Prep Time:1 hour, 15 minutes
Cook Time:10 minutes
Gingerbread cookies are wonderful anytime of year, but there’s something magical about them during the holidays. They've got to be one of the all-time great holiday cookies. A school teacher friend of mine used to make gingerbread houses every year and they always looked pretty awful. We called them Gingerbread Shacks.
Why try? Gingerbread will fill your house with the rich and spicy aromatics of gingerbread holiday cookies during the holidays!
Foodie Byte: This flavorful cookie dough can be rolled and cutout in various shapes or can be used to make a gingerbread house that’s fun to decorate with frosting, candy and other edible treats.
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3 cups flour, sifted1/4 teaspoon kosher salt 3/4 teaspoon baking soda2 teaspoons ground ginger1 tablespoon ground cinnamon1/2 teaspoon ground nutmeg1/4 teaspoon ground clove1/2 cup (1 stick) unsalted butter, room temperature1/2 cup dark brown sugar, packed1 egg1/2 cup molasses
Sift flour, salt, baking soda, ginger, cinnamon, nutmeg and clove together.In bowl or electric mixer, cream butter and dark brown sugar. Add the egg and molasses and mix until well incorporated. Gradually add the flour mixture and again mix until well incorporated. Divide dough in half and wrap each half in plastic wrap. Refrigerate dough for at least an hour or overnight.Preheat oven to 350F.Roll dough to 1/4inch thickness on a lightly floured work station. (Note: If dough is wet and sticky, dust with flour and knead dough to work in flour. Repeat as necessary for a soft smooth dough.) Use cookie cutters to make various shaped gingerbread cookies or cut out pieces to make a gingerbread house.Bake gingerbread cut outs on parchment-lined sheet pan spaced 1/2-inch apart for 8 to 10 minutes. Let rest on cooling rack. Decorate as desired.
Prep Time:15 minutes
Cook Time:45 minutes
Maple Roasted Butternut Squash takes a great fall vegetable and gives it even more fall flavor! Just a little maple syrup sweetens the squash. You can add more maple syrup (one or two tablespoons) if you like your veggies sweeter. This recipe is great to make using organic ingredients.
1 medium butternut squash, peeled, seeded and chopped 1 large red beet, peeled and chopped 3 tablespoons grape seed, coconut or olive oil 1 1/2 teaspoon kosher or sea salt 2 teaspoons ground cinnamon 1 tablespoon pure maple syrup Zest of 1 orange, optional Dried oregano Toasted walnuts, almonds or pistachios (your choice)
Preheat the oven to 400F. Peel and chop the butternut squash and the beet into 1/2 cubes. Place vegetables in a mixing bowl and add oil, kosher or sea salt, cinnamon, and maple syrup. Toss well using your hands and make sure the vegetables are all evenly coated. Lay the vegetables out on a large (or two smaller) baking sheet in a single layer. Roast vegetables for 40 to 50 minutes, stirring once half-way through roasting. Place oven on the broil setting for 3 to 5 minutes in order to crisp the vegetables.Remove from the oven and sprinkle with dried oregano, orange zest, and additional salt if desired. Serve with toasted nuts of your choice.
Prep Time:15 min
Cook Time:15 min
colby jack cheese,
Your family will appreciate the tender loving care you take to make this hearty and tasty casserole using leftovers from Thanksgiving dinner.
This recipe courtesy of Pioneer Brand, C.H.Guenther & Son, Inc.
When measuring Pioneer Biscuit & Baking Mix, gently spoon mix into nested (dry) measuring cup/s. Using a metal spatula or straight-edged knife, level off the top.
4 cups cubed leftover cooked turkey (or 1 1/2 lb. turkey tenderloin, cooked and cubed) 6 slices Bacon, cooked and crumbled 1 cup chopped green onions 1 package Pioneer Country Gravy Mix (2.75 ounces) 1 cup light mayonnaise 1 cup shredded Colby-Jack cheese BISCUIT STRIPS: 2 1/4 cups Pioneer Original or Buttermilk Biscuit & Baking Mix 2/3 cup shredded Colby, Monterey Jack or Cheddar cheese 1/2 cup Milk 1 can (4 ounces) diced or chopped green chilies, undrained 1/4 cup Butter or margarine, melted 2 teaspoons Parsley flakes 1/4 teaspoon Garlic powder
In large bowl, combine turkey, bacon and onions; set aside. Prepare gravy mix according to package directions. Stir in mayonnaise and cheese until well blended.Pour over turkey mixture; stir to coat. Pour into a 13x9x2-inch-baking dish that has been coated with cooking spray.Prepare Cheesy Herb Biscuit Strips: in medium bowl, combine Pioneer Biscuit & Baking Mix, cheese, milk and chilies. Stir until mixture forms a ball. Turn out onto surface dusted with additional Pioneer Biscuit & Baking Mix. Knead 7 to 10 times.Roll out to 13x9-inch rectangle. Cut lengthwise into 1-inch strips.Gently place strips over turkey mixture to make a lattice design.Bake at 450F for 12 to 15 minutes or until biscuit lattice is golden brown and turkey mixture is bubbly. Combine butter, parsley and garlic powder; brush on biscuit lattice.
country style bread,
thanksgiving panini recipe,
This easy-to-prepare recipe combines favorite Thanksgiving leftovers, turkey, dressing and cranberry relish, in one delicious sandwich. Dipped into warm gravy, it makes a satisfying lunch or light supper after the holiday.
Recipe courtesy of Williams-Sonoma
2 slices country-style bread, each 1/2 inch thickOlive oil for brushing1 tablespoon mayonnaise2 tablespoons cranberry relish2 or 3 slices roasted turkey1/2 cup leftover cooked dressing1/4 cup turkey gravy, warmed
Preheat an electric panini maker according to the manufacturer's instructions.Brush one side of each bread slice with olive oil. Lay the slices, oiled side down, on a clean work surface. Spread the top of one slice with the mayonnaise. Spread the top of the other slice with the cranberry relish. Arrange the turkey on the mayonnaise. Top with the dressing, then top with the other bread slice, oiled side up.Place the sandwich on the preheated panini maker and cook according to the manufacturer's instructions until the bread is golden, 3 to 5 minutes.Transfer the sandwich to a cutting board and cut in half. Serve immediately with the warmed gravy for dipping.
Prep Time:15 minutes
Cook Time:45 minutes
secrets to cooking confidence: cooking basics,
sweetened condensed milk,
sweet potato casserole,
trim and terrific kitchen 101,
Volunteer to bring this simple and fabulous sweet potato dish for your next summer potluck. The creamy sweet potatoes with a light orange flavor topped with a nutty candy topping makes this a #1 recipe. Don’t save it only for the holidays — eat this all year round!
Recipe courtesy of Kitchen 101
See more recipes by Holly Clegg.
This recipe makes 12 - 1/2 cup servings
3 cups cooked mashed peeled sweet potatoes, (about 3-4 sweet potatoes)2/3 cup of 1 (14-ounce) can fat-free sweetened condensed milk2 egg whites1/4 cup orange juicePraline Topping (recipe follows)For the Praline Topping:2/3 cup light brown sugar1/3 cup all-purpose flour1/2 teaspoon ground cinnamon1/4 cup butter, melted1 teaspoon vanilla extract1 cup chopped pecans
Preheat oven 350F. Coat 2-quart casserole with nonstick cooking spray.In bowl, cream together all ingredients except the topping with potato masher or mixer until blended.To make the Praline Topping:In bowl, mix together brown sugar, flour, and cinnamon. Stir in butter, vanilla, and pecans until crumbly.Transfer to prepared dish and sprinkle with Praline Topping.Bake 40-45 minutes or until thoroughly heated and topping is brown and crumbly.
Calories 274, Carbohydrates 42g, Cholesterol 12mg, Fat 11g, Fat Calories 34, Fiber 3g, Protein 4g, Saturated Fat 3g, Sodium 87mg. Daily Values: . Percent Daily Values are based on a 2,000 calorie diet.
Prep Time:20 minutes
Cook Time:30 minutes
Turkey Casserole is a great way to use up that leftover turkey and still feel like you are eating it for the first time!
Winona Pure Oil SprayGluten free pasta of your choice (cooked)2 3/4 cups broth1/2 cup gluten free flour1 1/2 tablespoons Winona Pure Popcorn Butter spray1/8 teaspoon EACH garlic powder, dried basil, onion powder, dried thyme and marjoram1/2 teaspoon sea salt1/4 cup avocado (pureed)1/2 cup broccoli and green beans (cooked)1 1/2 cups leftover turkey (we shredded ours)Paprika*Optional - crushed gluten free pretzels (crushed) for topping - we use Glutino
Preheat the oven to 350F.Spray a 9x9 casserole dish with oil spray and set aside. In a large pan over medium-low heat, combine the broth and flour mixing well with a whisk to prevent clumps. Add the spices and avocado and mix thoroughly. Remove from the heat when it gets thick and bubbly. Mix in the vegetables and turkey. Add the cooked pasta to the prepared casserole dish. Add the cooked broth mixture to the pasta, making sure to combine all of the pasta and ingredients to have all of the pasta covered. Sprinkle with paprika. Optional - sprinkle with crushed gluten free pretzels and spray lightly with more oil.Bake until hot and bubbly, about 25 to 30 minutes.
Prep Time:10 minutes
Cook Time:20 minutes
We learned this recipe for macaroni and cheese casserole in early marriage, when funds were low and appetites high. It’s a great family recipe and always a winner at potlucks as well. It has great versatility – you can use chicken from a can or fresh, substitute tuna, add any cooked veggies that appeal, and try different cream soups or cheeses. You can also double the recipe easily for a crowd.
1 box macaroni and cheese1/4 cup + 1/2 can milk1/4 cup butter or margarine1 can chunk white meat chicken (or tuna)1 can Cream of Celery soup (or Cream of Mushroom)1 cup Colby-Jack or Cheddar cheese, shredded
Preheat oven to 375F.Make macaroni and cheese according to package directions, using the specified 1/4 cup milk and 1/4 cup butter or margarine plus the cheese sauce mix included in the package.Add to the macaroni and cheese the chicken, soup, 1/2 soup can of milk, and stir well. Note: Do NOT add the water as directed on the soup can. Use only the can ingredients. Pour into casserole dish and top with shredded cheese. Bake for 20 minutes or until bubbly and brown.Serve with salad, peas and bread for a complete meal.
Prep Time:1 hour 30 minutes
Cook Time:1 hour 45 minutes
autumnal chicken pot pie,
Try this recipe for Autumnal Chicken Pot Pie from Sara Foster's Southern Kitchen. This is not your typical pea-and-carrot-laden pot pie! Inspired by fall flavors, this sophisticated version is loaded with butternut squash, oyster and chanterelle mushrooms, and fresh sage - all tucked under a layer of golden, flaky puff pastry.
Join Beth Wray in her Today's Cookbook video series to see this recipe featured in more detail, here.
Recipe courtesy of Sara Foster's Southern Kitchen.
You can roast the squash ahead to make this easy to put together with leftover chicken or turkey after the holidays!
1 small butternut squash, peeled, seeded, and cut into 1-inch cubes1 tablespoon olive oilSea salt and freshly ground black pepper6 tablespoons (3/4 stick) unsalted butter, plus more if needed8 ounces mixed fresh mushrooms, such as oysters, chanterelles, shiitakes, or hedgehogs, cleaned and thinly sliced (3 1/2 to 4 cups)2 shallots, minced1/4 cup all-purpose flour3 1/2 cups low-sodium chicken broth4 cups cooked shredded chicken1 tablespoon chopped fresh sage or 1 teaspoon dried crumbled sage1 sheet frozen puff pastry, such as Pepperidge Farm or Dufour Pastry Kitchens, thawed in the refrigerator1 large egg, lightly beaten with 2 tablespoons milk, for egg wash
Preheat oven to 400F. Lightly grease an ovenproof 9-or10-inch skillet or 2-quart baking or souffle dish.Toss the squash in a bowl with the olive oil to lightly coat. Season with salt and pepper to taste, spread evenly on a rimmed baking sheet, and bake until tender and golden brown, 25 to 30 minutes. Remove from the oven and set aside.Melt the butter in a large skillet over medium-high heat and cook the mushrooms and shallots, stirring frequently, for 5 to 6 minutes, until light brown, adding more butter if needed. Add the flour and cook, stirring constantly, until light brown, 3 to 4 minutes longer. Slowly stir in the broth, scraping the brown bits from the bottom of the pan, and bring to a low boil, stirring constantly, until slightly thick, about 5 minutes.Add the chicken and sage, season with salt and pepper to taste, and stir to mix. Reduce the heat to a simmer and cook, stirring frequently, until the mixture is thick and creamy, about 10 minutes. Remove from the heat, stir in the reserved squash, and allow to cool.Meanwhile, roll the puff pastry on a lightly floured surface just to even out the lines. Cut the pastry to fit the top of the baking dish, leaving enough excess to allow the pastry to drape over the sides by 1/4 inch.Fill the prepared skillet or baking dish with the chicken mixture, leaving about 1/2 inch of space at the top, and place the pastry over the dish. Cut several slits in the crust to allow steam to escape. Decorate as desired, brush with the egg wash, and refrigerate for at least 1 hour.Preheat the oven to 375F. Place the pie on a rimmed baking sheet and bake until the filling is bubbling around the edges and the pastry is puffy and golden brown, 45 to 50 minutes. Remove from the oven and serve warm.
Prep Time:24 hours
Need a holiday appetizer? Try this Pumpkin Hummus for raves around the table!
2 cups garbanzo beans (canned or prepared)15 ounces of pumpkin3 tablespoons lemon juice1/4 cup olive oil1 tablespoon dehydrated, minced onion1 tablespoon garlic powder1/2 teaspoon cumin1/2 teaspoon allspice1 teaspoon sea salt
Rinse and drain the garbanzo beans. Place into a container and put enough water into the container to cover the garbanzo beans. Soak overnight.Drain the beans, saving 1 cup of the water. Using a food processor, add the garbanzo beans, 1/2 cup of water and blend until very smooth, stopping to scrape with a plastic spatula to get all of the beans pureed. Add the remaining ingredients and blend. If the mixture is too thick, continue to add some of the water little by little until you get the desired consistency. Refrigerate until ready to serve.
Prep Time:20 min
Cook Time:20 min
krusteaz cinnamon fire cupcake,
We found this interesting Krusteaz® Cinnamon Fire Cupcake mix and decided to hack it a bit--ending up with this fabulous variation on an apple pie. There's nothing easier than taking a mix and making it your own.
You can make these as cupcakes or muffins without the apple pie filling and just enjoy them with a cup of coffee.
1 1/4 cups unpeeled apple (we used Gala), finely diced1/2 cup cinnamon whiskey (season your own by taking whiskey and soaking a cinnamon stick in it overnight)2/3 cup water1 egg1 21-ounce can of prepared apple pie fillingKrusteaz Cinnamon Fire Cupcake mix:1 pouch pecans provided in mix1 pouch baking mix provided1 pouch cinnamon topping mix providedAdditional pecans if desired
Heat oven to 350 degrees. Line muffin pan with baking cups or use small mason jars, lightly greased and placed on a flat baking sheet.Chop apples and soak in prepared cinnamon whiskey for 15 minutes.Drain and set apples aside, but reserve liquid separately; soak the pecans in the liquid.Stir together the water, egg, baking mix and half of the cinnamon topping and blend well.Fold in drained apples (do not add the whiskey to the batter).Meanwhile mash the pie filling so there are fewer large chunks.Spoon about 2 tablespoons of pie filling into the prepared cups or mason jars.Spoon prepared batter over the top of the pie filling.Sprinkle remaining cinnamon topping over batter, about 1-2 teaspoons per muffin.Gently press in topping with back of spoon.Bake 23-27 minutes or until toothpick inserted in center comes out clean.Drain pecans while allowing muffins to cool.Sprinkle pecans over the hot muffins and press in with back of spoon.(Note: we supplemented with a few extra pecans that had not been soaked).