Comments on kidbits: Thanks(for)giving Us a Recipe

I found this recipe a few years ago and I look for...

2008-11-23T10:39:00.000-05:00

I found this recipe a few years ago and I look forward to it every Thanksgiving. It is from FoodNetwork for Whipped Sweet Potatoes with Honey and Bananas. It is AMAZING. http://www.foodnetwork.com/recipes/tyler-florence/whipped-sweet-potatoes-and-bananas-with-honey-recipe2/index.html

I made this last year and it was awesome (it's fro...

2008-11-20T23:26:00.000-05:00

I made this last year and it was awesome (it's from Williams Sonoma)

Apple, Shallot and Herb Dressing

Ingredients:
1-lb. loaf French bread, torn into 1/2-inch pieces
4 Tbs. (1/2 stick) unsalted butter
10 shallots, peeled and cut into 1/2-inch-thick
slices
1 fennel bulb, trimmed and cut into 1/2-inch dice
1 celery root, peeled and cut into 1/2-inch dice
1 1/2 cups toasted walnuts, coarsely chopped
2 Fuji or McIntosh apples, peeled, cored and cut
into 1/4-inch dice
Salt and freshly ground pepper, to taste
1/2 tsp. finely ground coriander
2 tsp. chopped fresh thyme
2 tsp. chopped fresh sage
1 cup golden raisins
3 to 4 cups milk

Directions:
Spread the bread out on a baking sheet and let dry overnight.

Preheat an oven to 350°F. Butter a 13-by-9-inch baking dish.

In a fry pan over medium heat, melt the butter. Add the shallots and sauté, stirring occasionally, until tender and golden, 10 to 12 minutes. Add the fennel, celery root, walnuts and apples and sauté, stirring occasionally, until the fennel is tender, 3 to 4 minutes more. Season with salt and pepper.

In a large bowl, combine the bread and the shallot mixture. Add the coriander, thyme, sage, raisins and the 3 cups milk and stir gently to mix. Let stand, stirring occasionally, until the milk is absorbed, about 30 minutes. If the dressing seems dry, add more milk as needed. Adjust the seasonings with salt and pepper.

Transfer the dressing to the prepared baking dish and bake until browned and crispy, about 1 hour. Serves 10 to 12.

jasonncaryn at yahoo dot com

Scalloped Potatoes & Ham3 lbs Potatoes Peeled and ...

2008-11-20T21:51:00.000-05:00

Scalloped Potatoes & Ham

3 lbs Potatoes Peeled and Sliced
1 c shredded cheddar
1/2 c chopped onion
1 c chopped ham
1 can cream of mushroom soup
1/2 c water
garlic powder, salt and pepper to taste

Place potatoes in crockpost
Mix in ham, cheese and onion
Mix water and can of soup together and season, pour over top of potatoes
cook on high 4 hours

This is the BEST Thanksgiving Recipe!!!!!!!Pumpkin...

2008-11-20T20:34:00.000-05:00

This is the BEST Thanksgiving Recipe!!!!!!!

Pumpkin Crunch

1 Large can of Pumpkin or 2 small cans.
1 Large can of evaporated milk
1 Cup of sugar
3 eggs
1/2 teaspoon cinnamon
1 Box yellow cake mix
1 cup chopped nuts (pecans)
2 sticks of butter (melted & cooled)

Frosting:
1 8oz. package of creme cheese
3/4 cup of cool whip
1/2 cup powdered sugar

Preheat oven to 350 degrees
Line a 9X13 pan with wax paper, mix pumpkin, milk, sugar, eggs and cinnamon-pour into the lined pan. Pour/sprinkle dry cake mix evenly onto the pumpkin mixture. Pat nuts onto the cake mix. Spoon butter over nuts evenly. Bake at 350 degrees for 50-60 minutes. Invert and peel off wax paper. Let it COOL. Mix icing, frost and refrigerate.

Yummy Rosemary Turkey--Place oranges, lemons, and ...

2008-11-20T17:26:00.000-05:00

Yummy Rosemary Turkey-

-Place oranges, lemons, and rosemary and garlic inside the cavity of the turkey
- rub olive oil all over turkey body
- make some slits into the thigh meat; insert one garlic clove and 1 rosemary sprig in each slit
- using a spatula or your hand, separate the skin from the turkey breast
- stuff your favorite stuffing inside. This protects the breast from getting extra dry but also makes sure the stuffing gets properly heated. It also allows you to use the cavity for oranges, lemons, and spices!

Chicken (or Turkey) with Cranbury Chutney.Cranberr...

2008-11-20T16:36:00.000-05:00

Chicken (or Turkey) with Cranbury Chutney.

Cranberry Chutney

1 1/2 cups fresh or frozen cranberries
1 medium pear, peeled, chopped
1/2 cup packed brown sugar
1/3 cup raisins
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 cup water
1 tablespoon vinegar

Bundles
1/4 cup butter or margarine
8 boneless skinless chicken breasts (about 4 oz each) - or you can substitue turkey.
1/4 teaspoon pepper
2 cans (8 oz each) refrigerated crescent dinner rolls or 2 cans (8 oz each)
1 package (4 oz) garlic-and-herb spreadable cheese
1 egg, beaten, if desired

DIRECTIONS
1. In 1 1/2-quart microwavable bowl, mix chutney ingredients; cover with microwavable waxed paper. Microwave on High 5 to 8 minutes, stirring twice, until cranberries pop open. Set aside to thicken and cool.

2. Meanwhile, heat oven to 375°F. Lightly spray large cookie sheet with cooking spray. In 12-inch skillet, melt butter over medium heat. Sprinkle chicken breasts with pepper; add to skillet. Cook 8 to 10 minutes or until well browned on all sides. Set aside to cool slightly.

3. If using crescent rolls: Unroll both cans of dough; separate into 8 rectangles. Press each into 6x4-inch rectangle, firmly pressing perforations to seal. If using dough sheets: Unroll both cans of the dough; cut into 8 rectangles. Press each into 6x4-inch rectangle.

4. Spread cheese evenly in center of each dough rectangle; place chicken over cheese. Bring corners of dough together over chicken and press to seal; place on cookie sheet.

5. Bake 18 to 22 minutes or until deep golden brown, brushing lightly with egg during last 5 minutes of baking time. Stir chutney; serve with warm chicken bundles.

Thank you for a wonderful giveaway!!!!

HunnyV "at" Optonline "dot" net

My personal favorite is "green stuff".1 container ...

2008-11-20T16:24:00.000-05:00

My personal favorite is "green stuff".
1 container of cool whip
1 pkg of pistashio nut jello mix
1 pkg mini marshmellos
1 can of pineapple chuncks
mix it all up put it the frig.

Family favorite (and a recipe passed on through ge...

2008-11-20T16:06:00.000-05:00

Family favorite (and a recipe passed on through generations in my hubby's family)

Fattening But Tasty Green Beans

*Green beans (fresh or canned, I use three cans, undrained)
*Tablespoon butter
*Tablespoon bacon grease

Simmer all ingredients in a pot for a minimum of 5 hours adding water as needed. The longer they cook the better they taste!

Corn Casserole1 can whole corn (do not drain)1 can...

2008-11-20T16:03:00.000-05:00

Corn Casserole

1 can whole corn (do not drain)
1 can creamed corn
1 stick of unsalted butter
1 cup velveta Cheese
1 cup of macaroni noddles

Preheat oven to 350. Add all ingredients above in a well greased 13x9 baking pan. Cook for one hour. Stir after 30 minutes of cooking.

Twice Baked Sweet Potatoes. Serves 12. (I usually ...

2008-11-20T15:54:00.000-05:00

Twice Baked Sweet Potatoes.
Serves 12. (I usually have to double for our large family!)

I lifted this from Martha awhile ago, but made some of my own changes.

* 14 med sized sweet potatoes
* 1/2 cup sour cream
* 6 tablespoons unsalted butter, softened, plus 6 tablespoons cold unsalted butter, cut into 3/4-inch-thick slices
* 1 3/4 cups packed light-brown sugar
* 3 1/2 teaspoons freshly squeezed lemon juice
* 1/2 teaspoon freshly grated nutmeg
* 1/2 teaspoon ground cinnamon
* Coarse salt and freshly ground pepper
* 2/3 cup pecans, toasted, coarsely chopped
* 40 large marshmallows, halved crosswise

Directions

1. Preheat oven to 400 degrees. Prick sweet potatoes with a fork. Bake until soft, about 50 minutes. Let cool slightly on a rack.
2. Cut a lengthwise slit in potatoes almost all the way through, leaving about 1 inch at each end intact. Scoop out flesh, leaving a 1/2-inch border on skins. Put flesh in a medium nonreactive bowl, then transfer half to a food processor. Process until smooth; return to bowl. Stir in sour cream, 6 tablespoons softened butter, 1 cup brown sugar, lemon juice, and nutmeg. Season with salt and pepper.
3. Reduce oven temperature to 350 degrees. Transfer sweet potato mixture in batches to a pastry bag fitted with a very large round tip. Pipe mixture into 12 of the potato shells, dividing evenly; discard remaining 2 shells. Filled shells can be refrigerated in an airtight container up to 1 day. Just before serving, top with remaining 3/4 cup brown sugar, the sliced butter, and pecans; arrange marshmallows on top. Bake on a rimmed baking sheet until hot and marshmallows are golden brown, 7 to 10 minutes.

(If your feeling lazy, don't re-stuff. Just put the scooped out potatoes in a casserole dish and serve as is!)

My family aren't real big pumpkin pie fans, so the...

2008-11-20T14:16:00.000-05:00

My family aren't real big pumpkin pie fans, so the last couple of years I've been making this dessert as an alternative...we actually love it so much that we have it throughout the year as well!

Pumpkin Dessert

1 can (15 oz) pumpkin
1 can (12 oz) evaporated milk
3 eggs
1 c. sugar
4 tsp. pumpkin pie spice
1 pkg. yellow cake mix
3/4 c. butter, melted
1 1/2 c. walnuts (you can leave these out if there's concern about allergies to nuts)

Mix fist 5 ingredients. Transfer to a greased 13x9 pan. Sprinkle with dry cake mix and drizzle with butter. Top with walnuts (optional). Bake at 350 degrees for one hour or until toothpick inserted in middle comes out clean. Then enjoy!!

Also, just wanted to say what a fun way to have people enter a contest!! I copied down several of the other recipes people posted - can't wait to see who wins!! Thank you!

libby_design(at)yahoo(dot)com

Decadent Peanut Butter PieIngredients1 prepared ch...

2008-11-20T14:04:00.000-05:00

Decadent Peanut Butter Pie

Ingredients

1 prepared chocolate cookie pie crust
1 cup peanut butter (creamy)
8oz cream cheese (room temp)
1/2 cup sugar
12 oz container of cool whip (divided)
11.75 oz jar of hot fudge topping (divided)

Procedure

Brush crust with egg white and bake for 5 min on 375 or according to directions.

In medium bowl, beat peanut butter, cream cheese, and sugar. Gently fold in (w/spatula or spoon) 3 cups of cool whip. Stir until completely mixed. Spoon mixture into pie shell (once pie shell is cooled). Using spatula smooth the mixture to the edge of pie crust. Reserve 2 tbs of hot fudge - set aside. Microwave rest of hot fudge for 1 minute. Stir. Spread hot fudge over pie, covering the peanut butter layer (minus a little edge). Refrigerate overnight (at least 3 hours).

Spread remaining cool whip over hot fudge later being careful not to mix the 2 layers. Put 2 tbs hot fudge in baggie. Knead for a few seconds. Cut a tiny hole in corner of baggie and drizzle hot fudge over pie in diagonal stripes (kinda squiggly thought). Do the same with 2 tbs peanut butter. drizzling in the opposite direction.

I will be making Martha Stewart's Whipped Sweet Po...

2008-11-20T13:56:00.000-05:00

I will be making Martha Stewart's Whipped Sweet Potatoes with Caramelized Apples -- our fav version of this dish!

Ingredients

Serves 6

* 4 large sweet potatoes, pierced with the tines of a fork
* 1/4 cup (1/2 stick) unsalted butter, softened
* 2 tablespoons heavy cream
* 1/2 cup applesauce, preferably homemade
* 2 teaspoons grated fresh peeled ginger
* 1 teaspoon coarse salt
* Freshly ground pepper
* 2 apples (1 pound), peeled, cored, and cut into 1-inch pieces
* 3 tablespoons sugar

Directions

1. Preheat oven to 375 degrees. Arrange potatoes on a baking sheet lined with parchment. Bake until tender, 1 hour 10 minutes to 1 hour 20 minutes. Remove from oven; let stand until cool enough to handle.
2. Cut each potato lengthwise. Scoop flesh into the bowl of an electric mixer fitted with a paddle attachment; discard skins. Add 2 tablespoons butter and the cream; mix on medium speed until smooth. Mix in applesauce and ginger; season with salt and pepper.
3. Transfer potato mixture to an ovenproof dish. Bake until heated through, about 10 minutes.
4. Meanwhile, toss apples with sugar in a bowl. Melt remaining 2 tablespoons butter in a large skillet over medium heat. Add apple mixture; cook, stirring occasionally, until apples are golden and caramelized, about 10 minutes.
5. Remove potato mixture from oven; top with caramelized apples, and serve.

Hot German Potato SaladBoil 6 medium-sized potatoe...

2008-11-20T13:51:00.000-05:00

Hot German Potato Salad

Boil 6 medium-sized potatoes in their skins until tender. Peel and slice thinly into bowl. Fry 6 slices bacon until crisp.

Cook in 1/3 cup of the bacon fat in the skillet until yellow...
3/4 cup chopped onion
Mix in...
2 Tbsp Flour
1-2 Tbsp sugar (as desired)
1.5 tsp salt
1/2 tsp celery seed (optional)
dash of pepper
Stir in gradually...
3/4 cup water
1/2 cup vinegar

Cook, stirring until mixture boils. Boil 1 min. Pour over the potatoes. Add the crisp bacon, broken into pieces (save some for garnishing). Cover, and let stand until ready to serve. Serves 6.

works as dessert or side dish, and is so yummy!Swe...

2008-11-20T13:31:00.000-05:00

works as dessert or side dish, and is so yummy!

Sweet Potato and Cranberry Quiche
Ingredients
1/2 lb Sweet potatoes
4 Eggs
1/2 lb Carrots
1/2 lb Cream cheese
1/2 lb Cranberries
dash Nutmeg
2/3 c Sugar
dash Salt
1/2 c Milk
1 Quiche shell

Start some salted water boiling. Preheat oven to 375 degrees F. Peel and grate the sweet potatoes. Grate carrots. Put grated vegetables into an empty saucepan. Pour the boiling water over the saucepan full of vegetables and bring to a boil. Cook five minutes; drain. Wash cranberries and pick out the ones that are soft or blemished. Put the cranberries in an enameled pot with the sugar and cook them, covered, over low heat for 10 minutes, stirring occasionally. Remove the lid and cook for five minutes more, stirring almost constantly. Add cooked drained potato/carrot mixture to cranberries and cook for 3 to 4 minutes more, stirring constantly. Beat together the milk, eggs, cream cheese, a little nutmeg and a dash of salt. Stir in the cooked vegetable mixture and pour this filling carefully into the prepared shell. Bake at 375 degrees F. for 40 minutes or until the top is golden and firm.

Sorry, my email is salefski11@yahoo.com!

2008-11-20T13:15:00.000-05:00

Sorry, my email is salefski11@yahoo.com!

It's SUPERCORN! We just love this recipe.Ingredie...

2008-11-20T13:11:00.000-05:00

It's SUPERCORN! We just love this recipe.

Ingredients:
1 can (15 oz) undrained whole kernel corn

1 can (15 oz) cream style corn

1 8oz box Jiffy Cornbread Box Mix

1 cup sour cream

1/2 cup margarine or butter

Mix ingredients together and bax at 350 for 1 hour.

In our family, it isn't a festive occasion without...

2008-11-20T12:56:00.000-05:00

In our family, it isn't a festive occasion without Pioneer Woman's Creamy Mashed Potatoes. http://thepioneerwoman.com/cooking/2007/11/delicious_creamy_mashed_potatoes/ In fact, you can't go wrong with any of PW's holiday recipes.

Holidays also mean holiday baking, and Chocolate Almond Nanaimo Bars are always on the list. http://www.northofthe49.com/blog/?p=89 (scroll down for the recipe)

For ethnic dishes, we include lefse, a Norweigan flatbread. http://www.northofthe49.com/blog/?p=78

And every holiday celebration also includes Grandma's Lemon-Jello Salad. http://www.northofthe49.com/blog/?p=52

This was a great idea for a contest. I am enjoying reading through all of the recipes posted by others. Thanks for the giveaway.

michelle at northofthe49 dot com

This is one of our favorites, and it is sooo much ...

2008-11-20T12:53:00.000-05:00

This is one of our favorites, and it is sooo much better than just pumpkin pie. So smooth, creamy and yummy!

Ginger-Pumpkin Cheesecake

Crumb Crust

1 Cup Graham Cracker Crumbs
3 Tbs. butter melted
2 Tbs. sugar

Pumpkin Filling

16 oz. cream cheese softened
1 1/4 cups sugar
1 15-oz can solid pack pumpkin or about 1 3/4 cups pureed pumpkin
2 vanilla extract
3/4 cup sour cream
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. allspice
1/4 salt
4 large eggs

Topping

1/2 cup apricot jam or glaze
1/2 cup sliced crystallized ginger (opt.)

Crust: Preheat oven to 350 degrees. In a 9 by 3 springform pan, combine graham cracker crumbs, melted butter and sugar; stir with fork until moistened. Press mixture onto bottom of pan. Tightly wrap outside of pan with heavy duty foil. Bake 10 minutes. Cool completely in pan on wire rack. Do not remove foil.

Pumpkin Filling: In a large bowl, with mixer at medium speed, beat cream cheese until smooth. Beat in sugar until blended, about one minute, scraping bowl with spatula. Reduce speed to low. Beat in pumpkin, sour cream, vanilla extract, cinnamon, allspice, ginger and salt. Add eggs, one at a time, beating just until blended.
Pour pumpkin mixture onto crust and set springform pan in large roasting pan. Place roasting pan on oven rack. Pour enough very hot water into roasting pan to come 1inch up side of springform pan. Bake until center of cake barely jiggles, about 1 hour and 10 minutes.
Remove cheesecake pan from water bath and transfer to wire rack to cool; remove foil. Cool completly in pan on wire rack. Cover and refrigerate until well chilled, at least 6 hours or overnight.
Melt 1/2 cup apricot jam or glaze and brush onto the top of the cheesecake. Sprinkle the crystallized ginger around the edges.

Hope you enjoy if you make it and thank you for the chance to win!

mandee220(at)aol(dot)com

This recipe goes way back to my great grandmother....

2008-11-20T12:50:00.000-05:00

This recipe goes way back to my great grandmother. We have this every Thanksgiving and it has a lot of sentimentality behind it!

Cranberry Relish

1 c. raw cranberries, chopped very small
1 c. unpeeled raw apples, chopped very small
1/2 c. sugar

Mix these top three ingredients and let sit.

Mix 1 small package of lemon Jello with 1 1/2 c. of hot water. Chill until partially set.

When Jello is partially set, mix in cran/apple mixture along with 1/2 c. chopped walnuts and 1/2 c. of seeded green grapes (that are quartered).

Refrigerate until firm and serve with a dollop of Miracle Whip in the center.

ENJOY!!!

This one if for the grownups because we need to ha...

2008-11-20T09:51:00.000-05:00

This one if for the grownups because we need to have some vegetables that aren't TOO heavy. But, honestly, my kids really like it - even the baby! And it's SO simple. Sometimes I crumple it over mashed potatoes or soup. Otherwise, I just serve a ton of it on the side of everything.

CRUNCHY KALE

Preheat oven to 375

Take ANY type of Kale and remove the stems (unless it's baby kale) toss in extra virgin olive oil and lay out on a baking sheet in a single layer.

Bake for 5-7 minutes then flip each and bake for 5 minutes more until it's crunchy.

Great to make ahead and serve Thanksgiving morning...

2008-11-20T09:40:00.000-05:00

Great to make ahead and serve Thanksgiving morning while you are busy preparing the holiday meal!!! (My 3 year old daughter loves to help make this recipe. The trick is to still have enough cranberries for the muffins!)

CRANBERRY ORANGE MUFFINS

1 cup dried cranberries
1/3 cup fresh squeezed orange juice
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temp
2 teaspoons grated orange zest
2/3 cup granulated sugar, plus more for topping muffins, if desired
2 large eggs, at room temp
1/2 cup milk

Preheat the oven to 375 degrees F.
Put the cranberries and orange juice in a small saucepan, bring just to a simmer over med. heat. Remove from heat, and set aside to cool and plump.
Spray (48)mini muffin pans with Pam. Sift flour, baking powder, and salt into a bowl and set aside.
In a standing mixer fitted with paddle attachment, or with a hand-held mixer in a large bowl, cream butter, orange zest, and sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a spatula. Add eggs, one at a time, beating well after each addition. Remove the bowl from the mixer.
Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the cranberries. Do not over mix. Divide the batter evenly into the muffin tins and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack.

This is a simple and VERY tasty alternate to plain...

2008-11-20T09:29:00.000-05:00

This is a simple and VERY tasty alternate to plain cranberry sauce - it is a Thanskgiving tradition at our place.

Best Cranberry Sauce EVER!

3 cups fresh or frozen cranberries
2 cups water
1 tart apple
1/2 orange
1 1/4 c sugar
1/2 tsp cinnamon
1/4 ground cloves

Squeeze juice from orange and set aside. Remove the inner membrance from the orange and cut the rind into a small dice. Boil the rind in the 2 cups water for 10 minutes then drain and set aside.

Peel, core, and dice the apple. Place apple pieces, cranberries, orange juice and rind in a meduim saucepan, add sugar and spices and bring to a boil. Reduce heat and let simmer gently stirring occasionally. Cook till sauce thickens, apples are tender and the cranberries have burst. Spprox. 15 minutes. Put in heatproof bowl and let cool at least 1 hour before serving. Makes about 4 cups.

Hereare my favorite drink recipes for Thanksgiving...

2008-11-20T09:10:00.000-05:00

Hereare my favorite drink recipes for Thanksgiving:
Frostini
1 part Starbucks Coffee Liqueur
1 part Starbucks Cream Liqueur
1/4 part DeKuyper Peppermint Schnapps
Shake and strain into martini glass.
Garnish with a some mint.

The Candy Cane Martini
1 part Starbucks Cream Liqueur
1/2 part DeKuyper Peppermint Schnapps
1/2 part DeKuyper White Creme de Cacao1
/4 part Grenadine
Shake with ice, strain and serve in a martini glass rimmed with crushed peppermint

tuesdayef(at) aol dot com

We recently discovered turnip mashed potatos. Equ...

2008-11-20T09:04:00.000-05:00

We recently discovered turnip mashed potatos. Equal parts turnips and potatos. Boil the turnips for 15 minutes until soft enough to mash, boil or microwave potatos until soft enough to mash. Then add butter, a touch of milk, and salt and pepper to taste. Delicious; creamy and slightly tart!