Double Pork Hash

Enjoy the season with this hearty and delicious Double-Pork Hash made with ham, bacon, peppers and onions

5 slices bacon, thick-cut...

Vegetable oil, as needed

1 7-ounce boneless ham steak, cut into 1/2-inch cubes

1 small onion, chopped

1/2 cup red bell pepper, seeded and diced (1/2-inch)

1 20-ounce bag refrigerated hash brown potatoes

Salt and freshly ground black pepper, to taste

Fried or poached eggs, for serving (optional)

• Cook the bacon in a large (12-inch) skillet over medium heat, turning once, until crisp and browned, about 8 minutes.
• Transfer the bacon to a paper towel-lined plate to cool.
• Pour the fat from the skillet into a small bowl.
• You should have 5 tablespoons; add vegetable oil, if needed.
• Return 3 tablespoons bacon fat to the skillet over medium heat.
• Add the ham and cook, stirring occasionally, until beginning to brown, about 2 minutes.
• Add the onion and red pepper and cook, stirring occasionally, until the onion is golden, about 7 minutes.
• Add the hash browns and cook until the underside is mostly golden brown, about 7 minutes.
• Drizzle the remaining 2 tablespoons bacon fat over the potatoes.
• Using a metal spatula, turn the hash browns over in sections.
• Continue cooking until the other side is mostly golden brown, about 7 minutes.
• Continue cooking, stirring occasionally, until the hash is completely golden brown, about 5 minutes more.
• Sprinkle with crumbled bacon and season with salt and pepper.
• Serve hot.
• If desired, top each serving with a fried or poached egg, 6 servings.





Slow Cooker Turkey Chili

This healthy and easy chili recipe is perfect for a chilly day. Thank you Two Peas and Their Pod

 

1 tablespoon olive oil
1 lb 99% lean ground turkey
1 medium onion, diced
1 red pepper, chopped
1 yellow pepper, chopped
2 (15 oz) cans tomato sauce
2 (15 oz) cans petite diced tomatoes
2 (15 oz) cans black beans, rinsed and drained
2 (15oz) cans red kidney beans, rinsed and drained
1 (16 oz) jar deli-sliced tamed jalapeno peppers, drained
1 cup frozen corn
2 tablespoons chili powder
1 tablespoon cumin
Salt and black pepper, to taste
Optional toppings: green onions, shredded cheese, avocado, sour cream/Greek yogurt
 

• Heat the oil in a skillet over medium heat.
• Place turkey in the skillet, and cook until brown.
• Pour turkey into slow cooker.
• Add the onion, peppers, tomato sauce, diced tomatoes, beans, jalapeños, corn, chili powder, and cumin.
• Stir and season with salt and pepper.
• Cover and cook on High for 4 hours or low for 6 hours.
• Serve with toppings, if desired.

 







Slow Cooker Swiss Chicken

Easy and delicious. Thank you Six Sisters Stuff



6 boneless, skinless chicken breasts

6 slices Swiss cheese

1 (10.75 ounce) can condensed cream of chicken soup

1/4 cup milk

1 package herb stuffing mix

1/4 cup butter, melted

 

• Spray slow cooker with nonstick cooking spray. 
• Place chicken breasts on the bottom of the slow cooker. 
• Cover chicken with slices of Swiss cheese. 
• In a small bowl, combine cream of chicken soup and milk
• Pour over chicken and cheese. 
• Sprinkle stuffing mix on top and drizzle butter over the top. 
• Cover and cook on low for 4-6 hours or high for 2-3 hours



BBQ Turkey Quesadillas

Quick and easy and perfect for leftover holiday turkey. Thank you Mels Kitchen Café



8 large burrito-size flour tortillas

2 cups shredded leftover cooked turkey

1/2 cup barbecue sauce

2 green onions, thinly sliced

1 (3.5 ounce) can green chiles, drained

2 cups shredded cheese, my favorite combo is monterey jack and sharp cheddar

Sour cream, salsa, avocados for serving

 

• Preheat a griddle or skillet on the stovetop to medium heat.
• In a medium bowl, toss together the turkey, barbecue sauce and green chiles.
• Spread an equal amount of this mixture on four of the tortillas
• Sprinkle the green onions over the top of the mixture and then top with the shredded cheese.
• Top with a tortilla and place the quesadillas on the griddle or stovetop
• Cook for about 2-3 minutes each side until the tortillas are golden brown and crisp and the filling is hot and cheese is melted.



Easy Eggnog Pie

Super rich and super easy. Thank you Love From the Oven

1 3.9 oz package of vanilla instant pudding

1 & 1/4 cups cold eggnog

1/3 cold cup milk

1/2 tsp nutmeg

1 cup COOL WHIP Whipped Topping, thawed

1 graham cracker pie crust

• Beat pudding mix with eggnog, milk and nutmeg for two minutes.
• Fold 1 cup of Cool Whip into mixture until just combined
• Spoon mixture into pie crust
• Refrigerate at least three hours. 

Easy Cranberry Cashew Fudge

Easy fudge you can make in 10 minutes. Ideal for Thanksgiving  and Holiday Gift Giving. Thank you A Little Claireification

 

1 2/3 cup packed brown sugar

2/3 cup NESTLÉ® CARNATION® Evaporated Milk

4 tbsp butter

1 tsp cinnamon

1/2 tsp salt

1 7 oz jar marshmallow cream

1 1/2 cups NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

1 tsp vanilla extract

1 cup dried cranberries

1 cup whole salted cashews

 

• Line an 8” x 8” square baking pan with parchment paper, overlapping the sides for easy removal.
• Combine sugar, evaporated milk, butter, cinnamon and salt in a medium saucepan.
• Once mixture just starts to bubble, add the marshmallow cream (makes it easier to incorporate).
• Bring to rolling boil over medium heat, stirring constantly.
• Boil for 5 minutes or until mixture starts to thicken, no less than 4 more minutes.
• Remove from heat.
• Stir in chocolate chips and vanilla until the chocolate melts and is blended.
• Fold in the cranberries and cashews.
• Pour into prepared pan.
• If adding any toppings, work fast as the fudge will begin to set up quickly.
• Chill in the refrigerator until completely set, 2 hours or overnight.
• Remove from pan, and cut into 1” squares.
• Store in refrigerator in an air tight container or freeze for up to 4 weeks.

Egg Nog Brulee Pie

Creamy and cinnamon-ey with a crispy sugar crust on top. Thank you Confessions of a Cookbook Queen



9 inch pie crust, baked and cooled

4 Tablespoons cornstarch

3/4 cup white sugar

4 Tablespoons butter, melted

1 1/2 cups egg nog (alcohol free)

3/4 cup heavy whipping cream

1 teaspoon vanilla extract or vanilla bean paste

Topping:

2 Tablespoons butter, melted

4 Tablespoons granulated sugar

1/2 teaspoon cinnamon

 

• In a medium sized heavy saucepan, whisk together cornstarch and sugar.
• Whisk in the 4 Tablespoons melted butter, egg nog, and whipping cream.
• Cook over medium heat, stirring constantly, until mixture is the consistency of a thick pudding.
• Remove from heat and stir in vanilla.
• Preheat oven broiler to high.
• In a small bowl, combine sugar and cinnamon.
• Pour mixture into pie crust and spread evenly.
• Drizzle with melted butter and sprinkle cinnamon sugar over the top.
• Place under the broiler until butter and sugar begins to bubble all over the surface--keep a close eye because it doesn't take long.
• Let pie cool to room temperature, then chill several hours before serving.

 



Gingerbread

There is something so Christmas-y about gingerbread. The smell of it baking says the holiday's are near. Thank you Loves Bakes Good Cakes

2⅓ cups all-purpose flour ½ cup shortening ⅓ cup sugar 1 cup molasses ¾ cup hot water 1 tsp. baking soda 1 tsp. ground ginger 1 tsp. ground cinnamon ¾ tsp. salt 1 large egg

• Preheat oven to 325°F. 
• Grease and flour the bottom and sides of a 9x9x2-inch baking pan. 
• Beat all of the gingerbread ingredients with an electric mixer on low speed for 30 seconds. 
• Stop the mixer and scrape the sides of the bowl. 
• Continue to mix on medium speed for 2-3 minutes. 
• Pour into prepared pan. 
• Bake 50-55 minutes or until a toothpick inserted near the center tests clean. 
• Serve with Caramel or Lemon Sauce, if desired.

 

Peppermint White Chocolate Hot Cocoa

A delicious hot cocoa that’s made with peppermint kisses and white chocolate.Thank you Will Cook for Smiles



2 cups of whole milk (or 2%)

1 cup of white chocolate chips

1 cup of Peppermint Hershey's kisses

Whipped cream (optional)

• In a small sauce pan, add the chocolate chips and kisses, on medium heat.
• When it starts to melt, slowly add the the milk while stirring.
• Cook (on medium), stirring slowly and constantly, until all the chocolate is melted and smooth (about 7-10 minutes).\





Eggnog Sugar Cookies

These cookies are not overly sweet, which makes them the perfect for the nutmeg flavored buttercream Thank you Lemons for Lulu 

 

1 ½ cups butter, softened
2 cups sugar
4 eggs
1 teaspoon vanilla
5 cups flour
2 teaspoons baking powder
1 teaspoon salt

Frosting

½ cup butter, softened
½ cup shortening
7 cups powdered sugar
pinch of salt
1 teaspoon vanilla
¼ cup refrigerated eggnog

• In a large bowl, combine butter and sugar. 
• Beat until fluffy. 
• Mix in eggs and vanilla. 
• Slowly mix in flour, baking powder and salt. 
• Batter will be very thick. 
• Cover and refrigerate for at least one hour, or overnight.
• Pre heat oven to 400. 
• Sprinkle your work surface with flour 
• Working with one portion of the dough at time, roll out sugar cookie dough to ½ inch thick. 
• Cut with shaped cookies. 
• Place cookies on ungreased baking sheets. 
• Bake for 6-8 minutes or until bottoms just begin brown. 
• Remove to cooling racks to cool completely before frosting.
• For the frosting: cream together butter and shortening. 
• Slowly beat in powdered sugar one cup at a time. 
• Blend in salt and vanilla. 
• Add eggnog and continue to beat butter cream until it is spreading consistency, adding more eggnog if necessary.

White Chocolate Raspberry Swirled Fudge

Creamy White Chocolate Fudge with a Raspberry swirl. Thank you Shugary Sweets

 

2 cups granulated sugar
3/4 cup unsalted butter
pinch of salt
3/4 cup heavy cream
1 teaspoon pure vanilla extract
11 ounces white chocolate chips, 1 bag
1 jar marshmallow cream, 7 ounces
1/2 cup raspberry jam

• Line an 8-inch square baking dish with parchment paper. Set aside.
• In a medium saucepan, heat butter, sugar, salt and heavy cream over medium high heat.
• Bring to a rolling boil while stirring constantly.
• Set timer and boil for a full FOUR minutes (keep stirring).
• Place vanilla extract, white chocolate morsels, and marshmallow cream in a large mixing bowl.
• Pour boiling butter mixture over morsels.
• Turn electric mixer on medium and combine until white chocolate is melted and smooth.
• At this point you can either pour this mixture into your prepared pan. 
• Top with the raspberry preserves and swirl it in with a knife, working quickly.
• Or you can pour all but about 1 cup of fudge into the pan. 
• To the remaining fudge, add the raspberry preserves and combine quickly 
• Pour over fudge in pan.
• Refrigerate for 3 hours.
• Cut into bites and serve.
• Store in an airtight container in refrigerator up to two weeks.

Easy Peppermint Mocha Ice Cream

A simple and tasty peppermint mocha flavored ice cream using instant coffee and coffee creamer. Thank you Daily Dish

4 Tbsp Hot Water

1 Package Single Serve Instant NESCAFE Coffee

1 Cup Peppermint Mocha Coffee Creamer

2 Cups Whole Milk

Chocolate Syrup (optional)

Candy Canes (optional)

• Dissolve packet of instant coffee in hot water
• Stir coffee, creamer and milk together into a bowl
• Pour into ice cream maker
• If you do not have an ice cream maker, place mixture in shallow pan and freeze, stirring every 30 minutes to break apart crystals to form a creamy ice cream
• Top with chocolate syrup and crushed candy cane before serving



Eggnog Dip

All the flavors of eggnog in a deliciously creamy dip! Perfect for dipping pretzels, cinnamon sugar chips, candy canes, or just a spoon. Thank you Lemon Tree Dwelling

 

 

1 (8 oz.) package cream cheese, softened
1/2 c. granulated sugar
1/2 c. powdered sugar
2 Tbsp. eggnog
1 tsp. nutmeg
1/2  tsp. rum extract

• Mix all ingredients with a hand mixer on medium-high speed for 1 minute. 
• Serve....simple 

Chocolate Orange Fudge

Chocolate and orange combined in a fudge is absolutely delicious. Thank you PicNic



400 g can (14 oz) Light condensed milk

100 g (3.5 oz) butter

1 Cup brown sugar

1 Terry's Chocolate Orange approx175 g, or

175 g of milk chocolate with orange essence

• Line the base of a (approx) 20 cm slice pan with baking paper.
• Combine the condensed milk, butter, and sugar in a saucepan over a low heat.
• Heat for 8 minutes, stirring every 2 minutes.
• Add the chocolate, stir until melted and well combined.
• Pour into the prepared pan and chill until set.
• Cut into small squares and store in an airtight container in the refrigerator.
• Optional: finely grate some orange zest over the top before chilling to give a nice extra texture



White Chocolate and Cranberry Fudge

So simple. Thank you My Organised Chaos

2 pkg. (170 g each) Baker's White Chocolate
3/4 cup canned sweetened condensed milk
1/2 cup dried cranberries
1 Tbsp. orange zest
1 cup coarsely chopped toasted almonds, optional

 

• Line 8-inch square pan with foil, with ends of foil extending over sides. 
• Microwave chocolate and milk in large microwaveable bowl on MEDIUM 2 to 3 min. or until chocolate is almost melted 
• Stir until completely melted. 
• Stir in nuts, cranberries and zest.
• Spread onto bottom of prepared pan. 
• Refrigerate 2 hours or until firm.
• Use foil handles to lift fudge from pan before cutting to serve.

Eggnog Coffee Cake Muffins

The streusel and eggnog glaze make these muffins extra special, perfect for Christmas morning. Thank you Two Peas in their Pod

 

1/2 cup all-purpose Gold Medal flour
1/2 cup brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
5 tablespoons unsalted butter, cut into small pieces

For the muffins:
2 cups all-purpose Gold Medal flour
1/2 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup eggnog
1 large egg
5 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract

For the eggnog glaze:
1 cup powdered sugar
3 tablespoons eggnog
Pinch of nutmeg

• Preheat the oven to 350 degrees F. 
• Line a muffin pan with paper liners or spray with cooking spray. 
• Set aside.
• In a small bowl, combine flour, brown sugar, cinnamon, and nutmeg. 
• Add the butter and rub together with your fingers until mixture looks like coarse crumbs. 
• Set aside.
• In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt. 
• Set aside.
• In a medium bowl, combine eggnog, egg, melted butter, and vanilla extract. 
• Whisk until smooth. 
• Pour the liquid ingredients over the dry ingredients and stir until just combined. 
• Don't over mix.
• Place 1 tablespoon of muffin batter in each prepared muffin cup. 
• Top with 1 teaspoon of streusel.
• Add more batter to cover the streusel, about a heaping teaspoon. 
• Top muffins with remaining streusel.
• Bake muffins for 20 minutes, or until a toothpick inserted in the center comes out clean. 
• Remove from oven and let muffins cool to room temperature.
• While the muffins are cooking, make the eggnog glaze. 
• In a medium bowl, whisk together powdered sugar, eggnog, and pinch of nutmeg. 
• Whisk until smooth. 
• Drizzle glaze over the muffins. 

Cranberry Christmas Bars

So simple to make and only has SIX easy ingredients. Thank you Barefeet in the Kitchen

 

3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla
2 cups flour
12 oz fresh cranberries

Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.

Spread in a buttered 9x13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.) Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1"x2", so that they could be easily eaten at a party. E - See more at: http://www.barefeetinthekitchen.com/2011/12/cranberry-christmas-cake.html#sthash.kzv1g6x5.dpuf

3 eggs

2 cups Sugar

3/4 cup Butter, softened

1 tsp vanilla

2 cups flour

12oz Cranberries

• Preheat oven 350
• In a mixer beat eggs and sugar til thickened and light in colour about 5-7 minutes
• Add butter and vanilla and mix another 2 minutes
• Stir in the flour until just combined
• Add cranberries and stir to mix throughout
• Spread in buttered 9x13 pan
• Bake for 40 to 50 minutes, until lightly browned and an inserted toothpick comes out clean
• Allow to cool completely before cutting into squares

3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla
2 cups flour
12 oz fresh cranberries

Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.

Spread in a buttered 9x13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.) Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1"x2", so that they could be easily eaten at a party. E - See more at: http://www.barefeetinthekitchen.com/2011/12/cranberry-christmas-cake.html#sthash.kzv1g6x5.dpuf

3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla
2 cups flour
12 oz fresh cranberries

Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.

Spread in a buttered 9x13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.) Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1"x2", so that they could be easily eaten at a party. E - See more at: http://www.barefeetinthekitchen.com/2011/12/cranberry-christmas-cake.html#sthash.kzv1g6x5.dpuf

3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla
2 cups flour
12 oz fresh cranberries

Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.

Spread in a buttered 9x13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.) Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1"x2", so that they could be easily eaten at a party. E - See more at: http://www.barefeetinthekitchen.com/2011/12/cranberry-christmas-cake.html#sthash.kzv1g6x5.dpuf

Caramel Apple Pie

A perfect pie to make the day before. Thank you Happy Food Healthy Life

1 double pie crust 

1 cup unsalted butter

6 Tablespoons all-purpose flour

1 cup granulated sugar

1 cup packed brown sugar

1 teaspoon cinnamon

1/2 cup water

6-7 granny smith apples, peeled, cored, and sliced

• Melt 1 cup butter in a sauce pan. 
• Stir in 6 Tablespoons flour to form a paste. 
• Add granulated sugar, brown sugar, cinnamon, and water. 
• Bring to a boil. 
• Reduce temperature, and simmer for 5 minutes.
• Meanwhile, place the bottom crust in your pan. 
• Fill with sliced apples, mounded slightly. 
• Top with about half of the sugary caramel sauce.
• Cover with a top crust, using whatever technique you feel comfortable with eg a full crust or lattice
• Gently pour the remaining caramel over the crust. 
• Pour slowly so that it does not run off. 
• Top with a few shakes of cinnamon.
• Bake 15 minutes at 425 degrees F. 
• Reduce the temperature to 350 degrees F, and continue baking for 35 to 45 minutes.
• Once finished baking, let sit out for at least 4 hours, preferably closer to 12 hours.

Chocolate Pecan Cheesecake

Silky cheesecake featuring two layers of chopped pecans and chocolate chip. Thank you Roxana's Home Baking

 

 

1 Pillsbury refrigerated pie crust
2/3 cup (Hershey's) semi-sweet chocolate chips
2/3 cup chopped pecans
2 X 8 oz packages (Philadelphia) cream cheese, room temperature
2 eggs, room temperature
1/2 cup sugar
1/3 cup chopped pecans
2 tablespoons chocolate chips + 1 tablespoon heavy cream

• Heat the oven at 350F.
• Remove the pie crust from the package and let sit at room temperature for 5 minutes.
• With your fingers press the pie crust on the bottom and sides of an 11 inch round pan with a removable bottom. 
• Once the pie crust is arranged, sprinkle with 2/3 cup pecans and 2/3 cup chocolate chips. 
• Beat together the cream cheese and sugar.
• Add the eggs, beating until just incorporated.
• Pour the cheesecake filling in the prepared pan over the pecans and chocolate chips.
• Bake in preheated oven for 35 minutes or until center appears set when gently shaken.
• Remove the cheesecake from the oven
• Let it cool in the pan for 30 minutes at room temperature.
• Gently loosen the sides of the pan for easy removal one the cheesecake is completely chilled.
• Just before serving, sprinkle the cheesecake with the remaining pecans.
• In a small bowl combine the chocolate chips and heavy cream. 
• Microwave for few seconds until the chocolate is melted and drizzle over the cheesecake.  
• Keep the leftover cheesecake covered in the refrigerator. 

Cranberry, Celery and Walnut Stuffing

The mix of savoury and sweet makes this stuffing extra special. Thank you Go Bold With Butter

  

10 cups unseasoned dry bread cubes
2 cups walnuts, chopped
1 cup dried cranberries
9 tablespoons butter
3 celery stalks, chopped
2 large yellow onions, chopped 

1/4 cup Italian parsley, chopped
1 tablespoon ground sage
1 tablespoon ground thyme
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 - 2 cups chicken broth

• Preheat oven to 350°F. 
• Place bread cubes, walnuts and cranberries in large bowl and set aside. 
• Coat a 9x13-inch baking pan with 1 tablespoon butter.
• Melt remaining butter in skillet over medium-high heat and add celery and onions.
• Cook 4-5 minutes, or until softened and lightly browned, stirring frequently.
• Add parsley, ground sage, thyme, kosher salt and pepper and mix well.
• Add mixture to bread cube mixture and toss to combine.
• Drizzle 1 1/2 cups of the chicken broth over mixture in bowl, and stir to combine.
• Add more chicken broth and salt and pepper as desired. 
• Place stuffing in prepared pan and bake, uncovered, until top is lightly browned, about 50-60 minutes

 

Garlic and Herb Mushrooms

 One of the best and quickest side dishes to prepare and cook. Thank you With a Blast

2 Tbsp Olive Oil

500g Mushrooms, sliced

4 tsp Fresh Garlic, crushed

1 tsp Fresh Basil, finely chopped

1 tsp Fresh Rosemary, finely chopped

1/4 cup Fresh Parsley, chopped

2 tsp Balsamic Vinegar

Salt and Pepper, to taste

 

• Heat the Olive Oil in a large pan
• Saute the Mushrooms and Garlic for 2 - 3 minutes 
• Add the Basil, Rosemary and Parsley
• Cook until most of the liquid has evaporated and the Mushrooms are soft and golden.
• Drizzle with the Balsamic Vinegar and stir-fry another 2 minutes
• Season to taste with salt and pepper.
• Serve with extra Parsley sprinkled over.



Turkey Monte Cristo Panini

A Thanksgiving twist on a classic sandwich. Thank you Panini Happy

3 tablespoons cranberry sauce, plus more for dipping

2 tablespoons whole grain Dijon mustard

8 slices country bread, a denser variety is best

8 slices Swiss cheese

3/4 lb sliced carved turkey

4 eggs

1/2 cup milk

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon nutmeg

Confectioner’s sugar, for dusting

 

• Preheat the panini grill to medium high heat.
• In a small bowl, whisk together the cranberry sauce and Dijon mustard.
• For each sandwich: Spread cranberry mustard on one slice of bread.
• Add a slice of Swiss cheese, a thin layer of turkey and a second sliced of cheese.
• Top with a second slice of bread to close the sandwich.
• In a shallow dish, whisk together eggs, milk, salt, pepper, and nutmeg.
• Dip each sandwich in the egg mixture, turning to coat well.
• Carefully place the sandwich onto the panini grill.
• Close the lid and grill for 4-5 minutes until the bread is lightly browned and the cheese is melted.
• Dust the tops of the panini with confectioner’s sugar and, if desired, serve with additional cranberry sauce for dipping



S’mores Bark

Thank you Wine and Glue

3 1/2 cups milk chocolate chips
1/2 cup white chocolate chips

1 cup marshmallow fluff

3 sheets of graham crackers

• Melt 1 1/2 cups chocolate chips and spread the chocolate over a wax lined pan.
• Be careful not to make it too thin.
• Place the first layer in the refrigerator for about a half hour.
• Melt the white chocolate chips in the microwave.
• Pour in the marshmallow fluff and microwave for about 30 seconds.
• Quickly spread the marshmallow layer over the hardened first chocolate layer.
• Crumble the graham crackers and press them into the marshmallow layer.
• Refrigerate for 30 minutes.
• Melt 2 cups of chocolate chips and very gently spread it over the graham cracker layer.
• Put the bark in the freezer for about two hours.
• Take it out and break it apart.
• Keep refrigerated for good and more solid bark.
• Leave it out for slightly more delicious, but slightly more squishy bark.



Turkey Shepherd’s Pie

A great way of using up leftover mashed potatoes and turkey. Prefect for a chilly Fall night. Thank you The Hopeless Housewife



 

5 medium russet potatoes, peeled and quartered

2 tbsp butter

½ cup half & half

salt and pepper to taste

 

2 tbsp olive oil

1 tbsp butter

4 carrots, sliced ¼ inch thick

1 medium onion, finely chopped

2 cups fresh white mushrooms, chopped

½ cup dry white wine (optional)

¼ cup all-purpose flour

1 ½ cups whole milk

1 cup half & half

2 cups cooked turkey, chopped into ½ inch chunks

¼ tsp fresh thyme, chopped finely

2 cups frozen peas, thawed

2 tbsp fresh lemon juice

 

• Preheat oven to 400°F.
• Bring a large pot to a boil and add potatoes,
• Cook until potatoes are tender but not mushy, about 215-20 minutes.
• Drain and put potatoes through a ricer or use an electric mixer to mash.
• Add butter, half and half and mix until combined, but do not over-mash
• Season to taste with salt and pepper.
• Heat oil and butter in a large saucepan over medium heat.
• Add carrots, onion, and mushrooms
• Season with salt and pepper, and cook until carrots are tender, 8-10 minutes.
• Add wine (optional) and cook another 5 minutes.
• Add flour, and cook, stirring until vegetables are coated for 1 minute.
• Gradually add milk and half & half, stirring until smooth.
• Cook, stirring occasionally, until mixture comes to a simmer and thickens, about 10 minutes.
• Stir in turkey, thyme, peas and lemon juice.
• Bring to a simmer and season to taste with salt and pepper
• Pour filling evenly into four mini coquette dishes or casserole dish.
• Put mashed potatoes into a piping bag or large plastic bag with a small part of the corner cut out
• Pipe mashed potatoes onto the top of the filling, making small peaks as you go.
• Place in the oven and bake until golden and bubbling, 15-20 minutes.
• Let pot pie cool a few minutes before serving



Orange Dreamsicle Bread.

Delicious orange flavour paired with a cream cheese filling and creamy frosting. Thank you Chef in Training

1⅓ cups vegetable oil
3 eggs
1¼ cups milk
2¼ cups sugar
¼ cup orange juice
3 teaspoons orange extract
3 cups flour
1½ teaspoons salt
1½ teaspoons baking powder
Orange Food Colouring (optional)

Cream Cheese Filling
8 oz. cream cheese, softened
⅓ cup sugar
2 eggs
1 Tablespoon flour

Cream Frosting
¼ cup butter, softened
2 cups powdered sugar
1 teaspoon Orange extract
½ cup heavy whipping cream

• Preheat oven to 350 degrees F.
• Grease and flour 3 (8x4 inch) loaf pans.
• In a large mixing bowl, beat oil, eggs, milk, sugar, orange juice and orange extract until smooth.
• Add in flour, salt and baking powder and mix until well incorporated.
• Stir in orange food colouring a drop at a time until desired orange colour is reached. 
• You can omit the food colouring if you want to, it just makes the bread appear orange like traditional orange dreamsicles.
• In a medium bowl, beat cream cheese, sugar, eggs and flour.
• Fill loaf pans each with ⅙ of the batter.
• Spoon ⅓ of the cream cheese filling onto the top of each loaf pan. 
• Swirl in cream cheese filling by cutting it in with a knife.
• Pour ⅓ of the remaining batter onto the tops of each loaf pan.
• Bake at 350 degrees F for 50 minutes or until toothpick comes out clean.
• When completely cool, make frosting
• Cream butter in a medium bowl. 
• Add in powdered sugar, orange extract and heavy whipping cream. 
• Beat until smooth.
• Frost the tops of each cooled loaf.

Frozen Mint Chocolate Dessert

Dessert with an Oreo crust layered with mint chocolate chip ice cream, whipped topping & chocolate shavings. Thank you Simply Sated

 

 

2 cups crushed Oreo Cookies – ½ package or 18 cookies
⅓ cup (5-1/3 tablespoons) butter, melted
¼ cup granulated sugar
½ gallon mint-chocolate chip ice cream, slightly softened
1 cup semisweet chocolate pieces
⅓ cup butter
1 cup sifted powdered sugar
1 12-ounce (1-1/2 cups) can evaporated milk
1 teaspoon vanilla
1 8-ounce container frozen whipped dessert topping, thawed
Chocolate shavings

 

• Place Oreos in a food processor fitted with the metal blade pulse into fine crumbs.
• Add melted butter and granulated sugar then pulse 3-4 times.
• Press into a 15x10x1-inch baking pan or cupcake liners in muffin tins
• Set the pan in the freezer to chill 10-15 minutes.
• Cut the ice cream into ½ inch thick slices.
• Lay the ice cream over the Oreo layer and, carefully, spread evenly.
• Cover and return the pan to freezer to harden - 30-40 minutes.
• While the dessert is hardening in the freezer make the chocolate sauce.
• In a small saucepan, melt the chocolate and ⅓ cup butter.
• Add milk and powdered sugar.
• Cook on medium-low heat, stirring often, for 20-25 minutes or until thickened slightly.
• Stir in vanilla extract and mix well.
• Take off the heat and let sauce cool completely.
• After the chocolate has cooled, pour the chocolate sauce over the ice cream and return the dessert to the freezer for 30 minutes or until firm.
• Spread dessert with thawed whipped topping.
• The dessert can be served immediately or return it to freezer until topping is frozen.
• Once the topping is frozen, serve immediately or wrap in plastic wrap and aluminum foil until ready to serve.
• Will keep well in the freezer up to 4 weeks.