CROCKPOT PUMPKIN PIE PUDDING
1 can (15-oz) solid pack pumpkin
1 can (12-oz) evaporated milk
3/4 cup sugar
1/2 cup Bisquick baking mix
2 eggs beaten
2 Tbsp butter or margarine melted
2-1/2 tsp pumpkin pie spice
2 tsp vanilla
Whipped topping (optional)
In a large bowl mix together the first eight ingredients. Transfer to a crock-pot coated with a non stick cooking spray. Cover and cook on Low for 6 to 7 hours.
Serve in bowls with a whipped topping if desired.
SWEET POTATO SHEPARD'S PIE
2 1/2 pounds sweet potatoes, peeled and diced
1 cup buttermilk
2 teaspoons ground cinnamon
1 tablespoon light butter
1 tablespoon olive oil
2 cloves garlic, crushed
1 large carrot, diced
2 cups white button mushrooms, wiped clean
2 tablespoons tomato paste
2 tablespoons steak sauce
1/4 cup all-purpose flour
1 cup beef broth
1 pound turkey thighs, roasted and shredded, skin removed (can
use turkey
meat of your choice)
Preheat oven to 375 degrees F. Place the sweet potatoes into a
nonstick
saucepan. Cover with cold water. Bring to a simmer and cook
until fork
tender. Drain well. Mash with potato masher. Add buttermilk,
cinnamon, and
light butter and continue mashing until well blended. In a
separate nonstick
saucepan, heat 1 tablespoon of olive oil. Add garlic and saute
for 30
seconds. Add carrot and mushrooms and continue sauteing for 1
minute or
until the mushrooms are soft. Add tomato paste and steak sauce
and mix until
well blended. Sprinkle flour into the mixture. Mix with a wooden
spoon until
the flour has absorbed all of the moisture. Slowly pour the beef
stock into
the mixture and stir to blend completely. Add the shredded
turkey and simmer
until the sauce is thick. Pour the turkey mixture into a 2-quart
casserole
dish. Top with the sweet potato mixture. Bake for 45 minutes to
1 hour,
until the sweet potatoes are slightly browned.
VEGETABLE STUFFING
2 tbsp. butter OR margarine
2 cups sliced mushrooms
2 medium carrots, chopped
1 medium onion, chopped
1 3/4 cups Vegetable Broth (regular or Certified
Organic)
1 can (8 oz.) sliced water chestnuts, drained
2 cups coarsely chopped fresh spinach leaves
4 cups Herb Seasoned Stuffing
HEAT butter in saucepot. Add mushrooms, carrots and onion and
cook until
tender.
ADD broth, chestnuts and spinach. Heat to a boil. Stir in
stuffing. Mix
lightly.
APPLE STUFFING ~ newkorz/Sheila/Kozie5999
This is my own recipe that I started about 20 years ago. Big hit
with my
family. Recipe can be cut exactly in half for smaller crowd.
4 cups of chopped peeled apples ( I prefer tart - but sweet is
ok )
1 1/2 cups of chopped celery
1 1/12 cups of chopped onion
1/2 cup of butter
2 teaspoons of salt
2 teaspoons of ground cinnamon
2 teaspoons of poultry seasoning - or you can use already
prepared stuffing
mix,
like Peppridge Farms for the seasoning and bread cubes - but DO
NOT use
Stove Top. Too spicy.
12 cups of cubed bread
2 cups raisons (optional)
1 1/2 cups of water
1 egg
In a large skillet, saute apples, celery and onion in butter
until slightly
soft - about 10 mins. Remove from heat, stir in salt, cinnamon
and poultry
seasoning. In a large bowl, combine the bread cubes, raisons and
apple
mixture. Mix egg and water, then slowly drizzle it into bread
mixture. Mix
well.
Stuff turkey accordingly or can be baked in a glass pan for
about 30 mins.
at 350 degrees. Cover pan with foil. Remove foil for the last 10
mins to
brown top slightly.
SMASHED POTATO-CHEDDAR CAKES W/WARM CRAN-APPLE SAUCE
3 Golden or Red Delicious apples, peeled and chopped
2 teaspoons lemon juice
1 cup apple cider
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 cup prepared whole berry cranberry sauce, store bought or
homemade
3 cups smashed or leftover mashed potatoes*
Water or milk, as needed to thin potatoes
2 cups grated Cheddar
2 scallions, finely chopped
1/4 teaspoon freshly grated nutmeg, eyeball it
Coarse salt and pepper
Drizzle vegetable oil
Butter pats
Paprika, to garnish, optional
Place apples, lemon juice, cider, sugar and cinnamon in a medium
pot over
medium high heat and cook down into a thick sauce, stirring
occasionally, 15
minutes. Remove from heat and stir in cranberry sauce to warm
through and
combine.
Heat a large nonstick skillet over medium heat.
Place potatoes and water or milk in a bowl and cover with
plastic. Microwave
2 minutes on high to slightly reheat and loosen potatoes. Stir
them up with
the liquid to make them workable again. Combine cheese,
scallions and nutmeg
with potatoes and adjust salt and pepper.
Add a drizzle of vegetable oil and a pat of butter to your
preheated skillet
then score the potatoes and cheese mixture in half. Using the
first half of
the potatoes, make 6 (3-inch across and 1/2-inch thick) potato
cakes and
space them evenly around the pan. Cook the cakes until golden
all over, 3
minutes per side, then remove and garnish with paprika, if
using, and repeat
with remaining ingredients.
Serve potato-cheddar cakes with warm cran-apple sauce for
topping.
* SMASHED POTATOES
To make fresh smashed potatoes, cook off 2 1/2 pounds of small
new skin
potatoes until tender and smash them up with some milk or stock
and butter,
salt and pepper to taste.
TURKEY & SWEET POTATO CHOWDER
1 large potato, peeled if desired and chopped (about 1-1/2 cups)
1 14-ounce can reduced-sodium chicken broth
2 small ears frozen corn-on-the-cob, thawed, or 1 cup loose-pack
frozen
whole kernel corn
12 ounces cooked turkey breast, cut into 1/2-inch cubes (about
2-1/4 cups)
1-1/2 cups fat-free milk
1 large sweet potato, peeled and cut into 3/4-inch cubes (about
1-1/2 cups)
1/8 to 1/4 teaspoon pepper
1/4 cup coarsely snipped fresh flat-leaf parsley
In a 3-quart saucepan, combine chopped potato and broth.
Bring to
boiling; reduce heat. Simmer, uncovered, about 12 minutes or
until potato is
tender, stirring occasionally. Remove from heat. Do not drain.
Using a
potato masher, mash potato until mixture is thickened and nearly
smooth.
If using corn-on-the-cob, cut the kernels from one of the
ears of corn.
Carefully cut the second ear of corn crosswise into
1/2-inch-thick slices.
Stir corn, turkey, milk, sweet potato, and pepper into potato
mixture in
saucepan. Bring to boiling; reduce heat. Cover and cook for 12
to 15 minutes
or until the sweet potato is tender.
To serve, ladle chowder into bowls. Sprinkle with parsley.
Makes 5
(1-1/3-cup) servings
WALNUT CRUST SWEET POTATO PIE
1 lb. sweet potatoes, peeled and cooked
2 oz. butter
1/2 cup flour
4 oz. sugar
1/4 tsp. ground cinnamon
1/4 tsp. salt
4 eggs
1/4 tsp. nutmeg
1 cup half & half
3 Tbsps. fresh lemon juice
2 tsps. vanilla extract
1 9-inch walnut crust pie shell (recipe follows)
In a mixer, thoroughly blend the sweet potatoes and butter on
low speed for
3 minutes. Add flour, sugar, cinnamon, salt, eggs and nutmeg and
mix well.
Reduce speed, and add the half & half, lemon juice and vanilla.
Beat until light and fluffy. Check taste and add more sugar if
necessary.
Pour mixture into unbaked pie shell.
WALNUT PIE CRUST
Yield: 1 deep dish pie crust
13 oz. flour
8 oz. shortening
1/2 oz. salt
3 oz. sugar
1/2 oz. cinnamon
1 cup chopped walnuts*
1/2 cup water
WALNUT PIE CRUST
In mixer, cut flour into shortening using
pastry blend
on low speed. Mix for about 3 minutes. Do not overmix. Blend
salt, sugar,
cinnamon, walnuts and water into flour mixture for 3 minutes.
Chill mixture for 20 minutes and then cut into two portions. One
should be
approximately 8 ounces for the bottom crust, the other will be
used for the
top crust.
Preheat oven to 325°F.
Place pie on a sheet pan in a preheated oven. Bake until pie has
a deep
golden brown color, about 35-40 minutes.
Cool completely and garnish with whipped cream.
*Pecans or sliced almonds can be substituted.
SUPERB PLUM PUDDING
1/2 c. grated unpeeled apples
1/4 lb. chopped beef suet
1/4 c. chopped walnuts
2 tbsp. diced, candied orange peel
2 tbsp. diced, candied lemon peel
2/3 c. candied citron peel
1 1/2 c. seedless raisins
1 cup currants
1 tbsp. cinnamon
1 1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/2 tsp. ground allspice
1/4 tsp.salt
1 cup granulated sugar
1/3 cup apricot jam
2 c. fine dry bread crumbs
4 eggs
2 tbsp. milk
1/3 cup brandy or rum
1/3 cup white wine or Orange juice
In a large bowl combine all the ingredients except the
last 4 and mix thoroughly. Beat eggs and then add them
to the remaining ingredients. Add to the fruit mixture and
mix thoroughly with your hands; a spoon cannot blend
this thick mass properly. Oil and sugar a 1 quart mold
or two 1 pint molds. Fill 2/3 full and cover tightly. Steam
the quart for 5 1/2 hrs; the pints for 4 hrs. Serves 8-10.
LOW FAT AUTUMN RICE STUFFING
1 Tblsp. canola oil
1 lg. onion, peeled and chopped
1 clove garlic, peeled and chopped
1 c. chopped celery
1 bell pepper (color of choice), seeded and chopped
1/2 lb. mushrooms of choice, washed and sliced
1 c. diced tart apple, such as Granny Smith
3 c. cooked brown rice
1/2 c. walnut pieces
1/4 c. finely chopped parsley
1/2 Tblsp. orange zest
1/2 tsp. chopped fresh sage
1 egg, slightly beaten
Salt and freshly ground black pepper, to taste
Preheat oven to 350?.
In a large saucepan, heat canola oil over medium-high heat. Add onion, garlic, celery and bell pepper. Cook over medium heat for 7 to 10 minutes, stirring occasionally. Stir in the mushrooms and apple and continue cooking for an additional 2 to 3 minutes. Remove from heat and place in a large bowl.
Mix in the rice, walnuts, parsley, orange zest and sage. Add egg and mix well to moisten the stuffing. Transfer the mixture to a 9-by-13-inch baking dish, cover with foil and bake for 1 hour.
Makes 16 servings (1/2 cup each).
Per serving: 92 calories, 4 g total fat (0 g saturated fat), 12 g carbohydrate, 3 g protein, 2 g dietary fiber, 13 mg sodium.
TURKEY CRANBERRY SQUARES
2 tbsp butter
3/4 cup sugar
1 tsp grated orange rind
2 cups fresh cranberries
5 cups diced, cooked turkey
1 cup turkey gravy
1 cup milk
1 tsp salt
1/4 tsp pepper
2 tbsp minced onion
2 cups soft bread crumbs
2 eggs, slightly beaten
Melt butter in an 8" square baking pan. Stir in sugar and orange rind; blending well. Spoon cranberries over sugar mixture. Combine remaining ingredients in a large bowl; mix well. Pack turkey mixture firmly over cranberries. Bake at 400 degrees for 45 minutes. Invert immediately on serving platter. Cut into squares to serve.
May substitute cranberry sauce for fresh cranberries; reduce sugar to 1/4 cup.
DATE PUDDING
1-1/2 cups brown sugar
1/2 cup white sugar
1-1/2 cups boiling water
lump of butter
Put these ingredients in a pan and boil 3 minutes. Cool
BATTER
1 cup brown sugar
2 tbsp butter
1 cup milk
2 cups flour
3 tsp baking powder
1 cup dates
1 cup nuts.
Mix all batter ingredients together and spread in 9 x 9 pan. (No need to grease), Pour boiled syrup over batter. Bake 400 º 25-30 minutes
DUO TATER BAKE
4 pounds russet or Yukon Gold potatoes, peeled and cubed
3 pounds sweet potatoes, peeled and cubed
2 cartons (8 ounces each) spreadable chive and onion cream cheese
1 cup (8 ounces) sour cream
1/4 cup shredded Colby-Monterey Jack cheese
1/3 cup milk
1/4 cup shredded Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
TOPPING:
1 cup (4 ounces) shredded Colby-Monterey Jack cheese
1/2 cup chopped green onions
1/4 cup shredded Parmesan cheese
Place russet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
Meanwhile, place sweet potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain; mash with half of the cream cheese and sour cream and all of Colby cheese.
Drain russet potatoes; mash with the remaining cream cheese and sour cream. Add the milk, Parmesan cheese, salt and pepper; mix well.
Spread 2-2/3 cups russet potato mixture into each of two greased 11-in. x 7-in. baking dishes. Layer with 4 cups sweet potato mixture. Repeat layers. Spread with remaining russet potato mixture.
Bake, uncovered, at 350° for 15 minutes or until heated through. Combine topping ingredients; sprinkle over casseroles. Bake 2-3 minutes longer or until cheese is melted. Yield: 2 casseroles (10 servings each).
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