|Zippy Cranberry Appetizer
1/2 cup sugar
1/2 cup packed brown sugar
1 cup water
1 package (12 ounces) fresh or frozen cranberries
1 to 3 tablespoons prepared horseradish
1 tablespoon Dijon mustard
1 package (8 ounces) Cream Cheese (softened or cubed), softened
In a large saucepan, bring sugars and water to a boil over medium heat. Stir in cranberries; return to a boil. Cook for 10 minutes or until thickened, stirring occasionally. Cool.
Stir in horseradish and mustard. Transfer to a large bowl; refrigerate until chilled. Just before serving, spread cream cheese over crackers; top with cranberry mixture. Yield: 2-1/2 cups.
|Blue Cheese Pear Salad |
8 cups mixed salad greens
1 cup unpeeled fresh pear slices
1 cup fresh raspberries, optional
1/2 cup crumbled blue cheese
1/4 cup chopped walnuts, toasted
1/3 cup olive oil
1/4 cup cider vinegar
1-1/2 teaspoons Dijon mustard
1 teaspoon sugar
Pepper to taste
In a large salad bowl, combine the greens, pears, raspberries if desired, blue cheese and nuts.
In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss to coat. Serve immediately. Yield: 10-12 servings.
|Brined Grilled Turkey Breast |
2 quarts cold water, divided
1/2 cup kosher salt
1/2 cup packed brown sugar
1 tablespoon whole peppercorns
1 boneless skinless turkey breast half (2 to 3 pounds)
1/4 cup canola oil
1/4 cup sesame oil
1/4 cup soy sauce
3 tablespoons lemon juice
2 tablespoons honey
3 garlic cloves, minced
1/4 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
In a large saucepan, combine 1 quart water, salt, brown sugar and peppercorns. Bring to a boil.
Cook and stir until salt and sugar are dissolved. Remove from the heat. Add the remaining cold water to cool the brine to room temperature.
Place a large resealable plastic bag inside a second plastic bag; add turkey breast. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a pan.
Refrigerate for 4-6 hours.
Prepare grill for indirect heat, using a drip pan. Meanwhile, combine basting sauce ingredients.
Place turkey over drip pan and grill, covered, over indirect medium heat for 1-1/4 to 1-1/2 hours or until a meat thermometer reads 170°, basting occasionally with sauce. Cover and let stand for 10 minutes before slicing. Yield: 6 servings.
2 celery ribs, chopped
1 medium onion, chopped
1 cup sliced fresh mushrooms
1/2 cup butter, cubed
1/2 cup minced fresh parsley
2 teaspoons rubbed sage
2 teaspoons dried marjoram
1 teaspoon dried thyme
1 teaspoon poultry seasoning
1/2 teaspoon pepper
1/4 teaspoon salt
6 cups cubed day-old white bread
6 cups cubed day-old whole wheat bread
1 can (14-1/2 ounces) chicken broth
In a large skillet, saute the celery, onion and mushrooms in butter until tender. Stir in the seasonings.
Place bread cubes in a large bowl. Stir in vegetable mixture. Add broth; toss to coat.
Transfer to a 3-qt. slow cooker coated with cooking spray. Cover and cook on low for 3-4 hours or until heated through. Yield: 8 servings.
|Dolloped Sweet Potatoes |
4 small sweet potatoes
1 package (3 ounces) Cream Cheese (softened or cubed), softened
1 tablespoon butter, softened
2 tablespoons brown sugar
1/4 teaspoon pumpkin pie spice
Scrub and pierce sweet potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 10-13 minutes or until tender, turning twice. Meanwhile, in a small bowl, beat the cream cheese, butter, brown sugar and pumpkin pie spice.
Cut an "X" in the top of each potato; fluff pulp with a fork. Dollop with cream cheese mixture.
Yield: 4 servings.
|Simply-a-Must Dinner Rolls |
5-1/2 to 6 cups all-purpose flour
1/2 cup sugar
1 tablespoon quick-rise yeast
2 teaspoons salt
1 cup 2% milk
1/2 cup canola oil
2 tablespoons butter, melted
In a large bowl, combine 3 cups flour, sugar, yeast and salt. In a small saucepan, heat milk and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. Divide dough into thirds. Roll each portion into a 12-in. circle; brush with butter. Cut each circle into 12 wedges.
Roll up wedges from the wide end and place point side down 2 in. apart on baking sheets coated with cooking spray. Curve ends to form crescents. Cover and let rise until nearly doubled, about 30 minutes.
Bake at 400° for 10-12 minutes or until golden brown. Remove from pans to wire racks. Yield: 3 dozen.
|Pumpkin Cake |
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract
2 1/2 cups white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup chopped nuts
Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch bundt or tube pan.
Cream oil, beaten eggs, pumpkin and vanilla together.
Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick inserted in the middle comes out clean.
Let cake cool in pan for 5 minutes then turn out onto a plate and sprinkle with confectioners' sugar.
|The Ghoul's Green Drink |
2 cups ice, or as needed
1/2 (2 liter) bottle caffeinated citrus-flavored soda (such as Mountain Dew®)
1/4 cup lime juice
1 cup lime sherbet, or to taste
Place ice in a large punch bowl. Pour in the citrus-flavored soda and lime juice.
Stir in the lime sherbet.