Sweet Potato Soup

This morning, I was thinking about my leftovers from Christmas dinner and wondering what I could prepare from them.  I have a lot of fresh sweet (uncooked) sweet potatoes which I wanted to use up.

Ingredients:
two medium sweet potatoes (washed and cut into small chunks)
one medium sized onion cut into small chunks
four cloves of garlic sliced
tbsp or two of butter

put the above ingredients into bottom of crockpot and put on HIGH and
cook for an hour or 90 minutes.  Then pour in

one box of vegetable broth

cook for a few hours (on low)while you go out and have fun!  (my cousin Becky picked me up and
we went to the Festival of Trees at the Power Vista in Lewiston, and then out to lunch.

Upon your return, use your immersion blender to blend the above mixture up.  Then add
1 and a half to 2 cups of ham, cut into small chunks, a can of drained cannelini beans,
a few tbsp of ketchup, one envelope of Sazon Goya, and salt and pepper to taste.  I was concerned that this soup appeared "thin" not thick and chunky like I wanted it to be, so I added a small amount of orzo.

Cook for an additional couple of hours on low while you take a nap.

Its delicious!!!!!  The important thing to remember is how to make the sweet potato base by cooking the sweet potatoes, onion and garlic in the vegetable broth for a few hours and then blending it together.  After that you can add whatever you want!

IMPOSSIBLE COCONUT PIE

Impossibly Easy Coconut Pie

Enjoy a scrumptious coconut pie that’s impossibly easy to make because there’s no crust to roll.

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• Prep Time 10 min
 
• Total Time 1 hr 5 min
• Servings 8

Ingredients

1

cup flaked or shredded coconut

3/4

cup sugar

1/2

cup Original Bisquick™ mix

1/4

cup butter or margarine, softened

2

cups milk

1 1/2

teaspoons vanilla

4

eggs

Directions

• 1Heat oven to 350°F. Grease 9-inch pie plate with shortening or cooking spray.
• 2In medium bowl, stir all ingredients until blended. Pour into pie plate.
• 3Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.

Expert Tips

Macaroni and Cheeseburger Soup

I made a double batch of mac and cheese for Thanksgiving Dinner, but not much of it was eaten.

I took the rest of it, put in my crockpot,  heated it a bit, then sprinkled about a tbsp of flour on top and then poured in some milk.  I kept adding milk because it seemed to be getting thicker and thicker and I really wanted soup.  I browned a pound of ground beef and added it, and also added one packet of
Sazon Goya Con Azafran.  I had four leftover strips of cooked bacon, so I chopped them up and added them, also.

THIS IS AMAZINGLY DELICIOUS !!!!!

Spinach Casserole

I prepared this for Thanksgiving day dinner.  Peggy really liked it, so I decided to document it before I forget the ingredients and process:

two packages of frozen chopped spinach
one egg
breadcrumbs
1/2 cup cream
1/2 cup grated pecorino/romano cheese (I may have used more)

thaw and drain the spinach in a colander, but do not squeeze the moisture out
put in large bowl.  Break up the egg in a small dish, using a fork.  Add the egg,
cream and cheese to the spinach.  Then stir in some breadcrumbs (I think 1/8 -1/4
cup.  Put the mixture into a greased 8 inch casserole and bake for a half an hour
at 375 degrees.   While still hot, dot with butter.      Serve hot.

Sweet Potato Pancakes

Ingredients

2

cups Original Bisquick™ mix

1

cup buttermilk

1

cup mashed cooked dark-orange sweet potatoes

2

large eggs

1/4

teaspoon ground cinnamon

1

tablespoon brown sugar

Maple syrup, if desired

Directions

• 1In medium bowl, stir Bisquick mix, buttermilk, sweet potatoes, eggs, cinnamon and sugar with wire whisk or fork until blended.
• 2Brush griddle or nonstick skillet with vegetable oil; heat griddle to 350°F, or heat skillet over medium-low heat.
• 3For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve with syrup.

Cauliflower Casserole

• 1 large head cauliflower, broken into small florets
• 1/2 cup butter, melted
• 1/4 cup grated Parmesan cheese
• 2/3 cup Italian seasoned bread crumbs

• 1 pinch salt
• 1 teaspoon crushed red pepper flakes
• 1 cup shredded Cheddar cheese

1. Preheat oven to 350 degrees F 
2. Bring 2 inches of water to a boil in a medium saucepan. Add cauliflower, cover, and cook for about 10 minutes. Drain, and place in a 2 quart casserole dish.
3. In a small bowl mix together butter, Parmesan cheese, bread crumbs, salt, and red pepper flakes. Sprinkle mixture over cauliflower, and top with Cheddar cheese.
4. Bake in the preheated oven for 20 minutes, or until cheese is melted and bubbly
5. 
   
6. This was very tasty, but I prefer my casseroles to have more moisture.  SOOOO, the next night I put the leftovers from this into a small casserole dish, poured some spaghetti sauce over it and sprinkled on some parmesan cheese............IT WAS VERY GOOD!!.

Kisses Candy Cane Blossoms

• 
  
• 40 HERSHEY'S KISSES Brand Candy Cane Mint Candies
• 1/2 cup (1 stick) butter or margarine, softened
• 1 cup granulated sugar
• 1 egg
• 1-1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons milk
• Red or green sugar crystals, granulated sugar or powdered sugar (garnish)

Directions

1. Heat oven to 350°F. Remove wrappers from candies.

2. Beat butter, granulated sugar, egg and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.

3. Shape dough into 1-inch balls. Roll in red sugar, granulated sugar, powdered sugar or a combination of any of the sugars. Place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2 to 3 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. Makes about 40 cookies.