With the flurry of activity this day brings, such as; first off getting the house cleaned, washing the dogs, greeting family and friends, setting the table, folding the napkins, making sure the floral arrangements and candles are perfect, rearranging the chairs, fluffing the throw pillows, roasting the turkey and so on and so on...... Sometime during this whirlwind there is usually a moment when you get to pause, take a breath and enjoy, maybe even sit down and have a glass of wine or champagne. Looking around the bountiful table of gorgeous food, delighting in our cherished family and friends, we bow our heads to give thanks to God for this wonderful meal and all that we are thankful for on this blessed day. Most families have treasured recipes that have been lovingly prepared and handed down through generations, but it's always enjoyable to add new and exciting dish(s) to mix things up a bit. As far as desserts go, can you ever have too many tempting and scrumptious delights to indulge on?
I hope you and your family try some of the recipes listed below and have a very blessed Thanksgiving. Hugs to y'all!
Spicy Nuts - these also make a nice gift to give to neighbors for the holiday - my daughter Brittany makes these during the holidays and they are delicious. She packages them in pretty cellophane bags and ties them with colorful French ribbons for her neighbors.
4 cups mixed unsalted nuts; cashews, macadamias, pecans, almonds, etc. (do not use Brazil nuts they have too much oil content)
1/2 tsp. ground coriander
1/2 tsp. ground cumin
2 Tbl. butter
2 Tbl. dark brown sugar
2 Tbl. fresh rosemary, chopped
1/4 to 1/2 tsp. cayenne (depending how hot you like it)
1 1/2 tsp. kosher salt
Preheat oven to 350 degrees. Scatter the nuts on a rimmed baking sheet and bake, shaking the sheet a couple of times during baking about 10 to 15 minutes. In a heavy skillet over medium heat sprinkle the coriander and cumin and toast about 30 seconds. Remove pan from heat and add butter, brown sugar, rosemary and cayenne. Return to heat on low and stir until butter melts and sugar dissolves. Keep warmed. Place the nuts into a large bowl and pour the butter mixture over tossing to stir and mix in salt. Continue stirring until nuts are well coated, taste and add more salt if necessary. Let nuts cool completely. Store in airtight container.
Pumpkin Chutney - I don't know what it is about chutney, but I love it (I have a couple of versions, one using a whole pumpkin and one using canned pumpkin. We are going with canned as I'm sure most of you don't want to cut a pumpkin up). I do love this on a turkey sandwich the day after Thanksgiving and with that sandwich a nice chilled glass of white wine to go with it, after all I deserve it and so do you.
1/2 cup brown sugar
1/4 cup cider vinegar
1/4 cup apple juice
1/4 tsp. ground cloves
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
4 crisp sweet apples, chopped and peeled
2/3 cup golden raisins
1 small sweet white onion, chopped (or you can use red)
2 Tbl. fresh lemon zest
pinch red pepper flakes
1 (15 oz.) can pumpkin
In a saucepan, add sugar, vinegar and apple juice. Add apples, raisins, onions and zest. Cook until apple is tender; stir in pumpkin. Cover and simmer for about 30 minutes until reduced. Serve with toasted baguette slices, petite bagels, sliced apples.
Delicious Tender Little Appetizer Biscuits - love these with a piece of baked ham and a sliver of sharp cheddar cheese
1 1/2 cups cake flour
2 tsp. garlic powder
2 tsp. dried oregano
2 tsp. dried thyme
2 tsp. sugar
1 3/4 tsp. baking powder
1 1/2 tsp. paprika
1/4 tsp. salt
3 Tbl. cold butter, but into pea size pieces
3/4 cup heavy whipping cream
2 tsp. Tabasco
Preheat oven to 400 degrees. Combine the flour, garlic powder, oregano, thyme, sugar, baking powder, paprika and salt into a food processor using the pulse setting. Add the butter and pulse a few times. Add the cream and Tabasco and process just until a ball is formed then stop. Turn the dough onto lightly floured work surface and knead briefly. Roll dough out to 1/4-inch thickness. Cut into 1 1/2 inch circles using a floured cookie cutter. Place on a parchment lined baking sheet baking about 10 to 15 minutes. Remove to cooling rack. You can serve these fresh from the oven or even room temperature. As I said, I like them sliced in half with a bit of ham, mustard and cheddar cheese.
Easy Marinated Olives and Feta - one of my favorites
1 cup Spanish olives (pimiento stuffed)
1 cup Kalamata olives, pitted
1 (8 oz.) block feta cheese, cubed
1/4 cup fresh basil, chopped
1/4 cup olive oil
2 Tbl. fresh orange juice
1 Tbl. orange zest
1 tsp. freshly ground black pepper
1 garlic clove, finely minced
In a large bowl, whisk together olive oil, orange juice, orange zest, basil, pepper and garlic, gently stir in olives and cheese. Cover and chill overnight.
Cheese Spread and Pecan Wafers
1 (8 oz.) package cream cheese, soft
1 cup feta cheese, crumbled
1/2 cup butter, soft
4 Tbl. fresh parsley, chopped
2 Tbl. fresh chives, chopped
1 Tbl. fresh tarragon, chopped
2 tsp. fresh lemon zest
1 tsp. freshly ground black pepper
2 garlic cloves
In bowl of electric mixer beat all ingredients together until smooth. Taste and add more salt and pepper if needed. Line a mold with plastic wrap allowing some to hang over the edges. Spoon mixture into mold, flatten top and cover and chill overnight. To serve; invert mold onto serving platter, remove plastic wrap. Garnish with fresh rosemary sprigs and dried cranberries. Serve with Pecan Wafers (see below.)
Pecan Wafers
1 1/2 cups pecans chopped and lightly toasted
1 1/2 cups dried cranberries, coarsely chopped
2 cups butter, soft
1 tsp. fresh lemon zest
4 cups all purpose flour
4 cups sharp Cheddar cheese, shredded
1 1/2 tsp. salt
1 1/2 tsp. freshly ground black pepper
Place cranberries into a bowl, and cover with boiling water, soak about 15 minutes; drain well and place on paper towels to soak up any moisture. In a bowl of electric mixer beat butter until fluffy. Add lemon zest, salt, pepper and cheese until blended. Gradually add flour beating to just combine. Stir in cranberries and pecans. Shape dough into 4 (12-inch) long logs. Wrap each log in plastic wrap and place in fridge for 8 hours. Preheat oven to 350 degrees. Cut each log into 1/4-inch slices and place on parchment lined baking sheets. Bake 12 to 15 minutes or until light brown. Remove to cooling racks and cool completely.
Salmon Appetizers
12 oz. cream cheese, soft
1 1/2 cups smoked salmon, coarsely chopped
1/4 cup scallions, chopped including green part
2 Tbl. fresh dill, chopped
1 Tbl. plus 1 tsp. prepared horseradish
2 tsp. fresh lemon juice
1/2 tsp. freshly ground black pepper
1/2 cup all purpose flour
1 egg, beaten
2 cups fresh bread crumbs
Peanut oil for frying
In a bowl combine cream cheese, salmon, scallions, dill, horseradish, lemon, juice and pepper in a food processor. Process until just blended. Drop the salmon mixture by Tablespoonfuls onto a parchment lined baking sheet. Cover with plastic wrap and refrigerate 30 minutes. Put the flour, beaten eggs and bread crumbs in 3 separate bowls. Dredge the salmon balls in the flour to coat completely, shaking off excess. Dip into the egg then bread crumbs. Place on baking sheets and refrigerate covered for another 20 minutes. Fill a deep sided pan with peanut oil and heat to 350 - 375 degrees. Add the salmon balls and cook in batches until crispy and golden brown about 2 minutes. Remove to paper towel lined baking sheet, serve hot. You can serve with a fresh sour cream, dill, caper, lemon sauce if desired.
Wrapped Figs - love these
8 medium fresh figs, cut into quarters, stems discarded
2/3 cup Gorgonzola, crumbled
2 Tbl. balsamic vinegar
2 Tbl. walnut oil
salt and freshly ground black pepper
8 1/2 oz. prosciutto, cut into 1 1/2 x 5 1/2 inch strips
Place about 1/2 tsp. Gorgonzola on each fig quarter pressing gently into bottom of each portion. Place figs on baking sheet. Mix the vinegar, oil, salt and pepper in a bowl with a whisk. Brush each fig with vinegar mixture and wrap the bottom portion of the fig/Gorgonzola with a strip of prosciutto.
Asparagus Spears with Lemon Sauce - this is so easy and good you will love me for its ease of preparation
2 bunches of fresh asparagus, tough ends removed
Sauce
3/4 cup sour cream
1/4 cup mayonnaise
1/4 cup finely minced red onion
2 Tbl. fresh lemon juice
2 tsp. fresh lemon zest
2 Tbl. capers, drained and minced
2 tsp. fresh tarragon, chopped
1/2 tsp. onion powder
salt and freshly ground black pepper
In a bowl whisk together all sauce ingredients, cover and place in fridge for about 1 hour, taste and adjust seasonings. For asparagus; two ways - place asparagus onto baking sheet, drizzle with a little olive oil, season with salt and freshly ground black pepper. Bake in 375 degree oven for about 5 minutes. You want it crisp/tender. Remove from oven place on platter with sauce in middle in a pretty bowl. Second way; steam asparagus for about 5 minutes, remove to ice bath and plunge asparagus in. Place asparagus on paper towels to remove moisture. I personally like the baked way best.
Smoked Oyster Dip - this one is for my sister Sandy and friend Katie H. who are both oyster obsessed
1 (8 oz.) package cream cheese, soft
1 1/2 cups mayonnaise
1 Tbl. fresh lemon juice
1/2 tsp. Tabasco
1/3 cup black olives, chopped (buy a good quality black olive)
1 can smoked oysters, drained and chopped
1/4 cup fresh parsley, chopped
2 scallions, chopped including green part
Combine cream cheese into a mixing bowl and beat until light and fluffy. Add mayonnaise, lemon juice and Tabasco, mixing to incorporate, taste and adjust flavorings. Stir in olives, parsley, scallions and oysters. Serve with crudites, baguette slices or crackers.
Antipasto Platter
Boston lettuce
1 package of pepperoni, slice to desired thickness (good quality, such as from an Italian market)
1 package salami, sliced, roll into cylinders (good quality, such as from an Italian market)
1/2 lb. medium to large shrimp - cleaned and cooked*
1/2 lb. Prosciutto
1 jar pepperoncini, drained
1 pint of tear drop tomatoes
2 bunches of radishes, cleaned I like leaving on green stems
2 cups olives (black and green)
celery and carrot sticks, julienne strips
Cheeses; such as provolone, fresh mozzarella balls, sharp white cheddar, cut into large cubes
Dressing
3/4 cup olive oil
1/4 cup white wine vinegar
1 Tbl. dried oregano
1 tsp. dried basil
1/2 tsp. dried thyme
1/4 tsp. red pepper flakes
1 clove of garlic, finely minced
*After cooking shrimp in seasoned water, plunge into ice bath to stop cooking. Drain well and pat dry with paper towels. Combine all dressing ingredients in a jar with lid and shake well. Place lettuce leaves on a large platter. Arrange meats, chilled shrimp, vegetables, olives and cheeses on top and drizzle with dressing. Serve with baguette slices.
Shrimp with Remoulade Sauce
2 lbs. medium to large shrimp cleaned and cooked, plunge in ice bath to stop cooking, drain
Boston lettuce
Sauce
1 cup mayonnaise
1 1/2 Tbl. dry mustard
2 Tbl. ketchup
2 Tbl. vegetable oil
1 Tbl. white vinegar
1 Tbl. prepared horseradish
2 tsp. capers, drained
2 gherkins, rough chop
1 tsp. paprika
salt and freshly ground black pepper
Tabasco, to taste
3 scallions, cut into pieces including green part
2 Tbl. fresh parsley
1 garlic clove, cut in half
In a food processor add; mayonnaise, ketchup, mustard, oil, vinegar, horseradish, paprika, salt, pepper, Tabasco, scallions, capers, gherkins, parsley and garlic. Process on high until well blended and smooth. Taste and adjust seasonings. Chill. On a platter, add lettuce leaves scatter chilled shrimp around and drizzle some of the dressing over shrimp. Place a small bowl in center of platter and add extra dressing.
Champagne Punch
4 (6 oz.) cans frozen lemonade concentrate, thawed
4 (6 oz.) cans frozen pineapple juice concentrate, thawed
6 cups cold water
2 bottles ginger ale, chilled
1 (28 oz.) bottle tonic water, chilled
1 bottle Champagne
Ice cubes or ice ring
Combine lemonade, pineapple juice and water into a container and chill. In a beautiful punch bowl, add ice or ice ring and pour juice mixture over. Gently stir in ginger ale, tonic water and champagne.
Raspberry Kir
Dry white wine, chilled (remember good quality)
Chambord liqueur
Pour 2/3 cup wine into each wine glass, add 1 tsp. Chambord and stir well. Delicious! I personally like this with champagne (use champagne glass.)
Parmesan Twists
1/4 cup butter, soft
1 cup freshly grated Parmesan cheese
1/2 cup sour cream
1 cup all purpose flour
1 tsp. Italian seasonings
1 egg yolk, slightly beaten
1 Tbl. water
In a bowl of electric mixer cream butter; add cheese and sour cream beating well. Combine flour and Italian seasoning. Gradually add to creamed mixture blending until smooth. Turn dough out onto lightly floured work surface and divide in half. Roll out half of the dough to 12 x 7-inch rectangle and cut into 6 x 1/2 inch strips. Twist each strip 3 times and place on greased baking sheets. Repeat with all dough. Combine egg yolk and water whisking well. Using a pastry brush, brush each strip with egg mixture. Bake in 350 degree oven 10 to 12 minutes or until browned. Remove to wire cooling racks.
Pumpkin Soup
2 medium onions, finely chopped
2 large apples, peeled, cored and grated
2 Tbl. butter
2 Tbl. honey
2 cups canned pumpkin puree
3 cups chicken stock (good quality)
1 cup apple juice
1/4 tsp. cinnamon
salt and freshly ground black pepper
1 cup heavy whipping cream
In a Dutch oven add butter and saute onions and apples until soft. Add honey, pumpkin, chicken stock, apple juice, salt, pepper and cinnamon and simmer for about 30 minutes. Add the cream and simmer another 15 minutes. Taste and adjust seasonings.
Orange Ginger Beets
1 lb. fresh beets
1 tsp. orange zest
3/4 cup fresh orange juice
2 tsp. cornstarch
2 tsp. sugar or honey
1/2 tsp. ground ginger
salt and freshly ground black pepper
1 Tbl. butter
Scrub beets to clean. Place in saucepan and cover with cold water. Bring to a boil and cover, reduce and and simmer about 40 minutes or until tender. Drain and pour cold water over beets to stop cooking; drain well. I would wear disposable gloves at this point. Trim off roots and stems and rub off skins; cut beets into thick julienne strips. In a saucepan, combine orange juice, zest, cornstarch, sugar, ginger, salt and pepper, stirring well. Melt butter and add beets and butter to orange juice mixture. Bring to a boil and cook 1 minute stirring constantly. Remove to crystal serving bowl.
Potato, Green Chili and Cheese Bake - definitely not your usual Thanksgiving potato recipe
6 large russet potatoes, peeled and cut into 1/4-inch slices (place in a bowl of ice cold water)
1 1/2 cups chicken stock (good quality, I like Kitchen Basics)
3 eggs
2/3 cup heavy whipping cream
2 tomatoes, peeled, seeded and diced
1 cup Swiss cheese, grated
2 (3 1/2 oz.) cans diced green chiles
1/3 cup Parmesan cheese, grated
salt and freshly ground black pepper
1/4 cup fresh parsley, chopped - garnish
1/4 cup Parmesan cheese, grated - topping at end of bake time
Drain the potatoes well and pat dry with paper towels. Place in a large Dutch oven and cover with chicken stock, cover pan and simmer potatoes until tender, about 15 to 20 minutes. Drain potatoes and allow to cool.
Preheat oven to 350 degrees. Beat eggs and cream together until blended. In a large bowl, combine all the ingredients and mix gently. Place potatoes into a greased 13x9 baking dish, pour over mixture in bowl, cover with foil and bake for about 45 to 50 minutes or until custard is set and top is browned. Just before potatoes are done, remove and sprinkle top with about 1/4 cup Parmesan cheese and place under broiler just until melted and bubbly. Remove from oven and sprinkle with parsley.
Gratin of Artichoke and Mushroom
2 cups cremini mushrooms, halved
2 (10 oz.) frozen packages of artichoke hearts, steamed
salt and freshly ground black pepper
1 bunch scallions, sliced including green part
2 garlic cloves, finely minced
1/4 cup butter, plus 3 Tbl.
3 Tbl. all purpose flour
2 tsp. fresh lemon juice
1 tsp. fresh thyme
1 cup chicken stock (good quality)
1/2 cup whipping cream
1/2 cup soft bread crumbs (use croissants)
3 tsp. butter, melted
1/4 cup fresh parsley, chopped and divided
Preheat oven to 350 degrees. In a small bowl, add croissant crumbs, 3 tsp. melted butter and half of the chopped parsley; mix and set aside. In a large saute pan, add 1/4 cup butter and cook mushrooms until golden brown, toss in scallions and garlic, cook 2 minutes. Remove vegetables and set aside. Add 3 more Tbl. of butter, whisk in flour, salt and pepper cooking for about 1 minute, then whisk in chicken stock, cream, thyme and lemon juice. Cook stirring until bubbly. Taste and adjust seasonings. Add back mushroom mixture and artichokes. Pour into a baking dish and scatter over bread crumbs on top. Bake for about 30 minutes, remove and sprinkle with extra parsley.
Macaroni and Cheese - adults love it, but kids want something they love too!
1 lb. large elbow macaroni
1/4 cup butter
1/2 tsp. paprika
1 tsp. Dijon
salt and freshly ground black pepper
4 Tbl. all purpose flour
2 cups milk
1 cup cream
3 cups Sharp cheddar cheese, shredded
2 cups Jack cheese, shredded (you can use pepper Jack)
4 Tbl. Parmesan cheese, grated
1 cup soft bread crumbs (I like croissants)
2 Tbl. melted butter
1/4 cup fresh parsley, chopped and divided
Preheat oven to 375 degrees. Mix bread crumbs with half of parsley and 2 Tbl. melted butter, set aside. Grease a 2 1/2 qt. baking dish. In a large pot of boiling salted water add pasta and cook al dente, drain well. Drizzle with a little olive oil, mix and set aside. In a large saute pan, melt butter and whisk in flour cooking for about 1 minute; stir in paprika, Dijon, salt and pepper. Whisk in milk and cream cooking until thickened. Add the cheeses and stir to blend and melt, stir in cooked macaroni. Taste and adjust seasonings, stir in half of parsley. Pour into baking dish, top with bread crumbs and sprinkle Parmesan on top. Bake for 30 to 40 minutes until browned and bubbly.
Pea Salad - one of Jerry's favorites
2 (10 oz.) boxes frozen peas, thawed
7 slices thick cut bacon, sliced
3 scallions, sliced including green part
1/2 red onion, small dice
3 celery stalks, thinly sliced
1/2 red bell pepper, seeded and diced
1/2 cup mayonnaise
3 Tbl. sour cream
1 Tbl. rice vinegar
salt and freshly ground black pepper
1 can water chestnuts, drained and chopped
1 Tbl. fresh dill, chopped
Tabasco, to taste
2/3 cup Sharp cheddar cheese, shredded
1/4 cup fresh parsley, chopped and divided
In a saute pan, add bacon and cook until browned and crisp, remove to paper towels. In a large bowl, add mayonnaise, sour cream, vinegar, salt, pepper, dill and Tabasco, whisk to incorporate, taste and adjust seasonings. Gently stir in thawed peas, cooked bacon, scallions, red onion, celery, bell pepper, parsley, water chestnuts and cheese, mix to incorporate. Cover with plastic wrap and chill until ready to serve. To serve; mix and taste again adding more salt if needed. Pour into pretty serving bowl and sprinkle with remaining parsley.
Easy Wild Rice and Sausage - I have been making this since I first started cooking and I never get tired of it. You can also serve as an entree with a tossed green salad
1 package sage ground pork sausage (such as Jimmy Dean brand)
1/2 cup pecans, chopped and lightly toasted
1 Tbl. butter
1 cup celery, chopped
1 red bell pepper, seeded and chopped
2 (6.7 oz.) packages long grain and wild rice mix (such as Uncle Ben's)
1/4 cup fresh parsley, chopped
1 Tbl. fresh sage, chopped
salt and freshly ground black pepper
1/2 cup golden raisins
4 scallions, chopped including green part
3 1/2 cups chicken stock (good quality)
1 cup dry white wine or water
In a large saute pan, add sausage and cook until browned, add celery and bell pepper, cooking for a few minutes until tender. Drain into a colander and place back into pan. Add butter, rice, seasonings packets, chicken stock, wine, raisins, fresh sage and season with freshly ground black pepper and bring to a boil, cover and reduce heat to simmer until rice is cooked about 20 minutes. Just before rice is done, stir in scallions and parsley. Taste and add salt if needed. Place onto a serving platter or bowl.
Delicious Baked Vegetables With Vinaigrette
3 large sweet potatoes, peeled and cut into 1-inch cubes
1 lb. Brussels sprouts, wash remove outer leaves and slice a little off the bottom - slice in half if they are large
4 large parsnips, peeled and cut into 1-inch cubes
7 medium beets, peeled and cut into 1-inch cubes
4 Tbl. olive oil
salt and freshly ground black pepper
Vinaigrette
1/3 cup white wine vinegar
1/2 cup olive oil
2 Tbl. prepared horseradish
4 Tbl. fresh parsley, chopped
1 Tbl. Dijon
1 garlic clove, finely minced
1 1/2 tsp. honey
salt and freshly ground black pepper
Boston lettuce or pretty lettuce leaves
Preheat oven to 400 degrees. Line 2 baking sheets with foil. In one bowl, add sweet potatoes, Brussels sprouts and parsnips, toss with 2 Tbl. olive oil and season with salt and pepper. In another bowl, add beets toss with 1 Tbl. olive oil and season with salt and pepper. Bake vegetables for about 30 minutes or just until tender. Remove from oven and let cool just a couple of minutes. Line a platter with lettuce and pile on vegetables. Drizzle vinaigrette over vegetables. Vinaigrette; place all ingredients into jar with lid and shake vigorously, taste and adjust seasonings.
Festive Sweet Potato Casserole
2 1/2 lbs. sweet potatoes, peeled and cubed
3 egg whites, beaten
3 Tbl. pure maple syrup
salt to taste
1 tsp. pure vanilla extract
Topping
1 Tbl. brown sugar
1 Tbl. butter
1/4 cup pecans, chopped and lightly toasted
1/4 tsp. cinnamon
1/3 cup Turkish dried apricots, chopped
1/2 cup dried cherries, chopped
In a large pot of boiling salted water, add sweet potatoes and bring to a boil. Reduce heat and cover cooking for about 20 minutes or until tender. Drain well and place in large bowl; mash. Cool slightly and then stir in beaten egg whites, salt, syrup and vanilla. Transfer to a baking dish coated with cooking spray. Combine in a bowl, the pecans, brown sugar, butter and cinnamon. Sprinkle over the top and bake for 30 minutes. Remove from oven and sprinkle over the chopped apricots and cherries and bake an additional 7 minutes.
Broccoli Souffle - this was a dish we all made in the 80's!
1 (10 oz.) package frozen chopped broccoli, thawed
1/4 cup butter
1/4 cup plus 2 Tbl. all purpose flour
1 1/2 cups milk
salt and freshly ground black pepper
1/8 tsp. freshly grated nutmeg
1 tsp. Tabasco
1 cup Swiss cheese, shredded
4 eggs, separated
Cook broccoli; drain well. Place broccoli into food processor and process until smooth; set aside. Butter a 1-qt souffle dish and attach a strip of foil (3-inches) around dish, oiling one side facing dish. In a large saucepan, melt butter add flour whisking until smooth cooking 1 minute. Gradually whisk in milk and cook stirring constantly until thick and bubbly. Stir in salt, pepper, nutmeg, Tabasco and cheese. Beat egg yolks until thick and lemon colored. Gradually stir about one-fourth of hot sauce into yolks; add to remaining hot mixture stirring constantly. Add broccoli and stir well. Beat egg whites until stiff, but not dry. Gradually fold into broccoli mixture and pour into prepared baking dish. Bake in 350 degree oven for 50 to 55 minutes or until golden brown. Serve immediately.
Glazed Madeira Carrots
1/4 cup butter, melted
1 1/2 lb. carrots, cleaned and cut long on a diagonal
1/4 cup Madeira wine
salt and freshly ground black pepper
1/4 cup fresh parsley, minced
1/4 tsp. tarragon leaves, chopped
In a large heavy saute pan, add butter, carrots, wine, salt and pepper. Bring to a boil; cover and reduce heat simmering about 15 minutes or until carrots are tender. Arrange carrots on a platter, sprinkle with parsley and tarragon and drizzle sauce over the top.
Green Beans Vinaigrette
2 lbs. Haricot Vert
6 slices bacon, sliced
3 Tbl. fresh parsley, chopped
1/4 cup honey
1/4 cup sugar
1/2 cup red wine vinegar
2 shallots, thinly sliced
In a pot of boiling salted water add beans and cook until crisp tender or about 8 minutes. Drain well and plunge into a ice bath to stop cooking; drain well and pat dry with paper towels to remove any excess moisture. Place into a bowl. In a saute pan, add bacon and cook until brown and crisp, remove to paper towels to drain. Reserve 1 Tbl. bacon fat in pan, add shallots and cook until lightly browned, but do not burn. Remove to paper towels to drain. Do not discard the bacon fat in pan; stir in sugar, honey and vinegar cooking and stirring occasionally for 5 minutes until sugar and honey dissolve. Add beans, bacon and shallots back to pan tossing to coat cooking for about 2 minutes or until heated through. Taste and season with salt and pepper, place in serving bowl and sprinkle on chopped parsley.
Glazed Pearl Onions with Raisins
1 lb. frozen baby onions
2 cups chicken stock (good quality)
2 Tbl. sugar
1/4 tsp. cinnamon
2 Tbl. butter
1/3 cup golden raisins
salt
In a saucepan, add onions and chicken stock, cover and cook about 20 minutes until tender, drain. In a large saucepan, add butter, sugar and cinnamon and cook until combined. Add onions and cook stirring about 6 minutes. Add the raisins and salt to taste cooking for another 5 minutes until onions are lightly browned and glazed. Make sure the raisins don't burn. Remove to beautiful serving bowl.
Refreshing Lemon Rice - sometimes with all the heavy foods this delicious rice is a nice change
1 cup long grain white rice
1 garlic clove, minced
2 cups chicken stock (good quality)
salt and freshly ground black pepper
1 Tbl. lemon zest, divided
1 Tbl. fresh lemon juice
1/4 cup fresh parsley, chopped
2 scallions, thinly sliced including green part
In a saute pan, add a drizzle of olive oil and garlic cooking until softened. Stir in rice and chicken stock bringing to a boil, add lemon juice and 1/2 of zest. Cover and cook about 20 minutes on low. Stir in remaining lemon zest, parsley and scallions. Taste and season with salt and pepper.
Warm Red Potatoes with Mustard Vinaigrette
1 1/2 lbs. small new potatoes
2 shallots, peeled and thinly sliced
1/2 lb. pancetta
Dressing
1/4 cup Champagne vinegar
1/4 cup live oil
2 Tbl. truffle oil
3 Tbl. whole grain mustard
2 tsp. fresh chervil, chopped
salt and freshly ground black pepper
1/4 cup fresh parsley, chopped
In a pot of boiling salted water add potatoes and cook until tender, drain well. Place warm potatoes into a large bowl. In a saute pan, add pancetta and cook until crisp. Remove to paper towels and crumble. In a bowl, combine shallots, vinegar, olive oil, truffle oil, mustard, chervil, salt and pepper and whisk well to combine. Stir in crumbled pancetta and parsley. Give vinaigrette a quick whisk again and pour over potatoes tossing gently to coat. Serve immediately.
Glazed Carrots - these are really good
1 package whole carrots (not the jumbo size, just regular size package)
1 1/2 cups chicken stock (good quality I like Kitchen Basics)
1 1/2 cups red pepper jelly
2 Tbl. butter
Fresh parsley, chopped (garnish)
Slice carrots in half lengthwise then slice in half. In a large saute pan, add chicken stock and bring to a boil, add carrots cooking for about 10 minutes and stock is reduced to 1/4 cup. Stir in pepper jelly and butter, season with salt and pepper and cook for about 6 minutes until carrots are glazed. Place carrots onto serving platter and pour over some of the sauce. Sprinkle on chopped parsley.
Baked Potato Bake - really good potatoes
3 lbs. red, russet or Yukon gold potatoes, peeled and cut into chunks
1/2 stick butter
1 4/ to 1/2 cup heavy whipping cream
1/2 cup sour cream
salt and freshly ground black pepper
2 cups Sharp Cheddar cheese, shredded and divided
8 slices thick cut bacon, sliced
5 scallions, sliced thinly on diagonal including green part
1 tsp. prepared horseradish (optional) but I love it
Fresh parsley, chopped
Place potatoes in pot of boiling salted water and cook for about 20 minutes or until just tender, drain well. Preheat oven to 350 degrees. Grease a 3 qt. baking dish. In a saute pan, add sliced bacon and cook until nicely browned and crisp, remove to paper towels. Place potatoes back into cooking pan and add butter, salt, pepper, sour cream and whipping cream (if adding horseradish add it now) mashing well and then stir in 1 1/2 cups cheese almost all of the scallions (save back about 1/4 cup) and half of cooked bacon. Bake for 30 minutes or until heated through. Top with remaining cheese and bacon. Bake an additional 10 minutes or until cheese is melted. Remove to serve and scatter on remaining scallions and parsley. Note: I don't like my potatoes too wet so add the amount of cream you desire.
Buttermilk Chipotle Mashed Potatoes
4 lbs. baking potatoes, peeled and large chop
1 large onion, julienned
salt and freshly ground black pepper
3/4 cup buttermilk
1/2 cup whipping cream
1 stick butter, soft
1 1/2 Tbl. chipotle peppers in adobo sauce, chopped (add a little more if you really like a kick)
1/2 cup fresh parsley, chopped- divided
In a large pot of boiling salted water, add potatoes and onions. Cook about 20 minutes or until potatoes are tender. Pour potatoes and onions into a strainer and drain well. Pour potatoes and onions back into pot. Add buttermilk, cream, butter, chipotle, salt and pepper and mash well to desired consistency. Taste and adjust seasonings. Stir in 1/4 cup chopped parsley and place potatoes into a large lightly greased baking dish. Bake in 350 degree oven for about 40 minutes. Remove from oven and sprinkle with remaining parsley.
Cauliflower with Cheese Sauce
1 large head cauliflower, washed and florets removed
salt and freshly ground black pepper
1 1/4 cups sharp Cheddar cheese, shredded
1/2 cup mayonnaise
2 Tbl. pimiento, diced
2 tsp. Dijon
1/4 cup sliced almonds, lightly toasted
In a pot of boiling salted water add cauliflower, cover and cook about 12 minutes or until crisp/tender. Drain and place on serving dish keep warm. In a nonstick saucepan, add cheese, mayonnaise, pimiento, Dijon, cooking and stirring on low until cheese melts. Spoon sauce over cauliflower and sprinkle with almonds.
Easy Overnight Wheat Dinner Rolls - my husband Jerry has made these numerous times and they are very good
1 package (1/4 oz.) active dry yeast
1 1/4 cups warm water (115 degrees) divided
2 egg whites
1/3 cup honey
1/4 cup canola oil
1 tsp. salt
1 1/2 cups whole wheat flour
2 1/2 cup all purpose flour
melted butter (for later use)
In a small bowl dissolve the yeast in 1/4 cup warm water. In a large bowl, beat egg whites until foamy. Add yeast mixture, honey, oil, salt, whole wheat flour and remaining water. Beat on medium speed with electric mixer for 3 minutes or until smooth. Stir in enough of the all purpose flour to form a soft dough (it will be sticky). Cover and refrigerate overnight. Remove dough from fridge and punch down. Turn onto a well floured work surface, divide in half. Shape each portion into nine balls. To form knots; roll each ball into a 10-inch rope and tie into a knot. Tuck ends under and place rolls 2-inch's apart onto greased baking sheets. Cover and let rise until doubled about 50 minutes. Bake in 375 degree oven for 10 to 12 minutes or until golden brown. Brush with melted butter. I like to serve these with pumpkin butter.
Pumpkin Biscuits
1 3/4 cups all purpose flour
1/4 cup brown sugar, packed
2 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/2 cup butter, cut into small pieces
3/4 cup canned pumpkin
1/3 cup buttermilk
Melted butter, for brushing on biscuits
Preheat oven to 425 degrees. In a large bowl combine the flour, brown sugar, baking powder, salt and baking soda. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Combine pumpkin and buttermilk; stir into crumb mixture just until moistened. Turn dough onto a lightly floured work surface; knead 10 times. Roll into 1-inch thickness; cut with a floured 2 1/2 inch biscuit cutter. Place 1-inch apart onto a greased baking sheet. Bake for 18 to 22 minutes or until golden brown. Brush melted butter over the biscuits.
Orange Beet and Walnut Salad
2 heads Boston lettuce, rinsed in cold water, spun dry and torn into pieces
5 cups watercress, rinsed in cold water and spun dry
2 large juicy oranges, peeled and sectioned
4 stalks celery, sliced
1 cup shredded carrots
1 bunch red radishes, sliced
1 can whole beets, drained well and sliced in quarters
1 1/2 cups goat cheese, crumbled
1 small red onion, julienned
1/2 cup raisins
1/2 cup walnuts, lightly toasted
homemade croutons
Dressing
1 cup vegetable oil
1/2 cup apple cider vinegar
1/2 cup sugar or honey
1 tsp. salt
1 tsp. celery seeds
1 tsp. dry mustard
1 tsp. paprika
1 tsp. grated shallot
Make dressing first and refrigerate. Dressing; place all ingredients into a jar with a lid and shake vigorously. Chill and shake again before pouring over salad. On a large serving platter, add lettuce and watercress tossing together, layer on remaining ingredients, drizzle over dressing and add croutons.
Cranberry Jello Squares - I just had to add a jello recipe, I simply love jello
2 (8 oz.) cans crushed pineapple
2 (3 oz.) packages raspberry jello
3/4 cup cold water
1 (16 oz.) can cranberry sauce
1/3 cup pecans, chopped
1/2 cup cold milk
1/2 cup heavy whipping cream
1 (3.4 oz.) instant white chocolate pudding
1 (3 oz.) package cream cheese, soft
Drain the pineapple and reserve 1 cup of juice you might have to add a little cold water to get 1 cup. In a saucepan bring the pineapple juice to a boil and then remove from heat; stir in the jello until dissolved. Stir in cold water and transfer to a bowl. Cover and refrigerate until partially set. In a small bowl; combine the cranberry sauce and reserved crushed pineapple; stir into the jello mixture and pour into a 9-inch square pan, cover and refrigerate until firm. Lightly toast the pecans then cool. In a bowl, whisk milk, cream and pudding for 2 minutes. In another bowl, beat cream cheese until smooth. Add pudding mixture to cream cheese; beating on low until just combined. Spread over gelatin and sprinkle with pecans. Chill covered until firm. To serve cut into squares. I like to garnish with sugared cranberries and fresh mint leaves.
Grapefruit Salad - Love the grapefruit and this salad is refreshing and delicious especially with a heavy meal
3 Ruby Red grapefruit, peeled and segmented (no pith please)
Organic mixed greens
1/2 bunch frisee
2 ripe papayas or mango's, peeled, seeded (using papaya) and thinly sliced
2 ripe but firm Haas avocados, peeled, seeded and thinly sliced (spritz with fresh lemon juice)
1 cup macadamia nuts, rough chop
1 cup Feta cheese, crumbled (don't like Feta use goat cheese)
1 small red onion, thinly julienned
Croutons - homemade are best
Dressing
juice of 1 grapefruit
1 lime juiced
1 tsp. chili powder
2 Tbl. honey
1/4 cup vegetable oil
salt and freshly ground black pepper
Wash greens and frisee, spin dry and place onto a serving platter. Add grapefruit segments, papaya, avocado, sprinkle on nuts, feta and onion. Dressing; place all ingredients into a jar with lid and shake vigorously, taste and adjust seasonings. Pour over salad, top with croutons.
Desserts To End The Meal
Delicious Jam Cake
1 1/2 cups sugar
2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground cloves
1 cup vegetable oil
3 eggs
1 cup buttermilk
1 Tbl. pure vanilla extract
1 cup fig preserves (good quality)
1/2 cup chopped pecans
Glaze
2 Tbl. buttermilk
1/4 cup sugar
2 Tbl. butter
1 tsp. cornstarch
1/8 tsp. baking soda
1 tsp. pure vanilla extract
Combine the first 8 ingredients into a large mixing bowl; add oil and eggs, beating well at medium speed of an electric mixer. Add buttermilk and vanilla beating well. Stir in preserves and pecans. Pour batter into greased and floured 10-inch tube pan. Bake at 350 for 1 hour and 15 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes then remove to cooling rack. Glaze; combine buttermilk, sugar, butter, cornstarch and baking soda in a saucepan; bring to boil. Cool slightly and stir in vanilla. Gently pour over cake.
Thanksgiving Cheesecake To Die For! Please read these directions carefully before proceeding, I don't want you getting confused
Crust
1 cup gingersnap cookies, crushed with rolling pin
1/3 cup pecans, finely chopped (food processor works well)
1/4 cup butter, melted
Filling
4 (8 oz.) packages cream cheese, soft and divided
1 1/2 cups sugar, divided
2 Tbl. cornstarch
5 eggs
2 tsp. pure vanilla extract
1 cup canned pumpkin
2 tsp. cinnamon
1 tsp. pumpkin pie spice
1/4 tsp. ground ginger
1/4 tsp. freshly ground nutmeg
Caramel sauce - homemade or really good store bought - garnish
Heavy Whipping Cream - for garnish
Lightly grease a 9-inch springform pan. With double thickness of heavy duty foil wrap the foil around the pan. Crust; in a small bowl combine cookie crumbs, pecans and butter and press into bottom of springform pan. Place on baking sheet and bake in 350 degree oven for 8-10 minutes. Cool on wire rack.
Filling; in a large bowl of electric mixer, beat one package of cream cheese, 1/2 cup sugar and cornstarch until smooth. Beat in remaining cream cheese, one package at a time. Add remaining sugar. Add 2 eggs; beat on low to combine, Add vanilla and remaining eggs; beating on low to combine.
Place 2 cups filling in a small bowl and stir in pumpkin, cinnamon, pumpkin pie spice, ginger and nutmeg. Remove 3/4 cup of pumpkin filling and set aside. Pour remaining pumpkin filling over crust; then pour plain filling over the top. Drop reserved pumpkin filling by spoonfuls over cheesecake and cut through with a knife to swirl. Place springform pan into a large baking pan, add 1-inch of hot water to larger pan careful not to get any water into cheesecake pan. Bake for 55 to 65 minutes or until center is just set and top appears dull. Carefully remove springform pan from water bath. Cool on wire rack for 10 minutes. Carefully run a sharp thin bladed knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. To serve; remove springform from cheesecake. Set cheesecake on serving plate. Drizzle with caramel sauce. Whip the cream to almost stiff peaks, adding in a little powdered sugar and splash of pure vanilla, rum, or brandy extract. Garnish cheesecake with whipping cream and mint sprigs.
Apple Pie with Streusel Topping
1 (9-inch) deep dish pie shell - homemade is best
Filling
6 crisp sweet apples, peeled, cored and cut into 1/4-inch slices (spritzed with fresh lemon juice)
1 cup sugar
1/4 cup apricot jam
1/4 cup brown sugar
1/2 cup golden raisins
2 Tbl. fresh lemon zest
1 Tbl. melted butter
1 Tbl. all purpose flour
1 tsp. cinnamon
1/4 tsp. freshly grated nutmeg
1/4 tsp. ground cloves
Topping
1/2 cup all purpose flour
1/3 cup butter
1/4 cup sugar
1/4 cup brown sugar
1/2 tsp. cinnamon
1/8 tsp. freshly grated nutmeg
1/8 tsp. ground cloves
Glaze
1 Tbl. sour cream
1 Tbl. heavy whipping cream
1 tsp. fresh lemon juice
Powdered sugar
For topping; In a bowl, add flour and cut in butter until mixture resembles coarse meal, toss in remaining ingredients until blended. Place the pie shell on a baking sheet. For filling; in a large bowl toss together filling ingredients and mix well. Place filling mixture into crust and sprinkle topping over apples. Bake for about 1 hour or until apples are tender. Remove to cooling rack to cool. Slice pie into pieces and drizzle with glaze. Glaze; in a bowl stir together; sour cream, cream and lemon juice. Whisk in enough powdered sugar to make a glaze consistency.
Easy Silky Chocolate Pie
1 (8-inch) chocolate crust
1 3/4 cups milk chocolate chips (good quality)
1 (8 oz.) package cream cheese, soft
1 tsp. pure vanilla extract
1 cup heavy whipping cream, whipped to almost stiff peaks
Chocolate curls - garnish
2 cups heavy whipping cream (for topping pie)
3 Tbl. powdered sugar
1 tsp. pure vanilla extract
In a nonstick saucepan on low heat add chips and stir until melted, cool. In bowl of electric mixer, beat cream cheese, vanilla and cooled melted chocolate. Fold in whipped whipping cream and spoon into crust. Refrigerate for 2 hours or until firm. When ready to serve, remove from fridge, pile on more whipped cream (see below) and garnish with chocolate curls. In bowl of electric mixer add 2 cups whipping cream, 3 Tbl. powdered sugar and 1 tsp. vanilla extract, whip to almost stiff peaks.
Pretty Cherry Compote
3 (10 oz.) bags frozen cherries, thawed
1/2 cup sugar
1/4 cup brandy
1/2 vanilla bean, split lengthwise and scraped, seeds and bean reserved
In a saucepan over medium combine cherries, sugar, brandy, vanilla bean seeds and vanilla bean. Cook, stirring often until thickened about 25 minutes. Refrigerate for about 2 hours or until cold before serving. Note: this is good served over vanilla ice cream, pound cake, rich chocolate cake, homemade vanilla pudding or anything your little heart desires!
Apple Coconut Cake - from my daughter Brittany
3 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup vegetable oil
3 eggs
2 1/4 cups sugar
2 tsp. pure vanilla extract
2 cups pecans, chopped
3 cups crisp, sweet apple, peeled and chopped
1/2 cup flaked coconut
Brown Sugar Glaze
1/2 cup brown sugar, packed
1/2 cup butter
1/4 cup milk
Combine flour, soda and salt; stir well and set aside. In bowl of electric mixer combine oil, eggs, sugar and vanilla; beat for about 2 minutes. Add flour mixture beat on low until just combined. Fold in pecans, apples and coconut (batter will be stiff.) Spoon into a greased and floured 10-inch tube pan. Bake in 350 degree oven for 1 hour and 25 minutes or until wooden pick inserted comes out clean. Cool in pan 10 minutes then remove from pan and place on cooling rack. With a wooden pick poke small holes in top of cake. Glaze; combine all ingredients into a saucepan bringing to a boil and cook stirring constantly for 2 minutes. Let cool to lukewarm and pour over cake.
Minty Cheesecake Cake - not only pretty but very delicious. I had this cake at a Christmas party years ago in San Diego, begged for the recipe and it's so worn I can hardly read it
3 (8 oz.) packages cream cheese, soft
1/2 cup sugar
2 Tbl. butter, soft
3 eggs
1 Tbl. all purpose flour
1 1/2 cups sour cream
2 tsp. pure vanilla extract
1/4 tsp. peppermint extract
red food coloring paste
2/3 cup hard peppermint candies, crushed
Cake
1 (18.25 oz.) package white cake mix (purchase a good quality) or make your own white cake
2 eggs
1 (8 oz.) sour cream
1/3 cup vegetable oil
1/2 cup water
White Chocolate Frosting
2/3 cup sugar
1 cup white chocolate chips (good quality)
2 cups heavy whipping cream
2 tsp. pure vanilla extract
White chocolate curls, whole peppermint candies and dragee
Preheat oven to 325 degrees. Cheesecake; spray bottoms of of 2 (8-inch) round cakes pans with cooking spray then place a large piece of foil on top and extending over edges, smooth the foil and lightly spray that. In bowl of electric mixer beat cream cheese, 1/2 cup sugar and 2 Tbl. butter for about 2 minutes or until creamy and smooth. Add eggs one at a time beating after each addition . Add flour, sour cream, vanilla, peppermint extract and just a touch of red food coloring paste to achieve a pretty pinkish red color. Fold in crushed candies. Pour batter into pans and place pans into a larger pan; add 1-inch of hot water. Bake for 25 minutes or until set. Remove from oven to wire racks and cool completely. Cover and freeze in pans 6 hours or until frozen solid. Lift cheesecakes from pans with help of foil and remove foil. Wrap in plastic wrap and place back into freezer.
Cake; Preheat oven to 350 degrees. In bowl of electric mixer, beat cake mix, eggs, sour cream, oil and 1/2 cup water on low until just moistened. Increase speed and beat 2 minutes. Spoon batter into 3 greased and floured 8-inch round cake pans. Bake for about 20 minutes or until pick inserted in center comes out clean. Remove to wire racks and cool 10 minutes. Remove from pans and cool completely.
Frosting; In a saucepan cook 2/3 cup sugar and 1/4 cup water over medium low stirring often for about 4 minutes until sugar is dissolved. Add white chips and cook stirring constantly for 3 minutes until melted and smooth. Cool to room temperature, whisking occasionally. In bowl of electric mixer beat whipping cream and 2 tsp. vanilla on high until soft peaks form. Gradually fold in white chocolate mixture folding until it reaches spreading consistency.
On a pretty cake stand place 1 cake layer top with 1 frozen cheesecake layer, top with second cake layer and remaining cheesecake layer, top with remaining cake layer. Frost and garnish. Stand back, be prepared to take oodles of compliments on your masterpiece! Note: I take a long wooden skewer and cut to height of cakes and stick in the middle just to have more stability and they don't slide from each other.
Rich Chocolate Cake
2 cups all purpose flour
2/3 cup baking cocoa (good quality)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/2 sticks butter, soft
1 3/4 cup sugar
2 tsp. pure vanilla extract
2 eggs
1 cup water
Frosting
3 cups powdered sugar, divided
2/3 cup baking cocoa (good quality)
1 stick butter, soft
5 to 6 Tbl. milk
1 tsp. pure vanilla extract
For frosting; beat in bowl of electric mixer 1 cup powdered sugar, cocoa, butter, 2 Tbl. milk and vanilla until creamy. Gradually beat in remaining powdered sugar and milk until smooth. For cake; Preheat oven to 350 degrees. Grease and flour two 9-inch round baking pans. In a bowl, combine flour, cocoa, baking powder, baking soda and salt. In a bowl of electric mixer, beat butter until fluffy, beat in sugar and vanilla until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture alternately with water. Divide batter equally into the baking pans. Bake for 25 to 35 minutes or until wooden pick inserted in centers come out clean. Cool in pans for 15 minutes before turning out onto cooling rack. Once cooled, place cake on cake stand and frost, don't forget the middle of the cake.
Bon Appetit
"Give thanks to the Lord, for He is good; His love endures forever." - Psalm 107:1
"Give thanks in all circumstances; for this is God's will for you in Christ Jesus."
1 Thessalonians 5:18
1 Thessalonians 5:18
"I will praise God's name in song and glorify Him with thanksgiving." - Psalm 69:30
