Just serve these up with your favorite soup and youıve got a good, hot meal
to warm your cold nights.
6 medium sweet potatoes
1/2 cup softened butter
1/4 cup chopped almonds, toasted
1 tablespoon grated orange peel
2 tablespoons maple syrup
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Parsley (optional)
Wash and dry sweet potatoes. Bake at 425°
F for 40 min. or until tender. Cut a lengthwise slice from
top of each potato; remove skin and place meat of sweet potato
in a medium sized mixing bowl. Gently scoop out sweet potatoes
leaving 1/4-inch shell; place in bowl. Add all remaining ingredients
to bowl; blend well. Spoon mixture into reserved shells. Arrange
on a baking sheet. Bake, uncovered, for 15 minutes or until
browned. If desired, garnish with parsley. Serves 6.
Chicken soup with a kick!
1 pound boneless, skinless chicken breasts cut
into cubes
1 large green or sweet red pepper, coarsely chopped
2 teaspoons chili powder
1 teaspoon garlic powder
2 cans (14-1/2 ounces each) chicken broth
1 package (10 ounces) frozen whole kernel corn
1 cup cooked rice
1 teaspoon chopped fresh cilantro or parsley
1/4 teaspoon hot pepper flakes (more or less to your liking)
5 lime wedges (optional)
Coat a 3 qt. saucepan with nonstick cooking
spray; heat for 1 minute. Add chicken, pepper, chili powder
and garlic powder; cook 5 minutes. Stirring often. Add broth,
corn and rice. Bring to a boil. Cook over low heat for 10
minutes or until chicken is done. Stir in cilantro. Sprinkle
with hot pepper flakes. Garnish with lime wedges. Serves 5.
If your looking for super market short cuts this is for you! And itıs a
dessert that will draw compliments every time itıs served!
2 cups whipping cream, divided
3 tablespoons butter or margarine
1 package (8 ounces) semi-sweet baking chocolate,
coarsely chopped
1/2 to 1 teaspoon orange extract
1 (6 ounce) prepared chocolate pie crust
1/3 cup sugar
1/3 cup creamy peanut butter
Warm hot fudge ice cream topping (optional)
1/2 cup chopped peanuts
In a medium saucepan over low heat, heat 3/4
cup whipping cream and butter to a simmer; remove from heat.
Add chocolate and orange extract; stir until chocolate is
melted. Pour into pie crust; refrigerate 1 hour or until chilled.
In a mixing bowl, whip remaining whipping cream, sugar and
peanut butter until stiff peaks form. Spread over chocolate
filling. Drizzle with hot fudge topping if desired; sprinkle
with peanuts. Refrigerate at least 30 minutes before serving.
Makes 8 servings.
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