Test Kitchen Notes; the sweet potatoes must be oven baked not boiled

Servings 6

INGREDIENTS:

1 unbaked pie pastry (to fit bottom of a 9-inch pie plate)

1 pound sweet potatoes ( about 1 large)

1/2 cup butter, very soft ( no subsitutes)

1/3 cup white sugar ( for a sweeter taste use 1/2 cup sugar)

1/2 cup brown sugar, packed

1/2 cup half-and-half cream ( or use 18% table cream)

2 large eggs

1/2 teaspoon fresh grated nutmeg

1/2 to 1 teaspoon ground cinnamon

2 tablespoons all-purpose flour

1 tablespoon vanilla

whipped cream or vanilla ice cream

INSTRUCTIONS:—————————————

Preheat oven to 350 degrees F.

Set oven rack to lowest position.

Using a fork prick a few holes into the skin of the sweet potato, then wrap in foil.

Place on a small baking sheet and bake until soft and fork tender (about 1 to 1-1/2 hours).

Cool slightly then remove all the pulp and place in a large bowl; cool the pulp to room temperature.

Add in the butter, both sugars, cream, eggs, nutmeg, cinnamon, flour and vanilla; beat on medium speed of an electric mixer until smooth and combined.

Pour the filling onto the pie crust.

Place the pie plate on a baking sheet.

Bake for about 55-60 minutes or until a knife inserted in the middle comes out clean (the pie will come out of the oven puffed up and then sink after it cools slightly).

Serve with whipped cream or vanilla ice cream

Taken from my “Favorites” folder!

A can of drained corn kernels is a great addition to add in, serve with a crusty loaf of bread

Servings 6

INGREDIENTS:

oil, as needed

1 tablespoon of butter

1 pound boneless skinless thighs or chicken breasts, cut into about 3/4-inch cubes

1 medium onion, chopped

4 large garlic cloves, finely chopped (garlic lovers can use more)

1 teaspoon crushed chili flakes, or to taste

1-1/4 teaspoons ground cumin

1 teaspoon dried oregano (rubbed between fingers to release the flavor)

1 teaspoon seasoned salt (more if needed)

2 (15-1/2 ounce) cans great northern beans, rinsed and drained

1 can (14-1/2 ounces) chicken broth

2 (4 ounce) cans chopped green chilies

fresh ground black pepper, to taste

1 cup sour cream (low fat is okay do not use fat-free)

1/2 cup heavy (33-35%) whipping cream, unwhipped

fresh grated Parmesan cheese, optional

INSTRUCTIONS:—————————-

In a large saucepan heat oil and  1 tablespoon butter over medium-high heat (using enough oil to lightly coat the bottom of the saucepan).

Add in saute the chicken, onion; cook until the chicken is no longer pink.

Add in garlic, chili flakes, cumin, oregano and seasoned salt; cook stirring about 2-3 minutes.

Add the beans, broth and green chilies; bring to a boil stirring constantly.

Reduce heat; simmer, uncovered, for 40 minutes stirring frequently, seasoned with fresh ground black pepper and more salt about halfway through.

When finished cooking remove from the heat; stir in sour cream and heavy cream until combined and heated through (do not boil).

Ladle into bowls and top with freshly grated parmesan cheese if desired.

Yield 14 zucchini boats

INGREDIENTS:

7 zucchini (about 6 inches long)

1/3 cup oil vegetable or olive oil

1 small onion, chopped

1/2 to 3/4 cup fresh mushrooms, coarsely chopped

3 garlic cloves, minced

1 (3 ounce) package cream cheese, softened

1 large egg, beaten

1/4 teaspoon cayenne pepper, or to taste

1/2 cup freshly grated parmesan cheese

1/2 cup chopped fresh parsley

seasoned salt and fresh ground black pepper, to taste

shredded mozzarella or Swiss cheese

Taken from my “Favorites” folder!

Yield 3-1/2 quarts

INGREDIENTS:

6 tablespoons butter

3 leeks, sliced (use white part only)

4 medium carrots, chopped

3 garlic cloves, minced (garlic lovers can use more)

1/2 teaspoon cayenne pepper, or adjust to taste

1-1/2 teaspoons seasoned salt

1/2 to 1 teaspoon fresh ground black pepper, or to taste

1/2 teaspoon dried thyme

3 pounds butternut squash, peeled and cubed

6 cups good quality chicken broth

3 medium zucchini, peeled and sliced

1-1/2 cup light cream (such as half-and-half cream)

seasoned salt and fresh ground black pepper, to taste

freshly grated Parmesan cheese

INSTRUCTIONS:—————————————

In a Dutch oven heat butter oven medium heat.

Add in leeks and carrots; saute for 5 minutes stirring occasionally.

Add in garlic, cayenne, salt, pepper and thyme; cook for 2 minutes.

Add the squash, broth, zucchini; bring to a boil.

Reduce heat; cover and simmer for 30-35 minutes or until vegetables are tender.

Cool until lukewarm.

In a blender puree soup in small batches until smooth; return to kettle.

Stir in cream; heat through (do not boil).

Season with more salt to taste, if needed.

Sprinkle with Parmesan cheese.

Test Kitchen Notes; if you are making a double recipe do not double the recipe into one bowl make two separate recipes in two bowls, since there is a large amount of baking powder make certain not fill the batter to the top of the muffin cups or the batter and streusel will run over…

This also makes a great loaf cake when baked in an 8 x 5-inch loaf pan or it may also be baked in a 9 x 9 or an 11 x 7-inch baking pan adjusting the baking time

For a healthier alternative replace all but 2 tablespoons of oil with applesauce and omit the topping

Yield 10-12 muffins

INGREDIENTS:

1 1/2 cups all-purpose flour

3/4 to 1 cup white sugar (if you have a sweet tooth use 1 cup)

1/2 teaspoon salt

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/4  teaspoon ground nutmeg

1/3 cup vegetable oil

1 large egg

1/3 cup plus 2 tablespoons milk

1-1/2 teaspoon vanilla

1 medium apple,  peeled, cored and finely chopped