Apple Cranberry Walnut Stuffing

You can make 101 variations of this, but here is what I used today.

Apple Cranberry Walnut Stuffing

  • 1 12 oz. pkg. dressing/stuffing
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 cup dried cranberries
  • 2 apples: peeled, cored, and cubed
  • 1/3 cup chopped parsley
  • 1/3 cup chopped sage
  • 1 cup chopped walnuts*
  • 1 cup apple juice
  • 1/2 cup chicken broth
  • 1/2 cup melted butter
  • Sea salt and pepper to taste
  1. Preheat oven to 350.
  2. In large bowl, combine stuffing, celery, onion, cranberries, apples, parsley, sage and walnuts.
  3. Mix in apple juice, chicken broth and butter, tossing lightly but well.
  4. Place in a 13x9 pan or 3-quart oven-safe casserole dish.
  5. Cover and bake 30 minutes until heated through. To make it crisper, uncover and bake 5-10 minutes longer.
  6. If stuffing inside turkey, ensure stuffing reaches 165 degrees before serving.
*Recipe updated 11/23/2012, since I forgot to include the walnuts in the ingredients originally!! Photo by Spiceopolis.com.


Maple Butternut Squash

Here is a Vermont twist on mashed butternut squash. Enjoy!

Maple Butternut Squash

  • 1 (3pound) butternut squash
  • 1/4 cup butter
  • 1/4 cup Vermont maple syrup
  • 1/2 teaspoon salt
  • pinch of pepper, cinnamon and nutmeg
  1. Peel and cut squash into cubes.
  2. Place in saucepan and fill with enough cold water to cover squash plus one inch. (You can do this the night before and refrigerate.)
  3. Add a pinch of salt, and bring to a boil.
  4. Cook 20-25 minutes until tender (but not falling apart)
  5. Drain squash and return to pot briefly to dry out water.
  6. Mash to desired consistency.
  7. Add butter, syrup, salt and pepper, cinnamon and nutmeg, then mix well and serve.


Good Ole' Mashed Potatoes

I know this is a basic one - but for the sake of sharing all of my Thanksgiving recipes in one place - here it is!

Good ole' Mashed Potatoes

  • 2 pounds of potatoes
  • 1 teaspoon of salt
  • 1 cup of half and half or milk
  • 6 tablespoons of butter
  • Salt and pepper, to taste
  1. Peel and cube/quarter the potatoes. Add the potatoes to a large pot with enough cold water to cover them by an inch or so. (This can be done ahead and then placed in fridge)
  2. Add salt and bring the water to a boil.
  3. Cook until the potatoes are just tender when pierced with a knife. (About 20-25 minutes)
  4. Drain the potatoes, then return them to the pot and cook the drained potatoes over low heat for a couple of minutes to evaporate some of the water still in the potato.
  5. Mash (quickly, to retain heat) by your method of choice.
  6. Blend in butter and half & half/milk, plus any other ingredients you prefer. **BEST if you warm the milk and butter before adding to the potaotes.
  7. Season with salt and pepper.
Interesting notes
  • Use a 1/2 cup of liquid and 2 oz. of butter for each lb. of potatoes.
  • For less lumps and creamier texture, mash/blend smooth BEFORE adding liquid.
  • Heating butter and liquid first (but NOT to boiling) and not over-cooking potatoes will minimize gumminess.
  • If your potatoes have been sitting around for a while, adding a pinch of nutmeg will freshen the aroma and taste.

And just for fun: POTATO, POTATO, POTATO

Photo courtesy of plasticrevolver


Ginger-Scented Apple Squash Soup

This recipe is courtesy of Weight Watchers.

Ginger-Scented Pear Squash Soup


  • 1 1/2 Tbsp ginger root, grated
  • 1 medium leek(s), white part only, coarsely chopped
  • 4 3/4 oz frozen apple juice concentrate (undiluted), about 1/2 cup
  • 3 large apple(s), Golden Delicious, peeled, cored and cut into eighths
  • 3 pound butternut squash, peeled, cut into chunks and seeded (1 large or 2 small squash)
  • 4 cup canned chicken broth, divided
  • 1/2 tsp table salt
  • 1/2 tsp black pepper
  • 1/2 cup fat-free half and half
  1. Combine ginger, leek and apple juice concentrate in a large pot; cover and simmer until leeks are tender, about 10 minutes. Add apples, squash and 1 cup of broth; cover and simmer until very tender, about 1 hour.
  2. Purée soup in pot using a hand-held immersion blender. Or purée soup in a blender in small batches (be careful not to splatter the hot liquid) and return the puréed soup to the pot.
  3. Add remaining 3 cups of broth, salt and pepper; simmer until heated through, about 10 minutes. Stir in half and half and serve. Yields about 1 cup per serving.
  4. This recipe is part of our Make Ahead Soups, Chilies and Stews series. To learn more about this cook-and-freeze feature, click here.
Partially cooking a hard-shell squash makes it easier to peel. Pierce the gourd in several places with a fork, microwave on HIGH for 6 to 10 minutes, depending on size, and then peel.

POINTS® value | 3
Servings | 10
Preparation Time | 20 min
Cooking Time | 90 min
Level of Difficulty | Moderate


Spicy Cranberry Chutney

Hopefully the first of many recipes I plan to serve for my 1st family Thanksgiving at home!

I found this recipe on AllRecipes years ago, and have made it every holiday season since. Yum!

Spicy Cranberry Chutney

  • 1/4 cup dried apricots, finely chopped
  • 1/2 cup brown sugar
  • 1/2 cup raisins
  • 1 cup water
  • 3 cups fresh cranberries
  • 1 Granny Smith apple - peeled, cored, chopped
  • 1 teaspoon grated lemon zest
  • 1/4 cup fresh lemon juice
  • 1/4 cup chopped crystallized ginger
  • 1/2 teaspoon red pepper flakes
  1. In a saucepan, combine apricots, brown sugar, raisins and water; bring to a boil. Reduce heat to simmer and stir while simmering for 5 minutes. Stir in cranberries, apple and lemon zest; simmer for 10 minutes more.
  2. Stir lemon juice, ginger and pepper flakes into the mixture before removing from heat. Serve chilled or at room temperature.

NUTRITION INFORMATION: About: Nutrition Info / Powered by: ESHA Nutrient DatabaseServings Per Recipe: 10 / Amount Per Serving: Calories: 97 /Total Fat: 0.1g /Cholesterol: 0mg /Sodium: 8mg /Total Carbs: 25.3g /Dietary Fiber: 2g /Protein: 0.4g / WW Points = 2

Photo by Screaming Buddha


Pumpkin Gingerbread

Tis the season! Be sure to taste while warm if possible!

Pumpkin Gingerbread

  • 1-1/4 cups all-purpose flour
  • 1-1/2 teaspoons grated fresh gingerroot or 1/2 teaspoon ground ginger
  • 1 teaspoon finely shredded orange peel
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup butter
  • 1/3 cup packed brown sugar
  • 1 egg
  • 1/2 cup canned pumpkin
  • 1/4 cup mild-flavored molasses
  • 1/4 cup milk
  • Whipped cream
  • Orange peel curls (optional)
1. Stir together flour, gingerroot or ground ginger, finely shredded orange peel, cinnamon, baking powder, and baking soda in a medium mixing bowl. Set aside.

2. Beat together butter and brown sugar in a large mixing bowl with an electric mixer on medium to high speed until combined. Add egg and beat well. Beat in pumpkin and molasses on medium speed until smooth.

3. Alternately add flour mixture and milk to the pumpkin mixture, beating until smooth. Pour into a greased and lightly floured 8x8x2-inch baking pan.

4. Bake in a 350 degree F oven for 35 to 40 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack 10 minutes. Serve warm with whipped cream. If desired, garnish with orange peel curls. Makes 9 servings.
Recipe courtesy of BETTER HOMES & GARDENS.
Photo courtesy of daxiang stef


Granite Steps Country Blueberry Coffee Cake

OK - I'm not going to lie to you, people. There is NOTHING low-fat about this recipe. I happened to see it on the Food Network, late one night, and it is based on one of my favorite indulgences...Pillsbury Buttermilk Biscuits. I made this recipe when following the "never return a casserole dish empty" rule after our son was born. It was fairly easy, and SOOOOO good fresh out of the oven. A great way to use up all of the blueberries you picked this summer. Enjoy!

Granite Steps Country Blueberry Coffee Cake

Recipe courtesy Paula Deen

Recipe Summary
  • Difficulty: Easy
  • Prep Time: 15 minutes
  • Inactive Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Yield: 6 to 8 servings
  • User Rating: 5 Stars
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 (12-ounce) can buttermilk biscuits
  • 1/2 cup (1 stick) butter, melted
  • 1 cup quick-cooking rolled oats
  • 1 1/2 cups fresh or frozen blueberries
  • 1/2 cup sugar
Preheat oven to 375 degrees F.

Generously grease a 9-inch square baking dish. In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Separate biscuit dough into 10 biscuits. Cut each biscuit into quarters, and dip each piece in melted butter and coat with brown sugar mixture. Arrange in a single layer in baking dish. Sprinkle with 1/2 cup of the oats.

Combine blueberries and sugar in a bowl and toss to coat. Spoon over oats and biscuits and sprinkle with remaining 1/2 cup oats. Drizzle remaining melted butter on top. Bake for 20 minutes or until cake is golden brown and center is done. Cool for 20 minutes. Serve warm.

See this recipe on air Wednesday Sep. 20, 2006 at 1:00 PM ET/PT. Episode#: PA1D05
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

You CAN have your margarita and eat it too!

This pie was made for my birthday a few
years ago by a co-worker and thought
I'd post it for everyone's mid-summer

My office does it up on B'days, and they
did an entire margarita themed celebration
for me. My, how I love my co-workers!

Margarita Pie

  • One 9-inch graham cracker crust 
  • One 10-oz. can sweetened condensed milk 
  • 1/4-cup fresh limejuice 
  • 1-oz. tequila 
  • 1-oz. triple sec 
  • 2 cups whipped topping 
  • Slices of fresh limes for garnish 
  1. Combine condensed milk, limejuice, tequila, and triple sec.
  2. Fold in whipped topping and spread into the graham crust.
  3. Freeze for several hours before serving.
  4. Serve with fresh lime slices and more whipped topping if desired.
Flickr Photo by Crystl (Thanks!)


Summer Vegetable Tian

I made the following recipe (courtsey of Williams-Sonoma) for dinner tonight, to utilize a wonderful bounty of summer squashes and tomatoes, and served it with whole wheat pasta. The dish could easily be transformed into a vegan delight be excluding the cheese or exchanging it for a soy-based one. I also used Panko breadcrumbs for a slightly nuttier texture. Enjoy!

Summer Vegetable Tian

Originating in Provence, a tian is a French word that describes a shallow earthenware casserole as well as the food it contains. Traditionally it features a variety of vegetables, herbs and cheeses that are layered and then baked.

  • 3/4 cup olive oil, plus more for greasing pan
  • 1/2 large yellow onion, diced
  • 1 red bell pepper, seeded and cut into 1/8-inch strips
  • 5 garlic cloves, minced
  • Salt and freshly ground pepper, to taste
  • 3 small zucchini, cut into 1/8-inch rounds
  • 2 small crookneck squash, cut into 1/8-inch rounds
  • 1 tsp. finely chopped fresh rosemary
  • 1 tsp. finely chopped fresh thyme
  • 1 lb. plum tomatoes, cut into 1/8-inch rounds
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 1/2 cup fine dried bread crumbs

  1. Preheat an oven to 350°F. 
  2. Lightly coat a 2-quart baking dish with olive oil.
  3. In a fry pan over medium heat, warm 5 Tbs. of the olive oil. Add the onion and sauté until translucent, 5 to 10 minutes. 
  4. Add the bell pepper and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 10 minutes. 
  5. Transfer the onion-pepper mixture to the prepared baking dish and spread evenly. Set aside.
  6. In a bowl, combine the zucchini, crookneck squash, 5 Tbs. of the oil, the rosemary, thyme, salt and pepper and stir to coat evenly. 
  7. Arrange the zucchini, crookneck squash and tomato slices on the onion-pepper mixture, overlapping the rows. 
  8. Drizzle with the remaining 2 Tbs. oil and bake for 30 minutes.
  9. Meanwhile, in a bowl, stir together the cheese and bread crumbs. 
  10. Remove the baking dish from the oven and sprinkle the bread crumb mixture on top. Bake for 15 minutes more.
  11. Turn the oven to broil and broil until the cheese is golden brown, 5 to 8 minutes. 
  12. Let stand for 10 minutes before serving.
Serves 6.


Beta blog

Welcome to the Pond Brook Cookbook. Let's try the Blogger in Beta together and enjoy a little food along the way!

Be sure to check out the latest on MapleMama's blog, too.