What You Need:

4 oz. dried chestnuts, roasted
1/3 C soy milk
1/3 C apple juice
5 T maple syrup
1 t cinnamon plus a little extra
1/4 t nutmeg
1/3 C raisins
6 apples
2 T lemon juice
3/4 C white wine
1 T margarine
1 cinnamon stick

How to Make It:

Roast the chestnuts according to package directions.
Be sure to rinse the chestnuts under cold water and drain well.
Using a sharp knife cut off the flat area and scrape out the chestnut meat.
Place the chestnut meat into a blender.
Add the soy milk, apple juice, 4 T of the maple syrup, 1 T cinnamon and the nutmeg.
Puree the mixture until smooth.
Add the raisins.
Peel the apples.
Remove the core.
Hollow out the apple being sure to leave about 1 in around and intact.
Sprinkle the apples with the lemon juice.
Sprinkle the inside of each apple with cinnamon.
Chop the apple.
Add the chopped apples to the puree and mix together well.
Fill each apple with the filling.
Preheat oven to 350 degrees.
Spray a baking dish lightly with a non stick cooking spray.
Place the filled apples in the dish.
Place the wine in a bowl.
Stir in the remaining syrup.
Pour the mixture into the dish around the bottom of the apples.
Add the margarine to the wine mixture.
Place the cinnamon stick in the middle of the dish.
Bake 35 minutes being sure to baste the apples with the wine mixture a couple of times during baking.

What You Need:

4 baked potatoes
1 1/2 t cumin seeds
2 t dried oregano
1/4 C sesame seeds
3/4 C pumpkin seeds
2 T canola oil
2 lg. onions, chopped fine
6 garlic cloves, minced fine
1 jalapeno pepper, seeded and minced
2 T chili powder
2 lbs butternut squash, peeled, seeded and cut into 1 in cubes
1 (28 oz) can chopped tomatoes, drained
2 C chickpeas, rinsed
3 C water
1 t salt
1/4 t pepper
1 1/2 C frozen corn, thawed
1/2 C cilantro, chopped fine

How to Make It:

Bake potatoes as you normally do and set aside.
In a large skillet over medium heat toast the cumin seeds.
They should become hot and carry a strong aroma and remove from pan.
Add the oregano to the pan and toast for 5 seconds.
Place in the bowl with the cumin seeds.
Add the sesame seeds and the pumpkin seeds to the pan and toast just until they begin to brown.
Place in the bowl with the other ingredients.
Place all the seeds in a food processor.
Process the seeds into a fine powder and set aside.
Place the oil in a large skillet over medium heat.
Add the onion and cook approximately 5 minutes or until the onion begins to tender.
Add the seed powder, garlic, jalapeno peppers and chili powder.
Cook for 2 minutes.
Stir in the squash, tomatoes, chickpeas and 3 C of water.
Add the salt and pepper and stir well.
Cook 25 minutes until the squash is tender.
Add more water up to 1 C if necessary.
Stir in the corn and cook 5 minutes until corn is heated.
Open the potatoes and pour the mixture over the top of the potatoes.

A great seasonal recipe! Happy Holidays, everyone!

What You Need:

1 C saltine crackers, crushed
1 pt. fresh oyster, reserve liquid
1/4 C scallions, diced
1/4 C fresh parsley, chopped
1 tbsp. lemon juice
1 tsp. salt
1/2 tsp. pepper
1 tsp. Worcestershire sauce
8 tbsp. (1 stick) butter
1 C light cream
1/2 C milk
1 dash Tabasco sauce
1/2 tsp. paprika

How to Make It:

Set the oven temperature to 400 degrees and allow the oven to preheat.
Generously spray a shallow casserole dish with a non stick cooking spray.
Layer the bottom of the casserole with 1/3 of the crushed crackers.
Layer half of the oysters over the top of the crackers.
Layer half the scallions over the oysters.
Whisk the parsley, lemon juice, salt, pepper and Worcestershire sauce together.
Pour half of the lemon juice mixture over the top of the casserole.
Dot the top of the casserole with half of the butter.
Mix the cream and milk together and pour half of that over the casserole.
Repeat the layers topping the casserole with the last 1/3of the cracker crumbs.
Add the dash of Tabasco sauce before topping with the cracker crumbs.
Sprinkle the paprika over the top of the cracker crumbs.
Bake 30 minutes or until the casserole is set and jiggles when shaken.

6 Servings

This is always a hit on Thanksgiving.  It makes a great substitute for that always welcomed oyster dressing.

A super Thanksgiving treat.
What You Need:

2 (16 oz.) cans yams, drained well
2 eggs
1/2 C dark brown sugar, firmly packed and divided
1/3 C butter, melted and divided
1 tsp. salt
1/2 C pecan halves

How to Make It:

Place the drained yams into a large mixing bowl and mash well with a potato masher or fork.
Break the eggs into the mashed yams.
Add 1/4 C of the brown sugar, 2 tbsp. of the melted butter and the salt to the mixture.
Use an electric mixer on medium speed and beat the ingredients together well.
Set the oven temperature on 350 degrees and allow the oven to preheat.
Spray a 1 qt. casserole dish with a non stick cooking spray.
Place the yam mixture into the prepared casserole dish.
Lay the pecan halves over the top of the yam mixture to completely cover the top.
Sprinkle the remaining brown sugar over the top of the pecan halves.
Drizzle the remaining butter over the top.
Bake 25 minutes.

6 Servings

4 fresh yams can be substituted for the canned yams. Peel, quarter and boil them in water until fork tender before mashing.

This dessert also tastes good with  marshmallows place over the top of the pecans instead of the sugar and butter.

Put them on about 20 minutes before the end of the  baking time so the marshmallows do not burn.  If they become brown, cover with foil and continue baking.

What You Need:

1 C chocolate chips
1 lb tofu, firm and water packed
1/2 C cocoa
3/4 C honey
3 T Grand mariner
1 t vanilla
1/2 C soy milk
1/2 C unbleached white flour
1 t baking powder

How to Make It:

Place the chocolate chips in a microwave safe bowl.
Microwave 1 minute at a time until completely melted and smooth being sure to stir after each minute.
Place the tofu, cocoa powder, honey, Grand mariner, vanilla, soy milk, flour and baking powder in a blender.
Blend until creamy.
Add the melted chocolate chips and puree.
Spray a soufflé pan with a non stick cooking spray.
Pour the batter into the soufflé pan.
Preheat oven to 350 degrees.
Bake 40 minutes or until completely puffed up.
Cool 5 minutes before removing from pan.

What You Need:

7 C water
3 T olive oil
1 medium onion, chopped fine
2 garlic cloves, chopped fine
4 C small cauliflower florets
1/4 C dark raisins
2 C Arborio rice
1 C dry white wine
1/3 C lightly toasted pine nuts
2 T unsalted butter
Salt and pepper to taste

How to Make It:

Bring the water to a light simmer over low heat.
Place the olive oil in a Dutch oven over medium high heat.
Add the onion and garlic.
Cook 8 minutes or just until the onion begins to turn golden.
Add the cauliflower and raisins.
Cook 2 minutes stirring occasionally.
Place in the rice in the pan.
Cook 2 minutes while stirring continuously with a wooden spoon.
You want the rice to be mixed in well with the other ingredients.
Add the wine and cook until all the liquid is absorbed.
Add 1 C of the hot water.
Stir until absorbed.
Continue adding 1 C of water and allowing it to be absorbed each time before adding more.
When you have 1 C of water left stir it into the rice mixture.
Add the pine nuts and butter and stir well to combine.
Stir in the salt and pepper to taste.
Serve immediately.

What You Need:

2 C unbleached flour
1 C sugar
1 t baking powder
1 t baking soda
1 t cinnamon
1 t ginger
1/4 t ground cloves
1/4 t nutmeg
1/2 C pecans, chopped fine
1/2 t salt
2 lg. eggs
1/2 C canola oil
1 C unsweetened applesauce
1/4 C apple cider

How to Make It:

Place the flour, sugar, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg and salt in a large mixing bowl.
Mix together.
Add in the nuts.
Stir to combine.
In a separate bowl place the egg, oil, applesauce, and apple cider.
Beat with an electric mixer until well blended.
Add to the dry ingredients.
Stir until completely moistened.
Preheat oven to 350 degrees.
Grease and flour a loaf pan.
Pour the batter into the loaf pan.
Bake 60 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool completely before slicing.

What You Need:

1 C whole grain cornmeal
1/2 C whole wheat flour
1/4 C wheat germ
1 1/2 t baking soda
2/3 C low fat buttermilk
1/4 C & 3 T frozen concentrate apple juice
2 egg whites, slightly beaten
1/4 C canola oil
1 2/3 C fresh blueberries
Canola non stick cooking spray

How to Make It:

Prepare a muffin tin by spraying each cup with the cooking spray.
Preheat oven to 400 degrees.
Place the cornmeal, flour, wheat germ and baking soda in a large mixing bowl.
Mix together.
Place the buttermilk in another mixing bowl.
Stir in the juice, egg whites and oil being sure to mix well.
Slowly add the buttermilk mixture to the cornmeal mixture.
Stir just until the dry mixture is moistened.
Gently fold in the blueberries.
Place batter in each muffin cup filling 2/3 full.
Bake 18 minutes or until golden brown and toothpick inserted in the center comes out clean.
Cool before removing from tin.