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November Recipes

LAYERED PUMPKIN CHEESECAKE DESSERT

10 Graham Crackers (crushed)

1 Stick Butter (melted)

1/4 Cup plus 1/2 Cup Sugar

1 (8 oz.) Pkg. Cream Cheese (softened)

3 Cups Heavy Cream

1 1/2 to 2 1/2 Cups Milk

3 Small Pkg. Instant Vanilla Pudding

1 Cup Canned Pumpkin

2 tsp. Pumpkin Pie Spice

1/2 Cup Jarred Caramel Sauce

3 Tbsp. Powdered Sugar

Preheat oven to 350 degrees. Mix graham cracker crumbs, melted butter, and sugar together and press the mixture into the bottom of a 9 x11 glass baking dish. Bake for 15 minutes. Allow to cool.

In the bowl of an electric mixer, beat cream cheese and ¼ cup sugar until light and fluffy, about 2 minutes. Slowly add in 2 cups heavy cream and beat until stiff peaks form.

In another medium bowl, beat milk, pudding mix, pumpkin, and pumpkin pie spice until well-mixed and thick. (Start with  1 1/2 cups milk and beat until it’s the consistency of a pudding—if it’s too thick, continue to add the rest of the milk.)

Finally, in small mixing bowl, beat remaining heavy cream with powdered sugar until it forms soft peaks.

Layer dessert: Pour 1/3 of the cream cheese mixture over the graham crust, then top with 1/3 of the pumpkin mixture. Drizzle 2 tbsps. caramel sauce on the pumpkin. Repeat two more times. Before the final drizzle of caramel, top the last pumpkin layer with whipped cream, then finish with a final drizzle of caramel. Allow dessert to chill in refrigerator for 4 hours before serving.

Serves 10 to 12.


HEARTY BEEF SOUP

2 lbs. Beef Chuck Roast (trimmed and cut into 1 1/2 inch cubes)

1/4 Cup All-purpose Flour

1 tsp. Paprika

1 tsp. Coarse Ground Black Pepper

2 tsp. Salt (divided)

2 Tbsp. Extra Virgin Olive Oil

2 Tbsp. Unsalted Butter

1 Shallot (diced)

3 Garlic Cloves (minced)

32 oz. (4 cups) Beef Stock

1 Cup Cabernet Sauvignon

2 tsp. Worcestershire Sauce

1 Tbsp. Dried Italian Seasoning

4 Cups Red Potatoes (bite size pieces)

3 Cups Baby Carrots (bite size pieces)

Fresh Parsley to Garnish

Trim hard fat from beef and cut into 1 1/2” cubes. Combine flour, paprika, pepper and 1 teaspoon salt in a large 1-gallon resealable bag. Seal and shake to combine. Add beef and shake until well coated.

Warm olive oil in a large dutch oven (or heavy bottom pot), over medium high heat, add butter. Once butter is melted, carefully add beef.

Remove beef from flour and shake gently to remove loose flour. Place coated beef in pan, one piece at a time, brown on all sides. Cook in two batches, about half each time. Turn pieces until all sides are browned and remove them and place in your upside-down pot lid. Once the first batch is cooked, add the second batch and repeat. Do not crowd the pot.

Once all beef is browned, add shallots and garlic. Cook until translucent. Add wine and deglaze pan by scraping up the browned bits at the bottom of the pan. Add beef stock, Worcestershire and Italian seasoning, remaining 1 teaspoon salt. Stir to combine. Return beef to the pot. Cover and bring to a boil. Once boiling, reduce to a simmer. Allow soup to simmer 40 minutes.

Add potatoes and carrots. Stir to coat vegetables and cover. Simmer 40-50 minutes or until vegetables are fork tender. Taste broth. If necessary, add additional salt to taste.

Garnish with fresh parsley if desired.

Serves 12 - 1 cup servings.


SLOW-COOKER STEW WHITE BEAN AND KIELBASA

1 lb. Dried White Beans (such as great northern or navy)

14 oz. Kielbasa (halved lengthwise and sliced 1/2 inch thick)

4 Cups Low-sodium Chicken Broth

1 14.5 oz. Can Diced Tomatoes

1 Large Onion (chopped)

6 Cloves Garlic (chopped)

1 tsp. Dried Rosemary

5 oz. Baby Spinach (6 cups)

Country Bread, for serving

In a 4 to 6 quart slow cooker, combine the dried beans, kielbasa, broth, tomatoes (and their juices), onion, garlic, rosemary, and 1 cup water.

Cover and cook until the beans are tender, on low for 7 to 8 hours or on high for 5 to 6 hours.

Just before serving, stir in the spinach. Let heat till wilted. Serve with the bread and fresh butter.


PENNSYLVANIA DUTCH POTATO FILLING

5 lbs. Potatoes (peeled and cut into 1 inch cubes)

4 Tbsp. Butter

2 1/2 Cups Milk

3 Eggs (beaten)

3/4 Cup Butter

2 Cups Onion (diced)

3 Cups Celery (including leaves, diced)

1/4 Cup Fresh Parsley

1/2 tsp. Salt (or more to taste)

1/4 tsp. Pepper

7 to 8 Slices White Bread (toasted and cut into small pieces)

Boil potatoes until tender; drain. Place in large bowl and mash with the 4 tablespoons butter and milk. Adding a small amount of milk at a time till smooth. Stir in beaten eggs. Set aside.

Pre heat oven to 350 degrees. While potatoes are cooking, in a large skillet over medium high heat, melt 3/4 cup butter and saute chopped onion and celery. Saute until tender, about 7 to 10 minutes. Reduce heat to medium and add the bread cubes. Cook and stir for 4 minutes or so. Remove from heat and fold into the potato mixture. Add the salt, pepper and parsley. Stir together well. Pour into a greased 9”x13” pan. Cover and bake at 350 degree for 25 minutes.
Uncover and bake for another 20 minutes or until lightly golden on top. Serves 15.

Mistake to Avoid: Cooking Your Filling/Stuffing in the Turkey. This tip applies to any stuffing. Don’t cook the stuffing in the turkey! What about those iconic images of a turkey brimming with stuffing, you ask? Forget about them. You are looking at either a) a turkey that has been cooked to oblivion, or b) stuffing that’s basted in raw turkey juices, a real food-safety hazard. Here’s why: in the time it takes a stuffed turkey to get up to 165 degrees F in the center of the cavity (the “safe” temperature for poultry), the breast meat and possibly everything else will be overcooked. Even if the stuffing is fully cooked beforehand, if you take the turkey out of the oven with the stuffing just “warmed,” you’ll run the risk of eating stuffing contaminated with raw turkey juices. Everything, even the stuffing, has to reach the recommended 165 degrees if it’s in the bird, so cook it in a 9-by-13-inch baking dish instead.


CRANBERRY RELISH

2 Cups Raw Cranberries (rinsed)

2 Tart Green Apples (skinned and cored cut into thick slices)

1 Large, Seedless Orange (whole, peel ON and cut into sections)

1 to 2 Cups Granulated Sugar (depending on how sweet you would like your relish to be)

If you are using an old fashioned grinder, use the mediumsized grinder plate and set the grinder on the edge of a table with a large bowl or pan to catch the fruit mix as it is ground. Old fashioned grinders tend to leak juice down the grinder base, so you may want to set up a bowl underneath to catch the drips.

If you don’t have an old fashioned grinder, you can use the grinder attachment to a KitchenAid mixer, or you can use a food processor. If you use a food processor, be careful not to over-pulse! Or you’ll have mush instead of relish.

You can also just chop very finely by hand, but that’s difficult, especially with the cranberries.

Push the cranberries, orange sections, and apple slices through the grinder. Include the orange peel! Alternate the fruit as you push it through the grinder so that different fruits get ground together.

Stir in the sugar. (Start with less than a cup and keep adding 1/4 cups until you reach your desired level of sweetness.) Let sit at room temperature until the sugar dissolves, about 45 minutes. Store in the refrigerator until ready to use. Makes about 3 cups of sauce.


EASY CORN PUDDING

1 15.5 oz. Whole Corn (drained)

1 15 oz. Can Cream Style Corn

1/4 Cup Butter (melted)

1 8.5 Corn Muffin Mix

1 Cup Sour Cream

3 Eggs

This corn bread is very easy and there is almost no way you can mess it up! The consistancy is like a very moist corn bread plus more flavor!

Heat oven to 375 degrees F. Add the corn, creamed corn, butter, muffin mix and sour cream to a bowl and mix well. Add the eggs and mix together. Pour into a 11 by 17 inch pan that has been sprayed with cooking spray or greased. Bake for 35 to 40 minutes or until the top is lightly browned. Serve with butter and honey if desired.

*Helpful tips when hosting Thanksgiving
Never turn down help. Let friends and family bring things, and be shameless about delegating the parts of the meal
that stress you out. Delegate!

The host makes the turkey and gravy. Make sure guests are bringing items that don’t require using the only oven upon arrival. Mashed potatoes can be brought by someone in a crockpot. Appetizers should be covered by someone who doesn’t arrive late! Non-cooks can bring drinks, rolls, whipped cream and pie or salads.


FRUITCAKE COOKIES

1        tsp. Baking Powder

1/2     tsp. Baking Soda

1/4     tsp. Salt

1/8     tsp. Ground Cinnamon

          Pinch Nutmeg

1/2     Cup Toasted Pecans (chopped)

1/2     Cup Pistachios (chopped)

1/2     Cup Unsalted Butter (room temp.)

1        Cup Dark Brown Sugar (packed)

1        Large Egg (room temp.)

1 1/2  tsp. Vanilla (divided)

1        Cup Maraschino Cherries (drained, chopped fine)

1/4     Cup Candied Pineapple (chopped fine)

1/2     Cup Confectioner’s Sugar (10x)

1/2     tsp. Brandy

1        to 2 tsp. Milk

Preheat oven to 350 degrees F with the racks in the upper and lower thirds. Line two baking sheets with parchment paper. Whisk together 1 1/4 cups flour, baking powder, baking soda, salt, cinnamon and nutmeg in a bowl. Toss pecans and pistachios with remaining 1/2 cup flour in a separate bowl. 

Beat butter and brown sugar on medium speed with an electric mixer until light and fluffy, 1 to 2 minutes. Add egg, beating until incorporated. Beat in 1 teaspoon vanilla. Reduce mixer speed to low and gradually add flour mixture,  beating just until incorporated, 1 to 2 minutes. Stir in nuts and any flour remaining in the bowl, cherries and pineapples until evenly incorporated. Scoop dough, 1/2 tablespoon each, 2 inches apart on prepared cookie sheets. Bake, rotating sheets halfway through, until golden brown around the edges. 14 to 16 minutes. Cool on sheets on wire racks for 10 minutes; remove to racks to cool completely.

Whisk together confectioners sugar, brandy and remaining 1/2 tsp. Vanilla and 1 tsp milk (add additional milk if glaze is too thick) Drizzle over cooled cookies. Let sit at room temperature until glaze is set. About 30 minutes. Makes 5 dozen cookies.


**Baking Tips**

Use top-quality ingredients. You can not expect a first-rate product using second-rate ingredients. Be sure your ingredients are fresh and of the finest quality.

Baking Powder and Baking Soda:  Check expiration dates of baking powder and baking soda, replace if necessary.


PUMPKIN FUDGE

3    Cups Granulated Sugar

1/2 Cup Butter or Margarine

2/3 Cup Evaporated Milk

1/2 Cup Canned Pumpkin

1    tsp. Pumpkin Pie Spice

1    12 oz. pkg. Butterscotch Morsels

1    7 oz. Jar Marshmallow Cream

1    tsp. Vanilla Extract

Combine sugar, butter or margarine, evaporated milk, pumpkin and pumpkin pie spice in a pot. Bring to a boil, stirring constantly. Boil for 10 minutes or until a candy thermometer reaches 234 to 240 degrees. Remove from heat, quickly stir in the morsels and the marshmallow cream. Stir in the vanilla. Stir very well. Pour into a foil lined 9x13 inch cake pan and cool completely, about 2 hours. Use foil and lift fudge out and cut into small pieces and serve.

Yields 24 pieces.                                  

Recipe From: Mary Ann Dell


TURKEY STROGANOFF

Easy Leftover Meal!

1     Clove Minced Garlic

3     Tbsp. Olive Oil

1     Cup Mushrooms (sliced)

3     Cups Turkey Gravy

1     Tbsp. Dry Summer Savory

1     tsp. Black Pepper

1/2  Cup Sour Cream

4     Cups Roasted Turkey (leftovers, diced or shredded)

Saute the garlic and sliced mushrooms in the olive oil for several minutes, until the mushrooms begin to acquire good color. Add the gravy, savory, pepper and sour cream, simmer for 5 minutes. Add the turkey and continue simmering until the turkey is well heated. Serve over egg noodles of your choice. Serves  around 4.

*What is Summer Savory?
Summer Savory is often compared to Marjoram or Thyme. It has a spicy aroma and pungent, peppery flavor that is milder and less overpowering than its cousin, Winter Savory. It is a key ingredient in classic herb blends such as Bouquet Garni. This spice is indispensable for kicking up mild foods without overpowering them.

*How to handle that leftover turkey carcass
The feast is over and the kitchen is in disarray. Do you carefully debone the rest of the bird or cover it with plastic wrap and shove it into the fridge and deal with it later? That depends on what your plans are for it. Do you want the meat for sandwiches? Do you want to use it for soup or future recipes? Well... Don’t wait, take it apart right away. It will take up less room in the refrigerator and the cutting board is still dirty anyway.  Once the meat is free of bones package the white meat, the dark meat and the bones separately. The bones can be used to make soup stock. You can cook the bones right away, while you are doing dishes or freeze them for a later date. Pack the meat in 1 pound parcels for easy use in sandwiches or recipes.


FRUITCAKE COOKIES

1        tsp. Baking Powder

1/2     tsp. Baking Soda

1/4     tsp. Salt

1/8     tsp. Ground Cinnamon

          Pinch Nutmeg

1/2     Cup Toasted Pecans (chopped)

1/2     Cup Pistachios (chopped)

1/2     Cup Unsalted Butter (room temp.)

1        Cup Dark Brown Sugar (packed)

1        Large Egg (room temp.)

1 1/2  tsp. Vanilla (divided)

1        Cup Maraschino Cherries (drained, chopped fine)

1/4     Cup Candied Pineapple (chopped fine)

1/2     Cup Confectioner’s Sugar (10x)

1/2     tsp. Brandy

1        to 2 tsp. Milk

Preheat oven to 350 degrees F with the racks in the upper and lower thirds. Line two baking sheets with parchment paper. Whisk together 1 1/4 cups flour, baking powder, baking soda, salt, cinnamon and nutmeg in a bowl. Toss pecans and pistachios with remaining 1/2 cup flour in a separate bowl. 

Beat butter and brown sugar on medium speed with an electric mixer until light and fluffy, 1 to 2 minutes. Add egg, beating until incorporated. Beat in 1 teaspoon vanilla. Reduce mixer speed to low and gradually add flour mixture,  beating just until incorporated, 1 to 2 minutes. Stir in nuts and any flour remaining in the bowl, cherries and pineapples until evenly incorporated. Scoop dough, 1/2 tablespoon each, 2 inches apart on prepared cookie sheets. Bake, rotating sheets halfway through, until golden brown around the edges. 14 to 16 minutes. Cool on sheets on wire racks for 10 minutes; remove to racks to cool completely.

Whisk together confectioners sugar, brandy and remaining 1/2 tsp. Vanilla and 1 tsp milk (add additional milk if glaze is too thick) Drizzle over cooled cookies. Let sit at room temperature until glaze is set. About 30 minutes.

Makes 5 dozen cookies.


PEPPERMINT BARK CANDY

1     6 oz. Package White Chocolate (chopped)

3     Peppermint Candy Canes

Line a baking sheet with waxed paper. Place white chocolate in a microwave-safe bowl. Heat chocolate in the microwave until melted 60 to 90 seconds. Stir until smooth.

Place one gallon-sized resealable bag inside a second bag, creating a double layered bag. Place candy canes inside the  bag and seal. Crush the candy canes with a rolling pin. Stir crushed candy canes into the melted white chocolate. Pour the white chocolate and candy cane mixture onto the prepared baking sheet. Chill in the refrigerator until hardened, about 1 hour. Break into pieces.