Bon Appetit Friends

24 small brussels sprouts 1 Tbsp. olive oil, plus more for rubbing fine-grain sea salt and fresh ground pepper 1/4 c. grated cheese of your choice Wash and trim sprouts and cut in half stem to top.  Gently rub each half with olive oil, keeping sprout intact.  Heat 1 Tbsp. oil in large skillet over medium heat.  Place sprouts in pan cut side down in single layer, sprinkle with a couple pinches of salt, cover, and cook for about 5 minutes.   Bottoms should show only a hint of browning.  Cut into or taste to gauge if tender throughout.  If not, cover and cook a few more minutes.  Once just tender, uncover, turn up heat, and cook till flat sides are deep brown and caramelized.  Use metal spatula to toss once or twice and get some browning on rounded side.  Season with salt and pepper and dusting of cheese. This is for all of you who get brussels sprouts in your produce basket.  My boys LOVE these and ask for seconds.  No kidding....

I got this recipe from my sister Chrissy. You don't really have to measure anything. Just use what you have on hand. Be creative! 1 pound (or so) parsnips 1 pound rutabaga or turnip 1 pound carrots 1 pound yam or sweet potatoes 1 pound shallots, peeled (I used red onion) a head or more of garlic, cloves broken up, but not peeled. You just squeeze them out of their skins after they're roasted. I hate chopping garlic, and it is surprisingly mild and yummy this way. about a sprig of rosemary (maybe less), chopped She also suggests any winter squash, such as butternut red potatoes, or other small potato variety,scrubbed fresh beets celery root fennel bulb Preheat oven to 400. Peel (if you want to) and cut veggies into 1-inch pieces. Throw everything into a large bowl, drizzle with extra virgin olive oil, sprinkle with a good amount of salt and cracked pepper, and toss to coat. Bake in the oven for about 30 minutes, toss veggies in the pan, then bake for another 20 or 30 m...

1 c. peanut butter (crunchy or creamy) 2 eggs 1/3 c. water 1 box devil's food cake mix 60 yellow M&M's for eyes 30 red M&M's for nose or mouth Preheat oven to 375. Combine peanut butter, eggs and water in a large bowl. Mix well, then gradually stir in cake mix. Pour sugar onto a plate or a shallow bowl. Shape dough into 1 1/2-inch balls. Place on ungreased cookie sheet and flatten with the bottom of a glass dipped in sugar (I just rolled the balls in sugar). Pinch out ears at top of each cookie. Place candies to form eyes and nose or mouth. Use a fork to draw whiskers in the dough. Bake 8-9 minutes. Cool on pan 1-2 minutes, then transfer to wire racks to cool completely. Makes about 30 cookies. This is a good one to involve kids with. They like to roll the balls in the sugar, flatten them, pick out the right color of M&M's, etc.

4 eggs 1/4 cup canned pumpkin puree 1 teaspoon ground cinnamon 1 pinch ground nutmeg 8 - 10 slices whole wheat bread butter Beat eggs, pumpkin, cinnamon and nutmeg together, dip bread in mixture, then cook on a hot buttered skillet. My kids are all about pumpkin this year. I haven't told them they're eating squash yet.

2 c. flour 1T. sugar 2T. baking powder 1/2t. salt 1T. cinnamon 1/2 t. nutmeg 4 eggs 1 c. canned pumpkin puree 3/4 c. melted margarine (I used butter) 1 1/2 c. milk 1T vanilla Separate eggs, beat whites until stiff, set aside. Mix other wet and dry ingredients separately, then combine. Fold in egg whites. Cook in hot waffle iron. Great with Kelli's buttermilk syrup .

1 white cake mix 2 packages Strawberry Danish Dessert (they carry this at Basha's) 2 packages cream cheese, softened 4 cups powdered sugar 1 quart whipping cream 2 pds. sliced strawberries 1. Prepare cake mix as directed. Pour into 2 greased, 11 x 14 pans. Bake 10 minutes at 375. Cool completely. 2. Prepare 2 packages Danish Dessert as directed for pudding. Cool completely. 3. Whip cream cheese with powdered sugar. Separately whip 1 quart whipping cream. Fold these mixtures together and spread on cooled cakes 4. Fold strawberries into Danish Dessert. Spread on top of cream cheese mixture and chill well before serving. *This makes two huge cakes that will disappear before you know it.

1 part lemon juice 1 part sugar 6 parts water Scrap that last recipe from BH&G. This is so much easier! It has the perfect mix of sweet/sourness for me. Publish Post