I was inspired by Jello's Pumpkin Spice Pudding to create this dessert and it was a huge hit!
Gingersnap Crust:
Combine 1/2 cup melted butter and 2 cups finely crushed gingersnaps in a medium mixing bowl; toss to mix well. Spread evenly into a 9x13 pan. Press onto bottom and up sides to form a firm, even crust. Chill about 1 hour or until firm. (Or, bake in a 375 degree F oven for 4 to 5 minutes or until edge is lightly browned. Cool on a wire rack before filling.)
or
Shortbread Crust:
1 C flour
1/2 C butter
1/2 C brown sugar
1/2 C slivered almonds or pecans (you can leave them whole or grind them down a little)
1/2 tsp cinnamon
Combine ingredients and press into the bottom of a 9x13 pan. Bake at 375 for 15 minutes. Cool
1 8 oz package of cream cheese
2-3 C powdered sugar
2 3 oz packages pumpkin spice pudding
2 C cold milk
1 quart heavy whipping cream
1. Whip cream with about 1/2 C powdered sugar until stiff. Set aside
2. In another bowl beat together softened cream cheese and up to 2 C powdered sugar (do the sugar to taste. Add about 2 c of the whipped cream, folding together. Spread on the cooled crust and put into the fridge.
3. Mix pumpkin pudding with 2 C cold milk for 5 minutes. Refrigerate for 5-10 minutes, until set. Combine with 1 - 1/2 C whipped cream. Spread over the cream cheese mixture.
4. Top with remaining whipped cream and sprinkle the top with either crushed gingersnaps or toasted nuts, depending on what you did for your crust.
5. Let set for at least an hour. Enjoy!
Showing posts with label sides. Show all posts
Showing posts with label sides. Show all posts
Tuesday, November 17, 2009
Yam and Apple Casserole
6 medium yams
3-4 apples, peeled, cored, and sliced
1/2 C butter
3 TBSP cornstarch
1 C sugar
1 tsp salt
2 C water
2 TBSP lemon juice
Parboil yams for about 20 minutes. Cool, peel, and slice. Layer in buttered casserole dish, yams then apples.
melt butter in saucepan, add cornstarch, sugar, and salt. Blend well. Add water, cook and sitr until thickened. Add lemon juice, then pour over yams.
Bake at 350 degrees for about 1 hour. Serves 8.
3-4 apples, peeled, cored, and sliced
1/2 C butter
3 TBSP cornstarch
1 C sugar
1 tsp salt
2 C water
2 TBSP lemon juice
Parboil yams for about 20 minutes. Cool, peel, and slice. Layer in buttered casserole dish, yams then apples.
melt butter in saucepan, add cornstarch, sugar, and salt. Blend well. Add water, cook and sitr until thickened. Add lemon juice, then pour over yams.
Bake at 350 degrees for about 1 hour. Serves 8.
Braised Carrots and Fennel
This recipe is from Rachel Ray. I have yet to try it, but I think it looks delicious. I might have to add this one to the spread this year!
Ingredients
6 large carrots, peeled
2 large bulbs fennel
1 large onion
1 teaspoon sugar
Salt
2 tablespoons extra-virgin olive oil
3 tablespoons chopped dill
3 tablespoons chopped chives
Directions
Slice the carrots 1/2-inch thick on an angle.
Quarter the fennel bulbs lengthwise, cut into bulb to remove core and thinly slice, or roughly chop. Reserve 1/4 cup chopped fennel fronds.
Halve and slice the onion. Fill a skillet with 1/4-inch water. Add vegetables then sprinkle with sugar and salt and drizzle with 2 tablespoons extra-virgin olive oil. Simmer covered 20 minutes, and uncovered for 5 minutes and adjust salt. Toss vegetables with fennel fronds, dill and chives.
Ingredients
6 large carrots, peeled
2 large bulbs fennel
1 large onion
1 teaspoon sugar
Salt
2 tablespoons extra-virgin olive oil
3 tablespoons chopped dill
3 tablespoons chopped chives
Directions
Slice the carrots 1/2-inch thick on an angle.
Quarter the fennel bulbs lengthwise, cut into bulb to remove core and thinly slice, or roughly chop. Reserve 1/4 cup chopped fennel fronds.
Halve and slice the onion. Fill a skillet with 1/4-inch water. Add vegetables then sprinkle with sugar and salt and drizzle with 2 tablespoons extra-virgin olive oil. Simmer covered 20 minutes, and uncovered for 5 minutes and adjust salt. Toss vegetables with fennel fronds, dill and chives.
Sauteed Carrots
Ingredients
2 pounds carrots
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 TBSP sugar
1 1/2 tablespoons chopped fresh dill
Directions
Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10 to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter, and sugar,saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill. Sprinkle with salt and pepper and serve.
2 pounds carrots
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 TBSP sugar
1 1/2 tablespoons chopped fresh dill
Directions
Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10 to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter, and sugar,saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill. Sprinkle with salt and pepper and serve.
Cheesy Broccoli and Corn
This is a dish served at Loron's Mom's Thanksgiving table and a big hit with the kids!!
1 can of corn
2 bunches borccoli
3-4 heaping TBSP cheez whiz
cold water mixed with several tablespoons of cornstarch
1 C cream
Cook broccoli til tender, drain and save water. Chop fine and set aside. Make sauce with 1/2 C broccoli water, cheez whiz, cream and cornstarch. Boil until thickened. Add vegetables. Salt and pepper to taste.
1 can of corn
2 bunches borccoli
3-4 heaping TBSP cheez whiz
cold water mixed with several tablespoons of cornstarch
1 C cream
Cook broccoli til tender, drain and save water. Chop fine and set aside. Make sauce with 1/2 C broccoli water, cheez whiz, cream and cornstarch. Boil until thickened. Add vegetables. Salt and pepper to taste.
Not your momma's green bean casserole.
Ok, so my mom never made green bean casserole, for which I was very thankful! But I am such a fan of these green beans, they are fresher tasting and so delicious! This is one of the recipes where you can just toss together the ingredients without too strict of measuring.
Garlicky green beans with bacon and mushrooms
1 package of fresh french green beans (I find mine at Costco)
1 lb bacon--diced (or if you are in a hurry those Hormel bacon pieces can just be tossed in)
10-20 mushrooms
2-3 cloves of garlic -- minced
2 shallots -- minced
1/4 C butter
salt
pepper
lemon juice
To start, blanch you beans. This will help your beans stay nice and bright green in color and not too mushy. To do this, bring a large pot of water to boil, and have a large bowl filled with water and ice. Put beans in boiling water for a few minutes, just until barely tender and still bright green in color. Remove immediately and place in ice cold water so that they stop cooking. Let sit for a few minutes, until completely cooled. Remove and set aside. Cut bacon into 1/2 inch pieces (if you put your bacon in the freezer for a half and hour or so before cutting it is much easier). In a large saute pan, cook up bacon. Remove from pan and place on papertowels. Pour off excess grease from pan. Add butter and over med heat saute mushrooms, sahllots, and garlic. Add bacon back in, and beans. Season with salt and pepper. Cook for just a few minutes until beans are tender and warmed through, don't over cook. Add just a splash of lemon juice. Serve and enjoy.
Garlicky green beans with bacon and mushrooms
1 package of fresh french green beans (I find mine at Costco)
1 lb bacon--diced (or if you are in a hurry those Hormel bacon pieces can just be tossed in)
10-20 mushrooms
2-3 cloves of garlic -- minced
2 shallots -- minced
1/4 C butter
salt
pepper
lemon juice
To start, blanch you beans. This will help your beans stay nice and bright green in color and not too mushy. To do this, bring a large pot of water to boil, and have a large bowl filled with water and ice. Put beans in boiling water for a few minutes, just until barely tender and still bright green in color. Remove immediately and place in ice cold water so that they stop cooking. Let sit for a few minutes, until completely cooled. Remove and set aside. Cut bacon into 1/2 inch pieces (if you put your bacon in the freezer for a half and hour or so before cutting it is much easier). In a large saute pan, cook up bacon. Remove from pan and place on papertowels. Pour off excess grease from pan. Add butter and over med heat saute mushrooms, sahllots, and garlic. Add bacon back in, and beans. Season with salt and pepper. Cook for just a few minutes until beans are tender and warmed through, don't over cook. Add just a splash of lemon juice. Serve and enjoy.
Sweet Roasted Acorn Squash
Ingredients
2 acorn or dumpling squash, about 1 pound each
Kosher salt and freshly ground black pepper
1/2 C butter, softened
1/2 C brown sugar
1/2 tsp almond extract
8 fresh sage leaves
1/2 pound crushed almond biscotti, or vanilla wafers
Directions
Preheat the oven to 350 degrees F.
Split the squash in half through the equator and scrape out the seeds with a spoon. Set the squash halves, cut sides up, on a baking sheet and sprinkle with salt and pepper. If squash are very large, cut lengthwise into quarters.
In a bowl, cream the butter with the sugar, and almond extract. With a brush or a spoon coat the cut sides of each squash half with the butter mixture and put 2 sage leaves on top of each. Sprinkle with the crushed cookies. Bake until tender, 30 to 35 minutes, basting every 15 minutes with any remaining butter. Adapted from Tyler Florence.
2 acorn or dumpling squash, about 1 pound each
Kosher salt and freshly ground black pepper
1/2 C butter, softened
1/2 C brown sugar
1/2 tsp almond extract
8 fresh sage leaves
1/2 pound crushed almond biscotti, or vanilla wafers
Directions
Preheat the oven to 350 degrees F.
Split the squash in half through the equator and scrape out the seeds with a spoon. Set the squash halves, cut sides up, on a baking sheet and sprinkle with salt and pepper. If squash are very large, cut lengthwise into quarters.
In a bowl, cream the butter with the sugar, and almond extract. With a brush or a spoon coat the cut sides of each squash half with the butter mixture and put 2 sage leaves on top of each. Sprinkle with the crushed cookies. Bake until tender, 30 to 35 minutes, basting every 15 minutes with any remaining butter. Adapted from Tyler Florence.
Stuffed Acorn Squash
This recipe was shared at out Relief Society recipe group. Thanks to Lindsey Guisti for this yummy side dish.
2 small acorn squash
1 egg, beaten
1/4 tsp salt
1/8 tsp pepper
1 tsp chicken boullion granules
2 TBSP boiling water
2 C cooked stuffing(Stovetop)
1/4 C grated Parmesan (optional)
1 tsp paprika
Cut squash in half, and discard seeds. Place squash cut side down in a baking dish and 1/2 inch of hot water. Bake uncovered at 400 for 30 minutes or until squash is tender.
When squash is cool enough to handle, scoop out pulp leaving a 1/4 inch in the shell. Drain the water form pan; place the squash cut side up in pan and set aside.
In a large bowl, combine, pulp, egg, salt and pepper. Dissoulve boullion in water; add to squash mixture. Add the stuffing; spoon into shells. Top with cheese if desired. Sprinkle with paprika. Bake uncovered at 400 for 20-25 minutes until heated through. This could be prepped the day before, refrigereated and then do the final baking just before serving.
2 small acorn squash
1 egg, beaten
1/4 tsp salt
1/8 tsp pepper
1 tsp chicken boullion granules
2 TBSP boiling water
2 C cooked stuffing(Stovetop)
1/4 C grated Parmesan (optional)
1 tsp paprika
Cut squash in half, and discard seeds. Place squash cut side down in a baking dish and 1/2 inch of hot water. Bake uncovered at 400 for 30 minutes or until squash is tender.
When squash is cool enough to handle, scoop out pulp leaving a 1/4 inch in the shell. Drain the water form pan; place the squash cut side up in pan and set aside.
In a large bowl, combine, pulp, egg, salt and pepper. Dissoulve boullion in water; add to squash mixture. Add the stuffing; spoon into shells. Top with cheese if desired. Sprinkle with paprika. Bake uncovered at 400 for 20-25 minutes until heated through. This could be prepped the day before, refrigereated and then do the final baking just before serving.
Thanksgiving Continued...Sausage & Sage Stuffing
Yummy Stuffing
Just remember, don't put this in the bird!! To cook all of the poultry juice germs out of it would result in an extra dry turkey. I know that some of you out there love exact measurements, but I just don't cook that way. So this is about as exact as its going ot get.
Ingredients:
1lb sage flavored or original sausage -- browned and then let drain on paper towel
1 large onion-- finely diced
3 stalks celery -- finely diced
10-20 mushrooms -- washed and sliced (do as many as you would like)
3 TBSP butter
6-7 C cubbed challah bread (let it sit out a bit and become a little dry) or any dry bread cubes
2 tsp sage
1 tsp thyme
salt and pepper
1/4 C melted butter
1/4 C heavy cream
1-2 C chicken broth/stock
In a large pan cook up sausage. Remove from pan and set on paper towels to let excess fat drain off. Pour off any left over grease from pan. Add 3 TBSP butter and over med heat saute up celery, mushrooms, and onion. In large mixing bowl combine cubed bread, sauteed veggies, sausage, meleted butter, cream and 1/2 C stock. Add seasonings to taste. Add the remaining chicken stock a 1/2 C at a time until you have a really nice moist consistency, it shouldn't be soupy, but you want it to be moist after it cooks. Pour into large baking dish and cook at 375 for 35-45 minutes. If it starts to get too brown on top just put foil over it. This can be prepped ahead of time and refrigerated. Tjust bake it before serving.
Just remember, don't put this in the bird!! To cook all of the poultry juice germs out of it would result in an extra dry turkey. I know that some of you out there love exact measurements, but I just don't cook that way. So this is about as exact as its going ot get.
Ingredients:
1lb sage flavored or original sausage -- browned and then let drain on paper towel
1 large onion-- finely diced
3 stalks celery -- finely diced
10-20 mushrooms -- washed and sliced (do as many as you would like)
3 TBSP butter
6-7 C cubbed challah bread (let it sit out a bit and become a little dry) or any dry bread cubes
2 tsp sage
1 tsp thyme
salt and pepper
1/4 C melted butter
1/4 C heavy cream
1-2 C chicken broth/stock
In a large pan cook up sausage. Remove from pan and set on paper towels to let excess fat drain off. Pour off any left over grease from pan. Add 3 TBSP butter and over med heat saute up celery, mushrooms, and onion. In large mixing bowl combine cubed bread, sauteed veggies, sausage, meleted butter, cream and 1/2 C stock. Add seasonings to taste. Add the remaining chicken stock a 1/2 C at a time until you have a really nice moist consistency, it shouldn't be soupy, but you want it to be moist after it cooks. Pour into large baking dish and cook at 375 for 35-45 minutes. If it starts to get too brown on top just put foil over it. This can be prepped ahead of time and refrigerated. Tjust bake it before serving.
Thursday, November 12, 2009
I just can't eat turkey without cranberries.
Orange Cranberry Sauce
2 (8-ounce) packages cranberries, fresh or frozen
1-2 oranges, zested and juiced
1/2-1 cup sugar (add to your desired sweetness)
3/4 tsp cinnamon
1/2 tsp cardamom
Directions
Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Serve at room temperature or cool and refrigerate. These take just minutes to prepare and taste so much better than out of the can!!
2 (8-ounce) packages cranberries, fresh or frozen
1-2 oranges, zested and juiced
1/2-1 cup sugar (add to your desired sweetness)
3/4 tsp cinnamon
1/2 tsp cardamom
Directions
Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Serve at room temperature or cool and refrigerate. These take just minutes to prepare and taste so much better than out of the can!!
Wednesday, May 21, 2008
OPA!
Last night was Greek night at our dinner table. We enjoyed some leg of lamb along with a great side dish I wanted to share. I just kind of made this up and I never measure anything so just give this a go and season it to your liking. My kids loved this!! Just a side note, I bought the Israeli couscous in the bulk section of the Good Food Store in Missoula, MT...I sure miss that place!
Mediterranean Couscous
1 C Israeli Couscous
English cucumber -- small dice
grape tomatoes -- cut in half
1 can of olives -- black or kalamata
3 TBSP crumbled feta
olive oil
red wine vinegar
salt & pepper
1 small lemon --juiced
Pampered Chef Greek Seasoning mix or
fresh or dried oregano or other herbs
Bring 2 C water to a boil. Add couscous, turn down to med and cook until al dente. Drain and rinse. Let cool. Add cukes, tomatoes, and olives. Drizzle with a couple of tablespoons of olive oil, a little red wine vinegar and squeeze of lemon. Add seasonings to taste. Mix and top with feta. Enjoy!
Mediterranean Couscous
1 C Israeli Couscous
English cucumber -- small dice
grape tomatoes -- cut in half
1 can of olives -- black or kalamata
3 TBSP crumbled feta
olive oil
red wine vinegar
salt & pepper
1 small lemon --juiced
Pampered Chef Greek Seasoning mix or
fresh or dried oregano or other herbs
Bring 2 C water to a boil. Add couscous, turn down to med and cook until al dente. Drain and rinse. Let cool. Add cukes, tomatoes, and olives. Drizzle with a couple of tablespoons of olive oil, a little red wine vinegar and squeeze of lemon. Add seasonings to taste. Mix and top with feta. Enjoy!
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