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October Recipes

CHEDDAR BAY BISCUITS

4 Cups Bisquick

6 oz. Cheddar Cheese (shredded)

1 1/3 Cups water

1/2 Cup Butter (melted)

1 tsp. Garlic Powder

1/4 tsp. Salt

1/4 tsp. Onion Powder


1/4 tsp. Dried Parsley

1/4 tsp. Old Bay Seasoning

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. In a mixing bowl, combine the baking mix, cheese, and water. Mix until dough is firm. Using a small scoop, place dough on the prepared pan. Bake at 375 degrees F for 10 to 12 minutes, or until golden brown. Combine the melted butter, garlic powder, salt, onion powder, old bay and parsley. Brush over baked biscuits immediately upon removing from oven. Servings: 20


SCRUMPTIOUS APPLE PIE

This apple pie is a classic, from the scrumptious filling to the flaky pastry crust. It is homemade goodness at its very best.

Pastry:
2    Cups Gold Medal® All-purpose flour

1    tsp. Salt

2/3 Cup plus 2 Tbsp. Shortening
    
4    to 6 Tbsp. Cold Water

Filling:
1/3 to 1/2 Cup Sugar

1/4 Cup Gold Medal® All-purpose Flour

1/2 tsp. Ground Cinnamon

1/2 tsp. Ground Nutmeg

1/8 tsp. salt

8    Cups Tart Apples (thinly sliced, peeled)

2    Tbsp. Butter or Margarine

In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

In large bowl, mix sugar, 1/4 cup flour, the cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples until well mixed. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over filling. Trim overhanging edge of pastry 1/2 inch from rim of plate.

Roll other round of pastry into 10-inch round. Fold into fourths. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning. Cut slits in top crust to vent.

Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Serve warm if desired. Makes 8 servings.


CREAMY POTATO & SAUSAGE SOUP

A rich soup full of mashed potatoes and gooey cheese. Best of all, this extra-hearty recipe is extra-easy to make!

1       Pkg. Hillshire Farm® Smoked Sausage        

1/2    Cup Onion (chopped)

1/4    Cup Shallots (chopped)

1       Cup Water

5       Cups Red Potatoes (cubed, about 1 1/2 lbs.)

1/2    tsp. Dried Thyme

1/2    tsp. Ground White Pepper

3       Cups Milk

1 1/2 Cups Heavy Cream

1       Pkg. (2.64 oz.) Country Gravy Mix

2       Tbsp. Parsley (chopped)

         Salt to taste

1       Cup (4 oz.) Shredded Cheddar Cheese

Cut sausage into 1/2” cubes.  Heat a 4-quart pan over medium-high heat for 3 minutes.  Add sausage, onion and shallots.  Cook, stirring frequently 3 to 4 minutes or until sausage is lightly browned.

Add water, potatoes, thyme and pepper; bring to a boil.  Reduce heat to medium-low, cover and cook 10 minutes or until potatoes are tender.

Add milk, cream and gravy mix.  Increase heat to medium-high and stir continuously until mixture comes to a boil.   Reduce heat to medium low; cover and cook for 10 minutes.   Stir in parsley; add salt to taste.  Top each serving with shredded cheese. Yield: 8 servings (about 1 cup each)

Recipe By: Hillshire Farm®


HASH BROWN CASSEROLE

(4 oz.) Cartons Cholesterol-free Egg Product

1    (12 oz.) Can Carnation® Evaporated Milk

1    tsp. Salt

1/2 tsp. Ground Black Pepper

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

2    Cups Shredded Cheddar Cheese

1    Medium Onion (chopped)

1    Small Green Bell Pepper (chopped)

1    Cup Ham (diced, optional)

Preheat oven to 350 degrees F. Grease 13 x 9-inch baking dish. Combine egg product, evaporated milk, cheese, salt and black pepper in large bowl. Add potatoes, onion, bell pepper and ham; mix well. Pour mixture into prepared baking dish. Bake for 60 to 65 minutes or until set. Servings: 12.  
Recipe By: Nestle® Carnation®

OLD-FASHIONED PUMPKIN NUT LOAF BREAD

2    Cups All-purpose Flour

2    tsp. Pumpkin Pie Spice

2    tsp. Baking Powder

1    tsp. Salt

1/2 tsp. Baking Soda

1    Can (15 oz.) Libby's® 100% Pure Pumpkin

1/2 Cup Granulated Sugar

1/2 Cup Packed Brown Sugar

1/2 Cup Nestle® Carnation® Evaporated Milk

1    Large Egg

1    Large Egg White

1    Tbsp. Vegetable Oil

1/4 Cup Nuts (chopped)

Preheat oven to 350° F. Grease 9 x 5 inch loaf pan. Combine flour, pumpkin pie spice, baking powder, salt and baking soda in medium bowl. Blend pumpkin, granulated sugar, brown sugar, evaporated milk, egg, egg white and oil in large mixer bowl. Add flour mixture; mix just until moistened. Pour into prepared loaf pan; sprinkle with nuts. Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.

Recipe By: Nestle® Carnation®


HAM-IT-UP WHITE BEAN SOUP

A comfortingly creamy soup.

1       Tbsp. Olive Oil

1/2   Small Onion (chopped)

2       Garlic Cloves (finely chopped)

1/4  Cup All-purpose Flour

1       Can (12 fl. oz.) Carnation®  Evaporated Milk

1       Can (14.5 fl. oz.) Chicken Broth

1 1/2 Cups Cooked Ham (cut into 1/2 inch pieces)

1       Can (15.5 oz.) Cannellini Beans (undrained)

1/2  Cup Frozen Peas

         Ground Black Pepper (optional)

Heat oil in medium saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, for 1 to 2 minutes or until onion is tender. Stir in flour. Gradually stir in evaporated milk and broth. Cook, stirring constantly, until mixture comes to a boil. Add ham, beans and peas. Heat through. Season to taste with pepper. Yields: 6 servings (1 cup each)

TIP: One cup coarsely chopped spinach leaves can be substituted for the peas.


CARNATION® CORNBREAD

1 1/4 Cups Yellow Corn Meal

3/4    Cup All-purpose Flour

1/2    Cup Dry Carnation®  Instant Nonfat Dry Milk

1/4    Cup Granulated Sugar

1 1/2 tsp. Baking Powder

1        tsp. Salt

1        Can (8.5 oz.) Creamed Corn

1/2   Cup Vegetable Oil

1/3   Cup Water

1       Large Egg

Preheat oven to 375 degrees F. Grease 8 inch square baking pan.

Combine corn meal, flour, dry milk, sugar, baking powder and salt in large bowl. Add creamed corn, vegetable oil, water and egg; stir just until moistened. Pour into prepared baking pan.

Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Serve warm. Yields: 12 servings

Both Recipes From: Carnation®


PUMPKIN PIE RICE PUDDING

1    Cup Uncooked, Medium-grain White Rice

1    Can (12 oz.) Carnation Evaporated Milk 

4    Cups Milk

1    Cup Dark Brown Sugar

1    Can (15 oz.) Libbys®  100% Pure Pumpkin

3/4 tsp. Cinnamon

1/4 tsp. Ground Cloves

1/4 tsp. Nutmeg

1/4 tsp. Allspice

1    tsp. Pure Vanilla Extract

1/4 tsp. Salt

1/4 Cup Triple Sec, Armagnac or Brandy

      Garnish (optional): Crumbled Cinnamon Graham     

      Crackers, Whipped Cream, Chopped Roasted 

      Pecans (or any combination thereof)

Combine the rice, milks, sugar, pumpkin, spices, vanilla, and salt in a heavy bottom saucepan. Bring the rice mixture just to a simmer; watch it carefully, because it will boil over given half a chance (and trust me, you do not want to clean that pot). Turn the heat down to low and stir the rice mixture well. Cover the pan most of the way and simmer the rice pudding gently for about an hour, stirring every 10 minutes or so to keep the rice from sticking to the bottom of the pot.

When the rice is tender, remove the pot from the stove and stir in the liqueur. Cover the pan and let the rice pudding cool at least 30 minutes before serving. Garnish as desired. It's best served slightly warm or at room temperature. Yields: 10

Recipe From Libbys®


PUMPKIN CAKE
WITH APPLE CIDER GLAZE

For the Cake:

1 Yellow Cake Mix

1 (15 oz.) Can of Pumpkin Puree

For the Glaze:

1 1/2 Cups Powdered Sugar

3 Tbsp. Apple Cider

3/4 tsp. Pumpkin Pie Spice

Empty the contents of the boxed cake mix and pumpkin puree into a large bowl.  Using a hand-mixer or stand mixer beat until well incorporated.  The batter will be very thick, but will come together nicely.

Pour batter into a greased  7x11 X 2 pan.  This is the small, rectangular-sized pan from a Pyrex set. Bake at 350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean.  Do not over bake. Let cool for 5 to 10 minutes in the pan, then flip onto a platter.

Make the glaze while you're waiting. Combine powdered sugar, apple cider and pumpkin pie spice.  Glaze should be thick but pourable.  Add more sugar or cider if needed.  Pour over the cake while still warm.  Reserve some to pour over each slice when served. Serve warm or room temperature.


MAPLE MUSTARD-GLAZED CHICKEN

2    Boneless, Skinless Chicken Breasts (pound flat)

6    Tbsp. Dijon Mustard

4    Tbsp. Maple Syrup

2    Tbsp. Whole-grain Mustard

2    Tbsp. Brown Sugar

1/2 tsp. Dried Thyme

2    Eggs

1/2 Cup All-purpose Flour

1    Cup Seasoned Bread Crumbs

1    Tbsp. Olive Oil

1    Tbsp. Water

1/2 tsp. Salt

1/4 tsp. Pepper

In a small bowl, make the glaze by combining, Dijon mustard, maple syrup, whole-grain mustard, brown sugar and dried thyme.  Set aside.

Mix flour with salt and pepper in a shallow plate.  On another plate combine eggs with water.  Lastly, place seasoned bread crumbs on a third plate.  Dip the chicken into the flour, shaking off any excess.  Next, dip into the egg mixture and lastly into the bread crumbs, making sure to coat completely.

Heat olive oil in a large, nonstick skillet over medium heat.  Cook the chicken breasts for 2 minutes on each side, just until browned.

Place the chicken on a baking sheet covered in parchment paper.  Thickly brush the glaze on all sides and nooks and crannies of the chicken.  If you barely coat the chicken, it just won't have a lot of flavor, so don't be shy.

Place in a 400 degree oven for 10 minutes.  Serve immediately.


PUMPKIN PIE DIP

8   oz. Cream Cheese (softened)

15 oz. Canned Pumpkin

2   tsp. Pumpkin Pie Spice

2   Cups Powdered Sugar

4   oz. Cool Whip

Gingersnaps (for dipping)

Cinnamon Graham Crackers 

(for dipping)

Apple Slices (for dipping)

Using an electric mixer on low speed. Blend the pumpkin and cream cheese until smooth. Add pumpkin pie spice and powdered sugar and blend with mixer until smooth and creamy.

Fold in the Cool-Whip and refrigerate for at least one hour.

Serve with gingersnaps, cinnamon graham crackers, and apple slices.


JAMBALAYA STUFFING

4    Tbsp. Canola Oil

1    lb. Spicy Andouille Sausages (peeled, crumbled)

1    Cup Red Pepper (diced)

1    Cup Green Pepper (diced)

2    Cups Onions (diced)

2    Cups Celery (diced)

1    Jalapeno Pepper (seeded, diced)

2    Garlic Cloves (minced)

1/2 Cup Basil (fresh, chopped)

1    Tbsp. Oregano (dried)

2    Bay Leaves

      Freshly Ground Pepper (to taste)

1    10 oz. package of  Herb Seasoned Cube Stuffing

1    Can (28 oz) Tomatoes (diced)

3    Cups Chicken Stock 

Heat oil in large saucepan; brown sausage; add peppers, onion, celery, jalapeno, garlic, basil, oregano, bay leaves and season with pepper.

Add tomatoes, and stock; bring to a boil; stir thoroughly; reduce heat to low; add stuffing mix and stir to coat evenly; simmer until liquid is absorbed. Remove bay leaves; let stuffing cool enough to handle.

Place stuffing in a greased baking dish and bake at 350° F for 45 minutes, or until heated. Serving Size: 10


STUFFED SWEET POTATOES
WITH PECAN AND MARSHMALLOW STREUSEL

12   Large Sweet Potatoes

3/4  Cup (1 1/2 sticks) Unsalted 

       Butter (room temperature)

3/4  Cup Light Brown Sugar

3/4  Cup All-purpose Flour

1/4  tsp. Ground Cinnamon

1/4  tsp. Salt

1     Cup Toasted Pecan Pieces

1     Cup Miniature Marshmallows 

Preheat the oven to 400° F.

Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.

In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.

Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown. Servings: 12


GLAZED CRANBERRY CARROTS

This is a wonderful way to add a festive twist to your veggies.

 2     lbs. Fresh Baby Carrots

1/2  Cup Jellied Cranberry Sauce

1/4  Cup Butter (cubed)

1/4  Cup Packed Brown Sugar

1     Tbsp. Lemon Juice

1/2  tsp. Salt

Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 10 to 12 minutes or until tender. Drain and set aside.

In the same pan, combine the cranberry sauce, butter, brown sugar, lemon juice and salt. Cook and stir until cranberry sauce is melted and mixture is smooth. Add carrots; stir to coat. Heat through. Yield: 6 servings.

Recipe From: Mary Ann


CLASSIC GOLDEN ONION STUFFING

2    (6 oz.) Packages Seasoned Bread Cubes

1    Cup (2 sticks) Unsalted Butter

1    Cup Celery (diced)

1    Cup Fresh Yellow Corn (or frozen and 

      thawed or canned, drained)

1/2 Cup Dried Apricots (diced)

1    Cup Crispy Onions (lightly crushed)

1    Cup Hot Water

2    tsp. Honey

Stir-In Options:

1   Cup Pecans (Chopped)

1   Cup Golden Raisins

1   Cup Wild Rice (steamed)

Combine bread cubes with melted butter, celery, corn, apricots, crispy onions.  Mix hot water with honey. Add to bread mixture, mixing well until thoroughly combined. Use more water for a moister dressing, less water for drier dressing.

If used to stuff poultry, DO NOT stuff until just before roasting. Roast in the bird as usual. Otherwise, prepare a 9" X 13" baking dish with cooking oil spray and preheat oven to 350° F. Spoon and press stuffing into prepared baking dish, cover with foil and bake at 350° F for 25-30 minutes.

Remove foil and continue baking for an additional 5-10 minutes or until the top of the stuffing is lightly golden brown.  Serving Size: 10


HOW TO PRE-BAKE A PIE CRUST

Follow the recipe instructions for rolling out your dough and lining a pie pan.

Chill the crust, loosely covered with plastic wrap, for at least half an hour. This lets the dough relax and will help prevent it from shrinking in the oven.

Place a baking sheet on a lower oven rack and preheat the oven to 425 degrees F. Once the dough is chilled, it should be firm to the touch (shortening won't firm up as well as butter, so transfer shortening crusts to the freezer for 5 to 10 minutes). Pierce the bottom and sides of the crust with a fork to prevent air pockets from forming.

Line the crust with a double thickness of aluminum foil, making sure the foil is all the way to the edges of the bottom of the pan.

Fill the foil with pie weights or dried beans. Make sure they're distributed all across the bottom and partly up the sides of the foil-lined crust. The weights ensure that the crust holds its shape during baking and doesn't slump in the pan or bubble up.

Put the pie plate on the preheated baking sheet and reduce the oven temp to 400. Bake until the edges of the crust are starting to turn golden and the bottom of the crust has lost its translucent "raw" look, 10 to 12 minutes (carefully pull up the edge of the foil to take a peek). Remove the baking sheet and pie pan from the oven. Lift up the edges of the foil and set the beans aside. Return the pie and baking sheet to the oven. Save the beans for the next time you bake a pie, or discard them; they're no good to eat once they've been baked.

If you'll be baking the crust once it's filled -for a quiche, pumpkin pie, Key lime pie, or others - bake the crust until the bottom is just beginning to color, 6 to 8 minutes. If you're making a cream pie or refrigerated pie, bake it until the entire crust is golden brown, about 15 minutes longer.

Remove the pie shell from the oven. To help prevent soggy pie or quiche crusts, brush the inside of the crust with egg wash (1 egg beaten with 1 tablespoon water) to create a seal. Return the crust to the oven until the egg wash is dry and shiny, about 3 minutes.

If you're making a cream pie or icebox pie, let the crust cool completely before proceeding with your recipe. For pies that will go back in the oven, like lemon meringue pies or quiches, the crust can still be warm when you add the filling.