Cristi's Sesame Savoy Chinese Salad

Sweet Potato Muffins

Sweet Potato Muffins
Ingredients:

1 cup THRIVE Sweet Potatoes

1/2 cup apple juice concentrate

1/2 cup milk (using THRIVE Instant Milk )

1/4 cup oil

1 egg (using THRIVE Whole Eggs )

1/2 cup honey, warmed

2 1/2 cups THRIVE Flour

1 Tbs. THRIVE Baking Powder

1/2 tsp. THRIVE Baking Soda

1/2 tsp. THRIVE Salt

2 tsp. cinnamon

1 cup chopped pecans

1 cup butterscotch chips

PREPARATION:

Soak sweet potatoes in 1 cup hot water until soft, about 10 minutes, drain. Puree sweet potatoes, apple juice concentrate, milk, oil, egg and honey in blender. Mix dry ingredients together. Combine wet and dry ingredients. Mixture will be kind of thick and sticky. Spoon mixture into muffin cups. Bake at 400º for 15 minutes.



From the Meridian Magazine

Spinach Dip

1 box 9oz frozen chopped spinach
3/4 cup light sour cream
1/2 cuo light mayo
2 Tbsp. milk
1 Tbsp. chopped green onion
1/2 tsp season salt
1/2 tsp dried dill weed


Cook spinach as directed on package, cool and squeeze to drain. In medium bowl stir sour cream, mayo and milk until well mixed. Add spinach and reamining ingredients; mix well. Cover and refrigerate until serving time.


I like to take a french loaf or a bread bowl and hollow it out. Then fill the spinach dip in it and take the bread cut it up and serve it around on a tray.