EASY SUGAR COOKIES

 Ingredients:
1 cup butter or margarine
1 cup sugar
1 large egg
1 teaspoon vanilla extract
2 teaspoons baking powder
2 3⁄4 cups flour

Directions:
Cream butter and sugar.
Add egg and vanilla.
Mix all dry ingredients and add slowly to butter cream mixture until incorporated.
Roll out on lightly floured board to desired thickness.
Cutout 2-1/2" shapes and bake at 400 degrees for 7- 10 minutes.
Should be light in color with light browning on the edges.

Icing Recipe:
1 cup powdered sugar
2 teaspoons milk
2 teaspoons light corn syrup
1⁄4 teaspoon vanilla extract or 1⁄4 teaspoon almond extract
food coloring

Directions:
Stir the powdered sugar and the milk until smooth.
Beat in corn syrup and vanilla until icing is smooth and glossy.
If it's too thick, add more corn syrup.
Divide icing into separate bowls and stir in food coloring as desired.
You can dip the cookies, paint them with a paint brush or spread them using a knife or the back of a spoon.

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AMISH APPLE BUTTER PIE

AMISH APPLE BUTTER PIE 

Ingredients:
1 1/2 cups apple butter
1/2 cup packed dark brown sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 large eggs, slightly beaten
1 cup evaporated milk
Whipped cream
9-inch unbaked pie crust

In a large bowl, stir together apple butter, brown sugar, salt, cinnamon and nutmeg. Stir in eggs. Gradually add evaporated milk, mixing well.
Pour mixture into prepared pie crust. Bake in a 350 degrees oven 1 hour to 1 hour 15 minutes, or until a knife inserted near the center comes out clean. Let cool completely on a wire rack. If you like, serve with whipped cream.

ROASTED BRUSSELS SPROUTS, CINNAMON BUTTERNUT SQUASH, PECANS AND CRANBERRIES

This easy Thanksgiving side dish is not only delicious and bursting with Fall and... Holiday flavors (cinnamon, maple syrup), it’s also healthy, gluten free, vegetarian, and packed with fiber!

 INGREDIENTS:
Roasted Brussels Sprouts:
3 cups Brussels sprouts, ends trimmed, yellow leaves removed
3 tablespoons olive oil
Salt, to taste

Roasted Butternut Squash:
1 and ½ pound 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:
 2 cups pecan halves
1 cup dried cranberries
2-4 tablespoons maple syrup (optional)

INSTRUCTIONS:
Roasted Brussels sprouts:
Preheat oven to 400 F. 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 – that’s what I did.

 Assembly:
In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, 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.

LOADED SMASHED SWEET POTATOES

Prep time:  10 minutes
Total time:  60 minutes
Serves:  12

A great appetizer that combines the light sweetness of sweet potatoes and traditional loaded potato toppings!

Recipe by Nick Evans 

Ingredients:

2 strips thick bacon
3 large sweet potatoes, cut into quarters 

1/4 cup olive oil

Salt and pepper

1/2 cup sour cream

4 ounces cheddar cheese, grated

Fresh chives

Directions

• Cook bacon until crispy, either in a skillet or baked in the oven. Once the bacon is crispy, let cool and chop into bits for topping. Set aside. 
• Preheat oven to 350ºF. Cut off the ends of the sweet potatoes, then cut them into quarters. Pour olive oil on a baking sheet and rub potatoes on both sides to coat. Sprinkle potatoes with salt and pepper.
• Bake potato pieces for 25-30 minutes until they are fork tender. Then let cool briefly until you can handle them.
• Use a small plate to smash each potato down a bit. Return smashed potatoes to baking sheet.
• Bake smashed potatoes a second time for 10 minutes to crisp them up a bit.
• Remove potatoes from oven and top with sour cream, shredded cheese, crispy bacon bits, and fresh chives.

BOTTOM OF THE CEREAL BOX COOKIES

Thanks to Betty Crocker for this recipe.

 

Prep time:  40 minutes
Servings:  30

Ingredients:
1 pouch (1 lb, 1.5 oz.) Betty Crocker sugar cookie mix
1/2 cup butter, softened
1 egg
3 cups total of Trix, Lucky Charms, Cinnamon Toast Crunch, Honey Nut Cheerios, Cocoa Puffs and/or Corn Chex cereal (including cereal crumbs)

Directions:
1.  Heat oven to 350*F.  In large mixing bowl mix cookie mix, butter, and egg until soft dough forms.  Stir in cereal.

2.   Drop and shape dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased cookie sheet.

3.  Bake 8 to 10 minutes or until golden brown around the edges.  Cool one minute before removing from cookie sheet to cooling rack.