Sweet Potato Casserole

Submitted by Stefanie Moore



Ingredients

• 4 1/2 lb sweet potatoes
• 1 cup sugar
• 1/4 cup milk
• 1/2 cup butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 1/4 cups cornflakes cereal, crushed
• 1/4 cup chopped pecans
• 1 Tbsp brown sugar
• 1 Tbsp butter, melted
• 1 1/2 cup miniature marshmallows

Preparation

• Bake sweet potatoes at 400° for about 1 hour or until tender. Let cool to touch; peel and mash sweet potatoes.
• Beat mashed sweet potatoes, sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.
• Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle diagonally over casserole in rows 2 inches apart.
• Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle alternate rows with marshmallows; bake 10 additional minutes. Let stand 10 minutes before serving

Cape Cod Scones

Submitted by Courtney Steadman

 

Preheat oven to 425.

2 cups sifted all purpose flour - measure after you sift

1 Tablespoon baking powder

3/4 teaspoon salt

1/3 cup sugar

1/2 cup dried cranberries, or strawberries, or blueberries (optional)

1 1/4 cups whipping (heavy) cream

Mix dry ingredients together with fork.  While mixing pour in 1 and 1/4 cups cream.  Form into a dough ball.  Knead a few times on wax paper with a little flour - I just fold it over a few times.  Flatten to a 9 inch circle or so.  Brush with some melted butter and then I sprinkle with coarse sugar could also just use regular sugar.  Then I cut it into 12 pieces or so using a pizza cutter.  Transfer the pieces to an ungreased cookie pan about an inch apart.  Bake for 15 minutes at 425 (middle rack).  My oven gets hot so I usually bake at 425 for 5 minutes and turn it down to 400 for the last 10 min so they don't get too brown on the bottom.  Let cool and enjoy:))  They freeze well too.

Chocolate Sauce

Submitted by Carla Winter

2T Nutella

¼ c semisweet chocolate chips

¼ c heavy cream

Microwave in 30 second increments till it stirs easily and melts together. 

Can also add 1-2 T of brewed strong coffee to this. 

Balsamic Chicken with Wild Rice

Submitted by Courtney Steadman

Ingredients

1 lb Chicken Breasts

2 tsp Olive Oil

1 Garlic Clove, pressed

1 pkg Mushrooms

3 Tbsp Balsamic Vinegar

2 tsp Dijon Mustard

¼ tsp Thyme

Directions

Trim and Rinse Chicken Breasts.

Cut into 1” cubes.

In a bowl, combine garlic, balsamic vinegar, mustard, and thyme.

Add chicken to bowl and coat with mixture.

Heat oil in a large skillet.

Add contents of bowl to skillet.

Cook Chicken until done.

Add mushrooms.

Cook a box of Uncle Ben’s Fast Cook Wild Rice according to the directions.

Serve Chicken over Wild Rice

Servings:  4

Southern Peach Scuppernong Salsa

Submitted by Stefanie Moore

We got some huge scuppernong grapes in our produce box last week. They had listed this recipe in the newsletter and it is awesome! If you find yourself with some scuppernong grapes and don't know what to do with them I suggest you try this recipe. I think it would be good with regular grapes, as well.

Ingredients
1 cup seeded and quartered scuppernong grapes
2 medium peaches, peeled and chopped (about 1 1/2 cups)
1/2 medium red bell pepper, chopped
1/2 large cucumber, peeled, seeded and chopped
1/2 medium vidalia or other sweet onion, chopped
2 large jalapeno peppers, seeded and minced
1 Tbsp lime juice
1/4 tsp salt (or more to taste)
Fresh ground black pepper to taste

Preparation
Combine all ingredients in a bowl and stir gently. Adjust salt and pepper to taste. Chill for at least 20 minutes.

Spaghetti with Eggplant

Submitted by Conner Evans

 

Ingredients 

1 med. eggplant

olive oil

1 finely chopped clove garlic

1 1/2 - 2 cups peeled, cored, chopped tomatoes

     (or 1 can diced )

hot pepper flakes to taste

1 lb. spaghetti, cooked & drained

 

Directions 

Cut off the ends of the eggplant & discard.  Cut eggplant into quarter inch rounds or chunks.  Place in mixing bowl and sprinkle with 1 T. salt.  Mix well and let stand an hour or more. 

 

Rinse & drain the eggplant and squeeze out extra juice.

 

Heat about 3 T olive oil in skillet, add garlic and eggplant and cook eggplant on all sides until golden.  Add tomatoes, hot pepper flakes and other seasonings you like

(such as a generous pinch of Italian dried herbs).  Stir well, cover and cook on low for 10-15 minutes.

 

You can personalize this to your own taste by adding chopped onion, mushrooms, bell pepper, etc. when you add the tomatoes.  Serve on top of spaghetti

Salsa Chicken

Submitted by Stefanie Moore

I like this recipe because I usually already have all of the ingredients at home!

Ingredients
4 skinless, boneless chicken breasts
4 tsp taco seasoning mix
1 cup salsa
1 cup shredded cheddar or Mexican cheese
sour cream (optional)

Directions
Preheat oven to 375 degrees

Spray a 13x9 inch baking dish with cooking spray. Sprinkle taco seasoning on both sides of chicken and place in the dish. Pour salsa over the chicken. Bake for 25-35 minutes. Sprinkle chicken evenly with cheese and bake for an additional 3-5 minutes or until cheese is melted and bubbly. Top with sour cream if desired and serve.