Title: Candy Corn Screwdriver
Categories: Appetizers
Yield: 4 Servings
ice
1 c vodka
1 1/2 c pulp-free orange juice
16 candy corn candies
In cocktail shaker, place ice, vodka and orange
juice. Shake 30 seconds.
Pour into 4 chilled martini glasses. Garnish each
with 4 candy corn candies.
Title: Pumpkin Soup
Categories: Soup
Yield: 4 Servings
1 ts olive oil
1 md onion, chopped
1 clove garlic, minced
2 c frozen mixed vegetables
15 oz canned pumpkin
14.5 oz diced tomatoes, undrained
2 c chicken broth
1/2 c water
1/2 ts sugar
1 1/2 ts curry powder
1 ts paprika
In 3-quart saucepan, heat oil over medium-high heat.
Add onion and garlic; cook 1 to 2 minutes, stirring
frequently, until onion is crisp-tender.
Stir in all remaining ingredients. Heat to boiling.
Reduce heat to low; cover and simmer 10 to 12
minutes, stirring occasionally, until vegetables
are tender.
Title: Black Bean Chili
Categories: Main Dish
Yield: 4 Servings
1/4 c dry sherry
1 tb olive oil
2 lg onions, chopped
1/2 c chopped celery
1/2 c chopped carrot
1/2 c chopped red bell pepper
3 cans black beans, drained, rinsed
2 c chicken broth
1 lg tomato, chopped
2 tb finely chopped garlic
2 tb honey
2 tb tomato paste
4 ts chili powder
1 ts ground cumin
1/2 ts dried oregano leaves
1/4 c chopped fresh cilantro
salt, to taste
pepper, to taste
In 4- to 5-quart Dutch oven, heat sherry and oil
over medium heat. Add onions; cook until softened.
Add celery, carrot and bell pepper; cook 5 minutes,
stirring frequently.
Stir in remaining ingredients. Heat to boiling;
reduce heat to low. Cover; simmer 45 to 60
minutes or until chili is desired thickness.
Title: Twice-Baked Mummies
Categories: Side Dish
Yield: 6 Servings
3 lg baking potatoes
12 frozen cooked meatballs
1 c tomato pasta sauce
6 sl mozzarella cheese
12 sm pimento-stuffed olives
1 dill pickle, in twelve 1x1/4" pieces
Heat oven to 375°F. Wrap each potato in foil.
Bake about 1 hour or until fork-tender. Let stand
10 to 15 minutes or until easy to handle.
Meanwhile, in medium saucepan, cook meatballs and
pasta sauce over medium-high heat 5 to 7 minutes
or until meatballs are hot, stirring frequently.
Cut each potato in half lengthwise. With spoon,
scoop out pulp from each potato, leaving
1/4-inch shell. Discard pulp or reserve for
another use.
Place 2 meatballs and about 2 tablespoons sauce in
each potato half; place on ungreased 15x10x1-inch
pan. Cut cheese into 1/4-inch wide slices. Arrange
cheese slices over meatball filling crossing back
and forth to completely cover and resemble
bandages; tuck ends inside potatoes.
Bake about 2 minutes or just until cheese softens;
do not melt. Place 2 olives on end of each potato
to resemble eyes; place 2 pickle pieces at
opposite end to resemble feet.
Title: Cookie Bones
Categories: Desserts
Yield: 24 Cookies
17.5 oz pouch sugar cookie mix
1/3 c butter, softened
2 tb all-purpose flour
1 egg
24 pretzel rods, broken in half
3 c white vanilla baking chips
Heat oven to 350°F. In medium bowl, stir cookie
mix, butter, flour and egg until soft dough forms.
Place dough in refrigerator to chill slightly,
about 30 minutes.
Roll dough into 96 half-tablespoon-size balls.
Press and roll 1 dough ball around both ends of
each pretzel to from bone shape; repeat with
remaining dough and pretzels. Place 1 inch
apart on ungreased cookie sheets. Bake 6 to 8
minutes or until edges of cookie are light
golden brown. Cool completely on cooling rack,
about 15 minutes.
In small microwavable bowl, microwave baking
chips uncovered on High in 30-second increments
until melted when stirred. Dip each cookie
into coating. Place on cooling rack until set,
about 15 minutes.
Title: Vegetable Pot Stickers
Categories: Appetizers
Yield: 10 Servings
1 1/2 c chicken broth
1 md onion, finely chopped
1 md stalk celery, finely chopped
1/2 c thinly sliced cabbage
1/2 c chopped mushrooms
1 ts grated gingerroot
2 cloves garlic, finely chopped
1 ts soy sauce
1 ts dark sesame oil
30 wonton skins
Heat 3/4 cup of the broth to boiling in 10-inch
nonstick skillet over medium-high heat. Stir in
onion, celery, cabbage, mushrooms, gingerroot,
and garlic. Cook 5 to 8 minutes, stirring
frequently and adding more broth if vegetables
begin to stick, until vegetables are tender;
remove from heat. Stir in soy sauce and sesame
oil. Remove vegetable mixture from skillet.
Wipe out skillet.
Brush edges of 1 wonton skin with water. Place 1
heaping teaspoon vegetable mixture on center of
skin. Fold skin in half over filling and pinch
edges to seal. Make creases in sealed edges to
form pleats on one side of each pot sticker.
Repeat with remaining wonton skins and vegetable
mixture.
Spray skillet with cooking spray; heat skillet
over medium heat. Cook pot stickers in skillet,
pleated sides up, about 1 minute or until
bottoms are light brown. Add remaining 3/4 cup
broth. Cover and cook 5 to 8 minutes or until
most of liquid is absorbed.
Title: Tomato Salad
Categories: Salads
Yield: 8 Servings
SALAD:
4 md tomatoes, in wedges
1/2 sm onion, sliced
2 tb chopped fresh basil
1 tb chopped fresh italian parsley
DRESSING:
1 1/2 ts red wine vinegar
1/8 ts salt
1/8 ts coarse ground black pepper
1/4 ts dijon mustard
2 tb olive oil
In large bowl, toss salad ingredients to mix.
In small bowl, mix dressing ingredients except oil.
Slowly add oil, beating with wire whisk until well
blended. Pour dressing over salad; toss to coat.
Title: Chicken Cordon Bleu
Categories: Main Dish
Yield: 4 Servings
4 boneless skinless chicken breasts
2 ts dijon mustard
4 ts chopped fresh chives
4 thin slices lean cooked ham
4 thin slices swiss cheese
1 egg white
1 tb water
1/3 c finely crushed corn flakes
1/4 ts paprika
Heat oven to 375°F. Spray 8-inch square glass
baking dish with cooking spray. Between sheets of
plastic wrap or waxed paper, flatten each chicken
breast to 1/4-inch thickness.
Spread each chicken breast with 1/2 teaspoon
mustard; sprinkle with 1 teaspoon chives. Cut ham
and cheese slices to fit chicken. Top each
chicken breast with ham and cheese slice. Roll up,
tucking ends inside.
In shallow bowl, combine egg white and water; beat
slightly. Place cereal crumbs in shallow dish. Coat
chicken rolls with egg white mixture; roll in
crumbs. Place in baking dish; sprinkle with
paprika.
Bake 25 to 30 minutes, or until chicken is no
longer pink in center.
Title: Potato Cupcakes
Categories: Side Dish
Yield: 6 Servings
6.2 oz box au gratin potatoes
1/4 c salsa
2 eggs, beaten
6 oz plain yogurt
sliced green onions
Heat oven to 375°F. Spray 12 regular-size
muffin cups with cooking spray.
Make potatoes as directed on box except omit
butter and milk. Stir in salsa and eggs. Divide
mixture evenly among muffin cups, about 1/3
cup each.
Bake 25 to 30 minutes or until tops are golden
brown. Cool 5 minutes; carefully remove from
muffin cups. Top cupcakes with yogurt; sprinkle
with onions.
Title: Caramel Crisp
Categories: Desserts
Yield: 6 Servings
1/2 c caramel topping
1/2 ts ground cinnamon
6 lg baking apples, peeled, sliced
2/3 c all-purpose flour
1/2 c packed brown sugar
1/2 c cold butter, in small pieces
2/3 c quick-cooking oats
Heat oven to 375°F.
In large bowl, stir together caramel topping and
the cinnamon until blended. Add apples; toss until
evenly coated. Spread in ungreased 8-inch square
glass baking dish.
In same bowl, mix 2/3 cup flour and the brown
sugar. Cut in butter, using pastry blender, until
mixture looks like coarse crumbs. Stir in oats.
Crumble mixture over apples in baking dish.
Bake 45 to 50 minutes or until apples are tender
and topping is golden brown.
Title: BLT Crostini
Categories: Appetizers
Yield: 12 Servings
1/2 c shredded swiss cheese
1/4 c mayonnaise
2 md green onions, sliced
12 slices baguette French bread
6 slices cooked bacon, cut in half
1/4 c finely shredded iceberg lettuce
4 cherry tomatoes, cut into 3 slices
Heat oven to 375°F. In small bowl, mix cheese,
mayonnaise and onions. Spread about 1 teaspoon
cheese mixture on each bread slice; place on
ungreased cookie sheet. Top each with half slice
of bacon.
Bake 10 to 12 minutes or until edges of bread are
golden brown and cheese is melted. Garnish each
crostini with lettuce and tomato slice.
Title: Potato Soup
Categories: Soups
Yield: 14 Servings
12 oz package bacon
1 1/2 c chopped onion
6 c chicken broth
2 lb baking potatoes, peeled, cubed
2/3 c butter
3/4 c all-purpose flour
4 c milk
1 ts salt
1 ts freshly ground pepper
1 c diced cooked ham
8 oz sour cream
2 1/2 c shredded cheddar cheese
3/4 c sliced green onions
In 12-inch skillet, cook bacon over medium heat 6
to 7 minutes or until crisp; drain on paper towels.
Crumble bacon; set aside. Reserve 2 tablespoons
drippings in skillet. Cook onion in bacon
drippings over medium-high heat 6 minutes or until
almost tender.
In 6-quart Dutch oven, mix onion, broth and
potatoes. Heat to boiling; reduce heat. Cook 10
minutes or until potatoes are very tender.
Meanwhile, in same skillet, melt butter over low
heat. Stir in flour with whisk until smooth. Cook
and stir 1 minute. Gradually stir in 2 cups of
the milk. Pour milk mixture into potato mixture.
Add remaining 2 cups milk, the salt and pepper.
Cook over medium heat, stirring constantly with
whisk, until mixture is thickened and bubbly.
Stir in ham, half of the bacon, the sour cream, 2
cups of the cheese and 1/2 cup of the green
onions. Cook until thoroughly heated and cheese
is melted. Evenly top individual servings with
remaining bacon, 1/2 cup cheese and 1/4 cup
green onions.
Title: Cuban Pork Sandwiches
Categories: Main Dish
Yield: 4 Servings
4 white hamburger buns, split
2 ts yellow mustard
4 ts mayonnaise
4 oz thinly sliced cooked roast pork
4 oz thinly sliced cooked ham
4 oz sliced swiss cheese
12 slices dill pickles
3 tb butter, melted
For each sandwich, spread one cut side of each bun
with 1/2 teaspoon mustard and the other side with
1 teaspoon mayonnaise. Layer pork, ham, cheese and
3 pickle slices in each bun, folding meats or
cheese to fit if necessary. Press sandwiches firmly
with palm of hand to flatten to about 1-inch
thickness.
Heat 12-inch nonstick skillet over medium-high heat.
Brush tops of sandwiches with melted butter. Place
sandwiches, buttered sides down, in skillet. Brush
bottoms with remaining butter. Cook about 6
minutes, turning once, until crisp and brown on
both sides.
Title: Rice Pilaf
Categories: Side Dish
Yield: 8 Servings
1 1/2 tb butter
1 c uncooked long-grain rice
1/4 c finely chopped onion
1/4 ts salt
1 3/4 c chicken broth
1/4 c water
1/2 c julienne strips carrots
1/4 c frozen sweet peas, thawed
1/4 c finely chopped red bell pepper
1/4 c slivered almonds, toasted
1 tb chopped fresh parsley
In 12-inch skillet, melt butter over medium-high
heat. Add rice, onion and salt; cook 8 to 10
minutes, stirring frequently, until rice is
lightly golden brown. Stir in broth and water.
Heat to boiling; remove from heat.
Spray inside of 3- to 4-quart slow cooker with
cooking spray. Pour rice mixture into cooker.
Stir in carrots. Make sure all rice is under
liquid and not sticking to side of cooker.
Cover; cook on Low heat setting 2 to 2 hours 30
minutes.
Stir in peas and bell pepper. Increase heat
setting to High; cover and cook 15 to 20 minutes
or until hot. Sprinkle with almonds and parsley.
Rice will hold on Low heat setting up to 2
hours; stir occasionally.
Title: Bread Pudding
Categories: Desserts
Yield: 8 Servings
6 c french bread cubes
6 oz white chocolate, chopped
1 c fat-free egg product
3/4 c warm water
1 ts vanilla
14 oz can sweetened condensed milk
Spray inside of 3- to 4-quart slow cooker with
cooking spray. Place bread cubes in slow cooker.
Sprinkle with chocolate.
In small bowl, mix remaining ingredients; pour
over bread cubes and chocolate.
Cover; cook on Low heat setting 3 hours 30
minutes to 4 hours or until toothpick inserted
in center comes out clean. Serve warm.
Title: Cranberry Brie
Categories: Appetizers
Yield: 12 Servings
8 oz brie cheese round
1/2 c cranberry sauce
2 tb sliced almonds
whole-grain crackers
Heat oven to 325°F. Place cheese on cookie sheet.
Bake 10 to 15 minutes or until softened.
Spoon cranberry sauce over cheese; sprinkle with
almonds. Bake about 5 minutes longer or until sauce
is heated. Serve with crackers.
Title: Quinoa Salad
Categories: Salads
Yield: 12 Servings
SALAD:
1/2 c uncooked quinoa
1 c water
3/4 c frozen corn
1 cucumber, peeled
2 stalks celery, sliced
1/2 md red bell pepper, chopped
1/2 c thinly sliced red onion
DRESSING:
2 tb white wine vinegar
2 tb fresh lime juice
1 clove garlic, finely chopped
1 ts ground cumin
1/4 ts salt
1/4 ts pepper
1/4 c olive oil
2 tb chopped fresh cilantro
Rinse quinoa in cold water; drain in a strainer. In
1-quart saucepan, heat quinoa and 1 cup water to
boiling. Reduce heat. Cover; simmer 15 to 20 minutes
or until water is absorbed and quinoa is tender.
Cool slightly. Meanwhile, cook corn as directed on
package; cool.
Cut cucumber in half lengthwise; remove seeds and
cut into 1 1/2x1/4-inch strips. In large salad bowl,
stir cucumber, celery, bell pepper, onion, cooked
quinoa and corn.
In small bowl, beat vinegar, lime juice, garlic,
cumin, salt and pepper with whisk until blended.
Beat in oil. Pour dressing over quinoa mixture;
toss to coat. Sprinkle with cilantro.
Title: Deep-Fried Turkey
Categories: Main Dish
Yield: 20 Servings
RUB:
2 tb black pepper
1 tb ground chipotle chiles
1 tb white pepper
1 tb ground cumin
1 tb ground nutmeg
1 tb salt
MARINADE:
1/4 c vegetable oil
1/4 c red wine vinegar
1 ts sugar
1 ts chili powder
1/2 ts garlic powder
1/2 ts salt
1/4 ts ground pepper
TURKEY:
12 lb whole turkey, thawed if frozen
1 meat injector
1 turkey deep-fryer
5 gallons canola oil
In small bowl, mix all spice rub ingredients until
blended; set aside. In shallow glass or plastic
bowl, mix all marinade ingredients until salt is
dissolved; set aside.
Remove giblets and neck from turkey; rinse turkey
well with cold water; pat dry thoroughly with
paper towels. Cut off wing tips and tail. Place
turkey in large pan.
Rub inside and outside of turkey with spice rub.
Inject marinade into turkey, following directions
that came with injector. Cover turkey in pan;
place in refrigerator at least 8 hours but no
longer than 24 hours.
Place outdoor gas burner on level dirt or grassy
area. Add oil to cooking pot until about 2/3 full.
Clip deep-fry thermometer to edge of pot. At
medium-high setting, heat oil to 375°F. Place
turkey, neck end down, on basket or rack. When
deep-fry thermometer reaches 375°F, slowly
lower turkey into hot oil. Level of oil will rise
due to frothing caused by moisture from turkey
but will stabilize in about 1 minute.
Immediately check oil temperature; increase flame
so oil temperature is maintained at 350°F. If
temperature drops to 340°F or below, oil will
begin to seep into turkey.
Fry turkey about 3 to 4 minutes per pound, or
about 35 to 42 minutes for 10- to 12-pound turkey.
Stay with fryer at all times because heat may
need to be regulated throughout frying.
At minimum frying time, carefully remove turkey to
check for doneness. A meat thermometer inserted
into thickest part of breast should read 170°F.
If inserted into thigh, it should read 180°F.
If necessary, return turkey to oil and continue
cooking. When turkey is done, let drain a few
minutes.
Remove turkey from rack; place on serving platter.
Cover with foil; let stand 20 minutes for easier
carving.
Title: Cauliflower Parmigiana
Categories: Side Dish
Yield: 8 Servings
1 cauliflower, in large florets
salt, to taste
freshly ground black pepper, to taste
3 tb unsalted butter
1/3 c freshly grated parmesan cheese
1/2 c panko bread crumbs
Heat oven to 425°F. Butter a 10x8-inch oval
baking dish.
Bring a large pot of generously salted water to a
boil. Add the cauliflower, and boil until slightly
softened but still retaining some crispness, about
3 minutes. Drain well, and then slice them
lengthwise so the stems are about 1/4 inch thick.
Arrange the slices, overlapping them tightly, in
the prepared baking dish. Season with salt and
several grinds of black pepper; dot with thin
slices of the butter. Sprinkle with the cheese
and bread crumbs.
Bake uncovered until lightly browned on top,
about 30 minutes. Serve hot.
Title: Cranberry Bread
Categories: Desserts
Yield: 12 Servings
1/2 c unsalted butter, melted
1/2 c granulated sugar
1/4 c packed light brown sugar
2 eggs
1 1/4 c canned pumpkin
3/4 c milk
2 1/2 c all-purpose flour
1 ts baking powder
3/4 ts baking soda
3/4 ts salt
1/2 ts ground cinnamon
1/2 ts ground allspice
1/2 ts ground nutmeg
1/2 ts ground ginger
1 c chopped pecans, toasted
1/2 c sweetened dried cranberries
Heat oven to 325°F. Spray 9x5-inch loaf pan
with baking spray with flour.
In large bowl, beat butter, granulated sugar and
brown sugar with electric mixer on low speed
until smooth. Mix in eggs, pumpkin and milk.
Stir in flour, baking powder, baking soda, salt
and spices until blended. Stir in pecans and
cranberries. Spoon batter into pan.
Bake 1 hour 5 minutes to 1 hour 15 minutes or
until toothpick inserted in center comes out
clean. Cool 10 minutes; remove from pan to
cooling rack. Cool completely, about 1 hour
30 minutes.
Title: Crantinis
Categories: Appetizers
Yield: 4 Servings
1 c cranberry juice cocktail
1/2 c citrus vodka
1/4 c orange juice
1 ts fresh lime juice
fresh cranberries
lime slices
Fill martini shaker or 3-cup covered container
half full with ice. Add all ingredients except
cranberries and lime slices; cover and shake.
Pour into martini or tall stemmed glasses,
straining the ice. Garnish glasses with fresh
cranberries and lime slices on picks.
Title: Turkey Soup
Categories: Soups
Yield: 10 Servings
carcass from cooked turkey
3 quarts water
1 ts salt
1/2 ts pepper
1/4 ts poultry seasoning
1 dried bay leaf
1/2 c uncooked pearl barley
3 md carrots, sliced
1 lg onion, chopped
2 md stalks celery, sliced
3 c cut-up cooked turkey
2 tb chopped fresh parsley
Break up turkey carcass to fit 6-quart Dutch oven.
Add water, salt, pepper, poultry seasoning and bay
leaf. Heat to boiling over high heat; reduce heat
to low. Cover; simmer 1 hour 30 minutes.
Skim off any residue that rises to the surface.
Remove bones, meat and bay leaf from broth; cool.
When cool enough to handle, remove meat from
bones and cut into bite-size pieces; set aside.
Discard bones and bay leaf.
Skim fat from broth; discard. Add turkey meat
cut from bones to broth; stir in barley. Heat
to boiling; reduce heat to low. Cover; simmer
30 minutes, stirring occasionally.
Stir in carrots, onion, celery and 3 cups cooked
turkey. Simmer uncovered 20 to 25 minutes longer,
stirring occasionally, until vegetables and
barley are tender. Stir in parsley.
Title: Grilled Turkey Breast
Categories: Main Dish
Yield: 6 Servings
TURKEY:
10 cloves garlic, peeled
2 1/2 lb bone-in turkey breast half
MARINADE:
1/3 c real maple syrup
2 tb vegetable oil
1 tb soy sauce
2 chipotle chilies in adobo sauce
2 cloves garlic, peeled
Heat coals or gas grill for indirect heat. Tuck
garlic cloves under skin of turkey.
Place all remaining ingredients in mini food
processor or blender. Cover and process until
smooth.
Place turkey on grill; brush with marinade. Cover
and grill turkey over drip pan and 5 to 6 inches
from medium heat 1 hour 30 minutes to 2 hours,
turning occasionally and brushing with marinade,
until meat thermometer reads 170°F and juice
is no longer pink when center is cut. Let stand
5 minutes before serving. Discard any remaining
marinade.
Title: Green Bean Casserole
Categories: Side Dish
Yield: 8 Servings
29 oz french-style green beans, drained
10 3/4 oz condensed cream of mushroom soup
1/4 c milk
2.8 oz can french-fried onions
Heat oven to 350°F. In 1 1/2-quart casserole or
glass baking dish, mix green beans, soup and milk.
Bake 20 to 25 minutes, topping with onions during
last 5 minutes of baking, until bubbly.
Title: Pumpkin Cheesecake
Categories: Desserts
Yield: 16 Servings
CRUST:
2 c gingersnap cookie crumbs
1/4 c butter, melted
CHEESECAKE:
32 oz cream cheese, softened
1 1/2 c sugar
4 eggs
1 c canned pumpkin
1 1/2 ts ground ginger
1 ts ground cinnamon
1/4 ts ground nutmeg
Heat oven to 300°F. Grease 9-inch springform pan
with shortening or cooking spray. Wrap foil around
pan to catch drips. In small bowl, mix cookie crumbs
and butter. Press crumb mixture in bottom and 1
inch up side of pan. Bake 8 to 10 minutes or until
set. Cool 5 minutes.
In large bowl, beat cream cheese with electric mixer
on medium speed just until smooth and creamy; do not
overbeat. On low speed, gradually beat in sugar. On
low speed, beat in eggs, one at a time, just until
blended. Spoon 3 cups of the cream cheese mixture
into pan; spread evenly.
Stir pumpkin, ginger, cinnamon and nutmeg into
remaining cream cheese mixture; mix with wire whisk
until smooth. Spoon over mixture in pan.
Bake 1 hour 25 minutes to 1 hour 30 minutes or
until edges are set but center of cheesecake still
jiggles slightly when moved.
Turn oven off; open oven door at least 4 inches.
Leave cheesecake in oven 30 minutes longer. Remove
from oven; place on cooling rack. Without
releasing side of pan, run knife around edge of
pan to loosen cheesecake. Cool in pan on cooling
rack 30 minutes. Cover loosely; refrigerate at
least 6 hours but no longer than 24 hours.
Run knife around edge of pan to loosen cheesecake
again; carefully remove side of pan. Place
cheesecake on serving plate. Store cheesecake
covered in refrigerator.
