Pumpkin Biscuits
These Pumpkin Biscuits are melt in your mouth good! Easy to make too!
INGREDIENTS
1 ¼ Cups Unbleached Flour
2 Tablespoons Plus 1 Teaspoon Sugar
1 Tablespoon Plus 1 Teaspoon Baking Powder
½ Teaspoon Salt
¼ Teaspoon Ground Nutmeg
¼ Teaspoon Ground Cinnamon
¾ Cup Pumpkin Puree
¼ Cup Melted Butter
Line a baking sheet with parchment paper. Preheat the oven to 450° F. In a large bowl sift together the flour, sugar, baking powder, salt, nutmeg and cinnamon. Add the pumpkin puree and melted butter to the flour mixture. Stir well. Turn the dough out onto a lightly floured surface. Knead 8 times until the dough is smooth. Roll the dough to ½ inch thick. Use a 2 inch round cutter or the mouth of a glass. Cut the dough. Reroll the scraps once. Place the biscuits on the parchment paper lined baking sheet. Bake for 10 minutes until they are lightly golden. Serve warm with butter and honey. Makes 1 dozen biscuits.
Brownie Bites
All you need is a round biscuit cutter!
INGREDIENTS
1 Cup Butter
2 ¼ Cups Sugar
1 ¼ Cups Cocoa Powder
1 Tablespoon Espresso Powder
1 Teaspoon Salt
1 Teaspoon Baking Powder
1 Tablespoon Vanilla Extract
4 Large Eggs
1 ½ Cups Unbleached Flour
2 Cups Chocolate Chips
1 Cup Chopped Pecans (Optional)
Line a 9 x 13 inch pan with parchment paper. Preheat the oven to 350° F. In a saucepan melt the butter over a low heat. Add the sugar to the melted butter and stir. Remove from the heat and stir in the cocoa, espresso powder, salt, baking powder and vanilla. Whisk in the eggs. Stir until smooth. Add the flour, chocolate chips and pecans (optional). Stir until smooth. Pour the batter into the pan and bake for 30 minutes. The brownies should feel set on the edges and barely set in the center. Remove from the oven and cool for 1 hour. Using a 1 ½ inch round biscuit cutter cut out as many circles as possible. You should get about 38 circles. Wrap well to store. When you are ready to serve, garnish the Brownie Bites with whipped cream, cherry topping or shaved chocolate. You can save the scraps and crumble on top of ice cream for a whole different dessert. Makes 38 Brownie Bites
Monday’s Mac & Cheese
So yummy for the tummy!
INGREDIENTS
8 Ounces Fusilli Pasta
1 Tablespoon Olive Oil
5 Tablespoons Butter
4 Tablespoons Flour
¼ Teaspoon Dry Mustard
½ Teaspoon Salt
1/8 Freshly Ground Pepper
1 Cup Milk
1 Cup Cream
2 Cups Shredded Sharp Cheddar Cheese
¾ Cup Breadcrumbs Tossed With 2 Tablespoons Melted Butter
Cook the pasta following the directions on the package. Make sure not to overcook the pasta though. Drain the pasta in a colander. Drizzle 1 tablespoon olive oil on the pasta and set aside. Butter a 2 quart baking dish and preheat the oven to 350° F. In a medium sized saucepan melt 4 tablespoons of butter over a medium low heat. Stir the flour into the butter until the butter is smooth and bubbly. Stir in the dry mustard, salt and pepper. Gradually add the milk and cream. Stir constantly. Continue to cook. Stir constantly until thickened. Add the cheese and continue to cook and stir until melted. Combine the pasta and the cheese sauce and turn into the prepared baking dish. Sprinkle with the buttered bread crumbs. Bake for 25 minutes until hot and bubbly. The top should be lightly browned. Serves 6
Potato Pancakes
There are many versions of Potato Pancakes, but I think that mine is especially tasty. Make the batter just before you plan to cook the pancakes because if you let the batter sit then it will turn brown. Serve with applesauce.
INGREDIENTS
2 Pounds Peeled Potatoes
1 Cup Unbleached Flour
2 Large Eggs
1/3 Cup Thinly Sliced Green Onions
2 Teaspoons Minced Garlic
1 Teaspoon Salt
½ Teaspoon Freshly Ground Pepper
Vegetable Oil For Frying
Applesauce For Garnish
Grate the potatoes in a large bowl. Use the medium size hole on the grater. Mix with all of the other ingredients except for the applesauce. Mix well and cover completely with plastic wrap. The pancake mixture should be used within 10 minutes after preparing. Heat a large skillet on high heat and fill with at least 1/16 inch of oil. Scoop ½ cup of the batter onto the hot skillet. Spread the mixture out so that that pancake is ¼ inch thick. Do not overcrowd the pan. Lower the heat to medium and cook until one side is crispy and brown. Flip the pancake over and brown the other side. Transfer to paper towels to absorb excess grease. Keep warm and crisp. Makes 8 Potato Pancakes.
Roast Pork With Rosemary
By now you may be tired of Thanksgiving turkey. Change it up with a nice and simple pork roast. You can add sweet potatoes to the dish if you want. Roast Pork makes great sandwiches as well.
INGREDIENTS
4 Pound Bone-In Center Cut Pork Loin Roast
2 Tablespoons Olive Oil
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
2 Tablespoons Chopped Fresh Rosemary
3 Sprigs of Rosemary
12 Ounce Bottle of Hard Cider or Non-Alcoholic Apple Cider
6 Sweet Potatoes (optional)
Rub the pork with the olive oil. Mix the rosemary with the salt and pepper. Rub over the pork. Preheat the oven to 450° F. Put the pork bone side down, in a large roasting pan. Place the additional rosemary sprigs on top of the pork. Roast for 15 minutes and then reduce the heat to 350° F. Roast for 15 minutes. Add 6 medium, peeled & cut, sweet potatoes to the pan. Stir the potatoes gently to coat with the juices over the pork roast. Put back in the oven for 75 minutes. Remove from the oven and transfer the pork to a serving platter or carving board. Put the potatoes in an oven proof bowl covered with foil. Turn off the oven and keep the potatoes warm while letting the pork stand for 15 minutes. Take the roasting pan and heat it on the burner over a medium heat. Add the cider and bring to a boil. Scrape the brown bits in the pan with a wooden spoon. You don’t want to scratch the pan with a metal utensil. Boil the cider for 5 minutes until it is reduced to ¾ of a cup. Turn off the heat and transfer to a gravy boat. Carve the pork and transfer to a serving platter. Place the sweet potatoes around the pork. Drizzle with the cider sauce. Serve with the remaining cider sauce on the side. Serves 12
Turkey Soup
Such a great way to use those turkey left-overs! This soup is simple to make and friendly to the tummy!
INGREDIENTS
2 Cups Diced Cooked Turkey
1 Chopped Yellow Onion
1 Cup Diced Celery
1 Cup Diced Carrots
1 Cup Sliced Mushrooms (Optional)
1 Teaspoon Basil
½ Teaspoon Rosemary
2 Diced Garlic Cloves
3 Teaspoons Butter
3 Cups Chicken Broth or Stock
2 Cups Diced Potatoes
1 Cup Whole Milk
½ Cup Sour Cream
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
In a large soup pot sauté the onions, celery, carrots, mushrooms, basil, garlic and rosemary in the butter for 6 minutes over a medium heat. Add the potatoes, turkey and broth. Stir. Turn the heat down to medium low and simmer for 20 minutes. Add the milk, salt and pepper. Simmer for another 30 minutes. Remove from the heat and serve hot with a dot of sour cream. Serves 8
Camille’s Black Friday Pasta Salad
If you’re tired of cooking and want to lighten up a bit try making this Pasta Salad. It’s easy to make and is delicious. Happy shopping today!
INGREDIENTS
1 Pound Corkscrew Pasta
12 Ounces Marinated Artichoke Hearts
8 Ounces Cubed Smoked Mozzarella
8 Ounces Cubed Pepperoni
3 Tablespoons Chopped Peperoncini
¼ Cup Chopped Fresh Basil Leaves
½ Cup Halved Cherry Tomatoes
¼ Cup Chopped Kalamata Olives
Dressing
1 Clove Finely Chopped Garlic
2 Tablespoons Red Wine Vinegar
¼ Cup Olive Oil
1/3 Teaspoon Kosher Salt
1/3 Teaspoon Freshly Ground Black Pepper
Cook the pasta in a large pot of salted boiling water as directed on the package. Make sure that you don’t overcook the pasta as you always want it al dente. Drain well and cool. Drain and quarter the artichoke hearts. In a large bowl combine the pasta, artichoke hearts, mozzarella, pepperoni, tomatoes, peperoncini, olive and basil. Combine well. In a small bowl, whisk together the garlic, red wine vinegar, olive oil, salt and pepper. Toss the dressing with the pasta mixture. Serve chilled or room temperature. Serves 4
Basic Stuffing
Such a good Basic Stuffing recipe!
INGREDIENTS
2 Loaves Cubed Italian Bread
1 Cup Butter
4 Stalks Diced Celery
4 Minced Shallots
3 Cloves Minced Garlic
2 Teaspoons Kosher Salt
½ Teaspoon Freshly Ground Black Pepper
½ Cup White Wine
½ Cup Chopped Parsley
3 Large Beaten Eggs
10 Ounces Chicken Broth
Arrange the bread cubes on two baking sheets lined with parchment paper. Preheat the oven to 400° F. Bake for 10 minutes until crisp. You don’t want the bread to get browned though. In a large skillet melt the butter over a medium heat. Add the shallots, garlic and celery. Cook for 5 minutes until the vegetables are softened. Add the white wine and cook another 4 minutes. Remove from the heat and transfer to a large bowl. Add the bread, eggs and parsley to the vegetables. Add the salt & pepper and combine well. Mix in half of the chicken broth. Continue to add the chicken broth until the stuffing is moist, but NOT wet. Stuff the turkey with 4 to 6 cups of stuffing. Place the remaining stuffing into a greased 8 inch square baking dish. Cover the baking dish with greased foil. Place in the refrigerator until the turkey is removed from the oven to rest. Place the baking dish in the oven, covered with foil, for 30 minutes. Uncover and bake for another 15 minutes until golden. Serves 8
Chorizo Stuffing
I love this stuffing!
INGREDIENTS
2 Loaves Cubed Italian Bread
¼ Cup Olive Oil
8 Ounces Sliced Chorizo
1 Large Chopped white Onion
6 Chopped Garlic Cloves
1 Large Chopped Tomato
1 Teaspoon Hot Smoked Paprika
¼ Cup White Wine
¼ Cup Chopped Italian Parsley
2 Teaspoons Chopped Thyme
2 Cups Chicken Stock
3 Large Eggs
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
Arrange bread cubes on 2 baking sheets lined with parchment paper. Preheat the oven to 350° F. Bake the bread cubes for 20 minutes. Remove from the oven and let cool. Transfer to a large bowl. In a large skillet heat the olive oil over a medium heat. Add the onion, garlic and chorizo. Cook over a medium low heat for 10 minutes. Turn off the heat and drain off the fat. Return the skillet with the chorizo mixture to a medium heat. Add the chopped tomato and paprika. Cook for 2 minutes. Add the wine and turn the heat up to medium high. Boil for 2 minutes. Transfer the chorizo mixture to the bread cube bowl along with the parsley and thyme. In a medium bowl, whisk the chicken stock with the eggs. Season with the salt and pepper. Pour the egg mixture over the bread cube mixture and toss well. Transfer the stuffing to a large, greased, glass baking dish. Cover with foil. Bake for 45 minutes. Remove the foil and bake for another 20 minutes. Remove from the oven and let rest for 10 minutes before serving. Serves 12
Cranberry Sauce
Forget the canned stuff and make homemade Cranberry Sauce. Tastes so much better and super easy to make!
INGREDIENTS
12 Ounces Fresh Cranberries
1 Cup Sugar
1 Cup Orange Juice
In a medium sized saucepan over a medium heat dissolve the sugar and orange juice. Stir in the cranberries and cook for 10 minutes until the cranberries start to pop. Remove from the heat and place the sauce in a bowl. The Cranberry Sauce will thicken as it cools. Refrigerate until time to serve. Serves 10
