Hot Buttered Toddy Mix + Two Drinks

Toddy Mix
½ cup unsalted butter, softened

¼ cup raw cane sugar

2 T honey

1 T molasses

1 tsp lemon zest

1 tsp ground cinnamon

1 tsp ground ginger

¼ tsp ground cardamom

¼ tsp ground cloves

Mix all ingredients in a small bowl and chill for at least one hour. Keep refrigerated up to two weeks

Hot Buttered Bourbon

1 heaping tsp buttered toddy mix

2 oz bourbon

1 cinnamon stick

In a heatproof mug, add a heaping tsp toddy mix, bourbon and cinnamon stick and cover with 8 oz boiling water. Stir vigorously before serving

Hot Buttered Berry Rum

1 heaping tsp buttered toddy mix

2 oz spiced rum

4 to 5 fresh or freeze dried cranberries

In a heatproof mug, muddle cranberries with a heaping tsp of toddy mix. Add rum and muddle a bit more. Add 8 oz boiling water and let steep a couple minutes before stirring vigorously and serving.

Holiday Snack Mix

8 cups oatmeal square cereal

2 cups pecans

½ cup light corn syrup

½ cup brown sugar

¼ cup butter

1 tsp vanilla

½ tsp baking soda

1 T fresh rosemary, finely chopped

Zest of 1 organic orange

Preheat oven to 250 degrees F. Lightly spray a 9x13 baking pan and add cereal and pecans. In a medium microwaveable bowl, heat syrup, sugar, butter for 1 ½ mins; stir. Microwave an additional ½ to 1 ½ mins or until boiling. Stir in vanilla, orange zest, rosemary and soda; pour over cereal. Bake for 1 hour, stirring every 20 mins to evenly coat cereal and pecans. Remove from oven to cool. Carefully break apart before serving or storing in an air-tight container for up to 1 week. I guarantee it will not last that long though.

For a twist, add 1 cup of dried cranberries to cooled mix before serving.

Recipe from K. Dixon

Butternut Squash Lasagna

For the vegetables:
1 butternut squash, peeled and cut into 1/2-inch cubes
2 tablespoons extra-virgin olive oil
1 sweet yellow onion, halved and sliced thin

1 tsp garlic powder

1 tsp salt

1/8 tsp ground red pepper

For the bechamel:
2 tablespoons salted butter
10 fresh sage leaves, finely chopped
1/4 cup all-purpose flour
4 cups whole milk
¼ tsp of freshly grated nutmeg

½ tsp salt

For the lasagna:
Unsalted butter, for the baking dish
2 cups grated low-moisture mozzarella cheese (about 8 ounces)
2 cups grated parmesan cheese (about 8 ounces)
1 tablespoon all-purpose flour
9 no-boil lasagna noodles

Make the vegetables: Preheat the oven to 425 degrees F. Toss the squash and onions with olive oil on a baking sheet. Season with salt, garlic powder and red pepper. Roast, rotating the baking sheet once, until the vegetables are tender, 18 to 20 minutes. Smash squash with a fork until evenly mashed and set aside. Reduce the oven temperature to 350 degrees F.

Meanwhile, make the bechamel: Melt the butter in a medium saucepan over medium heat. Add the sage and cook 1 minute. Whisk in the flour until smooth; cook, whisking, until the flour is lightly golden but not brown, about 2 minutes. Gradually whisk in the milk until smooth. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 5 minutes. Stir in the nutmeg and salt.

Assemble the lasagna: Butter a 9-by-13-inch baking dish. Toss the cheeses and the flour in a bowl; set aside 1/2 cup for topping. Evenly coat the bottom of the dish with 1/2 cup of the bechamel. Lay 3 noodles side by side on top. Cover with one-third of the remaining bechamel. Sprinkle with half of the remaining cheese mixture, then top with half of the vegetable mixture, spreading evenly. Arrange 3 more noodles on top and repeat the layers (bechamel, cheese, vegetables). Top with the remaining 3 noodles, then cover with the remaining bechamel; sprinkle with the reserved 1/2 cup cheese.

Loosely cover the dish with foil and bake until bubbly, about 45 minutes. Turn on the broiler. Uncover the lasagna and broil until browned, about 2 minutes. Let stand 15 minutes before serving.

Recipe adapted from a recipe at www.foodnetwork.com

Veggie Curry Soup

2 T olive oil

1/2 cup chopped sweet yellow onion

2 cloves garlic, minced

3/4 cup fresh shiitake or oyster mushrooms, cleaned and sliced

2 tsp curry powder

1 tsp ground cumin

1/8 tsp ground red pepper

1 tsp salt

6 cups vegetable broth

1/3 cup chopped roasted red peppers

8oz (about 1 1/3 c) prepared jasmine rice

8oz (about 1 1/3 c) prepared brown rice

8 oz (about 1 1/3 c) prepared black lentils

1 cup coconut milk

1 tsp dried cilantro leaves

In a large dutch oven, or soup pot, over medium heat, heat olive oil and saute onions and garlic until onions are translucent, about 5 mins. Add in mushrooms and cook 2 to 3 minutes more. Add spices and salt and stir. Add 3 cups of vegetable stock and stir well. Add red peppers, rice and lentils and stir. Add remaining 3 cups of vegetable broth and bring to a simmer. Simmer about 15 to 20 minutes on low heat. Add coconut milk and cilantro and simmer for 5 mins more. Add additional salt to taste. Serve warm with a drizzle of coconut milk  and some sliced roasted red pepper.

Try various types of rice and lentils to switch up colors and flavors!

Original recipe 

Butternut Squash Soup

4 cups butternut squash, peeled and cubed

Cooking spray

½ tsp ground cumin

½ tsp chili powder

½ tsp garlic powder

¼ tsp salt

2 T shallots, finely chopped

1 clove garlic, finely chopped

1 T butter or olive oil

1 T cooking sherry

2 ½ cups vegetable broth

1 ¾ cup buttermilk

Preheat oven to 375 degrees F. Spray a 9x13 pan w/ cooking spray and spread butternut squash evenly in pan. Sprinkle spices, garlic and salt over butternut squash and roast in oven for 30 minutes or until tender. Set aside to cool.

In a large dutch oven, heat butter over medium heat until melted. Add shallots and garlic and saute for about 3 mins or until just caramelizing. Add cooking sherry and stir vigorously.  Add squash and broth, bring to a boil and cook for 3 mins. Reduce heat to low and add buttermilk. Cook for another 2 minutes and take off heat.

Place one-third of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape) and secure blender lid on blender. Place a clean towel over opening in blender lid to avoid splatters. Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture.

Serve warm with a sprinkle of chili powder and cumin.

Recipe adapted from one posted at www.myrecipes.com

Fall Cheeseball

16 oz  brick sharp cheddar cheese

8 oz Neufchatel cheese (1/3^rd fat cream cheese)

2 T mayonnaise

2 T ranch dip mix

1/3 c finely chopped pecans or walnuts

1 tsp paprika

1 green bell pepper

Cut  brick of cheese into thirds. Cut two of the thirds into ½” cubes and place into a food processor. Pulse until cheese is finely crumbled. Set aside.

In a medium bowl mix cream cheese and mayonnaise with dip mix and ½ tsp of paprika until well blended. Gently fold in cheddar cheese and nuts. With your hands or large spoon, form into a large ball. Place in refrigerator for 10 mins.

While the ball chills, cut remaining third of cheese into ½” cubes and with the remaining ½ tsp paprika pulse in the food processor until crumbled. Place into another medium bowl. Core the stem area out of the bell pepper – this will be the stem of the pumpkin.

Once chilled, carefully place the cheese ball in the bowl with the remaining cheese crumbles and roll around, pressing the crumbles into the ball. Once coated place ball on a small serving platter. Gently flatten the top of the ball. At this point you can make a small dimple into the top of the cheeseball and insert the green pepper. Or, if you want more of a pumpkin shape, do not insert the green pepper stem and…

Using the back of a butter knife carefully cut about ¼ inch into the ball from bottom back of the ball, over the top and to the bottom front. Rotate the ball 90 degrees, clean off the knife and repeat. You now should have the ball divided into four “wedges”. Repeat lines in between each of the quarters to create eight wedges. Clean the knife again and using the back of the knife, carefully mold the sides of the cheeseball into the cuts you’ve made. Once complete, then make a dimple in the top and add the green pepper stem. If you pull this off,  I guarantee you’ll be the hit of the party! 

Buttermilk Pie w/ Boozy Peaches

Buttermilk Pie with Pecan Crust

1 cup(s) all-purpose flour, plus more for work surface

1/3 cup(s) pecan halves (extra for garnishing)

1 1/4 cup(s) sugar

3 tablespoon(s) sugar

1/2 teaspoon(s) salt

1/2 stick(s) butter, cold and cut into small pieces

3/4 stick(s) butter, melted

4 large eggs

3 tablespoon(s) cornstarch

1 1/3 cup(s) buttermilk

Zest of 1 lemon

1/2 teaspoon(s) freshly grated nutmeg

In a food processor, pulse flour, pecans, 3 tablespoons sugar, and salt until the nuts are finely ground. Add cold butter pieces and 1 egg, and pulse until the dough holds together when pinched but does not form a ball. Pat dough into a flat disk; wrap tightly with plastic wrap and refrigerate for at least 30 minutes.

On a lightly-floured work surface, roll out the dough to a 12-inch round. Transfer to a 9-inch pie pan, pressing the dough against the bottom and sides without stretching it. Using a paring knife, trim the dough to a 1-inch overhang. Fold the overhang in to make a double layer of dough and, with your fingers, crimp all around. Refrigerate for at least 1 hour.

Preheat oven to 400 degrees F. Meanwhile, cover prepared pie shell with parchment, leaving a bit of overhang, and add enough pie weights or dried beans to cover. Bake for 15 minutes, then remove the parchment and weights, and bake until shell is golden, about 10 more minutes. Remove pan from oven and reduce oven temperature to 325 degrees F.

In a food processor, pulse cornstarch and remaining sugar to combine. Add buttermilk, melted butter, lemon zest, nutmeg, and remaining eggs, and pulse to combine. Pour the filling into the warm pie shell and bake until the filling is set and just slightly wobbly in the center, approximately 1 hour. Remove pie from oven, garnish with pecan halves, and let cool before serving. Can be served chilled. Keep leftovers refrigerated for up to 3 days.

Recipe courtesy of www.beekman1802.com

Boozy Peaches

1 jar peach halves in syrup

¼ cup Applejack, brandy or bourbon

1 tsp freshly grated ginger or ½ tsp ginger juice

Drain ¼ cup syrup from the peaches and replace with liquor and ginger. Seal jar and refrigerate at least 24 hours to allow fruit to be infused. Serve these peaches sliced with a piece of the buttermilk pie or enjoy by themselves.

Carrot-Zucchini Bars w/ Cream Cheese Frosting

Bars:

1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon ground ginger
¼ teaspoon baking soda
¾ cup light brown sugar
½ cup vegetable oil
¼ cup honey
2 eggs
1 teaspoon vanilla extract
1½ cups shredded carrots
1 cup shredded zucchini
½ cup chopped walnuts

Cream Cheese Icing:
8 ounces cream cheese, at room temperature
1 cup powdered sugar
½ teaspoon lemon extract

Preheat oven to 350 degrees F.

In a medium bowl, whisk together the flour, baking powder, ginger and baking soda; set aside.

In a large bowl, whisk together the brown sugar, oil, honey, eggs and vanilla extract. Add the flour mixture and stir with a rubber spatula until no flour remains. Fold in the carrots, zucchini and walnuts.

Spread the batter into an ungreased 9x13-inch pan. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Place the pan on a wire rack and cool completely.

Using an electric mixer, beat the cream cheese, powdered sugar and vanilla extract on medium speed until smooth and creamy, about 3 minutes. Spread evenly over the cooled bars. The bars can be kept in an airtight container at room temperature or in the refrigerator for up to 3 days.

Fresh Tomato & Watermelon Salad

1½  cup chopped tomatoes

1 cup chopped watermelon

¼ cup thinly sliced red onion

1 T chopped fresh mint

1 T olive oil

1 T balsamic vinegar

salt and black pepper

Arrange tomatoes, watermelon and onion on a large plate or small platter. Sprinkle with fresh mint, salt and pepper, then drizzle olive oil and balsamic vinegar.

Recipe created by author.

Peach Coconut Banana Bread

1 cup sugar

2 tablespoons butter, melted

1 egg

3/4 cup milk

3 cups flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 tsp fresh or ground ginger

1 cup mashed bananas

1 cup peaches, diced small

1/2 cup shredded coconut (plus more for sprinkling)

Preheat oven to 350. Prepare a loaf pan or 4 mini loaf tins by spraying with cooking spray.

In a large bowl or the bowl of a stand mixer, mix together sugar, butter, and egg, then stir in milk.

Add flour, baking powder, and salt, and stir until just combined.

Gently fold in bananas, peaches, and coconut, sprinkling a teaspoon or two of the coconut on top of the loaf/loaves.

Bake 50-60 minutes for a full loaf, or 30-35 minutes for mini loaves. Loaves are done when slightly golden on top and when a toothpick inserted comes out clean.

adapted from a recipe from www.lilluna.com

Cream of Asparagus Soup and Asparagus Tart

Soup

1 pound fresh asparagus

½ c chopped onion

1 (14.5 oz) can chicken broth*

2 T butter

2 T all purpose flour

1 tsp salt

½ tsp black pepper

1 cup milk

½ cup sour cream

1 tsp fresh lemon juice

Rinse asparagus and cut into 1” pieces. Add to a large saucepan with chopped onion and ½ cup broth. Cover and bring to a boil over high heat. Reduce heat and simmer uncovered until asparagus is tender – about 12 minutes. Let cool 5 mins and process mixture in a blender to puree. Set aside.

In the same saucepan, melt butter over low-medium heat. Stir in the flour, salt and pepper. Cook, stirring constantly for 2 minutes. Whisk in the remaining chicken broth and increase heat to medium. Cook until the mixture begins to boil and reduce to a low simmer. Stir in the asparagus puree and milk.

Put sour cream in a small bowl and stir in a ladleful of the hot soup. Add the lemon juice. Stir mixture into the saucepan of soup and heat on low to serving temperature but do not boil. Serve soup immediately.

Recipe courtesy of Allrecipes.com              *vegetable broth can be substituted

Tart

1 sheet frozen puff pastry, thawed

10 to 12 thin asparagus stalks

½ red onion sliced

2 cups shredded white cheddar

3 T Dijon mustard

1 tsp milk

1 tsp olive oil

Salt and Pepper

Coat asparagus and onion with 1 tsp olive oil and sprinkle with salt and pepper. Grill for 5 to 10 minutes till vegetables are tender but slightly firm. Cut onions into smaller bite-sized pieces. Set veggies aside.

Preheat oven to 400 F. Line a large cookie sheet with parchment. Lay puff pastry down on parchment. Using a sharp knife, lightly score about ½ inch inward around all four sides of the pastry. This will allow the pastry to puff around the filling, framing it. In small bowl mix mustard and milk. Carefully brush over the inner square of the pastry. Sprinkle with 1 cup of the cheese. Carefully lay out the asparagus and onions covering as much of the inner square as possible. Place in oven and bake for 10 minutes. Pull out and sprinkle remaining cheese over the pastry, sprinkle with additional black pepper, and bake for 5 minutes more or until the pastry is puffed and golden. Remove from oven, let cool for 5 minutes and then cut into desired portions. Best eaten same day.

Original Recipe 

Kale Crisps

1-10oz bag of curly kale, chopped, rinsed and dried thoroughly - about 8 cups
1 T olive oil - or - olive oil in a mister or aerosol
Seasoning salt of choice (recommended but can be omitted)

Preheat oven to 325 F. Line two large baking sheets with parchment paper.

In a large bowl add 4 cups kale (or half bag) discarding thick stems or veins. Drizzle w/ half the olive oil (or mist lightly). Toss the kale and oil lightly with your fingers until all leaves are evenly coated. Spread out evenly over the parchment lined baking sheet and sprinkle with seasoning salt, if desired. Repeat with the remaining kale and oil, spreading out over the second baking sheet.

Bake for 15 to 20 mins, rotating pan halfway through baking, until kale is crispy but not browned. Watch closely as if the kale is not crisped it will seem rubbery but don't bake too long as it can burn quickly! When both pans are done, let cool completely before storing in an airtight container or brown paper bag.

Slow Cooker Guinness Stew

 

 
2 Tbsp butter

2 pounds well-marbled chuck beef roast, cut into 2-inch pieces

2 cups chopped onion

2 celery stalks, chopped

2 Tbsp tomato paste

1 pint (16 ounces) Guinness extra stout (make sure you use extra stout and not draught)

3 cups beef broth

2 large carrots, peeled and cut into chunks

2-3 parsnips, peeled and cut into chunks

1 pound young turnips, peeled and cut into chunks

2 teaspoons dried thyme

Salt

2 Tbsp cornstarch (for thicker stew only)

1/4 cup chopped fresh parsley (optional)

Heat the butter in a large sauté pan over medium-high heat. Brown the beef in the butter, starting with the fattiest pieces of meat, fat side down in the pan. This will allow some beef fat to render out. Work in batches as to not crowd the pan.  Sprinkle salt over the beef as it browns. Once browned on all sides, transfer the beef pieces into the slow cooker.

Add the onions and celery to the pan in which you just browned the beef. Sauté the onions and celery until they begin to brown at the edges, about 5 minutes. Add the tomato paste and mix well. Cook for a minute or two, then add a little of the Guinness, enough to make it easier for you to scrape up any browned bits at the bottom of the pan. Transfer the celery and onions into the slow cooker.

Add the rest of the Guinness, the beef broth, carrots, parsnips, turnips, and thyme to the slow cooker. Add two teaspoons of salt. Cover and cook on "high" for 4 hours, or "low" for 8 hours. In the last hour, if you would like a thicker stew, mix 2T cornstarch with ¼ cup of the stew broth in a small bowl. Add this slurry to the stew and stir vigorously for a minute. When done, add more salt to taste. If you want, sprinkle with fresh parsley to serve.

recipe adapted from www.simplyrecipes.com

Sprout & Potato Salad

3 lbs of Yukon gold potatoes, scrubbed and diced into medium chunks

1 package frozen Brussels sprouts
1 yellow onion, diced
2 tbsp olive oil
8 pieces of bacon, cooked & crumbled
3 tbsp fresh parsley, chopped
1/4 cup of white vinegar
3 tbsp sugar
2 tbsp water

salt and pepper

Preheat the oven to 450 degrees. Line a large baking tray with tin foil then coat well with cooking spray.

Put potatoes, sprouts and onions in a large bowl and drizzle with the olive oil. Toss to coat and spread evenly on the prepared baking tray; season with salt and pepper. Place into the oven and roast for 35-40 minutes or until the potatoes are tender and cooked through, making sure to stir the potatoes every 15 minutes. Remove from the oven and place into a clean large bowl.

While the potatoes are cooking, cook the bacon in a skillet over medium heat, until crispy and cooked through. Place the bacon on paper towels to drain the excess grease; crumble.

Combine the vinegar, water, and sugar together then mix until well combined. Add the bacon crumbles to the potatoes followed by the parsley. Drizzle the vinegar mixture on top and mix until evenly coated. Season with additional salt and pepper, to taste and serve warm.

adapted from a recipe from www.fortheloveofcooking.com

Chicken, Kale and White Bean Stew

2 T olive oil

2 cloves garlic, minced

1 cup onion, chopped

1 cup celery, chopped

1 cup carrot, chopped

1 bay leaf

1 tsp dried thyme

2 - 15-oz cans white beans, drained and rinsed

4 cups kale, chopped

8 cups broth/stock (I used 4 cups chicken and 4 cups vegetable)

2 cups cooked chicken, chopped

Salt and pepper to taste

In a large stock pot, heat 2 T olive oil. Saute onion and garlic for 4 to 5 minutes, or until translucent. Add carrots and celery and cook for another 4 to 5 minutes. Add bay leaf, thyme, beans, kale and stock/broth and bring to a boil. Lower to a simmer and cook for about 30 minutes, or until vegetables are tender. Add chicken and cook 10 minutes more, seasoning stew with salt and pepper to taste.  Remove bay leaf before serving.

Can be made a day ahead and refrigerated – gets better day after day. Water can be added to refresh broth.

For a vegetarian version – simply omit chicken and use only vegetable stock.

Photo courtesy of bestrecipebox.com

Cranberry Nut Pie

2 cups fresh cranberries

1 cup sugar

1 cup light corn syrup

¼ cup water

2 T butter

4 eggs

1 cup chopped walnuts

1 cup chopped pecans

1 tsp vanilla

1 eight inch pie crust – refrigerated/frozen/homemade

In a heavy saucepan, bring cranberries, sugar, corn syrup and water to a boil then lower to a simmer, stirring frequently for 10 to 12 minutes until sauce has thickened.  Remove from heat and add butter, stiring till melted. Let mixture cool for 15 to 20 mins.

Preheat oven to 400 degrees F.

In a large bowl, beat 4 eggs with vanilla. Add a bit of the cooled cranberry to the mixture and stir. Then stir in the remaining cranberry mixture. Fold in chopped nuts. Pour into the pie shell and bake for 30 minutes or until the filling is firm. Cool to room temperature.

Serve with vanilla ice cream or whipped cream if desired

Adapted from a recipe in The New York Times