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November Recipes


1    12 oz. Package Fresh Cranberries

2    Oranges (peeled)

1    Cup Sugar

1/2 Cup Pecans (finely chopped)

Using a food processor, pulse the cranberries and oranges. Transfer the chopped fruit to a 1 quart bowl and add 1/2 cup of the sugar, stirring to mix. Add more sugar to taste, as the sweetness of the oranges will vary. Add the chopped pecans and serve. Makes 2 cups.

Note: This relish will keep for up to 2 weeks in the refrigerator.

Recipe adapted from Home Cooking with Trisha Yearwood (c) 2013 Food Network GP


2  lbs. Yukon Gold Potatoes (about 5 medium, peeled and cut into 1 1/2 inch pieces)

1  Cup Whole Milk (room temperature)

4  oz. Cream Cheese (room temperature)

8  Tbsp. (1 stick) Unsalted Butter (room temp., cut into pieces, plus more for the baking dish)   

    Salt and Black Pepper

3  Large Eggs (lightly beaten)

Heat oven to 400°  F. Fill a large pot with the potatoes and 1 inch of water. Bring to a simmer, cover, and steam until very tender, 18 to 22 minutes. Strain and return the potatoes to the pot.

Add the milk, cream cheese, butter, 2 teaspoons salt, and 1/2 teaspoon pepper to the potatoes and mash until smooth. Fold in the eggs; transfer to a buttered 8 by 8 inch or other 2 quart baking dish. Bake until set and golden, 25 to 30 minutes (or 40 minutes if refrigerated before baking).

Serves 6

Tip: The potatoes can be baked and cooled up to 1 day ahead of time. Add 10 minutes to the baking time.

Recipe From: David M.


1/2  Cup Broccoli Florets (fresh or frozen, thawed)

1/2  Cup Shredded Swiss Cheese

1     Bacon Slice (cooked, crumbled)       

2     Eggs

1/2  Cup Half and Half

       Dash Garlic Powder

       Dash Lemon Pepper

Divide broccoli, cheese and 

crumbled bacon between two 5 inch pie pans or 10 oz. custard cups, coated with cooking spray. In a small bowl whisk eggs, cream, salt, garlic powder and lemon pepper. Pour equal amounts over the bacon/broccoli mixture in each pie pan.  Bake, uncovered at 350 degrees for 15 to 20 minutes or until a knife inserted in the center comes out clean. Yield: 2 servings.

Recipe From: Ruth Gerhart


Easier than pie? Create the same rich flavors of pumpkin pie in an easy pumpkin dessert that's large enough to serve a crowd.


1 1/2 Cups Original Bisquick®  Mix

1/2    Cup Butter or Margarine (softened)

1/2    Cup Pecans (chopped)


1     Cup sugar

1     Can (15 oz) Pumpkin (not pumpkin pie mix)      

1     Can (12 oz) Evaporated Milk

4     tsp. Pumpkin Pie Spice

3     Eggs 


1      Cup Original Bisquick®  Mix

1/2   Cup Packed Brown Sugar

1/4   Cup Butter or Margarine

3/4   Cup Pecans (chopped)

Heat oven to 350 degrees F. Spray 13x9 inch pan with cooking spray. In medium bowl, mix 1 1/2 cups Bisquick and 1/2 cup pecans. Using pastry blender or fork, cut in 1/2 cup butter until mixture is crumbly. With floured fingers, press mixture in bottom of pan. Bake 10 minutes.

Meanwhile, in large bowl, beat filling ingredients with wire whisk until smooth; set aside. For the topping, in a medium bowl, mix 1 cup Bisquick mix and 1/2 cup brown sugar. Using pastry blender or fork, cut in 1/4 cup butter until mixture is crumbly. Stir in pecans. Set aside.

Pour the filling mixture over the hot, partially baked base. Sprinkle the topping over the filling.

Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before cutting into squares. Serve with whipped cream, if desired. Store in refrigerator. Makes 15 servings.


No pumpkin pie spice? Use 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground allspice and 1/2 teaspoon ground nutmeg.


2    Bacon Strips (halved)

2    Boneless, Skinless Chicken Breast Halves (6 oz. each)

1/4 tsp. Seasoned Salt

1/4 Cup Honey

2    Tbsp. Dijon Mustard

1    Tbsp. Mayonnaise

1    Tbsp. Light Corn Syrup

1/2 tsp. Dried Minced Onion

1/4 Cup Fresh Mushrooms (sliced)

1/3 Cup Mozzarella Cheese (shredded)

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; set aside. Flatten chicken to 1/2 inch thickness; sprinkle both sides with seasoned salt. Brown in bacon drippings. Transfer to a 1 quart baking dish coated with cooking spray.

In a small bowl, combine the honey, mustard, mayonnaise, corn syrup and onion; spread 1/4 cup over chicken. Top with bacon and mushrooms. Sprinkle with cheese. Cover and bake at 350 degrees for 20 to 25 minutes or until chicken juices run clear. Serve with remaining honey mixture. Yield: 2 servings.


3       Cups Farfalle (bow-tie pasta, uncooked)

1       Zucchini (coarsely grated)

1/2    Cup Red Peppers (chopped)

2       Cups Leftover Roasted Turkey (white meat,   

1 3/4 Cups Spaghetti Sauce

1/3    Cup Fresh Basil (thinly sliced)

1/4    Cup Kraft Grated Parmesan Cheese

1       Clove Garlic (minced)

1/4    tsp. Ground Black Pepper

1       Cup  Kraft Shredded Italian 

         Five Cheese with a touch of 

         Philadelphia (divided)

Heat oven to 350 degrees F. Cook pasta in large saucepan as directed on package, omitting salt and adding vegetables to the boiling water for the last minute; drain. Return to pan.

Add all remaining ingredients except shredded cheese to pasta mixture; mix lightly. Stir in 1/2 cup shredded cheese; spoon into 8 inch square baking dish sprayed with cooking spray. Top with remaining shredded cheese; cover.

Bake 30 min. or until heated through, uncovering after 20 min. 4 servings, 1 1/2 cups each


This casserole is a great way to use leftover turkey or chicken. Delicious and freezes well too.

1    (16 oz.) Package Linguine Pasta

1/2 Cup Butter

3    Cups Fresh Mushrooms (sliced)

1    Cup Onion (minced)

1    Cup Green Bell Pepper (minced)

2    (10.75 oz.) Cans Condensed Cream of Mushroom Soup

2    Cups Chicken Broth

2    Cups Sharp Cheddar Cheese (shredded)

1    (10 oz.) Package Frozen Green Peas

1/2 Cup Cooking Sherry

1    tsp. Worcestershire Sauce

1    tsp. Salt

1/4 tsp. Ground Black Pepper

4    Cups Chicken Breast (cooked, chopped)

1    Cup Parmesan Cheese (grated)

      Paprika to taste

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.

Preheat oven to 375 degrees F. Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms, onion and bell pepper and sauté  until tender. Stir in cream of mushroom soup and chicken broth; cook, stirring, until heated through. Stir in pasta, Cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper and chicken. Mix well and transfer mixture to a lightly greased 11x14 inch baking dish. Sprinkle with Parmesan cheese and paprika. Bake in the preheated oven for 25 to 35 minutes, or until heated through. Servings: 12