Gourmet Sweet Potato Souffle

Source: All Recipies

Ingredients (to feed 6 people I halved this recipe)

•  3 1.2 pounds sweet potatoes, peeled and diced
•   1 tablespoon white sugar
•   1/2 cup butter, melted
•   3/4 cup white sugar
•   1 cup heavy cream
•   5 eggs

•   1/4 teaspoon ground cloves
•   1/4 teaspoon ground nutmeg
•   1/2 teaspoon ground cinnamon
•   1 teaspoon vanilla extract  
•   1 teaspoon Salt

 Directions

• Prep 20 m   
• Cook 1 h
• Ready In 1 h 20 m

1. Bring a large pot of lightly salted water to a boil over medium-high heat. Add sweet potatoes, cover, and cook until soft, about 10 minutes. Drain, and set aside.
2. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart souffle dish. Sprinkle dish with 1 tablespoon white sugar, shaking dish to evenly coat bottom and sides.
3. Place the sweet potatoes into the bowl of a food processor. Add the butter, 3/4 cup sugar, heavy cream, eggs, cloves, nutmeg, cinnamon, vanilla, and salt. Process until mixture is smooth. Pour into prepared souffle dish.
4. Bake the sweet potato mixture in preheated oven for 20 minutes. Lower oven temperature to 350 degrees F (175 degrees C).
5. Bake the sweet potato mixture until edges are slightly browned, about 40 minutes more. Serve warm or at room temperature

Chicken Marsala

Ingredients *Double the sauce... its that good*
1/2 cup flour
1 tbs Essence (recipe follows)
2 skinless chicken breasts cut in halve and pounded thin
1 tbsp olive oil
4 tbsp butter
3 cups sliced mushrooms
3/4 cup Marsala
1 cup chicken broth
Salt and Freshly Ground Pepper

Directions:
In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium heat until very hot but not smoking. Add 1 tbsp of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tbsp of the remaining butter to the pan and add the mushrooms. Cook stirring frequently, until the mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove the browned bits from the pan. When the wine has reduced by half add the chicken stock and cook for 3 minutes, or until the sauce has thicken slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, 5-6 minutes. Swirl in the remaining tbsp of butter add salt and pepper to taste.

Essence Seasoning:
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme
-Combine all ingredients thoroughly and store in an air tight jar or container

Notes:
*Be sure to make double the gravy serve over mashed potatoes*

Knock Off Martinelli's

Ingredients
- 2 cans frozen apple juice concentrate (thawed)
- 1 bottle club soda
- ice

Directions
-Combine ingredients. *Note the ice will  water it down a bit*

Notes:
So delicious. I thought it was the real thing!