Chef Tee’s Sweet Potato Tater Tots

Tator Tot editServes 6 to 10
Prep time: 10-to 15 minutes; cooking time: 40-to50 minutes
Ingredients

  • 2 cups yams, chilled and mashed
  • 1 cup panko bread crumbs
  • 1 Tbsp. butter
  • 2 Tbsps, sugar (or to taste)
  • ¼ tsp. sea salt (or to taste)
  • 1 tsp. ground cinnamon (or to taste)
  • Pinch of cayenne or chili powder (optional)
  • Cilantro salad (optional garnish)

Directions

  1. Preheat oven to 375°F.
  2. Add all ingredients except yams, butter to food processor; blend until mixed (slowly add butter while mixing).
    Spray baking sheet w/nonstick spray; set aside.
  3. Scoop out 1 Tbsp. mashed yams; form scoop into oblong shape; use spoon to gently coat scoop w/panko mixture; put on baking sheet.
  4. Repeat step 4 for rest of mashed yams.
  5. Spritz top of scoops w/olive or canola oil.
  6. Bake 20 minute; gently flip tots; bake 20 minutes more (if want firmer, bake additional 10-to-15 minutes).
  7. Serve plain, with ketchup or cilantro salad.

Note: To freeze and bake later, form tots, roll in coating, transfer to baking sheet, freeze. Transfer frozen tots to freezer-safe bag or container; store. When ready to bake, place tots on greased baking sheet; bake 30 minutes, flip, bake 25-to-30 minutes more or until desired doneness.

Chef Tee’s Cranberry Sauce Bread Pudding

CSB pudding editServes 6 to 10
Prep time: 40-to-50 minutes; cooking time: 55 minutes
Ingredients

  • 1 tsp. butter, unsalted
  • 4 large eggs
  • 1 cup firmly packed light brown sugar
  • ½ tsp. ground cinnamon (optional)
  • 1/8 tsp. freshly grated nutmeg (optional)
  • 1 tsp. vanilla extract
  • 2 cups cranberry sauce (make sauce by mixing 1 cup cranberry sauce with 1 cup dried cranberries)
  • 2 cups half-and-half
  • 4 cups hearty day-old bread (brioche, French bread or other white bread), crusts removed and cut into ½ -inch cubes
  • Garnishes — whipped topping, powdered sugar, remaining cranberry sauce

Directions

  1. Preheat the oven to 350° F.
  2. Grease a 6-cup (9 ¼ by 5 ¼ by 2 ¾ -inch) loaf pan w/butter.
  3. In medium bowl, whisk together eggs, sugar, cinnamon, nutmeg, vanilla, 1 cup cranberry sauce until well combined; stir in half-and-half, bread.
  4. Let mixture sit for 30 minutes, stirring occasionally; pour into prepared pan.
  5. Bake until pudding is set in center, about 55 minutes.
  6. Cool for 5 minutes.
  7. Cut pudding into 1-inch thick slices; garnish with whipped topping, powdered sugar, leftover cranberry sauce.

Carly’s Favorite Allergy-Friendly Chocolate Chip Cookies

Deb cookie pic (2)Recipe courtesy of Salt & Pepper contributor Deb Cole Michaels, a former TV anchor / investigative reporter, and stay-at-home mom of daughter, Carly and son, Cole, who have severe food allergies.  These cookies do not contain nuts, wheat, dairy or eggs.

Makes about 40 cookies
Prep time: 15 minutes; baking time: 10-to-12 minutes
Ingredients

  • 1 (16 oz.) pkg. gluten-free cookie mix (I recommend King Arthur Flour’s brand)
  • 5 Tbsps. water (more if needed)
  • 1 Tbsp. ground (or milled) flaxseed
  • ½ – to – ¾ of a stick of Earth Balance Vegan Buttery Stick
  • 1 ½ cups chocolate chips (I recommend Enjoy Life’s brand because it doesn’t contain wheat/gluten, dairy, peanuts, tree nuts, egg, soy, fish or shellfish)

Directions

  1. Preheat oven to 350° F.
  2. Grease large baking sheet (or line it with parchment paper); set aside.
  3. In small bowl, mix flaxseed, 3 Tbsps. water.
  4. In large bowl, add butter, half of cookie mix; beat until well blended; add flaxseed / water mixture, 2 additional Tbsps. water; beat until fluffy.
  5. Blend in remaining cookie mix (if dough is not wet enough, add 1 or 2 more Tbsps. water); fold in chocolate chips.
  6. Drop by rounded tablespoonfuls onto prepared baking sheet (leave about 2-inches between each cookie).
  7. Flatten cookie with your finger until about ½-inch thick.
  8. Bake 10-to-12 minutes or until lightly browned.

 

Cheesecake Cupcakes

Makes 12 to 15
cheesecake cupcakes, Varin @ flickr.com (2)
Prep time: 15-to-20 minutes; baking time: 20 minutes
Ingredients

  • 2 (8 oz.) pkgs. cream cheese, softened
  • 1 cup sugar
  • ½ cup sour cream
  • 1 tsp. vanilla extract
  • 2 eggs
  • 2 Tbsps. Flour
  • 12 vanilla wafers
  • Favorite toppings — fresh or canned cherries, blueberries or strawberries, whipped cream

Directions

  1. Preheat oven to 350° F.
  2. Place a paper cupcake liner in each cup of muffin pan.
  3. Beat cream cheese w/handheld electric mixer until fluffy.
  4. Add sugar, vanilla, beating well.
  5. Add eggs, one at a time, beating well after each addition.
  6. Lay a vanilla wafer, flat side down, in each muffin cup.
  7. Spoon cream cheese mixture over wafers; fill to top.
  8. Bake for 20 minutes (don’t brown).
  9. Allow tarts to cool completely.
  10. Add favorite toppings.
  11. Refrigerate for an hour or two before serving to set.

*Photo courtesy: Varin @ flickr.com

Chef Tee’s Peach Compote

peaches cooking in caramel sauceServes 2 to 4
Prep time: 5 minutes; cooking time: 5-to-10 minutes
Ingredients

  • 5 ripe peaches w/skins, diced
  • 4 Tbsps. butter
  • ½ cup raw sugar
  • Pinch of salt
  • 1 tsp. ground ginger
  • 1 or 2 scopes of vanilla ice cream

Directions

  1. Add butter to cold large skillet; heat pan to medium high.
  2. Add sugar; when butter is melted, mixture looks like bubbling caramel, add peaches, salt, ginger.
  3. Spoon peaches and sauce over ice cream.
  4. Enjoy!

Easy Sweet Potato Bread Pudding

*Photo courtesy of jules:stonesoup on Flickr bread pudding flickr jules: stonesoup

Serves 8 to 10
Ingredients

  • 4 cups white bread, cut into cubes (can substitute wheat bread)
  • 4 eggs
  • 3 egg yokes
  • 1 ½ cups milk
  • 1 ½ cups heavy cream
  • ¾ cup sweet potato purée (aka mashed sweet potatoes)
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ¼ tsp. salt
  • 1 Tbsp. brandy
  • ¼ tsp. nutmeg
  • 1 tsp. cinnamon
  • ¼ tsp. cloves, ground
  • 2 Tbsps. butter, cold, cut into pieces
  • Optional garnishes – vanilla ice cream or whipped topping

Directions

  1. Preheat oven to 350°.
  2. Grease 13 x 9 x 2-inch baking pan (can substitute 2 bread loaf pans).
  3. Bake bread on cookie sheet for 10-to-15 minutes or until cubes dry out.
  4. Put cooked bread cubes in greased pan; set aside.
  5. In large mixing bowl, whisk rest of ingredients except butter; pour mixture over bread cubes (make sure cubes are evenly coated).
  6. Let bread sit for 10 minutes until egg mixture is soaked into cubes (may need to mash cubes down into custard).
  7. Dot butter on top of bread/egg mixture.
  8. Bake 40-to-50 minutes or until center is set.
  9. Garnish w/ice cream or whipped topping; serve.

 

Chef Tee’s Peach Compote A La Mode

Serves 2 to 4S n p logo
Prep time: 5 minutes; cooking time: 5 minutes
Ingredients

  • 5 ripe peaches w/skins, diced
  • 4 Tbsps. butter
  • ½ cup raw sugar
  • Pinch of salt
  • ½ tsp. ground ginger (or to taste)
  • Vanilla ice cream (or substitute your favorite flavor)

Directions

  1. Add butter to cold large skillet; heat pan to medium high.
  2. Add sugar; when butter is melted, mixture looks like bubbling caramel, add peaches, salt, ginger.
  3. Cook until sugar crystals dissolve; remove from heat; spoon a few large spoonfuls over a scoop or two of ice cream.

 

Brian’s Grilled Fruit Sundaes

Serves 2-to-4S n p logo
Prep time: 5 minutes; cooking time: 5 minutes
Ingredients

  • 2-to-4 peaches, cut in halves
  • 2-to-4, ½-inch pineapple slices
  • Vanilla ice cream (or substitute your favorite flavor)
  • Garnishes – sprinkles, chocolate syrup, whipped cream and/or favorite toppings

Directions

  1. Heat grill to medium high.
  2. Grill fruit a few minutes.
  3. Top a scoop or two of ice cream w/fruit, favorite toppings.
  4. Enjoy!

Chef Tee’s Ginger Apples A La Mode

Serves 2 to 4S n p logo
Prep time: 5 minutes; cooking time: 5 minutes
Ingredients

  • 2 large Fuji apples, peeled, cored, diced into ¼-inch cubes
  • 4 Tbsps. butter
  • ½ cup brown sugar
  • 2 Tbsps. crystallized ginger, thinly sliced
  • Pinch of salt
  • Vanilla ice cream (or substitute your favorite flavor)

Directions

  • Add butter to cold large skillet; heat pan to medium high.
  • Add sugar; when butter is melted, mixture looks like bubbling caramel, add apples, salt, ginger.
  • Cook until sugar crystals dissolve; remove from heat; spoon a few large spoonfuls over a scoop or two of ice cream.

 

Alice’s Sugar Cookie Pizza

Prep time: 15-to-20 minutes; cooking time: 15-to-20 minutesSugar Cookie Pizza
Serves 6 to 8
Ingredients

  • 1 roll (16.5 oz) refrigerated sugar cookie dough (can substitute chocolate chip or your favorite flavor)
  • 1 pkg. (8 oz.) cream cheese, room temperature
  • 3/4 cup marshmallow fluff (can substitute whipped cream topping)
  • 2 Tbsps. orange juice (or to taste)
  • 2 Tbsps. lemon juice (or to taste)
  • ½ cup apricot jam
  • 14-to-16 strawberries, halved
  • 4 kiwifruit, peeled, cut into ¼ -inch slices
  • ½ cup blueberries
  • ½ cup blackberries
  • 1 banana, peeled, cut into ¼ -inch slices and dipped in little lemon juice to prevent browning
  • 1 orange, peeled, divided into segments

Directions

  1. Preheat oven to 350°F.
  2. Spray 12-inch pizza pan w/cooking spray.
  3. Press cookie dough evenly in bottom of pan to form crust.
  4. Bake 15-to-20 minutes or until golden brown; cool (about 45 minutes to 1 hour).
  5. While cookie crust cools, in small bowl mix cream cheese, marshmallow fluff until smooth; evenly spread mixture over cooled cookie crust; arrange fruit over mixture like picture or create your own design.
  6. In small bowl, mix orange juice, lemon juice, jam until smooth; then brush mixture over fruit (if want sweet, use all of mixture, if not, just use half).
  7. Refrigerate cookie pizza until set (1-to-2 hours).
  8. Cut, serve.

 *Note: Fruit measurements are just guides.  Use as many pieces as you want and create your own design.