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Smoked Turkey

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Smoked Turkey

Our brined turkey is slow roasted and smoked to perfection!
Course: Entrée
Cuisine: American
Servings: 1 smoked Turkey

Ingredients

  • 2 gal. water
  • 1 1/2 c. canning salt
  • 3 T. minced garlic
  • 1 T. ground black pepper
  • 1/4 c. Worcestershire sauce
  • 1/3 c. brown sugar
  • 1 (12-16 lb.) fresh turkey
  • olive oil for brushing
  • Dry rub optional

Instructions

  • Prepare The Brine: Combine the first 6 ingredients in a large pot; bring to a boil. Cook 5 minutes or until sugar and salt dissolve. Cool completely.
  • Remove giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Place a turkey-sized oven bag inside a second bag to form a double thickness. Place the bags in a large pan or pot, large enough to hold your turkey. Place the turkey inside the inner bag. Pour the cooled brine mixture over the turkey. Secure bags with several twist ties. Refrigerate for TWO days, turning occasionally.
  • What You Need To Smoke A Turkey:
  • The first thing you will need for a good smoked turkey is a GOOD turkey. Make sure it is a fresh turkey. This means an all natural turkey without injections and solutions If you do pick up a frozen turkey, always follow the instructions for defrosting. Choose a 12-16 pound turkey, if you need more, consider smoking two turkeys.
  • You will need a smoker, a good meat thermometer, a good hardwood like cherry or apple, although hickory and oak can add a nice flavor as well. Run the smoker at temperature range of 235 degrees F to 250 degrees F. Plan on 30 to 40 minutes per pound.
  • Smoked turkey has a different color and texture than oven roasted turkey. The meat may appear pink and have a smoother texture. This is normal. The smoking process causes a chemical change in turkey that changes the color of the flesh. As long as the turkey registers a temperature of 165 degrees F. (testing in at least two places away from the bone) it is safe to eat no matter the color.
  • Instructions For Smoking A Turkey:
  • Step One: Make sure you have everything together before you start. The turkey needs to be completely thawed. Remove all the stuff inside and trim off any excess skin. Remove any pop up timer devices, wash in cold water and pat completely dry. At this point you brine your turkey in the refrigerator for two days.
  • Step Two: Prepare your smoker. Wash and sterilize everything! You will want to build a fire to hold a steady temperature right around 235 degrees F. Since most smokers start hot and cool down as the fire settles into a good smoke that you plan on putting the turkey in at about 250 degree F and let the smoker drop down to the cooking temperature.
  • Step Three: Brush some olive oil to keep the skin moist and help your turkey develop a rich deep tan. You could also apply your favorite dry turkey rub.
  • Step Four: Put the turkey in the smoker breast side up. Use a roasting pan or heavy foil to help reduce any mess or just set it on the rack. Check the smoker temperature every hour or so to make sure it's behaving properly, otherwise you won't need to do anything with this turkey for several hours.
  • Step Five: Calculating 30 minutes per pound at about 230 degrees F, determine the approximate time that the turkey could be ready at the earliest. This is when you want to start testing for doneness. Using a good meat thermometer to test the internal temperature turkey in two different places, leaving the thermometer in long enough to get a good reading. Remember, don't test too close to bone. When you have two reading about 165 degrees F., then you can take the turkey out.
  • Step Six: Let the turkey rest for about 15 minutes and carve. Giving the turkey a rest will allow the meat to relax, the juices to flow, and the temperature to come up a little and even out. This is one of the secrets to a GREAT bird. Don't rush to carve your turkey or it will be dry!

Finnish Pulla Bread – Cardamom Sweet Bread

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Finnish Pulla Bread Sweet Cardamom Bread

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Finnish Pulla Bread - Cardamom Sweet Bread

This delicious sweet bread with warm cardamom is so versatile, it can be shaped in a variety of ways, Braids, Twist Rolls, or Pull-A-Part Loaves...Nauttia! (Enjoy)
Course: Bread, Breakfast, Dessert
Cuisine: Finnish
Author: Christine Wisuri Jurmu

Ingredients

  • 1/2 c. butter
  • 2 c. milk
  • 2 pkg. active dry yeast dissolved in 1/2 c. warm water (110 degrees)
  • 3 lg. eggs
  • 1 c. granulated sugar
  • 1 tsp. ground cardamom
  • 1 1/2 tsp. salt
  • 6-7 c. all-purpose flour see note below
  • Butter and cinnamon sugar for Pull-A-Parts and Twists
  • 1 lg. egg white for brushing
  • Pearl sugar for sprinkling

Instructions

  • Melt a 1/2 cup butter in a small saucepan over low heat. Add milk, heat until warm. Remove from heat, set aside.
  • In a small bowl, dissolve the yeast in the warm water.
  • In the bowl of a stand mixer, beat the 3 eggs and sugar until well combined.
  • Add the warmed butter and milk, dissolved yeast, cardamom, and salt, beat until combined. Slowly add flour, beat well after each addition. Knead the dough until smooth and glossy, either in your stand mixer or by hand on a well floured surface.
  • Cover and set in a warm place to rise, until dough has doubled in size.
  • Turn dough onto a well floured surface. Make into desired shapes. (Braids, Small Twist Rolls, or Pull-A-Parts). For the Twist Rolls and Pull-A-Parts, I roll out half the dough, spread with butter and sprinkle with washed raw cane sugar and cinnamon and then shape.
  • Place pullas on a greased baking sheet or pan. Allow to rise again, about 20-30 minutes. Beat one egg white and brush over tops of the pullas, then sprinkle with pearl sugar, if desired.
  • Bake at 375 degrees for 20 minutes or until nicely browned. Frost with Buttercream or Cream Cheese Frosting, if desired.
  • Cook's Note: If making caramel rolls, reduce the sugar to a 1/2 cup.

Notes

Cook's Note: I use white unbleached bread flour and 1 cup stone ground wheat flour.

Crispy Cheddar Chicken

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Crispy Cheddar Chicken

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Crispy Cheddar Chicken

Quite possibly the BEST baked chicken, I've ever made!
Course: Entrée
Cuisine: American
Servings: 6

Ingredients

  • 2 lbs. chicken tenders or 4 lg. chicken breasts cut into tenders
  • 2 sleeves Ritz crackers
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1/2 c. whole milk
  • 3 c. shredded cheddar cheese
  • 1 tsp. dried parsley
  • SAUCE :
  • 1 (10 oz.) cans cream of chicken soup
  • 2 T. sour cream
  • 2 T. butter

Instructions

  • Preheat oven to 400 degrees. Spray a two 9 x 13-inch pan with cooking spray.
  • In a food processor, pulse the Ritz crackers into fine crumbs.
  • If using chicken breasts and not tenders, cut each chicken breast into 3 pieces. If chicken tenders are too thick, pound to flatten slightly.
  • Pour the milk, shredded cheese, and cracker crumbs into 3 separate shallow pans. Add salt and pepper to the cracker crumbs, stir to combine.
  • Dip each piece of chicken into the milk, followed by the cheese, pressing the cheese into the chicken with your fingers. Finally, press the cheesy coated chicken into the cracker crumbs with your fingers to coat.
  • Lay the chicken inside the prepared pans, do not over crowd. Sprinkle the chicken with dried parsley.
  • Cover the pan with foil and bake for 35 minutes. Remove the foil, bake for an additional 10-12 minutes, or until the edges of the chicken are golden brown and crispy.
  • SAUCE: In a sauce pan, combine the cream of chicken soup, sour cream, and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

Un-Stuffed Cabbage Roll Soup

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Un-Stuffed Cabbage Roll Soup

If you like cabbage rolls, then you'll love this quick and easy hearty soup!
Course: Soup
Cuisine: American
Servings: 8

Ingredients

  • 1 1/2 to 2 lbs. lean ground beef or turkey
  • 1 T. olive oil
  • 1 lg. onion chopped
  • 1 clove garlic minced
  • 1 sm. cabbage chopped
  • 2 (14.5 oz.) cans diced tomatoes
  • 1 (15 oz.) can tomato sauce
  • 1/2 c. water
  • 1 tsp. ground black pepper
  • 1 tsp. sea salt
  • 4 c. hot cooked rice for serving

Instructions

  • In a large skillet, heat the olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender. Add the garlic and continue cooking for 1 minute.
  • Add the chopped cabbage, tomatoes with juice, tomato sauce, pepper, and salt. Bring to a boil. Cover, reduce heat and simmer for 20 to 25 minutes, or until cabbage is tender.
  • Pour soup in individual bowls over hot cooked rice.

Smothered Green Beans

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5 from 1 vote

Smothered Green Beans

This delicious green bean casserole topped with bacon, butter, brown sugar, and soy sauce is sure to please everyone at your holiday table!
Course: Side Dish
Cuisine: American
Servings: 8

Ingredients

  • 5 (15 oz.) cans cut green beans drained
  • 1 lb. bacon
  • 2/3 c. brown sugar
  • 1/4 c. butter melted
  • 1/4 c. low sodium soy sauce
  • 1 tsp. garlic powder

Instructions

  • Preheat oven to 350 degrees
  • Pour green beans into an ungreased 9x13-inch baking dish.
  • In a large skillet, cook bacon over medium heat until crisp. Remove from skillet, drain on paper towels, and chop. Sprinkle cooked bacon on top of green beans.
  • Whisk together brown sugar, melted butter, soy sauce and garlic powder. Pour over green beans.
  • Bake uncovered for 40 minutes. Enjoy!

Pumpkin Ice Cream

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Pumpkin Ice Cream

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Pumpkin Ice Cream

Fall is here, but it's still 75 degrees out! Thought I'd make the kids some ice cream 🙂
Course: Dessert
Cuisine: American

Ingredients

  • 1 c. fresh pumpkin puree or canned 100% pure pumpkin
  • 1 c. heavy cream
  • 1 c. half and half
  • 1 c. brown sugar firmly packed
  • 1 tsp. pumpkin pie spice
  • 1 tsp. vanilla extract

Instructions

  • In a large bowl, whisk together all ingredients, until the sugar is dissolved.
  • Pour pumpkin mixture into an ice cream maker and churn according to the manufacturer's directions. (I have a Krups ice cream machine and it took about 30 minutes to reach soft serve.)
  • If you like soft serve, eat it right away. Otherwise, transfer to a container and freeze for a couple of hours to firm up. The ice cream may be quite hard when you first take it out of the freezer, so you may want to let it sit a few minutes to soften before trying to scoop. Makes 1 quart.

Strawberry Jam

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Strawberry Jam

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Strawberry Jam

The ultimate way to preserve strawberries so they can be enjoyed year-round. Check out our recipes for Strawberry Vanilla, Strawberry Lemon, Strawberry Balsamic, and Peppered Strawberry Jam too!
Course: Canning
Cuisine: American
Servings: 8 half pints

Ingredients

  • 5 c. crushed strawberries
  • 1/4 c. lemon juice
  • 6 T. Ball real fruit classic pectin
  • 7 c. granulated sugar
  • 8 half pint glass preserving jars with lids and bands

Instructions

  • Prepare the boiling water canner. Heat the jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  • Combine strawberries and lemon juice in a 6 to 8-quart saucepan. Gradually stir in pectin. Bring the mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
  • Add the entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from the heat. Skim the foam if necessary.
  • Ladle the hot jam into hot jars leaving 1/4 inch headspace. Wipe rims. Center the lid on the jar. Twist the band until it's fingertip-tight.
  • Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove the jars and cool. Check the lids for seal after 24 hours. The lid should not flex up and down when the center is pressed.

VARIATIONS:

  • STRAWBERRY VANILLA JAM: Add half a vanilla bean, split in half lengthwise, to the crushed strawberries. Cook as directed and remove vanilla bean before ladling jam into jars. The resulting jam will be enhanced with subtle yet distinct vanilla overtones.
  • STRAWBERRY BALASMIC JAM: Reduce the lemon juice to 1 tbsp and add 3 tbsp good-quality balsamic vinegar. Balsamic vinegar accents the strawberry flavor and gives the jam a robust taste.
  • STRAWBERRY LEMON JAM: Add the grated zest of 1 large lemon to the crushed strawberries.
  • PEPPERED STRAWBERRY JAM: Stir 1/2 tsp freshly ground black pepper into the cooked jam just before ladling it into the jars. Pepper accents and compliments strawberries' sweet flavor. Be sure to use freshly ground pepper, which delivers a fresher-quality flavor.

Slow Cooker Coq au Vin

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Slow Cooker Coq au Vin

Chicken slow cooked with red wine, bacon, mushrooms, pearl onions, and garlic.
Course: Entrée
Cuisine: French
Servings: 6

Ingredients

  • 2 c. frozen pearl onions thawed
  • 4-6 thick sliced bacon fried and crumbled
  • 1 c. sliced button mushrooms
  • 1 clove garlic minced
  • 1 tsp. dried thyme leaves
  • 1/8 tsp. black pepper
  • 6 boneless, skinless chicken breast halves
  • 1/2 c. dry red wine
  • 3/4 c. chicken broth
  • 1/4 c. tomato paste
  • 3 T. all-purpose flour
  • Salt and pepper to taste
  • Hot cooked egg noodles for serving
  • Fresh chopped parsley for garnish

Instructions

  • Layer ingredients in a slow cooker in the following order; onions, bacon, mushrooms, garlic, thyme, 1/8 teaspoon pepper, chicken, red wine, and broth.
  • Cover and cook on LOW heat for 6-8 hours.
  • Remove chicken and vegetables. Cover and keep warm.
  • Ladle 1/2 cup cooking liquid into a small bowl. Turn the slow cooker to HIGH and cover. Mix reserved liquid, tomato paste, and flour until smooth. Return mixture to the slow cooker, season with salt and pepper to taste. Cover and cook for 15 minutes, or until thickened.
  • Serve chicken, vegetables and sauce over egg noodles. Top with a dollop of sour cream and fresh chopped parsley.

Nanaimo Bars

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Nanaimo Bars

British Columbia's best-known confection, requires no baking! We start with a chocolate graham cracker base, followed by a layer of light buttercream, then top with a smooth and glossy layer of semisweet chocolate...YES, PLEASE!!
Course: Dessert
Servings: 16

Ingredients

BASE:

  • 1/2 c. graham cracker crumbs
  • 1 c. shredded coconut
  • 1/2 c. chopped walnuts
  • 1/2 c. butter
  • 1/4 c. granulated sugar
  • 5 T. cocoa powder
  • 1 lg. egg lightly beaten
  • 1 tsp. vanilla extract

FILLING:

  • 1/3 c. butter room temperature
  • 3 T. custard powder or vanilla pudding powder
  • 1/4 c. milk
  • 3 c. confectioner's sugar

TOPPING:

  • 8 oz. semisweet chocolate
  • 2 T. butter

Instructions

  • BASE: In a large bowl, combine graham cracker crumbs, shredded coconut, and walnuts; set aside. Melt a 1/2 cup of butter in a saucepan. Whisk in the granulated sugar and cocoa powder until smooth. Remove from heat. Whisk in the egg and vanilla extract. Pour the chocolate mixture into the graham cracker mixture, and stir until well combined. Press into a greased 8- inch square pan and chill in the refrigerator for 20 minutes.
  • FILLING: In a large bowl, cream 1/3 cup of butter. Beat in the custard powder and milk. Slowly beat in the confectioners' sugar. Spread over the base layer and chill in the fridge until it sets, about 1 hour.
  • TOPPING: Melt the semisweet chocolate and 2 tablespoons butter in a double boiler over simmering water and stir until melted and smooth.
  • Spread the melted chocolate evenly over the filling and refrigerate for about 10 minutes or just until the chocolate has set. Using a sharp knife, cut into squares, wiping the knife clean after each cut. Keep refrigerated until ready to serve.

Mississippi Cheese Dip

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Mississippi Cheese Dip

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Mississippi Cheese Dip

Add in your choice of ham, crab, shrimp or crispy bacon. Great dip for large gatherings!
Course: Appetizers
Cuisine: American
Servings: 1 loaf

Ingredients

  • 1 (16 oz.) cont. sour cream
  • 1 (8 oz.) pkg. cream cheese softened
  • 2 c. shredded cheddar cheese
  • 1/2 c. diced ham Dungeness crabmeat, shrimp or crispy bacon
  • 2 green onions chopped
  • 1/4 tsp. hot sauce
  • 1 tsp. Worcestershire sauce
  • Seasoning salt to taste (I used Johnny's seasoning salt)
  • black pepper to taste
  • 1 lg. loaf sour dough bread or 2 smaller loaves

Instructions

  • In a mixing bowl, beat sour cream and cream cheese until smooth. Stir in cheddar cheese, ham, green onions, hot sauce, Worcestershire sauce, seasoning salt and pepper, until well combined.
  • Cut a thin slice off the top of the French bread, in the shape of a football; set aside. Carefully hollow out the loaf, creating a boat, leaving a 1/2-inch on the bottom and up the sides.
  • Cube the center of the loaf for dipping later. Fill hollowed bread with the cream cheese dip. Wrap loaf in foil.
  • Bake at 350 degrees for 1 hour. Remove foil the last 10 minutes of baking. Serve warm with reserved bread cubes, crackers, or chips.

Chipped Beef on Toast

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Chipped Beef on Toast

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Chipped Beef on Toast

Thinly sliced beef served in a creamy white sauce over toasted bread. Simple yet comforting, Enjoy!
Course: Entrée
Cuisine: American
Servings: 4
Author: Dee Hutchins-Reynozo

Ingredients

  • 1/4 c. butter
  • 1/4 c. all-purpose flour
  • 2 c. warm milk
  • 1 (8 oz.) pkg. buddig beef chopped
  • 1 pinch cayenne pepper
  • Toast for serving
  • Salt and pepper to taste

Instructions

  • In a medium saucepan, melt butter over low heat. Whisk in flour to form a roux.
  • Whisk in warm milk, a little at a time. Increase the heat to medium-high, cook, stirring constantly until thickened.
  • Once the cream sauce begins to boil, stir in beef and cayenne pepper, heat through.
  • Serve over toast. Season with salt and pepper to taste.

Homemade Bisquick Baking Mix

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Homemade Bisquick Baking Mix

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Homemade Bisquick Baking Mix

No need to buy baking mix when you can make your own!
Course: Breakfast
Cuisine: American
Servings: 6 cups

Ingredients

  • 6 c. all-purpose flour
  • 2 T. granulated sugar
  • 3 T. baking powder
  • 1 T. salt
  • 1/2 c. cold unsalted butter cubed

Instructions

  • In a large bowl, sift together flour, sugar, baking soda and salt.
  • Working in two batches, pulse 1/2 the flour mixture and 1/2 of the butter in a food processer, until well combined and resembles coarse meal. Repeat with remaining flour mixture and butter.
  • Store in the refrigerator, in an airtight container for up to 4 months.
  • PANCAKES: In a large bowl, add 2 cups baking mix, 1 1/4 cup milk, and 1 egg, stir to combine. Pour 1/4 cupfuls of batter into the center of a hot grease griddle, cook until bubbles break on the surface. Flip the pancakes over and cook until golden. Makes 10 pancakes.
  • WAFFLES: In a large bowl, add 2 cups baking mix, 1 1/3 cup milk, 2 tablespoons vegetable oil, and 1 egg, stir to combine. Pour onto the center of a hot greased waffle iron; close lid. Bake for about 5 minutes or until steam stops. Carefully remove the waffle. Makes 10 4-inch waffles

Spicy Guinness Mustard

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Spicy Guinness Mustard

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Spicy Guinness Mustard

Recipe from my cousin Stephanie ~ Pair this delicious mustard with your favorite meats and cheeses. Makes a great addition to sandwiches, hot dogs, and hamburgers. Use in salad dressings, sauces, soups, and stew.
Course: Condiment
Cuisine: Irish
Servings: 3 1/2 cups
Author: Stephanie Lydell

Ingredients

  • 1 (11.2 oz) bottle Guinness Extra Stout
  • 4 oz. brown mustard seeds
  • 4 oz. yellow mustard seeds
  • 1 c. red wine vinegar
  • 1 T. kosher salt
  • 1 tsp. freshly ground black pepper
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground allspice

Instructions

  • Combine ingredients in a nonreactive mixing bowl. Cover with plastic wrap and let sit at room temperature for 1–2 days so that the mustard seeds soften and the flavors meld.
  • Transfer the mixture to the bowl of a food processor and process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until the seeds are coarsely ground and the mixture thickens, about 3 minutes. Transfer to a jar and cover. Keeps in the refrigerator for up to 6 months.
  • Cook's Note: I ordered my seeds from Amazon.

Chicken Vegetable Chowder

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Chicken Vegetable Chowder

Feel free to add your own favorite vegetables to this delicious chicken chowder!
Course: Soup
Cuisine: American
Servings: 10
Author: Christine Wisuri Jurmu

Ingredients

  • 6-8 c. chicken broth homemade or store bought
  • 1 lg. onion diced
  • 1/2-1 c. diced celery
  • 2-3 c. diced carrots
  • 4-5 c. diced potatoes
  • 2 tsp. salt
  • black pepper to taste
  • your choice of seasonings to taste
  • 1/2 c. butter
  • 1/2 c. all-purpose flour
  • 4 c. milk
  • 1 cooked whole chicken diced

Instructions

  • In a large pot, bring chicken broth to a boil. Reduce heat and add the onions, celery, carrots, and seasonings. Cook for a while and then add the potatoes. When the veggies are almost done, I add in some cut-up broccoli and cauliflower (or whatever other veggies you want to add).
  • Meanwhile, in a saucepan, melt the butter; add flour, and mix well. Slowly add the milk; cooking over low heat, stirring constantly, until slightly thickened.
  • When veggies are tender, add the white sauce and chicken to the soup, cook until all of the ingredients are heated through.
  • Serve chowder topped with grated cheese OR add some cheese to the white sauce before adding to the soup. Serve soup with crackers or homemade bread.

Apple Crostata with Cheddar Cheese Crust

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Apple Crostada with Cheddar Crust

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Apple Crostata with Cheddar Cheese Crust

A crostata is a rustic, free-form Italian tart, made from a variety of fruits, very similar to a fruit pie. Here we've added cheddar cheese to the crust to compliment the sweet apples!
Course: Dessert
Cuisine: Italian
Servings: 8

Ingredients

CHEDDAR CHEESE CRUST:

  • 2 1/2 c. all-purpose flour plus more for dusting
  • 1 tsp. kosher salt
  • 1 c. cold unsalted butter cut into small pieces
  • 1/2 c. ice cold water
  • 1 c. shredded sharp cheddar cheese
  • 1 egg lightly beaten
  • Turbinado sugar for sprinkling

APPLE FILLING:

  • 2-3 granny smith apples peeled, cored, sliced 1/2-inch wedges
  • 1/2 c. granulated sugar
  • 2 T. all-purpose flour
  • 2 T. fresh lemon juice
  • 1/4 tsp. ground cinnamon
  • 1/4 c. apricot preserves warmed

Instructions

  • CHEDDAR CHEESE CRUST: In a food processor, pulse 2 1/2 cups flour and the salt. Add the butter, and pulse until the mixture resembles A coarse meal. Drizzle ice cold water evenly over the mixture. Pulse until the mixture just begins to hold together. Add cheese; pulse until combined.
  • Turn out dough onto a surface and form into a ball. Divide the ball in half. Flatten into 2 disks, wrap each disk in plastic, and refrigerate until chilled, about 30 minutes or up to overnight. (You can also freeze your other disk of dough for up to one month.)
  • On a lightly floured surface, roll out 1 disk of dough into a 13-inch round, about 1/8 inch thick. Transfer to a parchment-lined baking sheet.
  • APPLE FILLING: In a large bowl, toss together apples, granulated sugar, 2 tablespoons flour, lemon juice, and cinnamon.
  • Spread filling over the dough, leaving a 2-inch border. Fold edges in, to form a crust; brush with egg wash, and sprinkle with turbinado sugar.
  • Preheat oven to 375 degrees. Bake the crostata until the apples are tender and the crust is golden about 1 hour. (Cover the crostata with aluminum foil about 40 minutes into the baking, to prevent any burning.) Let cool slightly.
  • Brush the apples with warm apricot preserves. Let the crostata cool to room temperature before serving.

Italian Wedding Soup

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Italian Wedding Soup

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Italian Wedding Soup

This lovely Italian soup is studded with mini sausage meatballs, orzo pasta, and fresh vegetables simmered in a savory broth. It's absolutely Delizioso!
Course: Soup
Cuisine: American
Servings: 8

Ingredients

  • MEATBALLS :
  • 1 lb. pkg. mild Italian sausage de-cased
  • 1/4 lb. lean ground beef
  • 1 egg lightly beaten
  • 1 c. Italian seasoned bread crumbs
  • 2 tsp. fennel seeds crushed or chopped
  • 1 T. fresh Italian parsley minced
  • 1/8 tsp. cayenne pepper
  • SOUP :
  • 2 T. extra virgin olive oil
  • 1 med. onion finely diced
  • 1 tsp. dried thyme leaves
  • 1 tsp. dried sage leaves
  • 2 cloves garlic finely minced
  • 1 med. carrot finely chopped
  • 1 stalk celery finely chopped
  • 8 c. chicken stock
  • 1 bay leaf
  • 8 oz. orzo pasta cooked
  • 1 c. spinach roughly chopped
  • 1/3 c. shredded parmesan cheese

Instructions

  • In a large bowl, mix all of the meatball ingredients together with your hands and roll into small meatballs, the size of a marble.
  • In a large pot, cook the orzo al dente, according to package directions, drain and set aside.
  • Meanwhile, prep the vegetables.
  • In a large pot, sauté the onions, thyme and sage in olive oil. When the onions starts to turn a golden color; add garlic, carrot and celery and cook for about 5 minutes, stirring occasionally. Pour vegetable mixture into a large bowl or onto plate and set aside.
  • In the same pot, add the meatballs, gently toss with a rubber spatula to brown on all sides. Do this in 3 batches. You may need to add a little more olive oil to the pan in between batches.
  • Add meatballs, reserved vegetables, chicken stock, and bay leaf to the pot. Simmer gently, (do not boil) until vegetables are tender and meatballs are cooked through.
  • Add cooked orzo and spinach, gently stir to combine. (Adding spinach right before serving will help it maintain its rich green color).
  • Divide among serving bowls and garnish with shredded parmesan cheese.

Cranberry Orange Nut Bread

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Cranberry Orange Nut Bread

Cranberry orange bread with sweet orange glaze...Oh yeah!!
Course: Bread
Cuisine: American
Servings: 1 loaf

Ingredients

  • 2 c. all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 1 c. granulated sugar
  • 1/2 c. vegetable oil
  • 2 lg. eggs
  • 1/2 c. orange juice
  • 1 tsp. vanilla
  • 1 c. dried cranberries
  • 1/2 c. pecans or walnuts chopped
  • zest of 1 med. navel orange (about 1 tablespoon)
  • ORANGE GLAZE : optional
  • 1 c. confectioners' sugar sifted
  • 2 T. butter melted
  • 2 T. whole milk
  • 1 tsp. orange juice
  • 1/2 tsp. orange zest

Instructions

  • Preheat oven to 375 degrees. Grease and flour a 9x5-inch loaf pan; set aside.
  • In a medium bowl, sift together flour, baking powder, salt and baking soda; set aside.
  • In a large bowl, beat together the sugar and oil until light and fluffy. Add eggs, orange juice, and vanilla, beat until well combined.
  • Slowly add to dry ingredients to the wet, beating until just combined.
  • Gently fold in cranberries, chopped nuts, and orange zest.
  • Pour the batter into the prepared loaf pan. Bake for 20 minutes at 375 degrees then reduce heat to 350 degrees; continue to bake until golden brown and the toothpick inserted in the center of the loaf comes out clean, about 40-45 minutes longer. Cool in the pan for 10 minutes, then transfer to a wire rack and cool completely before serving.
  • ORANGE GLAZE: In a medium bowl, sift the confectioners' sugar. Beat in melted butter, milk, orange juice, and zest until smooth. Drizzle over bread.

Pear Coffee Cake

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Pear Coffee Cake

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5 from 1 vote

Pear Coffee Cake

Enjoy with your favorite cup of coffee, topped with whipped cream or a la mode!
Course: Dessert
Cuisine: American

Ingredients

  • CAKE:
  • 2 c. all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 c. butter room temperature
  • 3/4 c. granulated sugar
  • 1 egg
  • 2 tsp. vanilla extract
  • 1/2 c. milk
  • 3 c. canned pears drained and chopped
  • STREUSEL TOPPING :
  • 3/4 c. all-purpose flour
  • 1/3 c. light brown sugar packed
  • 1 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 4 T. butter room temperature

Instructions

  • Preheat oven to 350 degrees. Line an 8x8x2-inch pan with parchment paper and set aside.
  • CAKE: In a medium bowl, sift together 2 cups flour, baking powder and 1/2 teaspoon salt; set aside.
  • In a large bowl, cream together 1/2 cup butter and granulated sugar, until light and fluffy. Reduce the speed to low, and add the egg and vanilla extract. When combined, alternate adding flour mixture and milk to the bowl, beginning and ending with the flour mixture. Gently fold in pears. Pour the batter into the prepared pan.
  • STREUSEL TOPPING: In a small bowl, mix 3/4 cup flour, brown sugar, cinnamon and 1/4 teaspoon salt together. Cut in 4 tablespoons butter using a pastry blender or fork until fine crumbs are formed. Using your hands, squeeze together most of the mixture to form large clumps. Sprinkle topping generously over batter.
  • Bake for 55-60 minutes or until a cake tester comes out clean. Let cool 10 minutes before removing sides of pan. Let cool 15 minutes before serving.