2021 Happy Thanksgiving Recipe Book from All of us at Ford Real Estate

Thanksgiving Appetizers Appetizers of every shape for your enjoyment

PRESENTED BY FORD REAL ESTATE

Cranberry Brie Bites 1 (8-oz.) tube crescent dough Cooking spray, for pan Flour, for surface 1 (8-oz.) wheel of brie 1/2 c. whole berry cranberry sauce 1/4 c. chopped pecans 6 sprigs of rosemary, cut into 1" pieces.

Preheat oven to 375° and grease a mini muffin tin with cooking spray. On a lightly floured surface, roll out crescent dough, and pinch together seams. Cut into 24 squares. Place squares into muffin tin slots.

Cut brie into small pieces and place inside the crescent dough. Top with a spoonful of cranberry sauce, some chopped pecans, and one little sprig of rosemary.

Bake until the crescent pastry is golden, about 15 minutes.

DELISH.COM

Stuffed Mushrooms Cooking spray, for pan 1 1/2 lb. baby mushrooms 2 tbsp. butter 2 cloves garlic, minced 1/4 c. breadcrumbs Kosher salt Freshly ground black pepper 1/4 c. freshly grated Parmesan, plus more for topping 4 oz. cream cheese, softened 2 tbsp. freshly chopped parsley, plus more for garnish 1 tbsp. freshly chopped thyme

Preheat oven to 400°. Grease a baking sheet with cooking spray.

Remove stems from mushrooms and roughly chop stems. Place mushroom caps on baking sheet.

In a medium skillet over medium heat, melt butter. Add chopped mushrooms stems and cook until most of the moisture is out, 5 minutes. Add garlic and cook until fragrant, 1 minute then add breadcrumbs and let toast slightly, 3 minutes. Season with salt and pepper. Remove from heat and let cool slightly.

In a large bowl mix together mushroom stem mixture, Parmesan, cream cheese, parsley, and thyme. Season with salt and pepper.

Fill mushroom caps with filling and sprinkle with more Parmesan.

Bake until mushrooms are soft and the tops are golden, 20 minutes.

Garnish with parsley to serve.

Bacon-Wrapped Brussel Spouts 12 slices bacon 12 brussels sprouts, stems trimmed

5 tablespoons mayonnaise 1 tablespoon balsamic vinegar

Prepare: Set aside baking sheet lined with parchment paper or nonstick baking mat, and 12 toothpicks. Preheat oven to 400 F. Wrap Sprouts: Wrap 1 bacon slice around each brussels sprout, secure with toothpick, and place in single layer on baking sheet.

Bake (Note 2): Bake uncovered at 400 F until bacon is crispy and brussels sprouts are very tender, about 40 minutes.

Serve: Stir together mayonnaise and balsamic vinegar in small bowl until smooth. Serve bacon wrapped brussels sprouts on a platter, with dip on the side.

Candied Walnut Bruschetta 2 1/2 cups walnuts 1/4 cup brown sugar 1/4 cup white sugar 1 teaspoon cinnamon 1/2 teaspoon salt 2 egg whites 1 crusty baguette 2 pears 8 ounces goat cheese

Preheat oven to 350 degrees F. Slice baguette into 1/2" slices and lightly coat each side with olive oil. Place on baking sheet and bake for 15-20 minutes or until golden.

Line baking sheet with parchment paper. Fill a mixing bowl with brown sugar, white sugar, cinnamon, and salt. Stir to combine. In a separate bowl, whisk together egg whites until frothy. Add in walnuts and toss to coat. Transfer walnuts to sugar bowl and stir to coat walnuts with mixture. Spread evenly on baking pan and bake for 25-30 minutes (tossing halfway).

Top each bruschetta with goat cheese, thinly sliced pear, and a sprinkling of the candied walnuts.

You may find yourself with extra walnuts, but that's never a bad problem to have!

Crock Pot Honey Garlic Little Smokies

1 1/2 cups ketchup 1/4 cup packed brown sugar 2 tablespoons soy sauce 1/2 teaspoon garlic powder 1 tablespoon honey 1 tablespoon sriracha 2 (14 ounce) packages little smokies 1 tablespoon chopped fresh parsley, for garnish (optional)

Whisk together ketchup, brown sugar, soy sauce, garlic powder, honey and sriracha in a bowl. Place little smokies in your slow cooker insert. Pour sauce mixture over little smokies and stir to coat evenly.

Cover and cook on low heat for 4 hours or high heat for 2 hours, stirring occasionally if possible.

Sprinkle with chopped fresh parsley, if desired.

Chili And Rosemary Roasted Nuts 9 oz. Back to Nature Cashew Almond Pistachio mix (about 2 cups) 9 oz. Back to Nature Jumbo Cashews (about 2 cups) 1 ½ Tbsp. avocado oil (such as Primal Kitchen) 1 ½ tsp. chili powder ½ tsp. ground cumin Juice of ½ lime 1 Tbsp. chopped fresh rosemary Preheat oven to 325℉.

Line a large rimmed baking sheet with parchment paper. Pour nuts onto the baking sheet.

In a small bowl combine oil, chili powder, cumin, lime juice, and rosemary. Pour over nuts and mix until nuts are evenly coated with spice mixture.

Roast at 325℉ for 12-15 minutes, stirring every 5 minutes to avoid burning.

Remove pan to a cooling rack on the counter and allow nuts to cool, stirring occasionally, until completely cooled.

Smoked Cheese & Onion Straws 350g pack ready-rolled puff pastry 150g Smoked Cheese, grated (or cheese of your choice) 4 to 6 spring onions, snipped into small pieces Pre-heat oven to 220C/450F/Gas mark 7 and line two large baking trays.

Unroll the puff pastry and scatter the grated cheese and spring onions over; then fold the pastry in half and lightly roll out with a floured rolling pin.

Cut the cheese and onion filled pastry into “straws” of about 2” (5cms) in length and twist the strips several times.

Place them on the prepared baking sheets and bake for 10 to 12 minutes, or until puffed up and golden brown.

Leave to cool and store in an airtight container for up to 3 days. Suitable for freezing.

Bacon-Wrapped Chicken Bites 1 lb. boneless, skinless chicken breast tenders, cut into about 4 bite-size pieces per tender 14 slices bacon, cut in half horizontally Stubb’s Original Barbecue Sauce Preheat oven to 450F (230C). Line a rimmed baking sheet with foil and place a wire rack on top of the baking sheet.

Wrap each piece of chicken with half of a slice of bacon, securing with a toothpick.

Place the bacon-wrapped chicken in a single layer on the wire rack.

Bake the chicken bites for 10 minutes, and then carefully remove the pan from the oven. Baste each chicken bite with barbecue sauce, and then return the pan to the oven. Cook for 5 more minutes, or until chicken is cooked through and bacon is crispy. Serve with additional sauce on the side for dipping.

Stuffed Portobello Mushrooms 6 portobello mushrooms 4 slices cooked bacon, crumbled (1/3 cup) 3 scallions, thinly sliced (1/3 cup) 1/2 cup shredded cheddar cheese 1/2 cup finely grated parmesan cheese 3 cloves garlic, minced 1/2 teaspoon table salt Prebake Mushrooms: Preheat oven to 400 F. On baking half sheet lined with parchment paper, place mushrooms stem side up. Season with salt. When oven has preheated, bake mushrooms until softened and filled with liquid, about 15 minutes. Carefully lift up each mushroom with spatula and invert over bowl to drain out liquid, then place back on baking sheet.

Discard liquid.

Stuff Mushrooms: Stir together bacon, scallions, cheddar, parmesan, and garlic in clean bowl until wellmixed. Spoon filling into each mushroom until stuffed.

Bake & Cool: Bake stuffed mushrooms at 400 F until cooked through and cheese is melted, about 10 minutes. Let mushrooms cool on baking sheet for at least 10 minutes, then serve

Garlic-Stuffed Olives in a Blanket 1 pack refrigerated crescent

rolls (Pillsbury are vegan) 1 jar large garlic-stuffed olives (about 24) 2-3 tablespoon olive oil ½ teaspoon garlic powder ½ teaspoon parsley flakes

Preheat oven to 375F. Line a baking sheet with parchment or a silicone liner.

Lightly flour a clean working surface, and lay the crescent rolls on top, being sure not to separate them. Press around the cut lines to create one big sheet of pastry. Cut dough into 12 long strips, and cut each in half to make 24.

Drain the olives and pat dry with a paper towel. Place each olive at the end of a dough strip, and roll up. Place on prepared baking sheet.

In a small bowl, mix together the olive oil, garlic powder, and parsley. Brush on each of the prepared olives in a blanket.

Bake in preheated oven for 12-15 minutes, until golden brown and puffy. If you have any of the garlic oil left, you can brush it on now. Serve warm!

Sausage Cheese Puffs 1 pound bulk Italian sausage 3 cups biscuit/baking mix 4 cups shredded cheddar cheese 3/4 cup water Preheat oven to 400°. In a large skillet, cook sausage over medium heat until meat is no longer pink, 5-7 minutes, breaking sausage into crumbles; drain.

In a large bowl, combine biscuit mix and cheese; stir in sausage. Add water and toss with a fork until moistened. Shape into 1-1/2-in. balls.

Place 2 in. apart on ungreased baking sheets.

Bake until puffed and golden brown, 12-15 minutes. Cool on wire racks.

Pine Nut and Basil Guacamole 3 medium ripe avocado, peeled and cubed 2 to 3 tablespoons fresh lime juice 1/2 to 1 teaspoon kosher salt 1/2 cup fresh basil leaves, thinly sliced 1/4 cup pine nuts, toasted

In a bowl, mash avocados until almost smooth. Stir in lime juice and ½ teaspoon salt. Let stand 10 minutes to allow flavors to blend. Adjust seasoning with additional lime juice and salt if desired.

Top with fresh basil and pine nuts.

Smashed Olives 2 cups mixed pitted olives 3/4 to 1 cup olive oil 1/2 small navel orange, cut in half 1/2 medium onion, cut into wedges 3 to 4 fresh rosemary sprigs 6 to 8 fresh thyme sprigs 5 garlic cloves, peeled 2 bay leaves 1 tablespoon gin, optional In a large bowl, gently mash olives to break skin. Add next 7 ingredients and, if desired, gin. Toss to coat; cover and refrigerate for up to 24 hours.

To serve, drain olives, reserving oil for another use; discard bay leaves.

Festive Holiday Sliders 1 package (8 ounces) cream cheese, softened 1/2 cup mayonnaise 1/4 cup Creole mustard 2 tablespoons minced fresh gingerroot 1 tablespoon grated orange zest 1-1/2 teaspoons prepared horseradish 1 cup whole-berry cranberry sauce 4 green onions, sliced 2 packages (12 ounces each) Hawaiian sweet rolls or 24 dinner rolls, split 1-1/2 pounds thinly sliced cooked turkey Beat cream cheese and mayonnaise until smooth. Beat in mustard, ginger, orange zest and horseradish. In another bowl, mix cranberry sauce and green onions.

Spread cream cheese mixture onto roll bottoms. Top with turkey, cranberry mixture and roll tops.

Caramel Havarti

10 ounces Havarti cheese

1/4 cup chopped pecans 1 tablespoon butter 1/3 to 1/2 cup caramel ice cream topping, warmed 2 medium tart apples, cut into small wedges Place cheese in an small ungreased castiron skillet or shallow 1-qt. baking dish. Bake at 375° until edges of cheese just begin to melt, 5-7 minutes.

Meanwhile, in a small skillet, saute pecans in butter until toasted. Drizzle caramel over cheese; sprinkle with pecans. Serve with apple wedges.

Pickled Pepperoncini Deviled Eggs 6 hard-boiled large eggs 1 jar (16 ounces) garlic and dill pepperoncini 1 medium ripe avocado, peeled and pitted 1 tablespoon minced fresh cilantro, divided 1/4 teaspoon salt 1/8 teaspoon pepper 1 tablespoon minced sweet red pepper 1/4 teaspoon chili powder Cut eggs lengthwise in half. Remove yolks, reserving whites. Mash yolks. Stir in 1 teaspoon minced garlic from the pepperoncini jar and 2 teaspoons pepperoncini juice. Add 3 tablespoons minced pepperoncini and the whole avocado; mash with a fork until smooth.

Pickled Pepperoncini Deviled Eggs (cont.)

Cut eggs lengthwise in half. Remove yolks, reserving whites. Mash yolks. Stir in 1 teaspoon minced garlic from the pepperoncini jar and 2 teaspoons pepperoncini juice. Add 3 tablespoons minced pepperoncini and the whole avocado; mash with a fork until smooth. Stir in 2 teaspoons cilantro, salt and pepper.

Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a medium star tip. Transfer avocado mixture to bag. Pipe into egg whites, swirling it upward to resemble Christmas trees. Sprinkle trees with minced red pepper, chili powder and remaining cilantro.

Cut open and seed one larger pepperoncini; slice into 12 small diamond shapes to top Christmas trees. Refrigerate, covered, until serving. Save remaining pepperoncini for another use.

Gruyere and Crab Palmiers 1 large egg, lightly beaten 1 tablespoon mayonnaise 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme 1 teaspoon Dijon mustard 1/2 teaspoon pepper 1/2 teaspoon smoked paprika 1/2 teaspoon prepared horseradish 1/4 teaspoon Worcestershire sauce 1 can (6 ounces) lump crabmeat, drained 4 ounces sliced pancetta, chopped 1 package (17.3 ounces) frozen puff pastry, thawed 1/2 cup shredded Gruyere or Swiss cheese

Preheat oven to 400°. In a small bowl, combine the first 8 ingredients; fold in crab.

In a small skillet, cook pancetta over medium heat until partially cooked but not crisp; drain on paper towels.

Gruyere and Crab Palmiers (cont.)

Unfold 1 sheet puff pastry. Spread half of the crab mixture to within 1/2 in. of edges.

Sprinkle with half the cheese and half the pancetta.

Roll up the left and right sides toward the center, jelly-roll style, until rolls meet in the middle. Repeat with remaining pastry and ingredients. Refrigerate until firm enough to slice, about 30 minutes.

Cut each roll crosswise into 1/2-in. slices.

Place 2 in. apart on parchment-lined baking sheets. Bake until golden and crisp, 15-20 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.

Freeze option: Cover and freeze unbaked sliced palmiers on waxed paper-lined baking sheets until firm. Transfer to freezer containers; close tightly and return to freezer. To use, bake palmiers as directed.

French Onion Toasts 2 tablespoons olive oil 2 pounds yellow onions thinly sliced lengthwise 2 teaspoons dried thyme 1 teaspoon kosher salt 1 cup Better than Bouillon no Beef Base or vegetable broth 1 tablespoon dry sherry 4 slices crusty bread such as ciabatta 1 cup grated Gruyère cheese Heat the oil in a large skillet over mediumhigh heat until it shimmers. Add in the onion slices, thyme, and salt. Use tongs to toss and coat the onions with the oil. Evenly spread the onions across the skillet and reduce the heat to medium-low.

French Onion Toasts (cont.)

Cook for 45 minutes, moving the onions only every 10 to 15 minutes in the beginning and then every few minutes over the last 10 minutes. To caramelize, the onions need direct contact with the hot skillet, but left too long, they’ll burn.

Use a metal spatula during the final 15 minutes to assist in moving and tossing the onions.

Add the broth and sherry to the skillet and scrape up any cooked onion bits from the bottom of the pan. Simmer for 10 minutes.

Toast the bread, then place each slice in a shallow bowl. Ladle the onions and a little broth over the bread and top with cheese.

Caesar Salad Wonton Cups 12 wonton wrappers 2 1/2 cups cos/romaine lettuce , shredded 1 cup cooked chicken , diced 1/2 bacon rashers , diced 1/4 cup bread , diced finely (preferably stale) 2 tbsp parmesan cheese , freshly grated 2 tsp fresh parsley , finely chopped (optional - for garnish) Salt Olive oil spray 1 garlic clove , minced 2 anchovy fillets 2 tbsp fresh lemon juice 1 tsp Dijon mustard 1 tsp Worcestershire sauce 1 cup mayonnaise , preferably whole egg 1/2 cup freshly grated parmesan cheese Milk , to adjust consistency 1/4 tsp salt Black pepper

Caesar Salad Wonton Cups (cont.)

Preheat oven to 180C/350F. Fit the wonton wrappers into each hole of a standard size muffin / cupcake tin (not mini and not Texas muffin tins!). Spray the wontons lightly with olive oil. Bake for 8 to 12 minutes, until golden and crispy. Remove from oven and set aside to cool.

Heat a small non stick pan over high heat. Spray with oil, add bacon and sauté until crispy, then remove and drain on absorbent paper towel.

Return pan to stove, reduce heat to medium high and spray pan with oil. Add finely diced bread. Shake pan (or stir) to brown evenly. Remove mini croutons from pan, scatter over a pinch of salt and set aside.

Place Dressing ingredients in a blender or food processor and whizz until smooth. If it seems too thick, use a tiny splash of milk to adjust the consistency.

Place cos lettuce, chicken and bacon in a bowl with 6 to 8 tbsp of dressing (depending on how much dressing you want to use) and toss gently to combine.

Divide the salad between the wonton cups, top with croutons, a pinch of parmesan and a sprinkle of parsley.

Serve immediately.

Thanksgiving Desserts Desserts of every shape for your holiday

PRESENTED BY FORD REAL ESTATE

Sweet Potato Pie Fudge 12 ounces white chocolate baking chips 2/3 cup evaporated milk 1 cup granulated sugar 1/2 cup dark brown sugar 12 tbsp salted butter 2 tsp vanilla extract 1/2 cup mashed sweet potatoes 1 tsp ground cinnamon 1/4 tsp ground ginger 1/2 cup chopped walnuts

Sweet Potato Pie Fudge (cont.)

Line a 9x13 bake dish with parchment paper.

Combine all of the ingredients ( except the walnuts) in a large pot, and place over medium heat.

Let the ingredients melt, and stir continuously.

Once the mixture is nice and smooth, turn the heat up to medium high.

Stir, and let the candy mixture get up to 240 F. ( not 260 F as stated in the video..).

Remove the candy mixture from the stovetop, add it the walnuts, and stir.

Pour the mixture into the parchment paper lined bake dish, and let cool.

Once completely cool, cut the fudge into desired shapes.

Enjoy!

Caramel Pumpkin Dip 4 ounces cream cheese, softened 1/2 cup confectioners' sugar 1/2 cup canned pumpkin 1/3 cup caramel ice cream topping 1/4 cup sour cream 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Optional: vanilla wafers, graham cracker sticks, chocolate and marshmallows

In a small bowl, beat cream cheese and confectioners' sugar until smooth.

Gradually add the pumpkin, caramel topping, sour cream, cinnamon and nutmeg, beating until smooth. Serve with dippers of your choice. Refrigerate leftovers.

Crustless Cranberry Pie 1 cup plus 2 tablespoons granulated sugar, divided 1 cup all-purpose flour 1 teaspoon cinnamon 1/2 teaspoon allspice 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, melted 2 large eggs 1 teaspoon vanilla extract, or to taste 1/2 to 1 teaspoon almond extract, or to taste 2 cups plus 1/4 cup fresh cranberries, divided (I have only made with fresh and cannot comment on using frozen)

Crustless Cranberry Pie (cont.)

Preheat oven to 350F. Spray a 9-inch round pie dish very well with cooking spray; set aside. I used a glass pie dish; baking times may vary if using metal.

To a large bowl, add 1 cup sugar, flour, cinnamon, allspice, salt, and whisk to combine; set aside.

To a medium microwave-safe bowl, add the butter and heat on high power to melt, about 45 seconds. Wait momentarily before adding the eggs so you don’t scramble them.

Add the eggs, extracts, and whisk to combine.

Pour the wet mixture over the dry and stir to combine; don’t overmix.

Add 2 cups cranberries and stir to combine; batter is very thick.

Crustless Cranberry Pie (cont.)

Turn mixture out into prepared pie dish, smoothing the top lightly with a spatula.

Evenly sprinkle 1/4 cup cranberries over the top.

Evenly sprinkle 2 tablespoons sugar over the top and bake for about 34 to 38 minutes, or until edges are set and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter. I prefer to underbake slightly (3334 minutes) for a more gooey center but it’s personal preference and since all ovens, climates, and berries vary, watch your pie and not the clock.

Allow pie to cool in pie dish on a wire rack before slicing and serving.

Optionally serve with whipped topping or ice cream. Pie will keep airtight at room temp for up to 5 days.

Pumpkin Dump Cake 1 (15 ounce) can pure Pumpkin 1 (10 ounce) can Evaporated Milk 1 cup light brown sugar 3 eggs 3 teaspoons pumpkin pie spice 1 box yellow cake mix 1 cup (2 sticks) butter melted 1 cup coarsely crushed graham crackers or pecans 1/2 cup toffee bits (optional) Preheat oven to 350°F. Coat a 9×13 baking pan with nonstick spray and set aside.

In a large bowl combine the pumpkin, evaporated milk, sugar, eggs, and pumpkin pie spice. Stir to combine and pour into your prepared pan.

Sprinkle the entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips.

Pour your melted butter evenly on top.

Bake for 45-50 minutes until center is set and edges are lightly browned.

Serve warm or at room temperature.

Caramel Apple Cheesecake CRUST 2 cups (168g) graham crackers, crumbled fine 2 tablespoons butter, melted FILLING 1 1/2 cups canned apple pie filling 2 (8-ounce) packages cream cheese, room temperature 1/2 cup (100g) sugar 1/4 teaspoon vanilla extract 2 eggs TOPPING 1/4 cup caramel topping 1/2 cup canned apple pie filling

Caramel Apple Cheesecake (cont.)

Preheat the oven to 350° F. CRUST In a medium bowl, mix together crushed graham crackers and melted butter until all of the crackers are fully coated.

Press the cracker mixture into a prepared 8" springform pan.

FILLING Spoon apple pie filling into the crust and carefully spread.

In a large bowl, whip the cream cheese until fluffy.

Add the sugar, vanilla, and eggs and beat until smooth, a few seconds. Pour this over the pie filling.

Bake until the center of the cake is set, about 50-55 minutes.

Cool to room temperature.

TOPPING In a small saucepan over medium heat add apple pie filling and caramel topping. Heat over low heat about 1 minute.

Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly.

Refrigerate the cake until ready to serve

Chocolate Pecan Pie

4 tablespoons butter 3 ounces chopped semi-sweet chocolate 2/3 cup Karo® Light OR Dark Corn Syrup 3 eggs, lightly whisked 1/2 cup light brown sugar 1 tablespoon unsweetened cocoa powder 1/2 teaspoon kosher salt 1 tablespoon pure vanilla extract 2 cups coarsely chopped pecans 1 (9-inch) unbaked OR frozen deep-dish pie crust Preheat oven to 350°F. In a small saucepan melt the butter and chocolate over medium-low heat until melted, stirring frequently. Remove from heat and allow to cool slightly.

In a large bowl mix together corn syrup, eggs, brown sugar, cocoa powder, salt, and vanilla until smooth. Stir in the melted chocolate and pecans until combined.

Pour mixture into pie crust.

Bake on center rack of oven for 60 to 70 minutes.

Cool for at least 2 hours on wire rack before serving.

Pumpkin Swirl Brownies 3/4 c butter, melted 1 c brown sugar 1/2 c granulated sugar 2 t vanilla 3 eggs 1/2 t baking powder 1/2 t salt 3/4 c flour 1 c pumpkin puree 3/4 t cinnamon 1/2 t ground nutmeg 3/4 c chocolate chips 1/4 c cocoa powder

Pumpkin Swirl Brownies (cont.)

Preheat oven to 350, and line an 8x8 baking dish with parchment paper.

Mix together melted butter, sugar, and vanilla until well beaten. Add the eggs one at a time, beating well between each addition. Add the baking powder and salt and mix well again. Add the flour and mix until just combined.

Separate the batter into two bowls, one that has about 2/3 of the batter and the other with 1/3. Add the cinnamon, nutmeg, and pumpkin puree to the bowl with 2/3 of the batter and mix until just combined. Take some of that batter and put it into the 1/3 batter bowl until the batters are about even again.

Apple Hand Pies 10 oz Apple Pie Filling chopped 2 refrigerated Pie Crusts 2 tbsp melted Butter 4 tbsp Milk 1 1/2 cup Powdered Sugar Line baking sheet with parchment paper.

Set aside.

Preheat oven to 425.

Cut smaller circles from pie crusts (I used 5" cutter).

Gather and roll excess dough to make more circles.

Place crust circle on prepared pan.

Divide filling evenly and place in center of dough.

Dip finger in water and run around edge of dough to help seal.

Pinch edges to finish sealing. You can also use a fork on the edges to seal.

Apple Hand Pies (cont.)

Brush with melted butter.

With a knife, cut two small slits on top to make an "X" Bake for 20 minutes until golden brown. Allow pies to cool for about 5 minutes.

In a dish just large enough to hold the hand pies, whisk together milk and powdered sugar until blended.

Dip each pie in glaze and turn to coat both sides.

Return to sheet to allow glaze to set.

Butter Pecan Cookies BUTTER PECANS

3/4 cup (123g) finely chopped pecans 2 tbsp salted butter, melted

COOKIES

3/4 cup (168g) unsalted butter, room temperature 3/4 cup (168g) packed light brown sugar 2 tsp vanilla extract 1 egg 2 cups (260g) all purpose flour 1 tsp baking soda 1 tsp cornstarch 1/2 tsp salt

Butter Pecan Cookies (cont.)

Preheat the oven to 350°F (176°C). Line a cookie sheet with parchment paper or a silicone baking mat.

Combine the melted butter and pecans in a medium sized bowl and toss to coat.

Spread the pecans evenly onto the cookie sheet and bake for 5-7 minutes, or until toasted.

Set pecans aside to cool.

To make the cookie dough, cream the butter and brown sugar together until light and fluffy, about 3-4 minutes.

Add the vanilla extract and egg and mix until well combined.

In a separate bowl, combine the flour, baking soda, cornstarch and salt. Add the dry ingredients to the butter mixture and mix until well combined.

Stir in the cooled pecans.

Butter Pecan Cookies (cont.)

Make balls of cookie dough about 2 tablespoons in size.

Place the balls of cookie dough onto the lined cookie sheet and bake for 7-10 minutes. Cookies will spread a bit and may look a little undercooked when you remove them, but they’ll continue to cook and firm as they cool.

Remove the cookies from the oven and allow to cool on the cookie sheet for 3-5 minutes, then remove to a cooling rack to finish cooling.

Once cooled, store cookies in an air tight container for 3-5 days. Cookies are even better the second day after making them.

Pumpkin Pie Milkshake 2 cups vanilla ice cream, slightly softened 1/3cup milk 1/4 teaspoon pumpkin pie spice or ground cinnamon 1/8 slice cold baked pumpkin pie, cut into chunks (from 9-inch pie) Sweetened whipped cream, if desired Cinnamon sticks, if desired

In blender, place ice cream, milk and pumpkin pie spice. Cover and blend on high speed until smooth and creamy. Add pie chunks; cover and blend until smooth, stopping blender to scrape down sides if necessary.

Pour into 2 glasses; top with sweetened whipped cream and garnish with a cinnamon stick. Serve immediately.

Pumpkin Chocolate Chip Cookies 1/2 cup (1 stick or 115g) unsalted butter, melted & slightly cooled 1/4 cup (50g) packed light or dark brown sugar 1/2 cup (100g) granulated sugar 1 teaspoon pure vanilla extract 6 Tablespoons (86g) pumpkin puree (see note)* 1 and 1/2 cups (188g) all-purpose flour (spoon & leveled) 1/4 teaspoon salt 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1 and 1/2 teaspoons ground cinnamon 3/4 teaspoon pumpkin pie spice 1/2 cup (90g) semi-sweet chocolate chips, plus a few extras for the tops

Pumpkin Chocolate Chip Cookies (cont.)

Whisk the melted butter, brown sugar, and granulated sugar together in a medium bowl until no brown sugar lumps remain.

Whisk in the vanilla and blotted pumpkin until smooth. Set aside.

Whisk the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice together in a large bowl. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in 1/2 cup semi-sweet chocolate chips. The chips may not stick to the dough because of the melted butter, but do your best to combine them. Cover the dough and chill for 30 minutes or up to 3 days. Chilling the dough is imperative for this recipe.

Pumpkin Chocolate Chip Cookies (cont.)

Remove dough from the refrigerator.

Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.

Roll the dough into balls, about 1.5 Tablespoons of dough each. Using the back of a spoon, slightly flatten the tops of the dough balls. (Without doing so, the cookies may not spread.)

Bake for 11-12 minutes or until the edges appear set. The cookies will look very soft in the center. Remove from the oven. If you find that your cookies didn’t spread much at all, flatten them out with the back of a spoon when you take them out of the oven. If desired, press a few chocolate chips into the tops of the warm cookies. This is only for looks!

Pumpkin Chocolate Chip Cookies (cont.)

Cool cookies on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely. The longer the cookies cool, the even better they taste! The flavor gets stronger and the texture becomes chewier. I usually let them sit, uncovered, for several hours before serving. Chewiness and pumpkin flavor are even stronger on day 2.

Cookies stay fresh covered at room temperature for up to 1 week.

White Chocolate and Cranberry Ice Cream 1 x 14 ounce (1 Can/ 400ml) sweetened condensed milk, cold 2 cups (16oz/450ml) heavy fresh dairy cream, cold 1 teaspoons vanilla extract (optional) 1 1/2 cup (15oz/425g) cranberry sauce 1/2 cup ( 3oz/85g) white chocolate chips Beat cold heavy fresh dairy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.

Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).

Then, turn up the machine speed again and whip until your mixture is thick and to stiff peaks.

Now you have your ice cream base add in your white chocolate chips and cranberry sauce. Fold until desired color is reached ( i like a streaky pink color) Freeze at least 4 hours or overnight before scooping and serving.

Snickers Chocolate Peanut Butter Pumpkin Fudge 1 1/2 C semi sweet chocolate chips 1 1/2 C white chocolate chips 1 14oz can of sweetened condensed milk, divided 1/2 C creamy peanut butter 1/2 C pumpkin puree 1/2 tsp pumpkin pie spice 1 tsp vanilla extract, divided 1 C chopped snickers, divided (about 9 fun size bars, cut into 8 pieces each) Sprinkles for topping, if desired.

Snickers Chocolate Peanut Butter Pumpkin Fudge (cont.)

Line an 8x8 baking dish with foil, ensuring the foil hangs over the edges of the dish. This makes for easy removal from the dish. Lightly grease with cooking spray. Wipe away any excess spray with a paper towel.

In a sauce pan, combine the semi sweet chocolate chips and half of the sweetened condensed milk. Heat over low and stir often until melted. Remove from heat, mix in half of the vanilla extract and then half of the Snickers. Pour into the prepared baking dish and refrigerate for 10-15 minutes.

Snickers Chocolate Peanut Butter Pumpkin Fudge (cont.)

In another saucepan (or clean the one you just used and use that), combine the white chocolate chips and the remaining sweetened condensed milk. Heat over low and stir often until melted. Once melted, mix in the remaining vanilla extract, the pumpkin puree and the peanut butter. Mix well and then stir in the remaining Snickers. Pour over top of the chocolate fudge layer. Top with sprinkles, if desired. Refrigerate for 2-3 hours or until firm.

Lift the fudge from the baking dish by pulling up on the foil. Cut into squares.

Store fudge in a fridge until ready to eat.

Pumpkin Spice Cinnamon Rolls PUMPKIN CINNAMON ROLLS 1 (13.8 ounce) can store-bought pizza dough 3 tbsp. butter room temperature 1/3 cup (67g) packed brown sugar 2 tbsp. McCormick® Pure Pumpkin Pie Spice (can also just use cinnamon)

WHIPPED CREAM CHEESE FROSTING 1 (3 ounce) package cream cheese, softened 1/4 cup (57g) butter softened 1 1/2 cups (188g) confectioner's sugar 1/2 tsp. vanilla extract 1/2 tsp. McCormick® Pure Pumpkin Pie Extract (can be omitted) 1/8 tsp. salt

Pumpkin Spice Cinnamon Rolls PUMPKIN CINNAMON ROLLS 1. Heat oven to 350°F (or 325 degrees in a convection) and prepare an 8 or 9inch round pie dish with bakers spray, goop, or parchment.

2. Open and unroll pizza dough on a lightly floured surface. It should measure about 12inches by 6inches.

3. In a small bowl, combine brown sugar and Pumpkin Pie Spice with a fork.

4. Rub 3 tablespoons butter over dough so that it covers the entire surface.

5. Spread brown sugar and spice mixture over dough making sure it covers the entire surface.

6. Starting at the edge that is 6inches long, roll up the dough.

7.

Cut into 6 even pieces.

8. Place in pie dish on its side so that layers of the roll is visible.

9. Bake for 25-35 minutes. Rolls should be dark brown but not burnt.

Pumpkin Spice Cinnamon Rolls WHIPPED CREAM CHEESE FROSTING While rolls are baking put cream cheese, butter, confectioners sugar, vanilla, pumpkin pie extract, and salt in a stand mixer fitted with paddle attachment.

Mix on low to just combine. Once ingredients are all incorporated turn mixer on high and leave it for 4-5 minutes. Frosting should be light and fluffy.

When rolls are done baking allow them to cool for up to five minutes.

Place cream cheese frosting on rolls right in the pan OR invert rolls onto serving plate and then top with frosting.

Caramel Pumpkin Gingersnap Cheesecake For the Crust: 12 oz. storebought gingersnaps 1/2 c. chopped pecans 6 tbsp. butter, melted 2 tbsp. brown sugar 1 dash salt For the Filling: 4 packages (8 0z. packages) cream cheese 1 1/2 c. sugar 1 can 15-ounce pumpkin puree (NOT pumpkin pie filling) 1 tsp. ground cinnamon 1 tsp. allspice 1/2 tsp. nutmeg 4 whole eggs 2 tbsp. heavy cream 1 jar (about 12 oz.) caramel topping Extra chopped pecans Extra crushed gingersnaps

Caramel Pumpkin Gingersnap Cheesecake (cont.)

FOR THE CRUST: In a food processor (or large Ziploc bag), crush gingersnaps. Add chopped pecans, melted butter, brown sugar, and salt, and pulse (or mix) until thoroughly combined. Press into bottom and sides of a 10-inch springform pan.

Chill for 20-30 minutes.

Caramel Pumpkin Gingersnap Cheesecake (cont.)

FOR THE FILLING: In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add pumpkin and spices and mix again. Add eggs one at a time, mixing for 20 seconds between each addition. Add cream and mix until just combined.

Remove crust from fridge. Pour 1/2 jar of caramel topping on crust. (This can be omitted.

See note below.) Sprinkle caramel with chopped pecans. Gently pour cheesecake filling into pan. Even out the top with a flat spatula.

Bake at 350 degrees for 1 hour 15 minutes, or until no longer soupy. Cheesecake should still be somewhat jiggly.

Cool on counter for 30 minutes. After 30 minutes, pour the rest of the caramel topping over the top. Smooth with a flat spatula until evenly smooth. Cover and chill cheesecake for another four hours or overnight.

When ready to serve, remove rim from pan and slice. Sprinkle each slice with extra crushed gingersnaps.

Pumpkin Spice Cake 1 package spice cake mix (regular size) 3 large eggs, room temperature 1 cup canned pumpkin 1/2 cup water 1/2 cup canola oil 1 package (3.4 ounces) instant vanilla pudding mix 1 teaspoon ground cinnamon 1/2 cup chopped pecans Cream cheese frosting or whipped cream Preheat overn to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine the dry cake mix, eggs, pumpkin, water, oil, pudding mix and cinnamon. Beat at medium speed for 5 minutes. Stir in pecans.

Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Frost cake or serve with whipped cream.

Classic Apple Cranberry Crisp 3 cups chopped peeled tart apples 1-1/2 cups fresh or frozen cranberries, thawed 3/4 cup packed brown sugar, divided 1 tablespoon lemon juice 1/2 teaspoon ground cinnamon 1/2 cup all-purpose flour 1/3 cup cold butter, cubed Vanilla ice cream, optional

Preheat oven to 375°. In a large bowl, combine apples, cranberries, 1/4 cup brown sugar, lemon juice and cinnamon. Pour into a greased 8-in. square baking dish. In a small bowl, mix flour and remaining brown sugar. Cut in butter until crumbly. Sprinkle over fruit.

Bake, uncovered, 25-30 minutes or until topping is golden brown and filling is bubbly. If desired, serve with ice cream.

Grandma's English Trifle 1 prepared loaf pound cake or 1 package (103/4 ounces) frozen pound cake, thawed 1/4 to 1/2 cup raspberry jam 1 package (3 to 3-1/2 ounces) regular or instant vanilla pudding mix 2-1/2 cups 2% milk 1 cup chilled heavy whipping cream 3 tablespoons confectioners' sugar Slivered almonds Maraschino cherries, halved

Slice pound cake in half horizontally.

Spread with jam and replace top of cake. Slice cake into 9 pieces. Line the sides and fill the center of a 2-qt. glass serving bowl with cake pieces. Prepare pudding with milk. Pour over cake.

Chill. Beat cream and sugar until soft peaks form; spread over cake and pudding. Chill at least 4 hours. Garnish with almonds and cherries.

Peanut Butter Silk Pie 3/4 cup peanut butter 4 ounces cream cheese, softened 1 cup confectioners' sugar 1 carton (8 ounces) frozen whipped topping, thawed 1 graham cracker crust (9 inches) salted chopped peanuts Optional: Chocolate syrup and peanut butter ice cream topping

In a large bowl, beat the peanut butter, cream cheese and confectioners' sugar until smooth.

Fold in whipped topping; pour into prepared crust. Refrigerate at least 2 hours before serving. Sprinkle with peanuts. If desired, garnish with chocolate syrup, peanut butter ice cream topping and additional whipped topping.

Red Wine & Cranberry Poached Pears

2 cups dry red wine 1 cup water 1/2 cup sugar 1 lemon zest strip (about 2 inches wide) 1 cinnamon stick (3 inches) 1/2 teaspoon whole peppercorns 1 cup fresh or frozen cranberries 4 medium Bosc pears (about 6 ounces each) Creme fraiche or sour cream, optional In a large saucepan, bring the first 6 ingredients to a boil; add cranberries. Reduce heat; simmer, uncovered, 10 minutes.

Meanwhile, core pears from bottom, leaving stems intact. Peel pears. Add to pan, in a single layer on their sides. Simmer, uncovered, until pears are almost tender, about 10 minutes longer, turning occasionally. Remove from heat; let stand 10 minutes. Drain pears; reserving poaching liquid and cranberries. Remove peppercorns. Place pears on dessert plates; drizzle with reserved poaching liquid. Top with cranberries and crème fraiche, if desired.

Pecan Banana Bundt Cake 1 package yellow cake mix (regular size) 1-1/3 cups mashed ripe bananas (2 to 3 medium) 1/2 cup chopped pecans, toasted 2 teaspoons Chinese five-spice powder 1/2 teaspoon ground cinnamon Confectioners' sugar Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. Prepare cake mix batter according to package directions, adding mashed bananas, pecans and spices into batter. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 43-48 minutes.

Cool in pan 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar before serving.

THE RECIPES IN THIS BOOK WERE ACCUMULATED FROM THE FOLLOWING WEBSITES. WE WOULD LIKE TO THANK ALL THE BAKERS FOR SHARING SUCH DELICIOUS RECIPES FOR US ALL TO ENJOY! DELISH.COM AHEADOFTHYME.COM WALNUTS.ORG THEBLONDECOOK.COM THEREALFOODDIATITIANS.COM LAVENDERANDLOVAGE.COM THESEASONEDMOM.COM SAVORYTOOTH.COM THEBAKINGFAIRY.NET TASTEOFHOME.COM TARASMULTICULTURALTABLE.COM RECIPETINEATS.COM IHEARTRECIPES.COM AVERIECOOKS.COM COOKIESANDCUPS.COM IAMBAKER.NET HONESTANDTRULY.COM CINCYSHOPPER.COM LIFELOVEANDSUGAR.COM SALLYSBAKINGADDICTION.COM BETTYCROCKER.COM BIGGERBOLDERBAKING.COM THISGALCOOKS.COM THEPIONEERWOMAN.COM

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