Month: February 2014

3 large sweet potatoes, peeled and cut into 1-inch pieces
2 tablespoons ground cinnamon
1/2 cup brown sugar
1 teaspoon cayenne pepper
4 slices bacon
1 (16 ounce) can pineapple chunks, drained with juice reserved
water, as needed
1/2 cup sugar
1/4 cup brown sugar

2 (15 ounce) cans sweet potatoes
1 (15 ounce) can apricot halves
3 tablespoons brown sugar
1 tablespoon cornstarch
1/8 teaspoon ground cinnamon

3/4 pound bacon, cut into 1 inch pieces
1 cup crumbled feta cheese
3 tablespoons sour cream
1/8 tablespoon dried oregano
1/8 teaspoon ground black pepper
3 (4 ounce) skinless, boneless chicken breast halves

1 cup all-purpose flour
2 eggs, beaten
1 cup dry bread crumbs

4 potatoes, peeled and cubed
1 sweet onion (such as Vidalia(r)), chopped
2 tablespoons butter
3 tablespoons sour cream

2 tablespoons extra-virgin olive oil
1 pound beef stew meat, cut into cubes
1 tablespoon all-purpose flour
8 cloves garlic, minced
2 bay leaves
1 pinch ground black pepper
1 pinch salt
1 onion, chopped
1 green bell pepper, chopped
1 carrot, chopped
1 pinch paprika
1/2 fresh tomato, chopped
1 cup white wine
1 cup water
2 sprigs fresh parsley
3 red potatoes, peeled and cubed
1 sweet potato, peeled and cubed
1 (14.5 ounce) can green beans, drained

4 1/2 cups cooked and mashed sweet potatoes
1/2 cup butter, melted
1/3 cup milk
1 cup white sugar
1/2 teaspoon vanilla extract
2 eggs, beaten
1 cup light brown sugar
1/2 cup all-purpose flour
1/3 cup butter
1 cup chopped pecans

4 sweet potatoes
2 heads garlic
2 tablespoons olive oil

2 tablespoons butter (at room temperature)
3/4 cup light sour cream
1/2 cup reduced-fat cream cheese
1/2 teaspoon cayenne pepper (optional)
salt and pepper to taste

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 cup white sugar
2 eggs, beaten
1/2 cup vegetable oil
2 tablespoons milk
1 cup cooked and mashed sweet potatoes
1 cup chopped pecans
1/2 cup golden raisins

1 pound sweet potatoes, peeled and cut into chunks
1 quart water
1 (1/2 inch) piece ginger, peeled and sliced
1 cup palm sugar