This is a great dessert to prepare if you have canned alot of pears this past summer. I have 48 jars of pears sitting in the pantry waiting to be eaten and I used 3 jars for this dessert. It was very tasty and unlike most pears, this dessert did not taste grainy like pears texture can get. It was very refreshing heated up with vanilla ice cream and would make a great winter dessert to warm a person up. Here is the recipe:
Pear Crisp
5 cups sliced pears 3 Tbsp sugar 1/2 cup regular rolled oats 1/2 cup packed brown sugar 1/4 cup all purpose flour 1/4 tsp cinnamon, nutmeg, or ginger 1/4 cup butter (margarine will work, but butter tastes better) 1/4 cup chopped nuts or coconut
Place fruit (undrained) in a round baking dish, stir in sugar. For topping, mix together oats, brown sugar, flour, and spice of choice. Cut in butter (or margarine) till mixture resembles coarse crumbs. Stir in nuts or coconut. Sprinkle topping over filling. Bake in 375 oven for 30-35 minutes or till fruit is… (Read the rest of this article at the following article source link for the full story)
This is not your normal grilled cheese sandwich, it is different but it tastes very good. I have had people say I was crazy to put Havarti cheese with strawberry jam but trust me… it is yummy! We first saw this on TV a couple years ago and we have been eating them since. We saw it on Ham On The Street from Food Network, when that show was still on, I do not know what happened to that show, we thought it was good. Just try this sandwich one time, it is addicting. You have to use regular Havarti cheese because any flavored Havarti is not good. Try one out and let me know what you think. (ignore the cut in one of the halves in the picture, I thought I was cutting it into fourths for my youngest daughter until she told me she wanted her own sandwich LOL)
Not Your Normal Grilled Cheese Sandwich
2 slices bread (sourdough or french work best we think) 2 slices deli style Havarti Cheese Strawberry Jam Butter
Butter the pieces of bread and lay them face down on a griddle. Add one slice… (Read the rest of this article at the following article source link for the full story)
You cannot have Thanksgiving without mashed potatoes and gravy, although history says that the first pilgrims did not have mashed potatoes and gravy for their first Thanksgiving; it has become a mainstay of this holiday through time. In my opinion, my mashed potatoes are top notch, they come out perfect every time without lumps and they are very creamy and go great with the gravy from the turkey drippings. My potatoes are very easy to make and the hardest thing you will do is peel the potatoes. So here is the recipe:
My Perfect Mashed Potatoes
10 russett potatoes, peeled and halved 1/4 cup sour cream 1/4 cup milk 1/2 stick of butter (not margarine, have to use real butter, unsalted is preferred) salt and pepper to taste
Boil the potatoes for about 30-40 minutes or until they are fork tender. Drain. Combine potatoes, sour cream, milk, and butter and mix with electric mixer until creamy. Add additional milk to get the consistency you want. Add salt and pepper to taste. Serve with… (Read the rest of this article at the following article source link for the full story)
Just in case you didn’t know… there is nothing better to go with turkey and the trimmings than homemade rolls to soak up all that gravy that goes over everything (well at least I put gravy over everything, but that is my own preference). And, contrary to popular belief, rolls are not hard to make at all, they just take time. If you have the time, then homemade rolls are the way to go, rather than store bought. They are more economical and taste better. Rather than spending $3 for a package of rolls at the store, I can make 24 rolls for just pennies a roll with the ingredients I already store in my kitchen on a regular basis. Here is how you do it (this is what my grandmother had done for years, so I am not totally sure where the recipe came from, but it is pretty easy):
My Homemade Rolls
4 1/4 to 4 3/4 cups all-purpose flour 1 pkg of active dry yeast 1 cup milk 1/3 cup sugar 1/3 cup shortening, margarine, or butter 1/2 tsp salt 2 eggs
Combine 2 cups of the flour and the yeast. Heat… (Read the rest of this article at the following article source link for the full story)
This is an unusual recipe that tastes so yummy. We have this in place of traditional fruit salad with our Thanksgiving dinner or Christmas dinner. I make individual serving bowls of this and garnish it with pineapple and chopped pistachio nuts on top. It is very easy to make and it just tastes good! I call it fluff because it does have a fluffy texture and makes a nice addition next to the cranberries or cranberry mousse at dinner.
(sorry about the grainy photo, I do not have the best camera but I am saving for a new camera that takes better pictures)
Pistachio Fluff
1 Pkg pistachio pudding mix 1 8oz tub of whipped topping 1 small can of crushed pineapple (reserving some for garnish) 1 c. miniature marshmallows 1/4 c. chopped pistachio nuts (reserving some for garnish)
Combine and pudding mix powder with the whipped topping. Drain pineapple. Add pineapple with marshmallows and nuts. Combine thoroughly. Chill until ready to serve. Fill custard cups or small bowls with the fluff… (Read the rest of this article at the following article source link for the full story)
You cannot have Thanksgiving dinner without the dessert… which for me is the traditional pumpkin pie with real whipping cream. I do not and will not use cool whip or aerosol whip, I always whip my own for pumpkin pie. With this recipe, it is a little bit richer made with sweetened condensed milk rather than evaporated milk, which is what I did here. Give the top of the pie a shake of nutmeg for some extra flavor.
Pumpkin Pie
1 15 oz can pumpkin (2 cups) 1 14 oz can sweetened condensed milk 2 eggs 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground nutmeg 1/2 tsp salt
Crust: 1 1/4 c. all-purpose flour 1/4 tsp salt 1/3 c. shortening 3-4 Tbsp cold water
Directions for crust: In mixing bowl, stir together flour and salt. Cut in shortening till pieces are the size of small peas. Sprinkle one tablespoon water over part of mixture, toss gently with fork. Repeat until all is moistened. Form dough into a ball. On a lightly floured surface, flatten dough with hands. Roll dough from center… (Read the rest of this article at the following article source link for the full story)
Here is a tasty twist to regular cranberry sauce at your Thanksgiving table. It is Cranberry Mousse, and it is very easy to make. You can make it into single serving size or one large mold to have on the table to add a little bit more elegant flair on the table instead of regular cranberry sauce. It looks pretty too! I got this from Kraft Food and Family magazine Holiday edition 2006. The free subscription is well worth the emails (you can opt out of emails too and just get this magazine in the mail only). Or you can also look in their archives of past issues of Food and Family magazine on their site at Kraft.com. I am making 2 of these Cranberry Mousse molds for my daughter’s up and coming Christmas party for her Taekwondo school in December. We just love this dish!
Cranberry Mousse
1 1/2 c. boiling water 1 pkg (8 serving size) Jell-O Cranberry flavor gelatin, or any other red flavor 1 can (16 oz) whole berry cranberry sauce 1 c. cold water 1/4 tsp cinnamon 1/8 tsp ground cloves For more information click the following article source link for the full story: http://feeds.feedburner.com/~r/Cre8tiveKitchen/~3/459329380/…
This is a new dish for us this Thanksgiving; I happened to have 2 acorn squashes in the pantry and thought about a casserole for Thanksgiving. I searched for one that would be similar to my usual Sweet Potato Casserole that I usually make for my son, but since he wasn’t here this week, I chose something else. I found this recipe on Cook’s.com recipe site and thought it sounded good. It is very easy to make and was very tasty. The sweetness of the brown sugar topping and the squash made a very nice combination with a little crunch of pecans in the topping as well. It was received well by the family.
Acorn Squash Casserole
3 c. mashed acorn squash or 2 pkgs of frozen squash, thawed 1/2 c. sugar 2/3 stick butter, softened 2 tsp vanilla, divided 2 eggs, well beaten
Topping: 1/2 c. brown sugar 1/2 stick butter 1/3 c. flour 1/2 c. chopped pecans
Preheat oven to 350 degrees. Slice acorn squash in half, remove seeds, and bake 1 hour or until fork tender. Take out squash from skins. Combine… (Read the rest of this article at the following article source link for the full story)
I love this stuffing and so does my family, since I found this recipe Thanksgiving 2006. It tastes so good with the sweetness of the cranberries and apples that goes with the savory of the onion, celery, and spices of stuffing. This recipe comes from Kraft Foods and Family magazine (of which I subscribe to faithfully) Holiday 2006 edition. You can subscribe to Kraft Food and Family magazine from this link. It is easy and best of all, it is FREE! Notice in the picture that you can see the apple chunks and the cranberries, it is what makes this dish so unique. YUMMY!!
Apple Cranberry Pecan Stuffing
3 cups apple juice 1/4 cup butter or margarine 2 small apples, chopped 1 cup dried cranberries 2 pkg (6 oz each) Stove Top stuffing mix for chicken 1/2 cup chopped pecans
Bring juice and butter/margarine to a boil in medium saucepan on high heat. Stir in apples, cranberries, and stuffing mix. Cover. Remove from heat. Let stand 5 minutes. Stir in pecans. Makes 16 servings.
Notes: - I added… (Read the rest of this article at the following article source link for the full story)
Well, my early Thanksgiving dinner was a success and now I am sitting here very full. So, here is the barrage of recipes for what I just prepared the last 2 days (my Thanksgiving cooking is never a short story, rather a lengthy delight in the kitchen). First, you have to have turkey for Thanksgiving, nothing else will do (at least to me nothing else will do).
I started with a 16 lb turkey and brined it yesterday morning until about 1:30 this afternoon, turning it only once and letting it soak. When you let it soak in the brine, it retains more moisture so that when it is cooking, the breast will not turn out dry. This one was no exception, it was very moist when we carved it tonight. It oozed with juice all over the place. While it was cooking, it formed blisters of liquid beneath the skin and that is what you want with a brined turkey. That way when it comes out of the oven, and you have to let it rest for 30-40 minutes before carving, the meat soaks up the juice and… (Read the rest of this article at the following article source link for the full story)
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This is a great dessert to prepare if you have canned alot of pears this past summer. I have 48 jars of pears sitting in the pantry waiting to be eaten and I used 3 jars for this dessert. It was very tasty and unlike most pears, this dessert did not taste grainy like pears texture can get. It was very refreshing heated up with vanilla ice cream and would make a great winter dessert to warm a person up. Here is the recipe:
