JEN'S BALSAMIC GLAZED BRUSSEL SPROUTS RECIPE
- 2 pounds uniformely-sized Brussels sprouts (any wilted outer leaves removed), stems trimmed and cut in half
- 4 sliced thick-cut bacon ,diced and fried, reserving the bacon fat
- 1/3 cup dried cranberries
- 1 cup dark balsamic vinegar
- Preheat the oven to 400 degrees F.
- Place the Brussels sprouts in a large bowl and pour the reserved bacon fat over them, tossing gently a few times to evenly coat them.
- Pour the sprouts onto a lined baking sheet in a single layer and bake for 35-40 or until they are lightly browned, tossing them once or twice after about 20 minutes to evenly brown them.
- While the Brussels sprouts are roasting, make the Balsamic Reduction: Place the balsamic vinegar in a small saucepan and bring to a boil. Reduce the heat to a lower simmer and continue simmering for 10-15 minutes or until it has thickened (see Note).
- Transfer the roasted Brussels sprouts to a serving platter and sprinkle with the bacon and cranberries. Lightly drizzle the balsamic reduction over them (don't use too much, it's potent stuff!).
- Serve immediately.
EILEEN'S SOURDOUGH BREAD STUFFING RECIPE
- 1-pound loaf sourdough bread
- 8 tablespoons butter
- 10 ounces cremini mushrooms, sliced 1/2-inch thick in both directions
- Salt and freshly ground pepper
- 2 to 4 stalks celery with leaves, halved lengthwise and sliced
- 1 medium onion, chopped
- About 10 sprigs fresh thyme, leaves stripped from the stems
- 10 to 12 fresh sage leaves, chopped
- 3 1/2 cups low-sodium chicken broth
- 3 tablespoons chopped Italian parsley leaves
- 3 cinnamon sticks (plus more for garnish)
- 2 honeycrisp apples, chopped
- 1 orange, thinly sliced
- 1 (750 ml) bottle red wine (I suggest a light-bodied Spanish variety)
- 1 and 3/4 cups homemade apple cider or store-bought1
- 1/2 cup brandy
- 1/4 cup orange juice (or juice from 2 medium oranges)
- juice from 1 lemon
- club soda, to taste
- Place the cinnamon sticks, apples, and orange slices in a large pitcher. Add wine, apple cider, brandy, orange juice, and lemon juice. Allow to sit in the refrigerator for 6 - 24 hours. Taste; if you'd like it to be sweeter, add 1-2 Tablespoons granulated sugar, honey, or agave.
- If you'd like a cinnamon-sugar rim (highly recommended), simply moisten the rim of your glasses with water, turn the glass upside down and dip it into a mix of cinnamon and sugar. Pour in the sangria with fruit2 and add a splash of club soda (this unsweetened fizz is wonderful with the sangria!). Garnish with a cinnamon stick, if desired. Cheers!
- Make ahead tip: Sangria is the perfect make-ahead cocktail since it must sit for at least 6 hours. You can also make it one day in advance.
- 5 pounds Yukon gold or russet potatoes
- 1 1/2 sticks softened butter, plus more for baking
- 1 1/2 (8-ounce) packages cream cheese, softened
- 1/2 cup half-and-half
- 1/2 cup cream
- Salt and freshly ground black pepper
- Milk, if needed, for thinning
- 1 small loaf country-style bread (about 1 lb.), cut into 1⁄2-inch pieces (about 10 cups)
- 3 tbsp. olive oil
- 2 medium onions, chopped
- 2 large carrots, cut into 1⁄4-inch pieces
- 2 stalks celery, cut into 1⁄4-inch pieces
- 3 c. lower-sodium chicken broth
- 1 c. fresh flat-leaf parsley, chopped
- 2 tsp. fresh thyme leaves
- 2 large eggs, beaten
- Kosher salt
- Heat oven to 375°F. Grease 3-quart casserole dish. Place bread on rimmed baking sheet and toast until golden brown, 15 to 20 minutes; transfer to large bowl.
- Meanwhile, heat oil in 12-inch skillet on medium. Add onions, 1 teaspoon salt and 1⁄2 teaspoon pepper and cook, covered, stirring occasionally, until very tender and beginning to turn golden, 6 to 8 minutes
- Add carrots and celery and cook, stirring occasionally, until tender, 6 to 7 minutes. Add broth and heat to a boil. Stir in parsley and thyme.
- Transfer vegetable mixture to bowl with bread; toss to combine. Fold in beaten eggs. Transfer to prepared baking dish, cover with foil and bake 10 minutes. Remove foil and bake until golden brown, 15 to 20 minutes.
- Prep 25 MIN
- Total1 HR 20 MIN
- Servings 8
- In medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. Heat oven to 375°F.
- In large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter until blended. Spread in ungreased 8-inch square pan. Spoon blackberry mixture over batter.
- Bake 45 to 55 minutes or until dough rises and is golden. Serve warm with cream.
LESLIE'S MAPLE ROASTED BRUSSELS SPROUTS WITH BACON RECIPE
- Preheat oven to 400 degrees F (200 degrees C).
- Place Brussels sprouts in a single layer in a baking dish. Drizzle with olive oil and maple syrup; toss to coat. Sprinkle with bacon; season with salt and black pepper.
- Roast in the preheated oven until bacon is crispy and Brussels sprouts are caramelized, 45 minutes, stirring halfway through.
ERIN'S ASPARAGUS & FONTINA QUICHE RECIPE
- 4 Farm Eggs
- 1 Pie Crust
- 4 oz Fontina Cheese
- 4 oz Goat Cheese
- ¾ cup Milk
- 2 Scallions
- 1 Shallot
- 1 Leek
- 1 Lemon
- ½ lb Spinach
- ½ bunch Asparagus
SARAH'S CHOCOLATE CHESS PIE RECIPE
- 3 cups macaroni, uncooked
- 2 eggs
- ½ cup heavy cream
- 1½ cups milk
- salt & pepper
- paprika (optional)
- 1 cup smoked cheddar cheese, shredded (a must)
- 6-8 oz. velvetta, shredded (feel free to cut back on the velvetta if you don't want it to be super creamy)
- 1 cup sharp cheddar (can use less if you don't like a sharp taste in your mac n cheese)
- 1 cup colby & monteray jack, shredded (cheese blend)
- Preheat oven to 350
- Cook macaroni until just al dente or a little under al dente. (Look on the back of the box to see how long you need to cook your pasta for it to reach al dente.) Be careful no to overcook.
- Drain pasta and set aside.
- In a large bowl, add milk, heavy cream & cheeses (except for the smoked cheddar).
- Stir to combine.
- Taste the milk mixture and add salt & pepper until it has a good taste. You can also add in other seasonings like onion, paprika, etc. Tasting will help avoid having a plain, bland bake macaroni & cheese. Yuck!
- When you are content with the taste, add in the eggs.
- Stir well until combined.
- Butter a 9 x 9 inch baking dish.
- Add macaroni to the baking dish.
- Pour cheese mixture over macaroni.
- Make sure the cheese distributed well.
- Top with smoked cheddar cheese. (I add a little more Colby jack as well.) Sprinkle with paprika and/or black pepper, if desired.
- Bake for 35-45 minutes. Do not overbake. It may be a bit jiggly when you take it out of the oven. It will firm up as it cool.
- Let cool for about 10-15 minutes or until fully set.
1 can cream corn
1 can whole kernel corn
1 cup of sour cream
1 box of corn muffin mix(small box)
3 tablespoon of butter
Mix everything together and add to greased glass dish bake at 375 for 50 minutes.
JOE'S VEGAN PEANUT BUTTER CUP PIE RECIPE
Recipe type: Dessert
- 1 sleeve graham crackers (or sub similar gluten free cracker/cookie)
- 4.5 Tbsp melted vegan butter or coconut oilPIE
- 12 ounces firm silken tofu, slightly drained and patted dry
- 1/2 cup creamy salted natural peanut butter (I like Trader Joe’s brand)
- 1/4 cup agave nectar or maple syrup (or sub honey if not vegan)
- 1 14-ounce can (~ 1/34 cups) full fat coconut milk OR coconut cream, chilled overnight (no shaking the can! You want the cream and liquid to remain separate)CHOCOLATE GANACHE TOPPING
- 1 cup semisweet dairy-free chocolate chips
- 1/3 cup non-dairy milk (I used full fat coconut, but almond milk is fine, too)Instructions
- Preheat oven to 375 degrees F and lightly oil a standard glass pie pan (8 inches x 1 1/4 inches).
- Add graham crackers to a food processor and process until you achieve a semi-fine meal. A little texture is OK, just remove any large pieces that didn't get ground. Add melted butter and pulse to combine.
- Add to greased pie pan and press down with your fingers to flatten. You can lie a piece of plastic wrap over the top when pressing down to ensure a more uniform layer. Bake for 10 minutes or until golden brown. Remove and set aside to cool.
- Add tofu, peanut butter, maple syrup or agave to a blender or food processor and blend until smooth, scraping down sides as needed. Taste and adjust seasonings as needed, adding more agave for added sweetness or a pinch of salt if your peanut butter wasn't very salted.
- Next, scoop out the cream of our coconut milk or cream and whip into whipped cream in a large, chilled mixing bowl. Find trouble-shooting tips here. Optional: sweeten with a little powdered sugar and vanilla.
- Fold the peanut butter-tofu mixture into the whipped cream.
- Pour filling over crust and pop in the freezer to chill. Once it's fairly chilled and slighty firm (about 1 hour), prepare your ganache.
- Add chocolate chips to a bowl and heat your non-dairy milk to a low simmer. Then pour over chocolate chips and don't touch for 5 minutes to allow it to melt. Then stir gently with a spoon or rubber spatula until a smooth ganache forms. If it doesn't quite melt, you can also heat it in the microwave in 10 second increments until smooth and melted.
- Spoon over the top of the pie and spread in an even layer with a knife or spatula, working quickly as the ganache will get clumpy if it sets too long.
- Top with crushed, salted roasted peanuts (optional) and pop back in the freezer to set. 20-30 minutes before serving, remove from freezer and serve. Alternatively, you can chill this in the fridge, but it is much more delicate to slice and serve, but just as delicious.
- After the initial chill, make sure you cover the pie with plastic wrap to keep it fresh.