Sweet Potato Cakes with Sour Cream and Chipotle Black Bean Salsa
via Lisa is Cooking
For the sweet potato patties: (Makes 34 small cakes)
2 pounds sweet potatoes, peeled and chopped into large chunks
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon freshly ground black pepper
5 green onions, both white and green parts, finely chopped
4-6 tablespoons extra virgin olive oil
4-6 tablespoons butter


For the black bean salsa:
1 16 oz. can black beans, rinsed and drained
1-2 chipotles in adobo, finely chopped
1 small, yellow bell pepper, small diced
¼ cup finely minced red onion
¼ cup cilantro leaves, chopped
Juice of 1 lime
¼ teaspoon salt


To assemble for serving:
½ cup sour cream

Mini S'mores Hand Pies Recipe

INGREDIENTS:

Crust:
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1/2 cup graham cracker crumbs (8 graham cracker squares, finely crushed)
1/4 cup sugar
3 tablespoons butter, melted

Filling:
1/2 cup marshmallow creme
2 tablespoons cream cheese, softened (1 oz)
2 tablespoons sugar
1/2 cup chocolate chips

DIRECTIONS:

1. Heat oven to 425°F. Line cookie sheet with cooking parchment paper.

2. Unroll pie crusts. With 3-inch round cutter, cut 10 rounds from each crust. In small shallow bowl, mix cracker crumbs and 1/4 cup sugar. Brush both sides of pie crust rounds with butter; dip into crumb mixture to coat.

3. Place 10 coated pie crust rounds on cookie sheet. Stir together filling ingredients. Spoon about 1 heaping tablespoon filling in center of each of the 10 rounds. Place remaining pie crust rounds on top of the filling on each. Pinch edges to seal.

4. Bake 9 to 12 minutes or until golden brown. Serve warm or at room temperature. Store covered in refrigerator.
Recipe found @ Betty Crocker Recipes on Flickr. They certainly do look delicious, don't they?

An Inside Look at the Barefoot Contessa's New Barn
Ina Garten takes us on a tour of her new East Hampton getaway.
It's earthy, elegant, simple, and so Ina.
Read more and view a 21-photo slideshow via House Beautiful . . .

1 cup flour

1 tablespoon sugar

1/4 teaspoon salt

1 1/2 cups milk

4 large eggs

3 tablespoons melted butter

9 thin slices ham

9 eggs

Chopped fresh parsley

1. Combine flour, sugar, salt, milk, four eggs and the melted butter in a blender and blend on high for 30 seconds. Let rest for 15 minutes.

2. Heat a 12 inch non-stick skillet over medium heat and lightly coat with butter. Add 1/3 cup batter and swirl to completely cover skillet. Cook until underside of crepe is very lightly starting to brown, about 2 minutes.

3. Loosen edge of crepe with spatula and then either using large spatula or your fingers, lift it up and flip it over. Cook another minutes and then slide out of skillet onto wax paper. Repeat until all crepes are done. You should have about 9 when you are done.

4. Preheat oven to 350. Place crepes on a rimmed baking sheet (you can fit 3-4 per sheet). Place am slice in center of crepe and carefully crack egg onto ham. Fold edges of crepe toward center, using the egg white as a kind of glue. Season with salt and pepper and bake until egg white is set, about 10-12 minutes. Sprinkle with chopped parsley and serve at once.

Recipe and entertaining dialogue found here. I will omit the sugar if I ever make this recipe. Wouldn't it be a nice dish for a Sunday breakfast or brunch tomorrow? Why not plan on making this?

Is nothing new and nothing fancy, but he sure is cute and he can make a mean smoothie.

My two older kids have three days of school left until they are off for the summer.  This has been the first year that I have only had one child at home during the day and I have really enjoyed it.  The little one and I have done some serious bonding.  Now, I'm working on mentally preparing myself for having all three children home all day, everyday for the next ten weeks.  Should be a interesting!