Apple and Butternut Squash Baked Brie

Recently, MDS and I met up with Christen, Rich, Lucas, Eva, and Tim to look at the multicultural artifacts at Oak Park's Dole Library. Then, we went to the nearby Daly Bagel for lunch. Rich and I both tried to special bagel sandwich that included brie, apples, squash, and onion chutney. I thought that this flavor blend would make an excellent baked brie appetizer, so I gave it a try for Thanksgiving.

This baked brie is easy to make. Just about any brie will do; there is no need to buy the most expensive brie. When I made this dish, I used frozen butternut squash. Of course, you could use fresh squash, but the frozen version makes this dish come together faster. One addition that I might try next time is to add onion chutney, which I had on hand, but forgot to take out to serve with the dip.

Apple and Butternut Squash Baked Brie 

• 8 ounce wheel brie
• 1 apple
• 10 ounces frozen chopped squash
• 3 Tbsp. butter
• 1 tsp. cinnamon

Peel, core, and dice the apple. In a sauce pan, melt the butter. Add the cinnamon and apple. Cook for five to ten minutes, until the apple begins to soften. Add the squash. Cook for about ten more minutes, until the sauce becomes a sticky caramel. Place the brie in a baking dish. Score the top rind with a knife. Pour the apples and squash over the brie. Bake at 325 for about ten to fifteen minutes. Serve with bread or crackers. Enjoy!

Brunswick Stew

When we were in Atlanta, we happily enjoyed numerous local restaurants. At two different spots--Mary Mac's Tea Room and Daddy D'z--we had this delicious Brunswick Stew. Both Virginia and Georgia claim credit for creating this stew. And many original recipes use small game such as squirrel or rabbit. I adapted this recipe from various versions available online and used more common meats of pork and turkey.

Do not be deterred by what appears to be a long list of ingredients. Many ingredients are pantry staples. And because this recipe uses turkey and mashed potatoes, it is a good recipe to use after Thanksgiving. Or if you do not have turkey available, chicken can be substituted. This recipe resulted in a very thick stew. If you prefer a thinner stew, just add more stock or eliminate the mashed potatoes.

Brunswick Stew 

• 4 tablespoons butter
• 1 medium onion, diced
• 1 clove garlic, minced
• 1 1/2 cups frozen lima beans or 1 can garbanzo beans
• 1 (14 1/2-ounce) can diced tomatoes
• 1 (8-ounce) can tomato sauce
• 3/4 cup BBQ Sauce
• 1 cup chicken broth
• 1 cup mashed potatoes
• 1/2 cups frozen corn
• dash tabasco sauce
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon dried thyme
• 1 1/2 cups diced cooked chicken or turkey
• 1 pound pulled pork

Melt butter in a Dutch oven over medium heat. Add onion and garlic; cook for five minutes. Add lima or garbanzo beans; cook for two minutes. Add diced tomatoes, tomato sauce, BBQ sauce, chicken broth and mashed potatoes. Simmer for 15 minutes. Add corn, seasonings and meats and simmer for at least 15 minutes. Enjoy!

S'mores Clusters

This recipe is not a family classic. But I had some chocolate almond bark that I wanted to use and I like s'mores. Almond bark does not have any almonds in it, but rather is a chocolate candy that can be melted and used as a candy base. The product was named almond bark because its first use was to make chocolate covered almonds. Or, you could use chocolate melting wafers. Both products are made to melt then cover or dip before hardening again.

This recipe is super easy to make and fun to eat. I went with a s'mores theme because I love that combination. But there are so many other combinations that could make for delicious clusters. And you can vary the amount of ingredients to produce more clusters as needed.

S'mores Clusters 

• 12 oz. Chocolate almond bark
• 1 cup graham cracker, broken into small pieces
• 1 1/2 cups mini marshmallows 

Melt the chocolate in the microwave, stopping to stir frequently. Once melted, add in the graham crackers and stir to fully cover the graham crackers with chocolate. Stir in the marshmallows. Drop by spoonful onto parchment paper. Allow to cool and set for about an hour. Enjoy!