Sweet Potato Souffle

One of my many many faults is that when I say Thanksgiving dinner is a 4pm, I mean it. So when my favorite neighbors were late for dinner one year by about an hour, but all was forgiven and then some once I wrapped my lips around these sweet potatoes. I coulda died—only wish they had shown up sooner so I could have eaten less turkey and more sweet potatoes! So thank, you Julianne, we plan to enjoy these for years to come!

Sweet Potato Soufflé

Ingredients:
3 large cooked sweet potatoes, pureed
1 cup sugar
2 eggs
1 tsp vanilla
1/2 cup melted butter
1/3 cup milk

Topping:
1 cup light brown sugar
1 cup chopped pecans
1/3 cup flour 1/3 cup butter softened

Mix all potato casserole ingredients together in processor and process
until well blended. Put into a greased baking dish and add topping that
has been mixed together and crumbled over potato mixture. Bake at 350
for 25 minutes.

Going Global: Chicken Satay

We love Asian and Indian influenced dishes, so when I stumbled on this recipe (and doctored it) it was instantly a new family favorite. The spicy peanut flavor is delicious, and everything is more fun to eat on a stick. Needless to say, the kiddo even loved it.

This makes a perfect appetizer, and if you would like to serve as a dinner, the adjustments are pretty easy. Reserve 1/2 cup or so of the marinade, and stir fry whatever veggies you like and add the sauce at the end. Serve veggies over rice, satay on veggies and dinner is served!

Easy Chicken Satay

3 Tbsp natural peanut butter

1/2 cup low sodium soy sauce

1/2 cup lemon or lime juice

1 Tbsp brown sugar

1 Tbsp curry powder

3 cloves garlic, chopped

2 tsp hot pepper sauce

6 skinless, boneless chicken breast halves, cubed

wooden skewers soaked in water for at least 2 hrs.

In large bowl, combine 1st seven ingredients. Add chicken to mixture and marinade overnight. Weave the chicken on skewers and grill until done. Can also be baked in oven at 400 degrees for 15-20 minutes.