Jessica Bright Holiday Cooking with the Kids Part 3 WMBB

Rice pilaf for main dish and cheesecake triffle for dessert what else you can ask for?

Ingredients

For rice pilaf
Acorn squash 2 (or any winter squash)
Rice blend 1 1/2 Cup (24 tbs) (brown rice, wild rice, white rice, etc)
Dried cranberries 1/2 Cup (8 tbs)
Andouille sausage 1 Cup (16 tbs) , dice
Chopped green onion 1/3 Cup (5.33 tbs)
Chopped apples 1 Cup (16 tbs) (any apple you like)
White wine 1 Cup (16 tbs) (or omit and use 1 more cup of chicken broth)
Chicken broth 2 Cup (32 tbs)
Celery stalk 2 , chop
Seasoning blend 1 Teaspoon (of your choice)
For pumpkin cheesecake trifle
Packed brown sugar 1 Cup (16 tbs)
Cream cheese 8 Ounce
Ground clove 1/2 Teaspoon
Ground cinnamon 2 Teaspoon
Ground ginger 1 Teaspoon
Sea salt 1/2 Teaspoon
Canned pumpkin 15 Ounce
Cookie 1 Pound , crush (crispy gingersnap cookies)
Other ingredients for trifle
Cream cheese 16 Ounce
Vanilla extract 1 Tablespoon
Heavy whipping cream 1/2 Cup (8 tbs)
Toffee pieces 1 Tablespoon (as needed)
Toasted pecans 1 Tablespoon (as needed)
Honey 1 Tablespoon (as needed)

Directions

For Rice Pilaf in Winter Squash:

GETTING READY

1. Cut squash in half. Scrape, and remove the seeds.

MAKING

2. On a baking dish, place the squash cut side down, pour water and bake it in a 350 degree F oven for 30 minutes or until fork tender.

3. In rice cooker, add rice, sausage, celery, apple, green onion, cranberries, chicken broth, white wine, and seasoning blend. Mix well. Cook according to rice instruction.

4. Fill each squash half with rice mixture.

SERVING

5. Serve pilaf with roasted turkey and enjoy.

For Pumpkin Cheesecake Trifle:

MAKING

1. In a large mixing bowl, combine brown sugar, cream cheese, ground clove, cinnamon, ginger, and sea salt. Blend until smooth.

2. Add pumpkin and blend well.

3. In a separate bowl, beat cream cheese until smooth.

4. Add brown sugar, heavy cream, and vanilla. Beat for 2 minutes on high speed.

5. In a glass bowl or martini glass, put some crushed cookie crumb and top it with pumpkin cream cheese mixture.

6. Spoon cream cheese heavy cream mixture on top of pumpkin mixture.

7. Add a second ginger snap cookie crumb layer.

8. Garnish with toffee pieces, honey and toasted pecans. Pop it in refrigerator for 2 hours.

SERVING

9. Serve pumpkin cheesecake trifle chilled.

TIPS

You can reserve and roast the pumpkin seeds, if desired and serve as a healthy snack.

If the squash is too round at the bottom, trim slightly to keep them from rolling.

Watch Jessica Bright Holiday Cooking with the Kids part 1 and 2 for complete recipe.

Recipe Summary

Difficulty Level: Medium

Nutrition Facts

Serving size Complete recipe

Calories 8221Calories from Fat 2933

 % Daily Value*

Total Fat 334 g513.8%

Saturated Fat 174 g870%

Trans Fat 0 g

Cholesterol

Sodium 6560 mg273.33%

Total Carbohydrates 1169 g389.7%

Dietary Fiber 66 g264%

Sugars 554 g

Protein 131 g262%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet