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November Recipes

ROASTED APPLES AND BRUSSELS SPROUTS

Apple, onion, and Brussels sprouts, roasted together with a hint of lemon. Simple, yet tasty!

1  (16 oz.) Pkg. Frozen Brussels Sprouts

2  Apples (peeled, cored, cut into 3/4 inch chunks)

2  Sweet Onions (cut into 3/4 inch chunks)

2  Tbsp. Extra-virgin Olive Oil (or as needed)

    Salt and Ground Black Pepper (to taste)

1  Pinch Garlic Powder (to taste)

    Zest from 1 Lemon

    Juice from 1 Lemon

Preheat oven to 425 degrees F.; Empty sprouts, onions and apple chunks into a bowl.  Drizzle the sprouts, apples, and onions with olive oil. Toss the mixture gently to coat.  Arrange mixture in a single layer on a rimmed baking sheet, sprinkle with salt, black pepper, and garlic powder.

Roast in the preheated oven until sprouts are hot and fragrant, about 20 minutes. Sprinkle with lemon zest, and squeeze juice from zested lemon over the sprouts to serve.


HOMEMADE SHAKE-AND-BAKE PORK CHOPS WITH MUSTARD SAUCE

1 1/4 Cups Panko Bread crumbs

3       Tbsp. Olive Oil

1/2    tsp. Dried Oregano

1/2    tsp. Dried Parsley

1/4    tsp. Garlic Powder

1/4    tsp. Onion Powder

2 1/4 tsp. Salt (divided)

1 1/8 tsp. Ground Black Pepper (divided)

4       (1/2 inch thick) Bone-in Pork Loin Chops

Mustard Sauce:

2    Tbsp. Butter

1    Large shallot (minced)

1    Cup Chicken Broth

1/4 Cup Dijon Mustard

2    Tbsp. Heavy Cream

2    tsp. Fresh Lemon Juice

1    Tbsp. Fresh Flat-leaf Parsley (chopped)

Preheat oven to 425 degrees. Stir together first 6 ingredients, 2 tsp. salt, and 1 tsp. pepper in a bowl. Transfer mixture to a 1 gallon zip-top plastic freezer bag.

Sprinkle pork chops on both sides with remaining 1/4 tsp. salt and 1/8 tsp. pepper. Place 2 chops in bread crumb mixture, and shake to coat well. Place chops on a wire rack on a baking sheet. Repeat with remaining chops.

Bake at 425 degrees for 15 minutes; turn chops over, and bake 10 more minutes or until a meat thermometer inserted in thickest portion registers 155 degrees. Let stand 5 minutes.

Melt butter in a medium skillet over medium heat. Add shallot, and sauté 3 minutes or until softened. Increase heat to medium-high; add broth, and bring to a boil. Boil 1 minute. Stir in mustard, cream, and lemon juice, and cook, stirring occasionally, 2 to 3 minutes or until sauce is slightly thickened. Stir in chopped parsley. Serve immediately with pork chops.

Yield: 4 servings


CHICKEN-BAKED CHOPS

Tasty, tender chops baked in a yummy sauce.

4    Bone-in Pork Chops (1/2 inch thick)

1    Tbsp. Vegetable Oil

1    Can (10 3/4 oz.) Condensed Cream of Chicken Soup (undiluted)

1/2 Cup Water

3    Tbsp. Worcestershire Sauce

1/4 tsp. Salt

1/8 tsp. Pepper

In a skillet, brown the pork chops in oil. Transfer to a greased 13 inch x 9 inch baking dish. Combine the remaining ingredients; pour over chops. Cover and bake at 350 degrees F for 50 minutes or until meat juices run clear.

Yield: 4 servings.


LIBBY'S SOFT PUMPKIN COOKIES

2 1/2 Cups All-purpose Flour

1       tsp. Baking Soda

1       tsp. Baking Powder

1       tsp. Ground Cinnamon

1/2    tsp. Ground Nutmeg

1/2    tsp. Salt

1 1/2 Cups Granulated Sugar

1/2    Cup Butter (1 stick, softened)

1       Cup LIBBY'S® 100% Pure

         Pumpkin

1       Large Egg

1       tsp. Vanilla Extract

Glaze (recipe follows) or *Icing

Preheat oven to 350 degrees F. Grease baking sheets.

Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.

FOR GLAZE:

Combine 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.   

Recipe From: LIBBY'S® 100% Pure Pumpkin Label

*Note: I like to top them with cream cheese icing!


SLOW-COOKER CHEESY ITALIAN TORTELLINI

1/2 lb Lean (at least 80%) Ground Beef

1/2 lb Bulk Italian Sausage

1    Jar (15 oz) Marinara Sauce

1    Cup Fresh Mushrooms (sliced)

1    Can (14.5 oz) Diced Tomatoes with Italian Herbs (undrained )

1    pkg. (9 oz) Refrigerated Cheese-filled Tortellini

1    Cup Shredded Mozzarella Cheese (or pizza cheese blend)

In 10 inch skillet, cook beef and sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain.

Spray inside of 4 to 5 quart slow cooker with cooking spray. Mix beef mixture, marinara sauce, mushrooms and tomatoes* in cooker.

Cover; cook on Low heat setting 7 to 8 hours.

Stir in tortellini; sprinkle with cheese. Cover; cook on Low heat setting about 15 minutes longer or until tortellini are tender.

Servings 4

Recipe From: Betty Crocker Web site

*Note: You can also add, if desired a handful of fresh spinach (chopped), 1 onion (chopped), bell pepper (chopped).


HOLIDAY THUMBPRINT COOKIES

2    Eggs

2    Cups All-purpose Flour

1    Cup Butter (softened)

1/2 Cup Brown Sugar (firmly packed)

1    tsp. Vanilla

1/8 tsp. Salt

Suggested Coatings:

2 1/2 Cups finely chopped peanuts, almonds, pecans or walnuts

Suggested Toppings:

     Caramels (cut in half)

     Chocolate Stars

     Fruit Preserves

     Maraschino Cherries

Heat oven to 350 degrees F.

Separate eggs; place egg whites into a small bowl and egg yolks into a mixing bowl. Beat egg whites with fork until foamy; set aside. Place all remaining cookie ingredients in mixing bowl with egg yolks. Beat at low speed, scraping bowl often, until mixture forms a dough.

Shape rounded teaspoonfuls of dough into 1-inch balls. Dip each ball into egg white; roll in nuts. Place 1 inch apart onto lightly greased cookie sheets. Make indentation in center of each cookie with thumb or back of teaspoon. Bake 8 minutes.

Remove cookies from oven; fill centers with choice of filling. Continue baking 6-10 minutes or until lightly browned. Remove to cooling racks. Cool completely. Makes 60 cookies


COWBOY COOKIES

1       Cup Unsalted Butter (room temperature)

2/3    Cup Light Brown Sugar

1/2    Cup White Granulated Sugar

2       Large Eggs

1 1/2 tsp. Pure Vanilla Extract

2       Cups All-purpose Flour

1 1/4 tsp. Baking Soda

1/2    tsp. Salt

2       Cups Old-fashioned Rolled Oats

1/2    Cup Walnuts (or pecans, chopped)

1/4    Cup Sweetened or Unsweetened Dried Coconut (flaked or shredded)

1/2    Cup Semi Sweet Chocolate Chips

1/2    Cup Dark or Golden Raisins

Preheat oven to 350 degrees F and line two baking sheets with parchment paper, or lightly butter or spray the pans with a non stick cooking spray.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until creamy and smooth (about 2 to 3 minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides and bottom of bowl as needed. In a separate bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the creamed mixture and beat just until incorporated. Then stir in the rolled oats, nuts, coconut, chocolate chips, and raisins.

Form dough into balls (ice cream scoop size), using 1/4 cup for each cookie. Place six balls of dough on each baking sheet. With lightly moistened hands, gently flatten each ball of dough. Bake the cookies for about 14 to 16 minutes or until they are golden brown around the edges and just barely set in the center. They should still be soft. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool completely. They can be stored in an airtight container for several days or they can be frozen.

Makes about 20 large cookies.


THANKSGIVING CASSEROLE

This hearty, rich-tasting main dish is sure to be a hit plus it's a delicious way to use up leftover turkey.

5 1/2 Cups Leftover Mashed Potatoes

1 1/4 Cups Celery (chopped)

3/4    Cup Onion (chopped)

1/2    Cup Butter (cubed)

6       Cups Unseasoned Stuffing Cubes

1       tsp. Poultry Seasoning

1/4    tsp. Rubbed Sage

1       Cup Chicken Broth

4       Cups Cooked Turkey (cubed)

2       Cans (10 3/4 oz. each) Condensed Cream of Chicken Soup (undiluted)

1       tsp. Garlic Powder

3/4    Cup Sour Cream (divided)

4       oz. Cream Cheese (softened)

1/2    tsp. Pepper

1/4    tsp. Salt

1 1/2 Cups (6 oz.) Shredded Cheddar Cheese

In a large skillet, sauté celery and onion in butter until tender. Remove from the heat. In a large bowl, combine the stuffing cubes, poultry seasoning and sage. Stir in broth and celery mixture. Transfer to a greased 13 inch x 9 inch baking dish. In another large bowl, combine the turkey, soup, garlic powder and 1/4 cup sour cream; spoon over stuffing mixture. Add mashed potatoes to a large bowl. Beat in the cream cheese, pepper, salt and remaining sour cream; spread over turkey mixture. Sprinkle with cheese. Bake, uncovered, at 350 degrees for 30 to 35 minutes or until heated through.

Yield: 8 servings.


HOT BROWN TURKEY SANDWICHES

5       Slices Bacon

1       Small Onion (chopped)

2       Tbsp. All-purpose Flour

1 1/4 Cups Milk

1 1/4 Cups Low-sodium Chicken Broth

1 1/4 Cups Muenster or Monterey Jack Cheese (grated)

         Salt

         Freshly Ground Pepper

4       Thick Slices White Bread (toasted)

         Dijon Mustard (for spreading)

1       Tomato (sliced)

3       Cups Roast Turkey (shredded or sliced)

1/4    Cup Fresh Parsley (chopped)

Preheat the broiler. Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Transfer to a paper towel lined plate. Pour out all but about 1 tablespoon fat from the skillet.

Make the gravy: Add the onion to the skillet and cook, stirring, until soft, about 3 minutes. Add the flour and cook, stirring, 1 more minute. Increase the heat to medium high, add the milk and chicken broth and bring to a boil, stirring. Reduce the heat to medium low and simmer, stirring, until slightly thickened, about 6 minutes. Remove from the heat and stir in 1 cup cheese. Season with salt and pepper.

Arrange the toasted bread on a baking sheet. Spread each slice with mustard, then drizzle with some of the gravy and top with the sliced tomato. Toss the turkey with the remaining gravy in the skillet. Divide the turkey evenly among the bread slices, then sprinkle with the remaining 1/4 cup cheese. Broil until golden, about 2 minutes.

Crumble the bacon over top of the sandwiches; sprinkle with the parsley.

Yield: 4 servings


THANKSGIVING LEFTOVER IDEAS

Add chopped, cooked turkey to Mac and Cheese or to a package of Ramin noodles, along with any leftover veggies to "beef" them up. Make turkey tacos or add chopped turkey to a fresh salad. Form leftover stuffing or filling into pancakes and fry in butter (or olive oil) till crispy and golden and serve with any leftover gravy or cranberry sauce.