CAN'T GET ENOUGH

Ingredients 1 cup apple butter 1 cup fresh or canned pumpkin 1/2 cup packed brown sugar 1/2 teaspoon salt 3/4 teaspoon ground cinnamon 3/4 teaspoon ground nutmeg 1/8 teaspoon ground ginger 3 eggs, slightly beaten 3/4 cup evaporated milk 1 unbaked 9-inch pie shell Sweetened whipped cream, for garnish Directions Preheat oven to 425 degrees F. Combine apple butter, pumpkin, sugar, salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well. Pour into pie shell. Bake for about 40 minutes or until set. Cook's Notes: -If the crust begins to burn, place tin foil around the crust and lower the temperature of the oven. -A tasty topping for this pie is praline pecans.

Ingredients 4 large sweet potatoes 2/3 cup packed brown sugar 2 tablespoons orange juice 1 teaspoon orange zest 1/2 teaspoon freshly grated nutmeg 2 cups shredded coconut, sweetened 1/2 cup granulated sugar 1 teaspoon ground cinnamon 1 large marshmallow per potato ball Ingredients * 4 large sweet potatoes * 2/3 cup packed brown sugar * 2 tablespoons orange juice * 1 teaspoon orange zest * 1/2 teaspoon freshly grated nutmeg * 2 cups shredded coconut, sweetened * 1/2 cup granulated sugar * 1 teaspoon ground cinnamon * 1 large marshmallow per potato ball Directions Preheat oven to 350 degrees F. Bake the potatoes until tender, then peel and mash them. Stir in the brown sugar, orange juice, zest and nutmeg. In a separate bowl, toss the coconut with the sugar and cinnamon. Press mashed potatoes around each marshmallow, creating a 2 to 3-inch diameter ball. Roll the balls in the coconut mixture. Bake for 15 to 20 minutes. Watch carefully for the last few m

My friend and I decided to go shopping for thanksgiving on Sunday. We began our journey into the store where we reached the produce section. I will not mention where we were. As most of you know I LOVE to shop at Mcphearson produce stand on beacon hill and at this point I'm sure they know me as the girl who wants every single fruit and vegetable, who loves to cook with lots of fruits and veggies. I enjoy the workers there and getting creative. What top favorite part about being there is how much I can fill up each bag and well spend UNDER $20 bucks. Last week I got over three bags and shopped for my Ladylicious Party and Thanksgiving all in ONE trip getting great treats such as Papaya, Pomegranate, Asian Pears, Blood Oranges and much more. Back to the story of being in the produce section of this store. I love to talk to staff, quiz them, and ask them questions. i love to do price comparison with them, in fact I should be on Prices Right . I'm the INFORMATIONAL GAL. If you eve

Saturday was me in the kitchen from 12:00 am to 8:00pm. I had everything going. Drinks were made by me and simple appetizers were served by me. All my friends helped bring more tasty drinks and treats throughout the night. It was a perfect night for the ladies. As we planned to go out and hit the night we all ended up making it home safe and a few of us suffered from the dreadful HANGOVER. With that being said, i know your wondering what was some main features on the table. Ingredients 1 box of puff pastry One whole pineapple cut and diced in 1\4 cubed pieces 1\2 cup of Carmel 1\2 cup Monterrey Jack 1 egg whisked for brushing 2 tablespoon brown sugar Instructions Layout both puff pastry sheets on a flat surface. With a cup cut out 3 inch by 3 inch circles cut out and lay on a parchment paper on a cookie sheet. As a splash of Carmel down the middle of half the circle. Add 2 to 3 diced pieces of pineapple with a little cheese to top it off. Bring one side of the circle to close and use a

Ingredients 10 cups water Salt 4 pounds Brussels sprouts 5 or 6 pieces bacon, minced 1 red onion, medium dice 4 tablespoons butter, divided 1/4 cup red wine vinegar 2 tablespoons brown sugar 1 cup fresh or dried cranberries Freshly ground black pepper Directions In a large pot, over high heat, bring the water to a boil. Generously salt the water and add the Brussels sprouts. Cook the sprouts until medium tenderness has been reached, about 8 to 10 minutes. In the meantime, in a large saucepan over medium heat fry the bacon until crisp, stirring occasionally. Remove bacon from the pan to a plate lined with a paper towel. Crumble the bacon and set aside. Leave the bacon fat in the pan and add the red onions and 3 tablespoons of the butter. Saute until the onions are translucent, about 2 to 3 minutes. Stir in the red wine vinegar and brown sugar and cook until the liquid is slightly reduced, about 5 minutes. Drain the Brussels sprouts from water and add to pan with the onions. Stir to coat

Ingredients 6 tablespoons unsalted butter, slightly softened 1 vanilla bean, seeds scraped 1/4 cup toasted pecans, chopped Salt and freshly ground black pepper 1 pound Brussels sprouts, trimmed 3 tablespoons canola oil 3 tablespoons pomegranate molasses Seeds from 1 pomegranate 1 lime, finely zested 1 tablespoon finely grated orange zest Directions Combine the butter and vanilla bean seeds in a small bowl. Fold in the pecans and season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving. Preheat the oven to 375 degrees F. Place the Brussels sprouts in a medium roasting pan and toss with the oil and season with salt and pepper. Roast in the oven until lightly golden brown, 20 minutes. Remove the pan from the oven, add the pomegranate molasses and stir to combine. Return to the oven and cook until just tender, about 10 minutes longer. Transfer the sprouts to a large bowl, add the pomegranate seeds and lime and orange zests. Transfer to a platter and top wit

Seriously I didn't think I would have gotten full. Although we are Americans and eat a lot. As for this recipe my "roomate" Taylor's mom made these for me. they call this family night, and then stay in and watch a little tube. Haha :) Its too funny, yet Im highly interested in her because she is 92 and in such great health. Its a blessing to see grandparents get soo old. I miss may dad and wish he was still her, yet we had a lot of great memories. OK, before I get all soppy and teary eyes..... 6 eggs 1\2 tsp salt 3\4 cup flour 1 1\2 cups milk butter Mix in a blender. Use a non stick frying pan. On medium melt the shortening or butter for each pancake. Depending on you taste, but you want it light and fluffy.... Suggestions: Add butter ( I know I know) I may have gained a few pounds, but you do this ONCE and a while. Add sugar (sprinkle) across the cake. It's honestly the BEST way to eat it. Although, some people enjoy Bosenberry, Strawberry, or any tasty jelly wit

Celery Root Soup w\ tasty homemade croutons... Silly Tristin.... Making Soup

Ingredients 3 blood oranges (about 1 pound) 1 1/2 cups gin 2 tablespoons sugar 1/2 teaspoon angostura bitters 2 750-ml bottles chilled Champagne Directions Cut 1 orange in half through stem. Cut each orange half crosswise into 6 slices; reserve for garnish. Using small knife, cut peel and white pith from remaining 2 oranges; chop oranges. Transfer chopped oranges with juices to bowl; mash with potato masher or wooden spoon. Stir in gin, sugar, and bitters. Strain into 2-cup measuring cup, pressing on solids to release liquid. Chill 4 hours. Pour scant 2 tablespoons gin mixture into each of 12 glasses; fill with Champagne and garnish with orange. Serves 12.

Turkey Stuffed Mushrooms Ingredients 16 extra-large white mushrooms 5 tablespoons good olive oil, divided 2 1/2 tablespoons Marsala wine or medium sherry 3/4 pound of turkey 6 scallions, white and green parts, minced 2 garlic cloves minced 2/3 cup panko crumbs 5 ounces mascarpone cheese, preferably from Italy 1/3 cup freshly grated Parmesan 2 1/2 tablespoons minced fresh parsley leaves Salt and freshly ground black pepper Directions Preheat the oven to 325 degrees F. Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside. Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for anot

Crab Stuffed Mushrooms Ingredients 1 cup crabmeat 1/2 cup cream cheese 1/2 cup fresh parsley leaves, chopped 1/2 cup green onions, chopped 4 tablespoons Parmesan House Seasoning, recipe follows 2 portobello mushroom caps, or 10 white mushrooms caps 1/2 cup bread crumbs Nonstick cooking spray Directions Preheat the oven to 375 degrees F. Combine the crabmeat, cream cheese, parsley, green onions and Parmesan. Season with House Seasoning, to taste. Stuff the mushroom caps with the mixture and top with bread crumbs. Spray the tops with nonstick spray to help them brown. Transfer to the oven and bake for about 20 minutes, or until the filling is hot and melted.

Sweet and Easy Empanadas Ingredients Non-stick cooking spray 1 (1-pound) package frozen puff pastry, thawed 1/3 cup cajeta or thick caramel sauce 1/2 cup finely grated Monterrey jack cheese 1/4 cup pineapple, peeled and diced into 1/2-inch cubes (about 1 cup) 2 eggs, beaten and blended with 1 tablespoon water All-purpose flour, for dusting 2 tablespoons demarara or light brown sugar Special equipment: a 3-inch round cookie cutter or a clean 3-inch diameter can with the top removed Directions Preheat the oven to 350 degrees F. Spray a large baking sheet with nonstick cooking spray. Unfold 1sheet of puff pastry on lightly floured surface. Using a 3-inch cookie cutter or a 3-inch diameter can with the top removed, cut out 9 circles of dough. Repeat with the remaining puff pastry sheet. Put a scant teaspoon of cajeta in center of each round. Top each with a sprinkling of grated cheese and 3 or 4 pieces of pineapple. Brush the edge of each circle with the egg mixture and enclose each empana

Date-Nut Mini Tarts (great addition) One 14-ounce box (2 sheet) frozen pie dough, thawed 2 eggs, room temperature 1\4 cup dark brown sugar 1\4 teaspoon salt 1\3 cup dark corn syrup 2 tablespoons unsalted butter, melted 1\4 cup finely chopped dates, raisins, cranberries 1\2 finely chopped pecans Preheat over to 375 Using a 2 1\2 round cookie cutter and working with 1 sheet of pie dough at a time, cut out 12 rounds of dough for each sheet. Fit the rounds into 2 nonstick 12 cup mini muffin tins; refrigerate. Using an electric mixer, beat the eggs, brown sugar, and salt at high speed until thick and foamy, about 2 minutes. Beat int he corn syrup and butter. In a medium bowl, combine the dates (other ingredients) and pecans and divide into the cups, filling to just below the dough edge. Bake until puffed and set, about 20 minutes. let cool completely in the pan.

Gingerbread Cookies 3 1\4 cups flour 1 teaspoon ground ginger 1 teaspoon baking soda 1\2 teaspoon each ground cinnamon, ground cloves and salt 3\4 cup butter or margarine 3\4 cup packed brown sugar 1\2 cup molasses 1 egg 1 teaspoon vanilla extract Combine dry ingredients and set aside. Beat butter, brown sugar, molasses in large bowl on low speed until light and fluffy. Beat in egg and vanilla. Gradually stir in flour mixture until well blended. Divide dough in half. Wrap; refrigerate 2 hours or until firm Heat oven to 350. Line two cookies sheets with parchment paper; set aside Roll out dough; cut with 5 inches cookie cutters. Place on parchment-lined cookie sheets. Bake until edges begin to brown; 10 to 12 minutes Cool and decorate.

Blackberry Sage Fizzes Makes 8 In a medium saucepan, melt 2 tablespoon sugar in 2 tablespoons water over medium-low heat; let cool. Transfer to a pitcher, add 1 cup of blackberries and 1\4 cup fresh sage leaves and muddle. . Stir in 2 cups citron vodka, 1\4 cup amaretto, 1\4 cup cassis and 1\4 cup orange juice. Fill 8 high glasses with ice. Pour in the mixture and top with seltzer. Garnish with more sage and blackberries.

Makes 4 servings (if you halve the recipe, just use a little pinch of the nutmeg, ginger, and cloves.) Ingredients For the hot cocoa: 6 cups milk 1 cup canned pumpkin or pumpkin puree (not pumpkin pie filling) 4 tablespoons Dutch process cocoa 1 teaspoon cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/4 teaspoon ground cloves 4 tablespoons maple syrup For the whipped cream: 1/4 cup heavy cream any of the following for dusting on top: cinnamon, nutmeg, cloves, ginger, raw sugar Directions In a saucepan, whisk together the milk, pumpkin puree, cocoa, spices and syrup. Heat until steaming, and divide into all mugs. Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, or by hand using a wire whisk, whip the heavy cream. Top the mugs of cocoa with spoonfuls of the whipped cream. Sprinkle on a little cinnamon, nutmeg, cloves, ginger and/or raw sugar if you like.

Ingredients 5 cups vegetable broth 2 cups arborio rice 2 cups pumpkin or butternut squash, small dice 1 1/2 cups canned pumpkin puree (not pumpkin pie filling) 1/2 medium yellow onion, minced 1/2 cup finely chopped fresh basil 1/4 cup finely grated parmesan cheese 2 tablespoons mascarpone cheese 2 tablespoons olive oil Directions Heat oven to 400 degrees F and arrange a rack in the middle. Combine broth, rice, squash, puree, and onion in a 3-quart baking dish, season with salt and freshly ground black pepper, and stir to evenly combine. Cover tightly with aluminum foil and bake, stirring occasionally, until most the water has been absorbed and rice granules are puffed. I suggest baking for 20 minutes and then taking it out to stir. Bake another 20 minutes and then stir, repeat until the dish is done. It took me about an hour. Remove from oven, stir in remaining ingredients, season to taste and serve. ROBYN'S EXTRA IDEAS:) I added more Parmesan and Mascarpone Cheese then the recipe

Ingredients Cookies: 3 cups flour 1 cup granulated sugar 1 1/2 tsp baking powder 1/2 tsp salt 1 cup soft butter 1 egg, slightly beaten 3 tbsp cream 1 tsp vanilla (can substitute almond extract) Icing 1/3 cup Crisco (transfat-free) or a 1/3 cup of softened butter 1 pound of confectioners sugar About 1/4 cup of milk 1 teaspoon of vanilla Method 1 Sift dry ingredients (use a real sifter), cut in butter and add other ingredients. Blend thoroughly; chill for several hours. 2 Break off a piece of dough the size of an orange and pat it flat in your hand. Using a rolling pin, roll on dough on floured board (best to use a 2/1 ration of flour/sugar - 4 Tbsp flour mixed with 2 Tbsp sugar) or between wax paper. (It helps if you flour both sides of the dought.) Roll out to about a 1/4 inch thickness. Cut out and put on silpat-lined or ungreased cookie sheet. Bake 5-8 minutes at 400 F. Remove the cookies from the oven as soon as you see them turning color at the base of the cookie. Let cool complete