delicious I think when using a jam or preserve with pieces of fruit in it.

ENJOY! Come again...

Linked to:

Nifty Thrifty Sunday
Everyday Moms Meals  
Think Pink Sunday @ Flamingo Toes Get Your Party On
WTFab: Sunday Funday Blog Hop
Scrumptious Sunday Recipe Link Party @ Addicted Recipes
Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms 
Jaime @ Mom's Test Kitchen
The Bulletin Board @ Mrs Happy Homemaker
Marvelous Mondays @ This Gal Cooks 
My Meatless Monday: My Sweet and Savory  
An original Belle: Make It Yourself Monday
Sew Can Do - Craftastic Monday Link Up Party
Sumo's Sweet Stuff - Market Yourself Mondays
 Keeping It Simple - Motivate Me Monday Link Party 
The Girl Creative: Just Something I Whipped Up  

Whiskey Chicken Drummers

Whiskey Chicken Drummers

Hi everybody :)

One day while watching Rachael Ray Show, this recipe caught my attention. Since it has my favorite part of the chicken, the drumsticks or drummers as she calls them, I wanted to give it a try.  Let's get it started.

Whiskey Chicken Drummers adapted Rachael Ray Show

Ingredients

For the marinade:

         2 tablespoons Worcestershire sauce (I used Worcestershire Pepper Blend)
         2 tablespoons whiskey or bourbon
         2 tablespoons hot sauce (such as Frank's® Red Hot®)
         2 tablespoons cider vinegar
        12 chicken leg drummers
        Salt and pepper ( I use Rosemary, Basil and Citrus Salt)

For the sauce:

          3  tablespoons butter
          2 large cloves garlic, minced
          2 shots whiskey
          1/3 cup cayenne pepper hot sauce (such as Frank's® Red Hot®)
          1 teaspoon coarse black pepper

Chopped or sliced scallions
Carrot and celery sticks (celery not shown)

Mix marinade ingredients in a large baggie. Season drummers with salt and pepper, and add them to the marinade. Refrigerate 3 hours then bring up to room temp.

Preheat oven to 300ºF. Arrange a wire rack over a baking sheet. Arrange drummers on the rack and slow cook 1 hour and 15-30 minutes.

For the sauce, melt butter in a pan over medium heat. Add garlic, swirl 2 minutes, 

then add whiskey, hot sauce and pepper. Drop heat to low, let simmer for 5 minutes.

Toss drummers with sauce and top with scallions. Serve with carrot and celery sticks alongside.

What I Did and/or Think:
I followed the recipe exactly but only did half of the whiskey because I only used 5 drumsticks. I also let my drumsticks or drummers marinaded overnight. 


The Taste: These drummers were very tasty. A little too spicy for me, but my son and his friend LOVE them. I used the full amount of the hot sauce in the recipe, next time I'll do half. So this will be REPEATED!  

ENJOY! Come again... 

Linked to:
The Better Baker Weekend Potluck
Strut Your Stuff Saturday @ Six Sister's Stuff
Show and Tell Saturday: Be Different...Act Normal 
Sweet Saturday Link Party: The Gingerbread Blog
Sunday Funday Blog Hop # 6: WTFab 
Something Swanky: Sweet Treats and Swanky Stuff Saturday 
One She Two She: 'Your Great Idea' Link Party