The Holiday is COMING SOON!

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My mailbox is chock-full of great sounding recipes! YOU get to be the recipient of some of those (can’t keep them all to myself!). Here’s a starter for the coming week and a half:

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Apple, Onion & Cranberry Stuffing

8 C. unseasoned stuffing
giblets from 1 turkey*
1 C. water
1 1/2 tsp. canola oil
2 stalks celery, chopped
1 large onion, chopped
3-4 apples, peeled/cored/
chopped
4 tsp. chopped fresh sage or
1 1/2 tsp. dried/rubbed
1/2 C. chopped fresh or frozen
cranberries
1 C. chicken broth
1/4 tsp. salt
fresh ground black pepper, to taste

Preheat oven 325 degrees F.
Place giblets & water in small saucepan-
bring to boil. Reduce heat to Low &
simmer, covered, 10 minutes. Drain,
reserving the cooking liquid. Finely chop
giblets. Heat oil in large nonstick skillet
on medium heat. Add celery & onion; cook-
stirring occasionally, until softened, 5-7
minutes. Add apples & cook 3 minutes
longer. Add giblet cooking liquid & sage;
reduce heat to Low & simmer until apples
are tender & most of liquid has been
evaporated, 5-7 minutes. Transfer mixture
to large bowl & add stuffing, giblets &
cranberries. Drizzle broth over bread
mixture & toss until evenly moistened.
Season with salt & pepper. Transfer
stuffing to a lightly oiled casserole dish;
cover with foil & bake 35-45 minutes.
If you would like to crisp up the top,
uncover for the last 15 minutes of
baking. Serves 8

*No giblets? Substitute 3/4 C. chicken
broth for giblet cooking liquid & omit
adding chopped giblets.

(recipe:meijer.com)
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Crockpot Cinnamon Ginger Glazed
Carrots

2 lb. baby carrots
2 T. melted butter
1/2 C. firmly packed brown sugar
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
salt, to taste

Spray insides of 4 qt. crockpot with
nonstick spray. Add carrots & melted
butter; toss to coat. Cover & cook on
High 3-4 hours until tender. Mix brown
sugar, cinnamon, ginger & salt in small
bowl until well blended. Toss cooked
carrots with brown sugar mixture in
crockpot just before serving.
Serves 8

(recipe: meijer.com)
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2-Potato Gratin

1 1/2 lb. sweet potatoes, peeled,
thinly sliced
1 1/2 lb. Yukon gold potatoes, peeled
& thinly sliced
2 shallots, diced
1/4 C. butter, divided
2 C. heavy cream
2 T. chopped parsley
1 T. chopped chives
1 T. kosher salt
1/2 T. ground white pepper
1/8 T. freshly ground nutmeg
2 C. milk
1 1/2 C. shredded Gruyere cheese
Parmesan cheese – garnish

Preheat oven 375 degrees F.
Saute shallots in 3 T. melted butter in
a saucepan over medium heat 2 minutes.
Stir in cream & parsley, chives, salt, white
pepper & nutmeg. Cook 2 minutes & let
cool 15 minutes. Combine sliced potatoes
& milk in a large microwave safe bowl. Cover
with plastic wrap & microwave on High 5
minutes. Remove from microwave, stir &
repeat another 5 minutes. Remove &
drain mixture. Layer one-third of sliced
white potatoes in well greased (with butter)
baking dish. Top with one-third sweet
potatoes. Spoon one-third of cream
mixture over these 2 layers & sprinkle with
1/2 C. Gruyere cheese. Repeat for remaining
4 layers; top with Parmesan cheese. Cut
remaining butter into small pieces & dot
over top of dish. Cover with foil & bake
30 minutes. Uncover & bake an additional
20 minutes. Let stand 10 minutes & serve
warm. Serves 8

(recipe: theoldtimekitchen.com)
—————————————-

Easy Apple Cinnamon Bread

1/2 C. packed brown sugar
1 1/2 tsp. cinnamon
2/3 C. granulated sugar
1/2 C. butter, softened
2 eggs
2 tsp. vanilla
1 1/2 C. flour
1 1/2 tsp. baking powder
1/2 C. milk
1 large apple, peeled/finely chopped

Preheat oven 350 degrees F.
Grease & flour a 9 X 5″ loaf pan.
Mix brown sugar & cinnamon in a
bowl. In stand mixer, combine gran.
sugar & butter until smooth. Add eggs
& vanilla; beat on medium speed until
combined. Add flour & baking powder;
then milk – mix well. Pour half of batter
into prepared pan. Cover with half of
apples – pat apples into batter using the
back of a spoon. Sprinkle with half of
sugar/cinnamon mixture. Pour remaining
batter over apple layer; top with remaining
apples & add more brown sugar/cinnamon
mixture.  Pat topping into batter using back
of a large spoon. Bake 50 minutes until a
toothpick inserted into center of loaf
comes out clean. Cool in pan 10 minutes
before transferring to a cool rack. Makes
1 loaf.

(recipe: allfood.recipes)
——————————————

Crockpot Turkey

4 lb. turkey breast*
2 T. butter, room temp.
2 tsp. poultry seasoning
2 tsp. black pepper
1 tsp. garlic powder
1 tsp. salt
3 C. chicken stock (broth)
1 T. butter, melted

Remove turkey breast from pkg.; rinse
with cold water & pat dry with paper
towels. Place in crockpot. In small bowl
combine butter, poultry seasoning, pepper,
garlic powder & salt – rub mixture all over
turkey, inside & out. Pour on chicken stock.
Cover & cook on Low 6 hours.
Carefully turn turkey over & check chicken
stock level – add more if necessary (stock
should be about 1/4 of way up turkey.
Continue cooking an additional 2 hours until
turkey reaches 165 degrees. Carefully remove
turkey from crockpot; place on shallow
baking dish.
For a more brown skin: brush melted butter
over turkey & place under broiler 5 minutes
to allow it to brown up. Serves 8

*You can use boneless or bone-in – if using
boneless, make sure to keep netting on
during cooking process.

(recipe: Courtney Luper – Facebook)
———————————-

Pineapple Sheet Cake

Cake:
2 C. flour
2 C. sugar
2 eggs
1 C. chopped nuts
2 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
1 (20 oz) can crushed pineapple,
undrained

Cream Cheese Frosting:
1 (8 oz) pkg. cream cheese, softened
1/2 C. butter, softened
3 3/4 C. powdered sugar
1 tsp. vanilla
1/2 C. chopped nuts

Preheat oven 350 degrees F.
In large bowl combine cake ingredients;
beat until smooth & pour into greased
15 X 10 X 1 inch baking pan. Bake 35
minutes; cool.
In small bowl combine Frosting
ingredients (except nuts); mix until smooth.
Spread over cake & sprinkle top with nuts.
Serves 24

(recipe: tasteofhome.com)
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Pumpkin Ice Cream Pie

Crust:
1 1/2 C. graham cracker crumbs
1/4 C. margarine, melted
3 T. granulated sugar

Filling:
1/2 gallon vanilla ice cream, softened
1 C. canned pumpkin
1/2 C. packed brown sugar
1 tsp. ground ginger
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 T. orange juice

To prepare crust:
Combine crumbs, sugar & margarine
in bowl; press mixture firmly into
9 inch pie plate. Chill 1 hour until firm
(OR) Bake in 375 degree oven 10
minutes until edges are brown – cool
on rack before filling.

Filling:
Combine ice cream, pumpkin, brown
sugar, ginger, cinnamon, nutmeg & orange
juice; pour into prepared crust. Freeze
until ready to serve. Serves 8

(recipe: allrecipes.com)
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Mint Chocolate Chip Cheeseball

1 (8 oz) pkg. cream cheese, softened
1/2 C. butter, softened
1 1/2 C. powdered sugar
1 1/2 tsp. mint extract
green gel food coloring
2 C. mini chocolate chips, divided

Dippers:
Animal crackers, graham crackers,
chocolate or vanilla wafers

Cream cream cheese & butter together.
Gradually beat in powdered sugar. Beat
in extract & food coloring until desired
color is reached. Stir in 1 C. mini choc.
chips – transfer to a bowl & refrigerate
at least 1 hour. Sprinkle 1/2 C. choc.
chips on top of a piece of plastic wrap;
scoop out cream cheese mixture & place
on top of chocolate chips. Sprinkle top
of cream cheese with more choc. chips.
Wrap cheese ball with plastic wrap &
place in a clean bowl. Press into bowl
to form the cheese ball. Invert onto a
serving board or cake stand; sprinkle
with more choc. chips, if desired. Serve
immediately or refrigerate until ready
to serve.

(recipe: momontimeout.com)
————————————–

Roasted Butternut Squash Salad

4 C. cubed/peeled butternut squash
(about 1 lb)
1 large onion, chopped
1 T. honey
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
1 (6 oz) pkg. fresh baby spinach
2 C. coarsely chopped iceberg lettuce
1/2 C. shredded Cheddar cheese
6 T. Poppyseed salad dressing,
divided
1/2 C. seasoned stuffing cubes
1/2 C. dried cranberries
1/4 C. slivered almonds, toasted
4 strips bacon, cooked/crumbled

Preheat oven 400 degrees F.
In large bowl toss squash & onion
with hone, salt, garlic powder &
pepper – transfer to 15 X 10 X 1″
baking dish sprayed with nonstick
spray. Bake 20-25 minutes until
vegetables are tender, stirring once.
Cool slightly. In another bowl combine
spinach, lettuce, cheese & squash
mixture. Just before serving drizzle
with 4 T. dressing & toss to coat.
Divide salad among 8 plates; top with
stuffing cubes, cranberries, almonds &
bacon. Drizzle with remaining dressing.
Makes 8 servings.

(recipe: tasteofhome.com)

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I’m sure there will be many more
tasty recipes coming in the next
1 1/2 weeks and I’ll try to share as
many as I can in that time period.

Not much going on here – our
weather is staying between the
50’s & 60’s although I did hear
the weather guy say today that
we’re supposed to get up to 68
degrees later this week (I missed
what day). I looked on NOAH
weather and all I saw for our area
was lots of RAIN, so who knows?
I’ll take ANY nice, sunny day I can
get!

There are 2 more hours left before
I have to go to choir practice & I
think I’m going to spend it knitting.
Still working on the men’s scarf,
white (fancy) baby blanket and
the multi-pinks baby blanket – none
are anywhere near done yet. Of the
3- the scarf is closer – we’ll see.

Have a GREAT day!

Hugs;

Pammie

PS: I saw gas prices today at $2.15/9
WOW!!!

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One CommentLeave a comment

  1. My gas was $ 1.99.9 this morning so I filled up. I will be watching your recipes for ideas.


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