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    Roasted Sweet Potatoes with Marshmallow Sauce

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    Recipe courtesy of “Cookin’ Savvy”Servings: 6-81/4       cup avocado oil1/2       stick butter, melted1          tablespoon garlic powder1          tablespoon onion powdersalt, to tastepepper, to taste3          pounds sweet potatoes, sliced in circlesMarshmallow Sauce:1          tablespoon butter2          cups mini marshmallows, plus additional for garnish, divided1/2       cup heavy whipping creamHeat oven to 400 F. In bowl, mix oil, melted butter, garlic powder and onion powder. Add salt and pepper, to taste. Add sweet potatoes and coat well. In baking dish, line sweet potatoes around pan in circle. Drizzle with leftover oil mixture. Bake 40 minutes. To make marshmallow sauce: In skillet, melt butter and 2 cups mini marshmallows. Remove from heat and whisk in cream. Place in bowl and add additional mini marshmallows for garnish. Place sweet potatoes on serving platter in same lined up fashion as they were in baking dish. Serve with marshmallow sauce.Note: Recipe can be doubled for large crowds.Discover more holiday recipes by Culinary.net and our own GLF Staff!Sprouts and Squash RoastRecipe courtesy of “Cookin’ Savvy”Servings: 6-81/4       cup avocado oil1/2       stick butter, melted1/2       cup grated Parmesan cheese1          tablespoon onion powder1          tablespoon garlic powder1          tablespoon thymesalt, to tastepepper, to taste1          package (12 ounces) frozen Brussels sprouts1          package (10 ounces) frozen butternut squash1          package (2 1/2 ounces) real bacon pieces1          cup pecans1/2       cup pumpkin seeds1/2       cup cranberriesHeat oven to 400 F.In bowl, mix oil, melted butter, Parmesan cheese, onion powder, garlic powder and thyme. Add salt and pepper, to taste.  Cut Brussels sprouts in half, if desired. Add brussels sprouts and butternut squash to oil mixture and coat well. Place on lined cookie sheet and bake 20 minutes.In large bowl, mix bacon pieces, pecans, pumpkin seeds, cranberries and roasted sprouts and squash. Mix well and place in serving bowl.Note: Recipe can be doubled for large crowds.Herbed Wild Rice and ApplesRecipe courtesy of “Cookin’ Savvy”Servings: 6-84          tablespoons butter1          tablespoon minced onion1          apple, chopped2          packages (8 ounces each) long-grain wild rice2/3       cup apple juice1          package (2 1/2 ounces) real bacon pieces1          tablespoon rosemarysalt, to tastepepper, to taste2/3       cup pecans2/3       cup cranberriesgarlic and herb cheese spread, for garnish (optional)In skillet over medium heat, saute butter, onion and apple pieces. When apples soften, add rice, apple juice, bacon pieces and rosemary. Season with salt and pepper, to taste. Cook about 10 minutes.In large bowl, mix pecans, cranberries and rice mixture. Place in serving dish and crumble herbed cheese on top, if desired.Note: Recipe can be doubled for large crowds. More

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      Mexican Lasagna

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      Recipe courtesy of “Cookin’ Savvy”Servings: 4-61          pound ground beef1          can (15 ounces) black beans1          can (4 ounces) chiles2          cans (14 ounces each) fire-roasted diced tomatoes, divided1          can (15 ounces) whole kernel corn1          tablespoon garlic powder1          tablespoon onion powder1          tablespoon taco seasoning6          cups shredded cheese18        taco-sized tortillas of choicefresh cilantro, for garnishsour cream, for servingHeat oven to 350 F. In large skillet, brown ground beef; drain grease. Add black beans, chiles with juices, 1 can tomatoes with juices, drained corn, garlic powder, onion powder and taco seasoning. Open remaining can of tomatoes; take out half and set aside. Add remaining half with juices to beef mixture. Mix well and turn off heat. In 9-by-13-inch pan, line bottom with six tortillas, slightly overlapping. Cover with 1/3 of beef mixture and top with 2 cups shredded cheese. Repeat with remaining ingredients then top with reserved tomatoes.Cover pan with foil and bake 30-40 minutes. Garnish with cilantro and serve with sour cream.Visit Culinary.net to find more Hispanic-inspired meal ideas. More

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      Grilled Glazed Salmon

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      Recipe courtesy of “Cookin’ Savvy”Cook time: 15-20 minutesServings: 4-6Dry Brine:1/2       cup salt1          cup sugar1          cup brown sugar2          tablespoons lemon thyme or lemon zest3          tablespoons garlic powder1          tablespoon pepper1          salmon fillet (2-3 pounds) Glaze:1/4       cup brown sugar1/4       cup ketchup1/4       cup mustard1/4       cup apple cider vinegar1          tablespoon Worcestershire sauce1          tablespoon garlic2          tablespoons gingersalt, to tastepepper, to tasteTo make dry brine: In bowl, mix salt, sugar, brown sugar, lemon thyme, garlic powder and pepper. Place salmon on cookie sheet and cover with brine. Refrigerate 10-12 hours, or overnight. After brining, rinse salmon completely. Dry with paper towel and let rest at least 1 hour.Heat grill to medium heat.To make glaze: In bowl, mix brown sugar, ketchup, mustard, apple cider vinegar, Worcestershire sauce, garlic and ginger. Add salt and pepper, to taste. Brush over salmon.Place cookie sheet with glazed salmon on grill and cook 15-20 minutes until internal temperature reaches 130 F. Let rest 5 minutes before serving.Find more summer grilling ideas at Culinary.net More

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      Bring a Chill to Summer with Cool, Creamy Cheesecake

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      By Family Features | ContributorFrench Style Cheesecake with Vanilla Wafer CrustRecipe courtesy of “Cookin’ Savvy”Total time: 25 minutes, plus 3 hours refrigeration Servings: 8Crust:2          cups vanilla wafers, crushed1          stick butter, melted1/4       cup brown sugarWhipped Cream:1          cup heavy cream3          tablespoons sugar1          teaspoon vanillaCheesecake:8          ounces cream cheese, softened1          teaspoon vanilla1/2       cup powdered sugarTo make crust: Mix crushed vanilla wafers, melted butter and sugar; press into pie pan or individual pudding cups.To make whipped cream: In large bowl, using electric mixer, mix heavy cream, sugar and vanilla until thickened into whipped cream.To make cheesecake: Add softened cream cheese, vanilla and powdered sugar to whipped cream bowl. Using electric mixer, mix until smooth. Pour over vanilla wafer crust and chill 3 hours.Find more summer dessert ideas at Culinary.net. More