CranApple Acorn Squash

I first tried this recipe Christmas morning the first year I was married. We thoroughly enjoyed it and then I promptly forgot about it - until Andrew reminded me this year. So I dusted off the recipe and tried it again. This time it tasted even better!

2 medium acorn squash (about 1 lb. each)
2 cups finely chopped peeled apple
1/2 cup coarsely chopped fresh or frozen cranberries (do not thaw)
1/4 cup raisins
3 tablespoons brown sugar
2 tablespoons chopped pecans
1/4 teaspoon ground nutmeg

Cut each squash in half lengthwise and scoop out and discard the seeds. Trim a small piece off the bottom of each squash half, if necessary, to allow the squash to sit upright. Combine the apples, cranberries, raisins, brown sugar, and pecans in a medium sized bowl and stir to mix well. Divide the mixture among the squash shells and sprinkle a pinch of nutmeg over each. Coat a shallow baking dish with nonstick cooking spray and arrange the stuffed shells in the dish. Cover the dish with aluminum foil and bake at 350F for 50-60 minutes or until the squash are tender. Serve hot.

I think the first time I made this I used craisins instead of cranberries and I will say that it is MUCH better with the cranberries - not quite so sweet and the flavors pop a lot more. Also, this time I drizzled a little pure maple syrup over the squash just before serving which put it over the top!

Harvest Pound Cake

This recipe is the result of me trying to make a recipe I found online and realizing I was out of many of the ingredients. I liked it so much I figured I should make note of my "recipe" for posterity.

1 cup sugar
3/4 cup vegetable oil
3/4 cup pumpkin or sweet potato puree
3 eggs
2 teaspoons vanilla
3 cups flour (I used half white/half wheat)
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups chopped or grated apples or pears
1 cup dried fruit (I used a dried berry mix)

In a mixing bowl, combine sugar, oil, pumpkin, eggs and vanilla; mix well. Combine the flour, baking soda, salt, cinnamon and nutmeg; add to egg mixture and mix well. Stir in fresh and dried fruit. Pour into a two 8x4 loaf pans (greased and floured). Sprinkle with coarse decorating sugar. Bake at 350 degrees F for 45-60 minutes or until a toothpick comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.

Cabbage & Apple Slaw

This slaw was so tasty! I left out the onions and added 1/2 tsp of celery seed instead and replaced the honey with corn syrup because of allergies. Very creamy and fresh tasting!