Baked Sweet Potatoes with Cinnamon Brown Sugar Butter

"I love candied yams at the holidays, but for everyday dinners, I wanted to create a simple and quick recipe that would have all of the delicious holiday flavor, but would take a fraction of the time and effort.  These baked sweet potatoes are topped with a scrumptious butter that has been sweetened with brown sugar and has just a hint of cinnamon spice.  Now you can enjoy the taste of the holidays any time of the year!"

 

4 large sweet potatoes or yams, washed and dried well
1/4 cup or 4 Tablespoons of butter, softened
1/3 cup packed brown sugar
1/2 teaspoon cinnamon

In a 400 degree oven, bake sweet potatoes on a cookie sheet for approximately 1 hour and 15 minutes to 1 hour and 30 minutes, or until tender.  While potatoes are baking, prepare Cinnamon Brown Sugar Butter by mixing softened butter, brown sugar and cinnamon and stirring until completely combined; set aside.  When sweet potatoes are done baking, split each potato lengthwise with a knife.  Divide butter mixture equally and spoon onto sweet potatoes. ENJOY! 

Valentine's Day Treats

Valentine's Day is on it's way and it's time to start thinking about that special gift for that special someone.  Whether you need to make treats for your child's classroom Valentine's Day party or you want to surprise your Valentine with a yummy dessert, these recipes are just what you're looking for.

 

If you love chocolate dipped strawberries, you will love my Chocolate Cupcakes With Almond Dipped Strawberries.  They combine chocolaty, moist cake with creamy almond flavored buttercream and they are topped off with a fresh strawberry.  YUM!!!  My Red Velvet Cupcakettes are sweet mini cupcakes with swirls of cream cheese frosting and are the perfect bites for your little Valentines and their classroom pals.  What is more delicious than Cherry Almond Buttercream Icing?  My Vanilla Cupcakes with Cherry Almond Buttercream Icing.  They are pretty-in-pink with a cherry on top!  If you need a quick and easy Valentine treat that only takes three store-bought ingredients, Heart's Delight Bites are the answer.  Send them with your little one to class and they will be voted every one's favorite Valentine.  Stuffed Strawberries are the perfect addition to your Valentine menu.  Whether you serve them at a holiday buffet or you make them for your Sweetie, no one will be able to resist the scrumptious combination of strawberries and almond cream cheese buttercream.  

 

I hope that these recipes will become part of your Valentine's Day celebration this year and that you have a sweet holiday!           

Smothered Shredded Beef & Green Chile Chimichangas

"I turned my recipe for Slow Cooker Pepperoncini Beef into these scrumptious Chimichangas.  They are delicious pockets of spicy beef and peppers all wrapped up in a crunchy, golden brown tortilla and smothered with a creamy green chile sauce.  These Chimis are perfect for a weeknight dinner and would be a crowd-pleaser at your next Super bowl party." 

 

 

To prepare Slow-cooker Pepperoncini Beef:
1 (3 lb) chuck or rump roast

1 envelope of dry beefy mushroom or onion soup mix (from 2-envelope package)

1 (16 ounce) jar of sliced pepperoncini peppers, undrained

1 (14.5 ounce) can of beef broth

 

Spray slow cooker with non-stick cooking spray.  Place roast in slow cooker.   Sprinkle dry soup mix onto roast.  Pour jar of undrained peppers and can of beef broth over roast.  Cook on low setting for 8-10 hours.  Shred meat.  Reserve meat, along with peppers, for chimichanga filling.

To make Chimichangas:
8 Extra-large flour tortillas (from 10-count package)*
2 cans (7 ounces each) whole green chilies (each can will contain 4 whole chilies)
2 cups shredded cheddar cheese + additional cheese for topping
1 (3.8 ounce) can of sliced black olives, drained (for topping)
canola oil, for frying

In the center of each tortilla, place one green chile that has been split open and layed flat.  Spoon about 1/2 cup of reserved shredded beef and peppers on top of green chile.  Top with 1/4 cup shredded cheese.  Fold all 4 sides in to form a square and use a toothpick to hold tortilla closed.  Repeat to make 8 chimichangas. 

In a large skillet, pour canola oil to about 1/4 inch depth.  Heat oil on medium-high heat.  When oil is hot, cook chimichangas on all sides until golden brown and crispy.  Remove from pan and drain on paper towels.  REMOVE TOOTHPICKS.  Serve each chimichanga topped with 3 Tablespoons of Creamy Green Chile Sauce (recipe follows), additional shredded cheese and sliced black olives.

Creamy Green Chile Sauce:
1 (10 ounce) can green enchilada sauce
1/2 cup sour cream

Combine enchilada sauce and sour cream and stir until smooth.  Serve 3 Tablespoons of sauce over each chimichanga.      

*TIP:  To make it easier to fold tortillas, I heated the stack of 8 tortillas in the microwave for about 30 seconds. 

The following is a step-by-step diagram to help you: