As usual, I was looking through some old recipes I had clipped out of newspapers and magazines and found some I’m planning on trying including the Sweet Potato Cranberry Bake recipe I’m going to make for Thanksgiving this year.

Sweet Potato Cranberry Bake

4 large sweet potatoes

2 c. fresh or frozen cranberries

1/2 c. packed brown sugar

2 Tbsp. butter, melted

1/2 c. fresh orange juice

Topping:

1/2 c. chopped walnuts

1/4 c. packed brown sugar

1/2 tsp. cinnamon

3 Tbsp. cold butter

Boil sweet potatoes with water to cover, until tender, about 50 minutes. Drain. When cool enough to handle, peel and cut into 1/4 -inch slices. Place half of the potato slices in a greased 2-1/2 quart baking dish. Top with half the cranberries, brown sugar and butter. Repeat layers. Pour orange juice over the top.

Nippy Beans N Franks

45 oz. pork and beans, excess liquid drained

1/2 c. ketchup

1/4 c. chili sauce

1/4 c. barbeque sauce

1/3 c. bourbon

Dash Worcestershire sauce

Dash cayenne

1/2 c. brown sugar

1/4 to 1/3 c. real bacon bits

1 pack hot dogs or cocktail franks

Combine all ingredients except hot dogs in a lightly greased crock pot. Slice hotdogs into 1/2 inch pieces (cut cocktail franks in half if using) and stir into bean mixture with the bacon bits.

Cover and cook on low for 2-6 hours; remove lid and cook another 1-2 hours

One Pan Skillet Unstuffed Bell Peppers recipe

2 Tbsp. olive oil

2 cloves of garlic

2 Bell Peppers, any color

1/2 medium onion

1 lb extra-lean ground beef

1-14.5 oz. can whole tomatoes

1-14 oz can chicken broth

1-8 oz can tomato sauce

1 tsp. salt

pepper,to taste

1 tsp. soy sauce

1 c. uncooked rice

1 c. shredded cheese

green onions for garnish

Start by dicing two cloves of garlic, 1/2 of a medium onion, and two bell peppers. Reserve some of the diced bell peppers to sprinkle on top. Saute peppers, onions and garlic in olive oil over medium heat. Once the peppers and onions have started to soften, increase heat to medium high and add ground beef to the pan. Season with salt and .

Once the ground beef is cooked, add chicken broth, the can of whole tomatoes (chopped), tomato sauce, and soy sauce. Bring the tomato mixture up to a simmer, then stir in rice. Cover the pan and reduce the heat to low. Let mixture cook 20-30 minutes, or until rice is tender. At the 20 minute mark, start stirring the pan occasionally so the rice does not stick to the bottom of the pan.

Once rice is tender, sprinkle the cheese on top. Cover the pan to let the cheese melt. Garnish with fresh diced bell peppers and green onions.