Blog - biscuits and such
southern food blog
paged,page-template,page-template-blog-large-image-whole-post,page-template-blog-large-image-whole-post-php,page,page-id-10088,paged-96,page-paged-96,ajax_fade,page_not_loaded,,select-child-theme-ver-1.0.0,select-theme-ver-2.8,wpb-js-composer js-comp-ver-4.3.5,vc_responsive

White Yam & Candied Bacon Casserole

We had a wonderful Thanksgiving this year in Mountainhome, Pennsylvania, with Dan’s cousin Nathan, his fiance Jess, and the two dogs (Chase and Kaylee). It was relaxed, fun, and full of delicious food.  It’s the first Thanksgiving that I haven’t been with a lot of family (or at least some of our parents) and it had a definite kids-table vibe to it. We cooked all day long, ate a HUGE meal, took a nap, went for a walk, and then drank wine and relaxed on the couch. An ideal Thanskgiving, for sure.

One of my favorite dishes this year was a White Yam and Candied Bacon Casserole, something we created completely by accident. We intended to make a traditional sweet potato casserole with candied bacon and marshmallows tossed into the topping (Dan’s request), but I accidentally bought white yams instead of orange ones. And can I tell you what a happy accident it was? The yams were sweet and soft and creamy and the topping was this amazing combination of salt and cinnamon and sugar. I could have eaten the whole casserole! And while I’m going to save most of this year’s recipes for next year’s Thanksgiving menu I thought this would be just as wonderful on a Christmas table, so I beg you- try it! You won’t regret it.

We’re finally home now after a week long Thanksgiving tour (Wilmington -> Arlington, VA -> Mountainhome, PA -> Oreland, PA -> Harleysville, PA -> Baltimore -> Wilmington) and man are we exhausted. We’re playing catch up on unpacking, taking care of the dog, Christmas decorating, work, and life. But despite the craziness of the past few months we have so much to be thankful for. I made a list over on missELENAeous, but it can really be summed up in three words -health, happiness, love. We’re very lucky, us three.

photo by our friend Bill

White Yam & Candied Bacon Casserole

For the casserole:

4 eggs

2 cups sugar

1 1/2 cup butter

1 cup milk

2 tsp vanilla

6 cups mashed white yam

For the topping:

1 cup brown sugar

4 tbsp butter

1 cup chopped pecans

1 lb bacon

1/4 cup white sugar

1 tbsp cinnamon

1/2 cup mini marshmallows

Peel, chop, and boil your yams.  Mash, and set aside.  Beat eggs, sugar, and butter.  Add milk and vanilla, and combine with potatoes.  Spoon into a greased casserole dish.

Cook your bacon. As you’re cooking sprinkle both sides with cinnamon and sugar.

Combine brown sugar, butter, crumbled bacon, marshmallows, and pecans.  Mix until crumbly and sprinkle over potato mixture.

Bake at 350* for 45 minutes.

Read More

Pumpkin Julep


Happy Thanksgiving Week! This past Friday we loaded up in our trusty blue hatchback and headed north for a week-long Thanksgiving journey. Our first stop is Alexandria, Virginia, where we’re spending two days with our close friends, Brit & Aaron. It’s been wonderful to see them, they’re definitely one of those couples that we love being around because Brit and I are as close friends as Aaron and Dan, which is rare.



Aaron and Brit are also great because they love to cook (and eat) as much as we do. Dan and I had been thinking up this perfect fall cocktail for a few weeks and Brit and Aaron were more than just willing to test it with us- they had input on what we should include.



This cocktail takes everything that is delicious about a mint julep (a favorite summer cocktail) and makes it perfect for fall. The bourbon soaks in roasted pumpkin, combines with a ginger brown sugar simple syrup, Grand Marnier, and is finished off with a cinnamon stick. Rich, spicy, and tasty.


Pumpkin Julep


2 cups fresh pumpkin (or acorn squash)

Brown sugar


Olive oil


Fresh ginger root

Cinnamon sticks

Grand Marnier

Club soda


Cube pumpkin and sprinkle with brown sugar, salt, and drizzle with olive oil. Roast at 350 for 30-45 minutes. In a pitcher combine pumpkin and bourbon. Cover and soak over night in the fridge.

Combine 2 cups brown sugar, 1 cup water, and peeled and sliced ginger in a pot. Bring to a boil and then let cool to room temperature.

In a tumbler combine 1 part simple syrup, 2 parts bourbon, a splash of Grand Marnier, a few ice cubes, and a cinnamon stick. Top with a bit of club soda (dilute to taste).

Read More

Slow Roasted Pork & Cranberries

Well friends, we did it! We’re moved in to the new house and 95% unpacked, which is basically a miracle. We got in to the house last Wednesday, had the POD unpacked by Friday, had a lot of incredible help from some family on Saturday, and have been slowly getting into a routine ever since. It feels great to settle in a little bit and get a feel for our new home.

One thing was for sure, by yesterday I was ready to get back in the kitchen. I love eating out, don’t get me wrong, but it can be exhausting and we’ve been eating out the vast majority of the past month. It felt really wonderful to be in my kitchen with my tools preparing a meal. For the inaugural post from this new kitchen I put together an easy crockpot dish, something that would be perfect for a weeknight dinner or one of those meals around the holiday that you need to be easy but taste awesome. A combination of fall-apart-tender pork, tart cranberries, and a little brown sugar and spices, this was exactly what the changing weather called for.

As for us, we’re doing well. Kaylee is adjusting to the new house (we took her to the beach for the first time- it was great!). We’ve been a bit of a blur but I’ve been posting round-the-house and everyday things over at missELENAeous, if you’re interested in following along. Mostly we’re just happy to be reaching the end of this moving journey, even if comes biting the heels of the holiday travel season! And, I have to mention, I LOVE this new kitchen. It’s HUGE and, best of all, there’s pretty good light (which is the opposite of our last home). It’s pretty dreamy.

Slow Roasted Pork & Cranberries

1 pork tenderloin/country style pork ribs

1 bag fresh cranberries

2 cups beef broth

1 pat butter

1 cup water

1 tbsp brown sugar

1 tsp red pepper flakes

1 tsp cumin

1 tsp paprika

1 tsp cayenne pepper



In a skillet brown the pork on all four sides in the butter. Once it’s been browned combine in a slow cooker or dutch oven with broth and spices. Pour water into sizzling pan and, after a few moments, pour into the pot. Let cook on the high setting/in a medium oven for 4-5 hours.


Read More