Grilled Stuffed Mozzarella Tomatoes

Grilled Stuffed Mozzarella Tomatoes

Ingredients:


8 large tomatoes or 16 plum tomatoes

2 tablespoons butter, melted

16 ounces fresh mozzarella cheese, cubed

1/2 cup soft breadcrumbs

2 tablespoons dry basil

1/4 teaspoon fresh ground pepper

1 tablespoon fresh parsley



Directions:


Halve tomatoes and scoop out insides leaving 1/2-inch thick shell. Chop pulp and set aside.

Combine breadcrumbs, butter, basil, salt and pepper. Stir in cheese and tomato pulp.

Fill tomato halves with cheesy breadcrumb.

Place tomato halves in disposable pan and wrap top loosely with foil.

If grilling, set over grill for at least 10 minutes.

If oven baking, bake at 350° for 15 minutes and broil until cheese is browned and bubbly.

Sweet Potato Cornbread

Sweet Potato Cornbread

Ingredients:

1 cup all-purpose flour

1 cup yellow cornmeal

4 teaspoons baking powder

1 teaspoon salt

1/2 cup sugar

3 sweet potatoes or 1 (16 ounce) can sweet potatoes

2 eggs

6 tablespoons milk

3 tablespoons oil



Directions:


Mix together this dry stuff: 1 cup all-purpose flour, 1 cup yellow cornmeal, 4 teaspoons baking powder, 1 teaspoon salt, and 1/2 cup sugar.

Separetely, mix together this wet stuff: 3 sweet potatoes, cooked and mashed (or you may use 1 16 ounce can of sweet potatoes, and in this recipe, it really is okay not to use home-cooked ones, I would tell you if it mattered), 2 eggs, 6 tablespoons milk, and 3 tablespoons

Then mix the dry stuff and the wet stuff, just until it's all moist (don't beat it to death), then put it in greased muffin tins and bake at 425 until done-usually about 15 to 20 minutes.