In a medium sized bowl, whisk together the mayonnaise, vinegar and sugar. Add 1/4 teaspoon of salt, 1/4 teaspoon of fresh ground pepper. Mix in the apple, celery, grapes, cranberries and pecans.
Ingredients
1 cup of chopped broccoli
1 cup chopped cauliflower
1 cup of chopped carrots
1/2 cup cranberries
1/2 cup of diced dried apricots
1/2 cup of cashews
Dressing
1/2 cup light mayonnaise
1 tablespoons white vinegar
1/8 cup sugar
Salt and freshly ground black pepper
Directions
Cut the broccoli, cauliflower and carrots into bite-size pieces.
Place in a large bowl. Add the cranberries, apricots and cashews.
In a small bowl, combine the remaining ingredients, stirring well.
Add to crudite mixture and toss gently.
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Yield: Serves 6
Ingredients
2 butternut squash ,halved lengthwise, seeded
2 tablespoons vegetable oil
2 cups thinly sliced onion
1 tablespoon golden brown sugar
2 teaspoons minced fresh ginger
2 garlic cloves, coarsely chopped
5 cups low-sodium chicken broth
Preparation
Preheat oven to 375°F. Oil baking sheet. Place squash, cut side down, on baking sheet. Bake until squash is very soft, about 50 minutes. Using paring knife, remove peel from squash; discard peel. Cut squash into 2-inch pieces.
Heat oil in heavy large pot over medium-low heat. Mix in onion, brown sugar, ginger, and garlic. Cover pot and cook until onion is tender, about 15 minutes. Add squash and 5 cups chicken broth. Bring to boil. Reduce heat to medium-low. Cover and simmer 10 minutes.
Working in batches, purée soup in blender.
Return soup to pot. Season soup with salt and pepper. Bring to simmer, ladle into bowls.
1 box of Chocolate Cake Mix
Prepare as per instructions to make 24 cupcakes
Make Candy Mix using the following and put in a bowl
Break into pieces -1 white chocolate bar and 1 milk chocolate bar
14 Oreos, broken into pieces
1 cups pretzels, broken
1 cup candy corn
1 cup of Smarties
1/2 cup Cranberry and Peanuts
Mix all together
Put on top of unbaked cupcakes approximately a 1/4 cup of mix
Bake according to cake mix instructions
Ingredients
Quinoa:
1 1/2 cups water
1 cup quinoa
salt to taste
Sauce:
2 1/2 tablespoons soy sauce
Fried Quinoa:
3 teaspoons of butter, divided
1/4 onion, chopped
1/2 bag of shredded coleslaw
3 cloves garlic, minced
1/2 teaspoon minced fresh ginger
2 eggs, beaten (optional)
Directions
1. Bring water and quinoa to a boil in a saucepan; season with salt. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Remove saucepan from heat and let sit for 5 minutes; fluff quinoa with a fork. Refrigerate until cool
2. Add soy sauce, until sauce is evenly mixed.
3. Heat 1 1/2 teaspoons butter in a large skillet over medium heat; saute onion for 2 minutes. Add coleslaw, garlic, and ginger; saute until fragrant, about 5 minutes more. Add the remaining 1 1/2 teaspoons buter and quinoa; cook until heated through, about 2 minutes.
4. Stir sauce into quinoa mixture; cook and stir until evenly coated, about 2 minutes.
5. Make well in the center of the quinoa mixture. Pour eggs into the well; cook and stir until eggs are scrambled and cooked through, 2 to 3 minutes.
Ingredients
567 grams ground turkey
240 mls marinara sauce
120 mls shredded Italian 6-cheese blend
120 mls Italian seasoned dried bread crumbs
120 mls finely chopped onion
16 small slices turkey pepperoni
1 large egg
10 mls minced garlic
1 mls salt
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Directions
1.In a medium bowl, using your hands or a wooden spoon, mix ground turkey, 1⁄2 cup marinara sauce, 1⁄4 cup cheese blend, the bread crumbs and onion, egg, garlic and salt until blended. Pat mixture over bottom of a 3 1⁄2-qt slow-cooker (if using a larger cooker, pat mixture into an 8-in. round). Spread top with 1⁄4 cup marinara sauce.
2.Cover and cook on low 4 to 6 hours
3.Spread with remaining sauce, sprinkle with remaining cheese, then top with remaining pepperoni and peppers. Cover and cook 5 minutes or until cheese melts. Sprinkle with basil; cut in wedges.
Ideas by Katherine 