Good Dinner Mrs. Mellen

 Fall is a wonderful baking season filling with all the fruits and veggies that give your bake goods that fall crisp flavor and aroma. I just love this new take on pound cake adding cooked sweet potatoes and cranberries.  Cream cheese make the cake very moist while the pumpkin spice adds the fall flavor. Sweet Potato Cranberry Pound Cake 1 (8-oz.) package cream cheese, softened 1/2 cup butter, softened  2 cups sugar  4 large eggs  2 1/2 cups cooked, mashed sweet potatoes (I baked, peeled then mashed) 3 cups all-purpose flour  2 teaspoons baking powder  1 teaspoon baking soda 1/4 teaspoon salt  2 teaspoon pumpkin pie spice 1 teaspoon vanilla extract  2 cups fresh cranberries, washed and picked over  1. Preheat oven to 350º. Beat cream cheese and butter at medium speed with a heavy-duty elec...

Cool morning temps always put me in the mood for soups and stews. I love to create a filling, healthy, low calorie soup or stew to fill my craving for cool weather food. I love this Sausage Stew since it is so filling but healthy at the same time. Red pepper flakes and white wine added make this a spicy flavorful stew! 4 Italian chicken sausages 2 tablespoon olive oil 2 garlic cloves, minced 1 large shallot, chopped 1 can(14.5 oz) Del Monte diced tomatoes, no salt added 1 can(15.5 oz) Goya Cannellini beans, premium 1/2 cup dry white wine 1/2 cup low fat, low sodium chicken broth 1/2 teaspoon sea salt 1/2 teaspoon red pepper flakes grated Parmesan cheese (optional) Preheat oven to 375F. Spray a grill pan and cook sausage on stove medium heat for about 20 minutes, turning occasionally. Set aside to cool. In a dutch oven place oil, garlic, and shallots sauteing until tender about 3 minutes. Add tomatoes, beans, wine, chicken broth, salt and pepper flakes. Continue to sau...

A perfect colorfully tasteful fall salad that will not only taste wonderful but look gorgeous. Beets are just such a good healthy addition to any meal. I make a lot of beet dishes cause they are just so good especially freshly roasted as I prepared them for this fall salad.  1 lb red or yellow beets peeled and cut into quarters. You can use half red and half yellow. 2 teaspoons white wine vinegar 1/2 cup thinly sliced red onions 1 tablespoon white wine vinegar 1 Gala apple, thinly sliced 3 cups baby arugula 3 cups baby kale 1/4 cup toasted chopped walnuts 1/2 cup extra virgin olive oil 1/4 cup white balsamic vinegar 1 tsp. sea salt 1 tsp. black pepper 1 tsp. spicy brown mustard In a medium size roasting pan sprayed with cooking oil place beet and roast at 400F for 30 minutes turning once. Remove from over and sprinkle with vinegar. Cool and refrigerate for 4 hours or over night. Place sliced red onions in bowl and cover with 1 tablespoon vinegar for 30 minutes th...

I first tasted Popovers a long time ago at the famous Boston restaurant, Pier 4. The waitresses would come to your table offering you mouth watering, freshly baked Popovers. It was wonderful. I became a lover of Popovers right after my first bite. Think crusty on the outside, with a hot soft doughy center. And so delicious, with just a little butter that melts immediately on the hot Popover. Over the years I have seen the Popover taken to new culinary delights by stuffing them with seasoned scrambled eggs, or using them in entrée recipes. But I am a purest when it comes to Popovers; I just love them plain, with butter. I've made this recipe forever and it has never failed me. It is easily doubled and is perfect every time. One thing about baking Popovers; you need to use a special Popover Pan. Originally all the pans were heavy cast iron, but now there are wonderfully light, easy to clean pans that make perfect popovers ever time! I like the William-Sonoma no...