Archive for the ‘Fall’ Category

Butternut Squash Risotto

March 14, 2011

I am constantly sifting through my magazines to find this recipe.  Time to put it here, so I can actually find it.  This has become a favorite in our house.

3 c. butternut squash, peeled and diced

olive oil

salt and pepper to taste

4 c. low sodium chicken broth

1/2 c onion, diced

8 oz mushrooms, sliced (2 cups)

1 T garlic, minced

1 c. arborio rice

1 T fresh thyme leaves

1 T fresh sage, minced

1/2 c frozen peas, thawed

1/4 c. shredded fontina or parmesan cheese

2 T chopped walnuts, toasted

Preheat oven to 425*. Toss squash with a little olive oil and season with salt andpepper.  Spread in an even layer on a baking sheet.  Bake until tender, about 25 minutes, stirring every 10 minutes. 

Meanwhile, bring broth to a simmer in a sauce pan over medium heat, keep warm.

While broth is heating, sautee onion in 1T olive oil in a large sauce pan over medium heat for 3 minutes. Add mushrooms and sautee until they start to soften, 5 minutes.  Add garlic and sautee for one more minute.  Add rice and stir to coat with oil and veggies.

Add 1/2 c warm broth, simmer and stir until liquid evaporates. Stir in another 1/2 c of broth, simmer, stir occasionally until almost evaporated.  Continue adding broth in 1/2 c. increments, adding more after previous addition has been absorbed.  Rice is done when its tender but still slightly firm and white in the very center and not chalky.  Add all but last 1/2 c of broth.

Add thyme, sage, peasse and cheese to pan with last 1/2 c of broth.  Stir until cheese melts, 1 to 2 minutes.  Remove pan from heat.  Gently fold in cooked squash and nuts.  Season with salt and pepper.  Serve warm.


Marshmallow Sweet Potatoes

December 1, 2009

1/2 C. butter

 6 sweet potatoes, peeled, sliced, boiled until soft, and drained
1 t. baking powder
1t. vanilla
1 t. ground cinnamon
2 eggs
3/4 C. sugar
3/4 C. buttermilk
3/4 C. chopped pecans (optional)
mini marshmallows for topping

Add butter to hot potatoes. Combine with next 6 ingredients in
blender or with mixer. Stir in pecans, if desired. Place mixture in a
greased 2-quart casserole dish and bake at 350 for 30 minutes. Top with
marshmallows during last 10 minutes of cooking. Serves 10-12.

Elisa’s Amazing Stuffing

November 24, 2008

**This recipe is always a hit.  My mom said she thought it was a little to greasy so this time I was more careful with what I was adding and I am editing to reflect that.

**I like to make this in an electric skillet to free up stove space and to give it a place to stay warm.

1 1/2 to 2 loaves of bread (I used a mixture of sourdough and french bread)
cubed and toasted in the  oven at 350 for 10-15 min until slightly golden
and crisp/dried out like a crouton

1/4 c.  butter
1 large yellow or white onion chopped
1 package Jimmy Dean reduced fat sausage
1 stalk celery chopped
1 package craisins
1 Tablespoon Poultry Seasoning(or to taste)
2 teaspoons salt
1 box chicken broth

In a large pan heat the butter and chopped onion and celery until the onion is translucent. Add sausage and cook until crumbled into small pieces.  Add craisins, poultry seasoning, and salt–cook for another 5 min. Add croutons and stir constantly for about 3 mins or until coated with all pan juices.  Add chicken broth a little at a time and stirring in to coating all croutons.  Continue adding chicken broth and letting croutons absorb liquid.  Turn heat to low and rest for atleast 10 minutes.

Pumpkin Dip

October 14, 2008

Spice up crackers, gingerbread, veggies, and more!


2 cups    Pumpkin Puree- canned or fresh
1 cup    Brown Sugar
1 Tsp.    Ground Cinnamon
1/2 Tsp.    Ginger
1/2 Tsp.    Nutmeg
1 Package    Cream Cheese, softened

Preparation Directions:
1.    Place pumpkin puree and cream cheese into a large bowl and mix together.
2.    Add all other ingredients.
3.    Mix ingredients together until smooth and creamy.
4.    Refrigerate at least four hours or overnight.
5.    Serve with Crackers, gingerbread, celery, carrots, etc.
Tips: For a lighter dip, substitute sour cream for cream cheese.

Creamy Pumpkin Soup

October 14, 2008

I like to cut this recipe in half when I am making it for just myself.  I have both measurements listed  below.  The originals are in bold to make it a little less confusing.
16 ounces/8oz    Pumpkin(canned or fresh pureed)
13.75 ounces/7 oz    Chicken Broth
1/ 1/2    Large Onion
2/ 1    Carrots(Wheels or Diced)
2 cups/ 1 c.    half and half or evaporated milk
1/4 cup/ ¼ c.    Sour Cream
1/8 teaspoon Pepper
1 teaspoon/ ½ t.    Cinnamon
1/2 teaspoon/ ¼ t.    Baking Soda
1/3 teaspoon(or less)    Salt
4 teaspoons Artificial Bacon Bits (or real bacon)

Preparation Directions:
1.    In a large pot add, chicken broth, onions, carrot, baking soda, salt and pepper.
2.    Simmer uncovered for ten to fifteen minutes until carrots are soft.
3.    Optional: Put vegetable and broth into a food processor or blender and blend until smooth.
4.    Return to pot.
5.    Add pumpkin and half and half and cinnamon.
6.    Simmer uncovered for 10 minutes.
7.    Pour into soup crocks or soup bowls.
8.    Top with sour cream and artificial bacon bits.

Serving Tips and Suggestions:
·    Experiment with adding other vegetables like celery. I added the celery.  It was good.

Pumpkin Cake with Cream Cheese Glaze

October 14, 2008

1 1/2 cups granulated sugar
1/2 cup butter, softened
3/4 cup egg substitute (I used 3 eggs)
1 t vanilla extract
15 oz pumpkin
3 cups sifted cake flour (I used reg flour)
1 t baking powder
1 t baking soda
1 t ground cinnamon
1/2 t salt
1/4 t ground ginger (i put in some pumpkin pie spice instead)
1/4 t ground nutmeg

1/2 cup powdered sugar
1/2 cup (4 oz) 1/3 less fat cr cheese, softened
1/2 t vanilla extract
3 T fresh orange juice (I used juice from a can of mandarin oranges)

1.  Preheat oven to 350
2.  To prepare cake, place granulated sugar and butter in a large bowl,
beat with a mixer at medium speed until well blended (about 5 minutes).  Add egg, 1/4 (or 1 ) at a time, beating well with each addition.  Beat in 1 t vanilla and pumpkin.
3.  Lightly spoon flour into dry measuring cups, level with a knife.
Combine the flour and next 6 ingredients (flour through nutmeg),
stirring well with a whisk.  Fold mixture into pumpkin mix.
4.  Spoon batter into a 10 inch tube pan coated with cooking spray.
Bake at 350 for 55 minutes or until a wooden pick inserted in cake comes out clean.  (I used a bundt pan and cooked it at 325 for 55 minutes…was perfect)  Cook in pan 10 minutes on wire rack, remove from pan; place on wire rack.
5.  To prepare glaze, place powdered sugar and cream cheese in a bowl,
beat until well blended.  Beat in 1/2 t vanilla.  Add orange juice, 1 T at a time.  Drizzle warm cake with glaze.  Cool completely on wire rack.

Sweet Potato Souffle

October 6, 2008

Recipe from Emily Emmer

4 cups mashed sweet potatoes
1/3 cup milk
2 eggs lightly beaten
¾ cup sugar
2 tsp vanilla
¼ tsp salt
1 stick unsalted melted butter

Mix all ingredients together and put in a 2-quart deep casserole dish.


1/3 cup flour
1 cup brown sugar
1/3 cup butter
1 cup chopped nuts (optional)

Mix together to resemble crumbs. Then spread topping over sweet potato
mixture in the casserole dish.  Bake until bubbly, 35-35 minutes at
about 350°.

Pumpkin Bread

October 4, 2008

This recipe makes a lot of bread.  I like to split out some of the batter into muffins as well.

3 cups canned pumpkin puree
1 1/2 cups vegetable oil
4 cups white sugar
6 eggs
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves

  1. Preheat the oven to 350 degrees. Grease and flour three 9×5 inch loaf pans.
  2. In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
  3. Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.