Community Health Services of Union County, Inc. 

Call Us:  704-296-0909

Pumpkin Brownies

 
INGREDIENTS:

3 c. pumpkin puree

2 c. cocoa powder

1 1/2 c. peanut butter

1/3 c. sugar, optional

Chocolate frosting, if desired

 
DIRECTIONS:

1. Preheat oven to 350°F and line an 8 inch by 8 inch pan with parchment paper.

2. Into a large bowl, combine pumpkin puree, cocoa powder, peanut butter, and sugar (if using). Using a hand mixer, mix all ingredients together until smooth and fully combined.

3.Transfer batter to prepared pan and bake until a toothpick inserted in the center comes out clean, about 35 minutes. If desired, frost.

4.Let cool, slice and serve.

 

 

Best -Ever Cauliflower Stuffing


Ingredients:

4 tbsp. butter

1 Large onion chopped

2 Large carrots, peeled and chopped

2 celery stalks chopped or thinly sliced

1 small head cauliflower, chopped

1-cup (8-ounce package) baby bella mushrooms chopped

Kosher salt to taste

Freshly Ground Black Pepper to taste

¼ cup chopped fresh parsley

2 Tbsp. freshly chopped rosemary

1 Tbsp. freshly chopped sage or 1 tsp. ground sage

½ cup low sodium chicken or vegetable broth

 

Directions:


1.In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes.

2.Add cauliflower, mushrooms, and season with salt and pepper. Cook until tender, 8 to 10 minutes more.

3.Add parsley, rosemary, and sage and stir until combined. Pour over broth and cook until totally tender and liquid is absorbed, 10 minutes. 

 

 

Cheesy Bacon Butternut Squash



 Ingredients:

2 pound butternut squash peeled and cut into 1 inch pieces

2 Tbsp. Olive Oil

2 cloves garlic minced

2 Tbsp. chopped Thyme

Kosher salt to taste

Freshly Ground Black Pepper to taste

½ pound bacon chopped

1 ½ cup shredded mozzarella

½ cup freshly grated Parmesan

Chopped fresh parsley for Garnish

 


Directions:

1.Preheat oven to to 425°. In a large ovenproof skillet (or in a large baking dish), toss butternut squash with olive oil, garlic and thyme. Season with salt and pepper, then scatter bacon on top.

2.Bake until the squash is tender and the bacon is cooked through, 20 to 25 minutes.

3.Remove skillet from oven and top with mozzarella and Parmesan. Bake for another 5 to 10 minutes, or until the cheese is melty.

4.Garnish with parsley and serve warm.

 

 

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