What's Cooking?

Because I had some mashed sweet potatoes that needed using...

Yam (Sweet Potato) Muffins (from Southern Living Annual Recipes 1979)

and Sweet Potato Pancakes (from Southern Living Annual Recipes 1987)

Both of which went into the freezer.  The muffins are not really sweet and could easily be used as a substitute for cornbread to sop up some gravy with your dinner and the pancakes are like having sweet potato pie for breakfast.  Mmmmmm.....

Next, I had to make items for the fundraiser tea on Saturday which included:

Meringues
(I've made a lot of variations of these lately.  They are super easy and versatile.  Recipe at bottom of page.)

Sausage Balls
(There seems to be a theme of 4 ingredients or less going on here.  They are dark because I used whole wheat baking mix.  Recipe at bottom.)

and Lemon Basil Muffins

Whew!  I really like cooking but will be glad to have the rest of the weekend off.

This is part of Full Plate Thursday over at Miz Helen's place.

Meringues

3 eggs whites, room temperature
1c. sugar
1tsp. vanilla
1/4tsp. cream of tarter (it's optional)

No seriously, that's it. 

Line your tray with parchment paper for easier removal. 
Beat your egg whites and vanilla until soft peaks form then gradually add in the sugar.  Beat until stiff peaks form.  Put dollops of about a tablespoon onto the paper.  Bake at 275F for 30 minutes or until set.  Let cool completely then store in an airtight container.

Variations:

Add chocolate chips to the mixture.

Add peppermint extract to the mixture instead of (or as well as) vanilla.

Put a tiny drop on the paper then place a Hershey's kiss on it.  Cover the kiss with more meringue then bake.  I did this with the peppermint bark kisses and everyone loved them.

I am pretty sure that you could substitute the flavoring and sugar for some chocolate or strawberry Nesquick drink mix.  Anyone want to chime in on that one?

Sausage Balls

1lb. sausage
1/2lb. shredded cheddar
3c. baking mix

Mix everything together.  Scoop out in small balls (I used a melon baller until it broke mid ball) put on baking sheet and bake at 400F for 15 minutes.  These freeze really well either cooked or uncooked.

This is part of Works for Me and Full Plate Thursday.