Thanksgiving Recipes 10/23/13

Pumpkin Pie 

1 cup sugar

1 TBSP cornstarch

1/2 tsp. cinnamon

1/2 tsp. ginger

1/2 tsp. nutmeg

1/2 tsp. salt

1 3/4 cups pureed pumpkin -OR- 1 can pumpkin

1 1/2 TBSP butter, melted

2 eggs, beaten

1/4 cup molasses

1 1/2 cups milk -OR- 1-12oz can evaporated milk

Sift sugar, cornstarch, salt, cinnamon, ginger, and nutmeg together. Mix with pumpkin. Add beaten eggs, melted butter, molasses, and milk. Add a dash of lemon juice if desired. Line a 9-inch pie plate, pour in contents. Preheat oven and bake at 450 for 15 minutes. Reduce temperature to 350 and continue to bake for 50 minutes. (You may need to cover the crust with foil so it doesn't burn).

Homemade Doughnut w/ Maple Frosting

3 tbsp yeast
1 c warm water
Sit for 15 min
1 c milk
1 tsp salt
2/3 c sugar
1 cube butter
Mix together with yeast
1 tsp lemon shaving
1 tsp lemon juice
2 eggs
1 c flour
Beat for 2 min
5 1/2 c flour
Raise for 1 hr
Roll out
Let rise for 45 min
Cook in crisco oil

Frosting-

1 cube butter 

A package of powder sugar
A little milk and maple extract just to get the flavor and consistency you want.  

Pumpkin Spice Muffins

1 can pumpkin

1 box of spice cake mix

3/4 cup water

Mix all ingredients together and bake on 350 for 20-25 minutes.

Green Bean Casserole

3 cans french style green beans

2 cans cream of mushroom soup

1 small bag french fried onions

Mix all ingredients together (with just 1/2 of the bag of onions).  Put in a 9x13 pan and sprinkle the rest of the onions on top.  Bake at 350 for 20 mind. 

TURKEY TIP-  Bake upside down for extra moisture. 

Next month- Christmas Cookie exchange!  November 27th.  Hope to see you all there!

Lemon Crinkle Cookies

Adapted from here
Makes 2-3 dozen

Ingredients:
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
Zest of 1 lemon
1-½ Tablespoons fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar

Directions:
Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

Corn Pudding

1 can cream style corn

1 egg

1/2 cup milk

1/4 cup sugar

1 tbsp. flour

1 tbsp butter (melted)

1/4 tsp salt

1/4 tsp vanilla

Mix the egg, milk, sugar and flour.  Mix in the butter,

salt and vanilla.  Pour in baking dish and bake at 350

degrees for about 1 hour.

 

(For the dinner I made 3 recipes.  In one of them I used

just regular corn (drained).  It depends on what you like.

This recipe came to me from Lorie Davis

many years ago. It is delicious. -Linda Sirles

Pumpkin Tortellini with Sage

• Adapted from Skinny Chef Jennifer Iserloh's recipe
• Ingredients:
• 1 12-ounce package wonton wrappers
• 1 15-ounce can pumpkin puree
• 1 cup part-skim ricotta
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 egg, lightly beaten (or water)
• 1/2 cup chopped walnuts
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/4 cup fresh sage leaves (this is the most important ingredient!)
• 1/2 teaspoon freshly grated nutmeg
• 1/4 cup grated Parmesan

Directions:

Place walnuts in a large, dry skillet over medium heat. Toast 8 to 10 minutes until the walnuts begin to brown. Transfer to a plate.

In a medium bowl, mix the pumpkin, ricotta, salt and pepper.

To form the tortellini, place 1 teaspoon of the pumpkin filling into the center of each wonton wrapper. Using a little egg (or water) to secure each seam, fold the wrapper diagonally to form a triangle, then fold the two "arms" down so the wrapper is "hugging" itself. Repeat until all the tortellini are made.

Bring a large pot of water to a boil. Add a little extra olive oil so the tortellini don't stick to each other. Add half the tortellini and boil for 4 minutes or until they float to the top. Using a strainer or slotted spoon, carefully remove tortellini to a plate (or put them directly into the cooked sauce). Repeat with remaining tortellini.

While tortellini are boiling, in a large skillet, melt the oil and butter over medium heat. When butter and oil are sizzling and start to brown, tear sage leaves into the pan and fry for about 20 seconds. Add the tortellini and toss to coat. Sprinkle over the nuts, nutmeg and Parmesan. Serve immediately.

Pumpkin Oatmeal

(I did not fully follow this recipe for mine, read the notes)
1/2 cup old fashioned rolled oats
1 cup soy milk
1/4 cup canned pumpkin purée
3 dashes cinnamon
1 tablespoon chopped walnuts
1/2 teaspoon avocado honey

Stir the oats, milk, pumpkin, and cinnamon together in a saucepan.  Bring to a gentle boil. Reduce heat to low and summer 5 mins. Or until oatmeal reaches desired consistency. Garnish with walnuts and honey.
My note: I tripled this recipe and used skim milk,more cinnamon, and some white sugar and regular honey. I think brown sugar and maybe coconut milk would be delicious. Add cinnamon and sweetener according to your tastes.  I thought it was really good and would make it again. (Julie Schwab)

Mango Sticky Rice ข้าวเหนียวมะม่วง

1 cup Thai sticky rice (AKA sweet rice or glutinous rice. Can be purchased at the Asian market in the Meadowdale shopping center)
1 cup (or more) coconut milk
2 heaping Tbs sugar (palm sugar is most authentic but not necessary)
2 pinches salt
1 ripe mango

Soak the sticky rice in water for at least an hour or so, even overnight if desired. Drain water. Steam sticky rice for 20 minutes in a basket, a colander, or in a steamer lined with cheesecloth (when done, rice should be kind of translucent, and sticky!). While rice is steaming cut the mango into thick slices or bite size chunks. When rice has about 5 minutes left heat the coconut milk in a saucepan. When simmering add the sugar and salt, stirring constantly (do not boil). When rice is done, transfer to a bowl and pour most of the coconut milk mixture over it. Stir for a few minutes till it is absorbed, then add the rest of the mixture. Stir until absorbed. Serve sticky rice warm with mango on top of it.

Using Gluten... with Susie!

Wheat gluten can be used as a protein substitute. This is a valuable "skill" especially when it comes to emergency preparedness. Basic Gluten Recipe • 10 cups whole wheat flour • 4 cups water Mix flour and water for five minutes. Remove mixture from bowl and cover completely with tap water for 1 hour.  Use a colander and large bowl to wash the bran and starch out of the gluten.  Slice the gluten into palm size pieces. 3 WAYS TO USE GLUTEN: 1. Gluten Steaks 2. Hamburger/Meatloaf mixture 3. Gluten Sausage GLUTEN STEAKS Make gluten broth: 2 quarts water 1/8 cup soy sauce 3 T beef flavored bouillon or 4 beef cubes 1 t Kitchen Bouquet 1 pkg. dry onion soup mix Simmer gluten steaks 1 ½ hours. Dip steaks in egg, then bread crumbs with Italian seasons and WW flour. Fry in a little oil. HAMBURGER/MEATLOAF Mix equal parts ground gluten and hamburger Onion and garlic, salt & pepper to taste, and eggs. Bake on an oiled cookie sheet at 350  for 10 minutes each side. Substitute this for hamburger in any recipe. SAUSAGE GLUTEN 4 cups ground gluten ½ cup Parmesan cheese ¼ cup non-instant powdered milk 1 T honey 1 T Worcestershire sauce 1 T liquid smoke 1 T mustard seed (optional-makes it very hot) Mix in blender: 2 cups cooked soybeans 2 chicken bouillon cubes 3 beef bouillon cubes ½ t sage 2 T Italian seasonings ½ cup bread crumbs    BRAN MUFFINS     Bake at 350  for 25 min. Mix: 1 cup honey, ½ cup oil, 2 eggs, 2 cups buttermilk, 3 cups bran, 2 ½ cup WW flour, 1 T gluten flour, (optional) 2 t baking soda, & dash of salt.

Balsamic Grilled Chicken Breast Marinade

Ingredients

8-4oz Boneless, Skinless Chicken Breast (Fresh or Frozen)

1/2 cup olive oil
2 tbsp balsamic vinegar
4 tsp dried onion flakes
3 tsp italian seasoning
3 tsp ground mustard
2 tsp thyme
2 tsp salt
2 tsp black pepper

Mix together all the ingredients and pour over chicken.  Let marinade for several hours for full effect.  Grill chicken on high to sear the juices in, than reduce to low or turn off on of the burners.  

Enjoy!  Stacie Orvin

Paula Deen's Not Yo' Mama's Banana Pudding

Ingredients

• 2 bags Pepperidge Farm Chessmen cookies
• 6 to 8 bananas, sliced
• 2 cups milk
• 1 (5-ounce) box instant French vanilla pudding
• 1 (8-ounce) package cream cheese, softened
• 1 (14-ounce) can sweetened condensed milk
• 1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Directions

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Enjoy!  Stacie Orvin

Poppy Seed Butter Rum Bundt Cake

1 yellow cake mix

1 large pkg instant vanilla pudding

1 T poppy seed

1 cup water with 1 T rum flavoring

½ cup veg oil

3 eggs

chopped pecans (optional)

glaze:

½ lb butter

¼ cup water

1 cup sugar

Grease bundt cake.  Line with pecans if you want them.  Preheat oven to 350 degrees.  Mix together the cake mix, pudding, and poppy seed.  Add in water with rum flavoring and the veg oil and mix.  While the beaters are going, add the eggs, one at a time.  Beat well.  Bake in pan for 45 mins.  About 10 mins before the cake is due to come out of the oven, prepare the glaze.

Mix the butter, water, and sugar in a saucepan on the stove.  Boil the glaze and immediately use it.  Loosen the sides of the cake from the pan and leave the cake in the pan.  Pour the boiling glaze over the hot cake.  Be sure the glaze runs around the inside and through the center of the cake.  Let sit in pan for 45 mins, than turn out. 

Sometimes I do half of the glaze, because it is very rich with the full amount.

Enjoy!  Stacie Orvin

Cheesecake Bites

Cheesecake Bites

2 8oz packages of cream cheese (weight watchers low fat or 1/3 neufchatel tastes just as good)
2 T lemon juice
3/4 c sugar
16 vanilla wafers
Your choice of pie filling
Paper or foil muffin cups

Warm up the cream cheeses in the microwave for 1 minute in a large bowl.  Add the sugar and lemon juice and mix together until mostly smooth (it's nearly impossible to get ALL the lumps out).  PLace the muffin cups in each muffin pan hole.  Place a vanilla wafer in the bottom middle of each muffin hole flat side DOWN.  Pour cheese mixture into each cup about 3/4 full.  For an electric oven-cook at 350 for 15 minutes.  Gas stove-cook at 325 for 20-25 mins constantly checking on them until they are a little golden brown on the top.  Let them cool.  Put your pie filling on top and pop in the fridge until chilled!  SOO good!

P.S.-you should have some extra batter left over to make maybe 4 more, so just don't keep them in as long, of course. :)

Crockpot Cranberry Roast

Our FAVORITE family recipe!

Crockpot Cranberry Roast

1 2-4lb roast
1 can whole berry cranberry sauce
2 T soy sauce
1/2 onion sliced into rings
1/2 bottle of catalina style dressing

Place the onion rings on the bottom of the crockpot.  Then, place roast on top (mine is normally frozen).  Pour on soy sauce, catalina dressing, then the cranberry sauce.  Cook on high for 4-5 hours or on low 6-8 hours.  We like to mix it with rice which soaks up all the delicious juices.  Enjoy!

Crockpot Minnestrone

Cozy Crockpot Minestrone

4 cups chicken broth

1 1/2 cups vegetable juice (like V8)

1 14.5 oz can diced tomatoes, undrained or 3 medium tomatoes, diced

2 cups fresh spinach

1 cup chopped green onions

1 cup chopped carrots

1 cup chopped celery

1 1/2 cups chopped potatoes

1 can cannellini beans 

1 tsp dry parsley

salt and pepper

1/3 cup dry ditalini pasta or other small pasta noodle (I use more noodles)

Place everything in a crockpot minus the ditalini pasta and stir well to combine.  Cover and cook on low for 6-8 hours or on high for 4-6.  Add ditalini and stir well.  Cover and cook for an additional 20 minutes before serving.  

http://www.smashedpeasandcarrots.blogspot.com/ has some amazing recipes!!  We just made this yesterday, and it was DELICIOUS!

Broccoli and Cauliflower Salad

1 bunch broccoli
a bunch of carrots
1 head cauliflower
1 Tbsp. onion flakes
1lb. Bacon, cut and fried (I just throw in a handful of crumbled bacon you buy for salads)
1 pkg. Snyders bbq or honey mustard pretzels (I think they've discontinued the BBQ ones)
Chop broccoli, Cauliflower, and Carrots into bite sized pieces. Add bacon and onions. Make dressing and add to vegetables.
Dressing
1 1/2 cups mayonnaise (I usually use only one cup)
1/4 cup parmesan cheese
1/3 cup sugar (I usually use 1/4 cup)
Blend it all together and pour on the veggies. Let it sit for a few hours. Just before serving, add the pretzels.

Strawberry Danish Dessert Cake

1 white cake mix
small package Strawberry Hello, prepared
1 box strawberry Danish Dessert ( or homemade if you feel like it)
1 1/2 C. heavy whipping cream
sugar to taste
Package of  thinly sliced strawberries ( frozen is fine, just defrost them and drain completely before adding to mixture)

Bake the white cake mix, poking holes in the cake with a fork  as soon as you take it out. prepare small box jello. spoon jello all over cake, using about 2/3 of the mixture, discard the rest. let cake cook in fridge. Make Danish Dessert, allow to cool for about an hour. Beat whipping crean until it has peaks, adding sugar to taste. Fold in Danish Dessert with whipped topping. Add strawberries and spread over cake. Can be made the night before use.

One Hour Bread

5 1/4 C. Bread Flour
1/2 T. Salt
1/4 C. Sugar
1 1/2 T Yeast
1 1/2 Soy Lethicin Liquid ( or granules)
2C. Warm Water

Mix together the bread flour, salt, sugar,yeast and soy lethicin in a mixer. Pour in the water while mixing and then keep mixing for about five minutes.

Shape into balls, or if you want twists, roll out dough with your fingers into strands and then coil the dough around itself. DO NOT add ANY flour while shaping into balls. If you need to prevent sticking use coking spray or shortening, not flour. Let the dough rise for 20 minutes and then bake at 350 degrees for 20 minutes.

Soy Lethicin Liquid is a bit hard to come by, I think you can get it online. My sister in law got mine for me at the Macy's in Orem. The granules are easier to find, and they work also. Sometime I need to add a little more than 2 C. of water, and let the dough rise a little longer, depending on how warm the kitchen is.

Pear and Walnut Salad

pear and walnut salad

Ingredients

• 1/2 cup glazed walnuts
• 5 cups spring salad mix, cleaned and dried
• 1 pear, thinly sliced
• 1 lemon
• 3 tablespoons extra-virgin olive oil
• Salt pepper
• 6 ounces blue cheese crumbles

Directions

Combine spring mix and pear in a salad bowl, add nuts then dress the salad with lemon juice and olive oil, salt and pepper. Top salad with lots of blue cheese crumbles. To check if the pear is ripe, apply pressure with your thumb at the top of the pear by the stem. If your thumb leaves an indent, it is ripe.

Russian Borsh

2 Medium Beets (matchstick)
2 Medium Carrots (matchstick)
1 large Onion (diced)
3 Cloves Garlic (minced)
1/2 Cup Tomato Paste
2 tsp. Salt
Pour some oil onto a frying pan (maybe 1/4 cup) and fry the beets, carrots, onion, and garlic. I just add water, instead of more oil, as I go because it needs a bit of liquid to soften them up. When they are no longer crunchy, add the salt and tomato paste and cook a little more. It will be really thick. And you might want to add 1tbsp. of sugar or so to take the bite out of the tomato paste.

In a bot with 2 liters of water add:
3 Large Potatoes (chopped)
1/2 a small cabbage (chopped)
3 bouillon cubes
2 Bay Leaves
Any kind of meat (Pork is the best and they love it really fatty- but I don't)
(You can also add roasted red pepper, white beans, or whatever would make it tastier for you)
Boil all of these things together and when it's soft, add the Beet mixture and let the flavors blend together. Salt and Pepper to taste.
The Russians like to add fresh dill on top, but I don't like it. I ALWAYS eat it with a dollop of sour cream. It is an acquired taste, but so delicious!

 

Thai Cashew Chicken ผัดเม็ดมะม่วงหิมพานต์ใส่ไก่

Ingredients: 2 T oil (vegetable, coconut, sesame, etc.) 1-2 T garlic - crushed 10 oz chicken breast - cubed to bite size 1 large or 2 small onions - sliced to bite size 1-2 large red chillies - sliced (unseeded for more heat; bell peppers can substitute) 1/3 cup water or chicken stock (I usually don't even use any) 2 T oyster sauce 1 T soy sauce 1 T fish sauce 1 T palm sugar (brown can substitute) 4 spring onions - sliced to 1½-inch segments 1-2 cups cashews (your preference- salted/unsalted, toasted, fried) Heat up your wok or a large/deep pan to med/high. Add oil. When oil is hot add garlic. When garlic starts to brown add chicken. Stir for 1-2 min then add onions and chilies. Stir for 2 more min. Add oyster, soy, and fish sauce, and sugar, then stir. Add water as needed. When chicken is thoroughly cooked and onions are slightly soft add spring onions and cashews. Stir briefly then turn off heat. Serve over white jasmine rice.

Pumpkin Spice Cake Muffins

These are SOO moist and delicious!!  Weight watchers recipe. :)

1 16oz. can pumpkin
1 box spice cake mix
A little less than 3/4 cup of water

Mix all ingredients in a big bowl (ignore the directions on the back of the cake mix, just use the mix).  Pour into muffin pan.  Bake on 350 for 20-25 mins.  Makes about 19 for me because I like them a little bigger than only filling up the cups halfway.