Cranberry-Glazed Butternut Squash, Brussels Sprouts and Sweet Potato Salad

Roasted Vegetables

1 small butternut squash, peeled and cubed

1 lb Brussels sprouts, trimmed and halved

2 medium sweet potatoes, peeled and cubed

3 T olive oil

Salt and pepper

1 t dried thyme

For the Cranberry Glaze

1/2 c cranberry sauce

1-2 T honey or maple syrup 

2 T balsamic vinegar

1 T olive oil

4 oz goat cheese, crumbled

1/4 c dried cranberries 

1/4 c pecans, toasted

1 T fresh parsley, chopped

Roast the veggies at 400.  In a large bowl, toss the veggies with olive oil, salt, pepper, and thyme.  Spread the veggies on a large baking sheet lined with parchment paper in a single layer and roast for 25-30 minutes, stirring halfway through, until tender and caramelized.  

Prepare the cranberry glaze - In a small saucepan over medium heat, whisk together teh cranberry sauce, balsamic vinegar, maple syrup, and olive oil.  Simmer for 3-5 minutes until slightly thickened.  Remove from heat and set aside.

Assemble the salad - After roasting the vegetables, place them in a large serving bowl.  Drizzle the cranberry glaze over the warm veggies and gently toss.  Add the dried cranberries, Crumbled goat cheese, and nuts.  Serve warm or at room temperature.

Crockpot Apple Butter

 

• 2 cups Unsweetened Applesauce homemade or store bought
• 50 gr Granulated Sugar
• 50  gr Brown Sugar
• 1/2 tsp Ground Cinnamon
• 1/4 tsp Ground Cloves
• 1/8 tsp Ground Nutmeg
• Pinch of Salt
• 1 tbsp Apple Cider Vinegar
• 1 tsp Pure Vanilla Extract

Combine all ingredients except vanilla

 in a small crockpot and cook for 6 hours (stirring occasionally).  Use an immersion blender, add the vanilla and cook for 2 more hours.

Pumpkin Old Fashioned

2 oz Bourbon

1/2 oz Pumpkin spice syrup

1 T Pumpkin butter

Angostura Bitters

Combine in a cocktail shaker with ice. Stain into a cocktail glass with ice and a cinnamon stick for garnish.

Pumpkin spice syrup

Equal parts brown sugar and water with pumpkin spice to taste.  Heat to fully combine. 

Spicy Honey Chicken Thighs

2 t garlic powder

2 t chili powder

2 t salt

1 t ground cumin

1 t paprika

1⁄2 t ground red pepper

8 boneless skinless chicken thighs

cooking spray

6 T honey

2 t cider vinegar

Pumpkin Cookies

 Brown Butter and Maple Chewy Pumpkin Cookies

Ingredients:

Pumpkin Cookies:

1 cup (220g) unsalted butter

1 1/2 cups (280g) dark brown sugar, packed

1 large egg yolk

3 tbsp pure maple syrup

1 tsp vanilla extract

1/3 cup (80g) pumpkin puree

2 1/4 cups (280g) all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 1/2 tsp pumpkin pie spice

1/2 tsp cinnamon

Coating:

2 tbsp brown sugar

2 tbsp granulated sugar

1 tsp cinnamon

Instructions:

Brown the Butter:

Melt 1 cup of butter over medium heat in a saucepan, stirring continuously until it turns a rich amber color and gives off a nutty aroma. Watch closely to prevent burning.

Pour the browned butter into a measuring glass and scrape any browned bits from the bottom of the saucepan. Chill in the refrigerator for about 20 minutes until it thickens slightly but is not solidified.

Preheat the Oven:

Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.

Prepare Dry Ingredients:

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.

Mix Wet Ingredients:

In a large mixing bowl, whisk together the cooled brown butter and brown sugar until it resembles clumpy wet sand.

Whisk in the egg yolk, maple syrup, vanilla extract, and pumpkin puree until smooth and well combined.

Combine and Chill Dough (if needed):

Add all of the dry ingredients to the wet ingredients and use a rubber spatula to fold them together until just combined. If the dough is too thin and doesn’t hold its shape well, chill it for 15-20 minutes until it thickens.

Prepare Coating:

In a small bowl, mix together the brown sugar, granulated sugar, and cinnamon for the coating.

Shape and Coat Cookies:

Use a large cookie scoop (about 2 ounces) or a 1/4 cup measuring cup to scoop out the dough. Drop each portion into the cinnamon sugar mixture and gently toss to coat. The dough will be very soft but not sticky.

Bake the Cookies:

Place the coated cookie dough balls onto the prepared baking sheet, spacing them about 3 inches apart. You should be able to bake 4-5 cookies at a time.

Bake in the preheated oven for 12-15 minutes, or until the edges are darkened and the centers look puffed and slightly underdone.

Cool and Serve:

Allow the cookies to cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.

Jalapeno Corn Bread

1 (8 oz) box corn bread mix

14 oz can Sweetened condensed milk

2 eggs

2 T diced jalapenos or more 

1 small onion grated

1/2 c vegetable oil

2 c shredded cheese (your choice)

1 c whole kernel corn

Preheat oven to 375 degrees.  Combine all ingredients in a bowl and mix well.  Cook in a cast iron skillet for 45 minutes or until golden brown.  

Chile and Sour Cream Rice

 1 c uncooked long grain white rice

1 (14 oz) can chicken broth

1 c sour cream (regular or reduced fat)

1 (4 oz) can diced green Chile peppers

1/4 c hot or medium salsa

1 c shredded Monterey Jack cheese, divided

1 (8.75 oz) can whole kernel corn, drained

1/4 c finely chopped green onions (green parts only)

salt and ground black pepper to taste

Preheat the oven to 350 degrees.  Lightly grease a 1 1/2-quart casserole dish.

In a large pot, bring rice and chicken broth to a boil.  Reduce heat to low, cover and simmer for 20 minutes.  Stir sour cream, green Chile peppers, 1/2 c cheese, corn, and green onions into cooked rice.  Season with salt and pepper.  Tip into the casserole dish and top with remaining cheese.  Bake uncovered for 30 minutes in the preheated oven until cheese is bubbly and lightly browned.