Sweet Potato Souffle' ala Christine Davis

Sweet Potato Souffle'
3c. cooked mashed potatoes
1 c. sugar
2 eggs, beaten
1/2 c. milk
1/2 tsp salt
1 stick butter, melted
2 1/2 tsp vanilla
Combine all & put in casserole dish.
Topping:
1 c. nuts
1 c. brown sugar
1/3 c. flour
1/2 stick butter
mix all & sprinkle over potatoes.
Bake 350 until brown

Cranberry Sauce with a Kick

I made this for Thanksgiving. I waited too late to go to the grocery store and the Kroger on Howell Mill did not have a single solitary orange in the whole place. So I had to use juice instead of fresh squeezed and couldn't add zest. Despite that, I think it turned out okay. I liked having a hot version this year.

Tart cranberries and sweet orange pair beautifully with a little bit of jalapeno heat in this unique cranberry sauce recipe. This recipe can be prepared up to 4 days ahead of time. Refrigerate until use.

INGREDIENTS

12 ounces fresh cranberries

zest of 1 orange, finely grated

juice of 2 oranges

2 tablespoons tequila

1/2 cup sugar

1-2 jalapeno peppers, seeded and finely minced

INSTRUCTIONS

Makes about 1 1/2 Cups

Add enough water to the orange juice to make one cup of liquid.

Combine cranberries, orange zest, juice and water, tequila, and sugar in a large pot. Bring to a slow boil, stirring occasionally. When the cranberries begin to pop, add the chopped jalapeños and cook for about 5 minutes, stirring frequently. If the sauce seems a little thick, add a bit more water. Remove from heat, transfer to a bowl and chill.