Harvest Rice

Ingredients:

1/2 C Slivered almonds
2 C Chicken broth
1/2 C Uncooked brown rice
1/2 C Uncooked wild rice
3 T Butter
3 Onions, sliced into 1/2 inch wedges
1 T Brown sugar
1 C Dried cranberries
2/3 C Fresh sliced mushrooms
1/2 t Orange zest
Salt and pepper to taste

Directions:
  
Place almonds on an ungreased baking sheet. Toast at 350 degrees for 5 to 8 minutes. 

Mix broth, brown rice, and wild rice in a medium saucepan, and bring to boil. Reduce heat to low, cover, and simmer 45 minutes, until rice is tender and broth is absorbed. 

In medium skillet, melt butter over medium-high heat. Add onions and brown sugar. Saute until butter is absorbed and onions are translucent and soft. Reduce heat, and cook onions for another 20 minutes, until they are caramelized. 

Stir cranberries and mushrooms into the skillet. Cover, and cook 10 minutes or until berries start to swell. Stir in almonds and orange zest, then fold the mixture into the cooked rice. Salt and pepper to taste.

* Adapted from http://allrecipes.com/recipe/harvest-rice-dish/

Sweet Potato Pie

Ingredients:

1 (1 pound) sweet potato (about 2 C cooked)
1/2 C Butter, softened
1 C White sugar
1/2 C Milk
2 Eggs
1/2 t Ground nutmeg
1/2 t Ground cinnamon
1 t Vanilla extract
1 (9 inch) Unbaked pie crust

Directions:

Boil sweet potato whole in skin for 40 to 50 minutes, or until done.

Run cold water over the sweet potato, and remove the skin. Break apart sweet potato in a bowl.

Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth.

Pour filling into an unbaked pie crust. Bake at 350 degrees for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

* Adapted from http://m.allrecipes.com/recipe/12142/recipesweet-potato-pie-i

Crescent Cinnamon Rolls

Ingredients:

1 Tube (8 count) Pillsbury Crescent Rolls, unrolled and separated

Filling:

5 T Butter,softened
¼ C white sugar
2½ t Cinnamon

Glaze:

2 T Butter, melted
¼ cup + 2 T Powdered sugar
½ t Vanilla extract

Directions:

Preheat oven to 375.

Place the unrolled and separate crescent rolls on an un-greased rimmed cookie sheet.

In a small bowl, mix together the butter, sugar and cinnamon.

Evenly spread the cinnamon butter over the crescent rolls and roll up. Place tip side down on the cookie sheet. Bake for 10-12 minutes.

In a small bowl, mix together the butter, powdered sugar and vanilla until smooth. Place in a zip lock bag and snip a tiny corner off. Drizzle the glaze over the cinnamon rolls.

*Adapted from http://www.thehungryhousewife.com/2012/03/crescent-cinnamon-rolls.html

Holiday Nougat Cookies

Ingredients:

1 C Butter
1/2 C Sugar
2 t Vanilla extract
2 C Sifted flour
1/2 t Salt
2 C Finely chopped nuts (your choice walnuts, pecans or cashews)
Confectioner’s sugar

Directions:

Cream butter, sugar and vanilla until fluffy.

Sift flour and salt, add to creamed mixture blending thoroughly.

Add nuts and mix well.

Shape into 1 inch balls and place on baking sheet.

Bake at 325 degrees about 20 minutes. Do NOT brown! Cool cookies and roll gently in confectioner’s sugar.

*Adapted from http://www.grouprecipes.com/76488/archway-holiday-nougat-cookies.html

Easy Dairy-Free Pumpkin Spice Pie

Ingredients:

2 Large eggs
2/3 C Sugar
1 t Pumpkin pie spice
1/2 t Salt
1 (15-oz) Can pumpkin puree
1 (9-inch) Unbaked pie crust
1 1/4 C Silk Vanilla almond milk

Directions:

Preheat oven to 425 degrees.

In a large bowl whisk together eggs and Silk. Whisk in sugar, spice and salt. Add pumpkin, whisking until smooth. Pour into prepared crust.

Bake 15 minutes then turn down oven to 350 degrees. Bake for an additional 40-50 minutes until filling is set and a knife comes out clean.

Cool and served with non-dairy whipped topping.

*Adapted from http://silksoymilk.com/recipes/pumpkin-spice-pie

Rice Pilaf

Ingredients:

2 T Butter
1/2 C Orzo pasta
1/2 C Onion, diced
2 Cloves garlic, minced
1/2 C White rice, uncooked
2 C Chicken broth

Directions:

Directions Melt the butter in a lidded skillet over medium-low heat. Cook and stir orzo pasta until golden brown. Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute. Mix in the rice and chicken broth. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.

* Adapted from http://www.allrecipes.com/recipe/sarahs-rice-pilaf/

Sausage Mushroom and Rice Casserole

Ingredients:

1 T Olive oil
2 C Fresh mushrooms, sliced
1 Medium onion, chopped
8 oz Smoked sausage, sliced
1 Medium green bell pepper, chopped
1 Garlic clove, minced
1 C Uncooked long-grain rice
1 (10.5 oz can) Cream of mushroom soup
1 (10.5 oz can) Beef broth


Directions:

In a skillet, saute mushrooms, onion, sausage, bell pepper, and garlic in olive oil until onions are translucent.

Preheat oven to 350 degrees. Combine meat mixture and all other ingredients in a casserole dish. Cover, and bake for 60 minutes.


* Adapted from http://www.allrecipes.com/recipe/easy-mushroom-rice/