Fall

Oven-roasted Butternut Squash Fries

Oven-roasted Butternut Squash Fries

Serves: 4

Time: 60 minutes

Difficulty: Easy


My husband gladly chooses these over regular fries. Make sure they get a little crispy on the edges and soft in the center. Season as you like. We like to add a little spicy rub […]

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Gingerbread Cookies

Gingerbread Cookies


  For the icing, you can make a traditional royal icing with egg whites, or use Wilton Meringue Powder, which is available at Michaels. Have fun with the kids, and try not to worry about […]

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Date and Candied Almond Green Salad with Lemon Mustard Vinaigrette

Date and Candied Almond Green Salad with Lemon Mustard Vinaigrette

Serves: 6 to 8

Time: 15 minutes

Difficulty: easy


This is a lip-smacking good Fall salad. Feel free to substitute the candied almonds for candied pecans, apples for the pears, and figs for the dates. It will still be delicious. And, for the dairy […]

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Wild rice with mushrooms

Wild rice with mushrooms

Serves: 8

Time: 30 minutes

Difficulty: moderate


This is a great dairy-free, earthy Thanksgiving side. Serve the rice as is or stuffed in a roasted butternut or acorn squash (brush the insides of the squash with maple syrup before roasting hollow-side up at […]

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Thanksgiving Pumpkin Pie

Thanksgiving Pumpkin Pie

Serves: 8

Time: 1-1/2 hours

Difficulty: easy


This easy pumpkin pie recipe is inspired by one from godairyfree.com. It calls for a pre-made shell, which may seem lazy to the super moms. Frankly, however, with all the food preparation that goes into […]

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Soft Pumpkin Cookies with Cinnamon Sugar Glaze

Soft Pumpkin Cookies with Cinnamon Sugar Glaze

Serves: 16–18

Time: 30 minutes

Difficulty: Easy


What does one do with the little bit of leftover pumpkin puree? Make cookies! And, these bake oh so soft and fluffy. If you would rather try an orange-flavored glaze, substitute orange juice for the […]

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