THESE RECIPES ARE TO TASTE…EVERY BATCH OF SWEET POTATOES, YAMS AND SQUASH ARE DIFFERENT..TASTE AS YOU GO!!

Sweet Potato Mousse

2 Sweet Potatoes (you can use canned)

1 tub Cool Whip (fat-free or sugar-free)

½ tsp Vanilla

½ tsp Cinnamon

1 Tbsp. Brown Sugar

2 packets Equal

½ tsp Pumpkin Pie spice

¼ cup good Bourbon

¼ cup Apple Cider

¼ cup Toasted Pecans

1 cup crushed Spiced cookies or Ginger Snaps

Microwave the raw sweet potatoes, about 4 minutes until soft, and let cool.  Peel and add to a large mixing bowl.  Mash with a fork and add the vanilla, cinnamon, brown sugar, Equal, and pumpkin pie spice to the mashed sweet potatoes and mix well.  Stir in the Bourbon and the cider, and then stir in a ½ cup of the Cool Whip to soften the mixture.  Gently fold in the rest of the Cool Whip to keep light and fluffy.

Add some of the crushed cookies to the bottom of the serving dish.  Top with a large scoop of the mousse.  Finish with more crushed cookies and toasted pecans.

Butternut Squash Soup

1 large container (Wegmans) Chicken broth (2 cups)

2 containers of chopped raw Butternut squash  (again, Wegmans - no work!)

1 tsp Butter

1 tsp chopped Onion

Salt

Pepper

In a heavy stock pot, sauteé the onion with the butter. Add in the salt and pepper.

Add the raw chopped squash and cover with the broth.  Bring to a boil and reduce to a simmer. Stir occasionally, cover and cook until squash is reduced to a soup.  Serve immediately.  Soup base can be frozen.

For additional ingredients to the soup base:

1. Sauté chicken and apple sausage until brown and then add ½ cup apple cider.  Cook until liquid is absorbed, and add the mixture to the soup base.

2. Grill shrimp with Cajun seasoning or Cayenne pepper and Lime juice.  Cut into bite-size pieces and toss with a teaspoon of chopped cilantro, 1/4 cup diced tomato and the juice of 1 Lime.  Add to the soup base.

3. ½ tsp chopped candied ginger and ½ tsp of cinnamon; add to soup base.

4. Sauté 8 sage leaves in 1 Tbsp. of butter.  Remove from skillet; chop and add both the sage and butter to the soup base.

5. Finely chopped hot peppers (Chipotle peppers in Adobo sauce, Jalapeno etc); topped with a swirl of sour cream.

Lamb Chops

8 lamb chops, (can use Rack of Lamb)

Marinade:

Whole Grain Mustard (to taste)

Apple Cider (2 Tbsp.)

Ginger (to taste)

Salt

Pepper

Mix the marinade ingredients in a large bowl.  Add the lamb chops to the marinade and toss to cover. Let sit for 20-30 minutes.  Grill until medium rare, about 6 minutes.

Fall Potato Pancakes

1 cup shredded potato (skin on)

1 cup shredded sweet potato (skin on)

1 cup shredded apple (skin on, core removed)

¼ cup finely chopped onion

1 egg

2 Tbsp. flour

½ tsp salt

½ tsp pepper

EVOO

Preheat the oven to 400`.

Mix the potatoes, apple, onion, egg, flour, salt and pepper together in a bowl.

Coat a large cookie sheet with the EVOO.  Drop the potato mixture in rounded tablespoons and then flatten. Make sure you leave some room so they do not touch.  Bake about 6-10 minutes and them flip them.  Cook an additional 5-7 minutes.