Sweet Potato Casserole

This recipe is from my friend and neighbor, Rachel. I personally don't care for sweet potatoes, but my mom and dad enjoyed this at Thanksgiving.

3 cups mashed sweet potatoes
1 egg
1 cup sugar
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 cup brown sugar
1/2 cup pecans
1/4 cup butter
1/2 teaspoon cinnamon
1/3 cup flour
Beat egg and potatoes. Blend in sugar, nutmeg and cinnamon. Spread in a 2 quart casserole dish. In another bowl, combine remaining ingredients. Spread over filling. Bake at 350° for 30 minutes.

Thyme-Roasted Potatoes

1 ½ lbs baby red potatoes
6 tablespoons olive oil
thyme
Preheat oven to 375°. Peel a strip from around the middle of each potato. Pour oil into the bottom of a baking dish. Arrange sprigs of fresh thyme in the oil. Place potatoes in dish. Bake for 50-60 minutes, turning occasionally.

Honey-Glazed Carrots

1 ½ cups baby carrots
3 tablespoons honey
2 tablespoons brown sugar
1 teaspoon lemon juice
Place 1 inch of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain. In a small skillet, combine the honey, brown sugar and lemon juice. Cook and stir until bubbly. Add carrots and stir until well coated.

Honey-Apple Carrots

1 package (16 ounces) fresh baby carrots
1 cup apple juice
¾ cup water
1/3 cup honey
In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-14 minutes or until carrots are tender. Serve with a slotted spoon.

Seasoned Potatoes Cubes

4 medium red potatoes, cut into ½ inch cubes
¼ cup oil
½ teaspoon seasoned salt
¼ teaspoon garlic powder
¼ teaspoon pepper
1 small sweet red pepper, chopped
½ teaspoon onion powder
1 small green pepper, chopped
¼ cup chicken broth
¼ cup beer
1 tablespoon brown sugar
In a large skillet, cook potatoes in oil over medium-high heat until lightly browned. Sprinkle with seasoned salt, garlic powder and pepper. Add red pepper, onion powder and green pepper. Cook and stir for 5 minutes.
Combine the broth, beer and brown sugar; pour over vegetables. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until tender.

Crispy Potato Wedges

4 medium baking potatoes
1 tablespoon oil
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon pepper
Cut each potato into 12 wedges; place in a large bowl. Add the remaining ingredients; toss to coat. Arrange in a single layer in a 15x10x1 inch baking pan coated with nonstick cooking spray. Bake at 425° for 20 minutes. Turn; bake 25-30 minutes or until crisp.

Rosemary Red Potatoes

1 ¾ pounds small red potatoes, quartered
1 small onion, quartered
¼ cup olive oil
1 ½ teaspoons dried rosemary, crushed
2 garlic cloves, minced
¼ teaspoon garlic salt
In a bowl, combine the potatoes, onion, oil, rosemary, garlic and garlic salt; toss to coat. Transfer to a foil-lined 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 425° for 25-30 minutes or until potatoes are tender and lightly browned.
Yield: 4 servings

Steamed Broccoli Florets

¼ cup sugar
3 tablespoons cider vinegar
2 tablespoons olive oil
2 tablespoons water
½ teaspoon prepared mustard
Dash each of salt, pepper, and ground mustard
1 pound fresh broccoli florets
In a jar with a tight-fitting lid, combine the sugar, vinegar, oil, water, prepared mustard, salt, pepper, and ground mustard; shake well. Set aside. Place broccoli in a steamer basket. Place in a saucepan over 1 inch of water; bring to a boil. Cover and steam for 5-8 minutes or until crisp-tender. Place in a serving bowl. Shake dressing; drizzle over broccoli and toss to coat.