• 1 pound sweet potatoes, peeled and cut into 1″ cubes (about 3 cups)
• 1 pound butternut squash, peeled and diced into 1″ cubes (about 3 1/2 cups)
• 1/2 cup chopped onion
• 1 can (about 14 oz.) chicken broth, divided
• 1/2 cup (1 stick) butter, cubed
• 1 can (13 1/2 oz.) coconut milk
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground red pepper
• 3 to 4 green onions, finely chopped

Slow Cooker Instructions:

Combine sweet potatoes, squash, onion, half of broth and butter in 4 1/2 quart slow cooker.

Cover; cook on high 4 hours or until vegetables are tender.

Place sweet potato mixture, 1 cup at a time, in food processor or blender; process until smooth.  Return to slow cooker.  Stir in remaining half of broth, coconut milk, salt, cumin and red pepper; heat through.  Sprinkle with green onions.

Makes 4 to 6 servings.

• 2 small apples – peeled and cored (cut into 4 wedges each)
• 1 can crescent rolls
• 1/2 cup butter (melted)
• 1/3 cup sugar
• 1/3 cup brown sugar (packed0
• 1 teaspoon cinnamon
• 3/4 cup Sprite

Mix melted butter with sugar and cinnamon.   Roll apples in crescent rolls, starting at large end and tuck in sides.  Place in 9″ x 13″ baking dish.  Pour butter mixture over rolls.  Pour Sprite around sides.  Bake at 350 degrees for 35-40 minutes.  Let stand 10 minutes.  Serve with Cool Whip or vanilla ice cream.

• 1 cup butter or margarine
• 8 oz. cream cheese, softened
• 3 cups sugar
• 6 eggs, room temperature
• 3 cups sifted cake flour
• 2 teaspoons vanilla
• powdered sugar

In a large bowl, beat butter and cream cheese until creamy.  Add sugar; beat until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in flour, a little at a time, until batter is smooth.  Beat in vanilla.  Pour into greased and floured 10″ Bundt pan.  Bake in 325 degree oven for 60 minutes or until done.  Cool on rack; sprinkle with powdered sugar.

(Sherri Lynn Pike, Des Moines)

• 1 lb. ground beef
• 1/4 cup onion (chopped)
• 24-32 oz. frozen shredded hash brown potatoes
• 1 (8 oz.) package cream cheese (softened)
• 1 (10 oz.) can cream of chicken soup
• 1 1/2-2 cups Velveeta cheese (cubed)
• 4 cups corn flakes (crushed)
• 3 tablespoons margarine (melted)

Preheat oven to 350 degrees.  Brown ground beef with onion in skillet, stirring until beef is crumbly; drain.  Put hash browns in a greased 9″ x 13″ pan; top with ground beef.  Combine cream cheese, soup and Velveeta in a glass dish.  Microwave until cheese melts – watch and stir to speed process.  Spread over beef.  Sprinkle with corn flakes; drizzle with margarine.  Bake one hour.  YIELD:  8 servings.

• 8 oz. ground turkey
• one small onion, chopped
• 2 teaspoons chili powder
• 1/2 cup red or green salsa
• 1 can whole kernel corn w/peppers, drained
• 6 flour tortillas, warmed
• 1 1/2 cup shredded Jack cheese

In a large skillet, cook turkey and onion until turkey no longer pink, drain.  Stir in seasonings, salsa and corn, cook 2 minutes or until heated through.  Serve by spooning turkey mixture in warm tortillas with shredded cheese.  Add additional salsa, cilantro leaves and sour cream.

• 1 cup all-purpose flour
• 2 tablespoons cornmeal
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 tablespoons shortening
• 3/4 cup 2% milk
• 1 large egg
• 1 package (16 oz.) miniature smoked sausages
• dash onion powder
• oil for deep-fat frying
• spicy ketchup

In a small bowl, combine the flour, cornmeal, baking powder, salt and onion powder; cut in shortening until crumbly.  Whisk milk and egg; stir into flour mixture just until moistened.  Dip sausages into batter.

In an electric skillet or deep fryer, heat the oil to 375 degrees.  Fry sausages, a few at a time, until golden brown, 2-3 minutes.  Drain on paper towels.  Serve with ketchup.

• 1/4 cup butter
• 1 cup heavy cream
• 1 garlic clove (crushed)
• 1 1/2 cup Parmesan cheese (freshly grated)
• 1/4 cup parsley (chopped)

Melt butter in a medium saucepan over medium-low heat.  Add cream and simmer 5 minutes, then add garlic and cheese and whisk quickly, heating through.  Stir in parsley and serve.

• 1 cup grated peeled uncooked beets (about 2 medium)
• 2 teaspoons lemon juice
• 4 large eggs
• 1 1/4 cups butter, melted
• 1/2 cup whole milk
• 2 tablespoons honey
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 2 cups sugar
• 1/2 cup baking cocoa
• 2 teaspoons baking soda
• 1 teaspoon salt

Frosting:

• 3 oz. cream cheese, softened
• 1/4 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 3 3/4 cups confectioners’ sugar
• dash salt
• chopped walnuts, optional

In a small bowl, toss beets with lemon juice; set aside.  In a bowl, beat the eggs, butter, milk, honey and vanilla.  Combine the flour, sugar, cocoa, baking soda and salt; add to egg mixture and beat just until blended.  Stir in beet mixture.

Pour into a greased 9″ x 13″ baking dish.  Bake at 350 degrees until a toothpick inserted in the center comes out clean, 35-40 minutes.  Cool on a wire rack.

For frosting, in a bowl, beat the cream cheese, cream and vanilla until smooth.  Beat in confectioners’ sugar and salt.  Spread over cooled cake.  If desired, sprinkle with nuts.

(Peggy Van Arsdale, Crosswicks, NJ)

• 4 cups frozen peas (thawed)
• 4 green onions (chopped)
• 1 package coleslaw mix
• 1 cup poppy seed salad dressing
• 1 cup sweet peanuts

Mix all ingredients together.  Add dressing and peanuts just before serving.

• 2 large green peppers
• 1/2 lb. ground beef
• 1/4 cup chopped onion
• 1 can (15 oz.) tomato sauce, divided
• 1 cup cooked rice
• 1/8 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon pepper

Cut tops off peppers and remove seeds.  Place peppers in a large saucepan and cover with water.  Bring to a boil; cook for 3 minutes.  Drain and rinse in cold water; invert on paper towels.

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain.  Remove from the heat.  Stir in 1 cup tomato sauce, rice, salt, garlic powder and pepper.  Spoon into peppers.  Place in an ungreased shallow two quart baking dish.  Drizzle with remaining tomato sauce.  Cover and bake at 350 degrees for 25-30 minutes or until peppers are tender.

YIELD:  2 servings.