Sweet potato patties

2 sweet potatoes, peeled, diced, and microwaved until tender

1 Tbsp butter

1 egg, beaten

1/4 cup flour

1/2 tsp sea salt

2 shallots, minced

Melt butter in frying pan over medium heat.

Mix in a bowl sweet potatoes (mashed), egg, flour, sea salt, and onions.

Form patties and place into frying pan cook for 3-5 minutes on each side.

Beef pot roast with veggies and gravy

Beef Roast (chuck roast, shoulder steak, boneless chuck roast, chuck shoulder pot roast, rump roast or bottom round).

1/2 bag baby carrots

1 yellow onion, peeled, cut into quarters

1 bag of small potatoes, washed

1 cup hot water with 2 Tbsp Better than bouillon beef base

season salt

2 Tbsp extra virgin olive oil

2 Tbsp corn starch

Warm crock pot on low, spray with non-stick spray.

In a pan over medium-high heat warm oil, sprinkle roast with season salt and brown on each side.

Add to the crock pot carrots, onion, potato, and beef base mixed in water.

Top veggies with roast, cover and cook on low 6 hours or until roast is cooked.

Remove veggies and roast from crock pot, leaving the beef base in the crock pot, turn heat to high and whisk in corn starch and let cook for 5 minutes before removing from heat.

Serve roast and veggies warm with gravy.

Roasted butternut squash

Preheat oven to 400*

Cut squash in half length wise, remove the top with stem, and remove seeds.

Spread 1 Tbsp of butter on each half, season with salt and pepper.

Bake for 60 minutes or until cooked tender.

Options to sprinkle on top before serving include, cinnamon, allspice, nutmeg, or brown sugar.

Veggie Wreath

2 packages crescent rolls

1 8-oz package cream cheese, softened

1/2 cup sour cream

1 tsp dill weed

1/2 package hidden valley ranch dressing mix

1 broccoli crown, chopped into small florets

1/2 bag of small sweet bell peppers yellow, red, and orange - chopped

Preheat oven to 375*

Remove crescent rolls from packaging, do not unroll, cut into slices and place on baking sheet.

Bake dough for 15-20 minutes, remove after cooking and cool for 5 minutes.

Mix cream cheese, sour cream, dill weed, and ranch dressing mix.

Arrange the baked rolls into a circle on a platter.  Spread with mixture.  Top with chopped veggies.

Serve.

Lasagna rolls

16 lasagna noodles, cooked 

10 oz frozen chopped spinach, thawed and completely drained

15 oz ricotta cheese

1/2 cup grated Parmesan cheese

1 egg

salt and pepper to taste

32 oz pasta sauce

2 cups shredded mozzarella cheese

Preheat oven to 350*

Combine spinach, ricotta cheese, Parmesan cheese, egg, salt, and pepper.

Spread out noodles onto a flat surface and spread the mixture onto each noodle.  

Roll up noodle carefully and place in 9x13 pan sprayed with non-stick spray.

Top rolls with pasta sauce and then cheese.

Cover with foil and bake 35 minutes.

Remove cover switch oven to high broil and broil for 5 minutes to brown cheese topping.

Cinnamon Rolls - no yeast

Dough:

2 cups flour

2 Tbsp sugar

4 tsp baking powder

2 tsp salt

4 Tbsp butter

3/4 cup milk

Filling:

4 Tbsp butter

1 1/2 Tbsp cinnamon

1 cup brown sugar

Glaze:

1/2 cup powdered sugar

1 Tbsp milk

Preheat oven to 400*. Spray 8 x 8 pan with non-stick spray.

Mix dough together and place on a surface sprinkled lightly with flour.

Roll dough out into a rectangle about 1/4 inch thick.

Mix together filling and spread on top of the rolled out dough,

Roll up the rectangle and slice into rolls with a sharp knife, about 12 -18.

Bake for 15-20 minutes.

Mix glaze starting with powdered sugar slowly adding milk to reach a smooth consistency.

Remove rolls from oven and drizzle glaze over the top, serve warm.

White Chocolate Chip Cheesecake

3 8-oz packages cream cheese, softened
3/4 cup sugar
1/3 cup sour cream
3 Tbsp flour
1 tsp vanilla extract
3 eggs, lightly beaten
1 package white chocolate chips
Hershey's chocolate sauce
1 Keebler's Ready Crust graham cracker 9 inch

Preheat oven to 325*I
n a bowl beat together sugar and cream cheese until smooth, add sour cream, flour, and vanilla, once blended add egg last on low speed.
Fold in chocolate chips and pour mixture over crust
Place cheese cake inside of a larger back pan with at least 1-2 inches of water, not to exceed to crust.
Bake for 75-80 minutes or until the center sets.
Cool on a wire rake for 10 minutes before refrigerating for at least an hour.
Top with chocolate sauce before serving.