Classic Coffee Cake

March 25, 2015May 22, 2015 ~ Marlee And Christie ~ Leave a comment

Today’s recipe is a classic coffee cake. No frills, no thrills, just plain old, delicious coffee cake. This recipe really is the perfect cake to eat with coffee in the morning or your cup in the afternoon. Or if you’re Christie, late at night, because caffeine doesn’t affect her!

What You Need:

2 9×9” Pans
Mixing Bowls
Electric Mixer
Glass Measuring Cup

Ingredients:

Cake Batter:

30 oz AP flour
4 oz+ 2 tablespoons dry milk
1 1/4 teaspoon salt
1 teaspoon nutmeg
1 1/2 teaspoon cinnamon
3 1/2 teaspoons baking powder
3/4 teaspoon baking soda
2 tablespoons white vinegar
12 oz water
8 oz+ 2 tablespoons vegetable oil
1 1/4 cups brown sugar (packed)
8 oz granulated sugar
2 large eggs

Streusel Topping:

6 oz + 3 tablespoons AP flour
1/4 cup + 1 tablespoon brown sugar (packed)
2 oz granulated sugar
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
dash of salt
2 oz vegetable oil

Step 1:

Preheat your oven to 375° and grease your two 9×9” pans.

Step 2:

In a medium bowl, mix together your flour, dry milk, salt, cinnamon, nutmeg, baking soda, and baking powder. Set aside.

If you can, sift the flour first!

Step 3:

Combine together the vinegar and water in a glass measuring cup. Set aside.

We don’t have pictures of this step because we took pictures of Peaches.

Step 4:

In a large bowl, mix together the brown sugar, sugar, and oil on a low speed. About 1 minute.

Step 5:

Adding the eggs one at a time, and continue to blend on a low speed for another minute.

Step 6:

With the mixer on a low speed, add the dry ingredients and alternate with the water and vinegar to the sugar and eggs mixture. Remember to always start and end with your dry ingredients. Also, don’t forget to scrape down the bowl.

Step 7:

In a new bowl, combine flour, brown sugar, sugar, salt, cinnamon and nutmeg together. Mix on a low speed for about a minute.

Step 8:

Gradually add the oil until the mixture is crumbly.

Step 9:

Pour the batter between your two greased cake pans. Divide evenly. Sprinkle each cake with streusel topping. We say start with 3/4 cup on each cake and divide whatever is left over between the two cakes.

Step 10:

Bake the cakes for 45-55 minutes. These cakes can overcook really quickly so we always check around the 35 minute mark.

Christie’s Quick, Easy, and Healthy Turkey Burger

March 24, 2015May 22, 2015 ~ Marlee And Christie ~ Leave a comment

Like leftover rice, we sometimes buy too much of something. In this case, we were on a ground turkey kick (gobble gobble) and this turkey needed to be cooked. So we made turkey burgers, and they were awesome! We obviously want to share our wonderful recipe with you!

Ingredients

1lb ground turkey
1 half of a red onion
2 tablespoons dijon mustard
worcestershire
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon sprinkle of bread crumbs
salt
pepper
oil (coconut, olive, canola)

Step 1:

Chop the red onion in fine dice and place in a mixing bowl. Add the turkey meat, and season with salt, pepper, garlic powder, and onion powder.

Step 2:

Gently mix ground turkey meat, seasoning, mustard, a few sprinkles of worcestershire, and red onions together. Until the meat breaks down. But don’t overwork the meat. That tends to make the meat tough when cooking.

Step 3:

Sprinkle in some breadcrumbs, start with 1 tablespoon. This will help bind the burger together. You don’t want it too moist, or too dry.

Step 4:

Dived the meat into four 4oz patties. Place a saute pan on the stove turn on heat to medium high. Coat the bottom of the pan with the oil of your choice, wait until the pan and oil are hot. Place the patties in the pan and cook for 3 to 4 minutes on the first side. Flip and repeat on the other side until internal temperature reads 165°.

Step 5:

Serve over mixed greens with your favorite dressing (we used a honey mustard dressing…yum) and enjoy!

Zucchini and Onion Rice Bowl

March 23, 2015May 22, 2015 ~ Marlee And Christie ~ 5 Comments

So we all know, that when we order Chinese food, no matter what you order, they always give you a ton of rice. More rice than anyone can eat in one sitting, and today’s recipe utilizes all that extra rice we have sitting in our fridge.

And like most of our recipes, the amount of zucchini, onions and rice is subject to change on how many people you plan on feeding. You can also make this with fresh rice, I did for lunch yesterday and it was delicious!

Ingredients

Left over rice
1 to 2 zucchini’s(sliced to half moons)
1 Onion (sliced)
Soy Sauce
Olive Oil

Step 1:

In a non sauté pan, heat 1 tablespoon of olive oil over medium heat.

Slice the Zucchini into half moons and the onions into slices.

Step 2:

When the oil is hot, add onion and zucchini and a splash of soy sauce. Stir until zucchini and onion soften. Add a couple more dashes of soy sauce to season. You can also add fresh ground pepper to taste.

Step 3:

Just before the zucchini and onions are done cooking, add the rice, and a few more dashes of soy sauce to season the rice. Stir until combined and cover until rice is warmed. Remove from heat, and enjoy!

Quick and Easy Hot Chocolate

March 23, 2015May 22, 2015 ~ Marlee And Christie ~ Leave a comment

What better way to end your night than with a warm cup of hot coco. Here’s a quick and easy recipe for hot coco.

Ingredients

1 to 2 heaping tablespoons of Hershey’s Special Dark Chocolate Powder
1 cup milk (depending on how many people you’re making it for, adjust the amount of milk)
1 tablespoon mini chocolate chips
1 teaspoon vanilla
splash of heavy cream
fresh whipped cream (store bought is okay too)

Step 1:

The first thing you want to do is place your milk on a stove in a medium sauce pan over medium heat.

Step 2:

Sift in the coco powder, and whisk until combined. For some reason, ours turned a weird gray color, but that didn’t take away from the taste.

Step 3:

Add the chocolate, vanilla extract, and a splash of heavy cream. Stir until the chocolate has melted.

Step 4:

Pour the hot chocolate in your favorite mug and top with whipped cream. Enjoy!

Bruschetta al Pomodoro

March 22, 2015May 22, 2015 ~ Marlee And Christie ~ 1 Comment

“Day-old bread, month-old oil, and year-old wine”–Italian Proverb

This saying applies to today’s recipe, Bruschetta. Bruschetta, itself, is originally just toasted bread, olive oil and garlic. It gained in popularity in the different regions of Italy, where they each made their own version.

The most popular version includes the proud colors of the Italian flag. Green = Basil, white = garlic, red = tomatoes. This is referred to as bruschetta al pomodoro.

Ours isn’t quite traditional, but it certainly has the flavors of it. We like a more saucy bruschetta, so the bread can absorb some of the Italian flag goodness aka basil, garlic, and tomatoes.

How beautiful is our little basil plant.

What you need:

cutting board
knife
garbage bowl

Ingredients:

5 roma tomatoes
1 can of crushed tomatoes (12 oz)
3-4 cloves of garlic
Balsamic vinegar (to taste)
6 fresh basil leaves
salt and pepper (to taste)
1 baguette cut into slices

Step 1:

Slice tomatoes in half and de-seed. Dice into pieces. Place in a bowl. We don’t mind the skin, so we leave it on.

Step 2:

Peel the garlic and mince. While garlic is still on the cutting board, hit it with some salt here and use the side of your knife, sharp side obviously facing away from you for safety. Use the side of the knife to crush the garlic and salt until it breaks down, its like a paste. Scrape it up from the board and put it into the bowl with tomatoes.

Step 3:

Take the basil leaves and pile them on top of each other. Then roll them up together. Slice thin ribbons of basil and place into the bowl with tomatoes and garlic.

Step 4:

Open the can of crushed tomatoes and dump it into the bowl of tomatoes and friends. Gently mix everything together, adding salt, pepper and balsamic to taste.

Step 5:

(Optional) You can toast your bread slices in the oven with some olive oil brushed on for a few minutes. We didn’t toast ours because we love the way the bread soaks up the juicy goodness. But traditional Bruschetta is toasted or grilled.

Happy Cooking!

Browned Butter Stuffed Cookies

March 21, 2015May 22, 2015 ~ Marlee And Christie ~ Leave a comment

So as you know, we love cookies, so we though the best way to start your Saturday is make these delicious Browned Butter Stuffed Cookies. And you can stuff these bad boys with just about anything. Okay, maybe not anything, but you can can experiment and see what tickles your fancy.

We reccomend Nutella, Cookie Butter and Peanut Butter. Those are front runners in this household. But like the recipe states you can try a whole bunch of different “stuffers”. Let us know, what you’re favorite is!

What you need?

Measuring Cups
Measuring Spoons
Saute Pan
Stand Mixer or Hand Mixer
Medium Sized Bowls
Wooden Spoon
Cookie Sheet x2
Wax Paper
Parchment Paper
Pam (optional)

Dry Ingredients

2 1/14 cups AP flour
1 1/4 cup brown sugar
1/4 cup bakers sugar
1 1/4 teaspoons baking soda
1/2 teaspoons kosher salt
1 cup dark chocolate chunks or chips
Fleur De Sel (for sprinkling)

Wet Ingredients

1 cup (2 sticks) unsalted butter (cut into pieces)
1 tablespoon plain greek yogurt
1 large egg
1 egg yolk
1 tablespoon vanilla bean paste (or extract)
A jar of your favorite spreadable (cookie butter, peanut butter, jam, marshmallow fluff, Nutella ect.)

**These cookies are big, so if you want a lot of cookies, double the recipe. Especially if you’re a nibbler like me.

Step 1:

In a medium bowl, whisk together the flour, baking soda, and salt and set to the side.

Step 2:

In a heavy bottom sauce/sautee pan (if you can, avoid non-stick) turn your burner to medium heat and put the butter in the pan, stirring constantly. The butter will foam, but keep stirring. If you see brown specks, don’t be alarmed, that’s a good thing! When the butter goes from a butter smell, to a nutty aroma, then your butter is browned.

Step 3:

Immediately remove from the heat, and pour into a heat proof bowl. Stick in the freezer for no more than five minutes to cool. Remember, you don’t want it to harden, just cool!

Step 4:

In a stand mixer, cream together butter and both sugars until well blended.

Step 5:

Next beat in the egg, the yolk, vanilla paste (or extract) and yogurt until fully incorporated.

Step 6:

Slowly, add the dry ingredients until just combined. I know you want to keep mixing, but don’t. It’s okay if still see some flour.

Step 7:

Fold in dark chocolate chunks.

Step 8:

If you want successful cookies, my mom says to always chill your dough! You have two choices, you can either stick it in the fridge for 1.5-2 hours or stick it in the freezer for 30 minutes. I personally do the freezer.

Step 9:

Depending on which chilling method you use, turn the oven on just before the cookies are ready to come out. Preheat oven to 350°.

Step 10:

Line a cookie sheet with wax paper, and take your favorite spreadable (I’m partial to Cookie Butter and Nutella) and drop little dollops onto the wax paper. Put in the freezer to harden them. This will make putting them in the dough, much easier. I did about quarter sized dollops, but the sizes varied. You can also do this before you make the cookies, so they dollops are fully frozen. It’s much easier to work with frozen filling, than just chilled. Trust me.

Step 11:

While the dough is still chilling, take your cookie sheet and line them with parchment paper. Christie uses cooking spray to keep the parchment paper on the tray. Hello life hack!

Step 12:

Once the dough is fully chilled, and the dollops are firm enough to handle. It’s time to start making the cookies! Take some dough (we eyeballed it) and flatten it out in your palm, about 4 inches across, and place a dollop of Cookie Butter or Nutella in the center. Close the cookie up, and gently roll it.

Step 13:

On a cookie sheet lined with parchment paper, place the delicious dough balls down. I only did six cookies total, three on each side or two down. It all depends on how you look at it. But no more than six on a cookie sheet. These bad boys spread.

Step 14:

Bake the cookies for about twelve minutes, slightly browned on the edges, but still slightly “underdone” in the middle. I like chewy on the middle, but crunchy on the outside. I always slightly undercook my cookies to achieve this.

Step 15:

As soon as the cookies are out of the oven, sprinkle with fleur de sel and let cool on cookie sheet for about two minutes. This allows the salt to really stick to the melted chunks. DO IT.

Step 16:

The cookies are delicate so gently remove them from the cookie sheet, and place on a cooling rack. Repeat until all the dough is gone. Oh, and then eat. Cause they’re delicious.

Today’s recipes were inspired by Ambitious Kitchen, Kirbie’s Kitchen, and love & olive oil.

Bacon Wrapped Goodness (Devils on Horseback)

March 18, 2015May 22, 2015 ~ Marlee And Christie ~ Leave a comment

Do you love Bacon? Silly question, everyone loves BACON. Okay, maybe not everyone… but in this house, WE LOVE BACON.

We love Bacon on (or in) just about anything. Pancakes, French Toast, Cupcakes, Cheesecake (yeah, that happened and it was AMAZING) Salad, Jam, Bread, Biscuits…we could go on but you guys get the idea. BACON IS AWESOME.

For this recipe we are making Bacon Wrapped Dates! Also known as Devils on Horsebacks which date back all the way to Victorian England. This dish is normally served with Christmas dinner, but who said it could only be served at Christmas?

Again, you can’t go wrong here. Sweet? Good. Savory? Good. Dried Fruit? Good. Bacon? GOOD. Put it all together and you have a winning dish.

Now, don’t be scared but the main ingredient (besides, BACON) is dried prunes or dates. To some, that might seem unappealing, but trust us, it’s really good. It’s the perfect balance of sweet and savory.

What You Need

1 baking sheet
Bacon (Thick Cut)
Dates/Prunes/Apricot (Really, it’s up to you and what you like, but prunes are the traditional choice*) We love Medjool dates.
Toothpicks

Step 1:

Preheat the oven to 400°.

Step 2:

If you’re using dates or prunes you must remove the pit first. Make a small incision and pop the pit out. Super easy.

Step 3:

Next take your Bacon and cut the pieces in halves. Easy!

Step 4:

Take the Bacon piece and roll over your prune/date/apricot. Secure with a toothpick. Continue until you’ve finish, you may need two baking sheets depending on how many you make.

Look at how cute our little kitchen helper is, she really loves BACON.

Step 5:

Pop those suckers in the oven for about 20 minutes, but keep on eye on them. It all depends on how thick your bacon is, and how big the dried fruit is. For ours, it took about 20 minutes for the bacon to crisp up. Just keep an eye on them, until they’re crisped to your likeness.

Step 6:

Once cooked, remove from oven and carefully remove the bacon wrapped goodness to a paper towel. Plate and eat them. You can take the toothpicks out if you want or use them as a means of eating it.

*The first time we had these it was a mixture of prunes and apricots and you didn’t know which you were going to get. It’s a fun little surprise if using as an appetizer. If you got a prune it was a devil and if you got an apricot it was an angel.

Beefy Saint Paddy’s Day Guinness Stew (Slow Cooker)

March 17, 2015May 22, 2015 ~ Marlee And Christie ~ Leave a comment

HAPPY SAINT PATRICK’S DAY! We hope you’re wearing green and if you’re not, we hope you’re not being pinched!

Today’s recipe is a favorite of ours Slow Cooker Guinness Stew! No pictures today, just this delicious, hearty, beef stew recipe. And it’s super easy to make, if we were Ina we would be saying, “How easy is that?”

Okay, back to the recipe. This one is super easy, and requires almost zero effort. All you do is throw things into a crock pot! How easy is that? 😉

What You Need

1 to 2 pounds stewing beef
2 to 3 russet potatoes (chopped)
1 onion (chopped)
3 carrots (chopped)
3 parsnips (chopped and optional)
3 celery stalks (chopped)
Two 12oz Bottles of Guinness
Beef Broth (About 2 cups, give or take)
Worcestershire
2 bay leaves
1 to 2 sprigs of rosemary
Kosher Salt
Pepper

**First turn on your crock pot to high, and just let it heat until you’re ready to use it.

Step 1:

Cut the potatoes, carrots, parsnips, celery, and onions into large chunks. You really don’t want them too small or else as they cook, they will become mushy! Put chopped veggies off to the side.

Step 2:

Okay, I know we said you throw everything into a crock pot, but this step is totally worth it. You don’t have to do it, but I think you’ll thank us in the end. Season your meat liberally with kosher salt and pepper. In a pan heat some olive oil over medium high heat. When the oil is shimmery, throw the first batch of the meat in and brown on all sides. Remove and place on paper towels, repeat until all the meat is browned.

Step 3:

See? Was that so bad? Easy peasy! Next, add all your chopped veggies into the crock pot, then the meat, bay leaves, and rosemary. Next pour the Guinness in, add a couple splashes of the worcestershire. Pour in the beef stock until everything is covered.

Step 4:

If you plan on cooking this on HIGH, you’ll want to cook it for 4 to 6 hours. If cooking on LOW, you’ll cook for about 10 to 12 hours.

This recipe is great to cook overnight or prep the night before, and leave it while you go to work. As with some dishes like this, it’s always better the next day. But if you can’t wait (don’t worry if you can’t, we have made many of dishes and then ate them straight away) serve over rice, mashed potatoes, or serve with bread.

Another plus to this recipe is you can really add whatever you like. You can add garlic, add more potatoes, less carrots, more celery, don’t like russet potatoes you can add red potatoes and you get the idea. It’s really easy and really versatile.

Happy Cooking!

Chicken, Potatoes, and Tomatoes Oh My!

March 17, 2015May 22, 2015 ~ Marlee And Christie ~ 2 Comments

Today’s dish was inspired by One Pot Spanish Chicken and Potatoes from Pinch of Yum. It was one of those recipes that we made, and EVERYONE loved. And every time we’ve made it since, it becomes more and more popular.

It’s a rather simple dish, and so full of flavor. And did we say it was really easy to make? Because it is! You don’t have to be a whiz in the kitchen to make this, we promise. YOU CAN DO THIS!

For really developed flavors, make the sauce part of the dish first, and the following evening make the chicken and potatoes portion.

Ingredients

For the Sauce:

2-3 tbsp olive oil (more if needed)
1 large sliced yellow onion
4-6 tbsp garlic (or 3 elephant garlic gloves) we love garlic too much
5 vine-ripe tomatos, cut in half and roasted
1 medium to large eggplant or as we prefer Aubergine (skin peeled and diced)
Season salt (We use Lawry’s) and pepper to taste
Smoked paprika
Onion powder
Garlic powder
Cayenne pepper
Approx. 1 cup chicken stock

For the chicken and friends:

1½ lbs. chicken breast meat
Salt and Pepper
1 large Russet potato, sliced
crusty bread or rice for serving

Step 1:

Heat the oven to 400°F. Slice tomatoes in half and toss with some olive oil, enough to coat them, and some salt and pepper. Put tomatoes on a cookie sheet and let it roast in the oven for 40 minutes.

Step 2:

Sauté onion and garlic for about 5 minutes, then add in the eggplant. Continue to sauté until eggplant is melding (getting soft sounds…awkward).

Step 3:

When the tomatoes are done, CAREFULLY move them into the pot open face down or butt side up, however you want to look at it. Let them simmer together for 5 minutes.

Step 4:

Break up the tomatoes and give it a good mix together. Transfer in batches to a blender, please don’t put it all together, you will have a hot explosion of (painfully hot) goodness, and as wonderful as that sounds…it’s not. Add in chicken stock while blending to get your desired consistancy. Add salt and pepper, paprika, onion and garlic powder, cayenne pepper. We like to start with a few shakes of each and adjust to your own liking. This it the point in the cooking where we put the spices into small prep bowls and pretend we’re Emeril, BAM!

Step 5 (optional):

After the sauce has cooled put it into tupperware, and let it get busy with itself overnight. I personally think this sauce is best the next day. But if you need it like RIGHT NOW, please go on to the next step immediately.

Step 6:

Slice the potatoes into discs, I used a mandolin to make sure they were all the same thickness. You can parboil the potatoes for a few minutes if you want, or just put them into the sauce a few minutes before the chicken. (If you gave your sauce “a break” overnight: heat it up in a separate pot first).

Step 7:

Slice your chicken into chunks or bite size pieces. Toss with 1 to 2 tablespoons of the oil of your choosing. We’re fans of olive oil and coconut oil. Once chicken is coated in oil season with salt, pepper and paprika. Remember, you don’t have to use those, those are just what we chose for this dish.

Step 8:

Place frying pan on the stove, and turn the heat to medium high. When the pan is hot, put the chicken in and brown. Once the chicken is brown, transfer to the pot with the sauce. You can also sauté the potatoes in the same pan as the chicken and add them to the pot with the sauce.

Step 9:

Cover the sauce, and simmer until the chicken is cooked. About 10 minutes. Serve over quinoa, rice or serve with a bread to sop up all the saucy goodness. Enjoy!

What’s really great about this dish is how versatile it is. All you do is change out the paprika for any other spice you like, like curry, tikka masala, Garam masala, and you get the idea.

You can also add other kinds of vegetables towards the end of the cooking process. more onions, bell peppers, peas, and you get the idea!

Happy Cooking!

Sweet Potato Pie with Streusel Topping

March 15, 2015May 22, 2015 ~ Marlee And Christie ~ Leave a comment

For our second pie, for Pi Day, we made a mouth watering southern treat: Sweet Potato Pie with a Streusel Topping. Forget about pumpkin pie, this pie is so much better. It’s smooth, it’s creamy, it has a streusel topping. You can’t really go wrong there.

Our recipe was inspired by Stephie Cooks.

Pie Filling:

1 unbaked 9- or 10-inch pie crust
2 cups mashed cooked sweet potatoes
¾ cup packed brown sugar
½ cup granulated sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 teaspoon fresh ginger
⅛ teaspoon salt
¼ cup (1/2 stick) butter, melted
1¼ cups evaporated milk
5 egg yolks
1 tablespoon vanilla

Streusel Topping:

⅔ cup flour
⅔ cup brown sugar
½ teaspoon cinnamon
Pinch of salt
6 tablespoons cold unsalted butter, cut into pieces

Step 1:

Peel, chop, then boil your sweet potatoes adding whatever is left in the evaporated milk can, there’s always just a little bit left and we figured, why not! Boil until tender, and the tenderer(is this a real word?) the better, or if you want a more “rustic” look and feel to the pie, keep them al dente.

Step 2:

Preheat the oven to 450°.

Step 3:

When the sweet potatoes are mashed and cooled slightly, (return to saucepan that you mashed them, it doesn’t have to be big) add brown sugar, white sugar, cinnamon,nutmeg fresh grated ginger, melted buttered, 3/4 of a cup of the evaporated milk. Whisk together.

Step 4:

Return the mixture to the medium heat and whisk until everything is melted and dissolved. Remove from heat to cool (five or so minutes)

I know it looks a little weird, but it’s all about the flavor! And remember you can always blend it!

Step 5:

In a medium bowl, whisk together the egg yolks, the remaining evaporated milk and vanilla.

Step 6:

Take about one cup of the sweet potato mixture and very slowly pour into the egg/milk mixture. Remember to stir constantly. You don’t want to cook the eggs or curdle them. Sweet scrambled egg pie is gross.

Step 7:

Now pour the warmed egg/milk/sweet potato mixture back into the sauce pan with the remaining sweet potato mixture. Mix well. At this stage, if you don’t like the consistency, we put ours in the blender, and blended until smooth.

Step 8:

In a small bowl, combined the dry ingredients for the streusel topping. Mix well. Add chopped butter (make sure it’s cut into small pieces). Using a pastry cutter, combine until the mixture is crumbly. If not using right away, place in fridge so the butter doesn’t melt!

Step 9:

Pour the mixture into your pie crust (either frozen or homemade), we tried not to fill all the way to the top, to give a little extra room for it to grow. If there is extra pour into a small oven safe ramekin and bake. Top with half of the streusel mix and pop it in the oven for 10 minutes.

Step 10:

After 10 minutes in the oven, lower the oven to 325° and set your timer for 50 minutes. On a separate timer, set a timer for 20 minute and when that goes off, take out the pie and add the remaining streusel, return to oven.

Step 11:

Remove from oven and let cool for at least one hour. Or as I recommend, overnight.

Cultured Swines

Cookbook Lovers, Recipe Hoarders, Travelers, Sisters, Best Friends

Author: Marlee And Christie

Classic Coffee Cake

Christie’s Quick, Easy, and Healthy Turkey Burger

Zucchini and Onion Rice Bowl

Quick and Easy Hot Chocolate

Bruschetta al Pomodoro

Bacon Wrapped Goodness (Devils on Horseback)

Beefy Saint Paddy’s Day Guinness Stew (Slow Cooker)

Chicken, Potatoes, and Tomatoes Oh My!

Sweet Potato Pie with Streusel Topping