Family Favorites · Holidays · New Traditions · Vegetables · Vegetarian

Roasted Brussel Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds & Cranberries

This flavorful dish is like a burst of autumn in your mouth. Each bite is full of flavor. The addition of raw apple kicks it up a notch. What a wonderful dish to share at holiday gatherings.

This main dish is delicious on its own but, if you prefer more protein, add a bit of pork, chicken or beef. I had leftover pork roast and added a few slices and thought it added even more to the dish. This has become a real favorite and one I’ll be making over and over again.

Roasted Brussel Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds & Cranberries

INGREDIENTS:
Roasted Brussels Sprouts:
  • 3 cups Brussels sprouts , ends trimmed, yellow leaves removed
  • 3 tablespoons olive oil
  • Salt to taste
Roasted Butternut Squash:
  • 1 ½ lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
  • 2 tablespoons olive oil
  • 3 tablespoons maple syrup
  • ½ teaspoon ground cinnamon
Other Ingredients:
  • ½ cups pumpkin seeds
  • 1 cup dried cranberries
  • 2-4 tablespoons maple syrup optional
Optional: Add sliced cooked pork, steak or chicken
DIRECTIONS:
Roasted Brussels Sprouts:
  • Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
  • Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.
Roasted butternut squash:
  • Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
  • In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
  • Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
  • Note:  You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven.
Assembly:
  • In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pumpkin seeds, and cranberries, and mix to combine. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.

Recipe from Juliasalbum

Desserts · Family Favorites · Holidays · Italian Dishes · New Favorite · New Traditions

Pears in Red Wine Sauce

During the Pandemic lockdown, the girls and I joined our local winery, InVINtions, for their Zoom Italian Cooking classes with Chef Lucas.  We made many wonderful dishes with Chef Lucas, and Pears in Red Wine Sauce was a delicious surprise.  We didn’t have great expectations for this recipe, but trust me, it was one of many fantastic dishes!

When the holidays are upon us and we are tired of dishes that are too sweet or too rich, this is the perfect answer.  It is a beautiful dish to serve your guests or to enjoy all by yourself!

PEARS IN RED WINE SAUCE

6-8 Pears
1 Bottle Red Wine
8 Ounces (1 cup) of Sugar
3 Cinnamon Sticks
6 Cloves

  • In a pan, combine all the ingredients.
  • Cook over low heat for about 1 hour.
  • If you desire a thicker sauce, remove the pears after
    cooked and mix one teaspoon of corn starch with a 1/4
    cup water and mix with the wine.
  • Serve hot or cold. They are delicious warm with a scoop of vanilla ice cream! You can store in the fridge for about a month.

Recipe from Lucas Migliorelli

Breads · Holidays

Cranberry Orange Bread with Orange Glaze

Cranberry and Orange are a culinary match made in heaven.  The combination in this wonderful quick bread is divine, especially with the addition of Orange Glaze.

The bread is great with a cup of coffee or tea or can be served as a dessert.  

CRANBERRY ORANGE BREAD WITH ORANGE GLAZE

1 1/2 cups all-purpose Gold Medal flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup granulated sugar
Zest of 1 large orange
3/4 cup buttermilk
1/2 cup canola or vegetable oil
2 large eggs, slightly beaten
1 tablespoon fresh orange juice
1/2 teaspoon vanilla extract
1 cup fresh cranberries

For the orange glaze:
1 cup powdered sugar
1 1/2 tablespoons fresh orange juice
1 teaspoon orange zest

  • Preheat oven to 350° F. Spray a 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.
  • In a large bowl, whisk together the flour, salt, and baking powder. In a small bowl, combine sugar and orange zest. Rub together with your fingers until fragrant. Whisk into the flour mixture. Set aside.
  • In a separate medium bowl, combine the buttermilk, oil, eggs, orange juice, and vanilla.
  • Slowly add the wet ingredients to the dry ingredients. Stir until just combined. Fold in the cranberries. Pour batter into prepared loaf pan.
  • Bake for 70-75 minutes, or until toothpick comes out clean. If your loaf starts to get too brown drape a piece of foil over the top to finish baking. I did this during the last 10 minutes of the baking time.
  • Remove bread from oven and place on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
  • While the bread is cooling, make the orange glaze. In a small bowl, combine powdered sugar, orange juice, and orange zest. Whisk until smooth. Drizzle the glaze over the bread. Cut and serve.
  • Note-The bread is best eaten within 2-3 days or freeze.

Recipe from twopeasandtheirpod.com 

Appetizers · Family Favorites · Holidays

Smoked Salmon Dip

Dips and appetizers are a staple for the holidays.  In 2020, we will not be having the large holiday parties and gatherings, but we can still enjoy our favorite foods and traditions in our homes.

Ina Garten’s Smoked Salmon Dip is an easy, delicious dip that last well in the refrigerator for a day or two.   Smoked Salmon is a favorite of mine, anytime of year, but dip time is holiday time!

SMOKED SALMON DIP

8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh dill
1 teaspoon prepared horseradish, drained
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 pound (4 ounces) smoked salmon, minced

  • Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth.
  • Add the sour cream, lemon juice, dill, horseradish, salt and pepper, and mix.
  • Add the smoked salmon and mix well.
  • Chill and serve with crudites and/or crackers.

RECIPE FROM INA GARTEN 

Family · Holidays · Sauces

Raspberry Cranberry Relish

Cranberry relish for the holidays is a tradition.  I’ve made cooked and raw cranberry sauce, but the addition of raspberries, is a nice change. Cranberry relish is great with the big meal but also great on a leftover turkey sandwich.

Wishing everyone a wonderful, safe, healthy Thanksgiving in this difficult 2020.  Let’s take the time to count our many blessings, thank our medical and essential workers, hug (virtual and real) those we love, help those in need, take care of ourselves, and breathe!

Check out other family Thanksgiving recipes!

RASPBERRY CRANBERRY RELISH

1 1/3 cup sugar
1 cup water
3 cups fresh cranberries
1 cup frozen raspberries
1 teaspoon vanilla extract

  • In a saucepan, combine ALL ingredients.
  • Bring to a simmer and cook for 10 minutes, stirring frequently.
  • After 10 minutes, mash up berries using a potato masher or fork or something to mash up the berries. You can mash up all the berries, some, or none, depending on how chunky you like your cranberry sauce.
  • Once mashed cook for 5 more minutes.
  • Allow mixture to cool completely.
  • Serve Chilled.
  • Store in an air tight container up to 5 days.

    Recipe by:  Sheena at Hot Eats Cool Reads

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    Beverages · Holidays · New Favorite

    Fireside Coffee Mix

    Curling up by the fire with a good cup of coffee or hot chocolate is one of the things I look forward to as we approach the holidays and cold, snowy weather.

    Last year, my daughter, Megan, introduced me to Fireside Coffee and I was a big fan. I kept a container ready all of last winter and will do the same this year.  I made my Fireside Coffee with decafinated coffee so I could enjoy it day or evening.

    What a wonderful gift this would be for neighbors and friends.

    FIRESIDE COFFEE MIX

    2 cups powdered cocoa mix (15 packets of Swiss Miss individual servings)
    2 cups powdered coffee creamer
    1 cup instant coffee (I used decaffinated)
    1.5 cups sugar (I used 1.5 tablespoons of Stevia instead)
    1 teaspoon cinnamon
    1/2 teaspoon ground nutmeg

    • Mix ingredients well.  Store in tins, jars, or plastic bags.
    • Mix 2 heaping tablespoons mix with 2/3 cup very hot water.  Stir and enjoy!
    Cookies and Bars · Family Favorites · Holidays

    Kringla for Christmas…Almond vs. Anise

    A Christmas tradition in our house is to make Kringla, typically flavored with Anise extract. My oldest daughter Megan, likes Kringla, but not the taste of Anise. Lucky for her, I was out of Anise extract and tried Almond Extract instead, and loved the results.  I had to double the amount of extract to make sure the Kringla actually carried the almond flavor.

    Kringla…hot chocolate…Kolaches (cherry and chocolate)…family gathered in the living room late Christmas morning…what a wonderful way to celebrate Christmas.

    IMG_5605

    Our new tradition…Almond Kringla.

    KRINGLA…ALMOND STYLE

    I usually double the recipe and freeze several to enjoy long after the holidays are gone.

    1 egg
    1 cup sugar
    1/2 teaspoon almond extract (or more to suit your taste)
    2 tablespoons melted butter
    1/2 cup buttermilk
    1 cup sour cream
    1 teaspoon baking soda
    1 teaspoon baking powder
    4 cups flour

    • Beat egg and sugar together. Add anise extract, melted butter, buttermilk and 1/2 of sour cream.
    • Mix 1/2 teaspoon baking soda with remainder of sour cream and let sit for about 5 minutes.
    • Mix together flour, baking powder and remaining 1/2 teaspoon baking soda.
    • Mix together flour mixture alternately adding egg mixture and sour cream mixture. Dough will be very stiff and you will need to finish mixing with your hands.
    • Chill dough overnight.  Remove 1-2 cups of dough at a time so the dough remains chilled.  Take a small piece of dough (size of a small walnut) and roll into a ball and then into a pencil shape.  Shape the dough into a pretzel shape and place on a greased cookie sheet.
      IMG_5587
    • Bake at 425 degrees for 5 minutes on the bottom rack of the oven and then on top rack of oven for 2-3 minutes. Bottom of Kringla should be golden brown–tops may not be brown.  (I have found that every oven is different.  Mine tends to run hot so I decrease the amount of time on the bottom shelf to 3 minutes.)  In a convection oven, I’ve found 5 minutes on the middle shelf to be sufficient.
    • Cool and store in airtight container. Great warm with butter and a cup of coffee or hot chocolate.
    Appetizers · Family Favorites · Holidays

    Snowman Cheese Dip

    During the holidays there are so many parties and potlucks and it’s fun to make something that people remember. Charlene, an AT&T co-worker, shared this recipe several years ago after she brought this to one of our office potlucks.

    The first time I made it, I had the snowman standing upright. Big mistake, no one wanted to dip into it and have Mr. Snowman tumble. Give Mr. Snowman a rest on a platter and surround him with crackers.  He’ll be a big hit!

    Snowman Cheese

     SNOWMAN CHEESE DIP

    1 tub whipped cream cheese
    2-8 ounce bars cream cheese
    4 ounces dried beef, chopped
    1 teaspoon garlic powder
    1 teaspoon horseradish
    1 tablespoon dried parsley
    bunch of green onions

    • Mix cream cheese bars and chopped dried beef.  Add chopped green onions (white part only). Blend in garlic, horseradish and parsley.
    • Form into 3 balls (small, medium and large) using waxed paper.  Stack into snowman shape using a toothpick to attach. (NOTE:  I lay the snowman down on the platter)
    • Spread whipped cream cheese over snowman using wet knife. Garish and serve with crackers, carrots, pretzels.

    Garnishes:

    • rosemary branches or broken pretzel twists for arms
    • black olives cut into pieces for mouth & buttons
    • tiny baby carrot for nose
    • dried cranberries for halo
    • piece of red pepper for heart
    • green onion tops for scarf
    Family · Family Favorites · Holidays · Home · Kitchen

    Kitchen Memories

    Kitchen Memories started to flood back to me as I looked at my kitchen for the last time before the cabinets were removed.  So many conversations took place in my kitchen with our girls from babyhood to teenage years to adult years.  Meals were prepared for many loved ones, some of which are now gone.

    IMG_6246
    Kitchen 2015 after the cabinets over the island were removed.

    When we first moved into our Smurf blue house in 1988, the kitchen had brown, patterned kitchen carpet, one of the worst ideas on the planet. The Cherry Cabinets were quite nice and the Columbine (Colorado’s State Flower) tile was fitting of the ‘country’ craze at the time.

    This kitchen became the heart of our home. Weekday mornings were frantic as Karl and I prepared for work so the girls would often gather on the floor of the kitchen as I prepared breakfast and our lunches.

    As I look at the kitchen for the last time, a stream of memorable movies play in my head, including:

    • Homework, Science experiments, crafting
    • Holiday meal preparations
    • Meal preparation while the kids often sat on the counter to chat and share
    • My mother, when visiting, making homemade egg noodles on my kitchen counter to freeze for later use
    • Making our Christmas favorite Kringla for the holidays
    • Birthday Celebrations
    • Christmas parties & Mother’s Day Coffee
    • Dying Easter Eggs

    Sarah and Megan dye Easter Eggs 1991

    • Teaching the girls to bake

    Megan and Sarah bake a cake 1991

    • Rescuing animals or playing with our own pets

    Daddy has a bird

    • Running Circle through the house (Gamma Stout and Sarah)

    1992 003

    • Preparing flowers for the Megan (top) and Sarah’s (second) weddings

    megan and cathy do flowers 1580

    • Evan’s 2nd birthday, the last event in the old kitchen.

    IMG_6407

    So here we go…out with the old and in with the new! I’m soooo ready…

    Family Favorites · New Favorite · New Traditions

    Baked Spinach Artichoke Dip for your Football Championship Party!

    This Friday I’m feeling under the weather so am reposting my Baked Spinach Artichoke Dip as an idea for the coming AFC and NFC championship games.  So good and would also be great baked on potato skins.

    Spinach Artichoke Dip (3)

    As I retreat for another nap, let me just say,  GO Denver Broncos!

    Baked Spinach Artichoke Dip is a holiday/party regular.  This is an easy, tasty appetizer to serve for a holiday party or family gathering.

    SPINACH ARTICHOKE DIP (BAKED) WITH PITA CHIPS

    1 cup mayonnaise
    1 cup freshly grated Parmesan Cheese
    1 can (14 ounces) artichoke heart quarters, drained and coarsely chopped
    1 package (10 ounces) frozen chopped spinach, thawed, squeeze to drain
    1/2 cup chopped red bell pepper
    1/4 cup shredded Monterey Jack or mozzarella cheese
    Toasted baguette slices, assorted crackers or Pita Chips (recipe below)

    1. Heat oven to 350 degrees. Mix mayonnaise and Parmesan cheese. Stir in artichoke hearts, spinach and bell pepper.
    2. Spoon mixture into greased 1-quart casserole
    3. Sprinkle with Monterey Jack cheese.
    4. Cover and bake 15 to 20 minutes or until cheese is melted. Serve warm with pita chips, crackers or baguette slices.

    PITA CHIPS:

    Package pita bread
    olive oil
    garlic salt
    Fresh shredded parmesan cheese

    • Brush pita bread with olive oil, sprinkle with garlic salt and parmesan cheese.
    • Bake pita in oven until cheese melts and bread is toasted. Remove from oven and cut into 6 or 8 wedges per pita bread.