Sweet Potato Puffs

Sweet Potato Puffs

Ingredients:

Nonstick cooking spray
1 cup leftover mashed sweet potato

3 tablespoons mascarpone cheese, chilled


1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon pure vanilla extract

All-purpose flour, for dusting

2 puff pastry sheets (One 17.2 ounce package), thawed according to package directions


1 egg, beaten

2 tablespoons cinnamon-sugar

Directions:

Special equipment: a 3- inch round cutter (I use a cup)

1 Preheat the oven to 425 degrees F. Spray a

rimmed baking sheet with
nonstick cooking spray and set aside

2 Mix mashed sweet potatoes, mascarpone, cinnamon, ginger and vanilla using a rubber spatula. Set aside.

3 On a lightly floured surface, roll out a sheet of puff pastry to 10- by-13 inches. Using a 3- inch round cutter, cut out 12 rounds from the first sheet of puff pastry. Working one at a time, use your fingers to slightly flatten and widen each round. Spoon a heaping teaspoon of the mashed potato filling into the middle of the round, brush a small amount of egg on one edge and stretch the pastry over the filling to make a half moon. Crimp the edges with your fingers to seal and place on the prepared baking sheet. Continue with the remaining rounds and half the filling, leaving 1 inch between puffs, and then cut and fill 12 rounds from the second sheet of puff pastry.

4 Brush the tops of each pastry with some beaten egg and sprinkle with some cinnamon-sugar. Use the tip of a knife to poke a hole

in the center of each of the puff. Bake until golden brown and puffed, about 15 minutes. Serve hot.

Jo-Jo's Classic Chili

Jo-Jo’s Classic Chili

*JoAnn made this and it came out so good I had to publish it!!

Ingredients

·       1 tablespoon olive oil

·       1 medium yellow onion -diced

·       1 pound 90% lean ground beef

·       2 1/2 tablespoons chili powder

·       2 tablespoons ground cumin

·       2 tablespoons granulated sugar

·       2 tablespoons tomato paste

·       1 tablespoon garlic powder

·       1 1/2 teaspoons salt

·       1/2 teaspoon ground black pepper

·       1/4 teaspoon ground cayenne pepper

·       1 1/2 cups beef broth

·       2 (15 oz.) cans petite diced tomatoes

·       1 (16 oz.) can red kidney beans, drained and rinsed

·       1 (8 oz.) can tomato sauce

Instructions

1.              Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.

2.     Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.

3.     Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.

4.     Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.

5.     Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.

6.     Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.

Stuffed Peppers

STUFFED PEPPERS

Ingredients:
Olive Oil

1 lb 80/20 ground beef

1 cup chopped onions

1 packet of taco seasoning mix

2-3 cups of cooked rice (any type you like – I like brown)

6 bell peppers, tops cut off and seeds removed

1 can of black beans, drained & rinsed

½ cup frozen corn

½ small can tomato paste

1 (15 -16 ounce) jar of salsa

8 oz. bag Shredded Cheddar Cheese

Toppings:

fresh cilantro

sour cream

sliced avocado

Directions:

Pre heat the oven to 400 degrees. Lightly coat the peppers with olive oil and roast in a baking dish about 20-25 minutes just until cooked thru. Remove the peppers from the oven and allow to cool until you can handle them.

Meanwhile, in a large fry pan, sauteé the onions, then add and brown the beef.

Add the cooked rice, black beans, salsa, taco seasoning, corn and ½ of the cheese. Mix well.

Carefully spoon  mixture into each of the bell peppers and place back into the baking dish. Cook the peppers for another 10 more minutes. Before removing from the oven sprinkle the tops of each pepper with shredded cheddar cheese. Place back into the oven just until the cheese has melted.

Remove from the oven and top with fresh cilantro, avocado slices and/or sour cream just before serving.