Peach Sweet Potato Salad

This Peach Sweet Potato Salad got various reviews Mr. Healthy and Mrs. Meat and Potatoes both liked this salad but I AKA Miss Flexitarian thought it needed to lose the creamy dressing. I think a vinaigrette would have worked better.

Also check out my Mint Lime Sweet Potato Salad


Peach sweet potato salad

Salad

2 cup cooked chopped cool sweet potatoes
2 cup chopped fresh peaches
1/2 cup toasted pecan

Dressing
1 tablespoon yogurt
1 tablespoon sour cream
1 tablespoon mayonnaise
1 tablespoon lime juice

1. In a medium bowl combine sweet potatoes, peaches and pecan.

2. In a small bowl combine yogurt, sour cream, mayonnaise, lime juice with together . Add a small bowl of dressing to sweet potato mixture .

3.Mix together.

4. Refrigerate at least two hours so flavors can combine.

Creamy Lemon Potatoes Salad

This potato salad is heavy on the vegetable and is very lemony . I think this might become my standard potatoes salad recipe.Who am I kidding I will probably never have a standard potatoes salad recipe. But I do love radishes in potato salad.

Salad
8 red potatoes cut into quarters and cook
5 radishes, sliced thinly
3 stock the celery, diced
2 green onions ,diced

Dressing
Juice of 1 lemon
1/8 cup yogurt
1/8 cup sour cream
1/8 cup mayonnaise
salt and pepper to taste

1) Place potatoes in a large saucepan and cover with water. Bring to a boil cook for 15-20 minutes or until tender. Refrigerate for several hours to cool potatoes .
2) In a large bowl add lemon juice, yogurt, sour cream, mayonnaise, salt and pepper and whisk together.
3) to large bowl add potatoes, celery , radishes, green onion and mixed together. Refrigerate for a few hours allowing the flavors to mingle.

What do you think this is ?

Drum roll please... pumpkin pie or should I say pumpkin custard. How about crustless pumpkin pie ?

Crustless pumpkin pie

I used a 28 oz can of ALL pumpkin not the pie mix.I followed the recipe on the canned except for three modification.

1) I cut down the eggs down to 2 instead of 4. The pie is just to eggy with 4 eggs.

2) I cut the sugar in half and use brown sugar instead of white.

3) I use soy milk instead of evaporated Milk. Simply because I didn't have evaporated milk. I actually prefer using cream at Thanksgiving.
You can bake pie in a 9 by 13 or 2 pie plate. The 9 by 13 will just take slightly longer to bake

I top my Crustless Pumpkin Pie with whipped cream & sprinkled of cinnamon.

Verdict: Perfect as always.

Flourless PB&J Cookies

This is my favorite peanut butter cookie recipe and I have lots of little tricks that helped me perfect this recipe read the directions.My favorite is with apricot jam but the above picture is with raspberry.

Flourless PB&J Cookies

INGREDIENTS
1 cup peanut butter
1 cup Brown sugar
1 egg
1teaspoon real vanilla extract
1/4 cup jam or jelly


1) Preheat oven to 350 degrees.

2) In a large bowl mixed together peanut butter, brown sugar, egg ,vanilla extract.

3) Roll dough into walnut size balls and place 2 inches apart on a ungreased cookie sheet. Make a small hole in the top of each cookie using the handle of a wooden spoon. Fill the holes with preserves.

4)Refrigerate for 15 minutes

5)Bake at 350 degrees for 6 minutes

6) turn off oven leave cookie sheet in the oven for 4 minutes.

7)Cool on cookie sheets until set, before transferring to wire racks to cool completely.

Mint Lime Sweet Potato Salad

I made this refreshing sweet potato salad last night for dinner along with grilled teriyaki chicken . The mint and lime in the sweet potato salad really gave it a bright summery flavor.

I really liked the fact that I can see this sweet potato salad going with to Thai dishs or Mexican dishs.

Mint Lime Sweet Potato Salad

2 lbs. sweet potatoes or yams

1/4 cup lime juice

3 tablespoons extra-virgin olive oil

4 green onion

1/4 cup chopped fresh mint

1. Bake sweet potatoes at 350 in tell tender . This can take anywhere from 30 minutes to 120 minutes depending on thickness.

2.Let sweet potatoes cool for a 30 minutes. They peel and cut into bite-size pieces and place into a large bowl.

3. In a small bowl whisk togather lime juice and extra-virgin olive oil. Pour dressing over sweet potatoes. Add in green onion and cup chopped fresh mint toss it altogether.

4. Refrigerate for at least two hours be for serving.

About me

I Love to cook cheaply mostly organic vegetarian food. I try to eat vegan or vegetarian all the time but sometimes I just need some fish and chicken/poultry . So that makes me a flexitarian.I also have multiple food allergies which are pineapple, artificial sweeteners, wheat. I also like yoga, arts and crafts, reading and of course writing . That's me Annie Elizabeth in a nutshell.