Marshmallow Sweet Potato Goodness

This past Thanksgiving I was put in charge of bringing a few dishes- one being the sweet potatoes. This was my first time making them and it came out quite yummy!

Ingredients:

• 6 Sweet Potatoes
  
• 1/4 Cup (1/2 Stick) Butter or Margarine, melted
  
• 1 Tablespoon Cinnamon
  
• 1/2 Teaspoon Salt
  
• 1/4 Teaspoon Nutmeg
  
• 1/4 Light Brown Sugar
  
• 3 Cups Jet-Puffed Mini Marshmallows (apprx 3/4 of the bag)
  

Directions:

• Peel, halve and boil sweet potatoes for 20 Minutes
• Place sweet potatoes, and all ingredients minus the brown sugar and marshmallows in a mixing bowl
• Blend with a mixer for a few minutes till most lumps are out
• Slighlty grease your baking dish
• Place potato mixture into dish, sprinkle lightly the light brown sugar on top then layer the mini marshmallows on top
• Bake 15 to 20 min or until sweet potato mixture is heated through and marshmallows are lightly browned

Serve and see the smiles appear once they see those yummy mini marshmallows lighty toasted.

photo credit: Jenny Gerena

Chicken Pot Pie

Ingredients:

• 1 package slim chicken breasts
  
• 6 oz of Chicken Broth
• 1/2 Cup Diced White Onion
• 1/2 Cup Corn Kernels (I use all frozen veggies)
• 1/2 Cup Diced Carrots
• 1/2 Cup Peas
• Pepper- to your liking
• 1 1/4 cup Vegetable Oil
• 1 Tablespoon Butter
• 2 Tablespoons Flour
• 1/4 Cup and 2 Tablespoons Milk
• Thyme- to your liking
• Fresh Parsley** using Fresh Parsley makes all the difference, use when you can
• A package of Pilsbury's Dough Pie Crusts (can be frozen and comes 2 per box)

Pre- Heat Oven 400 degrees

Cook Time 20 Min.

Directions:

• Cut up chicken to cube-like pieces, simmer in chicken broth for 8-10 Minutes
• Separate the chicken from the broth in two separate bowls, let cool for a few minutes
• In the meantime, saute all the veggies, onions, parsley with vegetable oil- season with salt and pepper to your liking. (I love pepper so I add a generous amount)
• While you have an eye on the veggies sauteing, take the chicken that's been cooling and start to shred (pull apart) the meat. Once meat is shredded the veggies should be done, combine both the chicken and veggies in one bowl, place to the side
• Heat butter, once foaming, add flour, whisk in broth, milk and thyme. This is the making of a Rue (white filling for the pot pie)
• Once sauce thickens, combine all ingredients into a bowl so that all ingredients are well blended

Plating:

• I make individual pot pies, one roll of pie crust makes two pot pies (all depends on size of dish)
• I cut the un-cooked crust in half; take the one half and place a portion in the bottom of the dish, place a generous amount of filling into dish and cover with remaining pie crust.
• Repeat with the remaining filling/crusts. Bake till golden brown.

Let cool and enjoy!