It's Christmas Time...

The perfect Christmas tree is here somewhere...

Geers Family Tree Farm, Griswold, CT

Found it!

All decorated with antique and handmade glass ornaments.

DIY reindeer art

Looks so pretty!

Making wreaths with Mom

An annual tradition

My finished wreath hanging on the door

Pumpkin Caramel Kiss Cookies
Recipe by Something Swanky

Best Friends at the Cookie Swap

With our mason jar mugs!

Wishing you all joyful holidays!

Autumn Sausage Bake

Ingredients:

1 lb Chicken Sausage

1 Apple (I used a Gala)

1 Yellow Onion

1 lb Butternut Squash (peeled)

1 lb Red Potatoes

1 tsp Garlic Powder

1 tbsp Italian Seasoning

2 tbsp Extra Virgin Olive Oil

Salt and Pepper to taste

Directions:

Preheat oven to 375 degrees. Cut apple, onion, squash and potatoes into roughly one inch sized chunks. Place into large bowl and add garlic powder, Italian seasoning, olive oil and salt and pepper. Toss until everything is evenly coated. Pour into a 9x13 baking dish and place sausage links on top. Bake for 50-60 minutes, stirring halfway through, until everything is tender.

Perfect Pumpkin Pie Recipe

Ingredients:
1 cup granulated sugar
1/2 teaspoon salt
1 and 1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
2 large eggs
1 can (15 oz) Pure Pumpkin
1 can (12 fl oz) Evaporated Milk
1 unbaked 9-inch pie shell
Whipped cream (optional)


Directions:
Mix pumpkin, sugar, salt, cinnamon, ginger, nutmeg, cloves and allspice in large bowl. Beat eggs and add to bowl. Gradually stir in evaporated milk. Pour mixture into pie shell. Add pie crust shields.

Bake in preheated 425°F oven for 15 minutes. Reduce temperature to 350°F and bake for 35 to 40 minutes or until knife inserted near center comes out clean. Cool on wire rack. Top with whipped cream before serving.

Brown Sugar Glazed Carrots

One of my favorite vegetable side dishes is Brown Sugar Glazed Carrots. It's perfect for spring and tastes great with a nice spiral ham.

Ingredients:
16 ounces baby carrots
2 tablespoons butter
1/3 cup brown sugar, packed
1 cup water
1/2 teaspoon salt

Directions:
In a skillet, bring carrots, brown sugar, water, butter, and salt to boil.
Reduce heat to a simmer, covered for 20-30 minutes
Uncover and increase heat to medium-high, tossing often until glaze coats carrots, 5-10 minutes.

Creamy Asparagus Tarts

I knew as soon as I had tried this recipe, that I wanted to share it with my readers. This would be great as Hors d'oeuvres for your holiday party, though I often enjoy them on the side, with a salad.

Creamy Asparagus Tarts

Ingredients:
1 sheet frozen puff pastry dough
1 pound fresh asparagus spears
3/4 package (6 ounces) Cream Cheese, softened
3/4 cup grated Parmesan cheese
5 fresh basil leaves, chopped
1 tablespoon fresh lemon juice
1 pinch sea salt
2 tablespoons olive oil
3 tablespoons shaved Parmesan cheese

Directions:
Preheat oven to 400 degrees F. Remove pastry dough from freezer and let thaw for 10 minutes.
Unfold dough onto a baking sheet sprayed with cooking spray. Cut into 4 equal rectangles. Separate rectangles slightly on sheet. Wash and trim asparagus so they will fit on dough rectangles.

In a medium bowl, combine cream cheese, Parmesan cheese, chopped basil leaves and lemon juice.
Spread cream cheese mixture onto each of the pastry rectangles, not quite to edges.
Press 4 asparagus spears onto each rectangle, alternating directions. Sprinkle pastries with sea salt and drizzle with olive oil.

Bake for 18 to 22 minutes until pastries are golden brown.
Garnish with shaved Parmesan cheese and serve.

Photo Credit | Recipe Inspiration

Pumpkin Apple Soup

One of my favorite things about the Fall season is the abundance of pumpkins! They are so bright and happy, not to mention delicious! And one of my favorite dishes for this time of year has to be this tasty Pumpkin Apple soup.

Ingredients:
2 – 15 oz cans pumpkin puree
6 cups chicken or vegetable stock
2/3 cups applesauce
2 granny smith, or other tart apples, diced
1 small onion, diced
1/2 teaspoon white pepper
1/2 teaspoon sage
1/4 teaspoon nutmeg
1/2 teaspoon thyme
1/4 cup brown sugar
1/2 cup cream
Salt
Olive oil
Almonds, sliced

Directions:
Preheat large soup pot. Drizzle with olive oil. Add diced onion, apples and a little kosher salt. Saute until onions are translucent. Add chicken or vegetable stock, apple sauce, and spices. Bring to a boil and cook until apples are very tender.

Add pumpkin and brown sugar and cook for 10 – 15 minutes over medium heat. Use a submersible blender to blend soup until it is smooth. You can also use your blender to blend the soup in batches. Add cream to soup and heat through, but do not boil. Add more cream or water if desired to thin out more. Remove from heat and serve. Garnish with sliced almonds, pumpkin seeds, dried apple slices or hazelnuts. Enjoy!

Rochelle's Sweet & Spicy Chili

Many of you will be gathered around your televisions tomorrow for the Superbowl of 2012. And although I am not a fan of football, I do understand that this game is a big deal to lots of people around me. In the spirit of things, I am making chili for Superbowl Sunday and I wanted to share my unique recipe with you.

Carstor | Wikimedia Commons

Rochelle's Sweet & Spicy Chili

Ingredients:

1 Large sweet onion, finely chopped

1 Large green pepper, diced

2 cloves garlic, crushed

1 lb of lean ground turkey

1 (15 ounce) Can of black beans, rinsed and drained

1 (15 ounce) Can of navy beans, rinsed and drained

1 (15 ounce) Can of kidney beans, rinsed and drained

3 (15 ounce) Cans of diced tomatoes (including juice)

1 Tbsp of Chili powder

1 Tbsp of Cumin

1 Tbsp of Crushed red pepper

1 Bay leaf (remove before eating!)

1 (12 ounce) Bottle of Frank’s Sweet Chili sauce
Shredded cheddar cheese (optional)
Sour cream (optional)

Directions: 

Sautee onions, peppers and garlic. Cook ground turkey until brown, drain. Add all ingredients to crock pot and cook on low for about 6 hours.

Sprinkle on shredded cheddar cheese and add a dollop of sour cream before serving.

Enjoy!