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November Recipes

GLAZED MEAT LOAF

This meat loaf's flavor is enhanced with beef bouillon and a brown sugar glaze with a hint of lemon juice.

1/2 Cup Ketchup

1/3 Cup Brown Sugar

1    Tbsp. Lemon Juice

1    tsp. Dry Mustard 

2    lbs. Lean Ground Beef

3    Slices Bread (shredded)

1/4 Cup Onion (diced)

1    Egg (beaten)

1    Cube Beef Bouillon (crumbled)

3    Tbsp. Lemon Juice

Preheat oven to 350 degrees F. In a small bowl, combine ketchup, brown sugar, 1 tablespoon lemon juice and dry mustard until smooth. In a large bowl, combine ground beef, shredded bread, onion, egg, bouillon, 3 tablespoons lemon juice, and 1/3 cup of the ketchup mixture until well mixed. Form into a loaf and place in a 9x5 inch loaf pan. Bake 1 hour. Pour off fat. Pour reserved ketchup mixture over loaf. Bake 10 minutes more. Servings: 8

Recipe From: Rebecca M


GARLIC SHRIMP & WHITE BEANS

3       Garlic Cloves (minced, divided)         

1/2    tsp. Crushed Red Chilies

1       Bay Leaf (preferably fresh)

1 1/4 Cups Chopped Tomato (about 8 oz.)

         Kosher Salt

         Freshly Ground Pepper

1       Tbsp. Tomato Paste

2       (15 oz.) Cans White Beans (such as cannellini, rinsed, drained)         

1       Cup Low-sodium Chicken Broth

1       lb. Medium Shrimp (peeled, deveined)

1       tsp. Smoked Paprika

2       Tbsp. Flat-leaf Parsley (chopped)

         Grilled Bread (optional)

Preheat broiler. Heat 2 Tbsp. oil in a large, heavy, ovenproof skillet over medium heat. Add 1 garlic clove, chilies, and bay leaf and cook, stirring constantly, just until fragrant, 1 to 2 minutes (do not allow garlic to burn). Add tomato; season with salt and pepper. Cook, stirring and smashing tomato with the back of a wooden spoon, until tomato is completely broken down, about 5 minutes.

Add tomato paste and cook, stirring constantly, until paste is deep red and caramelized, 3 to 4 minutes. Stir in beans and broth. Bring to a brisk simmer and cook until juices are slightly reduced and thickened, 3 to 4 minutes. Season to taste with salt and pepper.

Combine remaining 2 garlic cloves, 2 Tbsp. oil, shrimp, and paprika in a medium bowl; season with salt and pepper and toss to evenly coat shrimp. Scatter shrimp over beans in an even layer.

Broil until shrimp are golden and cooked through, about 3 minutes. Drizzle remaining 2 Tbsp. oil over shrimp and beans; garnish with parsley. Serve with bread, if desired. 4 servings.


CRANBERRY STUFFING BALLS

Are you looking for a stuffing that's a little different this year? These colorful balls are both tasty and easy to make. 

1    lb. Bulk Pork Sausage

1/2 Cup Celery (chopped)

1/4 Cup Onion (chopped)

2    Tbsp. Fresh Parsley (minced)

1    pkg. (7 oz.) Herb Seasoned Stuffing Croutons

3/4 Cup Fresh Cranberries (halved)

2    Eggs (well beaten)

1    to 1 1/2 Cups Chicken Broth

In a skillet, cook sausage, celery and onion until sausage is done and vegetables are tender. Drain excess fat. In a large bowl, combine the meat mixture with remaining ingredients and enough broth to hold mixture together. Shape into 8 to 10 balls. Place in a greased shallow baking dish. Bake at 325°  for 30 minutes. Yield: 8-10 servings.


SPINACH STUFFING BALLS

2      (10 oz.) pkgs. Frozen Spinach (thawed & well-drained)

2       Small Onions (very finely chopped)         

2 1/4 Cups Stuffing with Herbs

6       Eggs (beaten)

1/2    Cup  Butter (melted)

1/2    Cup Parmesan Cheese

2       tsp. Garlic Salt

1       tsp. Black Pepper

Mix all ingredients until well combined.  Form into about 1" balls; place on a baking sheet sprayed with cooking spray.  Bake at 350 degrees for 20 minutes.  Makes approximately 60 balls.

*Spinach balls may be frozen, either baked or unbaked.

For pre-baked balls:  Remove from freezer about 30 minutes prior to reheating.  Reheat in a 350 degree oven for about 10 minutes.

For unbaked balls:  Remove from freezer 30 minutes before cooking.  Bake as directed (350 for 20 minutes).


SLOW COOKER STUFFING

"Making this moist bread dressing in a slow cooker is an excellent way to free up the oven for other dishes on a busy cooking day."

1       Cup Butter

2       Cups Onion (chopped)

2       Cups Celery (chopped)

1/4    Cup Fresh Parsley  (chopped)        

12     oz. Mushrooms (sliced)

12     Cups Dry Bread Cubes

1       tsp. Poultry Seasoning

1 1/2 tsp. Dried Sage

1       tsp. Dried Thyme

1/2    tsp. Dried Marjoram

1 1/2 tsp. Salt

1/2    tsp. Ground Black Pepper

4 1/2 Cups Chicken Broth (or as needed)

2       Eggs (beaten)

Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.

Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.

Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours. Servings: 16


ICED OATMEAL APPLESAUCE COOKIES

Once the maple icing is set, these can be stored in single layers in an airtight container.

4       Tbsp. Unsalted Butter (melted)

1       Cup Packed Light-brown Sugar

1/2    Cup Granulated Sugar

1       Large Egg

1/2    Cup Chunky-style Applesauce

1 1/2 Cups Old-fashioned Rolled Oats        

1 1/4 Cups All-purpose Flour

1/2    tsp. Baking Soda

1/4    tsp. Baking Powder

1/4    tsp. Coarse Salt

1       Cup Golden Raisins

1 3/4 Cups Confectioners' Sugar

3       Tbsp. Pure Maple Syrup

3        Tbsp. Water

Preheat oven to 350. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until combined. Add egg and applesauce, mix until well blended, 2 to 3 minutes. Mix in oats, flour, baking soda, baking powder, and salt. Mix in raisins.

Using a 1 1/2 inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies until golden and just set, 13 to 15 minutes. Let cool on sheets 5 minutes. Transfer cookies to a wire rack set over parchment paper; let cool completely.     Yield: Makes about 2 1/2 dozen

To make icing: Whisk confectioners' sugar, syrup, and 3 tablespoons water until smooth. Drizzle over cookies, let set.


PECAN SQUARES

Falling somewhere between a pie and a cookie, this pastry tops a crisp crust with a thick layer of pecans. The sweet pecan filling offers a delicious variation on the pecan pie-perfect for dessert, lunch, or an afternoon snack.

18 Tbsp. Unsalted Butter (room temp.) (2 sticks + 2 Tbsp.)

3/4 Cup Light-brown Sugar (firmly packed)

1/2 tsp. Salt

3    Cups All-purpose Flour

8    Tbsp. (1 stick) Unsalted 

      Butter

1/2 Cup Light Brown Sugar 

      (firmly packed)

6    Tbsp. Honey

2    Tbsp. Granulated Sugar

2    Tbsp. Heavy Cream

1/4 tsp. Salt

2    Cups (8 oz.) Pecan Halves

1/2 tsp. Pure Vanilla Extract

Place rack in center of oven. Heat oven to 375 degrees. To make the crust: In the bowl of an electric mixer fitted with the paddle attachment, mix butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Add salt, and mix to combine. Add flour 1 cup at a time, on medium speed, mixing until fully incorporated after each addition. Continue mixing until the dough begins to come together in large clumps.

Press dough about 1/4 inch thick into a 9 by 13 by 1 inch baking pan. Prick the pastry with the tines of a fork. Chill until firm, about 20 minutes. Bake until golden brown, 18 to 20 minutes. Transfer pan to a wire rack to cool completely.

Reduce oven to 325 degrees. To make the filling: Place butter, brown sugar, honey, granulated sugar, heavy cream, and salt in a medium saucepan over high heat. Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute. Remove pan from heat; stir in nuts and vanilla.

Pour filling onto the cooled crust. Bake until filling bubbles, 15 to 20 minutes. Carefully transfer pan to a wire rack to cool completely. Run a paring knife around edges of the pan, and invert onto cooling rack, leaving the pastry on the rack. Invert rack with pastry onto a cutting board, leaving the pastry on the board, filling side up. Use a sharp knife to cut into 1 by 3 inch bars. Store in an airtight container up to 1 week. Yield: Makes about 32 cookies.