Sweet Potato Casserole

Sweet Potato Casserole adapted from Cook’s Country by the Ackrich’s over the years as told by Ezra

Ingredients 5 pounds sweet potatoes, peeled and cut into 1 inch chunks 6 Tablespoons cream 6 Tablespoons unsalted butter, cut into 6 pieces 2 Teaspoons sugar 1 Teaspoons salt ½ Teaspoon pepper 2 ounces cream cheese 1 (10 ounce) package large marshmallows

DIRECTIONS 1.First steam the sweet potatoes in a little butter and cream for a sturdier texture and more concentrated flavor.

2. Use clean scissors sprayed with cooking oil to halve your marshmallows crosswise.

3. COOK POTATOES combine potatoes, cream, butter, sugar, salt, and pepper in a duch oven. Cook covered, stirring occasionally, over medium heat until potatoes begin to break down, 20 to 30 minutes.

4. SIMMER POTATOES Reduce heat to medium-low and continue to cook, covered, until liquid has been absorbed and potatoes are completely tender, 15 to 20. Meanwhile, adjust oven rack to upper-middle position and heat oven to 450 degrees.

5. MASH POTATOES Add cream cheese to pot. Using potato masher, mash until cream cheese is fully incorporated and sweet potatoes are smooth. Continue to cook, stirring constantly, until potatoes are thickened, about 5 minutes.

6. TOAST MARSHMALLOWS Transfer potato mixture to 2-quart baking dish and top with a single layer of marshmallows. Bake until marshmallows are browned, about 5 minutes, serve.

NOTES: Serves 8-10 people. Can be stored in the refrigerator for up to 2 days.

What are you grateful

for for this holiday? I am grateful for a holiday that brings family and friends together (In a safe way).

This year has brought many people apart. This year has also brought many people together. So I guess I am grateful for a time to bring us all together.

Goose’s carmel Popcorn

INGREDIENTS

-6 quarts popped popcorn -2 cups packed brown sugar -1 cup butter, cubed -1/2 cup corn syrup -1 teaspoon salt -3 teaspoons vanilla extract -1/2 teaspoon baking soda

DIRECTIONS

1. Place popcorn in a large bowl and set aside. In a large saucepan, combine the brown sugar, butter, corn syrup and salt; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally.

2. Remove from the heat. Stir in vanilla and baking soda; mix well. Pour over popcorn and stir until well-coated. Pour into two greased 13x9-in. baking pans.

3. Bake, uncovered, at 250° for 45 minutes, stirring every 15 minutes. Cool completely. Store in airtight containers.

What are you grateful for this holiday? I am thankful for the fact that none of my family members have gotten Covid. Safety is enough for me to be happy this thanksgiving. It has broken families apart and I am so grateful that this has not happened to me.