Thanksgiving Round Up

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Well, after our vacation and some other stuff going on, I am back.  I will be posting here and there until I get caught up at casa de meat eater.

With Thanksgiving next week, I thought I would do a quick round up of recipes already here on A Recipe A Day that might fit into your meal or in case you need some ideas!

Thanksgiving Ideas

Pictured clockwise:

Awesome Bread Machine Dinner Rolls

Holiday Mashed Potatoes

Pumpkin Roll

Barefoot Contessa’s Caramelized Butternut Squash

Garlic Butter Green Beans

Roasted Winter Vegetables

Really Good Make Ahead Gravy

Apple Pie

Honey Glazed Carrots

The Perfect Turkey

Spicy Pumpkin Bread

Cranberry Bread

Middle:

Ribbon of Pumpkin Coffee Cake

Happy Cooking!

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NEW Gooseberry Patch Cookbook Giveaway!

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GBP Hometown Harvest

A brand spanking new Gooseberry Patch cookbook, Hometown Harvest, is up for grabs.  Hometown Harvest is a great cookbook although I may be biased since fall is my favorite time of year.  This book has several wonderful chapters, Hometown Pancake Breakfast, Church Social Soup Supper, Thanksgiving Dinner to remember, Game Day Get-Together, Pumpkin Patch Sweets, Slow-Cooker Potluck Pleasers, and Over the River and Through the Woods.  All are chock full of wonderful recipes from home cooks like yourself.  I even have a recipe in this book ~ Buttermilk Pecan Waffles.  The last chapter is is full of  memories from readers and customers of Gooseberry Patch products.

After the recipe will be all the “rules” for this giveaway!

The first recipe I tried from this cookbook is Mini Apple Turnovers.  They are super simple to make and would be perfect for unexpected guests or for tea time.

Turnovers 2

Turnovers 1

Mini Apple Turnovers
Submitted by Robyn Stroh, Calera, AL

2 9-inch pie crusts, homemade or store bought
21 ounce can apple pie filling
1 egg white
1 tbsp water

Place one crust on a lightly floured surface. With a 3 inch biscuit cutter, cut out as many circles as you can. I used a slightly bigger cutter and got about 7 rounds from each crust.

Top each circle with 1 to 2 teaspoons pie filling, cutting up the apples if necessary. I placed my apples toward one side so it would be easier to close. Fold circles in half and crimp the edges wiht a fork dipped in water.

Place on lightly creased cookie sheets. Repeat with second crust.

In a small bowl, beat egg white and water together and brush over turnovers.

Bake at 425º for 8-12 minutes or until golden.

Makes 12-14 turnovers.

To enter the giveaway for ONE copy of Hometown Harvest all you have to do is comment on this post and tell me what your favorite food to make in the fall is. One comment per person. Very, very easy. The giveaway will run until October 3 at midnight. I will pick ONE winner on October 4 and I will email the winner! If you have any questions, feel free to email me at girard dot nancy at yahoo dot com.

Happy Cooking!

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Cinnamon Roll French Toast Casserole

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I saw this recipe in my news feed last week posted by Cupcakes and Crinoline and I knew right away that I was going to bake it for Easter brunch!  It was the right choice and we all loved it.  It has made it’s way onto my permanent brunch list of recipes.

The cinnamon rolls that the recipe calls for were a bit hard to locate but I finally found them ~ they are different than the usual Pillsbury  cinnamon rolls we throw in a pan and bake.  These  are rolled up like homemade cinnamon rolls.

Cinnamon Roll French Toast

To get this delicious recipe, click on this link ~ Cinnamon Roll French Toast Casserole.

Cranberry Nut Chocolate Bark

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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.

Chocolate, Pecan, Cranberry Bark

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!

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Blueberry Cream Cheese French Toast with Blueberry Syrup

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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

VIEW PRINTABLE RECIPE HERE!

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 Pumpkin Tart and Some Commentary

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Before I get to the recipe, I am aggravated today by a fellow blogger who has seen fit to take others photos (not mine as far as I can tell), put HER watermark on them, and claim them as her own.  It’s people like her that give ALL bloggers a bad name ~ especially those who use lots of pictures.  I wrote a comment on her latest post where she calls what she is doing “recipe sharing” and since it won’t get approved, I’ll post it here, on my FB page and my personal FB page:

“Photos are the intellectual property of the photo taker. You have used other people’s photos from food.com and claimed them as your own ~ even so far as putting your watermark on them. You CANNOT do that. Every blogger knows this. A recipe cannot be copyrighted BUT any verbiage that is unique to the recipe CAN be. Again, every blogger knows this. Really, you might want to read up on copyrights in regards to photos and recipes. Screen shots have been taken and will be passed on to the proper people. I will be copying and pasting this to my blog and FB page since I doubt this will see the light of day on your blog.”

This annoys me to no end.  I have no problem sharing my pictures with anyone that asks.  They aren’t that great but I did take the time to make the recipe and photograph it.  I’m really beginning to wonder if this certain blogger is making any of these recipes or just passing them off as if she did.  I wouldn’t trust anything she puts on there.   I won’t give her any publicity by naming her but I’ll be happy to pass along her blog addy if you want to check to make sure she is not stealing anything that you have posted. Email me at a_recipe_a_day at yahoo dot com.

On to the recipe ~ I found this recipe on Pinterest ~ which if you haven’t been there, you should.  You will need an invite so just email me at the above address and I’ll send an invite (I’ll need your email address).  I am hopelessly addicted to it.  The original recipe came from The Pastry Queen and it was posted by Smells Like Home.

This is the best dessert I have made in YEARS!!  I did not use a tart crust but you could certainly use your favorite.  I used a Pillsbury ready made crust and just cut it up to fit my rectangle tart pan.  Next time, I would leave off the streusel.  It doesn’t add anything and really doesn’t look very appetizing.

Bourbon Pumpkin Tart

Filling:
1 (15 oz) can pure pumpkin
3 eggs
1/2 cup sugar
1/4 cup firmly packed brown sugar
1/4 tsp salt
1 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1 tbsp flour
1/2 cup heavy whipping cream
1/4 cup bourbon

Streusel:
3/4 cup flour
1/3 cup sugar
1/3 cup firmly packed brown sugar
1/4 tsp cinnamon
1/2 tsp salt
1/2 cup chilled butter

Preheat oven to 350º. Line your tart pan with the dough. Place tart pan on a cookie sheet for ease in getting into and out of the oven.

Pour pumpkin into large bowl and whisk in the eggs, one at a time, until it is well mixed. Add sugars, salt, cinnamon, ginger, cloves and flour and whisk for about 30 seconds. Whisk in the heavy cream and bourbon. The filling may seem a bit runny but it’s fine.

To make the streusel put all ingredients EXCEPT the butter into a food processor bowl. Cut up the butter into small cubes and add to the flour mixture in the bowl. Pulse until the mixture looks crumbly.

Pour the pumpkin mixture into the prepared tart crust. Spoon the topping evenly over the pumpkin mixture.

Bake for 45 to 50 minutes until the filling is set.

Let cool at least one hour before serving.

Serve warm or at room temperature. It also tastes good cold.  Store leftovers in the refrigerator.

Makes 6-8 servings.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

Bourbon Sweet Potatoes

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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.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!