ROASTED SWEET POTATOES

This is such a yummy side dish any day any time.

 

3 Sweet potatoes, peeled and cut into bite-size cubes

2 tsp olive oil

1 tbsp butter

1 tbsp of brown sugar (more if you want it sweeter)

1 tsp of ground cinnamon

1/4 tsp of ground nutmeg

Pinch of ground ginger

Sea salt, to taste

 

Preheat the oven to 350 degrees.

-Coat a small baking dish with cooking spray.

-Peel and dice the sweet potatoes into bite-size cubes and place in the baking dish.

-Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger, and salt.

-Add more sugar or cinnamon if desired. Toss to coat evenly.

-Bake in the oven for 60 minutes.

-Stir the sweet potatoes once or twice during roasting

No Bake Classic Woolworth Cheesecake

A delicious treat from the past.

 

INGREDIENTS:

1 3oz lemon Jell-0

1 cup boiling water

1 box graham cracker crumbs (3 cups) more for thicker crust divided.

1 stick melted butter

1 8oz cream cheese

1 cup granulated sugar

5 tbsp lemon juice

1 can evaporated milk, well chilled or 1 1/2 cups heavy whipping

 

INSTRUCTIONS:

-Dissolve Jell-O in boiling water. Cool until slightly thickened.

-Mix 3/4 graham cracker crumbs and melted butter until well blended, and press into the bottom of the 9 X 13 pan to form a crust. Save the rest of the crumbs to sprinkle on top of the dessert.

-Beat the Evaporated milk/heavy cream until fluffy.

-In a separate bowl, beat cream cheese, sugar, and lemon juice with a mixer until smooth.

-Add thickened Jell-O and slowly mix in whipped evaporated milk.

-Spread filling over the crust and sprinkle with reserved graham cracker crumbs on top.

-Chill for at least 2 hours and up to overnight, store covered in refrigerator.

Mexican Stuffed Shells

 

These Taco Stuffed Shells have a cheesy beef filling with diced tomatoes, salsa, and your favorite taco toppings. It’s make-ahead friendly and leftovers freeze well!

 

Ingredients:

1 pound ground beef

1 package of low-sodium taco seasoning

4 ounces of cream cheese

20 jumbo pasta shells

1 1/2 cups salsa

1 cup taco sauce

1 cup cheddar cheese

1 cup Monterrey jack cheese

For toppings:

3 green onions

Sour cream

 

Set the oven to 350 degrees Fahrenheit.

Brown the ground beef in a skillet; add taco seasoning and cook according to package directions. Cover and cook until the cream cheese is melted. Mix everything thoroughly. Set aside and allow to cool completely.

Cook the pasta shells according to package directions while the ground beef cooks. Separate the shells on a cutting board or baking sheet so they don't stick together. Spread salsa in the bottom of a 9x13 baking dish. Stuff 1-2 tablespoons of the meat mixture into each shell. Place the shells, open side up, in a 913 pan. Cover taco shells evenly with taco sauce. Bake for 15-20 minutes, covered with foil.

 

After 15-20 minutes, add shredded cheese and bake for 5-10 more minutes with the foil removed until the cheese melts. Top with green onions or olives if desired. Serve with sour cream and/or more salsa.

 

 

FYI