Sweet Potato Pound Cake Ingredients: 1 cup butter, softened 2 cups white sugar 2 cups cooked and mashed sweet potatoes 1 teaspoon vanilla extract 4 eggs 3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 1 cup sifted confectioners' sugar 5 teaspoons orange juice 2 tablespoons grated orange zest Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together flour, baking powder, cinnamon, baking soda, nutmeg and salt. Set aside. 2. In large mixing bowl, cream butter and sugar until light and fluffy. Add mashed sweet potatoes and vanilla. Beat until well blended. Add eggs, one at a time (the batter will look curdled). Add flour mixture to potato mixture. Beat on low until combined. 3. Pour batter into 10 inch tube pan. Bake at 350 degrees F (175 degrees C) for about 1 hour and 20 minutes, or until a wooden toothpick inserted into cake comes out clean. Cool cake for 20 minutes in the pan, then invert onto serving plate. 4. To make the glaze: in a small bowl, combine confectioners sugar with 3 to 5 teaspoons orange juice to achieve drizzling consistency. Spoon over warm cake and sprinkle with orange zest if desired. Sue

Have served this to family several times and everyone loved! Shrimp & Grits Casserole 4 C Chicken broth 1/2 t Salt 1 C Grits (not instant) 1 C Sharp Cheddar Cheese - shredded ***Used finely shredded fiesta blend for the two cheeses 1 C Pepper Jack Cheese - shredded 2 T Butter 6 Green onions, chopped (reserve some for garnish) 1 Green or Red bell pepper, chopped did not use 1 Garlic clove, minced 2 lbs Shrimp, shelled and cooked (reserve a few for garnishing your plated dish) 1 (10 oz) can Rotel, drained Used mild 1/4 t Pepper 1/2 lb bacon, cooked & coarsely chopped Bring chicken broth to a boil and then add grits and cover until cooked. (Follow directions on bag of grits.) Add 3/4 C of cheddar cheese and all of pepper jack cheese. Saute green onion, green (or red) bell pepper, and garlic in butter. Stir together green onion mixture, tomatoes, grits, shrimp, and the rest of the ingredients except for the remaining cheese. Pour into 2 qt baking dish. Bake at 350 degrees F for 30-45 minutes or until bubbling. Once plated, garnish with reserved shrimp, chopped bacon, and remaining shredded cheese.*****garnished with bacon and cheese only

Lemon Chicken Breasts with Capers (Fine Cooking) 4 boneless, skinless chicken breasts (6 oz. each) 1/2 cup freshly grated Parmigiano-Reggiano 1/4 cup fine, dry breadcrumbs 4 Tbs. capers, rinsed, drained, patted dry, and chopped 1 lemon, zest finely grated, and juiced 2 Tbs. chopped fresh flat-leaf parsley Kosher salt and freshly ground black pepper 3 Tbs. unsalted butter 1 Tbs. olive oil 2 medium cloves garlic, thinly sliced 1/2 cup lower-salt chicken broth Position a rack in the center of the oven and heat the oven to 425F. Make a lengthwise horizontal slice almost all the way through each chicken breast and butterfly each breast. Flatten the chicken with a meat mallet until it is 1/4 inch thick. Put the Parmigiano, breadcrumbs, 3 Tbs. capers, lemon zest, and 1 Tbs. parsley in a mini chopper or food processor and pulse a few times to combine. Sprinkle the mixture on top of the chicken breasts. Fold each breast closed and secure with toothpicks. Sprinkle the breasts with 3/4 tsp. salt and 1/2 tsp. pepper. Heat 1 Tbs. butter and the oil in a large (12-inch), heavy-duty, oven-proof skillet over medium-high heat until the butter melts and starts to foam, about 2 minutes. Add the chicken and cook, without touching, until it browns and easily releases from the pan, about 2 minutes. Turn the chicken and cook the other side until browned, about 2 more minutes. Add the garlic and the remaining 1 Tbs. capers to the skillet, transfer the pan to the oven, and roast uncovered until the chicken cooks through (an instant-read thermometer inserted into the thickest part should register 165F), about 8 minutes. Transfer the chicken to a serving platter and tent with foil. Set the skillet over medium-high heat; add the chicken broth, and cook, scraping the bottom of the pan with a wooden spoon to loosen any browned bits, until it reduces by about half, about 2 minutes. Remove from the heat and whisk in 2 Tbs. of the lemon juice and the remaining 2 Tbs. butter. Taste and add more lemon juice, salt, and pepper if needed. Serve the chicken drizzled with the butter sauce and sprinkled with the remaining 1 Tbs. parsley.

This is similar to my peach cobbler. It is a good last minute dessert since it can be put together in the time it takes the oven to preheat. EASY FRUIT COBBLER (Let�s Dish Blog) 2 tablespoons butter 3/4 cup all-purpose flour 3/4 cup sugar 1 teaspoon baking powder 1/4 teaspoon salt 3/4 cup milk 2 cups sliced fresh fruit(or a 12-ounce package of frozen berries) 1 tablespoon sugar (a little more wouldn't hurt) Preheat oven to 350 degrees. Put butter in an 8 or 9-inch square pan and place in oven. When butter has melted, remove pan from oven. Whisk flour, 3/4 cup of sugar, baking powder and salt in small bowl. Add milk and stir to form a smooth batter. Pour batter into pan, then scatter fruit over batter. Sprinkle with the remaining 1 tablespoon of sugar. Bake until the batter browns and the fruit bubbles, about 45-50 minutes.