Gina's Italian Kitchen

Cherry Almond Valentine Cake

2012-01-23T16:06:00.000-05:00

What a gorgeous cake!

The combination of cherry and almond cake with almond buttercream frosting sounds awesome :) Perfect for Valentine's Day.

Even if you can't pull off the fancy design work, the cake itself is pretty!

Click here for the recipe at Bird on a Cake . . . an awesome food blog! You will be amazed at all of the delicious and festive looking cakes on this blog.

Heart Chocolate Ravioli Treats

2012-01-20T12:51:00.001-05:00

Sweet treats for Valentine's Day . . . my favorites!

Get ready for lots of sweet treat ideas :)

The presentation of these delicious treats is awesome . . . and they are so easy to make! Chocolatey goodness!!

Pre-made pie crust, chocolate candies and love :)

Click here for the recipe from the blog Hungry Happenings for this sweet treat for your sweetie!

Carrot Cake

2012-01-19T14:54:00.000-05:00

Valentine's Day will be here soon and it is once again time to feature sweet treats to make for your sweetie.

Mr. Food, one of my favorite chefs, claims that this is the best ever carrot cake with the most amazing cream cheese frosting. It is one of my favorite cakes, although I have not made it in years and I'm having a craving for it . . . we will be making this cake soon!

Ingredients

CAKE:
2 cups granulated sugar
1 1/2 cups vegetable oil
4 eggs
2 teaspoons baking soda
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
1 cup flaked coconut
3 cups grated (about 1 pound) carrots
1 cup chopped walnuts
CREAM CHEESE FROSTING:
1 (8-ounce) package cream cheese, softened
1 cup (2 sticks) butter, softened
1 teaspoon vanilla extract
4 cups confectioners' sugar

Instructions

Preheat oven to 350 degrees F. Coat two 8-inch round cake pans with cooking spray; lightly flour the pans.
In a large bowl, with an electric beater, combine granulated sugar, oil, eggs, baking soda, flour, cinnamon, salt, coconut, carrots, and walnuts, blending for 30 seconds to 1 minute, until a smooth, thick batter forms. DO NOT OVER-MIX! Pour batter evenly into prepared cake pans. Bake 45 to 50 minutes, or until a toothpick inserted in center comes out clean and the tops are golden. Let cool completely.
In a large bowl, with an electric beater, make frosting by combining cream cheese and butter; mix well. Add vanilla; mix well. Gradually add confectioners' sugar, continuing to mix until well combined.
Place one cake layer on a serving platter and frost top of cake. Place other layer on top of frosted layer. Frost top and sides of entire cake. Serve immediately, or cover and chill until ready to serve.

Source: Mr. Food

Creamy Crab Wontons

2012-01-15T07:04:00.008-05:00

Creamy Crab Wontons are crispy outside and creamy inside. The Captain and I have made similar crab wontons, but had no recipe, just made it up as we went along . . . they were awesome. Our version was deep fried and we used real crab. I'm looking forward to try making a healthier version of wontons in the oven instead of the deep fryer.

It is my recommendation to use real crab . . .

maybe it is just me, but imitation crab

just doesn't taste right!

If you have never made any type of wontons before, you must try them! We have made all types . . . the best had apple pie filling. We have also experimented with chocolate filled wontons . . . yummy . . . so were the wontons with cherry pie filling and cream cheese centers!

Serves: 30

Cooking Time: 25 min

Ingredients

1 (8-ounce) package cream cheese, softened
1/4 cup plain bread crumbs
1/2 teaspoon garlic powder
2 cups chopped imitation crabmeat (about 3/4 pound)
30 refrigerated wonton wrappers (1/2 pound)

Instructions

Preheat oven to 350°F. Coat a baking sheet with cooking spray.
In a medium bowl, combine cream cheese, bread crumbs, and garlic powder; mix well with an electric beater. Add crabmeat, stirring until thoroughly mixed.
Place 1 teaspoon crab mixture in center of each wonton. Brush edges lightly with water; then fold in half (one point to an opposite point, like a turnover) over crab mixture, and press to seal. Place on baking sheet.
Bake 20 to 25 minutes, until crisp and golden, turning once halfway through baking.

Source: Mr. Food

Chicken Alfredo ~ lighter version

2012-01-14T13:18:00.001-05:00

Alfredo-style pasta is my favorite type of pasta!

My personal recipe . . . premade alfredo sauce (I prefer the roasted red pepper flavor) doctored up with lots of different types of peppers, mushrooms, garlic, green onion and sometimes diced up tomatoes, adding no-fat half and half to desired thickness . . . a dash of cayenne pepper. The secret to making this "homemade delicious" is to start by sauteing the veggies (I use a lot of them!) in a little olive oil until they are soft and have almost liquified. Then I add the sauce and cook at least half hour to an hour. It is kind of semi-homemade!

The following recipe is from RecipeGirl . . . I have not tried it yet, but it looks like a keeper! Her blog is awesome :) Click on the source link for more photos of this recipe from her blog . . .

Ingredients:

1 tablespoon salted butter
2 teaspoons extra-virgin olive oil
4 medium garlic cloves, minced
3 tablespoons all-purpose flour
1/4 to 1/2 teaspoon red pepper flakes (as desired)
One 12-ounce can evaporated skim milk, warmed
1/2 cup nonfat milk, warmed
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
up to 1 cup chicken broth or additional milk, for thinning (as needed)
16 ounces fettuccine noodles, cooked according to package directions
2 cups cooked chicken, cut into bite- sized pieces
optional add-ins: cooked and crumbled bacon, chopped tomato, peas

Directions:

1. Prepare the sauce: In a medium saucepan, heat the butter and oil over medium heat. Add the garlic and cook until it is fragrant and lightly browned, about 1 minute. Whisk in the flour and red pepper flakes and stir until flour is lightly browned.

2. Very gradually add the warmed evaporated milk, whisking it into the flour a little at a time. Add the other milk too. Heat the mixture until boiling, whisking constantly (as you whisk, the flour will begin to dissolve into the warmed liquid). Then turn down the heat to a simmer and whisk in the cheese, salt and pepper. Continue to simmer, stirring often, until the sauce has thickened a bit (it will thicken more upon standing too). If it happens to become too thick, just thin it out a little with some chicken broth or more milk.

3. Assemble your pasta dish: Place hot pasta in a large serving dish. Pour sauce over and add chicken. Toss together until everything is coated with the sauce. Add salt and pepper, as desired. Add optional add-ins of bacon, tomato and/or peas, as desired.

Tips:

*To warm your milk, you can add the evaporated milk and regular skim milk together in a glass dish or measuring cup if you wish- and just heat it for a minute or so in the microwave. You just want to get the chill off of it. Then just add them at the same time to the flour in the pan... slowly.

Source: RecipeGirl

The end of a perfect meal!

Easy Egg Rolls

2012-01-13T23:02:00.000-05:00

Love this basic recipe from Mr. Food for egg rolls that leaves lots of room for variation like substituting pork, chicken or crab for the shrimp.

Makes: 1 dozen

Cooking Time: 15 min

Ingredients

1 (14-ounce) can bean sprouts, well drained
1 (6-ounce) can shrimp, drained and chopped
8 scallions, chopped
2 celery stalks, chopped
1 medium carrot, grated
1 tablespoon soy sauce
1/2 teaspoon ground ginger
12 egg roll skins (see Note)
1 egg, beaten
2 tablespoons vegetable oil

Instructions

Preheat oven to 450 degrees F. Coat a rimmed baking sheet with cooking spray.
In a large bowl, combine bean sprouts, shrimp, scallions, celery, carrot, soy sauce, and ginger; mix well. Divide mixture equally in center of the egg roll skins.
Brush edges of egg roll skins with beaten egg. Fold one corner over filling. Fold in 2 sides and roll up.
Place on baking sheet and brush with vegetable oil.
Bake 12 to 15 minutes, or until crisp and golden.

Source: Mr. Food

Disneyland's Loaded Baked Potato Soup

2012-01-12T21:37:00.000-05:00

This recipe comes from Disneyland's Carnation Cafe . . . a park favorite that is perfect for those chilly days of winter.

I can't wait to try out this version of one of my favorite soups!

Ingredients

1 pound bacon, roughly chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
4 large Russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 cup flour
2 cups chicken or vegetable stock
Coarse salt, freshly ground pepper, to taste
4 cups heavy whipping cream
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese

In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
Adjust thickness by adding water or stock. Soup should have a creamy consistency.
Season to taste, and garnish with toppings.

Cooks’ notes: Soak diced potatoes in cold water until ready to use to keep them from turning brown. To make bacon easier to chop, lightly freeze.

Source: http://disneyparks.disney.go.com/blog/

Chunky Chicken Noodle Soup

2012-01-08T01:51:00.000-05:00

Ingredients

1/2 cup diced carrot
1/4 cup diced celery
1/4 cup chopped onion
1 teaspoon butter
6 cups chicken broth
1-1/2 cups diced cooked chicken
1 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1-1/4 cups uncooked medium egg noodles
1 tablespoon minced fresh parsley

Directions

In a large saucepan, saute the carrot, celery and onion in butter until tender.
Stir in the broth, chicken and seasonings; bring to a boil.
Reduce heat. Add noodles; cook for 10 minutes or until noodles are tender.
Sprinkle with parsley.
Yield: 6 servings.

Recipe and Photo Source: Taste Of Home

Extra Chunky Blue Cheese Dressing

2012-01-04T11:54:00.000-05:00

Making your own salad dressing is an awesome idea! While it is so easy to pick up a bottle of premade Blue Cheese Salad Dressing, which is my favorite, the blue cheese flavor is always a bit too strong for me and I usually end up mixing it with mayonnaise. Can't wait to try Mr. Food's recipe so I can control what goes into the dressing!

This recipe is part of a series of 31 homemade salad dressing recipes on Mr. Food's website. The link is at the bottom of the page!

Ingredients

1/4 cup mayonnaise
1 teaspoon vegetable oil
1 1/2 teaspoons white vinegar
1/8 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon black pepper
1 (4-ounce) package crumbled blue cheese
3/4 cup sour cream

Instructions

In a medium bowl, combine all ingredients except the blue cheese; whisk until smooth.
Add blue cheese and stir to mix well. Serve, or cover and chill until ready to serve.

Source: Mr. Food ~ Salad Dressing Recipes

Chicken Pot Pie Soup

2012-01-02T08:46:00.000-05:00

This recipe has so many possibilities.

Use pie crusts and a thicker soup to make a chicken pot pie. Something I love to do is experiment with different types of rices and toppings . . . I'd love this over some sticky white rice cooked with lots of garlic.

This recipe would also be awesome in a shephard's pie type of casserole . . . mashed potato as a base and topping.

Or simply make it as a bowl of soup with some biscuits on the side.

Ingredients

2 russet potatoes, chopped into 1 inch pieces
1 stalk celery, diced
2 cups water

2 bouillon cubes
2 cups frozen peas and carrots
2 cups diced or shredded cooked chicken
1/4 cup butter
1/2 onion, diced
1/4 cup flour
4 cups milk
1/2 tsp poultry seasoning
pepper to taste
1 tsp. salt

Directions

In a large stock pot, combine the potatoes, celery, 2 cups water, and bouillon. Cover and simmer 20 minutes until potatoes are tender.

Add chicken and frozen peas and carrots and cook for a few more minutes until heated.

Meanwhile, in a sauce pan, melt butter and cook the onion in the butter until tender. Add flour and cook for 1 minute while stirring.

Slowly add the milk and cook until nice and thick. Mix in the salt, pepper, and poultry seasoning.

Add the cream mixture to the vegetable mixture and cook until thick.

If the soup doesn’t thicken as much as you would like in a few minutes, you can whisk together 2 tablespoons of flour with 4 tablespoons of cold water until smooth. Then drizzle a little of the mixture into the soup until it reaches the desired thickness.

Serves 6

This recipe comes from one

of my favorite new food blogs.

Check it out!

Merry Christmas

2011-12-24T08:59:00.003-05:00

From our family to yours

Merry Christmas!

May your day be happy, festive

and full of love :)

Dole Whip . . . like at Disney World!

2011-12-19T06:23:00.003-05:00

Back in the day when JR and I went to Disney World at least once a month, we so loved the Dole Whips at the Magic Kingdom that we would sometimes take a quick trip to there, get a Dole Whip and proceed to another park. They are so special and I have not seen them anywhere else!

Can't wait to go to Disney World with The Captain and introduce him to all the little things I love there . . . starting with a visit to the Dole Whip stand in Adventure Land at the Magic Kingdom!

Someone posted this photo on Pinterest, but did not include the recipe . . . so I went in search of a recipe . . . and I found two that would work for me since I don't have an ice cream maker.

2/3 cup pineapple chunk , partially frozen
1 cup real vanilla ice cream
1/2 cup pineapple juice (sweetened or unsweetened)
Directions:

Variation: 2 tablespoons frozen pineapple concentrate plus 1/4 cup or so water can be substituted for the pineapple juice.

Place all ingredients in a blender and process until smooth. Please feel free to add or decrease the amount of juice/ice cream to get a consistency you prefer.

Source: Food.com

INGREDIENTS

2 cans (20 oz. each) DOLE Crushed Pineapple
2 tablespoons lemon juice
2 tablespoons lime juice
1/3 cup sugar
1-1/2 cups heavy whipping cream, whipped
1/2 cup chopped maraschino cherries, mini marshmallow or mini chocolate chips (optional)

DIRECTIONS

Drain crushed pineapple; reserve 2 tablespoons juice. Set aside.

Place crushed pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender or food processor container. Cover; blend until smooth.

Stir in cherries or marshmallow or chips . . . if desired.

Pour into two 1-quart freezer zipped bags. Store bags flat in freezer. Freeze about 1-1/2 hours or until slushy.

Gently stir pineapple slush into whipped cream until just blended, in large bowl. Return to freezer until completely frozen, about 1 hour.

Serve!

Source: Dole

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Pimento Cheese Ball

2011-12-16T07:10:00.000-05:00

Love this quick and easy recipe that makes

one of the best appetizers ever!

Convenient to make for parties since it

can be made three days in advance.

Ingredients

2 cups (8 ounces) shredded sharp Cheddar cheese
1 (8-ounce) package cream cheese, softened
1 (4-ounce) jar processed pimiento cheese spread
1 garlic clove, minced
1/4 cup finely chopped pecans

Instructions

In a large bowl, with an electric beater on medium speed, beat Cheddar cheese, cream cheese, pimiento cheese, and garlic for 2 minutes, or until smooth.
Place mixture on waxed paper and form into a ball. Wrap in waxed paper and chill for about 2 hours, or until firm.
Place pecans in a shallow dish. Remove waxed paper from cheese ball and roll it in pecans, completely coating it.
Serve, or wrap well and chill until ready to serve.

Yields: 2 cups

Source: Mr. Food

Make a grand gesture in gourmet food gift giving or a great addition for your appetizer table. San Francisco-crafted Columbus classic, hand-tied Italian salame, and American-made farm fresh premium cheeses. Pair these exceptional cheeses with snacks like a cheese ball, a citrus spice appetizer spread, sweet & spicy mustard dip and premium water crackers!

Butter Pecan Cookies

2011-12-15T10:50:00.005-05:00

Ingredients

3/4 cup pecans
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar, plus more for coating
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup all-purpose flour

Directions

Preheat oven to 350 degrees. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.
With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.
Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.
Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.

Source: Martha Stewart

Snickerdoodle Creme Cookies

2011-12-14T05:34:00.002-05:00

Ingredients

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

5 tablespoons butter, melted

1 egg

1 teaspoon cream of tartar

1 tablespoon cinnamon

1/2 cup sugar

1 container (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting

Directions

Heat oven to 375°F. In medium bowl, stir sugar cookie mix, butter, egg and cream of tartar until soft dough forms.

In a small bowl, mix cinnamon and sugar. Shape dough into 36 (1-inch) balls. Coat balls with the cinnamon-sugar mixture; place on cookie sheet.

Bake 7 to 9 minutes or just until cookies are just set. Watch them closely! You don’t want them crispy, browned, and over baked.

Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.

For each sandwich cookie, spread frosting on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press cookies together.

Source: Betty Crocker

I'm sharing this recipe at Talking Dollars and Cents

Cherry Cordials

2011-12-09T13:30:00.008-05:00

One of my favorite chocolate candies :)

Makes: 2 1/2 dozen

Cooking Time: 5 min

Ingredients

2 1/2 cups confectioners' sugar
1/4 cup (stick) butter, softened
2 tablespoons milk
1 (10 ounces) jar stemmed maraschino cherries, well drained
1 (11 ounces) package milk chocolate chips
1 tablespoon vegetable shortening

Instructions

Line baking sheet with waxed paper.
In small bowl, combine confectioners' sugar, butter, and milk; mix until stiff dough forms. Shape dough evenly around each cherry and place on baking sheet. Freeze 15 minutes, or until firm.
In small saucepan, melt chocolate chips and shortening over low heat until smooth. Remove coated cherries from freezer and dip each into the chocolate mixture, coating completely.
Return to baking sheet and chill for 1 hour, or until chocolate is firm. Serve, or cover and chill until ready to serve.

Source: Mr. Food

The Golden Box from Chocolate.com would make

an excellent gift for your favorite chocoholic!

Brownie Bonbons

2011-12-08T07:27:00.004-05:00

Great idea for gifts or entertaining!

Quick and easy semi-homemade . . .

my favorite kind of recipe :)

A variation I would try is a chocolate

coating instead of candy canes.

Ingredients

1 (19.8-ounce) package brownie mix, batter prepared according to package directions
1/2 cup finely crushed candy canes

Instructions

Bake brownies according to package directions.
Place crushed candy canes in a shallow dish. Remove brownies from oven and allow to sit 5 minutes. While brownies are still warm, use a small ice cream scoop or a spoon to scoop them out; roll into 1-inch balls.
Immediately roll in crushed candy canes, coating completely. Allow to cool completely before serving.

Source: Mr. Food

No time for baking?

Bakery in a Box from

Chocolates.com is a great choice!

Four-Layer Pecan Pie

2011-12-07T05:09:00.000-05:00

I would have never thought adding cream cheese

to a pecan pie recipe, but it sounds delicious!

Can't wait to make this pie :)

Ingredients

1 refrigerated rolled pie crust (from a 15-ounce package)
1 (8-ounce) package cream cheese, softened
¹/2 cup sugar, divided
2 teaspoons vanilla extract, divided
4 eggs
1 cup corn syrup
1 ¹/4 cups chopped pecans

Instructions

Preheat oven to 375 degrees F. Unroll pie crust and place in a 9-inch deep dish pie plate, pressing crust firmly into plate.
In a medium bowl, combine cream cheese, 1/4 cup sugar, 1 teaspoon vanilla extract, and 1 egg. Beat at low speed until smooth; set aside.
In another medium bowl, beat 3 eggs. Add remaining sugar, the corn syrup, and remaining vanilla; mix well.
Spread cream cheese mixture in pie crust. Sprinkle with pecans and slowly pour corn syrup mixture over pecans.
Bake 40 to 45 minutes, or until center is set. Let cool, then refrigerate 4 hours or until ready to serve.

Source: Mr. Food

Almond Cookies

2011-12-06T06:52:00.010-05:00

Almond Cookies are

one of my favorites!

Ingredients

1 cup slivered almonds
1 cup light brown sugar
2 cups all-purpose flour, spooned and leveled
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 large egg
1/2 teaspoon pure vanilla extract
3/4 teaspoon almond extract

Directions

Heat oven to 350° F. Spread the almonds on a rimmed baking sheet and toast, tossing occasionally, until golden, 4 to 5 minutes; let cool.
In a food processor, pulse ½ cup of the almonds with ½ cup of the brown sugar until the almonds are finely ground. Transfer to a medium bowl and stir in the flour, baking soda, and salt.
With an electric mixer, beat the butter and the remaining ½ cup brown sugar at medium speed until creamy, about 2 minutes. Add the egg, vanilla extract, and almond extract and beat to combine. Reduce the mixer speed to low and gradually mix in the flour-nut mixture just until combined (do not overmix). Gently fold in the remaining ½ cup almonds.
Form the dough into two 12-by-1½-inch logs. Refrigerate, tightly wrapped, until firm, about 2 hours or up to 2 days.
Heat oven to 350° F with the racks in the upper and lower thirds. Working with 1 log at a time (keep the other chilled), cut it into ¼-inch slices and place the slices on 2 baking sheets, spacing them 2 inches apart. Bake, rotating the baking sheets halfway through, until golden, 9 to 11 minutes. Transfer to a wire rack to cool.
Storage suggestion: Keep the cookies at room temperature in an airtight container for up to 5 days.

Source: Real Simple

By Gina Marie Miraglia Eriquez, December 2011

No time to make cookies?

Check out these websites for awesome cookies and other sweet treats!

Stuffed Chicken Rolls

2011-11-30T11:33:00.000-05:00

This is one of those recipes that can be varied in so many ways, depending on what you have on hand or what you like. Of course the one ingredient that I find missing from the recipe is hot peppers and I will definitely add them when I try it out. How about some mushrooms?

The first thing that came to mind when I found this recipe is to try it out as something different for one of my favorite meals . . . Chicken Parmesan. Change the cheese to mozzarella and you're good to go!

I'm going to have fun varying the ingredients with this recipe :)

Ingredients

6 (6-ounce) skinless, boneless chicken breast halves
¹/2 teaspoon garlic salt
¹/4 teaspoon black pepper
¹/2 cup sundried tomatoes
1 (3-ounce) package cream cheese, softened
¹/4 cup pesto
³/4 cup Italian bread crumbs
3 tablespoons grated Parmesan cheese
¹/2 teaspoon paprika

Instructions

Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Sprinkle chicken with garlic salt and black pepper; set aside.
Preheat oven to 400 degrees F. Stir together sundried tomatoes, cream cheese, and pesto. Spread cheese mixture evenly over chicken breasts. Roll up jellyroll fashion; secure with wooden toothpicks.
In a shallow dish, combine bread crumbs, Parmesan cheese, and paprika. Dredge chicken in bread crumb mixture. Place in a lightly greased 7- x 11-inch baking pan. Bake, uncovered, 26 to 28 minutes; let stand 5 minutes. Remove toothpicks, and slice each roll into 6 rounds.

Source: Mr. Food

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Thanksgiving

2011-11-22T09:32:00.000-05:00

The holiday season is upon us! Seems like the other day our family got together for the yearly feast and here it is again. The years have scattered family members all over the place, but we all come together for Thanksgiving to give thanks for everything we have been blessed with.

This year, The Captain and I will celebrate our first Thanksgiving as a married couple. My wonderful husband is what I am most thankful for this year. After spending way too many years alone as a grieving widow after being a wife for 20-something years, the good Lord so blessed me with the most perfect man for me. He was worth waiting for and I am enjoying life once again!

As I've compiled the following list of Thanksgiving links, my hunger grows for turkey, ham, dressing, sweet potatoes and a number of delicious desserts that we typically eat on Thanksgiving. The search goes on for something new and different for an appetizer. Going through all these recipes is a form of torture!

Here's a list of some awesome Thanksgiving links to help you plan your family feast:

Fine Cooking Magazine's Thanksgiving section

Thanksgiving 911 from Real Simple

How to get it all done . . . from Yahoo

Deep South Southern Thanksgiving Recipes

Martha Stewart's Thanksgiving Cookbook

Happy Thanksgiving!

Traditional Herb Dressing

2011-11-17T06:53:00.001-05:00

Countdown to Thanksgiving!

Here is a basic dressing recipe from Mr. Food.

Spice it up with your favorite ingredients . . .

When making this recipe, I add italian sausage

and never make any dressing recipe without

green onions!

Serves: 6

Cooking Time: 45 min

Ingredients

¹/4 cup (1/2 stick) butter
¹/2 cup chopped onion
¹/2 cup chopped celery
1 ¹/2 cups chicken broth
4 cups cubed herb-seasoned stuffing

Instructions

Preheat oven to 350 degrees F. Spray a 2-quart casserole dish with cooking spray.
In a large saucepan, melt butter over medium-high heat. Add onions and celery, and cook 6 to 8 minutes, or until tender. Add broth and stuffing cubes, and mix gently until well combined.
Spoon stuffing into prepared casserole dish. Cover and bake 20 minutes. Uncover and bake for an additional 15 minutes, or until heated through

Source: Mr. Food

Potato Puffs

2011-11-10T22:45:00.000-05:00

Makes: 24 large or 72 small puffs

Preparation Time: 20 min

Cooking Time: 1 hr 5 min

Ingredients

3 pounds potatoes, peeled and quartered
1 large onion, chopped
3 tablespoons olive oil
1 cup cracker crumbs
2 teaspoons salt
¹/2 teaspoon black pepper
2 egg yolks, beaten

Instructions

Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.
Place potatoes in a soup pot and add just enough water to cover them. Bring to a boil over high heat then reduce heat to medium and cook 12 to 15 minutes, or until fork-tender. Drain off water, mash the potatoes, and allow to cool.
In a small saucepan, saute onion in olive oil over medium heat until tender. Add sauteed onion, the cracker crumbs, salt, and pepper to mashed potatoes; mash mixture.
With your hands, roll mixture into balls and place potato balls on prepared baking sheet. Brush with egg yolk and bake 40 to 45 minutes, or until golden and crusty.

Source: Mr. Food

Rocky Road Chocolate Cake

2011-11-06T05:59:00.000-05:00

Doesn't this look sinful?

This is one of those semi-homemade desserts!

Ingredients

1 (18.25-oz.) package German chocolate cake mix
1 (3.9-oz.) package chocolate instant pudding mix
3 large eggs, lightly beaten
1 cup sour cream
1/3 cup butter, melted
1 teaspoon vanilla extract
3 1/4 cups milk, divided
1 (3.4-oz.) package chocolate cook-and-serve pudding mix
1/2 cup chopped pecans
1 1/2 cups miniature marshmallows
1 cup semisweet chocolate morsels
Vanilla ice cream (optional)

Preparation

1. Beat cake mix, next 5 ingredients, and 1 1/4 cups milk at medium speed with an electric mixer 2 minutes, stopping to scrape down sides as needed. Pour batter into a lightly greased 4-qt. slow cooker.
2. Cook remaining 2 cups milk in a heavy nonaluminum saucepan over medium heat, stirring often, 3 to 5 minutes or just until bubbles appear (do not boil); remove from heat.
3. Sprinkle cook-and-serve pudding mix over batter. Slowly pour hot milk over pudding. Cover and cook on LOW 3 1/2 hours.
4. Meanwhile, heat pecans in a small nonstick skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.
5. Turn off slow cooker. Sprinkle cake with pecans, marshmallows, and chocolate morsels. Let stand 15 minutes or until marshmallows are slightly melted. Spoon into dessert dishes, and serve with ice cream, if desired.

Southern Living
OCTOBER 2008

Photo: Beth Dreiling Hontzas; Styling: Rose Nguyen

Trick or Treat Bars

2011-10-30T23:50:00.000-04:00

Makes: 24 bars

Cooking Time: 25 min

Ingredients

¹/2 cup (1 stick) butter
1 ¹/2 cups graham cracker crumbs
1 (14-ounce) can sweetened condensed milk
2 cups (12 ounces) semisweet chocolate chips
1 cup (6 ounces) peanut butter chips
¹/2 cup candy corn

Instructions

Preheat oven to 325 degrees F.
Place butter in a 9- x 13-inch baking dish and place in oven just until butter melts.
Remove dish from oven and distribute melted butter evenly over bottom. Sprinkle graham cracker crumbs evenly over melted butter; pour sweetened condensed milk evenly over crumbs. Top with chocolate chips and peanut butter chips; press down firmly.
Bake 25 to 30 minutes, until golden. Remove from oven; immediately sprinkle with candy corn and gently press candies into uncut bars. Cool then cut into bars.

Source: Mr. Food