SWEET POTATO PECAN PIE CUTIES

These (super-easy) bite-size cuties are packed with a delicious cinnamon, sweet potato and pecan filling AND they are only 45 calories each, it doesn't get much better than that!!!

SWEET POTATO FILLING

1 cup cooked and mashed sweet potato
3 tablespoons white sugar

1 teaspoon cream (or evaporated milk)

1/8 teaspoon vanilla
1/4 teaspoon cinnamon
1/8 teaspoon salt

PECAN TOPPING 
1/3 cup chopped TOASTED pecans
1/4 cup brown sugar, packed
1 tablespoon light corn syrup 
1/2 teaspoon vanilla extract
1 egg white

2 (2.1 ounce) packages mini-phyllo shells

Poke sweet potato a few times with a fork and place it on a pie plate with 2 tablespoons of water; cover loosely with waxed paper and microwave on high till tender (my microwave takes 7 minutes). 

To one cup of (peeled) mashed sweet potato, add sugar + cream + vanilla + cinnamon + salt and mix it with an electric mixer until smooth. Set aside.

In a different small bowl, combine TOASTED pecans + brown sugar + syrup + vanilla + egg white. Stir well and set aside.

Place phyllo shells on a baking sheet lined with a wire rack. Put 1 (slightly heaping) teaspoon of the sweet potato filling into the bottom of each shell, gently pushing down a little. 

Gently spoon 1/2 teaspoon of the toasted pecan mixture over the sweet potato mixture. Bake at 350F for 20 minutes. 

Cool completely on the wire rack.

ENJOY!!!

NOTE: Our Walmart sells these little pre-made phyllo shells in the ATHENS brand.

MINI MAC and CHEESE BITES

Whether you are feeding little kids, teens or adults, everyone loves these easy to make (and serve) party treats. They are mild in flavor, but you can jazz them up a little by using half cheddar and half pepperjack cheese in the sauce. They stay warm for quite a while but are also tasty at room temperature (nice and creamy).

1/2 pound elbow macaroni
2 tablespoons butter
2 tablespoons flour
1  1/2 cups milk
2 cups shredded sharp cheddar cheese (divided)
2 ounces cream cheese
1/2 teaspoon salt
1/4 teaspoon pepper
small pinch of cayenne
1 beaten egg

Boil the elbow macaroni in SALTED water for 8 minutes, then drain and set aside. Preheat oven to 400° and spray MINI muffin pan with cooking spray.

Note: Salting the water is important. If you don't you will have to increase the amount of salt in the sauce.

In medium size pan, melt butter and stir in flour until smooth and bubbly, let it simmer for about 30 seconds or so.

Slowly add the milk (whisk while you add it) and bring it to a simmer (it will thicken just a little).

Stir in 1+1/2 cups of the cheese (set aside the other 1/2 cup) and add the cream cheese, salt, pepper and cayenne. Stir to melt.

Mix the cooked macaroni, the cheese sauce and the beaten egg. Spoon mac and cheese into greased mini muffin cups and top with just a few shreds of the remaining cheddar cheese.

Bake at 400° for 15 minutes.  IMPORTANT: Let cool for 5 minutes before you take them out of the pan.

NOTES: I cook mine for 14 minutes, then put them under the broiler for the last minute (but watch them so they don't over brown).

NOTES: If you like a little spice, use half shredded sharp cheddar cheese and 1/2 pepper jack cheese.

 

CLICK ON THIS PHOTO

This recipe makes about 4 dozen mini bites

 

 

ENJOY !!!

NOTE: I've tried adding fried bacon, but (for some reason) they are harder to get out of the pan if you do that. 



CROCKPOT SPAGHETTI

On cold winter days, I enjoy making dinner in the Crockpot. One of our favorite's is spaghetti; our kids were raised on this recipe, and it's one of picky-picky husbands favorites.

The thick and hearty sauce and tender meatballs take about 4-5 hours on HIGH in my 7-quart Crockpot (you might cut this recipe in half if you have a smaller Crockpot). I love the way my kitchen smells when I make this sauce.

This recipe is totally foolproof.

MEATBALLS OR NO MEATBALLS

1 pound of lean (90%) ground beef

1/2 cup fine DRY breadcrumbs

1 egg

1 teaspoon salt

1/4 teaspoon black pepper

Mix all of the meatball ingredients and shape into walnut size meatballs. Bake in a 350 oven for 15 minutes then drain well before adding to sauce.

*If you would rather have a "loose meat" sauce (rather than meatballs) just brown 1 pound of lean ground beef (plus 1 teaspoon salt and 1/4 teaspoon pepper) then drain it well, and put it in the Crockpot with the rest of the sauce ingredients.

SPAGHETTI SAUCE

(1) 14 ounce can of plain tomato sauce

(1) 12 ounce can of tomato paste

4 cups water

1 tablespoon dry onion flakes
1 cup finely diced carrot

1 clove of minced garlic
1 tablespoon olive oil

2 teaspoons dried sweet basil

1 teaspoon dried oregano

1/2 teaspoon fennel seed (crushed with mortar and pestle)

1 teaspoon salt 

1/2 teaspoon black pepper

1 tablespoon sugar (don't leave this out)
1/4 teaspoon cayenne (1/2 teaspoon if you like more heat)

Put everything in the Crockpot and mix well. Cook on HIGH for 4-5 hours (stirring once in a while if possible but not absolutely necessary).

The last hour, or so, leave the lid open just a crack so the sauce reduces and thickens. Serve over spaghetti noodles.

NOTE: If you like mushrooms, add them the last hour of cooking.

ENJOY !!!