You had me at Sweet Potatoes! Then say gingersnap cookies and yum!!
This recipe comes from my ‘Christmas with Southern Living’ book and if it’s one thing they know how to do, it’s cook and decorate for Christmas! It can also be found on My Recipes.
This is a ‘Make Ahead’ recipe so better yet.
- 6 sweet potatoes (4 pounds)
- 1/2 cup firmly packed light brown sugar
- 1/2 cup butter or margarine, melted
- 1/3 cup half-and-half
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup firmly packed light brown sugar
- 2 tablespoons all-purpose flour
- 1/4 cup cold butter or margarine, cut into pieces
- 32 coarsely crushed gingersnap cookies (we tested with Nabisco)
How to Make It
Cook sweet potatoes in a Dutch oven in boiling water to cover over medium heat 30 minutes or until tender. Cool; peel and mash potatoes.
Combine mashed sweet potato, 1/2 cup brown sugar, and next 4 ingredients in a mixing bowl; beat at medium speed with an electric mixer until smooth. (Or mash with a potato masher until smooth.) Spoon into a greased 2 1/2-quart or 13″ x 9″ baking dish.
Combine 1/2 cup brown sugar and flour. Cut in 1/4 cup cold butter with a pastry blender until crumbly. Stir in crushed gingersnaps. Sprinkle streusel over sweet potato. Bake, uncovered, at 350° for 25 minutes or until streusel is lightly browned.
Make Ahead: Prepare sweet potato filling, and spoon into a greased 2 1/2-quart microwave-safe dish. Cover and chill overnight. Microwave at HIGH 10 minutes or until hot. Prepare streusel, and sprinkle over filling. Bake, uncovered, at 350° for 20 minutes or until streusel is lightly browned.
Purchase crisp gingersnap cookies rather than the soft variety for making the streusel
ENJOY!! AND MERRY CHRISTMAS!
Absolutely!! I just got this question the other day and yes you can put up your Christmas tree when your house is on the market. It can actually make your home warm and cozy during a hectic season, pulling a buyer into imaging a Christmas in their new home.
Just a couple things I would caution. Don’t get a tree that is so large that it takes up a large portion of your room or hides the architectural features of the home with your other furniture. You still want the buyer to see how the room will work for them day to day.
Perhaps this year the tree goes in a different room. Although your favorite place for the tree is in the family room right by the fireplace, this year it may need to be in a more spacious living room.
One other note of caution is on Christmas decorations in general. Yes go ahead and decorate your home for Christmas but if you are one that loves to go all out….this one year you should tone it down to just accents here and there.
My other advice is to not have MLS photos taken while your Christmas decorations are up. If your home does sit on the market for a while the photos will date those photos and show the buyer immediately how long it has been on the market.
Merry Christmas to you and your family. May you have a blessed Christmas season.
Crispy Brussels Sprouts Salad with Citrus-Maple Vinaigrette, doesn’t the name alone make you think of Fall? This recipe was published in Country Living Magazine and the Citrus-Maple dressing fits in so well for a great Thanksgiving Day starter.
Here’s what you need to know:
Working Time: 35 minutes
Total Time: 35 minutes
Makes: 6 servings
For the Vinaigrette:
1/3 c. fresh orange juice (from about 2 oranges)
2 tbsp. apple cider vinegar
1 tbsp. fresh lemon juice
1 tbsp. pure maple syrup
1 tsp. Dijon mustard
1/2 c. olive oil
Kosher salt and freshly ground black pepper
For the Salad:
1/2 c. canola oil
1 lb. small Brussels sprouts, trimmed and halved (quartered if large)
8 to 10 ounces mixed baby lettuces
1 tart-sweet apple (such as Honeycrisp or Pink Lady), quartered and thinly sliced
1/3 c. sliced or slivered almonds, toasted
2 to 3 ounces Asiago cheese, shaved
1 tbsp. chopped fresh chives
1. Make vinaigrette: Place orange juice, vinegar, lemon juice, maple syrup, and mustard in a blender. Blend until well combined, 10 to 15 seconds. With blender running, gradually add oil until emulsified, 45 to 60 seconds. Season with salt and pepper. Store in a jar in refrigerator up to 1 week.
2. Make salad: Line a plate with paper towels. Heat oil in a large cast-iron skillet over medium-high heat until very hot but not smoking, 1 minute. Carefully add Brussels sprouts, cut sides down, and cook, without turning, until crisp-tender and golden brown, 3 to 4 minutes. Transfer to a paper towel–lined plate with a slotted spoon. Season with salt.
3. Toss together lettuces, apple, Brussels sprouts, and 1/4 cup vinaigrette in a serving bowl. Top with almonds, cheese, and chives. Serve immediately with remaining vinaigrette alongside.
Enjoy and Happy Thanksgiving!