November is National Peanut Butter Month!

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Onion Roasted Sweet Potatoes

Ingredients

* 2 (1 ounce) packages dry onion soup mix
* 2 pounds sweet potatoes, peeled and diced
* 1/3 cup vegetable oil

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. In a large bowl, toss the dry onion soup mix, sweet potatoes and vegetable oil until the sweet potatoes are well coated.
3. Arrange the mixture on a large baking sheet. Bake in the preheated oven 40 to 50 minutes, or until the sweet potatoes are tender.

Halloween Chocolate Candy Bark

Halloween chocolate candy bark requires only four components: chocolate, candy, a cookie sheet and parchment paper (assuming you have an oven/stove accessible.

You can easily adapt this recipe for the holidays - with red/green M&Ms, peppermint candy and even dried cranberries as one party-goer suggested - or with candy to reflect your favorite sport team's colors.

If you have leftover Halloween candy that you need to get out of the house before you lapse into sugar-coma, make a batch of this, bring it into the office, and you'll have permanent job security.

Chocolate Candy Bark (for Halloween, or any occasion)
Ingredients:

4 ounces white chocolate
Crushed up Oreos
Crushed up Butterfinger Bars
M & M's (You can even specially order your favorite colors)
Milk Chocolate-for drizzling (optional)

Directions:

1. Line a baking sheet with parchment paper.

2. Place the white chocolate in a metal bowl. Put the metal bowl over a pot of simmering water. Make sure the bowl does not touch the water. Stir the chocolate frequently with a rubber spatula. When the chocolate is smooth and fully melted, remove the bowl from the heat. Wipe off the bowl if there is any condensation.

3. Let the white chocolate cool for a minute or two. Stir to make sure it doesn't harden. Pour the chocolate onto the baking sheet with parchment paper. Spread it with a spatula until it is about 3/8 inch thick.

4. Sprinkle Oreos, Butterfinger pieces, M & M's over the white chocolate.

5. Melt the milk chocolate in the microwave and drizzle over the Butterfinger portion.

6. Let the chocolate cool and harden. I put the pan in the refrigerator. It was ready in about 30-45 minutes.

7. Once the chocolate is set and hard, break bark into pieces.

Giving Thanks

It's here--Thanksgiving is just a few weeks away, and it's time to start planning that menu. From the turkey and side dishes to the delicious desserts, you know your holiday table is going to be stocked full of family favorites, so take the time to try a new recipe. You'll love the new addition to the holiday!


Cranberry Puffs

Ingredients

* 3/4 cup fresh cranberries
* 1 jalapeno pepper, stem removed
* 1/4 cup white sugar
* 1/2 cup mayonnaise
* 1 (8 ounce) package cream cheese, softened
* 1 (14 ounce) package wonton wrappers
* 3 cups canola oil for frying


Directions

1. In a food processor, combine the cranberries, jalapeno pepper, sugar and mayonnaise. Process until smooth. This will be your cranberry relish. Set aside half of this mixture, and pour the rest into a medium bowl. Mix cream cheese into this half until well blended.
2. Lay a few wonton wrappers at a time out on a clean surface. Spoon about 1 teaspoon of the cream cheese mixture onto the center of each one. Pinch the corners together to make a triangle shape. If they don't stick, wet them with a little water using your finger. Set aside on a piece of waxed paper while you assemble the remaining puffs.
3. Heat the oil in a large deep skillet over medium to medium-high heat. When the oil is hot, carefully set 5 to 10 of the dumplings in the pan. Do not over crowd the pan. Fry on each side until golden brown. Remove from the hot oil using tongs and place on paper towels to drain. Serve on a platter with the reserved cranberry relish as a dipping sauce. The sooner you eat them, the better they taste.

Oven Barbecue Chicken

This is homemade barbeque sauce cooked over chicken without the grill!
Ingredients:
10 chicken wings
3 tablespoons butter
1 tablespoon onion powder
5 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 cup ketchup
1/2 cup water
2 tablespoons prepared mustard

Directions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a small saucepan, melt butter or margarine. Add onion powder, sugar, Worcestershire sauce and mustard; mix well. Dilute ketchup with water and add to saucepan mixture. Let simmer for 15 minutes.
3. Place chicken wings in a 9x13 inch baking dish. Pour saucepan mixture over chicken. Bake, uncovered, in the preheated oven for about 45 minutes.

Sweet Potato Gnocchi

A new and yummy twist to Gnocchi. Pair this up with butter or your favorite alfredo sauce. This recipe can be made with butternut squash instead of the sweet potatoes.
PREP TIME 30 Min
COOK TIME 35 Min
READY IN 1 Hr 5 Min

Ingredients:
2 (8 ounce) sweet potatoes
1 clove garlic, pressed
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 egg
2 cups all-purpose flour

Directions:
1. Preheat the oven to 350 degrees F (175 degrees C). Bake sweet potatoes for 30 minutes, or until soft to the touch. Remove from the oven, and set aside to cool.
2. Once the potatoes are cool enough to work with, remove the peels, and mash them, or press them through a ricer into a large bowl. Blend in the garlic, salt, nutmeg, and egg. Mix in the flour a little at a time until you have soft dough. Use more or less flour as needed.
3. Bring a large pot of lightly salted water to a boil. While you wait for the water, make the gnocchi. On a floured surface, roll the dough out in several long snakes, and cut into 1-inch sections. Drop the pieces into the boiling water, and allow them to cook until they float to the surface. Remove the floating pieces with a slotted spoon, and keep warm in a serving dish. Serve with butter or cream sauce.

Corn Tortilla Quiche

A corn tortilla crust makes this tasty quiche a snap to assemble. 'Cheesy wedges are great for breakfast, lunch or dinner'.

PREP TIME 15 Min
COOK TIME 45 Min
READY IN 1 Hr

Ingredients:
3/4 pound bulk pork sausage
5 (6 inch) corn tortillas
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
1/4 cup canned chopped green chiles
6 eggs, beaten
1/2 cup whipping cream
1/2 cup small curd cottage cheese
1/2 teaspoon chili powder
1/4 cup minced fresh cilantro or parsley

Directions:
In a skillet, cook the sausage until no longer pink; drain. Place four tortillas in a greased 9-in. pie plate, overlapping and extending 1/2 in. beyond rim. Place remaining tortilla in the center. Layer with sausage, Monterey Jack and cheddar cheeses and chilies. Combine eggs, cream, cottage cheese and chili powder; slowly pour over chilies. Bake at 350 degrees F for 45 minutes or until the center is set and puffed. Sprinkle with cilantro. Cut into wedges.