Sweet Potato Mini Loaves with Orange Cinnamon Honey Butter

Makes 4 mini loaves
For the Sweet Potato Mini Loaves-
1 cup warm water
2 1/4 teaspoons active dry yeast {1 envelope}
1/4 cup + 1 teaspoon granulated sugar
2/3 up mashed sweet potato {*see note below}
1 egg
1/4 cup melted butter, cooled
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3 1/2-4 cups bread flour

for the Orange Cinnamon Honey Butter-
6 tablespoons butter, softened
4 tablespoons honey
1/2 orange, zested
1/4 teaspoon cinnamon

Pour warm water into bowl of a stand mixer. Sprinkle yeast and 1 teaspoon of sugar over water. Swirl to combine and proof the yeast, 5 minutes. Stir in remaining sugar, mashed sweet potato, egg and melted butter. With the mixer on low, slowly incorporate the salt, cinnamon, nutmeg and flour {in 1/2 cup increments, switching to 1/4 cup increments as the dough starts to form}. Once the dough has pulled away from the sides and is tacky but won’t stick to your hands when pressed, turn the mixer on medium to high speed and knead for 6 minutes.
After this, remove dough and place into a greased bowl. Turn dough around in bowl to lightly grease dough. Cover with plastic wrap and let rise for 1 hour in a draft free warm spot in your kitchen.
Remove plastic wrap, punch down dough and divide into 8 equal pieces. Roll into logs and place in greased mini loaf pans. Lightly cover loaves with plastic wrap and let rise another hour.
After this time, preheat oven to 350 degrees. Bake loaves for 20 minutes or until tops are lightly golden. Set aside to cool.
To make the butter, stir butter, honey, orange zest and cinnamon together until smooth.
Serve Sweet Potato Loaves warm with Orange Cinnamon Honey Butter.

*I used 1 medium sized sweet potato for this recipe. I stabbed it a few times and microwaved it on high for 7 minutes. I let it cool 10 minutes or so before I cut into it, scooped out the insides and mashed.

Pumpkin Cream Cheese Roll

2/3 cup canned pumpkin
1 cup sugar
3 eggs
1/2 tsp salt
1/2 tsp nutmeg
1 tsp ginger
2 tsp cinnamon
1 tsp baking powder
3/4 cup flour

Blend all ingredients together in medium-sized bowl. Spread well onto greased or parchment-lined jelly roll pan (10x15). Bake at 375 for 12-15 minutes. Place on towel and cool for 15 min. Roll up in towel to prevent sticking and cool completely. Mix fillling while waiting:

filling:
8 oz softened cream cheese
1/4 cup butter
1 cup powdered sugar
1 tsp vanilla

Beat filling on high until smooth. Unroll pumpkin roll and place on plastic wrap. Spread filling evenly onto roll leaving 1 1/2" border from edges. Roll up and cover well with plastic wrap. Chill for at least 2 hours in fridge before slicing. Also stores well in freezer.

Three Cheese Tortellini Salad

1 pkg Buitoni Three Cheese Tortellini
1 pkg Good Seasons Italian Dressing Mix
(vinegar and oil to prepare dressing)
1/2 cup finely diced red onion
1 English cucumber, quartered lengthwise and diced
1 can olives, sliced
1-2 cups grape tomatoes (or larger tomatoes, diced)
1 avocado, diced
8 oz Colby Jack cheese, cubed small
crumbled Feta cheese

Boil tortellini according to directions. Rinse with cold water, drain well, and place in large bowl. Prepare Italian dressing according to directions and toss gently with pasta. (Refrigerate at this point for a few hours, if possible, to chill and flavor the pasta). Add diced vegetables and cheeses, tossing very gently to coat.