Sweet Potato Bread & Pineapple Butter

This was a wonderful, sweet recipe that just made us crave more when we were finished!!  I found it in Taste of Home magazine, Feb/March 2009 issue. Believe it or not, this is my first ever sweet potato baked item that I have ever eaten...glad I did ;)

Sweet Potato Bread & Pineapple Butter
Yield: 1 loaf (16 slices) and 1 cup butter

Ingredients:

1-3/4 cups all-purpose flour
1-1/2 cups sugar
1-1/2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 eggs
1 cup mashed sweet potatoes
1/2 cup canola oil
1/3 cup water

Butter:
1/2 cup butter, softened
1 can (8 oz) crushed pineapple, well drained

Directions:

In a large bowl, bomcine the first seven ingredients. In a small bowl, combine the eggs, potatoes, oil and water. Stir into dry ingredients just until moistened.

Transfer to a greased 9-in x 5-in loaf pan. Bake at 350F for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

In a small bowl, combine butter and pineapple. Serve with bread.

 

Final Photo Taken by Me :)

Breakfast Strata

I was look for something quick and easy tonight since I have been doing some Christmas decorating. This is one that you can do pretty far ahead of time and it makes it taste even better!!! Found in my Ready, Set, Go Weight Watchers Cookbook, this one is a definite keeper!

Weight Watchers Friends: This recipe is only 7 pts per serving!

Breakfast Strata
Serves: 8

Ingredients:

1 tsp canola oil
2 onions, chopped
8 slices turkey bacon, cut into 1/2 inch pieces
1 cup grape tomatoes, halved
2 cups fat-free milk
3 large eggs
3 large egg whites
1/2 tsp dried oregano
16 slices reduced-calorie whole wheat bread, cut into 1/2 inch cubes
1 cup shredded reduced-fat Swiss cheese

Directions:

Spray 9 x 13 inch baking dish with nonstick spray.

Heat oil in large nonstick skillet set over medium heat. Add onions and bacon; cook, stirring, until onions are softened and bacon is crisp cooked, about 8 minutes. Remove skillet from heat; stir in tomatoes.

Whisk together milk, eggs, egg white, and oregano in medium bowl. Spread half of bread cubes in prepared baking dish; top with half of onion mixture and half of Swiss. Pour half of milk mixture evenly over cheese. Repeat to make one more layer. Cover baking dish with plastic wrap and refrigerate at least 1 hour or up to overnight.

Preheat oven to 350F.

Remove plastic wrap from strata. Bake until puffed, golden, and knife inserted into center comes out clean, about 1 hour. Let stand 5 minutes before cutting into 8 portions.

 

Final Photo Taken by Me :)

Supper Ready Hoagies

Busy night...another crock pot recipe to the rescue!! How in the world I went 16 years of marriage without using a crock pot, I have no idea....

Anyway, check out this quick and extremely easy recipe!

Supper Ready Hoagies

Ingredients:

2 onions, sliced
1 (24 oz) package frozen cooked Italian meatballs
2 (12 oz each) beef gravy
Dash cayenne pepper
8 (7 in) long hoagie buns

Directions:

Place onions, frozen meatballs and gravy in sprayed slow cooker. Cover and cook on low for 8-10 hours. Cut hoagie buns horizontally, almost in half. Place 6 meatballs in each bun and spoon on gravy. Yields 8 sandwiches.

 

Final Photo Taken by Me :)

Bloody Fingers and Dip

This is another one of the "gory" recipes that my husband and I surprised the kids with on Halloween :)

Bloody Fingers and Dip

Ingredients:

1 cup drained, patted dry roasted red peppers from a jar
1 envelope onion soup mix, from 2 oz pkg
3/4 cup sour cream
1/2 cup mayonnaise
1 tsp paprika
3/4 tsp red concentrated food coloring
18 slices natural almonds
2 tbs butter, melted
1/4 tsp garlic powder
1 egg, separated
Slices of bread

Directions:

In food processor, puree red peppers until smooth; transfer to bowl. Stir in dry soup mix, sour cream, mayonnaise, paprika and 1/2 tsp food coloring. Cover; refrigerate until mixture thickens, at least 1 hour. Preheat oven to 375F. Cut bread slices into strips. Place on baking sheet. Lightly beat egg white. Dip almond slices into egg white, attach to pinched end of bread strips.

For "blood," in small bowl, stir remaining 1/4 tsp food coloring into egg yolk; brush onto "fingertips." Stir garlic powder into butter; brush over bread strips. Bake until lightly browned. Cool. Spoon dip into a black bowl (cauldron look) and serve with fingers.

 

Final Photo Taken by Me :)

Menu Plan Monday!! 11/12-11/18

I am a little behind due to the holiday :(

 

Here is what we plan to eat this week!

 

 

Monday: Eat Out (Chuck E. Cheese)

 

 

Tuesday: Supper Ready Hoagies (New Recipe)

 

 

Wednesday: Enticing Broccoli Rice Soup (New Recipe)

Autumn Leaf Cupcakes (Story night Dessert, New Recipe)

 

 

Thursday: "Breakfast for Dinner" Breakfast Strata (New Recipe)

Sweet Potato Bread with Pineapple Butter (New Recipe)

 

 

Friday: Band Banquet with Cameron (Pepperoni Rolls for the kids)

 

 

Saturday: Fend (Christmas Decorating)

 

 

Sunday: Child Cooks Night! (Kaplyn)

 

Spinach Apple Walnut Salad (New Recipe)

Chicken Mozzarella

Bread Strips (New Recipe)

Strawberry Ice Cream Cookie Sandwiches (New Recipe)

 

 

Be sure to check back for the recipe and final photo!!

Apple Pork Roast

Still following the fall recipes, I made my very first roast yesterday..yes, I know, you have never made a roast?!! No, due to the cost of them and me being a thrify buyer, I have never bought a roast. Boy, did I pick the right recipe for my first one. Fell right along the fall line..apples, thyme, sage...mmm....It was so good!!! You be the judge :)

Apple Pork Roast

Ingredients:

1 boness pork loin roast (3 lb)
2 garlic cloves, sliced
2 Tbsp. Dijon mustard
1 tsp. red wine vinegar
3/4 tsp dried thyme
1/2 tsp rubbed sage
3/4 cup reduced-sodium beef broth
3/4 cup unsweetened apple juice
1/4 cup apricot jam
1-1/2 cups chopped peeled apples
1 Tbsp. cornstarch
1 Tbsp. reduced-fat sour cream

Directions:

Cut eight to ten 1-in slits in top of roast; insert garlic slices. In a large nonstick skillet coated with cooking spray, brown roast on all sides. Transfer to a roasting pan.

In a small bowl, combine the mustard, vinegar, thyme and sage; brush over roast. In a small saucepan, combine the broth, apple juice and jam. Cook and stir over medium heat until jam is melted; pour over roast. Arrange apples around roast.

Cover and bake for 350F for 1-1/4 to 1-1/2 hours or until a meat thermometer reads 160 degrees, basting occasionally. Remove roast to a warm serving platter; let stand for 10 minutes before slicing.

Meanwhile, skim fat from pan juices. Set aside 1/2 cup juices; pour remaining juices and apples into a large saucepan. Combine cornstarch and sour cream until smooth; stir into reserved pan juices. Stir into saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened. Serve with roast.

 

Final Photo Taken by Me :)

Jack-o'-Lantern Cheese Ball

I found this recipe in Woman's World magazine as little appetizers and just tweaked it create a full size cheese ball. I believe that it will become my new go-to cheese ball recipe, minus the "Halloween" theme of course, but this was just adorable!! We did an entire dinner of Halloween themed items to surprise our kids and this was one of the dishes.

Jack-o'Lantern Cheese Ball

Ingredients:

1 pkg (8 oz) cream cheese, at room temperature
2 3/4 cups finely shredded Cheddar cheese, about 12 oz
1 cup shredded pepper-Jack cheese, 4 oz
2 scallions, cut into pieces
1 tsp chili powder
2 pitted black olives, from 2.25 oz can, sliced
1 longer piece of scallion

Directions:

In food processor, combine cream cheese, 1 1/2 cups Cheddar cheese, Jack cheese, scallions and chili powder; process until smooth and scallions are finely chopped. Transfer to bowl; cover and refrigerate until firm, about 1 hour.

Chop remaining 1 1/4 cups shredded Cheddar cheese; transfer to plate. Shape cream cheese mixture into a ball and roll in Cheddar. For "eyes, nose and mouth," cut olives into triangles and press onto cheese ball. For stem, insert long scallion.

Serve with crackers.

 

Final Photo taken by Me :)

Spaghetti with Butternut Squash

When I chose my menu this week, I decided to go with some more fall tasting recipes. Fall is already my favorite season so why not enhance it by choosing some produce that really brings out autumn :)

Spaghetti with Butternut Squash

Ingredients:

1 small butternut squash (about 1 1/2 lb), peeled, seeded, cut into 1/2 inch cubes
2 Tbsp olive oil
Salt
1 lb spaghetti
2 Tbsp unsalted butter, melted
2 Tbsp. finely chopped fresh sage
1/4 cup grated Parmesan

Directions:

Preheat oven to 400F. Line a baking sheet with heavy-duty aluminum foil. On baking sheet, toss squash with oil and 1/4 tsp salt to coat. Spread squash in a single layer and roast until soft, sitrring occasionally, about 25 minutes.

Bring a large pot of salted water to boil. Cook spaghetti until just tender, about 10 minutes, or as package label directs. Drain, reserving 1/2 cup of pasta coking water. Return spaghetti to pot and add squash, butter and sage. Stir, adding pasta water as necessary to moisten. Serve immediately, topping with Parmesan.

 

Final Photo taken by Me :)