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Ingredients -2lb butternut squash, peeled, seeded and cut into 1-inch pieces -2 cups chicken broth -1 14oz can unsweetened coconut milk -1/4 cup finely chopped onion -1 Tbsp packed brown sugar -1 Tbsp soy sauce -1/2 to 1 tsp asian chili sauce (sriracha) -2 Tbsp lime juice Preparation In a 3 1/2 or 4 quart slow cooker stir together squash, broth, coconut milk, onion, brown sugar, soy sauce and asian chili sauce Cover; cook on low for 4 to 5 hours or hight for 2 to 2 1/2 hours (ensure squash is soft) Use an immersion blender to carefully blend soup until completely smoother (or transfer mixture in batches to food processor, blender, or use potato masher to mash smooth) Stir in lime juice

Ingredients 4 Cups Water 1 LG Potato-diced 1/2 Stalk Green Onion-choppd 4 Sprigs Fresh Cilantro 2 Med. Eggs 1 Cup 2% Milk 1 TBL Spoon Butter Salt and Pepper Preparation Bring water to boil over med. heat. Add potatoes and green onion. Stir in salt and pepper to taste. Boil until the potatoes are tender. Stir in between. Add milk and bring to boil. Stirring occasionally. Add eggs, make sure they are not broken or scrambled....

Ingredients 1 15oz. can cannellini/white kidney beans 3 tbsp. finely chopped red onion 1/2 tsp. chopped thyme 1/2 tsp. chopped rosemary 1 tsp. chopped flat leaf parsley 1/2 tsp. salt 1/4 tsp. ground pepper 36 small white button mushrooms, stemmed olive oil Preparation 1.Preheat broiler. Mash beans into a course puree. Mix in onion, thyme, rosemary, parsley, 1/4 tsp. salt and 1/4 tsp. pepper. 2. Scoop out some of mushroom cap from bottom....

Ingredients 1 package pinto beans (rinsed and soaked) 6 strips of bacon 2 garlic cloves (minced) 4 bouillion cubes (chicken or beef) pico de gallo (homemade or store bought) 1 Negro Medelo beer (or another brand if you prefer) salt/pepper Preparation Boil 6 cups water, add beans and cook for 1 1/2 to 2 hours(until tender but firm) Meanwhile, fry bacon in a lg. pan until halfway done, add garlic and about a cup of the pico de gallo to bacon, cook until bacon is done, add beer to the bacon mixture and simmer a few minutes....

Ingredients 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box 1/2 cup packed brown sugar 1/2 cup whipping cream 1/4 cup butter or margarine 1 tablespoon cornstarch 1/2 teaspoon apple pie spice 1/4 cup whipping cream 3 apples, peeled, thinly sliced 1/4 cup granulated sugar 2 tablespoons all-purpose flour 1/4 teaspoon apple pie spice 1/2 cup powdered sugar 1/4 teaspoon apple pie spice 5...

Ingredients Brussel sprouts Butter Nutmeg Preparation Boil Brussel Sprouts until slightly under-cooked Drain and place in skillet with butter Sprinkle with nutmeg and cook until butter and nutmeg coats the sprouts (1 minute)

Ingredients 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) 48 cocktail-size smoked link sausages or hot dogs (from two 14-oz packages) 3/4 cup crumbled blue cheese (from 4-oz container) 1/2 cup Buffalo wing sauce 1/2 cup ranch dressing Preparation Heat oven to 375°F. Unroll both cans of dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles. Cut small slit in each sausage. Insert 1/4 teaspoon blue cheese into each slit....

Ingredients 1-2 TBS extra virgin olive oil, or butter 1-2 medium onion, diced 3-4 cloves garlic, crushed and minced 2-3 tsp. ground cumin 2 pounds butternut squash, peeled and diced 2-3 cups vegetable stock 1 tsp. salt 1/4 tsp. freshly ground pepper *optional garnish: chopped parsley, cilantro or toasted pecans or sunflower seeds. **If the squash was not sweet enough you can add a little brown sugar or maple syrup...

Ingredients 2 Tbsp. Dijon Mustard 1/2 C Sherry Wine Vinegar 2 tsp. Honey 1 C. E.V.O.O. 2 C. Red Cabbage Preparation Slice to 1/4" Red Cabbage Shred remaining. Combine Dijon Sherry Wine Vinegar Honey and wiskh. Add to Cabbage. Drizzle E.V.O.O. over cabbage and sauce mixture….“emulsifification”

Ingredients 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet 3 cups chopped peeled cooking apples (2 large) 1/2 cup caramel topping 1/4 cup all-purpose flour 1/2 cup butter or margarine, softened 3/4 cup packed brown sugar 1/2 cup all-purpose flour 1/2 cup quick cooking oats 1/2 teaspoon ground cinnamon 1/2 cup chopped pecans Preparation Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Unroll dough; press in bottom and 1/2 inch up sides of pan....

Ingredients 1 pound ripe peaches (about 3 medium) 3/4 cup sugar Vanilla-Custard Ice Cream Base Preparation Bring a medium pot of water to a boil. Meanwhile, lightly score bottom of each peach with an X, using a paring knife. Add peaches to boiling water and blanch until skin is pulling away, about 1 minute. Transfer to a bowl of ice water. When cool enough to handle, peel and pit peaches. Cut into 1/2-inch pieces....

Ingredients 2 lb Carrots 3 oz Pancetta, diced 1 small onion, finely chopped 2 tbsp chopped flat leaf parsley beef broth olive oil salt and pepper Preparation Heat olive oil in a skillet and add pancetta and onion. Saute’ until golden brown. Add carrots and mix together. After a minute or 2, add enough beef broth to soften the carrots (continue to add more broth until carrots are cooked to your taste)…about a minute before the carrots are done cooking, add the parsley and salt and pepper to taste....

Ingredients 1 pound pork sausage links, sliced 1 tablespoon whole cloves 1 whole onion, peeled 3 sprigs fresh parsley 1 sprig fresh thyme 1/2 pound bacon 1 sprig fresh rosemary 1 pound dry navy beans, soaked overnight 1 bay leaf 3 carrots, peeled and sliced 3 cloves garlic, minced 1 pound skinned, boned duck breast halves, sliced into thin strips. 1 fresh tomato, chopped Preparation In a large skillet, brown the sliced sausage over medium heat....

Ingredients 1 lb. mushrooms (any kind, I like chantrelles, mini portabella, and trumpet) 1 large cedar plank 4 garlic cloves 1/4 cup fresh chives 1/4 cup fresh parsley 2 tsp. sugar Juice of a lemon 1 tsp. Dijon mustard 1/3 cup olive oil salt and pepper to taste spray bottle of water for smoke control Preparation Soak plank for 2+ hours. Clean and trim mushrooms as necessary. Slice about 1/2 " thick....

Ingredients 1 lb. of Lean ground Sirloin 1 can Rotel Tomatoes-undrained 1/3 or more of a large block of Velveta Cheese. Chop into cubes 1/2" 1 large yellow onion chopped and sauteed. Large Bag of your favorite Corn Chips! Preparation Cook Ground Sirloin in a large skillet over medium heat. Make sure to break meat up as it cooks into smaller pieces. Drain any fat or water. Leave the meat in Skillet....

Ingredients Ice 1 ounce Chartreuse 1 ounce dry vermouth 2 ounces of gin Preparation Place ice in a cocktail shaker. Add Chartreuse, dry vermouth and gin. Shake vigorously and strain into 2 coupe or martini glasses.

Ingredients 1 Pound Ground Sirloin or Ground Round 1 Can Black Beans rinsed and drained 1 Jar Salsa - Mild to Spicy 1 Can Yellow Corn - rinsed and drained 1 can black bean soup or 1 can refried beans 1 soup can of water Jalapenos to taste (optional) Sour Cream (Optional) Cheddar Cheese (optional) Preparation Saute beef, stir in refried beans or bean soup, water, beans, corn and salsa. Heat throughly and serve....

Ingredients Whole Strawberries Philadelphia Ready-To-Eat Cheesecake filling Good Quality Dipping Chocolate Preparation Carefully wash strawberries and pat dry with paper towels. Remove the stems from the berries. Using a small paring knife, core the center of each berry being careful to leave the bottom in tact.Fill a plastic baggie with the cheesecake filling. Fill each berry with cheesecake continuing on top of berry with a pretty design. Line a small baking sheet with wax paper....

Ingredients 6 Rhodes™ Texas or 9 Rhodes™ Dinner Rolls 2 eggs ¼ cup heavy cream salt and pepper to taste ½ cup grated mozzarella cheese ½ cup grated provolone cheese 1 cup grated cheddar cheese ½ cup chopped cooked ham 2 tablespoons chopped green onions fresh ground black pepper if desired Preparation Spray counter lightly with non-stick cooking spray. Combine rolls and roll into a 12-inch circle. Place on sprayed pizza pan and poke several times with a fork to prevent bubbles from forming....

Ingredients 1 pkg 32 ounce frozen hash browns, thawed 2 cups (8 ounces) shredded cheddar cheese 1 can cheddar cheese soup 1 cup sour cream 3/4 cup sliced green onions Preparation Preheat oven to 375 dgrees. In large bowl, combine all ingredients. Spread mixture in greased 9 x 13 pan. Bake 50 - 60 minutes or until light brown and bubbly. Can be made in slow cooker instead.