How to make Honey Glazed Sweet Yam and Pecan Snack

Ingredients:

2 Sweet potatoes

2 tablespoon Melted Butter

1/3 cup Honey

1/2 cup Pecans

1/3 cup Raisins

Instruction:

How to make Butter Cranberry Glazed Acorn Squash (Fall recipe)

Ingredients:

2 Acorn Squashes

1/2 cup Dried Cranberries

125 gram Salted Butter, melted

1/2 cup Brown Sugar

1 teaspoon Paprika

1/8 teaspoon Dried Rosemary

1/8 teaspoon Dried Thyme

Instruction:

No Bake Lemon Cheesecake Dog

Ingredients:

Chocolate Cake:

2 tablespoons Chocolate Chips

20 gram Salted Butter

30 gram Cake Flour

1 Egg

1 tablespoon Cocoa Powder

1/2 teaspoon Baking Powder

Cream Cheese:

250 gram Cream Cheese

400 ml Condense Milk

1/3 cup Freshly squeeze Lemon Juice

15 gram Gelatine

1 teaspoon Vanilla Extract

Milky Jelly Glaze:

400ml Whole Milk

15 gram Gelatine

Instruction:

Vanilla Button Cookies

Ingredients:

75 gram Unsalted Butter, soften

1 cup Sugar

2 teaspoons Vanilla Extract

2 3/4 cup Plain Flour

90 gram cream cheese

food colourant (red, green, blue)

Instruction:

Cheesy Zucchini Rice Pumpkin

Ingredients: make about 20 Pumpkins

2 cup Cooked Rice

1 cup Chicken Broth

1 Zucchini, large size

2/3 cup Shredded Cheddar

1.5 tablespoon Butter

Instruction:

1. Peel the zucchini.  Reserve 1 to 2 strings of the skin.  Grate the zucchini and then squeeze as much juice as you can out of it.  Set the zucchini aside.

2. Bring the cooked rice and the chicken broth to boil in a pot over high heat.  When the broth starts bubbling, turn the heat to medium.

3. Add in the grated zucchini, cheeder, and the butter.  Stir it consistently until the the cheese is melted and the mixture is well blended.  Remove the rice from the heat.  Let the rice cool until you can handle it with bare hands.

4. Lay out a piece of plastic wrap.  Place about 5 tablespoons of the cheesy rice in the middle.  Pick up the four edges of the wrap, and twist it into a tight ball.  Release the wrap.  Place the pumkin-shape rice ball on a serving dish.  Repeat this process until finish all the rice.

5. To decorate the pumpkins, add a small piece of the zucchini skin on top of each.  Serve in warm or in room temperature. 

Mushroom Soup

Ingredients: about 8 servings

4 cups White Mushroom, rinsed and roughly chopped

4 cups Vegetable Stock

2 Potatoes, medium size, peeled and diced

1 Onion, diced

6 Garlic Gloves, diced

1 1/2 tablespoon Fresh Dill, chopped

1/4 cup Butter

1/3 cup Whole Milk

Salt to taste

Instruction:

1. Melt butter in a pot.  Add garlic and onion.  Sauté them for about 2 minutes over high heat.

2. Add mushrooms, potatoes, and dill.  Sauté them until the mushrooms are shrunk and the potatoes are softened, about 10 minutes.

3. Pour in vegetable stock.

4. Puree the vegetables until the soup is fine and smooth.

5. Cook the soup for another 10 minutes.  Scoop out the foam on the surface during the time.

6. Turn off the heat.  Stir in the milk and add salt to taste.  Serve in warm.