Sweet and Savory Fruited Yams...

2 lbs. yams, peeled and thickly sliced
1 cup pineapple tidbits, juice reserved
1 apple, cored and chopped
1/2 cup raisins
1 tbsp. butter
1 cup onion, thinly sliced
3/4 cup reserved pineapple juice
2 tbsp. brown sugar, packed
1/2 tsp. salt

Combine yams, pineapple and apple in a greased 13X9-inch baking dish. Sprinkle raisins evenly over top. Melt butter in a skillet. Add onion and cook over medium-high heat 5 to 7 minutes, stirring frequently until onion is softened and golden. Stir reserved pineapple juice into onion mixture along with brown sugar and salt. Cook just until sugar is melted. Pour over raisins and yams. Cover with aluminum foil. Bake at 350 degrees about one hour or until yams are tender.

Cranberry-Raisin Turkey Wraps...

1/2 cup water
1/2 cup brown sugar, packed
1/3 cup sugar
1/4 cup cider vinegar
2 cups fresh or frozen cranberries
3/4 cup raisins
1/2 cup onion, chopped
1 tbsp. fresh ginger, grated
1/2 tsp. red pepper flakes
6 tbsp. cream cheese, softened
1/2 cup shredded sharp cheddar cheese
6 8-inch flour tortillas
1 1/4 lbs. sliced deli turkey
2 tbsp. chopped walnuts

Combine water, sugars and vinegar in a medium saucepan. Cook over medium heat until sugars dissolve. Add cranberries, raisins, onion, ginger and pepper flakes. Bring to a simmer and cook 5 to 10 minutes or until mixture thickens slightly. cool, then cover and refrigerate until chilled.

Combine cream cheese and cheddar cheese. Spread about 3 tablespoons cheese mixture in a thin layer over each tortilla. Arrange several slices of turkey evenly over cheese. Top each with 2 to 3 tablespoons cranberry-raisin mixture and one tablespoon walnuts. Roll up tortillas and wrap individually in aluminum foil. Arrange wraps on a baking sheet and bake at 350 degrees just until warm, about 5 to 10 minutes.