Thanksgiving is around the corner. Recipes are being dusted off and shared around the world. Here are some of my favorites :
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For the Filling:
4 sweet potatoes, peeled and chopped
3 tbsp butter
1/2 cup evaporated milk
1 tsp vanilla extract
1/4 cup agave nectar
1/2 tsp coarse salt
1 tbsp chipotle in adobo sauce, minced
Non-Stick Cooking Spray
For the Topping:
2 tbsp butter
1/3 cup agave nectar
1/2 cup chopped walnuts
1/2 cup all-purpose flour
1/2 tsp coarse salt
Preheat oven to 375° F.
Peel and chop the sweet potatoes. Add potatoes to pot with enough water to cover the sweet potatoes. Boil until tender (approximately 20 minutes), then drain. Add the remaining ingredients and use emulsion blender to puree until smooth. Lightly spray pie dish with Non-Stick Cooking Spray. Transfer sweet potato puree to a pie dish.
Mix the topping ingredients together with a fork and spread evenly over the sweet potatoes. Bake at 375° F for 30 minutes.
Serve hot.
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Classic Herb Stuffing
Prep Time: 15 minutes
Cook Time: 40 minutes
1 cup (2 sticks) butter
2 cups chopped celery
1 cup chopped onion
2 teaspoons Thyme Leaves
1 1/2 teaspoons Poultry Seasoning
1 teaspoon seasoned salt
1/2 teaspoon Black Pepper, Ground
12 cups dry unseasoned bread cubes
4 cups chicken broth
1. Preheat oven to 375°F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes. Stir in thyme, poultry seasoning, seasoned salt and pepper.
2. Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish.
3. Bake 35 minutes or until heated through and lightly browned
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Garlic Rosemary Mashed Potatoes
Prep Time: 15 minutes
Cook Time: 15 minutes
2 pounds russet or Idaho potatoes, peeled and quartered
1 teaspoon salt
1/2 teaspoon Garlic Powder
1/2 teaspoon Rosemary Leaves, Crushed
1/4 teaspoon Black Pepper, Ground
1/2 cup milk
1/4 cup (1/2 stick) butter, cut into chunks
1 teaspoon Parsley Flakes
1. Place potatoes in medium saucepan. Cover with water. Bring to boil. Reduce heat to low; cover and simmer 10 to 15 minutes or until potatoes are fork tender. Drain and return potatoes to saucepan.
2. Sprinkle with salt, garlic powder, rosemary and pepper. Mash with potato masher, gradually adding milk, then butter. Stir in parsley.
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Vanilla Green Beans Amandine
1 pound of fresh green beans
2 tablespoon butter
1 tablespoon dry white wine
1 1/2 teaspoon Vanilla extract
1/2 teaspoon onion powder
1/4 teaspoon salt
1/8 to 1/4 teaspoon black pepper, ground
1/4 cup sliced almonds, toasted
Directions
1. Rinse and trim green beans. Add beans to boiling water.Cook, uncovered,on medium-high heat 7 to 8 minutes or until tender-crisp.drain.
2. Melt butter in small saucepan on low heat. Stir in wine, vanilla, onion powder, salt and pepper, cook 2 minutes.
3. Toss green beans with butter sauce.Top with toasted almonds.
Tips:
Prepare as directed, using 1 bag (16 ounces) frozen green beans in place of the fresh green beans. Cook as directed on package.
To toast sliced almonds:
Spread almonds in single layer on baking sheet. Toast in preheated 350°F oven 3 to 5 minutes or until golden brown.
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Macaroni and Cheese Primavera
Prep Time: 15 minutes
Cook Time: 45 minutes
8 ounces elbow macaroni
2 cups small broccoli florets
3 tablespoons butter
2 tablespoons flour
1 teaspoon Sage,Rubbed
1/2 teaspoon Garlic Powder
1 teaspoon Sea Salt
1/2 teaspoon Black Pepper, ground
1/2 teaspoon Rosemary Leaves,Crushed
2 cups milk
2 cups shredded Cheddar cheese
2 cups shredded Monterey Jack cheese
2 cups grape tomatoes, quartered
1/2 cup bread crumbs
1/4 cup grated Asiago cheese
1. Cook pasta in large saucepan as directed on package for al dente pasta, adding broccoli during the last 2 to 3 minutes of cooking. Rinse under cold water; drain well.
2. Meanwhile, preheat oven to 375°F. Melt butter in same saucepan on medium heat. Sprinkle with flour and spices. Cook and stir 1 minute or until well blended. Gradually stir in milk until smooth. Stirring constantly, cook 3 minutes or until sauce starts to thicken. Stir in Cheddar and Monterey Jack cheeses until melted and smooth. Add macaroni, broccoli and tomatoes; toss gently to coat. Pour into greased 13x9-inch baking dish. Mix panko and Asiago cheese. Sprinkle evenly over top.
3. Bake 25 to 30 minutes or until bubbly. Let stand 5 minutes before serving
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Turkey Gravy
Cook Time: 10 minutes
2 packages Turkey Gravy Mix
1/4 cup flour
3 cups water
1 cup turkey pan drippings or turkey broth
1 cup chopped cooked turkey giblets (optional)
1. Mix Gravy Mix and flour in large saucepan. Gradually stir in water and turkey drippings with wire whisk until smooth. Stir in chopped turkey giblets, if desired.
2. Stirring frequently, cook on medium-high heat until gravy comes to boil. Reduce heat to low; simmer 5 minutes or until thickened, stirring occasionally. (Gravy will continue to thicken upon standing.)
Flavor Variations:
Sage & Citrus Perfect Turkey Gravy: Prepare as directed, decreasing water to 2 cups. Stir 1 tablespoon orange or lemon juice and 1/2 teaspoon Sage into Gravy Mix. Makes 12 (1/4-cup) servings.
Roasted Cinnamon and Bacon Turkey Gravy: Cook 4 slices bacon in large saucepan until crisp. Drain on paper towels. Crumble bacon. Set aside. Reserve 2 tablespoons drippings in saucepan. Add 1/4 cup chopped onion; cook and stir 5 minutes or until tender. Mix 2 packages Turkey Gravy Mix, 1/4 cup flour, 1 teaspoon Cinnamon, 2 cups cold water and 1 cup turkey drippings. Add to saucepan; mix well. Continue with Step 2 as directed above. Stir in bacon. Makes 12 (1/4-cup) servings.
Herbed Perfect Turkey Gravy: Prepare as directed. Stir 1/2 teaspoon Sage or 1/4 teaspoon Poultry Seasoning into Gravy Mix. Makes 15 (1/4-cup) servings.
Hearty Sage Turkey Gravy: Prepare as directed, decreasing water to 2 cups. Stir 1/2 teaspoon Sage into Gravy Mix. Makes 12 (1/4-cup) servings.
Hearty Herbed Turkey Gravy: Prepare as directed, decreasing water to 2 cups. Stir 1/4 teaspoon Poultry Seasoning into Gravy Mix. Makes 12 (1/4-cup) servings.
Apple-Sage Turkey Gravy: Prepare as directed, decreasing water to 1 cup and adding 1 cup apple juice. Stir 1 teaspoon Sage into Gravy Mix. Makes 12 (1/4-cup) servings.
Garlic and White Wine Turkey Gravy: Prepare as directed, decreasing water to 2 cups and adding 1/4 cup white wine. Stir 1/4 teaspoon each Garlic Powder with Parsley and Thyme Leaves into Gravy Mix. Makes 12 (1/4-cup) servings.
Mushroom-Onion Turkey Gravy: Melt 1 tablespoon butter in large saucepan on medium heat. Add 1/2 cup chopped mushrooms and 1/4 cup chopped onion; cook and stir 5 minutes or until tender. Mix 2 packages Turkey Gravy Mix, 1 1/2 cups cold water and 1 cup turkey drippings. Add to saucepan; mix well. Continue with Step 2 as directed above. Makes 8 (1/4-cup) servings.
Cinnamon-Chipotle Turkey Gravy: Melt 2 tablespoons butter in large saucepan on medium heat. Add 1/4 cup chopped red onion; cook and stir 5 minutes or until tender. Mix 2 packages Turkey Gravy Mix, 1/4 cup flour, 1/4 teaspoon each Ground Cinnamon and Gourmet Collection Chipotle Chile Pepper, 2 cups cold water and 1 cup turkey drippings. Add to saucepan; mix well. Continue with Step 2 as directed above. Makes 12 (1/4-cup) servings.
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Festive Cheese and Nut Spread
Prep Time: 10 minutes
1 package (8 ounces) cream cheese, softened
1/2 cup Spiced Pear and Raisin Chutney (recipe link below)
1/2 cup chopped Cinnamon Glazed Walnuts (recipe link below), divided
1. Beat softened cream cheese in medium bowl with electric mixer on medium speed until light and fluffy.
2. Coarsely chop Spiced Pear and Raisin Chutney . Add to cream cheese with 1/4 cup chopped Cinnamon Glazed Walnuts. Mix on low speed just until combined.
3. Place in serving bowl. Top with remaining 1/4 cup Cinnamon Glazed Walnuts. Serve with crackers and sliced apples and pears.
Cinnamon Pull-Apart Bread
Prep Time: 10 minutes
Cook Time: 35 minutes
1 cup sugar
2 tablespoons Cinnamon,Ground
3 cans (7.5 ounces each) refrigerated buttermilk biscuits
1/2 cup (1 stick) butter, melted
1. Preheat oven to 350°F. Mix sugar and cinnamon in plastic bag. Cut biscuits into quarters. Shake 6 to 8 pieces at a time in cinnamon sugar mixture. Place biscuit pieces in greased 10-cup Bundt pan.
2. Mix leftover cinnamon sugar mixture with melted butter. Pour over biscuits.
3. Bake 35 minutes or until golden brown. Cool in pan 5 minutes. Invert onto serving plate. Serve warm.
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Apple Crisp
6 McIntosh apples, peeled, cored and sliced
1 tsp cinnamon
1 lemon, juiced
2 tbsp granulated sugar
Non-Stick Cooking Spray
For the Topping:
1/3 cup Butter, melted
1/2 cup brown sugar
1/2 cup all-purpose flour
3/4 cup Quaker quick oats
1-1/2 teaspoons ground cinnamon
1 teaspoon vanilla
Preheat oven to 375° F. Spray casserole dish with Non-Stick Cooking Spray.
Mix apples, cinnamon, lemon and sugar in a bowl and transfer to casserole dish.
Mix all the topping ingredients together in a large bowl. Spoon over apples and bake at
375° F for 40 minutes.
Serve warm.
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Pumpkin Pie Cheesecake
Prep Time: 20 minutes
Cook Time: 50 minutes
Refrigerate: 4 hours to overnight
1. Preheat oven to 350°F. For the Crust, mix all ingredients in medium bowl. Press evenly into bottom of 9-inch springform pan. Set aside.
2. For the Filling, beat cream cheese and brown sugar in large bowl with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating on low speed after each addition just until blended. Add pumpkin, flour, vanilla and pumpkin pie spice; beat until smooth. Pour into crust.
3. Bake 50 minutes or until top is lightly browned and center is almost set. Turn off oven; let cheesecake stand in oven 1 hour. Remove from oven. Run small knife or metal spatula around rim of pan to loosen cheesecake. Cool in pan on wire rack.
4. Refrigerate 4 hours or overnight. Garnish with whipped cream and sprinkle with additional pumpkin pie spice, if desired.
( A pinch of love from my kitchen to yours !!! )
