1 large butternut squash, cubed (7 to 8 cups)
1/4 cup maple syrup
3 tablespoons extra light olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Preheat the oven to 400F. Toss the squash with the maple syrup and oil. Arrange the prepared squash in a single layer on a foil-lined baking sheet and roast it, stirring once, for 35 to 40 minutes, until it turns golden brown. Serve the maple roasted butternut squash hot or at room temperature.
This maple-roasted squash recipe makes 6 to 8 servings.
Holiday Champagne Punch with Vanilla Bean and Fresh Raspberries
Three vanilla beans are scraped and their seeds are combined with champagne,
ginger ale, lemonade and pulp-free orange juice. This mixture is chilled for
an hour and then poured into sugar-rimmed glasses, over raspberries,
blueberries, and the halved vanilla beans. serves 6
Notes: This is a great punch for any party, but especially on Yule. It's
refreshing and fun. While drinking the punch, you can suck on the vanilla
bean and eat the fresh berries.
Granulated sugar - 1 cup
Granulated sugar - 1 Tbsp.
Champagne, chilled - 750 ml
Ginger Ale, chilled - 1 liter
Lemonade, chilled - 8 oz.
Orange juice (no pulp), chilled - 8 oz.
Vanilla Bean - 3
Fresh raspberries - 12
Fresh blueberries - 12
Put the 1 cup of sugar into a coffee cup. Dip 6 champagne glasses in water
1/2-inch up the rim, then dip in sugar to coat the rim. Put glasses in the
freezer. Slice the vanilla beans in half lengthwise, and scrape the seeds
into in a small pitcher. Add the 1 tbsp. of sugar; mix together. Slowly
whisk in the champagne, then the ginger ale, lemonade, and orange juice.
Chill for 1 hour until very cold. Remove glasses from the freezer. Place 1/2
of a split vanilla bean in each glass, along with 2 raspberries, and 2
blueberries. Fill each glass with the punch. Serve immediately.
Holiday Veggie Wreath
a great appetizer for the holiday season
2 (8-oz.) packages of refrigerated crescent rolls
1 (8-oz.) package cream cheese, softened
1/2 cup sour cream
1 teaspoon dried dill weed
1/8 teaspoon garlic powder
3 cups finely chopped green vegetables (bell peppers,
broccoli, cucumber, green onions)
1/4 cup chopped red bell pepper
Heat oven to 375 degrees. Remove dough from cans in rolled sections; do not unroll. Slice each dough section 7 times to yield 8 rounds each (16 per package). Place custard cup on an ungreased cookie sheet. Lay flat dough circles around the center cup touching each other to form wreath shape, then arrange an outer ring. The circles should all be touching each other but do not press together. Remove the cup and Bake at 375 degrees for 11 to 13 minutes or until golden brown. Cool one minute; loosen with spatula and slide onto wire rack to
Place wreath on platter. In small bowl, combine cream cheese,
sour cream, dill and garlic powder; blend until smooth. Spread
the mixture over the wreath. Decorate the wreath with assorted
green vegetables pieces, then sprinkle with red pepper.
Refrigerate until serving time. To serve; pull apart the slices
of the wreath.
No bake Chris mice
1/2 cup butter, melted
1 pound confectioners' sugar
1 1/2 cups peanut butter
1 teaspoon vanilla extract
slivered almonds for ears
red or black licorice whips for tails
Combine the melted butter or margarine, confectioners' sugar, peanut butter and the vanilla together and mix well. Roll into 1 to 1-1/2 inch balls and place on waxed paper. Shape each into mice ( a oblone ball with the front tapering to a nose. insert ears and tail.
This is perfect for the holidays and also makes a delicious hostess gift.
Serve chilled over ice cream or pound cake.
1 1/2 cups finely crushed peppermint candies
1 1/2 cups whipping cream
1 (7 ounce) jar Marshmallow Creme
Combine all ingredients in a medium saucepan. Cook over medium heat until smooth and candy is melted, stirring constantly with a wooden spoon. Remove from heat. Pour into an airtight container and refrigerate.
Pecan Plus Pie
1 pie crust (store bought, refrigerated)
1/4 cup butter, softened
2/3 cup dark brown sugar
1 cup light corn syrup
2 tablespoons corn starch
2 tablespoons lemon juice
1 teaspoon vanilla extract
3/4 cup chopped pecans
3/4 cup whole dates, pitted and chopped
1/2 cup whipping cream
1/8 teaspoon ground cinnamon
1/2 teaspoon grated lemon peel
Preheat oven to 350F degrees. Place pie crust in 9-inch glass pie plate. In large bowl, beat softened butter and brown sugar with mixer on low speed until well mixed. Add eggs one at a time, beating well after each addition. Reduce speed to low and beat in corn syrup, corn starch, lemon juice and vanilla until well blended.
Sprinkle pecans and dates in crust. Carefully pour filling mixture in crust over pecans and dates. Cover crust edge with 3-inch wide strips of foil to prevent excessive browning. Remove foil during last 15 minutes of bake time.
Bake 45 to 55 minutes or until center is set. Cool on rack for at least 2 hours before serving. In chilled bowl, beat whipping cream and cinnamon on high speed until stiff peaks form. Fold in lemon peel. Spoon a dollop of topping on each slice and enjoy.
Pumpkin Ice Cream Pie
1/4 cup light brown sugar, packed
1 cup pumpkin
1/2 teaspoon cinnamon
1/4 teaspoon ginger
Dash of nutmeg
Dash of ground cloves
1/4 teaspoon salt
1 quart vanilla ice cream, softened
1 9-inch gingersnap or graham cracker pie shell, chilled
1/3 cup pecans
9 oz frozen whipped topping thawed
Combine brown sugar, pumpkin, cinnamon, ginger, nutmeg, cloves, and salt in medium bowl. Add mixture to ice cream and mix until smooth. Spoon into pie shell. top with whipped topping, caremel drizzle, then pecans. Freeze until firm. Let pie stand at room temperature for several minutes to soften slightly before serving.