TheVineyardMom

  5.1 ounces vanilla pudding 12 ounces evaporated milk 15 ounces pumpkin puree 1 teaspoon pumpkin pie spice, plus extra for garnish 2 cups whipped cream, divided 1 cup roasted pecans, chopped Place the instant vanilla pudding mix, evaporated milk and pumpkin puree in a large mixing bowl. Blend with an electric hand mixer until smooth.  Place 1 ¾ cups of whipped cream into the pumpkin mixture along with the pumpkin pie spice. Mix until the cream is just combined. Divide the roasted pecans into the bottom of 4 glasses.  Top the pecans with an equal amount of  the pumpkin pudding between the 4 glasses.  Refrigerate for 10 minutes or until you are ready to serve. Garnish each glass with a dollop of the remaining whipped cream and sprinkle the top of the cream with some pumpkin pie spice. Serve.

  1 ½ lbs of zucchini  ¼ cup heavy cream 1 large egg ½ cup chopped onion 2 cloves of garlic, minced ½  teaspoon salt , divided ¼ teaspoon pepper 1 teaspoon dried oregano ½ teaspoon dried thyme leaves ¾ cups crumbled feta cheese ⅓ cup Panko bread crumbs, divided Slice zucchini into ½ inch slices then quarter each slice.  This will yield about 6 cups of quartered zucchini. Place the zucchini in a paper towel lined colander. Sprinkle zucchini pieces with ¼ teaspoon of salt and let it sit for 10 minutes.  Blot dry after 10 minutes. Preheat the oven to 400 degrees. Spray a 2.5 quart baking dish with nonstick spray. In a large mixing bowl, whisk the heavy cream and egg together. Stir in the onion, garlic, salt, pepper, oregano, thyme, feta cheese and 3 tablespoons of panko bread crumbs. Stir in the zucchini.  Spread the mixture in the baking dish and top with the remaining bread crumbs. Cover the baking dish loosely with foil and cook for 25 minutes.  Take t...

1 large butternut squash (approximately 3lbs.) 2 teaspoons extra virgin olive oil ½ teaspoon salt ½ cup half and half or whole milk 2 tablespoons melted butter ½ teaspoon smoked paprika ¼ teaspoon dried thyme ⅛ teaspoon cayenne pepper (optional) Preheat the oven to 425 degrees.  Line a baking sheet with foil. Wash the squash and pat it dry with paper towels.  Using a sharp knife, cut the squash in half lengthwise. Using a spoon, scoop out the seeds. Rub the cut sides of the squash with the extra virgin olive oil and sprinkle with salt. Place cut side down on the baking sheet. Roast for 45 minutes or until the squash is fork tender. Remove the squash from the oven and allow it to cool enough to handle.  Scoop the flesh out of the squash and place into a large mixing bowl. Add milk, butter, smoked paprika, thyme and cayenne pepper if you are using it.  Use an electric hand mixer or potato masher to make the mixture smooth. Serve hot.

  3 medium pears (I use Anjou pears) 4 ounces crumbled goat cheese ¼ cup pecans, chopped 1 tablespoon of honey ¼ teaspoon extra virgin olive oil ¼ teaspoon cinnamon Preheat the oven to 375 degrees.  Line a baking sheet with foil or parchment paper. Add honey, extra virgin olive oil, goat cheese and 2 tablespoons of the chopped pecans to a mixing bowl and stir to combine.  Set aside. Cut the pears in half lengthwise.  Scoop out the core and seeds leaving the flesh intact.   Place pears on the baking sheet and fill each pear cavity with about 1 tablespoon of the goat cheese mixture.  Once they are filled, top each pear with the remaining chopped pecans.  Sprinkle each of the pears with the cinnamon. Bake the pears for 25-30 minutes.  Once the pears are done baking, remove them from the oven and drizzle the pears with additional honey if needed.  Serve immediately.

  1 package of store bought pie crut 2 apples, cored and diced 2 tablespoons sugar 1 tablespoon all purpose flour 1 teaspoon cinnamon Crumble topping: ¼ cup all purpose flour ¼ cup brown sugar ¼ cup old fashioned oats 3 tablespoons unsalted butter, softened Preheat the oven to 425 degrees. Using a 4 inch round cookie or biscuit cutter, cut the dough into rounds.  Press the rounds into the cavities of a standard muffin pan.  Continue until all the dough is used and the muffin pan has all 12 cavities filled. In a mixing bowl, combine the apples, sugar, flour and cinnamon.  Stir well to combine. Spoon the mixture onto the dough rounds in the muffin pan making sure the mixture is evenly divided. In a small bowl, combine the ingredients for the crumble.  Using your fingers or a fork, combine the ingredients.  Work the ingredients together until the butter is the size of a peas.  Sprinkle mixture evenly among each apple pie top.   Bake the pies for...

2 lbs brussel sprouts, halved and thinly sliced ½ cups pomegranate seeds 1 large ripe red pear cored and diced ½ cup chopped toasted almonds ½ cup crumbled goat cheese Viniagrette  ¼ cup extra virgin olive oil ¼ cup lemon juice 1 teaspoon dijon mustard 1 teaspoon honey ¼ teaspoon each salt and pepper Whisk together the olive oil, lemon juice, dijon mustard, honey, salt and pepper or shake in a mason jar. In a large mixing bowl, combine the shaved brussel sprouts, pomegranate seeds and pears. Pour the dressing over the mixture and mix well.  Top with almonds and goat cheese.  Serve.