Cooking : Autumn Acorn Squash

Ingredients
2 medium acorn squash
1/2 pound ground turkey
1/2 cup cooked wild rice
1/2 cup chopped, peeled tart apple
1/2 cup chopped fresh or frozen cranberries
1/4 cup chopped celery
1/2 teaspoon salt
1/2 teaspoon dried parsley flakes
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom

Directions
Cut squash in half and discard seeds; set squash aside. In a skillet over medium heat, cook turkey until no longer pink; drain. Add egg, rice,apple, cranberries, celery, salt, parsley, allspice and cardamom. Spoon into squash halves; place in an ungreased 13-in. x 9-in. x 2-in. baking dish. Fill dish with hot water to a depth of 1/2 in. Cover and bake at 350 degrees F for 25 minutes. Uncover; bake 20-25 minutes longer or until the squash is tender.

Cooking : Apple Ladybug Treats

Ingredients
2 red apples
1/4 cup raisins
1 tablespoon peanut butter
8 thin pretzel sticks

Directions
Slice apples in half from top to bottom and scoop out the cores using a knife or melon baller. If you have an apple corer, core them first, then slice. Place each apple half flat side down on a small plate.
Dab peanut butter on to the back of the 'lady bug', then stick raisins onto the dabs for spots. Use this method to make eyes too. Stick one end of each pretzel stick into a raisin, then press the other end into the apples to make antennae.

Cooking : Apricot Balls

Ingredients
1/2 pound dried apricots
1/2 cup brown sugar
1/2 cup flaked coconut
1/2 (14 ounce) can sweetened condensed milk
1 cup flaked coconut for rolling

Directions
Mince apricots in a food processor. Place in a bowl and toss with brown sugar. Stir in 1/2 cup coconut and condensed milk. Shape into 1 inch balls and roll in coconut. Keep refrigerated.

Cooking : Beef Kelaguen

Ingredients
1 1/2 cups lemon juice
2 tablespoons soy sauce
Tabasco to taste
1 bunch green onions, thinly sliced
2 pounds beef flank steak, very thinly sliced against the grain

Directions
Pour lemon juice, soy sauce, and Tabasco in a large, glass bowl. Stir in the green onions and beef. Add additional lemon juice if needed to cover the beef.
Cover the bowl with plastic wrap, and allow to rest at room temperature for one hour, until the meat turns a grayish-brown color and appears cooked.

Cooking : Brunch Cream Cheese Muffins

Ingredients
1/2 (8 ounce) package cream cheese, softened
1/4 cup white sugar
1/2 teaspoon lemon zest
1/8 teaspoon vanilla extract
3/4 cup milk
1/2 cup vegetable oil
2 cups all-purpose flour
1/3 cup white sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup confectioners' sugar

Directions
Preheat oven to 350 degrees F (175 degrees C). Oil bottoms only of medium muffin tins.
Mix together cream cheese, 1/4 cup white sugar, lemon peel, vanilla, and 1 egg with an electric mixer. Set filling aside.
In a large bowl, mix together flour, 1/3 cup white sugar, baking powder, and salt until well blended. Beat remaining egg, and stir in milk and oil; pour into flour mixture, and stir until moistened. Fill muffin cups about 1/2 full. Spoon 1 teaspoon filling onto batter. Top with batter to 3/4 full.
Bake 30 to 35 minutes. Don't brown these; muffins should be light in color. Roll while still hot in sifted confectioners' sugar.