re: Looking for a recipe? Check this thread! :D

Stuffing:
1 quart chicken broth
2 ounces dried mushrooms
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
1 tablespoon vegetable oil, plus extra for rubbing on turkey
1 tablespoon kosher salt, plus extra for seasoning turkey
3 cups cornbread, cut into 1/2-inch cubes (from approximately 4 to 5 slices)
4 ounces unsweetened dried cherries, approximately 1 cup
2 ounces chopped pecans, approximately 1/2 cup
2 whole eggs, beaten
2 teaspoons dried rubbed sage
2 teaspoons dried parsley
1/2 teaspoon freshly ground black pepper, plus extra for seasoning chicken

Special equipment:
1 re-usable organic cotton produce bag*
*Cook's Note: The bag is optional. Once the stuffing is made, you can place the stuffing into the bag and then place the bag into the cavity of the turkey.

Preheat the oven to 400 degrees F. Place the turkey into a deep, high-sided bowl on its end with the stuffing end up. Set aside. Heat the chicken broth in the microwave in a large microwave-proof container. Place mushrooms in a glass bowl and pour heated broth over them. Cover and allow to sit for 35 minutes. In a large mixing bowl toss the onion, celery, and green pepper with the oil and salt. Place the vegetables on a sheet pan and roast for 35 minutes. During the last 10 minutes of cooking, spread the cubed bread over the vegetables, return to the oven, and continue cooking. Drain mushrooms, reserving 1 cup of liquid. Chop the mushrooms and place in a large microwave-proof bowl with the vegetables and bread, reserved chicken stock, cherries, pecans, eggs, sage, parsley and black pepper. Stir well in order to break up pieces of bread. Use your hands to combine, if necessary. Heat the stuffing in a microwave on high power for 6 minutes. While the stuffing is heating, rub the bird with oil. Working quickly, place the stuffing into the cavity of the turkey to avoid losing heat. Place the turkey into a roasting pan, on a rack, and season with salt and pepper. Place the roasting pan on the middle rack of the oven. Roast for 45 minutes and then reduce the heat to 350 degrees F and cook for another 60 to 75 minutes or until the bird reaches an internal temperature of 170 degrees F. Serve immediately.

We did this last Thanksgiving, and it was the best turkey I've ever had.

Chicken Carbonara:

2 tsp olive oil
6 slices raw bacon, diced
4-8 cloves garlic, minced (depending on how much garlic you want. I love it.)
1 1/4 cups heavy whipping cream
1 cup grated Parmesan (try to get the stuff in the jar, not the green can)
4 large egg yolks
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
salt
spaghetti
2 grilled chicken breasts, thinly sliced
black pepper
OPTIONAL:
1/4 cup toasted chopped walnuts
1 tbsp grated lemon peel
sliced white button mushrooms

Heat the oil in a heavy large frying pan over medium heat. Add garlic and bacon and fry till the bacon is brown and crisp, about 8 minutes. Cool slightly without draining. In a large bowl, combine cream, cheese, egg yolks, basil, and parsley. Whisk together just till blended.

Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook till its tender but still firm, stirring occasionally. Drain the spaghetti.

Add the chicken to the pain with the bacon and stir to combine. Next, add the cream mixture and cook over medium-low heat until the chicken is heated through and the sauce is thick - about 4 minutes.

Season the pasta to taste with salt and pepper. Transfer it to a large bowl. Pour the sauce over the pasta and toss to combine.

Enjoy!

It reheats well in the microwave, too. I made this for dinner last night and I'm enjoying the leftovers now.

Fluffy Pumpkin Cheesecake
1(8oz) package cream cheese.- softened.
1c. canned pumpkin
1/2c. granulated sugar
1/2tsp. pumpkin pie spice
1(8oz) container whipped cream (you can also use non dairy whipped topping)
1 graham cracker pie crust

Beat: cream cheese, pumpkin, sugar, and pumpkin pie spice in large bowl with large wire wisk or electric mixer on high until smooth. Gently fold in whipped topping. Spoon into crust. Refrigerate 3hrs. or until set. Sprinkle with ground cinnamon if desired.
Servings- 8(large)

Apple Butter Pumpkin Pie
1 cup apple butter
1 cup fresh or canned pumpkin
1/2 cup packed brown sugar
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
3 eggs, slightly beaten
3/4 cup evaporated milk
1 unbaked 9-inch pie shell
Sweetened whipped cream, for garnish

Preheat oven to 425 degrees F.
Combine apple butter, pumpkin, sugar, salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well. Pour into pie shell. Bake for about 40 minutes or until set. Cook's Notes:
-If the crust begins to burn, place tin foil around the crust and lower the temperature of the oven.
-A tasty topping for this pie is praline pecans.

Easy Cheesy Sloppy Joes

3 pounds ground beef (turkey, a mix???)
1 cup chopped onion
2-10 3/4ounce cans condensed fiesta nacho cheese soup (or cheese dip)
3/4 cup ketchup
18 hamburger or cocktail buns, split and toasted, if desired

1. In a 12 inch skillet or Dutch oven, cook ground beef and onion over medium heat until meat is browned and onion is tender. Drain off fat. In a 3 1/2 or 4 quart slow cooker, combine meat mixture, soup, and ketchup.
2. Cover and cook on low heat setting for 4 1/2 hours or on high for 2 hours. Serve on toasted buns, garnish with pickles if desired.

Apple Cranberry Pie

• 2 cups sugar
• 1/4 cup cornstarch
• 1/4 cup orange juice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon apple pie spice
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon lemon juice
• 4 cups sliced peeled tart apples
• 2 cups fresh or frozen cranberries
• 1 Pastry for double-crust pie (9 inches)
• 2 tablespoons butter

In a large bowl, combine the first seven ingredients. Add apples and cranberries; toss gently. Line a 9-in. pie plate with bottom pastry. Add filling; dot with butter. Roll the remaining pastry to fit top of pie. Cut vents in pastry, using a small apple cutter if desired. Place over filling; seal and flute the edges. Bake at 425 degrees F for 10 minutes. Reduce heat to 350 degrees F; bake 50 minutes longer or until crust is golden brown and filling is bubbly.

Slush cake aka almost better than sex cake.
1 pkg graham crackers
8 oz cream cheese
1 c powdered sugar
2 sm chocolate pudding mix
3 c milk
1 1/2 c coolwhip

mix sugar & cream cheese. fold in coolwhip. mix milk & pudding. line pan with crackers. top with cream cheese mixture. add pudding top with coolwhip. serve cold or warm.

The best turkey you will ever eat.

1 red apple
1 sweet onion
1 clove of garlic
1 cinnamon stick
1 bunch of rosemary
1 bunch or thyme
1 stick of butter
turkey

Cut onion and apple in half
in a microwave safe dish add 1/2 apple, 1/2 Onion the cinnamon stick and about 1-2 inches of water.
microwave for 5-10 mins until everything is soft

add apple,onion,cinnamon, galic head cut in half and a few sprigs of rosemary and thyme in the cavity
Herb Butter:
to one stick of butter add the leaves of 2-3 springs of both rosemary and thyme mix well and slather all over the bird both on top and under the skin.

roast as directed.

Chocolate PB Pie

Buy two graham cracker crusts, a box of instant chocolate pudding, a box of instant vanilla pudding, and cool whip.

On the pudding boxes there are directions for making a pie. Follow them beginning with the vanilla. Add 3/4 to 1 cup (how peanut buttery do you want it?) peanut butter and mix it well. Put half the pb mixture into each crust. Put in the fridge while you mix the chocolate pie filling with the pudding mix, just so it sets a little bit. Then put half the chocolate onto each pie and return to the fridge. Once cooled and set serve with cool whip and enjoy!

I saw a couple of ladies mention french toast as their cravings...I've been making my fench toast like this for ages....
1 egg
orange juice (1/4 - 1/3 cup)
milk (1/4 - 1/3 cup)
sugar (2 tbsp.)
vanilla (2 tbsp.)
while frying sprinkle cinnamon on the bread

Cobb-style Chicken Sandwich

Ingredients

• 4 slices bacon 2 large boneless, skinless chicken breast halves (8 ounces total) 1 tablespoon honey 2 slices Swiss, cheddar, or Monterey Jack cheese 2 Kaiser or individual French-style rolls, or whole wheat buns, split and toasted 1 tablespoon Dijon-style or coarse-grain mustard 1 small tomato, thinly sliced (optional) 1/2 of a small ripe avocado, sliced (optional) Leaf lettuce (optional)Chive flowers (optional)

chicken breast half between 2 pieces of plastic wrap. Working from the center to the edges, pound the chicken lightly with the flat side of a meat mallet to 1/4-inch thickness.
3. Cook chicken in reserved bacon drippings over medium heat for 4 to 6 minutes or until chicken is tender and no pink remains, turning once. Brush chicken with honey; top with cheese.
4. To serve, spread roll or bun halves with the mustard. Add the chicken with cheese, bacon, and, if desired, tomato, avocado, and lettuce leaves. Top with
Directions


1. In a large skillet cook bacon over medium heat until crisp. Drain bacon on paper towels; set aside. Reserve 2 tablespoons of the drippings in the skillet; discard the remaining drippings.
2. Place each roll or bun tops. If desired, garnish with chive flowers. Makes 2 servings.

BAKED POTATO SALAD
4 baking potatoes
12 ounces sour cream
3 chopped green onions
4 strips cooked bacon, chopped
2 cups shredded cheddar cheese
salt
pepper

Scrub four baking potatoes, pierce with fork and microwave on high for 12 minutes or until done. When done, place in large Ziploc bag and plunge into an ice bath until fully cooled. Cut potatoes (with skin) into 1/2-inch cubes. In mixing bowl, combine potato cubes, sour cream, green onion, bacon and shredded cheese. Season with salt & pepper.
For added flavor, add chopped fresh rosemary and chives. Store in refrigerator. Serve chilled.

GRAPE SALAD

2 pounds seedless red grapes
2 pounds seedless green grapes
1 (8 ounce) package cream cheese
1 (8 ounce) container sour cream
1/2 cup white sugar
1 teaspoon vanilla extract
4 ounces chopped pecans
2 tablespoons brown sugar


Wash and dry grapes. In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla. Add grapes and mix until evenly incorporated. Sprinkle with brown sugar and pecans, mix again and refrigerate until serving.

BAKLAVA

10 sheets phyllo pastry
3/4 cup melted butter
11/2 cups slivered almonds
1 cup honey
1/2 cup water
1/2 cup granulated sugar
2 tsp cinnamon

Preheat oven to 350 degrees F. (180 degrees C)

Lay 1 sheet of pastry on a greased pastry sheet. Brush with butter and sprinkle w/ almonds. Repeat this process 7 additional times. Brush the remaining phyllo layers w/ butter and place onto the final layer. Bake for 60-65 minutes.

Combine the honey, water, sugar, and cinnamon in a saucepan. Bring to a boil and boil for 3 minutes.

Slice the pastry and pour the liquid over allowing the liquid to soak into the pastry before serving.

Corn Pudding / Scalloped Corn




INGREDIENTS:

• 1 15 oz. can creamed corn
• 1-1/2 cups frozen corn
• 2 eggs, lightly beaten
• 1/4 cup sour cream
• 1 cup milk
• 3 spring onions, chopped (white and light green parts only)
• 2 cups crushed cracker crumbs

PREPARATION:

1. Preheat oven to 350 degrees F. Grease a 9 x 13 pan or spray with cooking spray.


2. Combine the creamed corn, frozen corn, eggs, sour cream, milk and green onion in a large bowl. Stir in the cracker crumbs.


3. Pour into prepared pan. Bake 45 to 50 minutes or until golden brown.