Homemade Sweet Potato Biscuits With Goat Cheese and Walnuts



2 cups all-purpose flour

1 tbs. baking powder

1 tbs. granulated sugar

1/2 tsp. sea salt

1/4 tsp. baking soda

3/4 cup whole milk

1 1/4 cup baked, mashed sweet potato (2 medium size potatoes)

1 stick frozen unsalted butter

4 tbsp. heavy cream


1/2 cup goat cheese

1/2 cup walnuts (chopped)

2 tbsp. olive oil

1 tsp. fresh thyme

1/2 tsp.sea salt


Preheat oven to 375 degrees.

1. Combine all dry ingredients in a large mixing bowl and set aside.

2. In another large bowl, mix together milk and mashed sweet potato. Stir until creamy.

3. Grate frozen butter through the large holes of a grater and add to dry ingredients. Mix well.

4. Combine dry ingredients into sweet potato mixture.

5. Pour mixture onto a floured surface and knead until it comes together.

6. Roll into a circle and use a floured rolling pin to roll dough to a thickness of about 3/4 inch.

7. Use a 3-inch cookie cutter to cut the dough into round shapes. Keep rolling dough until finished making round shapes. * You can also use a glass, to cut the dough.

8. Place biscuits on a baking sheet. Brush tops with heavy cream.

9. Bake until the bottoms are golden brown, about 12 to 15 minutes. (Use a toothpick to test the center.)

10. Let biscuits cool. When cool, slice open.

11. In a bowl, mix all topping ingredients. (goat cheese, olive oil, walnuts, sea salt and thyme) Mix well and spread on biscuits.

12.  Put biscuits on a cookie sheet. Return biscuits to a 350 degree oven for 5 minutes or until goat cheese is bubbly. Serve hot.



Mixed Greens With Raspberries, Dates and Goat Cheese


1 lb. mixed greens (rinsed and drained well)
1 cup goat cheese (crumbled)
1 tomato (cut into pieces)
1 cup pitted dates (chopped)
1/2 cup fresh raspberries (rinsed and drained)
1. In a large bowl, mix all ingredients.
2. Toss with your favorite dressing.

Pear Cranberry Walnut Salad




1 lb. mixed greens (rinsed and drained well)

12 cherry tomatoes (cut in half)

1/2 cup dried cranberries

3 ripe pears (peeled and cut into pieces)

1 cup goat cheese (crumbled)

1 cup walnuts (chopped)

Dressing Ingredients:

4 tbsp. olive oil

3 tbsp. red wine vinegar

2 tbsp. honey

1 tsp. sea salt


1. In a large bowl, put all salad ingredients and refrigerate for 2 hours.

2. In a small bowl, mix dressing ingredients.

3. Remove salad from refrigerator.

4. Pour dressing on top and mix well.

Red Potatoes With Butter and Goat Cheese




2 lbs. small red potatoes (cut in half)

1/3 cup butter

1/2 cup crumbled goat cheese

1/2 cup dried cranberries

1/2 cup candied pecans

2 tsp. sea salt

1 tsp. black pepper


1. Boil red potatoes for about 15 minutes. You want to be able to pick up the potato with a fork, without breaking.

2. Drain potatoes. Make sure all excess water has been drained.

3. In a baking pan, coat the bottom with a little butter.

4. Place potatoes in pan. Sprinkle with salt and pepper.

5. Sprinkle butter, goat cheese, dried cranberries and candied pecans on top of potatoes.

6. In a 350 degree oven, bake potatoes for about 10 minutes. Butter and goat cheese should be melted.

Serve hot.

Cranberry Cherry Salad




1 lb. mixed greens (washed, drained, chopped)

1/4 cup goat cheese (crumbled)

1/4  dried cup cranberries

4 tbs. chopped dried cherries

1 tomato (cut into cubes)

1/4 cup walnuts (chopped)

1 cucumber (cubed)


1. In a large bowl, put mixed greens. Arrange all other ingredients on top.

2. You can use any salad dressing of your choice. I recommend an olive oil and red wine vinegar dressing.


1/2 cup olive oil

1/4 cup red wine vinegar

salt and pepper (pinch of each)

3. Add dressing to salad. Mix well and serve.

Note: You can chill the salad for an hour and then add dressing and serve.