Harvest Recipes; November Swap Meet

Hey Y’all,

Today I am participating in my second Blog Swap Meet. This one features Harvest Recipes from myself and Eleven of my Blogger Friends, just in time for Thanksgiving!.

I am pleased to introduce you to my new friend Kallee from Creative Southern Home. She will be sharing her recipe for Sweet Potato Casserole with you, then be sure to follow me over to Kallee’s place to check out my recipe for Mama’s Lime Delight. So, without any further ado. Here’s Kallee!

Hello everyone,  I am Kallee and I blog over at  Creative Southern Home and I am excited to be swapping recipes with Kim.  I am a proud mother to 4 great children and I adore my husband.  I love to blog about recipes, crafts, books, DIY, holidays and fun things to do with the family.  I am so excited for Thanksgiving, it is one of my favorite holidays.  The kids and I have already put together a list a mile long of all the must have foods we need to make.  You can be sure the recipe I am sharing today on Kim’s blog will be on our Thanksgiving Table.


Everyone has that list of dishes that must be on Thanksgiving table or it will not be Thanksgiving.  We have to have our cornbread dressing, celery stuffed with cheez whiz, rolls, chess pie and of course sweet potato casserole.  My mom has been making this casserole for years.  It is wonderful, sweet, crunchy, full of flavor.  This recipe has a wonderful streusel like topping with brown sugar and chopped pecans.  It would not be Thanksgiving without it.

sweet potato casserole1

For the Casserole:

1 40 oz can Sweet Potatoes (Yams), drained

1/2 cup sugar

2 eggs

1 tsp. vanilla

1/2 cup milk

1/4 cup melted butter

1 tsp cinnamon

1/2 tsp nutmeg

For the Streusel Topping:

2/3 cup brown sugar

1/3 cup flour

1/3 cup butter

1/2 cup chopped pecans

1 tsp cinnamon

1/2 tsp. nutmeg

Mix all the ingredients for the casserole, except the topping, together in a large mixing bowl.

Blend well until everything is incorporated (it will be a little lumpy).

Pour this mixture into a greased 2-qt casserole dish.

Prepare the topping mixture by mixing together the sugar, flour, cinnamon & nutmeg in a medium bowl.

Add the butter in chunks.

Cut the butter in until it resembles coarse crumbs.

Add the nuts and mix.

Sprinkle evenly over top of the casserole.

Bake at 350 F for 40-45 minutes

Have a Happy Thanksgiving!

Recipe Card

Thanks so much Kallee, that Sweet Potato Casserole sounds really delicious. I’m so happy you stopped by M2G today to share and I hope you’ll come back soon!

There are 12 Awesome Bloggers total participating in this Harvest Swap Meet. I hope you’ll stop by to visit them all and see the wonderful dishes they’ve prepared for you.

Below the collage are links to all of the posts that participated in our Blog Swap Meet: Harvest Recipes!

Stop by and visit them all!

nov blog swap graphic 600

If You Can Read, You Can Cook posted on From The Desk Of…

From the Desk Of… posted on If You Can Read, You Can Cook

Cynfully Wonderful posted on Food Storage Moms

Food Storage Moms posted on Cynfully Wonderful

Recipes, Food and Cooking posted on Dizzy Busy and Hungry!

Dizzy Busy and Hungry! posted on Recipes, Food and Cooking

Kneaded Creations posted on A Dash of Sanity

A Dash of Sanity posted on Kneaded Creations

Creative Southern Home posted on Mammy2Grammy

Mammy2Grammy posted on Creative Southern Home

Confections + Coffee posted on Soda Pop Avenue

Soda Pop Avenue posted on Confections + Coffee

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Baked Spaghetti Casserole

When I was a little girl, spaghetti came out of a green box that looked an awful lot like the macaroni and cheese box except the macaroni and cheese box was blue and the spaghetti box was green. I don’t remember Mama ever putting meat in the spaghetti sauce and it wasn’t until I moved out on my own that I started experimenting with adding things like ground beef, onion, bell pepper and mushrooms to make the tomato sauce with the added seasoning packet taste better. I really liked the seasonings that came out of that packet. I just wanted more stuff in my sauce.

Then after I married husband number one and received a Better Homes and Gardens Cookbook, I started making a one-hour homemade sauce. (I know, all the little Italian ladies who cooked their sauces all day long just rolled their eyes at me.) But, I was a working Mom with a husband and two kids to feed after a long shift at the hospital and Rachael Ray hadn’t started cooking up 30 Minute Meals yet. So, I was as they say here in the South, (Texas is in the Southern half of the United States of America). walkin’ in high cotton.

Then husband number two came along who wouldn’t eat a vegetable if his life depended on it. God rest his soul. So, I quit cooking much at all for a very long time. About ten years to be exact. Thank goodness I got out of my slump. LOL Y’all wouldn’t have recognized the woman I was about a year ago. It’s a God thing, I’m sure of it, that I’m here typing this post to y’all today. And I’m really really happy to be doing it.

Now that I’m wiser (and older). I have discovered that I really don’t care for red sauce at all. Well except for my Sister in Law, Sharon’s awesome sauce. (I’ll have to share that recipe with you too.) I’m more of an Alfredo sauce girl. But, I do use a red based sauce for two recipes. My Grammy’s Lasagna and this little Spaghetti Casserole recipe that I have adapted from Mom’s Pantry Kitchen. It’s not a true spaghetti sauce like the little Italian ladies would’ve made, but boy oh boy is it good, especially the second day. (Why is it spaghetti and stew always taste better the next day?) (Inquiring minds need to know).

This is how I made it:

ground beef and onions

I cooked the spaghetti according to the package directions and browned the ground beef and onions with a little salt and pepper. And I did it all at the same time. I CAN multi-task!

ground beef, soups and seasonings

I drained the ground beef and the spaghetti. Then I set the spaghetti aside and poured the ground beef into the pot that the spaghetti cooked in because for some reason I’m having issues with judging how big a pan I need to use these days to keep from getting “stuff” all over the stove. After that I added the undiluted soups, salt, pepper, garlic powder (you could use fresh minced or the jar stuff if you wanna), and the Italian seasoning.

Then I stirred the ground beef, soups and seasonings together until they looked like this. YUM!

Then I stirred the ground beef, soups and seasonings together until they looked like this. YUM!

ground beef mixture and spaghetti

I took the drained spaghetti and dumped it into the pan with the ground beef mixture.

Then I tossed in the spaghetti to make sure it was all nice and coated with that yummy sauce.

Then I tossed the spaghetti about to make sure it was all nice and coated with that yummy sauce.

After which I divided it into my two little Temp-Tations Casserole dishes. Making us two very generous meals.

After which I divided it into my two prepared  little Temp-Tations Casserole dishes. Making us two very generous meals.

I sprinkled a handful of shredded cheese (I used Italian blend, but any shredded cheese would do, maybe even Parmesan) onto each casserole. I covered one with the lid that came with my Temp-Tations set. (Can you tell I LOVE this product?) Then, I popped the other one in the oven at 400* for about 20-30 minutes.

I sprinkled a handful of shredded cheese (I used Italian blend, but any shredded cheese would do, maybe even Parmesan) onto each casserole. I covered one with the lid that came with my Temp-Tations set. (Can you tell I LOVE this product?) and set it aside to cool before I put it in the refrigerator. Then, I popped the other one in the oven at 400* for about 20-30 minutes.

This is what it looked like when it came out of the oven. Hot and bubbly, cheesy delicious!

This is what it looked like when it came out of the oven. Hot and bubbly, cheesy delicious!

Baked Chicken Spaghetti

I hope you’ll try this recipe soon and let me know what you think.


You can find the original Mom’s Pantry Kitchen recipe here

I hope you all have a Blessed Thanksgiving. As a gift from me to you, please accept this Free Printable Recipe Card.

Click on the picture to be taken to another page to print or save the card.

Baked Spaghetti Casserole Recipe Card

Penne Pasta Chicken & Veggie Re-Run

Saturday Night I had my daughter, son in law and the 3 Ham boys over for supper. We had Green Chile Chicken Enchilada Casserole, Chile con Queso and Guacamole My Way.

When I made the Green Chile Chicken Enchilada Casserole I boiled a colossal chicken. It weighed over 4 pounds. I used 3 cups of the cooked chicken it produced in the casserole and still had 3 cups to use somewhere else. I was going to freeze it but in my hurry to get ready for church Sunday, I forgot. I also had leftover Chile con Queso that I knew I couldn’t eat all of and the Cowboy doesn’t eat it. He’s not a big cheese eater.

So tonight, while I was visiting Stacey Little’s blog, Southern Bite to register to win a copy of Christy Jordan’s Southern Plate’s new cookbook, Come Home to Supper, I happened across this recipe Stacey posted a few years ago called Chicken Spaghetti Remix and WaLLy! It hit me. Stacey’s recipe calls for chicken, √, Velveeta and Ro-Tel tomatoes that I had used in my Chile con Queso √ and √. It sounded like supper was in the works.

Then while perusing the fridge to see what else I could throw into the mix I found some fresh sliced mushrooms and red onion that needed to be used and I had saved some diced bell pepper and celery in the freezer for such an occasion as this and a recipe was born.

I came up with the name for this recipe because I love Johnny Carrino’s, Penne Pasta Alfredo with Shrimp and my Bigmama used to make a cake (I know this is pasta and not a cake, bear with me a second 🙂 ) it was a white cake with a hot Hershey’s syrup poured on top. My Uncle would ask her to make it for every occasion. So, it affectionately became named the Re-Run cake. So, I decided since this was made from things leftover from another meal or found in the fridge that needed to be used. It would be called a Re-Run. That may not make any sense to anyone else but it makes sense to me. 😀

Here’s How I Made It:

the pasta

First, I boiled the pasta in salted water according to the package directions and drained it. Then set it to the side.

sauteed veggies

Then I sautéed the veggies in margarine, adding a little salt and pepper.

add in the chicken

After they were tender, I added in the chicken to warm it up.

the sauce

Then I put a can of cream of chicken soup and the leftover Chile con Queso in the pan and stirred it to combine until the Queso was melted. Then I added in some half n half and a little heavy cream and warmed it through.

everybody in the pot

I added the pasta and veggie and chicken into the pot and stirred to combine.

the finished product

I poured everything into a casserole that had been sprayed with non-stick cooking spray, sprinkled it with a little more grated cheese and baked it in a 350* oven for about 30 minutes. Until it was hot and bubbly.

On the plate

I hope you’ll try this recipe soon and please let me know if y’all like it.

Here’s a Free, Printable Recipe Card just for y’all. Click on the card to be taken to a new window where you can click and save to your computer or copy! Enjoy!

recipe card

Source: adapted from Stacey Little’s Southern Bite’s Chicken Spaghetti Remix