Kahlua Cake

 Kahlua Cake

1/2 c. chopped pecans

1 pkg. (18 oz.) dark chocolate cake mix

1 pkg. (3.4 oz.) instant chocolate pudding mix

3/4 c. water

1/2 c. vegetable oil

3/4 c. Kahlua liquor 

4 large eggs

1/2 c. butter

1 c. sugar

Preheat the oven to 350 degrees.  Grease and flour a 10 cup Bundt pan.  Sprinkle chopped pecans evenly over the bottom of the pan, set aside. 

In a large bowl, combine the cake mix, pudding mix, 1/2 c. water, vegetable oil, 1/2 c. Kahlua and the eggs.  Beat at medium speed with an electric mixer until smooth.  Pour into the prepared pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean.

While the cake bakes, make the topping.  Combine the butter, sugar, 1/4 c. Kahlua and 1/4 c. water in a saucepan.  Bring to a boil over medium heat.  Boil for 2 minutes, stirring often.  Pour the topping over the cake as soon as it comes out of the oven.  Let the cake stand in the Bundt pan for 4 hours.  Then invert the cake onto a plate and serve.

Peanut Noodle Salad

 

Peanut Noodle Salad

Ingredients

• 8 oz. rice stick noodles
• 6 T. fresh lime juice
• 3 T. soy sauce
• 3 T. creamy peanut butter
• 3 T. brown sugar
• 3 T. vegetable oil
• 1 red bell pepper thinly sliced
• 1/2 c. thinly sliced green onions
• 1/2 c. chopped fresh basil
• 1/2 c. chopped fresh cilantro
• 1/2 c. chopped roasted peanuts

Instructions

• Put the noodles in a large bowl and cover with boiling water. Let the noodles soak until tender, about 10 minutes, drain and rinse under cold water. Drain thoroughly.
• Whisk the lime juice, soy sauce, peanut butter, brown sugar and vegetable oil in a medium bowl until smooth. Pour the dressing over the noodles. Add the bell pepper, green onions, basil and cilantro and toss to combine. Season with salt if desired. Sprinkle the peanuts on the top and serve.

Pumpkin Bread

 

Pumpkin Bread

Ingredients

• 1 can (15 oz.) pumpkin puree
• 4 eggs
• 1 c. vegetable oil
• 2/3 c. water
• 3 c. sugar
• 3 1/2 c. flour
• 2 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 1/2 tsp. ground cloves
• 1/4 tsp. ground ginger

Instructions

• Preheat the oven to 350 degrees. Grease and flour 2 (9” x 5”) loaf pans.
• In a large bowl, mix together pumpkin, eggs, oil, water, and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt and spices. Stir the flour mixture into the pumpkin mixture until just combined. Pour into the prepared pans.
• Bake 1 hour and 15 minutes or until a toothpick inserted in the middle comes out clean. Cool for 10 minutes in the pans on a rack then turn the loaves out onto a rack to cool completely.

Notes

I like to put a piece of parchment paper in the bottom of the pan to help the loaves come out of the pans easily.

Thanksgiving Benedicts

 

Thanksgiving Benedicts

Ingredients

Easy Bennie Sauce:

• 1/2 c. mayonnaise

• 1 1/2 T. Dijon mustard

• 1/4 tsp. cayenne pepper

• 1 tsp. fresh lemon juice

Combine all ingredients and mix well. Set aside

• 2 c. stuffing

• 6 eggs

• 6 slices ham or turkey

• 2 T olive oil

Instructions

1. Shape the stuffing into 6 patties about 1/2 inch thick. If the stuffing is too dry, add chicken stock and an egg. If it is too wet, add breadcrumbs.

2. Heat the olive oil in a skillet. Add the stuffing cakes and cook over medium-high heat until golden brown on both sides.

3. Poach the eggs to the desired doneness.

4. Warm the ham or turkey.

5. Place a stuffing patty on a plate, top it with ham or turkey then a poached egg. Spoon the Bennie sauce over the top and serve.

Notes

This is a great breakfast to use Thanksgiving leftovers but it is good all year round. The boxed stuffing mix works great for the patties to make a quick and easy breakfast that looks like you spent hours preparing!

 

 

SUGARED CRANBERRY TART

 

TART DOUGH

• 1 1/4 cups all-purpose flour

• 1/2 cup cold butter, cubed

• 1/2 Tbsp vegetable shortening

• 1/4 cup granulated sugar

• 1/2 cup heavy whipping cream

CRANBERRY CURD

• 12 ounces fresh cranberries

• 1 cup sugar

• Juice and peel (orange part only) of 1 orange

• 1 stick softened butter

• 2 eggs plus 2 egg yolks

AMERICAN MERINGUE

• 2 lrg egg whites

• 3/8 cup granulated sugar

• 3 Tbsp light corn syrup

• ½ tsp vanilla

SUGARED CRANBERRIES

• 1 1/2 Cups sugar divided

• 1/2 Cup Water

• 12 oz Fresh cranberries, washed and rinsed

Instructions

1. In a food processor, combine flour, butter, shortening, and sugar. Process to a coarse meal.

2. Add cream and process again until dough is moistened and hold together when squeezed.

3. Turn dough out and push a few times with the palm of your hand until it comes together. Wrap and chill dough 15-30 mins (freezer 10 mins)

4. Pat the pastry evenly in the bottom and up the sides of an 8-9 inch tart pan, which has been sprayed with cooking spray, then cover with plastic wrap and chill 30 mins or freeze 10 mins.

5. Preheat the oven to 400 degrees and lightly prick the bottom of the pastry crust with a fork. Press aluminum foil into the crust, fill with pie weights (can substitute dry beans or uncooked rice).

6. Bake for 5 mins at 400 then reduce the heat to 350 and continue to bake for 10 mins.  Take out foil and weights, then bake for another 5-10 mins. Remove from oven and allow to cool (Crust can be made up to a day ahead and stored in fridge).

7. Put cranberries, sugar and orange juice and peel in a saucepan over medium heat. Simmer until cranberries have popped and softened, about 10 minutes. Transfer to a collider or strainer and press cooking liquid into a bowl. Whisk the butter into the warm liquid.

8. Put eggs and egg yolks into a bowl and beat lightly. Slowly whisk a cup of warm cranberry liquid into the eggs to temper, then combine both and whisk together. Wipe out pot if necessary, return liquid to pot and cook over low heat until nearly bubbling and thickened, about 10 minutes. If using immediately, let cool to room temperature. If working ahead, cool to room temperature, cover with plastic wrap (press wrap against curd) and refrigerate. (Curd may be cooked up to 1 day ahead.)

9. Pour cooled cranberry curd into the cooled prebaked tart shell and smooth top with a spatula. Bake at 350 degrees for 10 minutes to set curd. Cool on a rack. Store at room temperature for up to 2 days.

10. For the meringue, put eggs whites, sugar and corn syrup in the top of a double boiler over boiling water and beat with a hand mixer until it turns white, thickens and ribbons form- about 4 mins.

11. Transfer mixture to a mixing bowl, add vanilla and beat with electric mixer with whisk attachment on Med high till soft peaks form- about 30 sec.

12. Pipe onto the finished tarts and using a brulee torch, toast the meringue.

13. For the sugared cranberries, combine 1/2 cup of sugar with water in a small saucepan and bring to a boil, stirring to dissolve sugar. Once sugar is dissolved remove from heat and add cranberries to coat.

14. Remove coated cranberries with a slotted spoon and place on a large cooling rack to dry.

15. Let sit for about one hour then stir cranberries into the left over cup of sugar to crystalize.

16. Garnish the tart with sugared cranberries.

 

Thanks to The NY Times for inspiration for this recipe!

Pumpkin Pie Filling

 

Pumpkin Pie Filling

Ingredients

• 2 15 oz. cans pumpkin

• 3 c. sugar

• 3 T. flour

• 3/4 tsp. salt

• 3/4 tsp. nutmeg

• 3/4 tsp. cinnamon

• 3/4 tsp. allspice

• 3/4 tsp. ground ginger

• 1/4 tsp. ground cloves

• 3 c. evaporated milk

• 3 beaten eggs

Instructions

1. Combine everything together adding the eggs last.

2. Pour the filling into uncooked pie crusts. Bake at 375 degrees for 45 minutes.

Worcestershire Green Beans

 

Worcestershire Green Beans

Ingredients

• 2 T. olive oil

• 1 shallot

• 1/2 tsp. salt

• 1/2 tsp. freshly ground black pepper

• 1 lb. fresh green beans

• 1 c. chicken stock

• 3 T. Worcestershire sauce

Instructions

1. Mince the shallot. Clean the beans and trim the ends.

2. Heat a skillet over medium heat. Add the olive oil and allow to heat for 1 minutes. Add the minced shallot, salt and pepper. Cook 2 minutes or until fragrant.

3. Add the green beans, chicken stock and Worcestershire sauce. Stir to combine then cover and cook until beans almost reach the desired degree of tenderness, about 12 - 14 minutes.

4. Uncover then pan, turn up the heat and allow the sauce to reduce for a few minutes. The sauce should become slightly syrupy.

Notes

You can substitute frozen green beans for the fresh beans but if you do, reduce the chicken stock to 1/2 cup.

Thanksgiving Timeline

 Thanksgiving Timeline:

4 weeks prior:

Invite people

3 weeks prior:

Confirm how many people will be attending

Plan the menu.  Keep in mind oven space and temperatures needed.

If making pie crusts, make now, put in pie pans, cover with plastic wrap and freeze.

1 week prior:

Make a detailed grocery list.  Divide it into things you can buy now and things you will need to buy right before Thanksgiving.

Sunday before Thanksgiving:

If using frozen turkey, remove it from the freezer and place it in the refrigerator to thaw.

If you don’t use the table you will be using for Thanksgiving, go ahead and decorate it and set out the place settings.

Tuesday before Thanksgiving.

Make everything that will be served chilled, like cranberry sauce.  Cover and refrigerate.

Clean, cut and chop vegetables for stuffing and other recipes.

Wednesday before Thanksgiving:

Brine the turkeys.

Cut up bread for stuffing.

Make and bake the pumpkin pies.  Refrigerate after cooling. 

Make any side dishes that can be done ahead of time.

Review remaining recipes and make sure you have all the ingredients needed like whipping cream, butter, etc.

If baking rolls from frozen dough, put them in a greased pan, cover with plastic wrap and put in the refrigerator overnight.

Thanksgiving Day:  (Times are planning around eating at 2 pm using 7 lb. turkey breasts.  Adjust as needed to fit your schedule and turkey size.

9:00 AM

Remove the rolls from the refrigerator and let rise.

9:30 AM

Take the turkeys out of the refrigerator and bring to room temperature.

Assemble the stuffing.

Peel potatoes and put in cold salted water.

10:00 AM

Bake rolls.

Cook the potatoes.

10:30 AM

Put turkeys in the oven.

Drain the potatoes and mash them.  Put in a buttered crock pot to keep warm.

11:00 AM

Assemble the stuffing and bake.

Make the green bean casserole. 

1:00 PM

Remove the turkey from the oven.  Cover with foil and let rest.

Put green bean casserole and sweet potatoes in the oven to bake.

Make gravy then put in crock pot to keep warm.

1:30 PM

Greet your guests.

Carve the turkey.

Enjoy your wonderful dinner!

 

Sausage Tater Tot Bites

 

Sausage Tater Tot Bites

Ingredients

• 1 pound frozen tater tots

• 1 pound hot Italian sausage

• 12 eggs

• 1/2 c. half-and-half

• 1/2 tsp. salt

• Freshly ground pepper

• 1 1/2 c. shredded pepper jack cheese

• 4 green onions thinly sliced

Instructions

1. Bake the Tater tots according to package directions and set aside.

2. While the tater tots cook, brown the sausage in a skillet over medium-high heat.  Whisk the eggs with the half-and-half, salt, and pepper in a large bowl.  Stir in the cheese and onions.

3. Reduce the oven temperature to 375 degrees.  

4. Spread the sausage in a 9” x 13” pan then scatter the tater tots on top.  Pour the egg mixture over it all.  Transfer the pan to the oven and bake until the eggs are set, about 25 minutes.  Let stand 5 minutes.  Run a spatula around the edges then cut into 2” squares for appetizers or larger squares for breakfast or lunch.