Archives for November 2013

SRC: Deviled Eggs

November 25, 2013 by Lynsey 11 Comments

Deviled eggs are one of those things that at home at practically every event. Potlucks, family reunions, parties, showers, and the list goes on and on. You would be pretty hard pressed to walk into any type of event that offers food and not find at least one platter of deviled eggs.

Deviled eggs are one of my favorite appetizers and sides. And I think I’m in pretty good company. Every time it’s time to get in line for food it seems like everyone has their eyes on the platter of eggs and their counting how many eggs there are and just how many people are in front of them, trying to figure out if they will in fact be able to enjoy at least one of those amazing deviled eggs. And if you’re one of the lucky ones that makes it close enough to the front to score one, well, it’s like you’ve just hit the jackpot.

There’s just something so wonderfully addicting about these eggs. Boiled eggs filled with a concoction of egg yolks, mayonnaise, mustard and a few various other add-ins. Something so simple but so delicious. Have you noticed that deviled eggs are one of those recipes that have about a million different variations? No matter what variation I’ve tried, I’ve always be grateful when I was lucky enough to score one or two.

So, for this month’s Secret Recipe Club I chose that infamous appetizer from Dena’s blog, Oh! You Cook! But that decision didn’t come easily, Dena features a variety of recipes on her blog; from Jewish specialties, to easy snacks like chocolate covered bananas, and some of the most mouthwatering breads you’ve laid your eyes on. So after much deliberation I decided to make one of my all-time favorite appetizers, deviled eggs. And let me tell you, I was beyond excited to make these and to eat them. Just like at the potlucks, these eggs didn’t hang around long and I guarantee you they won’t last long around your next event either.

Deviled Eggs

Ingredients:

4 Eggs

1 Tbsp mayonnaise

1/2 Tbsp sour cream

1 1/2 Tsp mustard

1 Tbsp sweet pickle relish

1 Tsp onion, minced

1 Tsp capers, roughly chopped

1/2 Tsp caper juice

Salt and pepper, to taste

Paprika, for garnish

Parsley for garnish

Directions:

Place eggs in a large saucepan and fill with enough water to just cover the eggs. Place over medium heat and allow water to come to a boil. Once the water has reached a boil, reduce heat to low, cover and allow sit over heat for 10 minutes. Remove from heat, drain and cover in cold ice water. Allow to sit until cool, about 5-10 minutes.

Drain the water and remove the shells from the eggs. Cut the eggs in half, remove the yolk and place in a bowl. Rinse the whites of the eggs place flat side down on a plate to dry.

Meanwhile add the mayonnaise, sour cream, and mustard to the yolks and beat on medium to incorporate and until the mixture is smooth. Add the pickles, onions, capers, caper juice, salt and pepper and mix to combine. Taste, adjust seasonings if necessary. Place the mixture in a piping bag and pipe into the egg whites.

When ready to serve sprinkle with paprika and top with parsley.

Recipe source: Adapted from Oh! You Cook!

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Chocolate Turkeys

November 22, 2013 by Lynsey Leave a Comment

Thanksgiving just wouldn’t be Thanksgiving without turkey. I mean, this bird is a vital part of the tradition. Not only is it the center of all kid’s art projects during this time of year but it’s also the show stopping center piece on everyone’s table.

So needless to say these two legged, feathered friends are the mascot for this time of year. But that juicy, white meat doesn’t have to be the only type of turkey you enjoy this year. What about turkey on your dessert table? In honor of the glorious bird, I decided to make these candy corn feathered friends that have been seen floating all over the internet.

These turkeys are a blast to make and a treat that would be fun to make with the entire family. Kids love to help in the kitchen and what better way to let them be part of the festivities than these turkeys. Not only do they get to make cute little treats but they get to play with their food too.

These cute little turkeys are packed full of sweetness and chocolate from the feet to their cute little heads. Chocolate covered pretzel feet, bodies made out of chocolate covered Oreos, Reeses peanut butter cups and whoppers, and feathers out of candy corn. It doesn’t get much sweeter than this. These cute little birds not only serve as dessert but could double as a place card holder too. So this Thanksgiving day enjoy two kinds of turkey; one savory and one sweet!

Chocolate Turkeys

Ingredients:

1 1/2 Cups chocolate chips

12 Oreo’s

12 Pretzels

86 Candy Corn pieces

12 Mini Reeses peanut butter cups

12 Whoppers

Directions:

Line a clean work surface with wax paper.

Place chocolate in the top of a double boiler. Place over the bottom part of the double boiler and place over high heat. Allow chocolate to melt, stirring during the melting process. Once the chocolate is completely melted and smooth, reduce the heat to medium.

Dip the pretzels in the chocolate, tapping to remove the excess chocolate and place on wax paper and allow to dry.

Split Oreos in half, spread chocolate over the top part of the filling and place 5 candy corn pieces in the chocolate, white side down. Spread chocolate over the filling and place the other wafer over the chocolate. Repeat with remaining cookies.

Dip the Oreos in the chocolate, covering the entire cookie. Set on the wax paper. Place Reeses cups, with the large side down on the bottom, center of the cookie. Place a Whopper above the Reeses cup. Cut the entire white portion of 12 candy corn pieces off. Spread chocolate over the cut portion of the candy and place at the bottom center of the whopper.

Cut half of the white portion off 24 pieces of the candy corn. Spread a little chocolate on the flat surface and place two pieces of candy on each whopper above the piece of candy corn, on either side. Place two chocolate dots on the smaller pieces of the candy corn, making eyes.

Once the turkey is assembled, spread a small bit of chocolate on the bottom part of the Oreo, and stand up on the pretzel (feet).

Cinnamon Hard Cider

November 20, 2013 by Lynsey Leave a Comment

Crisp, cool air, pumpkins, apples and apple cider are synonymous with this time of year. Once I get the first hint of cool air my brain instantly starts to think about warm, cozy, comfort foods. And one of the first flavor combinations that comes to mind is apples and cinnamon. Any time I get a hint of the combination of sweet, crisp apples and warm cinnamon it just makes me feel all warm and cozy.

I love anything involving apples, so needless to say hard cider is one of my favorite drinks and has been for quite some time. This first time I tried hard cider I tried the Woodchuck brand and I’ve been stuck on that until this year. When I went to the store recently to pick up some cider they were out of my “go to” brand so I decided to branch out and try a new brand. After I browsed through the ciders I finally decided to go with Angry Orchard. And let me tell you, it was a decision that was well made. I believe I may have found my new “brand of choice”.

While I enjoy the the flavor of the hard cider by itself, there are some times where I like to add a little something to it to change it up a big. The other night was one of those times. So I started playing around with different ingredients and options until I finally came up with this cinnamon hard cider cocktail.

This cocktail combines a mixture of apple cider, hard cider, whisky, honey, and maple syrup. All of that is combined and poured over ice and thinly sliced pieces of a tart Granny Smith apple. Then topped with a sprinkle of ground cinnamon and garnished with a cinnamon stick.

With each sip of this cocktail you taste the cinnamon, the crisp cider, get a hint of the warm whiskey, and it’s all balanced out with the natural sweetness of the honey and maple syrup. Oh, and once you’ve enjoyed the entire glass you’re not through. Oh no. You’ve got the crispy apples to enjoy. The apples that have been soaking in the spiked cider mixture, and yes you can taste the drink with each bite of crisp apples.

This is the perfect type of drink to enjoy on the cool, crisp nights we’re all experiencing right now. It would also be ideal at your Thanksgiving gathering or upcoming Christmas parties. This is a low-key, no fuss cocktail that’s big on the tastes of the season.

Cinnamon Cider

Ingredients:

1 (12oz) Bottle hard cider
1 1/4 Cup apple cider
3 Oz whiskey
1/2 Tbsp maple syrup
1 1/2 Tsp honey
1 Apple
Cinnamon stick
Ground cinnamon

Directions:

Combine hard cider, apple cider, whiskey, maple syrup, and honey in a pitcher and gently stir to combine.

Thinly slice the apple.

Place apple slices in two glasses, fill glasses with ice and pour cider mixture over the ice and apples. Garnish with a cinnamon stick, ground cinnamon and an apple slice.

Recipe source: A Lynsey Original

Chocolate Pilgrim Hats

November 20, 2013 by Lynsey Leave a Comment

These chocolate pilgrim hats are so fun and the perfect little treat to adorn your Thanksgiving table. They are fun, festive and just so cute. Oh, and what could be better than a chocolate covered cookie topped with a marshmallow that’s enrobed in chocolate? This little treat is the perfect combination of crunchy cookie, fluffy marshmallow and chocolate.

These little hats are so stinkin’ cute and so fun to make. They consist of a few simple ingredients; chocolate covered cookies, marshmallows, milk chocolate, graham cracker crumbs and mini M&M’s. They are so simple to make, making this an ideal activity to do with your kiddos on or before Thanksgiving day. Or, if you have a crowd of kids, line the kid’s table with a plastic table cloth and let this be a fun activity to keep them busy while the turkey is finishing cooking.

Not only would these hats make cute décor, but they could also double as place card holders. Simply place name cards on toothpicks then place the toothpick in the marshmallow part of the hat. So this Thanksgiving don’t just eat your food, play with it too!

Chocolate Pilgrim Hats

Ingredients:

1 Cup chocolate chips

6 Jumbo Marshmallows

2 Tbsp graham cracker crumbs

12 Chocolate covered round cookies

12 Mini yellow M&M’s

Directions:

Cover a work surface in was paper. Place cookies, chocolate side up. Cut marshmallows in half. Place graham cracker crumbs in a small bowl.

Place chocolate chips in a medium bowl and place in microwave and heat in 20 second intervals, stirring between each, until melted. Once the chocolate is melted and smooth, dip the marshmallow in the chocolate, covering evenly. With the marshmallow sitting on a fork, gently tap the fork on the edge of the bowl to remove any excess chocolate. Roll the edges of the bottom of the marshmallow in the graham cracker crumbs, tap to remove any excess crumbs. Place on top of the chocolate cookie. Place a M&M in the center, bottom part of the marshmallow. Set aside and allow to dry. Repeat with remaining ingredients.

Amazing Giveaway: Canon EOS Rebel T3i 18 MP CMOS Digital SLR Camera

November 18, 2013 by Lynsey 3 Comments

You read right! One lucky read will win a Canan EOS Rebel T3i 18 megapixel camera! Danielle over at Busy Moms Helper is celebrating her birthday and in honor of her birthday a few talented bloggers have teamed up with her to bring you this awesome giveaway!

We’re giving away a Canon EOS Rebel T3i 18 megapixel camera. I’ve been using a Canon Rebel myself for the past 4 years and I love it. You’ll be stunned and amazing at the quality of your pictures with this amazing camera.

This giveaway is just in time for the holidays. How fun would it be to have this show up on your doorstep in time to capture all your families holiday memories? Be sure to enter. Use the rafflecopter below to complete your entries. The giveway runs through November 24th, so enter now!

Good luck to you all!

Here are the other amazingly talented bloggers bringing this perfect prize to you. Be sure to check them all out!!!

***This giveaway is open to U.S. residents only. All entries for the winner will be checked and verified, so please make sure you are doing what you are claiming in the Rafflecopter or all your entries will be voided. No funny business, folks. ;). By entering you give the right to use your name and likeness. Number of entries received determines the odds of winning. One winner will be selected. The winner will be notified via the email they provide, and will have 48 hours to reply to the email. If the winner does not reply back within the 48 hours, they forfeit the prize and a new winner will be chosen via Rafflecopter. This is a giveaway sponsored as a group buy, which means the bloggers pooled their money together to purchase this product for you. Amazon is not a sponsor of this giveaway. The prize will be sent via Amazon Prime from Danielle @ Busy Mom’s Helper. Entries must come from your MAIN social media accounts, not accounts that have been set up separately just for entering giveaways. Entries from these types of accounts will be disqualified. Protected tweets do not count as an entry method for tweeting. Tweets must come from a public account. Bloggers in this group giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law.

Please see the Rafflecopter widget below for additional Terms & Conditions. Good luck, ya’all!

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Apple Puff Pastry Tarts

November 15, 2013 by Lynsey Leave a Comment

I’m one of those people who doesn’t mind spending extended periods of time in the kitchen making the perfect layer cake, a show stopping meal, or the most delicious bread. It’s where I find my joy and relaxation. But there are times where I’m tired or need a dessert that doesn’t call for a lot of mixing, folding or kneading. In those times I still want to present a dessert that’s not only delicious but appealing to the eyes.

Well, this apple tart takes care of both of those. This is a dessert that requires very few ingredients and even less tools, and it’s ready is under 30 minutes. In under 30 minutes you’ll have delicious and show stopping tarts that will impress anyone that sets their eyes on them.

Now what do people love more than a beautiful dessert? How about a beautiful dessert that is just for them? Individual tarts and pastries are just more fun and make people feel special when they are eating them. It’s a dessert that is all theirs and made just for them.

During the holidays apples are a staple; not only with drinks but desserts as well. So what better than to serve at your holiday party or gathering than individual apple tarts? These tarts start with a puff pastry base and are then topped with a layer of apples that have been tossed in a cinnamon sugar mixture. I love apples, cinnamon and brown sugar…it’s a weakness. Then they are baked allowing the apples to become coated in an almost caramel-like sauce and it’s all enveloped in a fluffy, flaky, buttery pastry. To really put this over the top finish it off with a drizzle of caramel, a sprinkle of powdered sugar or even some vanilla ice cream.

These tarts would make a delicious and fun alternative to pies at your next holiday party. Make a little dessert bar and serve these with a variety of fun toppings for your guests to utilize. They are simple but so impressive, they’ll think you stopped by your favorite gourmet bakery and raided their pastry case!

Apple Puff Pastry Tarts

Ingredients:

1 Medium apple (I used Honeycrisp)
1/4 Cup brown sugar
1/4 Tsp cinnamon
Pinch of salt
1 Sheet puff pastry
2 Tbsp lemon juice

Optional toppings-
Caramel sauce
Powdered sugar
Ice Cream
Pecans

Directions:

Preheat oven to 375.

Cut the apple in half, remove and discard the stem and seeds. Thinly slice the apples and place them in a medium bowl. Immediately squeeze lemon juice over the apples and toss to cover. Add the brown sugar, cinnamon, and salt and toss to evenly coat.

Spray a baking sheet with non-stick cooking spray.

Spread a sheet of puff pastry onto a clean work surface. Using a round object (cup, top side of a bowl, cookie cutter) cut four circles out of the puff pastry sheet. Place on the prepared baking sheet. Place approximately 4-5 apples slices (overlapping) on each puff pastry. Place in the preheated oven and bake for 18-20 minutes, until the puff pastry is fully puffed.

Remove, top with desired topping and serve immediately.

Recipe source: A Lynsey Original

Sweet Potato Tartelettes

November 15, 2013 by Lynsey Leave a Comment

When I think about the spread on Thanksgiving there are a few staples that come to mind. There’s the turkey, which is the centerpiece of the whole meal. Because what is Thanksgiving without the bird? Then there’s the supporting characters; green bean casserole, mashed potatoes, rolls of some sort and the infamous sweet potato casserole.

Sweet potato casserole. This is the casserole that causes much debate. Some people love it and Thanksgiving just wouldn’t be Thanksgiving without it. Others despise it and don’t even want it in their site. Then there’s the whole with or without marshmallow debacle. I believe the sweet potato casserole lovers of the world are divided when it comes to this.

Some think “What is sweet potato casserole without the marshmallows?”, while others think “Why in the world would you put marshmallows on this casserole, just top it with the pecan sugar mixture”. Then there’s the minority, the people who want a mix of both marshmallows and sugar.

Since Thanksgiving is right around the corner and I’m one of the fans of the infamous sweet potato casserole I thought it would be fun to come up with a clever, handheld version of the controversial dish. Everyone loves little food, there’s something about it that’s just so cute. Plus food that fits in the palm of your hand is just so much fun to eat.

I took the delicious sweet potatoes and seasoned them with a little butter, vanilla, cinnamon and brown sugar and I spooned it in little phyllo cups. Then I topped it with a brown pecan, sugar, cinnamon mixture and then I topped it with a few marshmallows. I popped them in the oven just long enough for the sugar to crisp a bit and the marshmallows to toast. This gives you all the deliciousness of the sweet potato casserole in a handheld version that takes a fraction of the time. Serve these as a side or appetizer at your turkey day gathering.

The only question is: are you a marshmallow on top kind of person or sugar pecan person? Customize these how you like and have a happy Thanksgiving!

Sweet Potato Tartelettes

Ingredients:

For the filling-

1 Large sweet potato

1 Tbsp unsalted butter

1/8 Tsp cinnamon

1/4 Tsp brown sugar

1/2 Tsp milk, plus more if needed

1/4 Tsp vanilla

Pinch of salt

For the topping-

1 1/2 Tbsp brown sugar

1 Tsp granulated sugar

1/4 Tsp cinnamon

1/2 Tbsp chopped pecans

To assemble-

1 (12 count) package phyllo dough cups

36 Mini marshmallows

Directions:

Preheat oven to 350.

For the topping-

In a bowl combine the brown sugar, sugar, cinnamon and pecans, stir to combine. Set aside.

Using a fork, prick the potato all over numerous times. Place in the microwave and heat for 5-8 minutes, until tender to touch. Allow to sit in the microwave for an additional 5 minutes. Alternately, bake the potato at 350 for 45-50 minutes, until fork tender.

Once the potato is cool enough to handle cut in half, scoop out the flesh and place in a medium bowl. Add the butter, cinnamon, brown sugar, milk and vanilla and beat on medium until mixture is smooth and all the ingredients are incorporated. Taste, adjust seasonings if needed. If the mixture is too thick add a bit more milk, half a teaspoon at a time.

Place phyllo cups on a baking sheet. Spoon a tablespoon of the potato mixture into each cup, cups should be filled almost to the top. Top each cup with half a teaspoon of the sugar mixture, then top with 3 marshmallows.

Place in the preheated oven for 5-8 minutes, long enough to heat the potatoes and toast the marshmallows.

Remove and serve immediately.

Recipe source: A Lynsey Original

Pumpkin Cheesecake Dip

November 14, 2013 by Lynsey Leave a Comment

Is pumpkin your thing? What about cheesecake? Well then, what about pumpkin cheesecake? If you answered yes to any or all of the above questions then this is the dessert for you. Pumpkin cheesecake dip. Oh yes, it’s every bit as good as it sounds but with have of the work of cheesecake. All the goodness of cheesecake with half the work? Too good to be true? Absolutely not!

Let me tell you, this dip is nothing short of amazing. But I mean look at what we are talking about, pumpkin cheesecake dip. How could it be anything but incredible? You know me and my pumpkin, I’m a fan to say the least. And this dip, well, this dip has everything I expect from a good pumpkin dessert…and then some.

It’s full of pumpkin flavor and all the warm spices you expect from any good fall dessert; cinnamon, pumpkin pie spice, and brown sugar. It’s light, fluffy, and creamy, so easy to make and comes together in no time. There’s no baking involved, making the a perfect option for a dessert that needs to be whipped up for a last minute get together. All the things that a good dessert is made of.

To garnish this dip I topped it with a sprinkle of cinnamon and some graham cracker crumbs. You could also top it with chopped pecans, chocolate chips or white chocolate chips. I served it with Stacy’s pound cake crisps, but apples, pretzels, vanilla wafers or graham crackers would be delish as well. This dip would be the perfect pre-feast snack at your Thanksgiving gathering or any festivities going on throughout the holiday season!

Pumpkin Cheesecake Dip

Ingredients:

1 Stick (8oz) cream cheese, room temperature
3 Tbsp brown sugar
2 Tbsp powdered sugar
2 Tbsp white sugar
1/4 Cup pumpkin puree
1/2 Tsp ground cinnamon
1 Tsp pumpkin pie spice
1/2 Cup heavy whipping cream

Directions:

Place cream cheese in a medium mixing bowl along with the brown sugar and powdered sugar. Beat on high until light and fluffy and sugar is completely combined with the cream cheese. Add the pumpkin puree, cinnamon and pumpkin pie spice and beat on medium until incorporated.

Place the heavy whipping cream in a medium bowl and beat on high until mixture begins to thicken, about 2 minutes. Add the granulated sugar and beat on high until peaks begin to form and the texture resembles whipped cream. Add the whipped cream in the cream cheese mixture and gently fold until combine.

Transfer to a serving dish. Top with crumbled graham crackers and cinnamon. Serve with pretzels, graham crackers, or pound cake.

Recipe source: A Lynsey Original

Whipped Pumpkin Butter

November 12, 2013 by Lynsey Leave a Comment

Whipped butter is one of the best things on the planet. There’s just something so surreal about dipping your knife into that light, creamy goodness and spreading it on a hot piece of toast, warm biscuit and fresh roll straight from the oven. It’s something so little that makes my day. Have you tried the goodness of whipped butter?

Since we’re in pumpkin season and baking up all things fall and pumpkin I thought it only necassary to make a spread that was worthy of adorning those baked goods. Something that was full of fall flavor that would compliment the flavors of the goodies without overpowering it. Then my mind went to the simple thing; the whipped butter. The thing, in my opinion, that adds so much without taking over the flavor.

Whipped butter, while wonderful on it’s own, would be the the perfect thing to set on your breakfast, lunch or dinner table for people to utilize as desired. Take the whipped butter we all love and infuse it with the flavors of fall. Pumpkin. A bit of cinnamon. Pumpkin pie spice. Honey. And brown sugar.

The butter is light and airy. You can actually taste the pumpkin flavor; along with hints of warm cinnamon, pumpkin pie spice, brown sugar, and sweet honey. Amazing, right? Just imagine this spread on pumpkin muffins, pumpkin waffles, pumpkin cranberry bread and the list just goes on and on. I mean, how good does that sound? It would also be the perfect thing to have on your Thanksgiving table to add a little something different to the mix other than regular butter.

This would also make a great present. Make up several jars of these and pair them with a loaf of your favorite bread or mix and give them to friends and family members as a present. Something simple but amazing!

Whipped Pumpkin Butter

Ingredients:

1/2 Stick (4 tablespoons) unsalted butter
2 Tbsp pumpkin puree
1 Tbsp brown sugar
1 Tbsp honey
1 Tsp pumpkin pie spice
1/2 Tsp cinnamon
Pinch of salt

Directions:

Place butter in a medium mixing bowl and beat on high until light and fluffy, about 1-2 minutes. Add the pumpkin, brown sugar, honey, pumpkin pie spice, cinnamon and salt and beat on high for another 1-2 minutes, until ingredients are incorporated and butter is light and fluffy.

Taste, adjust seasonings if needed and serve.

Recipe source: A Lynsey Original

Stuffed Acorn Squash

November 11, 2013 by Lynsey Leave a Comment

Fall is all around us; the changing leaves, cool air and endless amounts of pumpkins everywhere. With fall comes many different types and varieties of food. I love looking through the produce section and seeing all the different varieties of pumpkins, squash and various other gords. There are squash and gords of all different shapes, sizes and colors. Not only do these things scream fall and make good décor, but the options for recipes are endless. Roasted, sautéed, boiled, steamed, soup; the options go on and on.

Squash is such a simple item to work with, the flavor of the squash alone is delicious and really doesn’t require a lot of extras to get the full flavor. I’ve enjoyed my fare share of plain ol’ roasted squash with a touch of salt and pepper and I’ve been beyond satisfied. But there are times where I do like to add a little more to really enhance the flavor and presentation of a dish. So when I was at the store recently I stocked up on a few varieties of squash and my intentions were to jazz them up.

With this recipe I still wanted the flavor of the squash to shine. So I wanted to stuff it with delicious and bold flavors that worked well together as well as complimented the flavor of the squash. I decided to roast the squash with a touch of butter and brown sugar. For the base I decided to use rice; something starchy with a mild flavor and just the right texture. I added in some reconstituted dried cranberries, sharp white cheddar, sautéed apples and onions, and pecans. All flavors that were bold, different but complimented one another beautifully.

This stuffed squash we amazing; full of flavor and filling. The squash is buttery and slightly sweet and works well with the tart cranberries, sweet apples, sharp tangy cheese, and crunchy pecans. This could easily be the main course but we enjoyed it as a side with spicy pumpkin spice chicken with tangy apple gravy; a meal that screamed fall.

This squash encompasses the flavors of fall. The flavors in the stuffing are ingredients that are more than likely seen at your Thanksgiving meal. If you’re looking for a side to make for Thanksgiving that’s just a little different then make this delicious stuffed acorn squash to serve with your turkey.

Stuffed Acorn Squash

Ingredients:

1 Acorn squash
1 1/2 Tbsp unsalted butter
1 Tbsp brown sugar
1/2 Small sweet onion, finely chopped
1 Small Honeycrisp apple
1/4 Cup dried cranberries
1/4 Cup pecans, roughly chopped
1/4 Cup sharp white cheddar, cut into small cubes
1/2 Cup uncooked rice
Pinch of white pepper
salt, to taste

Directions:

Preheat oven to 400.

Cut the acorn squash lengthwise and remove the seeds. Place the squash cut side up on a baking sheet and rub with half a tablespoon of butter. Sprinkle with brown sugar and place in the preheated oven. Roast for 20-25 minutes, until the squash is fork tender.

Meanwhile, cook the rice according to package instructions.

Place cranberries in 1/2 cup of water and allow to soak. Set aside.

Peel and core the apple and chop into 1/2 inch cubes. Place the remaining butter in a small sauté pan and place over medium-low heat. Add the pecans, apples and onions and cook for 2-3 minutes, until onions are translucent.

Drain the excess liquid from the cranberries. Combine the rice, cranberries, and apple mixture and stir to combine. Add the salt and pepper and stir to combine. Add the cheese and stir to incorporate. Taste, adjust seasonings if needed.

Divide the rice filling evenly between the two halves. Top with extra cheese, if desired. Return to oven for 5 minutes, until cheese is melted. Remove from oven, top with fresh parsley and serve immediately.

Recipe source: A Lynsey Original

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