Roasted Root Vegetables

Ingredients:

 

enough:  cooking spray
4 beets, peeled, cut into 3/4" cubes
2 new potatoes, peeled, cut into 3/4" cubes
2 parsnips, peeled, cut into 3/4" cubes
2 turnips, peeled, cut into 3/4" cubes
1 rutabaga, peeled, cut into 3/4" cubes
2 tbsp. olive oil
to taste: salt, ground black pepper
1/3 cup vegetable broth
2 tbsp. balsamic vinegar
1 pinch Italian seasoning, or to taste, optional
1 pkg. (4 oz.) goat cheese, crumbled

Directions:

      Heat oven to 450ºF (240ºC).  Spray baking sheet with cooking spray.  Toss beets, potatoes, parsnips, turnips, rutabaga with olive oil, salt and pepper in a large bowl.  Spread seasoned vegetables over baking dish.  Roast vegetables in until beets are easily pierced with a fork, 40 minutes.  Stir vegetable broth, balsamic vinegar, and Italian seasoning in a small bowl.  Pour broth over veggies; continue roasting until liquid has evaporated, about 10 minutes more.  Transfer roasted vegetables to a bowl, toss with goat cheese.  Makes 4 - 6 servings.

Fall Pot Roast

1 tbsp. each salt, ground black pepper
2 tsp. each dried parsley, dried oregano
2 lb. pot roast beef
4 potatoes, cut into chunks
2 cups baby carrots
1 tomato, cut into chunks
1/2  yellow onion, cut into chunks
1 can (6-1/2 oz.) tomato sauce
1/2 cup water

      Place pot roast in a crockery pot.  Sprinkle salt, black pepper, parsley, and oregano evenly over roast.  Add potatoes, carrots, tomato and onion on top of beef.  Pour tomato sauce and water over beef and vegetables.  Cook on High 4 hours.  Makes 6-8 servings.

 

Cream Cheese Sugar Cookies

I shared the link to my Cream Cheese Sugar cookies a few day ago, but many of you said you couldn't get the

 recipe to come up on my blog. So sorry about that! Here is the recipe:

Cream Cheese Sugar Cookies

1 cup sugar

1 cup margarine or butter, softened

3 oz. package of cream cheese

1/4 tsp Salt

 

1/2 tsp Almond extract

 

1/2 tsp vanilla extract

1 egg yolk (reserve white)

2 cups all purpose flour

 

Blend together sugar, margarine, cream cheese, salt, almond

 

extract, vanilla, and egg yolk with mixer. Mix in flour

 

until well blended.

Roll into a ball and wrap in plastic wrap.

Refrigerate for two hours.

Heat oven to 375 degrees. Roll out dough, one third at a time,

 on a lightly floured surface. Using a cookie cutter

dipped in flour, cut out cookies as close together as possible.

Place the cookies one inch apart on ungreased cookie

sheets. To prevent breaking, move cookies to and from

 

baking sheets with a wide spatula or pancake turner.

Leave cookies plain or, if desired, brush with slightly beaten

egg white and spring with colored sugar.

Bake for 7 to 10 minutes or until bottoms of cookies are a light

 

golden brown. Cool completely.

{My mom always told me the most important part of making

 

sugar cookies was to take them out as soon as they

 

were even slightly brown on the bottom, or not at all. I took

 

mine out before they had even browned and left them on

 

the cookie sheet to cool. That made them extra soft and

delicious.}

If desired, use the almond glaze below.

 

Almond Glaze:

1 cup confectioner's sugar

1/4 tsp. almond extract

2 Tb. water4 drops of food coloring

 

Stir all ingredients until smooth.

Pour 1 teaspoon of glaze on each sugar cookie

 

. Use the back of the teaspoon to spread glaze evenly over

 cookie. Let glaze dry.

Chocolate Covered Cherries

 

What you will need:

 

60 maraschino cherries with stems

3 tablespoons butter, softened

'
3 tablespoons corn syrup'

2 cups sifted confectioners' sugar'

1 pound chocolate confectioners' coating

 

Directions:

Drain cherries and set on paper towels to dry.

 

In a medium bowl,'

 

 combine butter and corn syrup until smooth.

 

Stir in confectioners' sugar and knead to form a dough.

 

 Chill to stiffen if necessary.

 

 Wrap each cherry in about 1 teaspoon of

 

 dough. Chill until firm.

 

Melt confectioners' coating in a heavy saucepan over low

 

heat. Dip each cherry in by its stem, and place on waxed

 

paper lined sheets. Chill until completely set. Store in an

 

airtight container in a cool place. Best after 1 or 2