Amye’s Top Recipes from 2016

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One of my favorite post each year is my top picks. I’m running a little late this year, but I did not want to miss out on the opportunity to share my favorite recipes from 2016 with you!

It’s obvious at first glance that I enjoy cheese, chipotle peppers, sugar, and food with a Mexican flair. Because I am trying new recipes much of the time, I often prepare a recipe only once. However, my top picks for 2016 are recipes that I make over and over again! These are all dishes that my family and I enjoy. These are the foods that I crave.

I think it would be fun to sit down one day and figure out my ALL-TIME favorite NJSD recipes!! Maybe that will be an upcoming post!

In the meantime, visit or revisit these fabulous recipes from 2016. Simply click on the recipe title below to be redirected to the original post.

 

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The Varsity has nothing on these delicious Crispy Onion Rings!  They are fast and easy to prepare and worth the effort!

 

My cousin’s recipe for this Garden Dill Veggie Sandwich is simply the best!

 

Maybe it’s a little cold outside for these fabulous Peaches and Coconut Cream Popsicles, but they will be on the menu here soon!

 

The Cilantro Sauce takes these Fajita Kabobs over the top!  This is a must try recipe!

 

Sweet Potato bread is amazingly moist!  I seldom make the pineapple butter but for special occasions it’s a wonderful addition!

 

Not only does this Pineapple Upside Down Pound Cake look beautiful, it also tastes great!

 

This homemade enchilada sauce is so simple you will wonder why you haven’t been making it all along!  Make these tasty Chicken Enchiladas for an easy weeknight dinner!

 

Customize this recipe with as many chipotle peppers as you like.  I love the wonderful smoky flavor of chipotle peppers in Amye’s Smoky Cheese Dip!

 

My aunt’s recipe for Heirloom Carrot Cake is THE best carrot cake I’ve ever had.  I love this frosting!

 

Here’s another super easy recipe, Fried Chicken Tacos with Buttermilk Jalapeno Sauce.  I simply pick up chicken tenders at Zaxby’s then make the sauce for a delicious and simple meal for the family!

 

This smoky, spicy barbecue sauce adds tons of flavor to this yummy Smoky Barbecue Chicken Sandwich!  I keep this sauce in the fridge all of the time!

 

These wonderful Peanut Butter Fingers are the first recipe I ever cooked on my own as a teenager.  They are a great treat to this day…many years later!

 

I love the taste of pickles and olives.  This Olive Bruschetta is a sure winner for your next party!

 

Notice this is the third family recipe that I picked for a 2016 favorite.  Make my aunt’s Tea Cake recipe and you may never make another cookie!  They are just that good!

 

You will not find many casserole recipes on NJSD but this one is a keeper!  This ooey, gooey Cheesy Onion Casserole is high on the list of comfort foods in our house!

 

Now I am craving all my favorites!   I always enjoy your comments and I would enjoy hearing from you now.  Do you have a favorite recipe from NJSD that you have tried and you make it over and over again?  Leave a comment on NJSD or email me at notjustsundaydinner@yahoo.com.  My goal for 2017 is to have more reader involvement.  So please, if you enjoy NJSD or you have a favorite recipe, or you just want to say “hi”, let me hear from you!

 

 

 

 

 

 

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Sweet Potato Bread with Pineapple Butter

 
Sweet Potato Bread with Pineapple Butter     This week, I'm going to begin by telling you that I am a failure. It is mid-February, and I have broken all of my New Year's resolutions. I'm going to blame it on my foot. After all, we always want to blame our bad habits on something. I have been dealing with a foot issue for a couple of years. When I started walking in January, as part of my "better me" plan, the pain literally stopped me in my tracks. After finally seeing a doctor it turns out that I need surgery on my right foot. So, one resolution down. To prepare for post-surgery, when I will be unable to cook, clean, or do laundry (woe is me), I started researching and preparing recipes. Along with this testing came tasting until finally two resolutions down, no more to go. The upside of this is I have great new recipes that I can't wait to share with you over the next few weeks. Excellent sweets, fabulous new main dishes and sides. These dishes will definitely find their way into my regular weekday line-up. This sweet potato bread is moist and sweet with the perfect amount of warm cinnamon and nutmeg. It's even better a day or so after you bake it. The butter was amazing, but I have mostly had this bread without the butter for a fast, easy breakfast. I'm a big fan of coffee, and this sweet bread is great with a steaming cup!
Sweet Potato Bread with Pineapple Butter
 
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Ingredients
  • 1¾ c. all-purpose flour
  • 1½ c. granulated sugar
  • 2 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. salt
  • 2 eggs
  • 1 c. mashed sweet potatoes
  • ½ c. canola oil
  • ⅓ c. buttermilk
Instructions
  1. In a medium bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Whisk together and set aside.
  2. With an electric mixer beat sugar and canola oil until well blended. Add eggs, one at a time, beating well after each addition. Add the sweet potatoes and buttermilk and mix until incorporated. Slowly add the dry ingredients and mix by hand just until blended.
  3. Pour batter into a greased loaf pan and bake at 350°F for 50 to 60 minutes or until when tested with a toothpick the toothpick comes out clean.
  4. Cool on a wire rack until completely cool. Store in an airtight container.
  5. Serve with pineapple butter, if desired.

 
Pineapple Butter
 
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Ingredients
  • ½ c. butter, softened
  • 2 to 3 tbsp. powdered sugar
  • 1 (8-oz.) can crushed pineapple, drained well
Instructions
  1. Mix al ingredients with an electric mixer . Store in refrigerator.

 

 

 

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Sweet Potato Chili

sweet potato chili 4

 

Our lives are back to normal at the Melton household. I finally packed up all of the Christmas decorations last week, and they are back in the attic. Wes and Savannah started a new semester at school this week, and I have started plans to the many projects that I want to do. It seems that I always tend to start the new year optimistic with many great plans to eat right and lose weight or paint the kitchen and finally have that new bathtub installed. Somewhere along the way, I tend to get into a rut, and it seems that my resolutions never end the way I intend for them to. For years, my cousin, Melissa and I, have made the comment to each other that “this is going to be our year”. It has become a joke among us, but I think we both secretly are still hoping for a miracle!

This recipe fits into my 2016 plan for healthier eating. It’s a fabulous sweet potato chili recipe that was shared with me by my friend, Teresa. There are so many recipes to add sweet potatoes to your diet! They are great for your vision since they are loaded with Vitamin A. They are powerful antioxidants, a good source of fiber that promotes healthy digestion, they help stabilize blood sugar levels, a great energy source, and anti-inflammatory nutrients, making them a good choice for those with arthritis and asthma.

Teresa often adds ground, cooked chicken to this recipe but I kept it strictly vegetarian. With or without the addition of meat, it is a warm, hearty meal, sure to please the entire family.

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Sweet Potato Chili
 
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Ingredients
  • 1 tbsp. olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 tbsp. chili powder
  • ¼ tsp. cayenne pepper
  • 1 tsp. ground cumin
  • 1 c. vegetable broth
  • 1½ c. peeled and cubed sweet potatoes
  • 1 can stewed tomatoes
  • 1 (15-oz.) can pinto beans, drained and rinsed
  • 1 (15-oz.) can black beans, drained and rinsed
  • 1 (8.25-oz.) can whole kernel corn, drained
  • 2 tsp. Italian seasoning
  • salt and freshly ground black pepper, to taste
Instructions
  1. Heat olive oil in Dutch oven over medium-high heat. Add onions and saute until golden brown. Add garlic, chili powder, cayenne, and cumin. Stir and cook for 1 minutes.
  2. Add broth and potatoes. Add a pinch of salt and pepper. Cover the pan and reduce heat to medium. Simmer until potatoes are almost tender (about 10 minutes).
  3. Add tomatoes with juices, beans, and corn. Simmer, uncovered until the chili has thickened and the potatoes are very tender (about 10 minutes).
  4. Mix in the Italian seasoning, then add salt and pepper to taste. Serve.

 

 

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Favorite Sweet Potato Casserole

sweet potato casserole

Just eight days until Thanksgiving.  If you are still looking for a sweet potato recipe then look no further, this is the best!  I have always been a fan of sweet potato casseroles.  This casserole is the best of everything.  It has that wonderful crumb topping and melty marshmallows too.  Surprisingly, it’s not too sweet.  It is, in fact, the perfect sweet potato casserole!

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Favorite Sweet Potato Casserole
 
Author:
 
Ingredients
  • 4½ to 5 pounds fresh sweet potatoes
  • 4 tbsp. butter
  • 2 lg. eggs, lightly beaten
  • 1 tsp. salt
  • 1 tsp. ground cinnamon
  • ½ tsp. vanilla extract
  • ¼ tsp. ground nutmeg
  • ½ c. dark brown sugar
  • up to ¼ c. heavy cream
  • non-stick cooking spray
  • ½ c. all-purpose flour
  • 1 c. dark brown sugar
  • ½ tsp. salt
  • 1 c. old-fashioned oats
  • ½ tsp. ground cinnamon
  • 1 stick unsalted butter, room temperature
  • 2 c. mini marshmallows
Instructions
  1. Preheat oven to 350°F. Spray a 9 x 13-inch baking dish with non-stick cooking spray and set aside.
  2. Bake sweet potatoes on a foil lined baking sheet, in a 400°F oven for about 1 hour, or until tender. Allow the sweet potatoes to cool to touch. Remove skins and place the potatoes in a large mixing bowl.
  3. Mash the potatoes with the butter using a potato masher. Add eggs, salt, cinnamon, vanilla extract, nutmeg, and brown sugar. Mix until well combined. Add the cream, a little at a time until desired consistency. Pour potato mixture into prepared dish. Top evenly with marshmallows and set aside.
  4. Combine the flour, brown sugar, salt, oats, and cinnamon in a medium bowl and mix together until mixed well. Add butter and mix until crumbly. (I mash this mixture together with my hand.) Crumble the mixture on top of the marshmallows. Bake in 350°F oven for 30 to 45 minutes until lightly browned.

 

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Amye’s Top 10 of 2014

 

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It’s that time of year again…time for my top picks.  I love posting my top picks…mostly because I love making the collage pictures.  Silly, right?  I also like revisiting the recipes.  This has been a year of big changes for Not Just Sunday Dinner.  First I moved my blog from Blogger to WordPress.  I actually did it myself, with the help of a few really nice tech support people.  I’m not a very tech savvy person, so that alone was a big accomplishment.  Then I took on the huge job of changing all recipes to print format.  I’m really proud of that feature and I hope you enjoy it as well.  I have started a rephotographing project that I’m still working on.  I think that maybe my photos have improved a little better over the past three years so I’ve been trying to replace some really bad, old photos.

When looking back I really had some great recipes in 2014, if I say so myself.  No, I do not develop my own recipes (usually).  Like many, I change up recipes that I have made several times.  My recipes come from family, friends, magazines, cookbooks, etc.  Picking my top 10 for 2014 was a difficult job.  I made a list of 26 recipes to start with.  Then I scratched recipes and added back numerous times to finally narrow my list down to these 10 recipes.  Please join me in looking back over the year, in no particular order.

1.  Amaretto Almond Cheesecake

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2.  Snapper Hemingway

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3.  Greek Salad Dressing

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4.  Queso

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5.  Pretzel Dogs

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6.  Butternut Squash Enchiladas with Salsa Verde

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7.  Heirloom Tomato Salad with Lemon Vinaigrette

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8.  Scalloped Sweet Potatoes

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9.  Southwestern Corn Pudding

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10.  Blarney Blue Cheese Chips

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