Roasted Sweet Potatoes

 Sweet potatoes are one of our favorite roasted vegetables.  Simple and delicious!

Roasted Sweet Potatoes

Sweet potatoes, peeled and cut in half

Olive Oil

Kosher or coarse salt

Thyme

Cover a baking sheet with parchment paper.  Drizzle olive oil on the cut sides of the potatoes, then sprinkle with salt and thyme.  You can also sprinkle on some brown sugar if you like to add a little sweetness.  Then turn them over and rub the other side with oil.  Bake at 400 for about 40 minutes or until the cut side is caramelized.  
So yummy!

Crockpot Chicken Thighs

 

Years ago, I worked with a friend in church who shared this recipe.  She said she made it at least once a week.  She would put it in the crockpot before going to work so her boys would smell it when they came home from school.  It does smell divine as it cooks.  It is easy to throw together and delicious!  Bonus:  You can strain the broth and store it in the freezer to use later as delicious chicken stock.  

Chicken Thighs

Chicken thighs, bone in with skin, as many as you want

1 large onion, chopped

Celery stocks, chopped, as many as you want

Carrots, chopped, as many as you want 

4 cups chicken stock

Salt, pepper, sage or poultry seasoning

Season the thighs and put them in the crockpot.  Add the vegetables and chicken stock.  Cook on low for about 8 hours, more or less.  Remove the thighs with a colander spoon.  Next remove the vegetables with the colander spoon.  Arrange all on a plate and salt well.  Let the stock cool, then pour into a quart jar to use later.  Let cool completely in the fridge before labeling and storing in the freezer.  

Serve the chicken with mashed potatoes or cheesy potatoes.  You can also serve the vegetables if desired.  They don't look great, but they taste good.  As you can see, I added some mushrooms this time as well.

Banana Pudding

 

While Ken had COVID, our cute neighbor left two big cups of this delicious pudding on our doorstep.  We enjoyed it sitting on the front porch, sitting 10 feet apart.  A delicious pudding and a happy memory.

Banana Pudding

8 oz. cream cheese, softened

1 can sweetened condensed milk

1 cup milk

1 3.4 oz. package instant vanilla pudding

6 cups sweetened whipped cream or 16 oz. tub of Cool Whip

11 oz box vanilla wafers OR Erin used coconut flavored cookies.  They were delicious.

3 bananas, sliced

Beat the cream cheese until smooth.  Add the sweetened condensed milk, milk, and pudding mix and continue to whip.  Fold in half of the whipped cream until just combined.  

To assemble the pudding, use a 3-quart straight-sided bowl or you can use individual glasses, Or you can assemble it in a 13 x 9 pan, as shown above. Cover the bottom with vanilla wafers, arranging them in a single layer without overlapping.  Spoon about 1/3 of the pudding mixture.  Cover the pudding with another layer of cookies, then slice bananas on top of the cookies.  Spoon half of the pudding that is left on top of the bananas, then more cookies, then another layer of bananas.  Then spoon the remaining pudding, then another layer of cookies.  Then spread the remaining cream on top. and smooth the surface.  Cover the bowl with plastic wrap and chill for at least two hours.