SOCIAL MEDIA

Wednesday, October 10, 2012

It's Fall

And because it's fall, I have  a whole new batch of recipes for you.

Today's is an Autumn treat that I often serve for Thanksgiving but with all the root veggies in it, it'll carry you right through Christmas too. It's colorful, festive and delicious. It is NOT, however, calorie conscious.



Roasted Winter Vegetables with Maple Glaze



Ingredients
  • 1/2 small butternut squash 
  • 1/2 small sugar pumpkin
  • 3 large parsnips
  • 1 bag baby carrots with green tops 
  • 3 cloves garlic
  • 2 Sprigs fresh Rosemary
  • 1/2 Cup butter
  • 1/2 Cup Vermont Maple Syrup
  • 3/4 Cup Mac Nuts or Marcona Almonds
  • Salt and Pepper to Taste 
Instructions
  1. Preheat oven to 375
  2. Chop pumpkin and squash and peel and chop parsnips
  3. Melt butter and mix with nuts, maple syrup, crushed garlic and rosemary
  4. Put Chopped veggies in a bowl and toss with the butter mixture
  5. Butter a large glass baking dish
  6. Add veggies to baking dish and generously season with Salt and Pepper
  7. Cover Squash mixture with Foil
  8. Bake at 375 for 40 minutes covered.
  9. Uncover and bake for 20 minutes more.







Tuesday, September 25, 2012

Happy Autumn, Everybody!



 I love the fall. It’s my favorite season right next to summer, and it’s so convenient that they back up to one another.

I think that specific season change is the most exhilarating and more importantly the most enchanting. The leaves changing, time to pull out sweaters, start fires and wear boots. The sun gets lower in the sky, the trees dance more in the crisp breeze and the black cats seem more romantic than usual. And the colors! Oh the colors, so vibrant, so magical.

I ran across this recipe recently. As you know I love to adapt the recipes I find because stealing stinks and I want to make them my own. The adaptation is after the original recipe.



All Recipes calls it Pumpkin Fluff Dip.


Pumpkin Fluff Dip




Ingredients
  • 1 Regular sized can Pumpkin Puree
  • 1 small sachet of vanilla pudding
  • 16 oz. Cool Whip
  • 1/2 tsp. each of Nutmeg, Ground Cloves and Cinnamon
  • 1 box graham crackers
Instructions
  1. Hollow out pumpkin
  2. Line pumpkin with cellophane
  3. Mix all ingredients together
  4. Pour mix into pumpkin
  5. Serve on a platter with graham crackers
  6. Cover dip with cellophane and store with pumpkin top on in fridge until lready to serve.
Notes
*Adaptation: Change the cool whip to fat free cool whip and change pudding to fat free, sugar free vanilla pudding. You save about 100 calories per serving.






Friday, September 21, 2012

The Book

*If you haven't entered the giveaway you can click here and scroll down to enter. So far, there are no entries. Bummer.


Sooooo......

If you haven't read a little of my novel, you can click on the page to the right, "A Raucous in Rome," and read a little bit of heart and soul.

That's all there is today. I am really wanting to giveaway the jewelry I brought back from Turkey for one lucky reader and I's love some feedback about the book.

I hope you are all Healthy and Happy!
XO
Gwen