So I looked up roasted parsnips and I found this recipe and I am going to try it! Maybe next weekend!


ROAST POTATOES AND PARSNIPS

2 lbs. potatoes, peeled and halved
2 lbs. parsnips, peeled and halved
Salt
8 tbsp. butter

Cook potatoes and parsnips in large saucepan of lightly salted boiling water for 10 minutes. Drain. Preheat oven to 400 degrees. Place butter in baking dish and put in oven to melt. Scratch surface of potatoes only with a fork to give them crunchy skin when cooked.

When butter is hot and sizzling, add potatoes and parsnips and toss in butter. Roast for about 1 hour, or until crunchy and golden. This dish traditionally served with the Christmas bird in England.

Yum!!!!!!!!

I just found this one. I wasn't going to buy any pumpkin this year, but I am now and not for a jack-o-lantern!

Slow Cooker Pumpkin Butter Recipe Ingredients:

• 5 lb pumpkin gutted and quartered
  
• 2 c. sugar
  
• 2 tbsp cinnamon
  
• 1/2 tsp. all spice
  
• 1/2 tsp. nutmeg
  

Directions:
Quarter pumpkin. Remove 'guts', seeds, and stem (leave skin on).

Place pumpkin and 2 cups water in your crock pot. Cook 4 hours on low.

Scoop pulp out of pumpkin skin. Mash with potato masher. Add sugar and spices to mashed pumpkin.

Cook down 6-8 hours on low setting.
Spoon into jars or other glass containers with lids. Refrigerate up to 2 weeks or freeze up to 3 months.

I always hated pulling the guts out of the pumpkin!! I always made Rob to it when we carved the pumpkins. We don't carve them anymore. We decorate them. But that sounds pretty good - I have never had pumpkin butter, but we do get apple butter - so I think I will try it if Rob will pull the guts out for me! I have no idea why that stuff creeps me out so much.

I hate pulling the guts out too. It's just so slimy, messy! I don't even buy pumpkins for Halloween anymore. I use to buy them and cook the pumpkin for use in pumpkin pies, but I don't anymore. I will buy a small one for this recipe though!

Oh man I am going to try that Pumpkin Butter. I like scooping the pumpkin out.It smells so good.

The Pumpkin Butter is soooo good! I made it yesterday. Hubby had some of it warm over his ice cream and he loved it. I had a taste or two but waited and had it on my toast this morning.........yuummmmy!! It also makes the house smell wonderful while it's cooking all day.

Sky I am going to make that this weekend.

Super Smoothie

1 cup canned pumpkin
1 cup milk
2 tbs. maple syrup
1/3 tsp. nutmeg
2/3 tsp.cinnamon
1 tsp. vanilla
1 cup ice

Blend Everything but the ice until smooth. Add ice: continue to blend until thick and creamy. Garnish with whipped cream and cinnamon if desired.
Calories: 88
2g Fat

Oh man!! Now that I am making for sure! How easy is that?! And I already have all of that stuff in the house!

Baked Fried Eggplant

Ingredients (use vegan versions):

2 medium to large eggplants - peeled and sliced into rounds
Fat free Italian salad dressing
Seasoned breadcrumbs
Vegetable cooking spray

Directions:

Serves: 4.

Preparation time: 20-30 min..

Dip eggplant slices into the fat free Italian dressing. Allow the excess dressing to drip off (too much dressing will wet the vegan breadcrumbs and make them a pain to work with). Coat the eggplant with the vegan breadcrumbs and place on a cookie sheet sprayed with vegetable spray. Lightly spray the eggplant with the vegetable spray. Bake at 400 degrees F until brown and crispy turning at least once (about 10 to 15 minutes).

I like to serve the eggplant with pasta and tomato sauce - but I have been known to just eat the slices off of the cookie sheet right out of the oven!

Who Knew It Was Vegan Pumpkin Cookies

Ingredients (use vegan versions):

2 cup brown sugar, firmly packed
2 teaspoon vanilla
2 cup canned pumpkin
2 teaspoon baking soda
1 cup vegetable oil
2 teaspoon baking powder
1 teaspoon each - cinnamon & nutmeg
1 cup chopped nuts
1/2 teaspoon ginger
1 1/2 cup raisins (optional)
4 cup all-purpose flour

Directions:

Beat vegan sugar, pumpkin, oil and vanilla.

Sift together dry ingredients. Stir into the pumpkin mixture until smooth.

Blend in raisins and nuts.

Drop by spoonfuls or oiled baking sheet, and bake at 350°F for 12-15 minutes.

Serves: 5-6 dozen

Preparation time: 30 minutes

So funny you posted this today! I am currently looking up pumpkin cookie recipes to make for Thanksgiving. I won't be doing the vegan thing. I have a maple cookbook that I got in Vermont and I think I will use a recipe from that book. I love stuff with maple syrup!

ETA: Here is the one I am going to make!

Quote:

FROSTED PUMPKIN COOKIES 1/2 c. butter, softened 1 1/2 c. firmly packed brown sugar 2 eggs 1 c. cooked, mashed pumpkin 1/2 tsp. lemon extract 1/2 tsp. vanilla extract 2 1/2 c. all-purpose flour 1 tbsp. baking powder 1 tsp. salt 2 tsp. pumpkin pie spice 1 c. chopped pecans Maple Frosting Cream butter; gradually add brown sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in pumpkin and flavorings. Combine flour, baking powder, salt, and pumpkin pie spice, 2" apart. Bake at 375 degrees for 12 minutes. Cool cookies on wire racks. Frost with Maple Frosting. Yield: about 7 1/2 dozen. MAPLE FROSTING: 1/4 c. butter, softened 2 1/4 c. sifted powdered sugar 2 tbsp. milk 3/4 tsp. maple extract Cream butter; gradually add 1 cup powdered sugar, beating well with electric mixer. Add remaining sugar alternately with milk, beating until smooth enough to spread. Add maple extract, and beat well. Yield: enough for 7 1/2 dozen cookies.

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I will do the frosting with those. I cannot have eggs so vegan baking is the only way for me.

I made that eggplant last night and it was incredible. I did layer it with tomato sauce and cheese for eggplant parmesan. Very Good.

I LOVE eggplant parmesan!!

The eggplant recipe sounds really good! Thanks!