Chew This! Aunt Susie’s Sweet Potato Casserole

Happy “Chew This!” Sunday! As many of you know, I write a food column for “The Courier-Times” on the first and third Sundays of each month called “Chew This!” I absolutely love it and love sharing my family recipes, stories and memories. If you are in the Henry County, Indiana area – pick up a copy of the newspaper today and let me know what you think! If you are not, but would still like to take a look, sign up for an online subscription at Need help with the online signing up!? Write to me and I will be happy to help!

My newest column features “Aunt Susie’s Sweet Potato Casserole”. I can not tell you how excited I am to share this recipe with everyone! For years and years my family and I have searched high and low for this recipe – and now, thanks to Carolyn Sue, and our recent reconnection – I have the recipe here to share with everyone! The recipe is warm and familiar – not to mention delicious. Make this fabulous side dish for your Thanksgiving table!

Also my “Ask and Answer” feature is all about your Thanksgiving questions! Send me a message, call or text me – even email – with your questions and I will be happy to help! 765-520-8332 or

Pick up a copy of “The Courier-Times” TODAY and let me know what you think!

Aunt Susie’s Sweet Potato Casserole



Carolyn Sue and Aunt Susie


Chew This – Sausage and Mozzarella Crostini

Happy “Chew This!” Sunday! I am so excited to share this delicious, versatile and easy recipe with all of you! It is a recipe that can be served for an appetizer, side dish with a salad, breakfast item or even a snack!

The secret ingredient here is fennel seed. I highly recommend you try it every single time you use sausage. The fennel seed pairs perfectly with the sausage, and gives your dish the perfect finishing touch.

Sausage and Mozzarella Crostini Chew This Blaise Doubman

Sausage and Mozzarella Crostini



Black Pepper Corn Pudding

I am in love with this side dish, and after making it…you will be too!

There are lots of typical “corn casserole” recipes, but this one has a few twists, including the addition of quite a bit of black pepper – which really gives it a whole new flavor – so delicious!

Black Pepper Corn Pudding Blaise the Baker

Black Pepper Corn Pudding

1 regular sized can whole kernel yellow corn (undrained)
1 regular sized can cream style yellow corn
1 cup sour cream
2 large eggs, beaten
1 (8.5 oz) box “Jiffy”-brand corn muffin mix
1 (4 oz) stick of salted butter, melted
1 teaspoon salt
2 teaspoons ground black pepper

Start by preheating your oven to 350-degrees F.

Lightly spray a large casserole dish with non-stick cooking spray.

In a large bowl, mix together all of the ingredients until thoroughly mixed. Pour into prepared casserole dish, and place in preheated oven for 50-60 minutes. (The top should be dry, but underneath gooey but firm).

Remove from oven, and allow to cool slightly before serving.

Leftovers can be kept in a covered container, in the refrigerator, for up to 3 days.