It’s time to get my lazy on, as best as I know how, and get myself to New Jersey! I am still packing and I’m packing for top-notch laziness. That means flannel pants in various holiday colors, bath bombs, and three books. THREE! A lofty goal, yes, because most likely I’ll be spending my time eating whipped cream by the spoonful and loving on babies and toddlers. Our holiday this year will be almost 20 people in one house. I’m kinda/sorta/definitely excited. I can’t wait to sleep in a BED and have more than one bathroom and read an entire book without work interruptions. I need to tell you an example of what my work is like. I was at work – on a top-secret fun business trip last week – and I came home to 300+ emails. One afternoon.
Mini Shepherd’s Pot Pies
½ lb. Ground Beef, cooked and crumbled
1 ½ -2 cups Mashed Potatoes, homemade or store bought
1 pkg. of 2 Pie Crusts
8-10 oz. bag of Frozen Mixed Vegetables
½ cup Beef Broth
1 Tbsp. Flour
1 Small Onion, chopped (I skip this one – onions are my kryptonite)
1 – Preheat oven to 425 degrees.
2- In a skillet that you cooked the ground beef, add the flour, onion, and beef broth. Mix and heat for about 5 minutes.
3 – Add the vegetables to the skillet and mix in well. Set aside.
4 – Roll out the pie dough, and cut out 4 inch circles. You should get 14 rounds. Reroll the scraps to get a few extra.
5 – Place these rounds into a cupcake pan. Press each one down and press onto the sides of each cupcake tin. Bake these for about 5-6 minutes.
6 – Take out of the oven, and fill the pie crusts with the meat mixture about ¾ full. Add a dollop of mashed potatoes on top. Sprinkle with salt and pepper.
7 – Turn the oven down to 350 degrees, and bake for 6-8 minutes more until heated through and the crust is golden brown.
8 – Enjoy!
Candied Sweet Potato Bites
Yields: 2 dozen
2 sweet potatoes
2 Tbsp canola or olive oil
2 tsp kosher salt
1/3 cup honey
1/3 cup brown sugar
1/3 cup pecans – finely chopped
12 large marshmallows – sliced in half
24 pecan halves
1 – Preheat oven to 400°. Spray 2 baking sheets with a nonstick coating and set aside.
2 – Slice 12 marshmallows in half and set aside. (You might find it easier to use a clean pair of kitchen shears to cut through each marshmallow).
3 – Peel the skin from the sweet potatoes and cut into 1/2 inch slices. Place the slices in a large mixing bowl and toss evenly with the oil.
4 – Place the sweet potatoes on the coated baking sheets and drizzle with the kosher salt.
5 – Bake for 10 minutes. Flip and bake for another 10 minutes.
6 – Remove from oven and drizzle each sweet potato slice with honey, brown sugar and chopped pecans.
7 – Top each piece off with a marshmallow half and low broil for 3-4 minutes or until the marshmallows begin to puff up and turn brown.
8 – Remove from oven and immediately place a pecan half on each marshmallow.
9 – Serve warm and ENJOY!!