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.