Good evening What's for Leftovers readers! We have had a whirlwind weekend, traveling to visit Andy's family. As always, we had a great time hanging out with all our loved ones. Lucky for us, that side of Missouri got 6 to 8 inches of snow. It was beautiful! Hopefully it's the last snow of the season since it's officially Spring. I am ready for flip flops and tank tops! Since it was so chilly this weekend, we ate a lot of cozy, comfort foods. For dinner on Friday, I prepared mashed sweet potatoes and acorn squash. We ate all of it, except a cup and a half. On Saturday morning, I took the leftovers and created muffins. They were fabulous, very moist and flavorful. In fact, I had to hide the two in the picture in the freezer to keep them from being eaten by all the little ones in the house.
Sweet Potato Muffins
Ingredients:
1 1/2 Cups Mashed Sweet Potatoes
2 Eggs
1/2 Stick Butter- Softened
1/2 Cups White Sugar
1/4 Cup Brown Sugar
1 Tsp Cinnamon
1/2 Tsp Vanilla
1 TBSP Baking Powder
1 1/2 Cups Flour
Cinnamon and Sugar
1. Preheat oven to 350 degrees.
2. In a large bowl, mix together sweet potatoes, eggs and butter until creamy and smooth. Next, add white sugar, brown sugar, cinnamon, vanilla and baking powder. Mix until smooth.
3. Slowly add flour, mixing it in as you pour.
4. Line muffin tins with paper liners. Pour batter into muffin cups, filling them 3/4 of the way full.
5. Sprinkle the tops of the muffins with cinnamon and sugar. Bake in the oven for 25 minutes. Makes 12 to 18 muffins.
Good Morning What's for Leftovers readers! I hope you all remembered to change your time. For the first time in a long time, Celia and Charlie slept in until 8:30- woohoo!
Last week, if you remember, I made some Asian Kabobs, that were delicious and tender. Check out the recipe if you're in the mood to bbq kabobs today. We ate all the meat kabobs, but I had a couple of vegetable kabobs left. Last night I made them into a sweet, little corn dish that was really easy. It paired great with the pork steaks we had for dinner.
Sweet Corn and Veggies
Ingredients:
1 Package Frozen Corn
2 Cups Chopped Kabob Veggies
1 1/2 Cups Water
2 TSP Brown Sugar
1 TSP Flour
1. Chop up leftover vegetables into small bits.
2. Put corn, veggies, water, brown sugar, and flour into a medium-sized soup pot and stir.
3. Cook over medium heat until a significant amount of liquid evaporates and thickens up a bit.
Celia and Charlie love clementines. They're so cute and little and the kids can peel and eat them by themselves. However, when I looked in our refrigerator yesterday, I realized we were each going to have to eat about 5 clementines a day or they were going to go bad. So that this didn't happen, I made a clementine-orange salad. It's a basic creamy fruit salad, so if you have any fruit besides clementines and oranges available, throw it in too.
Sunshine Salad
Ingredients:
6 Clementines
2 Medium Oranges
1/2 Cup Chopped Pecans
1/2 Cup Whipped Creme
1/4 Cup Sour Creme
1 Vanilla Pudding Snack-Pak
1 TBSP Brown Sugar
1. Peel and separate clementine segments. Make sure the clementines don't have any seeds. Throw into a large bowl.
2. Peel oranges. Cut each orange into four circular slices going against the segments (so it looks like a flower or a star). Separate circle into triangles. Make sure you take out any seeds. Throw oranges and chopped nuts in with the clementines.
3. In a separate bowl, mix together whipped creme, sour cream, vanilla pudding and brown sugar.
4. Gently pour creamy mix into fruit and nut mixture and stir. Sprinkle a few chopped pecans on top and serve.
