Time for Thanksgiving Leftovers! Best thing ever!
Sweet Potato Muffins
1 ¾ Cup all-purpose flour
¾ teaspoon ground cinnamon
½ teaspoon nutmeg
2 teaspoons baking powder
¾ teaspoon salt
1/2 cup brown sugar
½ cup milk
½ cup vegetable oil
1 teaspoon vanilla
1 1/3 cups mashed sweet potatoes
½ Cup chopped pecans or walnuts
Topping
2 Tablespoons sugar
1 teaspoon cinnamon
Combine and set aside
Preheat oven to 350 degrees. Prepare 12 muffin tins by spraying with cooking spray or lining with paper liners.
In a medium bowl combine all the dry ingredients. In another bowl combine all the wet ingredients. Pour the wet ingredients into the dry ingredients. Stir just until combined. Add the pecans, stir to combine.
Fill each muffin cups to nearly full.
Sprinkle the topping mixture over the top of each muffin.
Bake until toothpick comes out clean, about 22 minutes.
To make Gluten Free use gluten free flour instead of all-purpose flour.
Dairy Free as written IF the sweet potatoes are dairy free.
Turkey Cranberry Monte Cristo Sandwich
(to make 3 sandwiches)
6 slices of soft French bread sliced thin
Cranberry Sauce, about 2 Tablespoon per sandwich
6 slices of Muenster or Gouda Cheese
1 large egg
½ cup milk
2 Tablespoon butter
Powdered sugar
Spread each slice of bread with cranberry sauce. Top the bread with a cheese slice, turkey, top with another slice of cheese, and then the other slice of bread.
In a large skillet or griddle melt the butter over medium heat.
In a shallow pie plate, add eggs and milk. Beat to combine. Dip each side of the sandwich into the egg mixture.
Place sandwiches into the heated skillet. Cook until golden brown on each side. Keep warm in an oven until ready to eat.
To make Gluten Free use Gluten Free bread.
Jan Dairy Keen – Home of the Train