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November Recipes


Tired of the same old turkey soup? Cook up a pot of this zesty stew, flavored with cumin and chili powder.

1 Tbsp. Vegetable Oil

1 1⁄2 Cups Onion (chopped)

2 Cloves Garlic (chopped)

4 Cups Cooked White Turkey (diced)

1 Tbsp. Ground Cumin

1 1⁄2 tsp. Chili Powder

1 tsp. Mild Jalapeño Sauce

1⁄2 tsp. Salt

2 1⁄2 Cups Chicken Broth

1 10 oz. Box Frozen Corn

1 15 1⁄2 oz. Can White Beans (drained and rinsed)

1 4 oz. Can Diced Green Chilies (drained)

1⁄2 Cup Sour Cream

1⁄4 Cup Fresh Cilantro (chopped)

Heat the oil in a 4-quart, heavy-bottomed pot. Add the onion and cook for 1 to 2 minutes or until soft. Add the garlic and continue cooking for 30 seconds. Add the turkey, cumin, chili powder, jalapeño sauce, salt and chicken broth. Mix well. Bring to a boil, then reduce to a simmer.

Stir in the corn, beans and chilies and cook until heated through. Remove from the heat and stir in the sour cream and cilantro. Serves 6 to 8.


Rich, creamy chowder is a favorite comfort food -- reassuring, full-bodied, and very delicious. And it’s easier to make than a lot of cream soups because you don’t have to puree anything.

2 Tbsp. Butter

1 Large Onion (finely chopped)

1 Rib Celery (finely chopped)

5 1⁄2 Cups Chicken Stock

1 1⁄2 Cups Frozen Corn Kernels

1 Large All-purpose Potato (peeled and diced)

1⁄2 to 3⁄4 tsp. Salt, to Taste

1 Cup Heavy Cream

3 Tbsp. All-purpose Flour

Black Pepper, to Taste

Fresh Dill or Parsley for Garnish, (chopped)

Melt the butter in a large saucepan or medium soup pot. Stir in the onion and celery. Partially cover the pan and cook the vegetables over moderate heat for 9 to 10 minutes, stirring occasionally.

Add the chicken stock, corn, potato, and salt and bring the mixture to a low boil. Lower the heat, cover the pot, and simmer for about 7 minutes, until the potatoes are just tender. In a small bowl, whisk together the cream and flour. Stir the mixture into the soup with the pepper.

Bring the soup back to a low boil, then reduce the heat and simmer for about 8 minutes. Serve hot, garnished with herbs.


Try adding one “hot” sausage and one regular sausage to this black bean chili recipe to give it a little bit of an extra kick.

2 (1 lb.) Packages Breakfast Sausage

1 lb. Lean Ground Beef

2 1⁄2 Tbsp. Chili Powder

2 tsp. Ground Oregano

1 tsp Salt

1 tsp. Cumin

4 Cloves Garlic

2 Medium Onions

1 Tbsp. Jalapenos (chopped )

3 (14 oz.) Cans Italian-style Stewed Tomatoes

2 (15 oz.) Cans Black Beans (drained and rinsed)

Chop onions, garlic and jalapenos in food processor. In large skillet sauté sausage and beef with spices, onions, garlic and jalapenos until meat is browned. In meantime, puree lightly the tomatoes and set aside. When meat is browned through, drain and put in crock pot. Add tomatoes. Cover and cook on high for 1 hour. Turn heat to low and simmer about 2 hours more or until onions are tender. Adjust seasoning, if necessary. Add the beans and heat through. Serve with sour cream and grated cheese (optional). Serves 10 to 12.


1 Can Cream Of Chicken Soup

4 Cups Chicken Broth

3 Cups Chicken (cooked, diced)

1⁄4 Cup Dry White Wine

1⁄4 Cup Olive Oil

1 Cup Eggplant (diced)

1 Cup Zucchini (diced)

1 Cup Yellow Squash (diced)

2 Tbsp. Garlic (chopped)

1⁄4 Cup Fresh Basil (chopped)

1⁄4 Cup Fresh Parsley (chopped)

1 (16 oz.) Bag Frozen Cavatelli or Gnocchi

Cook the pasta according to the package directions. Sauté all the vegetables in olive oil on medium heat for 6 to 8 minutes or until tender but firm.

Pour soup and broth into a large pot. Heat on medium until boiling. Add the chicken, pasta, vegetables and herbs. Turn heat to low and simmer for 5 minutes. Then add the wine, or if you do not wish to use wine add more chicken broth. Salt and pepper to taste. Garnish with more fresh basil and parmesan cheese. Serves 4 to 6.


Good-for-you apples and oat-filled granola bars create a homey dessert. The microwave makes it extra-easy.

2 Large Crisp Apples (such As Braeburn, Gala or Fuji)

2 Tbsp. Raisins or Sweetened

Dried Cranberries

2 Tbsp. Packed Brown Sugar

4 tsp. Butter or Margarine (softened)

4 Nature Valley® Crunchy

Granola Bars (2 pouches from 8.9 oz. box any flavor, crushed)

Milk, Cream or Fruit-flavored Yogurt, If Desired

Cut apples in half lengthwise. Using spoon, remove and discard cores, making at least a 1-inch indentation in each apple half. In microwavable pie plate, arrange apple halves, cut sides up. If needed, cut thin slice off bottoms to keep halves from tipping.

Fill each apple half evenly with raisins and brown sugar; dot with butter. Cover with microwavable plastic wrap, folding back one edge 1⁄4 inch to vent steam.

Microwave on High 5 to 6 minutes or until apples are tender. Top each with granola. Serve with milk.
Makes: 4 servings

Note: Traditional baking apples such as Granny Smith, Rome Beauty and Greening can also be used for a less-sweet taste.


1 1⁄4 Cups Sugar

3 Tbsp. Cornstarch

4 Cups Pitted Fresh Tart Cherries

1⁄4 tsp. Almond Extract

1 Cup Flour

1 Tbsp. Sugar

11⁄2 tsp. Baking Powder

1⁄2 tsp. Salt

3 Tbsp. Shortening

1⁄2 Cup Milk

Preheat oven to 400°. Blend 11⁄4 cups sugar, cornstarch, cherries, and almond extract in a medium saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Continue to boil and stir for 1 minute. Pour fruit mixture into an ungreased 2-quart casserole. Place in oven while preparing dough.

Measure flour, 1 tablespoon sugar, baking powder, and salt into a mixing bowl. Add shortening and milk. Cut shortening in several times then stir until dough forms a ball. Drop dough (in about 6 spoonfuls) onto hot fruit. Bake 25 to 30 minutes, or until topping is golden brown. Serve warm with cream, if desired, or cool slightly and serve with vanilla ice cream.


3 Large Potatoes (peeled, quartered lengthwise)

3 Tbsp. Bacon Fat or Olive Oil

1 Cup Onions (roughly chopped)

1 Cup Bell Peppers (roughly chopped)

Salt and Pepper to Taste

1⁄4 Cup Fresh Parsley (chopped)

6 Eggs (whisked)

Boil the potatoes in a saucepan of lightly salted water for 10 to 15 minutes until just cooked (test for doneness). Drain, rinse with cold water to cool. Cut into 1-inch squares. Set aside (or leftover baked potatoes can be cut up and used, omit the boiling part).

Heat 2 Tbsp bacon fat (or olive oil) in a large cast iron skillet on medium high heat. Add the onions and chopped bell peppers. Increase the heat to high. Brown the onions and bell peppers, stirring frequently, about 2 to 3 minutes.

Push the vegetables to the side of the pan, add the potatoes and another Tbsp of bacon fat (or olive oil) to the pan. Brown the potatoes for about 2 minutes, stirring frequently. Sprinkle on salt and pepper to taste as you cook.

Mix the vegetables and potatoes together and mix in the parsley. Add the eggs, stirring to distribute the eggs among the vegetables and potatoes. As soon as eggs begin to firm up, remove from heat. Serve immediately. Great with ketchup. Serves 4.
Note: You can also use raw potatoes, fry them, then add the rest. Other items can be added as well, like chopped ham or sausage.

Recipe From: Elaine


These Gingerbread Men Cookies are as cute as can be. If desired, decorate with raisins, currants or cinnamon red hot candies for eyes and buttons. Or, pipe untinted or Colorful Royal Icing onto cookies.

3 Cups Flour

2 tsp. McCormick® Ginger (ground)

1 tsp. McCormick® Cinnamon (ground)

1 tsp. Baking Soda

1⁄4 tsp. McCormick® Nutmeg (ground)

1⁄4 tsp. Salt

3⁄4 Cup (11⁄2 Sticks) Butter (softened)

3⁄4 Cup Firmly Packed Brown Sugar

1⁄2 Cup Molasses

1 Egg

Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses and egg; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk; wrap in plastic wrap. Refrigerate 4 hours or overnight.

Preheat oven to 350°F. Roll dough to 1⁄4 inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5 inch cookie cutter. Place 1 inch apart on ungreased baking sheets.

Bake 8 to 10 minutes or until edges of cookies are set and just beginning to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks to cool completely. Decorate cooled cookies as desired. Makes 2 dozen or 24 (1 cookie) servings.

Recipe Compliments of: McCormick® and Compan


1 Can (103⁄4 oz.) Cream of Mushroom Soup (undiluted)

1 Cup (8 oz.) Sour Cream

1⁄2 Cup Milk

1 Cup ( 4 oz.) Cheddar Cheese (shredded)

1⁄2 Cup Butter (melted divided)

1 Pkg (30 oz.) Frozen Shredded Hash Brown Potatoes (thawed)

1 Cup Cornflake Crumbs

1⁄4 Cup Parmesan Cheese (grated)

In large bowl, combine the soup, sour cream, milk, cheddar cheese, and 1⁄4 cup butter stir in hash browns. Transfer to a greased 9x13 inch baking dish. Combine the cornflake crumbs, Parmesan cheese and remaining butter; sprinkle over top. Bake, uncovered at 325 degrees for 45 to 50minutes or until heated through. Makes 6-8 servings.

Recipe From: The Lebanon County Alternate Dairy Princess Kelly Reist


Chocolate Peanut Squares are a delicious combination of peanut butter, cocoa, mini marshmallows, rice cereal, and peanuts. Although they may look like a bar or square, their taste and texture is that of a candy bar. And a good one at that.

1⁄2 Cup Smooth Peanut Butter

1⁄3 Cup Light Corn Syrup

1⁄3 Cup Honey

1⁄2 Cup Cocoa Powder (unsweetened or dutch-processed)

1⁄4 Cup Light Brown Sugar

3 Cups Miniature Marshmallows

1 tsp. Pure Vanilla Extract

3 Cups Crisp Rice Cereal

1 Cup Peanuts


8  oz. Semi Sweet Chocolate (chopped)

1 Tbsp. Unsalted Butter

Squares: Butter or lightly spray with a non stick vegetable spray, an 8 x 8 inch square pan. Set aside.

Place the peanut butter, corn syrup, honey, cocoa powder, and light brown sugar in a large saucepan. Place over medium high heat and bring this mixture to a boil. Reduce the heat to low, add the marshmallows, and stir constantly until mixture is melted and smooth.

Remove from heat and stir in the vanilla extract, rice cereal, and peanuts. Press this mixture into the prepared pan and allow to set.

Topping: In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter. Spread over the squares and refrigerate until chocolate has set. Cut into squares with a sharp knife.

Serve cold or at room temperature. Makes about 24 squares.

Recipe From: Jane


11 Cup Shortening

1⁄2 Cup Powdered Sugar

21⁄4 Cups Flour

1⁄2 tsp. Salt

1 tsp. Vanilla

3⁄4 Cup Pecans or Walnuts (chopped)

Mix shortening and powdered sugar. Blend in Vanilla. Add flour, salt and pecans. Form into 1 inch balls and place on ungreased cookie sheet. Bake at 350 degrees for 12 to 15 minutes. Roll in powdered sugar while still warm.