Blue Cheese-Bacon Dip

8 bacon slices
2 garlic cloves, pressed or finely minced
16 oz. cream cheese, softened
1/4 C. half and half
4 oz. crumbled blue cheese
2 Tbsp. chopped fresh chives
1/2 C. chopped walnuts, toasted

Cook bacon until crisp and drain. Reserve 1 Tbsp. of bacon drippings in skillet. Crumble bacon and set aside.
Add garlic to skillet and saute 30 seconds.
Beat cream cheese at medium speed using an electric mixer until smooth. Add half and half, beating until combined. Stir in half of the chopped bacon, garlic, blue cheese, and chives. Spoon mixture evenly into a lightly greased 1 quart dish. Bake uncovered at 350 degrees for 15 min. or until golden and bubbly. Sprinkle remaining bacon and walnuts over hot dip. Serve with crackers or toasted baguette slices.

Chocolate Chimichangas with Raspberry Sauce

6 (1.55 oz.) milk chocolate candy bars (I recommend Hershey's)
6 (10 in.) flour tortillas
vegetable oil
raspberry sauce
vanilla ice cream
shaved chocolate or chocolate syrup for garnish

Place one candy bar just below center of a tortilla. Fold bottom of tortilla up and over candy bar just until partially covered. Fold left and right sides of tortilla over; roll up, and place seam side down on a baking sheet. Repeat with remaining candy bars and tortillas. Freeze 20 min.
Pour oil to a depth of 1 inch into a large skillet. Heat to 375 degrees. Place 2 tortillas, seam sides down, in hot oil, gently pressing with tongs for a few seconds to seal. Fry tortillas 2-3 min. on each side or until golden brown. Repeat with remaining tortillas. Drain on paper towels.
To serve, pour about 1/4 C. raspberry sauce on each of 6 serving plates. Place a tortilla in the middle of each plate. Top with 1/3 C. vanilla ice cream.Grate chocolate over each serving or drizzle with chocolate syrup to garnish.

Sausage Mini-Muffins

3 C. Bisquick

½ C. milk

2 C. shredded sharp Cheddar cheese

1 can cheddar cheese soup

¼ C. sour cream

1 lb. lean country sausage, browned & drained

Preheat oven to 425 degrees. Lightly grease 2 miniature muffin pans.
Combine first 4 ingredients until well-blended, then fold in sausage. Fill muffin cups and bake 10-15 min. or until light golden.

Peanut Butter Fudge

1 1/2 C. firmly packed light brown sugar
1 C. sugar
1/2 C. butter
5 oz. evaporated milk
2 C. crunchy peanut butter
7 oz. marshmallow cream
1 tsp. vanilla

Line a 9 inch square baking dish with aluminum foil and grease lightly with butter.
In a large saucepan, combine brown sugar, sugar, butter, and evaporated milk. Cook over medium heat, stirring frequently, to 238 degrees on candy thermometer (soft ball stage).
Remove from heat and stir in peanut butter, marshmallow cream, and vanilla until combined. Pour into prepared dish and let cool completely. Cut into 1 1/2 inch squares.

French Toast Casserole

1/2 C. margarine, melted
1 1/2 C. firmly packed light brown sugar
1 tsp. cinnamon (Saigon cinnamon is best)
8-12 one-inch thick slices of French baguette
9 eggs
1/2 tsp. salt
2 C. milk
1 1/2 tsp. vanilla

In a 9 X 13 in. baking dish, combine melted margarine, brown sugar, and cinnamon, leveling once well-combined.
Cover with bread slices, using small pieces to fill in gaps.
In a large mixing bowl, whisk eggs well. Add salt, milk, and vanilla and whisk until blended. Pour evenly over bread, being sure to moisten all bread.
Refrigerate overnight.
Preheat oven to 350 degrees and bake 45 min. Turn oven off and allow casserole to remain in hot oven 5-10 additional minutes.
Cut into squares and turn upside down on plate to serve.

Cheese Puffs

1 C. water
2 Tbsp. butter
1/2 tsp. salt
1/8 tsp. cayenne pepper
1 C. all-purpose flour
4 eggs
1 1/4 C. shredded Gruyere or Swiss cheese
1 Tbsp. Dijon mustard
1/4 C. grated Parmesan cheese

In a large saucepan, bring water, butter, salt, and cayenne to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat, immediately transfer to a mixing bowl. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in Gruyere or Swiss and mustard.
Drop by rounded teaspoonfuls 2 inches apart onto a greased baking sheet. sprinkle with Parmesan cheese. Bake at 425 degrees for 15-20 min. or until golden brown. Serve warm.

Sugar 'N' Spice Nuts

1/4 C. packed light brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. cayenne pepper
1 egg white
1 C. salted cashews
1 C. pecan halves
1 C. dry roasted peanuts
1/2 C. dried cranberries

In a small bowl, combine brown sugar, cinnamon, and cayenne; set aside.
In a large bowl, whisk the egg white; add nuts and cranberries. Sprinkle with sugar mixture and toss to coat. Spread in single layer on a greased baking sheet.
Bake at 300 degrees 18-20 min. or until golden, stirring once. Cool before storing in airtight container.

Cran-Apple Salsa

12 oz. fresh or frozen cranberries, thawed

3 medium apples, cut into wedges

   1 medium sweet red pepper, cut into pieces

   1 small red onion, chopped

   1/2 C. sugar

   1/3 C. unsweetened apple juice

   3 Tbsp. finely minced fresh cilantro

   2 Tbsp. finely chopped jalapeno pepper

   1 tsp. grated lime peel

   Tortilla chips for dipping

In a food processor, process cranberries, apples, red pepper, and onion in batches until coarsely pureed. Transfer to a serving bowl and stir in sugar, apple juice, cilantro, jalapeno, and lime peel. Refrigerate until serving.

Pecan Stuffed Bacon Wrapped Dates

8 oz. box pitted dates
30 pecan halves
10-12 slices hardwood smoked bacon

Preheat oven to 400 degrees.
Stuff each date with a pecan half. Cut each slice of bacon into thirds and wrap around each stuffed date. Secure with toothpicks.
Bake until bacon is crisp, about 12-15 min. Drain and serve.

Fruit and Caramel Brie

8 oz. Brie round, rind removed
1/3 C. caramel ice cream topping
1/4 C. dried cranberries
1/4 C. chopped dried apples
1/4 C. chopped walnuts
1 lb. loaf French bread baguette, thinly sliced and toasted on each side

Place Brie in a microwave-safe bowl. In a small bowl, combine caramel topping, fruit and walnuts. Spread over Brie. Microwave, uncovered, on high 60-90 seconds or until cheese is heated through and slightly melted. Serve with baguette slices.

Chipotle BBQ Sausage Bites

28 oz. bottle BBQ sauce
18 oz. jar cherry preserves
3 canned chipotle peppers in adobo sauce
1/2 C. water
1 Tbsp. adobo sauce from can
32 oz. smoked cocktail sausages

In a food processor, pulse chipotle peppers until finely chopped.
Combine all ingredients, except sausages, in a medium saucepan. Whisk over medium-low heat until well combined and preserves dissolved. Reduce heat to low.
Add sausages and stir frequently until sausages are hot, about 10 min. Transfer to lightly sprayed slow cooker set on low to keep hot.

Key Lime Mousse Cake

Crust
2 C. graham cracker crumbs
1/4 C. sugar
1/2 C. butter, melted

Combine ingredients and press into bottom and 1 inch up sides of a 10 inch springform pan. Set aside.

Filling
6 Tbsp. fresh Key Lime juice (bottled can be used)
1 1/4 oz. pkg. (one envelope) unflavored gelatin
2 1/2 C. heavy cream, divided
10 oz. white chocolate squares, chopped + 1 to 1 1/2 oz., grated or shaved into curls for garnish
24 oz. cream cheese, softened
1 C. sugar
1 1/2 Tbsp. lime zest

Squeeze or pour lime juice into a bowl and sprinkle gelatin in to soften. Bring 1/2 C. heavy cream to a simmer  in a saucepan. Remove from heat and add 10 oz. chopped white chocolate, stirring until smooth. Stir in gelatin and lime juice and allow to cool.
Using an electric mixer, blend together cream cheese, sugar, and lime zest. Slowly beat cooled white chocolate mixture into cream cheese mixture until well-blended.
Using clean, dry beaters, beat remaining 2 C. cream until it forms soft peaks. Fold into white chocolate mixture, then pour into crust.

Cover and freeze overnight. Remove from freezer and run a sharp knife around the inside of springform pan to loosen. Remove ring of springform pan and transfer to serving plate. Grate or curl 1 to 1 1/2 oz. white chocolate over cake. Cut into wedges with knife dipped in hot water.

Herb Rubbed Beef Tenderloin

Herb Rub:
4 Tbsp. olive oil
2 Tbsp. salt
2 tsp. dried rosemary
2 tsp. dried thyme
2 tsp. dried basil
4-6 garlic cloves pressed, or finely minced

Combine all ingredients.

6-7 lb. beef tenderloin, tied with cooking twine

Preheat oven to 500 degrees.
Line a roasting pan with foil. Insert roasting rack and spray rack with nonstick cooking spray.
Rinse roast and pat dry. Rub with herb mixture.
Place in roasting pan on rack and cook at 500 degrees 30 min. Reduce heat to 400 degrees and cook an additional 45min. to an  hour.
Using a meat thermometer, cook to desired doneness (medium rare to medium recommended).

Helpful Tips: You do not want to overcook this delicacy! Keep in mind that every time you puncture the roast with the thermometer, precious juices are lost. Allow to rest 10 min. before slicing, which is best done with an electric knife.

Orange Creamsicle Fudge

2 lb. white chocolate
1 lb. cream cheese, softened
6 C. confectioners sugar
1 Tbsp. orange extract
orange food coloring, if desired

Melt white chocolate in double boiler until just melted and smooth.
Meanwhile, beat cream cheese and sugar in a large mixing bowl, adding sugar a little at the time. Add orange extract and mix well.
Stir white chocolate into cream cheese mixture.
If you desire to have an orange-white marbled fudge,  place 1/2 of the mixture in a small bowl and add orange yellow and red food coloring until desired shade of orange is reached (about 2-3 drops of yellow and 3-4 drops of red).
Spoon white portion of mixture into an 8 X 8 glass dish lightly sprayed with non-stick cooking spray. Top with orange mixture. Using a dull knife, swirl through mixture until desired marbling is reached, them smooth the surface. Chill 2 hours and store in refrigerator.

Forgotten Cookies

2 egg whites
dash of salt
3/4 C. sugar
1 tsp. vanilla
6 oz. miniature semisweet chocolate chips

Beat egg whites until stiff peaks form. Add sugar and beat. Add salt and vanilla and mix well. Stir in chocolate chips.
Preheat oven to 350 degrees, turning off just before placing cookies in oven.
Drop cookies by teaspoonfuls on cookie sheet lined with nonstick aluminum foil. Place as close together as possible. Place in oven and leave 1 hour without opening oven door.
Allow to cool 15-20 min. before removing from pan. Store in airtight container.

Sweet Potato Biscuits

1 lb. cooked sweet potatoes (baking is best, but can be boiled)

1 C. firmly packed light brown sugar

1/4 C. water

2 1/4 C. Bisquick

Cool, peel and mash sweet potatoes, until nearly smooth.

In a large mixing bowl, combine potatoes, sugar, Bisquick, and water. Combine thoroughly. Mix will be moist and slightly sticky but you should be able to handle. If it is too difficult to handle, add very small amounts of Bisquick until only slightly sticky and able to be rolled. On a floured surface, roll dough to 1/2 inch thickness. Cut with 2 1/2 inch cutter and place on baking sheet lightly sprayed with non-stick cooking spray. Bake at 350 degrees 16-18 min. Be careful not to overcook. These biscuits do not rise much.

Candy Cane Trifle

No-Fuss Brownies:

2 C. all-purpose flour

2 C. sugar

1 tsp. baking soda

1/4 tsp. salt

1 C. butter, cut up

1 C. water

1/3 C. unsweetened cocoa powder

2 eggs

1/2 C. buttermilk

1 1/2 tsp. vanilla

Preheat oven to 350 degrees. Line a 15 X 10 X 1 inch jelly roll pan with foil and lightly grease the foil. Set aside. 

In a large mixing bowl, stir together flour, sugar, baking soda, and salt; set aside.

In a medium saucepan, combine butter, water, and cocoa powder. Bring just to a boil, stirring constantly. Remove from heat. Add cocoa mixture to flour mixture. Beat with mixer on medium speed until combined. Add eggs, buttermilk, and vanilla. Beat 1 min. (batter will be thin). Pour into prepared pan. 

Bake 25 min. or until toothpick inserted in center comes out clean. Cool on rack.

Coat a 2 1/2 in. cutter with cooking spray. use to cut 20 brownie circles (clean and recoat cutter as needed). Set aside until ready to assemble.

Fillings/Toppings:

3-4 C. vanilla ice cream

1/2 C. heavy whipping cream, beaten to stiff peaks

3/4 C. + coarsely crushed candy canes

mint sprigs for garnish, optional

Trifle assembly:

Layer 1-In 10 straight side glasses or tumblers, about 3 in. in diameter, place one brownie circle.

Layer 2-Sprinkle on some of the crushed candy.

Layer 3-Top with 1/3 C. ice cream.

Layer 4-Top ice cream with another brownie circle.

Layer 5-Top with whipped cream, additional candy, and mint, if desired.

Chicken Pockets

2 C. cooked, chopped chicken
4 oz. cream cheese, softened
2 Tbsp. milk
1/2 tsp. salt
1/4 tsp. pepper
1/2 of a medium sweet onion, finely chopped
1 1/2 tsp. dry parsley
1/2 tsp. sugar
1/4 C. + 1 Tbsp. butter
1/2 C. crushed seasoned croutons OR seasoned bread crumbs
2 pkg. refrigerated crescent rolls

In a small saute pan, heat 1 Tbsp. butter. Add onion, a dash of salt and pepper, 1/2 tsp. sugar, and 1 Tbsp. water. Saute onion, stirring occasionally, until tender.
Preheat oven to 350 degrees.
In a medium bowl, combine chicken, cream cheese, salt, pepper, milk, sauteed onion, and parsley. Mix well. Melt 1/4 C. butter and place crushed croutons or breadcrumbs in a shallow dish.
Place 1 Tbsp. of chicken mixture on the large end of each crescent, then roll up, sealing edges. Dip in melted butter, then crumbs. Place on baking sheet and bake 20 min. or until golden.

Caramel-Coconut-Pecan Cheesecake Bars

2 C. graham cracker crumbs
1/2 C. butter, melted
4 (8oz.) pkg. cream cheese, softened
3/4 C. sugar
1/4 C. all-purpose flour
3 large eggs
1 Tbsp. vanilla extract

Stir together graham cracker crumbs and butter; press into bottom of lightly greased 9 X 13 in. pan. Bake at 350 degrees 8 min. Remove from oven and cool on wire rack.
Beat cream cheese at medium speed with electric mixer until smooth. Combine sugar and flour; gradually add to cream cheese, beating just until blended.
Add eggs, one at a time, beating until blended after each addition. Stir in vanilla. Pour mixture over prepared crust, spreading evenly to edges of pan.
Bake at 350 degrees for 40 min. or until set. Remove from oven and cool on a wire rack.


Quick Coconut-Pecan Frosting:
2 (14oz.) cans sweetened condensed milk
1/2 C. firmly packed light brown sugar
1/2 C. butter
1 tsp. vanilla
1 1/2 C. sweetened flaked coconut
1 1/2 C. chopped pecans, toasted
miniature chocolate chips for garnish, if desired

Place first 4 ingredients in a heavy saucepan; bring to a boil, stirring constantly, over medium-low heat. Cook, stirring constantly, 3-5 min. or until mixture reaches a pudding-like thickness. Remove from heat and stir in coconuts and pecans.
Pour warm Quick Coconut Pecan Frosting over cheesecake, spreading evenly to edges of pan. Cover and chill 8 hours, sprinkling with chocolate chips after 1 hour, if desired. Cut into squares.

Bruschetta Pomodoro

1 3/4 C. seeded and finely chopped plum tomatoes (about 3/4 lb.)
1/3 C. chopped olives of your choice
1/4 C. finely chopped red onion
1/4 C. chopped fresh basil
2 Tbsp. capers, drained
1 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1/4 tsp. salt
1/4 tsp. pepper
1 French baguette
1/3 C. olive oil

Combine first 9 ingredients in a bowl; cover and let stand 30 min.
Cut baguette into 20 1/2 in. thick diagonal slices. Brush both sides with olive oil. Place on baking sheet under broiler 1-2 min. per side or until golden. Top evenly with tomato mixture.

Pralines

1 1/2 C. sugar
1 1/2 C. firmly packed light brown sugar
1 C. evaporated milk
1/4 C. butter
2 C. pecan halves, toasted
1 tsp. vanilla

Bring sugars and milk to a boil in saucepan, stirring often. Cook over medium heat 11 min. or until candy thermometer reaches 228 degrees.
Stir in butter and pecans and cook, stirring constantly, until candy thermometer reaches 232 degrees.
Remove from heat; stir in vanilla. Beat with a wooden spoon 1-2 min. or just until mixture begins to thicken and lose its gloss.
Quickly drop by heaping tablespoonfuls onto buttered waxed or parchment paper. Let stand until firm.

Smoked Salmon Spread

8 oz. cream cheese, softened
1/4 C. sour cream
1/3 C. minced green onion
1 Tbsp. chopped fresh dill
1 Tbsp. lemon juice
1/4 tsp. pepper
1/2 lb. smoked salmon, thinly sliced
3 Tbsp. capers, rinsed and drained

Pulse first 7 ingredients in food processor just until blended. Stir in capers. Serve with crackers or bagel chips.

Cranberry Ambrosia Spread

16 oz. cream cheese, softened
1/4 C. powdered sugar
6 oz. pkg. sweetened, dried cranberries, divided
11 oz. can mandarin oranges
2 (8oz.) cans crushed pineapple
3.5 oz. can shredded coconut, divided
1 C. chopped pecans, toasted
8 pecan halves, toasted

Stir together cream cheese and sugar until blended. Add cranberries, reserving 1/4 C. cranberries.
Drain oranges and pineapple, and pat dry between layers of paper towels. Set oranges aside. Stir pineapple and coconut into cream cheese mixture, reserving 1/4 C. coconut. Stir in chopped pecans. Spoon mixture into a serving bowl.
Sprinkle reserved cranberries around the edge of the bowl. Arrange orange slices around inside edge of cranberries. Sprinkle reserved coconut in center and top with pecan halves. Serve with gingersnaps.

Raspberry-Brie Tartlets

18 slices white bread
1/3 C. melted butter
8 oz. wedge Brie, cut into 54 pieces
13 oz. jar seedless raspberry jam (you'll have leftovers)

Roll and flatten each bread slice with a rolling pin. Cut 3 circles out of each bread slice with a 2 in. fluted or round cookie cutter.
Brush mini muffin pans with melted butter. Press bread circles on bottom and up sides of muffin cups; brush bread cups with melted butter.
Bake at 350 degrees for 10-12 min. or until lightly toasted.
Remove bread cups from muffin pans; place on ungreased baking sheets. Fill each bread cup with one piece of cheese; press lightly with finger to make a slight indentation. Fill each indentation with 1/4 tsp. jam.
Bake at 300 degrees for 10 min. or until cheese melts.

Chocolate Mint Snowballs

18 oz. pkg. Oreos
8 oz. cream cheese
12.5 oz. pkg. Junior Mints
2 (12oz.) pkg. semisweet chocolate morsels
1 Tbsp. shortening

Pulse half of cookies in food processor 3-4 times until crumb consistency. Add remaining cookies to crumbs in processor and pulse until crumb consistency.
Cut cream cheese into 4 pieces; add to food processor one piece at the time, processing well after each addition.
Roll cream cheese mixture into 1 inch balls. Push one Junior Mint into the center of each ball; roll each ball smooth.
Microwave chocolate morsels and shortening in a glass bowl on high for 90 sec., or until completely melted and smooth. Dip balls into melted chocolate; place on wax paper to harden. Store in refrigerator.

Helpful Tip: Placing the Junior Mints between two half-portions of each ball or freezing them prior to working with them prevents them from being crushed.

Hot Crab Dip

24 oz. cream cheese
1 small onion, grated (or finely minced in food processor)
1/2 C. mayonnaise
1/2 tsp. garlic powder
1/2 tsp. salt
3/4 tsp. freshly ground pepper
1/4 C. dry white wine
1 Tbsp. prepared mustard
1-2 Tbsp. prepared horseradish
1 lb. fresh lump crabmeat, drained
2 Tbsp. chopped fresh chives
2 Tbsp. chopped fresh parsley

Combine first 9 ingredients in a saucepan; cook, stirring constantly, over medium heat until cream cheese melts.
Stir in crabmeat, chives, and parsley; cook, stirring constantly, just until crabmeat is heated. Transfer to a chafing dish or slow cooker, and keep warm.
Serve with toasted baguette slices or crackers.

Cocktail Meatballs

1 bag 75 count Italian-style meatballs  (Mama Lucia or Rosina are best)
12 oz. bottle chili sauce (Heinz is best)
1 can jellied cranberry sauce

Spray a small slow cooker with non-stick cooking spray and add the meatballs.
Put the chili sauce and cranberry sauce in a medium saucepan over medium heat until hot, whisking constantly to break up cranberry sauce.
Pour chili sauce and cranberry mixture over meatballs and cook on high 2-3 hours.

Helpful Tip: These can be prepared quicker in the oven. Place in a baking dish instead of the slow cooker and bake at 350 degrees for 45min. to 1 hr. And just double the recipe for a larger crowd (avg. 3-4 per person).

Sausage Dip

1 1/2 lb. lean country sausage (preferrably homemade), browned and drained
16 oz. cream cheese
1 can Ro-Tel tomatoes with chiles (heat of your choice...I use original)
corn chips for dipping

Place sausage, cream cheese, and tomatoes in a small slow cooker sprayed with non-stick cooking spray. Heat on HIGH until hot and stir to mix well. Turn cooker to warm or low setting, stirring occasionally.
Serve with corn chips.

Turkey-Lettuce Wraps

2 C. chopped cooked turkey

1 C. finely chopped sweet onion

1 C. water

1/2 C. crunchy peanut butter
2 Tbsp. soy sauce
2 Tbsp. lime juice
2 Tbsp. honey
12 leaves Boston or iceberg lettuce, washed and dried

Spray large skillet with cooking spray; heat over medium heat. Add turkey and onion; cook 3 minutes or until onion is tender.
Add water, peanut butter, soy sauce, lime juice and honey to skillet. Stir until sauce is smooth and coats turkey.
Top each lettuce leaf with 2 tablespoons turkey mixture. Wrap lettuce around filling to enclose. Serve immediately.

Turkey Frittata

16 oz carton Egg Beaters® Original
1/2 C. shredded Cheddar cheese
1/4 tsp. dried oregano

dash freshly ground black pepper

1 C. leftover green bean casserole

1 C. chopped cooked turkey breast

 

 Combine Egg Beaters, cheese, oregano, and pepper in a bowl and set aside.

Spray a 10in. nonstick saute pan with cooking spray and heat over medium-high heat. Add green bean casserole. Cook and stir 2 min. or until hot. Add turkey and stir another 1-2 min. until hot.

Pour Egg Beaters mixture over turkey mixture. Stir gently, cover, and reduce heat to medium-low. Cook 15 min. or until set.

 

Turkey Sloppy Joes

1 Tbsp. canola oil
1/2 C. finely chopped sweet onion
2 1/2 C. chopped cooked turkey
15 oz. can Great Northern beans, drained and rinsed
15.5 oz. can Manwich® Original Sloppy Joe Sauce
8 whole wheat hamburger buns

 

Heat oil in large skillet over medium-high heat. Add onion; cook 2 to 3 minutes or until tender, stirring occasionally. Add turkey and beans; cook 2 to 3 minutes more or until hot.
Stir in Sloppy Joe sauce; cook 2 to 3 minutes more or until sauce thickens slightly. Place about 1/2 C. turkey mixture on each bun.

Turkey Taco Soup

1 Tbsp. canola Oil
1 1/2 C. frozen whole kernel corn
16 oz. can reduced sodium pinto beans, drained and rinsed
10 oz. can Ro-Tel® Original Diced Tomatoes & Green Chilies, drained
1 pkg (1.25 oz. taco seasoning mix
1 pkg (32 oz.) reduced-sodium chicken broth
2 1/2 C. chopped cooked turkey

Heat oil in large saucepan over medium-high heat; add corn and cook 2 to 3 minutes or until thawed. Add beans, drained tomatoes and taco seasoning; stir to combine. Add broth.
Cover and bring to a boil over high heat. Add turkey; reduce heat to medium and simmer 10 minutes. Serve with sour cream and/or cheese, if desired.

 

Turkey Pot Pie

Flour, for dusting

1 sheet frozen puff pastry

1 egg, beaten

1/2 C. milk

2 (11-ounce) cans condensed Cheddar cheese soup

2 (10 3/4-ounce) cans cream of celery soup

1 large turkey skinned, cooked, boned and cubed

2 medium onions, finely diced

2 C. cooked butternut squash, diced

2 C. cranberries

Salt and pepper

Preheat oven to 350 degrees F.

To make the crust, dust surface with flour. Cut 1 sheet of frozen puff pastry into 1-inch strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Mix egg and milk together and brush onto each lattice square. Bake for 5 minutes. Dough will rise and turn light golden brown. Set aside until ready to assemble pies.

In a large saucepan heat the soups. Stir in turkey, onion, squash, cranberries, salt and pepper. Bring mixture to a boil. In an oven-proof dish, fill with mixture and top with the pre-cooked lattice square. Bake for 5 minutes until bubbly and puff pastry is deep golden brown.

Helpful Tip: Cutting the puff pastry with a fluted-wheel creates elegant edges.

Thanksgiving Leftovers Casserole

3 Tbsp. butter

2 Tbsp. all-purpose flour

12 oz. can evaporated milk

1 C. water

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

1/4 tsp. onion powder

2 Tbsp. butter

1 C. finely crushed herb-seasoned dry stuffing crumbs

1 C. cooked, diced turkey meat

1 C. shredded Cheddar cheese

2 C. leftover mashed potatoes

Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking dish.

Melt 3 Tbsp. butter in a saucepan over low heat. Blend in the flour. Slowly stir in evaporated milk and water, then season with salt, pepper, and onion powder. Stir sauce over low heat for 5 minutes.

In a separate saucepan over low heat, melt 2 tablespoons butter. Blend in the dry stuffing mix. Place the turkey in the prepared baking dish. Pour the sauce over turkey, then sprinkle with Cheddar cheese. Spread mashed potatoes over cheese. Top mashed potatoes with the stuffing mixture.

Bake 45 minutes in the preheated oven.

Hummingbird Cake

3 C. all-purpose flour
2 C. sugar
1 tsp. baking soda
1 tsp. salt

1 tsp. ground cinnamon

3 eggs, beaten

1 C. vegetable oil
1 1/2 tsp. vanilla
8 oz. can crushed pineapple, drained
1 C. chopped pecans
2 C. mashed very ripe bananas

Combine flour, sugar, baking soda, salt, and cinnamon in a large mixing bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, pecans, and bananas.
Spoon batter into 3 greased and floured 9 in. round cake pans. Bake at 350 degrees for 25-30 min. or until a toothpick inserted at the center comes out clean. Cool in pans 10 min. Remove from pans and cool completely.

Frosting:

8 oz. unsalted butter, softened

8 oz. cream cheese, softened

4 C. powdered sugar

1 tsp. vanilla extract

1/2 C. chopped pecans for garnish

In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract. Frost between layers, top, and sides of cake and sprinkle with chopped pecans. 

Carrot Orzo

8 oz. carrots, cut into 1-inch pieces (about 2 C.)
2 1/2 C. chicken broth
3 Tbsp. butter
1 medium onion, finely chopped 
2 C. uncooked orzo pasta
2 garlic cloves, pressed or finely minced
1 tsp. salt
1/2 tsp. pepper
1 C. freshly grated Parmesan cheese
3 Tbsp. chopped fresh chives
1 tsp. chopped fresh thyme
carrot curls for garnish 

Process carrots in a food processor 15 seconds or until finely chopped.

Combine 2 1/2 C. water and broth in a microwave-safe measuring cup. Microwave at HIGH 5 minutes or until very hot.

Meanwhile, melt butter in a large saucepan over medium heat. Add carrots and onion, and cook, stirring occasionally, 5 minutes or until tender. Add orzo and garlic, and cook 1 minute.

Slowly stir hot broth mixture, salt, and pepper into orzo mixture. Cook, stirring often, 15 to 18 minutes or until liquid is absorbed.

Stir in Parmesan cheese, chives, and thyme until blended. Serve orzo immediately. Garnish, if desired.

Triple Ginger Squares

2 1/2 C. all-purpose flour
1 Tbsp. baking powder
1 Tbsp. ground ginger
2 tsp. freshly grated ginger
1 tsp. ground black pepper
1 tsp. salt
1 C. unsalted butter, at room temperature
1 1/2 C. sugar
1/4 C. honey
1/4 C. mild-flavored molasses
2 large eggs
1 C. milk

Glaze:
3 1/2 C. confectioners' sugar
5 Tbsp. whipping cream
6 Tbsp. unsalted butter
1 Tbsp. mild-flavored molasses
10 pieces crystallized giner, cut into 48 strips

Preheat oven to 350 degrees. Butter and line bottom of a 9 X 13 in. baking dish with parchment paper. Butter paper; set aside.
In a medium bowl, combine flour, baking powder, ground ginger, fresh ginger, black pepper, and salt.
In a large bowl, combine butter and sugar. Beat with electric mixer on medium speed until light and fluffy, about 2 min. With mixer on low, beat in honey and molasses until well incorporated. Beat in eggs. On low speed, beat flour mixture into sugar mixture in 3 additions, alternating with milk until combined.
Transfer to batter to prepared pan. Bake in center of oven until toothpick inserted into center comes out clean, 33-35 min. Remove from oven and cool 5 min. Invert cake and turn out on wire rack; remove paper. Invert cake again to another rack set over wax paper.
Meanwhile prepare the glaze. Sift powdered sugar into medium bowl. In a small saucepan over medium heat, combine the cream, butter, and molasses. Cook and stir until butter melts. Pour cream mixture into sugar and stir until smooth. Pour glaze over hot cake and , working quickly, spread evenly over top. Let stand at least 4 hrs.
With a serrated knife dipped in hot water and wiped dry, cut into 24 squares, about 2 X 2 in. Top each square with ginger strips.

Beet, Carrot, and Apple Salad

zest and juice of 1 orange
zest and juice of 1 lime
1 Tbsp. sherry vinegar
1 C. olive oil
sea salt and freshly ground black pepper
1 lb. beets, peeled and cut in matchsticks
large carrots, peeled and cut in matchsticks
Granny Smith apple, cored, peeled, and cut in matchsticks
1 turnip, peeled and cut in matchsticks
bunch flat leaf parsley, stems removed

In a large bowl, combine zest and juice from orange and lime and vinegar. Slowly whisk in olive oil and season with salt and pepper to taste.
Layer beets, carrots, apple, and turnip in bowl. Season with additional salt and pepper to taste.
Toss salad together just before serving and top with parsley.

Spirited Apple Cider

12 whole cloves
6 whole allspice
3 cinnamon sticks, broken
1 Tbsp. grated orange peel
2 qt. apple cider
1 C. orange juice
1 C. cranberry juice cocktail
1 C. pineapple juice
1/2 C. dark rum
1/2 C. apple brandy

Tie first 4 ingredients in a cheesecloth bag; combine spice bag and cider in large saucepan or Dutch oven. Bring mixture to a boil; reduce heat to medium, and cook 35 min. Dicard spice bag; stir in orange juice and remaining ingredients. Simmer over medium heat just until hot.

Orange-Pecan Scones

2 C. self-rising flour
1/2 C. sugar
2 tsp. grated orange peel
1/3 C. cold butter, cut into pieces
1/2 C. chopped pecans, toasted
1/3 C. buttermilk
1/4 C. fresh orange juice
1 tsp. vanilla
4 tsp. turbinado sugar, divided

Combine first 3 ingredients. Cut in butter with a pastry blender until crumbly; add pecans and next 3 ingredients, stirring just until dry ingredients are moistened.
Turn dough onto a lightly floured surface; kneed 3 or 4 times. Divide dough in half; pat each portion into a 6 in. circle, and place on a lightly greased baking sheet. Sprinkle each circle with 2 tsp. turbinado sugar. Cut each circle into 6 even wedges, but do not separate wedges.
Bake at 425 degrees for 13-14 min. or until golden. Let stand 5 min. before separating wedges.

Pumpkin Cream Pie

25 2in. gingersnap cookies, finely crushed
1/4 C. butter or margarine, melted
8 oz. cream cheese, softened
15 oz. can pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/2 C. heavy whipping cream
1 1/2 C. powdered sugar
whipped cream and gingersnaps for garnish, if desired

Stir together crushed gingersnaps and butter; press into a greased 9in. pieplate. Bake at 350 degrees for 8 min. Cool completely on wire rack.
Beat cream cheese in a large bowl at medium speed with an electric mixer until creamy. Add pumpkin and next 4 ingredients; beat until blended.

Beat whipping cream until foamy; graddually add powdered sugar, beating until stiff peaks form. Fold whipped cream into pumpkin filling until well-blended. Spoon into crust. Cover and chill 8 hrs. Garnish if desired.

Cranberry Orange Relish

2 12oz. bags fresh cranberries
2 large seedless oranges
1 C. sugar

Place one of the bags of cranberries in a saucepan with the shredded peel and juice from one of the oranges and the sugar. Simmer for 3 min.; cool.
Place the other bag of cranberries along with a quartered orange in a food processor; pulse to chop. Stir the two cranberry mixtures together and refrigerate up to 5 days.

Mulled Cranberry Cider

48 oz. bottle cranberry juice drink
3 C. apple juice
3 C. orange juice
1/2 C. maple syrup
1 1/2 tsp. ground cinnamon
3/4 tsp. ground cloves
3/4 tsp. ground nutmeg
1 orange, sliced
fresh cranberries for garnish, if desired

Bring first 7 ingredients to a boil in Dutch oven. Add orange slices just before serving. Garnish, if desired.

Homemade Piecrust

3 C. all-purpose flour
2 Tbsp. sugar
1 tsp. kosher salt
8 Tbsp. cold, unsalted butter
1/4 C. vegetable shortening
3 Tbsp. ice water
1 egg, lightly beaten
2 tsp. white distilled vinegar

In a large bowl combine flour, sugar, and salt. Using a pastry blender and working quickly to prevent butter from melting into flour, cut in butter and shortening until mixture resembles coarse crumbs.
In a small bowl combine ice water, beaten egg, and vingegar; stir to mix. With a fork, mix egg mixture into flour mixture just until dough clumps together and is moist enought to pat together; do not overmix. If dough is dry and crumbly, add more ice water, 1 Tbsp. at a time, just until dough comes together. Dough should not be wet or sticky.
Turn out dough onto lightly floured surface. With lightly floured hands, form dough into a ball. Divide dough in half; shape each half in a flat disk. Wrap each disk in plastic wrap; refrigerate at least 1 hr. and up to 3 days.
For basic pie shell, let dough stand at room temperature 10 min. On a lightly floured surface, roll dough with dusted rolling pin to 1/2 to 14 in. thickness. Fold dough in half or gently roll onto rolling pin; lift and transfer to pie plate. Lightly press dough onto bottom and sides of pie plate. Trim dough to 1 1/2 in. beyond edges of plate. Roll dough under to form a rim; crimp with fingers or tines of fork. Prick bottom crust 2 or 3 times with a fork. Chill.
To prebake, preheat oven to 425 degrees. Line chilled pastry with double thickness of foil and bake 8 min. Remove foil and bake another 6-8 min. or until golden. Cool.

Molasses-Bourbon Pecan Pie

1 C. molasses
1 C. sugar
4 large eggs, beaten
3 Tbsp. bourbon, optional
2 Tbsp. unsalted butter, melted
1 Tbsp. pure vanilla extract
pinch of kosher salt
2 C. pecan halves
1 9in. homemade or prepared deep dish pie crust

Preheat oven to 350 degrees. For filling, in a large bowl, stir together molasses, sugar, eggs, bourbon, butter, vanilla, and salt. Evenly spread pecans in unbaked pie shell. Pour filling over pecans.

Place pie on center rack of oven with a foil-lined baking sheet on the rack below to catch any filling that bubbles over. Bake 50 min. to 1 hr., until firm around edges and slightly loose in center. Cool on wire rack several hours.

Basic Yeast Dough

1/4 oz. envelope active dry yeast
1 C. warm water (100-110 degrees)
3 Tbsp. sugar
2 Tbsp. shortening
1 large egg
1/2 tsp. salt
3 to 3 1/2 C. all-purpose flour

Combine yeast and warm water in a 1 C. liquid measuring cup; let stand 5 min.
Combine yeast mixture, sugar, shortening, egg, salt, and half of the flour in a large mixing bowl; beat at low speed with an electric mixer until blended. Gradually stir in enough remaining flour to make a soft dough.
Place dough in a well-greased bowl, turning to grease the top.Cover and let rise in a warm place (85 degrees), free from drafts, 1 hr. or until doubled in bulk.
Punch dough down; turn out onto a lightly floured surface, and knead 8-10 times. Shape as desired and bake at 400 degrees for 10-12 min. or until golden.

Helpful Tip: For fan tans, roll dough into a large rectangle about 1/4 in. thick. Spread 1/4 C. softened butter over dough. Cut dough lengthwise into 1 in. strips. Stack 5 or 6 strips, butered side up, on top of one another. Cut each stack into 1 in. sections. Place each stacked section, cut side down, into lightly greased muffin pans.
For Parker House rolls, roll dough to 1/4 in. thickness; cut with a 2 1/2 in. round cutter. Brush tops lightly with melted butter. Make an off-center crease in each round using a dull-edged knife. Fold each round along the crease with the larger half on top. Place folded rolls on lightly greased baking sheets.
For Crescents, roll dough into a 12 in. circle about 1/4 in. thick on a lightly floured surface (reserve excess dough for another use). Spread softened butter over dough. Cut into 8-12 wedges; roll each wedge tightly, beginning at the wide end, seal points, and place rolls, point side down, on a greased baking sheet, curving into a half-moon shape.
For cloverleaf rolls, lightly grease muffin pans. Shape dough into 1 in. balls; place 3 balls in each muffin cup.

After shaping, cover and let rise until doubled in bulk, and bake according to directions above.

Maple Coffee

2 C. half and half
1 C. maple syrup
3 C. strong brewed coffee

Heat half and half and maple syrup in saucepan until hot, but do not allow to boil. Add hot coffee and stir well.

Butter Mashed Creamers

about 5 lb. Yukon gold or russet potatoes
1 Tbsp. +  salt
1 Tbsp. sugar
1 C. butter
12 oz. can + evaporated milk

Peel and cube enough potatoes to fill the largest bowl of a standing mixer to within an inch and a half of the top. Place potatoes in a Dutch oven or other large pot, fill with cold water to cover and add 1 Tbsp. salt and sugar to water. Bring to a boil, and continue boiling until potatoes are tender, falling apart when pressed against the side of the pot with a fork, about 10-15 min. Drain well & put potatoes back into mixer bowl.
Melt butter in the same pot over medium-low heat and add milk just to get hot. Pour over potatoes. Sprinkle with pepper to taste, if desired. Beat on low speed 2 min., then increase to medium until creamed well. Taste to see if additional salt is needed, and add to taste. If potatoes are too thick, add small amounts of additional evaporated milk or whole milk until they reach desired consistency.

Sweet Potato Spoon Bread

4 Tbsp. unsalted butter, melted
2 medium sweet potatoes (about 1 lb.)
2 1/2 C. milk
1 Tbsp. fresh thyme
1 Tbsp. light brown sugar
2 tsp. coarse sea salt
1/2 tsp. freshly ground black pepper
1 C. finely ground white or yellow cornmeal
4 large eggs, separated
2 tsp. baking powder

Preheat oven to 400 degrees F. Generously grease a 2 qt. souffle or casserole dish with 1 Tbsp. butter.
Wrap potatoes in foil. Bake 45-55 min., until soft to touch. Remove from oven. Discard foil; cool. When cool enough to handle, remove and discard peels. In a large bowl, mash potatoes.
Reduce oven to 350 degrees. In a large saucepan, bring milk, thyme, sugar, salt, and pepper to a low boil over medium heat. In slow steady stream, whisk cornmeal into milk mixture. Cook, whisking constantly, 4-5 min., until mixture is thick and pulls away from the bottom of the pan. Remove from heat and cool slightly. Add potatoes, egg yolks, remaining 3 Tbsp. butter, and baking powder to milk mixture; stir to thoroughly mix.
In a large mixing bowl, beat egg whites with electric mixture until soft peaks form. Gently fold whites into the potato mixture.
Spoon batter into prepared dish. Bake 35-40min., until internal temperature reaches 165 degrees. Edges will be firm, and center a little soft. Remove from oven and let stand 10 min. Serve warm.

Spinach Pomegranate Salad

For the dressing:
1/2 C. pomegranate juice
1 Tbsp. balsamic vinegar
1 tsp. Dijon mustard
1 tsp. honey
1/2 C. vegetable oil
salt and freshly ground black pepper to taste

For the salad:
4 C. baby spinach leaves
1 apple, cored and chopped
1/3 C. pomegranate seeds
1/3 C. chopped toasted walnuts
2 oz. crumbled blue cheese
1/3 C. pomegranate vinaigrette

In a medium bowl, whisk together all dressing ingredients. In another large bowl, toss salad ingredients. Dress and serve immediately.