Yam Souffle

A while back, MDS's Mom made this dish at a family get-together at her house. It was delicious. My Mom never really liked sweet potatoes, so she avoided making them. But this dish is so delicious, I will have to add it into my rotation.

This recipe is a classic Thanksgiving recipe, but can be enjoyed anytime of the year. Like other casseroles, it is quite easy to make. You might find similar recipes that use marshmallows instead of the pecan topping. While I like marshmallows, the pecan topping is so much better for this dish. Although this recipe has yam in the title, it is more likely in the U.S. to be made with sweet potatoes. When I made this recipe, I use a can of sweet potatoes, not yams. Whatever you call it, it is delicious.

Yam Souffle 

• 40 oz. can yams, drained
• 1/2 cup sugar
• 1/2 stick butter, melted
• 2 eggs
• 1 tsp. vanilla
• 1/4 tsp. salt

Beat together all ingredients until smooth, Pour into a greased casserole dish. Make the topping.

• 1 cup brown sugar
• 1/2 tsp salt
• 1/2 cup milk
• 1/2 cup flour
• 1/2 stick butter, melted
• 1 cup chopped pecans.

Combine topping ingredients, except the pecans. Pour over the casserole. Sprinkle the pecans on top. Bake for one hour at 350 uncovered. Allow to cool for ten minutes before serving. Enjoy!

Pistachio Marble Cake

This recipe takes the classic Pistachio Pudding Cake and adds a chocolate twist. Mom mostly made the classic version, but I wanted to try this version. I might like this version better than the original. I recently made this cake to take to Mom's on a Saturday. Instead of the bundt pan that the recipe calls for, I used a 9x13 pan because it is easier to take the cake to go. When changing the pan used to bake the cake, just adjust the baking time to account for the different pan shape.

When I made this cake, I did not have any chocolate syrup on hand, so I made it from scratch. I used one-half cup water, one-half cup sugar, and one-third cup cocoa powder cooked on the stovetop over low for a few minutes until it starts to thicken. For the frosting, I made a pistachio buttercream frosting instead of pistachio whipped cream. Or, you can skip the frosting and just sprinkle the cake with powdered sugar.

Pistachio Marble Cake 

• 1 package yellow cake mix
• 1 package Pistachio instant pudding
• 4 eggs
• 1 cup water
• 1/2 cup oil
• 1/2 tsp. almond extract
• 1/4 cup chocolate syrup

Combine cake mix, pudding mix, eggs, water, oil, and almond extract in a bowl. Blend well. Measure out 1 1/2 cup of the batter and add chocolate syrup. Spoon batters alternately into greased and floured Bundt pan. Zigzag a spatula through the batter to marble. Bake at 350 for 50 minutes. Cool completely before frosting.

Pistachio Buttercream Frosting 

• 1 package Pistachio instant pudding
• 1 cup milk
• 1/2 cup butter, softened
• 3 cups powdered sugar

Combine the instant pudding with the milk and whisk to eliminate any lumps. In a large bowl, combine the pudding mix, butter, and powdered sugar. Beat until light and fluffy. Spread over the cake. Enjoy!

Brussels Sprouts Salad

This recipe is not from childhood, but a recent find. A few years back, Mom, Chris, MDS, and I had a great lunch at Eataly. Every visit to Eataly results in a discovery of new and amazing Italian food. Since discovering this salad, I have made it several times for Easter. It is a delicious and light salad that can accompany just about anything or be enjoyed on its own and makes it easy to eat more healthy greens.

The recipe is simple to make for a small side serving or a large number of people. Because it is so easy to make and can last a few days in the refrigerator, this recipe is a great make-ahead treat. The proportions can also be adjusted to suit your taste. I especially like the ground pepper and parmesan cheese, so I tend to add a bit more of those ingredients.

Brussels Sprout Salad 

• 1 pound Brussels sprouts
• 1/4 cup olive oil
• 1 Tbsp. lemon juice
• 1/4 shaved or grated parmesan cheese
• ground black pepper

Wash and dry the Brussels sprouts. Slice off the stem bottom and discard. Finely chop the Brussels sprouts, or use a mandoline slicer. In a bowl, toss the chopped Brussels sprouts with the lemon juice. Add the olive oil, parmesan cheese, and black pepper. Toss to evenly coat. Top with additional parmesan cheese, if desired. The salad can be refrigerated for several days. Enjoy!