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Monday, November 29, 2010

Abundance Yeah Pumpkin Butter And Spices Buy One Get 2 FREE

JUST IN TIME FOR THE HOLIDAYS

This week I decided that I would get ready for the holidays. So Abundance Yeah is having a buy one get 2 free special this week. I will also be sending free 2 e-cookbooks. (Emerils Celebrates 20 years 32 pages and Martha Stewart 51 pages.  Now where can you get a better offer and of course you are always welcome to shop at Abundance Yeah Etsy Shop.   So think gift exchange, office party, stocking stuffer or a gift for yourself.  This is a three gifts in one salt. Email me with your order and I will send you and invoice via Paypal. abundanceyeah@gmail.com.  Shipping USPS Priority Mail $10.70 US ONLY

Pumpkin Butter $6.00
Simply yummy! That's the taste of this butter. This pumpkin butter is an excellent gift to give your hostess as you visit during the holidays, and of course you will need one for yourself because it is a wonderful spread for toast and muffins day and night. 4oz jar








Rubs $20.00
This is a great gift. Most people think of rubs and cooking on the grill but they are excellent coming out of the oven and even fried.  I hand blend all the rubs myself in a certified kitchen with all the ingredient listed on the bottle. 2oz bottles ALL SEVEN

Carolina Rub (Pork, Chicken)
Peppery Rub(Fish, Lamb, Pork, Beef, Chicken)
Ragin' Cajun Rub (Pork, Beef, Chicken)
Memphis Rub (Pork, Beef, Chicken, Turkey)
Kansas Rub (Pork, Beef, Chicken)
Herb Rub (Lamb, Beef)
Big Easy Creole Rub (Fish, Shrimp, Beef, Chicken)
Brown Sugar Rub (Chicken, Fish, Turkey)

HAND BLENDED SEASONING & FINISHING SALTS 20.00
Lil’ Taste of Southwest
An essential ingredient for any southwest recipe is chili pepper. The blend had an even amount of herbs and garlic to give many dishes the aroma saying what’s cooking’. Think outside the box. This is superb on oven fried trout. 2oz bottles

Lemon Sesame Seed Chile Salt
These flavors dance in your mouth. The coarseness of the sea salt really lifts the flavors and the sesame seeds give a wonderful texture that holds the flavors together. This is great on lamb. Spice it up out of the box! 2oz bottles

Kickin’ Jerk Rub
This is a medium combination of spices that make the rub sweet and savory. The mixture of nutmeg and allspice bumps this rub to low-medium on the heat scale. This work very very well on grilled shrimp. Even an indoor flat grill. 2oz bottles
Herb Sea Salt
This finely ground blend of herbs (oregano, rosemary and more) is very flavorful on pork. Ground pork is a well kept secret but the right spices it can be a party in you mouth. 2oz bottles

Spicy Salt
Now this is great when you want to add a kick or a punch depending on the amount used. This blend is loaded with heat but not too much to confuse your mouth. This oregano clams this blend down. However, it’s still kickin’ with white pepper, cumin, ground red pepper. 2oz bottles

Chipotle Fish Seasoning
This is a seasoning that works well fried, in the oven or grilled seafood. The vast array of herbs, sea salt and pepper also makes it excellent for jambalaya. When you use this seasoning you can own your jambalaya 2oz bottles

Herb Seasoning
This finely ground blend of herbs (oregano, rosemary and more) is very flavorful on pork. Ground pork is a well kept secret but the right spices it can be a party in you mouth.

Friday, November 19, 2010

The Twevle Days of Cheesecake


 Cannoli Cheesecake

3 cartons (15 ounces each) ricotta cheese
1-1/2 cups sugar
1/2 cup all-purpose flour
3 teaspoons  Pure Vanilla Extract
2 teaspoons grated orange peel
7 eggs, lightly beaten
1/3 cup miniature semisweet chocolate chips
1/4 cup chopped pistachios


Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside.
In a large bowl, beat ricotta cheese and sugar until smooth. Beat in the flour, vanilla and orange peel. Add eggs; beat on low speed just until combined. Pour into prepared pan; sprinkle with chocolate chips. Place in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 350° for 65-75 minutes or until center is almost set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
Refrigerate overnight. Sprinkle with pistachios

    Lemon Cheesecake Squares

3/4 cup shortening
1/3 cup packed brown sugar
1-1/4 cups all-purpose flour
1 cup rolled oats
1/4 teaspoon salt
1/2 cup seedless raspberry jam

FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1/4 cup all-purpose flour
4 eggs
1/3 cup lemon juice
4 teaspoons grated lemon peel


 In a large bowl, cream shortening and brown sugar until light and fluffy. Combine the flour, oats and salt; gradually add to creamed mixture and mix well.
Press dough into a greased 13-in. x 9-in. baking dish. Bake at 350° for 15-18 minutes or until golden brown. Spread with jam.
For filling, in a large bowl, beat the cream cheese, sugar and flour until smooth. Beat in the eggs, lemon juice and peel just until blended. Carefully spoon over jam.
Bake at 350° for 30-35 minutes or until center is almost set. Cool on a wire rack. Cover and store in the refrigerator

Citrus Cheesecake

1/2 cup butter, softened
1/3 cup sugar
1 egg yolk
1/2 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract
1-1/4 cups all-purpose flour
1 teaspoon grated lemon peel

FILLING
5 packages (8 ounces each) cream cheese, softened
1-3/4 cups sugar
3 tablespoons all-purpose flour
1-1/2 teaspoons grated lemon peel
1-1/2 teaspoons grated orange peel
1/4 Pure Vanilla Extract
5 eggs, lightly beaten
2 egg yolks, lightly beaten
1/4 cup heavy whipping cream

TOPPING
1-1/2 cups (about 12 ounces) sour cream
3 tablespoons sugar
1 teaspoon Vanilla Extract


In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and lemon peel; gradually add to creamed mixture. Mix until dough forms a ball and pulls away from the sides of the bowl. Divide dough in half; cover and refrigerate for 1 hour or until easy to handle.
Remove sides of a 9-in. springform pan. Grease bottom. Between waxed paper, roll one half dough to fit bottom of pan. Peel off top paper; invert dough onto bottom of pan. Remove paper; trim dough to fit pan.

Mocha Cheesecake


1-1/4 cups confectioners' sugar
1 cup all-purpose flour
1/2 cup Cocoa
1/4 teaspoon baking soda
Dash salt
1/2 cup butter, melted

FILLING:
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
2 eggs, lightly beaten
1 tablespoon hot water
2 to 3 teaspoons instant coffee granules
Whipped topping, baking cocoa, fresh raspberries and mint, optional

In a bowl, combine the first five ingredients; sir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 12-15 minutes or until the edges are browned. Cool on a wire rack.
In a large bowl, beat cream cheese and milk until smooth. Add eggs, beating on low speed, just until combined. In a small bowl, combine water and coffee granules; let stand for 1 minute. Add to the creamed mixture; beat just until mixed. Pour into crust. Return pan to baking sheet.
Bake at 350° for 20-25 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Remove sides of pan. Let stand at room temperature for 30 minutes before cutting. If desired, pipe whipping topping around edges and dust with cocoa; garnish with berries and mint.


    Praline Cheesecake

1-1/2 cups graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter, melted
3 packages (8 ounces each) cream cheese, softened
3/4 cup packed brown sugar
2 tablespoons all-purpose flour
3 eggs
2 teaspoons Vanilla Extract
1/2 cup chopped pecans, toasted
Whipped cream
Whole pecans



Combine cracker crumbs, sugar and butter. Press into the bottom of a 9-in. springform pan. Bake at 350° for 10 minutes. Set side.
      Meanwhile, beat cream cheese until smooth in a large bowl. Gradually
    add brown sugar and flour. Add    eggs, one at a time, beating well after    each addition. Add vanilla. Stir in chopped pecans. Pour into crust; bake at 350° for 40-45 minutes or until golden brown. Cool 20 minutes. Refrigerate overnight. Just before serving, garnish with whipped cream and pecans.

Peanut Butter Cheese Cake

1-1/2 cups crushed pretzels
1/3 cup butter, melted

FILLING:
5 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
3/4 cup creamy peanut butter
2 teaspoons Pure Vanilla Extract
3 eggs, lightly beaten
1 cup peanut butter chips
1 cup (6 ounces) semisweet chocolate chips

TOPPING:
1 cup (8 ounces) sour cream
3 tablespoons creamy peanut butter
1/2 cup sugar
1/2 cup finely chopped unsalted peanuts
In a small bowl, combine pretzels and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. spring-form pan. Place pan on a baking sheet. Bake at 350° for 5 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Add peanut butter and vanilla; mix well. Add eggs; beat on low just until combined. Stir in chips. Pour over the crust. Return pan to baking sheet.
Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 15 minutes (leave oven on).
For topping, in a small bowl, combine the sour cream, peanut butter and sugar; spread over filling. Sprinkle with nuts. Bake 5 minutes longer.
Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight.



Chocolate Almond Cheesecake

CRUST:
1 package (9 ounces) chocolate wafer cookies, crushed (about 2 cups)
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 cup butter, melted

FILLING:
2 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup (8 ounces) sour cream
8 ounces semisweet chocolate, melted and cooled
1/2 teaspoon almond extract
2 eggs, lightly beaten

TOPPING:
1 cup (8 ounces) sour cream
1/4 teaspoon Cocoa
2 tablespoons sugar
1/2 teaspoon almond extract

In a small bowl, combine crust ingredients; reserve 2 tablespoons for garnish. Press remaining crumbs evenly onto the bottom and 2 in. up the sides of a 9-in. springform pan. Chill.
For filling, in a large bowl, beat the cream cheese, sugar, sour cream, chocolate and extract until smooth. Add eggs; beat on low speed just until combined. Pour into crust.
Place pan on a baking sheet. Bake at 350° for 40 minutes (filling will not be set). Remove from oven and let stand for 5 minutes.
Meanwhile, combine topping ingredients. Gently spread over filling. Sprinkle with reserved crumbs. Bake 10 minutes more.
Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Brownie Cheesecake

1 package fudge brownie mix (13-inch x 9-inch pan size)

FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
4 eggs, lightly beaten
3 teaspoons, Pure Vanilla Extract
Fresh raspberries and chocolate curls, optional

Prepare brownie mix according to package directions for chewy fudge brownies. Set aside 2/3 cup brownie batter; spread remaining batter into a greased 9-in. springform pan.
Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Bake at 350° for 25-28 minutes (brownies will barely test done). Cool for 10 minutes on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs and vanilla on low speed just until combined. Stir 1/3 cup into reserved brownie batter; set aside. Spoon half the cheesecake batter into crust; dollop with half of reserved chocolate cheesecake batter. Repeat layers. Cut through batter with a knife to swirl the chocolate cheesecake batter.
Place in a larger baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 1-1/2 hours or until surface is no longer shiny and center is almost set.
Remove pan from water bath and foil. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with raspberries and chocolate curls if desired.


Cranberry Cheesecake

2 cups graham cracker or shortbread cookie crumbs
1/3 cup butter, melted

TOPPING:
2/3 cup sugar
1/3 cup water
2 cups fresh cranberries
1 teaspoon lemon juice

FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
5 eggs, lightly beaten
1 tablespoon lemon juice

Combine crumbs and butter; press onto the bottom of a 9-in. springform pan. Place on a baking sheet. Bake at 300° for 5-8 minutes. Cool.
Meanwhile, for topping, combine sugar and water in a large saucepan. Bring to a boil over medium heat; boil 1 minute. Stir in berries; cover and reduce heat. Cook until most of the berries have popped, about 3 minutes. Add lemon juice. Press mixture through a sieve or food mill; set aside.
For filling, in a large bowl, beat cream cheese and sugar until light and fluffy. Add eggs, beating just until blended. Add lemon juice. Pour into crust. Spoon 1/4 cup topping over filling; cut through filling with a knife to swirl.
Return pan to baking sheet. Bake at 350° for 45 minutes. Turn oven off; let cheesecake stand in oven for 1 hour. Remove from oven; cool on a wire rack.
Carefully run a knife around sides of pan to loosen. Pour remaining topping over cheesecake. Refrigerate overnight. Remove sides of pan before cutting. 



Caramel Pecan Cheesecake


2 cups crushed shortbread cookies
3 tablespoons butter, melted
1/4 cup plus 2 tablespoons all-purpose flour, divided
1 jar (12-1/4 ounces) caramel ice cream topping
1 cup chopped pecans
5 packages (8 ounces each) cream cheese, softened
1-3/4 cups sugar
1-1/2 teaspoons Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract
4 eggs
2 egg yolks
1/3 cup heavy whipping cream

SOUR CREAM TOPPING:
2 cups (16 ounces sour cream

1/3 cup sugar

In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place pan on a baking sheet. Bake at 350° for 8-10 minutes or until set. Cool on a wire rack.
Meanwhile, in a small bowl, stir 1/4 cup flour into the caramel topping. Set aside 1/3 cup caramel mixture and 2 tablespoons pecans for garnish. Drizzle remaining caramel mixture over crust; sprinkle with remaining pecans.
In a large bowl, beat the cream cheese, sugar vanilla and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream.
Pour over crust. Bake at 325° for 65-70 minutes or until center is almost set.
In a small bowl, combine sour cream and sugar; carefully spread over warm filling. Bake 10-12 minutes longer or until topping is set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
Chill for 8 hours or overnight. Remove sides of pan. Just before serving, drizzle with reserved caramel mixture and sprinkle with reserved pecans.



Layered Mocha Cheesecake

1-1/2 cups cream-filled chocolate sandwich cookie crumbs
1/4 cup butter, melted

FILLING:
2 tablespoons plus 1-1/2 teaspoons instant coffee granules
1 tablespoon boiling water
1/4 teaspoon ground cinnamon
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1/4 cup all-purpose flour
2 teaspoons Pure Vanilla Extract
4 eggs, lightly beaten
2 cups (12 ounces) semisweet chocolate chips, melted and cooled

GLAZE:
1/2 cup semisweet chocolate chips
3 tablespoons butter
Chocolate-covered coffee beans, optional

Place pan on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around pan.
Combine cookie crumbs and butter; press onto the bottom of a greased 9-in. springform pan. In a small bowl, combine the coffee granules, water and cinnamon; set aside.
In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined.
Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 55-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Garnish with coffee beans if desired.

Ladyfingers Cheesecake

4-1/2 cups sliced fresh strawberries (about 2 pounds)
2 tablespoons plus 2 cups sugar, divided
3 packages (3 ounces each) ladyfingers, split
4 packages (8 ounces each) cream cheese, softened
2 cups heavy whipping cream


In a large bowl, combine strawberries and 2 tablespoons sugar. Cover; refrigerate for at least 1 hour. Meanwhile, arrange 25 split ladyfingers around the edges of a lightly greased 10-in. springform pan. Place 25 more on the bottom; set aside.
In a large bowl, beat cream cheese and remaining sugar until smooth. In another large bowl, beat cream until stiff peaks form. Gradually fold into cream cheese mixture.
Spoon half of the cream cheese mixture into prepared pan. Spread with half of strawberry mixture to within 1 in. of edges. Cover; refrigerate remaining strawberry mixture.
Arrange remaining ladyfingers over top. Spoon remaining cream cheese mixture over ladyfingers. Cover; refrigerate overnight. Serve with reserved strawberry mixture. 

Place on a baking sheet. Bake at 400° for 6-8 minutes or until light browned. Cool completely on a wire rack.
Attach sides of the pan and grease sides. Pat remaining dough 1-1/2 in. up sides of pan, pressing dough to bottom crust to seal.
For filling, in another large bowl, beat the cream cheese, sugar, flour, peels and vanilla until smooth. Add eggs and yolks; beat on low speed just until combined. Stir in cream just until combined. Pour into crust. Return pan to baking sheet.
Bake at 400° for 10 minutes. Reduce heat to 325°; bake 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Combine topping ingredients; spread over cheesecake. Refrigerate overnight.
NOW LET'S SING!

On the first day of Christmas, my true love sent to me A cannoli cheesecake.
On the second day of Christmas, my true love sent to me Two lemon cheesecake squares, And a cannoli cheesecake.

On the third day of Christmas, my true love sent to me Three citrus cheesecakes, Two lemon cheesecake squares, And  a cannoli cheesecake.
On the fourth day of Christmas, my true love sent to me Four mocha cheesecakes, Three citrus cheesecakes, Two lemon cheesecake squares, And a cannoli cheesecake.
On the fifth day of Christmas, my true love sent to me Five praline cheesecakes, Four mocha cheesecakes, Three citrus cheesecakes, Two lemon cheesecake squares, And a cannoli cheesecake.
On the sixth day of Christmas, my true love sent to me Six peanut butter cheesecakes, Five praline cheesecakes, Four mocha cheesecakes, Three citrus cheesecakes, Two lemon cheesecake squares, And a cannoli cheesecake.
On the seventh day of Christmas, my true love sent to me Seven chocolate almond cheesecakes, Six peanut butter cheesecakes, Five praline cheesecakes, Four mocha cheesecakes, Three citrus cheesecakes, Two lemon cheesecake squares, and a cannoli cheesecake.
On the eighth day of Christmas, my true love sent to me Eight brownie cheesecakes, Seven chocolate almond cheesecakes, Six peanut butter cheesecakes, Five praline cheesecakes, Four mocha cheesecakes,
Three citrus cheesecakes, Two lemon cheesecake squares, And a cannoli cheesecake.
On the ninth day of Christmas, my true love sent to me Nine cranberry cheesecakes, Eight brownie cheesecakes, Seven chocolate almond cheesecakes, Six peanut butter cheesecakes, Five praline cheesecakes,
Four mocha cheesecakes, Three citrus cheesecakes, Two lemon cheesecake squares, And a cannoli cheesecake.
On the tenth day of Christmas, my true love sent to me Ten caramel pecan cheesecakes, Nine cranberry cheesecakes, Eight brownie cheesecakes,
Seven chocolate almond cheesecakes, Six peanut butter cheesecakes,
Five praline cheesecakes, Four mocha cheesecakes, Three citrus cheesecakes,
Two lemon cheesecake squares, And a cannoli cheesecake.
On the eleventh day of Christmas, my true love sent to me Eleven layared mocha cheesecakes, Ten caramel pecan cheesecakes, Nine cranberry cheesecakes, Eight brownie cheesecakes, Seven chocolate almond cheesecakes, Six peanut butter cheesecakes, Five praline cheesecakes,
Four mocha cheesecakes, Three citrus cheesecakes, Two lemon cheesecake squares, And a cannoli cheesecake.
On the twelfth day of Christmas, my true love sent to me Twelve ladyfingers cheesecakes, Eleven layared mocha cheesecakes, Ten caramel pecan cheesecakes, Nine cranberry cheesecakes, Eight brownie cheesecakes,
Seven chocolate almond cheesecakes, Six peanut butter cheesecakes,
Five praline cheesecakes, Four mocha cheesecakes, Three citrus cheesecakes,
Two lemon cheesecake squares, And a cannoli cheesecake!

Tuesday, November 16, 2010

The Anatomy of a Leftover Turkey … A Dirty Word

Now before turkey becomes a dirty word in your house we must discuss leftovers.  Now make sure you have some Ziploc bags on the kitchen counter. As soon as the table is cleared from dinner start to bag up that BIRD.  Try to give every guest that came to dinner a bag of this bird that they raved about.  Make sure that you attached all the recipes from this blog post.  So when they say they don’t know what to do with it you respond recipes attached thanks to this blog.  Instead of wondering what you are going to do with all that turkey (the dirty word) wonder what you will buy on Black Friday.

Asian Turkey Barbecue on Sesame Scallion Toasts


1/3 cup hoisin sauce
1/4 cup barbeque sauce
1 tablespoon minced fresh ginger root
2 tablespoons sesame oil, divided
3 cups cooked, chopped turkey meat
salt and pepper to taste
1/2 cup diced green onions, divided
4 English muffins, split
Preheat the broiler


In a large saucepan over medium heat, whisk together hoisin sauce, barbeque sauce, ginger and 1 tablespoon sesame oil. Mix in turkey, salt, pepper and green onions, gently tossing until all ingredients are well blended. Cook approximately 10 minutes.
In a small bowl, mix the remaining sesame oil and remaining green onions. Brush the cut sides of the English muffins lightly with the mixture. Place the muffin halves face up on a medium baking sheet. Broil English muffins 2 minutes, or until lightly toasted. Remove from heat and top with turkey mixture. Serve warm.

TURKEY NACHOS

1 (10.75 ounce) can condensed cheddar cheese soup, undiluted
3/4 cup salsa
1 cup cubed cooked turkey or chicken
Tortilla chips


Combine soup and salsa in a saucepan or microwave-safe bowl. Stir in turkey; cook until heated through. Serve warm with tortilla chips.




Turkey Tetrazzini

1 (16 ounce) package uncooked spaghetti
1/2 cup butter
1/2 cup all-purpose flour
3 cups chicken broth
2 cups milk
1 2/3 cups grated Parmesan cheese
4 cups chopped cooked turkey

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes or until al dente. Drain, and place in the prepared baking dish.
Melt butter in a medium saucepan over medium heat. Stir in flour. Mix in chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups Parmesan cheese, and remove from heat.
Mix chicken broth mixture and turkey with spaghetti. Top with remaining cheese. Bake 1 hour in the preheated oven, until surface is lightly browned.

Turkey Enchiladas

2 cups shredded Cheddar and Monterey cheese blend
1 onion, chopped
1 (2 ounce) can sliced black olives
24 (6 inch) corn tortillas
1 (19 ounce) can red enchilada sauce
4 cups cooked turkey, chopped

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a small bowl, combine the cheese, onion, and black olives.
In a small skillet, heat enough oil to lightly coat one tortilla, and cook until soft. Remove and dip in enchilada sauce to coat.
Add turkey and cheese mixture to center of tortilla, roll and place in the prepared dish. Repeat until bottom layer of pan is covered with enchiladas. Spread enough sauce over bottom layer to cover.
Repeat process with a second layer; spread remaining sauce on top and sprinkle with remaining cheese mixture. Bake 20 minutes in the preheated oven, or until cheese is melted.


TURKEY LOAF

1/2 pound ground turkey
1 egg
1/4 cup salsa
1/8 cup chopped red bell pepper
1/8 cup chopped yellow bell pepper
1/4 cup chopped onion
1/4 cup dry bread crumbs
                            lemon pepper to taste


Preheat oven to 350 degrees F (175 degrees C).
In a large bowl combine the turkey, egg, salsa, red bell pepper, yellow bell pepper, onion, bread crumbs and lemon pepper. Mix well with hands until blended. Press mixture into a loaf pan.
Bake in the preheated oven for 25 minutes


Thanksgiving Turkey Bake

1-1/2 cups finely chopped onion
1/2 cup finely chopped celery
1 can (14-1/2 ounces) reduced-sodium chicken broth, divided
2 eggs, lightly beaten
2 teaspoons poultry seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups cubed whole grain bread
3 cups cubed white bread
2 cups cubed cooked turkey breast
1/2 cup chopped fresh or frozen cranberries

In a large saucepan, bring the onion, celery and 1/2 cup broth to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until vegetables are tender. Remove from the heat. Stir in the eggs, poultry seasoning, salt, pepper and remaining broth until blended. Add the bread cubes, turkey and cranberries; mix well.
Spoon into a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 15 minutes. Uncover; bake 20-25 minutes longer or until a thermometer reaches 160°

Butternut Turkey Bake

1 medium butternut squash (about 2-1/2 pounds)
3/4 cup finely chopped onion
2 tablespoons butter
2 cups seasoned salad croutons
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon pepper
2 cups cubed cooked turkey
1 cup Chicken Broth
1/2 cup shredded cheddar cheese

Cut squash in half; discard seeds. Place cut side down in a 15-in. x 10-in. x 1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350° for 45 minutes.
Drain water from pan; turn squash cut side up. Bake 10-15 minutes longer or until tender. Scoop out pulp; mash and set aside.
In a large skillet, saute onion in butter until tender. Stir in the croutons, salt, poultry seasoning and pepper. Cook 2-3 minutes longer or until croutons are toasted. Stir in the squash, turkey and broth; heat through.
Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted.

Wednesday, November 10, 2010

10 PEOPLE FOR THANKSGIVING 20 DISHES NO TURKEY

Ok, so Thanksgiving is coming and you don’t want to cook everything.  This is what you do. Everybody brings 2 dishes and you provided the place and the beverages.  Now since this is all family remember who the good cooks are.  For instance if you know Uncle Joe can’t cook have him stop at the best bakery in town and at least get 5 desserts. Yes 5! While he’s at it have him get some ice cream too.  Then for Christmas buy him a cookbook! LOL

This is your menu

Oyster Stew

2 tablespoons butter
1/2 cup carrot, finely chopped
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
1/2 cup button mushrooms, chopped
1/2 cup butter
1/4 cup all-purpose flour
1 quart chicken broth
1 (14 ounce) can artichoke hearts, drained
1 bay leaf
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried sage
1 cup heavy cream
12 shucked oysters and juice


In a large pot, saute chopped carrot, onion, celery and fresh mushrooms in 2 tablespoons of butter for 5 minutes or until the onions are transparent.
In another large pot, melt 1/2 cup butter and stir in the flour. Cook for 5 minutes.
Whisk in the chicken broth to the flour mixture. Add the sauteed vegetables, artichokes hearts, bay leaf, salt, cayenne pepper, thyme, oregano and sage. Simmer for 30 minutes over medium heat.
Whisk in cream and add oysters; bring to a simmer, but do not boil.


Pumpkin Soup

1/2 cup finely chopped onion
2 tablespoons butter
1 tablespoon all-purpose flour
2 cans (14-1/2 ounces each) Progresso ® Chicken Broth
1 can (15 ounces) solid-pack pumpkin
1 teaspoon brown sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup heavy whipping cream

In a large saucepan, saute onion in butter until tender. Remove from the heat; stir in flour until smooth. Gradually stir in broth, pumpkin, brown sugar, salt, pepper and nutmeg; bring to a boil. Reduce heat and simmer for 5 minutes. Add cream; cook for 2 minutes or until heated through.

Spinach Deviled Eggs

12 hard-cooked eggs
1/4 cup mayonnaise
2 tablespoons vinegar
2 tablespoons butter or margarine, softened
1 tablespoon sugar
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 cup frozen chopped spinach, thawed and squeezed dry
4 bacon strips, cooked and crumbled

Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Stir in the mayonnaise, vinegar, butter, sugar, pepper and salt. Add spinach and mix well. Stir in the bacon; spoon into egg whites. Serve immediately.

Crab Devil Eggs

12 hard-cooked eggs
1 (6 ounce) can crabmeat - drained, flaked and cartilage removed
1/4 cup mayonnaise or salad dressing
2 tablespoons sweet pickle relish
1 tablespoon prepared mustard
2 teaspoons seafood seasoning
1/4 teaspoon pepper

Slice eggs in half lengthwise. Remove yolks and set the whites aside. In a small bowl, mash yolks with a fork. Add crab, mayonnaise, relish, mustard, seafood seasoning and pepper; mix well. Stuff or pipe into egg whites. Refrigerate until serving.


Crab & Asparagus Dip

1 medium sweet red pepper, chopped
3 green onions, sliced
2 medium jalapeno peppers, seeded and finely chopped (optional)
2 teaspoons vegetable oil
1 (15 ounce) can asparagus spears, drained and chopped
2 (6 ounce) cans crabmeat - drained, flaked and cartilage removed
1 cup mayonnaise
1/2 cup grated or shredded Parmesan cheese
1/2 cup chopped cashews
Assorted crackers

In a large skillet, saute the red pepper, onions and jalapenos in oil until tender. Add the asparagus, crab, mayonnaise and Parmesan cheese; mix well.
Transfer to a greased 1-qt. baking dish. Sprinkle with cashews. Bake, uncovered, at 375 degrees F for 20-25 minutes or until bubbly. Serve with crackers.


Leg of Lamb

1 (3 pound) leg of lamb
5 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon ground thyme
1/4 teaspoon garlic powder
1/4 cup all-purpose flour

Cut five slits in the meat; insert garlic. Combine salt, pepper, thyme and garlic powder; rub over meat. Place on a rack in a roasting pan. Broil 5-6 in. from the heat until browned; turn and brown the other side. Turn oven to 350 degrees F. Add 1/2 cup water to pan. Cover and bake for 25 minutes per pound or until internal temperature reaches 160 degrees F for medium or 170 degrees F for well-done. Remove to carving board and keep warm. Pour pan drippings into a large measuring cup, scraping brown bits. Skim fat; reserving 1/4 cup in a saucepan; add flour. Add water to drippings to equals 2 cups; add all at once to flour mixture. Bring to a boil; cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Slice lamb and serve with gravy.


Ham

1 (5 pound) ready-to-eat ham
1/4 cup whole cloves
1/4 cup dark corn syrup
2 cups honey
2/3 cup butter

Preheat oven to 325 degrees F (165 degrees C).
Score ham, and stud with the whole cloves. Place ham in foil lined pan.
In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.


Herb Roast Beef

2 tablespoons fresh rosemary
2 tablespoons fresh thyme leaves
2 bay leaves
4 cloves garlic
1 large shallot, peeled and quartered
1 tablespoon grated orange zest
1 tablespoon coarse salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 tablespoons olive oil
2 (2 pound) beef tenderloin roasts, trimmed


In a food processor, combine rosemary, thyme, bay leaves, garlic, shallot, orange zest, salt, pepper, nutmeg, and cloves. Run machine while adding oil; process until smooth. Spread mixture evenly over all sides of tenderloins. Place beef in a large glass baking dish. Cover with foil, and refrigerate for at least 6 hours.
Preheat oven to 400 degrees F (200 degrees C). Place tenderloins on a rack in a large roasting pan.
Roast beef in preheated oven until meat thermometer registers 140 degrees when inserted into center of beef, about 35 minutes. Remove from oven, and cover loosely with foil; let stand for 10 minutes. Slice beef, and serve.

Parmesan Rolls

2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
1 cup warm milk (110 to 115 degrees F)
1/2 cup grated Parmesan cheese
1/3 cup butter or margarine, melted
3 tablespoons sugar
1 teaspoon salt
1 cup cornmeal
2 eggs
4 1/2 cups all-purpose flour
TOPPING:
1/4 cup butter or margarine, melted
1/4 cup grated Parmesan cheese
In a large mixing bowl, dissolve yeast in water. Add milk, Parmesan cheese, butter, sugar, salt, cornmeal and eggs; mix well. Add 3 cups of flour and beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into 24 ovals; dip each into melted butter and Parmesan cheese. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees F for 20-25 minutes or until golden brown. Remove from pans to cool on wire racks.

Dilly Rolls

2 cups small curd cottage cheese
2 tablespoons butter or margarine
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
2 eggs
1/4 cup sugar
2 tablespoons dried minced onion
1 tablespoon dill weed
1 tablespoon salt
1/2 teaspoon baking soda
4 1/2 cups all-purpose flour

In a large saucepan over medium heat, cook cottage cheese and butter until butter is melted. Cool to 110 degrees F to 115 degrees F. In a large mixing bowl, dissolve yeast in water. Add eggs, sugar, onion, dill, salt, baking soda and cottage cheese mixture. Add 3 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Form into 24 balls; place in a greased 13-in. x 9-in. x 2-in. baking pan that has been sprayed with nonstick cooking spray. Cover and let rise until doubled, about 45 minutes. Bake at 350 degrees F for 20-25 minutes.

Mashed Potatoes

5 pounds Yukon Gold potatoes
1/2 cup butter
2 cups Parmesan cheese
1 cup chopped fresh chives
1 1/2 cups cream cheese
1/2 medium head garlic, peeled and minced
1 pinch salt and pepper to taste

Bring a pot of salted water to a boil. Add potatoes; cook until tender but still    firm. Drain and return to stove over low heat to dry for 1 to 2 minutes.
Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve.

Macaroni and cheese

2 cups egg noodles
1 cup cottage cheese
1/2 cup sour cream
3 tablespoons grated Parmesan cheese
1 egg
2 cups shredded Cheddar cheese
1 teaspoon Worcestershire sauce
1/4 cup milk
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons butter

Cook noodles al dente. Drain and rinse. Set aside.
In a large mixing bowl, mix together cottage cheese, sour cream, parmesan, 1 egg, 1 cup cheddar cheese, Worcestershire sauce, milk, butter or margarine, and salt and pepper. Stir in cooked noodles. Spread into a 9 inch square baking dish, top with remaining shredded cheese.
Bake at 300 degrees F (150 degrees C) for one hour, or until set.


Corn Pudding

1 (15 ounce) can whole kernel corn, drained
1 cup milk
2 eggs, beaten
2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 cup white sugar
1/2 cup butter
1/2 cup white sugar
1/2 cup water
2 tablespoons all-purpose flour

Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, whisk together the milk, eggs, flour, baking powder and sugar. Add corn and pour into a 9x13 inch baking dish. Bake for 40 minutes.
In a small sauce pan, combine butter, sugar, water and flour. Cook until clear. Once corn mixture is cooked, remove from oven, pour butter and sugar mixture over top and serve.


Red Potato Salad

2 pounds red potatoes, cut into 1-inch chunks
1 pound sweet potatoes, peeled and cut in 1-inch chunks
1/4 cup red wine vinegar
1 tablespoon spicy brown mustard
1 1/4 teaspoons salt
1/2 teaspoon pepper
1/2 cup reduced-fat mayonnaise
1/4 cup 2% milk
2 celery ribs, chopped
1 small red onion, chopped
1/3 cup minced fresh parsley

Place the red potatoes in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 2 minutes. Add sweet potatoes; return to a boil. Reduce heat; cover and cook 8-10 minutes longer or until potatoes are fork-tender.
In a large bowl, whisk the vinegar, mustard, salt and pepper. Drain potatoes; add to vinegar mixture and stir gently to coat. Cool.
In a small bowl, combine mayonnaise and milk. Stir in the celery, onion and parsley. Gently stir into cooled potato mixture. Serve immediately or cover and chill.


Stuffed Acorn Squash

1 acorn squash, halved and seeded
1/2 (6 ounce) package dry corn bread stuffing mix
1 teaspoon butter
1/2 onion, diced
1/2 clove garlic, minced
1/2 cup chopped fresh mushrooms
1/2 cup long grain and wild rice mix
1 sprig fresh sage, chopped
1 cup vegetable stock


Preheat an oven to 350 degrees F (175 degrees C). Lightly grease 2 baking pans, and place the cleaned-out squash, cut sides down, into the pans. Bake in the preheated oven until barely soft to the touch, about 25 minutes.
Make the stuffing mix as instructed on the package, and set aside.
Melt the butter over medium heat in a saucepan, and cook and stir the onion and garlic until the onion is translucent, about 10 minutes. Stir in the mushrooms, and cook and stir until they give up their juice, about 5 more minutes. Add the rice mix and sage, and cook and stir the rice and vegetables until the vegetables begin to brown, about 5 minutes. Pour in the vegetable stock, stir to combine, cover, and reduce heat. Simmer the rice mixture until tender, 30 to 40 minutes.
Lightly mix the cooked rice mixture with the stuffing in a bowl, and pile the mixture into the centers of the squash without packing it. Return the stuffed squash to the oven and bake until the squash are tender and the stuffing is hot, about 15 more minutes.


Broccoli with Roasted Garlic

2 heads broccoli, separated into florets
2 teaspoons extra-virgin olive oil
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1/2 teaspoon lemon juice

Preheat the oven to 400 degrees F (200 degrees C).
In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.
Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.

Candied Yams

1 (29 ounce) can sweet potatoes
1/4 cup butter, cut into pieces
1/2 cup brown sugar
1 1/2 cups miniature marshmallows
Preheat oven to 400 degrees F (200 degrees C).

Place sweet potatoes in a medium baking dish. Distribute butter pieces evenly over the sweet potatoes. Sprinkle with brown sugar. Layer with miniature marshmallows.
Cover and bake in the preheated oven 25 minutes, or until sweet potatoes are tender and marshmallows have melted.

Green Beans w/Lemon

1 pound fresh green beans, rinsed and trimmed
2 tablespoons butter
1/4 cup sliced almonds
2 teaspoons lemon pepper


Place green beans in a steamer over 1 inch of boiling water. Cover, and cook until tender but still firm, about 10 minutes; drain. Meanwhile, melt butter in a skillet over medium heat. Saute almonds until lightly browned. Season with lemon pepper. Stir in green beans, and toss to coat.


Sweetie Beets

1 (15 ounce) can sliced beets, drained with liquid reserved
1/2 cup apple cider vinegar
1/2 cup white sugar
6 whole cloves
1 pinch ground cinnamon
1 pinch salt

In a saucepan, combine the liquid from the beets, vinegar, sugar, cloves, cinnamon and salt. Stir to dissolve the sugar and bring to a boil. Simmer over medium heat for 5 minutes. Add the beets and simmer for 5 more minutes. Use tongs to transfer the beets to a jar. Pour the liquid over them to cover. Cover and cool to room temperature. Refrigerate until serving.


Brussels Sprout

1/2 pound bacon, diced
1 tablespoon extra-virgin olive oil
2 teaspoons butter
1/4 onion, diced
2 cloves garlic, minced
salt and black pepper to taste
1/2 cup balsamic vinegar
1 1/2 pounds Brussels sprouts, trimmed and cut in half
2 cups chicken stock


Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, but not crispy, about 10 minutes. Remove the bacon with a slotted spoon, leaving the grease in the skillet. Pour off all but 2 tablespoons of the bacon grease and stir in the olive oil, butter, onion, and garlic. Season with salt and pepper. Cook and stir until the onion softens and the garlic lightly browns, 5 to 7 minutes.
Stir in the balsamic vinegar and bring to a simmer; cook until the liquid has reduced by 1/3. Add the reserved bacon, the halved Brussels sprouts, and the chicken stock. Stir, then bring to a boil over high heat. Reduce heat to medium-low, and simmer until the Brussels sprouts are tender, yet still slightly firm, about 10 minutes.



Baked Butternut Squash

3 cups mashed, cooked butternut squash
1/2 cup sweetened condensed milk
2 eggs, beaten
1/2 cup butter, softened
2 teaspoons vanilla extract
1/2 cup heavy whipping cream
1 cup white sugar

Preheat oven to 350 degrees F (175 degrees C). Butter one 2 quart casserole dish. Blend together the butternut squash, sweetened condensed milk, eggs, butter, vanilla, cream and sugar.
Pour into prepared casserole dish and bake at 350 degrees F (175 degrees C) for 30 to 45 minutes or until set and edges begin to bubble.
Prepare a topping if desired by combining 1 cup brown sugar, 1/3 cup flour, 1/3 cup butter and 1/2 cup chopped nuts. Mix together and sprinkle over squash before baking.