The savory smell of warm cooked butternut squash, the sweetness of the melted caramel, the rich scent of freshly made tomato sauce and the everlasting smell of grinded peppermint are just a few of the aromas that will bring together a delicious winter meal.

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Fruit and Caramel Brie:
Ingredients
• 1 round (8 ounces) Brie cheese, rind removed
• 1/3 cup caramel ice cream topping
• 1/4 cup dried cranberries
• 1/4 cup chopped dried apples
• 1/4 cup chopped walnuts
• 1 loaf (1 pound) French bread baguette, sliced and toasted

Directions
1. Place the Brie in a microwave-safe bowl.
2. In another bowl, combine the caramel topping, cranberries, apples, and walnuts. Make sure the mixture is thoroughly stirred so that the caramel is evenly spread. Spread this over the Brie.
3. Next, microwave the cheese uncovered for 60 to 90 seconds until the cheese is heated throughout.

Butternut Squash Soup:
Ingredients
• 2 celery ribs, chopped
• 1 medium onion, chopped
• 1 garlic clove, minced
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 3 cups chicken broth
• 2 cups mashed cooked butternut, acorn or Hubbard squash
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon dried savorys
• 1/4 teaspoon dried rosemary, crushed
• 1/8 to 1/4 teaspoon ground nutmeg
• 1/8 teaspoon pepper
• 1 cup half-and-half cream

Directions
1. Combine celery, onion, garlic, and butter in a large deep saucepan until tender and sautéed.
2. Add the chicken broth gradually and allow it to come to a boil. Stir the mixture for two minutes or longer until it is thickened.
3. Then lower the heat and stir in squash, parsley, salt, parsley, salt, savory, rosemary, nutmeg and pepper. Let that mixture simmer until well heated, for approximately 10 minutes.
4. Cool for a minute.
5. Process the soup in a blender in batches until all chunks are smoothed out.
6. Return the smoothed mixture into the pan and heat it.
7. Stir in the half-and-half cream gradually. Cook this mixture for five minutes, stirring it every so often.

Tip: Cook butternut squash before you begin the recipe by cutting it up into one inch cubes and baking it for 30 to 45 minutes at 350 degrees.

Cheese Lasagna:
Ingredients
• 1 cup ricotta cheese
• 1/3 cup grated Parmesan cheese
• 1 egg
• 1 jar (14 ounces) spaghetti sauce with meat
• 4 no-cook lasagna noodles
• 1-1/3 cups shredded part-skim mozzarella cheese, divided

Directions
1. In a small bowl, mix the ricotta cheese, Parmesan cheese, and egg until the mixture is consistent throughout; then set aside.
2. Coat an eight inch by four inch loaf pan with cooking spray then spread ⅓ cup of sauce on it.
3. On top, lay one noodle.
4. Then spread 1/3 cup of sauce to the edges of that noodle.
5. Top with 1/3 cup of the cheese mixture and 1/3 cup of mozzarella cheese.
6. Repeat this twice starting with the 1/3 cup of sauce.
7. Top with one noodle and another 1/3 cup of sauce.
8. Bake the lasagna at 400 degrees for 25 minutes. When the time comes up, uncover and sprinkle with remaining mozzarella cheese.
9. Then bake for 5 to10 minutes longer (until cheese is melted). Let it stand for 10 minutes before it is ready for cutting.

Peppermint Fudge:
Ingredients
• 1-1/2 teaspoons plus 1/4 cup butter, softened, divided
• 2 cups sugar, or powdered sugar
• 1/2 cup sour cream
• 12 ounces white baking chocolate, chopped
• 1 jar (7 ounces) marshmallow creme
• 1/2 cup crushed peppermint candy
• 1/2 teaspoon peppermint extract

1. Line foil in a nine inch pan and grease it with one and a half teaspoons of butter.
2. In a large wide saucepan, mix and stir sugar, sour cream and the rest of the butter until the sugar is dissolved. Once it is boiling remove from heat.
3. Then stir in white chocolate and marshmallow cream until evenly blended.
4. The peppermint candy and extract should then be folded in.
5. Pour this mixture into the previously prepared pan and chill it until it is firm.
6. Take the fudge out of the pan by peeling of the foil and cut it into one inch squares.

Tip: Use a non-stick saucepan and if you do not have a candy thermometer.