ROSEMARY-CRANBERRY APPLE STUFFING

Note: This is an old recipe from McCormick spices which is why their spices are listed. Any brand spices will work.

1/2 cup (1 stick) butter
2 cups chopped celery
1 cup chopped onion
2 medium-tart red apples, cored and chopped
1 bag (6-oz) dried cranberries
1 tsp McCormick Parsley Flakes
1 tsp McCormick Rosemary Leaves
1 tsp McCormick Thyme Leaves
6 cups dry, unseasoned bread cubes
1 can (14.5-oz) chicken broth
1 cup apple juice

Preheat oven to 325 degrees.
Lightly grease a 13 x 9-inch baking dish; set aside.

Melt butter in a large skillet over medium heat. Add the celery and onion; cook, stirring, 5 minutes or until softened. Stir in apples, cranberries, parsley, rosemary and thyme.

Place the bread cubes in a large bowl. Add the skillet mixture, broth, and apple juice; toss gently to coat and mix well. Spoon into the prepared baking dish. Cover with foil.

Bake 15 minutes at 325 degrees; remove the foil and bake another 20 minutes or until heated through and lightly browned.

Yield: 18 servings

WHITE HOT CHOCOLATE

3 cups half and half, divided
2/3 cup white chocolate baking chips
1 3-inch cinnamon stick
1/8 tsp ground nutmeg
1 tsp vanilla extract
1/4 tsp almond extract

Combine 1/4 cup of the half and half, the white chocolate chips, cinnamon stick, and nutmeg in a saucepan. Stir mixture over low heat until the chips are melted; discard the cinnamon stick.

Add the remaining half and half; stir until heated through.

Remove saucepan from the heat and add the extracts. Serve in mugs and sprinkle with ground cinnamon, top with mini marshmallows, whipped cream, or toppings of your desire.

file photo used for reference

CREAM CHEESE GUACAMOLE

1 pkg (3-oz) cream cheese, softened

2 ripe avocados, peeled, diced
1 medium tomato, chopped
1/4 cup finely chopped onion
1 tbsp lemon juice
1 tsp salt
1 tsp chili powder

In a small mixer bowl combine all the ingredients.  Using electric mixer, beat at medium speed for a minute or until well blended.

Serve with Mexican foods and/or tortilla chips.

NOTE:  You may substitute an equal amount of chopped green onion for the chopped onion, if desired.

Yield: 2 cups

file photo for reference only

not this recipe

BLUEBERRY COBBLER SMOOTHIE

• 1/4 cup rolled oats
• 2 tsp ground flax seed
• 1 frozen ripe banana, sliced
• 2 cups blueberries, fresh or frozen
• 3/4 cup unsweetened vanilla almond milk
• 1/2 cup fat free plain Greek yogurt
• 2 tsp maple syrup
• 1/4 tsp nutmeg
• 1/2 tsp cinnamon
• 1/2 tsp pure vanilla extract

Process all ingredients in a blender until smooth. Divide evenly between two tall glasses.

280 calories each

Basic recipe and photo from Everyday Health a few years ago.