Sweet Potato Biscuits

This was a new recipe we tried this year! I got this from Wondertime magazine (one of my favorite mags). It got rave reviews and the adults and kids loved them! Lily ate 2 biscuits that night and the kids were begging for more the next day! I doubled the recipe, and would recommend doing so if you are bringing this to a large dinner gathering. We also kept the sweet potato mixure a little bit chunky so there would be little bits all throughout the biscuits.

Sweet Potato Biscuits
Makes 16 biscuits

Ingredients:
2 to 3 medium sweet potatoes (about 1 1/2 pounds)
1/2 cup (1 stick) unsalted butter, cut into chunks
2 tablespoons packed light brown sugar
2 tablespoons white sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 1/2 cups flour
1 1/2 teaspoons baking powder

Heat oven to 400. Scrub sweet potatoes, prick them in several places with a fork, and microwave them until tender, at least 10 minutes. Carefully slice them in half, scoop the hot flesh from the skins, and add to a mixing bowl along with the butter. Using an electric mixer, whip together potatoes and butter until well combined, about 2 minutes. Beat in sugars, salt, and spices. Let the mixture cool for 15 minutes.

Meanwhile stir together flour and baking powder in a medium bowl with a fork. Add flour mixture to potato mixture and use the fork to combine well. You may have to knead the dough by hand a bit at the end.

On a floured surface, roll out or pat the dough into an 8-by-8-inch square about 3/4 inch thick. With a sharp knife or square biscuit cutter dipped in flour, cut out 2-inch square biscuits. (Making them square means you can use all the dough in one go, rather than rerolling it.)
Place the dough squares 2 inches apart on a baking sheet that has been greased or lined with parchment. Bake until they're golden brown on the bottom and a toothpick inserted in the middle comes out clean, about 15 to 20 minutes.

Spinach Artichoke Dip

This is the easiest dip EVER! It's addicting and very fattening, but don't feel too bad because you're getting your veggies! You can cook this in the oven at 350 for 30 min or you can throw it all in a little crock pot and forget about it! Or, if you just can't wait, you can microwave it for a few minutes (make sure you watch it in case it bubbles over) and then toast it in the toaster oven until brown and bubbly. If you do it this way, you need to separate some of it into a small dish and do it in batches, or use half and put the rest in the freezer for later use.

Ingredients:
1 package of frozen spinach (cooked in the micrwave)
1 can of quartered artichokes
2 cups of Italian style shredded cheese (or mozarella if you can't find the Italian mix)
1/2 jar of alfredo sauce (like Classico)
3 cloves of garlic
4 oz of cream cheese (half the brick)

Chop garlic fine. Chop artichokes into chunks. Combine all ingredients in a medium mixing bowl. If you put the hot spinach on top it makes it easier to mix together. Cook with method of choice (above paragraph). Serve with chips, bread sticks or veggies! Enjoy!

Thanksgiving Brussel Sprouts

3 years and a row now, I've made this dish for Thanksgiving! It is now requested and there are NEVER any leftovers! Bacon makes everything better! If you want smaller pieces and consistency, shred the brussel sprouts like you would cabbage. If you want more chunky brussely-sprouty taste, cut them into 4ths! I like both ways, depends on your mood!

INGREDIENTS
1 package sliced bacon
1/4 cup butter
2/3 cup pine nuts
2 pounds Brussels sprouts, cored and shredded or quartered
5 green onions, minced
1/2 teaspoon seasoning salt
pepper to taste



DIRECTIONS
Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoons grease, chop and set aside.

In the same skillet, melt butter in with reserved bacon grease over medium heat. Add pine nuts, and cook, stirring until browned. Add Brussels sprouts and green onions to the pan, and season with seasoning salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes. Stir in chopped bacon just before serving.

Recipe for love

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amy chu
[email protected]
Recipe for love

A little bit of me and a whole lot of you Add a dash of starlight and a dozen roses, too Then let it rise for a hundred years or two And that's the recipe for love It doesn't need sugar 'cause it's already sweet It doesn't need an oven 'cause it's got a lot of heat Just add a dash of kisses to make it all complete And that's the recipe for love And if you've made it right you'll know it It's not like anything you've made before And if you've made it wrong you'll know it 'Cause it won't keep you coming back for more I didn't get it from my grandma's book upon the shelf I didn't get it from a magical and culinary elf No, a little birdie told me you can't make it by yourself And that's the recipe for love!

Cheesy potatoes

Great for a breakfast of brunch...

1 lg pack hash browns
1 16oz sour cream
1 stick butter
1 small diced onion
1 can cream of chicken soup
1 cup of jack cheese
1 cup cheddar cheese
1 can of crispy french onions

thaw hashbrowns for 30 min.
combine all ingredients and add to a rectangular baking dish
top with crispy french onion (cans sold at grocery store) or crumbled ritz crackers and bake for 1 hour at 325.

Pumpkin Pie Tarts

I love this recipe because it's so easy! Thanks Maria!

Ingredients
2 packages of Mini Pastry shells (you can get them in your grocer’s frozen pie section)
1 (15 oz) can pumpkin
2 cups (plus extra for garnish) frozen whipped topping, thawed (1 tub of cool whip should do, just reserve some for the topping)
1 teaspoon (plus extra for garnish) pumpkin pie spice
1 (3.4 ounce) package cheesecake-flavor instant pudding and pie filling

Cook the shells as instructed.
Combine the pumpkin, whipped topping, and pumpkin pie spice in a medium bowl whisking until smooth. Add the pudding mix and whisk until smooth and thick.
Spoon the filling into the pastry shells. Top the tarts w/ whipped topping, a sprinkling of the pumpkin pie spice and a mint leaf, if you like!!

Iced Pumpkin Cookies

Wonderful spicy iced pumpkin cookies that both kids and adults love! Prep Time: approx. 20 Minutes. Cook Time: approx. 20 Minutes. Ready in: approx. 1 Hour 20 Minutes. Makes 3 dozen (36 servings).

Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

Icing:
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

Directions

1 Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

2 In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

3 Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

4 To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.


AS AN ALTERNATIVE to icing- I used cream cheese frosting:

CREAM CHEESE FROSTING:

1 8 ox pkg of cream cheese softened
½ cup butter melted
1 tsp vanilla
3 cups powdered sugar
1 tablespoon of milk

Combine and mix until smooth.

Feta Cheese Foldovers

Golden puffed pastries are filled with a feta cheese mixture. These can be made ahead, and popped into the oven after your guests arrive. Prep Time: approx. 20 Minutes. Cook Time: approx. 20 Minutes. Ready in: approx. 40 Minutes. Makes 12 servings.


8 ounces feta cheese, crumbled
3 tablespoons finely chopped green onions
1 egg, beaten
1 (17.5 ounce) package frozen puff pastry, thawed
1 egg yolk, beaten with 1 teaspoon water

Directions

1. Preheat oven to 375 degrees F (190 degrees C).

2. In a small bowl, blend feta cheese, green onions, and egg. Cut pastry into 12 (3 inch) squares. Place a mounded tablespoon of feta mixture in the center of each square. Moisten edges with water, and fold pastry over filling to form a triangle. Press edges together firmly with a fork to seal. Lightly brush pastries with the egg yolk mixture.

3. Bake for 20 minutes in the preheated oven, or until golden brown.

Serve warm or at room temperature.

Crock pot curry chicken

4 large chicken breasts (frozen is ok)
2 medium onions, sliced
2 tbs curry powder
1 tsp ground corriander
1 tsp cumin
2 tsp salt
8 cloves garlic, sliced
16 slices fresh ginger, peeled
1 13 oz can coconut milk
16 oz package frozen peas
1/2 cup of toasted cashews

1. In slow cooker, combine chicken, coconut milk, onion, garlic, ginger, and dry spices. Cook on high for 4 hours or low for 6 to 8 (until chicken is very tender and can be broken up easily.)

2. With wooden spoon, break up chicken into small pieces. Add peas (turn to high if previously cooking on low). Cook until peas are heated through.

3. Serve over rice and garnish with toasted cashews if desired

*I added bamboo and celery to this dish, and also some chili oil to make it more spicy.

Chicken Salad

Great Summer Recipe, thanks Meredith!

Serves 4

1 Bulb Fennel, cored and sliced
5 T. Olive oil, divided
1 Red onion, cut into half moon slices
1 T. Butter
1T. Red wine vinegar
4 C. Pulled chicken (skin removed), from roasted free-range chicken – I used rotisserie chickens from Henry’s

Vinaigrette
2 T. Red wine vinegar
1 T. Orange flower water- I used O.J.
1 T. Tangerine Oil – I used Olive oil infused with Blood Oranges
2 T. Extra virgin olive oil
1 t. salt
1/8 t. pepper
1 T. chopped fresh mint

Mixed baby greens
Caper berries – I used pickled capers from T.J.’s

To prepare fennel: Heat 3 T. olive oil over medium-low heat in a sauté pan and cook fennel until soft (about 3-5 minutes). Remove from pan into large mixing bowl.

To prepare onion: Add the butter and 2 T. olive oil to same sauté pan and heat until foamy. Add onions and cook until soft and translucent. Add wine vinegar and cook until liquid is almost absorbed (about 10 minutes total). When cooked, remove from pan and add to mixing bowl.

Add pulled chicken to mixing bowl and combine.

To prepare vinaigrette: Combine all ingredients except oils. Whisk in oils.

Pour vinaigrette over chicken mixture until well coated. Place on salad greens. Garnish with optional caper berries. Serve at room temperature.

Pearl Pasta with Roasted Vegetables

Great Summer Recipe. Thanks Meredith!

Serves 4 as a side dish

1/2 C. Zucchini, diced
1/2 C. Yellow Squash, diced
1/2 C. Tomato, diced
1/2 C. Carrot, diced
1/2 C. Leeks, diced
1 T. Orange Juice
1 t. Fresh Thyme Leaves
1 T. Balsalmic Vinegar
1 t. Kosher salt
1/2 t. Pepper
2 T. Extra Virgin Olive Oil
1 C. Bella Cucina Pearl Pasta
2 C. Chicken or Vegetable Broth
1 C. Toasted Pine Nuts
2 T. Parmesan Cheese

1 Preheat oven to 350. Toss vegetables with orange juice, thyme, vinegar, salt, pepper, and olive oil until well coated.

2 Roast in the oven for 35- 40 minutes or until soft and caramelized. Remove from oven.

3 In medium saucepan, bring pearl pasta and broth to a boil for two minutes. Turn off heat and let sit on warm burner for 20 min, or until broth is absorbed.

4 Toss pasta with roasted vegetables, pine nuts, and Parmesan cheese. Serve warm, cold, or at room temperature.

Old Fashioned Chocolate chip cookies

I had to have this recipe after my friend Naomi baked us up a batch and we ate them all in 1 day. Thanks a lot Naomi.

Preheat to 375

Mix on medium:

2 sticks of butter softened
1 cup of dark brown sugar
1 cup of white sugar
1 tsp vanilla
2 eggs

Stir in (get those arm muscles working):

3 cups of flour
1 1/2 tsp baking soda
1 tsp baking powder
1 bag of chocolate chips (I like to use dark choc chips)

I like to use a fork to stir in the last ingredients. It helps if you do it watching tv.

Make little balls of dough, and bake in oven for 8-11 minutes.