Butternut Squash Soup

3tlb veg oil

2tlb veg oil

2 med onions diced small

3 med sized butternut squashes, halved and seeded

3 cup chicken stock

1.5 cup whipping cream

salt, pepper, nutmeg, mace, and maple syrup to taste. (about a 1/3 cup maple syrup)

Preheat oven to 350, drizzle 2 tlb oil over squash and place on a baking sheet. Roast uncovered until tender. (30-1.5hrs) Remove and cool slightly. Using a spoon scoop out the flesh and set aside.

Heat 3 tlbs oil in large pot and add onions over MED LOW and cook onions till translucent. (I do this step while the squashes are finishing in the oven). Then add cooked squash , chicken stock. Bring to a simmer for 15 minutes. Blend the mixture till smooth. Add whipping cream, maple syrup, and seasons to taste.

I think its yummy to roast some finely chopped peacons mixed with oil and Cinnamon and sugar and sprinkle those on top.

Roasted Cauliflower

1 head of cauliflower cut in bite sized pices

2 handfuls of green olives (I really like these so I use a lot, you may use less if you want), cut in half

1 garlic flower thing or about 10 cloves (love garlic so I also use a lot)

1 15 0z can of garbanzo beans, drained and rinsed (same as chick peas)

3 tlbs olive oil

1/2 tsp crushed red pepper (if you like non spicy things maybe use black pepper)

a pinch of salt

1/2 tsp dried parsley (if you have fresh use that instead and add it at the end, use a couple talbsp.)

1. Preheat oven to 450

2. Mix first 4 ingredients in a roasting pan. Drizzle with oil and sprinkle the pepper, salt, and parsley. Toss. Bake for 22 min and stir at 10min or until cauliflower is slightly browned, crisp-tender. Cal 176.

I LOVE this. Perfect lunch.

Recipe modified from the magazine Cooking Light page 79

Acorn Squash

Ingredients

· 2 acorn squash, cut in 1/2

· 1 tablespoons brown sugar

· 2 tablespoons butter, softened

· 1 tablespoons maple syrup

· Salt

· Freshly ground black pepper

1/4 tsp nutmeg

1/8 tsp cinimin

Directions

Preheat oven to 400 degrees F.

Scoop the seeds and stringy pulp out of the squash cavities and discard. In a small mixing bowl, combine all ingredients other than squash. Rub the squash cavities and cut sides of the squash with the butter mixture and place them on a baking sheet, cut side up. Put about a 1/3 inch of water at bottom of pan. Bake in the preheated oven for about 1 hour until the squash is tender when pierced with a fork. Serve 1 half per person.

Crock pot Hawaiian Chicken

Hawaiian Crock Pot Chicken

10-12 chicken tenders or 4-5 chicken breasts

1/2 cup soy sauce

2 cups water

3/4 cup brown sugar

1 can crushed pineapple

2 garlic cloves, grated

1 Tb. grated ginger

1/4 package green onions, chopped finely

cornstarch

water

Mix all ingredients (except chicken) in a big bowl. Place chicken in a big ziploc bag with mixture and marinate overnight. Cook all day in a crock-pot. (I did 8 hours on low) To thicken, mix a couple tablespoons of cornstarch with some water and to chicken. To thicken more, repeat. Shred chicken and serve over rice.

Tasty and easy! From CJaneinthekitchen.blogspot.com

Apple Dumplings

Scott's new most favorite dessert. They are so delicious!! (the same ones we had at the Halloween party.) From Pioneer Woman.

Ingredients

• 2 whole Granny Smith Apples
• 2 cans (8 Oz. Cans) Crescent Rolls
• 2 sticks Butter
• 1-½ cup Sugar
• 1 teaspoon Vanilla
• Cinnamon, To Taste
• 1 can (12 Oz.) Mountain Dew Soda

Preparation Instructions

Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.

Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Turkey Pot Pie (sort of)

Ingredients

• 2 tablespoons butter
• 1 onion, chopped
• 2 stalks celery, chopped
• 3 carrots, chopped
• 4 tablespoons flour
• 4 cups chicken bouillon (4tsp with 4 cups water as package says)
• 2 big red potatoes, peeled and diced
• 2 cups shredded turkey
• 2 tablespoons chopped parsley
• 1/2 cup corn
• 1 package of cresount roll dough
• 1/4 tsp black pepper
• salt to taste
• 1/2 tsp rosemary
• 1/2 tsp thyme
• 1/2 tsp garlic seasoning

Directions

Preheat oven to 350 degrees F.

Melt butter in a pot and cook chopped onion until tender put in a pinch of salt. Stir in celery and carrots and cook for 2 minutes. Stir in flour and cook for 2 minutes. Add chicken bouillon, and spices and bring to a simmer. Add potatoes and simmer until tender. Stir in turkey, parsley and corn. Pour mixture into a 9x13 pan. Top with unrolled crossaunts, cook for about 15 minutes or until the crossaunts are light brown and done.

Apricot Jello

Because we all know jello is the best part of Thanksgiving...

1 - 8oz package cream cheese

2 - small apricot jello

1 - can crushed pineapple

1 - cup hot water

1 - 12 or 16 oz coolwhip

1 - cup chopped nuts (pecans or walnuts)

In a saucepan, mix water, jello and pineapple over medium heat. Simmer for 10 minutes. Take off stove and cool slightly. Mix in softened cream cheese (if cold then warm slightly in microwave) with beaters. Put in frige or freezer (my usual choice but do not let freeze and stir it occasionally) till thickened like jello. Mix in coolwhip and nuts. Pour into serving bowel and refrigerate.

(from mom)