Have you missed me? I moved!

18 06 2010

You might have noticed that this blog has been a little quiet. Well, that’s because…

I moved to a self-hosted WordPress! You can find me here: http://www.theniftyfoodie.com/food/

Not to worry. I can catch you up in pictures of some things you might have missed!

Kiwi Pineapple Sorbet

Garlic Lemon Chicken Kabobs w/ Grilled Vegetables

Chocolate Peanut Butter Torte

Louisiana Strawberry Jam

So, won’t you come join me at The Nifty Foodie? I miss my readers!





Announcing: The New Blog

7 04 2010

Hi everyone! I have been absent with posting because I’ve been working on a new food blog. My blog will no longer be considered Skinny Food by Amy, but rather, The Nifty Foodie.

All new posts (along with your old favorites) will be on there from now on, so feel free to update your readers to this link!

http://www.theniftyfoodie.com/food

While you’re at it, feel free to become a fan of The Nifty Foodie (click on the Facebook button on the new page) or add me to Twitter! 🙂

I’m very excited about this new change, and hope you all stick with me as I make this move!!





Mom’s Sweet Potato Casserole

6 12 2009

Another classic that just screams Thanksgiving for my family is my mom’s sweet potato casserole. I made it a little lighter by using products from Splenda, and wow, was it delicious!

Mom’s Sweet Potato Casserole

Ingredients:

  • 7 large sweet potatoes
  • 3/4 cup of butter (used 1 tbsp. of smart balance)
  • 1 can evaporated milk
  • 3 eggs
  • 1/2 cup brown sugar (used 1/4 cup splenda br. sugar)
  • 1/2 cup gran sugar (used 1/4 cup splenda blend)
  • 1/2 tbsp. cinnamon
  • 1/2 tbsp. nutmeg
  • 1 tsp. ginger
  • 1 pinch ground cloves
  • 1 tsp. vanilla extract
  • 1 bag mini marshmallows

Directions:

  1. Boil sweet potatoes until fork tender. Allow potatoes to cool.
  2. Peel sweet potatoes and place them in a large bowl. Mash using a hand or stand mixer.
  3. Cream butter, milk in with the potatoes. Add the sugars, eggs, spices and vanilla extract and mix until well blended.
  4. Bake at 425 in a 9×13 pan for 15 minutes, or until brown.
  5. Sprinkle mini marshmallows on top, turn on the broiler and bake with the oven door open until they brown.