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November Recipes


1  Tbsp. Extra-Virgin Olive Oil

1  lb. Chicken (cut into 1/2” cubes)


    Ground Black Pepper

1  Lemon (juiced, zested)

1  Clove Garlic (minced)

1  Onion (chopped)

2  Carrots (diced)

2  Ribs Celery (diced)

1  qt. Chicken Stock

1  Cup Cooked White Rice

2  Green Onions (sliced thin)

In a large pot over medium-high heat, heat oil. Add chicken to the pot and season with salt, pepper and half the lemon zest. Brown chicken on all sides, 5 minutes. Add garlic and onion and saute, scraping bottom of the pan, 2 to 3 minutes. Season with salt. Add the carrots and celery and cook until softened, about 5 minutes.

Add chicken stock, lemon juice and cooked rice and simmer for 5 minutes. Add green onions just before serving. Garnish with remaining lemon zest and serve.

Serves 4.


      Extra-Virgin Olive Oil

1    lb. Boneless Chicken Breast (cut into 2” pieces)


      Ground Black Pepper

10  oz. Canned Red Enchilada Sauce

8    oz. Crushed Tomatoes

1    tsp. Cumin

2    Cups Shredded Monterey Jack Cheese (divided)

2    Cups Shredded Cheddar Cheese (divided)

1/4 Cup Fresh Cilantro (chopped)

8    Corn Tortillas

Preheat oven to 350 degrees F. In a large skillet over medium-high heat, drizzle olive oil and add chicken. Season with salt and pepper and cook about 3 minutes per side. Transfer to a plate to cool for 2 to 3 minutes, then shred chicken using two forks. Set aside.

In a small bowl combine enchilada sauce and tomatoes; season with salt and pepper. In a medium bowl mix together chicken, half the enchilada mixture, cumin, 1 cup Monterey jack cheese, 1 cup cheddar cheese and the cilantro.

In a large skillet or casserole dish, spread half of the remaining enchilada mixture on the bottom. Add a small scoop of the chicken mixture in the center of 1 tortilla, then roll up and place in skillet seam side down. Repeat for remaining tortillas. Spread the remaining enchilada sauce on top of rolled tortillas and sprinkle with remaining cheese. Bake for 10 minutes or until cheese is bubbling and melted. Garnish with cilantro and serve immediately.

Serves 4


1/4    Cup All-purpose Flour

1 1/2 tsp. Salt

1        tsp. Cracked Black Pepper

2        lbs. Boneless Beef Chuck (trim fat, cut into 1 1/2” pieces)

2        Strips Bacon (cut in 1/4” crosswise strips)

          Canola Oil

2        Onions (cut into 1/2” wedges)

4        Cloves Garlic (peeled, mashed)

2        Tbsp. Tomato Paste

5        Cups Chicken Broth (reduced sodium)

2        Cups Beef Broth (reduced sodium)

1 1/2  Cups Dry Red Wine

3        Bay Leaves

1        Tbsp. Fresh Thyme (snipped, or 1 tsp. dried, crushed)

1        tsp. Smoked Paprika

1        lb. Potatoes (cut into 2” chunks)

1        lb. Butternut Squash (peeled, seeded, cut into 1 1/2” chunks)

4        Carrots (cut into 1” chunks)

2        Ribs Celery (cut into 1” chunks)

1/4     Cup Fresh Parsley (chopped)

In a large plastic bag, combine flour, salt and pepper. Add beef; shake to coat evenly. In a dutch oven or large heavy pot, cook and stir bacon over medium-high heat until crisp. Transfer to paper towels with a slotted spoon. Add enough oil to bacon drippings to equal 2 tablespoons. Add half the beef to pot, shaking off excess flour. Cook, stirring occasionally, until browned. Remove beef with a slotted spoon. Repeat with remaining beef.

If pot is dry, add 1 tablespoon of oil. Add onions; cook and stir for about 4 minutes or until starting to brown. Stir in garlic; cook for 1 minute. Stir in tomato paste. Return beef, bacon and any remaining flour to pot. Stir to combine. Add chicken and beef broth, wine, bay leaves, thyme and paprika.  Bring to a boil; reduce heat. Simmer, covered for 1 1/2 hours or until meat is tender, stirring occasionally.

Add potatoes, squash, carrots and celery. Return to boiling; reduce heat. Simmer, covered, for 15 minutes. Remove lid and simmer about 15 minutes more or until vegetables are tender and liquid is desired consistency. Remove bay leaves. Stir in parsley.

Makes 8 servings.


1/4 Cup plus 2 Tbsp. Old Fashioned Oats

1/4 Cup Canned Pumpkin

3/4 Greek Yogurt

1    Apple (cut into pieces)

1/2 Banana (sliced and frozen)

1/2 Cup Milk

1/8 tsp. Pumpkin Pie Spice

6    Ice Cubes

Place oats in a blender and blend for about 30 seconds until finely chopped. Add remaining ingredients and blend until smooth. Serve immediately.

Serves 2.


5    Cups Rice Chex Cereal

3    Cups Corn Chex Cereal

4    Cups Shoestring Potatoes

2    Cups Bite-size Cheese Crackers

1/4 Cups Bacon Flavored Bits

1/4 Cup Butter

1    Pkg. (1 oz.) Ranch Dressing and Seasoning Mix

1/2 Cup Grated Parmesan Cheese

In a large microwavable bowl, mix cereals, potatoes, crackers and bacon flavor bits.

In a small microwavable bowl, microwave butter uncovered on high about 30 seconds or until melted. Pour the melted butter over the cereal mixture; stir until evenly coated. Stir in dressing mix and cheese until evenly coated.

Microwave uncovered on high 3 minutes, stirring after each minute. Spread on waxed paper or foil to cool. Store in airtight container.

Makes 26 servings.


5       lbs. Yukon Gold or Russet Potatoes

1 1/2 Sticks Butter (softened, plus more for baking)

1 1/2 (8 oz.) pkg. Cream Cheese (softened)

1/2    Cup Half-and-Half

1/2    Cup Cream

         Salt and Freshly Ground Black Pepper

         Milk (if needed for thinning)

Preheat oven to 350 degrees F. Peel the potatoes and rinse them in cold water. Chop the potatoes in fourths. Place the potatoes into a large pot and cover with water. Bring to a boil and cook until fork tender, 20 to 25 minutes.

Drain the potatoes, return them to the pot. With the burner on low heat, mash the potatoes with a potato masher; the more steam that’s released while you mash the better. Mash for about 5 minutes. Turn off the burner.

Add the butter, cream cheese, half-and-half and seasonings. Stir to combine and if the mixture needs thinning add milk. Check the seasonings, adding salt and pepper to taste.

Pour the mashed potatoes into a large casserole pan. Dot the top with butter. Cover with foil and bake in oven for 15 minutes. Remove the foil and continue baking for 10 more minutes. Serve immediately.

Serves 12.


4    Tbsp. Unsalted Butter

4    Cups Onion (chopped)

1/4 Cup Flour

1/4 tsp. Grated Nutmeg

1    Cup Heavy Cream

2    Cups Milk

3    lbs. Frozen Spinach (chopped, defrosted)

1    Cup Grated Parmesan Cheese

1    Tbsp. Salt

1/2 tsp. Freshly Ground Black Pepper

1/2 Cup Gruyere Cheese (grated)

Preheat the oven to 425 degrees F. Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season to taste with salt and pepper. Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.

Serves: 8


2    lbs. Brussels Sprouts (trimmed)

1/4 Cup Orange Juice (freshly squeezed)

1    tsp. Orange Zest (grated)

1    Tbsp. Butter

2    Tbsp. Maple Syrup

1/4 tsp. Black Pepper (or to taste)

1/2 tsp. Salt (or to taste)

Trim 1/4 inch off the bottom of each Brussels Sprout. If they are large, cut them in half. Otherwise leave them whole. Rinse under cold water.

Place the Brussels sprouts in a 5 quart Dutch oven or medium pot with a steamer basket. Steam them until they are fork tender. Drain the cooked Brussels sprouts in a colander and set aside. Remove the steamer basket and remove all water.

Using the same pot, combine the orange juice, zest, butter and maple syrup. Heat at a low temperature until the butter melts, stirring so that it mixes with the other ingredients. Add the cooked Brussels sprouts to the sauce and toss to cover. Sprinkle with salt and pepper to taste. Serve immediately.

Serves 8.


9       Large Potatoes (peeled, cubed)

1       lb. Carrots (cut into 1/2” chunks)

8       Green Onions (thinly sliced)

1/2    Cup Butter

1       Cup Sour Cream

1 1/2 tsp.  Salt

1/8    tsp. Freshly Ground Black Pepper

3/4    Cup Cheddar Cheese (shredded)

In a soup kettle or Dutch oven, cook the potatoes and carrots in salted, boiling water until tender; drain. Place in a bowl; mash and set aside.

In a skillet, saute onions in butter until tender. Add to potato mixture. Add sour cream, salt and pepper; mix until blended.

Transfer to a greased 13x9 inch baking dish. Sprinkle with cheese. Bake, uncovered at 350 degrees for 30 to 40 minutes or until heated through. 

Yield 10 to 12 servings.

Tasty Additions for Mashed Potatoes

* Add a couple parsnips to the pot for a spicy mash!

* Mash potatoes with buttermilk instead of regular milk.

* Mash with chicken or turkey broth for a “skinny” version.

* Add a celery root to cooking potatoes to change the flavor.

* Add a bit of Smoked Paprika for some extra flavor.

* Add shredded Gouda cheese for a smoky twist.

* Use browned butter to mash potatoes.

* Add cream cheese for extra creamy mashed potatoes.


1  Cup Butter (softened)

1  Cup Sugar

1  Cup Powdered Sugar

2  Eggs

4  Cups + 4 Tbsp. Flour

2  tsp. Vanilla

1  tsp. Baking Soda

1  tsp. Cream of Tartar

1  Cup Oil

    Colored Sugar(s)

Cream butter and sugars, add eggs and beat well. Add oil, vanilla, flour, baking soda and cream of tartar. Mix well. Chill dough for several hours or over night in a covered bowl. Preheat oven to 350 degrees.  

Pour colored sugar(s) into small bowl(s). Take a spoonful of dough and form into a ball. Roll half of it into a bowl of colored sugar. Place 2 inches apart, unsugared side down, on a cookie sheet. Press dough flat with the bottom of a fancy glass. Bake 8 to 10 minutes or until edges are golden brown. Let cool slightly on cookie sheet, placing onto a wire rack to cool completely.

When thoroughly cooled, store cookies in tightly sealed containers.

Recipe From: Janet Anne Jurgielewicz


1 1/2 Cups Graham Cracker Crumbs

1/4    Cup Butter (melted)

4       pkgs. (8 oz. each) Cream Cheese (softened)

1 1/2 Cups Sugar

4       Eggs

1       Cup (8 oz.) Canned Pumpkin (not the pie mix)

2       tsp. Pumpkin Pie Spice

         Whipped Cream (garnish)

         Pumpkin Pie Spice (garnish)

Heat oven to 300 degrees F. Line a 9x13 inch baking pan with parchment paper leaving about 1 inch of paper hanging on the sides. In a medium size bowl, combine the graham cracker crumbs with the melted butter. With your fingers press the crust on the bottom of the prepared pan. Set aside while making the filling.

In the mixing bowl of a stand up mixer, add the cream cheese and sugar. With the paddle attachment on, beat on low speed until light and fluffy. Beat in eggs, one at a time, just until blended. Spoon half of the mixture over the crust and spread evenly.

To the remaining cream cheese mixture add the pumpkin puree and the pumpkin pie spice. With a wire whisk stir until smooth and mixed. Carefully spoon over the mixture in pan. Bake the cheesecake in the preheated oven for 50 minutes or until just set. Turn off the oven and leave the door ajar allowing the cheesecake to slowly cool down for about 1 hour or so.

Refrigerate for at least 3 hours before cutting into bars. Top each bar with whipped cream and a dusting of pumpkin pie spice for garnish.