Mulled Wine Recipe

One bottle (750 mL) of red wine (Grove Cabernet Franc, Merlot,
or any other NC red)
One peeled and sliced orange (keep peel to add zest to taste
into cooking pot)
1/4 cup of brandy
8-10 cloves
2/3 cup local honey or sugar
3 cinnamon sticks
1 tsp fresh or 2 tsp ground ginger (allspice can be
substituted)
 
Combine all ingredients in either a large pot or a slow cooker.
Gently warm the ingredients on low to medium heat (avoid
boiling), for 20-25 minutes. Stir occasionally to make sure
that the honey or sugar has completely dissolved. When the
wine is steaming and the ingredients have been well blended
it is ready to serve. Ladle the mulled wine into mugs (leave
seasonings behind) and ENJOY!!

Herb Roast Chicken Recipe
(Save for the holidays)
 
1 (3 pound) whole chicken, rinsed
salt and pepper to taste
¼ cup olive oil
  1 small onion, quartered
1 lemon sliced
5 garlic cloves chopped
¼ cup of thyme
1/4 cup chopped fresh rosemary
 
Preheat oven to 350 degrees F (175 degrees C).
Season chicken with salt and pepper to taste.  Rub under the skin with olive oil and garlic. Stuff with the onion, ½ the lemon slices, thyme, rosemary.  Top the chicken with drizzled olive oil and the rest of the lemon slices. Place chicken in a 9×13 inch baking dish or roasting dish.
Roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the bird. ENJOY!!

Butternut Squash Fries

One large butternut squash

-sea salt and cracked blacked pepper to taste

-olive oil to coat

Preheat the oven to 425 degrees F (220 degrees C).

Use a potato peeler carefully cut away the peel from the squash. Deseed squash and cut the squash into sticks like French fries. Toss fries with olive oil and salt and pepper. Arrange squash pieces on a baking sheet.

Bake for 20 minutes in the preheated oven, turning the fries over halfway through baking. Fries are done when they are starting to brown on the edges and become crispy. ENJOY!!

Creamy Butternut Squash Dip

6 tablespoons chopped onion

4 tablespoons butter or olive oil

6 cups peeled and cubed butternut squash

3 cups water

4 cubes chicken or veggie bouillon

1/2 teaspoon dried marjoram

1/4 teaspoon ground black pepper

1/8 teaspoon ground cayenne pepper

2 (8 ounce) packages cream cheese

In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, butter/oil, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender. Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil. ENJOY!! Serve with crusty bread!!

The Perfect Scrambled Eggs

-6 eggs (don’s eggs)

-6 teaspoons of milk

-3 dashes of salt/pepper

-Amish butter to coat the frying pan

Heat a large non-stick frying pan to a setting just above medium. A 12-inch pan works for 6 eggs. Don’t add butter yet. In a separate bowl whisk all ingredients vigorously for 2 minutes. Add butter to pan and coat. Add eggs as last of butter liquefies Using a spatula or a flat wooden spoon, push eggs toward center while tilting skillet to distribute runny parts. Continue this motion as the eggs continue to set. Break apart large pieces as they form with your spoon or spatula. You will come to a point where the push-to-center technique is no longer cooking runny parts of the egg. Flip over all the eggs. Allow the eggs to cook 15 to 25 seconds longer. Transfer eggs to serving plates. Add salt and pepper to taste. Enjoy with toasted bread, add cheese or my fav sliced tomatoes!!

Veggie Whip (save this one for Thanksgiving)

1 turnip, peeled and diced
4 carrots – peeled and diced
1 large onion, chopped
6 medium potatoes – peeled and cubed
1/4 cup butter
1/2 cup milk
salt and pepper to taste
Place the turnip, carrots, onion, and potatoes in a pot with water to cover. Bring to a boil over medium-high heat, and cook until fork-tender.
Drain the water from the vegetables, and stir in the butter until melted. Beat with an electric mixer, adding milk gradually, until light and fluffy. Do not beat for too long, just until smooth. Season to taste with salt and pepper, and serve hot. ENJOY!!!