Posts tagged ‘Thanksgiving’
Cranberry Nut Chocolate Bark
Something I made when we had a few friends over before Christmas was this bark. I saw the recipe on King Arthur Flour and it looked so delicious to me that I had to try it.
It’s easy to make even though it may not look that way. Just make sure to follow the steps and yours will turn out great, too.
The recipe called for semisweet and white chocolate but I used the packages of chocolate and white bark that you can buy in the grocery store. They melt easily and then harden back up easily and they taste good.
Cranberry Nut Chocolate Bark
1 cup dried cranberries
3/4 cup toasted pecans
1 pkg chocolate bark, melted
1 pkg white chocolate bark, melted
In a small bowl, mix the cranberries and toasted pecans together and set aside.
Line a cookie sheet with parchment paper.
Melt the chocolate bark according to the pkg directions. Spread into an oval on the parchment paper-lined cookie sheet and let set.
Melt the white chocolate according to the pkg directions and carefully spread over the chocolate layer. Before the white chocolate sets, sprinkle the cranberry and nut mixture over the top and press in lightly.
Let the chocolate harden for several hours and then break into chunks. If you are having trouble getting the chocolate to harden, put the pan in the refrigerator until hard.
Makes about 24 pieces.
Happy Cooking!
Apple Muffins
I have a love/hate relationship with muffins. There are very few that I like ~ because they are dry and tasteless ~ so when I find a recipe that I like, I shout it from the rooftop! This is one of those recipes. They are moist and delicious. The streusel is delicious, too. The recipe comes from Allrecipes.
Apple Muffins
Muffins:
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1 1/4 tsps vanilla
1 1/2 cups chopped apples ~ I used Gala
Streusel:
1/3 cup packed brown sugar
1 tbsp flour
1/8 tsp cinnamon
1 tbsp butter
Preheat oven to 375º and grease a 12-cup muffin pan or use cupcake liners (I even spray the cupcake liners with Pam).
In a bowl, mix the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat together the butter, sugar, and eggs until smooth. Mix in the vanilla. Stir in the chopped apples. Gradually blend the flour mixture into the wet ingredients. Spoon into the muffin pan.
In a small mixing bowl, mix the brown sugar, flour and cinnamon. Cut int he butter until the mixture looks like coarse crumbs.
Sprinkle over the tops of the batter in the muffin pan.
Bake 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Let the muffins sit for 5 minutes before removing from pan. Cool muffins on a wire rack.
Makes 12 muffins.
Happy Cooking!
Blueberry Cream Cheese French Toast with Blueberry Syrup
As a rule, I am not a fan of French toast but I have really started to like these overnight French toast recipes. I think I made this one for Christmas breakfast for Mr. Meat Eater and I and we really enjoyed it.
I always use Challah bread for these kinds of recipes ~ it soaks up the liquids nicely and it’s a bit sweet. King’s Hawaiian bread would work nicely, too. I used frozen blueberries for both the casserole and the syrup and they worked perfectly.
I found the recipe on a blog called Real Mom Kitchen ~ it’s a very cute blog with some great recipes so check it out when you have a chance.
Blueberry Cream Cheese French Toast with Blueberry Syrup
French Toast:
12 slices bread, cut into cubes ~ I used challah but King’s Hawaiian would work
1 (8-ounce) package cream cheese, cut in cubes
1 cup blueberries (fresh or frozen) ~ I used frozen and probably about 1 1/2 cups ~ do not defrost
12 eggs
1/3 cup real maple syrup
2 cups milk
Arrange 1/2 of the bread cubes in a greased 9 x 13 pan. Sprinkle cream cheese cubes and blueberries evenly over the bread cubes and top with remaining bread cubes.
Mix together the eggs, milk, and syrup. Pour over bread cubes and cover the pan with foil. Refrigerate overnight.
Bake, covered, at 350º for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden.
Top with sauce.
Makes 8 servings.
Syrup:
1 cup sugar
1 cup water
2 tbsps cornstarch
1 cup blueberries ~ I used frozen but fresh is fine ~ do not defrost
1 tbsp butter
Cook water, sugar, and cornstarch together until thickened. Stir in blueberries and simmer for 10 minutes. Add butter and stir until melted. Serve over the french toast.
Happy Cooking!
Bourbon Sweet Potatoes
I am a huge Pinterest addict and I found this recipe there. It is wonderful and meets my criteria of being easy to make. These are going to be on my Thanksgiving table instead of my usual sweet potato casserole. They are even good as leftovers warmed up.
This is a Martha Stewart which I typically don’t like but I knew when I read it, that it would be great.
Bourbon Sweet Potatoes
3 1/2 lbs sweet potatoes, cut into wedges
1/2 cup packed brown sugar (light or dark, whichever you have)
2 tbsps bourbon
salt and pepper
3 tbsps butter, room temperature
Preheat oven to 350º.
Place potato wedges in a 9×13 pan and add the brown sugar and bourbon and toss to combine. Season with salt and pepper.
Bake until potatoes are glazed and tender, about 1 to 1 1/2 hours, tossing them every 30 minutes.
Stir in butter before serving.
Makes about 6-8 servings.
Happy Cooking!
Pumpkin Cinnamon Rolls
Recently, I found a recipe for pumpkin cinnamon rolls on King Arthur Flour’s website and decided to try them. I made them in my bread machine but the recipe says you can make them by hand, mixer, or bread machine so it is a real versatile recipe.
When I was ready to add the cinnamon before rolling, I thought there was really too much so I only used half. After baking, I wish I had used the whole amount so they would have had more a cinnamon-sugar taste so be sure to use the entire amount even if it looks like too much.
Another trick I learned from this recipe is to make sure the rolls are completely cool before adding the frosting and it won’t melt into the rolls and it will look really pretty. I wish I had realized this before, LOL!
The rolls are absolutely delicious and I hope you try them!
I am just going to post the link to the recipe since there are some great tips included with the recipe ~ KA’s Pumpkin Rolls I hope that you give them a try if you like to make yeast breads ~ they would be great for the holidays!!!
Happy Cooking!
Apple Crumb Pie
Before I get started on the pie, I wanted to let you all know that I am having a virtual Christmas cookie recipe swap over on my A Recipe A Day Facebook page. If you want to join in, all the information is under the event post. I hope you will join us ~ the more the merrier!
My very favorite apples are Macouns. They taste like McIntosh but hold up like a Granny Smith. They do not cook down to much like McIntosh. They are great for baking, cooking, and eating ~ a really nice all purpose apple. They can be difficult to find but my local BJs has huge bags of them for sale every fall. Give them a try if you can find them.
This pie is super easy and really good. I used Splenda blend instead of all sugar but otherwise made it according to the recipe. I like to keep apple pies in the refrigerator since I like them cold and I think it helps to keep the bottom crust from becoming soggy, which I hate. I found the recipe on allrecipes.
Apple Crumb Pie
1 (9 inch) pie crust
5 cups of apples, peeled, cored, and sliced
1/2 cup sugar
1 tsp cinnamon
Crumb topping:
1/3 cup sugar
3/4 cup flour
6 tbsps butter
Preheat oven to 400º.
Pour apple slices into prepared pie shell. In a small bowl, mix 1/2 cup sugar and cinnamon and sprinkle evenly over apple slices in pie shell.
In another bowl, mix the 1/3 cup sugar and flour and then cut in butter until the mixture is crumbly. Sprinkle this mixture over the apples.
Bake for 35 to 40 minutes or until apples are soft and crumbly top is lightly browned.
Makes 8 servings
Happy Cooking!
Pumpkin Cream Cheese Muffins
These are, without a doubt, the best muffins I have ever made. They are easy to make but take a bit of time to make each part. They bake up tender and moist. I brought some to the dog park and sent some to work with Mr. Meat Eater and everyone loved them.
I thought the cream cheese filling was a little runny and I’d have to work on it to make it less so but I wouldn’t hesitate to make these over and over. In fact, I will be making them for Thanksgiving weekend.
The recipe came from Country Living magazine who says it came from a B&B.
Pumpkin Cream Cheese Muffins
Filling:
1 (8 ounce) cream cheese, room temperature
1 egg
3 tbsps sugar
Topping:
5 tbsps sugar
1/2 cup flour
1/4 cup roughly chopped pecans
3 tbsps butter, melted
1/2 tsp cinnamon
Muffins:
2 cups sugar
2 cups flour
2 tsps cinnamon
1/2 tsp salt
2 tsps baking powder
1/4 tsp baking soda
2 eggs
1 1/4 cup pumpkin
1/3 cup vegetable oil
1/2 tsp vanilla
Heat oven to 375º. Spray 2 12-cup muffin pans with Pam or use paper liners (I spray the liners, too).
In a medium bowl, mix the filling ingredients together and set aside.
In another medium bowl, mix the topping ingredients together and set aside.
In a large mixing bowl, mix together the sugar, flour, salt, baking powder, baking soda, and cinnamon.
In another medium bowl, mix the eggs, pumpkin, oil, and vanilla together.
Make a well in the center of the dry ingredients and pour the pumpkin mixture in. Mix with a fork until well moistened.
Evenly divide half the batter between the 24 muffin cups. Place 2 teaspoonfuls of the cream cheese mixture on top and then divide the rest of the batter between the cups covering the cream cheese as best you can. I am not the best at dividing but as long as there was a spoonful on top of the cream cheese, it worked.
Sprinkle some of the pecan mixture over the top of each muffin.
Bake until golden ~ about 20 to 25 minutes. Insert a toothpick in center to check for doneness.
Makes 24 muffins.
Happy Cooking!
My Favorite Breakfast Casserole
Way back in May, 2008, when I started this blog, this was the first recipe I posted ~ without a picture ~ so I thought a do-over was called for.
This is really my favorite breakfast casserole and I served it at my recent EB Pink Party. It’s the recipe I usually make for holiday breakfasts since it can be put together for the most part the night before. It’s also very easy to add or subtract ingredients and make it your very own. I never put in the tomatoes and I have made it with ham, bacon and sausage. All three are good but I like ham the best.
When I make for a holiday breakfast, I usually make a fruit salad and some kind of sweet rolls or coffeecake ~ very easy and delicious!
I think I found this recipe on a B&B website but I’ve been using it for so long I don’t remember for sure.
Breakfast Casserole
1/2 stick butter
1 small onion, chopped
1 small green pepper, chopped
2 -3 medium tomatoes, chopped
12 eggs, beaten
1 24 oz bag frozen hash brown potatoes
1/2 to 1 pound cubed ham, thin sliced ham, cooked crumbled bacon, or cooked, crumbled sausage
3 cups cheddar cheese, shredded
Melt butter and place in bottom of 13 x 9 baking pan (glass). Spread potatoes (still frozen is ok) in bottom of pan. Sprinkle chopped veggies over potatoes Add salt and pepper to taste. Sprinkle meat over potatoes and veggies At this point, you may continue or casserole may be refrigerated overnight.
Pour beaten eggs over potatoes. Bake at 350º for 45 minutes. Remove from oven and sprinkle cheese evenly over top. Bake another 5-10 minutes or until cheese is hot and bubbly.
Remove from oven and let set for approx. 5 minutes. Cut into squares and serve with spatula.
Makes 6-8 servings
Happy Cooking!
An Old Fall Favorite ~ Pumpkin Roll
I love pumpkin rolls ~ well, actually any kind of roll but pumpkin is my favorite.
This really isn’t hard to make it just takes a bit of time. Make sure you put enough powdered sugar on the tea towel so that the cake won’t stick to it! I’m always surprised that I can make these since I’m somewhat of a bull in a china shop in the kitchen at times, LOL! It’s so delicious and looks great as a dessert for Thanksgiving or Christmas.
Pumpkin Roll
Cake:
1/4 cup powdered sugar (to sprinkle on towel ~ use more if needed)
3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3 large eggs
1 cup granulated sugar
2/3 cup pure pumpkin ~ not pumpkin filling
1 cup walnuts, chopped (optional)
Filling:
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tbsps butter, softened
1 tsp vanilla
Powdered sugar (optional for decoration)
Cake:
Preheat oven to 375°. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
Mix flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl.
Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts, if using.
Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and carefully turn cake onto towel sprinkled with powdered sugar. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
Filling:
Beat cream cheese, 1 cup powdered sugar, butter and vanilla in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Cook’s Note:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
Makes 8-10 servings
Happy Cooking!
Pumpkin Waffles and Apple Cider Syrup
The minute the cooler weather arrives, I am trolling for pumpkin and apple recipes. I found this recipe on Allrecipes and it’s so good!
The syrup is a little sweet for me so I think I would cut down on the sugar next time to maybe 1/4 cup since the cider is sweet already but otherwise I would keep everything the same. I made the syrup first and then made the waffles.
Pumpkin Waffles and Apple Cider Syrup
Waffles:
2 1/2 cups flour
4 tsps baking powder
2 tsps cinnamon
1 tsp allspice
1 tsp ginger
1/2 tsp salt
1/4 cup packed brown sugar
1 cup canned pumpkin (NOT pumpkin pie filling)
2 cups milk
4 eggs, separated
1/4 cup butter, melted
Preheat your waffle iron.
Combine the flour, baking powder, cinnamon, allspice, ginger, salt and brown sugar in a mixing bowl.
In another bowl, stir together the pumpkin, milk, and egg yolks.
Whip the egg whites in another clean, dry bowl until soft peaks form.
Stir the flour mixture and the melted butter into the pumpkin mixture and stir to just combine.
Using a whisk or a spatula, fold 1/3 of the whites into the batter, stirring gently until mixed. Fold in remaining egg whites.
Cook waffles according to the directions of your waffle iron.
Syrup:
1/2 cup sugar
1 tbsp cornstarch
1 tsp cinnamon
1 cup apple cider
1 tbsp lemon juice
2 tbsps butter
Stir together the sugar, cornstarch, and cinnamon n a saucepan. Stir in the cider and lemon juice. Cook over medium heat until it begins to boil Boil until the mixture thickens.
Remove from heat and stir in the butter until it melts.
Serve warm
Makes 6 servings.
Happy Cooking!
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