bettersfamilyrecipes.com

Got this from Mike Steers (co-worker).  It’s excellent!

Ingredients:

• Sweet Potatoes                    2 pounds
• Kosher Salt                            1 tsp
• Black Pepper                        .5 tsp
• Olive Oil                                 .5 cup
• Honey                                    .5 cup
• Fuji Apples                            4 each
• Lemon Juice                          1 lemon
• Cinnamon                              1 Tblsp
• Candied Pecans                    1 Cup

Directions:

1. Peel and dice sweet potatoes into 1 inch chunks, coat with olive oil and honey and season with salt and pepper.  Slow roast on low at 250 for an hour or until tender.  Cool overnight.
2. Dice Apples, toss in lemon juice and cinnamon.  Roast at 375 for 20 minutes.  Cool.
3. Toss apples with sweet potatoes and garnish with pecans.  Best when served chilled.

Lg. can Bush beans with liquid

3 more cans of beans: 1 kidney (drained) and 2 more choose from the following:

1 can butter beans (drained)

1 can white great northern beans (drained)

1 can pinto beans (drained)

1 can black beans (drained)

1/2 lb bacon (fried)

1 lb hamburger (fried)

ketchup to taste (1/2 cup)

1/4 cup brown sugar

Put in roaster or crock  pot to heat through. Serve at any time after they are warmed.

Ingredients

• 20 oz bag Cheese Tortellini (fresh or frozen)
• 3 heads broccoli (1 bag)
• 1 c. sunflower seeds
• 1 small red onion chopped
• 1 c. mayo
• 1/4 c. sugar
• 2 t. white wine vinegar

Directions:

1. Mix mayo sugar and vinegar.
2. Cook tortellini unit it floats add rest of ingredients and dressing, chill overnight.

Ingredients:

• 1 (8 ounce) box Jiffy cornbread mix
• 1 (15 ounce) can whole kernel corn, drained
• 1 (15 ounce) can creamed corn (not drained)
• 1 cup sour cream
• 1⁄2 cup melted butter

Directions:

1. Mix all ingredients and pour into (greased or sprayed with cooking spray) 8×8″ casserole dish.  Cook uncovered for 55-60 minutes at 350 degrees.

This looks good!  Just re-linking to the main page.  Thank you KQED Food site whoever you are!

http://ww2.kqed.org/bayareabites/2014/11/10/roasted-brussels-sprouts-with-dried-cranberries-toasted-hazelnuts-and-orange-zest/

Ingredients:

• 6 cups diced butternut squash
• 2 eggs, beaten
• 1 tsp. kosher salt
• 1/2 tsp. pepper
• 8 tbsp. unsalted butter, melted
• 3/4 to 1 cup coconut milk
• 1/2 tsp. ginger
• 1 tbsp. minced garlic
• 3 tbsp. chopped fresh sage
• 1/2 cup crushed Ritz crackers

Directions:

1. Preheat oven to 400 degrees.  Place squash on sheet pan and roast for 20 minutes.  Cool.
2. Reduce oven temperature to 350 degrees.  In a large bowl combine squash, eggs, salt, pepper, 6 tbsp. butter, coconut milk, ginger, garlic and sage.  Turn mixture into a greased 13 x 9 pan.  Bake for 35 minutes.
3. Sprinkle with cracker crumbs, drizzle with remaining butter and bake for an additional 10 minutes or until crackers start to brown.