We are moving!

Finally making the move, check out the new site at www.eatingwithzombies.com
There’s lots of new recipes and much more photos, I’ve even updated some of the old blog entries.

Sweet Potato Souffle- Set this aside for safe keeping

The first time i made this, it blew my mind, I didn’t know sweet potatoes could taste like this. It’s an entirely different level of good. You do have to taste it raw and adjust seasoning, trust me, you really do. I almost always add a little something. This will stand out at a holiday dinner. I get requests to make it every year.

5 Sweet Potatoes, the whiter the better, boiled and whipped

1/4 c butter room temp

3/4 c sugar

3/4 c brown sugar

1 tsp salt

2 tsp vanilla

2 tsp cinnamon

3 eggs

1/2 c milk

2 tsp white pepper

Candied pecans

Whip it all together (except pecans), place in a large oven safe buttered casserole dish, bake for 45 minutes at 350

Top with pecans, serve warm

I love this dish so much, and I somehow manage to lose it every year. This makes more than the average recipe, and is kind of spicy, which is what makes the dish stand out.

Fancy melons, to get fruit into kids.

The secret to getting veg into kids is soup, and the secret to getting fruit is the freezer. This is an alternative to the frozen banana.

Half a melon (or a box of the cubed kind)

1 cup yogurt (whole, low fat or non, they all work)

1/2 bag frozen raspberries (cheaper than fresh)

a couple of dashes of honey.

a blender

ice pop molds

First puree raspberry with a little honey, set aside.

Puree down the melon with the yogurt, (you can add some milk to get the machine going) add a little honey if its not sweet enough

Starting with the melon mixture layer the ice pops with melon and raspberry, Take a skewer and run up and down the sides for the swirl look.

They should be frozen in around 5 hours.