NOVEMBER 24, 2011 • HOLIDAY GIFT GUIDE • PAGE 1
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Pilgrim Hats Ingredients: 24 large marshmallows 24 chocolate striped shortbread cookies 1 package milk chocolate chips – 12 oz. 1 tube of white or yellow decorator frosting Directions: Set cookies stripe side down on wax paper coated cookie sheet. Melt chocolate chips in microwave for approximately 1 minute 30 seconds. Put marshmallow on a long toothpick (or kabob stick), dip into chocolate and use a spoon to help coat the marshmallow completely with chocolate. Gently place each marshmallow on top of each cookie. Cool in refrigerator to harden chocolate. Use decorator frosting to draw buckle on the front of each hat.
Fall Harvest Party Mix The Fall Harvest Party Mix is a fun take on the traditional party mix. By adding candy corn to the mix, you instantly create a tasty treat fun for all ages. Ingredients & Directions: Mix up your choice of the below ingredients. Improvise as you like! Pretzel twists Bugles brand snacks Candy corn Cocktail peanuts Yogurt raisins Dried cranberries Milk chocolate chips
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Turkey Note Holder By: Amanda Formaro Difficulty: Easy Age: 7 and up Parental supervision is recommended What you'll need: 2 jumbo craft sticks Brown acrylic craft paint Small wooden clothespin Paintbrush Small straw hat, cut in half Scissors Small red foam heart Miniature orange foam triangle 2 yellow foam chick feet 2 small wiggle eyes White craft glue Hot glue gun 9 feathers in fall colors How to make it: • Paint both craft sticks and clothespin with brown paint, set aside to dry. Paint a second coat on the craft sticks, but not the clothespin. • Glue feathers in a fan behind one of the craft sticks. Sandwich the second craft stick behind the feathers. • Glue the straw hat half to the top of the craft stick. • Glue two wiggle eyes under the hat. • Glue red heart upside down for waddle. Glue the orange triangle upside down at the top of the waddle for beak. • Glue the yellow duck feet to the bottom of the craft stick, pointing upward. • Glue the clothespin to the front of the craft stick, pointing downward. Tips: • To hang on the fridge, attach two round magnets to the back of the turkey. • To hang on a door, attach a piece of ribbon or yarn to the back of the turkey. • Save the other half of your straw hat for another project.
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Roast Turkey Risotto with Mushrooms Ingredients: 2 cups cooked turkey, diced (leftovers) 5 to 6 cups turkey or chicken broth 1 small onion, minced 1 1/2 cups Arborio rice 1/2 cup white wine, dry 1/2 tablespoon olive oil, extra virgin 1/2 pound mushrooms, sliced (such as cremini) 1 teaspoon thyme, crushed, dried 2 tablespoons freshly grated Parmesan cheese Salt and pepper to taste Directions: Pour broth into a saucepan and bring to a boil. Reduce heat to a slow simmer. Lightly coat a large deep cooking pot or Dutch oven with cooking spray and add the onion. Sauté over medium heat until transparent. Add the rice, stirring to coat. Add the wine and bring to a boil. Stir until it evaporates. Add the hot broth a cup at a time, stirring constantly until the stock is absorbed. While the risotto is cooking, heat oil in a small pan and sauté the mushrooms until barely done. Set aside. Stir the thyme, turkey into the risotto with the last addition of broth. Continue to stir and when the liquid is absorbed, add the cooked mushrooms and heat through. Serve immediately in shallow pasta bowls. Season with salt and pepper and sprinkle with Parmesan cheese. Makes 6 servings.
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Pumpkin Pie Cake Ingredients: 1 29 ounce can pumpkin 1 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 3 eggs 1 12 ounce can evaporated milk 1 package 2-layer-size yellow cake mix 1 cup chopped nuts 3/4 cup butter or margarine, melted Directions: 1. In a mixing bowl, combine the pumpkin, sugar, cinnamon, salt, nutmeg, and ginger. Add eggs. Beat lightly until mixture is just combined. 2. Gradually stir in evaporated milk; mix well. Pour into a greased 13x9x2-inch baking pan. 3. Sprinkle cake mix over pumpkin mixture; sprinkle with nuts. Drizzle with melted butter or margarine. 4. Bake in a 350 degree F oven for 1 to 1-1/4 hours or until edges are firm and center is almost set. Cool on wire rack. Store in the refrigerator. Makes 12 servings.
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YUMMY CORN BREAD Ingerdients: 1 1/2 cups flour 1 1/2 cups yellow cornmeal 1/2 cup brown sugar, firmly packed 3 teaspoons baking powder 3/4 teaspoon salt 2 eggs 3 tablespoons oil 1 1/2 cups milk Directions: Mix ingredients together in the order listed above. Pour into greased muffin pans or square baking dish. Bake at 425F degrees for 20 to 25 minutes.
Wild Rice Stuffing Ingerdients: 1 onion, diced 1 cup mushrooms, chopped 4 tablespoons olive oil 3 cups wild rice, cooked 1 teaspoon thyme 1 teaspoon marjoram salt and pepper to taste Directions: Saute onions and mushrooms in oil. Stir in wild rice. Add spices and salt and pepper to taste. Loosely stuff the cavity of the turkey. Rub turkey with olive oil and season with salt and pepper.
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Turkey Rice Treats Ingredients: 3 Tbsp butter or margarine 1 package (10 oz., about 40) regular marshmallows - OR 4 C miniature marshmallows 6 C crisp rice cereal 1 package (12 oz., 2 cups) semi-sweet chocolate morsels 1 Tbsp vegetable oil 1 1/3 cups candy corn 48 small white candies 24 lollipop sticks or wooden ice cream sticks Directions: 1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. 2. Add cereal. Stir until well coated. 3. Using 1/4-cup measuring cup coated with cooking spray divide warm cereal mixture into 24 portions. Using buttered hands shape each portion into ball. Cool. 4. In microwave-safe bowl combine chocolate morsels and oil. Microwave on high for 1 to 1 1/2 minutes or until smooth, stirring every 30 seconds. Dip each ball into chocolate, allowing excess to drip off. Decorate with candy corn for tail feathers and beak. Add candies for eyes. Let stand until firm. Insert lollipop stick into each. Best if served the same day. MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 through 4 above. Microwave cooking times may vary.
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Framed Handprint Turkey By: Amanda Formaro Difficulty: Very Easy Age: 4 and up Parental supervision is recommended Kids will literally need to lend a helping hand for this framed handprint turkey project! A twist on the classic handprint turkey, this craft makes a wonderful keepsake that you and your child will cherish for years to come. What you'll need: 9" paper plate Acrylic paint: goldenrod, brown, yellow, orange, green, red, white and black Black marker Paintbrush Felt in fall colors, cut into 1" squares How to make it: Place paper plate on work surface upside down and write the child's name and the date. Turn the plate right side up. Paint entire plate with goldenrod color and set aside to dry (see image). Meanwhile, cut felt into 1" pieces. Use several fall colors, such as red, brown, orange, tan, gold and cream. Have all of your paint colors handy and a separate paintbrush for each color. Paint the child's palm and thumb with a generous amount of brown paint. Working quickly so that the paint doesn't have time to dry, paint each of the child's four fingers with red, green, orange and yellow Have child gently place their handprint in the center of the paper plate. Gently press down on the child's hand and each individual finger to ensure a good distribution of paint. Have child lift hand directly up into the air so as not to smear any of the colors. Use a paintbrush to add a red gobbler and an orange beak. Let dry. While the paint is drying you can glue on the pieces for the frame. Pipe glue around the outside edge of the plate and press the felt squares onto the glue, overlapping the outside of the plate. Alternate the colors to create a pattern. Use black marker to draw legs and feet. Use the handle end of a small paintbrush to add a dot for the eye, let dry. Once dry, use a toothpick to dot on the black. Tips: You can add a magnet to the back of the plate or use tape and a piece of yarn to create a hanger. Always save scraps of felt and construction paper for projects such as these. Instead of painting on the eye, you can glue on one wiggle eye.
Rhubarb Crumbly Ingredients: 6 stalks rhubarb 1 Granny Smith apple 1 pear 2 tablespoons sugar 1/3 cup butter 2 tablespoons brown sugar 3/4 cup whole oats 3/4 cup whole wheat flour 1/4 cup nuts, chopped (walnuts or pecans) Directions: Preheat oven to 375˚F (190C). Get butter out of fridge. Rinse rhubarb, apple, and pear. Cut rhubarb into 1/4 inch pieces. Peel apple and pear then cut into pieces. Place rhubarb, apple, and pear pieces in a 9 X 11" glass baking dish and sprinkle 2 tablespoons of sugar on top. Butter should be softened by now. Cut butter into small pieces. In a bowl mix together butter, brown sugar, oats, flour, and nuts. Spoon crumbly mixture over rhubarb, apple, and pear pieces. Bake for 30 minutes until fruit is soft and crumbly mixture on top is browned and caramelized.
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Broccoli and Squash Medley
Herbed Mashed Potatoes
Ingredients: 2 bags (12 oz each) frozen broccoli cuts 2 cups cubed (1/2 inch) peeled butternut squash (1 1/2 lb) 1 cup orange juice 1/4 cup butter or margarine, melted 1/2 cup sweetened dried cranberries 1/2 cup finely chopped pecans, toasted 1 tablespoon grated orange peel 1 teaspoon salt Directions: Cook broccoli as directed on bag; set aside. Meanwhile, in 12-inch skillet, cook squash in orange juice over mediumlow heat 18 to 20 minutes, stirring frequently, until tender but firm. Stir in butter, broccoli, cranberries, pecans, orange peel and salt; toss to coat. Serve immediately.
Impossible Turkey and Stuffing Pie Ingredients: 2 cups diced cooked turkey or chicken 1/2 teaspoon seasoned salt 1 cup prepared turkey stuffing 1/2 cup frozen green peas, thawed 1/4 cup thinly sliced green onions (with tops) 1/2 cup biscuit baking mix 1 cup milk 2 large eggs
Ingredients: 4 medium potatoes 1 tablespoon milk 1 tablespoon cream 2 tablespoons butter salt and pepper to taste 1/2 teaspoon each: thyme, rosemary, sage Directions: Boil potatoes until soft. Drain well, peel and mash. Add milk, cream, and butter. Salt and pepper to taste and stir well. Stir in herbs.
Easy Mashed Peas Ingredients: 1 package frozen peas 2 tablespoons butter, melted cream salt and pepper to taste
Directions: Preheat oven to 400°F (205°C). Grease a 9 or 10-inch pie plate. Arrange turkey in plate; sprinkle with salt. Sprinkle stuffing evenly over turkey. Top with onions and peas. Combine remaining ingredients in blender and blend on high until smooth, about 15 seconds. Pour over mixture in pie plate. Bake for 30 to 35 minutes or until knife inserted in center comes out clean. Makes 6 servings.
Directions: Boil peas until tender. Melt butter and pour butter and cream in a blender. Add peas 1/2 cup at a time and blend. Peas should be thick and mashed well.
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Traditional Sweet Potato Casserole Ingredients: 2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes 3/4 cup packed brown sugar 1/4 cup butter, softened 1 1/2 teaspoons salt 1/2 teaspoon vanilla extract 1/2 cup finely chopped pecans, divided Cooking spray 2 cups miniature marshmallows Directions: Preheat oven to 375°. Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly. Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° for 25 minutes or until golden. 16 servings Alison Ashton, Cooking Light NOVEMBER 2007
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Pumpkin Cheesecake Pie Ingredients: 1 9-inch graham cracker crust 2 8-oz. pkgs. cream cheese, at room temperature 1/2 cup granulated sugar 2 eggs 1 cup canned pumpkin pie filling 1/2 tsp. cinnamon 1/4 tsp. nutmeg 1 tsp. vanilla Directions: Preheat the oven to 350 degrees, with the rack in the center position. Place the cream cheese and sugar in a mixing bowl or in the work bowl of a food processor fitted with the metal blade. Process or use a handheld mixer to blend the two ingredients until they are smooth. Add the eggs, pumpkin pie filling, cinnamon, nutmeg and vanilla, and mix or process until smooth. If you are using the mixer, take care not to beat too much air into the batter, as this will cause it to rise during baking and then fall and crack when it cools. Pour the mixture into the crust, and bake the pie for 30 minutes or until the top looks dry, with only a small damp spot remaining in the center. Cool completely before serving, refrigerating or freezing. Makes 8 servings.
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Quick Dinner Rolls Ingredients: 1 package quick-acting active dry yeast (2 1/4 teaspoons) ( 7 grams) 1 1/3 cup milk (105º to 115ºF degrees) 3 to 3 1/2 cups flour or whole wheat flour 3 tablespoons oil 1 tablespoon sugar 1 teaspoon salt 1 tablespoon melted butter coarse salt Directions: Dissolve yeast in warm milk in electric mixer bowl. Stir in 1 cup flour. Beat until smooth. Stir in enough remaining flour, oil, sugar and salt. Mix on low electric speed until soft dough forms. Cover and let rise in warm place until double, about 45 minutes. Heat oven 400ºF degrees. Prep a 12 cup muffin pan with non-stick cooking spray. Punch down dough in center and fold over a few times. Pinch off 1 inch balls of dough and quickly roll in palm of hands. Put 3 balls to one muffin cup; brush with melted butter; sprinkle with coarse salt. Bake 12 to 15 minutes, until crust is light golden brown. Immediately remove from pan. Store loosely covered.
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Tom Turkey Cupcakes Ingredients: Cupcakes Chocolate frosting Oval shortbread cookies Candy corn pieces White icing Black decorators' gel Red fruit leather Directions: For each: frost the cupcake, then press in a cookie head and 2 cookie wings. Press in a row or two of candy corn tail feathers. To make an eye, add a small dot of white icing to the head, then add a dot of black decorators' gel for a pupil. For a beak, cut the white tip from a piece of candy corn and press it in place along side of the cookie head. To make the wattle, cut a 1-inch square of fruit leather. Roll it into a tube and stick it in place over the beak.
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Pumpkin-Praline Layer Cake Ingredients: 1 cup packed brown sugar 1/2 cup butter or margarine 1/4 cup whipping cream 3/4 cup chopped pecans 2 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons pumpkin pie spice 1 teaspoon baking soda 1 teaspoon salt 1 2/3 cups granulated sugar 1 cup cooking oil 4 eggs 2 cups canned pumpkin 1/4 teaspoon black walnut flavoring (optional) Whipped Cream Topping (see recipe below) Directions: 1. In a heavy saucepan, combine brown sugar, butter, and whipping cream. Cook over low heat until the brown sugar just dissolves, stirring occasionally. Pour mixture into two 9x1-1/2inch round baking pans. Sprinkle evenly with the pecans. Let the mixture cool slightly. 2. In a bowl, stir together the flour, baking powder, pumpkin pie spice, baking soda, and salt. Set it aside. 3. In a large mixing bowl, beat together the granulated sugar, cooking oil, and eggs. Add the pumpkin and dry ingredients alternately to the oil mixture, beating until the mixture is just combined. Stir in the black walnut flavoring, if you like. 4. Carefully spoon the batter over the pecan/ brown-sugar mixture in the baking pans. Place pans on a baking sheet. Bake in a 350˚ F oven for 35 to 40 minutes or until toothpicks inserted in the centers come out clean. Cool the cakes in pans on wire racks for 5 minutes. Invert them onto wire racks, replacing any brown-sugar mixture that remains in the pans. Cool before assembling. 5. Meanwhile, prepare the Whipped Cream Topping. 6. To assemble the cake, place one cake layer on a serving plate, praline side up. Spread with the topping. Add the second layer, praline side up. Pipe or dollop with the remaining topping. Sprinkle lightly with some additional pie spice, if you like. Makes 12 servings. Plan to assemble this cake no more than 1-1/2 hours before serving, so the whipped cream doesn't break down. Keep the cake chilled until it's served.
Whipped Cream Topping Ingredients: 1 3/4 cups whipping cream 1/4 cup sifted powdered sugar 1/4 teaspoon vanilla Directions: In a clean mixing bowl, beat whipping cream with an electric mixer until soft peaks form (tips curl). Add sifted powdered sugar and vanilla. Beat the topping mixture until stiff peaks form (the tips stand straight).
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Sour Lentils Flavored With Garlic Ingredients: 11/2 cups yellow split lentils (toor dal), washed and drained 1/2 teaspoon turmeric 1 tablespoon tamarind concentrate Salt, to taste 2 tablespoons ghee or sunflower oil 1 teaspoon cumin seeds Large pinch of asafetida 3 dried red chiles, broken in half 3 cloves garlic, chopped Chopped cilantro for garnishing Directions: 1. Put the lentils and turmeric along with 3 cups of hot water in a saucepan and bring to a boil. Reduce the heat and simmer, partially covered, for about 30 minutes until the lentils are soft. If they dry out during the cooking, add a little more water until you get a mushy consistency. 2. Add the tamarind and salt and cook for a couple of minutes. Remove from the heat and set aside. 3. Heat the ghee or oil in a small saucepan and add the cumin seeds and asafetida. When the cumin turns dark, add the red chiles and garlic. Fry over a low heat until the garlic is golden brown. Garlic burns easily so quickly pour this mixture over the dal. 4. Serve hot, garnished with cilantro.
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