Veggie Mashed Potatoes

What You'll Need: 

1 pound potatoes, peeled and chopped into one inch cubes (or you may use instant potatoes)
4-5 large carrots, peeled and sliced into ½ inch cubes
3 parsnips, peeled and chopped into 1-inch cubes
4 stalks chopped celery
1/3 cup heavy cream
6 tablespoons butter
Salt and pepper
Pinch of nutmeg

What You'll Do: 

1. Put vegetables in a large pot, and cover with water.
2. Bring to a boil.
3. Simmer for 20-25 minutes or until vegetables are very tender.
4. Drain.
5. Return to pot or place in a large bowl.
6. Mash vegetable mixture with a mixer until smooth.
7. Mix remaining ingredients, and beat until smooth.
8. Spoon into a serving bowl, and serve hot.

BY CAITLIN R. ON 11/20/2009 8:00:00 AM 7 COMMENTS

Salad with Tomatoes and Corn

It’s time to switch out your summer salads for something a li'l more festive and fall. Yummy up your fave garden greens by adding some super fresh spices and oh-so delish veggies. This perf salad is fab for a fall change and will go great as a starter for any meal...or all on its own!

½ cup plus 1 teaspoon olive oil
¼ cup balsamic vinegar
3 tablespoons chopped fresh basil
2 tomatoes, halved, seeded and diced
2 large garlic cloves, minced
¾ teaspoon minced fresh rosemary, dried
1 can corn, drained
8 cups salad greens (you may use any greens you like)
4 tomatoes, quartered

1. Whisk ½ cup oil, vinegar, basil, diced tomatoes, garlic and rosemary in small bowl until well blended.
2. Season to taste with salt and pepper.
3. Add greens and quartered tomatoes to oil with corn.
4. Toss salad with enough vinaigrette to coat evenly.
5. Season with salt and pepper.

BY CAITLIN R. ON 11/13/2009 7:00:00 AM 7 COMMENTS

Fruity Fall Dip

Need an easy and festive fall dish? We've got a dip that'll take ya two secs. Whip it up, pair it with some fresh fruit (mmm! Apples and pears!), and get munchin'. Perf as an after-school snack or a party plate.

8 ounces softened cream cheese
8 ounces vanilla yogurt
5 tablespoons honey
1 teaspoon cinnamon
1/2 teaspoon nutmeg

1. Beat the cream cheese until smooth and creamy. 
2. Add the rest of the ingredients, and mix well.
3. Spoon into a serving bowl, cover lightly, and refrigerate for at least three hours.

BY CAITLIN R. ON 11/6/2009 8:00:00 AM 16 COMMENTS

Perfect Pumpkin Cheesecake

2 cups of graham cracker crumbs
1 cup sugar
¾ cup brown sugar
½ stick melted butter
24 oz. softened cream cheese
5 eggs
16 oz. canned pumpkin
2 tsp. pumpkin pie spice
¼ cup heavy cream

6 tbsp butter, softened
1 cup brown sugar
1 cup of your favorite nuts, chopped (pecans or walnuts are the best)   

1. Blend graham cracker crumbs, sugar, and 6 tablespoons melted butter.
2. Press mixture firmly over bottom and up sides of a lightly buttered 9-inch springform pan.
3. Let chill. Beat cream cheese until very smooth. Add 1 cup sugar and ¾ cup brown sugar.
4. Beat until well-mixed. Mix in the eggs one at a time until light and fluffy.
5. Beat in pumpkin spice and heavy cream at low speed.
6. Mix in pumpkin.
7. Pour mixture into prepared pan.
8. Bake at 325 degrees for 1 hour and 35 minutes.
9. Mix topping ingredients (the butter and brown sugar).
10. After the time is up, remove pie from oven.
11. Spread your mixture on top and crumble the nuts over mixture.
12. Put back into the oven for 10 minutes.
13. Remove, and cool on a wire rack.
14. Refrigerate overnight.

BY CAITLIN R. ON 10/30/2009 12:58:00 PM 12 COMMENTS