Thanksgiving Sandwich

I came up with this for our 2nd Thanksgiving celebration and we decided this might be the best sandwich we've ever had!

1 loaf sourdough bread
1 lb. turkey (leftover or deli - thick sliced, mesquite smoked)
1/2 lb. sliced cheese (swiss, provolone or your favorite)
6 Tb. cranberry sauce or chutney
9 pieces cooked sliced bacon
1 apple thinly sliced
Spread (3 Tb. mayonnaise, 3 Tb. dijon or brown mustard, 2 tsp. honey combined)
Butter

Butter outside of bread (two slices per sandwich). Lightly smear spread on inside of one piece and top with turkey, bacon, apples, cheese, spread cranberry on other piece of bread. Cook on hot griddle until golden brown and melty - turning once.

Makes about 6 sandwiches.

Tomato Caprese on Bread

This is an original.

1 loaf crusty french or italian bread
3 tomatoes, sliced
1 lb. fresh mozzarella, thinly sliced
fresh basil
Olive oil
Balsmic vinegar
Salt
Fresh ground Pepper

Cut bread into 1/2 in. pieces. Drizzle w/olive oil. Top w/slice of tomato, fresh basil, salt & pepper, drizzle of balsamic vinegar and thin slice of mozzarella. Place under broiler until melty and lightly browned. Serve hot.

Pumpkin Cranberry Crumb Muffins

This is my original recipe inspired by a recipe for quick bread.

2 eggs
1 c. pumpkin puree (probably a little more - I used all that I had left from the pumpkin pancakes)
1/2 c. oil
1 c. sugar
2 1/4 c. flour
1 1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
1/4-1/2 tsp. nutmeg (I fresh grate it)
1 tsp. baking soda
1/2 tsp. salt
2 c. fresh cranberries (rough chop 1/2 of them) - could probably use frozen

Combine eggs, pumpkin, and oil. Set aside. In a large mixing bowl, combine sugar, flour, spices, soda, and salt. Add cranberries and toss to coat. Add wet ingredients and stir until combined - don't overmix.

In a small bowl mix together:
1/4 c. brown sugar
1/4 c. flour
1/4 c. quick oats
3 Tb. melted butter

Spoon muffin batter in lined muffin tin and sprinkle about 1 tsp. of topping on each muffin. Bake at 400 degrees for 20-22 min. Makes 20-24 muffins.

Pumpkin Pancakes

Amy posted about this recipe on her blog and the original is a Martha Stewart. It's AMAZING! Best pancakes we've ever had.

1 1/4 c. flour
2 Tb. sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. salt
1/8 tsp. nutmeg (I just grate some fresh in)
pinch of cloves
1 c. milk
6 Tb. pumpkin
2 Tb. melted butter
1 egg

Combine dry ingredients in mixing bowl. Combine wet ingredients in separate bowl or measuring cup. Pour wet into dry and stir or whisk to combine. Makes 6-10 pancakes.

Cottage Cheese & Chive Muffins

My sister has a muffin book and this is from it.

2 c. self-rising flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 c. butter, softened
1/4 c. light brown sugar
1 egg, lightly beaten
1 c. cottage cheese - be very generous
1/4 c. skim milk
3 Tb. fresh chives, chopped

Combine dry ingredients. Cut in butter. Add wet ingredients and chives. Bake at 375 degrees for 20 min.

Vegetarian Chili

This is my original take on making chili without meat - inspired by the vegetables I had on hand.

1 med.-lg. onion, diced
3 cloves garlic
2 cans tomato sauce
2 cans diced tomatoes
1/2 c. water 1 can corn (or frozen)
1 can black beans, drained & rinsed
1 can garbanzo beans, drained & rinsed
1 can white or red kidney beans, drained & rinsed
1/2 butternut squash, peeled and small cubed (about 3 c.)
3 sm.-med. zuchini, small cubed
1 Tb. chili powder
2 tsp. cumin
1/2-1 tsp. oregano
salt to taste (about 2 tsp. - 1 Tb.)
1/4 tsp. red pepper

Combine all ingredients in crock pot and cook on low for 8 hrs. or until vegetables are tender and chili is bubbling. Top with cheese and sour cream (I like plain yogurt & a little sour cream combined). Enjoy.

If you like SPICY - add diced tomatoes w/green chiles! It would really make this better!

You could easily substitute different beans or other vegetables.

Cherry Pie (double crust)

1 c. sugar
3 Tb. cornstarch
1/4 tsp. salt
6 c. frozen sour cherries
1 tsp. vanilla extract (could also use almond extract)
2 Tb. butter

Combine all ingredients except the butter. Pour into prepared crust. Dot with butter and top with top crust. Bake at 425 degrees for 15 min. Reduce oven temp. to 350 degrees and continue to bake until crust is golden and filling is thick and bubbly, 40-50 min. longer.

Blueberry-Raspberry Pie (double crust)

1 c. sugar
2 Tb. cornstarch
2 Tb. quick-cooking tapioca
1/2-1 tsp. cinnamon
1/2-1 tsp. vanilla extract
pinch of salt
8 c. berries (I use frozen unsweetened blueberries & raspberries)
1 Tb. butter

Combine all ingredients except butter and pour into prepared crust in pie pan. Dot with butter and top with top crust. Bake at 350 degrees for 50-60 minutes or until filling is thick and bubbly.

Pie Crust

2 1/2 c. flour
2 Tb. sugar
1/2 tsp. salt
1/2 c. cold butter
3 Tb. ice water

Stir together flour, sugar and salt. Cut in butter until well combined - no lg. pieces of butter. Add water and mix with a fork until dough pulls together. Makes 2 crusts and a little more.

Black Bean Tart

CRUST:
1 1/2 c. flour
1 tsp. cumin
1 tsp. chili powder
1 tsp. paprika
1/2 tsp. salt
6 Tb. butter
4-6 Tb. water

Combine dry ingredients and then cut in butter. Add water until it forms a ball.

FILLING:
2 cans black beans, rinsed & drained
2 Tb. sour cream
1 pack frozen corn, thawed
1 Tb. oil
1 c. chopped red pepper
1/2 c. chopped green onion
1/4 - 1/2 c. fresh cilantro, minced
1-2 jalapeno peppers, seeded & chopped
1/4 tsp. pepper
1 1/2 c. monterey jack cheese
sour cream, opt.

Press crust into bottom and up the side of an ungreased 9 in. tart pan. Chill 15 min. Line un-pricked crust w/double thickness of foil. Bake at 350 degrees for 10 min., remove foil and bake for 8-10 min. longer until golden.

In blender, combine 1 c. beans, sourcream, 1/2 tsp. salt until smooth. Spread over crust. Saute corn in oil until tender. Remove from heat and add pepper, onions, cilantro, jalapenos, cheese, peppers and remaining beans. Pour on top of puree. Bake at 350 degrees for 20-30 minutes. Serve w/sour cream if desired.

Muddy Buddies (or Puppy Chow)

9 c. Chex cereal
1 c. chocolate chips
1/2 c. peanut butter
1/4 c. butter
1 tsp. vanilla
1 1/2 c. powdered sugar

Melt chocolate chips, peanut butter, and butter on high in the microwave for 1 - 1 1/2 minutes. Pour over cereal in a ziploc bag and toss to coat. Add powdered sugar and toss again. Spread on wax paper to cool.

Garlic Tomato Bruschetta

1/4 c. olive oil
3 Tb. chopped fresh basil
3-4 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. pepper
4 med. tomatoes, diced
2 Tb. parmesan cheese
1 loaf french bread

Combine oil, basil, garlic, salt & pepper. Add tomatoes and toss gently. Sprinle w/cheese. Refrigerate for 1 hr. Bring to room temperature. Before serving, cut bread into 24 slices and toast uner the broiler until lightly browned. Top w/tomato mixture and serve immediately.

Apple Dip

8 oz. cream cheese
1/2 c. brown sugar
3 Tb. milk
1 tsp. vanilla extract

Combine all ingredients and mix until creamy and smooth. Serve w/ apple slices. Can add toffee bits for extra flavor and texture!

Chex Mix

8 c. chex cereal
1/4 c. butter
1 1/4 c. seasoned salt
4 1/2 tsp. worcestshire sauce
1 c. mixed nuts
1 c. pretzels

Melt butter w/salt and worcestshire. Add remaining ingredients. Bake for 1 hour at 350 degress - stirring every 15 minutes. Spread out on brown paper or wax paper to cool.

Banana Salad

This is my great-grandmother's recipe. I treasure the handwritten copy of this recipe in my collection! It is amazing!

2 egg yolks
6 Tb. sugar
2 Tb. flour
pinch of salt
1 c. milk
2 Tb. vinegar
2 Tb. butter
1 pkg. dream whip
Bananas, sliced
Peanuts, chopped

Beat egg yolks. Add sugar, vinegar, salt, flour, and milk. Cook until thick. Add butter. Let cool. Add dream whip. Slice bananas. Put layer of banana, layer of dressing, layer of peanuts, until all are gone. Sprinkle chopped nuts on top.

Ramen Noodle Slaw

2 pkg. ramen noodles, crushed (discard seasoning packet)
2 # slaw or chopped broccoli
1 carrot, shredded
3 green onion, diced
1/2 c. slivered almonds
1/2 c. sunflower seeds

Combine all ingredients and toss with dressing.

DRESSING
1/4 c. oil
1/2 c. sugar (I use less)
1/3 c. vinegar

Squash Casserole

This in one of my favorite recipes of my MIL's.

2-3 c. cooked squash
1/4 c. med. onion
3/4 c. crushed crackers
1 c. grated cheese
2 eggs
Dash nutmeg
Salt & Pepper to taste
1/2 stick butter

Cook squash and onion until tender. Drain and mash. Add the remaining ingredients and pour into a greased 2 qt. casserole dish. Bakd at 325 degrees for 45 min. Additional crumbs an cheese may be sprinkled on top before baking.

Sweet Potato Cornbread w/Orange or Maple Butter

This is so yummy served warm!

1 c. flour
1/2 c. cornmeal
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
2 eggs
1 c. mashed sweet potato
1/4 c. oil
3 Tb. maple syrup
1/2 c. buttermilk

Combine flour, cornmeal, baking powder, soda, salt, & cinnamon. In separate bowl combine eggs, sweet potato, oil, syrup, and buttermilk. Add wet mixture to dry and stir just to combine. Pour into a 9 in. greased pan and bake at 375 degrees for 20-25 minutes. Serve with orange or maple butter.

ORANGE BUTTER
1 stick butter, softened
grated zest of 1 orange

MAPLE BUTTER
1 stick butter, softened
2 Tb. maple syrup

Twice Baked Cranberry Sweet Potatoes

5 med. sweet potatoes
1/2 c. cranberry relish
1/2 c. dried cranberries, chopped
2 Tb. butter
1/2 tsp. salt
1/2 c. chopped walnuts

Bake potatoes at 325 degrees for 1 1/4 - 1 1/2 hrs. until tender. Cut each potato lengthwise and scoop pulp into a bowl reserving the shell. Mash pulp and stir in relishm cranberries, butter, and salt. Spoon potato mixture back into the shells and place in a 9x13 baking dish. Sprinkle with walnuts. Bake at 325 degrees for 25-35 minutes until heated through.

2 Cheese Spinach Casserole

This is such a yummy side dish - even kids like it!

1 c. flour
2 eggs
1 c. milk
1/4 c. butter, melted
1/2 sm. onion, chopped
2 cloves garli, minced
2 Tb. parmesan cheese
1/2 tsp. salt
1/8 tsp. cayenne pepper
1 c. monterey jack or cheddar cheese
1 - 10 oz. pkg. frozen spinach chopped, squeezed and dried

Saute butter, onion, and garlic. Combine all ingredients and transfer to a greased 8x8 pan and bake at 350 degrees for 40-45 min. uncovered.

Creamy Brussel Sprouts or Green Beans

1 med. onion, quarter and thinly sliced
3 clobves garlic, minced
3 Tb. butter
2 lbs. brussel sprouts trimmed and halved OR 2 lbs. green beans
1 tsp. fresh thyme (or 1/4 tsp. dried thyme)
3/4 c. chicken broth
3/4 c. heavy cream
1/4 tsp. nutmeg
1/2 c. finely shredded paremesan
1/4 tsp. salt
1/8 tsp. pepper

Grease 1 1/2 qt baking dish. Saute onion and garlic in butter until softened. Stir in brussel sprouts and thyme. Cook for 3-4 minutes of until onions begin to brown. Add broth. Bring to boil. Cook, stirring occasionally for another 3-4 minutes until broth is nearly evaporated. Add cream & nutmeg. Cook for 4 min. until begins to thicken. Transfer to a baking dish. Stir in 1/2 the cheese and all of the salt & pepper. Sprinkle w/ remaining cheese. Bake uncovered at 350 degrees for 20-25 min. until sprouts are tender.

Corn Casserole

This is not good for you but it's so tasty! I like to take it to pitch-ins. :)

2 cans cream style corn
1/2 stick butter
1 c. sour cream
1 Tb. sugar
2 eggs
salt & pepper to taste
1 box jiffy mix

Combine all ingredients and pour into a 9x13 pan and bake at 350 degrees for 35-45 minutes.

Curried Split Pea Soup

This is my take on Alton Brown's recipe.

2 tablespoons butter
1 med. chopped onion
1/2 - 1 tsp. salt
1/4 tsp. freshly ground black pepper
1 Tblsp. minced fresh garlic
1 3/4 c. dried green or yellow split peas, picked over and rinsed
5 c. chicken broth (can use 4 c. broth & 1 c. water)
1 Tblsp. curry powder
6 pieces bacon, cooked and crumbled (opt.)

Place the butter into a large saucepan over medium-low heat. Once melted, add the onion and a generous pinch of salt and sweat for 2 to 3 minutes. Add the garlic and continue to sweat for an additional 1 to 2 minutes, making certain not to allow onions or garlic to brown.

Add the peas, chicken broth, curry powder, and bacon pieces. Increase heat to high and bring to a boil. Reduce heat to low, cover and cook at a simmer until the peas are tender and not holding their shape any longer, approximately 45 to 50 minutes. Taste and adjust seasoning as needed. Using care and a stick blender, puree the soup until the desired consistency. Watch out for hot splatters.

Creamy Broccoli Cheese Soup

This is my original recipe that was inspired by a regular creamy broccoli soup recipe.

2 Tb. Butter
1 med. onion, chopped
2-3 stalks celery, chopped
2 cloves garlic, minced

Saute together until starting to tenderize. Then ADD:

4 c. chicken stock
8-9 c. broccoli, chopped (I include some of the stalk)

Boil until broccoli is tender - 10-15 minutes. Then puree all or part (we prefer part) in blender or using an immersion blender.

In a separate saucepan:
3 Tb. butter
3 Tb. flour
2 c. milk
2 c. shredded sharp cheddar cheese (can use whatever cheese you like)

Cook butter and flour for 1-2 minutes then slowly add milk. Whisk together and add cheese. Cook until thickened and cheese is melted. ADD to the broccoli pot. Season with:

1 - 1 1/2 tsp. salt
1/2 tsp. fresh ground pepper
1/4 tsp. or less of fresh ground nutmeg (can use powdered)

Serve w/baquette or other bread.

Amy's Asian Lettuce Wraps

This is a recipe that my friend, Amy, came up with!

4 cups water
2 cups uncooked white rice
1 tablespoon vegetable oil
1 pound ground turkey
1 bunch green onions, thinly sliced
1/2 teaspoon minced garlic
1 cup chopped peanuts
2 carrots, shredded
3-4 tablespoons hoisin sauce
2-3 tablespoons soy sauce
1 teaspoon sesame oil (opt.)
1/4 teaspoon hot chile paste
1 head iceberg lettuce leaves, separated

In a saucepan combine the water and rice. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20 minutes, until water is absorbed. Set aside and keep warm. Heat oil in a wok over medium-high heat. Cook the turkey, green onions, and garlic for 5 to 7 minutes, or until lightly brown. Add the peanuts, carrot, Hoisin, and soy sauce, stirring frequently until heated through. Remove from heat, and stir in the sesame oil and chile paste. To serve: spoon a small amount of rice into each lettuce leaf, top with the stir-fry mixture, and drizzle with additional soy sauce or hoisin, if desired. Wrap the lettuce leaf to enclose the filling.
Serves 3-4.