Candied Carrots

Ingredients:

  • 1 lb. carrots peeled and sliced into ½ inch pieces
  • 2 tbsp. butter
  • 3 tbsp. brown sugar
  • ¼ tsp. salt
  • ⅛ tsp. pepper
  • 1 tbsp. chopped parsley

Instructions:

  1. Place carrots in large pan. Add 1 cup of water. Bring to a simmer and cook for 8-10 minutes, or until tender.
  2. Drain water and return pan to stove over medium heat. Add brown sugar, butter, salt, and pepper.
  3. Cook for 2-3 minutes, or until butter and sugar have melted and carrots are coated in glaze.
  4. Sprinkle with parsley and serve.

— Lesli Mitchell


Creamy Sweet Potato Bisque

Ingredients:

  • 4 cups baked sweet potato
  • 4 cups water
  • 1⅓ cups low-fat cottage cheese
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. chicken bouillon
  • 1 tsp. each cinnamon, garlic powder
  • ½ tsp. sugar
  • Dash each ginger, black pepper

Instructions:

Blend all the ingredients together until completely smooth, then heat on stove or in the microwave.

— Leanne Ziemba

 

Butternut Squash Casserole

Ingredients:

  • 1 butternut squash
  • 1 cup white sugar
  • 1½ cups milk
  • 1 tsp. vanilla extract
  • 1 pinch salt
  • 2 tbsp. all-purpose flour
  • 3 eggs
  • ¼ cup margarine, melted
  • ½ (16 oz) package vanilla wafers, crushed
  • ½ cup margarine, melted
  • 1 cup brown sugar

Instructions:

  1. Preheat oven to 425 degrees.
  2. Microwave butternut squash on high for 2-3 minutes until soft. Remove seeds from squash then cube.
  3. Bring water to boil in large pot. Cook squash for approximately 15 minutes, until tender. Drain well, then mash.
  4. Mix 3 cups squash, white sugar, milk, vanilla, salt, flour, eggs, and ¼ cup melted margarine.
  5. Bake for 45 minutes, or until set.
  6. Mix crushed vanilla wafers, ½ cup melted margarine, and brown sugar. Sprinkle over casserole and bake until brown.

— Kathryn Guglielmo (from mysaffronapp.com)

Grandma Lil’s Stuffing

Ingredients:

  • 1 bag Martin’s Potatobred Soft Cubed Stuffing
  • 1 container vegetable broth
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 tsp. poultry seasoning

Instructions:

  1. Preheat oven to 350 degrees.
  2. Dice onions and celery. Add to skillet with butter and poultry seasoning, then sauté until soft.
  3. In large bowl, combine onion-celery mixture and bread cubes. Slowly add vegetable broth and mix until moist. Add additional poultry seasoning to taste.
  4. Pour mixture into pan, then bake for 30-45 minutes until crust forms on top.

— Courtney Kless

Candied Pecans

Ingredients:

  • 2 cups pecans
  • 1 cup brown sugar
  • 1 tsp. salt
  • ½ tsp cinnamon
  • 4 tbsp. water

Instructions:

  1. Cook mixture on medium until fully mixed together.
  2. Add pecans and cook for 2 minutes.
  3. Spread on parchment paper to let cool.
  4. Enjoy.

— Lesli Mitchell

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