Sausage Dip

  Sausage Dip

1 lb. spicy pork sausage

1/2 tsp. red pepper flakes

1 tsp. dried thyme

1/2 tsp. freshly ground black pepper

1/2 tsp. salt

1/2 c. mayonnaise

1 c. sour cream

1/4 c. shredded Parmesan cheese

Preheat the oven to 350 degrees.

Brown the sausage.  drain thoroughly.  In a medium bowl, mix the sausage with red pepper flakes, dried thyme, black pepper and salt.  Add the mayonnaise, sour cream and shredded Parmesan cheese to the sausage mixture.  Put in a casserole dish.  Bake at 350 degrees for 25 minutes until bubbly.  Serve with woven wheat crackers.

Be sure to use shredded Parmesan cheese.  Grated cheese will make the dip too dry.

Hot Crab and Artichoke Dip

 Hot Crab and Artichoke Dip

2 oz. cream cheese

1/4 c. mayonnaise

3 T. diced shallot

3/4 tsp. Old Bay seasoning

34 tsp. Worcestershire sauce

3/4 tsp. hot sauce

1 tsp. lemon zest

1 T. fresh lemon juice

1/2 c. finely chopped artichoke hears from a 14 oz can

4 oz. lump crabmeat

1/4 c. shredded mozzarella cheese

3/4 c. shredded Parmesan cheese

Crackers and endive leaves for serving

Drain the crabmeat and pick through it for shell and squeeze dry.  Preheat the oven to 350 degrees.  Lightly coat a 1-quart baking dish with cooking spray.

Microwave the cream cheese in a large microwaveable bowl on High until very soft, about 20 seconds.  Stir in mayonnaise, shallot, Old Bay, Worcestershire sauce, hot sauce, lemon zest and lemon juice until well blended.  Gently fold in the artichokes, crabmeat, mozzarella and Parmesan cheese.

Spread the mixture into the prepared baking dish.  Bake at 350 degrees for 25 minutes.  Let stand for 5 minutes.  Serve with crackers and endive leaves or celery.

Cranberry Jalapeño Cream Cheese Dip

 Cranberry Jalapeño Cream Cheese Dip

1 (10 oz.) package frozen cranberries (about 2 1/2 cups)

1 c. sweetened dried cranberries

1/4 c. sugar

1 T. grated orange zest

2 T. fresh orange juice

1/2 tsp. salt

1 large jalapeño

2 (8 oz.) containers whipped cream cheese

Thaw the cranberries while preparing the remaining ingredients.  Zest the orange then squeeze the orange to get the orange juice.  Seed and finely chop the jalapeño.

Put the thawed cranberries, dried cranberries, sugar, orange zest, orange juice, salt and chopped jalapeño in a food processor and process until finely chopped and well-combined.  Transfer to a bowl, cover and chill for at least 2 hours or for up to 1 week.

When ready to serve, spread the whipped cream cheese on a platter and top with the cranberry-jalapeño salsa.

Serve with crackers.

Pecan Pie Baklava

 Pecan Pie Baklava

12 oz. package frozen phyllo dough

1/2 c. unsalted butter

2 c. finely chopped pecans

1 c. sugar

1 c. water

1/2 c. dark corn syrup

1 tsp. vanilla

Defrost the phyllo dough overnight in the refrigerator.   

When ready to assemble, melt the butter. Preheat the oven to 350 degrees.  Thoroughly butter a 9” x 13” baking pan using a pastry brush.  Place the chopped pecans, butter and pastry brush near your work surface for assembly.   

Unwrap the phyllo dough onto a cutting board.  Cut in half if necessary so it will fit in your pan.   Cover the phyllo dough with a layer of plastic wrap and place a damp kitchen towel over the top.  Keep the phyllo dough covered all the time you are not working with it.

Start by lifting off the plastic wrap and towel then brush the top sheet of phyllo with melted butter.  Grab the top sheet and the sheet below it and place theseş sheets butter side down in the pan.  Repeat two more times until you have 6 sheets of phyllo in the pan.   Cover the phyllo with the plastic and damp towel.  

Sprinkle the phyllo in the pan with pecans.  Then remove the coverings and butter another phyllo sheet and grab the one below it and place them,  butter side down, on top of the pecans.  Cover the dough then sprinkle the dough in the pan with more pecans.  Repeat this about 4 more times until you are out of pecans.

Make the top layers by continuing the process with the phyllo dough, 2 at a time,, buttered side down. Until you have 6 layers of dough on top of your last pecan layer.  Brush butter on the top of the baklava.

Using a sharp knife, cut your baklava into squares, being sure to cut all the way through all the layers.  You can cut squares or diamonds.

Bake at 350 degrees for 30 to 40 minutes until the baklava is golden brown.

While the baklava is baking,  heat the water, sugar,  dark corn syrup and vanilla in a saucepan.  Bring to a boil, then reduce heat to lowest setting until the baklava comes out of the oven.

When the baklava comes out of the oven, pour the corn syrup mixture over the top, being sure to get it in all the cuts.  Let cool completely,  uncovered,  for several hours.

Baklava will last 4 or 5 days stored in an airtight container at room temperature.

Mushroom Bacon Sourdough Dressing

Mushroom Bacon Sourdough Dressing

12 c. sourdough bread cubes

1 pound mushrooms, diced
1/4 c. canola oil
3/4 pound bacon, diced
1 large onion, finely diced
5 cloves garlic, finely chopped
3 c. chicken stock
2 tsp. dried sage
2 T. finely chopped fresh thyme
1/2 c. chopped fresh flat-leaf parsley
2 eggs, lightly beaten
Butter for baking dish
Salt and freshly ground pepper

Preheat the oven to 350 degrees. Spread the bread cubes in an even layer on a large baking sheet. Bake until lightly browned, stirring occasionally, about 12 minutes. Allow to cool then transfer to a very large bowl.
Increase the oven temperature to 375 degrees. Combine the mushrooms on a baking sheet with 3 T. canola oil and season with salt and pepper. Roast in the oven until soft and golden brown, stirring occasionally, about 25 minutes.
Meanwhile, heat the remaining 1 T. oil in a large saute pan over medium heat. Add the bacon and cook stirring occasionally, until the fat has rendered. Remove with a slotted spoon to a paper towel-lined plate. Pour off all but 2 T. of the fat from the pan and place it back on the stove over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook 1 minute. Add 3 c. chicken stock, sage, thyme and parsley, season with salt and pepper and bring to a simmer.
Add the mushrooms to the bowl with the bread then add the stock mixture, the bacon and the eggs. Season with salt and pepper and stir until combined.
Butter a 9" x 13" baking dish. Add the stuffing and cover with foil. Bake 20 minutes, then remove the foil and continue baking until golden brown, 30 to 40 more minutes. Remove from the oven and serve.

Smoky Beef and Dark Beer Chili

 

Smoky Beef and Dark Beer Chili

Ingredients

• 2 1/2 lb. ground beef
• 1 T. canola oil
• 2 onions chopped
• 1 red bell pepper seeded and chopped
• 1 yellow bell pepper seeded and chopped
• 1 jalapeño pepper chopped
• 2 tsp. ground cumin
• 1 1/2 tsp. ground coriander
• 2 T. chili powder
• 1 T. chipotle chili powder
• 1 tsp. minced canned chipotle chilies in adobo sauce
• 1 (28 oz.) can crushed tomatoes
• 1 (15 oz.) can chili beans
• 1 (12 oz.) bottle dark beer
• 1 (15 oz.) can crushed or diced tomatoes

Instructions

• Sauté beef in a large heavy pot over medium-high heat until no longer pink.
• Heat the oil in a large skillet; add the onions, bell peppers and jalapeño.  If you want a milder chili, remove the seeds from the jalapeño.  Sauté until the vegetables soften, about 15 minutes.
• Drain the meat mixture and return the meat and the vegetables to the large pot.  Mix in the spices and chipotle chilies.  Add the tomatoes, beans and beer.  Bring the chili to boil then reduce the heat and simmer for 20 minutes.  Season with salt and pepper.

Bourbon Walnut Sweet Potato Mash

 Bourbon Walnut Sweet Potato Mash

4 lb. sweet potatoes
1/2 c. whipping cream
3/4 c. butter
1/4 c. pure maple syrup
2 T. bourbon
1 1/2 tsp. ground cinnamon
1 tsp. ground allspice
1/2 tsp. ground nutmeg
1 c, walnuts, toasted and chopped

Preheat the oven to 350 degrees. Roast the sweet potatoes on a rimmed baking sheet until tender, 1 to 1 1/2 hours. Cool slightly. Scoop flesh into a large bowl, discard the skins. Mash the hot potatoes until a coarse puree forms. Heat the cream and butter over low heat until the butter melts, stirring occasionally. Gradually stir the hot cream mixture into the sweet potatoes. Stir in syrup, bourbon and spices. Season with salt and pepper. You can do all of this in advance. Cover and chill if making in advance. Rewarm in the microwave. Sprinkle with chopped nuts and serve.

You can make it ahead.
It doesn't take up oven space.

Sweet Potato Cornbread

Sweet Potato Cornbread 

 Ingredients 

1 c. flour 

1 c. cornmeal 

1/2 c. sugar 

1 tsp. baking powder 

1 tsp. baking soda 

1/2 tsp. salt

1/2 tsp. cinnamon 

1 c. whole milk 

2 c. mashed sweet potatoes 

1/2 c. melted butter 

1/3 c. honey

Honey Butter: (optional) 

1/2 c. butter softened 

1/2 c. honey 

 Instructions

 Grease an 9” round baking pan. Preheat the oven to 375 degrees. 

Microwave sweet potatoes, then peel and mash. 

Blend together flour, cornmeal, sugar, baking powder, baking soda, salt and cinnamon.

Combine the mashed sweet potatoes with the eggs, melted butter and honey. Then add the milk and stir to combine. Add the wet ingredients to the dry ingredients and stir to combine. 

Pour the mixture into the prepared pan. Bake at 375 degrees for 33 – 40 minutes. Use a toothpick to make sure the middle is done. Beat the softened butter with the honey and serve with the warm cornbread.

Cider Brined Turkey

Cider Brined Turkey

Ingredients

• 7 lb. turkey breast

• 4 c. apple cider

• 2 garlic cloves

• 1/3 c. brown sugar

• 1 T. whole allspice

• 1/3 c. kosher salt

• 4 bay leaves

• 2 T. butter

Instructions

2. Smash and peel the garlic cloves. Combine the apple cider, garlic cloves, brown sugar, allspice, salt and bay leaves in a large pot. Simmer on the stove top for 5 minutes, stirring often.

3. Take the brine off the stove top and add 4 cups ice water. Place the turkey breast in a 2 gallon zip lock bag. Add the brine to the bag adding water if needed to submerge the turkey. Close the bag and place in a pan. Refrigerate overnight.

4. After the turkey has brined overnight, drain the turkey and rinse. Take the softened butter and smear it under the skin of the turkey breast. Dry the turkey with paper towels. Season the turkey with salt and pepper.

5. Cook on the grill or in an oven at 325 degrees until the turkey reaches an internal temperature of 165 degrees, about 2 1/2 hours.

6. Let the turkey rest for 30 minutes, slice and serve.

Thanksgiving Timeline 2024

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!

Halloween Goblin Head

 

Halloween Goblin Head

Ingredients

• 1 8 oz. pkg. low-fat cream cheese

• 4 oz. shredded taco-flavored cheese

• 2 T. butter

• 1 T. milk

• 1 8 oz. pkg. low-fat cream cheese

• 1 pepperocini pepper

• 9 pimento-stuffed olives

• 1 carrot

• 1/4 green pepper

• 1 can whole beets

• Tortilla chips

• 8 arbol chiles

Instructions

1. Bring 1 package of cream cheese and butter to room temperature. Place 1 package of cream cheese, shredded cheese and butter in a mixing bowl. Add the milk to the bowl. Beat with an electric mixer on medium speed until combined, stopping occasionally to scrape the bowl with a rubber spatula. Cover the bowl and chill from 4 to 24 hours. Bring the second package of cream cheese to room temperature. Beat the cream cheese until smooth. Form the refrigerated cheese mixture into a ball and place on a serving platter. Cover the ball with the softened cream cheese. Press in tortilla chips for ears. Drain the pepperocini, olives and 1 beet on paper towels. Place the pepperocini pepper in the middle of the cheese ball for a nose. Cut 1 pimento-stuffed olive and use for the eyes. Remove the pimentos from 8 of the olives and insert arbol Chile’s for the toes. Cut zigzag pieces of green pepper for eyebrows. Shred the beet to use for hair. Cut small pieces of carrot sticks to use for teeth. Serve with crackers.

Halloween Bat Bites

 

Halloween Bat Bites

Ingredients

• 1 8 oz. pkg. cream cheese

• 4 oz. soft goat cheese

• 1/4 c. pesto

• 3 T. coarsely ground black pepper

• 3 T. poppy seeds

• 12 pitted black olives

• 48 pink peppercorns

• 48 triangular blue corn chips

Instructions

1. Soften the cream cheese and goat cheese to room temperature. Use an electric mixer to blend together the cream cheese, goat cheese and pesto. Chill the mixture for an hour. Shape the mixture into 24 balls, about 1 teaspoon each. Combine the poppy seeds and ground black pepper on a small plate. Roll each ball into the poppy seed and pepper mixture to cover. Cut the black olives in half. Press 2 olive slices into the balls for eyes and place a pink peppercorn in the center of the olive slice for the pupils. Insert a corn chip on either side of the ball for wings. Serve.

Halloween 7-layer Dip

 Halloween 7-layer Dip

1 can (15 oz.) refried beans

1 packet taco seasoning mix

1 c. sour cream

1 c. mild or medium chunky salsa

1 c. grated cheddar or Mexican-blend cheese

1/2 can (15 oz.) black olives, drained

1 c. prepared guacamole

1 T. milk

In a small bowl, mix the taco seasoning with the refried beans.  Spread this mixture on the bottom of a 10 inch pie plate.  Spread 3/4 cup of the sour cream on top of the beans.

Add the salsa on top of the sour cream and spread.  Spread the guacamole in the center of the dip.  Sprinkle the grated cheese around the edge of the plate.  

Thin the remaining sour cream with the milk.  Put it into a plastic bag and cut off one corner.  Squeeze the sour cream into a spider web pattern over the guacamole.

Make olive spiders by cutting a few of the olives lengthwise and then cut a few olives into small strips for the legs.  Place the halved olives on the spider web using the strips to make the spider legs.

Slice the remaining olives and spread around the outside of the plate.

Serve immediately with tortilla chips.  

                                                                                  

Corn and Poblanos

 

Corn and Poblanos

Ingredients

• 4 ears corn on the cob husks and silk removed

• 2 T. olive oil

• 2 poblano peppers seeded and diced

• 1 onion chopped

• 2 T. butter

Instructions

1. Cut the corn kernels from the cobs. Heat the olive oil in a skillet over medium-high heat; add the corn and cook until slightly charred. Reduce the heat to medium then add the poblano peppers and onion and continue to cook until tender, stirring occasionally. Add the butter to the skillet and simmer for a few minutes to let the flavors combine.

   
   

   If fresh corn is not available, you can use frozen corn.

Triple Lemon Pie

 Triple Lemon Pie

 3 T. unsalted butter

2 pkg. (5.25 oz.) Lemon Thins cookies

2 T. sugar

3 T. minced lemon zest

3 large egg yolks

1 can (14 oz.) sweetened condensed milk

2⁄3 c. fresh lemon juice 

1 c. heavy cream

2 T. powdered sugar

1 tsp. vanilla extract

 

Preheat oven to 350°. Melt butter. Crush 44 Lemon Thins cookies in a food processor until fine crumbs. Transfer crumbs to a mixing bowl. Mix sugar and 1 T. lemon zest into the crumbs with a fork until combined. Add the melted butter and stir with a fork until the mixture clings together. Press the crumbs evenly onto the bottom and up the sides of a 9" pie plate. Bake the crust at 350° for 8 - 10 minutes. Remove crust from oven to a cooling rack. Cool to room temperature.

Beat the egg yolks with a hand mixer on medium-high until light and fluffy, 3 - 5 minutes. Slowly pour in condensed milk while beating the mixture on medium high until thick and creamy, about 3 minutes. Add lemon juice and 1 T. zest and continue beating on medium-low until combined. Pour filling into cooled crust. Bake pie at 350° until center is set, yet still jiggly, 10 - 12 minutes. Remove pie from oven to a cooling rack; cool to room temperature. Refrigerate pie until chilled, 3 hours or overnight.

Beat the heavy cream in a bowl with a hand mixer to soft peaks. Add powdered sugar, 1 T. lemon zest and vanilla. Continue beating until medium peaks. Serve each slice of pie with a dollop of whipped cream.

I couldn’t find lemon thin cookies the last time I made this.  So I bought Oreo Lemon thins and scraped the filling out of the cookies and set it aside at room temperature.  Use the cookies to make the crust.  Then beat the cookie filling in with the heavy whipping cream for the whipped topping.  This was delicious!

Cheddar Bacon Dip

Cheddar Bacon Dip

2/3 c. low-fat sour cream
2. T. mayonnaise
1/2 c. finely shredded Cheddar cheese
2 T. Finely chopped chives
1/2 c. real bacon bits
Freshly ground black pepper

 Combine the sour cream, mayonnaise, cheddar cheese, chives, bacon, and pepper. Stir thoroughly to combine. Refrigerate 1 hour to blend flavors.

Pickled Onion Cole Slaw

Pickled Onion Cole Slaw

1/2 c. water
2/3 c. plus 2 T. apple cider vinegar
1 T. honey
1 1/4 c. sliced red onion
2 T. extra virgin olive oil
1/2 tsp. black pepper
1/4 tsp. salt
5 c. very thinly sliced green cabbage
1/2 c. fresh flat-leaf parsley leaves

Bring the water, 2/3 c. vinegar and 2 tsp. honey to a boil.  Add the onion; cook 1 minute.  Remove pan from the heat and let stand until cool.
Meanwhile, whisk together olive oil, pepper, salt, 2 T. vinegar and 1 tsp. honey in a large bowl.  Add the cabbage and parsley; toss to coat.  Let stand 10 minutes.
Drain the onions and stir into the cabbage

I thought this tasted better after refrigerating for a few hours but you can also serve immediately.

Millionaire's Dip

Millionaire's Dip

8 oz. cream cheese
1/3 c. mayonnaise
1 1/2 c. shredded smoked cheddar
1/2 c. bacon bits
1/2 c. slivered almonds
2 T. dehydrated onions or 1/4 c. chopped shallot

Bring the cream cheese to room temperature.  Combine the cream cheese and mayonnaise using an electric mixer.  Add the remaining items and mix using a spatula until thoroughly combined. 

Peach Crunch Coffeecake

 

Peach Crunch Coffeecake

Ingredients

• 4 c. Bisquick
• 1 1/3 c. milk
• 1/2 c. sugar
• 2 large eggs
• 1/2 c. chopped pecans
• 4 c. peaches peeled and finely diced

Struesel Topping:

• 1 1/3 c. Bisquick
• 1 1/3 c. brown sugar
• 2 tsp. cinnamon
• 1/2 tsp. freshly ground nutmeg
• 1/2 c. butter

Glaze:

• 1 c. powdered sugar
• 2 - 3 T. milk

Instructions

• Preheat the oven to 350 degrees. Grease a 9” x 13” glass baking dish. Peel and dice the peaches. Make the streusel topping.
• Mix the baking mix, milk, sugar and eggs. Beat vigorously with a spoon for about 1 minute or until smooth.
• Spread half the batter into the prepared baking dish. Top with half the peaches and half the streusel topping. Repeat the layers. Sprinkle pecans over the top.
• Bake at 350 degrees for about an hour or until a toothpick inserted in the center comes out clean.
• Cool then drizzle the glaze over the top. Serve.

Streusel Topping:

• Combine the baking mix, brown sugar, cinnamon and nutmeg. Cut the butter into the ingredients using a pastry blender until well mixed.

Glaze:

• Combine the powdered sugar and milk.