Tuesday, November 16, 2010

Autumn Bisque

This is a recipe Mandy Mack made a couple of years ago at Cook's Emporium. I changed it up a bit today since I didn't have some of the spices called for.


1/2 cup diced onion
3 T. minced garlic (I used 3 garlic cloves)
4 c. peeled and cubed Butternut Squash (the smaller the cube, the quicker it cooks)
3 c. chicken stock (enough to cover veggies to cook them)
4 Bay Leaves (I couldn't find them today, so I didn't use)
1 (15 oz.) can Pumpkin Pie Mix
2 c. heavy cream (I used 1 c. 1/2 & 1/2 & 1 c. 1% milk)
Allspice, salt and pepper to taste (I didn't have allspice, so I used Pumpkin Pie Spice)
Garnish: sour cream, cinnamon and nutmeg


Saute onion and garlic in some olive oil over low to medium heat. Add squash to the pot along with the chicken stock. Simmer until squash becomes soft.

Using a hand blender (or in a blender or food processor), puree mixture until smooth.

Add bay leaves, pumpkin pie mix and heavy cream. Simmer for 25-30 minutes. Remove bay leaves and season to taste.

Garnish and enjoy!

Pumpkin Maple Pecan Cheesecake

I made this yesterday...so easy and incredibly tasty! Here's the actual website...


1 1/3 cups graham cracker crumbs (from approximately 12 graham crackers)
1/4 cup sugar
1/4 cup butter, melted
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (15-ounce) can pumpkin
3 large eggs, at room temperature for 30 minutes
1/4 cup pure grade B maple syrup
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon fine sea salt

Maple Pecan Glaze:
1 cup whipping cream
3/4 cup pure grade B maple syrup
3/4 cup chopped pecans


Preheat the oven to 325 degrees F.

For the cheesecake: Finely crush the graham crackers in a plastic bag with a rolling pin or use a food processor. In a large bowl, combine the graham cracker crumbs, sugar, and melted butter, and firmly press into the bottom of 9-inch springform pan.

In a standing mixer with a paddle attachment, mix the cream cheese until fluffy. Gradually mix in the sweetened condensed milk until smooth. With the mixer on medium, add the pumpkin, eggs, maple syrup, cinnamon, nutmeg, and salt. Mix well and pour into the springform pan.

Bake until the center appears nearly set, but jiggles a little when shaken, 1 hour and 15 minutes. Cool for 1 hour. Cover and chill overnight, or for at least 4 hours.

For the glaze: In a medium-sized saucepan, combine the whipping cream and pure maple syrup and bring it to a boil. Boil until slightly thickened, 15 to 20 minutes, stirring occasionally. Stir in the chopped pecans. Cover and chill until time to serve. Stir before serving.

To serve: Spoon the Maple Pecan Glaze over the cheesecake.

Monday, November 1, 2010

Swedish Sugar Browned Potatoes


12 small potatoes, peeled and cooked (small new potatoes, Yukon Gold, or fingerling...don't need to
peel the fingerlings)
1/4 cup sugar
1/4 cup butter
Salt and pepper to taste


1. Cook sugar in a heavy skillet until it turns light brown. Add the butter and stir to combine. Add the potatoes and coat with sugar mixture, browning the potatoes at the same time. Sprinkle with salt and pepper. Serve with pork or ham.

Cinnamon Apple Grilled Cheese Sandwich


1 1/2 cup peeled, sliced apples
6 Tbsp. butter, softened and divided
1/2 cup chopped walnuts
2 Tbsp. honey
1/4 cup powdered sugar
6 Tbsp. cream cheese, softened
1/2 tsp. cinnamon
8 slices white or cinnamon raisin bread
4 slices Muenster cheese


1. Heat 2 Tbsp. butter in a skillet. Add the apples and saute until tender. Set aside.

2. In another skillet heat the walnuts and honey for 2-3 minutes or until the nuts are toasted. Combine the nut mixture with the powdered sugar, cream cheese and cinnamon.

3. Spread the cream cheese mixture over 4 slices of bread. Top with a slice of the Muenster cheese and then the apples. Top with remaining bread.

4. Spread the remaining butter on the outsides of each sandwich. Toast in a large skillet or on a grill press until browned and the cheese is melted.

Makes 8 half sandwiches.

Winter Casserole


1/2 cup diced onion
1 Tbsp. butter
3 cups cooked mashed winter squash (butternut)
12 strips bacon, cooked, crumbled (I only used 6 slices)
1 cup shredded cheddar cheese
2 tsp. sugar
1/4 tsp. salt
1/4 tsp. black pepper
1/2 cup soft bread crumbs
2 Tbsp. butter, melted
Optional: herbs such as sage, thyme or parsley


1. Saute the onions in the butter until tender. Combine with the squash, bacon, cheese, sugar, salt, pepper and herbs, if using. Spoon into an 8-inch square baking dish.

2. Combine the crumbs and butter. Sprinkle over top.

3. Bake in a 350 degree oven for 20 minutes or until lightly browned and heated through.

Serves 6.