Mashed Sweet Potato with Nutmeg and Sour Cream

4 large sweet potatoes
1 tablespoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon freshly grated nutmeg
4 tablespoons sour cream
4 tablespoons unsalted butter, cut into 4 pieces
Preheat oven to 350 degrees F

Rub the sweet potatoes with the oil and place in an
oven proof baking dish and roast potatoes until tender,
about 1 hour, turning once after 30 minutes.
When potatoes are cooked, set aside to cool for 10 minutes.
Cut the potatoes in half and squeeze the potato pulp
into a 3 quart saucepan. Set the flame to medium-low
and mash gently until smooth with a potato masher.
Add the salt, pepper, nutmeg, sour cream, and
butter and fold together until thoroughly combined.
Remove from the heat and serve immediately, or keep warm,
covered, until ready to serve.

Recipe courtesy Emeril Lagasse

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Pear and Cherry Buckle

1 (26-ounce) can cherry pie filling
2 (15-ounce) cans diced pears in syrup
1 teaspoon almond extract
1 (18.25-ounce) box yellow cake mix
1 stick butter, cut into small pieces
1 (1.19-ounce) packet maple and brown sugar instant oatmeal
1/4 cup sliced almonds
Whipped topping, for serving

Spray a 5-quart slow cooker with butter-flavored cooking spray and set aside.

In a large bowl, combine pie filling, pears, and almond extract. Pour into prepared slow cooker. Sprinkle cake mix over fruit mixture. Dot with butter. In a small bowl, combine oatmeal packet and almonds. Sprinkle over cake mixture.

Place 8 paper towels over slow cooker bowl and secure with lid. (This helps to trap steam.) Cook on LOW setting for 4 to 6 hours. Do not lift lid to check cake for the first 3 hours.

Serve warm with whipped topping.

Recipe courtesy Sandra Lee
Show: Semi-Homemade Cooking with Sandra Lee/Food Network
Episode: Denim & Diamonds



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Invitations & Place Cards

Psst... I had to share these.....

Invitations & Place Cards
by Melinda Staley

Made with 'Harvest Kitchen'
by Saxon Holt and Tracey Monette
at Scrapbook-Elements




Download these Printables Here

Asian BBQ Pork

1 Pork Tenderloin
2 TBSP Soy Sauce
1 TBSP Hoisin Sauce (I like Iron Chef)
1-2 TBSP Asian or other Hot Chili Sauce,
1 clove garlic, 1/2 tsp Asian Five-Spice (or similar)
Combine all and cook in pan on high heat to brown.
Transfer to oven at 425, cook 25-30 minutes.

Hot Relish:
Asian or other Red Pear, diced
2 TBSP Chopped Dates or Raisins
1 Chile or other Hot Pepper, minced
1 TBSP Honey
Lemon Zest and/or 2 TBSP Lemon Juice
2 Scallions, finely Chopped
Optional: Chopped Walnuts & Fresh Chopped Mint
Sauteed lightly and serve over sliced pork


SHOPPING LIST:

Pork Tenderloin
Asian or other Red Pear
Chile or other Hot Pepper
Scallions

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Cards made with Digital Kit Harvest Kitchen,
a collab by Saxon Holt & Tracey Monette at SBE

Harvest Mash

Mashed Sweet Potato & Butternut Squash

Medium Butternut Squash
Large Sweet Potato
Dash of Pumpkin Spice
Dash of White Pepper
Dash of Milk or Cream or Creamer
(I use Fat-Free Non-Dairy Hazelnut Coffee Creamer)

Microwave squash for 20 minutes.
First poke sharp knife into squash several times to prevent explosion.
Bake sweet potato till soft. Mash both together after discarding seeded area from squash.
Add spices and cream and mix till smooth. Bake covered until hot.

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Products by Ruth Davis/E-scapeandscrap
Pages by Katherine Lent

Thanks Ruth Davis for her generous use of her digital scrapbooking kit.

Best Chicken

Sauté Chicken breast with Lea & Perrins White Wine Worschershire, white wine, lemon juice,garlic, mushrooms & olives.
Serve over angel hair pasta or rice.
For variety use shitaki mushrooms, capers, green or black olives, hearts of palm, etc.

**To make extra quick, use pre-cut chicken breast tenderloins or thin cutlets.
Add in a tiny bit of olive oil in an non-stick pan. Use minced garlic or
garlic powder. To make more saucey, add chicken broth & flour or corn starch.


**Note: Use Lea & Perrins WHITE Wine Worschershire sauce for chicken,
not the original for beef!!

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Made with Saxon's Kitchen


http://saxonholtdesigns.blogspot.com

Angel Hair Pasta with Eggplant-Tomato Sauce

Angel Hair Pasta with Eggplant-Tomato Sauce
* or Zucchini

1 small eggplant or two large zucchinis
1 red bell pepper, sliced
angel hair pasta
2 large tomatoes, chopped
1 cup crumbled [low-fat] feta cheese
1/2 cup chicken broth

Seasonings:
chopped fresh basil
chives, salt, pepper
crushed red pepper

Preheat grill or oven to med-high. Spray vegetables with with cooking spray.
Sprinkle with 1/2 tsp salt. Grill 2-3 minutes on each side Or roast at 425
for 10 minutes each side. Let cool and chop.

Cook pasta. Spray skillet and over med heat cook garlic, add tomatoes, till soft.
Add eggplant mixture, broth and herbs. Bring to boil.
Cook till thickened. Serve with pasta and sprinkle with cheese.

SHOPPING LIST:

1 small eggplant
or two large zucchinis
1 red bell pepper
angel hair pasta
2 large tomatoes
crumbled [low-fat] feta cheese
chicken broth


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These cards are made with a soon to be release kit courtesy of
Saxon Holt at Scrapbook Elements