Cranberry Pumpkin Crumble Cheesecake Squares

Ingredients:

• 2¼ cups graham cracker crumbs
• 1 cup chopped pecans
• 2/3 cup firmly packed brown sugar
• 1/2 cup melted butter
• 1/2 teaspoon ground cinnamon
• 4 packages (8 ounces each) softened cream cheese
• 1 cup sugar
• 3 tablespoons flour
• 1 cup sour cream
• 1 cup canned pumpkin
• 1 tablespoon pumpkin pie spice
• 1 teaspoon vanilla
• 4 eggs
• 1 cup dried cranberries

                                                        Directions:

1. Preheat oven to 325°F.  Line a 13×9-inch baking pan with foil, with ends extending over sides of pan.

2. For crust, combine crumbs, nuts, sugar, butter and cinnamon; mix well. Firmly press 3 cups of mixture onto bottom of prepared baking pan.  Set aside remaining 1 cup while preparing cheesecake.

3. For cheesecake, mix cream cheese, sugar and flour in large bowl of electric mixer on medium speed until blended, about 2 minutes.  While mixing, add sour cream, pumpkin, pumpkin pie spice and vanilla until well blended.  Add eggs, one at a time, mixing on low speed until just blended. Fold in cranberries.  Pour cheesecake batter over crust.

4. Sprinkle remaining crust mixture over top of cheesecake.  Bake 40 to 45 minutes or until center is almost set.  Cool completely on wire rack.

5. Refrigerate 4 hours or overnight.  Lift cheesecake from pan, using foil edges.  Cut into 16 pieces.  Store leftover cheesecake in refrigerator.

Ranch Mashed Potatoes

Ingredients:

Cheesy Gratin of Brussels Sprouts

With its creamy cheese sauce and accent of bacon, this decadent recipe may tempt even the green-vegetable averse.  It can be made early in the day, refrigerated, then baked before mealtime.  (If you're simply not a sprout fan, you can substitute one very large head of cauliflower, cut into bite-size florets.)

Ingredients:
 

• 4 slices of bacon
• 1 large onion, finely chopped
• 1 clove garlic, minced
• 2 pounds (about 7 cups, halved) fresh Brussels sprouts
• 1½ cups milk
• 1 cup chicken broth
• 1/4 cup (4 tablespoons) unsalted butter
• 5 tablespoons flour

• 3/4 cup freshly grated Parmesan cheese
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon dried thyme
• Freshly ground black pepper to taste
• 1½ cups grated sharp white Cheddar cheese
• Paprika, for garnish (optional)

 

Directions:

 1.  Heat a large skillet and crisp-cook the bacon.  Transfer it to a plate and set it aside.  Pour off all but 2 tablespoons of bacon fat from the pan.  Add the onion to the pan and saute over medium heat for 6 to 7 minutes; add the garlic for the last minute.  Scrape the onions and garlic into a large, shallow casserole and spread them around evenly.  Set aside.

2.  Trim the Brussels sprouts, then cut them in half (or quarters, if very large) lengthwise.  Bring a large soup pot of well-salted water to a rolling boil.  Add the Brussels sprouts.  Return to a boil and cook for 5 minutes.  Drain immediately in a colander for 5 minutes.  Transfer to the casserole, spreading the sprouts evenly in the dish.  Set aside.  Heat the oven to 375°F.

 

3.  Combine the milk and chicken broth in a small saucepan.  Bring to a simmer, then remove from the heat.

 

4.  Meanwhile, melt the butter in a large saucepan.  Add the flour and cook, stirring over medium heat, for about 1 minute, until the flour is light golden brown.  Whisk in half of the hot milk and broth.  Heat and whisk for a minute or so, until thick.  Add the remaining liquid and cook for about 5 minutes, whisking frequently.

 

5.  Whisk in the Parmesan cheese, mustard, salt, thyme, and pepper.  Pour the sauce evenly over the Brussels sprouts.  Mince the bacon and sprinkle it over the sauce.  Sprinkle evenly with the Cheddar cheese and dust lightly with paprika, if desired.

 

6.  Place the casserole on the center oven rack and bake for 30 minutes, until bubbly and golden brown.  Cool for about 5 minutes before serving.  Makes 10 servings.

Amazing Butternut Squash

Ingredients:

Directions:

Cranberry Relish

Ingredients:

2 oranges, unpeeled and sliced into 8 pieces
1 (2-pound) package fresh cranberries
1 cup sugar

Directions:

Feed the oranges and cranberries through meat grinder (use small grate).  If you are careful, you can use your food processor.

In a medium bowl, combine ground oranges, ground cranberries, and sugar.  Sprinkle a little sugar over the top.  Cover and refrigerator for at least one day (the longer you refrigerate, the better the taste).

TIP:  Update this recipe by adding 2 to 3 tablespoons Grand Marnier or Triple Sec.

Makes 8 to 10 servings.