This is a great tip for peeling potatoes.  Thanks to Dawn Wells for this great tip.

1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper

Preheat oven to 475 degrees F (245 degrees C).

In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.

In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.

Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

I just may decide I love broccoli!  Enjoy!

2 bunches broccoli, cut into 1 to 1 1/2-inch long florets
1 medium shallot, roughly chopped
1 pint cherry tomatoes, whole
3 cloves garlic, roughly chopped
1/2 teaspoon red pepper flakes
4 tablespoons olive oil
Salt and freshly ground black pepper

Preheat oven to 450 degrees F.

Add broccoli to a large bowl. Add the shallots, cherry tomatoes, garlic and red pepper flakes with 4 tablespoons oil in large bowl. Sprinkle with salt and pepper. Toss to coat and spread onto large baking sheet. Roast until the stems are tender-crisp and lightly golden brown, about 18 minutes.

• 1 cup chopped zucchini
• 1/2 cup chopped onion
• 1 tablespoon white sugar
• 1 tablespoon chopped fresh basil
• 2 tablespoons chopped red bell pepper
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. In a medium bowl, stir together the zucchini, onion, sugar, basil, red pepper, lemon juice, salt and pepper. Cover and refrigerate until serving.

Need a quick salad for your New Years Eve party?  Try our Texas Caviar with Avocado.  Add crackers and you will have a great dip.

2 (15.5 ounce) cans black-eyed peas, drained and rinsed
2 tomatoes, chopped
1 medium sweet onion, chopped
1/2 cup chopped jalapeno peppers
6 oz. Italian dressing
cayenne pepper to taste
2 avocados - peeled, pitted, and chopped

In a large bowl, mix black-eyed peas, tomatoes, sweet onion, jalapeno peppers, Italian dressing, and cayenne pepper. Stir in the avocados just before serving.

Preheat oven to 350 degrees.

1 pkg. (32 oz) frozen hash browns

1 can of Cream of Chicken soup

1 cup (8 oz) French onion dip

2 cups shredded cheddar cheese

1/2 cup diced onions, browned in butter

1 1/2 tsp salt

1 1/2 tsp pepper

Topping

1/4 cup melted butter

2 cups crushed corn flakes or crushed Chicken in a Biscuit crackers

Mix together the first seven ingredients in a large mixing bowl. Place in a greased cake pan.

For the topping, mix together the last two ingredients and spread over the potatoes. Bake at 350 for approximately 45 minutes.

2- 9oz. pkgs. frozen, cut corn

1 1/2 c. shredded Swiss cheese, divided

1- 6 oz. can evaporated milk

1/2 c. finely diced onion

1/2 c. Chicken in a Biscuit cracker crumbs

1 beaten egg

1 Tbsp. melted butter

1/2 tsp. salt

1/2 tsp. pepper

Cook the corn in salted, boiling water. Drain. Add the egg, milk, onion, salt, pepper & 1/2 c. Swiss cheese with the corn. Stir and put into a 10×6 baking dish. Combine the melted butter and cracker crumbs and sprinkle on top of the casserole. Top with 1 c. Swiss cheese. Bake at 350 degrees for 25 minutes.

Nothing says family, home, and love more than a home cooked casserole fresh from the oven.  It is almost like it can melt your troubles away.  I hope you enjoy this new casserole that my family just tried.

2 medium sweet potatoes

ice water

oil for deep frying

salt

Peel potatoes; cut in half lengthwise then slice very thin with mandoline, slicer attachment of food processor, or knife. Place slices in a medium bowl and cover with ice water; chill for 1 hour.Lift from water and drain on paper towels. Heat oil to about 375° in deep fryer or about 1 inch deep in an electric skillet or deep skillet on stovetop. Fry potato slices in one-layer batches for a minute or two, or until golden brown. Lift chips out with slotted spoon and drain on paper towels. Sprinkle sweet potato chips with salt before serving.

3 cups cooked mashed sweet potatoes

1 tablespoon melted butter

1/3 cup milk

1/2 teaspoon salt

1 teaspoon sugar

2 cups crushed corn flakes

Combine sweet potatoes, butter, milk, salt, and sugar. Form into 6 patties; roll in corn flakes to coat. Place on a greased baking sheet and bake at 325° for 25 minutes.
Serves 4 to 6.