Sweet-Potato Muffins

Servings: 12
"Walnuts, raisins and a bunch of wonderful spices are swirled into this yummy sweet potato muffin batter. The dozen muffins that emerge from the hot oven are moist, full of marvelous flavors and perfect in every way."

Ingredients:
1 1/8 cups packed brown sugar
1/2 cup canola oil
1 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
4 cups peeled, shredded sweet potato
1/2 cup raisins
1 cup walnuts
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C). Grease muffin tins to hold 12 muffins.
2. Whisk together brown sugar, oil, vanilla and eggs in a small bowl.
3. Mix together the flour, baking powder, spices, salt, and grated sweet potatoes in a large bowl. Make a well in the center, and pour in the egg mixture. Stir the egg mixture, gradually incorporating it with the flour mixture. Stir in the raisins and walnuts
4. Spoon the batter into the tins. I like to fill each tin to the rim to make a large cap. Bake the muffins for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean. Take the muffins out of the oven and run a paring knife carefully around each muffin, then invert the pan, and knock one edge against your work surface to release the muffins. Serve the muffins right away.

I have not made this recipe, but since our crop of sweet potatoes did so well and I have two bushels of them I am making some very soon.

Sue

It should be cooler and rainy for the next few days so I'm making my simmered chicken dish.

Chicken and Rum
1 broiler-fryer, cut up
3 tbsp butter or margarine
3 tbsp oil
1 large onion, chopped (1 cup)
3 tbsp flour
1 cup water
3/4 cup V-8 juice
2 cloves garlic, minced
1 tsp salt
1/4 tsp pepper
1/4 cup amber rum
2 tbsp chopped parsley

Brown chicken in butter and oil in a large skillet or dutch oven. Add onion and saute lightly. Remove chicken pieces and keep warm. Stir flour into pot, scraping any brown particles from the bottom. Add water and tomato juice; stir until mixture bubbles.

Add garlic, salt and pepper. Return chicken, add amber rum and parsley.

Place dutch oven (or transfer chicken to a casserole) in preheated 325 degree oven. Bake 40 minutes or until chicken is tender.

Old Fashioned Cheese Ball
This ones a hit!

1 cup shredded cheddar cheese
1 8oz pkg cream cheese
1 can, 4.25oz, UNDERWOOD DEVILED HAM
2 Tbl finely chopped scallions
1 4oz can diced green chilies

*1/2 cup chopped walnuts, for rolling the cheese ball in

*Serve with crackers

It's best to have the cream cheese at room temperture before starting this. In a bowl combine all the ingredients except the walnuts. Mix well. Shape mixture into a ball. Roll the ball in the chopped nuts. Wrap in plastic wrap & chill overnight. Serve with crackers. Makes 1 cheese ball.

It looks so pretty I bring it for pot lucks. It can be left out for people to snack on during the day and I display mine under a cheese dome.

Doesn't this sound good? I guess you have to be a Nutella fan to enjoy!

NUTELLA MOUSSE (BakersRoyale@foodgawker)

Â9 oz. Nutella
Â1 ½ heavy cream
Â1/2 teaspoon espresso powder
INTSRUCTIONS
1. Place Nutella and espresso powder in microwave safe bowl. Heat on low for 10 second intervals or until mixture is the consistency for heavy cream. Stir mixture to incorporate the espresso powder. Set aside and cool mixture to room temperature.

2. Whip cream until soft peaks form-not stiff. Gently fold whipped cream into Nutella mixture. The mousse will be soft. Fill ramekins (or fancy goblets) and cover and refrigerate for at least 4 hours or overnight. (Makes 4 cups)

I lost my MIL's recipe, but this is so close to hers. I give them as homemade little presents.

Spiced olives

Ingredients : use the juice that's in the jar
1 teaspoon dried oregano leaves
1/4 teaspoon red pepper flakes
3 small cloves garlic, slivered
1 jar (7 ounces) large green olives *mixed olives are great
Place oregano, pepper flakes and garlic in jar of olives with olive juice
Cover tightly and shake until seasonings are well distributed.

Wow Glenda, those sound wonderful! In the paper today I saw something similar. It said save your pickle juice and add thinly sliced carrots, onions or cauliflower buds and let set a few days for pickled veggies. Thought I might try that, but I like olives better.

patti, I love pickled cauliflower.

cruising, they have a deli, with pickled carrots and cauliflower for your taking :o)

friend puts her canned beets in leftover pickle juice