Cook wild rice according to package directions.
Meanwhile, heat olive oil in a sauté pan. Add onion and sauté until translucent, or about 5 minutes. Add mushrooms, celery, and garlic and continue to cook until all veggies are softened. Add basil, oregano, sage, parsley, salt and pepper and stir to combine. Add vegetable broth and let reduce for a minute of two.
Stir vegetable mixture into cooked wild rice, then stir in pecans, cranberries and 1/3 cup of the breadcrumbs.
Stuff each pumpkin with about 1/2 to 2/3 cup of filling, packing it in with a spoon. Replace pumpkin top and bake for 40 minutes. Stir together the remaining breadcrumbs with 1/2-1 teaspoon of olive oil. Remove the pumpkins from the oven, remove the tops and set aside. Sprinkle stuffed pumpkins with remaining breadcrumbs and bake for 10 more minutes. Place tops back on pumpkins to serve.
Notes: You shouldn’t have a hard time finding mini pumpkins at the grocery store, and if you do, you can use acorn squash instead.
You can make this recipe ahead of time by preparing the filling and then storing it in an airtight container. Then, when you’re ready to heat, simply prep and stuff the pumpkins and pop them in the oven.
Mini pumpkins can last for two to three months if kept at room temperature.
Source: www.crowdedkitchen.com
Christmas Chaos Cake
If you’re looking for a holiday dessert that captures the flavor and the craziness of the season, this Christmas Chaos Cake is just the thing. This recipe takes a classic cake mix and transforms it into something truly show-stopping, thanks to swirls of cranberry sauce and pockets of sweet cream cheese baked right in. Inspired by the classic Earthquake Cake, it cracks and swirls as it bakes for an imperfect look that’s part of its charm! And there’s no frosting required for this sweet treat, one less thing to worry about in the Christmas rush.
• 1 1/2 cups pecans, roughly chopped
• 1 (15.25 oz) box white, yellow or orange cake mix
• 1 cup water
• 1/2 cup vegetable oil
• 3 eggs
• 3/4 cup whole berry cranberry sauce
• 1 (8 ounce) package cream cheese
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 2 cups powdered sugar
Preheat oven to 350 degrees and lightly grease a 9-inch-by-13-inch baking dish.
Spread pecans across bottom of baking dish.
In a large bowl, mix cake mix, water, oil, and eggs until smooth. Pour batter over pecans.
Mix cream cheese, butter, and vanilla until smooth. Mix in powdered sugar until well combined.
Scoop cream cheese mixture and cranberries sauce over cake batter and lightly swirl it into the batter.
Bake for 45 to 50 minutes or until an inserted toothpick comes out clean of cake batter.
Allow cake to cool for a minimum of 30 minutes before serving.
Note: you can add orange zest and orange juice to the white or yellow cake mix, or try using an orange cake mix for something different.
Source: www.allwecook.com
Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with Cranberries and Goat Cheese
This fall-inspired salad brings together roasted butternut squash, Brussels sprouts, and sweet potatoes, topped with tangy cranberry glaze, creamy goat cheese, and extra cranberries for a delicious balance of sweet and savory flavors.
For the Roasted Vegetables:
• 1 small butternut squash, peeled and cubed
• 1 pound Brussels sprouts, trimmed and halved
• 2 medium sweet potatoes, peeled and cubed
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon dried thyme
For the Cranberry Glaze:
• 1/2 cup cranberry juice
• 1/4 cup dried cranberries
• 2 tablespoons honey or maple syrup
• 1 tablespoon balsamic vinegar
For the Finishing Touch:
• 4 ounces goat cheese, crumbled
• 1/2 cup dried cranberries (for garnish)
• 1 tablespoon fresh parsley, chopped (optional)
Preheat your oven to 400 degrees.
In a large bowl, toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and thyme until well coated. Spread the vegetables on a large baking sheet in a single layer. Roast for 25 to 30 minutes, stirring halfway through, until tender and caramelized.
While the vegetables are roasting, prepare the cranberry glaze. In a small saucepan, combine the cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar.
Bring to a simmer over medium heat and cook for about 8 to 10 minutes, stirring occasionally, until the mixture thickens into a glaze.
Once the vegetables are roasted, transfer them to a large serving bowl. Drizzle the cranberry glaze over the roasted vegetables and gently toss to coat. Sprinkle the crumbled goat cheese and extra dried cranberries on top.
Garnish with fresh parsley, if desired, and serve warm.
Source: delicious-recipes.gogorecipe.com
Pineapple Cranberry Holiday Cheese Log
A festive and creamy cheese log with sweet pineapple and tart cranberries, perfect for holiday gatherings.
For the Crust:
• 8 ounces cream cheese, softened
• 1/2 cup crushed pineapple, drained
•1/4 cup dried cranberries, chopped
• 1/4 cup chopped pecans
• 1 tablespoon honey
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1/4 cup chopped parsley, toasted pecans, small pieces of pineapple and dried cranberries for garnish
Prepare the Crust: In a medium bowl, beat the softened cream cheese until smooth. Add crushed pineapple, dried cranberries, honey, vanilla extract and cinnamon. Mix until well combined.
Shape the mixture into a log on a sheet of plastic wrap, then roll in chopped pecans and parsley until fully coated.
Wrap tightly in plastic wrap and refrigerate for at least 2 hours before serving.
Garnish with toasted pecans, well drained pineapple tidbits cut into small pieces, dried cranberries and chopped parsley.
Source: www.shaykeerecipes.com
Have a great week, and until next time, happy cooking.
Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, MO 63702. Recipes published have not been kitchen-tested by Southeast Missourian staff.
Dining and Cooking