Creme Brulee!

2 c. heavy cream
1 t. vanilla
1/2 c. sugar, divided
3 egg yolks

In a small saucepan, heat the cream and vanilla to a simmer.  Remove from heat and let sit for 10 minutes.  In a bowl, whisk together 1/4 c. sugar and yolks until they are a pale yellow.  Whisk cream into the egg mixture and pour into 4 ramekins.  Place dishes in a large baking dish.  Pour boiling water into the baking dish so that it comes halfway up the ramekins.  Bake for 35 minutes at 300 degrees or until custard is firm but still wiggles.  Chill for an hour or overnight.  Let custard sit out for 30 minutes before topping with 1/4 c. sugar.  Broil for 5 minutes or until sugar melts and bubbles.  Let sit for several minutes and serve at room temperature.

Caesar Salad!

1 head of Romaine lettuce, chopped
3 slices of bread, cubed
1 T. butter
1 T. oive oil
1/2 c. shredded Parmesean

For dressing:
1/2 c. plain yogurt
2 T. olive oil
2 T. white vinegar
1 t. black pepper
1 clove garlic, minced
1 t. dijon mustard
1/2 lemon, juiced

Melt butter in a small saute pan.  Add bread cubes and toss for a minute.  Transfer bread cubes to a small sheet pan and toast in a toaster oven for 5 minutes.  Toss with olive oil.  Whisk together dressing and toss with chopped Romaine.  Top salad with croutons and Parmesean.

Thanksgiving Bowl!

1 turkey tenderloin
3 c. diced squash
8 oz. sliced button mushrooms
2 T. balsamic vinegar
1 t. nutmeg
2 sprigs of rosemary
2 sprigs of thyme
1 c. wild rice
4 c. cranberries
3 T. sugar
2 c. corn
2 c. gravy

Roast tenderloin in a 350 degree oven for a total 70 minutes.  After 30 minutes, add squash and mushrooms to the baking sheet, topped with balsamic and spices.  Meanwhile, simmer rice in a small saucepan with 1 3/4 c. water for 45 minutes.  Simmer cranberries with 1 c. water and 3 T. sugar for 10 minutes.  Heat corn in a saucepan or microwave.  Heat gravy in a saucepan or microwave.  Spoon wild rice into a bowl and top with sliced turkey, squash, mushrooms, corn, cranberry sauce, and gravy.

Pumpkin Penne!

8 oz. penne pasta
2 T. butter
1 T. flour
1/2 c. milk
4 oz. neufchatel cheese
1 c. pumpkin
1 t. nutmeg
1 t. cinnamon
1 t. fresh rosemary
1 t. black pepper
1 t. crushed red pepper
1 c. peas
1/4 c. shredded parmesean

Boil penne until al dente and drain.  Meanwhile, melt butter in a small saucepan.  Whisk in flour to make a roux.  Whisk in milk and bring to a boil.  Add pumpkin, neufchatel, and spices and simmer for a minute.  Pour sauce over penne and toss with peas.  Top with shredded parmesean.

Tomato Basil Soup!

1 T. olive oil
1 onion, diced
3 cloves garlic, minced
1 sweet potato, peeled and diced
3 carrots, sliced
1 head green cabbage, cored and chopped
28 oz. crushed tomatoes with basil
28 oz. diced tomatoes
1 t. dried basil
1 t. black pepper
1 t. sugar
1 T. red wine vinegar
1 sprig of thyme
1 sprig of rosemary

fresh basil leaves

Saute onion in olive oil.  Add garlic, sweet potato, carrots, and cabbage.  Saute for 10 minutes and then add tomatoes and seasonings.  Simmer for 30 minutes or until vegetables are soft.  Puree with an immersion blender and garnish with fresh basil.

Pumpkin Pie Cupcakes!

1 c. flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. cinnamon
1/4 t. ginger
1/4 t. nutmeg
1/4 t. salt
1/2 c. sugar
4 T. soft butter
2 egg whites
1/2 c. pumpkin puree
4 T. almond milk
1 t. vanilla

4 T. soft neufchatel cheese
4 t. soft butter
4 T. powdered sugar
4 T. plain yogurt
1 t. lemon extract
1 t. vanilla
mint leaves

Mix flour, powder, soda, spices, and salt.  In a separate bowl, mash sugar and butter; stir in egg whites, pumpkin, milk, and vanilla.  Add dry ingredients and stir.  Pour batter into greased muffin tins 1/2 full.  Bake at 350 degrees for 15 minutes.  Beat neufchatel, butter, and powdered sugar until smooth.  Add yogurt, lemon, and vanilla.  When cupcakes are cool, frost and garnish with a mint leaf.