1 Cup fresh strawberries

1/2 banana

4 oz plain yogurt

1 teas vanilla

1/4 teas cinnamon

1/2 cup of crushed ice

1/3 Cup 2% milk

Blend all ingredients together in  one 16oz  serving smoothie blender. Drink immediately.

1-1/3 Cup ground cinnamon

1 Cup applesauce

1/4 Cup white glue

Mix cinnamon, applesauce and glue in a large bowl, add more cinnamon if needed to form a dough texture. Shape into a ball, flatten and wrap in plastic wrap placing in refrigerator for one hour.

Roll out dough on cutting board to 1/2 inch or thicker. Sprinkle rolling pin with a little cinnamon if needed to keep dough from sticking. Use your favorite Christmas cookie cutters to create your ornaments. Punch a hole for ribbon before drying by using a bamboo skewer at best location on the ornament.

Place ornaments on a cookie sheet in a 200F oven for 2 hours, turn ornaments over after one hour.

Remove ornaments from cookie sheet and using the bamboo skewer again carefully reinforce the hole made earlier. File ornament edges if desired. Loop through your favorite ribbon and hang on your tree.

You can decorate your ornaments with your kids at this point, all ages! Last year I brought ready made ornaments, glitter, glue and other sparkly stuff to my grandkids house; it was lots of fun!

Enjoy!

Oh and contraying to what my Dad thought years ago these are not cookies; do not eat.

Preheat Oven 350F

1 – 1/2 Cups white cane sugar

1/3 Cup brown sugar

1/4  Cup pure maple sugar

3/4 Cup canola oil

2 TBS butter

3 eggs, beaten

2 cups of peeled, cubed and cooked butternut squash [soft]

1 tsp cinnamon

1 tsp nutmeg

½ tsp salt

2 cups flour

1 tsp baking soda

½ tsp baking powder

1 cup chopped pecans

Preheat oven to 350°F.

Butter and flour 2 – 8by3 inch loaf pans

Sift dry ingredients into medium bowl

In a 2nd mixing bowl beat sugar, oil, butter, maple syrup

Blend in beaten eggs

Mix in butternut squash and spices

Add dry ingredients and pecans and mix.

Transfer batter to loaf pans.

Bake until tester stick inserted into center comes out clean, about 1 hour 10 minutes.

Cool bread in pan on rack 15 minutes. Cut around bread to loosen.

Turn out onto rack and cool completely.

Try one piece immediately when warm as it is yummy!

14 oz can medium enchilada sauce

16 oz can refried beans

2 Tbsp diced roasted red peppers

7 - 6inch round flour tortillas

1 Cup green onion, chopped

2 Cups grilled chicken breast, chopped

1 Tbsp cumin

1/2 Tbsp chili powder

1 tsp cinnamon

1-1/2 Cup Monteray Jack cheese, grated

1/2 Cup Queso Fresco [crumbly mexican cheese] or Romano can be substituted

Diced tomatoes

Sour cream

Preheat oven to 350F.

Simmer enchilada sauce in 6inch saute pan.

Combine refried beans, peppers and 1 cup Jack cheese, heat in sauce pan over low heat until smooth; turn heat off.

Combine chicken, cumin, chili powder and cinnamon together.

Dip tortilla in enchilada sauce for 10 seconds coating both sides and place in the bottom of a casserole dish [Le Creuset works].

Spread 1/3 refried bean mixture over tortilla and sprinkle with green onions.

Dip next tortilla in enchilada sauce, same as above and place over bean mixture.

Spread 1/3 chicken mixture over tortilla and sprinkle with green onion and queso fresco.

Continue dipping tortillas where your final stack should be:

Tortilla, beans, Tortilla, chicken, Tortilla, beans, Tortilla, chicken, Tortilla, beans, Tortilla, Chicken and topped with last Tortilla!

Bake for 20 minutes until hot.

Cut into 4 sections and garnish with Diced tomatoes, green onions and sour cream.

Recipe Makes 4 servings

2 tsp unflavored gelatin
1 Cup heavy cream
1/2 Cup dark brown sugar
2 Cups plain yogurt
1/8 tsp salt
1 tsp vanilla bean
1/2 tsp cinnamon
1/4 tsp cardamon
1/2 Cup water
1/2 Cup strawberries
1/2 Cup raspberries
2 Tbsp brown sugar

Stir together gelatin and 1/4 cup of heavy cream in saucepan and let stand 1 minute to soften.
Bring to a simmer over moderate heat, stirring until gelatin is dissolved.
Add remaining 3/4 cup cream with brown sugar, vanilla bean, spices and return to a simmer, stirring until sugar is dissolved.
Whisk together yogurt and salt until smooth.
Pour in cream mixture and whisk until combined well.
Pour 8oz mixture into 4 large ramekins, chill covered, until firm, at least 8 hours.
To unmold, run a thin sharp knife along edge of each ramekin to loosen, then dip in a small bowl of very warm water a few seconds.
Invert a plate over each ramekin and then invert panna cotta onto plates, gently lifting off ramekins.

Add strawberries, raspberries, brown sugar and water in sauce pan over medium heat and cook the make syrupy reduction.
Cool and serve on top of panna cotta.
Garnish with fresh raspberries.

Nutritional facts per serving (daily value): Calories 436kcal; Protein 7g (14%); Total Fat 26g (41%)(Sat. 16g (82%)); Chol. 98mg (33%); Carb. 46g (15%); Fiber 2g (8%); Sugars 41g; Calcium 231mg (23%); Iron 1mg (6%)

1 Cup flour
3/4 tsp salt
1 Cup whole milk
2 large eggs
1/2 tsp cinnamon
1 Tbsp vanilla
Canola oil
3 cups vanilla ice cream
2 Tbsp chocolate sauce
6 Tbsp whipped cream

Preheat oven to 350°F. Place enough olive oil to cover the bottom of each 6 muffin inserts of muffin pan;   place in preheated oven for 15 minutes.
Blend flour, salt and cinnamon in small bowl.
Heat milk and vanilla in small saute pan over medium heat until very warm.
Whisk eggs in separate bowl and gradually add to warm milk.
Add flour into milk egg mixture just to blend.

Remove hot muffin pan from oven.
Spoon 1/3 cup batter into each of  6 muffin cups.
Bake until puffed and deep brown, about 38 minutes. Remove popovers from pan. Stick each popover with the tip of a sharp knife to release any hot air.

Cool popovers. Cut in 1/2 placing in dessert dish. Add scoop of ice cream.
Drizzle chocolate sauce over top.
Top with whipped cream and reaspberry.

Nutritional facts per serving (daily value): Calories 320kcal; Protein 8g (17%); Total Fat 16g (24%)(Sat. 9g (45%)); Chol. 123mg (41%); Carb. 36g (12%); Fiber 1g (5%); Sugars 18g; Calcium 163mg (16%); Iron 1mg (8%)

1 cup walnuts
1 cup cake flour
1 1/2 tsp baking powder
1 Tbsp brewed coffee
1/2 tsp cardamon
1 1/2 sticks unsalted butter, softened
3/4 cup sugar
3 large eggs
1 1/2 Tbsp vegetable oil
1 tsp salt
Syrup
1 cup water
2/3 cup sugar
2 tbsp pure maple syrup
1 tbsp fresh lemon juice
1 Tbsp brewed coffee
1  tsp cinnamon
Mascarpone Cream
1 cup chilled whipping cream
1/2 cup chilled Mascarpone cheese*
1/4 cup sugar
1 tsp vanilla

Preheat oven to 350° F.
Butter and flour torte pan with removable side.
Toast walnuts about 8 minutes, and cool.
Grind walnuts fine.
Sift together flour, baking powder, and a pinch salt.
Beat together butter and sugar until light and fluffy; add eggs, then coffee and oil.
Add flour mixture, walnuts until just combined.
Bake in middle of oven about 25 minutes at 350F.
Cool cake on a rack 15 minutes.
Remove side of torte pan.
Brush top with maple syrup mixture.
Prepare mascarpone cream by whipping cream in medium bowl; add mascarpone cheese, sugar and vanilla until you get stiff peaks.
Top torte with cream and serve.

Nutritional facts per serving (daily value): Calories 526kcal; Protein 6g (12%); Total Fat 31g (48%)(Sat. 13g (63%)); Chol. 125mg (42%); Carb. 58g (19%); Fiber 1g (6%); Sugars 43g; Calcium 88mg (9%); Iron 2mg (13%)

For Starters…

Mango Peach Cheese on French Bread Rounds

1/2 Ripe mango, finely diced
1/2 Ripe peach, finely diced
2 Small plum tomatoes, finely diced
1/2 Cup minced purple onion
1 Jalapeno chile, finely diced
1 Tbsp olive oil
1 Tbsp lime juice
2 Tbsp fresh cilantro leaves, finely chopped
2 tsp honey
1/4 tsp kosher salt
1/4 tsp fresh ground pepper
4oz cream cheese
1 Loaf of French bread

Combine above ingredients to make a relish chutney mixture.
Slice French bread into 12-18 rounds about 1/2 inch thick and toast on both sides.
Top rounds with cream cream and then with chutney.

I suggest picking up a bottle Crios Susana de Balba Rose, Argentinian Malbec. This wine is a premium wine getting wonderful ratings. A food freindly wine with a great bouquet of strawberry and cherry. It is a medium-bodied wine, smooth on the palate, dry in style and a lengthy finish. Cost is a bargain at $10.

The Entree…
Mascarpone and Capicola Stuffed Chicken Breast Stuffed with Basil Bechamel Sauce

1 Large chicken breast
1 Tbsp olive oil
1/4 Cup mascarpone cheese
2 Tbsp stilton cheese, shredded
1 tsp parsley, minced
1/2 Tbsp minced garlic
1/4 tsp kosher salt and black pepper
3 Slices of capicola ham

Preheat oven to 425F
Pound breast for a thin surface area and sprinkle with a little salt and pepper
Heat olive oil in saute pan over medium high heat
Add breast to brown on both sides for 1 minute Remove from heat and cool
Combine cheeses, parsley garlic and remaining salt and pepper.
Place breast on clean surface area adding capicola on top
In the center of the capicola place cheese mixture in an elongated strip
Roll chicken around capicola/cheese mixture similar to a ‘buche de noel’
Secure chicken breast with toothpics or cooking string to keep wrapped
Cook for 15 minutes if starting from room temperature
If you prep this ahead and regrigerate add a few minutes to the cook time.
Remove chicken breast from oven and let sit for 10 minutes
Slice chicken breast to make 1inch round discs
Layer on a bed of Basil Rositto then drizzle Bechamel Sauce… well, over everything!
Serve with fresh steamed broccoli

Basil Bechamel Sauce

1.5 Tbsp butter
2 Tbsp shallots, minced
1 tsp minced garlic
1 Basil/olive oil cube
1 Tbsp flour
1/4 cup chicken broth
1/4 Cup light cream
1 Tbsp lemon juice

Heat butter in saute pan over medium heat add shallots and cook for 2 minutes
Add garlic and whisk in flour to make a roux
Add stock and basil cube [pull from the freezer from last year's harvest]
Simmer to reduce liquid over low heat
Add cream and continue to simmer until sauce reaches desired thickness
Remove from heat and whisk in lemon
Sauce will be light and delicious

The Best is Always Last…

Chocolate Lave Cake with Lavender Sugar
This recipe actually serves four, I use large 6oz ramekins

8oz bittersweet or semisweet chocolate
10 Tbsp butter
1/2 tsp cardamon
1 tsp cinnamon
1/2 tsp ground clove
3 Large eggs and 3 large egg yolks
2 tsp vanilla
1.5 Cups powdered sugar
1/2 Cup flour

Preheat oven to 425F
Grease ramekins generously
In medium sauce pan heat chocolate, butter and spices over low heat until smooth
Remove chocolate sauce from heat cooling slightly
Whisk together eggs, yolks and vanilla
Add cooled chocolate mixture and blend
Slowly add sugar and then flour until well blended
Fill each ramekin evenly almost to the top
Cook for 15 minutes and remove from oven
Run a knife around the edges of each ramekin
Let sit for 5 minutes, then invert dish on top of ramekin and flip
Tap the bottom of the r’kin, remove and watch the volcanic eruption!
Sprinkle with lavender sugar

Recipe serves 4

1 Tbsp canola oil
1 Cup sweet onions, chopped
3/4 Cup baby carrots, chopped
1 LB lean ground beef
3/4 Cup beef broth
2 Tbsp worcestershire sauce
2 Tbsp brown sugar
1/2 tsp cinnamon
1/4 tsp cardamon
1 tsp fresh rosemary
1 Tbsp fresh parsley
1 tsp corn starch
2 Cups frozen shoepeg corn, grilled
4 Cups Yukon golden potatoes, cubed
3 Tbsp butter
1/3 Cup milk
Salt & pepper

Preheat oven to 375F
Heat canola oil in saute pan over medium high heat.
Add onions and carrots cook for a few minutes.
Add beef cooking for 10 minutes or until beef is browned.
Drain fat and add beef broth, worchestershire, brown sugar and spices.
Simmer uncovered for another 10 minutes to reduce liquid.
Pull out a few tablespoons of liquid placing into a small bowl and add 1 tsp corn starch, mix and add back to beef mixture to thicken.
Pour beef mixture into baking dish.
In medium sauce pan cook potato cubes in salted water until tender.
While potatoes are cooking toss frozen corn into saute pan grilling for 5 minutes.
Add corn into baking dish as the next layer of your pie right on top of the beef mixture.
Drain potatoes, add butter, milk and salt/pepper and mash.
Spread potatoes over corn in baking dish as your pie’s top layer.
Sprinkle with paprika and cook for 30 minutes.

Nutritional facts per serving [daily value]: Calories 380Kcal; Protein 18g [38%]; Total Fat 18g [28%][Sat. 8g [42%]]; Chol. 71mg [24%]; Carb. 36g [12%]; Fiber 3g [11%]; Sugars 8g; Calcium 68mg [7%]; Iron 3mg [18%]

Recipe makes 2/3 cup

½ cup apple juice

1 cup brown sugar

2 Tbsp molasses

1 Tbsp honey mustard

½ teaspoon allspice

½ Tsp cinnamon

¼ Tsp nutmeg

½ cup chopped pecans

Toast pecan pieces, cool and reserve.

Reduce apple juice over medium high heat @ a slow boil for 8 minutes.

Add sugar, molasses, mustard and spices.

Reduce heat to medium until mixture is well blended and syrupy consistency.

Stir in pecan pieces.

Pour over precooked ham and serve.