Maple Pecan Ice Cream

Prep: 15 mins

Cook: -

Level: Easy

Serves: Updated

10

Description

Smooth and creamy, no-churn vanilla ice cream swirled with mapled pecans.

Ingredients

• ¼ cups Packed Light Brown Sugar
• ¾ cups Pure Maple Syrup, Divided
• 2 Tablespoons Unsalted Butter
• 2-¼ cups Heavy Cream, divided
• 1 cup Chopped Pecans
• 1 Tablespoon Vanilla Extract
• 15 ounces, fluid Sweetened, Condensed Milk

• ¼ cups Packed Light Brown Sugar
• ¾ cups Pure Maple Syrup, Divided
• 2 Tablespoons Unsalted Butter
• 2-¼ cups Heavy Cream, divided
• 1 cup Chopped Pecans
• 1 Tablespoon Vanilla Extract
• 15 ounces, fluid Sweetened, Condensed Milk

Preparation

In a heavy-bottomed skillet, combine sugar, 1/2 cup maple syrup, butter, and ¼ cup heavy cream. Bring to a boil over medium heat, stirring occasionally. Continue to boil gently for 6–7 minutes. With a silicone spatula, stir in the pecans. Remove from heat and spread the mixture evenly over a parchment-lined baking sheet. Allow to cool completely.

In a large mixing bowl, beat remaining heavy cream until stiff peaks form. With the mixer on low, slowly stir in the vanilla extract and sweetened condensed milk. Scrap up small portions at a time of the mapled pecans and gently stir into the ice cream mixture. Transfer to a freezer safe container. Slowly swirl in the remaining maple syrup, cover and freeze for at least 6 hours.

Baked Sweet Potatoes with Spicy Turkey Sausage and Broccoli Rabe

Prep: 5 mins

Cook: 40 mins

Level: Easy

Serves: Updated

6

Description

Healthy Baked Sweet Potatoes with Spicy Turkey Sausage and Broccoli Rabe.

Ingredients

• 4 whole Medium Sweet Potatoes, Halved Lengthwise
• 1 Tablespoon Olive Oil, Plus More To Brush On Sweet Potatoes
• 227 grams Spicy Italian Turkey Sausage, Casings Removed
• 2 pieces Shallots, Thinly Sliced
• 1 bunch Broccoli Rabe, Tough Stems Trimmed
• 2 cloves Garlic, Thinly Sliced
• ½ teaspoons Paprika
• ½ teaspoons Salt
• ½ cups Shredded Cheddar Cheese

• 4 whole Medium Sweet Potatoes, Halved Lengthwise
• 1 Tablespoon Olive Oil, Plus More To Brush On Sweet Potatoes
• 227 grams Spicy Italian Turkey Sausage, Casings Removed
• 2 pieces Shallots, Thinly Sliced
• 1 bunch Broccoli Rabe, Tough Stems Trimmed
• 2 cloves Garlic, Thinly Sliced
• ½ teaspoons Paprika
• ½ teaspoons Salt
• ½ cups Shredded Cheddar Cheese

Preparation

Preheat oven to 400ºF.

Cut the sweet potatoes in half lengthwise. Brush with olive oil and place face-side down on a parchment-lined baking sheet. Bake until fork-tender, about 25 to 30 minutes. Set aside until cool enough to touch.

Meanwhile, heat 1 tablespoon olive oil in a large cast iron skillet. Brown the sausage over medium-high heat, breaking it into pieces with your spatula, until cooked through, 5 minutes. Add the shallots and broccoli rabe and cook, stirring occasionally, until soft and lightly charred, 5 minutes. Add the garlic, paprika, and salt. Cook one minute more. Remove from heat.

Using a fork, carefully fluff the center of the sweet potato, creating a well for the filling. Sprinkle each sweet potato with 1 tablespoon of the cheese. Divide the sausage mixture between the potatoes, gently patting the filling into the center of the well. Top with the remaining cheese.

Return the potatoes to the oven until the cheese is melted and beginning to brown, 5 to 10 minutes. Serve immediately.

The Rummy Pumpkin

Prep: 5 mins

Cook: -

Level: Easy

Serves: Updated

1

Description

Our go-to holiday cocktail, made by the pitcherful!

Ingredients

• 2 ounces, fluid Rum
• 2 ounces, fluid Vanilla Ice Cream
• 1-½ ounce, fluid Unsweetened Pumpkin Puree
• 2 teaspoons Simple Syrup
• ½ ounces, fluid Chocolate Liqueur
• 1 pinch Salt
• 1 pinch Cinnamon

• 2 ounces, fluid Rum
• 2 ounces, fluid Vanilla Ice Cream
• 1-½ ounce, fluid Unsweetened Pumpkin Puree
• 2 teaspoons Simple Syrup
• ½ ounces, fluid Chocolate Liqueur
• 1 pinch Salt
• 1 pinch Cinnamon

Preparation

Combine all the ingredients in a cocktail shaker. Fill with ice and shake well until the ice cream dissolves. Pour into a chilled cocktail glass and garnish with a bit more cinnamon.

Slow-Cooker Sweet Potato Soup with Maple Bacon

Prep: 20 mins

Cook: 4 hrs

Level: Easy

Serves: Updated

6

Description

Creamy slow-cooker sweet potato soup topped with crunchy, salty-sweet maple bacon.

Ingredients

• 3 pounds Sweet Potatoes, Peeled And Cut Into 1-inch Cubes
• ½ cups Yellow Onion, Chopped
• 4 cups Chicken Broth
• ½ teaspoons Salt
• ¼ teaspoons Cinnamon
• ¼ teaspoons Nutmeg
• 1 cup Milk
• 6 slices Bacon, Chopped
• 2 teaspoons Pure Maple Syrup

• 3 pounds Sweet Potatoes, Peeled And Cut Into 1-inch Cubes
• ½ cups Yellow Onion, Chopped
• 4 cups Chicken Broth
• ½ teaspoons Salt
• ¼ teaspoons Cinnamon
• ¼ teaspoons Nutmeg
• 1 cup Milk
• 6 slices Bacon, Chopped
• 2 teaspoons Pure Maple Syrup

Preparation

1. Put the sweet potatoes, onion, chicken broth, salt, cinnamon and nutmeg into a slow-cooker. Cook for 4 hours on high or 8 hours on low, until the sweet potatoes are soft.
2. When ready to serve, heat a small skillet over medium-high heat. Line a plate with paper towels.
3. Add the milk into the slow-cooker and puree until smooth using an immersion blender. Then turn slow cooker to warm. Alternately, you can blend soup in small batches in a blender.
4. Add the bacon and maple syrup to the skillet. Cook the bacon until crisp, 4-5 minutes. Transfer to the paper towel lined plate.
5. Ladle the soup into bowls (about 1-1/2 cups each) and top with bacon.

Honey Garlic Roasted Brussels Sprouts

Prep: 10 mins

Cook: 20 mins

Level: Easy

Serves: Updated

6

Description

Tender on the inside, with some crispy edges and a touch of sweetness from the honey.

Ingredients

• 3 Tablespoons Honey
• 1 whole Lime, Juiced (1 Lime Should Yield 2-3 Tablespoons Juice)
• 3 cloves Garlic, Minced
• 2 Tablespoons Olive Oil
• 1 teaspoon Kosher Salt
• 2 pounds Brussels Sprouts, Trimmed And Halved Lengthwise

• 3 Tablespoons Honey
• 1 whole Lime, Juiced (1 Lime Should Yield 2-3 Tablespoons Juice)
• 3 cloves Garlic, Minced
• 2 Tablespoons Olive Oil
• 1 teaspoon Kosher Salt
• 2 pounds Brussels Sprouts, Trimmed And Halved Lengthwise

Preparation

Preheat the oven to 425 F.

In a large bowl whisk together the honey, lime juice, garlic, olive oil and salt. Add the trimmed Brussels sprouts and toss lightly until they are coated in the honey mixture.

Spread on a rimmed baking sheet and roast for 18-20 minutes, tossing halfway, until tender.

Adapted from Cookie Monster Cooking.