TheVineyardMom

  Pumpkin Bars with Icing 4 eggs 1 ⅔ cup sugar 1 cup vegetable oil 1 15 oz. can of pumpkin puree 2 cups flour 2 tsp baking powder 1 ½  tsp cinnamon ½ tsp salt 1 tsp baking soda Icing 1 8 oz. package of cream cheese, room temperature ½ cup butter, softened  2 cups confectioners sugar ½ tsp vanilla extract  Preheat oven to 350 F Using an electric mixer on medium high speed, mix together eggs, sugar, oil and pumpkin puree until it is light and fluffy. Sift together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the wet pumpkin puree mixture and mix on low speed until combined and smooth. Spread mixture evenly into a greased 13x10 baking pan. Bake for 30-32 minutes or until a toothpick comes out dry.  Let cool. Once cooled, cut into square bars. Use an electric hand mixer to make the icing. Combine cream cheese and butter in a mixing bowl and mix on low speed until combined. Add sugar and continue to mix on low speed.  Stir...

  Roasted Butternut Squash Stuffed with Italian Sausage Serves 2 1 butternut squash 1 tbsp extra virgin olive oil ¼ tsp salt ¼ tsp pepper Filling: 1 tbsp extra virgin olive oil ½ lb ground Italian sausage ⅓ cup onion, finely chopped 3 garlic cloves, finely minced ½  yellow bell pepper, finely chopped ⅛ tsp salt ⅛ tsp pepper 2 cups chopped kale, remove tough stems 1 cup chopped green apple like Granny Smith 1 tbsp chopped fresh sage, plus some for garnish ¼ cup dried cranberries 2 tbsp chopped pecans Preheat oven to 400 F Cut the squash in half lengthwise.  Remove the seeds with a spoon. Brush the cut sides of the squash with the extra virgin olive oil and sprinkle with the salt and pepper.    Place the butternut squash halves on a foil lined baking sheet cut side up and bake for 40-45 minutes or until the flesh is tender. While the squash is in the oven, make the filling in a large saute pan. Add the extra virgin olive oil to the pan on medium high heat and add ...

  Pork Tenderloin with Cranberry-Wine Sauce Serves 4 1-1 ½ lb.  pound trimmed pork tenderloin 2 tbsp Dijon mustard ¼ tsp salt ¼ tsp ground black pepper 1 tbsp chopped fresh rosemary, plus 1 tsp 1 tbsp chopped fresh sage, plus 1 tsp 1 tbsp chopped fresh parsley, plus 1 tsp 2 tbsp canola or vegetable oil, divided 1 cup fresh cranberries 1 tsp. sugar 1 small shallot, minced ½ cup chicken stock ½ cup Petite Sirah 1 tbsp butter Garnish with chopped parsley Preheat the oven to 450 F. Pat the pork tenderloin dry with paper towels. Brush Dijon mustard on all sides of the pork loin and sprinkle with salt and pepper. Place chopped rosemary, sage and parsley on a cutting board and roll the pork loin in the herbs, pressing to adhere. Heat 1 tbsp of oil in a large skillet on medium high heat. Add the pork, turning it  occasionally until browned on all sides. This will take approximately 5 minutes. Transfer pork to a rimmed baking sheet that is lined with foil or parchment paper. ...

  Pumpkin, Beef and Bean Chili 1 ½  lbs ground beef  1 medium onion, chopped 1 red bell pepper, chopped 4 cloves of garlic, minced 2 tbsp chili powder 1 ½ tsp ground cumin 1 tbsp dried oregano ¼ tsp cayenne pepper 3 cups cubes pumpkin (butternut squash works too) 1 15 oz. can of black beans, drained and rinsed 1 14.5 oz can of diced tomatoes 1 ¾ cup beef broth 1 ¼ tsp salt 1 tsp pepper ⅓ cup chopped fresh cilantro Sliced jalapenos for garnish Cook beef over medium high heat in a large dutch oven until browned.  This will take 7-8 minutes. Remove meat with a slotted spoon to a bowl. Cook onions, red bell pepper and garlic in the dutch oven with the beef drippings. Stir in chili powder, cumin, oregano and cayenne pepper and cook for 1 minute. Add pumpkin cubes, black beans, diced tomatoes, beef broth, salt, pepper and beef. Bring to boil, reduce heat and cook for 20-25 minutes.  Stir in cilantro. Adjust seasoning if needed. Serve with sliced jalapenos on the top.

  Pumpkin and Pesto Crostini 4 cups of pumpkin or butternut squash slice that are ½ inch thick  1 ½  tbsp extra virgin olive oil ¼ tsp each salt and pepper 1 cup pesto 8 slices of rye bread 4 oz. of burrata cheese, torn into small pieces ¼ cup chopped toasted pecans for garnish Preheat oven to 400 F In a small mixing bowl, toss pumpkin or butternut squash slices with the 1 ½ tbsp of extra virgin olive oil, salt and pepper. Bake on a rimmed baking sheet that is lined with foil for 20–25 minutes until tender and slightly browned. Cut each piece of bread into 4 pieces.  Place bread pieces on a baking sheet and put them into the same oven as the pumpkin or butternut squash and lightly toasted.  This will take 2-3 minutes. Top each crostini with some burrata, pumpkin or butternut squash slices and drizzle with some pesto.  Top pesto with chopped pecans.

  2 lbs. Pork loin or stew meat cut into 3 inch cubes 1 tsp each salt and pepper ¼ cup all purpose flour 3 tbsp extra virgin olive oil ⅓ cup red wine, like a Cabernet Sauvignon or Merlot 1 medium yellow onion, chopped 5 cloves garlic, minced 1 ½ tbsp tomato paste 5 cups beef broth 4 carrots, peeled and cut into ¼ inch pieces 1 cup celery, diced 1 lb. mini red potatoes, cleaned and cut in half 2 bay leaves 4 cups fresh spinach leaves Cornstarch Slurry: 3 tbsp cornstarch 4 tbsp water Garnish with fresh chopped parsley Place pieces of pork meat into a bowl with flour, salt and pepper.  Toss to evenly coat the meat. In a large non-stick skillet, add 2 tbsp extra virgin olive on medium high heat.  Once the oil is hot, use tongs and add the meat in one layer to the skillet. Brown the meat. This will take 4-5 minutes.  Turn the meat over and brown the other side.  Transfer browned meat to the slow cooker. Add the wine to the skillet and deglaze.  Place this liquid...

 Serves 6-8 1 Lb. Ground Italian sausage 1/2  yellow onion, diced 3 cloves of garlic, minced 1 large russet potato peeled and diced into 1/2 inch pieces 2 32 oz. containers of chicken stock 1 Cup Kale chopped. Make sure you remove the stocks. 1 Cup half and half 1 tbsp. extra virgin olive oil 1/2 tsp. dried basil 1/4 tsp. dried oregano 1/4 tsp. red pepper flakes 1/2 tsp. salt 1/4 tsp. pepper Grated Parmesan Cheese to top when serving. In a large pot on high heat, sauté onion and garlic in extra virgin olive oil until soft, about 5 minutes.   Add chicken stock and diced  potatoes. Potatoes will take 7-8 minutes until fork tender.  While potatoes and stock are simmering, add sausage to a saute pan and brown.  Make sure there is no pink left in the sausage. When the sausage had browned, add it to the potatoes and stock mixture.  Add kale, basil, oregano, red pepper flakes, salt and half and half.  Turn heat down so the soup is at a simmer. ...

  2 cups all purpose flour 4 medium eggs 1/2 tsp. salt and pepper             1/2 cup milk            3 tbsp butter Combine flour, eggs, salt, pepper and milk into a large mixing bowl. Stir to combine. The Consistency is similar to waffle batter. Bring a large pot of salted water to a boil. Put the spaetzle maker on top of the boiling pot.   In about 3 batches, add the batter into the  spaetzle maker.  Move the maker back and forth pushing the batter through the grater.  The spaetzle will float to the top when it is done.  This will take 2-3 minutes. When the spaetzle is done, take a straining spoon or spider and remove dumplings into a large bowl.  Continue until all the batter is used.   Once all the dumplings are drained, heat a large saute pan with 3 tbsp of butter to high heat. Once the butter starts to smell nutty, add the spaetzle and saute for 5-7 minutes until lig...