Too late for the last holiday, but plenty of time to get ready for the next one.

Oven-Candied Green Beans Amandine

1/2 cup packed brown sugar
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon olive oil
3 pounds trimmed green beans
2 tablespoons rice vinegar
1/4 cup sliced toasted almonds
(Crisp-cooked bacon)

Heat the oven to 350 degrees. Line 2 large rimmed baking sheets with foil. You need to have enough space to spread the green beans out.

In a small bowl, mix together the brown sugar, salt and pepper. In a large bowl, toss the oil with the green beans until they are lightly but thoroughly coated. Add the brown sugar mixture and toss to coat. Spread the green beans on the prepared baking sheets.

Bake for 30 minutes, or until the beans are well wrinkled. Sprinkle the beans with the vinegar. Arrange in a serving bowl and top with the toasted almonds and optional bacon. Serves 8.

White balsamic? I'm lucky to have any balsamic, but I'll probably try this because I've still got sweet potatoes to cook.

Sweet Potatoes with Lemon Lime Vinaigrette
5 pounds sweet potatoes, peeled and cubed
3/4 cup olive oil, divided
2 teaspoons salt
1 teaspoon ground black pepper
Zest and juice of 1 lemon
Zest and juice of 1 lime
3 tablespoons honey
2 tablespoons white balsamic vinegar
1/2 cup crumbled or grated ricotta salata cheese or crumbled goat cheese
2 tablespoons chopped fresh chives

Heat the oven to 400 F. In a large bowl, toss together the sweet potatoes, 1/4 cup of the olive oil, salt and pepper. Spread over 2 large baking sheets and roast for 30 to 40 minutes, or until tender and browned. In a blender, combine the remaining 1/2 cup of olive oil, the lemon juice and zest, lime juice and zest, honey and vinegar. Puree until smooth. Arrange the roasted sweet potatoes on a platter, drizzle the vinaigrette over the top. Sprinkle with the ricotta salata or goat cheese and the chives.
Makes 12 servings. (Recipe from Alison Ladman)



Here is something different: pumpkin pie with chocolate in it. The directions don't match the picture - they don't talk about putting that layer of chocolate on top, unless that is just a layer of chocolate syrup.

Midnight Pumpkin Pie

1 cup heavy cream
6 ounces semi-sweet chocolate bits
15-ounce can pumpkin puree
1/2 cup packed dark brown sugar
1 teaspoon cinnamon
1 teaspoon ground dry ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/4 teaspoon nutmeg
1/2 teaspoon salt
2 eggs
1 prepared (raw) deep-dish pie crust

Heat the oven to 350 degrees.

In a small saucepan over medium-high, heat the cream until just bubbling. Remove from the heat and add the chocolate bits. Stir until completely melted and smooth.

In a medium bowl, whisk together the pumpkin, brown sugar, cinnamon, ginger, cloves, allspice, nutmeg, salt and the chocolate-cream mixture. Add the eggs, whisking until everything is thoroughly combined.

If it isn't already, fit the pie crust into a 9-inch deep pie pan. Pour the pumpkin mixture into the crust. Bake for 50 to 60 minutes, or until the center is set and no longer jiggles. Serves 8.