CRANBERRY PUMPKIN CHEESECAKE

Ingredients:
·
· 2 Tbsp Flour
· 2 C Gingersnap cookie crumbs
· 4 Tbsp Butter, melted
· 3 x 8oz Cream Cheese Packages, soft
· 1/3 C Brown Sugar
· 1/3 C Powdered sugar
· 1 Tbsp Pumpkin pie spice
· 2 Eggs
· 1x 14.5 oz can of pumpkin
· 16 oz Whole Berry Cranberry Sauce – fresh or canned

Combine cookie crumbs & butter in a mixing bowl. Transfer to a 10 inch spring form pan. Press crumbs evenly over the bottom and 2 inches up the sides · Preheat oven to 350 degrees F · Combine & beat cream cheese, sugars, flour, and pumpkin spice until smooth · Add eggs & pumpkin, mix well · Pour into crust · Place pan on a cookie sheet and bake for 1 hour · Turn off oven, and let sit (in oven) one hour longer · Remove & cool completely · Refrigerate at least 6 hours · Top with Cranberry sauce & serve · Enjoy!

GLAZED CARROTS, PARSNIPS & RUTABAGAS

Ingredients:
·
·1 ½ Med Rutabaga
· 3 Lg Carrots
· 3 Lg Parsnips
· 1 Lg Sweet Onion
· 1 Tbsp each Butter & Sesame Oil
· 1 Lg Clove Garlic Minced
· ½ C Fresh Apple Juice & 2 Tbsp Lemon juice
· 2 Tbsp Honey
· 2 Tbsp Soy Sauce
1 Tbsp Sesame Seeds
· Salt & Pepper

Cut peeled rutabaga, carrots & parsnips into 2 ½ x ¼ inch strips · Heat butter & sesame oil in a frying pan · Sauté Vegetables with garlic 5 minutes · Stir in apple Juice, honey, soy sauce, lemon juice, salt & pepper · Cool · Uncover & sauté 2 minutes more until vegetables are tender crisp · Sprinkle with Green onions & sesame seeds & serve · Enjoy!

BAKED SQUASH & MAPLE SYRUP

Ingredients:
·
· 3.5 lbs Butternut Squash
· ¼ C Butter
· ½ C diced onion
· ¼ Tsp ground nutmeg
· ½ C Chicken Stock
· 1/3 C Real Maple Syrup

Preheat oven to 400 degrees · Place squash halves, cut side up on baking sheet & bake until netder (about 50 mins) · Remove and cool · Scoop out flesh and transfer to a bowl · Iin a saucepan melt butter · Add onion & nutmeg and sauté about 10 mins · Add to squash · Add maple syrup & stock · Puree until smooth · Reheat & serve · Enjoy!

NO COOK, CRANBERRY -ORANGE RELISH

Ingredients:
·
·1 Navel Orange (medium)
· 3 C Fresh Cranberries
· 1C White Sugar
· ¼ tsp Ground Cloves (optional)

Slice the unpeeled orange into eighths · Remove any seeds · Place half of the orange slices and half of the cranberries into a food processor · Process until evenly chopped · Repeat with remaining fruit · Stir in the sugar (and cloves if desired) · Store vocered in the refigerator up to 1 week · Makes 3 cups · Enjoy!