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.

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!

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.

Spice & Rub Lovers Giveaway

UNITED STATES ONLY

These are the rules for the giveaway. Ends 11/14/2010

Mandatory entries are numbers 1 & 2.  The rest are optional and count for more entries  Leave a separate comment for each entry. Each option counts as an entry. So take advantage of as many as you like. Remember to number each option in the comment.

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This is what you can win
This is a 6 bottle rub set. 3oz bottle and a 6 bottle seasoning set . 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 these spices myself in a certified kitchen with all the ingredient listed on the bottle and the can be purchased directly for me.  Just email me abundance@gmail.com  Mention the this giveaway in your email and get all 12 for 10.00 plus 4.95 shipping.  Great gift idea.

Carolina Rub (Pork, Chicken)
Peppery Rub(Fish, Lamb, Pork, Beef, Chicken)
Memphis Rub (Pork, Beef, Chicken, Turkey)
Kansas Rub (Pork, Beef, Chicken)
Herb Rub (Lamb, Beef)
Brown Sugar Rub (Chicken, Fish, Turkey)

This picture shows the varies sizes available.  The giveaway is for the 2oz bottles.
This is a set (6) of spices in 1oz jars of hand blended seasoning, rubs and finishing salts that will have you rediscovering your kitchen and just in time for the holidays. This spice and finishing salts are all blended by me in a commercial kitchen. All of my spices come with a set of free recipe cards and a reusable jars. This way you can order a refill when you run out. The flavors in this set are:

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.

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!

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.

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.

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.

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