2 large sweet potatoes
2 T butter melted
1 t. cinnamon (or pumpkin pie spice)
2-3 T. maple syrup
Cut up sweet potatoes into chunks about 1/2 inch in size. Coat with butter. Sprinkle with spices. Drizzle with maple syrup. Bake at 350 for 20-30 minutes until soft.
You can also add 1-2 apples chopped to this mix if desired. Hint: make the apple chunks bigger or add them after 10 minutes.
Creamy Chicken Soup
1 bag frozen corn
1 bag frozen green peas
1 can green beans
2 chicken breasts
2 T. flour
1 c. half and half (or milk of choice)
3 cloves of garlic finely chopped
1 T. olive oil (or oil of choice)
onion powder, salt and pepper to taste
Saute garlic in olive oil in a soup pot. Add chicken and seasoning. Cook until chicken turns white add flour. Chop carrots and potatoes into small chunks. Add to the pot. Cover lightly with water and boil until tender about 10 minutes. Add frozen vegetables. Drain water from beans and add them to the pot. Add milk. Serve hot!
911 West B Street
Russellville, AR 72801
Phone: (479) 880-2288
Fax: (479) 890-0195
Monday through Friday
9 a.m. to 5 p.m.
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