Comforting & Delicious Recipes
Serve with Your Holiday Meal
from Sharon Christensen & Tracey Turner –
Roasted Brussels Sprouts with Cranberries and Pecans
Servings: 6
Prep Time: 5 min.
Cook Time: 30 min.
Ingredients
1-1/2 lbs. fresh Brussels sprouts
2 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup toasted pecan halves
1/2 cup dried cranberries
1 tbsp. balsamic vinegar
Directions
Preheat oven to 400°F degrees.
Line a rimmed baking sheet with aluminum foil or parchment paper.
Wash and trim the ends from the Brussels sprouts. Remove any dark outer leaves and slice in half from top to bottom. In large bowl, combine the Brussels sprouts with the olive oil, salt and pepper. Toss to coat.
Arrange on the baking sheet and roast for 20-30 minutes, or until the sprouts are tender with crispy, dark roasted outer leaves.
Remove from oven, toss with the pecans and cranberries, then drizzle with the balsamic vinegar.
Butternut Squash Soufflé
Also works with other squash, pumpkin, or sweet potatoes.
Directions
Preheat oven to 350°F.
Mix together and beat until fluffy:
2 cups cooked and mashed butternut squash
1 teaspoon salt
1/4 cup maple syrup
2 tbsp. brown sugar
3 tbsp. cornstarch
Beat together and add to above mixture:
1-1/4 cups heavy cream
1/2 cup melted butter
3 egg yolks
Beat egg whites until they hold soft peaks.
Fold into above mixture. Pour into buttered casserole. Option: sprinkle with toasted slivered almonds
Bake at 350 for 1 hour.
Roasted Sweet Potatoes & Onions
Ingredients
2 large sweet potatoes (about 2 lbs.), peeled and cut in 1″ chunks
2 medium Vidalia or other sweet onions, cut in 1″ chunks
3 tbsp. olive oil
1/4 cup amaretto liqueur
1 tsp. dried thyme
Salt & freshly ground black pepper, to taste
1/4 cup sliced almonds, toasted
Directions
Heat oven to 425°F. Toss first 6 ingredients in a shallow medium-sized baking dish. Cover; bake 30 minutes. Uncover; bake 20 minutes more. Sprinkle with almonds.
Makes 6 cups. Serves 6.
Per serving: 251 calories, 4 grams protein, 9 grams fat (1 gram saturated), 41 grams carbohydrates, 0 grams cholesterol, 5 grams fiber, 27 milligrams sodium.
Turtle Pie
Ingredients
1 9-inch baked pastry shell
12 caramels (use frozen; baked from frozen)
2 1-oz squares unsweetened chocolate
1 14-oz can sweetened condensed milk
2 eggs
¼ cup (1/2 stick) margarine or butter
1 tsp. vanilla extract
2 tbsps. water
½ cup chopped pecans or walnuts
Dash of salt (almond extract can be added, too)
Bake the frozen pastry shell according to package directions: Thaw 10-20 minutes, prick bottom and sides with fork, and bake at 400°F 11-14 mins.
Or bake your own shell; 9″ deep dish is best.
Leave crust to cool and lower oven to 325°F.
Directions
In a small heavy saucepan over low heat, melt the caramels with 1/3-cup of the sweetened condensed milk. Spread evenly on the bottom of the prepared pastry shell and let cool and set.
In a medium saucepan, over low heat, melt chocolate with margarine or butter.
In a large mixer bowl, beat the eggs with the rest of the sweetened condensed milk, water, vanilla, and salt (and almond extract if you use it). Add the melted chocolate mixture, mix well, and pour into pastry shell over caramel. Sprinkle the nuts on top.
Bake 35-40 minutes or until center is set (if a skewer comes out clean). Cool 10-15 minutes, then cover with waxed paper and chill in refrigerator.
Remove from refrigerator just a few minutes before serving so the caramel won’t start to soften when you slice it.
Great with whipped cream or ice cream!
Note: Most frozen pastry shells come packed in pairs. I always double this recipe to make two pies.
