LIGHTER VERSION OF SWEET POTATO CASSEROLE

2 cans (14 1/2-oz each) mashed sweet potatoes

1/2 cup firmly packed dark brown sugar
1 cup fat-free evaporated milk
1/4 cup butter, melted
1 large egg
3 tbsp flour (I only use white whole wheat flour)
1/2 tsp pumpkin pie spice
1/4 tsp salt
nonstick cooking spray
2 tbsp chopped pecans for garnish

Preheat oven to 350 degrees.
Spray a shallow 2-quart baking dish with nonstick cooking spray; set aside.

In a mixing bowl combine the potatoes, brown sugar, milk, butter, egg, flour, pumpkin pie spice, and salt. Spoon the mixture into the prepared casserole dish.

Bake at 350 degrees for 30 minutes or until a knife inserted in the center comes out clean.  Remove from oven and garnish with the chopped pecans.

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SAUSAGE STEW

1 pkg (12-oz) Polish sausage, cut into 1-inch pieces

1 large onion, chopped
2 garlic cloves, minced
1 red bell pepper, seeded, cut into 1-inch pieces
1 green bell pepper, seeded, cut into 1-inch pieces
1 medium zucchini, cut into 1/2-inch slices
8-oz fresh mushrooms, thickly sliced
2 cans (14 1/2-oz each) stewed tomatoes, undrained
1 tsp dried basil
1/4 tsp crushed red pepper
1/4 tsp salt

In a large, deep nonstick skillet, cook the sausage, onion, and garlic over medium-high heat 3 minutes.  Add the bell peppers, zucchini, and mushrooms; cook another 5 minutes, stirring occasionally.

Add the tomatoes with their liquid, basil, crushed red pepper, and salt; bring to a boil. Reduce the heat to simmer, cover, and cook for 25 minutes, stirring occasionally.

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BROCCOLI BAKE

1 can (10 3/4-oz) condensed cream of broccoli soup

1/2 cup milk
1 tsp soy sauce
dash of freshly ground black pepper
1 pkg (20-oz) frozen broccoli cuts, cooked and drained
1 can (2.8-oz) French fried onions, divided

Preheat oven to 350 degrees.
Spray a 1 1/2-quart casserole dish with nonstick cooking spray.

In a mixing bowl combine the soup, milk, soy sauce, and pepper; stir in the broccoli and 1/2 the onions.

Bake uncovered for 25 minutes at 350 degrees. Top with the remaining onions and bake another 5 minutes.

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QUICK AND EASY PASTA PRIMAVERA

2 tbsp butter

1/2 cup broccoli florets
1/2 cup thinly sliced carrot
1/4 cup red bell pepper
1 garlic clove, minced
1 can (10 3/4-oz) condensed broccoli cheese soup
1 cup milk
1/4 cup grated Parmesan cheese
3 cups hot cooked fettuccine (about 8-oz before cooking)
Red bell pepper strips for garnish
Fresh basil for garnish, if desired

In a 10-inch skillet over medium heat, melt the butter; cook broccoli, carrot, bell pepper, and garlic until crisp-tender, stirring often.

Stir in the soup, milk, and cheese; heat to boiling.  Reduce the heat to low and cook 5 minutes, stirring occasionally.  Pour the soup mixture over the well-drained fettuccine and toss to coat.

Garnish with the bell pepper strips and the basil, if desired.

Serves 3 to 4

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ALMOND OATMEAL BREAKFAST BITES

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• 1/2 cup creamy almond butter (Jif recommended)
• 1/3 cup honey
• 1 teaspoon vanilla extract
• 1 cup old-fashioned rolled oats
• 1/2 cup wheat germ
• 1/4 cup coarsely chopped whole almonds
• 3 tablespoons sweetened dried cranberries, chopped
• 1/8 teaspoon ground cinnamon
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• MIX almond butter, honey and vanilla in large bowl. Stir in oats, wheat germ, almonds, cranberries and cinnamon until evenly moistened. Shape into 1-inch balls. Chill 10 minutes.

SWEET-HOT PEANUTS

2 tbsp sugar

2 tbsp olive or canola oil
1 to 2 tsp (depending on your heat tolerance) ground chipotle chile pepper
1 1/2 tsp chili powder
1 tsp 5-spice powder
3 cups dry roasted peanuts

Preheat oven to 250 degrees.  Line a 15x10-inch pan with foil; set aside.

In a large bowl combine the sugar, oil, and spices; add peanuts and toss gently to coat.

Spread the peanuts in an even layer in the prepared pan.  Bake at 250 degrees for 30 minutes, stirring twice.
Allow to cool in pan on a wire rack.

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JEAN'S CHRISTMAS PUNCH

Jean was an active lady in the school community where I grew up.  She was loved for many reasons including her excellent recipes. She called it her Christmas punch but I think it would be good for any occasion.

1 46 oz. can apricot nectar
1 46 oz can pineapple juice
1 32 oz. jar cranapple juice

Mix  together and add 2 qts. chilled ginger ale. Yields 50 servings.

You can see I have used Jean's cookbook many times. It finally lost its cover.

CRANBERRY/ORANGE SALAD

4 cups raw cranberries, washed and stemmed

3 oranges, peeled
1 cup (or more if needed) sugar

Blend small amounts of cranberries and sugar in blender until of a fairly coarse consistency.  Add the oranges and blend together.

Serve in orange peel shells if desired or may be served in a serving bowl.

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RED VELVET CHERRY ALMOND TORTE

1 box (2-layer size) red velvet cake mix

1 can (21-oz) cherry pie filling
1/4 tsp almond extract
1 carton (8-oz) frozen nondairy whipped topping, thawed
1/4 cup toasted sliced almonds for garnish

Preheat oven to 350 degrees.
Grease and flour 2 9-inch round cake pans; set aside.

Prepare and bake the cake as directed on package for two layers.  Cool and remove from pans according to package directions.

When cakes are cool, combine the pie filling and almond extract in a small bowl stirring until the extract is totally blended into the filling.

Place one cake layer on cake plate and spread with 1 cup of the whipped topping; top with half the pie filling mixture.  Add the second layer and top with the remaining pie filling mixture, spreading to within 1 1/2 inches of the edge of the cake.

Decorate the edges of the cake with the remaining whipped topping and garnish with the almonds.

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CUCUMBER BLACK-EYED PEA SALAD

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 2 teaspoons chopped fresh oregano, or 1 teaspoon dried
• Freshly ground pepper to taste 
  
  
• 4 cups peeled and diced cucumbers
• 1 14-ounce can black-eyed peas, rinsed
• 2/3 cup diced red bell pepper
• 1/2 cup crumbled feta cheese
• 1/4 cup slivered red onion
• 2 tablespoons chopped black olives

Whisk oil, lemon juice, oregano and pepper in a large bowl until combined. Add cucumber, black-eyed peas, bell pepper, feta, onion and olives; toss to coat. Serve at room temperature or chilled.

Note: This is a recipe I got from a health newsletter.  I love it because I love cucumbers and I love black-eyed peas.  If you don't like black-eyed peas substitute a can of garbanzo beans or white kidney beans.

Hint: Living in the South, I know how important it is to have black-eyed peas on New Year's Day! This might be a good way to have them!

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