Turkey Tetrazzini

Turkey Tetrazzini

Recipe by Ree Drummond

INGREDIENTS

• 1 1/2 pound Thin Spaghetti, Broken In Half
• 4 Tablespoons Butter
• 4 cloves Garlic, Minced
• 1 pound White Mushrooms, Quartered
• 1/2 teaspoon Salt
• 1 cup White Wine
• 1/3 cup Flour
• 4 cups Turkey (or Chicken) Broth
• 1 block 8 Ounce Cream Cheese
• 3 cups Cooked (leftover) Turkey, Shredded Or Diced
• 1 cup Finely Chopped Black Olives
• 1 1/2 cup Frozen Green Peas
• 4 slices Bacon, Fried And Cut Into Bits
• 1 cup Grated Monterey Jack Cheese
• 1 cup Grated Parmesan Cheese
• Salt And Pepper, to taste
• Extra Broth For Thinning
• 1 cup Panko Bread Crumbs

DIRECTIONS:

1. Cook pasta until not quite done - al dente according to package instructions (it will finish cooking in the oven).  Drain, rinse, and set aside.
2. In a large pot, heat butter over medium-high heat.  Add garlic and saute for a couple of minutes. Add mushrooms and salt, then saute for a couple more minutes.  Pour in the wine and allow it to cook with the mushrooms for several minutes, or until the liquid reduces by half.
3. Sprinkle in flour, then stir the mushrooms around for another minute.  Pour in the broth and stir, cooking for another few minutes until the roux thickens.
4. Reduce heat to medium low.  Cut cream cheese into pieces and add it to the pot.  Stir it to melt.  Add the leftover turkey, the olives, the peas, the bacon, and the cheeses.  Stir to combine, adding salt and pepper as needed.
5. Add the cooked spaghetti and stir it to combine.  Splash in more broth as needed; you want the mixture to have a little extra moisture since it will cook off in the oven.  
6. Pour the mixture into a large baking dish and sprinkle the top with Panko crumbs.  Bake at 350 degrees F for 20 minutes, or until the casserole is bubbly and the crumbs are golden brown.

-Derek

Cinnamon Cupcakes with Pumpkin Frosting

Cinnamon Cupcakes

Original recipe found here

INGREDIENTS:

Cupcakes

• 1 box french vanilla cake mix
• 1 cup water
• 1/2 cup vegetable oil
• 3 large eggs
• 2 teaspoons cinnamon

Frosting

• 1 16oz container buttercream frosting
• 1/2 cup pumpkin puree
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 1/2 tablespoon cornstarch

DIRECTIONS:

1. Preheat oven to 325 degrees F.  Line cupcake tin with paper holders.
2. Combine cake mix, water, oil, eggs and cinnamon.  Fill each cupcake mold 2/3 full and bake for 18 to 20 minutes.  Allow cupcakes to cool before frosting. 
3. To make the frosting: Use a hand-mixer on medium speed to combine buttercream, pumpkin puree, cinnamon, nutmeg and cornstarch.  If frosting is too thin, add more cornstarch.  Using a piping bag to frost cupcakes.  Garnish with a sprinkle of cinnamon.  Frosting can be refrigerated the night before decorating.  

-Alyssa

Thanksgiving Party

Pumpkin Snickerdoodles

Pumpkin Snickerdoodles
Yield: about 3-4 dozen cookies
Original recipe from Annie's Eats

INGREDIENTS:

For the cookies:

• 3 3/4 cups all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 3/4 cup pumpkin puree
• 1 large egg
• 2 tsp. vanilla extract

For the coating:

• 1/2 cup granulated sugar
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• Dash of all spice

DIRECTIONS:

1. In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg.  Whisk to blend and set aside. 
2. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes.   Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated. 
3.  With the mixer on low speed add in the dry ingredients and mix just until incorporated. Cover and chill the dough for at least 1 hour.
4. Preheat the oven to 350˚ F.  Line baking sheets with parchment paper. 
5. Combine the sugar and spices for the coating in a bowl and mix to blend. Scoop the dough (about 2 1/2 tablespoons) and roll into a ball.  Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet.  Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart. 
6. Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly.  Re-coat the bottom of the glass in the sugar-spice mixture as needed. 
7. Bake the cookies for 10-12 minutes, or until just set and baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough. Store in an airtight container.

-Alyssa

Pumpkin Bread

Pumpkin Bread or Muffins

INGREDIENTS:

• 1 (15 oz.) can pumpkin 
• 2/3 cup cold water 
• 1 cup oil 
• 3 eggs 
• 3 1/4 cups flour 
• 3 cups sugar 
• 2 teaspoons baking soda 
• 1 teaspoon nutmeg 
• 3 teaspoons cinnamon 

DIRECTIONS:

1. Preheat the oven to 350°.
2.  Mix the liquid ingredients first; then, add the (sifted) dry ingredients. 
3. For 24 muffins, bake for 30-35 minutes. For bread, use two loaf pans (greased and floured), and bake for 50-60 minutes.

-Alyssa

Mashed Butternut Squash

Mashed Butternut Squash

INGREDIENTS:

• 2 medium-large butternut squash
• 6 tablespoons (3/4 stick) butter, melted
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/3 cup packed brown sugar

DIRECTIONS:

1. Preheat oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil.
2. Place squash on baking sheet and bake 70 minutes, or until a knife can be inserted into squash. Remove from oven and let cool slightly, 15 to 20 minutes.
3. Cut the squash in half lengthwise; scoop out the seeds and discard. Using a spoon, remove the flesh and place in a skillet over medium heat.  Cook covered for 15 minutes.  
4. Add the brown sugar, salt, and pepper.  Stir to combine for 5 minutes, uncovered.
5. Take the squash off the heat and transfer to a casserole dish.  Using an immersion blender, blend the ingredients until you reach a smooth consistency.  
6. Serve immediately or refrigerate for a later time.  To reheat, set oven to 325 degrees F and heat for 15-20 minutes uncovered.  

-Alyssa

Apple Cinnamon Sangria

Apple Cinnamon Sangria

Original recipe from Cooking Light magazine

INGREDIENTS:

• 3 1/2 cups chopped Honeycrisp apple
• 1/2 cup apple schnapps
• 1/4 cup honey
• 2 (3-inch) cinnamon sticks
• 2 (1/4-inch) slices peeled fresh ginger
• 1 large navel orange, quartered
• 1.5 liter bottle fruity red wine (such as Beaujolais)
• 3/4 bottle champagne, chilled
• 1 cored and sliced apple

DIRECTIONS:

1. Combine first 7 ingredients in a large bowl; stir well. Refrigerate for at least 4 hours or overnight.
2. Strain wine mixture through a sieve into a pitcher; discard solids. Add the champagne and apple slices right before serving.  

-Alyssa

Buttermilk Pancakes

Buttermilk Pancakes
makes about 10-13 silver dollar pancakes

INGREDIENTS:

• 1 cup buttermilk (see below)
• 2 eggs
• 2 tablespoons vegetable oil
• 1 stick unsalted butter
• 1 cup all-purpose flour
• 4 teaspoons baking powder
• 4 teaspoons dark brown sugar
• 1 teaspoon salt

DIRECTIONS:

1. In a small pan, melt butter and set aside to cool.
2. In a large mixing bowl, whisk together flour, baking powder, sugar, and salt.
3. In a medium bowl, whisk together milk, eggs, and vegetable oil. Add the cooled butter and stir.
4. Gradually add and mix egg mixture into flour mixture.
5. Heat a large skillet and spray with cooking spray. Ladle 1/3 cup of pancake mixture and cook for 1-2 minutes on each side. Repeat until the mixture is gone!

Buttermilk Substitutions (also attributed to Joy the Baker)

• MILK AND CREAM OF TARTAR: Whisk 1 cup of milk with 1 3/4 teaspoon cream of tartar. To avoid lumps, mix the cream of tartar with 2 tablespoons of milk first; then, add the rest of the cup of milk.
• MILK AND LEMON JUICE: In a 1-cup measuring cup, add 1 tablespoon of fresh lemon juice. Top the juice with milk. Stir and let sit for 2 minutes. 

-Alyssa

Chicken Noodle Soup

Homemade Chicken Stock
makes 2 quarts

INGREDIENTS:

• 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
• 2 carrots, cut in large chunks
• 3 celery stalks, cut in large chunks
• 2 large white onions, quartered
• 1 head of garlic, halved
• 1 turnip, halved
• 1/4 bunch fresh thyme
• 2 bay leaves
• 1 teaspoon whole black peppercorns

DIRECTIONS:

1. Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. 
2. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. 
3. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
4. Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
5. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

Chicken Noodle Soup
Original recipe by Tyler Florence

INGREDIENTS:

• 2 tablespoons EVOO
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, cut diagonally into 1/2-inch-thick slices
• 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
• 4 fresh thyme sprigs
• 1 bay leaf
• 2 quarts chicken stock, recipe follows
• 8 ounces dried wide egg noodles
• 1 1/2 cups shredded cooked chicken
• Kosher salt and freshly ground black pepper
• 1 handful fresh flat-leaf parsley, finely chopped

DIRECTIONS:

1. Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. 
2. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

-Derek

Braised Short Ribs

Braised Short Ribs
Recipe by Anne Burrell

INGREDIENTS:

• 6 bone-in short ribs (about 5 3/4 pounds)
• Kosher salt
• Extra-virgin olive oil
• 1 large Spanish onion, cut into 1/2-inch pieces
• 2 ribs celery, cut into 1/2-inch pieces
• 2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
• 2 cloves garlic, smashed
• 1 1/2 cups tomato paste
• 2 to 3 cups hearty red wine
• 2 cups water
• 1 bunch fresh thyme, tied with kitchen string
• 2 bay leaves

DIRECTIONS:

1. Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
2. Preheat the oven to 375 degrees F.
3. While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.
4. Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.

just as good the 2nd time around...:)

-Derek

Coq au Vin

Coq au Vin
Original recipe by The Pioneer Woman

INGREDIENTS:

• 4 slices bacon, cut into small pieces 
• 6-8 chicken thighs, drumsticks, or combined
• 1/2 whole medium onion, diced 
• 1/2 cup carrots, washed, peeled, and roughly chopped 
• 5 cloves garlic, minced 
• 2 tablespoons butter 
• 1 pound white mushrooms, sliced 
• 2 cups burgundy wine 
• 1 pound pasta (egg noodles or fettucini) 
• 2 tablespoons butter 
• parsley, fresh, minced 
• salt and pepper, to taste

DIRECTIONS:  

1. Saute bacon pieces in a large skillet over medium low heat until fat is rendered. Remove bacon from the skillet and set aside. Increase heat to medium.
2. Salt fat site of chicken pieces, then place chicken, fat side down, in skillet and cook in bacon grease until both sides are nice and golden brown. Remove from pan and set aside in a 2-quart baking dish, skin side up.
3. Saute onions, carrots and garlic in bacon grease until onions are translucent, about 3 minutes. Remove from grease with slotted spoon and set aside.
4. In a separate skillet, saute mushrooms in 2 tablespoons butter until golden, about 3 minutes. Set aside.
5. Layer half of the bacon pieces, carrot/onion mixture, and mushrooms in pan with chicken.
6. Drain grease from the large skillet, then place over medium heat. Pour in 2 cups Burgundy wine, using a wire whisk to scrape loose all the burned/brown bits. Lightly salt liquid and allow to cook for 3 minutes. Pour over chicken and vegetables. Cover and bake in a 350 degree oven for 1 hour 15 minutes to 1 1/2 hours.
7. Cook pasta until al dente (11-12 minutes). Drain and toss with 2 tablespoons butter.
8. Serve chicken in a pasta bowl with noodles, sprinkling minced parsley over the top. Spoon juice from baking dish over the top of everything.

Thanks for sharing this recipe, DQ!  'Twas delish.

-Alyssa

Beef Stew

served with a side of mashed potatoes...yummm

Beef Stew
Recipe by Paula Deen

INGREDIENTS:

• 2 pounds stew beef
• 2 tablespoons vegetable oil
• 2 cups water
• 1 tablespoon Worcestershire sauce
• 1 clove garlic, peeled
• 1 or 2 bay leaves
• 1 medium onion, sliced
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• dash of ground allspice or ground cloves
• 3 large carrots, sliced
• 3 ribs celery, chopped
• 2 tablespoons cornstarch

DIRECTIONS

1. Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. 
2. Cover and simmer 1 1/2 hours. 
3. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer. 
4. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.

-Derek