Kermit’s Key Lime Sweet Potatoes

From Kermit’s Kitchen

Serves 4 to 6

This memorable dish is easy to make.  The Key Lime in the syrup enhances the sweet potato taste to provide great flavor.  Perfect for Thanksgiving, Christmas, or any dinner you want to make special.

The variations on the basic recipe make Key Lime Sweet Potatoes a dish for many occasions.  Quantities may be doubled to serve a larger gathering.


24 ounces, mashed sweet potatoes.  Use either home baked sweet potatoes (see recipe below) or a prepared commercial package (such as, Simply Potatoes Mashed Sweet Potatoes).
1/4 cup of Kermit’s Key Lime Syrup
2 Tablespoons butter
1/2-teaspoon cinnamon

Variations: To the basic recipe, add:

1/4 cup chopped pecans
For a topping, add:
1 1/2 cups of miniature marshmallows
1/2-cup brown sugar



Combine ingredients in a microwave safe bowl.  Cut butter into small pieces while adding to the bowl.

Cover and microwave on High for 5 minutes, stirring once.  If needed, cook longer to insure dish is thoroughly heated.  Stir and serve.


If adding chopped pecans, combine with basic ingredients and cook as directed.

If adding a topping:  Cook as directed, on High for 5 minutes, stirring once during cooking and again, before adding topping.  Add desired topping, microwave until topping is melted.  Note: In a microwave the marshmallows or brown sugar will melt into the top of the dish.

Oven Baked:

Sweet Potatoes: Preheat oven to 375 degrees.  Place sweet potatoes in a roasting pan and bake until tender – – about 40 minutes.  Allow potatoes to cool, then peel.  Mash sweet potatoes.  To save time in the final preparation, this step may be done ahead.

Using 24 ounces of mashed sweet potatoes, in an 8-inch baking dish, combine with other ingredients.  Melt butter before combining.

Bake casserole for 20 minutes (until thoroughly heated)


If adding chopped pecans, combine with basic ingredients and cook as directed.

If adding a topping: After baking for 20 minutes, remove from oven, cover with either the marshmallows or the brown sugar.  Return to oven and bake until the marshmallows are golden or the brown sugar has melted, about 5 minutes more.

Serving Suggestions:

Serve Key Lime Sweet Potatoes proudly with turkey, chicken, duck, ham or a pork roast.

Kermit’s Spanish Rice

From Kermit’s Kitchen

Serves 4

Every now and then, Kermit wants a dish with a little spice.  His Spanish Rice fills the bill.  Quick and easy to fix, this dish will really perk up a meal.


1 (6 ounce) box Mexican Fiesta rice (cooks in 10 minutes).  Part of the Uncle Ben’s Country Inn rice dish selections.

1/2 to 1 cup Kermit’s Cilantro Salsa.  Note: Kermit’s Cilantro Salsa is spicy.  The quantity used is an individual preference.

1-cup water

Variation: Add roasted chicken


In a medium saucepan, combine all the ingredients (including the rice seasoning packet that comes in the box of Mexican Fiesta rice).

Cover and bring to a boil on high.

Reduce heat to low; simmer 10 minutes, stirring occasionally.

Remove from heat.  Let stand for 5 minutes or until desired consistency.  Stir before serving.

Serving suggestions:

Kermit’s Spanish Rice is an ideal side dish for a chicken dinner or with grilled pork chops.

Variation: Add roasted chicken to the Spanish Rice for a hearty main dish.  Add a side salad to make a complete meal.

Kermit’s Carrots

From Kermit’s Kitchen

Serves 4


2 cups carrots (allowing 1/2 cup per person).  Peeled carrots can be sliced in rounds or diced, as preferred.  Alternatively, baby cut carrots can be cooked whole.
1/4 cup Kermit’s Key Lime syrup.  Add more, if desired.
1/2-cup water (or enough to provide about 1/4 inch in the bottom of the saucepan)
1 Tablespoon butter (optional)


Add water to saucepan; turn burner to medium.
Add carrots.
Pour Key Lime syrup over the carrots.
Add butter, if desired.
Bring carrots to a boil.  Reduce heat to a slow boil.
Cook carrots to desired tenderness.  The length of cooking time will depend on individual preference and the size of the carrot pieces.

Serving suggestion: Serve carrots as a vegetable dish with turkey, chicken, fish, or ham.

Yellow Crookneck Squash and Onions

From Kermit’s kitchen

This recipe makes from 2 to any number of servings and allows the cook to take advantage of those plentiful and great tasting yellow crookneck squash and onions.

1 or 2 Tablespoons of Extra Virgin Olive Oil
Minced garlic – – season to taste
2 or more yellow crookneck squash
2 large onions, or more for larger quantities of vegetables.  Sweet onions are best (such as, Vidalia, 1015, Walla Walla), but yellow onions will also work well.
Fresh Key Lime & Datil Pepper Seasoning, to taste.
Key Lime Ginger Wasabi Marinade & Dipping Sauce, to taste

Note: This recipe has a lot of flexibility and readily adjusts to the quantities of yellow crookneck squash and onions on hand.  It is best to select young and tender squash from the garden or from your produce market.  However, the larger, more mature squash may also be used.  Simply keep the slices thin and cut the slices into halves or quarters, so the pieces will cook quickly.

Slice the onion and crookneck squash into thin slices (1/8 inch to 1/4 inch thick) and set aside.  Keep the onions separate from the squash.

Heat the olive oil in a skillet on medium heat and allow the oil to completely coat the bottom of the skillet.

Add the sliced onions and allow them to cook for a few minutes, until they start to get tender.

Add the squash and minced garlic.

Stir the ingredients in the skillet periodically to insure even cooking.  If the skillet is full, cover to aide in getting the squash pieces uniformly done.

Add the Key Lime & Datil Pepper Seasoning to taste.

The squash is done when tender, but it still has a bit of “crunch.”  Be careful, it is easy to overcook the squash.

In the last minute of cooking, add an ounce or two of Key Lime Ginger Wasabi Marinade & Dipping Sauce for flavor.  Add more for larger quantities of squash and onions.

Remove the cooked onions and squash to a bowl.

Serve immediately and enjoy.

Serving Suggestions:
This versatile vegetable dish is a complimentary side dish for meat, poultry, fish, and seafood.  It is also great with main course Italian dishes, such as Lasagna and spaghetti.

Broccoli Slaw

From the kitchen of Dee Dee Crowling

This recipe makes 4 servings

12 oz. package of Broccoli slaw
2 tbs. butter
1 package of Ramen noodles
10 oz. bottle Kermit’s Key Lime Ginger Wasabi Marinade and Dipping Sauce
Pinch of sugar (optional)

Toss a package of Broccoli slaw with Kermit’s Key Lime Ginger Wasabi Marinade and Dipping Sauce to taste. Add a pinch of sugar, if desired.

Top the Broccoli slaw and dressing with Ramen noodles that have been broken apart and sautéed in butter until crisp.

Serving suggestion: 
Broccoli slaw is excellent when served as a side dish for chicken or fish.