Orange-Cranberry "Turkey"

As you know from previous posts, I love Quorn products.  I tried a new one this week -Turk'y Roast.  It was delicious!  It is one of their more expensive products, but perfect for the holidays.  I glazed it with a tangy orange-cranberry sauce I found on FoodNetwork.com:

You will need:

1 box Quorn Turk'y Roast, prepared according to box instruction (in oven)
1/2 C frozen cranberry juice cocktail concentrate
1/2 C frozen orange juice concentrate
1/4 C orange marmalade
1 tbsp butter
1/4 tsp salt
1/8 tsp fresh ground black pepper

Cook the roast in the oven according to box instructions.  Meanwhile, place the juice concentrates in a sauce pan and cook over low heat until melted.  Add the remaining ingredients and bring to a slight boil.  Continue to boil, stirring constantly, until the mixture is thick.  Once the roast in finished removed from packaging and generously brush the glaze on all sides.  Return to oven and cook an additional 10 minutes.  Reserved the remaining glaze to pour on top after cooking.

• 
  • 
    

Pumpkin Spice Cupcakes

One of my favorites things to cook with is pumpkin.  I am constantly searching for new ideas to incorporate pumpkin.  This recipe is a combination of a couple of different recipes I have come across.

You will need:

1 box spice cake mix, prepared according to directions
1 8oz package cream cheese (do not use fat free)
1/2 C canned pumpkin puree
1 tsp pumpkin pie spice
1 tsp cinnamon
1 tsp vanilla
5 tbsp packed brown sugar

Preheat oven to 350 F.  Line a muffin tin (regular or mini) with paper cups.  Mix spice cake according to box instructions.  Fill the liners about 3/4 full.  Bake for 15-17 minutes (2-3 minutes longer for regular cupcakes) or until a toothpick comes out clean.  Allow to cool.  Meanwhile, combine the remaining ingredients and mix until smooth.  Spread the icing on with a knife.  If you pipe on the icing, you will need to double the icing recipe.  Enjoy!

Caramel Apple Muffins

I stumbled across a muffin recipe that screams autumn.  These little morsels are delightful - packed with flavor and crunch.

You will need:

1 box vanilla cake mix, prepared according to package
1-2 tbsp cinnamon
2 granny smith apples, peeled and cut into small pieces
30 caramels
4 tbsp 2% milk
1 C pecan pieces

Preheat oven to 350 F.  Line a mini muffin tin with paper wrappers.  Prepare cake mix according to box instructions.  Mix in cinnamon.  Fold in apples.  Fill each wrapper about 3/4 full.  Bake for 15-17 minutes, or until a toothpick comes out clean.  Allow to cool.  Meanwhile, place the caramels and milk in a small sauce pan over medium-low heat.  As the caramels begin to melt, stir constantly until the mixture is smooth.  Dip the tops of the cupcakes into the caramel to just coat.  Immediately dip them into the nuts.  Enjoy!

Zucchini Bread

This is one of my favorite bread recipes.  My mom has been making it for years, and now its my turn!  It is sweet, moist, and delicious.  Perfect for fall!

2 C white sugar
1 C vegetable oil
2 eggs
3 C all-purpose flour
1/4 tsp baking powder
1 tsp salt
1 tsp baking soda
3 tsp cinnamon
2 C grated zucchini
1 C nuts (I like walnuts in this, but its optional)
2 tsp vanilla

Preheat oven to 325 F.  Coat a loaf pan with cooking spray or butter and set aside.  Combine flour, baking powder, baking soda, salt and cinnamon and set aside.  In a large bowl or stand mixer, combine sugar, oil, eggs, and vanilla.  Add in the zucchini.  Slowly add the flour mixture until well mixed.  If it is not mixed well, the bread will fall.  Finally, fold in the nuts if using.  Pour mix into the loaf pan and bake for 1 hour.  Enjoy!

Butternut Squash Ravioli with Sage Cream Sauce

Now that autumn has finally arrived, it is time to start cooking like it.  I love all the flavors of this season, with squash being one of my favorites.  Butternut squash raviolis are popping up all over.  I've found them at Costco (my favorite), Trader Joe's, and the grocery store in the refrigerator section.  I've come up with a sage sauce that pairs perfectly with these raviolis:

For the Sage Sauce:

1/2 C heavy cream
1/2 C dry white cooking wine or vegetable broth
2 tbsp minced white or sweet onion
2 cloves garlic, minced
2 tbsp olive oil
7-8 sage leaves, chopped
Salt & pepper to taste
1/2 C shredded parmesan cheese (optional)

Place the olive oil and garlic in a small sauce pan and warm to medium heat.  Once you start to smell the garlic, add the onion and cook until soft.  Add the cooking wine (or broth if using) and stir, loosening up any bits stuck to the bottom of the pan.  Bring to a slight boil for about 8-10 minutes, or until reduced by about half.  Stir in the cream, followed by the cheese (if using), and then the sage.  Allow to simmer for about 3-5 additional minutes, stirring frequently.

For the ravioli, bring a large pot of water to a steady boil.  Add the ravioli and cook until they all float to the top - about 5-6 minutes.  Don't overcook them or they will begin to split.  Transfer to a serving bowl or platter and pour the sauce over the top.