Tuesday, November 1, 2011

Recipes of November

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!




Pigs-in-Pilgrim-Hats

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

Ingredients:


* 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).



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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



Ingredients:

* 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



Instructions:

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.


Ingredients:

*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


Instructions:


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.



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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


Ingredients:

~ FOR THE DOUGH ~

*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.


~ FOR THE FILLING ~

*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



Instructions:

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.



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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.


Ingredients:

*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 



Directions:


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.




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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


Ingredients:

*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        


Directions:

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.

Ingredients:
* 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


Instructions:

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.




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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.

Ingredients:

FOR THE PUMPKIN SQUARES:

* 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)

FOR THE CIDER CARAMEL SAUCE:

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

* 2/3 cup apple cider                       * Salt to taste

* 2 tablespoons heavy cream           * 1 tablespoon butter      



Instructions:

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.




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Cranberry Layer Cake


Makes:12 servings

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


Ingredients:

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


Directions:

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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