Ford Real Estate R
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This recipe book was compiled from our incredible agents who graciously shared their family’s favorite recipes. We hope you enjoy these as much as we do!
From ALL of us at Ford Real Estate
Drinks
HAPPY HOLIDAYS
GINGERBREAD EGGNOG INGREDIENTS 1 TBSP. CINNAMON SUGAR ICE 1 C. EGGNOG 1 C. VODKA 1 C. KAHLÚA 2 TBSP. MOLASSES, PLUS MORE FOR DRIZZLING PINCH GROUND GINGER WHIPPED CREAM, FOR TOPPING DIRECTIONS WET RIMS OF FOUR COCKTAIL GLASSES AND DIP IN CINNAMON SUGAR. IN A COCKTAIL SHAKER FILLED WITH ICE, ADD EGGNOG, VODKA, KAHLÚA, MOLASSES, AND GINGER AND SHAKE TO COMBINE. POUR INTO RIMMED GLASSES. TOP WITH WHIPPED CREAM AND DRIZZLE WITH MOLASSES BEFORE SERVING.
HAPPY HOLIDAYS
MISTLETOE MARGARITA 1/2 C. WHOLE CRANBERRIES 1/4 C. GRANULATED SUGAR, DIVIDED 2 TBSP. KOSHER SALT 1 WEDGE LIME, FOR RIM 2 C. CRANBERRY JUICE 12 OZ. SILVER TEQUILA 8 OZ. TRIPLE SEC 1/2 C. PLUS 1 TBSP. LIME JUICE, DIVIDED 12 C. ICE MINT, FOR GARNISH
IN A MEDIUM BOWL, TOSS CRANBERRIES WITH 1 TABLESPOON LIME JUICE. DRAIN OUT LIME JUICE, THEN TOSS WITH 2 TABLESPOONS SUGAR. POUR ONTO A BAKING SHEET TO DRY. COMBINE REMAINING SUGAR WITH SALT ON A SHALLOW PLATE AND MIX TO COMBINE. USING THE LIME WEDGE, WET RIM OF EACH GLASS, THEN DIP IN A SUGAR-SALT MIXTURE. COMBINE CRANBERRY JUICE, TEQUILA, TRIPLE SEC, REMAINING 1/2 CUP LIME JUICE, AND ICE IN A LARGE BLENDER, WORKING IN BATCHES IF NECESSARY. BLEND UNTIL SMOOTH. POUR INTO PREPARED GLASSES AND GARNISH WITH A SPRIG OF MINT AND A COUPLE OF SUGARED CRANBERRIES.
HAPPY HOLIDAYS
RUMCHATA HOT COCOA INGREDIENTS 2 1/2 C. WHOLE MILK 1/4 C. GRANULATED SUGAR 2 TBSP. COCOA POWDER 1 TSP. PURE VANILLA EXTRACT 6 OZ. CHOCOLATE CHIPS (OR CHOPPED BITTERSWEET CHOCOLATE) 1/2 C. RUMCHATA 1/3 C. WARM CARAMEL WHIPPED CREAM, FOR SERVING CINNAMON SUGAR, FOR GARNISH CINNAMON STICK, FOR GARNISH BRING MILK TO A SIMMER IN A SMALL SAUCEPAN OVER MEDIUM HEAT. WHISK IN SUGAR AND COCOA POWDER AND STIR UNTIL NO LUMPS REMAIN. STIR IN CHOCOLATE CHIPS AND VANILLA AND COOK, STIRRING OCCASIONALLY, UNTIL THE CHOCOLATE IS COMPLETELY MELTED. STIR IN RUMCHATA, THEN TURN OFF THE HEAT. POUR CARAMEL INTO A SMALL DISH. DIP CUPS IN THE CARAMEL TO COAT THE RIM. POUR HOT CHOCOLATE INTO EACH GLASS, THEN TOP WITH WHIPPED CREAM, A SPRINKLE OF CINNAMON SUGAR, MORE CARAMEL, AND A CINNAMON STICK.
HAPPY HOLIDAYS
HOT BUTTERED RUM 2/3 CUP PACKED DARK BROWN SUGAR 1/2 CUP (1 STICK) UNSALTED BUTTER, ROOM TEMPERATURE 1/4 CUP HONEY 1/2 TEASPOON GROUND CINNAMON 1/4 TEASPOON GROUND NUTMEG 1/8 TEASPOON GROUND CLOVES PINCH SALT 3/4 CUP SPICED RUM 2 CUPS BOILING WATER 4 STICKS CINNAMON, FOR GARNISH USING AN ELECTRIC MIXER, BEAT THE BROWN SUGAR, BUTTER, HONEY, CINNAMON, NUTMEG, CLOVES, AND SALT IN A MEDIUM BOWL UNTIL BLENDED AND SMOOTH. TRANSFER THE MIXTURE TO A 4-CUP (OR LARGER) MEASURING CUP. ADD THE RUM AND THEN 2 CUPS OF BOILING WATER. STIR UNTIL THE BUTTER MIXTURE DISSOLVES. DIVIDE THE BUTTERED RUM AMONG 4 MUGS. GARNISH WITH THE CINNAMON STICKS AND SERVE.
HAPPY HOLIDAYS
CRANBERRY FIZZ MOCKTAIL 3 OUNCES SPARKLING CIDER OR GINGER ALE 3 OUNCES CRANBERRY JUICE 1 SPLASH LEMON JUICE OR LIME JUICE SUGAR & CINNAMON MIX (BLEND COMPLETELY): 3 TABLESPOONS SUGAR 1/2 TEASPOON CINNAMON DIRECTIONS RUB A LEMON OR LIME AROUND THE RIM OF YOUR GLASS AND THEN DIP INTO THE SUGAR/CINNAMON MIX. FILL THE GLASS WITH ICE. ADD THEN CRANBERRY JUICE. ADD A SPLASH OF FRESH JUICE OF LEMON OR LIME. TOP OFF WITH SPARKLING CIDER OR GINGER ALE.
HAPPY HOLIDAYS
HOLIDAY SANGRIA 2 BOTTLES SPANISH RIOJA - (OR ANOTHER DRY LIGHT-BODIED RED WINE) 1 CUP BRANDY - (APPLE BRANDY IS DELICIOUS) 1 CUP CRANBERRY JUICE 1 CUP SIMPLE SYRUP* 1 ORANGE SLICED 1 CUP FRESH CRANBERRIES 4-5 CINNAMON STICKS - (PLUS MORE FOR GARNISH) 1 TEASPOON WHOLE PEPPERCORNS - (IN A SACHET) INSTRUCTIONS ADD THE WINE, BRANDY, CRANBERRY JUICE, SIMPLE SYRUP, ORANGE SLICES, CRANBERRIES, CINNAMON STICKS, AND WHOLE PEPPERCORNS TO YOUR CROCK-POT® 4-QT DIGITAL SLOW COOKER. STIR TO COMBINE. SET THE TEMPERATURE TO HIGH AND COOK THE SANGRIA FOR ONE HOUR. THEN, SET THE TEMPERATURE ON LOW TO KEEP IT WARM FOR UP TO 5 HOURS. SERVE IN INSULATED MUGS AND GARNISH WITH A CINNAMON STICK.
HAPPY HOLIDAYS
WHITE CHOCOLATE PEPPERMINT MARTINI INGREDIENTS 1.5 OUNCES WHITE CHOCOLATE LIQUEUR - (GODIVA) 1.5 OUNCES VANILLA VODKA 1-OUNCE CREME DE CACAO - (CLEAR/WHITE) 1 OUNCE HALF AND HALF .5 OUNCE PEPPERMINT SCHNAPPS WHITE CHOCOLATE SYRUP AND CRUSHED PEPPERMINTS TO GARNISH INSTRUCTIONS BEGIN BY PREPARING YOUR MARTINI GLASS. RIM THE EDGE OF THE GLASS WITH WHITE CHOCOLATE SYRUP; THEN DIP IT INTO CRUSHED PEPPERMINT CANDIES OR CRUSHED CANDY CANES. SET GLASS ASIDE. ADD THE WHITE CHOCOLATE LIQUEUR, VANILLA VODKA, CREME DE CACAO, HALF AND HALF, AND PEPPERMINT SCHNAPPS TO A COCKTAIL SHAKER WITH ICE. SHAKE AND THEN STRAIN INTO YOUR PREPARED MARTINI GLASS.
Hors D'oeuvres
HAPPY HOLIDAYS
SIMPLE GARLIC SHRIMP 1 ½ TABLESPOONS OLIVE OIL 1 POUND SHRIMP, PEELED AND DEVEINED SALT TO TASTE 6 CLOVES GARLIC, FINELY MINCED ¼ TEASPOON RED PEPPER FLAKES 3 TABLESPOONS LEMON JUICE 1 TABLESPOON CAPER BRINE 1 ½ TEASPOONS COLD BUTTER ⅓ CUP CHOPPED ITALIAN FLAT LEAF PARSLEY, DIVIDED 1 ½ TABLESPOONS COLD BUTTER WATER, AS NEEDED
1. HEAT OLIVE OIL IN A HEAVY SKILLET OVER HIGH HEAT UNTIL IT JUST BEGINS TO SMOKE. PLACE SHRIMP IN AN EVEN LAYER ON THE BOTTOM OF THE PAN AND COOK FOR 1 MINUTE WITHOUT STIRRING. 2. SEASON SHRIMP WITH SALT; COOK AND STIR UNTIL SHRIMP BEGIN TO TURN PINK, ABOUT 1 MINUTE. 3. STIR IN GARLIC AND RED PEPPER FLAKES; COOK AND STIR 1 MINUTE. STIR IN LEMON JUICE, CAPER BRINE, 1 1/2 TEASPOON COLD BUTTER, AND HALF THE PARSLEY. 4. COOK UNTIL BUTTER HAS MELTED, ABOUT 1 MINUTE, THEN TURN HEAT TO LOW AND STIR IN 1 1/2 TABLESPOON COLD BUTTER. COOK AND STIR UNTIL ALL BUTTER HAS MELTED TO FORM A THICK SAUCE AND SHRIMP ARE PINK AND OPAQUE, ABOUT 2 TO 3 MINUTES. 5. REMOVE SHRIMP WITH A SLOTTED SPOON AND TRANSFER TO A BOWL; CONTINUE TO COOK BUTTER SAUCE, ADDING WATER 1 TEASPOON AT A TIME IF TOO THICK, ABOUT 2 MINUTES. SEASON WITH SALT TO TASTE. 6. SERVE SHRIMP TOPPED WITH THE PAN SAUCE. GARNISH WITH REMAINING FLAT-LEAF PARSLEY.
HAPPY HOLIDAYS
n a i r a t e Veg SAVORY HERB-STUFFED MUSHROOMS 24 MEDIUM MUSHROOMS, ABOUT 1 POUND 6 TABLESPOONS REDUCED-FAT STICK MARGARINE 1 SMALL ONION, CHOPPED 1/4 TEASPOON GARLIC POWDER, OR 2 CLOVES GARLIC, MINCED 1 (3-OUNCE) PACKAGE LOW-FAT CREAM CHEESE, SOFTENED 3 TABLESPOONS GRATED PARMESAN 2 TABLESPOONS CHOPPED FRESH PARSLEY LEAVES, OR 2 TEASPOONS DRIED PARSLEY FLAKES 1 CUP PACKAGED HERB-SEASONED STUFFING CROUTONS
PREHEAT OVEN TO 425 DEGREES F. REMOVE STEMS FROM MUSHROOMS. CHOP ENOUGH STEMS TO MAKE 1 CUP. MELT 2 TABLESPOONS MARGARINE IN SAUCEPAN. BRUSH MUSHROOM CAP TOPS WITH MARGARINE, PLACE TOP SIDE DOWN IN SHALLOW BAKING PAN AND BRUSH UNDERSIDES OF CAPS. HEAT REMAINING MARGARINE IN SAME SAUCEPAN. ADD CHOPPED MUSHROOM STEMS, ONION AND GARLIC AND COOK UNTIL TENDER. STIR IN CREAM CHEESE, COMBINING WITH FORK IF NECESSARY. ADD PARMESAN CHEESE, PARSLEY AND HERB SEASONED STUFFING. MIX THOROUGHLY. SPOON ABOUT 1 TABLESPOON STUFFING MIXTURE INTO EACH MUSHROOM CAP. BAKE UNTIL HEATED THROUGH.
HAPPY HOLIDAYS
PICKLED PEPPER BLUE CHEESE BALL 8-OUNCE PACKAGE OF CREAM CHEESE, AT ROOM TEMPERATURE 1½ CUPS GRATED SHARP CHEDDAR CHEESE ¼ CUP CRUMBLED MILD BLUE CHEESE (SUCH AS MAYTAG BLUE) ¾ CUP FINELY CHOPPED PICKLED PEPPERS (SUCH AS PEPPADEW PEPPERS) 1 TEASPOON FRESH LEMON JUICE 1 TEASPOON GARLIC POWDER ½ TEASPOON KOSHER SALT ½ TEASPOON FRESHLY GROUND BLACK PEPPER 1½ CUPS WALNUTS CRACKERS FOR SERVING (WATER CRACKERS) 1. PREHEAT OVEN TO 350°. IN A MEDIUM BOWL, USE A RUBBER SPATULA TO STIR TOGETHER THE CREAM CHEESE, CHEDDAR CHEESE, BLUE CHEESE, PICKLED PEPPERS, LEMON JUICE, GARLIC POWDER, SALT AND PEPPER. 2. SCRAPE THE CHEESE MIXTURE ONTO A SHEET OF PLASTIC WRAP, AND USE THE PLASTIC WRAP TO HELP SHAPE IT INTO A BALL WITH YOUR HANDS. REFRIGERATE THE CHEESE BALL FOR AT LEAST 2 HOURS (OR OVERNIGHT). 3. PLACE THE WALNUTS ON A RIMMED BAKING SHEET AND PLACE IN THE OVEN. TOAST UNTIL LIGHTLY BROWNED AND FRAGRANT, 3 TO 5 MINUTES. REMOVE THE BAKING SHEET FROM THE OVEN AND TRANSFER THE WALNUTS TO A LARGE CUTTING BOARD. 4. ONCE THE WALNUTS ARE COOLED, FINELY CHOP THEM. REMOVE THE CHEESE BALL FROM THE REFRIGERATOR, UNWRAP IT AND THEN GENTLY ROLL IT IN THE NUTS UNTIL THE ENTIRE SURFACE IS COVERED. SERVE WITH CRACKERS.
HAPPY HAPPYHOLIDAYS HOLIDAYS
SWEET POTATOE BITES INGREDIENTS 4 MEDIUM SWEET POTATOES, PEELED AND SLICED INTO 1/4" THICK ROUNDS 2 TBSP. MELTED BUTTER 1 TSP. MAPLE SYRUP KOSHER SALT 1 (10-OZ.) BAG MARSHMALLOWS 1/2 C. PECAN HALVES
DIRECTIONS PREHEAT OVEN TO 400°. ON A LARGE BAKING SHEET, TOSS SWEET POTATOES WITH MELTED BUTTER AND MAPLE SYRUP AND ARRANGE IN AN EVEN LAYER. SEASON WITH SALT. BAKE UNTIL TENDER, FLIPPING HALFWAY THROUGH, ABOUT 20 MINUTES. REMOVE BAKING SHEET FROM OVEN AND SWITCH OVEN TO BROIL. TOP EACH SWEET POTATO ROUND WITH A MARSHMALLOW AND BROIL UNTIL PUFFED AND GOLDEN. IMMEDIATELY TOP EACH MARSHMALLOW WITH A PECAN HALF AND SERVE.
HAPPY HOLIDAYS
CHEESY SAUSAGE PUFFS 1 TBSP. EXTRA-VIRGIN OLIVE OIL 1 LB. ITALIAN SAUSAGE 1 C. SHREDDED CHEDDAR, DIVIDED 2 OZ. CREAM CHEESE 2 TBSP. GRATED PARMESAN 1 LARGE EGG 1 C. ALMOND FLOUR 1 TSP. BAKING POWDER 1/2 TSP. KOSHER SALT PREHEAT OVEN TO 400° AND LINE A BAKING SHEET WITH PARCHMENT PAPER. IN A LARGE SKILLET OVER MEDIUM-HIGH HEAT, HEAT OIL. ADD SAUSAGE AND COOK, BREAKING UP MEAT WITH A WOODEN SPOON, UNTIL GOLDEN, ABOUT 7 MINUTES. REMOVE FROM HEAT. IN A MEDIUM MICROWAVE-SAFE BOWL, MELT TOGETHER ¼ CUP CHEDDAR, CREAM CHEESE, AND PARMESAN. ADD COOKED SAUSAGE, EGG, ALMOND FLOUR, BAKING POWDER, AND SALT AND STIR TO COMBINE. STIR IN THE REMAINING ¾ CUP CHEDDAR. USING A SMALL COOKIE SCOOP, FORM MIXTURE INTO 1" BALLS AND PLACE ON A PREPARED BAKING SHEET. BAKE UNTIL SAUSAGE IS COOKED THROUGH AND GOLDEN, 20 TO 22 MINUTES.
HAPPY HOLIDAYS
SPINACH DIP 10 OZ. FROZEN SPINACH, CHOPPED 3/4 CUP MAYONNAISE 1 1/4 CUPS SOUR CREAM 1 TEASPOON GLUTEN-FREE WORCESTERSHIRE SAUCE 2 TEASPOONS ONION POWDER 1 TEASPOON GARLIC POWDER 1 TEASPOON SALT INSTRUCTIONS THAW THE SPINACH AND SQUEEZE AS MUCH WATER OUT AS YOU CAN. WRING IT LIKE A TOWEL, CHOP SPINACH VERY FINELY TO KEEP THE STEMS FROM BEING STRINGY IN THE DIP. EVEN WITH PRE-CHOPPED FROZEN SPINACH. IN A SMALL MIXING BOWL, MIX THE MAYONNAISE AND SOUR CREAM. ADD IN THE WORCESTERSHIRE SAUCE, ONION POWDER, GARLIC POWDER, AND SALT. STIR IN THE SPINACH AND MIX UNTIL EVERYTHING IS COMBINED. CHILL FOR AT LEAST AN HOUR.
HAPPY HOLIDAYS
CRANBERRY BACON WRAPPED WATER CHESTNUTS 1.5 POUNDS THICK-CUT BACON SLICES CUT IN HALF 2 CANS (8 OUNCES) WHOLE WATER CHESTNUTS 1/2 CUP MAYONNAISE 1 CUP PACKED LIGHT BROWN SUGAR 1/2 CUP CHILI SAUCE 1 CUP FRESH CRANBERRIES - WHOLE AND HALVED TOOTHPICKS INSTRUCTIONS BEGIN BY PREHEATING YOUR OVEN TO 350 DEGREES F. WRAP EACH WATER CHESTNUT WITH A HALF STRIP OF BACON. INSERT A TOOTHPICK THROUGH THE CENTER WITH THE SEAM-SIDE DOWN. PLACE IN A BAKING DISH. CONTINUE WRAPPING ALL THE WATER CHESTNUTS, CREATING A SINGLE LAYER IN YOUR BAKING DISH. BAKE IN A PREHEATED OVEN FOR 30 MINUTES OR UNTIL THE BACON IS COOKED. DRAIN OFF THE GREASE. BE CAREFUL WHEN DOING THIS BECAUSE THE PAN AND GREASE WILL BE EXTREMELY HOT. IN A MEDIUM BOWL, WHISK TOGETHER THE MAYONNAISE, BROWN SUGAR, CHILI SAUCE, AND CRANBERRIES. FOR BEST RESULTS, USE A MIXTURE OF BOTH WHOLE AND HALVED CRANBERRIES. POUR THE SAUCE OVER THE BACON-WRAPPED WATER CHESTNUTS. RETURN TO THE OVEN AND BAKE FOR ANOTHER 30 MINUTES. SERVE WARM.
HAPPY HOLIDAYS
TORTILLA ROLLUPS 2 PACKAGES (16 OUNCES TOTAL) CREAM CHEESE, SOFTENED 1 PACKAGE RANCH DRESSING MIX 1 JAR (4 OUNCES) PIMENTOS, DRAINED AND PATTED DRY 1 JAR (4 OUNCES) GREEN CHILIS, DRAINED AND PATTED DRY 1 CAN (2.25 OUNCES) SLICED BLACK OLIVES, DRAINED AND ROUGHLY CHOPPED 2 GREEN ONIONS - CHOPPED 1/4 CUP CHOPPED YELLOW PEPPER - PLUS A PIECE CUT INTO A STAR SHAPE 3/4 CUP FINELY SHREDDED SHARP CHEDDAR CHEESE 4 12-INCH GREEN FLOUR TORTILLAS 10-12 CHERRY TOMATOES SALSA FOR SERVING INSTRUCTIONS IN A LARGE BOWL, MIX TOGETHER THE SOFTENED CREAM CHEESE AND THE RANCH DRESSING MIX UNTIL EVENLY COMBINED. THEN ADD THE PIMENTOS, GREEN CHILIS, BLACK OLIVES, GREEN ONIONS, YELLOW PEPPER, AND CHEDDAR CHEESE. STIR GENTLY UNTIL THEY EVENLY DISTRIBUTED IN THE CREAM CHEESE. DIVIDE THE CREAM CHEESE MIXTURE ON THE FOUR TORTILLAS. THEN, USING A SPATULA, SPREAD THE MIXTURE ON EACH TORTILLA IN AN EVEN LAYER. KEEP THE MIXTURE A 1/2 INCH FROM THE EDGE. ROLL UP THE TORTILLAS. SET THEM ON A PLATE AND COVER IT WITH PLASTIC WRAP. CHILL IN THE REFRIGERATOR FOR ABOUT 2 HOURS OR UNTIL FIRM. THEN USING A SERRATED KNIFE, CUT THE TORTILLAS INTO 1/2-INCH SLICES. STACK IN LAYERS TO FORM A "TREE." GARNISH WITH CHERRY TOMATO "ORNAMENTS" AND A YELLOW PEPPER "STAR." SERVE WITH SALSA.
HAPPY HOLIDAYS
MINI CHEESEBALL TRUFFLES 1 PACKAGE (8 OUNCES) CREAM CHEESE, SOFTENED 1/2 CUP SHREDDED SHARP CHEDDAR CHEESE 1/2 CUP WRIGHT APPLEWOOD BACON, COOKED AND FINELY CHOPPED 2 TABLESPOONS CHOPPED GREEN ONIONS 1 TABLESPOON DRY RANCH DRESSING MIX GARNISH: 1/2 CUP PECANS, CHOPPED AND 1/2 CUP BACON, CHOPPED IN A MEDIUM BOWL, ADD THE CREAM CHEESE, CHEDDAR CHEESE, BACON, RANCH SEASONING, AND GREEN ONIONS. MIX WITH A HAND MIXER UNTIL WELL BLENDED. FORM THE MIXTURE INTO 1 1/2-INCH BALLS. ROLL EACH BALL IN THE PECANS OR CHOPPED BACON TO COAT. REFRIGERATOR FOR ONE HOUR BEFORE SERVING.
Sides
HAPPY HOLIDAYS
CARMELIZED ONION & CORNBREAD STUFFING 2 TABLESPOONS BUTTER 2 ONIONS, CHOPPED 6 LARGE CORNMEAL MUFFINS, CUBED 1 EGG, A HANDFUL FRESH SAGE LEAVES, CHOPPED 1/4 CUP HEAVY CREAM 1/4 CUP CHICKEN STOCK SALT AND FRESHLY GROUND BLACK PEPPER DIRECTIONS PREHEAT THE OVEN TO 375 DEGREES F. MELT THE BUTTER IN A MEDIUM SKILLET OVER MEDIUM HEAT. ADD THE ONIONS AND COOK, STIRRING, FOR ABOUT 10 MINUTES, OR UNTIL SOFT AND CARAMELIZED. ADD SAGE AND SCRAPE INTO A LARGE MIXING BOWL. ADD THE CORNBREAD PIECES, SEASON WELL WITH SALT AND PEPPER, AND GIVE IT A GOOD TOSS UNTIL IT'S WELL COMBINED. IN A SEPARATE BOWL, WHISK TOGETHER THE EGG, CREAM, AND STOCK, AND POUR THAT OVER THE CORNBREAD. STIR THE STUFFING TOGETHER AND STUFF THE CAVITY OF THE TURKEY. YOU COULD ALSO SPOON IT INTO A BUTTERED BAKING DISH AND PUT IT IN THE OVEN ALONG WITH THE TURKEY. BAKE UNTIL HOT AND CRUSTY ON TOP, ABOUT 30 MINUTES.
HAPPY HOLIDAYS
GLUTEN-FREE STUFFING 8 CUPS GLUTEN-FREE 1-INCH BREAD CUBES (FROM ABOUT 2 SANDWICH LOAVES) 2 CUPS TURKEY OR CHICKEN STOCK 3 LARGE EGGS 2 TABLESPOONS OLIVE OIL 1 TABLESPOON UNSALTED BUTTER 2 RIBS CELERY, DICED 1 LARGE ONION, DICED 1 TEASPOON FINELY CHOPPED FRESH ROSEMARY 1 TEASPOON FINELY CHOPPED FRESH SAGE 1 TEASPOON FINELY CHOPPED FRESH THYME SALT AND FRESHLY GROUND BLACK PEPPER GRAVY, FOR SERVING
PREHEAT THE OVEN TO 425 DEGREES F. PUT THE BREAD CUBES IN A LARGE BOWL. HEAT THE STOCK IN A SMALL PAN ON HIGH HEAT UNTIL BOILING. REDUCE THE HEAT AND SET TO SIMMER ON THE BACK BURNER.
HAPPY HOLIDAYS
GLUTEN FREE STUFFING CONTINUED BEAT THE EGGS TOGETHER IN A BOWL. SET A LARGE SAUTE PAN ON MEDIUM-HIGH HEAT AND WARM THE OIL AND BUTTER. WHEN THE LIQUIDS MOVE AROUND THE PAN EASILY, ADD THE CELERY AND ONION. COOK, STIRRING, UNTIL SOFT AND TRANSLUCENT, ABOUT 7 MINUTES. ADD THE ROSEMARY, SAGE AND THYME AND COOK, STIRRING, UNTIL THEY RELEASE THEIR FRAGRANCE, ABOUT 1 MINUTE. ADD THE CELERY MIXTURE TO THE BREAD CUBES AND TOSS TO COMBINE. TRANSFER TO A 3-QUART CASSEROLE PAN. POUR A FEW TABLESPOONS OF THE HOT STOCK INTO THE BEATEN EGGS AND QUICKLY STIR UNTIL THE STOCK IS INCORPORATED. SLOWLY ADD THE REMAINING STOCK, CONTINUING TO STIR. POUR THE EGGY STOCK OVER THE PAN OF BREAD CUBES. PRESS DOWN ON THE CUBES WITH YOUR HANDS TO DISTRIBUTE THE LIQUID EVENLY. COVER THE CASSEROLE PAN WITH FOIL. BAKE THE STUFFING FOR 20 MINUTES. REMOVE THE FOIL AND COOK UNTIL THE STUFFING IS STEAMING HOT AND BROWNED, BUT NOT DRY, ABOUT 10 MINUTES MORE. A TOOTHPICK INSERTED IN THE MIDDLE SHOULD COME OUT CLEAN. COVER WITH GRAVY, IMMEDIATELY.
HAPPY HOLIDAYS
GRANDMA'S STUFFING 13-15 CUPS DRY BREAD CUBES* (WE LIKE TO USE A HEAVIER BREAD SO IT SOAKS UP MORE JUICE) 1 CUP CHOPPED CELERY 1 CUP DICED ONION 1 1/2 CUPS BUTTER 2 1/4 TEASPOONS SALT 1 TEASPOON GROUND BLACK PEPPER 1 1/2 TABLESPOONS POULTRY SEASONING 1 1/2 CUPS CHICKEN STOCK 2 LARGE EGGS IN A FRYING PAN, SAUTE THE ONION AND CELERY IN THE BUTTER FOR 10-12 MINUTES, OR UNTIL THE ONION AND CELERY ARE TENDER. PLACE THE BREAD CUBES IN A LARGE BOWL. POUR THE BUTTER, ONION, AND CELERY MIXTURE OVER THE BREADCRUMBS AND MIX. ADD THE REMAINING INGREDIENTS AND MIX WELL. SPRAY A 2-QUART CASSEROLE DISH WITH COOKING SPRAY. PUT THE STUFFING IN THE PREPARED PAN. BAKE AT 350 DEGREES FOR 3035 MINUTES OR UNTIL GOLDEN BROWN.
HAPPY HOLIDAYS
HERB & APPLE STUFFING 16 CUPS 1-INCH BREAD CUBES, WHITE OR WHOLE WHEAT (2 BAGUETTES) 4 TABLESPOONS UNSALTED BUTTER (1/2 STICK) 2 CUPS MEDIUM-DICED YELLOW ONION (2 LARGE) 2 CUPS MEDIUM DICED CELERY (3 LARGE STALKS) 2 GRANNY SMITH APPLES, UNPEELED, CORED, AND LARGE DICED 2 TABLESPOONS CHOPPED FLAT-LEAF PARSLEY 1 1/2 TEASPOONS MINCED FRESH ROSEMARY LEAVES 2 TEASPOONS KOSHER SALT 1/2 TEASPOON FRESHLY GROUND BLACK PEPPER 1 CUP CHICKEN STOCK 1/2 CUP SLICED BLANCHED ALMONDS, TOASTED, OPTIONAL PREHEAT OVEN TO 300 DEGREES F. PUT THE BREAD CUBES ON A 13 BY 18 BY THE 1-INCH BAKING SHEET AND BAKE THEM IN THE OVEN FOR 7 MINUTES. IN A LARGE SAUTE PAN, MELT THE BUTTER AND ADD THE ONION, CELERY, APPLES, PARSLEY, ROSEMARY, SALT, AND PEPPER. SAUTE FOR 10 MINUTES, UNTIL THE MIXTURE IS SOFT. COMBINE THE BREAD CUBES AND COOKED VEGETABLES IN A LARGE BOWL AND ADD THE CHICKEN STOCK, AND ALMONDS, IF DESIRED. PLACE THE STUFFING INTO THE MAIN CAVITY OF THE TURKEY AND INTO THE NECK OF THE BIRD. I COOK A 12-POUND TURKEY FOR 2 1/2 HOURS AT 350 DEGREES F IN A PREHEATED OVEN. MAKE SURE THE STUFFING IN THE CAVITY IS SECURED BY WRAPPING THE LEGS TIGHTLY WITH STRING.
HAPPY HAPPY HOLIDAYS HOLIDAYS
CAST-IRON HASSELBACK POTATOES 5 TBSP. UNSALTED BUTTER, MELTED AND DIVIDED, PLUS MORE FOR PAN 6 MEDIUM RUSSET OR YUKON GOLD POTATOES (ABOUT 2 POUNDS) 2 TSP. M5 SPICE RUB, DIVIDED 2 TBSP. CHOPPED FRESH FLAT-LEAF PARSLEY SOUR CREAM, FOR SERVING 1. PREHEAT OVEN TO 425°F. GREASE A 12-INCH CASTIRON PAN WITH BUTTER. CUT EACH POTATO CROSSWISE INTO 1/8-INCH-THICK SLICES WITHOUT CUTTING ALL THE WAY THROUGH TO THE BOTTOM AND LEAVING ABOUT 1/4 INCH OF POTATO INTACT (THIS WILL HELP THEM HOLD TOGETHER). ARRANGE POTATOES IN PAN 1 INCH APART. BRUSH WITH 2 1/2 TABLESPOONS BUTTER. SPRINKLE WITH 1 TEASPOON SPICE RUB. 2. COVER THE PAN WITH ALUMINUM FOIL AND BAKE FOR 30 MINUTES. REMOVE FOIL AND DRIZZLE POTATOES (WHICH SHOULD HAVE OPENED UP SLIGHTLY) WITH THE REMAINING 2 1/2 TABLESPOONS BUTTER AND 1 TEASPOON SPICE RUB. BAKE, UNCOVERED UNTIL POTATOES ARE CRISPY ON EDGES AND SOFT IN THE MIDDLE, 15 TO 20 MINUTES. GARNISH WITH PARSLEY. SERVE WITH SOUR CREAM ALONGSIDE.
HAPPY HAPPYHOLIDAYS HOLIDAYS
WILD RICE & CIDER CRANBERRY PILAF 3 TBSP. OLIVE OIL, DIVIDED 1 SMALL CINNAMON STICK 2 LARGE CLOVES GARLIC, 1 SMASHED AND 1 CHOPPED 2 C. WILD RICE BLEND 1/2 C. FRESH APPLE CIDER KOSHER SALT AND FRESHLY GROUND BLACK PEPPER 1/2 C. DRIED CRANBERRIES 2 ONIONS, CHOPPED 2 TBSP. WHITE WINE VINEGAR 1/4 C. CHOPPED FRESH FLAT-LEAF PARSLEY 4 SCALLIONS, CHOPPED HEAT 1 TABLESPOON OIL IN A MEDIUM SAUCEPAN OVER MEDIUM HEAT. ADD CINNAMON AND SMASHED GARLIC. COOK UNTIL FRAGRANT, ABOUT 1 MINUTE. ADD RICE AND TOSS TO COAT. ADD CIDER AND 2 1/2 CUPS WATER. SEASON WITH SALT AND PEPPER. BRING TO A BOIL; REDUCE HEAT TO LOW, COVER, AND COOK UNTIL RICE IS TENDER, 15 TO 17 MINUTES, ADDING CRANBERRIES DURING THE LAST 10 MINUTES OF COOKING. MEANWHILE, HEAT THE REMAINING 2 TABLESPOONS OF OIL IN A LARGE SKILLET OVER MEDIUM HEAT. ADD ONIONS AND SEASON WITH SALT AND PEPPER. COOK, STIRRING OCCASIONALLY UNTIL ONIONS ARE TENDER AND BEGINNING TO BROWN, 18 TO 20 MINUTES. ADD CHOPPED GARLIC AND COOK, STIRRING, UNTIL FRAGRANT, 1 TO 2 MINUTES. STIR IN VINEGAR AND PARSLEY. ADD SCALLIONS AND ONION MIXTURE TO RICE AND TOSS TO COMBINE.
HAPPY HOLIDAYS
BROWN BUTTER CARROTS INGREDIENTS 2 LB. CARROTS, PEELED AND CUT INTO 1"-THICK SLICES 1/4 C. UNSALTED BUTTER 1/3 C. LIGHT BROWN SUGAR 1 TSP. CHOPPED FRESH THYME LEAVES 1 TBSP. CHOPPED PARSLEY KOSHER SALT DIRECTIONS MELT BUTTER IN A MEDIUM SKILLET OVER MEDIUM HEAT UNTIL IT BEGINS TO BROWN. IT WILL SMELL NUTTY AND BEGIN TO FOAM. SCRAPE THE BROWNED BITS OFF OF THE BOTTOM OF THE PAN WITH A WOODEN SPOON AND IMMEDIATELY POUR INTO THE SLOW COOKER. ADD CARROTS, SALT, BROWN SUGAR, AND THYME. SEASON WITH SALT AND TOSS TO COMBINE. COOK ON HIGH FOR 3 HOURS, OR UNTIL TENDER.
HAPPY HOLIDAYS
ROASTED ACORN SQUASH WITH MAPLE-BACON DRIZZLE INGREDIENTS 2 LARGE ACORN SQUASH 1/4 C. BUTTER 2 TBSP. DARK BROWN SUGAR 1 TSP. KOSHER SALT 5 BLACK PEPPER BACON SLICES 1 TBSP. CHOPPED ROSEMARY LEAVES 1/2 C. MAPLE SYRUP 2 TBSP. RED WINE VINEGAR FRESH ROSEMARY LEAVES FRESHLY GROUND PEPPER PREHEAT OVEN TO 400 DEGREES F. LINE 2 BAKING SHEETS WITH PARCHMENT PAPER. COMBINE BUTTER AND NEXT 2 INGREDIENTS. COAT SQUASH WITH BUTTER MIXTURE; ARRANGE ON BAKING SHEETS IN A SINGLE LAYER. BAKE 20 MINUTES; TURN SQUASH OVER, AND BAKE 10 MORE MINUTES OR UNTIL TENDER. MEANWHILE, SAUTÉ BACON IN A MEDIUM NONSTICK SKILLET OVER MEDIUM HEAT UNTIL CRISP. REMOVE BACON WITH A SLOTTED SPOON. DRAIN DRIPPINGS, RESERVING 1 TABLESPOON IN SKILLET. COOK ROSEMARY IN HOT DRIPPINGS FOR 1 MINUTE. STIR IN SYRUP AND VINEGAR AND COOK, STIRRING OFTEN, 5 MINUTES OR UNTIL REDUCED BY ALMOST HALF. ARRANGE SQUASH ON A SERVING PLATTER AND DRIZZLE WITH WARM MAPLE MIXTURE. CRUMBLE RESERVED BACON OVER SQUASH AND SPRINKLE WITH ADDITIONAL ROSEMARY LEAVES AND PEPPER. SERVE WARM OR AT ROOM TEMPERATURE.
HAPPY HOLIDAYS
CAULIFLOWER CHEESY BREAD I HEAD CAULIFLOWER 2 LARGE EGGS 2 CLOVES GARLIC, MINCED 1/2 TSP. DRIED OREGANO 3 C. SHREDDED MOZZARELLA, DIVIDED 1/2 C. GRATED PARMESAN KOSHER SALT FRESHLY GROUND BLACK PEPPER PINCH OF CRUSHED RED PEPPER FLAKES 2 TSP. FRESHLY CHOPPED PARSLEY MARINARA, FOR DIPPING PREHEAT OVEN TO 425ยบ AND LINE A BAKING SHEET WITH PARCHMENT. ON A BOX GRATER OR IN A FOOD PROCESSOR, GRATE CAULIFLOWER. TRANSFER CAULIFLOWER TO A LARGE BOWL WITH EGGS, GARLIC, OREGANO, 1 CUP MOZZARELLA, PARMESAN, AND SEASON WITH SALT AND PEPPER. STIR UNTIL COMPLETELY COMBINED. TRANSFER DOUGH TO A PREPARED BAKING SHEET AND PAT INTO A CRUST. BAKE UNTIL GOLDEN AND DRIED OUT, 25 MINUTES. SPRINKLE WITH REMAINING MOZZARELLA, CRUSHED RED PEPPER FLAKES, AND PARSLEY AND BAKE UNTIL CHEESE IS MELTED, 5 TO 10 MINUTES MORE.
HAPPY HOLIDAYS
SOUTHERN GREEN BEANS INGREDIENTS 4 SLICES BACON DICED 1 MEDIUM ONION FINELY CHOPPED 2 CLOVES GARLIC MINCED 2 LBS FRESH GREEN BEANS TRIMMED 2 1/2 – 3-1/2 CUPS CHICKEN BROTH OPTIONAL 1 TEASPOON CAJUN SEASONING (PLEASE SEE NOTES) 2 TABLESPOONS BUTTER INSTRUCTIONS IN A LARGE SAUCEPAN OVER MEDIUM HEAT COOK BACON UNTIL ALMOST COMPLETELY BROWN. ADD ONION AND COOK FOR ADDITIONAL 5 MINUTES. TURN HEAT TO LOW AND ADD GARLIC; COOK FOR 30 SECONDS. REMOVE BACON/ONION MIXTURE TO A BOWL. DO NOT WASH THE SAUCEPAN. ADD GREEN BEANS AND ENOUGH CHICKEN BROTH TO JUST COVER THE GREEN BEANS. ADD CAJUN SEASONING. BRING TO A LOW BOIL. COVER AND REDUCE TO SIMMER. SIMMER FOR 1 – 1 1/2 HOURS STIRRING OCCASIONALLY. DRAIN CHICKEN BROTH, RETURN BACON/ONION MIXTURE, AND HEAT FOR 1-2 MINUTES. ADD BUTTER, STIR AND SERVE.
HAPPY HOLIDAYS
GARLIC PARMESAN CORN 3 TBSP. BUTTER 32 OZ. BAG OF FROZEN CORN 3 TBSP. CREAM CHEESE 3/4 CUP GRATED PARMESAN OR ITALIAN SHREDDED CHEESE 3/4 TSP. GARLIC POWDER SALT AND PEPPER (AS DESIRED) INSTRUCTIONS MELT BUTTER IN A LARGE PAN OVER MEDIUM HEAT. ONCE THE BUTTER HAS MELTED, ADD FROZEN CORN TO THE PAN AND STIR THE CORN UNTIL IT IS THOROUGHLY HEATED. THIS TAKES 5-8 MINUTES. STIR IN THE CREAM CHEESE UNTIL IT'S MELTED. ADD THE SHREDDED CHEESE AND GARLIC POWDER AND STIR UNTIL WELL MIXED. ONCE THE CHEESE HAS MELTED, REMOVE FROM HEAT AND SEASON WITH SALT AND PEPPER AS DESIRED. ENJOY!
HAPPY HOLIDAYS
POTATOES AU GRATIN 6 RUSSET POTATOES, CLEANED AND PEELED 2 TBSP. BUTTER, PLUS MORE FOR PAN 2 CLOVES GARLIC, MINCED 1 1/2 C. HEAVY CREAM 1/4 C. MILK 1 TBSP. FRESHLY CHOPPED THYME PINCH OF NUTMEG KOSHER SALT RED PEPPER FLAKES 1 1/2 C. SHREDDED GRUYÈRE 1/2 C. FRESHLY GRATED PARMESAN PREHEAT OVEN TO 375° AND BUTTER A LARGE BAKING DISH. SLICE POTATOES 1/4" THICK AND PLACE IN WATER TO KEEP FROM BROWNING. IN A LARGE SKILLET OVER MEDIUM HEAT, MELT BUTTER. ADD GARLIC AND COOK UNTIL FRAGRANT, ABOUT 1 MINUTE. ADD CREAM, MILK, THYME, NUTMEG, SALT, AND RED PEPPER FLAKES. BRING TO A BOIL AND REDUCE HEAT TO LOW. LET SIMMER FOR 10 MINUTES. REMOVE FROM HEAT. LAYER A THIRD OF POTATOES, SLIGHTLY OVERLAPPING, IN A PREPARED DISH THEN POUR A THIRD OF THE CREAM MIXTURE OVER POTATOES. REPEAT WITH REMAINING POTATOES AND CREAM TO MAKE TWO MORE LAYERS. SPRINKLE GRUYÈRE OVER TOP. COVER WITH FOIL AND BAKE FOR 45 MINUTES. UNCOVER, SPRINKLE WITH PARMESAN AND CONTINUE BAKING UNTIL POTATOES ARE TENDER AND THE TOP IS GOLDEN 15 TO 20 MINUTES. LET SIT FOR 10 MINUTES BEFORE SERVING.
HAPPY HOLIDAYS
CAULIFLOWER AU GRATIN 1 LARGE HEAD CAULIFLOWER 2 TBSP. BUTTER, PLUS MORE FOR PAN 2 CLOVES GARLIC, MINCED 2 TBSP. ALL-PURPOSE FLOUR 1 1/2 C. WHOLE MILK 2 C. SHREDDED GRUYÈRE, DIVIDED 1/2 C. FRESHLY GRATED PARMESAN 2 TSP. FRESHLY CHOPPED THYME & KOSHER SALT FRESHLY GROUND BLACK PEPPER FRESHLY CHOPPED PARSLEY, FOR GARNISH PREHEAT OVEN TO 375° AND BUTTER A MEDIUM CASSEROLE DISH. IN A LARGE POT OF BOILING SALTED WATER, COOK CAULIFLOWER FOR 3 MINUTES. USE A SLOTTED SPOON TO TRANSFER TO A BOWL OF ICE WATER TO COOL. DRAIN, THEN LAY CAULIFLOWER OUT ON A BAKING SHEET LINED WITH PAPER TOWELS TO LET DRY COMPLETELY. IN A LARGE SKILLET OVER MEDIUM HEAT, MELT BUTTER. ADD GARLIC AND COOK UNTIL FRAGRANT, ABOUT 1 MINUTE. WHISK IN FLOUR AND COOK UNTIL FLOUR IS GOLDEN AND STARTS TO BUBBLE, ABOUT 1 MINUTE MORE. ADD MILK SLOWLY AND STIR UNTIL THE MIXTURE COMES TO A SIMMER. BOIL UNTIL SLIGHTLY THICKENED, ABOUT 1 MINUTE. TURN OFF HEAT AND ADD 1 CUP GRUYÈRE, PARMESAN, AND THYME. STIR UNTIL CHEESE HAS MELTED, THEN SEASON WITH SALT AND PEPPER. ADD ABOUT HALF THE CAULIFLOWER TO THE PREPARED PAN, THEN POUR IN HALF OF THE CREAM MIXTURE. REPEAT WITH REMAINING CAULIFLOWER AND CREAM, THEN TOP WITH REMAINING 1 CUP OF GRUYÈRE. BAKE UNTIL BUBBLY AND GOLDEN ON TOP, ABOUT 25 MINUTES. GARNISH WITH PARSLEY AND SERVE WARM.
HAPPY HOLIDAYS
POTATO CASSEROLE COURTESY OF THE OREGON COOKBOOK 4 POUNDS POTATOES, PEELED 1 8 OZ PACKAGE CREAM CHEESE 8 OZ SOUR CREAM 2 TSP SALT 1/8 TSP PEPPER 1 GARLIC CLOVE ¼ CUP CHOPPED CHIVES BUTTER PAPRIKA
BOIL POTATOES UNTIL DONE THEN BLEND WITH A MIXER. ADD NEXT FIVE INGREDIENTS AND MIX UNTIL FLUFFY. FOLD IN CHIVES. POUR INTO A 9X13 BAKING DISH, DOT WITH BUTTER, AND SPRINKLE WITH PAPRIKA. BAKE AT 350 FOR 30 MINUTES.
HAPPY HOLIDAY
Entrees
HAPPY HOLIDAYS
ROAST BEEF INGREDIENTS 1 (4-LB.) ROUND ROAST 1/4 C. EXTRA-VIRGIN OLIVE OIL 3 CLOVES GARLIC, MINCED 1 TBSP. CHOPPED FRESH ROSEMARY 1 TBSP. CHOPPED FRESH THYME LEAVES 2 TSP. KOSHER SALT 1 TSP. FRESHLY GROUND BLACK PEPPER DIRECTIONS PREHEAT OVEN TO 450°. IN A SMALL BOWL, COMBINE OIL, GARLIC, ROSEMARY, THYME, SALT, AND PEPPER. RUB ALL OVER ROAST. PLACE ROAST IN ROASTING PAN FITTED WITH A ROASTING RACK. ROAST FOR 15 MINUTES, THEN REDUCE HEAT TO 325° AND ROAST 1 HOUR 45 MINUTES MORE FOR MEDIUM, OR 2 HOURS FOR MEDIUM-WELL DONE. REMOVE FROM OVEN AND LET REST 15 TO 30 MINUTES BEFORE SERVING.
HAPPY HOLIDAYS
AUTHENTIC HOMEMADE POZOLE INGREDIENTS: 1 WHOLE CHICKEN 5 GARLIC CLOVES 3 WHITE ONIONS NEW MEXICAN CHILI PODS HOMINY CABBAGE LIMES RADISH CILANTRO JALAPENO'S OR FRESNO PEPPERS TOSTADA'S BOIL CHICKEN WITH 2 CLOVES OF GARLIC AND ONE WHOLE ONION QUARTERED. BOIL CHICKEN FOR APPROXIMATELY ONE HOUR, OR UNTIL COOKED THROUGH. WHILE CHICKEN IS BOILING, SOAK THE NEW MEXICAN CHILE PODS IN WATER. ONCE YOUR CHICKEN IS DONE, REMOVE IT FROM THE LIQUID AND LET THE CHICKEN COOL. REMOVE STEMS AND IF POSSIBLE SEEDS FROM THE NEW MEXICAN CHILE PODS.
HAPPY HOLIDAYS
AUTHENTIC HOMEMADE POZOLE- CONTINUED BOIL THE CHILE’S IN A LARGE POT OF WATER UNTIL TENDER (ABOUT 45 – 60 MINUTES). ADD GARLIC CLOVES AND MORE QUARTERED ONION TO THIS POT. ONCE THE CHILE’S ARE SOFT STRAIN THEM AND SAVE THE LIQUID. PUT YOUR CHILE’S INTO A BLENDER AND ADD THE LIQUID AS NEEDED. YOU DON’T WANT THE SAUCE TOO THICK. SHRED THE CHICKEN AND RETURN TO THE CHICKEN STOCK, ADD YOUR CHILE PUREE, CHOP UP ONION AND GARLIC AND ADD IT TO THE POT. ADD YOUR HOMINY TO THE POT AND LET COOK FOR SEVERAL HOURS, ADDING MORE LIQUID AS NEEDED. CONTINUE TO TASTE THE SOUP AS YOU COOK, SOMETIMES YOU NEED TO ADD IN SALT OR EVEN A TSP. OF CHICKEN BOUILLON TO ENHANCE THE FLAVOR. ONCE THE SOUP IS TO YOUR LIKING, SERVE WITH RADISH, CILANTRO, PEPPERS, LIME, CABBAGE, AND TOSTADAS. YOU CAN ALSO ADD IN SHREDDED CHEESE AND AVOCADO IF YOU’D LIKE. *TIP – BEFORE YOU ADD THE HOMINY INTO THE SOUP, YOU CAN FRY IT IN A PAN WITH A TSP. OF OLIVE OIL. DOING THIS JUST HELPS THE HOMINY NOT FALL APART IN THE SOUP.
HAPPY HOLIDAYS
BAKED MILLION DOLLAR SPAGHETTI 1 POUND SPAGHETTI , COOKED TWO MINUTES SHY OF DIRECTIONS AND DRAINED 1 POUND GROUND BEEF 1 MEDIUM ONION , CHOPPED 2 CLOVES OF GARLIC , MINCED KOSHER SALT AND PEPPER TO TASTE (I USED 1/2 TEASPOON KOSHER SALT AND 1/2 TEASPOON BLACK PEPPER) 6 CUPS QUICK AND EASY MARINARA SAUCE 8 OUNCES CREAM CHEESE , SOFTENED 3 CUPS SHREDDED MOZZARELLA CHEESE PARSLEY , CHOPPED (OPTIONAL AS A GARNISH)
PREHEAT THE OVEN TO 350 DEGREES. IN A LARGE SKILLET ADD THE BEEF, ONIONS, GARLIC, SALT AND PEPPER INTO THE PAN AND COOK ON HIGH. ONCE BROWNED, TURN OFF THE HEAT, DRAIN THE LIQUID LEFT IN THE PAN AND MIX IN ONE CUP OF THE MARINARA SAUCE. ADD THE COOKED SPAGHETTI TO THE REMAINING 5 CUPS OF THE MARINARA SAUCE AND TOSS TO COMBINE. MIX THE CREAM CHEESE AND 2 CUPS OF MOZZARELLA CHEESE IN A BOWL. ADD HALF THE PASTA/SAUCE TO THE BOTTOM OF A 9X13 PAN. ADD THE CREAM CHEESE MIXTURE AND TOP WITH THE REMAINING PASTA/SAUCE MIXTURE. ADD THE MEAT SAUCE MIXTURE ON TOP OF THE PASTA AND TOP WITH REMAINING CUP OF MOZZARELLA CHEESE. COVER AND BAKE FOR 30 MINUTES. UNCOVER AND BAKE FOR AN ADDITIONAL 10 MINUTES UNTIL CHEESE IS MELTED AND BUBBLY
HAPPY HOLIDAYS
POT ROAST SALT & PEPPER 1–2 TABLESPOON OLIVE OIL 2–3 LB CHUCK ROAST 1 (14.5 OUNCE) CAN LOW SODIUM BEEF BROTH 2 TABLESPOONS WORCESTERSHIRE SAUCE 3 CLOVES GARLIC CRUSHED 1 TABLESPOON DRIED PARSLEY 1 TEASPOON DRIED OREGANO 1/2 TEASPOON ONION POWDER 1–2 ONIONS QUARTERED 3–4 LARGE CARROTS CUT IN THIRDS 2 TABLESPOONS BUTTER 3 TABLESPOONS FLOUR OPTIONAL: MASHED POTATOES OR COOKED EGG NOODLES. SALT & PEPPER BOTH SIDES OF THE CHUCK ROAST. IN LARGE SKILLET HEAT OLIVE OIL OVER MEDIUM HEAT. ADD CHUCK ROAST AND BROWN ON BOTH SIDE. REMOVE AND PLACE IN CROCK POT. ADD BEEF BROTH, WORCESTERSHIRE SAUCE, GARLIC, PARSLEY, OREGANO, ONION POWDER, ONIONS AND CARROTS. COOK ON HIGH FOR 1 1/2 HOURS AND LOW FOR AN ADDITIONAL 4-5 HOURS. REMOVE CHUCK ROAST AND VEGETABLES AND PLACE ON CUTTING BOARD. COVER LOOSELY WITH ALUMINUM FOIL. TURN CROCK POT TO HIGH. MELT BUTTER AND WHISK IN FLOUR. SLOWLY WHISK BUTTER/FLOUR MIXTURE (A LITTLE AT A TIME) INTO THE LIQUID IN THE CROCK POT. WHEN FULLY WHISKED IN COVER AND LET COOK FOR 10 MINUTES. SLICE OR SEPARATE CHUCK ROAST WITH FORK. SERVE WITH VEGETABLES AND GRAVY. OPTIONAL; SERVE OVER MASHED POTATOES OR EGG NOODLES.
HAPPY HOLIDAYS
SHORT RIBS & GRAVY
3 TABLESPOONS OLIVE OIL, 8 MEATY BEEF SHORT RIBS 3 CUPS SEMI-CIRCLE SLICES OF ONIONS 1/4-INCH THICK 4 TABLESPOONS TOMATO PASTE 10 OUNCES DARK ALE OR STOUT BEER 3 SPRIGS OF FRESH THYME LEFT ON THE STEM 3 SPRIGS FLAT-LEAF PARSLEY LEFT ON THE STEMS 1 1/2 QUARTS VEGETABLE STOCK 1 TABLESPOON WORCESTERSHIRE SAUCE 1/4 CUP 1/2 STICK UNSALTED BUTTER 1/4 CUP PLUS 2 TABLESPOONS ALL-PURPOSE FLOUR SALT AND PEPPER TO TASTE PREHEAT OVEN TO 375°F. IN AN OVEN-SAFE DUTCH OVEN, HEAT THE OLIVE OIL OVER MEDIUM HEAT. ONCE SHIMMERING, SEAR EACH SIDE OF THE RIBS, WORKING IN BATCHES IF NECESSARY. PLACE THE SEARED RIBS ON A CLEAN PLATE AND SET ASIDE. TO THE NOW-EMPTY DUTCH OVEN, COOK THE ONIONS, UNTIL SOFTENED. STIR IN THE TOMATO PASTE UNTIL EVENLY DISTRIBUTED. POUR IN THE ALE OR BEER, SCRAPING UP ANY CRUSTY BITS THAT MAY HAVE FORMED. ALLOW IT TO BOIL UNTIL HALF THE LIQUID HAS EVAPORATED. STIR IN THE THYME, PARSLEY, STOCK, AND WORCESTERSHIRE SAUCE. ADD BACK IN THE RIBS. TOP THE DUTCH OVEN WITH THE LID, LEAVING IT SLIGHTLY AJAR. COOK IN THE OVEN FOR 90 MINUTES TO 2 HOURS, UNTIL THE MEAT IS COOKED THROUGH, TURNING THE MEAT ABOUT HALFWAY THROUGH COOKING. REMOVE THE RIBS TO A CLEAN PLATE AND LET REST. DISCARD ANY OF THE THYME OR PARSLEY STEMS. POUR THE LIQUID INTO A LARGE, GLASS BOWL AND SKIM OFF THE FAT THAT FLOATS TO THE TOP. SET ASIDE. THE RIBS SHOULD NOW BE COOL ENOUGH TO HANDLE. REMOVE THE MEAT FROM THE BONES, FAT, GRISTLE, AND SINEW. SHRED THE MEAT USING TWO FORKS. SET ASIDE. TO THE NOW-EMPTY DUTCH OVEN, HEAT THE BUTTER OVER MEDIUM HEAT UNTIL MELTED. WHISK IN THE FLOUR UNTIL NO LUMPS REMAIN. SLOWLY ADD THE LIQUID, LADLE BY LADLE, AND BRING TO A SIMMER. LET SIMMER UNTIL THICKENED. SEASON WITH SALT AND PEPPER TO TASTE. STIR IN THE SHREDDED MEAT. SERVE HOT WITH MASHED POTATOES.
HAPPY HOLIDAYS
CRANBERRY BRISKIT 1 (3-4 LB.) BEEF BRISKET 2 (14 OZ.) CANS WHOLE BERRY CRANBERRY SAUCE 1 (12 OZ.) CAN GINGER ALE 1/2 CUP DRIED CRANBERRIES 1 ENVELOPE ONION SOUP MIX 1 TABLESPOONS CORNSTARCH SALT AND PEPPER, TO TASTE PLACE BRISKET IN A LIGHTLY GREASED SLOW COOKER. IN A MEDIUM BOWL, WHISK TOGETHER 1 CAN OF CRANBERRY SAUCE, GINGER AIL, DRIED CRANBERRIES, ONION SOUP MIX, CORN STARCH AND SALT AND PEPPER, TO TASTE. POUR SAUCE OVER BRISKET. COVER AND COOK ON LOW FOR ABOUT 8 HOURS, OR UNTIL BRISKET IS TENDER. REMOVE BRISKET TO A PLATTER. COVER AND LET STAND FOR 10 MINUTES. MEANWHILE IN A MEDIUM BOWL, WHISK TOGETHER REMAINING CAN OF CRANBERRY SAUCE WITH DESIRED AMOUNT OF JUICES FROM SLOW COOKER TO CREATE A GLAZE. SLICE BRISKET AND SERVE WITH CRANBERRY GLAZE.
HAPPY HOLIDAYS
RIB ROASTWITH GARLIC &HERB 1 CUP OF BUTTER, ROOM TEMP 6 CLOVES OF GARLIC, CHOPPED 1 TABLESPOON FRESH THYME, CHOPPED 1 TABLESPOON FRESH ROSEMARY, CHOPPED 2 TABLESPOONS FRESH PARSLEY, CHOPPED 2 TEASPOONS KOSHER SALT 1 TEASPOON FRESHLY CRACKED BLACK PEPPER 1 5-POUND CERTIFIED ANGUS BEEF BRAND BONE-IN RIB ROAST (BONES REMOVED AND TIED BACK ON BY THE BUTCHER) 1 ONION, QUARTERED 1 HEAD OF GARLIC, CUT IN HALF 4 STALKS OF CELERY 6 SPRIGS OF THYME 4 SPRIGS OF ROSEMARY FOR THE GRAVY: 2 (10-OUNCE) CANS BEEF CONSUME 1 CUP DRY RED WINE 2 TABLESPOONS CORNSTARCH 2 TABLESPOONS COLD WATER TAKE THE ROAST OUT OF THE REFRIGERATOR AND PLACE IT ON A CUTTING BOARD FOR AN HOUR TO ALLOW IT TO COME TO ROOM TEMPERATURE
HAPPY HAPPYHOLIDAYS HOLIDAYS
CONTINUED RIB ROAST PREHEAT THE OVEN TO 450 DEGREES F. IN A SMALL MIXING BOWL, COMBINE THE BUTTER, GARLIC, THYME, ROSEMARY, PARSLEY, SALT, AND PEPPER. PLACE THE QUARTERED ONION, HALVED GARLIC HEAD, AND CELERY STALKS IN THE BOTTOM OF A ROASTING PAN. SCATTER THE HERBS PAT THE ROAST DRY AND, USING YOUR HANDS, OR A RUBBER SPATULA, SPREAD HALF OF THE HERBED BUTTER ON THE BOTTOM OF THE ROAST (WHERE THE BONES ARE). TURN THE ROAST OVER AND PLACE IT IN THE ROASTING PAN USING THE VEGETABLES AS A RACK. SPREAD THE REMAINING BUTTER ON THE TOP OF THE ROAST (FAT SIDE). DOWNLOAD & START THE ROAST PERFECT APP. PLACE THE ROAST IN THE OVEN FOR THE 15 MINUTES SEAR. WHEN THE APP TIMER GOES OFF, DROP THE TEMPERATURE TO 325. BASTE THE ROAST WITH THE BUTTER DRIPPINGS IN THE PAN. CONTINUE TO BASTE EVERY 30 MINS. WHEN THE ROAST PERFECT APP TIMER GOES OFF CHECK THE INTERNAL TEMPERATURE OF THE ROAST. IT SHOULD BE BETWEEN 115 TO 120 DEGREES F, REMOVE THE ROAST FROM THE OVEN. REMOVE THE BONES FROM THE ROAST AND PLACE IT ON A CUTTING BOARD, TENT WITH FOIL. STRAIN THE DRIPPING FROM THE ROASTING PAN INTO A SAUCEPAN AND DISCARD THE VEGETABLES AND HERBS. ADD THE BEEF CONSUME AND RED WINE AND BRING TO A BOIL. CONTINUE TO BOIL UNTIL THE LIQUID REDUCES TO ABOUT 2 CUPS. COMBINE THE CORNSTARCH AND COLD WATER IN A SMALL BOWL AND WHISK INTO THE RED WINE SAUCE. CONTINUE TO COOK UNTIL THE SAUCE BEGINS TO THICKEN. REMOVE THE FOIL FROM THE ROAST AND SLICE TO DESIRED THICKNESS. TOP WITH THE RED WINE GRAVY.
HAPPY HOLIDAYS
MEATLOAF 1 LB GROUND BEEF OR TURKEY 1 CUP COTTAGE CHEESE 1/2 CUP OATS 1/4 CUP KETCHUP 2 TABLESPOONS CHOPPED ONION 1 TABLESPOON MUSTARD 1 TEASPOON SALT 1/8 TEASPOON PEPPER 1 EGG GRATED CHEESE OF CHOICE COMBINE ALL INGREDIENTS, PUT INTO A 9X9 OR SIMILAR SIZE BAKING DISH, AND BAKE AT 350 FOR 30 MINUTES OR UNTIL DONE, SPRINKLE WITH CHEESE AND BAKE ANOTHER 5-10 MINUTES UNTIL MELTED.
HAPPY HOLIDAYS
GARLIC HERB BEEF TENDERLOIN 2.5 LB. WHOLE BEEF TENDERLOIN ROAST, TRIMMED/TIED 2 TSP. DRIED OREGANO LEAVES 2 TSP. DRIED THYME 2 TSP. DRIED CRUSHED ROSEMARY 1 TSP. DRY MUSTARD 2 TSP. GARLIC POWDER 2 TSP. COARSE KOSHER SALT 1/2 TSP. FRESH GROUND BLACK PEPPER 1 TBSP OLIVE OIL FOR HORSERADISH SAUCE 1/2 CUP SOUR CREAM 3 TBSP REDUCED-FAT MAYONNAISE PREPARED HORSERADISH, TO TASTE PINCH OF KOSHER SALT, A DASH OF WORCESTERSHIRE SAUCE
HAPPY HOLIDAYS
CONTINUED GARLIC HERB BEEF TENDERLOIN FOUR HOURS (OR MORE) BEFORE YOU ARE PLANNING ON COOKING THE ROAST, PREPARE THE RUB BY MIXING ALL THE OREGANO, THYME, ROSEMARY, DRY MUSTARD, GARLIC POWDER, 2 TSP. KOSHER SALT AND BLACK PEPPER IN A SMALL BOWL. COAT THE ROAST WITH THE SPICE MIXTURE AND WRAP IN PLASTIC WRAP. REFRIGERATE FOR 4 HOURS OR MORE TO ALLOW SPICES TO SEASON THE MEAT. REMOVE THE ROAST FROM THE REFRIGERATOR AN HOUR BEFORE YOU ARE READY TO ROAST AND ALLOW IT TO SIT AT ROOM TEMPERATURE. HEAT THE OVEN TO 450 DEGREES F. UNWRAP THE ROAST AND PUT IT ON A RACK IN A SMALL ROASTING PAN OR JUST PLACE ON A SMALL BAKING SHEET WITH SIDES. RUB THE OLIVE OIL OVER THE ENTIRE ROAST. PLACE ROAST IN OVEN AND COOK FOR 15 MINUTES (THIS WILL OVEN SEAR THE ROAST GIVING IT A NICE BROWNED EXTERIOR AND SEAL IN THE JUICES), THEN REDUCE THE HEAT IN THE OVEN TO 325 DEGREES AND ROAST TO THE DEGREE OF DONENESS YOU DESIRE.
HAPPY HOLIDAYS
HONEY GLAZED HAM 4-6 KG / 8-12 LB BONE-IN HAM, RIND AND FAT ON (NOTE 1) 2 CUPS WATER (NOTE 2) BROWN SUGAR HAM GLAZE: 3/4 CUP BROWN SUGAR 1/4 CUP HONEY (OR MAPLE) 1/4 CUP DIJON MUSTARD 1/4 CUP APPLE CIDER VINEGAR (NOTE 3) 1/2 TSP BLACK PEPPER SPICES (NOTE 4): 3/4 TSP CINNAMON* 1/2 TSP ALL SPICE* 3/4 TSP MUSTARD POWDER * (ORDINARY, NOT HOT) PRESENTATION (OPTIONAL): RIBBON FEW SPRIGS OF ROSEMARY OR OTHER HERB/LEAVES TAKE HAM OUT OF THE FRIDGE 1 HOUR PRIOR. PREHEAT OVEN TO 160C / 320F (STANDARD) OR 140C / 285F (FAN). ARRANGE SHELF IN LOWER THIRD SO THE HAM WILL BE SITTING IN THE CENTER OF THE OVEN (NOT RIGHT AT THE TOP OF THE OVEN, THIS CAUSES MORE UNEVEN COOKING ON THE SURFACE). REMOVE RIND & SCORING: REMOVE THE RIND (SKIN) OF THE HAM, ENSURING YOU LEAVE THE FAT ON. SCORING - CUT 2.5CM / 1" DIAMONDS INTO THE FAT (DON'T CUT INTO FLESH).
HAPPY HOLIDAYS
HONEY GLAZED HAM CONTINUED BROWN SUGAR HAM GLAZE: PLACE BROWN SUGAR, HONEY, MUSTARD, CIDER VINEGAR, PEPPER, AND SPICES INTO A SAUCEPAN OVER MEDIUMHIGH HEAT. SIMMER AND STIR UNTIL SUGAR IS DISSOLVED. BASTE & COOK: PLACE RACK IN A BAKING PAN AND PLACE HAM ON THE RACK. BASTE ALL OVER WITH THE GLAZE (EXCEPT THE HANDLE), INCLUDING THE UNDERSIDE AND THE CUT FACE. RESERVE THE REMAINING GLAZE FOR BASTING. BAKE FOR 1.5 HOURS, BASTING EVERY 20 MINUTES WITH RESERVED GLAZE AND PAN JUICES UNTIL CARAMELIZED AND THE INTERNAL TEMPERATURE IS 60C/140F. STICK BITS OF FOIL ON PARTS THAT ARE BROWNING TOO QUICKLY, AND YOU CAN EVEN LOWER THE OVEN TEMP. THE PAN DRIPPINGS - USE IT LIKE PAINT TO MAKE YOUR HAM BEAUTIFULLY BRONZED ALL OVER WITH A THICK GLAZE. SAUCE WHISK WATER INTO PAN JUICES UNTIL IT'S A THICK HONEY-LIKE POURING CONSISTENCY. PRESENTATION & SERVING: WRAP HANDLE WITH BAKING PAPER, SECURE IN PLACE WITH RIBBON. STICK IN ROSEMARY SPRIGS. PLACE HAM ON THE TABLE AS A CENTERPIECE WITH SAUCE ON THE SIDE. LOVELY SERVED WARM OR AT ROOM TEMP! SLICE THINLY AND SERVE WITH SAUCE.
HAPPY HOLIDAYS
CRANBERRY GARLIC HERB CRUSTED PRIME RIB ROAST 4 POUNDS CERTIFIED ANGUS BEEF ® PRIME RIB ROAST (OR THE SIZE THAT YOU NEED BASED ON OUR NUMBER OF GUESTS) 3 CLOVES GARLIC MINCED SALT AND PEPPER TO TASTE 1 CUP CHOPPED FRESH CRANBERRIES 1/2 CUP CHOPPED FRESH PARSLEY 1 TEASPOON LEMON ZEST CRANBERRY SAUCE CHUTNEY, OR RELISH (STORE-BOUGHT OR HOMEMADE) INSTRUCTIONS PREHEAT OVEN TO 450ºF. RUB ROAST WITH GARLIC. SEASON ROAST GENEROUSLY WITH SALT AND PEPPER. COMBINE CRANBERRIES, PARSLEY AND LEMON ZEST. PRESS MIXTURE FIRMLY ON TO THE ROAST. PLACE BONE-SIDE DOWN ON RACK IN SHALLOW ROASTING PAN. PLACE BEEF IN OVEN AND ROAST 15 MINUTES. TURN HEAT DOWN TO 325ºF AND CONTINUE ROASTING ABOUT 1 1/2 TO 2 HOURS UNTIL COOKED TO MEDIUM (WHEN THERMOMETER PLACED IN CENTER OF ROAST REGISTERS 140ºF BEFORE RESTING) OR UNTIL DESIRED DONENESS. BECAUSE ROAST SIZES VARY, FIGURE 12-15 MINUTES OF ROASTING TIME PER POUND AFTER INITIAL SEAR. TRANSFER ROAST TO CUTTING BOARD; LOOSELY TENT WITH FOIL AND LET STAND 15 TO 20 MINUTES. SLICE ROAST ACROSS THE GRAIN.
DESSERTS
HAPPY HOLIDAYS
THUMBPRINT COOKIES RASPBERRY & ALMOND SHORTBREAD ALL-PURPOSE FLOUR SALT UNSALTED BUTTER GRANULATED SUGAR ALMOND EXTRACT SEEDLESS RASPBERRY JAM POWDERED SUGAR 1. PREHEAT OVEN TO 350°F. IN A MIXING BOWL WHISK TOGETHER FLOUR AND SALT, SET ASIDE. 2. IN THE BOWL OF AN ELECTRIC STAND MIXER FITTED WITH THE PADDLE ATTACHMENT, BLEND TOGETHER BUTTER AND SUGAR UNTIL COMBINED (IT WILL TAKE A MINUTE OR TWO SINCE THE BUTTER IS COLD. 3. MIX IN ALMOND EXTRACT THEN ADD IN FLOUR BLEND UNTIL MIXTURE COMES TOGETHER (IT WILL TAKE A BIT OF MIXING SINCE THE BUTTER IS COLD, SO BE PATIENT, IT WILL SEEM REALLY DRY AT FIRST). 4. SHAPE DOUGH INTO 1-INCH BALLS, ABOUT 1 TBSP EACH, AND PLACE 2-INCHES APART ON UNGREASED BAKING SHEETS.
HAPPY HOLIDAYS
THUMBPRINT COOKIES CONTINUED 5. MAKE A SMALL INDENTATION WITH THUMB OR FOREFINGER IN EACH COOKIE (LARGE ENOUGH TO FIT 1/4 – 1/2 TSP OF JAM). 6. FILL EACH WITH 1/4 – 1/2 TSP JAM. NOTE THAT IF THE JAM IS STIFF AND CLUMPY YOU MAY WANT TO STIR FIRST, SO IT SPREADS BETTER. 7. CHILL IN REFRIGERATOR 20 MINUTES (OR FREEZER FOR 10 MINUTES). BAKE IN PREHEATED OVEN 14 – 18 MINUTES. 8. COOL SEVERAL MINUTES ON THE BAKING SHEET THEN TRANSFER TO A WIRE RACK TO COOL (AT THIS POINT YOU CAN ADD A LITTLE MORE JAM IF YOU’D LIKE TO, IT JUST WON’T BE SET LIKE THE OTHER IS). 9. DRIZZLE COOKIES WITH GLAZE WHEN COOL. STORE COOKIES IN AN AIRTIGHT CONTAINER. FOR THE GLAZE: 11. WHISK ALL GLAZE INGREDIENTS TOGETHER IN A SMALL MIXING BOWL, ADDING ENOUGH WATER TO REACH DESIRED CONSISTENCY. POUR OR SPOON MIXTURE INTO A SANDWICH SIZE RESEALABLE BAG, CUT A SMALL TIP FROM ONE CORNER, AND DRIZZLE OVER COOKIES.
HAPPY HOLIDAYS
PUMPKIN SPICE BREAD
BUTTER, FOR PAN, 1 C. SUGAR 1 1/2 TSP. PUMPKIN PIE SPICE, DIVIDED 1 (16-OZ.) CAN REFRIGERATED BISCUITS, HALVED LENGTHWISE 1 C. PUMPKIN PUREE 1/2 TSP. PURE VANILLA EXTRACT FOR THE GLAZE 1/4 (8-OZ.) BLOCK CREAM CHEESE, SOFTENED 1/2 C. POWDERED SUGAR 1/2 TSP. PURE VANILLA EXTRACT 1/4 TSP. PUMPKIN PIE SPICE 1/4 C. MILK PREHEAT OVEN TO 350° AND BUTTER A 9X5-INCH LOAF PAN. POUR SUGAR AND 1 TEASPOON OF PUMPKIN PIE SPICE INTO A LARGE RESEALABLE PLASTIC BAG AND SHAKE TO COMBINE. ADD BISCUIT PIECES TO BAG 2 OR 3 AT A TIME, SEAL, AND SHAKE UNTIL COATED. SET COATED BISCUIT PIECES ASIDE ON A PLATE AND REPEAT WITH THE REMAINING PIECES. IN A MEDIUM BOWL, COMBINE PUMPKIN PUREE, VANILLA, AND REMAINING TEASPOON PUMPKIN PIE SPICE. SLATHER PUMPKIN FILLING ON A BISCUIT, THEN TOP WITH ANOTHER BISCUIT AND SLATHER WITH MORE FILLING. REPEAT UNTIL YOU’VE CREATED A STACK OF BISCUITS (OR TWO STACKS OF BISCUITS). PLACE BISCUIT STACK ON ITS SIDE IN PREPARED PAN, SO YOU SEE LAYERS OF PUMPKIN FILLING. BAKE UNTIL BISCUITS ARE GOLDEN AND PUFFED, 38 TO 40 MINUTES. LET COOL SLIGHTLY, THEN TURN OUT ONTO A PLATE. MAKE GLAZE IN A LARGE BOWL USING A HAND MIXER ON LOW SPEED, BEAT CREAM CHEESE UNTIL LIGHT AND FLUFFY. ADD POWDERED SUGAR, VANILLA, AND PUMPKIN PIE SPICE AND MIX UNTIL COMBINED, THEN GRADUALLY ADD MILK AND BEAT UNTIL IT’S A POURABLE CONSISTENCY. DRIZZLE GLAZE OVER PULL-APART BREAD BEFORE SERVING.
HAPPY HAPPY HOLIDAYS HOLIDAYS
PECAN PIE BARS 1¾ CUPS ALL-PURPOSE FLOUR ½ CUP OF SUGAR ¾ CUP COLD BUTTER FOR THE TOP LAYER ⅔ CUP FIRMLY PACKED BROWN SUGAR ⅓ CUP +1 TBSP FLOUR 4 LARGE OR EXTRA-LARGE EGGS 1 TABLESPOON VANILLA EXTRACT ½ TSP SALT 1½ CUPS CORN SYRUP, DARK IS BEST 2 CUPS ROUGHLY CHOPPED PECANS, NO NEED TO TOAST THE PECANS
PREHEAT THE OVEN TO 350°F. FOR THE CRUST, BEAT THE BUTTER AND GRANULATED SUGAR IN THE BOWL OF AN ELECTRIC MIXER FITTED WITH A PADDLE ATTACHMENT, UNTIL LIGHT, APPROXIMATELY 3 MINUTES.
HAPPY HOLIDAYS
PECAN PIE BARS- Continued ADD THE EGGS AND THE VANILLA AND MIX WELL. SIFT TOGETHER THE FLOUR, BAKING POWDER, AND SALT. MIX THE DRY INGREDIENTS INTO THE BATTER WITH THE MIXER ON LOW SPEED UNTIL JUST COMBINED. PRESS THE DOUGH EVENLY INTO AN UNGREASED 18X12 BY 2-INCH BAKING SHEET, MAKING AN EDGE AROUND THE EDGE LIKE YOU WOULD A PIE CRUST. IT WILL BE VERY STICKY; SPRINKLE THE DOUGH AND YOUR HANDS LIGHTLY WITH FLOUR. BAKE FOR 15 MINUTES, UNTIL THE CRUST, IS SET BUT NOT BROWNED. ALLOW COOLING. FOR THE TOPPING, COMBINE THE BUTTER, CORN SYRUP, AND BROWN SUGAR IN A LARGE, HEAVYBOTTOMED SAUCEPAN. COOK OVER LOW HEAT UNTIL THE BUTTER IS MELTED, USING A WOODEN SPOON TO STIR. RAISE THE HEAT AND BOIL FOR 3 MINUTES. REMOVE FROM THE HEAT. STIR IN THE HEAVY CREAM AND PECANS. POUR OVER THE CRUST, TRYING NOT TO GET THE FILLING BETWEEN THE CRUST AND THE PAN. BAKE FOR 25 TO 30 MINUTES, UNTIL THE FILLING, IS SET. REMOVE FROM THE OVEN AND ALLOW TO COOL. WRAP IN PLASTIC WRAP AND REFRIGERATE UNTIL COLD. CUT INTO BARS AND SERVE.
HAPPY HOLIDAYS
YULE LOGGED CAKE FOR THE CAKE COOKING SPRAY 6 LARGE EGGS, SEPARATED 1/2 C. ALL-PURPOSE FLOUR 1/4 C. UNSWEETENED COCOA POWDER 3/4 C. GRANULATED SUGAR, DIVIDED 1/4 TSP. KOSHER SALT POWDERED SUGAR, FOR SPRINKLING FOR THE FILLING 1 1/4 C. HEAVY CREAM 1/4 C. POWDERED SUGAR 2 TSP. GELATIN (OPTIONAL) 1 TSP. PURE VANILLA EXTRACT PINCH KOSHER SALT FOR THE FROSTING AND DECORATING 1/2 C. (1 STICK) BUTTER SOFTENED 1 1/2 C. POWDERED SUGAR, PLUS MORE FOR GARNISH 5 TBSP. COCOA POWDER 1 TSP. PURE VANILLA EXTRACT 3 TBSP. HEAVY CREAM PINCH KOSHER SALT GARNISH WITH CHOCOLATE CURLS, CRANBERRIES, AND SMALL ROSEMARY SPRIGS. DIRECTIONS PREHEAT OVEN TO 350°. LINE A JELLY ROLL PAN WITH PARCHMENT PAPER AND GREASE WITH COOKING SPRAY. IN A MEDIUM BOWL MIX TOGETHER FLOUR, COCOA POWDER, AND SALT.
YULE LOGGED CAKE CONTINUED IN A LARGE BOWL BEAT EGG YOLKS UNTIL THICK. SLOWLY ADD ½ CUP SUGAR AND BEAT UNTIL PALE THEN BEAT IN FLOUR MIXTURE. IN ANOTHER LARGE BOWL BEAT EGG WHITES UNTIL SOFT PEAKS FORM. ADD REMAINING ¼ CUP SUGAR A LITTLE AT A TIME AND CONTINUE TO BEAT UNTIL STIFF PEAKS FORM. GENTLY FOLD EGG WHITES INTO BATTER IN TWO BATCHES. POUR BATTER INTO PREPARED PAN AND SPREAD INTO AN EVEN LAYER. BAKE UNTIL THE TOP SPRINGS BACK WHEN LIGHTLY PRESSED, 12 MINUTES. DUST A CLEAN KITCHEN TOWEL WITH POWDERED SUGAR AND INVERT WARM CAKE ONTO THE TOWEL. PEEL OFF THE PARCHMENT PAPER. STARTING AT THE SHORT END, USE THE TOWEL TO TIGHTLY ROLL THE CAKE INTO A LOG. LET COOL COMPLETELY. MAKE THE FILLING: IF USING GELATIN, PLACE 2 TABLESPOONS COLD WATER IN A SHALLOW MICROWAVE-SAFE BOWL AND SPRINKLE GELATIN IN AN EVEN LAYER ON TOP. LET BLOOM FOR 5 TO 10 MINUTES, THEN MICROWAVE FOR 10 SECONDS UNTIL GELATIN IS RUNNY—DO NOT OVERHEAT! IN A LARGE BOWL, BEAT TOGETHER HEAVY CREAM, POWDERED SUGAR, PURE VANILLA EXTRACT, AND A PINCH OF SALT, UNTIL MEDIUM PEAKS FORM. IF USING GELATIN, STRAIN AND STREAM INTO WHIPPED CREAM AT THIS POINT WHILE CONTINUING TO BEAT THE CREAM. REFRIGERATE UNTIL READY TO USE. WHEN THE CAKE IS COOL, UNROLL AND SPREAD FILLING EVENLY OVER CAKE. ROLL CAKE BACK INTO A LOG, USING THE TOWEL TO HELP CREATE A TIGHT ROLL. PLACE SEAM SIDE DOWN ON A BAKING SHEET AND REFRIGERATE UNTIL WELL CHILLED, 1 HOUR. MAKE THE FROSTING: IN A LARGE BOWL BEAT BUTTER UNTIL SMOOTH. ADD POWDERED SUGAR AND COCOA POWDER AND BEAT UNTIL NO LUMPS REMAIN THEN BEAT IN VANILLA, HEAVY CREAM, AND SALT. WHEN READY TO SERVE, TRIM ENDS AND FROST CAKE WITH CHOCOLATE BUTTERCREAM. DUST LIGHTLY WITH POWDERED SUGAR AND TOP WITH CHOCOLATE CURLS. PLACE CRANBERRIES AND ROSEMARY ON THE LOG TO CREATE MISTLETOE.
HAPPY HOLIDAYS
CHRISTMAS FUDGE INGREDIENTS COOKING SPRAY 2 3/4 C. CHOCOLATE CHIPS 1 (14-OZ.) CAN SWEETENED CONDENSED MILK 2 TBSP. HEAVY CREAM 4 TBSP. BUTTER 1 TSP. PURE VANILLA EXTRACT 1/4 TSP. KOSHER SALT 3 TBSP. CHRISTMAS SPRINKLES
DIRECTIONS LINE AN 8”-X-8” BAKING PAN WITH PARCHMENT PAPER AND GREASE WITH COOKING SPRAY. IN A MEDIUM SAUCEPAN OVER MEDIUM HEAT, MELT CHOCOLATE, CONDENSED MILK, BUTTER, CREAM, VANILLA, AND SALT TOGETHER. STIR UNTIL SMOOTH THEN POUR INTO PREPARED PAN. TOP WITH SPRINKLES AND REFRIGERATE UNTIL SET, 2 HOURS. CUT INTO SQUARES TO SERVE.
HAPPY HOLIDAYS
PEPPERMINT BARK 12 OZ. SEMISWEET CHOCOLATE, CHOPPED 12 OZ. WHITE CHOCOLATE, CHOPPED 1/2 TSP. PEPPERMINT EXTRACT 8 CANDY CANES, CRUSHED DIRECTIONS LINE A BAKING SHEET WITH PARCHMENT PAPER. FILL THE BOTTOM OF A LARGE POT WITH 3” WATER AND BRING TO SIMMER OVER MEDIUM HEAT. REDUCE HEAT TO LOW, THEN PLACE A LARGE HEATPROOF BOWL ON TOP. ADD SEMISWEET CHOCOLATE AND STIR OCCASIONALLY UNTIL THE CHOCOLATE HAS MELTED. STIR IN EXTRACT. POUR INTO THE PREPARED BAKING SHEET AND SPREAD INTO AN EVEN LAYER WITH AN OFFSET SPATULA. REFRIGERATE UNTIL SET, ABOUT 20 MINUTES. OVER THE SAME POT OF BARELY SIMMERING WATER, PLACE ANOTHER LARGE HEATPROOF BOWL. ADD WHITE CHOCOLATE AND STIR UNTIL MELTED. POUR OVER SET SEMI-SWEET CHOCOLATE THEN TOP IMMEDIATELY WITH CANDY CANES. REFRIGERATE UNTIL SET, ABOUT 20 MINUTES.
HAPPY HOLIDAYS
PEANUT BUTTER SNOWBALLS 2 C. POWDERED SUGAR 1 1/3 C. CREAMY PEANUT BUTTER 1/4 C. BUTTER, MELTED 2/3 C. GRAHAM CRACKERS CRUMBS 1 TBSP. MAPLE SYRUP 1 TSP. KOSHER SALT 2 C. WHITE CHOCOLATE, MELTED 2 TSP. COCONUT OIL SPRINKLES, FOR GARNISH LINE A MEDIUM BAKING SHEET WITH PARCHMENT PAPER. IN A LARGE BOWL, COMBINE POWDERED SUGAR, PEANUT BUTTER, BUTTER, GRAHAM CRACKER CRUMBS, MAPLE SYRUP, AND SALT. USING A WHISK OR HAND MIXER, MIX INGREDIENTS UNTIL SMOOTH AND FULLY INCORPORATED. USING A SMALL COOKIE SCOOP, FORM MIXTURE INTO BALLS AND PLACE ON A PREPARED BAKING SHEET. IN A MEDIUM BOWL, COMBINE MELTED WHITE CHOCOLATE AND COCONUT OIL AND STIR UNTIL SMOOTH. DIP PEANUT BUTTER BALLS IN WHITE CHOCOLATE AND PLACE THEM ON A COOLING RACK (EXCESS CHOCOLATE WILL DROP OFF). TOP WITH SPRINKLES, THEN REFRIGERATE UNTIL SET, ABOUT 10 MINUTES.
HAPPY HOLIDAYS
COOKIE DOUGH TRIFILE FOR THE COOKIE DOUGH 1 1/2 C. (3 STICKS) BUTTER SOFTENED 1 1/2 C. PACKED BROWN SUGAR 1 TBSP. PURE VANILLA EXTRACT 3 1/4 C. CRUSHED GRAHAM CRACKERS 1 1/2 TSP. KOSHER SALT 1/3 C. MILK 1 1/3 C. MINI CHOCOLATE CHIPS FOR THE WHIPPED CREAM 1 C. MINI CHOCOLATE CHIPS, PLUS MORE FOR TOPPING 2 (8-OZ.) PACKAGES WHIPPED CREAM, THAWED 8 CHOCOLATE CHIP COOKIES (LIKE CHIPS AHOY), PLUS MORE FOR TOPPING FOR THE CHOCOLATE PUDDING 2 (3.4-OZ.) BOXES INSTANT CHOCOLATE PUDDING MIX 4 C. COLD MILK IN A LARGE BOWL, USE AN ELECTRIC MIXER TO BEAT BUTTER, BROWN SUGAR, AND VANILLA UNTIL LIGHT AND FLUFFY. MIX IN GRAHAM CRACKERS, SALT, AND MILK, THEN FOLD IN CHOCOLATE CHIPS. CRUMBLE AND POUR 1/3 OF THE MIXTURE INTO THE BOTTOM OF A TRIFLE DISH. MAKE THE WHIPPED CREAM LAYER: MIX CHOCOLATE CHIPS AND COOL WHIP. POUR 1/3 OF THE MIXTURE ON TOP OF THE COOKIE DOUGH IN THE TRIFLE DISH. TOP WHIPPED CREAM LAYER WITH A LAYER OF CHOCOLATE CHIP COOKIES. MAKE CHOCOLATE PUDDING LAYER: COMBINE PUDDING MIX AND MILK, WHISKING UNTIL GRANULES HAVE DISSOLVED. LET PUDDING SET, 5 MINUTES, THEN POUR 1/3 OF THE MIXTURE ON TOP OF THE COOKIES, SMOOTHING TO CREATE AN EVEN LAYER. REPEAT LAYERS UNTIL YOU'VE REACHED THE TOP OF THE DISH. COVER THE ENTIRE TRIFLE WITH THE REMAINING WHIPPED CREAM. REFRIGERATE AT LEAST 2 HOURS, TO SOFTEN THE COOKIE LAYERS. TOP WITH CHOCOLATE CHIPS AND CRUMBLED COOKIE PIECES BEFORE SERVING.
HAPPY HOLIDAYS
CANDY CANE CHEESECAKE FOR THE CHEESECAKE 3 8-OZ. BARS CREAM CHEESE, SOFTENED 1 C. SUGAR 3 LARGE EGGS 1/4 C. SOUR CREAM 1 TSP. PEPPERMINT EXTRACT 2 TBSP. ALL-PURPOSE FLOUR 1 TSP. KOSHER SALT 1/2 C. CRUSHED CANDY CANES FOR THE CRUST 1 SLEEVE GRAHAM CRACKERS, FINELY CRUSHED 5 TBSP. MELTED BUTTER 1/4 C. SUGAR PINCH OF KOSHER SALT FORT THE TOPPING WHIPPED CREAM, FOR DOLLOPING CRUSHED CANDY CANES, FOR GARNISH PREHEAT OVEN TO 325ยบ AND GREASE AN 8" OR 9" SPRINGFORM PAN WITH COOKING SPRAY. WRAP BOTTOM OF THE PAN WITH ALUMINUM FOIL AND PLACE ON A BAKING SHEET. MAKE CHEESECAKE FILLING: IN A LARGE BOWL USING A HAND MIXER OR IN A STAND MIXER USING THE PADDLE ATTACHMENT, BEAT CREAM CHEESE AND SUGAR. ADD EGGS, ONE AT A TIME, THEN SOUR CREAM, FLOUR, PEPPERMINT EXTRACT, AND SALT. GENTLY FOLD IN CRUSHED CANDY CANES.
HAPPY HOLIDAYS
CANDY CANE CHEESECAKE CONTINUED MAKE THE CRUST: IN A LARGE BOWL, MIX TOGETHER GRAHAM CRACKER CRUMBS, MELTED BUTTER, SUGAR, AND SALT. PRESS MIXTURE INTO PREPARED PAN. POUR FILLING OVER CRUST. BAKE UNTIL THE CENTER OF CHEESECAKE ONLY SLIGHTLY JIGGLES, ABOUT 1 HOUR 30 MINUTES. (IF YOU WANT TO BAKE THE CHEESECAKE IN A WATER BATH, WRAP THE BOTTOM OF THE PAN AND PLACE IT IN A DEEP BAKING PAN. POUR IN ENOUGH BOILING WATER TO COME UP HALFWAY IN THE BAKING PAN.) TURN OFF HEAT, PROP OPEN OVEN DOOR, AND LET CHEESECAKE COOL IN THE OVEN, 1 HOUR, THEN REMOVE ALUMINUM FOIL AND REFRIGERATE CHEESECAKE IN THE PAN UNTIL FIRM, AT LEAST 5 HOURS AND UP TO OVERNIGHT. ADD WHIPPED CREAM ALONG THE BORDER OF CHEESECAKE AND SPRINKLE WITH CRUSHED CANDY CANES.
HAPPY HOLIDAYS
OREO TRUFFLES 1 (14 OZ.) PACKAGE OREOS 8 OZ. CREAM CHEESE, SOFTENED 1 TSP. PURE VANILLA EXTRACT 2 C. WHITE CHOCOLATE CHIPS, MELTED 1/2 C. SEMISWEET CHOCOLATE CHIPS, MELTED DIRECTIONS USE A FOOD PROCESSOR TO CRUSH COOKIES INTO FINE CRUMBS. ADD ALL BUT 2 TABLESPOONS CRUSHED COOKIES TO A MEDIUM BOWL. ADD CREAM CHEESE AND VANILLA AND STIR UNTIL EVENLY COMBINED. LINE A BAKING SHEET WITH PARCHMENT PAPER. USING A SMALL COOKIE SCOOP, FORM THE MIXTURE INTO SMALL BALLS. PLACE ON A PREPARED BAKING SHEET AND FREEZE UNTIL SLIGHTLY HARDENED ABOUT 30 MINUTES. DIP THE FROZEN BALLS IN MELTED WHITE CHOCOLATE UNTIL COATED AND RETURN TO THE BAKING SHEET. DRIZZLE WITH SEMISWEET CHOCOLATE. FREEZE UNTIL CHOCOLATE HARDENS, ABOUT 15 MINUTES.
*Online Sources for recipes and photos include: Allrecipes.com Thefoodnetwork.com Delish.com Epicurious.com Myrecipes.com Tasty.co Hellofresh.com Simplyrecipes.com Tasteofhome.com CountryLiving.com
Wishing you and your family a wonderful holiday season and a Happy New Year! From ALL of us at Ford Real Estate