Southwestern Stuffed Sweet Potatoes

My daughters and daughter-in-law started a recipe blog recently.  I am also one of the contributors.  Unfortunately, I have not yet made a contribution!  However, I have been happy to try some of the recipes they have published.  I know, I'm a freeloader... Here is one recipe we tried from the blog recently.  This one comes from Laurel, and it is definitely a keeper!  Laurel found this recipe here

(If you are interested in viewing our blog, email Laurel for an invitation.) 

 

3 medium sweet potatoes

1.5 cups corn (frozen or canned)

1 tsp. chili powder
1 tsp. cumin
1/2 tsp. oregano
1 Tbsp. canola oil
1/2 medium yellow onion, diced
1 (15 oz.) can black beans, drained and rinsed
cilantro, to taste
1 oz. cream cheese
1/4 cup sour cream
1 to 3 chipotles in adobo, finely minced (I used 2)
1/2 cup shredded cheese
Preheat the oven to 350 degrees F. Place the sweet potatoes on a baking sheet or large pan and bake for 50 to 60 minutes, until fork tender. Remove from the oven and set aside until cool enough to handle. (I was short on time and microwaved them instead! Much faster and still gets the job done.)

Saute the corn in a skillet over medium high heat. Sprinkle with salt, cumin, chili powder and oregano. Cook until the corn is roasted and browned (about 7 to 10 minutes). Transfer to a small bowl; set aside.

To the skillet, add the canola oil over medium heat. Add the onions and cook until just tender. Remove to the bowl with the corn; add the black beans and as much cilantro as you wish to the bowl and lightly mix to combine all ingredients.

When the sweet potatoes are cool enough to handle, cut them in half, lengthwise. Carefully scoop out the flesh, leaving about a 1/8″ border in the skins, and place into a large mixing bowl. Stir in the cream cheese, sour cream, chipotle pepper(s) and salt to the mixing bowl with the sweet potatoes. Mash with a potato masher to desired texture. Gently stir in the corn and black bean mixture.

Preheat the broiler. Fill each potato skin with the potato-corn mixture, and top each with about 1.5 Tbsp. of cheese. Broil for 2 minutes, or until cheese is melted and hot. (There will be leftovers of the filling. You can use this to fill a quesadilla for lunch the next day.)

Pancake, Waffle mix

Saturday morning is pancake day at our house.  I am not a pancake fan but I love to make them and fry them up on my griddle. Once in awhile I will even eat one.  Rather than buy the typical mix, I make my own and think it works well.   A couple of the girls have asked me for my recipe so here it is. 

Mary's pancake mix

10 C flour
7 TBS baking powder
2 1/2 tsp baking soda
3 3/4 tsp salt
1 3/4 C buttermilk Powder

Mix thoroughly and store in an airtight container.   I keep mine in the freezer but if you use it in greater quantities it stores just fine on the shelf of your cupboard.

To make pancakes I use 1/2 C mix per person that I am serving.  For every 2 cups of mix I use one egg.  Add egg (s) to mix and then use  half milk and half buttermilk to thin batter to desired consistency.  Sorry, I don't have exact measurements on the liquid.  You can use only milk if you want.  If I am making waffles I leave the batter thicker than for pancakes.  Also, you can add a couple of tablespoons  of oil to the batter but I don't find that necessary.

Mint Jelly

I was given a bunch of fresh mint leaves the other day.  I remembered my mom making mint jelly so that is what I decided to do with it.  It is traditionally eaten with lamb, but I prefer just to eat mine on bread and butter.  My three year old saw mine and wouldn't even try a bite, green jelly?!?!

Mint Jelly
2 c firmly packed mint leaves
4 1/2 c water
Green food coloring
5 c sugar
1 box Sure-Jell Fruit Pectin

Wash mint leaves; finely chop.  Place in a large saucepan; add 4 1/2 c water.  Bring to a boil.  Remove from heat; cover and let stand 10 minutes. Stir in a few drops of green food coloring.  Strain the mint leaves out.  Measure 4 cups of the mint water (if necessary, add up to 1/2 c water to get the correct amount)  Measure 5 cups of sugar in a separate bowl and set aside.

Stir 1 box of pectin into mint water. Add ½ tsp butter or margarine if desired to reduce foaming.

Bring mixture to a full rolling boil on high heat stirring constantly. Stir in sugar quickly and return to a full rolling boil. Boil exactly 1 minute , stirring constantly. Remove from heat and skim off any foam with a metal spoon. Ladle quickly into prepared jars, filling to within 1/8 inch from tops. Wipe jar rims and threads and put on caps and lids. Process in water bath for 15 minutes. Takes up to two weeks for jelly to set up.

Source: Sure-Jell

Hamburger Buns

Wanted hamburgers for dinner but didn't have any  buns on hand and didn't want to run to the store.   So in less time than it would have taken me to drive to the store and back I made these hamburger buns.  They are easy and quick.  I made them with half wheat flour but have made them with just white flour as well.   Whatever you like works.

Hamburger Buns

1 1/3 C warm water
1/3 C oil
1/4 C sugar
2 TBS yeast
1 tsp salt
2 eggs
4 C flour (I use half wheat)

Mix altogether and let rest for 15 minutes.   Roll out and cut into shapes.  Let raise till the desired size and bake at 375 degrees for 12 to 15 minutes.  Makes 10 to 12 buns, depending on the size you cut them.  (I cut the recipe in half and had 6 large buns.)

Apple Muffins

I have made these muffins several times but not as the recipe is written.  The reason being that I never have apple juice concentrate on hand.  So, I have substituted  the concentrate with either applesauce, ground up pears, or ground up bottled peaches that have been drained.  All three have turned out well and been very moist and tasty.

Apple Muffins

Mix together:  2 C flour
                        1 tsp baking soda
                        1/4 tsp cinnamon
                        1/4 tsp ginger
                        1/4 tsp allspice
                        1/4 tsp nutmeg
                        1 tsp salt
                        1 C sugar, (optional
Mix together and add to dry ingredients, mixing just until moistened
                        2 large eggs
                        2/3 C buttermilk
                        1 C thawed apple juice concentrate (or substituted fruit)
                        2 small apples, peeled and chopped
                        1/3 C chopped nuts (optional
Spoon into greased muffin tins and bake for 25 minutes at 375 degrees.   Cool on rack.

Chocolate Bundt Cake

I have been going to post this for sometime but each time I made it I would forget to take a picture.  So when my husband made this cake for my birthday this year I finally remembered to take a photo. I thought he did a fabulous job.  It looked and tasted great!

Chocolate Bundt Cake
1 Devils food cake mix
1 - 4 serving instant Chocolate Pudding Mix
4 eggs
1 C Sour Cream
1/2 C warm water
1/2 C Vegetable oil
1 1/2 C semi-sweet chocolate chips (I like to use the mini chips and just a few less)

Place all the ingredients except chocolate chips, in a large mixing bowl.  Blend with electric mixer one minute.  Scrap down sides and continue to mix on medium speed for 2- 3 minutes.  Stir in chocolate chips.
Pour batter into prepared bundt pan. 
Bake 45-50 minutes at 350.  Cool 20 minutes.  Invert onto serving platter.

Frosting:
8 TBS butter
4 TBS cocoa powder
1/3 c evaporated milk
4 c powdered sugar
Melt butter in medium saucepan over low heat.  Whisk in cocoa and milk.  Bring Mixture just to boil, stirring constantly.  Remove from heat.  Beat in powdered sugar with electric mixer until thickened and smooth.  Pour warm frosting over warm cake.  This recipe makes a lot of frosting.

Adapted from The Sisters Cafe