Recipes

Butterbean or Pea Recipe

Ingredients
Fresh Shelled or Frozen Butterbeans (Call store for availability) 
1 Pack Goya Ham Seasoning or Ham/Bacon trimmings
Salt and Pepper to taste

Instructions
1. If they are fresh vegetables that you just purchased then wash the vegetables at least 2 times to insure that they are clean and any trash is picked out of them.  (If they are already blanched and frozen then let them thaw and skip to Step 2. )
2. Place them in a pot and add water to at least cover the vegetables and then place them on the stove at med-high heat for at least 30 minutes to an hour (depends on variety).  Lady fingers, sadandy, white acres and other young/green peas need to cook longer than any other varieties. 
3. Add your flavoring.  That can be olive oil with salt and pepper, Goya seasoning, or a piece of ham or bacon.   Season them to your personal tastes. 
4. Once they are finished cooking, remove them from the heat and serve.  They should be tender and not hard or crunchy. 
Ingredients
  • 2.5 lbs sweet potatoes
  • 2 large eggs
  • 1/2 cup packed brown sugar
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/4 cup packed brown sugar
  • 2 cups mini marshmallows

​Instructions
  1. Start by peeling and chopping sweet potatoes. Place in a pot and cover with water. Bring to boil over medium heat and cook until potatoes are soft. Drain well (see note).
  2. Preheat oven to 375 degrees F. Butter a 2-quart casserole dish and set aside.
  3. Place cooked potatoes in large mixing bowl. Add brown sugar, butter, spices, salt, vanilla and eggs and mash with potato masher or whip with hand mixer.
  4. Spread the mixture in prepared casserole dish. Top with 1/4 cup of brown sugar, sprinkling it evenly over the top.
  5. Layer marshmallows in a single layer on top.
  6. Bake casserole for 12 to 15 minutes OR until the marshmallows are golden and toasted and the sides are bubbling. I always place it under the broiler for just 2 minutes to toast the topping just a bit more. You have to watch it carefully so it won't burn.
  7. Cool casserole for at least 10 minutes before serving.


Ingredients
Pecan Graham Crumb Crust
  • 1 cup pecans
  • 2 cups graham crumbs
  • ¼ cup brown sugar
  • ½ teaspoon cinnamon
  • ½ cup unsalted butter

Cheesecake Filling
  • 24 ounces cream cheese* full fat, brick-style
  • ¾ cup white sugar
  • ½ cup brown sugar
  • ½ teaspoon cinnamon
  • 1 tablespoon cornstarch*
  • 1 cup sour cream*
  • 1 teaspoon vanilla extract
  • 3 large eggs*

Pecan Pie Topping
  • ⅓ cup unsalted butter
  • ¾ cup brown sugar
  • ¾ cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon corn syrup
  • ½ teaspoon cinnamon
  • 2 cups pecan halves

Instructions
  • Preheat the oven to 350F degrees.
  • Wrap the outside of a 9-inch springform pan with aluminum foil so that the bottom and sides are covered. Wrap at least 3 times so that all the seems are covered.

Pecan Graham Crumb Crust
  • Pulse the pecans in a food processor until crushed.
  • In a medium bowl mix together the crushed pecans, graham crumbs, brown sugar, and cinnamon.
  • Mix in the melted butter. The consistency will be like damp sand.
  • Press into the bottom and up the sides of the springform pan.
  • Bake in the preheated oven for 10 minutes. Remove from the oven (leave the oven turned on).

Cheesecake Filling
  • In a very large bowl, beat the cream cheese until soft.
  • Mix in the white sugar, brown sugar, cinnamon and cornstarch. Turn off the mixer and scrape down the sides of the bowl.
  • Beat in the sour cream and vanilla extract.
  • With the mixer on low speed, beat in the eggs 1 at a time until just combined. Do not continue beating the mixture after the eggs have been incorporated.
  • Pour the filling over top of the crust, and smooth the top.

Baking and Cooling
  • Place the cheesecake in the middle of a large roasting pan.
  • Pour about ½ - 1 inch of hot water into the roasting pan to make the water bath.
  • Place the roasting pan with cheesecake inside in the oven to bake for 50-60 minutes, or until the cheesecake just has a slight wobble in the middle.
  • Remove the cheesecake from the oven, and cool in the roasting pan until the cheesecake is room temperature.
  • Remove the cheesecake (still in the springform pan) from the roasting pan, remove the aluminum foil, cover the pan, and chill in the fridge for at least 6 hours or preferably overnight.

Pecan Pie Topping
  • Before serving, make the pecan pie topping.
  • Add the butter and brown sugar to a medium saucepan over low-medium heat. Melt them together while gently stirring until the sugar is no longer grainy. Bring to a gentle simmer for 2-3 minutes.
  • Add in the cream, vanilla, corn syrup, cinnamon and pecans.
  • The mixture will start to boil. Stir constantly as it simmers and thickens. Allow the mixture to simmer for at least 5 minutes as you gently stir.
  • Remove from the heat.

Serving
  • Remove the cheesecake from the fridge.
  • With a thin, sharp knife, trace around the edges of the springform pan, then unclamp the outer ring of the pan.
  • Spoon the pecan pie topping over top of the cheesecake. The pecan pie topping will harden if it's placed in the fridge - which is still delicious, but a bit harder to slice. So I recommend only topping the pieces that you plan to eat.
  • Slice using a thin, sharp knife and pie lifter to remove from the pan.