Thursday, February 28, 2013

Smokey Chipotle Chicken Salad Melt


Smoke-Tastic!


If I have not mentioned it to you, I love my smoker! I love my smoker so much, I am capable of smoking pretty much anything.

Well, almost anything. I have yet to try to smoke snacks like cupcakes and cookies, but hey, you never know, I might just give it a try one day.


I decided today to smoke a whole bunch of chickens, all parts, and create a few new dishes for lunch and dinner, maybe even breakfast. 


For my Smokey Chipotle Chicken Salad Melt, I decided to pull the chicken, instead of chopping it.


Purchase some high quality all-buttered croissants or use your favorite bread.


The chicken salad goes together in a matter of minutes, allow it to chill about 30 minutes in the refrigerator if you can wait that long, then assemble the sandwiches.

If you want you can eat the sandwich just like this, it does not have to be melted.


But for baby girl, she loves melted, cheesy, hot sandwiches, so here we go. OMG, look at that cheese crust in the top right corner.

See what happens when you decide to turn a regular sandwich into a melted one, pure goodness!


I don't allow baby girl to drink much soda, but today with this sandwich, I decided to allow her choose a special drink, she chose Mexican Cola in the bottle and I went with my favorite Jones Soda.

Let's Eat!

Smokey Chipotle Chicken Salad Melt

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4 sandwiches

Ingredients:

4 all butter croissants
3 c. pulled smoked chicken or roasted chicken, skin removed
1 c. Hellmann's mayonnaise
1 stalk celery, chopped
1/2 red onion, minced
1/2 bell pepper, chopped
4 stalks green onions, sliced
1 chipotle pepper, minced
1 tsp. black pepper
1 tsp. creole seasoning
sliced cheese

Directions:

In a large bowl add all ingredients and mix well. Allow to chill for about 30 minutes in the refrigerator.

In a skillet add about 1 tablespoon of olive oil or butter over medium heat, assemble sandwiches by slicing croissants in half. Place sandwiches in pan and toast for about 1-2 minutes per side.


Wednesday, February 27, 2013

Ooey Gooey Chocolate Chip Brownies


Fudgy Wudgy!


I love these brownies, they are cakey, fudgy, wudgy, yes, I am making up words. You will too once you try these brownies.


Rule number one of baking, you must, I mean must use the best ingredients available. Real butter, great eggs, the best chocolate and please, people please use real vanilla.


Ms. Martha showed me, well not me personally, but she showed the world that using cocoa powder instead of flour when baking chocolate cakes works. And "it's a good thing" Martha, it did work, I never doubted that it would not turn out perfect. 


The brownies have cooled, it's time to eat them all up!

Ooey Gooey Chocolate Chip Brownies
adapted from Ghirardelli

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 large, 8 small, 16 bites (lol)

Ingredients:


Ingredients: 
1/2 cup Ghirardelli Semi-Sweet Chocolate Chips
4 ounces Ghirardelli Semi-Sweet Chocolate Baking Bar
1/2 cup (1 stick) unsalted butter, cut into pieces
1 cup firmly packed light or dark brown sugar
1 teaspoon pure vanilla extract
2 large eggs
3/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
3/8 teaspoon salt
- See more at: http://www.ghirardelli.com/recipes-tips/recipes/classic-chocolate-brownies#sthash.y6XnP5ZV.dpuf
4 oz. Semi sweet chocolate baking bar
1 c. semi sweet chocolate chips
3/4 + 2 tbsp. flour, sifted
1 c. brown sugar
1 stick of butter, unsalted cut into pieces
1 1/2 tsp vanilla
3 eggs
1/4 tsp. baking powder
1/2 tsp. salt
1 c. sliced almonds
1 tbsp. chocolate cocoa powder
butter for the pan

Directions:

Preheat oven to 350 degrees

In a small sauce pan, add baking bar and butter, melt on low and allow to cool until room temperature. Add sugar, vanilla and eggs, mix well.

Fold in sifted flour, salt and baking powder. Fold in chocolate chips. Butter an 8 X 8 oven proof dish and then dust with cocoa powder. Pour mixture into pan and spread well.

Top with almonds and bake at 350 degrees for 30 minutes.

Allow to cool for 10 minutes then enjoy.

 



Classic Chocolate Brownies

Yield: 
16 brownies
Ingredients: 
1/2 cup Ghirardelli Semi-Sweet Chocolate Chips
4 ounces Ghirardelli Semi-Sweet Chocolate Baking Bar
1/2 cup (1 stick) unsalted butter, cut into pieces
1 cup firmly packed light or dark brown sugar
1 teaspoon pure vanilla extract
2 large eggs
3/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
3/8 teaspoon salt
- See more at: http://www.ghirardelli.com/recipes-tips/recipes/classic-chocolate-brownies#sthash.y6XnP5ZV.dpuf
Classic Chocolate Brownies

Yield: 
16 brownies
Ingredients: 
1/2 cup Ghirardelli Semi-Sweet Chocolate Chips
4 ounces Ghirardelli Semi-Sweet Chocolate Baking Bar
1/2 cup (1 stick) unsalted butter, cut into pieces
1 cup firmly packed light or dark brown sugar
1 teaspoon pure vanilla extract
2 large eggs
3/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
3/8 teaspoon salt
- See more at: http://www.ghirardelli.com/recipes-tips/recipes/classic-chocolate-brownies#sthash.y6XnP5ZV.dpuf

Tuesday, February 26, 2013

Creole Reuben Melt


Not Your Ordinary Sandwich!


I know most of you have tried a traditional Reuben sandwich with roast beef, Swiss cheese and sauerkraut. Well those are great sandwiches, but I decided to "creolize" my sandwich by changing things up.


You must start off making a good Creole slaw. And yes, that's none other than Hellmann's mayonnaise. 


You can omit the buttered bread and eat the sandwich just like this. For the melt, cook the sandwich meat for about 1-2 minutes per side, just to give the melting process a little help.


After assembling the sandwich, I heat a saute pan, drop a little butter in it and grill this baby up!


If you have a Panini maker, this would make the process that much easier.  Hey why not go old school, take a cast iron pan, place the sandwich in the pan and put another pan on top and press baby press!


Oh Wee! Look at this sandwich, It's Magically Delicious!


Yes, I already started eating, and finished my sandwich off with some Vlasic pickles and a Jones Soda!

Creole Reuben 

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes plus slaw chilling time
Servings: 4

Ingredients:

2 lbs of Pastrami
2 lbs of Ham
1 pack of thick cut bacon, cooked crispy
8 slices of Cheddar Cheese
8 slices of mozzarella cheese

8 slices of country bread or rye
butter, room temperature

1 tsp. olive oil
creole slaw (recipe below)

Directions:

In a skillet over medium heat, add olive oil. Cook Pastrami and Ham for about 5 minutes, remove and set aside. 

Butter each side of bread.

Assemble sandwiches by layering in this order: bread, cheddar, bacon, ham, pastrami,mozzarella, slaw, top with remaining bread slice.

In a medium skillet, toast bread for about 3 minutes per side. Slice in half and serve. Enjoy.


Slaw:

1 small bag of coleslaw
1/4 c. minced onion
1/2 c. Hellmanns's Sandwich Spread
1 tbsp. ketchup
1/2 tbsp. sriracha 
1 tbsp. apple cider vinegar
1 tbsp. brown sugar
1 tsp. creole seasonings
1 tsp. black pepper
1 tsp. onion powder
1 tsp. garlic powder
1/4 tsp. cayenne pepper

Directions:

Mix everything together in a small bowl except coleslaw. Fold dressing into coleslaw. Chill well, refrigerated, mixing occasionally for at least 1 hour.

Sunday, February 24, 2013

Grilled Beef Tenderloin Steak with Creole Belgium Fries and Gorgonzola Cream Sauce


Oscar Worthy!

OK people, I am watching the Oscars and I started not to post this after seeing a quick glimpse of Jane Fonda standing in the audience!

Did you see this beauty, not the steak, foodies, I am talking about Jane Fonda. Regardless of how you feel about Jane, you gotta admit she looks darn good.


Not as good as my steak, but she is running a close second. I told Big Goo, throw this steak out and dust off my treadmill and pull out my step machine.


OK, I ate the steak, but I did dust off my treadmill.

And right after I finished eating my steak, here we go again. Barbara Streisand pops on stage, looking better than she did twenty years ago.

I told Big Goo, no Peach Cobbler for me,  pull out the coconut oil, honey, and hand me two avocados, I am making me a face mask fit for a goddess.

Oh I forgot to tell you and Big Goo, I already ate some peach cobbler earlier.


Well, since the Oscars are about to be over, I am going to finish my steak, with Creole Belgium Fries and Gorgonzola cream sauce and tomorrow people, I am hopping on the treadmill, putting on my face mask, and searching for the fountain of youth!


Looks good and Oscar Worthy!

Grilled Beef Tenderloin Steak with Creole Belgium Fries and Gorgonzola Cream Sauce

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4

Marinated Steak:

4 beef tenderloin steaks
1 tbsp. creole seasoning
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. black pepper
4 tbsp. olive oil
1 lemon, zested, juiced

For the Creole Belgium Fries:

5 Yukon Gold potatoes, peeled or unpeeled
cooking oil
Creole seasonings

For the Gorgonzola Cream Sauce:

3 oz. Gorgonzola cheese
1/2 c. sharp cheddar
1/2 c. jack cheese
1 1/2 c. heavy cream
1 tsp. black pepper
1/2 tsp. creole seasoning
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tbsp. butter
1 tbsp. flour

Directions:

To prepare the steak, rinse steak and pat dry. In a freezer bag or glass dish, pour olive oil over steak and rub into steak on both sides. Mix seasoning blend up. Season steaks on both sides with seasoning blend and add lemon zest and juice. Marinate steaks refrigerated for at least 4 hours or overnight if possible.

Remove steak from refrigerator and allow to reach room temperature for 30 minutes before cooking.

Preheat oven to broil.

In a large skillet add  about 2 tablespoons each of olive oil and butter and heat over medium high heat, place steaks in pan and cook 4 minutes on each side.

Place steak in the oven and cook 4 more minutes on each side, remove steak from oven and allow to rest 10 minutes before cutting.

To prepare the potatoes, slice potatoes into 1/2-1 inch slices, I like mine cut in between those measurements. In a large bowl soak potatoes for thirty minutes in ice cold water, drain potatoes and soak again in more cold water for thirty more minutes.

Drain Fries and dry well using napkins or a towel.

Get two sheet pans ready, lined with paper napkins to drain fries.

In a large pot fill with cooking oil halfway only, to prevent overspill. Heat oil to between 310-320 degrees.

Fry fries in batches for 5 minutes only, stirring to prevent sticking and remove to a tray covered in paper towels to drain. Do not cook longer for five minutes you do not want fries to brown.

Repeat until all fries have been cooked.

Allow fries to rest, do not stack on top of each other for 30 minutes.

After 30 minutes heat oil to 365 degrees and fry fries for 3-4 minutes or until golden brown.

Drain on paper towels and sprinkle lighting with creole seasoning.

To prepare the Gorgonzola Cream Sauce, in a medium stock pot melt butter over medium heat, add flour and whisk well for about 1 minute.

Add heavy cream and bring to a boil, boil for about 2 minutes.

Add cheese and seasonings and whisk well. Reduce heat to low and simmer for about 5 minutes, whisking occasionally. Remove from heat, sauce will thicken as it cools.





Quick and Easy Peach Cobbler


Peachy Queen!


I love peach cobbler, OK, I love pretty much all food, but I have a special place in my heart for peach cobbler. I make peach cobbler different ways. I have a quick method which is what I am using today, and I have a low and slow method, like momma's, which I will make for you on another day.


This dish starts with canned peaches in heavy syrup, when you drain the peaches, please reserve the peach juice. 


Butter, peaches, cornstarch, cinnamon, vanilla, sugar, nutmeg and a little allspice is added to a pot with the zest and juice of one lemon. This mixture is brought to a boil then simmered for about 10 minutes. Just look at it, it's beautiful, and if you want you can use this same mixture to top some ice cream, YUM!


After you bake the cobbler for about 40 minutes or until golden brown, if you can wait, allow the cobbler to cool for about 20 minutes. As you can see, I can't wait!


I think the best topping for peach cobbler is French Vanilla ice cream, all natural of course.


I know enough with all the pictures, but it was so pretty I couldn't decide which ones I liked so I chose them all!


Let's EAT!

Quick and Easy Peach Cobbler

Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 1 hour 10 minutes
Servings: 4-6

Ingredients:

2-28 oz cans of sliced peaches in heavy syrup, drained syrup reserved
4 oz of peach syrup
1 stick of butter
1 tbsp. cornstarch
1 c. sugar
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
2 9 inch pie crust
1 lemon, zested and juiced

Directions:

Preheat oven to 350

In an 8X8 glass Pyrex dish place 1 pie crust in the bottom of pan, coming up the sides. Reserve remaining pie crust to top cobbler.  Prick pie crust with a fork all over and bake for 15-20 minutes are until golden brown.

While pie crust is baking make peach filling. In a medium stock pot add all ingredients, stir well and bring mixture to a boil. Boil for about 3 minutes, then reduce heat to low and cook pie filling for about 10 minutes, stirring occasionally. Allow mixture to cool slightly before filling pie crust.

Remove pie crust from oven and fill with peach filling.

To Assemble Cobbler

Top with remaining pie crust, tucking in and under the edges. Baste with melted butter and top with half the cinnamon nut topping. Cut small slits in top of cobbler to release steam.

Bake cobbler at 350 degrees for 40-45 minutes, until bubbly and golden brown.

Allow cobbler to rest for about 20 minutes before serving. Top with french vanilla ice cream, sprinkle a little more cinnamon nut topping on top of ice cream and enjoy.

Topping

1/2 c. sugar
1 tsp. cinnamon
1/2 c. almonds
melted butter to baste top of pie crust before sprinkling cinnamon sugar.

Mix cinnamon, sugar, and almonds in a food processor until well chopped. Makes enough for two cobblers.

Saturday, February 23, 2013

Smoky Pesto Sicilian Style Pizza with Andouille and Salami



Smoke-tabulous!


I love Sicilian style deep dish pizza. When I say deep dish, I am not talking about a thin crust pizza like my Roasted Veggie Pizza with Pancetta Cracklings or thin crust pizza that is really a regular style pizza made into the shape of deep dish.


The deep dish pizza I am speaking of is so deep, that one slice is a full meal. Ultimately, the key to great deep dish pizza is great crust.


You want a light, flaky crust that can hold the toppings and still remain crusty! I think I accomplished my mission with this pizza. 


 This pizza is super smokey from the andouille sausage and Genoa salami.


Look at the deepness of this crust, this is what I am talking about. It's not flimsy at all, it has a good crust to meat and cheese ratio.


Allow the pizza to cool before serving, unfortunately I couldn't wait, and I started eating it hot! Yes, it burned the roof of my mouth, but hey, it's the price we pay for tasting culinary goodness! Enjoy.


Smoky Pesto Sicilian Style Pizza with Andouille and Salami

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes plus dough rising time
Servings: 6

Ingredients:

Pizza dough (recipe below)
Pesto Sauce (recipe below)
1 1/2 c. shredded gouda cheese
1 c. shredded cheddar cheese
1 small container of marinated bocconcini
1/2 lb. andouille sausage sliced, cooked
1/2 lb. Genoa Salami
oregano, dried, crushed between hands
extra virgin olive oil

Directions:

Preheat oven to 500 degrees

In a skillet over medium heat, cook sliced andouille for approximately 5 minutes, do not add grease to the pot, the andouille will make it's own grease. Remove from pan, drain and set aside.

Place dough onto lightly oiled sheet pan. Spread pesto sauce onto dough. Top with cheese, andouille sausage and salami. Sprinkle crushed oregano over pizza prior to baking.

Bake pizza for 20 minutes. Remove from oven and serve warm.

Pizza Dough: 1 large sheet pan

1 tbsp. extra virgin olive oil
1 tbsp. yeast
1 tbsp. sugar
2 c. lukewarm water
2 1/2 tsp. salt
1 1/2 tbsp. olive oil
6 c. bread flour

Directions:

Pour water, sugar, yeast and salt into mixing bowl with dough hook. Allow to rest about 5 minutes. Add flour, mix well and knead for about 7 minutes.

Place dough in greased bowl and allow to rise for about 2 hours. Deflate dough and roll out on lightly floured surface.

Pesto:

5 oz. spinach
1/4 c. pine nuts
1/4 c. almonds
1 c. parmesean cheese
1 clove garlic
1 tsp. black pepper
extra virgin olive oil

Directions:

Add all ingredients except olive oil to a blender. Chop well, drizzle in olive oil until desired consistency is reached. To preserve pesto, place in a glass jar and coat with a thin layer of olive oil and place a piece of saran wrap over the jar.




Friday, February 22, 2013

Hawaiian Macaroni Salad


Huli Huli Part II!


I recently cooked Huli Huli Chicken after watching an episode of America's Test Kitchen. Everyone knows how much I love Test Kitchen. My Smoked Huli Huli Chicken was a big hit with my family and they requested I make it again, so here we go.


Last time I prepared this meal I was in so much of a rush to eat the Macaroni Salad that I forgot to take pictures. I promised one of my blogger friends that I would make it again soon and post the recipe for the Macaroni Salad.


Warning, to all my al dente eating pasta friends, this macaroni is cooked so long, it pretty much expands and explodes. A whole 15 minutes, I know what you're thinking but you must cook it 15 minutes, it's a method to my pasta madness. Just give it a try and I promise you will like it.

Serve Huli Huli chicken with Macaroni Salad and Jasmine Rice, Enjoy!

Ingredients:
 
2 cups whole milk
2 cups mayonnaise, full fat
1 tablespoon brown sugar
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. creole seasoning or seasoning salt
1 tbsp. black pepper 
1 pound elbow macaroni
1/2 cup cider vinegar
1/2 bunch green onions , sliced thin
1 large carrot , peeled and grated
1 celery rib , chopped fine

Directions:

Heat a large pasta pot to boil, add 1/2 tablespoon of salt to boiling pot. Cook pasta for 15 minutes. Drain pasta, rinse off in cold water. Place pasta back in pot and pour on top of pasta the apple cider vinegar. Stir well until absorbed, transfer pasta to a bowl and allow to cool about 10 minutes.

Make Dressing while Pasta is cooking. Mix milk and mayonnaise and all seasoning together. Chop vegetables and set aside.

After allowing the pasta to cool for 10 minutes, stir in half the dressing and allow pasta to cool about 30 more minutes in the refrigerator. After 30 minutes, stir in the vegetables and remaining dressing and mix well. Allow pasta to chill covered in the refrigerator overnight.


Thursday, February 21, 2013

Sweet Potato Pie Cheesecake with Butter Pecan Crust


Taste like PIE!



Yes, this is my second cheesecake in 7 days, count them, 1,2,3,4,5,6,7,! I started out with my Mile High Cheese Cake.

Then I was informed by Louisiana Cookin that they are having a Sweet Potato Recipe Challenge. I made my Sweet Potato Pie Pancakes yesterday, and today I decided to make a Sweet Potato Cheesecake to enter as well.


A great cheesecake starts off with great ingredients, which means I only use Philadelphia cream cheese. It's what my momma use and so I must use it as well.

You can't skimp on cheesecake greatness. Great ingredients equates to a great finished, tasty product.



I decided to kick up my cheesecake by using pecan shortbread cookies for the crust, I got this idea from America's Test Kitchen when I saw them use lemon cream cookies for the crust.

Hey, why not, I love graham crackers but I love, love some pecan shortbread cookies as well. If you want to get even more inventive add about a 1/2 cup of extra pecans to grind up with the shortbread cookies and use 1 more tablespoon of butter.  Does this not sound divine!


Sweet Potato Pie Cheesecake with Butter Pecan Crust

Crust:

8 oz. pecan sandies cookies, crushed finely
5 tbsp. butter, melted
3 tbsp. sugar

Crush cookies, add butter and sugar and mix well.

Preheat oven to 350 degrees

Butter spring form pan or spray with nonstick cooking spray. Place crust mixture in pan and with the back of a measuring cup, tap mixture on the bottom and up the sides of the spring form pan.

This is enough mixture to go halfway up the sides of the pan. Bake for 13 minutes, set aside to cool.


Cheesecake:

Ingredients:

1 c. sweet potato puree
5 large eggs, room temperature
2 c. sour cream, room temperature
4-8oz. packages of Philadelphia cream cheese, room temperature
8 tbsp. unsalted butter, room temperature
1 c. white sugar
1/2 c. brown sugar
2 tbsp. cornstarch
1 tbsp. vanilla
2 tsp. cinnamon
1 tsp. lemon zest
1 tsp. lemon juice
1 tsp. pumpkin pie spice
1 tsp. allspice
1/2 tsp. ground ginger



Directions:
Preheat oven to 300 degrees
Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan.  This will help to prevent water seeping into the pan.
Beat the eggs, sweet potato, and sour cream until well blended about 1 minute.
In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy.  Add this to the egg-sour cream, potato mixture and beat until smooth
Add the sugar, spices, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes. 
Pour into the prepared spring form pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching.  Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the spring form pan.
Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean.  Remove from the water bath and carefully peel the aluminum foil from around the pan.  Let stand at room temperature until completely cool, about 4 hours.  
Refrigerate, covered, until well chilled. 
To Serve:
To cut cake, take a boiling cup of hot water, place knife in hot water and dry, cut one side, dip knife in water again, dry and cut again. Perfect cut!


Note: I allow my cheesecake to chill 1-2 days before I eat it. I think the flavors fully develop by waiting over 24 hours, if you can wait that long.


Wednesday, February 20, 2013

Sweet Potato Pie Pancakes with Pecan Praline Syrup



Sweet Southern Goodness!

If you love Sweet Potato Pie, then you're going to love my Sweet Potato Pie Pancakes with Pecan Praline Syrup. Why not mix two of the south's best eats, sweet potatoes and pecans!


I love pancakes, I make apple pancakes, pumpkin pancakes, bacon pancakes, yes, I said bacon pancakes! Mix up some quick pancake batter and add crispy bacon to the mix, it works, believe me.

Today in honor of my best friend, the sweet potato I decided to whip up some quick Sweet Potato Pie Pancakes. Don't forget to make the Pecan Praline Syrup, it comes together just as quick as the pancake batter.


Start by mixing your wet ingredients in a separate bowl, then mix all your dry ingredients in another bowl then fold them together. In the case of pancakes a little lumps are OK.


I served these beauties with a side of thick cut bacon and some grits. And because I made a lot of Pecan Praline Syrup I will be using that later to pour over some good French Vanilla Ice cream.



Sweet Potato Pie Pancakes with Pecan Praline Syrup

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8 pancakes

Ingredients:
1 1/4 cups all-purpose flour
3 tbsp. brown sugar
2 tsp. baking powder 
1 tsp. pumpkin pie spice
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. allspice
1/4 tsp. salt
1 1/4-1 1/2 c. whole milk, more depending on desired texture.
1 ½ c. sweet potato puree
3 tbs. melted butter
1 egg
nonstick cooking spray
Pecan Praline Syrup (recipe below)

Directions:

In a medium bowl whisk milk, sweet potato, melted butter and egg.

In a separate bowl, mix all dry ingredients.

Fold dry ingredients into wet ingredients, do not over mix a little lumps are fine.

Heats a skillet coated with nonstick cooking spray, over medium low heat and drop pancake batter by ½ cup and cook 3-4 minutes per side. 

Pecan Praline Syrup

2 c. butter, unsalted
1 c. brown sugar
1 c. whole milk
1 c. pecan chopped
1 tsp. vanilla

Melt butter in a medium sauce pan, add remaining ingredients except vanilla, and bring to a boil, reduce heat and simmer for 7 minutes stirring occasionally. Remove from heat and add vanilla and serve warm over pancakes or ice cream. Store covered in the refrigerator. 

Note: If you can't find sweet potato puree, take 3 sweet potatoes and bake at 375 for about 1 hour, peel, dice and whip in a food processor until nice and creamy. You could also use 1 1/2 cups of store bought sweet potatoes, drained and whipped in a blender until creamy.

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I must confess I love great food. I decided to create The Creole Contessa blog after cooking and eating a great meal with my family Big Goo the hubby of almost twenty years and my lil’ Contessa Summer aka “Baby Girl." I told Big Goo and Baby Girl, it is just not fair to not share these great recipes with the world; and the Creole Contessa blog was born.

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