Performing Arts

Emma's class performed at a retirement center in the area. Emma had her first piano solo!

Sweet Potato Shells

Ingredients:

2 large onions, chopped (or about 1 tsp. minced onion)

3 Tbsp. butter

1 tsp. garlic powder

1/4 tsp. salt

20 uncooked jumbo pasta shells

1/4 cup chicken broth

1 Tbsp. apple cider

1 tsp. dried thyme (I left out)

1/4 tsp. pepper

1 1/2 cups mashed sweet potatoes

1 1/2 cups (6 oz.) cumbled Gargonzola cheese (I used feta)

1/2 cup grated Parmesan cheese

2 Tbsp. minced fresh parsley (I forgot)

Directions:

In a large skillet, saute onions in butter until softened. Add garlic powder and salt. Reduce heat to medium-low; cook, stirring occasionally, for 25-30 minutes or until deep golden brown.

Meanwhile, cook the pasta shells according to package directions. Drain pasta; set aside.

Stir the broth, apple cider, thyme and pepper into onions. Bring to a boil; cook until liquid is almost evaporated. Remove from heat. Stir in sweet potatoes and Gorgonzola cheese.

Spoon into shells; place in a greased 9x13 baking dish. Sprinkle with Parmesan cheese. Cover and bake at 375 degrees for 10-15 minutes or until heated through. Sprinkle with parsley. Yield: 7 servings.

Last set of pics

Such a cutie!

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