Pumpkin Spice Cupcakes with Cream Cheese Frosting

1½ cups all-purpose flour

1 cup granulated sugar

1 teaspoon ground cinnamon and ginger

½ teaspoon salt

½ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon ground cloves

2 eggs

1 cup canned pumpkin

½ cup vegetable oil

Icing:

1 (8-ounce) cream cheese, softened

1 tablespoon butter, softened

1 teaspoon vanilla

1 cup icing sugar

Shortcut: vanilla "store-bought" icing can be used instead.

1 Line 12 large muffin cups with paper liners; set aside.

2 In large bowl, whisk together flour, sugar, cinnamon, ginger, salt, baking powder, baking soda and cloves. In separate bowl, whisk eggs; blend in pumpkin and oil. Pour over flour mixture; stir just until moistened. Spoon into prepared cups, filling to top.

3 Bake in centre of 350ᵒF oven until cake tester inserted in centre comes out clean, about 20 minutes. Let cool on rack.

4 Icing: In bowl, beat cream cheese, butter and vanilla until light and fluffy; beat in sugar until smooth. Spread on cupcakes.

Lynnie's Honey Rum chicken

4-6 boneless chicken breasts

1 cup liquid honey

3 tablespoons rum - any type - or 1-2 tablespoons rum extract to taste

1 egg, beaten

Dry breadcrumbs - I use Panko Japanese breadcrumbs - widely available

1 Preheat oven to 350º.

2 Dip chicken breasts in egg and breadcrumbs and fry in pan over medium-high heat until brown.

3 Place chicken in oven-proof casserole. Mix honey and rum, or rum extract, and pour over chicken,

4 Bake for 40 minutes uncovered. Turn chicken and cover casserole with lid or foil and bake for 20 minutes longer.

Serves 4

Rye-Crusted Pork Medallions with Red Cabbage and Apple

Rye-Crusted Pork Medallions

3 to 4 slices rye bread with caraway seeds

Coarse salt and freshly ground pepper

1 large egg

1½ pounds boneless centre-cut pork loin, sliced into 8 medallions (each ½ inch thick)

2 tablespoons canola oil

Grainy mustard for serving

1 In a food processor pulse enough of the bread to measure 2 cups of coarse crumbs. Transfer to a large bowl; season with salt and pepper. In another large bowl, whisk the egg with 1 teaspoon water.

2 Season the pork on both sides with salt and pepper. Dip each medallion into the egg mixture with one hand, then use the other hand to dredge the medallion into the bread crumbs. Transfer to a plate.

3 Heat 1 tablespoon of the oil in a large nonstick skillet; place half the medallions in the skillet; cook until the pork is golden brown and the centre is no longer pink, 3 to 4 minutes per side. Transfer to a plate; wipe the skillet clean. Repeat with the remaining medallions in the remaining oil.

4 Serve with the mustard on the side.

Red Cabbage and Apple

2 slices bacon, cut into ½-inch strips

1 small onion, halved and thinly sliced

1 small head red cabbage, cored, quartered and thinly sliced

1 green apple, peeled and thinly sliced

3 tablespoons cider vinegar

Coarse salt and freshly ground pepper

1 In a large saucepan (dutch oven) over medium heat, cook the bacon until browned, 10 minutes. Add the onion; cook until soft, 5 minutes.

2 Add the cabbage, apple, vinegar and ¼ cup water. Cook, stirring , until the cabbage wilts, 5 minutes. Season with salt and pepper.

3 Cover; cook, stirring occasionally, over medium-low heat to desired softness (if the mixture is sticking add some water), 45 minutes to 1 hour.

Serves 4

Turkey Tetrazzini

Perfect for Thanksgiving leftovers!

½ package (8 ounce size) spaghetti

1 package (10 ounce) frozen peas

Sauce:

1 can (10½ ounce) cream of mushroom or cream of chicken soup, undiluted

1 cup turkey stock OR 1 cup clear chicken broth

1 cup grated sharp Cheddar cheese

½ teaspoon Worcestershire sauce

1 teaspoon salt

Dash pepper

2 cups cubed cooked turkey

¾ cup whole toasted almonds - to toast: spread on a cookie sheet and place under the broiler - watch carefully so they don't burn!

½ cup grated Parmesan cheese

Paprika

1 Cook spaghetti as package label directs. Drain and keep hot.

2 Cook peas as package label directs. Drain and keep hot.

3 Meanwhile make sauce: In small saucepan combine all sauce ingredients, mixing well. Over medium heat, bring mixture to boiling, stirring. Remove from heat.

4 Toss spaghetti with peas, turkey, almonds and half the sauce, just until combined. Turn mixture into shallow 2-quart baking dish. Pour over rest of sauce; sprinkle with cheese and paprika.

5 Run under broiler, 4 inches from heat, about 4 minutes, or until Tetrazzini is brown and bubbly.

6 to 8 servings

Curry Carrot Soup

A perfect starter for Thanksgiving Dinner!

¼ cup butter

1 medium onion, chopped

2½ teaspoons curry powder

5 cups water

4 chicken boullion cubes or packets

8 large carrots, peeled and chopped

1 tablespoon cooking sherry

Chopped chives (optional)

1 Melt butter in a large pot over low heat. Saute onions until transparent.

2 Add curry powder, water and boullion cubes or packets. Add carrots and sherry and cook about 20 minutes until carrots are tender.

3 Puree carrots and liquid in blender.

4 Pour into bowls and garnish with chopped chives, if desired. I like to add a couple of chunky croutons on top of the soup.

Tastes great cold, too .. Serves 6 to 8