Place cream cheese in a large bowl and use a hand mixer to whip it until it’s creamy.Īdd pumpkin, sugar, cinnamon, nutmeg, allspice and salt. Press crust mixture into the bottom of the pan in an even layer. Line a 9×13 inch pan with parchment paper or tin foil. Preheat the oven to 325 degrees Fahrenheit.Īdd gingersnaps and pecans to a food processor and process until they are a crumb texture. The classic pumpkin cheesecake layer is loaded with traditional holiday, cold weather, flavors.ģ (8 oz.) packages cream cheese, room temperature The crust is a simple mixture of gingersnap cookies, pecans and melted butter. These pumpkin cheesecake bars are quick, easy and delicious for your holiday dinner. Place dressed salad onto a serving platter, then sprinkle with goat cheese and drizzle with honey. When ready to serve, whisk the vinaigrette ingredients once more, then pour over the Brussels sprouts mixture, tossing gently again to evenly coat the salad. Place sprouts into a large mixing bowl.Ĭoarsely chop cooled walnuts and add to the mixing bowl with sprouts along with dried cranberries and red onion to the bowl. One pound of whole sprouts should yield about 5-6 cups shaved. Using a mandoline or very sharp knife, hold onto the stem end of each sprout and carefully shave the Brussels sprouts into very thin slices, discarding the tough stem ends. While the nuts cool, rinse and drain the Brussels sprouts, leaving the stem end untrimmed but removing any bruised leaves.ĭry wet Brussels sprouts by patting with a paper towel. Remove from heat and set aside to allow the walnuts to cool completely. In a dry skillet, lightly toast the walnuts over low heat until golden brown. In a small bowl, add vinaigrette ingredients and whisk to blend.
Nutritional food can still be packed full of spice and flavor.ġ/2 teaspoon of freshly cracked black pepper This brussel sprout salad is a delicious nutritious cold weather salad that could accompany any meal and it has a hint of heat, salt and acid. These little goodies won’t last long on your holiday table. Hint: These can be gluten-free by swapping out the flour for gluten-free flour. To assemble, spread filling on one cake and sandwich with another. Cool on pan for 5 minutes, remove to cooling rack.įor filling, beat cream cheese, confectioners sugar and vanilla together until well combined. Place a tablespoon of batter onto a cookie sheet keeping space in between each one.īake anywhere from 7-10 minutes or until a toothpick inserted comes out clean. In a large bowl, beat butter and granulated sugar with an electric mixer until fluffy.Īdd eggs, one at a time beating well after each addition.Īdd flour mixture to the butter mixture alternately with pumpkin and buttermilk, mixing thoroughly after each addition. In a medium bowl, combine flour, cinnamon, baking soda, baking powder, salt and nutmeg. Spray a rimmed cookie sheet pan with non-stick spray. Preheat the oven to 350 degrees Fahrenheit.
What is nice about it, you can make these ahead of time and forget about them until it is time to serve them for dessert.Ĥ tablespoons (1/2 stick) butter, softened This next recipe is a festive dessert for the up and coming Christmas holidays. Hint: If the soup is too thick for your liking, add more broth or for a richer taste add some heavy cream. If using a blender only fill it halfway to prevent getting burned and repeat until all done. Remove bay leaf and puree the soup in a blender or an immersion blender right in the pot. Add the squash, apples, broth, nutmeg, and bay leaf, and bring mixture to a boil then simmer for 30 minutes.
Add the onion and saute until it turns translucent, about 8 minutes. Meanwhile, heat 1 tablespoon of olive oil in a large pot over medium heat. Bake the squash for 30-40 minutes and remove from the oven. Mix the squash with your hands and make sure the squash is seasoned well. Place squash on the sheet pan and drizzle a little olive oil on squash and salt and pepper.
Grease a cookie sheet with rims with a non-stick spray. Preheat your oven to 350 degrees Fahrenheit. 2 medium size apples, chopped and your choice on the varietyģ 1/2 cups low sodium chicken stock or broth