Bacon and Date Appetizer

Sorry, no photo for this one, but they were a hit so I couldn't resist posting!

1. Cut the date in half and remove the pit.
2. Fill each half with cheese (cream cheese or laughing cow).
3. Push an almond into the cheese.
4. Wrap with bacon (I cut my bacon strips in 1/2 and that was plenty to go around). Use a toothpick to hold them together.
5. Put them on a baking sheet and broil for 8-10 minutes until the bacon is done. (watch carefully so they don't burn, or set your fire alarm off :))

Spiced Pumpkin Cake

I don't care for pumpkin pie, it's a texture thing. Pumpkin cake, however, now that is something I can get behind. This has a fancy appearance, but is really super simple to make. Trust me and try it!

Spiced Pumpkin Cake

Ingredients:
-2 sticks unsalted butter (at room temperature)
-3 c flour
-5 tsp pumpkin pie spice
-1 1/2 tsp baking powder
-3/4 tsp baking soda
-1/2 tsp salt
- 1 1/2 c sugar
-3 large eggs
-15 oz can of pumpkin puree
-1/2 c whole milk
-1/4 honey
-cream cheese icing

1. Heat oven to 350. Butter and flour a bundt cake pan.
2. In a bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
3. In an electric mixer, beat the butter and sugar until fluffy, 2-3 minutes.
4. Beat in the eggs, one at a time.
5. Beat in pumpkin puree, milk, and honey.
6. Reduce mixture speed to low and gradually add in the flour mixture.
7. Pour batter into prepared pan and bake until a toothpick inserted in the center comes out clean, 55-65 minutes.
8. Let cool in the pan for 30 minutes, then invert onto a wire rack to cool completely.
9. Pour softened cream cheese and let it drip down the sides.

Simple Cranberry Sauce

This is a super simple (are you noticing my theme, I don't like to over-complicate things on such big occasions!) tart relish for the big bird.

Simple Cranberry Sauce

Ingredients:
-1 cup orange juice
-1 cup sugar
-12 oz fresh cranberries

1. In a saucepan, dissolve sugar into the orange juice.
2. Stir in the cranberries and cook until they start to pop, about 10 minutes.
3. Remove from heat, and transfer to a bowl. Sauce will thicken as it cools.

Sweet Potato, Apple, Pear Stuffing

A nice and super easy version of this classic. Never been a fan of actually stuffing the turkey, but this variety looks so nice right next to it.

Sweet Potato, Apple, and Pear Stuffing

Ingredients:
-1 c onion, chopped
-1/2 c celery, chopped
-4 Tbs butter
-1 Tbs brown sugar
-1 large apple, chopped
-1 pear, diced
-1 sweet potato, chopped
-6 c seasoned bread cubes

1. Saute onion and celery in butter over medium heat until onions are tender.
2. Stir in brown sugar and add the apple, pear, and sweet potato.
3. In a large bowl, place the bread cubes, then add cooked fruit. Toss together.
4. Add enough hot water to make the mixture moist, about 1 1/2 cups.
5. Transfer to a baking dish, cover and bake at 350 for another 30 minutes.
6. Uncover and bake for another 30 minutes.

Thanks, Harmony Valley Farms!

Green Bean Casserole

A Thanksgiving classic. Forgo the canned cream of mushroom and green beans and go for this homemade fresh version. Yum.

Green Bean Casserole


Ingredients:
For the topping -
-2 medium onions, thinly sliced
-1/4 c flour
-2 Tbs breadcrumbs
-1 tsp salt

For the beans and sauce -
-2 Tbs salt + 1 tsp, divided
-1 lbs {garden} fresh green beans
-2 Tbs butter
-12 oz mushrooms, sliced
-1/2 tsp pepper
-2 cloves garlic, minced
-1/4 tsp nutmeg
-2 Tbs flour
-1 c chicken broth
-1 c milk

1. Preheat oven to 475. Spray rimmed cookie sheet with nonstick cooking spray.
2. In a bowl, combine ingredients in the toppings list.
3. Bake onions for 30 minutes, tossing every 10 minutes.
4. Turn the oven down to 400.
5. Meanwhile, boil beans in a large pot of water for 5 minutes. When time is up, strain and rinse with cold water to stop the cooking process.
6. In a sauce pan, melt butter and saute mushrooms, garlic, salt and pepper for 4-5 minutes.
7. Add nutmeg and flour, cook for 1 minute.
8. Add broth and simmer for 1 minute.
9. Add milk and cook until sauce thickens.
10. Mix beans and sauce together in a baking dish. Top with onions and bake in oven until bubbly.

Stay Tuned...

I haven't posted much lately, but I assure you, my kitchen is a mess and I'm cooking up a storm of new recipes for tomorrow. Will be posting lots soon!! Happy Thanksgiving!

Sweet & Savory Spaghetti Squash

I have squash of all variety coming out of my ears. With only one spaghetti squash on hand, I loved the idea of trying out 2 recipes with one squash. (I simply halved the recipes below and did each recipe for 1/2 of my squash.

Sweet Spaghetti Squash

Ingredients:
-1 spaghetti squash, halved lengthwise and seeded
-2 Tbs brown sugar
-4 Tbs butter
-1/2 tsp cinnamon
-Salt to taste
-2 c broth

1. Combine all ingredients except squash together in a bowl. Rub 1/2 of the mixture in each squash half.
2. Place squash halves in 9 x 13 baking dish. Put broth in pan.
3. Cover with foil and bake for 50 minutes.
4. Scrape into strands (still in the shell).
5. Drizzle with honey and serve.

Savory Spaghetti Squash

Ingredients:
-1 spaghetti squash, halved lengthwise and seeded
-1/2 c shredded parmesan cheese
-4 Tbs butter
-Salt to taste
-2 c broth

1. Combine all ingredients (just 4 Tbs of cheese) except squash together in a bowl. Rub 1/2 of the mixture in each squash half.
2. Place squash halves in 9 x 13 baking dish. Put broth in pan.
3. Cover with foil and bake for 50 minutes.
4. Scrape into strands (still in the shell).
5. Top with remaining cheese and serve.

Mushroom Potpie

This is a great, hearty vegetarian option, but it if you wanted to meat it up a bit you could definitely add ground beef or sausage.

Mushroom Potpie

Ingredients:
-olive oil
-1 1/2 lbs mushrooms*
-4 carrots, chopped
-3 celery stalks, chopped
-1 onion, chopped
-salt and pepper
-1/3 c flour
-1 1/2 c broth
-1 c frozen peas
-1 sheet puff pastry, thawed

1. Heat oven to 400.
2. Heat olive oil in skillet, add mushrooms, carrots, celery, salt and pepper. Cooke, stirring occasionally until the veggies are tender.
3. Add flour and stir constantly for 30 seconds.
4. Add broth and peas; bring to a boil.
5. Transfer mushroom mixture to 8 or 9-inch square baking dish. Lay pastry on top and cut several vents.
6. Bake until the crust is golden, 25-30 minutes.
7. Let rest 15 minutes before serving.


*I like the large container of mini portabellos from Costco.

Another great one from Real Simple!

White Bean and Chicken Sausage Stew (Slow Cooker)

I was recently out of town for 5 days and left my awesome hubby home with both kiddos! In an effort to relieve some of the daily "to do's", I spent some time cooking ahead before I left to make sure they had dinner ready to warm and serve each night. Sorry, forgot to take a picture of this one, but it turned out great. It holds together and freezes well for future use. This would also make an easy and good option for a mercy meal!

White Bean and Chicken Sausage Stew

Ingredients:
-1 lb dried white beans (great northern or navy)
-14 oz chicken sausage*, halved lengthwise and sliced
-4 cups broth
-1 14.5oz can diced tomatoes (do NOT drain)
-1 large onion, chopped
-6 cloves garlic, minced or chopped
-kale or spinach

1. Combine in a slow cooker: beans, sausage, broth, tomatoes,onion, garlic, and 1 c water.

2. Cover and cook until beans are tender, on low 7-8 hours or on high 5-6 hours.

3. Just before serving, stir in the kale/spinach.

*I used a variety that included red pepper and spinach mixed in for added flavor. Chicken sausage comes in a variety of flavors (especially at Trader Joes) and you can mix and match to change up the flavoring in this stew.

Thanks, Real Simple!