1 cup ground sausage, cooked and drained
Preheat oven to 425 degrees. Melt butter in the microwave for 1 minute, then distribute evenly into 24 mini cupcake tins, just coating the bottom. Mix the biscuit mix, sour cream and Sprite together and knead dough for about 2 minutes. Mix in sausage until evenly distributed. Drop dough from a tablespoon into each mini cupcake tin, filling 3/4 full. Bake for 15 minutes and serve with Black & Blue Jam. (Click here for recipe.)
BLACK & BLUE JAM
2 cups blueberries 2 cups blackberries 1/2 cup water
1 packet liquid pectin
5 cups sugar
6 jelly jars with lids
Puree the first 2 ingredients in a food processor or blender and place in a medium saucepan with the sugar and water. Bring to a boil over medium heat, stirring constantly. After the mixture has been boiling for 1 minute, add the pectin and continue to stir for 4 minutes. Turn off the heat and allow to thicken for an additional 4 minutes. Then ladle the mixture into the jelly jars, leaving 1/ 2 inch headspace. Apply caps and let jam stand in refrigerator until set, about 12 hours, or transfer to a pressure cooker to seal for a longer shelf life. If you are not using a pressure cooker to seal the jars, the jam must stay refrigerated. Refrigerated jams are good for about 3 months and sealed jars have a shelf life of about 18 months to two years.
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Pumpkin Pie with Cinnamon Whipped Topping
1 (15 ounce) can pumpkin 1 (14 ounce) can sweetened condensed milk 1 teaspoon cinnamon 1 teaspoon nutmeg 2 eggs
1 frozen pie crust
Preheat oven to 425 degrees. Using a hand mixer, beat together pumpkin, sweetened condensed milk, eggs, cinnamon and nutmeg. Pour into pie crust and bake for 15 minutes. Reduce heat to 350 degrees and continue to bake for an additional 40 minutes. Top with Cinnamon Whipped Topping. (Click here for recipe.)
CINNAMON WHIPPED TOPPING
2 cups heavy cream 1/4 cup sugar
1 teaspoon cinnamon 1 teaspoon vanilla extract
Using a stand mixer with the whisk attachment (or hand mixer), pour heavy cream in bowl and whisk on high, slowly adding the remaining ingredients until stiff peaks form.
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Spiked Apple Cider
1 cup spiced apple cider 6 ounces Makers Mark bourbon 4 teaspoons maple syrup
Fill cocktail shaker with ingredients and 3-4 ice cubes. Shake and serve in a high ball glass with Mini Caramel Apples. (Click here for recipe.)
MINI CARAMEL APPLES
5 Granny Smith apples 1 container caramel dip 1 cup salted peanuts, chopped melon ball scoop
40 toothpicks
Using a melon scoop, remove 8-10 balls from each apple, placing skin/flat side down on waxed paper. Place a toothpick in the top center of each apple ball. Microwave the caramel dip as instructed on the label. Dip each ball in the caramel and place on waxed paper. Spread the peanuts evenly on the top of each ball or leave plain. Place in the refrigerator for at least 10 minutes to set.
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December
Butternut Squash Soup
1 butternut squash, peeled, seeded, and cut into 1-inch pieces 1 onion, diced
2 carrots, diced