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:
- Place carrots in large pan. Add 1 cup of water. Bring to a simmer and cook for 8-10 minutes, or until tender.
- Drain water and return pan to stove over medium heat. Add brown sugar, butter, salt, and pepper.
- Cook for 2-3 minutes, or until butter and sugar have melted and carrots are coated in glaze.
- Sprinkle with parsley and serve.
— Lesli Mitchell
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:
- Preheat oven to 425 degrees.
- Microwave butternut squash on high for 2-3 minutes until soft. Remove seeds from squash then cube.
- Bring water to boil in large pot. Cook squash for approximately 15 minutes, until tender. Drain well, then mash.
- Mix 3 cups squash, white sugar, milk, vanilla, salt, flour, eggs, and ¼ cup melted margarine.
- Bake for 45 minutes, or until set.
- 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:
- Preheat oven to 350 degrees.
- Dice onions and celery. Add to skillet with butter and poultry seasoning, then sauté until soft.
- In large bowl, combine onion-celery mixture and bread cubes. Slowly add vegetable broth and mix until moist. Add additional poultry seasoning to taste.
- 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:
- Cook mixture on medium until fully mixed together.
- Add pecans and cook for 2 minutes.
- Spread on parchment paper to let cool.
- Enjoy.
— Lesli Mitchell
