Pomegranate Cosmo

2 oz  Citris Vodka
2 oz Club Soda
Splash of Pomegranate Juice
Lime wedges

Place all ingredients into shaker and shake over ice, strain into martini glass, top with additional lime wedges.
ENJOY!!!

Oreo Snowmen

1 Bag of  Holiday Oreo Cookies
3 tablespoons cream cheese
9 oz white chocolate

You will use 24 of the cookies for this recipe.
Finely crush 9 cookies. Mix cream cheese and cookie crumbs until blended. Roll into 15 balls.

Place remaining cookies on waxed paper-lined rimmed baking sheet. Dip balls in chocolate. Tap cookies on tray 3 to 4 times, allowing excess chocolate to pool cookies. Allow to harden. decorate with gels.

Refrigerate for 1 hr or until firm. Keep refrigerated.  Good Eating!!!

Hot Cocoa Mugs (not what you think)

2-1/2 cups milk, divided
2 env. (1/4 oz. each) KNOX Unflavored Gelatine 2 oz. BAKER'S Bittersweet Chocolate, melted 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding 12 miniature pretzel twists, broken crosswise in half 1-1/2 cups thawed COOL WHIP Whipped Topping 1 bag marshmallow mini's                     Add 1-1/2 cups of milk to the gelatine and let stand in small saucepan about 5 minutes or until gelatine is soft.  Cook it on medium heat until completely dissolved. (continually stirring) When dissolved, remove from heat and whisk in the melted chocolate.  Let cool for 5 minutes.       Prepare pudding mix in medium bowl and whisk in the gelatine mixture.  Spoon into 24 shot glasses sprayed with cooking spray.  (You can purchase these at a party store or use larger mugs you own for larger portions)  Refrigerate 3 hours or until it is firm.   Unmold desserts onto tray just before serving.  Insert pretzel half into side of each for the handle of the mug.  Top with Cool Whip and marshmallow minis.  Good Eating!!!

Coconut Piloncillo Ice Cream

This recipe is alot of work, but I promise it is worth it.  Piloncillo is a sub for brown sugar.  If you can't find it in the store, you may use brown sugar.  It will take 2 days to make this recipe as the ice cream has to set up in the freezer for at least 6 hours, preferably over night.  DO NOT STORE for more than 2 DAYS.

 Ice cream:
3 cups canned unsweetened coconut milk
1 cup finely brown sugar (piloncillo)
1/8 teaspoon coarse kosher salt
1 vanilla bean, halved lengthwise
3 large egg yolks
1 tablespoon dark rum

Chips and salsa:
4 - 7-inch-diameter flour tortillas
1 cup sweetened flaked coconut
9 teaspoons plus 2 tablespoons sugar, divided
1 large egg white
2 large mangoes (about 1 pound each)
2 cups quartered hulled strawberries (from one 1-pound container)
1 tablespoon chopped fresh mint

For ice cream:
Combine first 3 ingredients in heavy large saucepan. Scrape in seeds from vanilla bean halves; add bean. Bring to simmer over medium heat, stirring until piloncillo dissolves. Remove from heat. Cover and steep 30 minutes.  Whisk egg yolks in large bowl. Gradually whisk in coconut milk mixture. Return to same saucepan. Stir over medium-low heat until slightly thickened and thermometer registers 160°F, about 4 minutes. Cool custard 1 hour, then chill at least 2 hours or cover and chill up to 1 day. Whisk rum into custard. Remove vanilla bean halves. Process custard in ice cream maker according to manufacturer’s instructions. Transfer to container. Cover and freeze at least 6 hours and up to 2 days (ice cream will not get very hard).

For chips and salsa:
Preheat oven to 375°F. Line baking sheet with parchment paper. Using small plate as guide, cut out 6-inch round from each tortilla. Cut each round into 6 triangles. Reassemble into rounds on prepared sheet.

Grind coconut and 1 teaspoon sugar in processor. Beat egg white in small bowl until foamy. Brush some egg white all over each reassembled tortilla. Sprinkle each evenly with 2 teaspoons sugar, then 2 tablespoons ground coconut mixture.  Bake tortillas until crisp and topping is golden, about 20 minutes. Cool. Break triangles apart. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature. 

Working with 1 mango at a time, stand mango on its side. Cut off rounded cheek from each side of pit. Using vegetable peeler, remove skin from cheeks and rest of mango. Cut all mango flesh into small dice. Place in medium bowl. Add berries, mint, and 2 tablespoons sugar; toss gently to blend salsa. Use immediately or cover and refrigerate up to 2 hours.

Scoop ice cream into center of shallow bowls. Top or surround ice cream scoops with fruit salsa. Garnish with coconut chips and serve.  Good Eating!!

Raisin Apple Challah

For the bread

2 tablespoons dry yeast
1 tablespoon plus 3/4 cup granulated sugar
5 large eggs
3/4 cup vegetable oil, such as canola or safflower
3/4 teaspoon kosher salt
6 cups  all-purpose flour

For the filling

1 large firm-tart apple, peeled, cored, and cut into small cubes
1/2 cup raisins
3 tablespoons lemon juice
2 tablespoons honey
1/2 teaspoon ground cinnamon
1 egg yolk

Combine 1/2 cup warm water, the yeast, and 1 tablespoon of the sugar in a small bowl. Stir until the yeast dissolves. Let it activate for 10 minutes (the mixture should look foamy)  In a large mixing bow with paddle attachment (you may use a hand mixer if you have one) beat eggs on medium speed.  Add oil, salt and remaining 3/4 cup of sugar. Mix approx. 4 minutes.  (Dough will be pale in color)  Add in 2/3 cup water, then add the yeast mixture. Mix in the flour 1 cup at a time.Turn the dough onto a floured surface and knead for 2 minutes (or use the dough hook on your mixer for 1 minute at low speed). Put the dough in a lightly oiled bowl and turn to coat. Cover with plastic wrap and a kitchen towel and put in a warm corner of your kitchen to rise. I like to use my (unheated) oven with the lightbulb on. You want the dough to double in size, which takes just about an hour. Punch down the dough, rewrap with plastic wrap and a kitchen towel, and let the dough rise for 30 minutes. It won't quite double in this time, but it will puff up.  Meanwhile, make the filling: In a small bowl, toss the apples with the raisins, lemon juice, honey, and cinnamon. Let sit for 20 minutes, then drain any liquid. Turn the dough out onto a lightly floured surface and divide in half. Divide each half into three equal parts, for a total of six pieces. Roll out each piece to form a 12-inch strand, then pat each strand down into a flat rectangle shape. Spoon a bit of apple mixture down the center of each rectangle, then fold dough over the filling, roll into a 15-inch rope, and pinch the ends tight.  Form the loaves: Put three of the apple-filled "ropes" on each baking sheet. Braid the ropes together (fold right rope over center, then fold left rope over center, repeat). Pinch at bottom. Repeat with the other loaf. Cover the loaves with kitchen towels, and let rise for 45 minutes.  Preheat the oven to 400°F and set a rack to the middle position. Whisk the egg yolk with 1 tablespoon water and brush over the tops of the loaves. Bake for 10 minutes, then reduce the heat to 350°F and bake until the crusts are browned and the bread is puffed and light, 30 minutes more. Transfer the loaves to a rack and let cool for 30 minutes before serving.  Good Eating!!

Latkes

 

 

3 pounds large russet potatoes (4-6)

1 pound medium Vidalia, yellow, or brown onions (about 2)

2 large eggs

1/4 cup fine plain dried breadcrumbs

3 1/2 teaspoons kosher salt

2 teaspoons baking powder

1/4 teaspoon freshly ground black pepper

2-4 tablespoons (or more) vegetable oil

Applesauce

Sour cream

 

Preheat oven to 325°F. 

Peel potatoes. Grate potatoes and onions. Transfer to a large kitchen towel. Gather ends of towel; twist over sink and squeeze firmly to wring out as much liquid as possible. Open towel; toss mixture to loosen. Gather towel; wring out once more. Mix eggs, breadcrumbs, salt baking powder and pepper to blend.  Add potato mixture.  (You will need a large bowl for this)  Latke mix should be wet and thick, not soupy.

Line a large rimmed baking sheet with several layers of paper towels. Set a wire rack inside another large rimmed baking sheet; set aside. Heat 4 tablespoons of oil in a 12" nonstick skillet over medium high heat. Drop a small amount of latke mixture into pan. If the fat sizzles around the edges, it's ready. (Do not let fat smoke.)

Working in batches and adding more schmaltz and oil to skillet as needed to maintain 1/8" fat, drop large spoonfuls of mixture into pan, pressing gently with the back of a spoon or spatula to flatten slightly. (If mixture becomes watery between batches, mix to incorporate; do not drain.)

Cook latkes, until golden brown and cooked through, 2 1/2-3 minutes per side. (If small pieces of potato floating in the oil start to burn, carefully strain out.)

Transfer latkes to paper towel-lined baking sheet to drain, then transfer to prepared wire rack. Place sheet with latkes in oven to keep warm and crisp while cooking remaining latkes.

Serve warm latkes with applesauce and sour cream.

 

Happy December

This month will find us with lots of posts, ideas from others as well as from myself.  I hope that each of you have a wonderful month celebrating what makes your heart happy.  I hope that you find inspiration from this months' columns and that you will join us in the New Year, as I have been given an opportunity from one of my "punkins" that I will share in the new year.  I wish all of you Joy, Hope and Peace over the holidays and Success and Happiness in the new year!!!

                                          Mama Angie

Caramel Apples

Hollow your apples out, (use muffing tin to stabilize them) melt caramel, pour into apple.  Place in refrigerator to cool and set caramel.  Slice as shown above and GOOD EATING!!!

Glazed Brie with Pecans and Sugar

1/4 cup packed brown sugar
1/4 cup chopped pecans
1 tablespoon brandy
1 (14-ounce) round brie
Apple wedges, for serving
Pear wedges, for serving
2 to 3 tablespoons lemon juice
Crackers, for serving

Preheat oven to 500*
In a small bowl stir together the sugar, nuts, and brandy. Cover and chill for up 1 week.

Place the brie on an ovenproof platter or pie plate. Bake for 4 or 5 minutes or until the brie is slightly softened. Spread the sugar mixture in an even layer on top of the warm brie and bake for 2 to 3 minutes longer, or until the sugar melts. Brush the fruit wedges with lemon juice (to prevent browning) and arrange them around 1 side of the brie. Place crackers around the other side. GOOD EATING!

Fried Ravolli

 Olive oil, for frying
1 cup buttermilk
2 cups Italian-style bread crumbs
1 box store-bought cheese ravioli (about 24 ravioli)
1/4 cup freshly grated Parmesan
1 jar store bought marinara sauce, heated, for dipping

Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat. 

While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs.

Place the ravioli on a baking sheet, and continue with the remaining ravioli.

When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.

Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.  GOOD EATING!

Roasted Baby Pears with Herbed Goat Cheese

• 1/2 pound goat cheese
• 1/4 cup chopped mixed herbs such as parsley, thyme, and chives
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• Kosher salt and freshly ground black pepper
• 12 baby pears cut in half
• 12 slices bacon cut in 1/2
• 2 tablespoons honey
• Arugula  for garnish

Heat the oven to 375 degrees F.
In a small bowl, mix the goat cheese, herbs, and 2 tablespoons olive oil; season with salt and pepper. Halve the pears and scoop out the seeds and cores. Stuff each pear half with about a tablespoon of the cheese. Wrap each stuffed pear with a slice of bacon and place it on a baking sheet. Drizzle some olive oil over the pears and season them with salt and pepper. Bake them until the pears are tender and the bacon is crisp, about 25 to 30 minutes. Place the pears onto a platter, drizzle with the honey, and garnish with the arugula. GOOD EATING!!

Pomegranate Arugula Salad

Pomegranate Vinaigrette:

• 1/4 cup pomegranate molasses
• 1/2 lemon, juiced
• 2 tablespoons honey
• 2 tablespoons red wine vinegar
• 3/4 cup olive oil
• Kosher salt and freshly ground black pepper
• 6 cups lightly packed arugula
• 1 pomegranate, seeds only
• 1/4 cup Parmigiano-Reggiano shavings
• 1/4 cup toasted walnuts
• 1 shallot, sliced

To make vinaigrette, combine molasses, lemon juice, honey and vinegar in a mixing bowl and whisk to combine. Slowly drizzle in olive oil while you whisk to emulsify. Season, to taste, with salt and pepper.
Toss salad ingredients together and dress with the vinaigrette .GOOD EATING!

Wrapped Prosciutto Crudite

 20 paper-thin slices prosciutto or speck
1 fennel bulb, cored and thinly sliced lengthwise
1/2 orange bell pepper, cut lengthwise into thin strips
1/2 red bell pepper, cut lengthwise into thin strips
1/2 yellow bell pepper, cut lengthwise into thin strips
10 stalks broccolini, blanched
1/4 head cauliflower, separated into small florets with stems intact, blanched
2 tablespoons lemon olive oil
1 (2-ounce) piece Parmesan
Freshly ground black pepper
Salt, for blanching water

Working with 1 slice of prosciutto at a time, cut the prosciutto lengthwise in half. Wrap a small bundle of the fennel slices (about 3 slices) with prosciutto, allowing the fennel to extend over each side of the prosciutto. Bundle 1 strip each of the orange, red, and yellow bell peppers, then wrap each bundle with prosciutto, allowing the bell peppers to extend over each side of the prosciutto. Wrap the prosciutto around the stalks of broccolini. Wrap the prosciutto around the stem end of the cauliflower florets. Arrange the vegetables on a platter.
Drizzle with the oil. Using a grater or vegetable peeler, shave the Parmesan over the vegetables. Sprinkle with pepper, and serve.
GOOD EATING!

Grilled Beef Tenderloin on Tocaccia Toast

 2 pounds cherry tomatoes
1 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
2 heads garlic
4 sprigs fresh rosemary
1 lemon, juiced
1 red bell pepper, seeded and chopped
2 cups good quality mayonnaise
2 tablespoons hot chili paste
1 whole beef tenderloin*, about 6 to 8 pounds
2 loaves focaccia bread, sliced and toasted
Baby arugula, for garnish

Heat the oven to 400 degrees F.
Toss the tomatoes into a roasting pan, drizzle with some olive oil and season with salt and pepper. Cook until the tomatoes have collapsed, about 30 minutes. Remove them from the oven and let them cool.
Drizzle the garlic with olive oil, wrap it in foil, and bake it until soft, about 30 minutes. When cool enough to handle, squeeze the soft garlic onto a cutting board. Strip the needles from the rosemary, add them to the garlic, and chop them together. Pour 1 cup olive oil into a small bowl; add the garlic and rosemary mixture and lemon juice. Season with salt and pepper and mix well. Set aside until ready to grill.
Char the outside of the pepper under the broiler or over a gas flame. Put it into a bowl and cover it with plastic wrap. When cool enough to handle, peel, seed, and chop and put it into a blender. Add the mayonnaise and chili paste; process until smooth. Taste and adjust seasoning with salt and pepper; refrigerate until ready to use. (Can be made the day before.)
Heat the grill. Remove the meat from the refrigerator about 1/2 hour before you are going to grill it. Brush it with some of the flavored olive oil and season it generously with salt and pepper. Grill the tenderloin, turning frequently, until the meat is rare or medium rare, about 8 to 10 minutes. Remove to a platter and let it rest for 5 minutes, brushing it with the flavored olive oil. Cut the beef into thin slices.
To serve, put some of the flavored mayonnaise onto a piece of focaccia toast. Top it with a thin slice of the beef and spoon on some of the roasted tomatoes. Garnish with some arugula leaves and serve.
GOOD EATING!

Collards

5 bundles collard greens
4 cups salted water
3 large smoked ham hocks
1 cup sugar
Salt
1 teaspoon crushed red pepper flakes

Thoroughly wash collard greens. Be sure to pull leaves apart and remove any sand. Chop collard greens.
In a medium saucepan, bring 4 cups of salted water to a simmer. Place smoked ham hocks in salted water and cover for about 90 minutes. Cook ham hocks until slightly tender. In the same saucepan, add remaining ingredients and collard greens.
Cover and cook greens for 1 to 1 1/2 hours.
*Cook's Note: Make sure at least half of ham hocks are covered with water. If not, add additional water.  Good Eating!

Baby Ribgs with Collards Braised in Apple Juice

 2 slabs (4 pounds) baby back ribs
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
2 bunches young collard greens, washed and rib removed
1 onion, peeled and sliced, 1/4-inch thick
1 head garlic, cut through the equator
1/2 gallon apple juice
1/2 cup apple cider vinegar
1/2 bunch thyme
Whipped Sweet Potatoes, recipe follows

Preheat oven to 350 degrees F.
Season pork ribs with plenty of salt and pepper. Heat a heavy-bottomed roasting pan over high heat and drizzle with oil. Sear ribs on both sides until golden brown for a few minutes per side. Pile both racks of ribs on 1 side of the roasting pan. On the other side, place collard greens, then onion and garlic on top. Pour in the apple juice and cider vinegar, add thyme, then cover with foil, place in the oven and braise for 1 hour 30 minutes to 2 hours.

When done, remove foil, baste the meat with the pan juices, then cook uncovered for a further 20 minutes until the meat has a nice caramelization and the liquid reduces, forming a sticky glaze on the meat. Place the collard greens and braising liquid on a serving platter and top with the ribs. Serve ribs over collard greens with braising liquid and pureed sweet potatoes

Whipped Sweet Potatoes:

• 4 large sweet potatoes, scrubbed
• Kosher salt and freshly ground black pepper
• 2 cups heavy cream
• 2 bay leaves
• 1/2 teaspoon ground cinnamon
• Pinch freshly grated nutmeg
• 1/2 orange, zested
• 2 tablespoons brown sugar
• 1 tablespoon unsalted butter

Preheat the oven to 350 degrees F.
Prick the sweet potatoes all over with a fork, drizzle with olive oil and season with salt and pepper. Put them in a roasting pan and roast for 45 minutes until they are very soft. Remove the pan from the oven.
In a small sauce pot, over low heat, heat the cream with the bay leaves, then keep warm until ready to puree potatoes. Discard the bay leaves before adding to potatoes.
When the potatoes are cool enough to handle, scoop the flesh into the bowl of a food processor. Season with salt, cinnamon, nutmeg, orange zest, and brown sugar. Add cream and 1 tablespoon of butter and puree until super smooth.  OMG!!  GREAT EATING!!
Yield: 10 to 12 servings

Grilled Pierogies and Kielbasa

1 pound kielbasa (pork or turkey), cut into 4 pieces
2 tablespoons whole-grain mustard
2 tablespoons apple cider vinegar
1/4 cup extra-virgin olive oil
1 large white onion, cut into 6 wedges
1 pound potato-and-cheddar pierogies
Kosher salt and freshly ground pepper
1/4 cup roughly chopped fresh parsley

Use homemade pierogie recipe from previous post.
 
Preheat a grill to medium. Grill the kielbasa, turning, until marked, 8 to 10 minutes. Transfer to a platter.
Meanwhile, whisk the mustard and vinegar in a large bowl. Slowly whisk in 2 tablespoons olive oil until smooth.
Toss the onion and pierogies with the remaining 2 tablespoons olive oil and season with salt and pepper. Saute`uncovered, until the pierogies are browned and the onion begins to soften, about 5 minutes. Turn the pierogies and onion and continue to saute`, until the pierogies are cooked through and the onion is tender, 4 to 6 more minutes. Transfer to the platter.
Slice the kielbasa into pieces and add to the bowl with the mustard dressing. Roughly chop the onion and add to the bowl along with the pierogies and parsley. Season with salt and pepper and toss. Divide among shallow bowls.  Good Eating!!

Homemade Pierogies

 

Ingredients

• 1 recipe pierogie dough, recipe follows
• 2 pounds Yukon gold potatoes peeled and quartered
• 8 ounces butter
• 2 tablespoons chopped chives 
• 2 cups grated cheddar cheese 

Dough Recipe

• 2 cups flour
• 4 ounces sour cream
• 2 ounces butter, softened
• 1 egg

Directions

Roll dough to 1/8-inch thick. Cut dough into 2-inch circles. Wrap and set aside. Boil potatoes in salted water until tender and drain. Place through mash and fold in butter, cheese and chives.  Add salt and pepper to taste.  Check seasoning.

 

Place flour in bowl and form a well. Add remaining ingredients and mix by hand. Form in a ball, wrap and refrigerate for 20 minutes.

To assemble: Place a heaping teaspoon of the mixture on half of each circle of dough. Fold the circles in half to make half moon shapes and crimp the edges to seal. Boil the pierogies in water until they float, about 2 to 3 minutes. Drain. Saute until golden brown in butter.   Good Eating!!

How to make Perfect Pie Crust

2 cups all-purpose flour
1 teaspoon salt
1/2 cup vegetable oil
3 oz cold milk 

Sift flour and salt into a bowl. Pour vegetable oil into a 1-cup measure and fill the measure with milk up to the 7-ounce mark. Whisk oil and milk together and pour immediately into the bowl with flour. Mix the crust together with a fork just until it holds together. Do not knead. 

Divide crust in half, form into balls, and roll each half out between sheets of waxed paper. Peel waxed paper from crusts to fit into pie plate.

Purrrrfect Turkey

 

1 (18 pound) whole turkey, neck and giblets removed

2 cups kosher salt 
1/2 cup butter, melted 
2 large onions, peeled and chopped 
4 carrots, peeled and chopped 
4 stalks celery, chopped
2 springs fresh thyme
1 bay leaf
1 cup dry white wine

Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight. 

Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture. 

Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine. 

Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.  Good Eating!

Stuffed Portabellas

4  large portabella mushrooms
1 teaspoon extra virgin olive oil for brushing
1/2 cup quinoa (a high protein grain, used like rice)   **You may sub rice if you can't find quinoa**
4 tablespoons low sodium vegetable broth powder
1 cup water
1/2 cup grated Parmesan cheese, divided
1 teaspoon finely ground black pepper
2 teaspoons Adobo Seasoning, divided
1  medium red bell pepper
1  medium yellow bell pepper
1  small white onion
1  medium tomato
2 cups fresh spinach
1 teaspoon extra virgin olive oil

Directions

Preheat the oven to 350 degrees, and spray a baking sheet with non-stick cooking spray.

Carefully wash the mushrooms, remove the stems, and use a spoon to scrape out the gills on the underside. Brush each mushroom with olive oil. Bake mushrooms with the cap side up for 10 minutes.

Soak the quinoa for 10 minutes in water to cover, then rinse and drain in a fine mesh strainer.

In saucepan, dissolve vegetable broth powder in the 1 cup of water. Bring to a boil. Add quinoa, then once at a boil again reduce temperature to medium. Cook for 10 to 15 minutes, or until the quinoa has absorbed all the liquid. Remove from heat, and fluff while adding ¼ cup Parmesan cheese, the black pepper, and 1 teaspoon of the Adobo seasoning.

Finely dice the red bell pepper, yellow bell pepper, and onion. Dice the tomato. Remove the stems from the spinach and roughly chop.

In a large skillet, heat olive oil over medium heat. Add the peppers and onion and cook until slightly tender and onions are translucent, about 5 minutes. Then add the spinach and tomatoes, cooking until the spinach starts to wilt.

In a large bowl, combine vegetable mixture, quinoa, and 1 teaspoon of Adobo seasoning. Stir well. Divide mixture evenly among the four mushroom caps.

Sprinkle each cap with 1 tablespoon of Parmesan cheese. Bake filled portabellas for 10 to 15 minutes, until the cheese is golden.

Chef Suggestions

Add ¼ teaspoon of cayenne powder to the quinoa after cooking to add a little kick to your stuffed mushrooms.

Good Eating!

4 Herbed Pesto

2 cups small whole wheat macaroni shells
2 1/2 tablespoons basil
2 tablespoons oregano or 2 tablespoons marjoram
1 tablespoon dill weed
1 tablespoon parsley
2  small cloves of garlic, minced
3 tablespoons sunflower seeds

You may use this pesto mixed with mayo as a spread for a sandwich, or instead of mayo...OR...you may use it over cooked and drained pasta!

 
While pasta is cooking, crumble herbs into an unoiled cast-iron pan over a medium flame. Stir rapidly and continuously with a wooden spoon until herbs darken, then push them to the side of the pan. Add a little bit of oil and the garlic to the center of the pan. After 1 minute, stir in the herbs. Add sunflower seeds and cook for another few minutes.
Good Eating!

Turkey Brine

Once you eat a brined turkey, you'll settle for nothing less. Brining helps keep the turkey moist during roasting and infuses the meat with fall flavors like cloves, cinnamon and allspice.

• 1 package Simply Organic Mulling Spice
• 1 cup hot water
• 1 5-gallon tub, large stockpot, or brining bag
• 3/4 cup salt
• 1 cup brown sugar or molasses
• 1 gallon or more cool water
• 1 organic turkey (14 to 16 pounds)

In a small bowl, stir Mulling Spice into the hot water. Let stand for 5 minutes. In the tub, pot, or bag, combine salt and sugar with 1 gallon of water, stirring until dissolved. Add Mulling Spice liquid.
Remove giblets from the turkey. Place turkey in the brine, making sure it is completely submerged (you may need to weigh it down). Depending on the size of the turkey and container, you may need to add more water to completely submerge the bird.
Brine the turkey for about one hour per pound of bird, or overnight. Ensure turkey is kept at a temperature of 40 degrees Fahrenheit or colder during the brining process.
Remove the turkey from the brine and rinse with cool water.
To roast turkey: Heat oven to 325 degrees.
Place bird in roasting pan breast side up. Cover wings and top of the turkey breast with foil to prevent excess browning. Roast the turkey, basting it occasionally, until an instant thermometer inserted into the thickest part of the thigh (but away from the bone) reaches 165 degrees. (This will take 3 to 4 1/4 hours, depending on the size of the turkey.)
Remove turkey from oven and allow it to rest 20 to 30 minutes before carving.

Chef Suggestions

For a smaller gathering, substitute a bone-in turkey breast or a whole chicken.  Good Eating!

Spiced Pumpkin Pie

Pumpkin pie may be an expected dessert after your holiday meal, but the sublime flavor of this sensational natural version will catch your guests by surprise. 
  
1 teaspoon ground cinnamon 
1/4 teaspoon ground cardamom 
1/4 teaspoon ground nutmeg 
1/4 teaspoon ground cloves 
1/4 teaspoon salt 
1/2 cup sugar 
1 can (15 ounces) pumpkin purée 
1/2 cup maple syrup 
1 teaspoon vanilla extract 
2 large eggs lightly beaten 
1 cup heavy cream 
1 unbaked 8-inch deep-dish pie shell
freshly whipped cream for topping

Preheat oven to 425 degrees.
Combine spices and sugar. In a separate bowl, combine pumpkin, maple syrup, and vanilla. Stir in eggs, then spice mixture. Stir in cream.
Pour into pie shell and bake for 15 minutes. Turn oven down to 350 degrees and bake until center is set, about 90 minutes. Cool on wire rack.
Serve topped with whipped cream.   Good Eating!

A Different Stuffing

• 3/4 pound whole grain bread
• 6 tablespoons butter
• 1 1/2 cups chopped shallots (approximately 1/2 pound whole shallots)
• 1/2 cup dried cranberries
• 1/2 cup pulp-free orange juice
• 2 1/2 cups peeled and chopped apples (approximately 3/4 to 1 pound)
• 2 teaspoons marjoram
• 3/4 teaspoon sea salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 1/8 teaspoon nutmeg
• 1/8 teaspoon ground allspice
• 1/2 cup walnuts, coarsely chopped
• 3/4 teaspoon lemon peel
• 1 cup low-sodium chicken broth 

The sweet/savory flavor of this stuffing will have your friends and family "stuffing" themselves.

Preheat oven to 325 degrees.
With a serrated bread knife, slice bread into 1/3-inch cubes. Spread bread cubes in two shallow baking pans and bake in upper and lower thirds of oven, switching position of the pans halfway through baking, until golden, 20 to 25 minutes total. Cool bread in pans, then transfer to a large bowl.
Melt butter in a large heavy skillet (or Dutch Oven) over moderate heat. Add shallots and cook, stirring frequently, until shallots are browned, 15 to 20 minutes.
Simmer dried cranberries and orange juice in a heavy saucepan, stirring occasionally, until juice is absorbed (6 to 8 minutes).
Add apples to the browned shallots along with marjoram, salt, pepper, nutmeg and allspice. Cook, stirring occasionally, until apples begin to soften, about 8 to 10 minutes.
Transfer the prepared cranberries with juice and the apple mixture to the large bowl with bread cubes. Add lightly toasted walnuts, lemon peel, and stock, and toss well.
Transfer stuffing to a well-buttered 2 1/2 quart oven-proof shallow baking dish. Cover and bake in the middle of the oven for 30 minutes, then uncover and bake until browned, another 30 minutes or so. Enjoy!

Chef Suggestions

Choose a tart apple, such as Gala or Cortland.  Good Eating!

Apple Cranberry Cobbler

  
 8 cups peeled, cored and chopped apples 
10 ounces frozen (thawed and drained) or fresh (washed and patted dry) cranberries 
1/4 cup salted butter, cubed (1/2 stick) 
1/2 cup sugar 
2 cups rolled oats (quick-cooking type) 
2 cups all-purpose flour 
1/2 teaspoon baking powder 
1 tablespoon vanilla extract
1 tablespoon cinnamon 
1/2 teaspoon allspice 
1/2 teaspoon nutmeg 
1/4 teaspoon sea salt 
1/3 cup maple syrup 
1/2 cup milk

WHIPPED TOPPING 

1 pint heavy whipping cream 

3/4 teaspoon cinnamon 

1 teaspoon vanilla extract 

1/4 cup sugar

Simple and sweet, this large recipe can serve a crowd. Your family and/or guests will love the seasonal spices and the comfort of this belly-warming dessert.

Preheat oven to 375 degrees.
Toss apples and cranberries together in a 9x13-inch glass baking dish.
In a medium-sized mixing bowl, using a pastry cutter or two knives, blend together to resemble a coarse meal: salted butter, sugar, quick rolled oats, flour, baking powder, vanilla extract, spices, and sea salt.
Stir in maple syrup and milk. The topping mixture will become somewhat sticky. Drop the cobbler mixture by the spoonfuls onto the apple/cranberry compote and pat down slightly. Sprinkle with sugar, if desired. Bake for 45 to 60 minutes, or until apples are soft and topping has become golden.
Whip cream with cinnamon, vanilla, and sugar until stiff. Serve atop warm cobbler and melt into the "comfort zone."

Round up some assistants and prepare the apples. Use Granny Smith, Cortland, or your family's favorite heirloom variety.
Apples and cranberries can be prepared up to 2 days in advance. Sprinkle with lemon juice, and store in an airtight container in the refrigerator.  Good Eating!

Different Sweet Potatoes

 2 lbs sweet potatoes, peeled and cut into wedges

• 1 tablespoon olive oil
• 2 tablespoons maple syrup
• 1 tablespoon butter
• 1 tablespoon lemon juice
• 1/2 teaspoon cinnamon
• 1/4 teaspoon sea salt
• 1 tablespoon parsley

While sweet potatoes are a holiday favorite, this dish is anything but expected.

Toss sweet potatoes with olive oil and spread in roasting pan.
Roast until just tender, about 40 minutes, turning once with a spatula after 20 minutes.
Melt together remaining ingredients and pour over potatoes in pan.
Return to oven for an additional 5 to 10 minutes, until nicely glazed.
Serve immediately.

You can prepare this dish a day ahead and simply reheat in the oven (covered for 20 to 30 minutes @ 350 degrees) just before serving, if you like.  Good Eating!

Best Green Bean Casserole

• 2 Medium onions, thinly sliced
• 1/4 cup all-purpose flour
• 2 tablespoons panko bread crumbs
• 1 teaspoon kosher salt
• Nonstick cooking spray

For beans and sauce:

• 2 tablespoons plus 1 teaspoon kosher salt, divided
• 1 pound fresh green beans, rinsed, trimmed and halved
• 2 tablespoons unsalted butter
• 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
• 1/2 teaspoon freshly ground black pepper
• 2 cloves garlic, minced
• 1/4 teaspoon freshly ground nutmeg
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup half-and-half

Directions

Preheat the oven to 475 degrees F.
Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.  Good Eating!

Happy November!

This month I wish to challenge all of you to DONATE to a food kitchen.  Not everyone is as lucky as we are and will be setting down to a hot meal most nights.  One can of something will make a difference in someone's life.  Remember it is Thanksgiving...Be thankful and give to others...I wish you a month of good eating.  Enjoy!!!

Ghost Pops

60 (total) green and purple JOLLY RANCHER Original Hard Candies , divided
1/2 baked and cooled white or yellow 13x9x2-inch cake*
1/2 cup vanilla frosting*
2 cups (12-oz. pkg.) HERSHEY'S Premier White Chips , divided
1 tablespoon shortening (do not use butter, margarine, spread or oil) , divided
24 lollipop sticks
Styrofoam block
1/4 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate

Place candies of same color in food processor; coarsely crush. (Or place candies in heavy-duty food storage bag and crush with rolling pin.) Store crushed candies in food storage bag until ready to use so that candies don't clump.

Line tray with wax paper. Use hands to crumble cake into fine crumbs in large bowl. Add frosting; mix with hands until well blended.

Form mixture into 24 equal balls; place on prepared tray. Cover; refrigerate about 1 hour or until firm.

Place 1/4 cup white chips and 1/2 teaspoon shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. One at a time, dip about 1/2 inch of the tip of a lollipop stick into melted white chip mixture and insert stick about halfway into ball. Insert lollipop stick into styrofoam block. Repeat procedure with remaining balls. Cover with plastic wrap and refrigerate several hours or until balls are firm.

Line second tray with wax paper. Place crushed candies in shallow bowl. Place remaining white chips and remaining shortening in deep microwave-safe bowl (such as large glass measuring cup). Microwave at MEDIUM 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.

Dip cake balls into melted white chip mixture; gently tap off excess coating. Roll coated ball in crushed candies; place on prepared tray (much like dipped apples). Before coating sets press two small chocolate chips into ball to make "ghost eyes". (If coating sets too much before "eyes" are added dip the bottom of the chip into melted white chip mixture and add to pop.) Allow pops to set before storing in cool, dry place. Make 24 pops.

Cake may be from cake mix or your favorite cake recipe. Additional frosting may be needed depending on cake recipe used.

Batty Boxes

Cut two wings from folded black cardstock. Cut the slit as marked on the pattern, and slip a wing onto each side of the wire handle of a black take-out-style carton (available at crafts stores). Glue each wing shut. Punch circles from black, orange, and light green cardstock for the bat eyes. Cut a mouth from red cardstock and fangs from white cardstock; adhere all the features to the carton with a glue stick.

A Different Banana Pudding

 

1 (10 oz.) box yellow cake mix
ingredients needed to make cake (eggs, oil & water)
2 (3.4 oz.) packages instant banana pudding
4 cups milk
1 (8 oz.) tub frozen whipped topping, thawed
20 vanilla wafers, crushed

 Prepare cake mix according to package directions for a 9x13 cake.
Once cake comes out of the oven, allow it to cool for just a couple of minutes.
Then, with a wooden spoon handle or some other similarly-sized object, begin poking holes in the cake.

 You want the holes to be fairly big so that the pudding has plenty of room to get down  in there. 
Be sure to poke right down to the bottom of the cake.

 In a bowl, prepare pudding.
Whisk together instant pudding with 4 cups milk.
Stir until all the lumps are gone. 
Let pudding sit for just about 2 minutes so it has just slightly begun to thicken but not fully set, it should still be easily pourable. 

 Pour pudding over cake. Taking care to get it into the holes as much as possible.

 Spread it all out and using the back of the spoon gently push pudding down into the holes.

 Put the pudding into the fridge to set and cool.
Once your cake has completely cooled, spread on whipped topping.

 If you haven't done so already, crush your vanilla wafers.
I just place mine in a ziploc bag and crush them with a rolling pin.
Leave some of the pieces big. It's nice to have a bit of a crunch when you eat the cake.

 Spread crushed wafers onto the top of the cake. You can do this part immediately before serving the cake if you like. 
This will ensure the wafers are crunchy when you serve it. 

I think this cake gets more delicious over time.
To me, it's even better the next day so it's a great dessert to make ahead of time.
Serve with freshly sliced bananas. Keep refrigerated.

Enjoy!

Chicken Bog

• 1 (3-pound) chicken, quartered
• 1 pound smoked link sausage
• 1 cup chopped onion
• 1/2 cup (1 stick) butter
• 2 teaspoons Seasoned Salt (recommended: Lawry's)
• 2 teaspoons House Seasoning, recipe follows
• 1 teaspoon ground red pepper
• 1 teaspoon ground black pepper
• 3 bay leaves
• 8 cups water
• 3 cups raw white rice

Slice the sausage into 1/2-inch pieces. In a stockpot, combine the chicken, sausage, onion, butter, seasonings and bay leaves. Add the water, bring to a boil, cover, and cook at a low boil for 40 minutes. Remove the chicken from the pot and let cool slightly. Pick the meat from the bones, discarding the bones and skin. Add the rice to the pot and bring to a boil, stirring well. Boil for 10 minutes, then reduce the heat, cover the pot, and simmer for 10 minutes, or until the rice is done. Remove the bay leaves, and return the chicken to the pot.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.  Enjoy!!!

Mummy Bars

Hershey Bars
Roll of White Crepe Paper
Package of Googly Eyes
Elmer's Glue
Black Construction Paper
Roll of Tape

Place googly eyes on a strip of black construction paper cut to width of a hershey's bar.  Place googly eyes near the top of the bar.

Take white crepe paper and wrap hershey bar until it is covered.  Tape in the back.   Have Fun and Enjoy!!!

Test Tube Goodies

  

What an easy and inexpensive treat for kids...Get plastic test tubes and fill with jelly beans...use your imagination for names...print label off on your computer or use calligraphy to make them spooky...         Have Fun!!

Upside Down Witch

 

• Halloween-colored tights
• Fiberfill
• A pair of shoes
• Gold foil paper
• A garden planter or plastic cauldron

Make it

1. Fill tights with fiberfill.
2. Place shoes on feet.
3. Cut buckles from gold paper, attach to shoes.
4. Place legs upside down in planter or cauldron.    Boo!!

Mummy Spinach Dip

1 pkg.  (16 oz.) frozen pizza dough, thawed

1  egg, beaten

2 sticks  KRAFT or POLLY-O Mozzarella String Cheese

2  black olive slices

1 cup  BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

1/4 cup  KRAFT Lite Ranch Dressing

1 pkg.  (10 oz.) frozen chopped spinach, thawed, well drained

1 green onion, sliced

1/2 cup  finely chopped red peppers

1/4 cup  KRAFT Grated Parmesan Cheese

1/4 tsp.  ground black pepper

WHEAT THINS Original Snacks

PAT dough into 12x6-inch oval on baking sheet sprayed with cooking spray. Indent dough, about 3 inches from one end of oval, for the mummy's head. Let rise in warm place 20 min. or until doubled in volume.
 
HEAT oven to 375ºF. Brush dough with egg. Bake 18 to 20 min. or until bread is golden brown and sounds hollow when tapped lightly. Pull apart string cheese to make about 16 strips; arrange on bread for the mummy's wrappings. Bake 1 to 2 min. or just until cheese is melted; cool slightly. Press olive slices into bread for the mummy's eyes; cool completely.
 
MEANWHILE, mix sour cream and dressing in medium bowl until well blended. Stir in next 5 ingredients. Refrigerate 30 min. or until ready to serve.
 
USE sharp knife to remove bread from top of mummy's body; scoop out bread from center, leaving thin shell on bottom and side. (Reserve bread top. Discard removed bread or reserve for another use.) Fill bread with spinach dip just before serving; cover with top of bread. Serve with WHEAT THINS.    Enjoy!!

Monster Toes

1 cup  butter, softened

2 cups  flour

1 pkg.  (3 oz.) JELL-O Lime Flavor Gelatin

18  berry-shaped gummy candies

HEAT oven to 350°F.
 
BEAT butter in large bowl with mixer until creamy. Add flour and dry gelatin mix; mix well.
 
ROLL dough into 18 toe-shaped pieces; place, 2 inches apart, on baking sheet. Flatten 1 end of each. Use sharp knife to make crosswise slits in each toe for the knuckles. Flatten gummy candies slightly with rolling pin. Place 1 on flattened on end of each toe for the toenail.
 
BAKE 10 to 14 min. or until edges are lightly browned. Cool on baking sheet 5 min. Remove to wire racks; cool completely. Enjoy!!!

Monster Claws with Dipping Sauce

4 small  boneless skinless chicken breasts (1 lb.), cut lengthwise in half

1pkt.  SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix

1/4 red pepper, cut into 8 triangular pieces

1/2cup  KRAFT Original Barbecue Sauce

 

HEAT oven to 400ºF.

COAT chicken with coating mix as directed on package. Place on baking sheet sprayed with cooking spray.
BAKE 13 to 15 min. or until chicken is done. 
 
MAKE 1/2-inch slit in thinner end of each chicken strip; insert red pepper triangle in slit for the monster's claw. Serve with barbecue sauce.  Enjoy!!!

Double Dipped Buttermilk Fried Chicken

• 4 cups buttermilk
• 1/2 tablespoon dried thyme
• 2 tablespoons Tabasco sauce
• 2 tablespoons Worcestershire sauce
• 2 tablespoons kosher salt
• 2 1/2 teaspoons freshly ground black pepper
• 2 frying chickens (about 3 pounds each), cut up
• 3 cups all-purpose flour
• 1 tablespoon Cajun seasoning
• Olive oil or vegetable oil, for frying

Combine the buttermilk, thyme, Tabasco, Worcestershire, 1 tablespoon of the salt, and 1 1/2 teaspoons of the pepper in a nonreactive bowl large enough to contain all of the chicken pieces with at least 1 inch to spare. Add the chicken and turn to coat fully in the marinade. Cover with plastic wrap and marinate in the refrigerator for at least 6 hours or overnight. Remove the chicken from the refrigerator about 45 minutes before frying.

Line a large baking sheet with aluminum foil. In a large, shallow bowl, combine the flour, remaining 1 tablespoon salt, Cajun seasoning, and 1 teaspoon pepper. Remove the chicken from the buttermilk marinade and roll it around in the seasoned flour until completely covered. Set it on the prepared baking sheet; repeat with the remaining chicken. Dip the coated chicken pieces once more in the marinade, then again in flour. Return the pieces to the baking sheet (a few minutes’ rest makes for a sturdier, crisper coating).

Have a wire cooling rack set over paper towels ready. In a large, heavy Dutch oven, heat 1 1/2 inches of oil over medium heat until it reaches 350°F on a deep-fat thermometer. Using kitchen tongs, add a few chicken pieces at a time to the hot oil (crowding will lower the temperature, making for greasy chicken). Fry the chicken until the internal temperature reaches 180°F, about 10 minutes per side (watch carefully, it can easily burn). Transfer the cooked chicken to the wire rack. Serve immediately or at room temperature (don’t let the chicken sit more than 2 hours).  Enjoy!!!