Sweet Potato Fries with Marshmallow Dip

(on left)

Sweet Potato Fries- Courtesy of Martha Stewart

Nonstick cooking spray

3 large sweet potatoes

1 T extra virgin olive oil

Coarse salt and ground pepper

6 T. (¾ stick) unsalted butter

¾ cup marshmallow cream

¼ cup sour cream

¼ cup toasted pecans, chopped (optional)

Preheat oven to 400 degrees. Lightly coat a rimmed baking sheet with cooking spray. On sheet, toss sweet potatoes with oil and season with salt and pepper. Arranged in a single layer and bake until tender and golden brown about, 40 minutes, flipping once.

Meanwhile, in a small saucepan, heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, about eight minutes. Immediately pour into a small bowl and let cool slightly. In a medium bowl, whisk together marshmallow cream and sour cream, then stir in brown butter and salt to taste. Serve sweet potato fries warm with sauce and sprinkle with the pecans, if desired.

Sweet Potato Crisps

Recipe inspired by Epicurious

Ingredients:

1 sweet potatoes

2 eggs

½ cup Parmesan cheese

¼ teaspoon rosemary

1/8  teaspoon pepper

1/8 teaspoon kosher salt

Directions:

Preheat oven to 425. Set a wire rack on top of a baking sheet. Spray rack with non-stick spray. Finely grate sweet potatoes.  To the grated sweet potatoes, add the eggs, cheese, pepper, salt,  and rosemary. Mix until combined. Scoop out potato mixture and set on wire rack. About 3 Tbsp. worth.  Press sweet potato mixture as thin as possible. Repeat until potatoes are gone. Bake for 25-30 minutes or until potatoes are dark around the edges and crispy. Makes about 15.

Creamy Vegetable Soup

Serves 8; prep time 30 minutes.

1 onion diced
3 stalks of celery sliced
4 medium potatoes diced
3-4 carrots sliced
5-6 tsp chicken bullion
Place in 4-6 quart pan and cover with water. Simmer for 10 minutes.
Add:
1 head of broccoli sliced
Simmer for until 10 minutes.
In another bowl melt 1 cube of butter and mix with 3/4 cup flour. Add 1 1/2 tsp. salt, 1/4 tsp pepper, 1 tsp of parsley and thyme. Cook just until thick. Add up to 1 quart of milk or half and half.  Cool and serve.

Apple Sweet Potatoes

By Linda Evans

2 sweet potatoes--peel and cut, then steam until tender

3 apples--peel and cut into chunks--steam until soft, drain

Sauce:
3/4 c brown sugar
2 T. corn starch
1/4 c butter
1 c water
dash of salt
     Cook until slightly thick.

Place the sweet potatoes and apples in to bottom of an 8x8 pan. Pour sauce over the top. Bake uncovered 350 degrees until warm and bubbly.  (Double for a 9x13 pan)

Zupas Wisconsin Cauliflower Soup

Yields: 9 cups or 8 first-course servings (or 4-5 hungry adults :)

2 tablespoons margarine or butter (1/4 stick)
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 teaspoon Dijon mustard
1 cup shredded cheddar cheese
1 cup pepper jack cheese

In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2minutes, stirring frequently. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.
recipe from Bake 'n Make

Brown Sugar-Glazed Carrots

2	pounds carrots, cut into 1/4-inch slices (12 to 14 medium)
1/2	teaspoon salt, if desired
2/3	cup packed brown sugar
1/4	cup butter or margarine
1	teaspoon grated orange peel
1/2	teaspoon salt

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Total Time: 25 Min

1. Heat 1 inch water to boiling in 3-quart saucepan. Add carrots and, if desired, 1/2 teaspoon salt. Cover and heat to boiling; reduce heat. Simmer covered 12 to 15 minutes or until carrots are tender.
2. While carrots are cooking, heat brown sugar, butter, orange peel and 1/2 teaspoon salt in 10- or 12-inch skillet over medium heat, stirring constantly, until sugar is dissolved and mixture is bubbly. Be careful not to overcook or the mixture will taste scorched. Remove from heat.
3. Drain carrots. Stir carrots into brown sugar mixture. Cook over low heat about 5 minutes, stirring occasionally and gently, until carrots are glazed and hot. 

Roasted Asparagus

Preparing Asparagus for cooking

You can either cut off a couple of inches of the stalk or, preferably, you can simply bend each spear until it breaks at its natural breaking point. Using the breaking method will make sure that you end up with nice tender spears of asparagus without any waste.

Quick Roasted Asparagus

1. Preheat oven to 400
2. Dump asparagus spears on baking tray
3. Drizzle with plenty of olive oil
4. Toss asparagus spears to coat in olive oil
5. Spread them out on baking tray evenly
6. Sprinkle sea salt (or kosher salt) on asparagus
7. Grind pepper over asparagus
8. Sprinkle bits of chopped garlic over asparagus
9. Stick in the oven and cook for about 10-15 minutes

I usually let them cook until the asparagus is sizzling in the oil and there's a bit of browning. If you like yours a little crisper, you can take them out after they've turned bright green.
Once they are out of the oven, you can squeeze some lemon on them or shred some Parmesan cheese over them or sprinkled some balsamic vinaigrette or Caesar dressing.

Sweet Potatoes

 This is swiped from "My Favorites". I thought I'd add this in the spirit of the fall season.  I love this recipe and make it each year for Thanksgiving and sometime just for dessert! These are fabulous.
      4 cups sweet potatoes, baked and mashed
      2 eggs, beaten
      1/2 tsp salt
      1 tsp cinnamon
      1 cube butter or margarine, melted
      3/4 cup brown sugar
      3/4 cup white sugar
Mix thoroughly and bake at 400 degrees for 30 minutes
Topping:
      2 cups crushed Corn Flakes
      1 cube butter or margarine, melted
      1 cup chopped pecans
      1/2 cup coconut
      1 cup brown sugar
      1 cup flour
Mix topping ingredients, spread over sweet potatoes, bake at 400 degrees for 10 minutes.