Apple Chocolate Brownies

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!