Penne with Pumpkin Cream Sauce
4 Servings
1 pound penne pasta
2 tablespoons butter
1 onion, chopped
Salt and pepper
One 15-ounce can pure pumpkin puree
1 cup heavy cream
1/2 cup grated parmesan cheese, plus more for topping
1/4 cup chopped flat-leaf parsley
For a change- Add chopped ham when cooking the onion.
Directions:
In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1 cup pasta cooking water.
In the same pot, melt the butter over medium-low heat. Add the onion and season with salt and pepper; cook, stirring, until softened, about 6 minutes. Stir in the pumpkin and heavy cream and bring to a boil. Return the pasta to the pot along with the reserved pasta cooking water and toss. Stir in the parmesan; season with salt and pepper.
Top the pasta with the parsley and more parmesan.
Saturday, November 12, 2011
Walnut Horn Cookies
Walnut Horn Cookies
1 cup plus 1 tsp butter, softened & divided
1 pkg (8 oz.) cream cheese, softened
3 cups flour
4 cups ground walnuts
1 1/4 cups sugar, divided
1/2 cup 2% milk
1 tsp vanilla
1/8 tsp salt
In a large bowl, beat in 1 cup of the butter and the cream cheese until light and fluffy. Gradually add the flour. Beat until the mixture forms a ball. Divided the dough into four portions. Roll each into a 12 inch circle. Melt the remaining butter. In a large bowl, combine the walnuts, 3/4 cup sugar, milk, vanilla, salt, and the melted butter. Spread over the circles. Cut each into 12 wedges. Roll up the wedges, starting from the wide ends. Place point side down on the greased baking sheets. Curve the ends to form crescents. Bake at 325 F for 35-40 minutes or until lightly browned. Remove to wire racks. Place the remaining sugar in a small shallow bowl. Roll the warm cookies in the sugar. Makes 4 dozen
Melissa
Recipe Source: Taste Of Home - Loretta Stokes
1 cup plus 1 tsp butter, softened & divided
1 pkg (8 oz.) cream cheese, softened
3 cups flour
4 cups ground walnuts
1 1/4 cups sugar, divided
1/2 cup 2% milk
1 tsp vanilla
1/8 tsp salt
In a large bowl, beat in 1 cup of the butter and the cream cheese until light and fluffy. Gradually add the flour. Beat until the mixture forms a ball. Divided the dough into four portions. Roll each into a 12 inch circle. Melt the remaining butter. In a large bowl, combine the walnuts, 3/4 cup sugar, milk, vanilla, salt, and the melted butter. Spread over the circles. Cut each into 12 wedges. Roll up the wedges, starting from the wide ends. Place point side down on the greased baking sheets. Curve the ends to form crescents. Bake at 325 F for 35-40 minutes or until lightly browned. Remove to wire racks. Place the remaining sugar in a small shallow bowl. Roll the warm cookies in the sugar. Makes 4 dozen
Melissa
Recipe Source: Taste Of Home - Loretta Stokes
Holiday Rum Cake
Holiday Rum Cake
Cake
1 (18.25 Oz.) package of yellow cake mix
1 cup light, coconut flavored rum
1/2 cup vegetable oil
1 (3.4 Oz.) package of vanilla instant pudding
4 eggs
Baker’s Joy® non-stick baking spray with flour
Rum Glaze
1 cup packed brown sugar
1/4 cup water
1 stick butter
1/4 cup light, coconut flavored rum
Instructions:
Cake
Position rack in center of oven and preheat to 325°F. Spray a 12-cup Bundt® pan with Baker’s Joy® spray. Using an electric mixer beat all ingrediants in a large bowl for 2 minutes. Transfer batter to prepared pan. Bake 45 minutes or until toothpick inserted into center comes out clean. Cool in pan for 20 minutes. Invert cake onto platter and carefully remove from pan. Allow cake to cool completely.
Rum Glaze
Stir sugar and water in a heavy medium saucepan over medium high heat until sugar dissolves. Add butter. Simmer until mixture thickens and is syrupy, stirring every 5 minutes. Remove from heat and whisk in rum. Cool glaze completely. Drizzle glaze evenly over cooled cake and serve.
Makes 12 Servings.
Cake
1 (18.25 Oz.) package of yellow cake mix
1 cup light, coconut flavored rum
1/2 cup vegetable oil
1 (3.4 Oz.) package of vanilla instant pudding
4 eggs
Baker’s Joy® non-stick baking spray with flour
Rum Glaze
1 cup packed brown sugar
1/4 cup water
1 stick butter
1/4 cup light, coconut flavored rum
Instructions:
Cake
Position rack in center of oven and preheat to 325°F. Spray a 12-cup Bundt® pan with Baker’s Joy® spray. Using an electric mixer beat all ingrediants in a large bowl for 2 minutes. Transfer batter to prepared pan. Bake 45 minutes or until toothpick inserted into center comes out clean. Cool in pan for 20 minutes. Invert cake onto platter and carefully remove from pan. Allow cake to cool completely.
Rum Glaze
Stir sugar and water in a heavy medium saucepan over medium high heat until sugar dissolves. Add butter. Simmer until mixture thickens and is syrupy, stirring every 5 minutes. Remove from heat and whisk in rum. Cool glaze completely. Drizzle glaze evenly over cooled cake and serve.
Makes 12 Servings.
Mom's Corned Beef and Tomato Soup
Mom's Corned Beef and Tomato Soup
1 can corned beef
1 can tomatoes (empty and fill can w/water to top and add to pan)
4-5 potatoes - diced
1 medium onion - diced
I put all this together and cook in my pressure cooker for about 5 minutes after the "jiggler" starts shaking and the fire is turned down a little.
Otherwise cook over stove in pan unil potatoes are tender enough to eat. Delicious soup on a cold day.
1 can corned beef
1 can tomatoes (empty and fill can w/water to top and add to pan)
4-5 potatoes - diced
1 medium onion - diced
I put all this together and cook in my pressure cooker for about 5 minutes after the "jiggler" starts shaking and the fire is turned down a little.
Otherwise cook over stove in pan unil potatoes are tender enough to eat. Delicious soup on a cold day.
Thursday, November 10, 2011
Apple Raisin Pecan Stuffing
Apple Raisin Pecan Stuffing
1 medium tart apple, cored and diced
2 teaspoons butter
1/4 cup raisins
1/4 cup pecans, coarsely chopped
1/8 teaspoon cinnamon
Pinch nutmeg and allspice
Salt, to taste
Quickly saute apple in butter until apple begins to brown, about 2 to 3 minutes. Remove from heat and stir together with other ingredients.
Makes enough stuffing for 6-8 pork chops or 4 double-pocket chops.
1 medium tart apple, cored and diced
2 teaspoons butter
1/4 cup raisins
1/4 cup pecans, coarsely chopped
1/8 teaspoon cinnamon
Pinch nutmeg and allspice
Salt, to taste
Quickly saute apple in butter until apple begins to brown, about 2 to 3 minutes. Remove from heat and stir together with other ingredients.
Makes enough stuffing for 6-8 pork chops or 4 double-pocket chops.
Apple Brown Rice Stuffing
Apple Brown Rice Stuffing
1 1/2 cups brown rice, uncooked
3 1/2 cups Apple Flavor LIBBY'S® JUICY JUICE® 100% Juice, divided
1 apple, diced
1/2 cup onion, chopped
1/2 cup sliced celery
1/3 cup raisins
1/2 teaspoon poultry seasoning
1/4 teaspoon thyme
1/4 teaspoon pepper
2 teaspoons butter or margarine
1/3 cup bran
1/3 cup slivered almonds
Prepare rice according to package directions, using 3 1/4 cup apple juice for the liquid.
Cook diced apple, chopped onion, sliced celery, raisins, poultry seasoning, thyme, and pepper in butter in a large skillet until the vegetables are tender-crisp. Stir in the cooked brown rice, bran, slivered almonds, and remaining apple juice.
Use as stuffing for poultry or pork roast, or bake at 350 degrees for 35 minutes.
Makes 8 servings
1 1/2 cups brown rice, uncooked
3 1/2 cups Apple Flavor LIBBY'S® JUICY JUICE® 100% Juice, divided
1 apple, diced
1/2 cup onion, chopped
1/2 cup sliced celery
1/3 cup raisins
1/2 teaspoon poultry seasoning
1/4 teaspoon thyme
1/4 teaspoon pepper
2 teaspoons butter or margarine
1/3 cup bran
1/3 cup slivered almonds
Prepare rice according to package directions, using 3 1/4 cup apple juice for the liquid.
Cook diced apple, chopped onion, sliced celery, raisins, poultry seasoning, thyme, and pepper in butter in a large skillet until the vegetables are tender-crisp. Stir in the cooked brown rice, bran, slivered almonds, and remaining apple juice.
Use as stuffing for poultry or pork roast, or bake at 350 degrees for 35 minutes.
Makes 8 servings
Wednesday, November 9, 2011
Christmas Cheese Wreath
Christmas Cheese Wreath
assorted crackers
assorted cheese*
fresh herbs (chives, rosemary, parsley, etc)
fresh rose leaves or bay leaves
cherry tomatoes
red seedless grapes
Christmas shape cookie cutters
Apples
Arrange crackers in a circle on tray. Cut 4-5 cheese slices 1/4 inch thick and approximately 3x4 inches OR the size of your cookie cutters and set aside. Cut remaining cheese in a variety of shapes and sizes (bite size cubes, wedges, slices, chunks, or leave in small wheels).
Begin by arranging larger pieces of cheese around tray. Intersperse with smaller pieces of cheese. Tuck fresh herbs and leaves around outside edge of tray and throughout cheese arrangement. Intersperse arrangement with small washed clusters of grapes and cherry tomatoes. Using cookie cutters cut Christmas shapes from slices of cheese and place on a smaller plate with washed and quartered apples and cluster of grapes for Santa.
*Use a variety of cheese colors and flavors (sharp, mild, nutty, fruity, etc). Try some of the following: Gouda, blue, pepper jack, cheddar, Swiss, mozzarella, herbed cheese, Brie, etc.
assorted crackers
assorted cheese*
fresh herbs (chives, rosemary, parsley, etc)
fresh rose leaves or bay leaves
cherry tomatoes
red seedless grapes
Christmas shape cookie cutters
Apples
Arrange crackers in a circle on tray. Cut 4-5 cheese slices 1/4 inch thick and approximately 3x4 inches OR the size of your cookie cutters and set aside. Cut remaining cheese in a variety of shapes and sizes (bite size cubes, wedges, slices, chunks, or leave in small wheels).
Begin by arranging larger pieces of cheese around tray. Intersperse with smaller pieces of cheese. Tuck fresh herbs and leaves around outside edge of tray and throughout cheese arrangement. Intersperse arrangement with small washed clusters of grapes and cherry tomatoes. Using cookie cutters cut Christmas shapes from slices of cheese and place on a smaller plate with washed and quartered apples and cluster of grapes for Santa.
*Use a variety of cheese colors and flavors (sharp, mild, nutty, fruity, etc). Try some of the following: Gouda, blue, pepper jack, cheddar, Swiss, mozzarella, herbed cheese, Brie, etc.
California Walnut and Apple Herb Stuffing
California Walnut and Apple Herb Stuffing
1/3 cup butter
3 medium onions, chopped
3 celery stalks, chopped
12 cups cubed bread
2 tart apples, peeled, cored and chopped
1 1/2 cups California Walnut pieces
1/2 cup fresh parsley, chopped
1/2 cup fresh sage
1/2 cup fresh rosemary
1/2 cup fresh thyme
3/4 to 1 1/2 cups chicken stock
Salt and pepper, to taste
In non-stick skillet over medium heat, melt butter. Add onions and celery; cook 5 minutes or until soft.
In large bowl, mix bread, onion mixture, apples and walnuts. Add parsley, sage rosemary and thyme. Mix in enough chicken stock to moisten bread. Season with salt and pepper. Loosely fill turkey cavity.
Makes enough to stuff 12 to15 pound turkey.
1/3 cup butter
3 medium onions, chopped
3 celery stalks, chopped
12 cups cubed bread
2 tart apples, peeled, cored and chopped
1 1/2 cups California Walnut pieces
1/2 cup fresh parsley, chopped
1/2 cup fresh sage
1/2 cup fresh rosemary
1/2 cup fresh thyme
3/4 to 1 1/2 cups chicken stock
Salt and pepper, to taste
In non-stick skillet over medium heat, melt butter. Add onions and celery; cook 5 minutes or until soft.
In large bowl, mix bread, onion mixture, apples and walnuts. Add parsley, sage rosemary and thyme. Mix in enough chicken stock to moisten bread. Season with salt and pepper. Loosely fill turkey cavity.
Makes enough to stuff 12 to15 pound turkey.
Bread Stuffing with Seasoned Ground Turkey
Bread Stuffing with Seasoned Ground Turkey
1 pound ground turkey
1 medium onion, peeled and cut into 1/4-inch dice
1 clove garlic, minced
1/4 cup butter
1 teaspoon crushed dried rosemary
1 teaspoon ground marjoram
1 cup chicken broth
6 cups soft bread cubes
1/2 cup chopped water chestnuts, drained
1 teaspoon salt
1/2 teaspoon ground black pepper
Brown ground turkey in a skillet until done; drain and set aside.
In another skillet, sauté onion and garlic in butter until tender. Stir in rosemary and marjoram; continue cooking for 2 minutes. Stir in chicken broth and bring the mixture to a simmer.
In a large bowl, combine bread cubes, chestnuts and the cooked ground turkey; toss until well-mixed. Pour the onion mixture on top, tossing to mix evenly. Season with salt and pepper.
Use as a stuffing for poultry or spoon into a greased baking dish.
Bake at 350°F until the top has formed a crust and the stuffing is heated through, about 25 to 30 minutes. Serve hot.
Makes 6 servings.
1 pound ground turkey
1 medium onion, peeled and cut into 1/4-inch dice
1 clove garlic, minced
1/4 cup butter
1 teaspoon crushed dried rosemary
1 teaspoon ground marjoram
1 cup chicken broth
6 cups soft bread cubes
1/2 cup chopped water chestnuts, drained
1 teaspoon salt
1/2 teaspoon ground black pepper
Brown ground turkey in a skillet until done; drain and set aside.
In another skillet, sauté onion and garlic in butter until tender. Stir in rosemary and marjoram; continue cooking for 2 minutes. Stir in chicken broth and bring the mixture to a simmer.
In a large bowl, combine bread cubes, chestnuts and the cooked ground turkey; toss until well-mixed. Pour the onion mixture on top, tossing to mix evenly. Season with salt and pepper.
Use as a stuffing for poultry or spoon into a greased baking dish.
Bake at 350°F until the top has formed a crust and the stuffing is heated through, about 25 to 30 minutes. Serve hot.
Makes 6 servings.
Basic Bread Stuffing
Basic Bread Stuffing
1/2 cup butter
1 large onion, chopped
3 medium celery ribs with leaves, chopped
1 (15-ounce) bag cubed seasoned stuffing*
1/4 cup chopped fresh parsley
3 cups homemade turkey stock or chicken broth, as needed
2 teaspoons poultry seasoning**
Salt and freshly ground black pepper
In a large skillet, melt the butter over medium heat. Add the onion and celery. Cook, stirring often, until the onion is golden, about 10 minutes.
Scrape the vegetables and butter into a large bowl. Add the stuffing and parsley. Stir in enough of the stock to moisten the stuffing, about 2 1/2 cups. Season with the poultry seasoning, if desired, add salt and pepper to taste. Use to stuff the turkey, or place in a buttered baking dish, drizzle with an additional 1/2 cup stock, cover* and bake for 30 minutes at 350°F (175°C) for a side dish.
Makes 10 cups.
*For a crispier top, remove cover the last 10 minutes or so.
Variations:
Sausage and Apple Stuffing: In a large non-stick skillet over medium heat, cook 1 pound bulk pork sausage, breaking up the meat with a spoon, until cooked through, about 10 minutes. Add to bread stuffing along with 1 cup dried apples (about 3 ounces).
Oyster Stuffing: Drain two 8-ounce containers of shucked oysters and reserve the juices. (Or shuck 24 oysters, opening them over a fine wire sieve placed over a bowl to catch the juices.) If the oysters are large, cut them into 2 to 3 pieces. Add to stuffing along with the bread cubes. Add enough turkey broth to the reserved oyster juices to make 2 1/2 cups and use to moisten the stuffing.
Chestnut Stuffing: Preheat oven to 400*F (205*C). Using a small sharp knife, cut a deep "X" in the flat side of each chestnut. Place in a single layer on a baking sheet and bake until the outer skin is split and crisp, about 30 minutes. They never seem to be done at the same time, so work with the ones that are ready and continue roasting the others.) Place the roasted chestnuts in a kitchen towel to keep them warm. Using a small sharp knife, peel off both the tough outer and thin inner skins. To loosen the peels on stubborn, hard-to-peel chestnuts, return to the oven for an additional 5 to 10 minutes, or microwave on high for 1 minute. You can also use one 15-ounce jar of vacuum packed chestnuts, available at specialty food stores. Coarsely chop the chestnuts and stir into bread stuffing 101. If desired, substitute 1/4 cognac or brandy for an equal amount of the turkey stock.
* Or 1 pound firm white sandwich bread, cut into 1/2-inch cubes (10 cups) and dried over-night in the oven
** To create your own poultry seasoning mixture combine 1 teaspoon each: crumbled dried rosemary, crumbled dried sage, dried thyme, dried marjoram, and celery salt with 1/4 teaspoon fresh ground pepper. Crush together using a mortar and pestle, mini food processor, or spice grinder.
1/2 cup butter
1 large onion, chopped
3 medium celery ribs with leaves, chopped
1 (15-ounce) bag cubed seasoned stuffing*
1/4 cup chopped fresh parsley
3 cups homemade turkey stock or chicken broth, as needed
2 teaspoons poultry seasoning**
Salt and freshly ground black pepper
In a large skillet, melt the butter over medium heat. Add the onion and celery. Cook, stirring often, until the onion is golden, about 10 minutes.
Scrape the vegetables and butter into a large bowl. Add the stuffing and parsley. Stir in enough of the stock to moisten the stuffing, about 2 1/2 cups. Season with the poultry seasoning, if desired, add salt and pepper to taste. Use to stuff the turkey, or place in a buttered baking dish, drizzle with an additional 1/2 cup stock, cover* and bake for 30 minutes at 350°F (175°C) for a side dish.
Makes 10 cups.
*For a crispier top, remove cover the last 10 minutes or so.
Variations:
Sausage and Apple Stuffing: In a large non-stick skillet over medium heat, cook 1 pound bulk pork sausage, breaking up the meat with a spoon, until cooked through, about 10 minutes. Add to bread stuffing along with 1 cup dried apples (about 3 ounces).
Oyster Stuffing: Drain two 8-ounce containers of shucked oysters and reserve the juices. (Or shuck 24 oysters, opening them over a fine wire sieve placed over a bowl to catch the juices.) If the oysters are large, cut them into 2 to 3 pieces. Add to stuffing along with the bread cubes. Add enough turkey broth to the reserved oyster juices to make 2 1/2 cups and use to moisten the stuffing.
Chestnut Stuffing: Preheat oven to 400*F (205*C). Using a small sharp knife, cut a deep "X" in the flat side of each chestnut. Place in a single layer on a baking sheet and bake until the outer skin is split and crisp, about 30 minutes. They never seem to be done at the same time, so work with the ones that are ready and continue roasting the others.) Place the roasted chestnuts in a kitchen towel to keep them warm. Using a small sharp knife, peel off both the tough outer and thin inner skins. To loosen the peels on stubborn, hard-to-peel chestnuts, return to the oven for an additional 5 to 10 minutes, or microwave on high for 1 minute. You can also use one 15-ounce jar of vacuum packed chestnuts, available at specialty food stores. Coarsely chop the chestnuts and stir into bread stuffing 101. If desired, substitute 1/4 cognac or brandy for an equal amount of the turkey stock.
* Or 1 pound firm white sandwich bread, cut into 1/2-inch cubes (10 cups) and dried over-night in the oven
** To create your own poultry seasoning mixture combine 1 teaspoon each: crumbled dried rosemary, crumbled dried sage, dried thyme, dried marjoram, and celery salt with 1/4 teaspoon fresh ground pepper. Crush together using a mortar and pestle, mini food processor, or spice grinder.
Apple-Walnut Stuffing
Apple-Walnut Stuffing
1/2 cup butter or margarine
1 cup sliced celery
1/2 cup chopped onion
1 cup water
3 MAGGI® Chicken Bouillon Cubes
1 cup Apple Flavor LIBBY'S® JUICY JUICE® 100% Juice
14 ounces stuffing mix
2 cups peeled, cored and chopped apples
1 cup chopped walnuts
Heat butter in a large skillet; add celery and onion and sauté until tender. Add water and bouillon. Stir until bouillon is dissolved; set aside.
In a large bowl, combine juice, stuffing mix, apples, and walnuts. Add celery mixture; toss to mix well. Place stuffing in a baking dish and bake at 350°F for 30 minutes or until top is browned.
1/2 cup butter or margarine
1 cup sliced celery
1/2 cup chopped onion
1 cup water
3 MAGGI® Chicken Bouillon Cubes
1 cup Apple Flavor LIBBY'S® JUICY JUICE® 100% Juice
14 ounces stuffing mix
2 cups peeled, cored and chopped apples
1 cup chopped walnuts
Heat butter in a large skillet; add celery and onion and sauté until tender. Add water and bouillon. Stir until bouillon is dissolved; set aside.
In a large bowl, combine juice, stuffing mix, apples, and walnuts. Add celery mixture; toss to mix well. Place stuffing in a baking dish and bake at 350°F for 30 minutes or until top is browned.
Sweet Potatoes in Praline Sauce
Sweet Potatoes in Praline Sauce
This sauce is very rich, and you may want to save some for over ice cream.
4 large sweet potatoes, peeled and halved
Salt
1 cup granulated sugar
1/2 cup corn syrup
1/4 cup water
3/4 cup chopped pecans
3 tablespoons butter
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Boil the potatoes in salted water until not quite tender, about 15 minutes.
Prepare the sauce by melting the sugar in a heavy saucepan over medium heat. In a short time the sugar will begin to turn to a light golden brown. Stir to prevent burning. When light brown syrup is formed, immediately add the corn syrup, followed by the water. Blend thoroughly.
Allow to cool for just a moment and then stir in the pecans, butter, salt and vanilla extract. Place the potatoes in a greased baking dish. Pour some of the sauce over the potatoes and bake at 375 degrees F for about 20 minutes.
This sauce is very rich, and you may want to save some for over ice cream.
4 large sweet potatoes, peeled and halved
Salt
1 cup granulated sugar
1/2 cup corn syrup
1/4 cup water
3/4 cup chopped pecans
3 tablespoons butter
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Boil the potatoes in salted water until not quite tender, about 15 minutes.
Prepare the sauce by melting the sugar in a heavy saucepan over medium heat. In a short time the sugar will begin to turn to a light golden brown. Stir to prevent burning. When light brown syrup is formed, immediately add the corn syrup, followed by the water. Blend thoroughly.
Allow to cool for just a moment and then stir in the pecans, butter, salt and vanilla extract. Place the potatoes in a greased baking dish. Pour some of the sauce over the potatoes and bake at 375 degrees F for about 20 minutes.
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