Spaghetti Squash Fritters

 A great side dish when the fall squash are in season.

Ingredients

1 spaghetti squash

Salt and Pepper

Olive oil for drizzling

2 large eggs

1/3 cup flour

1/2 cup Parmesan cheese

3 green onions, chopped

5  strips of bacon, cooked crisp and finely chopped

2 Tablespoon avocado oil

Instructions

Preheat the oven to 425 degrees.

Trim both ends from the squash and cut it in half. Scrape out the seeds. Sprinkle inside of squash with salt and pepper, Drizzle with olive oil.  Place cut side down on baking sheet and bake until tender, about 30 - 40 minutes.

Remove from oven and flip both sides over to cool. Using a fork, scrape the flesh of the squash to remove the long strands. Place in a bowl. Take a clean thin towel or cheesecloth and place the squash in it. Squeeze out all the liquid you can. The dryer the squash; the crispier the fritter.

Using an electric mixer, beat the eggs on high speed for about one minute. Add the flour and continue mixing for another 30 seconds.  Add squash, green onion and cheese. Add salt to taste. Mix until you have a uniform consistency. Fold in the bacon.

Heat a large skillet over medium high heat. Add avocado oil. Using a 1/4 cup measure, scoop our squash mixture and add to skillet. Press down slightly to create a pattie. Cook or about 2 minutes per side or until crispy.. Remove to paper towel lined plate and continue with remaining squash mixture.

Sprinkle with additional chives, if desired and serve warm.

Pumpkin Snickerdoodles

It's that time of year when everything pumpkin is showing up - so not to be outdone by the number of pumpkins offerings, here is a pumpkin spice cookies that lives up to its name. This recipe comes from "The Golden Lining Girl - But First Dessert".

Ingredients

1/2 cup melted butter, cooled slightly
1 cup packed brown sugar
1 egg yolk
1 tsp vanilla
1/3 cup pumpkin puree
1/4 tsp salt
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 tsp cloves
3/4 tsp baking soda
1 1/2 cups flour
1/2 cup sugar
1 tsp cinnamon

Instructions

In large bowl, whisk together butter, brown sugar, egg yolk, vanilla and pumpkin.
In medium bowl, whisk together salt, cinnamon, pumpkin pie spice, cloves, baking soda and flour.
Add dry ingredients to wet ingredients and stir to combine.
Form cookie dough into a ball, wrap in waxed paper, and refrigerate for at least two hours or up to overnight.
In small bowl, combine sugar and cinnamon.
Scoop out dough by large teaspoon and shape into balls about the size of a small walnut. Thoroughly coat the balls in the cinnamon sugar mixture.
Arrange two inches apart on a parchment paper lined cookie sheet.
Bake at 350 degrees for 10-12 minutes. You want the cookies to be slightly underbaked for the center will remain soft. Remove from heat and allow to cool on the cookie sheet for 2 - 3 minutes. Remove from the cookie sheet and dip the warm cookie into the cinnamon sugar mixture. Allow to cool completely on wire rack. Store in air tight container.

Winter Salad with Roast Squash

This salad is a perfect accompaniment to roast pork tenderloin or ham. It offers layers of flavor from the sweetness of honey roasted squash, the tart taste of  pomegranate seeds and balsamic vinegar and the saltiness of pepitas and Parmesan cheese.

Ingredients

1 small acorn squash, about 1 pound
1 small butternut squash
2 teaspoons honey
5 Tablespoons olive oil, divided
Salt and pepper
1 cup Brussels sprouts
1/4 cup pepitas
4 - 6 cups fresh spinach
2 Tablespoons Balsamic vinegar
1/4 cup pomegranate seeds
Shaved Parmesan cheese or garnish

Instructions

Heat oven to 350 degrees.
Slice acorn squash into rounds about 1-inch thick. Cut each round in half. Remove seeds.
Peel butternut squash and cut into 1-inch chunks, removing seeds. Line a baking sheet with parchment paper. Place the prepared squash on top, spreading out in a single layer. Drizzle honey and 2 Tablespoons olive oil over the squash. Season with salt and pepper. Roast in oven for 20-25 minutes or under soft. Remove from oven and allow to sit on baking sheet to cool slightly.

Remove the ends of the Brussels sprouts and half or quarter, depending on size. Place on small baking sheet. Drizzle with 1 Tablespoon olive oil. Season with salt and pepper and roast until tender with crispy outer leaves, about 15 minutes. Remove from oven and allow to sit on baking sheet to cool slightly.

Spread pepitas on baking sheet.  Sprinkle with salt and allow to toast slightly in the oven until they are a light brown, about 5 minutes.

In small bowl, whisk together balsamic vinegar and 2 Tablespoons olive oil. Place the spinach in large bowl and toss with the balsamic-olive oil mixture.

To assemble salad, place dressed spinach on large platter. Arrange roasted squash and Brussels sprouts on top. Sprinkle with pomegranate seeds and pepitas. Garnish with shaved or grated Parmesan.

Pumpkin Gingerbread Cookies

Soft and chewy, these cookies combine pumpkin and molasses with warm autumn spices.

Ingredients

1/2 cup softened unsalted butter
1 cup granulated sugar
1/2 cup pumpkin puree
1/4 cup molasses
2 1/4 cups flour
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1 1/2 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
Extra 1/2 cup granulated sugar for rolling

Instructions

In large mixing bowl, beat butter, sugar, pumpkin and molasses until well combined.
In separate bowl, whisk together flour, cloves, ginger, cinnamon, salt and baking soda. Add flour mixture to pumpkin mixture and beat on low speed until combined.

Wrap dough in waxed paper and refrigerate overnight.  Scoop out dough into 1-inch round balls. Place the balls back into the refrigerator for an additional 1/2 hour.
Preheat oven to 350 degrees. Spray cookie sheet with nonstick cooking oil.
Pour 1/2 cup sugar into bowl. Roll each ball in the sugar and place on baking sheet.
Bake for 10 - 12 minutes or until edges are set and cookies are starting to brown, but still soft.
Allow cookies to cool for a minute on cookie sheet and then transfer to wire rack to cool completely.

This recipe comes from www.readytoyumble.com

Balsamic Cranberry Fig Compote

This recipe, which was published in The Denver Post, is a wonderful accompaniment to a holiday turkey or it is equally good when served as an appetizer with goat cheese on sliced a baguette.

Ingredients

1 cup sugar
1 orange, zested and juicd
1 cup dried figs, stems removed and chopped
1 cup water
1 cinnamon stick
10 ounces fresh cranberries
2 Tablespoon balsamic vinegar
Pinch of salt

Instructions

In large saucepan, bring water to a boil. Remove from heat and stir in orange juice and figs. Let stand for 15 minutes. Add sugar and cinnamon stick. Bring to a boil over medium-high heat. Add cranberries. Reduce heat to a simmer and stir occasionally for 10 minutes or until cranberries start to burst. Remove from heat and stir in vinegar, zest and salt. Cool completely.

Turkey Stock

On Thanksgiving, we always fry our turkey. You can't beat the flavor of a fried turkey, but one drawback is that there are no pan juices for making gravy. My answer is to make homemade turkey stock. This can be prepared a few days before Thanksgiving and stored in the refrigerator. When added to a roux, it makes a flavorful gravy.

Ingredients

2 Tablespoons canola oil
Some combination of turkey legs, thighs or wings - 3 or 4 total
1 large carrot - peeled and cut into 3-inch chunks
2 celery stalks, leaves and all, cut into 3-inch pieces
1 large onion, cut in half
Water
2 bay leaves
Several sprigs of parsley
Several sprigs of fresh thyme
4 garlic cloves
12 peppercorns
1 teaspoon salt or more to taste
Juice of 1/2 a lemon

Instructions

In a cast iron skillet, heat olive oil. Add turkey, carrots, celery and onion. Turn with tongs one or twice and brown until turkey and vegetables are deeply browned and caramelized. This may take about 25 minutes.
Place the browned turkey and vegetables into a stock pot. Add water to skillet to deglaze, scraping up browned bits. Add to stock pot. Cover what is in the stock pot with sufficient cold water to cover everything by 2 inches. Add bay leaves, parsley, thyme, garlic, peppercorns and salt. Bring to boil and then turn down heat to a low simmer. Allow to simmer for 2 - 3 hours. Add more water is needed and skim any foam that develops on top.
Add lemon juice. Stir very lightly.
In is important not to allow the stock to boil vigorously. This will cause the stock to be turbid.
Allow to cool to room temperature. Then, strain through cheesecloth. Discard the solids and refrigerate the stock for up to three days in the refrigerator or 6 months in the freezer.

Make Ahead Mashed Potatoes

When you are busy putting together a holiday meal, anything that you can make ahead is a big help. This mashed potato recipe is made 24 hours ahead and simply popped into the oven before the big meal. And did I mention that it is creamy and rich and delicious?

Ingredients

5 pounds Yukon Gold potatoes (no substitutes)
8 ounces cream cheese
1 stick of butter
1 cup sour cream
Salt and pepper
Milk
1/4 cup chopped chives (optional)

Instructions

Peel and dice potatoes. Boil in salted water until soft but not mushy. Drain well.
Return potatoes to pot. Mash roughly.
Combine mashing while adding cream cheese, butter and sour cream.
Mix until smooth with electric mixer.  Add small amount of milk to achieve desired consistency.
Season with salt and pepper to taste.
Place in casserole that has been greased with butter. Sprinkle with chives, if desired.
Cover and refrigerate over night.
On the day of serving, bake for 45 minutes in 350 degree oven or until hot.

Pumpkin Praline Dessert

Ingredients

1 (15 ounce) can pumpkin
1 can (12 ounces) evaporated milk
3 eggs
1 cup sugar
4 teaspoons pumpkin pie spice
1 package white cake mix
1 1/2 cups chopped pecans
3/4 cup melted butter

Instructions

Preheat oven to 375 degrees.
Grease a 9x13 inch pan.
Mix pumpkin, evaporated milk, eggs, sugar and pumpkin pie spice until smooth. Pour into pan.
Sprinkle dry cake mix over top of the pumpkin mixture. Sprinkle with pecans.
Pour melted butter over top.
Bake uncovered for 50-60 minutes or until knife inserted in center of dessert comes out clean.

Pumpkin Gingerbread with Caramel Sauce

A new version of gingerbread that adds pumpkin and caramel sauce to make a spectacular dessert!

Ingredients

2 1/4 cups flour
1/2 cup sugar
2/3 cup butter
3/4 cup coarsely chopped pecans
1 1/2 teaspoon ginger
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon cloves
3/4 cup buttermilk
1/2 cup molasses
1/2 cup canned pumpkin
1 egg

For the Caramel Sauce

1/2 cup butter
1 1/4 cup firmly packed brown sugar
2 Tablespoons light corn syrup
1/2 cup whipping cream

Topping

Vanilla ice cream
Additional chopped pecans

Instructions

Preheat oven to 350 degrees. Lightly spoon flour into measuring cup and level off. In large bowl, combine flour and sugar. Using pastry blender, cut 2/3 cup butter into flour mixture until it resembles fine crumbs. Stir in pecans. Press 1 1/4 cup of the crumb mixture into the bottom of an ungreased 9-inch square pan. To the remaining mixture, add ginger, baking soda, cinnamon, salt, cloves, buttermilk, molasses, pumpkin and egg. Mix well. Pour over the base evenly. Bake for 40 - 45 minutes or until toothpick comes out clean when inserted in middle. Remove from oven and cool on wire rack.
In medium saucepan, melt 1/2 cup butter. Stir in brown sugar and corn syrup. Bring to boil. Cook until sugar dissolves, about one minute, stirring constantly. Stir in whipped cream. Return to boil. Remove from heat.
Serve sauce warm over gingerbread that has been topped with a scoop of vanilla ice cream. Garnish with additional chopped pecans.

Holiday Salad with Cranberries and Feta

This salad is the perfect accompaniment to any holiday meal.

Ingredients

1/2 head romaine lettuce
1/2 cup dried cranberries
1/2 cup coarsely chopped walnuts
1 small container crumbled feta cheese
Bottled poppy seed salad dressing
Freshly ground pepper

Instuctions

Wash lettuce and tear into bite size pieces. Place in salad bowl.
Top with dried cranberries, walnuts and feta cheese.
Toss with poppy seed dressing.
Top with freshly ground black pepper.

Apple Cranberry Crumble

Ingredients

6 - 8 tart apples, unpeeled, cored and roughly chopped
2 cups raw cranberries, whole
1 1/2 cups sugar
1 teaspoon cinnamon

1 1/2 cups uncooked oatmeal
1/2 cup flour
1 cup chopped pecans
1 cup light brown sugar
1 stick butter, melted
1/2 teaspoon salt

Instructions

Preheat oven to 325 degrees. Combine apples, cranberries, cinnamon and sugar. Place in buttered glass baking dish.
Mix together oatmeal, flour, pecans, melted butter, and salt. Spread on top of cranberry apple mixture. Bake one hour to 1 1/4 hours or until bubbly and apples are tender.
Serve warm.

Slow Cooker Sweet Potatoes with Bacon

Everyone contributes to the Thanksgiving feast at our house. Many of the dishes that we enjoy are traditional recipes made year after year. But, sometimes, someone brings something new. This year, our friend, Jamie, made this dish. It was delicious and might turn out to be a new tradition.


Ingredients

4 pounds slender sweet potatoes, peeled and cut into 1-inch slices
1/2 cup frozen orange juice concentrate, thawed
4 Tablespoons butter, melted
3 Tablespoons light brown sugar
2 teaspoons kosher salt
2 teaspoons chopped fresh rosemary
2 teaspoons cornstarch
1 Tablespoon cold water
1/2 cup loosely packed fresh flat-leaf parsley, finely chopped
1 Tablespoon orange zest
2 cloves garlic, minced
6 slices bacon, cooked and crumbled

Instructions

Place sweet potatoes in a 5 - 6 quart slow cooker. Stir together orange juice concentrate with butter, brown sugar, salt and rosemary. Pour over the potatoes and stir to coat.
Cover and cook on low for 5.5 to 6 hours or until potatoes are tender.
Transfer potatoes to a serving dish, using a slotted spoon. Increase slow cooker to high. Whisk together cornstarch and 1 Tablespoon cold water until smooth. Whisk cornstarch mixture into cooking liquid in slow cooker. Cook, whisking constantly, 3 - 5 minutes or until sauce thickens. Spoon sauce over potatoes.
Stir together parsley, orange zest and garlic. Sprinkle potatoes with parsley mixture and crumbled bacon.

Katy's Thanksgiving Stuffing

I have had a lot of requests for this recipe today. It is probably my #1 signature recipe.
And so here it is... Happy Thanksgiving to all!

Ingredients

2 loaves white bread
1 package cubed stuffing mix
1 pound bacon
1 pound Italian sausage
1 pound mushrooms
1 can chicken broth
2-3 onions
1 bunch celery
Eggs or EggBeaters
Butter
Your choice of spices. I use garlic salt, garlic powder, onion salt, celery salt, parsley, sage, thyme, basil and rosemary

Instructions

About one week before, remove bread from wrapper and place slices on cookie sheets. Allow to air dry until bread is completely dry. Alternatively, as a last minute option, you can dry bread in the oven at a low temperature.
Break dried bread into bite size pieces. Place in an aluminum turkey roasting pan.
Chop onions and celery. Saute in butter until very soft. Add to bread.
Slice mushrooms and saute until soft. Add to bread.
Cut bacon into one inch slices. Fry until crisp.  Save bacon drippings. Add to bread.
Brown sausage. Add to bread.
Mix all with your hands.
Add chicken broth to soften the bread.  Whisk eggs and add to bread (I use Eggbeaters because I like to taste the stuffing after the seasonings are added and prefer not to eat raw eggs). Add small amount of bacon drippings.
The bread mixture should be soft but not soggy.
Season as you like. Taste often and be careful that it does not get too salty.
Place in large casserole dish and bake at 350 degrees for 45 minutes.

Streusel-Topped Sweet Potatoes

Ingredients

3 cans (16 ounces each) sweet potatoes in light syrup, drained and mashed
1/2 cup pancake syrup (such as Log Cabin)
1 teaspoon grated orange peel
1/3 cup flour
1/3 cup uncooked oatmeal
1/3 cup brown sugar
1/4 teaspoon cinnamon
1/4 cup butter
1/4 cup chopped pecans

Instructions

Preheat oven to 350 degrees. Mix mashed sweet potatoes, syrup and orange peel until well blended.
Spoon into 1.5 quart casserole.
Mix flour, oats, sugar and cinnamon in bowl. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over sweet potato mixture. Bake 35 - 40 minutes.

Serves 8 - 10.

Cranberry Chutney

Whenever a recipe includes the words "Thanksgiving" and "make ahead", it is a good thing. This cranberry chutney can be made weeks in advance and stored in the freezer.

Ingredients

2 cups sugar
16  ounces fresh cranberries
1 cup orange juice
1 cup raisins
1 cup chopped walnuts
1 cup diced celery
1 cup diced apple with peel
1 Tablespoon grated orange rind
1 teaspoon ground ginger

Instructions

Put sugar, cranberries and orange juice in saucepan. Bring to boil while stirring and then lower heat and simmer for 15 minutes.
Add remaining ingredients. Return to boil. Cool to room temperature.

Store in refrigerator for several days or in freeze for longer.

Gingerbread Muffins with Lemon Glaze

Ingredients

For the muffins

2 3/4 cup flour
2 1/2 teaspoon baking soda
1 Tablespoon plus 1/2 teaspoon ginger
1 teaspoon cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 stick unsalted butter
1/2 cup plus 2 Tablespoons sugar
3/4 cup molasses
1 1/3 cup cold water

For the lemon glaze

1 3/4 cup powdered sugar
5 Tablespoons fresh lemon juice

Instructions

Preheat oven to 350 degrees. Lightly grease muffin tin. Mix flour, baking soda, ginger, cinnamon, cloves and salt in a medium bowl to blend. In separate bowl, beat butter and sugar. Add eggs. Beat in molasses. Add half of the dry ingredients. Beat in remaining dry ingredients. Gradually add cold water and beat until incorporated. Divide batter among muffin cups. Bake for about 25 minutes.
Transfer to a cooling rack and cool for 10 minutes. Remove muffins from pan and place on rack.
For lemon glaze, whisk powdered sugar and lemon juice in a small bowl until smooth. Spoon over the top of the muffins, using about one Tablespoon of glaze for each muffin.

Pumpkin Bars

Ingredients

1/2 cup butter
1 cup packed brown sugar
1 egg
1/2 cup canned pumpkin
1  1/2 cups flour
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon allspice
1/2 teaspoon baking soda
1/2 cup chopped dates
1/2 cup chopped walnuts
1 cup confectioner's sugar
5 teaspoons orange juice concentrate or 3 teaspoons orange juice

Instructions

Cream butter and sugar. Add eggs and pumpkin. Beat well. Add flour, baking soda and spices. Add dates and nuts. Mix until well blended.
Spread evenly in 10x15 inch pan. Bake at 350 degrees for 16-18 minutes.
When cool, frost with orange glaze.

To make orange glaze, blend 1 cup confectioner's sugar with 5 teaspoon orange juice concentrate or 3 teaspoons orange juice.
Cut into bars.

Pumpkin Stew

This is our traditional meal on Halloween night, a simple ground beef stew cooked in a pumpkin. If you use a pie pumpkin, you can also easily scrape out the cooked pumpkin to serve with the stew.  A regular small-sized "carving" pumpkin can be used as well, but the pumpkin flesh will not soften to the extent that you can easily scoop it out to eat - although it still makes a nice serving presentation.

Ingredients

1 small pumpkin
1 onion, chopped
2 Tablespoon oil
1 1/2 pound ground beef
2 Tablespoons soy sauce
2 Tablespoons brown sugar
1 4-ounce can sliced mushrooms, drained
1 can cream of chicken soup
1 1/2 cups cooked rice
1 (8 ounce) can water chestnuts

Instructions

Cut off top of pumpkin and thoroughly clean out seeds and pulp.
Preheat oven to 350 degrees.
In large skillet, saute onions in oil until tender. Add meat and brown. Drain any drippings from skillet. Add soy sauce, brown sugar, mushrooms and soup. Simmer for 10 minutes, stirring occasionally. Add cooked rice and water chestnuts. Spoon meat mixture into cleaned pumpkin.
Replace pumpkin top. Place on baking dish. Bake 1 hour or more until pumpkin is tender. Place pumpkin on serving dish. Remove lid and serve meat. Scoop out cooked pumpkin as vegetable

Roasted Halloween Pumpkin Seeds

You've carved the pumpkins. Now, roast the pumpkin seeds!

Ingredients

2 cups pumpkin seeds
1 teaspoon Worchestshire sauce
3 Tablespoons butter
1 teaspoon salt

Instructions

Rinse the pumpkin seeds until the pulp and strings are gone. Boil the seeds in salted water for 10 minutes. Drain seeds and spread on tea towel to dry.

Combine Worchestshire sauce, butter and salt in saucepan. Add pumpkin seeds and stir to coat thoroughly. Spread on a baking dish in a single layer. Bake 1 - 2 hours at 300 degrees F.
Stir occasionally and watch for burning. Seeds should be crisp and golden when done.

Toffee Apple Bars

Ingredients

For the Crust
2 cups flour
1/2 cup powdered sugar
1 cup butter

For the Filling
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla
1/2 teaspoon cinnamon
1 egg
1 cup chopped peeled apple
1 cup chopped pecans
1 cup English toffee baking bits

For the Glaze
1 cup powdered sugar
2 -3 Tablespoon cooled strong coffee

Instructions

Preheat oven to 350 degrees.
In medium bowl, combine flour and powdered sugar. With pastry blender or fork, cut in butter until it resembles coarse crumbs. Press into bottom of 9x13 inch pan. Bake at 350 for 15 minutes.

Meanwhile, in large bowl, combine sweetened condensed milk, vanilla, cinnamon and egg. Blend well. Stir in remaining ingredients. Mix well. Pour mixture over partially bake crust.
Bake an additional 30 - 40 minutes or until filling is set and edges are golden. Remove from oven and place on wire rack. Run knife around the edges of pan to loosen. Allow to cool on hour.

Combine 1 cup powdered sugar and coffee to make the glaze. Drizzle over the top. Cut into bars and serve.