Makes about 12 cups

1 (3 pound) butternut squash – peeled, seeded, and cubed
1 tablespoon olive oil
salt and ground black pepper to taste
8 strips bacon, chopped
1 large onion, chopped
6 stalks celery, chopped
6 carrots, chopped
1 bay leaf
2 teaspoons curry powder
1 teaspoon dried thyme
1 Granny Smith apple – peeled, cored, and cubed
4 cloves garlic, minced
1 cup apple cider
1 1/2 quarts chicken stock
1/2 teaspoon ground nutmeg (optional)
1 1/2 cups sour cream

  1. Preheat oven to 375.
  2. Place squash in a large bowl and drizzle with olive oil; mix to coat; sprinkle with salt and pepper. Spread squash into a single layer on a baking pan. Roast the squash in the preheated oven, turning once, until fork-tender and caramelized; 30 to 40 minutes.
  3. Place the bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a paper towel-lined plate, reserving the drippings in the pan.
  4. Place the onion, celery, carrot, bay leaf, curry powder, thyme, and salt and pepper in the Dutch oven; cook in reserved bacon drippings until the carrots and celery are soft. Mix in the apples and cooked squash and cook another 5 minutes. Stir the garlic into the mixture and cook another 1 minute. Pour the apple cider over the mixture; reduce heat to medium-low and bring to a simmer; allow to reduce to about half its original volume. Stir in the chicken stock; simmer over medium-low heat for about 20 minutes.
  5. Puree the soup in small batches in a blender, or use an immersion blender. If using a blender, don’t fill the blender more than half-way. Always remove the center lid piece of a stand blender when blending hot liquids so the steam can escape. Cover the hole with a dish towel while blending.
  6. Stir the nutmeg into the soup.
  7. Garnish each bowl with 1 tablespoon of sour cream and some of the bacon pieces to serve.

via Yummly

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Crust
10-12 cinnamon graham crackers
1/2 stick butter (more as needed)

Filling
3 – 8 oz packages Philly cream cheese
3/4 c granulated sugar
3 eggs
2 teaspoon vanilla
1 pint sour cream
3 tablespoons powdered sugar

  1. Crush/powder grahams, melt butter completely, then combine in bowl. Press into bottom of spring form pan with spoon.
  2. Take soft cream cheese, granulated sugar, eggs, vanilla, sour cream and powdered sugar in bowl and mix completely. Pour into crust.
  3. Bake at 325 degrees for approx. 45 minutes. Top should have a slightly golden color. Allow to cool on countertop to touch, cover with foil, then refrigerate for minimum of 2 hours.

Makes 8 1-cup servings

4 ears fresh corn
6 slices bacon, cooked and diced
4 chicken tenders, cooked and diced (consider adding with milk)
3 medium potatoes, cubed
1 bell pepper (green and/or red), chopped
1 medium onion, chopped
2 stalks celery, chopped
2 cups chicken broth
black pepper, ground to taste
1 habañero pepper
1 T butter
2 c milk

  1. Remove corn from cobs, reserve cobs. Place all but milk, butter and habañero into slow cooker/crock pot, with cobs. Cook on high for 7-9 hours.
  2. Remove cobs, puree 3/4 of the soup using immersion blender. Add milk and butter, stir.
  3. Cut top off habañero, de-seed/rib while keeping whole, then submerge in soup. Return soup on high heat for another hour.
  4. Remove habañero and serve.

Roasted Butternut Squash Ingredients
One 3-pound butternut squash-peeled, seeded and cut into 1-inch cubes
2 tablespoons extra-virgin olive oil
12 sage leaves or 3 T dried crushed sage
Kosher salt and freshly ground pepper

Instructions
Preheat the oven to 425°

In a large bowl, toss the butternut squash with the olive oil and sage and season with salt and pepper.

Spread the squash on a baking sheet in a single layer and roast in the oven for about 40 minutes, until tender and lightly browned, tossing once half-way through.

Transfer to a bowl and serve.

cherry-tartsYield: about 24 individual tarts

Ingredients
4 cups fresh tart cherries, pitted
1 1/2 cups granulated sugar
4 tablespoons cornstarch
All butter pastry dough prepared and chilled at least 1 hour in advance

Instructions
Place cherries in saucepan over medium heat. Cover. After a few minutes, the cherries should lose considerable juice. Turn heat to low.

Pour sugar and cornstarch into the hot cherries and mix well. Stirring frequently, cook over low heat until thickened.

Remove from the heat and let cool. If the filling is too thick, add a little water; too thin, add a little more cornstarch.

Optional: store cherry compote in refridgerator for up to 2 days.

When ready, preheat the oven to 375 F.

Roll dough to desired thickness and cut circles large enough to fill individual muffin tin cups. Roll excess edges inward. Fill each cup with cherry compote.

Bake for about 30 minutes or until edges of crust brown. Remove from the oven and place on a rack to cool.

Pumpkin Honey Wheat Muffin

Yield: 24

1 cup raisins
3 cups whole wheat flour or spelt grain flour
1 cup packed brown sugar
2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
4 large eggs
1 1/2 cups canned pumpkin puree
2 very ripe bananas
1/2 cup honey or 1/4 cup honey and 1/4 cup organic brown rice syrup
1/2 organic molasses
1 cup chopped walnuts

Preheat the oven to 350 degrees F (175 degrees C). Grease a 24 cup muffin pan, or line with paper liners. Place the raisins in a cup, and add enough hot water to cover. Let stand for a few minutes to plump.

In a large bowl or Kitchen Aid mixer, stir together the whole wheat flour, brown sugar, cinnamon, baking powder, baking soda, and salt. Place in eggs, pumpkin, bananas, honey, and molasses. Mix just until the dry ingredients are absorbed. Drain excess water from raisins, and stir in along with the walnuts. Spoon into muffin cups so they are about 1/8″ from the top.

Bake for 18 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan before removing from cups.

The combo of the banana, pumpkin, molasses and honey will make this a very rich, moist, hearty and healthy muffin. The pumpkin, molasses, and raisins add a combo of vitamins like Vitamin A, B3, B4. B6 and iron, plus the walnuts add Omega-3s and protein.