Thursday, November 24, 2011

Tech Your Own Halls

Ready to shine a new light on a classic holiday tradition? Use our festive digital decorations to brighten your home with holiday cheer.

Tuesday, November 22, 2011

How to Cook a Turkey

Making a Thanksgiving turkey is easy! Learn how to cook a turkey with this step-by-step cooking process and then watch the video.

Shop Taste of Home

The size of the turkey you buy depends on how many guests you are expecting.

14 lbs serves 7 to 8 adults
18 lbs serves 9 to 10 adults
22 lbs serves 11 to 12 adults

Of course, this might vary depending if you have children, big eaters or if you want leftovers.
Defrost the turkey.
This is where you have to do a bit of planning. A turkey needs to be thawed in the refrigerator, not at room temperature. Place the unopened turkey, breast side up on a tray in the refrigerator. Allow at least 24 hours for every 4 pounds.

10 to 18 lbs should thaw for 3-4 days
18 to 22 lbs should thaw for 4-5 days
22 to 24 lbs should thaw for 5-6 days

When thawed, keep in the refrigerator until ready to cook.
*** Oops! It is Thanksgiving Day and my turkey is still frozen!
No need to worry! There is a special trick to rapidly defrost a turkey. Place unopened turkey breast side down in a sink filled with cold tap water. Allow 30 minutes per pound.
Change the water every 30 minutes to keep the surface of the turkey cold. When thawed, keep the turkey in the refrigerator until ready to cook. This is the safest way to rapidly defrost a turkey. Remember, never leave a turkey out on a countertop to defrost!

Unwrap the plastic from the turkey and remove the giblets.

There is a bag of giblets on both ends of the cavity. You can discard these two bags or save the giblets to make gravy.

Rinse the turkey inside and out.

Pat the turkey dry with paper towels.

Fill the turkey cavity.I like to use a halved lemon and halved onion as well as some fresh parsley and a couple bay leaves.

Tuck the turkey legs underneath the flap of skin.

Tuck the wings.

Turn the wings back to hold the neck skin in place. If you use this technique for the legs and the wings, no trussing is necessary.

Prepare turkey for roasting. Heat the oven to 325 degrees. Place the turkey on a roasting rack, breast side up, in a 2-inch deep roasting pan. (Note: It is safer to use a sturdy roasting pan rather than a disposable aluminum foil one from the grocery store. You can use it year after year and is well worth the investment!) Rub the entire turkey with vegetable oil to prevent skin from drying.

Tent lightly with foil.Loosely cover the turkey with a foil tent. I like to tent my turkey from the very beginning, and the result is always a beautiful, golden turkey!

Roast in pre-heated 325 degree oven.

If desired, you can pour half of a 14.5 ounce can of chicken or turkey broth into the roasting pan at beginning, and then pour in the other half of the can halfway through roasting.

Roasting times for an unstuffed turkey:
10 to 18 lbs roasts 3 to 3-1/2 hours, 18 to 22 lbs roasts 3-1/2 to 4 hours, 22 to 24 lbs roasts 4 to 4-1/2 hours

To check for doneness, the thigh temperature on a meat thermometer should be 180 degrees F. Or when the thigh muscle is pierced deeply with a fork, the juices should be clear and no longer reddish-pink.

Rest and carve turkey.Allow your turkey to rest at least 20 minutes before carving. Then, give thanks for your moist and delicious perfectly roasted turkey! Enjoy with your friends and family.

Tips for passing down family photos in the digital age

For many years, photography meant developing a roll of film at the local store, sliding your glossy prints into a photo album and then placing them on your bookshelf. Digital photography changed all that, and now your photos live on computers,

hard drives, CDs, USB drives and even your phone. But just because photos rarely go into leather-bound albums doesn't mean that they're any less precious. The evolution of photography has changed the ways in which we use photos - and it makes sense to think differently about how to preserve and pass on your treasured memories.

Consider these tips for preserving photos in the digital age and beyond.

* Select. Digital photography lets you take almost countless photos - far more than you could capture with a roll of film. But this volume of pictures can often overwhelm the family photo curator who needs to sort, evaluate and store hundreds or even thousands of images after a single vacation or special event. To avoid image overload, whenever you add new photos to your collection, edit out as many as you can. You'll end up with the best photos of the bunch and won't have to wade through an endless array of shots just to reach your favorites.

* Share. As much as taking photos is about capturing memories for yourself, it's also a great way to share experiences with friends and family.

And for sharing, digital photography and social media is a match made in heaven - instead of sending off prints with holiday cards, you can quickly upload them to the Web. If you want to share a single snapshot at a moment's notice, you can post directly to Twitter or even use photo-centric social media apps. For larger groups of photos, from your latest vacation or baby's first year, add albums to Facebook or other photo hosting and sharing sites - just be sure to provide captions so everyone knows what they're looking at.

* Preserve. SanDisk issued results from an online survey conducted on its behalf by Harris Interactive from July 28-August 1, 2011 among 2,294 U.S. adults aged 18 and older which found that 79 percent of U.S. adults with digital photos plan on passing them down to future generations. But holding onto digital photos for long periods of time can prove nerve wracking if you are unsure whether the storage technology will preserve your photos far into the future. CDs can scratch and external hard drives contain moving parts.

To meet this need, SanDisk developed a photo album for the digital age called the SanDisk Memory Vault, a new device that can preserve digital photos in their original quality for up to 100 years. About the size of a pack of cards, the Memory Vault plugs into a computer's USB port, letting you drag and drop your favorite photos onto the device and keep your history of precious memories close at hand. Whether you need a convenient way to preserve your own photos or want to surprise your family historian, the Memory Vault can pass down your important photos for years - and even generations - to come. For more information, visit

Photos are among the best ways to relive and share our most cherished memories. They often remind us of moments we forgot and can bring a joyful time back to life in an instant.
Make the most of your photo collection by selecting your favorite images, sharing them with family and friends and preserving them for generations to come.

Tuesday, November 15, 2011

How to protect your landscaping during the snow season

You work hard on your lawn and landscaping during the spring and summer. Now it's fall, and time to get ready for winter. You know the drill - move houseplants indoors, make sure your plants are well-watered before the ground freezes, clean up the beds and remove annuals, cut back perennials, put down mulch.

But when winter actually gets here, what can you do to keep your landscaping healthy and attractive when the wind is howling, the ground is frozen, and snow and ice blanket your lawn and garden?

While natural snowfall or windblown snow seldom harm plants, Jamie Hancock with the Kansas State Research and Extension service notes that damage can occur when snow is dumped on plants by snow plows or shovels as walks and pathways are cleared.

Cleared snow is generally heavier because it's compacted, and that can mean damage to small branches and plants.

Another tip from the experts is to clear sidewalks with a deicing product that is friendly to your plants, such as one of the newer deicing products that contain magnesium chloride. A naturally occurring mineral, magnesium chloride melts ice in temperatures as low as minus 15 degrees Fahrenheit, and remains effective longer than many other ice melters, so it can keep walks safe even in extreme circumstances.

According to Jerry Poe, an expert in magnesium chloride and other salts, magnesium chloride is a superior ice melter and provides additional benefits to plants. Poe is director of research and development for North American Salt Company, which offers a pure magnesium chloride ice melter, Safe Step Extreme 8300. It is available at most hardware stores.

"Magnesium is a necessary nutrient, and magnesium chloride is used in agriculture - for example, in wheat farming - to provide necessary levels for complete plant nutrition," Poe says. "So using magnesium chloride deicers to clear your walks in winter protects your plants and helps to fertilize them year round."

And because magnesium chloride's low melting temperature helps minimize the number of freeze/thaw cycles, it is friendly to concrete - a great feature if your landscaping includes decorative walkways or pavers. "Freeze/thaw cycles are the cause of concrete damage," Poe says. "When ice melts, the resulting liquid works its way into cracks in the concrete. When the liquid refreezes, it expands and causes further cracking or spalling."

To further reduce the possibility of damage, Poe recommends removing the slush and brine that results from using an ice melt product before it has a chance to refreeze.

One final thought for those days when snow blankets your landscaping: Snow can be your friend. Snow on the ground helps protect roots by insulating them from extreme cold, according to the University of Vermont Extension service.

And it's a self-regulating source of water; plants need water in the winter, and snow on the ground automatically provides moisture when there's a thaw, even if temperatures get barely above freezing.

Thanksgiving activity printables

Thanksgiving activity printables on Crafts for fall - archive .....

Click and Print these placemats , coloring pages and table placecards for the perfect thanksgiving kids activity...

 Click on crafts tab for more activity pages !

Sunday, November 13, 2011


I really like they way these stars look , so I thought I would share the link to see them.

Mama Becca's Blog: SET OF 5 BEAUTIFUL CROCHETED CHRISTMAS STAR MOTIFS...: Hello everybody & happy Saturday!!! Here are the updated pictures of the Christmas Stars. Now it shows all 4 color combinations. You ca...

Saturday, November 5, 2011

Simple ways to break out of dinner menu monotony

With mom's and dad's work schedules running up against after school activities and homework time, the opportunities to share delicious meals are fewer and further between than ever before. If your family is crunched for time, relying on the same old dinnertime standards can become a habit. However, it might be easier than you think to break out of your routine and incorporate something different into your evening meal.

Sissy Biggers, lifestyle expert and mother of two, says she's always been on the lookout for new recipes that help her move away from the tried and true. "Because busy schedules are the new norm and were for me when my kids were growing up, everyone is looking for ways to cut cooking time and prepare meals that don't require a laundry list of ingredients or preparation steps," notes Biggers. Following are her top tips for making mealtime easier and more interesting.

* Use staples in a new way. You've probably got a pantry and refrigerator door packed with products that you rely on but don't use too often. But don't let those staples sit unused - they can be the key to making dinner different and more delicious. For instance, adding Hellmann's(R) Real Mayonnaise to chicken recipes like Parmesan Crusted Chicken, which has just four steps and four ingredients, can produce a juicier, crispier meal that your family is sure to love.

* Incorporate a single new item. There's a whole grocery store full of options just waiting for you - why not look for an ingredient you haven't yet tried? Adding a single new ingredient is an easy way to break the monotony without going overboard and cooking an entirely new type of meal. The bonus is that you'll be exposing your family to what could become a new favorite - and if they like it, you can try new cooking methods in the future.

* Get everyone in the kitchen. The old adage about too many cooks spoiling the broth isn't necessarily true. By gathering the family in the kitchen to help with dinner prep, you'll not only be distributing the workload to make things go faster, you may inspire a new interest in cooking. That, in turn, could lead your kids to look for recipes that they want to debut on your evening menu.

Adding a new taste to your dinner can start as early as tonight. In just 30 minutes, you can have a delicious dinner of Parmesan Crusted Chicken ready to wow your family. Visit for quick and easy meal ideas and vote for your favorite Hellmann's(R) recipes.

Parmesan Crusted Chicken

Prep Time: 10 minutes
Cook Time: 20 minutes

1/2 cup Hellmann's(R) or Best Foods(R) Real Mayonnaise
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
4 teaspoons Italian seasoned dry bread crumbs

Preheat oven to 425 F.

Combine Hellmann's(R) or Best Foods(R) Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.

Bake 20 minutes or until chicken is thoroughly cooked.

Makes 4 servings.

 any ONE (1) Hellmann’s or Best Foods 9oz Mediterranean Roasted Garlic & Herbs Mayonnaise


Thursday, November 3, 2011

Fall accessorizing trends: mustard, paisley, fabrics and more

Take your home from summer to fall

Bringing your home from summer to fall is simpler than you think. It all begins with taking inventory of your home to determine which nonessential items you can eliminate or switch and where you can add.

"Start with anything fabric," says Maria Aguerri-Gomez, Academic Dean of The Art Institute of Michigan-Troy, a branch campus of The Art Institute of Michigan. "You can change your couch covers, pillows and your throw blankets,

add a duvet to your bed, change your window treatment or bathroom towels; or simply add a table runner to bring fall into your home without breaking your budget."

Take couch covers from creamy and off-white tones to fall tones and colors. Choose earth tones such as reds and browns to bring depth and warmth. Navy blue can also be a great color to add in fall that can transition to winter. Not completely committed to bringing that much color into your living room?

Change your pillows or throw blankets to develop an accented atmospheric change. Take a look at your window treatments and consider a heavier fabric with possible prints.

"Paisley is coming back this fall." Aguerri-Gomez says. "Use paisley prints on curtains or pillows, or venture out and buy a paisley arm chair that can nestle nicely into an unused corner in your bedroom or living room."

Elizabeth Polish, an Interior Design Instructor at The Art Institute of New York City and owner of Elizabeth Polish Design, says bird prints are making their way into homes via lampshades and carpets this fall.

Keep the cold away by adding rugs. Overlapping rugs is a trend that can bring contrasting elements together, while unifying sections of a room. Aguerri-Gomez recommends taking a bamboo or wicker rug and overlapping it with a more classical rug. "It's a great way to bring contrast, color and texture to the room."

Aguerri-Gomez predicts that mustard will be a key color this fall. Add a mustard table runner and change up your dinnerware and placemats to bring your table from light and airy to warm and welcoming. Don't want to part with the lemons and limes nestled inside your glass vase as table decor? Try compromising and replace the citrus with artichokes and pomegranates for a fall final touch.

For those that like to have feng shui elements in their home, you'll be happy to know that gold is making a comeback. Try mercury or gold canisters, vases and accents. In the past, gold and mercury were reserved for the holidays or special celebrations, but now you can bring them out earlier to bring that shiny pop the room will need.

The last touch to bringing your home from summer to fall is mood lighting. Polish recommends utilizing energy efficient LED lights and bulbs. Because you've most likely added thicker curtains to keep the cold out, make sure key areas are lit. Where you don't need too much light, go for the dimming effect. "Change your lampshades if you can't dim your lights. Make your living space as cozy as you can while saving energy at the same time," Polish says.

Tuesday, November 1, 2011

The tastes of the season - savory, sweet, traditional and scrumptious

The holiday season is fast approaching - and this year there are some new tastes joining traditional favorites to tempt even the most temperamental palates.

Industry trend watcher Andrew Freeman predicted earlier this year that one of the trends for 2011 would also include a search for simplicity and pure

flavors, using powders and dried ingredients. You'll see many of these flavorings as food manufacturers roll out their holiday fare this fall and winter.

According to the Cooking Channel, one of the biggest trends is adding a modern touch to homemade foods. Food manufacturers like The Kansas City Steak Company are embracing the trend and adding some interesting flavors to their products.

"Our customers are asking for more tasteful adventures for their holiday menus," says Edward Scavuzzo, President of Kansas City Steak Company. "We know that spice consumption in this country is at an all-time high - according to McCormick & Company spice consumption is growing more than three times as fast as the population.

Today's pantry consists of about 40 different seasonings, compared to less than 10 in the 1950s.

We have been providing our customers with top-of-the-line meats since 1932. We love blending these flavor trends into our product mix and adding them to our more traditional, and always flavorful, steaks and roasts."

Here are some flavor trends to watch for this holiday season.

1. Espresso is a wonderful flavor enhancer to spice rubs. Whether it's added to a steakhouse rub or enjoyed in a cappuccino, the deep, rich flavor of espresso adds a depth of flavor to foods that's rich and satisfying.

2. Sun-dried tomatoes add earthy flavors to recipes. Whether they're incorporated into chicken roasts or meatloaf, chili or salad, the intense tomato flavor adds both texture and the perfect bite to holiday recipes.

3. Healthful and flavorful, cherries are sure to make your holiday meal sparkle. Whether tart or sweet, cherries are considered an antioxidant super food and will be present in many holiday treats this year. Watch for them to be matched with other fruits, meats and sides throughout the season.

4. Aged beef continues to make the holidays special. One taste trend that will never go out of holiday style: luscious, tender steaks and perfectly juicy roasts. The centerpiece of any holiday meal is still a great choice for wowing your most treasured friends - you name it, meats like Wagyu Kobe Beef, USDA Prime Chateaubriand and Roasted Steakhouse Rub Tenderloin Roast (some of Kansas City Steak's best-selling items) are holiday favorites every year. There's just something about taking a bite of a juicy, flavorful steak that makes your day memorable.

5. Don't forget the old-school favorites. Berkshire Pork, roasts of all kinds, grandma's special casserole - comfort foods extraordinaire. These foods burst with flavors of the season, rich with memories of years gone by.

When planning those special holiday meals, it's always good to have a handy guide to pair these new flavors with the perfect complementary sauces, sides and complementary wines.

Gourmet guides like the one that Kansas City Steak offers free to consumers from its website, provide quick, easy tips to add some holiday flair to your special gatherings. Many other companies also offer helpful tips and techniques to help you get the most extraordinary flavor for your food dollar - all while impressing your guests with your unique gourmet touches that are sure to make the moments memorable.

Whether you're craving more adventurous holiday menu choices this year or sticking with the more traditional flavors of the season, you're sure to find many treats to explore online and in your local grocery store. Start planning for your best holiday yet.

Recipes of November

Fall Recipes

Whether you're looking for fall recipes to make for dinner, or you need something the kids can snack on, these fall recipe ideas will please any palate.

Today's Cooking Tip

Fall Appetizers & Snacks

  Warm up the kitchen and enjoy the season's best flavors right away!


An old fave all dressed up for Thanksgiving,
 these fun bites also make a great party or classroom snack.

Hands-on Time: 10 minutes
Total Time: 20 minutes
Makes: 8 hats


* 2 to 3 hot dogs                * tube of crescent roll dough

* bologna (hand-sliced from the deli counter, for a larger diameter than prepackaged)

* sliced yellow American or Cheddar cheese             * flour

Intructions :

Heat the oven to 350°. Cut hot dogs into eight 1-inch segments. Separate the dough along its perforations. On a cookie sheet covered with parchment paper, stand the hot dog segments on end, spaced well apart.

Drape a triangle of dough over a segment. Dip a glass in flour, then use it to cut out a circle centered on the hot dog, as shown. With floured hands, press the dough around the segment to form a hat shape. Repeat to make the remaining hats. Bake them for 10 to 12 minutes.

Meanwhile, cut eight thin strips of bologna and eight small squares of cheese. Arrange them on the cooled hats as shown (if the ends of the hatband don't meet, use the buckles to cover the gap).


Plymouth Rock Cookies
Bake up a bit of Thanksgiving history with this easy recipe.

Hands-on Time: 15 minutes
Total Time: 35 minutes plus cooling time
Serves: 8 rocks


* 3/4 cup butter, softened         * 2 1/4 cups flour

*1 1/4 cups confectioners' sugar            *  1/4 teaspoon salt

* 1 teaspoon vanilla extract        * 4 tablespoons milk

* 1 teaspoon almond extract          * black and green food coloring


Heat the oven to 375°. With a mixer, blend the butter, 1 cup of the sugar, and the extracts for about 1 minute. Add the flour and salt. Stir in 3 tablespoons of the milk with a wooden spoon until the dough sticks together.

Form the dough into eight Plymouth Rock shapes (ours measure 3 by 4 inches and about 1/2-inch thick). Press a small rectangular lid (we used a spice container) into the dough to create a frame, then use a toothpick to engrave the date 1620.

Bake on a greased cookie sheet for 15 to 20 minutes, rotating the sheet halfway through, until the cookies begin to brown. Remove them and let them cool completely.

For a gray glaze, combine the remaining 1/4 cup of sugar and 1 tablespoon of milk with a drop of black food coloring and a drop of green food coloring. Adjust the color and, if needed, add milk to thin the glaze so that it's brushable. Apply it to the cookies with a pastry brush, then let it cool and harden for an hour.

Fall Dinner Recipes

There's nothing like a little comfort food to warm the body and soul-- so take the bite out of the cold weather, and try these hearty fall dinner recipes.

Butternut and Ham Bisque

This soup features one of fall's most distinctive flavors, sweet winter squash. To give the bisque its due, be sure you use sweet onions such as Vidalias.


*2 tablespoons unsalted butter        

*1 very large sweet onion, chopped
*1/2 teaspoon dried rosemary leaves, chopped      

*2 cloves garlic, minced
*5 cups peeled, diced butternut squash     

*1 cup peeled, diced all-purpose potatoes
*5 cups chicken stock         *1 teaspoon salt      

*Black pepper, to taste
*1/2 cup light or heavy cream               

*1 1/2 cups diced cooked ham


Melt the butter in a medium soup pot or a large saucepan. Stir in the onion and rosemary. Partially cover the pan and cook the onion over moderate heat for 10 minutes, stirring occasionally. Stir in the garlic and cook another minute.

 Add the squash, potatoes, chicken stock, and salt and bring to a boil. Reduce the heat and cover the pot. Cook the soup at a low boil for 20 minutes or until the vegetables are very soft. Remove the pan from the heat.

 Using a large slotted spoon, transfer the soup solids and a ladleful of broth to a food processor (do this in batches if your processor is small). Puree the vegetables, then stir them back into the broth. Stir in the pepper, the cream, and the ham, heating for several minutes before serving. Makes 6 servings.

Dylans Candy Bar

Turkey Stromboli
A new idea for how to use your holiday food surplus.
A holiday stromboli that's fun for kids to make. First, prepare our delicious dough. Next, top it with all your extra Thanksgiving fixings. A basic turkey & cranberry filling or you can get creative & improvise.  Finally, roll it up and bake it.   Leftovers never tasted so good.

Hands-on Time: 30 minutes
Total Time: 2 hours 25 minutes (includes rising)
Serves: 8



*1 cup warm water (105° to 115°)       

*1 teaspoon sugar       *3 cups flour

*1/4-ounce packet active dry yeast      *1 teaspoon salt    

*1 tablespoon olive oil

If you don't have time to make dough from scratch, you can use 1 pound of store-bought pizza dough instead.


*3/4 cup cranberry sauce      *1 cup stuffing

*1 generous cup thinly sliced or shredded cooked turkey

*egg wash of 1 large egg beaten with 1 tablespoon water


First make the dough. Pour the water into a large bowl and stir in the sugar until it's dissolved. Sprinkle the yeast over the mixture, stir it briefly, then set it aside until foamy, about 5 to 10 minutes.

Add 1 1/2 cups of the flour, as well as the salt and the oil, and beat the mixture with a wooden spoon for 2 minutes. Gradually add the remaining flour, 1/4 cup at a time, until the mixture begins to pull away from the sides of the bowl and you can form it into a ball of dough that's firm enough to knead.

Turn the dough out onto a lightly floured surface. Knead it until it's smooth and elastic, about 8 to 10 minutes. If needed, add more flour to keep the dough from sticking to your work surface.

Transfer the dough to a large, oiled bowl and turn it until it's coated. Cover the bowl with plastic wrap and set it in a warm spot until the dough has doubled in bulk, about 1 hour.

Heat the oven to 375°. Coat a large baking sheet with cooking spray or line it with parchment paper and set it aside. Punch down the dough.

On a lightly floured surface, roll it out into a 10- by 14-inch rectangle. Spread the cranberry sauce over the dough, leaving a 1-inch border. Layer on the turkey and scatter the stuffing on top.

Use a pastry brush to paint one long edge of the dough with the egg wash. Starting at the opposite long edge, roll the dough into a cylinder. Pinch together the seam, then pinch and tuck under each end.

Transfer the stromboli, with the seam down, to the prepared baking sheet. Brush it with egg wash, then bake it until golden brown and crusty, about 30 minutes. Let it cool for 10 minutes before slicing and serving.

Dancing Deer Baking Co

Cincinnati Chili

Here is an authentic chili recipe that gets its regional twist by adding cinnamon. It is typically served over spaghetti and topped with kidney beans, Cheddar cheese and onions.

Makes 8 servings.    Prep Time: 15 minutes.    Cook Time: 40 minutes.


*2 tablespoons chili power      *2 teaspoons sugar      

*1 1/2 teaspoons ground cinnamon

*1 teaspoon garlic powder         *1 teaspoon salt          

*1 1/2 pounds ground beef

*1 1/2 cups chopped onions, divided       *2 cups water      

*1 can (15 ounces) tomato sauce

*8 ounces spaghetti, cooked      

*1 can (15 ounces) kidney beans, drained and rinsed 

*1/2 to 1 cup shredded Cheddar cheese 


For the Spice Blend, mix chili powder, sugar, cinnamon, garlic powder and salt in small bowl. Set aside.

Cook ground beef and 1 cup of the onions in large saucepan on medium-high heat until beef is no longer pink; drain fat. Add Spice Blend, water and tomato sauce; bring to boil. Reduce heat to low; simmer, uncovered, 30 minutes, stirring occasionally.

Serve chili over spaghetti. Top with kidney beans, cheese and remaining 1/2 cup onions, as desired.

Shop Taste of Home (Readers Digest)

Southwest Chicken Chili

Hearty chicken chili is minutes away with cooked chicken, seasonings, canned white beans, chicken broth and chopped green chiles.

Makes 5 (1-cup) servings.       Prep Time: 5 minutes         Cook Time: 20 minutes


*2 cups cubed cooked chicken        

*2 cans (14 1/2 ounces each) white beans, drained and rinsed   

*1 cup chicken broth            *1/2 teaspoon garlic powder

*1 can (4 1/2 ounces) chopped green chiles 

*2 teaspoons minced onions        *1 teaspoon ground cumin

*1/2 teaspoon  oregano leaves        


Place all ingredients in large saucepan; mix well. Bring to boil on medium-high heat.

Reduce heat to low; simmer, uncovered 15 to 20 minutes until heated through.

Fall Desserts

Sweeten up the season with these delectable fall desserts. Using apples, pumpkins, and other favorite fall ingredients, pull out your measuring cups and start baking. They're as easy as pie!

Cranberry Ice-Cream Pie

This fanciful treat adds a refreshing finale to the standard holiday spread. Plus, it's an ideal dessert to make a day or two ahead.

* 9-inch chocolate crumb pie shell         

* 2 cups vanilla ice cream, softened

* 1 cup canned whole-berry cranberry sauce            

* 1 tablespoon orange juice

* 2 cups whipped topping            

* 2 tablespoons sliced almonds, toasted


Chill the pie shell in the freezer while you prepare the filling.

Place the softened ice cream, cranberry sauce, and orange juice in a large bowl and stir with a wooden spoon until the ingredients are well blended.

Spoon the filling into the chilled shell and freeze the pie until firm (4 hours or more). Next, spread the whipped topping over the ice cream layer and sprinkle on the almonds. Cover the pie and return it to the freezer. Allow the pie to stand at room temperature for 20 minutes before slicing it. Serves 8. ... Label the things you love !!

Pumpkin Squares With Cider Caramel Sauce

Packed with vitamin-rich pumpkin, these lightly spiced cake squares are a delicious autumn treat. Recipe calls for canned or fresh produce and the batter is a cinch for young chefs to mix up. Kids will also learn a candy-making technique as they prepare the cider caramel sauce, a not-too-sweet complement to the cake.



* 1/2 teaspoon salt        * 1 cup sugar      

* 1 1/2 cups flour      * 1 1/2 teaspoons baking powder  

* 1 1/2 teaspoons baking soda      

* 1 1/2 teaspoons cinnamon or pumpkin pie spice

* 3/4 cup vegetable oil    

* 1 (15-ounce) can of pumpkin or 2 cups fresh pureed pumpkin

* 2 large eggs, lightly beaten         * Ice cream for serving (optional)


* 1/2 cup brown sugar, packed       * 1 tablespoon cornstarch     

* 2/3 cup apple cider                       * Salt to taste

* 2 tablespoons heavy cream           * 1 tablespoon butter      


Heat the oven to 325º. Grease a 9- by 13-inch baking pan and set it aside.

In a large mixing bowl, combine the first six ingredients for the squares. Add the oil, pumpkin, and eggs, and whisk until the batter is evenly blended. Pour the batter into the prepared pan and smooth the top.

Bake the cake until a toothpick inserted in the center comes out clean, about 30 minutes. Remove the pan and allow it to cool completely on a wire rack, about 1 1/2 hours.

Just before serving the cake squares, make the cider caramel sauce. In a medium-size saucepan, whisk together the brown sugar and cornstarch. Add the cider and stir well to dissolve the other ingredients.

Cook the mixture over medium-high heat, whisking constantly, until large bubbles form around the perimeter of the pan, about 3 minutes. Reduce the heat to low and allow the sauce to continue to simmer until it thickens, about 2 minutes more.
Remove the sauce from the heat and whisk in the cream and the butter. Let the sauce cool slightly, then taste it and add a pinch of salt, if necessary.
To serve the dessert, cut the baked cake into 3-inch squares and top each with a scoop of ice cream, if you like, and a drizzle of warm cider caramel sauce. Makes 12 squares and about a cup of sauce.

back to dinners

Sweet Potato Pie

Prep Time:  30 Min                 Cook Time: 1 Hr 50 Min

Ingredients : 

* 1 (1 pound) sweet potato

* 1/2 cup butter, softened

* 1 cup white sugar

* 1/2 cup milk

* 2 eggs

* 1/2 teaspoon ground nutmeg

* 1/2 teaspoon ground cinnamon

* 1 teaspoon vanilla extract

* 1 (9 inch) unbaked pie crust

Directions :

Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.

Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.

Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

Dylans Candy Bar

Cranberry Layer Cake

Makes:12 servings

Prep: 25 mins
Cool: 10 mins
Bake: 25 mins to 30 mins at 350°F


2 cups fresh or frozen cranberries

1 package white cake mix (2-layer-size)

1 cup water

1/3 cup vegetable oil

3 eggs

1 cup chopped pecans, toasted

1 tablespoon finely shredded orange peel

Cream Cheese Frosting:

1 8 ounce package cream cheese, softened

1/2 cup butter, softened

1 teaspoon vanilla

4 3/4 - 5 1/2 cups powdered sugar

1/2 teaspoon finely shredded orange peel

1/4 cup chopped pecans, toasted


Rinse cranberries in cold water; drain. Coarsely chop cranberries; set aside. Grease and flour two 8x1-1/2-inch or two 9x1-1/2-inch round cake pans. Set aside.

In a large mixing bowl combine cake mix, the water, oil and eggs. Beat with an electric mixer on low speed just until combined. Beat on medium speed for 2 minutes. Fold in cranberries, 1 cup pecans, and the orange peel. Divide between prepared pans, spreading evenly.

Bake in a 350 degree F oven for 25 to 30 minutes for the 9-inch layer or 30 to 35 minutes for the 8-inch layer or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Cool completely on wire racks.

Place one layer on a serving plate. Spread with some of the Cream Cheese Frosting. Top with the second layer. Spread top and sides of cake with remaining frosting. Sprinkle with the 1/4 cup pecans. Serve immediately or cover loosely and store in the refrigerator. Let chilled cake stand at room temperature about 30 minutes before serving. Makes 12 servings.

Cream Cheese Frosting:

In a large mixing bowl, cream cheese, softened; butter, softened; and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in enough powdered sugar to reach spreading consistency. Stir in finely shredded orange peel. Makes about 3-1/4 cups.

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