Fall/Holiday Recipe Treasures

So since my surgery I have been taking a look more on healthy recipes but ones that will also be very tasteful. I am still able to eat foods I love but add more healthy recipes to the dinners I may prepare for entertaining or just dishes for my family and I. These are few dishes old and news to fix them so they will be a huge hit this fall and upcoming holiday season.
Roasted Brussels sprouts taste great when combined with all classic Fall flavors. This recipe makes a beautiful presentation, too – it’s a perfect Holiday side dish that will make a great addition to both Thanksgiving and Christmas menus.
Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries

Roasted Brussels Sprouts:
3 cups Brussels sprouts, ends trimmed, yellow leaves removed
3 tablespoons olive oil
Salt, to taste
Roasted Butternut Squash:
1 and ½ pound butternut squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups)
2 tablespoons olive oil
3 tablespoons maple syrup
½ teaspoon ground cinnamon
2 cups pecan halves
1 cup dried cranberries
2-4 tablespoons maple syrup (optional)

Roasted Brussels sprouts:
Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened

Roasted butternut squash:
Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.

In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. (optional): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.

Trifles are easy to throw together. Trifles are fantastic to make because they don’t have to look perfect. You literally just sort of throw everything together, attempt for it to look pretty. That’s part of their charm!

Pumpkin Butterscotch Spice Cake Trifle

1 – box spice cake mix prepared according to instructions
1 c. water
1/2 c. oil
3 eggs
1 – 15 oz. can pureed pumpkin
1 tsp. cinnamon
1/2 tsp. pumpkin pie spice
1/4 tsp. ginger
3 c. cold milk low-fat works fine
4 boxes instant butterscotch pudding mix
2 – 8 oz. containers Cool Whip thawed
1 tsp. cinnamon
1/4 c. maple syrup
Optional garnish: 2 tbsp. toffee bits
Prepare spice cake mix according to instructions on the box. Allow to cool completely.

Break up the cake into coarse crumbs and crumbles. Reserve 1/4 c. for garnish (if not using toffee bits as garnish), and divide the remaining crumbs into 4 equal portions.

In a large bowl, combine pumpkin, 1 tsp. cinnamon, pumpkin pie spice, ginger, milk, and instant pudding mixes. Whisk til smooth, and set aside.
In a large bowl, fold together Cool Whip, cinnamon, and maple syrup.
Assemble the trifle, from bottom to top, as follows: cake crumbs, pudding, cake crumbs, Cool Whip, cake crumbs, pudding, cake crumbs, Cool Whip, garnish.

To assemble, evenly sprinkle one portion of the spice cake crumbs into the bottom.
Next, gently spread half of the pumpkin butterscotch mixture over the cake crumbs.
Sprinkle a second portion of the cake crumbs.
Gently spread half of the Cool Whip mixture over the cake crumbs.
Sprinkle the third portion of cake crumbs over the Cool Whip.

Gently spread the remaining pumpkin butterscotch mixture over the cake crumbs.
Sprinkle the fourth and final layer of cake crumbs.
Spread remaining Cool Whip mixture.
Garnish with toffee bits, or the 1/4 c. reserved cake crumbs – whichever you chose.