Jerusalem Restaurant Denver

Jerusalem Restaurant in Denver

One of Denver's oldest and most prized treasures is Jerusalem's, located right next to the University of Denver campus.  Open into the wee hours, college students know it well, but it is also extremely popular and known for its' authentic middle-eastern food.  I've always loved Gyro's, and I know they're popular in many culture's so here I will just call them middle-eastern. 

My friend Jocelyn works at DU and is a Jerusalem connoisseur, and when I went with her for her birthday, I knew I immediately had to share this culinary find with my better half!  And now I can pass along the inner secrets of this amazing restaurant.  First, get the #14, the ultimate platter.  This gives you a sample of practically everything on the menu including: baba ganoush, hummus (quite possibly the best in the world!), grape leaves, Gyro meat, falafel, chicken and beef shawarma, two types of salads, jasmine rice, and more!  Fresh homemade pitas are served table side and you just stuff all the goodness you can and enjoy!

No trip to Jerusalem's would be complete without sampling one of their amazing desserts!  My personal favorite anytime I see it on a menu is baklava so why change things up now!  The honey, phyllo dough, pistachios, and spices make this melt in your mouth goodness. 

Jerusalem's is a Denver treasure that's perfect for any meal, any time.  You won't be dissapointed!

Potato and Kielbasa Chowder

A nice recipe for a chilly stay at home night.

Ingredients for a winter's night.

Stick of butter.

2 tbsp extra virgin olive oil.

3 large carrots.

5 stalks celery.

1 white onion.

3 cloves of garlic.

5 large russet potatoes.

1 box chicken stock.

Fresh thyme.

3 tbsp flower.

1/2 box Velveeta.

2 cups milk.

2 cups water.

2 packages of Kielbasa.

Salt and pepper to taste.

Potato and Kielbasa Chowder

Chop carrots, celery, and onion and saute in butter and olive oil over med-hi heat until soft (10 mins.)

Add minced garlic cloves and leaves from three or four sprigs of thyme.  Saute an additional two mins.

Add flour, stir forming a rue. cook until flower is toasted, stirring constantly as to not stick to bottom of pan.

Add chicken stock, water, and potatoes.

Bring to a boil, reduce heat and simmer for 30 mins, stirring every so often.

Add milk, velveeta, and sliced kielbasa.

Stir to combine ingredients and melt cheese.

Simmer and additional 15 minutes and serve.

Garnish with hot sauce, thyme, and freshly grated parmesan cheese.

I shaped the hot sauce garnish into a crab :) makes no sense but that's just the way it turned out.

Notes; I wanted to make a healthier alternative so I used turkey kielbasa, skim milk, and 2% velveeta.  For a richer chowder use whole milk, regular kielbasa, regular velveeta and substitute the 2 cups of water for additional chicken stock. Also make sure you are seasoning with plenty of salt of pepper as you go.

Squash, pear, and onion au gratin.

Mike found this recipe in the Better Homes and Garden cookbook.  I love that cook book!! You'll find a ton of classic and traditional recipes. Reminds me of my grandma's cooking.

Click on the link here to find it.

My notes;

the recipe calls for one medium pear, I would get two.  I would get whatever looks firm and ripe and smells like a fresh pear.  We used bosc. I would also sprinkle or grate a hint of  fresh nutmeg over the squash and pear layers.

We also modified the topping with a little extra parmesan cheese, a little extra butter, and all we had were Italian seasoned bread crumbs.  I liked the extra kick these provided.

Finally, I would cut back from one whole onion to half an onion.  The onion over powered everything else.  Get a white onion or the mildest you can find.

Practicing for Thanksgiving

Thanksgiving has always been a challenge for my mom. Her game plan includes cooking a turkey for 17 hours, stuffing so dry you literally can't put enough gravy on it (or chug enough chardonnay,) and speaking of gravy... she takes the drippings from the bird, dumps in a box of cornstarch and then tries to hand whisk the lumps into oblivion. (sorry mom!) 

When she insists on hosting this food lovers holiday I insist on bringing the turkey, stuffing, green bean casserole, brussel sprouts, gravy, mashed potato's, and dessert. She can make everything else!

I love love love stuffing and can't believe I only eat it twice a year, Thanksgiving and Christmas. I'm on a quest to create the perfect sausage stuffing.  Usually when I'm trying to create a masterpiece I look at five or six recipes online, take what I like, and then dig into my own culinary repertoire.

Here's what I came up with;

1 medium white onion

6 celery stalks

1 stick of butter

1 package of fresh poultry herbs

1 package of good sage sausage

1 box of chicken broth (turkey if you can find it)

1 bag of bread cubes (the kind that in every grocery store right now, specifically for stuffing)

Dump bread cubes into large mixing bowl.

Saute diced onion and celery in butter until soft (five to seven mins.)

Add sausage to saute and cook throughout.

Add minced herbs. (I minced all the sage, half the leaves of a rosemary stalk, and the leaves of four thyme sprigs.)

Mix thoroughly then pour mixture over bread cubes.

Pour in stock and mix until well incorporated.

Distribute entire mixture evenly in casserole baking dish.

Cover with foil and bake for 40 minutes in a 350 degree oven.  Remove foil and bake an additional 10 minutes until top of stuffing is brown and toasty.

Mike and I thought the stuffing was delicious but here's how I'm going to improve on this recipe for Thanksgiving.

The Ultimate Sausage Stuffing;

First I'm going to cook off one pound of bacon until crisp. I'll remove the bacon from the saute pan and saute the veggies in the butter and bacon drippings.  I'll also add a diced carrot or two to the saute mixture and a clove of garlic (everything benefits from a little garlic.)  After I add the entire mixture to the bread cubes I'll also crumble the crispy bacon into the mixture.

If you're looking for the "WHOA! What is that?" effect, you could also add a stalk or two of diced fennel to the veggie mixture, or possibly a leaf or two of tarragon.  This will give an ever so slight flavor of anise. Sure to be a show stopper at your Thanksgiving table!

We also made a butternut squash, pear, and onion au gratin. We'll post that recipe in the next day or two.... and since we were making comfort food we also made chicken friend chicken with a rich cream gravy.  

What a delicious meal!

Our last day in Canada

Our last day in Canada was filled with a shopping trip to Roots (A Canadian legend....wonderful clothing with a warm, casual feel), picking up a few Cuban Cigars, and stopping into Urban Fare.  Urban Fare was a find! A super cool high end grocery store with a cafe, bakery, flower shop, and so much more! (Think of a smaller version of Whole Foods but even more upscale.)

We stopped into Urban Fare looking for nanaimo bar.  This is a Canadian dessert and our concierge had directed us to check out the bakery at Urban Fare. Nanaimo bar is a three layered dessert that is a super-rich treat! First layer is coconut and graham cracker crumbs, second layer is creamy custard and third layer is chocolate ganache. Fabulous!!

While we standing in line to pay we also picked up a box of Maple Chocolate Canadian Toffee.  Traditional crunchy almond toffee but hit with just a hint of Canadian maple flavor. Heaven!

So now that we had dessert out of the way.. time for something a little more savory.  We found trendy Milestones bar and grill.  A fancy little grill serving up traditional pud fare with a hip modern twist.

We had Kobe Sliders,  Classic Caesar Salad, and the soup of the day was Mushroom.

The Mushroom Soup was the best thing we had. A blend of three types of mushrooms. Portobello, button, and shitake; all blended into a smooth creamy texture topped with home made garlic croutons, scallion, and drizzled with a rich hearty extra virgin olive oil.  I wanted to bathe in it!

The Caesar was ok, fresh and crisp, but nothing out of the ordinary.

I hope you enjoyed our posts about Vancouver and we'd love to hear about your favorite places when visiting our neighbors to the north.

Coast Seafood in Vancouver

Looking for some of the freshest seafood in Vancouver? We were and our concierge directed us to Coast Restaurant.

We wanted to have an exceptionally high end meal in Vancouver and take advantage of what the city had to offer. That led us to look for something with either Asian flare or seafood, Coast allowed us to have a little of both.

We started with the King Crab Tempura Roll.  Absolutely Amazing! This was fresh, crisp and ultra hip! A true flavor explosion on the palate. The trout roe garnish was like little champagne bubbles popping in your mouth.

We also ordered the Dungeness Crab Pountine.  Coasts version of this traditional Canadian dish was crispy french fries, cream gravy (resembling a hollandaise sauce,) cheese curds, smoky bacon, and dungeness crab.  Garnished with a fried soft egg. Break the yolk and dig in!!  This was one of the most delicious comfort foods I have ever eaten! Our waiter joked that he had his cardiologist on standby.

For our entree we ordered the Hot Signature Platter.  We wanted to try a little of everything.  Salmon, shrimp, scallops, ling cod,  all served around a platter of Thai rice and crispy edamame. The salmon was so fresh, probably came out of the water that morning, and the shrimp and scallops were cooked to perfection! The cod was firm and moist and everything was seasoned to perfection.

We opted to go back to Fairmont and have dessert.  We had a chocolate molten caked garnished with whipped cream and served with fresh berries.  The chocolate cake was covered in ganache and the middle of the cake was filled with a gooey mess of chocolatey goodness!  A great way to end a perfect evening!

Coast Restaurant is worth seeking out in Vancouver.

Oh Canada!

Perogies, Poutine, and Fish & Chips!  The first stop on our trip to Vancouver was Lennox Pub in the heart of downtown.

Being from Canada, I told Jeran I had to show him some authentic Canadian food.  While many of these dishes would be considered English or French, to me they were Canadian as I grew up on them.  Sometimes you just have to get a few appetizers and that's what we did here, starting with my all time favourite, Perogies.  Think of Perogies as a sort of dumpling, creamy 3-cheese mashed potatoes served in a pasta shell that is pan-friend (or boiled or deep-fried) and traditionally served with caramelized onions, bacon, and sour cream.  There are so many ways to prepare this dish, and it can be a great side or a main dish itself, but I love it the way we had it!

Poutine is an a very popular dish in Canada, served anywhere from fast food restaurants to upscale dining (see the Coast blog post for some super fancy poutine!).  Here we had the most common and incredibly delicious version.  You start with crispy french fries and top them with cheese curds and gravy.  The gravy and hot crispy fries melt the cheese curds and the result is the ultimate comfort food.  Move over mashed potatoes!

Last, but not least, fish & chips.  There are so many variations and almost every restaurant in Canada has this popular item on their menu.  Here we had a classic cod with homemade tarter sauce.  Simply delicious!

This pub was a great find in the downtown Vancouver area on the always-busy Granville Street.  Other traditional favorites on the menu included Shepard's Pie and Bangers and Mash.  We had so much fun enjoying these traditional Canadian dishes!

Lucile's

Lucile's Creole Cafe is one of our favorite places to go for brunch! Our friends Ray and Lori were visiting Denver and wanted a great place to meet for brunch. Mike and I quickly suggested a stop into Lucile's!

We started off with an order of the beignets. These are big puffy New Orleans style donuts. At Lucile's they cover them with powdered sugar and serve them with a rich decadent caramel sauce. The warm fried dough along with the sweetness of the powdered sugar and then topped with the caramel sauce.... OH MY!!! Yummers!

Most entrees are served with a warm biscuit.  These are huge, light and fluffy, and extremely moist. The best part, slathering with homemade orange marmalade, apple butter, or blueberry preserves. Each bite is bursting with chunks of fruit and full bodied jammy flavors. Would be easy to make a meal of just biscuits and beignets but of course we didn't stop there.

The soup special was Sweet Potato Crab Bisque. How in the world could you pass that up??  Rich sweet potato taste with chunks of dungenous crab. I could taste hints of cinnamon and nutmeg and a little sherry to bring balance to the entire concoction. Absolutely fabulous!!

Ray had the French Toast served with an egg and a side of country sausage. Topped with caramel syrup and garnished with fresh fruit. Mmmmm.

I have been dying to try the rice pudding porridge and since I seemed to be running on a huge sugar bender for the day, I figured why not stay with the sweets! The porridge was drizzled with raspberry sauce and garnished with dried currants and cream.  How could that combination of ingredients be anything but delicious? I would say the rice was a little over cooked and a tad mushy but I had to try it. Probably wouldn't order again but since I was craving sweets this was a nice addition to my bender.

Mike had the Eggs New Orleans.  This is my absolute favorite dish and has so many yummy flavors!  Lucile's takes their flash-fried eggplant (think eggplant parm) and tops it with two soft-poached eggs so the warm yolk runs all over.  Top that with their homemade Creole sauce which is a spicy marinara and then of course you add some delicious hollandaise for good measure.  Served with their homemade griddle-fried potatoes, this is a treat not to be missed.  My favorite dish on the menu!

If you're ever in Denver, Fort Collins, Boulder, Littleton, or Longmont this place is worth seeking out and having brunch.  Located in south-central Denver, plan on getting there early or waiting around 30 minutes.  Definitely worth it!

King Crab Ravioli

Sometimes you just feel like something that is easy and delicious! I do quite a bit of shopping at Sam's Club and every once in awhile find a treasure.

I came across King Crab Ravioli the other day and just couldn't pass it up.

I wanted to make a simple sauce that would enhance the flavor of the ravioli's and not overpower the flavor of the crab. I made a simple garlic butter chardonnay sauce to coat the finished ravioli. (Recipe follows.)

Mike and I were lucky enough to have his mom join us for dinner the night we made these.  All three of us agreed the ravioli were delectable!

Garlic Butter Chardonnay Sauce;

2 tbsp Extra Virgin Olive Oil

2 tbsp salted butter

3 cloves garlic minced

1/2 cup good chardonnay

Salt and Pepper to taste

Heat olive oil and butter in medium high skillet.

Add garlic and saute until lightly golden.

Add chardonnay and reduce until sauce coats the back of a spoon.

Cook ravioli to package directions, drain and add to saute pan.

Lightly toss and serve immediately.

Gelato!

We have discovered an amazing indulgence! Talenti Gelato!  

We first discovered this at Whole Foods but have since found it at Safeway and King Soopers for about $1 less per container.  These gelato's are so rich and creamy and packed full of intense flavor!

We've had the Caramel Cookie Crunch, the Tahitain Vanilla Bean, Banana Chocolate Swirl, Carribean Coconut, Sea Salt Caramel, Toasted Almond, Sicilian Pistachio, Black Raspberry Chocolate Chip, and can't wait to try all the others.

The ingredients are simple, pure, and delicious. Chock full of whatever is listed on the label.  The Carribean Coconut actually reminds me of my grandmother's coconut cream pie!

The next time you need a sweet treat, pick up a container of this and just try to not finish the entire jar!  I hope you love it as much as we do!

Blue-rugula Burgers

This is a recipe Mike found from Rachael Ray.  Honestly one of the best hamburgers, or should I say steakburgers I have ever had.

I don't think I've ever had a 100% ground sirloin burger before, and now I'm not sure I want regular hamburger again! Such a unique and wonderful flavor!

We also found bacon wrapped jalapeno poppers at the store.  Delicious and so much easier than making from scratch! 

Quick tip; stick the blue in the freezer for a couple minutes before slicing. 

I've never had Cambazola blue cheese before. I would say it is like a blue brie, very soft and very blue. We were a little worried the blue might be to strong, but the flavor paired wonderfully with the sirloin burger. Don't be afraid to heap the cheese on top of the burger!

This burger was absolutely amazing!  The burger itself has garlic and Worcestershire in it and because it was ground sirloin and not ground chuck (ground steak vs. ground hamburger) it was so meaty and very high quality.  We found wonderful fresh-baked buns at the bakery in King Soopers and once they were toasted they were perfect to hold up this flavorful burger.  The onions on top were so much more than just onions.  Caramelized for 20 minutes,  a dash of brown sugar and then spicy mustard... I felt like they could have been a meal in themselves!  Top that with the spicy Arugula and the melted Cambazola and you have a flavor explosion in your mouth!  We were a little worried about too much of any one thing (Cambazola, Arugula, or Onions) but words can't describe how much flavor this burger has so don't worry - it would be almost impossible to overdue any one ingredient. 

Seriously - make this burger, whether it's date night, family dinner, anything, you could do all the prep work before and it really wasn't hard to make - at all!  I found it on an episode of Rachel Ray's 30 minute meals and it didn't take us longer either.  Super easy, and we both agreed, one of, if not THE best burger we've ever had!  Enjoy!

Suite 1901

Suite 1901 is under new management. Music to the ears of many living in Cheyenne! Mike and I decided to have dinner there last weekend and want to share our experience with you.

We started off with the baked brie appetizer. A wedge of brie wrapped in puff pastry, topped with a grape balsamic reduction and sugared walnuts.  Absolutely delicious!! We both loved this and it was probably the best thing we had!

I (Mike) had the 24-Hour Chicken which was very good!  Brined for 24 hours in a 5-tea spice mix, this half chicken had been completely de-boned and was extremely moist, tender, and really rich flavors!  I loved their Yukon Gold mashers - who can go wrong with the buttery, fluffy mashed potatoes! 

I (Jeran) had the chicken Florentine crepe which consisted of a savory crepe filled with big chunks of chicken, gooey white cheese, and spinach; served with a side of roast vegetables. I thought it was tasty but had a couple of "gristly" pieces of chicken and wish the kitchen had been a bit more meticulous about the chicken meat that went into the crepe.

sorry about the pic. way to close

Dessert was probably the biggest disappointment. We ordered the pineapple upside down creme brulee cake.  The cake was dry and crumbly. The creme brulee layer was virtually non existent. You certainly couldn't detect any creme brulee flavors and the pineapple was dry and chewy.

Just a note on Suite 1901 and our experience there.  We are really excited about the new management and the place has the same great ambiance it's always had.  We both decided to step outside our 'norm' with our ordering.  We both have our favorites and rather than always having a steak or a burger, we wanted to make sure we were experiencing the whole menu and trying new things.  That being said, next time I think we'll go back to the sure thing and have what we both know we love!

Lunch at the Capitol Grille

We decided to pop into The Plains Hotel and have lunch at The Capitol Grille in Cheyenne.  I have to admit I have not been a big fan of The Grille in the past, but I heard they had a new chef and things were looking up.

We had a Shrimp and Chorizo Stuffed Quesadilla. Mike and I both really liked this! The quesadilla was over loaded with big chucks of shrimp and chorizo and had plenty of green chili's, corn, onion and tomato's for a rich and hearty southwest taste.  

We also ordered the Sweet and Tangy BBQ Chicken Flat bread Pizza.  Simple and delicious. Tangy BBQ sauce, chunks of crispy chicken, red onion strips, corn kernels, and a light and airy flat bread crust.

I was very impressed with both of these dishes and I'm anxious to go back and try other entree's. James, our server, took great care of us and I'm thrilled that Cheyenne has this type of offering that is not affiliated with a major chain restaurant.

Joes Enchiladas with Adobo Sour Cream

Went to a VP Debate watch party last night and here's what I made, Joe's Enchilada's.  If you're a Republican you can call them Paul's Enchilada's but they won't be as good ;)

Ingredients;

4.75 #'s of hamburger

2 #'s of Mexican style shredded cheese, divided

1 large white onion

3 jalapenos

5 cloves of garlic

4 cans of your favorite red enchilada sauce (28 oz)

1 can of chipotles in adobo sauce (7 oz)

flour tortillas

1 tub of sour cream

chili oil for sauteing

Yields 28 enchilada's

(this is a huge recipe designed for a large gathering. I would cut it in half if making for a family)

Filling;

Chop onion, jalapenos, and garlic into small pieces.

Saute in chili oil until soft. (about 5 minutes)

stir in ground beef and 4 chipotle peppers. (minced)

cook mixture until burger is cooked throughout.

dump mixture into large mixing bowl and let cool.

stir in 1# of the mexican style cheese and 1 can of the enchilada sauce

stir until well combined.

Start filling your tortillas with the mixture. I filled two very large casserole dishes with the enchiladas.

Pour remaining 3 can's of enchilada sauce evenly over enchilada's (I used a pastry brush to ensure even coating)

Sprinkle remaining cheese evenly over entire casserole.

Cover with foil and bake in a 375 degree oven for 35 mins.

Remove foil and cook an additional 10-15 minutes or until cheese is golden and gooey.

Chipotle sour cream is very simple,

Mix tub of sour cream with the adobo sauce found in the can of chipotle peppers.

Mix as little or as much as you'd like depending on your heat tolerance.

*for a milder enchilada remove seeds and ribs from jalapenos. 

Pesce Fresco Bistro

We had dinner Saturday at Pesce Fresco Bistro.  I love Bistro's and Pesce Fresco certainly did not disappoint!  This is a small, quaint and well appointed bistro. 

We started off with gorgonzola cheesecake. What a unique idea for a savory appetizer!  The "cheesecake" was baked in a ramekin and reminded me of a souffle. Light and fluffy with a rich flavor of gorgonzola and Italian herbs.  The cheesecake was topped with onions that tasted like they had been caramelized in olive oil and balsamic vinegar. The dish was served with apple slices, crostini, and crispy mushrooms.  These weren't the standard button mushrooms, I would guess they were porcini mushrooms, which added a wonderfully unique twist to the dish.

The dish was a huge hit with our group!

Mike and I split a cup of ricotta tomato bisque. Rich, hearty and delicious! 

Mike's mom ordered a Caesar Salad and it was good. Classic Caesar dressing served with an anchovy fillet, focaccia croutons, and a "24 hour tomato."  We asked about the 24 hour tomato and our waiter told us they were a preserved tomato, somewhere in between a fresh tomato and a sun dried tomato.. interesting.

Our friend Jan ordered the South West Shrimp Pasta. It was delicious!! Mike and I thought it was the best entree at our table.  Giant prawns in a rich mix of southwest flavors and chipotle cream tossed together with farfalle pasta.  Delicious!

Mike had the Iron Seared Scallops. The scallops were seared to perfection and the lobster corn risotto was divine! We didn't know what saffron lobster brodo was, but upon a little investigation, we found it was a broth, albeit a very fancy broth.  Mike wasn't crazy about the garlic seared spinach and I would agree that it was just a touch on the bitter side, but overall the dish was tremendous!

Mike's mom and I had the special that night. A walleye fillet served on a bed of whipped parsnips, topped with an arugula salad, and garnished with beet and spinach puree's that really made the dish pop. Beautiful to look and beautiful on the palate!

Pesce Fresco Bistro is worth seeking out!

Canadian Thanksgiving

Today is Canadian Thanksgiving, which means yesterday was a day filled with family, food, and great times.  The holidays can be a tough time to make the stars align with everyone's schedule, so what better way to get the clan together than with half the family's Canadian heritage.  It was a wonderful and super delicious day!

Many of the things we have are the same as what everyone's enjoys: turkey, ham, mashed potatoes, and stuffing.  One note I want to say about stuffing that seems to be coming up more often: in the bird or not?  Shouldn't even be a question in my book - IN THE BIRD!  These days everyone is worried about samonilla, raw cookie dough, and stuffing in the bird.  I have to say I grew up eating stuffing in the bird (and the occasional raw cookie dough!) and I'm still here!  Just tastes so much better with all that extra flavor the turkey brings.

Our ham was a Sam's Club special and absolutely delicious. Christina made her secret recipe, Corn Cornbread Casserole (pictured on right).  Corn, cornbread and creamed corn combined together ... How could that be a bad thing?

The Assembly Line:



Last, but definitely not least, Jeran and I had to put our mark on the dinner with our signature dishes: Aunt Mary's Green Bean Casserole (GBC, on left) and Grandmomma's Sweet Potato Casserole (SPC, on right).  This much goodness should be illegal!  Recipe's to follow, but a couple secrets right away!  For GBC you should never use milk!  Don't follow the recipe on the can (even though you should use Campbell's Cream of Mushroom Soup) and jazz it up to make it your own.  Water chesnuts are a secret of mine to give it a little extra crunch and french style green beans are required.  Don't forget to add the Worchester into the mix as well as crumbled bacon and parmesean cheese on top - WOW!  When it comes to Jeran's SPC, it almost felt like it should have been part of the dessert round!  We used white sweet potatoes which were a unique touch and the blend of white sugar (in the body) and brown sugar in the topping was out of this world.  The pecans, blended with butter, brown sugar and vanilla made the crust topping the perfect top to a wonderful casserole!

Here are our recipes;  from Mikes family collection,

Green Bean Casserole Aunt Mary

1 package French style frozen green beans (cook 5 mins. only)

1 tin water chestnuts – cut them up a bit and don’t use all the tin)

1 tin Campbell’s Cream of mushroom soup

1 tin French Fried onion rings (Durkee brand)

Grease casserole dish; mix all above in casserole dish. Bake at 300 degrees for ½ hour. Optional Parmesan cheese sprinkled on top. Also put 3 slices of crisp bacon that you crumble on top.

Optional: Worchester sauce or soy sauce.

I want to thank my friend Josh for the sweet potato casserole recipe. I was at a Halloween party at their home a couple years back and when I tasted this I knew it would become a holiday staple in my kitchen.

This is what Josh emailed me when I asked for the recipe;

I wanted to pass along my Grandmomma's Sweet Potato Casserole.

4 Cups of Mashed Sweet Potatoes (gotta' cook the fresh ones - please don't used canned - Grandmomma wouldn't have it).

1 Cup of Sugar

2 Teaspoons of Vanilla

2 Eggs

1/2 cup Melted Butter

- Mix until smooth and put in the bottom of your casserole dish

Topping -

1 Cup Brown Sugar

1/3 Cup Flour

1/3 Cup Melted Butter

1 Cup of Chopped Pecans

(I also mixed a few shakes of cinnamon and nutmeg into the crumble topping)

Mix the topping ingredients and 'crumble' over your potatoes.

Bake for 30 minutes at 350 degrees (or until the topping is browned).