Appetizers and Side Dishes

TWICE BAKED SWEET POTATOES WITH BACON AND MINI MARSHMALLOWS - Submitted by Old Mill Country Store

Prep Time: 25 Minutes , Cook Time: 1 Hour, Serves: 6 people

INGREDIENTS:

• 8 Garnet Yams, Or Sweet Potatoes, Similar In Size, Washed, Halved Lengthwise • 2 Tablespoon Vegetable Oil • Kosher Salt • 1 Stick (8 Tbsp) Unsalted Butter, Melted And Slightly Cooled, Divided, Plus More If Needed • 1/4 Cup Brown Sugar, Firmly Packed • 1 Orange, Zested • 1/4 Cup Fresh Orange Juice • 2 Teaspoon Pumpkin Spice Blend • 1/2 Cup Toasted And Chopped Walnuts, Optional • 1 Cup Cooked Bacon, Crumbled • 3 Cup Mini Marshmallows

DIRECTIONS:

1. When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes. 2. Line a rimmed baking sheet with parchment paper. Place the yams on the baking sheet and drizzle with vegetable oil and season with salt. Place the yams cut-side down on the baking sheet. 3. Place the baking sheet directly on the grill grates. Close the lid and cook until the yams have softened and can be pierced with a fork, 30-45 minutes. 4. Remove the yams from the grill and place them cut-side up to cool. Using a spoon, scoop out the fl esh and place in a large mixing bowl, leaving 1/3-inch of fl esh in each “shell” so there will be something to hold the mixture when it’s placed back in the skins. Set the skins aside until ready to use, discarding any skins that are ripped. 5. In the bowl with the sweet potato fl esh, add 4 tablespoons of melted butter, ¼ cup of brown sugar, the orange zest and juice, pumpkin spice blend, and a teaspoon of salt. Using a potato masher or electric beaters, mash until the sweet potatoes are free of lumps and the ingredients are combined. Stir in the chopped walnuts, if using, then stir in half of the bacon crumbles. Taste, and adjust the seasoning with salt or brown sugar, as desired. 6. Use a spoon to divide the mixture evenly between the sweet potato skins, allowing the mixture to mound up in the middle. Alternately, place the sweet potato mixture in a piping bag and pipe into each shell. 7. In a grill-proof serving dish or cast iron pan, place the stuff ed sweet potatoes packed closely together to help them hold their shape. Drizzle some of the remaining butter over the potatoes. 8. Place the pan with the potatoes on the grill grates. Close the lid and cook for 5 minutes, until the potatoes are warmed through. 9. Remove the pan from the grill, and increase the Traeger temperature to 450°F. 10. In a large bowl, combine the marshmallows, remaining crumbled bacon, and 1-2 tablespoons of melted butter, and toss to coat. Place a few heaping tablespoons of the marshmallow-bacon mixture onto each sweet potato, ensuring it sticks to the top of the potatoes. 11. Place the pan with the sweet potatoes directly on the grill grates. Close the lid and roast for 5-8 minutes, or until the marshmallows are browned and a little poofy. 12. Remove the sweet potatoes from the grill and serve immediately. Enjoy!

INGREDIENTS

• 4 cups unsalted, roasted whole nuts (such as cashews, pecans, pistachios or a mix) • 1 cup seeds (such as pumpkin, sesame, millet, quinoa, sunfl ower, nigella or a mix) • ¼ cup honey • 1 tablespoon unsalted butter or coconut oil • 1 teaspoon red-pepper fl akes • 1 teaspoon kosher salt • 1 teaspoon turbinado sugar

DIRECTIONS

1. Heat the oven to 325 degrees and line a baking sheet with parchment paper. In a large bowl, combine the nuts and seeds. 2. In a microwave-safe bowl, combine honey, butter, red-pepper fl akes and ½ teaspoon salt. Microwave until the butter has melted, about 40 seconds. (Alternatively, you can melt the mixture in a small saucepan on the stove.) 3. Pour the honey butter over the nuts and seeds, and stir until well coated. Dump onto the prepared baking sheet and spread in an even layer. You want the nuts spread out as much as possible. 4. Bake, stirring occasionally, until the nuts are tacky and look and smell toasted, 20 to 25 minutes. Remove from the oven and immediately sprinkle over the remaining 1/2 teaspoon salt and all of the turbinado sugar. Let cool on the baking sheet, then transfer to a bowl and serve (or transfer to an airtight container, where they’ll keep for up to 4 days).

DIRECTIONS

In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes. Add caulifl ower and mushrooms and season with salt and pepper. Cook until tender, 8 to 10 minutes more. Add parsley, rosemary, and sage and stir until combined. Pour over broth and cook until totally tender and liquid is absorbed, 10 minutes.

Gluten-free and vegetarian/vegan optional.

CHEESE BALL PLEASER - Submitted by Teneal Norrbom

INGREDIENTS

• 1- Pkg of Cream Cheese • 1- Small can crushed pineapple • 1- Small sweet onion, chopped into small bits • 1- Cup of slivered almonds

DIRECTIONS

Mix together cream cheese, pineapple and sweet onion. Roll into a ball and then roll the ball in slivered almonds to coat the ball. **A good substitute for the pineapple and onions would be shredded cheddar cheese (about ½ a cup).

CAULIFLOWER STUFFING - Submitted by Amy Flinton

INGREDIENTS

• 4 tbsp. butter or coconut oil • 1 onion, chopped • 2 large carrots, peeled and chopped • 2 celery stalks, chopped or thinly sliced • 1 small head caulifl ower, chopped • 1 c. (8-oz.) package baby bella mushrooms, chopped • Salt • Black pepper • 1/4 c. freshly chopped parsley • 2 tbsp. freshly chopped rosemary • 1 tbsp. freshly chopped sage (or 1 tsp. ground sage) •1/2 c. low-sodium vegetable or chicken broth