Sweet Potato Burritos

Our neighbors gave us a huge pan of these...(vegetarian)...They thought we would like them and they were right!!


1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups cooked and mashed sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese



Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
Bake for 12 minutes in the preheated oven, and serve.

SAME OLD MENU

Since it is craft show season, I have been super busy creating new goodies for the market....I have not been very creative in the kitchen. We have been living on the standard meals, casseroles and soups that I have posted about for the past few months.

I did break down and buy Wes a roast the other day. We will crockpot him (the roast) on Monday. I even got Elaine a real ham...I have never even bought a ham before...but she wants to have one for Christmas and Kroger had them cheap.

I will post Christmas cookie recipes soon. We will start baking for our Cookie Tins next weekend after the last show of the season!!

Pecan Pie

I have to admit, this was the best pecan pie I EVER made!! This is the recipe to keep!!!

That brown sugar really made the difference!!

3 eggs, beaten
3/4 cup light corn syrup
2 tablespoons dark corn syrup
3/4 cup light brown sugar ---(I used a cup full)
3 tablespoons butter, melted
1 pinch salt
1/2 cup pecans, finely crushed
1 cup pecans, quartered
1 cup pecan halves

Bake 1 hour 350

PUMPKIN PIE

You can't go wrong with this pumpkin pie....I have made this recipe for as long as I can remember. I think pies are better with Sweetened Milk, rather than evaporated milk....they hold up better and taste better too!

1 (15 ounce) can pumpkin
1 (14 ounce) can Sweetened Condensed Milk
2 large eggs (calls for 2, but I use three sometimes)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 unbaked pie crust

LASAGNA SOUP

We had our soup party a couple of weeks ago: Here are a couple of recipes from it...

Here is Lasagna Soup....it was good, even with the meat picked out. LOL

16 ounces hot Italian sausage (or you can use hamburger too)
2 cups diced onions
1 cup diced carrots
5 garlic cloves, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1/8 teaspoon salt
1/8 teaspoon pepper
4 cups chicken broth
14 1/2 ounce can fire roasted crushed tomatoes
10 ounces tomato sauce
1 ounce fresh grated Parmesan cheese
1/2 box cooked lasgana noodles, sliced down the middle

Top with Mozz

It really looked and tasted like a pot of lasagna....maybe a bit more sauce than the typical pan of lasagna, but very good!!

PUMPKIN BARS

Here is Anna's Favorite!! I got this recipe off ALLRECIPES.COM years ago, and the pan is gone in a day. We make this one almost every week during the fall and winter.

*now the gals that I used to work with always made theirs with cream cheese frosting...but we eat it without frosting. The kids eat it plain, and I eat mine with a bit of butter. (watching too much Paula Deen I guess)

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 cup butter, melted
1 cup white sugar
1 (15 ounce) can pumpkin
2 eggs
1 tsp vanilla extract

375 degrees

Grease a jelly roll pan, can also use a 9x13 pan.

Stir together the flour, baking powder, baking soda, salt and cinnamon; set aside.
In a large bowl, cream together the butter and sugar until smooth. Mix in the pumpkin then beat in the eggs one at a time. Stir in vanilla. Gradually blend in the dry ingredients. Spread the mixture evenly into the prepared pan.
Bake for 35 to 45 minutes until a toothpick inserted into the center comes out clean.

*you can also use chocolate chips or walnuts.

*sometimes I put nuts just on one half...One half for kids, one half for Dad

Cream Cheese Frosting:

Just in case you want to try...it is a good frosting for other cakes and cookies. It is kinda my standard frosting. Everyone likes it but me...I don't really like frosting :) LOL

1/2 cup butter, softened
8 ounces cream cheese
4 cups confectioners' sugar
2 teaspoons vanilla extract

mix well with mixer on high speed. You can add food coloring to color it, or add milk to thin it down too.

AMISH FRIENDSHIP BREAD....EXTRAS

Martha Mooneyham just gave me another bread starter, well she actually gave me 4 of them. I decided to make a ton of bread and freeze it. I will probably freeze some starter and experiment a bit when the weather is cooler too.

Here are the EXTRAS: Martha suggested substituting different puddings in the recipe. It calls for vanilla, which I have used faithfully for years....but I never thought about any other flavor...until now.

Tonight we made Chocolate with Chocolate Chips

Butterscotch with Butterscotch Chips

Regular Vanilla with Cinnamon and Walnuts

Boy did they turn out good, even the butterscotch one was great (and I don't like butterscotch)

I want to do a banana cream pudding on the next batch...which will be in 10 days!!