Category: Thanksgiving

Brussel Sprouts with Balsamic Vinegar Glaze

12/19/2015

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Ingredients:

1 pound of brussel sprouts, halved and stem removed
2 TBS olive oil
Salt and Pepper
1 cup of balsamic vinegar
¼ cup bacon, diced[i]

Directions:

Preheat oven to 425º F
Toss Brussel sprouts in 2 TBS olive oil and salt and pepper
Place on baking sheet
Sprinkle bacon over sprouts
Bake for about twenty minutes stirring or flipping once for even cooking and caramelization
Pour vinegar into small saucepan
Simmer over low heat until it reaches a syrupy consistency and coats a spoon. (Watch it closely, it may burn quickly).
Remove Brussel sprouts from oven, toss in 1-2 TBS Balsamic Vinegar glaze
Serve hot

[i] Optional

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Chocolate Pumpkin Layered Cheesecake

11/27/2015

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Chocolate Pumpkin Cheesecake

Ingredients:

15 oz can of pumpkin
8 oz package cream cheese, softened
1/2 cup + 2 Tbs brown sugar, packed
1 tsp pumpkin pie spice
2 large eggs beaten slightly
1 graham cracker 9 inch pie crust or gingersnap pie crust
1 cup cold milk
1 Box of Jell-O Chocolate Mousse

DIRECTIONS:

Preheat oven to 350ºF
In large bowl mix cream cheese and brown sugar on medium speed with electric mixer
Beat in pumpkin and pumpkin spice
Stir in eggs by hand
Pour mixture into pie crust
Bake for one hour
Let cool in oven for 30 minutes
Remove from oven and cool completely, about an hour
Put cold milk in a bowl
Add Jell-O Chocolate Mousse
Use electric mixer, beat on low for 30 seconds
Increase speed to medium and mix for an additional 4 minutes (Do not under mix)
Spread mousse over pie in a thick layer
Refrigerate for an hour
Serve

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Donna and Lani's Corn Casserole

12/26/2014

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While preparing Christmas dinner, I realized I didn't have enough green beans for the green bean casserole I normally make. So my sister Lani suggested using corn. We came up with this recipe for a corn casserole based on the ingredients available. It was a hit! So I decided I'd better write down the recipe and make it every year.

Donna and Lani’s Corn Casserole

Ingredients:
·         8 oz. cream cheese

·         1 can cream of chicken soup

·         16 oz. corn

·         1 cup stuffing mix, or course bread crumbs

Directions:
1.       Preheat oven to 350ºF

2.       Melt cream cheese, (put in microwave for 1 minute)

3.       Stir cream cheese and soup together

4.       Add corn to mixture and stir

5.       Place mixture in baking dish

6.       Top with stuffing

7.       Cover with foil

8.       Bake for 30 minutes

9.       Remove foil and bake for additional 10 minutes

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Lani's Sweet Carrots

12/23/2014

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Lani’s Sweet Carrots are the perfect vegetable for dinner. They are amazingly easy and delectably delicious.

INGREDIENTS:

·         2 tbsp. butter

·         1 cup carrots

·         2 tbsp. maple syrup

DIRECTIONS:

1.    Combine all ingredients in saucepan and cook medium for 10 minutes

2.   Reduce heat to simmer for 30 minutes

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Donna's Orange Glazed Carrots

12/23/2014

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These carrots are simple to make and refreshingly bright.

Donna’s Orange Glazed Carrots

Ingredients:

·        1 pound baby carrots

·        ¼ cup orange juice

·        2 tbs. sugar

·        ½ tsp ginger

Directions:

1.     Place carrots and juice in saucepan over medium heat

2.    Stir in sugar and ginger

3.    Cook over medium heat until boiling

4.    Turn heat to low and simmer for 20 minutes

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Frosted Cranberries

12/5/2014

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These Cranberries look amazing and taste even better

There are numerous festivities to attend this time of year. Take along this simple yet stunning sparkling sweet treat that will be the hit of the party.

Frosted Cranberries

Ingredients:
·         2 cups cranberries

·         ¼ cup sugar

·         1 cup wine[i]

·         ½ cup large grain sugar

·         ½ cup granulated sugar

Directions:
1.       Wash cranberries and set aside in glass bowl

2.       Put ¼ cup sugar and wine into saucepan

3.       Heat over medium heat until sugar dissolves, do not boil

4.       Let syrup cool

5.       Pour cooled syrup over cranberries

6.       Refrigerate for at least 1 one hour or overnight

7.       Drain cranberries

8.       Toss with large grain sugar

9.       Place coated cranberries flat on a baking sheet to dry for 1 hour

10.   Toss with granulated sugar

11.   Allow to dry

[i] You can substitute water and make a simple syrup rather than a wine syrup, use 2 cups sugar instead of ¼ cup sugar

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Leftover Turkey Shepard's Pie

12/1/2014

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Today I am using the last of the turkey leftovers to make dinner.

Leftover Turkey Shepard’s Pie

Ingredients:
·         About a pound of leftover turkey

·         About ½ cup leftover stuffing

·         1 egg

·         1 tsp. all purpose seasoning

·         ¼ cup leftover turkey gravy or ketchup

·         Up to ¼ cup bacon fat or other fat (optional)

·         Leftover vegetables (optional)

·         ½ to 1 cup cheese

·         2 cups mashed potatoes

Directions:
1.       Preheat oven to 350ºF

2.       Put turkey, stuffing, egg, gravy, and fat in food processor to ground or puree texture

3.       Put turkey mixture in baking bowl and make level

4.       Cover with cheese

5.       Cover with vegetables, make level

6.       Cover with potatoes, make level

7.       Place in oven for 40 minutes

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Day after Thanksgiving Turkey Pumpkin Soup

11/28/2014

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I hate to wast the turkey bones and other leftovers after Thanksgiving. I also don't want a heavy meal the next day. This soup recipe utilizes the bones and some of the leftovers to make a refreshing soup

Day after Thanksgiving Turkey Pumpkin Soup

Ingredients:
Broth[i]

·         Turkey bones

·         ¼ cup turkey drippings (optional)

·         1 onion, chopped

·         1 carrot

·         1 stalk celery

·         Herbs of choice

Soup
·         About ½ pound leftover turkey, cut into small pieces

·         Leftover pumpkin pie filling

·         Pumpkin to supplement pie filling to about 2 cups (optional but recommended).

·         1 cup leftover vegetables

·         1 sweet potato, cubed (or 1 cup leftover sweet potatoes)

·         1 clove garlic, minced

·         ½ tsp. hot sauce

Directions: Broth 1.       Put turkey bones in large pot with water, drippings, onion, carrot, and celery

2.       Bring to boil

3.       Reduce to simmer for 1 hour

4.       Drain broth to remove bones and other ingredients

Soup 5.       Put broth in large pot

6.       Add potato

7.       Bring to boil for 5 minutes

8.       Reduce heat to simmer

9.       Add turkey, pumpkin, vegetables, garlic, and hot sauce

10.   If you are not using leftovers, add herbs or seasoning of choice

11.   Simmer for 1 hour

[i] You may use chicken or vegetable broth in lieu of making turkey broth

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Pumpkin Cheesecake

11/25/2014

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Although Pumpkin pie is the tradition, at my house the preference is for pumpkin cheesecake. This recipe is super easy.

Pumpkin Cheesecake
Ingredients:

·         15 oz can of pumpkin

·         8 oz package cream cheese, softened

·         1/2 cup + 2 Tbs brown sugar, packed

·         1 tsp pumpkin pie spice

·         2 large eggs beaten slightly

·         1 graham cracker 9 inch pie crust or gingersnap pie crust

DIRECTIONS:

·         Preheat oven to 350ºF

·         In large bowl mix cream cheese and brown sugar on medium speed with electric mixer

·         Beat in pumpkin and pumpkin spice

·         Stir in eggs by hand

·         Pour mixture into pie crust

·         Bake for one hour

·         Let cool in oven for 30 minutes

·         Remove from oven and cool an additional 15 minutes

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Cranberry Sauce

11/14/2014

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Cranberry Sauce pairs so beautifully with turkey. It is a must for Thanksgiving and Christmas. Making it at home is not so difficult and it tastes much better than the stuff in the can.

Cranberry Sauce

Ingredients:

·         12 ounces of cranberries, divided

·         1 cup sugar

· 1 cup orange juice

Directions:

1.       Wash cranberries

2.       Place all but about ½ cup of cranberries in a saucepan

3.       Add sugar and juice

4.       Cook over low heat, stirring occasionally until sugar dissolves and cranberries are soft, about 10 minutes

5.       Increase heat to medium and cook until cranberries break open, about 10-15 minutes

6.       Reduce heat to low

7.       Add remaining cranberries and cook for 2-3 minutes

8.       Remove from heat

9.       Transfer to serving bowl

10.   Allow to cool to room temperature, (it will thicken as it cools)

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<<Previous

Brussel Sprouts with Balsamic Vinegar Glaze

Chocolate Pumpkin Layered Cheesecake

Donna and Lani's Corn Casserole

Lani's Sweet Carrots

Donna's Orange Glazed Carrots

Frosted Cranberries

Leftover Turkey Shepard's Pie

Day after Thanksgiving Turkey Pumpkin Soup

Pumpkin Cheesecake

Cranberry Sauce

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