SPICY SWEET POTATO DIP

A friend had just got back from a fabulous trip to Italy, and I was so excited to see her and hear about her adventures. I took along this spicy sweet potato dip - although a little unconventional, it was rather healthy and oddly delicious, especially when spread on a warm piece of crusty bread.

SPICY SWEET POTATO DIP

2 sweet potatoes, peeled, cut into small chunks, and cooked
3/4 cup toasted walnuts or pecans
1 chipotle pepper in adobo sauce
1 teaspoon garlic powder
juice of 2 lemons
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/4 cup olive oil
salt and pepper
crusty bread to serve

In a food processor, combine the cooked sweet potatoes, toasted nuts, chipotle pepper, garlic powder, lemon juice, smoked paprika, cumin and olive oil.
Process until completely smooth. Taste, then season with salt and pepper.
Serve immediately or at room temperature, with crusty bread.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, February 2012
www.arkansasonline.com/news/subscriber/features/

CHEWY BROWNIES

I first made these for a Cub Scout committee meeting my husband was hosting at our house, and then for my Uncle, who was visiting from New Zealand. These are some of the richest, most delicious brownies I have ever tasted - they are moist and fudgy and perfect! They were loved by adults and children alike, and I believe the recipe for these Chewy Brownies has been one of my most requested ever.

CHEWY BROWNIES

1 cup (2 sticks) butter
6 tablespoons baking cocoa
2 cups sugar
2 eggs, beaten
1 cup all-purpose flour
1 teaspoon vanilla extract
1 cup of chopped nuts (optional) (I added chocolate chips instead of nuts)

Combine the butter and baking cocoa in the top of a double boiler over simmering water (I put them in a pot, over low heat). Cook until the butter is melted, stirring frequently. Remove the mixture to a bowl (I left the butter mixture in the pot, and mixed in the rest of the ingredients). Stir in the sugar and eggs quickly. Fold in the flour, vanilla and nuts (or chocolate chips if using).
Pour into a buttered 8x8-inch or 9x9-inch baking pan. Bake at 300 degrees for 45 to 50 minutes; do not over bake. Remove to a wire rack and let cool for 1 hour. Cut into squares.
Makes 12 servings
Enjoy!

Recipe adapted from Add Another Place Setting
Add Another Place Setting - Junior League of Northwest Arkansas www.juniorleaguenwa.org/?nd=store_detail&product_id...

BAKED PENNE WITH FARMHOUSE CHEDDAR AND LEEKS

I was going out for the evening with a friend and had planned to leave dinner for my family.

This baked penne has been a consistent favorite of mine. I have loved it every time I've made it, unfortunately I was to discover my family didn't enjoy it as much as me! After rushing to cook and leave a heart warming, home cooked meal on the table, I came home to discover my husband had made a whole different dinner, that the kids liked far better than my pasta dish.

However, I still count it among my personal favorites, and is one I will definitely make again.

BAKED PENNE WITH FARMHOUSE CHEDDAR AND LEEKS

1/4 cup butter
5 leeks, chopped (white and pale green parts only)
1/4 cup flour
2 1/2 cups whole milk
1 pound sharp cheddar cheese, coarsely grated (about 4 cups)
1 tablespoon dijon mustard
1 teaspoon hot pepper sauce
2 large eggs
1 pound penne pasta

Lightly butter a 15 by 10 inch baking dish.
Melt butter in a large saucepan, over medium heat. Add leeks, stir to coat. Cover saucepan and cook until leeks are tender, stirring occasionally, about 12 minutes (do not brown). Uncover saucepan, add flour. Stir 2 minutes. Add milk, bring to simmer, stirring often. Add cheese, mustard, and pepper sauce. Stir until cheese melts. Remove from heat. Season cheese sauce to taste with salt.
Whisk eggs in medium bowl. Gradually whisk in 1 cup cheese sauce. Stir egg mixture into cheese sauce in saucepan.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot.
Stir cheese sauce into pasta in pot. Transfer to prepared baking dish.
Heat oven to 400F. Bake pasta until cheese sauce is bubbling around edges, 25 to 30 minutes.
Enjoy!

Recipe adapted from Bon Appetit, March 2009
www.bonappetit.com/ideas/March-2009-issue/search

BAKED FIG CROSTINI

I met with a friend recently, who told me about a pizza she had tried in Canada, with figs, proscuitto and blue cheese. I came across this recipe, bought the ingredients, and was excited to make it for my husband. We were trying to decide whether to go out for dinner or stay in one night, but once I mentioned this delicious dish, he chose date night at home.

BAKED FIG CROSTINI

Heat oven to 350F.
Stir together 4 ounces of chopped, cooked Canadian bacon, 1 tablespoon of finely chopped toasted walnuts, and 1 teaspoon of chopped fresh thyme.
Slice 8 fresh figs. Spread goat cheese on each crostini, spoon bacon mixture on top.
Bake on a baking sheet, 7 minutes.
Drizzle with 1 to 2 tablespoons of honey.
Serve immediately.
Enjoy!

Recipe adapted from Southern Living, August 2010
www.southernliving.com/