Month: December 2012

2 (29 ounce) cans sweet potatoes, drained
1/2 cup butter, softened
1 teaspoon ground cinnamon
1/4 cup orange juice
3 eggs, beaten
1/4 teaspoon salt
1/2 cup Southern Comfort liqueur
1/2 cup chopped pecans
1/2 cup light brown sugar

2 potatoes, peeled and cubed
3 tablespoons butter
1/2 cup chopped sweet onion (such as Vidalia(r))
3 tablespoons all-purpose flour
1 tablespoon chicken bouillon granules
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
3 cups milk
1 (16 ounce) package frozen mixed vegetables
2 cups cubed cooked ham

6 cups chicken broth
6 medium potatoes, peeled and shredded
2 medium carrots, shredded
4 celery ribs, diced
1 large onion, chopped
1 large green pepper, diced
1 large red bell pepper, diced
1 small sweet yellow pepper, diced
1/2 cup all-purpose flour
1 1/2 teaspoons salt
1 teaspoon Italian seasoning
1/4 teaspoon pepper
1 cup water
4 cups 2% milk

3 parsnips, peeled and cut into 1/2-inch pieces
3 carrots, peeled and cut into 1/2-inch pieces
1 celery root, peeled and cut into 1/2-inch pieces
2 turnips, quartered
1 sweet potato, peeled and cut into 1/2-inch pieces
1 (2 pound) butternut squash, peeled and cut into 1/2-inch pieces
1/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
3 tablespoons butter
1 stalk celery, diced
1/2 sweet onion, diced
1 quart vegetable broth
1/2 cup half-and-half cream
salt and ground black pepper to taste

6 (8 ounce) sweet potatoes
1 1/2 tablespoons prepared horseradish
2 tablespoons honey
2 tablespoons butter or margarine
1/2 teaspoon salt
1/4 cup heavy cream