Creamy Twice-Baked Sweet Potatoes

This simple recipe would suit me just fine any time of the year. 

When we spent time in Florida this winter, I enjoyed a baked sweet potato
atleast 3 times a week.  It seems they're on the menu everywhere 
down there! 

The inside of the sweet taters is mixed with cream cheese, brown sugar and a dash of cinnamon...topped with toasted pecans.  

How could it get any better? 

This dish can be made up ahead and warmed when you need it. 
And I think re-heating in the microwave would work great, as long 
as your careful not to overheat. 

M-M-My mouth is watering just being reminded of how tasty these are. 

I adapted this recipe from one I found on a Taste of Home calendar. 

TWICE-BAKED SWEET POTATOES 

2 medium sweet potatoes
3 ounces (light) cream cheese, softened 
1 Tb. brown sugar
(or 1/2 Tb. brown sugar Splenda blend)
several dashes ground cinnamon
2 Tb. chopped pecans, toasted 

Scrub and pierce sweet potatoes.  Bake at 375* for about an hour, or until tender. When cool enough to handle, cut a thin slice off the top of each; discard. 
Scoop out the pulp, leaving thin shells. 

In small bowl, mash pulp with cream cheese. Stir in brown sugar and cinnamon. Spoon into potato shells. Sprinkle with pecans. Place on a baking sheet.

Bake another 15 - 20 minutes at 375* or until heated through. 

Yield: 2 servings 

Linked to Melt in your Mouth Monday
Weekend Potluck

French Cheese Bread & Weekend Potluck #66

WELCOME TO WEEKEND POTLUCK! 

AND...

Where I share something worth sharing...again 

This spread is simple to mix and can also be made ahead. 

Could make a great 'meatless' meal. 

French Cheese Bread

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

My Mom's Favorite - Granny Cake by The Better Baker

Recipes that caught our attention ~

Crunchy Beef & Bean Taco Cups by Sumptuous Spoonfuls

Road Trip Chocolate Chip Cookies by Recipes from a Pantry

And, a personal favorite ~

Crunchy Poppyseed Chicken Salad  by Hot Eats and Cool Reads  If you were featured today, please remember to snag the button below...
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Your hostesses ~

• Mommy Time Party ~ Tabitha
• The Better Baker ~ Marsha
• Sunflower Supper Club ~ Kim & Julie
• 4 Little Fergusons~ Tonya
• The Country Cook~ Brandie

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Homemade Garbage Disposal Refreshers

Lemon is always such a good clean smell, don't you think?

I couldn't resist trying these little bits of lemony-cleaning-deodorizing 'thingies'. 

Keep them handy to toss into your disposal when you need to get rid of that nasty odor coming from it. 

The same day I made these, I put some green onions down the disposal and was so pleased with how tossing one of these into the disposal, running the water and the disposal, refreshed the air. 

NICE! 

Sometimes I don't have an orange or a lemon to put down the disposal, but I'm ready now! 

You may want to keep them in the fridge for a longer 'life' for the 'tablets'. 

I adapted this recipe from somewhere on Pinterest...

HOMEMADE GARBAGE DISPOSAL REFRESHERS 

3/4 c. baking soda 

1/2 c. salt

1 tsp. liquid dish soap

1 tsp. water

1 lemon

Sheet pan

Parchment paper

Small spoon or scoop

Airtight jar or container

Gather the ingredients for making the garbage disposal refreshers. Measure and add the baking soda and salt to a small mixing bowl, and give a stir until smooth and blended.

Grate the lemon peel into the mixture along with adding the liquid dish soap and water.

Slice the lemon in half; squeeze the juice into the mixture. Continue stirring and adding juice until the mixture resembles course sand.

Cover a sheet pan with waxed paper or parchment paper, use a small spoon or scoop to mold the half rounds, and then tap them out onto the pan. I used my smallest spring-loaded scoop. Allow to dry overnight.

Keep handy in an airtight container. 

Linked to Scrumptious Sunday

3 Perfect Pineapple Recipes {Blast from the Past}

I think all of these would be great to serve for Mother's Day....


Very yummy and delicious - only a few ingredients.  Great way to top off any meal - inside or outside. 

Pineapple Bread Pudding

This simple-to-whip-up dip is amazing.  Only a few ingredients, and a 

sugar free option to beat! 

Pina Colada Fruit Dip

Even the kids can make this for Mom!  E-Z  P-Z! 

Orange Pineapple Bundt Cake (2 ingredients)

Austrian Cream Cheese Bars

I certainly have no idea how these delightful bars got their name, I just know they are AWESOME Austrian Bars!

A caramel-y, chocolate-y, nutty cream cheese cookie you will die for. 

This is a recipe from my cookbook...shared with me by a friend at church. 
(Thank you Cindy!)

After my granddaughter had first taken a bite, she looked at me and proclaimed...

"We need this recipe".  =) 

AUSTRIAN CREAM CHEESE BARS 

1-1/2 c. all purpose flour
1 c. packed dark brown sugar
(can add 1 Tb. molasses to light brown sugar) 
1/2 tsp. cinnamon
2/3 c. butter, softened 
1 (8 ozs) pkg. cream cheese, softened
3/4 c. sugar
2 Tb. all purpose flour
2 eggs
1 (12 ozs) bag semi-sweet chocolate chips, divided
1/2 - 3/4 c. chopped pecans or walnuts, toasted

Preheat oven to 350*. 

Crust:
In large bowl, combine 1-1/2 c. flour, brown sugar, cinnamon and butter.  Beat at medium speed about 2 minutes or until crumbly and well blended.  Press mixture into ungreased 9" X 13" X 2" baking dish. Bake 12 minutes.  Remove from oven. 
(while crust is baking, begin mixing topping) 

Topping: 
In small bowl, beat cream cheese, sugar, 2 Tb. flour and eggs at medium speed until smooth, about 2 minutes.  Stir in 1 cup of chocolate chips.  Pour over partially baked crust.  Return to oven and bake 15 - 20 minutes or until topping is almost set.  Remove from oven; immediately sprinkle remaining chocolate chips over the top.  Return to oven for 1 minute to melt; gently spread melted chips over top.  Sprinkle with nuts. Lightly press into glaze.  Cool to room temp; refrigerate 1 hour.  Cut into bars.  Store in refrigerator.  

Yield: 15 - 18 servings 

Linked to Whatcha Whipped up Wednesday
Scrumptious Sunday
Weekend Potluck