Now is the time to begin swapping recipes and ideas for the upcoming hloiday.

Let's start right now swapping ideas!

I have some good ones, but one I really love is a Baked Sweet Potato/Pineapple Casserole that is to die for.

3 Sweet Potatoes skinned, cubed, boiled and drained
1 lg can pineapple chunks
1 cup pineapple juice (I use the juice from the can)
3/4 c. brown sugar
1/2 stick of butter
3 tbsp. flour
1 tsp salt

Place butter into pan and melt, add the flour and keep over heat a few min's making sure flour and butter are well incorporated. Then pour in the pineapple juice, brown sugar and salt and cook until just thickened. In a greased Casserole place the sweet potato cubes and pineapple chunks then pour the sauce over the top and bake in a 350° oven for 45 minutes or until heated thru & bubbly.

This is so good and a nice change from the same old sweet potato dishes.

A few of my favorites.

Rosemary and Garlic Roasted New Potatoes

Cooking spray
2 tablespoons olive oil
2 tablespoons finely minced garlic
2 tablespoons fresh minced rosemary
Salt and pepper
16 large new potatoes, scrubbed and cut into relatively uniform chunks

Preheat the oven to 350 degrees F.

Spray a glass baking dish with cooking spray. Place the olive oil, garlic, rosemary and salt and pepper, to taste, in a large re-sealable plastic bag. Add the potatoes, seal and toss to coat evenly. Pour into the prepared baking dish. Roast the potatoes for about 30 to 40 minutes until crisp on the outside and tender on the inside.

Roasted Baby Potatoes with Herbs


1/2 pound small red-skinned potatoes (about 1 3/4-inch diameter), scrubbed
1/2 pound small white-skinned potatoes (about 1 3/4-inch diameter), scrubbed
1 tablespoon herbes de Provence, plus extra for garnish
3 cloves garlic, minced
1/4 cup extra-virgin olive oil, plus extra for drizzling
Salt and freshly ground black pepper


Preheat the oven to 400 degrees F.
Put the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended, and then pour
over the potatoes. Sprinkle generously with salt and pepper and toss to coat. Transfer the potatoes to a heavy large
baking dish, spacing them evenly apart Roast the potatoes until they are tender and golden, turning them occasionally with tongs, about 1 hour. Transfer the roasted potatoes to a decorative platter and drizzle with extra-virgin olive oil and herbes de Provence, if desired.

Roasted Turnips, Shallots, and Garlic with Rosemary


1 head garlic
1 1/2 pounds turnips or rutabagas, peeled and cut into 1 1/4-inch pieces
4 shallots , peeled
2 tablespoons unsalted butter melted, or vegetable or olive oil, or a combination
1 teaspoon dried rosemary (crumbled), or 1 teaspoon dried thyme
salt
ground black pepper

1. Heat oven to 375 degrees. If roasting garlic cloves in skins, simply break head into individual cloves. If you wish to roast cloves out of skins, put whole, unpeeled head in a small saucepan with water to cover. Bring water to boil, then simmer to soften cloves and loosen skins, about 10 minutes. Drain and refresh garlic head under cold water. Separate cloves and peel.

2. Put vegetables (excluding garlic) into a roasting pan large enough to hold them without crowding. Toss vegetables with butter and/or oil, rosemary or thyme, and sprinkle with salt. Roast, stirring or shaking vegetables every 15 minutes for 30 minutes. Add garlic. Raise heat to 425 degrees and continue roasting until tender and evenly browned, 15 to 20 minutes. Sprinkle with pepper; taste and adjust seasonings. Serve hot or at room temperature.

Brussels Sprouts in Garlic Butter

15 Brussels sprouts, halved lengthwise
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
3 cloves garlic, smashed with the flat of a knife
freshly grated parmesan cheese (optional)
salt and pepper

Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy.
Reduce heat to medium, add smashed garlic and cook until lightly browned.
Remove garlic and discard.
Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.
The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.
Top with freshly grated parmesan and salt& pepper to taste.


Roasted Brussels Sprouts
1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive
oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

Sweet Potatoes With Orange Glaze

2lbs sweet potatoes, peeled, sliced in 1 inch thick
1/4 cup brown sugar
2 tablespoons butter
1 tablespoon orange zest, grated
1/2 cup orange juice
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon fresh black pepper


Spread slices of sweet potatoes in a greased metal dish of 13 inches x 9 inches. Set aside.
In a measuring cup, mix brown sugar, butter, orange zest and juice, ginger, salt, pepper.
Cover and heat in microwave, at high power, for about 1 minute or until butter has melted and brown sugar is dissolved.
Mix well and pour on the sweet potatoes.
Cook in a preheated oven of 375 F for about 45 minutes or until sweet potatoes are tender (baste with orange glaze sometimes during cooking). Keep cooking under preheated grill for about 3 minutes or until sweet potatoes are golden and glazed.

Honey Roasted Sweet Potatoes
2 pounds red-skinned sweet potatoes
2 tablespoons olive oil
2 tablespoons honey
1 teaspoon fresh lemon juice
1/2 teaspoon salt

Preheat oven to 350 degrees F.
Peel and cut the sweet potatoes into 1-inch pieces and put in a 9 by 13 baking dish. In a small bowl whisk together olive oil, honey and lemon juice. Pour mixture over potatoes and toss to coat. Sprinkle with the salt, and bake, stirring occasionally, for about 1 hour, until potatoes are tender.

Good recipes Janie!!!

Let's keep 'em coming folks!!!

Recipe for Candied Cranberries - VERY OLD

4 cups cranberries
1 cup cold water
2 cups sugar
1/2 teaspoon salt
1/4 teaspoon baking soda

Put all the above ingredients in large pot. Cover and boil for 20 minutes. Do not remove the cover! Take the pot off the stove and Keep the cover on! Do not remove the cover till the cranberries are very cold!




Carrot Pie
You will need a deep-dish, nine-inch pie pan for this dessert.

Filling
3 large eggs
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 teaspoon salt
2 cups cooked and pureed or mashed carrots
1 teaspoon vanilla extract
1 teaspoon ginger
1/2 tablespoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon ground mace
2 tablespoons flour
1 can (12 fluid ounces) evaporated milk
Crust
A single crust for a deep-dish nine-inch pie.

Preheat the oven to 400 degrees.
1. In a large bowl, whisk the eggs until frothy.
2. Add the sugars and salt and stir till dissolved.
3. Add the rest of the ingredients and mix well.
4. Pour the filling into an unbaked pie shell.
5. Bake for 45 to 50 minutes or until a knife inserted in the center comes out clean.
Serve warm with ice cream or whipped cream.




Cranapple Crumble Mock Pie

You will need a deep-dish, nine-inch pie pan for this dessert

Fruit filling
3/4 cup sweetened cranberry juice
1/2 teaspoon vanilla extract
1/3 cup all purpose flour
3/4 cup brown sugar
2/3 cup dried cranberries
4 cups tart apples, peeled and cubed (about four medium apples)

Crumble Topping
3/4 cup all purpose flour
1/3 cup brown sugar
1/2 cup old-fashioned rolled oats
1 teaspoon cinnamon
6 tablespoons cold butter
1/2 cups chopped walnuts or pecans

Preheat the oven to 375 degrees.
1. In a large bowl, whisk the cranberry juice, extract and flour together.
2. Add the brown sugar and stir till dissolved.
3. Add the cranberries and the apples. Stir to coat the apples with the liquid mixture.
4. For the streusel topping, mix the flour, brown sugar, oats, and cinnamon together. Cut the butter into small prices and then cut into the mix with a pastry knife or two kitchen knives. Add the nuts.
5. Place the fruit filling in a deep-dish, nine-inch pan. Level the filling. Cover with the streusel topping.
6. Bake for 25 minutes or until the topping begins to brown.
Serve warm with ice cream or whipped cream.
Bake at 375 degrees for 25 minutes or until the streusel top begins to brown.