- 2 ripe pears, peeled, quartered and cored
- 2 pounds butternut squash, peeled, seeded and cut into 2-inch chunks
- 2 medium tomatoes, cored and quartered
- 1 large leek, pale green and white parts only, halved lengthwise, sliced and washed thoroughly
- 2 cloves garlic, crushed
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt, divided
- Freshly ground pepper to taste
- 4 cups vegetable broth or reduced-sodium chicken broth, divided
- 2/3 cup crumbled Stilton or other blue-veined cheese
- 1 tablespoon thinly sliced fresh chives or scallion greens
Preheat oven to 400°F.
Combine pears, squash, tomatoes, leek, garlic, oil, 1/4 teaspoon salt and pepper in a large bowl; toss to coat. Spread evenly on a large rimmed baking sheet. Roast, stirring occasionally, until the vegetables are tender, 40 to 55 minutes. Let cool slightly.
Place half the vegetables and 2 cups broth in a blender; puree until smooth. Transfer to a large saucepan. Puree the remaining vegetables and 2 cups broth. Add to the pan and stir in the remaining 1/4 teaspoon salt.
Cook the soup over medium-low heat, stirring, until hot, about 10 minutes. Divide among 6 bowls and garnish with cheese and chives (or scallion greens).
Pumpkin Gingerbread Trifle
- 2 (14-ounce) packages gingerbread mix
- 1 (5.1-ounce) box cook-and-serve vanilla pudding mix
- 1 (30-ounce) can pumpkin pie filling
- 1/2 cup packed brown sugar
- 1/3 teaspoon ground cardamom or cinnamon
- 1 (12-ounce) container frozen whipped topping
- 1/2 cup gingersnaps, optional
Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.
- 1 cup all-purpose flour (about 4 1/2 ounces)
- 3/4 cup whole wheat flour (about 3 1/2 ounces)
- 1/4 cup granulated sugar
- 1/4 cup packed dark brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups fat-free milk
- 1/3 cup creamy peanut butter
- 1/4 cup egg substitute
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- Cooking spray
- 1/4 cup strawberry jam
Preheat oven to 400°.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugars, baking powder, and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Combine milk and next 4 ingredients (through vanilla); add to flour mixture, stirring just until moist.
Spoon batter into 12 muffin cups coated with cooking spray. Fill each cup half full with batter. Spoon 1 teaspoon jam into each cup. Spoon remaining batter on top to cover jam. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Let cool in pan 5 minutes. Remove from pan, and cool on a wire rack.
1/2 cup butter or margarine
1 cup or medium onion, chopped
1 1/2 cup chopped celery
1 tablespoon sage
1/2 teaspoon salt
1/4 teaspoon black pepper
12 cups dried bread crumbs
2 cups chicken broth
In a large skillet melt butter. Add chopped onion and chopped celery; cook until tender. Stir in chicken broth, sage, salt and pepper; simmer for 3 minutes.
Place bread crumbs in large bowl and add onion mixture. Mix until moistened.
Use as stuffing for poultry, or bake, covered in a greased baking dish for 30 minutes at 350 degrees.
Candied Sweet Potatoes
4 medium sweet potatoes or yams
1/4 cup packed brown sugar
3 tablespoons melted butter or margarine
1/2 cup tiny marshmallows
Peel sweet potatoes, cut into 1 1/2 inch chunks. Cook in boiling water for 10-12 minutes or until tender. Drain water.
Put potatoes into 2-quart baking dish. Add brown sugar and melted butter. Stir gently. Bake in oven 375 degrees for 30 to 35 minutes or until potatoes are glazed. Check on and stir potatoes twice during baking period. Sprinkle with nuts and bake 5 additional minutes.
4 beaten egg yolks
2 cups milk
1/3 cup sugar
1 cup whipping cream
Mix the egg yolks, milk, and sugar in a large saucepan. Cook and stir over medium heat until mixture gets slightly sticky. Remove from heat. Submerge pan in sink or bowl of ice water and stir for 2 minutes. If you wish, stir in whipping cream, 2 tablespoons bourbon, 2 tablespoons rum, and vanilla. Chill for at least 4 hours. Sprinkle each glass with nutmeg.
2 1/2 c sugar
1/2 cup margarine or butter
2/3 cup evaporated milk
1 Jar (7 oz.) marshmallow cr�me
2 cup semi sweet chocolate chips
1 ts vanilla
Line 9 inch square or 13×9 inch pan with foil so that foil extends over sides of pan; butter foil.
In large saucepan, combine sugar, margarine and evaporated milk. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat. Add marshmallow creme and chocolate chips; blend until smooth. Stir in vanilla. Pour into buttered, foil-lined pan. Cool to room temperature. Score fudge into 36-48 squares. Refrigerate until firm.
Makes about 36-48 squares.
Green Bean Casserole
1 can (10 3/4 oz.) condensed cream of mushroom or cream of celery soup
1/2 cup milk
1/2 cup shredded cheddar or American cheese
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French’s French Fried Onions
Combine soup, milk, cheeseblack pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole dish. Bake at 350�F. for 25 min. or until hot. Stir and sprinkle with remaining onions. Bake 5 min. more.
1 fresh ham
1 clove garlic, cut up
salt & pepper
3 medium onions, sliced
2 carrots, sliced
2 stalks celery, cut in pieces
1 cup water
1 cup dry wine
3 whole cloves
Rub garlic, salt and pepper on all side. Put onions, carrots, celery, and cloves on bottom of pan. Add water. Set ham, skin side down, on top of vegetables.
Roast uncovered at 325 degrees for 1 hour. Baste frequently with pan juice and wine. Turn meat skin side up and roast until done.
Roasting time is 25 minutes per pound, or roast to 185 degrees on a meat thermometer
ZUPPA TOSCANA SOUP! (Olive Garden Original)
- 1 lb ground Italian sausage
- 1½ tsp crushed red peppers
- 1 large diced white onion
- 4 Tbsp bacon pieces
- 2 tsp garlic puree
- 10 cups water
- 5 cubes of chicken bouillon
- 1 cup heavy cream
- 1 lb sliced Russet potatoes, or about 3 large potatoes
- ¼ of a bunch of kale
- Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
- In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
- Add chicken bouillon and water to the pot and heat until it starts to boil.
- Add the sliced potatoes and cook until soft, about half an hour.
- Add the heavy cream and just cook until thoroughly heated.
- Stir in the sausage and the kale, let all heat through and serve. Delicious!
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