Christmas Party

Just thought it would be good to share this info in case someone didn't have it. The Christmas party is at 12:00 sharp on Dec.13, but it will be at Keith and Cindy's church in Harrisville 1650 North 400 West Harrisville. Bring a $10 or less gift to exchange. The location was moved because Grandma has been having a pretty hard time. She is supposed to be on oxygen all the time and needs a wheelchair to go up or down steps. Grandma is going to have some videos and other things to share at the party. Don't forget to bring something homemade for the cookoff.

Food Storage

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Cherry Cheesecake

1 unbaked pie crust plus extra pie dough for lattice top
1/2 cup sugar
1TBSP cornstarch
2 bricks (8 oz each) 1/3 less fat cream cheese (Neufchatel), softened
1 large egg
1/2 tsp almond extract
1 can (21 oz) cherry pie filling
White from 1 large egg, in a small bowl
1/3 cup sliced almonds

1. Heat oven to 350. Have a 9 inch pie plate ready.
2. Fit 1 crust into pie plate. Cut remaining dough in 1/2 inch wide strips. Cover with plastic wrap; refrigerate.
3. Mix sugar and cornstarch in a medium bowl. Add cream cheese; beat with mixer on medium speed until smooth. On low speed, beat in egg and extract until just blended.
4. Spread batter evenly in crust; spoon pie filling evenly over top. Beat egg white with a fork until foamy. Brush on pastry strips. Arrange about 4-5 strips evenly spaced across pie filling. Place 4-5 more strips diagonally over first strips to form a lattice (discard remaining stips). (I only use about 4 across each way.) Trim and press ends to bottom crust. Brush rim with egg white; press on almonds.
5. Bake 50 to 60 minutes until crust is golden brown and cherries bubble. Remove to a wire rack to cool. Serve warm, at room temperature or cold. Serves 12
Per serving; 360 cal, 6 g pro, 40 g car, 0 g fiber, 19 g fat (9 g sat fat), 51 mg chol, 305 mg sod.

Savory Pancakes

This is one of my favorites. It is easy, healthy and tasty. I often add sweet potatoes (yams) instead of zuchinni. If you usually use a premade pancake mix just use it and add the veggies.

RECIPE INGREDIENTS:
	1/2 cup flour
	1/2 teaspoon baking powder
	1/2 teaspoon salt
	1/4 teaspoon pepper
	1 egg
	1/4 cup milk
	1 cup grated carrots
	1 cup grated zucchini
	2 small scallions, diced
	Vegetable oil
	Sour cream and salsa (optional)

1. In a large mixing bowl, stir together the flour, baking powder, salt, and pepper.
2. In a separate bowl, whisk the egg and milk, then stir in the carrots, zucchini, and scallions. Add the wet ingredients to the dry mixture and combine thoroughly.
3. Place a large skillet over medium heat and add 1 tablespoon of oil. When the oil is hot, spoon the batter into the pan, about 1/3 cup per pancake, and cook the pancakes for 2 minutes on each side or until golden brown. Add more oil to the pan as needed.
4. Remove the pancakes from the pan. Once they're cool enough to touch, roll them up and use a toothpick to secure each one if needed.
5. Serve the pancakes warm with a side of sour cream and salsa, if desired. Makes 5 rolls.

Easy Caramel Apples

We have started a tradition of making carmel apples each fall with Jake's grandparents. They really enjoy them and it is a nice activity to do while we visit with them.

I found this recipe to make homemade carmel apples and it is easier than buying and unwrapping carmels. Plus it is yummy.

1 cup butter (no substitutes)
2 cups packed brown sugar
1 cup light corn syrup
1 (14 oz) can sweetened condensed milk
2 teaspoons vanilla
8-10 wooden sticks
8-10 medium tart apples

Melt butter in large microwave bowl. Add brown sugar, corn syrup, and sweetened condensed milk. Stir well. Microwave 3 minutes, Stir, microwave another 3 to 4 minutes. Stir in vanilla. Insert wooden sticks into the apples. Dip each apple into hot caramel mixture; turn to coat. Set on buttered plate to cool.

You can also use this recipe to make homemade carmels just pour the cooked carmel into a greased pan and let it set up an hour in the fridge.

Apples and Brussel Sprouts

When we first got married, I was surprised to learn that one of Ryan's favorite vegetables is brussel sprouts. I was surprised that anyone actually ate them. After a few years I found a recipe that I liked. I recently found a good way to simplify it. So, I thought that someone might like a change up in their autumn vegetable courses.

6 brussel frozen sprouts per each person, roughly chopped
1 slice of bacon
1 shallot or green onion or red onion diced fine (about 2 tablespoons total)
1 - 2 apples cored, but not peeled, diced finely (about the same amount of apples as brussel sprouts)
2 tablespoons chicken stock
1/2 tablespoon apple cider vinegar
Salt and pepper

Heat the bacon to render the fat. Add the shallot/onion and saute until browned. Add the apple and saute 2 more minutes. Add the Brussels sprouts and saute for another minute and then add the chicken stock and vinegar. Continue cooking until the Brussel sprouts are tender (about 5 minutes). Taste for seasoning, depending on the saltiness of the bacon you may need more salt.

Note: The bacon/onion/stock/vinegar amounts are based on a recipe for 2 people. If you make it for 6, you'll probably want to think about adding more.

Double Chocolate Pumpkin Cupcakes

I came across this recipe just this year. We put a little candy corn on top after we frosted them! It was a fun festive treat.

1 1/2 C. cake flour
2/3 C. cocoa powder
2 t. baking powder
1 t. baking soda
1/2 t. salt
1 C. plain lowfat yogurt
1 3/4 C. canned pumpkin (15 oz. can)
1 t. white vinegar
2 t. vanilla extract
1/2 C. unsalted butter, softened
1 1/2 C. lightly-packed light brown sugar
3 large eggs
1 cup mini chocolate chips
1. Preheat oven to 350 degrees. Line 24 cupcake cups with paper liners.
2. Sift the flour, cocoa, baking powder, baking soda and salt together; set aside. In a separate bowl, stir together the yogurt, pumpkin, vinegar, and vanilla extract, set aside.
3. In a large mixing bowl, and using an electric mixer on medium speed, beat butter and brown sugar until light and fluffy. Beat in the eggs, one at a time. Alternately beat in the flour and pumpkin mixtures in thirds (for example, beat in 1/3 flour mixture followed by 1/3 pumpkin mixture and repeat until everything is combined). Fold in the mini chocolate chips.
4. Working quickly, spoon batter into cupcake cups, filling each about 3/4 full. Place cupcake pans in the center of the preheated 350 degree oven and bake approximately 25 minutes. Cupcakes are done when they spring back when lightly touched or a toothpick inserted in the center comes out clean. Cool pans on wire racks for 10 minutes then remove cupcakes from pans and let cool completely on the wire racks.
5. While cupcakes are cooling, prepare cream cheese frosting (recipe follows). When cupcakes are completely cool, spread with frosting.


Spiced Cream Cheese Frosting

8 oz. cream cheese, softened
1/4 C. unsalted butter, softened
2 C. powdered sugar
1/4. t. vanilla extract
1/8 t. ground cinnamon
1/8 t. fresh ground nutmeg
In a medium bowl, beat together cream cheese, butter, powdered sugar, vanilla, cinnamon, and nutmeg. If frosting is too soft, chill in fridge for 15-20 minutes.