(Leftover) Turkey Stuffed Peppers

Preheat: 350F Prep: 30-60 min Bake: ab 30 min Serves: 4-8

Ingredients:

• 4 large bell peppers
  
• 2 cloves garlic, minced
• 2 Tbs butter
• 1 lb turkey, shredded
• 4 medium tomatoes, chopped
  
• 2 c mushrooms, sliced
  
• enough rice to make 2 c of cooked rice, preferably white rice
• enough chicken broth to cook rice in & a bit in reserve
  
• 1 Tbs parsley, chopped
  
• 1 Tbs fresh basil, chopped (3/4 tsp dried basil, crushed)
  
• 1/8 tsp hot pepper sauce, optional
  
• 1 c shredded Colby-Jack cheese

Directions:

1. Cut the tops from peppers; removing pepper from stem, chopping 7 reserving.
2. Discard pepper: membrane, seeds & stem.
3. Place pepper halves in an 8x8x2-inch baking dish.
4. In a skillet cook saute garlic in butter.
5. Once garlic turns a golden brown toss with shredded turkey.
6. If using quick cooking rice: Stir in chopped tomatoes, mushrooms, rice, parsley, basil, broth, and hot pepper sauce; bring to boiling, reduce heat, cover & simmer ab 15 min until rice is tender.
7. If using traditional rice: Cook rice in broth until done. Add chopped tomatoes, mushrooms, rice, parsley, basil, hot pepper sauce, garlic, turkey & enough broth to wet the mixture.
8. Fill peppers with mixture & top with cheese.
   
9. Bake, covered by foil, until heated through.
10. Remove foil & bake until cheese is a golden brown.
11. Serve immediately.

Tip: to make 8 smaller servings slice peppers in half lengthwise without removing tops, fill & bake.

(Leftover) Cranberry Sauce Upside Down Cake

Preheat: 350F Prep: 20 min Bake: ab 35 min Serves: 10-12

Topping Ingredients:

• 1/3 c butter
• 2/3 c brown sugar
• 1/2-3/4 c chopped pecans (optional)
• 1 1/2 - 2 c cranberry sauce (do not use jellied)
  

Cake Ingredients:

• 2 cups flour
• 2 cups sugar
• 1 teaspoon soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 3/4 cup water
• 3/4 cup buttermilk
• 1/2 cup shortening
• 2 lg eggs
  
• 1 teaspoon vanilla
• 4 ounces melted unsweetened chocolate

Directions for cake batter:

1. Measure all dry cake ingredients into large mixing bowl, stirring until well mixed.
   
2. Add all wet ingredients to mixing bowl & blend until cake mixture is thoroughly wet; set aside.

Directions for topping & assembly:

1. Place butter in two 9" round cake pans (personally I use one med sized pizza pan) & melt in the oven.
2. Remove pans from oven & evenly sprinkle: brown sugar, then pecans, then cranberry sauce; over butter.
3. Gently pour cake batter into pans over topping.
4. Bake until wooden pick inserted in center comes out clean.
5. Serve warm with one scoop of french vanilla ice cream.

Tip: Can be made with one can of whole cranberry sauce and a box of chocolate cake mix.

Bread Pudding

Preheat: 350°F Prep: 20 min Bake: 40-50 min Serves: 15 Cost: Under $1 per serving

Note: In my house we never have stale or leftover bread... When I want to make bread pudding I have to actively buy bread for the pudding. So I stop in at my local supermarket bakery & see if they have any day old french bread. They will even cut it up into chunks for me while I am doing the rest of my shopping. Talk about your mess saver!

Pudding Ingredients:

• 2 loaves french bread, cubed (about 8 c)
• 2 c raisins (juicy fat raisins, not super dry tiny ones)
• 4 c whole milk
• 1/2 c salted butter
• 1 c sugar
• 1/2 c brown sugar
• 4 eggs, slightly beaten
• 2-4 Tbs real vanilla extract
• 1 Tbs ground cinnamon

Simple Sauce Ingredients:

• 1 can sweetened condensed milk

Optional; Vanilla Sauce Ingredients:

• 1/2 c sugar
• 1/2 c brown sugar
• 1/2 c whipping cream
• 1/2 c butter
• 1 tsp vanilla
• 3 Tbs dark rum, optional

Directions:

1. Combine bread & raisins in a lg bowl
2. In a sauce pan, over mead heat, cook milk & butter until butter is melted.
3. Pour milk mixture over bread & raisins; let stand 10 min.
4. Stir in remaining pudding ingredients letting stand several minutes, repeating the process several times until bread is soaking.
5. Pour into a lightly buttered 9x13 in baking dish.
6. Top with sweetened condensed milk.
7. Bake until center is set & top is browned & bubbly.
8. Best served warm.

Vanilla Sauce directions:

1. In saucepan, over med heat, cook: sugar, brown sugar, whipping cream, butter, & rum if desired; stirring occasionally until mixture thickens & comes to a full boil, 5-8 minutes.
2. Stir in 1 teaspoon vanilla.
3. Serve sauce over warm pudding.

Holiday Turkey

Preheat: 350 F Bake: ab 18 min per lb Broil: 8-10 min per side

Ingredients:

• 1 whole turkey
• 2 sticks real butter
• Olive oil
• coarse ground sea salt
• fresh ground black pepper
• paprika
• Sprigs fresh Herbs: rosemary, sage, & thyme
• 3 cloves garlic, crushed
• 1 lemon, sliced into rounds
• 1 med onion, chopped (optional)
• 2-3 cans low sodium chicken broth

Directions:

1. Make sure bird is fully thawed.
2. Remove Giblets (reserve for gravy).
3. Wash & dry bird.
4. Place bird into roasting pot.
5. Make a compote of butter, paprika, salt, rosemary, thyme, & sage leaves.
6. Push compote under breast skin to get a crispy brown skin.
7. Brush oil the outside of the bird, everywhere.
8. Cover the bird in salt and pepper.
9. Place a couple sprigs of thyme, rosemary & sage into the birds cavity.
10. Stuff: garlic, onion, & lemon into the cavity.
11. Pour broth into bottom of pot.
12. Bake until leg & wing joints of turkey are loose & the internal temperature hits 180 F deep in the thigh & juices run clear not a reddish pink when pierced by the thermometer & temperature is 165 F in the center of the stuffing (if the turkey is stuffed).
13. Broil to crisp skin to a golden brown on both sides of the turkey.

Turkey Gravy

Prep: 20 min Cook: 80 min

Ingredients:

• 2/3 stick butter, divided
  
• 1 med yellow onion, diced
• 3 cloves garlic, minced
• 4-6, 14 oz cans low sodium chicken broth
• 1 stalk celery, sliced
• 1 sprig fresh rosemary leaves, chopped
• 1 sprig fresh thyme
• 1 sprig fresh sage, leaves removed & stem chopped
  
• Turkey Giblets
• 1/3 c flour
• salt & pepper to taste
  

Directions:

1. Melt 1/3 stick butter in a pot.
2. Saute onion & garlic in butter.
   
3. Add broth to pot & bring to a simmer.
4. Toss in celery, rosemary, thyme & chopped sage stem (reserve leaves).
   
5. Add Turkey giblets & simmer for 1 hour.
6. Add liquid from cooked turkey.
7. Remove giblets from pot.
8. Cut up the heart, liver & meat from the neck & return all meat back to the pot (discard neck bone).
9. Heat remaining butter in a small pan until melted.
10. Whisk flour into butter to form rue.
11. Gradually add gravy broth to rue loosening it.
12. Transfer rue slowly to gravy, constantly stirring to avoid lumps.
13. Season with salt pepper & sage leaves.
    

Chocolate Pomegranate Seeds

Ingredients:

• 2 large pomegranates
• 1, 12oz bag semi-sweet chocolate chips

Directions:

1. Refrigerate the pomegranates (not required, but it helps).
2. Remove all the seeds by slicing off the top & bottom edges then cut through the skin on either side. Pull the pomegranate in half & submerge the pieces in water, using your fingers to pick the seeds clean placing them in a colander.
3. Gently rinse the seeds, then lay them out on paper towels to dry.
4. Lay out a large sheet of wax paper on a a cookie sheet which will fit inside your refrigerator.
5. Melt the chocolate in a double boiler (if you don't have a double boiler a metal or oven-safe glass dish over boiling water works well); stir constantly while melting so the chocolate won't scorch.
6. Add fully dried seeds to melted chocolate (if they are wet the chocolate can seize) & fold gently with rubber spatula until seeds are thoroughly covered, then spoon out globs of the mixture onto the wax paper.
7. Place the wax papered cookie sheet in the refrigerator and let the chocolate-covered seeds cool overnight (or for as long as you can stand before tasting them).
8. Refrigerate up to 3-4 days.
   

Traditional Cranberry Sauce (& Jellied)

Prep: 5 min Cook: 10 min Refrigerate: 2-3 days

Ingredients:

• 3 c (12 oz) fresh whole cranberries, washed & picked over
• 1 c sugar (reduced if using orange juice)
• 1 c water

Optional Ingredients:

• 1 whole cinnamon stick
• 1/2 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1 orange, zested & juiced (should yield ab 3/4 c juice)

Directions:

1. Mix sugar & water in a saucepan, stirring to dissolve sugar.
2. Add cinnamon stick if desired & bring to a boil.
3. Add cranberries (allspice &/or nutmeg if desired) & return to a boil.
4. Reduce heat & continue cooking ab 10 min until berries begin to pop, gently stirring with a wooden spoon occasionally.
5. Remove from heat (add in orange juice & zest if desired) & cool completely at room temp.
6. Remove cinnamon stick & refrigerate.

For Jellied Sauce:

1. Cook berries in water & seasonings until softened & they mush easily.
2. Remove cinnamon stick & mash berries in the pot, using a fine strainer filter over a bowl or place berries in a food mill & mill until you only have the peels left.
3. Return sauce to the stove with sugar & cook for 1-2 min until sugar is dissolved.
4. Pour sauce into a lightly oiled mold & chill

Maple Roasted Sweet Potatoes

Prep: 10 min Bake: 60 min Servings: 12, 1/2c

Per serving: 96 calories; 2 g fat ( 1 g sat , 0 g mono ); 5 mg cholesterol; 19 g carbohydrates; 1 g protein; 2 g fiber; 118 mg sodium; 189 mg potassium
Ingredients:

• 2 1/2 lbs sweet potatoes, peeled & cut into 1 1/2-in pieces (ab 8 c)
• 1/3 c pure maple syrup
• 2 Tbs butter, melted
• 1 Tbs lemon juice
• 1/2 tsp salt
• Freshly ground pepper, to taste

Preparation:

1. Preheat oven to 400°F.
2. Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat.
3. Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.

Make Ahead Tip: Cover and refrigerate for up to 1 day. Just before serving, reheat at 350°F until hot, about 15 minutes.
Courtesy: Eating Well 2007

True Fruitcake

Prep: 20 min Preheat: 275°f Bake: 2 ½ hours Yields: 6 loaves

Ingredients:

1. 1 can ea; drained: dark sweet cherries & pineapple tidbits
2. 1 c ea; dried: apples, apricots, currants, dates, figs, golden raisins, & peaches
3. 1 c ea; chopped: almonds, brazil nuts, hazelnuts, pecans, & walnuts
4. 6 c all-purpose flour
5. 1 c ea: white & dark brown sugar
6. 4 tsp salt
7. 2 tsp baking powder
8. 1 Tbs ground cinnamon
9. 2 tsp ground nutmeg
10. 1 tsp ea; ground: cloves & ginger
11. 1 ½ c orange juice
12. ½ c rum or whiskey
13. 1 c oil
14. 8 eggs
15. ½ c light corn syrup

Directions:

1. In a large bowl combine all dry ingredients, mixing well.
2. Add oil, orange juice, whiskey, eggs & corn syrup, mixing until smooth.
3. Add fruits & nuts, stirring well after each addition.
4. Grease the insides of 6 loaf pans with oil.
5. Fill pans 2/3 full with batter.
6. Bake until wooden pick inserted in the middle comes out clean.
7. Cover tops with foil during the last hour to prevent excessive browning & drying out.
8. Remove cakes from pans & allow to cool.
9. After cooling wrap in foil or plastic wrap & store in a cool place.
10. Optional: glaze the fruitcakes with your favorite glaze before wrapping for storage.

Holiday Stuffing

Prep:

Ingredients:
1 1/2 c unfiltered apple juice
2 tsp ground nutmeg
1 pinch cayenne pepper
1 tsp ground cinnamon
1 tsp chopped fresh sage
1 Tbs salt
1 1/2 c butter, melted
1/4 c whiskey
1 lb sausage links, removed from casings & cooked
8 c cornbread stuffing
4 c diced apples
1/2 c cranberries
1 1/2 c chopped pecans, toasted

Directions:

1. In a bowl, combine apples, raisins, apple juice, nutmeg, cayenne pepper, cinnamon, sage, salt, butter, and whiskey. Mix to combine and set aside.
2. In a separate bowl, add cooked chunked sausage, cornbread stuffing, and pecans; mix together.
3. Ladle apple-raisin mixture over bread and sausage mixture. Mix to combine.
4. Transfer mixture to a non-stick or greased loaf pan or deep cast-iron skillet. Bake uncovered at 400°F for 35-45 minutes or until set and top crusted.

Persimmon Bread

Prep: 25 min Preheat: 325F Bake: 90 min

Ingredients

1. 1 2/3 c flour
2. 1 1/2 c sugar
3. 1/4 tsp baking powder
4. 1 tsp baking soda
5. 1/2 tsp ea; ground: cinnamon, nutmeg, cloves, & salt
6. 1/2 c vegetable oil
7. 1/2 c dark rum
8. 2 eggs
9. 1 c soft persimmons, chopped in a food processor
10. 1 c ea; chopped: raisins, dates, & pecans

Directions

1. Combine all ingredients in a bowl & pour into a loaf pan.
2. Bake.

Dry Hot Chocolate Mix

Prep: 15 min Serves: approximately 15 Cost: under $5

Ingredients:

1. 3/4 c sugar
2. 1/2 c unsweetened cocoa powder
   
3. 1/2 c non dairy creamer
4. 1/4 tsp salt

Optional Ingredients:

1. 2 c dry milk
2. 1/4-1/2 tsp your choice ground: allspice, cinnamon, clove, nutmeg, pumpkin pie seasoning, vanilla
3. Miniature marshmallows
4. 1/4 c crushed peppermint
   
5. 1/4 c instant coffee

Optional Ethnic Ingredients:

1. Mayan Hot Chocolate: 1-2 tsp cinnamon & a pinch of cayenne
2. German Hot Chocolate: 2 Tbs shredded coconut & 2 Tbs chopped pecans; throw into a blender and blend into a powder.
   

Directions:

1. Combine ingredients thoroughly & store in an airtight container.

Drink prep instructions:

1. Combine 2 Tbs dry mix to 1 c of hot milk.

Note: If you add 2 c powdered milk to the mix the drink prep instructions change to: Combine 1/4 c mix to 3/4 c hot water.

Holiday French Toast

Prep: 15 min Cook: 15 min Serves: 6

Ingredients:

1. 1 qt Premium Heavy Egg Nog
2. 1 Loaf french bread sliced
3. 1 tsp ground nutmeg
4. Vegetable Oil for Frying

Topping Ingredients:

1. Real butter (optional)
   
2. 1/2 c powder sugar
3. 1/4 tsp ground nutmeg
4. 1/4 tsp ground cinnamon
   

Directions:

1. Mix 1 tsp ground nutmeg into 1/2 c powder sugar & set aside.
2. Place a nonstick fry pan on medium high heat.
3. Add oil when the pan begins to get hot.
4. Enough oil is needed so the pan is barley covered, about 1 Tbs for 2-3 slices of bread.
5. In a shallow dish place enough egg nog so the slices of bread are halfway submerged.
6. Dip bread on both sides & place into hot oil.
7. While bread is frying mix all topping ingredients and place in sifter.
   
8. When bread has been toasted on each side & turned a golden brown remove from pan & place on serving plates.
9. (optional) Butter toast.
   
10. Sprinkle toast with powder sugar mixture & serve.

Traditional Eggnog

Note: This dish should not be prepared for pregnant women, the elderly, young children, or anyone whose health is compromised because the eggs in this recipe are not cooked.

Ingredients:

1. 6 eggs
2. 1 c (super fine) granulated sugar
3. grated nutmeg
4. 3 c (or 1 c ea) Irish whiskey, brandy or rum, divided
5. 1-1/4 tsp. salt, divided
6. 3 c heavy whipping cream or half-and-half
   
7. 2 c whole milk, divided

Directions:

1. Beat yolks in a very large bowl until thick & pale.
2. Slowly beat in sugar.
3. Whisk in milk & 2 c cream.
4. Mix in liquor.
5. Cover & refrigerate for up to 1 day.
6. Just before serving, beat egg whites until stiff peaks form.
7. Fold whites into eggnog.
8. Whisk remaining 1 c cream until stiff peaks form & fold into eggnog.
9. (Alternatively, you can fold half the whipped cream into eggnog & top with remaining half.)
10. Sprinkle with nutmeg.

Baked Apples

Preheat: 350F Prep: 15 min Bake: 40-45 min

Ingredients:

1. 6 apples
2. 1/2 c raisins
3. 1/4 c chopped walnuts
4. 1 tsp ground cinnamon
5. 1 1/2 c apple juice
   

Directions:

1. Wash & core apples; remove peel from around the top
2. Place apples in a 9" square baking dish.
3. Combine raisins, nuts & cinnamon in a small bowl
4. Fill the center of each apple with raisin mixture.
5. Pour juice around apples.
6. Cover loosely with foil.
7. Bake 30-35 min.
8. Uncover & bake for an additional 10 minutes or until tender.

Pumpkin Pie-sickles

Preheat: 350F Prep: 15 min Bake: 15-25 min Freeze: 6 hrs Makes: ab 10
Courtesy: Family Fun Magazine

Ingredients:

1. 2 1/2 lbs. butternut squash
2. 1/2 c pure maple syrup
3. 2/3 c light cream
4. 3/4 tsp pumpkin pie spice

Directions:

1. Cut a butternut squash into quarters & scoop out the seeds.
2. Bake the squash until it's soft.
3. Let the squash cool a bit before scooping its flesh into a medium sized bowl.
4. Add all other ingredients to the bowl.
5. Use a potato masher to mush the squash & blend all of the ingredients.
6. Spoon the mixture into ice pop molds, add sticks, & freeze.