Nov 212011
 
Nov 212011
 

Ingredients:

2/3 c. water
2/3 c. sugar
1 1/3 c. cranberries
4 tsp. cider vinegar
1/3 c. dark raisins
1/4 c. chopped pecans
2 tsp. brown sugar
Scant 1/4 tsp. ginger
1/2 tsp. chopped garlic
2 1/4 lb. wheel of Brie cheese
1 loaf French bread cut in thin slices or party
loaf pumpernickel bread

Directions:

To make chutney: In a heavy saucepan combine water and sugar. Stir and bring to a boil. Add cranberries, vinegar, nuts, sugar, ginger and garlic. Boil slowly, stirring until thick, 5-10 minutes. Cool and refrigerate. It will keep in refrigerator up to 1 week or it can be frozen. To serve: Place Brie on the Medium Round Stone with Handles. Spread chutney over top of cheese. Bake at 350 degrees 5-10 minutes watching carefully so as not to melt brie, just to soften it. Serve with slices of bread or top your leftover turkey sandwich. I don’t know about you but my mouth is watering just thinking about it!

Nov 202011
 

Here is another way to use up those holiday leftovers. You can even entertain guests with this one and they will be impressed every time. I promise.

Ingredients:

  • 2 (8 ounce) packages refrigerated crescent dinner rolls
  • 2 cups chopped cooked turkey
  • 1 1/4 cups shredded swiss cheese
  • 1/2 cup sliced celery
  • 1green onion, sliced thin (optional)
  • 1/2 cup dried sweetened cranberries
  • 3 tablespoons snipped fresh parsley
  • 1/2 cup mayonnaise
  • 2 tablespoons honey dijon mustard
  • 1/2 teaspoon pepper
  • 1 egg white, lightly beaten

Directions:

  1. Preheat oven to 375*F.
  2. In bowl, combine turkey, 1 cup of the cheese, celery, green onion if using, cranberries, parsley, mayonnaise, mustard and black pepper. Mix well. Set aside.
  3. Unroll the 2 packages of crescent rolls; separate into 16 triangles in a circle on a large pizza pan or stone with wide ends 3 inches from the edge of pizza pan and points towards the outside. Points will extend off the edge of the pan(depending on size). Arrange the remaining triangles in the center of the pan, matching wide ends with triangles already in placed. The points will overlap in center.
  4. Using small rolling pin(or small round jar or drinking glass), roll over seams of triangles where wide ends meet, making a smooth surface for filling. Don’t seal center triangles.
  5. Using an ice cream scoop, scoop filling evenly over the dough in a continuous circle.
  6. Beginning with the last triangle placed in center of pizza pan, bring point of triangle straight across filling. Next, bring point of the opposite outside triangle diagonally across filling, covering point of previous triangle. The filling will show.
  7. Repeat, overlapping points of inside and outside triangles to form a wreath. Tuck the last end under first.
  8. Brush top of wreath with egg white.
  9. Sprinkle with remaining 1/4 cup cheese.
  10. Bake 25-30 minutes or until golden brown. Enjoy!

Turkey Cranberry Wreath

Nov 202011
 

 

Here is a great way to use up those left-overs. Everyone is going to have different leftovers so how you follow the recipe depends on what you have left. It is quite simple – Make a sweet potato crust and mix chunks of turkey with your green bean casserole and then spread it over the sweet potato crust and top with the fried onions. It may not be gourmet but it will satisfy your family especially the kids!

CQ- TurkSweetpotpie

Ingredients 1 Can (24 ounces) sweet potatoes, drained

2 Tablespoons margarine, melted

1/4 Teaspoon pumpkin pie spice

Vegetable cooking spray 2 Cups COOKED TURKEY, cut into 1/2-inch cubes

1 Can (10-3/4 ounces) reduced-fat and reduced-sodium cream of mushroom soup 1 Package (9 ounces) frozen French-style green beans, thawed and well drained

1 Can (2 ounces) mushroom stems and pieces, drained

1/2 Teaspoon each salt and pepper

2 Tablespoons canned fried onion rings, crushed

1 Can (8 ounces) cranberry sauce, optional

  1. In medium bowl blend sweet potatoes, margarine and pumpkin pie spice until smooth. In 9-inch pie plate, lightly sprayed with vegetable cooking spray, line plate with potato mixture to form a pie shell; set aside.
  2. In medium bowl combine turkey, soup, beans, mushrooms, salt and pepper. Pour mixture into prepared shell. Sprinkle onions over top. Bake in a preheated 350 degree F oven for 30 minutes or until hot. Serve with cranberry sauce, if desired.
Oct 312011
 

 Ingredients

2 packs Grand Biscuits
1 ½ – 2 lbs ground beef, sirloin or turkey
1 package taco seasoning mix
1 6 oz can tomato paste
1 package – 16 oz. shredded taco/Mexican cheese (at least Monterey jack and cheddar)
2 tblsp Onion
2 tblsp Green Pepper
6 oz water

 

Directions

Preheat oven to 400 degrees, place biscuits together in deep dish
baker or large pie pan (this might make 2, if using regular sized pie
plates), press biscuits together gently or roll together to form a pie
crust

Meanwhile, in a large skillet sauté ground meat, onion and green
pepper for approximately 5 minutes until meat is no longer pink. Drain
grease and then add tomato paste, water (fill tomato paste can), taco
seasoning mix, cook together for 2 – 3 minutes, spoon meat mixture on
top of crust, cover with cheese and bake at 400 for 15 minutes.

Oct 312011
 

bigstock_closeup_barbecue_pulled_pork_s_10237778

 

Ingredients

1 medium onion, chopped
1/2 cup(s) ketchup
1/3 cup(s) cider vinegar
1/4 cup(s) packed brown sugar
1/4 cup(s) tomato paste
2 tablespoon(s) sweet paprika
2 tablespoon(s) Worcestershire sauce
2 tablespoon(s) yellow mustard
1 1/2 teaspoon(s) salt
1 1/4 teaspoon(s) ground black pepper
4 pound(s) boneless pork shoulder blade roast (fresh pork butt), cut into 4 pieces
12 soft sandwich buns or ciabatta rolls, warmed

 

   Directions

In 4 1/2- to 6-quart slow-cooker pot, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt, and pepper until combined. Add pork to sauce mixture and turn to coat well with sauce.
Cover slow cooker with lid and cook pork mixture on low setting as manufacturer directs, 8 to 10 hours or until pork is very tender.
With tongs, transfer pork to large bowl. Turn setting on slow cooker to high; cover and heat sauce to boiling to thicken and reduce slightly.
While sauce boils, with 2 forks, pull pork into shreds. Return shredded pork to slow cooker and toss with sauce to combine. Cover slow cooker and heat through on high setting if necessary.
Spoon pork mixture onto bottom of sandwich buns; replace tops of buns.

Oct 312011
 

Ingredients

4 eggs
1 cup sugar
* teaspoon salt
9 oz bitter-sweet chocolate bar
9 oz semi-sweet chocolate bar
1 stick of butter
1 cup of chopped pecans
1 Oreo cookie crust

 

Directions

Melt both chocolate bars with butter in medium pot over medium heat.
Mix together melted chocolate, pecans, eggs, sugar and salt

Pour mixture into cookie crust and bake at 350 degrees Fahrenheit for
30 – 35 minutes or until firm. Let cool for 5 minutes before serving.
Decorate as desired.

Oct 272011
 

Summer squash, like zucchini, and winter squash are versatile vegetables to use in cooking. Summer squash have thin, soft skin, while winter squash have hard skin and inedible seeds that have to be scooped out. Winter squash, such as butternut and acorn squash, can last up to a month in a cool storage area. Otherwise, they should be used within 2 weeks so warmer room temperatures won’t dry the squash out. This vegetable is high in fiber and vitamins A and C, as well as a good source of potassium, magnesium, iron and calcium. If you’re wondering how to bake squash, it’s easy. Cut lengthwise and remove the seeds before baking at 350°, about 45 minutes. There are other methods for cooking with squash too. Follow the same preparation steps – cut lengthwise and remove the seeds before cooking a squash in the broiler or steaming it on the stove.

Oct 252011
 

by Jean Smith Lanoue on Tuesday, September 21, 2010 at 1:17pm

by Jean Smith Lanoue on Tuesday, September 21, 2010 at 1:17pm

Ingredient

Amount

Substitution

Baking powder 1 tsp ¼ tsp baking soda plus ½ tsp cream of tartar

Buttermilk 1 cup 1 cup plain yogurt or 1 tbsp vinegar plus milk to
equal 1 cup, or 1 tbsp lemon juice plus milk to equal 1 cup

Cake Flour 1 cup 1 cup minus 2 tbsp sifted all purpose flour

Chocolate 1 ounce 3 tbsp unsweetened cocoa plus 1 tbsp butter or margarine

Cornstarch 1 tbsp 2 tbsp all purpose flour

Corn syrup 2 cups 1 cup granulated sugar

Cream, light 1 cup 1 ½ tbsp butter plus whole milk to equal 1 cup

Cream, whipping or heavy 1 cup ½ cup butter plus whole milk to equal 1 cup

Egg, yolk 2 yolks 1 whole egg (can be used for baking but not for
piecrust or a sauce)

Egg, whole 1 egg 2 egg yolks (for baking, 2 egg yolks plus 1 tbsp
water) OR if just one egg short for a recipe substitute 1 tsp of
cornstarch

Garlic 1 clove 1 tsp chopped garlic, ½ tsp minced garlic, 1/8 tsp
garlic powder, ½ tsp garlic flakes = ¼ tsp granulated garlic, ½ tsp
garlic juice

Herbs, fresh 1 tbsp 1 tsp dried herbs

Honey 1 cup 1 ¼ cups granulated sugar plus ¼ cup liquid

Lemon juice 1 tbsp 1 tbsp distilled white vinegar

Milk, skim 1 cup 1/3 cup nonfat dry milk plus ¾ cup water

Milk, whole 1 cup ½ cup evaporated milk plus ½ cup water

Molasses 1 cup ¾ cup granulated sugar

Molasses 1 cup 1 cup light corn syrup (makes light coloring)

Mushrooms, fresh 1 lb. 12 ounces canned mushrooms, drained

Mustard, dry 1 tsp 1 tbsp prepared mustard

Sour cream 1 cup 3 tbsp butter plus buttermilk or yogurt to equal 1 cup

Sugar, brown 1 cup 1 cup granulated sugar

Sugar, granulated 1 cup 1 ¾ cup confectioners' sugar (do not
substitute for baking)

Tomato juice 3 cups 1 ½ cups tomato sauce plus 1 ½ cups water or 1 can
(6 oz. size) tomato paste plus 3 cans water, dash salt and dash sugar

Tomato sauce 1 cup 1 can (3 oz. size) tomato paste plus ½ cup water

Yogurt 1 cup 1 cup buttermilk