Since this is the 5th Monday of the month and we don’t have a person scheduled, we decided to make the 5th Monday or Thursday of a month a day when we gather and give you recipes, talk about our lives, or what is happening that you might be interested in as a group.

Today, because of the holidays approaching a few of us are giving you recipes. These are in the order in which they arrived in my inbox.

CANDIED SWEET POTATOES

Warning, I never measure.

As many sweet potatoes (the lighter yellow ones, not yams) as you think you’re family or guests will eat. Put this in pot and cover with water. Boil until easily pierced with a fork—but you don’t want them mushy. When cool enough, peel, and slice into half or quarters depending upon how large they are. Layer in a baking dish. On each layer put several pats of butter and sprinkle with brown sugar. Be generous. Bake in the oven at 350 degrees for about 30 minutes. If you prepare ahead of time and refrigerate, bake for 45 minutes.

My recipe is something I always fix for Thanksgiving. I like these way better than the canned yams with marshmallows so many serve. My aunt always made these for our Thanksgiving feasts all during my childhood and brought them when I became the host for the big dinner. She is no longer with us, but having them brings back memories of my aunt.

–Marilyn Meredith

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From the recipe box of my character Shandra Higheagle

Shandra’s Sixty-minute Cinnamon Rolls

3 1/2 to 4 1/2 cups all-purpose flour

4 TBSP sugar

1 tsp salt

2 packages Active Dry yeast

1 cup milk

1/2 cup water

1/4 cup butter

Brown sugar to cover the dough

Cinnamon to cover the brown sugar

1/4 cup melted butter

In a large bowl thoroughly mix 11/2 cups flour, sugar, sale, and undissolved yeast.

Combine milk, water, and butter in a saucepan. Heat over low heat until liquids are very warm (120-130 degrees F) ( I use the microwave and a pyrex measuring cup) butter does not need to melt. Gradually add this to the dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally.  Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; place in warm (98 degree F) to rise for 15 minutes.

Turn dough out on floured board and roll into a large rectangle. Spread with melted butter, cover with brown sugar, and sprinkle with cinnamon. roll up long side and cut in 1-11/2 inch slices depending on if you want fewer but larger rolls or more rolls. Place cut side down in a buttered 9″ x 13″ pan. Let rise in  in a warm, free from draft area for 15 minutes. ( I usually fill my small sink with hot water, place a cooling rack over it and set the pan on that with a towel over the top. My daughter uses the warming oven)

Bake at 425 degrees F, for 15 minutes or until done. Drizzle with a milk and powdered sugar glaze.

–Paty Jager

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CARAMELIZED VIDALIA ONION DIP

2 T. butter or margarine

3 large Vidalia or other sweet onions, sliced thin

1 8 oz. pkg. cream cheese, softened (can use light)

1 8 oz. pkg. Swiss cheese, shredded (can use reduced fat)

1 C. grated Parmesan cheese

1 C. mayonnaise (can use light)

Vegetable Chips (I use Terra)

Preheat your oven to 375 degrees. Melt butter in a large skillet over medium heat. Add sliced onions and cook, stirring often (30-40 minutes) or until onions are caramel colored (scrape the bits from the bottom). Combine all the cheeses and mayo in a large bowl and add and mix the cooked onions. Spoon into a baking dish and bake about 30 minutes or until the top is browned and bubbly. Serve with the veggie chips.

Make ahead: You can make and assemble the dip the day before, put into the baking dish, cover and refrigerate. Bake as instructed above but for 45-50 minutes instead of 30 minutes.

–Karen Shughart

Murder in the Museum: An Edmund DeCleryk Mystery and soon-to-be released Wheel of Death,  a mystery by 22 authors.

photo source: canstock