2009 November

I hope y’all had a fabulous Thanksgiving. We sure did. In fact, I’m still stuffed.

We traveled down to Texas to visit one of my mean, older brothers. You’d think he’d get sweeter with age, buuuut . . . {wink, wink}. My oldest was able to join us too, which was an added blessing.

Other than stuffing myself over the holiday weekend, I also saw New Moon {finally!}, did two photo shoots, stuffed myself some more and read two novels.

The picture at the top is from my photo shoot with the mean older brother we were visiting and his sweet family. They’re expecting baby #2 the end of February and I’m going down to do a newborn shoot. *Squuuuueal*

I must add ~ they were completely blown away by my professionalism. Seriously. They were speechless. My sheer awesomeness overwhelmed them. {cough}

Before I sign off, if you don’t have anything important to do or you’re bored or because you just plain love me, then head on over to The Post and read my article, The Most Wonderful Time of the Year.

Love, y’all!

Filed Under: Ruthanne

Stuffed Sweet Potatoes

Y’all, these stuffed sweet potatoes are out of this world good. I would not lie to you. At least not about something like this.

It’s actually a Weight Watcher’s recipe, so if you’re wanting a healthy alternative to the traditional sweet potato casserole this Thanksgiving ~ this might do the trick.

Stuffed Sweet Potatoes
~ Weight Watchers

6 small sweet potatoes (about 2 1/2 pounds)
1 (15-ounce) can pear halves in juice, undrained
1/4 cup firmly packed brown sugar
1/4 teaspoon salt
1/4 cup sweetened dried cranberries or raisins
1/3 cup chopped pecans, toasted

1) Preheat oven to 375.

2) Wrap potatoes in foil; bake at 375 for about 50 minutes or until done. Let cool slightly. Cut a slit in the top of each potato; carefully scoop out pulp, leaving a 1/4-inch thick shell.

3) Drain pears, reserving 1/4 cup juice. Place pear halves and reserved juice in a food processor; process until smooth. Add potato pulp, sugar, and salt; process until blended. Stir in cranberries and 4 tablespoons of pecans.

4) Stuff shells with pulp mixture; sprinkle with remaining pecans. Place potatoes on a baking sheet; bake at 375 for 10 minutes or until thoroughly heated.

{If you follow the WW points system, this recipe is 5 points.}

Filed Under: Recipes

What’s up {beautiful} people?

Stuffed Sweet Potatoes

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