Gruyere-bacon dip

This is absolutely delicious--dip with crackers or vegetables.

1/2 c chopped onion
4 oz. shredded Gruyere cheese
1/2 c mayonnaise
1 t Worcestershire sauce
1/2 t dry mustard
1/8 t pepper
8 oz cream cheese, softened
2 T sliced green onion
4 slices bacon, cooked and crumbled

Saute onion until soft.  Put in small (2 1/2 qt) slow cooker.  Add Gruyere, mayonnaise, Worcestershire, mustard, pepper and cream cheese.  Stir until blended.  Cover and cook on low for 1 1/2 hours, stirring halfway through.  Top with green onions and bacon.

Breakfast sausage patties

From Taste of Home

3/4 c buttermilk
2 1/2 t kosher salt
1 1/2 t sage
1 1/2 t brown sugar
1 1/2 t pepper
3/4 t marjoram
3/4 t savory
1/4 t cayenne pepper (I don't use)
1/4 t nutmeg
2 1/2 lb ground pork (I used turkey)

Combine buttermilk and seasonings.  Mix in ground meat.  Shape into patties--this mixture is very moist.  Cook patties in batches, 5-6 minutes on a side.

Twice baked sweet potatoes

From Taste of Home, October 2010

2 medium sweet potatoes
2 oz cream cheese
2 T sour cream
1 T butter
1/4 t salt
2 T brown sugar
1/2 t cinnamon

Scrub potatoes; pierce with a knife or fork to vent.  Bake 50-60 minutes at 425.  Cut a thin slice off the top, scoop out the pulp, leaving a thin layer with the skin, and mash.  Add cream cheese, sour cream, butter and salt. Mix well.

Spoon mixture back into potato shells.  Sprinkle with brown sugar and cinnamon.  Bake 10-15 minutes longer at 425.

Chai spiced winter squash puree

From myrecipes.com

10 c peeled butternut or other winter squash, cut in 1" cubes
2 T olive oil
1/2 t salt
1/4 t cinnamon
1/4 t pepper
1/8 t ground ginger
1/8 t ground cardamom
1/8 t cumin
dash of white pepper
dash of ground cloves
2 large shallots, peeled and quartered
1 large onion, cut in 1" pieces
1/4 c water
1 T brown sugar

Combine all but water and sugar, tossing well to coat.  Place on lined jelly roll pan and bake at 375 for 50 minutes or until tender.  Process with water and brown sugar in a food processor or blender until smooth.

French onion soup

This is really good--never had better in any restaurant.  The recipe is from Southern Living and makes 8 generous servings.  And it's really easy to make.

6 large sweet onions, sliced thin
1/4 c butter, melted
1/2 t salt
1/2 t pepper
32 oz beef broth (I used homemade)
2 cans beef consommé
1/4 c dry white wine
1 t thyme

Combine onions, melted butter, salt and pepper in slow cooker and cook 8 hours on low.  Stir in broth, consommé, wine and thyme and cook 15 minutes more (or until hot).

Cut 2" thick slices of French bread and top with shredded Gruyere cheese.  Put under the broiler until cheese melts.

Ladle soup into crocks and submerge cheese bread in broth.

Mulled cider

A great warm spiced cider for the holidays!


Qty Measure Ingredient
------------------------------------------------------------
1 quart cider
1/4 cup orange juice
1/4 cup brown sugar
1/2 teaspoon clove
1/2 teaspoon allspice
1/2 teaspoon ginger
1 cinnamon stick

Instructions: Heat cider and orange juice in a large saucepan.  Add spices.  Bring almost to a boil, stirring occasionally.  Remove from heat, cover and let steep for an hour.  Remove cinnamon; reheat and pour into mugs.  Serve with fresh cinnamon stick stirrers.

Avocado tomato mozzarella salad

This is from www.justaspoonfulof.com.  Just in time for tomato season.  This is simple and really delicious.

2 avocados, peeled, pitted and cut in cubes
3 tomatoes, peeled and cut in cubes
1 ball of fresh mozzarella, cut in cubes
2 T olive oil
10-15 basil leaves, chopped or 2 t dried basil
salt and pepper to taste

Put the tomatoes, avocados and mozzarella in a bowl.  Drizzle with olive oil.  Add basil, salt and pepper.  Serve immediately