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

I don’t think you will look any further for a brisket recipe after you try this one!…I most always serve this with my potato pancakes

Plan ahead there is a 24-48 hour refrigeration time

Servings10-12

INGREDIENTS:

1  beef brisket (6 to 7 pounds)

3 medium onions, chopped

6 large garlic cloves, minced or finely chopped

1 (24 ounce) bottle favorite barbecue sauce (can use more)

1 cup water

DRY RUB:

2 tablespoons paprika

2 tablespoons chili powder

2 tablespoons light brown sugar

1 tablespoon cumin

1 tablespoon dry mustard

3 teaspoons salt

2 teaspoons black pepper

1/2 teaspoon cayenne pepper (can use more)

Any leftover potatoes make a fantastic potato salad!

Servings 6-8

INGREDIENTS:

1 tablespoon olive oil

1/4 cup butter

1 teaspoon garlic powder

3  pounds  small Yukon gold or red potatoes, peeled

1/4 cup fresh lemon juice

1 tablespoons chopped fresh thyme

salt and fresh ground black pepper

INSTRUCTIONS:———————————–

Make certain to squeeze out as much moisture from the thawed spinach as possible

Servings 6-8

INGREDIENTS:

4  (10-ounce) packages frozen chopped spinach, thawed and hand-squeezed dry to remove all moisture

1/4 cup butter or margarine

1 small onion, chopped (or 1/2  onion medium, chopped)

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

1/4 teaspoon cayenne pepper (optional or adjust to taste)

2 tablespoons  all-purpose flour

1  (12-ounce) can evaporated milk

6 ounces Mexi flavor Velveeta cheese, cubed

1/2  teaspoon seasoned salt

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

1  teaspoon Worcestershire sauce

2  cups crushed Ritz butter crackers

1/4  cup  butter or margarine, melted

INGREDIENTS:

3 tablespoons olive oil

1/2 medium red onion, finely chopped

1 large  garlic clove, minced

1/4 teaspoon cayenne pepper

1  (10-ounce) package frozen chopped spinach, thawed, drained and hand- squeezed dry to remove all moisture

3  large egg whites

1  large egg

2  tablespoons  chopped fresh parsley

1-1/2 tablespoons chopped fresh oregano

2  tablespoons light cream

1/2  cup finely crumbled feta cheese

salt and fresh ground black pepper, to taste

1 (15 count) package mini frozen mini phyllo cups, thawed

INSTRUCTIONS:—————————————–

Preheat oven to 350 degrees F.

Heat olive oil in a medium skillet over medium-high heat.

Add onion,and cook about 4 minutes, stirring frequently until softened.

Add garlic and cayenne; cook 1 minute, stirring constantly.

Add spinach; cook 2 minutes, stirring frequently, then season with salt and pepper.

Remove from heat and cool slightly.

In a bowl lightly whisk the egg whites and egg.

Mix in cooled spinach mixture, parsley, oregano and cream.

Mix in feta cheese.

Divide/spoon the mixture into phyllo cups.

Place the cups on a baking sheet coated with cooking spray.

Bake for 8-10 minutes.