Dijon Sweet Potato Salad with Bacon

I've always really loved sweet potatoes. But for a long time, I thought they were only good as a Thanksgiving side dish (with lots of butter and brown sugar). Don't get me wrong, I LOVE the butter and brown sugar, but I've discovered that sweet potatoes are so much more versitile. They are super nutritious so I'm really happy when I prepare them in a way that my family will enjoy.

Dijon Sweet Potato Salad with Bacon (serves 6-8 side servings)

2 large sweet potatoes, scrubbed and cut into bite size cubes
2-3 stalks celery, finley chopped
1/2 c. red onion, minced
1/2 c. real bacon bits (or 6-8 slices, cooked and crumbled)
1/2-1 c. mayonnaise
1-2 t. dijon mustard
1/2 t. salt free seasoning (I used Mrs. Dash original)
salt and pepper

In a large pot, cook sweet potatoes in boiling water until fork tender. Drain and transfer to a large mixing bowl.



 These are the bacon bits I used, but any real bacon bits will work.

 Using the same pot, cook bacon bits over medium heat just until they sizzle and appear to be slightly crisp. (Omit this step if using sliced bacon because it will already be crisp.)

Add bacon and remaining ingredients to the sweet potatoes. Mix well. 

 Serve warm or cold. Either way is wonderful!

Enjoy!



Whole Grain Waffles with Blueberry Syrup

This morning we decided on waffles for breakfast. And since I have a huge bag of blueberries in the freezer from Costco, I thought it might be fun to make blueberry syrup to go with them. My girls each ate two whole waffles! I'd say these were a quite a hit.

Whole Grain Waffles with Blueberry Syrup
1 1/2 c. whole wheat flour
1/2 c. oats
1/4 c. ground flaxseed
1 t. baking powder
1/2 t. salt
3 eggs
1/4 c. oil
2 T. honey
2 c. buttermilk
1 c. milk

Mix dry ingredients, then add wet ingredients. Mix and pour into a hot, greased waffle iron.

Blueberry Syrup

2 c. frozen blueberries

1/3 c. pure maple syrup

1/3 c. water

2 T. cornstarch mixed with 2 T. cold water

1 t. almond extract

In a saucepan, mix all ingredients until hot, thick, and bubbley. Serve over waffles.

I have a feeling I'll be making this syrup a lot. It was amazing. Enjoy!

White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookies

1 c. butter, melted
1/2 c. sugar
1/2 c. packed brown sugar
2 eggs
1 t. vanilla
2 1/2 c. flour
1 t. baking soda
1 c. white chocolate chips
1 c. macadamia nuts (I used whole)

Combine butter and sugars. Add eggs and vanilla. Stir in remaining ingredients.



 Scoop onto an ungreased cookie sheet.

 Bake at 375 F for 8-10 minutes.

Enjoy!

Peanut Butter Cup Banana Bread

The other day I saw this recipe and I knew I had to try it. But instead of using that exact recipe, I just modified my banana bread to include peanut butter and PB cups!

Peanut Butter Cup Banana Bread

3-4 extra ripe bananas
1 c. sugar
2 eggs
1/2 c. peanut butter
1/2 t. baking soda
1 t. baking powder
1/2 t. salt
2 c. flour
16 small peanut butter cups, halved

In a mixing bowl, mash bananas.

Add sugar, eggs, and peanut butter. Mix well.

 Add baking soda, baking powder, salt, and flour.

 Gently stir in PB cups.

 Pour into a greased and floured bread pan.

 Bake at 325 F for 45-60 minutes.

 We dug right in while it was still warm. Enjoy!