YUMMMM!!! These turned out great!!! Easy recipe...

1# sweet potato (1 large or 2 small potatoes) 2T milk 1-1/2c AP flour 2T sugar 1T baking powder 1/2t salt 1 stick cold butter; cut into small pieces *Bake potato(es) until tender; cool completely, smash and stir in milk until smooth. **Whisk flour, salt, sugar and baking powder. Cut in butter until butter is evenly distributed or resembles a course corn meal. ***Add potato mix, combine until dough forms. flattend dough to about an 1 inch and cut into desired shapes on a lightly floured surface. Arrange onto a greased baking sheet, egg wash tops and sides and dust lightly with sugar. Bake in 425 oven for 18-22 minutes.

------------------ Soundtrak of the Day ------------- Jimmy Hendrix - 51st Anniversary

I am participant in this cookie swap,

I'm so very excited it's my first swap... I have a number of cookie recipes, but I know just the one that will be a winner.

------------------ Soundtrak of the Day ------------- Adele - Daydreamer

Since I was a kid, I always had the best lunch. So it only makes sense to feature my best lunch meals...Bon Appetite!!!

**Roasted Butternut Squash/Artichoke Penne

Butternut Squash 1 can Artichoke hearts 1/2 tub Philadelphia Cooking Creme: Italian Herb half brown onion salt + pepper chill pepper olive oil

Peel and cube squash, toss in olive oil, salt, pepper and chill powder, spread in a single layer on sheet pan and roast for 45-50mins until fork tender in 400 oven. Add sliced onion to pan during the last 5mins. Let squash and onions cool completely. Sautee Artichokes for a few minutes, add cooled squash mix. Heat until warmed through, add cooking creme and toss with your favorite pasta, until fully incorporated. Season to taste if need. Enjoy!!! **This recipes made 4 servings, I also used a small squash about 1-1/2lbs**

------------------ Soundtrak of the Day ------------- Foster The People - Pumped Up Kicks

Thanks to the little change in weather this past week, Fall has sparked a great deal of inspiration for new recipes and snack-ee-doos!!! Caramel Apples have always been my favorite fall treat. Its been a while since making these beauties... Now with my Culinary&Patisserie knowledge....I'm proud of the outcome. ENJOY! {Granny Smith Apples covered in homemade caramel, drizzled with white and milk chocolate... rolled in roasted Almonds and Macadamia Nuts.} { R.I.P. Apple #1 , Ha!}

Caramel (makes about 2 1/2 cups) 2c sugar 1/2c hvy cream 2 T unsalted butter Cook sugar until evenly melted, gradually stirring to prevent burning (**add a few drops of lemon juice to prevent crystallization) Once sugar is melted and has reached the color you desire (300 degrees), add cream (**carefully it will try to kiss you...lol) followed by butter and stir until you reach a smooth consistency. Tada!!! caramel is finished, I like to strain it to get any lumps out. Let caramel cool completely and set up overnight in an air tight container. It should last for a month.

------------------ Soundtrak of the Day ------------- Busta Rhymes - Put Your Hands Where My Eyes Can See