Tuesday, October 20, 2009

Girls just wanna... eat goooooood!

This past weekend was our monthly girls night with 3 of my bridesmaids and myself. This month I had the honor of hosting for the first time at the new love nest of the husband and I!

Since it is a chilly October here in Rhode Island, I decided to use a fall theme for the meal... lots of warm flavors with a hint of spice and lots of yummy goodness!

Enjoy :)

Apple Cider Martinis



2 oz vodka

1 oz butterscotch schnapps

1 oz apple cider


Combine all ingredients in a cocktail shaker. Shake with ice until chilled.

Serve in a cinnamon sugar rimmed glass.

Apple Butter Pork Loin, Roasted Garlic Mashed Potatoes, Baked Acorn Squash




  • 1 ½ pound pork tenderloin

  • s&p to taste

  • 2 cups apple juice

  • 1/2 cup apple butter

  • 1/4 cup brown sugar

  • 2 tablespoons water

  • 1/4 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg


  1. Place pork in bottom of crock pot.

  2. Mix juice, butter, sugar, water, and spices together in a bowl and pour on top of roast.

  3. Cook on low for 8 hours.

  4. An hour before serving, stir in a slurry of cornstarch & water to thicken sauce.



3 lbs yukon gold potatoes

1 stick unsalted butter

1 cup heavy cream

2 heads of garlic


S&P to taste


Begin by roasting the garlic: preheat oven to 375, slice tops off garlic so bulbs are exposed. Place garlic in baking pan, drizzle with evoo and season with S&P. Bake for 45 minutes. Let cool completely.

Peel and cut potatoes into small cubes. Boil until soft.

Place cooked potatoes and butter in mixing bowl. Combine. Add peeled garlic cloves. Combine again. Add cream until you reach desire consistency. Season with S&P to taste.



2 acorn squash, sliced in half and seeds removed

4 tbsp butter

4 tbsp brown sugar (light or dark)

Pam cooking spray


Preheat oven to 350 degrees.

Spray cookie sheet with Pam and place squash halves cut side down. Bake for 45 minutes or until soft to the touch.

Remove squash from over, flip so cut side is up. Fill the hole of squash with 1 tbsp butter and 1 tbsp brown sugar each.

Return to oven for 15 minutes, to melt butter and combine sugar.

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