2 pounds sweet potatoes, cubed
1 shallot, chopped
1 jalapeño, chopped
4 garlic cloves, minced
1 orange bell pepper, diced
6 eggs, beaten
Combine all the ingredients in a well oiled baking pan. Cook in the preheated oven at 350F for 25-30 minutes or until golden brown.
For the past few months, I have been trying to pass my love of reading onto my son. He is a good reader and enjoys reading textbooks, but his autism makes it difficult for him to understand the character’s motivations and emotions. Unfortunately, the standardized tests that he takes at school to gauge how he is doing with flexischooling don’t take this into account. I decided that it is finally time to start reading fiction and to encourage him I thought it would be fun to crochet some dolls to go along with his books.
Greg from Diary of a Wimpy Kid
The pattern can be found at amigrumi to go.
The remaining patterns are from this book that I found on Amazon.
You can buy it here:
Dorothy from The Wizard of Oz series
The Scarecrow from The Wizard of Oz series
Princess Cordelia from Anne of Green Gables
Frankenstein’s monster with an abby-normal brain
2 large sweet potatoes, steamed, peeled and pureed
¼ cup ground almonds
½ teaspoon cinnamon
¼ teaspoon ground ginger
Combine all the ingredients. Drop spoonfuls of batter on a nonstick pan over medium heat and fry on each side until golden brown.
2 cups water
¾ cup coconut milk
1 teaspoon coconut oil
2 cups dates, chopped
1 teaspoon baking powder
1 ¼ cups almond flour
2 tablespoons coconut sugar
1 teaspoon vanilla extract
In a bowl, mix the milk, oil, egg, dates, baking powder, flour, sugar and vanilla extract, whisk well and pour into a greased ramekin.
Pour the water into the bottom of Instant Pot, add steaming rack with the ramekin on top.
Replace the lid and set the vent to sealing.
Select MANUAL and set the cooking time to 8 minutes on high pressure.
Do a quick pressure release once the cooking cycle is over.
3 cups granulated sugar
3/4 cup unsalted butter
2/3 cup evaporated milk
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 cup mashed sweet potatoes
10 oz. pkg. white chocolate chips
7 oz. jar marshmallow creme
3/4 cup toasted pecans
Line a 9 x 13 baking pan with aluminum foil and spray with non stick cooking spray. In a heavy sauce pan over medium heat, add the granulated sugar, butter, evaporated milk, salt, cinnamon and sweet potatoes. Stir constantly until the candy reaches 234° on a candy thermometer. Remove the pan from the heat and stir in the white chocolate chips, marshmallow creme and pecans. Stir quickly to melt the white chocolate chips. Pour into the prepared pan and allow cool before cutting.