Green Bean Alfredo with Cheese Ravioli

1 (1-pound) package frozen cheese-filled ravioli
3 Tbsp butter or margarine
1 pound fresh green beans (I used canned and it tasted delish)
2 garlic cloves, pressed
1/2 tsp chopped fresh rosemary
1 1/2 cups whipping cream
3/4 cup dry white wine or chicken broth
3/4 tsp freshly ground pepper (this seemed a bit too much, so I sprinkled pepper to taste)
1/4 cup (1 ounce) shredded Parmesan cheese

* Cook pasta according to package directions; keep warm.
* Melt butter in a large nonstick skillet over medium-high heat; add green beans, garlic and rosemary, and saute 6 minutes or until beans are crisp-tender. Remove mixture and set aside.
* Add whipping cream to skillet, and bring to a boil, stirring constantly. Cook, stirring constantly, 10 minutes.
* Return green bean mixture to skillet; add wine and pepper and cook 5 minutes. Stir in 2 Tbsp cheese. Serve over ravioli, and sprinkle evenly with remaining 2 Tbsp cheese.

Yield: 6 servings

courtesy of Southern Living Our Readers Top-Rated Recipes

Sweet Potato Biscuits

1 (1/4-ounce) envelope active dry yeast
1/4 cup warm water (100 to 110 degrees)
1 (15-ounce) can sweet potatoes in syrup, drained and mashed
1/2 cup butter or margarine, softened
1/2 cup sugar
1 tsp salt
2 1/2 cups all-purpose flour
1 tsp baking powder
Melted butter

* Combine yeast and 1/4 cup warm water; let stand 5 minutes.
* Stir together sweet potatoes and butter, blending well. Stir in sugar and salt; add yeast mixture, stirring until smooth.
* Combine flour and baking powder; gradually stir into potato mixture until blended. Lightly knead until dough holds together.
* Shape dough into a ball; place in a buttered mixing bowl. Brush top with melted butter. Cover and let rise in a warm place (85 degrees), free from drafts, 2 1/2 hours or until doubled in bulk.
* Punch dough down, and turn out onto a floured surface. Roll dough to a 1/2-inch thickness, cut with a 2-inch round cutter and place on greased baking sheets. Cover and let rise in a warm place, free from drafts, 2 hours or until doubled in bulk.
* Bake at 400 degrees for 12 minutes or until golden.

Yield: 34 biscuits

courtesy of Southern Living Our Readers Top-Rated Recipes

Smoked Gouda Grits

6 cups low-sodium chicken broth or water
2 cups milk
1 tsp salt
1/2 tsp white pepper
2 cups uncooked quick-cooking grits
1 2/3 cups shredded smoked gouda cheese
3 Tbsp unsalted butter

* Bring first 4 ingredients to a boil in a medium saucepan, and gradually whish in grits. Cover, reduce heat, and simmer, stirring occasionally, 5 minutes or until thickened. Add cheese and butter, stirring until melted.

Yield: 6-8 servings

Goes great with Grilled Maple Chipotle Pork Chops!!!

courtesy of Southern Living Our Readers Top-Rated Recipes

Grilled Maple Chipotle Pork Chops

1/2 cup barbecue sauce (I'm a sucker for Maulls Sweet & Smoky)
1/2 cup maple syrup
2 chipotle peppers in adobo sauce, seeded and minced (you can find this in the "Latin Foods" section of your grocery store)
1 tsp adobo sauce from can
6 (1 1/4 inch thick) bone in pork loin chops
1 tsp salt
1 tsp pepper

* Whisk together first 4 ingredients and set aside
* Sprinkle pork chops evenly with salt and pepper
* Grill, covered with grill lid, over medium-high heat (350-400) 20 minutes or until a meat thermometer inserted into thickest portion registers 155 degrees, turning once. Baste with half of sauce mixture the last 5 minutes of cooking or when meat thermometer registers 145 degrees. Let pork stand until thermometer registers 160 degrees.
* Plate pork chops and drizzle evenly with remaining barbecue sauce mixture

Yield: 6 servings

Goes great over Smoked Gouda Grits and with Sweet Potato Biscuits, or with Green Bean Alfredo with Cheese Ravioli.

courtesy of Southern Living Our Readers Top-Rated Recipes