Ingredients:

6 oranges

3 cups cooked, mashed sweet potatoes

1 cup white sugar

1/4 cup orange juice

2 eggs, lightly beaten

1 teaspoon vanilla extract

1 cup butter, softened, divided

1 tablespoon grated orange peel

1 cup brown sugar

1/2 teaspoon all-purpose flour

1 cup chopped pecans

Instructions:

Start off by cutting the tops off the oranges, about half an inch off the top should do nicely. Scoop out the flesh of the orange leaving a nice shell to fill up.

In a mixing bowl mix up the sweet potatoes, orange juice, eggs, vanilla extract, 1/2 cup butter and the grated orange peel.

Fill up the orange shells with the mixture and put them in a deep casserole dish to hold them up.

That was the easy part; now let's really get into the work.

In a small pan combine remaining butter (1/2 cup) with brown sugar, flour and pecans. Cook this until the sugar dissolves. Spoon sugary pecan mixture over the filled oranges.

Fill casserole dish with about 1/2 inch of water in the bottom to help the cooking process and prevent burnt orange shells. Bake at 350 degrees F for 30 minutes.

Ingredients:

4 tablespoons butter

1 small onion, chopped

2 teaspoon fresh minced garlic

1 medium red bell pepper, seeded and chopped

1 teaspoon dried red chili pepper flakes

1 1/2 lb kielbasa, cut into about 1/2-inch slices

6 cups chopped green cabbage

3/4 cup canned chicken broth

1 teaspoon seasoning salt

1 teaspoon fresh ground black pepper

Shredded parmesan cheese

Cooked egg noodles

Instructions:

Cook the sausage in a large skillet until browned on both sides.

In the same skillet melt the butter and sauté onion, garlic, bell pepper and chili flakes over medium-low heat.

Return sausage to the skillet and add in the chopped cabbage and broth. Cook stirring for about 20-25 minutes or until cabbage is tender.

In a large pasta bowl, toss with parmesan cheese and hot cooked noodles. Season to taste using salt and pepper.

Ingredients:

6 cups chicken stock

1 1/2 teaspoons salt

4 cups pumpkin puree

1 teaspoon chopped fresh parsley

1 cup chopped onion

1/2 teaspoon chopped fresh thyme

1 clove garlic, minced

1/2 cup heavy whipping cream

5 whole black peppercorns

Instructions:

Bring chicken stock, pumpkin, onion, thyme, garlic and peppercorns to a boil, stirring well. Reduce heat and allow to simmer for 30 minutes.

Puree using food processor or your blender, easier if you work in small batches.

Put back on the stove and bring the pureed soup to a boil again. Reduce heat and allow to simmer for 30 minutes. Slowly stir in heavy cream.

Serve garnished with your choice of garnish, fresh parsley works nicely.