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RECIPE SNEAK PEEK //
PEANUT BUTTER MUNCHIES ( AKA REESE’S™ ) Submitted by Dr. Emily Wilkinson San Luis Obispo, CA INGREDIENTS 1 ¼ cup graham cracker crumbs 1 cup powdered sugar 1 cup creamy peanut butter ¼ cup butter 1 cup semi-sweet chocolate chips DIRECTIONS Mix first 4 ingredients thoroughly. Roll out mixture between two sheets of waxed paper on a large cookie sheet until about ¼ inch thick. Remove top layer of waxed paper. Melt half of the chocolate chips and spread a thin layer of chocolate on the exposed peanut butter dough. Place the cookie sheet into the freezer for 10 minutes. Melt the other half of the chocolate chips. Remove the cookie sheet from freezer. Carefully flip over the peanut butter dough and remove last piece of wax paper. Spread a thin layer of chocolate on the exposed peanut butter dough. Place the cookie sheet in to the freezer for 10 minutes. Remove from freezer and cut or break into serving pieces. Store in refrigerator until ready to eat.
ADDICTIVE SWEET POTATO BURRITOS Submitted by Dr. Sarah Swenson Wineke Minneapolis, MN INGREDIENTS
3 tablespoons chili powder 4 teaspoons prepared mustard 2 teaspoons ground cumin 1 pinch cayenne pepper, or to taste 4 ounces canned diced green chilis 12 (10-inch) flour tortillas, warmed 8 ounces shredded cheddar cheese 3 green onions
3-4 sweet potatoes (enough to make 4 cups mashed) 1 tablespoon vegetable oil 1 onion, chopped 4 cloves garlic, minced
3 cups canned kidney beans, drained (2 cans) 3 cups canned black beans, drained (2 cans) 3 tablespoons soy sauce
DIRECTIONS Peel sweet potatoes and cut into 1-inch cubes. Place in saucepan with steamer basket and about 1-2 inches of water and steam for 20 minutes and mash with steam water. Set aside. In a LARGE saucepan, Dutch oven or stock pot, heat oil in pot and sauté onion and garlic until soft. Add the beans, mashing some into the onion mixture. Gradually stir in sweet potato mash; heat until warm, 2 to 3 minutes. Remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper and green chilis. Divide bean mixture evenly between the tortillas; top with cheese and green onion. Fold torti- llas burrito-style around the fillings and wrap in plastic. Alternatively, bake freshly made burritos in 350 °F oven until warmed through, about 12 minutes. Notes: This recipe will make about 12 (10-inch) burritos which can be wrapped in plastic wrap and frozen. Remove from plastic and microwave wrapped in a damp paper towel for 2 minutes and you have a delicious lunch at work or easy dinner.
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