November Recipes

You all know how to cook a turkey, so this month I’ll feature recipes you can serve your holiday guests; hors d’oeuvres; main meals; side dishes you may want to serve at Thanksgiving; desserts.

JARLSBERG, DION AND APPLE CANAPES

A Betty Crocker recipe from tablespoon.com

1 tbsp. butter or margarine

1 medium onion, cut into fourths and sliced

4 ozs. thinly sliced Jarlsberg or Swiss cheese

16 slices pumpernickel cocktail bread

1 tbsp. Dijon-mayonnaise blend or Dijon mustard

1-2 tbsp. chopped fresh chives

1 medium unpeeled apple, thinly sliced

Heat oven to 400 degrees. Melt butter in 10” skillet over medium heat. Cook onion in butter 4-6 mins., stirring occasionally until tender.

Cut cheese to fit bread. Spread each bread slice with Dijon-mayonnaise blend. Top each with onion, apple and cheese. Sprinkle with chives. Place in ungreased jelly roll pan, 15 1/2x10 1/2x1”

Bake about 5 mins. or until cheese is melted. Serve warm.

BAKED SPINACH ARTICHOKE DIP

A Betty Crocker recipe from tablespoon.com

1 cup mayonnaise or salad dressing

1 cup freshly grated Parmesan cheese

1 can (about 14 oz.) artichoke hearts, drained and coarsely chopped

1 box (9 oz.) Green Giant frozen chopped spinach, thawed and squeezed to drain

½ cup chopped red bell pepper

¼ cup shredded Monterey Jack or mozzarella cheese (1 oz.)

Toasted baguette slices or assorted crackers, if desired

Heat oven to 350 degrees. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper.

Spoon mixture into 1 quart casserole. Sprinkle with Monterey Jack cheese.

Cover and bake about 20 mins. or until cheese is melted. Serve warm with baguette slices.

CARROT SOUFFLE

Recipe from myrecipes.com. This dish doesn’t contain beaten egg whites so it is not a true soufflé, however, it is light and fluffy like a soufflé is meant to be.

7 cups chopped carrot (about 2 lbs.)

2/3 cup granulated sugar

¼ cup fat-free sour cream

3 tbsp. all-purpose flour

2 tbsp. butter, melted

1 tsp. baking powder

1 tsp. vanilla extract

¼  tsp. salt

3 large eggs, lightly beaten

Cooking spray

1 tsp. powdered sugar

Preheat oven to 350 degrees. Cook carrot in boiling water 15 mins. or until very tender; drain. Place carrot in a food processor, process until smooth. Add granulated sugar and next 7 ingredients (granulated sugar through eggs); pulse to combine.

Spoon mixture into a 2 quart baking dish coated with cooking spray. Bake at 350 degrees for 40 mins. or until puffed and set. Sprinkle with powdered sugar.

ALMOND FUDGE TOPPED SHORTBREAD

A Pillsbury recipe

No-stick cooking spray

1 cup (2 sticks) butter, softened

½  cup powdered sugar

¼  tsp. salt

1 ¼ cups Pillsbury BEST All Purpose Flour

2 cups (12 oz. pkg.) semi-sweet chocolate chips

1 (14 oz.) can Eagle Brand Sweetened Condensed Milk

½  tsp. almond extract

Sliced almonds, toasted*

Heat oven to 350 degrees. Spray a 13x9” baking pan with no-stick cooking spray

Beat butter, powdered sugar and salt in large bowl with electric mixer until fluffy. Add flour; mix well. Press with floured hands evenly in prepared pan.

Bake 20-25 mins. or until lightly browned.

Melt chocolate chips with sweetened condensed milk in heavy saucepan over low heat, stirring constantly. Remove from heat; stir in almond extract. Spread evenly over shortbread.

Garnish with almonds, press down firmly. Chill 3 hrs. or until firm. Cut into bars.

*To toast almonds, place almonds in dry nonstick skillet, cook over medium heat, shaking pan until nuts are lightly browned.

CHOCOLATE PECAN PIE

A Betty Crocker recipe from tablespoon.com.

If you want to make a pie crust from scratch, use your own recipe. Otherwise just use Betty Crocker pie crust mix .

Pecan Filling:

2/3 cup sugar

1/3 c up butter or margarine, melted

1 cup corn syrup

2 tbsp. bourbon, if desired

½ tsp. salt

3 eggs

1 cup pecan halves or broken pecans

1 bag (6 ozs.) semisweet chocolate chips (1 cup)

Place your pie crust in a pie plate and set aside. In large bowl, beat sugar, butter, corn syrup, bourbon, ½ tsp. salt and the eggs with hand beater. Stir in pecans and chocolate chips. Pour into the pasty filled pie plate. Cover edge with 2-3” strip of foil to prevent excess browning, remove foil during last 15 mins. of baking.

Bake 40-50 mins. or until set. Cool 30 mins. Refrigerate about 2 hrs. until chilled.

If you wish, garnish with whipped cream and Betty Crocker Dessert Decorations chocolate leaves (see picture).

BREAKSTONE’S CREAMY SCALLOPED POTATOES

A Breakstone recipe

1-1/2 cups Breakstone’s Sour Cream

1 can (10-3/4 oz.) condensed cream of potato soup

2 cloves garlic, minced

2-1/2 lb. red potatoes (about 8), very thinly sliced

1 cup shredded Cracker Barrel Vermont Sharp-White Cheddar Cheese

2 tbsp. chopped fresh chives

Heat oven to 350 degrees. Mix first 3 ingredients in large bowl. Add potatoes, toss to coat. Spoon into 13x9” baking dish sprayed with cooking spray, top with cheese.

Bake 55 mins. or until potatoes are tender. Sprinkle with chives.

Here’s three cranberry recipes to whet your guests’ appetites.

CRANBERRY-PINEAPPLE MINIS

A Dole Recipe

1 can (20 0z.) Dole Pineapple, undrained

2 pkg. (3 oz. each) JELL-O Raspberry Flavor Gelatin

1 can (16 oz.) whole berry cranberry sauce

2/3 cup chopped walnuts

1 Dole Apple, chopped.  (I don’t think it matters what kind of apple you use)

Drain pineapple, reserving juice. Add enough water to juice to measure 2-1/2 cups, pour into saucepan. Bring to boil. Pour over gelatin mixes in large bowl; stir 2 mins. until completely dissolved. Stir in pineapple, cranberry sauce, walnuts, and apple. Spoon into 24 paper-lined 2-1/2” muffin cups. Refrigerate 2-1/2 hrs. or until firm. Remove liners.

TURKEY CRANBERRY PINWHEELS

A Pillsbury recipe

1 can (8 oz.) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz.) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet

4 tbsp. cranberry chutney (from 9.4 oz. jar)  or whole berry cranberry sauce (from 16-oz. can)

4 slices (about 5 oz.) thinly sliced turkey breast

2/3 cup shredded Monterey Jack cheese

Heat oven to 375 degrees. Spray large cookie sheet with cooking spray.

If using crescent rolls: Unroll dough, press into 12x8” rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; press into 12x8” rectangle.

Spread cranberry chutney on top of rectangle, within ¼” of edges. Arrange sliced turkey evenly over cranberry chutney. Sprinkle shredded cheese over sliced turkey.

Starting with longest side, roll up, pinch long side to seal. With serrated knife, cut into 24 slices. Place cut side down on cookie sheet.

Bake 10-15 mins. or until golden brown. Remove from cookie sheets. Serve warm.

This recipe could serve as a leftover turkey solution.

SLOW COOKER CRANBERRY BARBECUE MEATBALLS

From Progresso

Meatballs:

1 lb. lean (at least 80%) ground beef

½ lb. ground pork

1 medium onion, finely chopped (1/2 cup)

¼ cup Progresso plain bread crumbs

½ tsp. ground mustard

½ tsp. seasoned salt

1/8 tsp. pepper

1 egg

Sauce:

1 cup barbecue sauce

½ cup cranberry-orange sauce (from 9.2-oz. jar)

½ tsp. ground mustard

½ tsp. ground ginger

½ tsp. salt

2 tbsp. chopped fresh parsley

Heat  oven to 375 degrees. Spray 15x10x1” pan with cooking spray. In large bowl, mix all meatball ingredients. Shape into 1” meatballs. Place in pan. Bake 15-20 mins. or until no longer pink in center and juice is clear.

In 2- to 2-1/2 quart slow cooker, mix all sauce ingredients except parsley until well blended. Add meatballs.

Cover and cook on Low heat setting, 2-3 hrs. or until thoroughly heated. Stir in parsley. Serve meatballs with cocktail forks or toothpicks. Meatballs will hold on Low heat setting up to 2 hrs.; stirring occasionally.

How do you turn a simple breakfast into a scrumptious one for your holiday guests you ask? Here’s one way to keep everyone happy till dinner time on Turkey day with just toast, bagels or English Muffins, scrambled eggs and oatmeal. This breakfast is brought to you by homemadesimple.com and Dawn dish detergent.

TOAST, ENGLISH MUFFINS OR BAGELS THE FANCY WAY

Use nice thick slices of bread, small enough to fit in the toaster, or English Muffins, or Bagels and fix them one of these three ways:

·         Smear with chunky peanut butter, top with banana slices, drizzle with honey and sprinkle with chopped walnuts.

·         Layer slices of fresh avocado on your toast, et al. then top with strips of crispy bacon.

·         Place 8 ounces of cream cheese in a bowl and mash with a fork, adding water until it reaches your desired consistency. Then add flavor with herbs, spices or other fixings.

·         Blend cream cheese with 1 tsp. of dried Italian herbs and ½ tsp. garlic powder.

·         Mix in honey and chopped walnuts to taste into the cream cheese

.

·         Whip the cream cheese with 1/4 cup of your favorite jam or preserves.

SCRUMPTIOUS SCRAMBLED EGGS

When making scrambled eggs for the gang fold in something extra before the eggs finish cooking

Pre-shredded cheese melts well. For layers of flavor, try a store-bought blend.

Add cooked bits of bacon, breakfast sausage or chorizo

Toss in bite-sized pieces of asparagus, bell pepper, onion, mushrooms or sun-dried tomatoes.

.

OUT-OF-THE-ORDINARY OATMEAL

To finish this easy breakfast provide your guests with packets of instant oatmeal or bowls of cooked old-fashioned oats and a buffet style choice of toppings:

·         Fresh fruits: apples, bananas, blueberries, peaches and strawberries

·         Dried fruit: apricots, cherries, cranberries and raisins

·         Brown sugar, caramel, honey and maple syrup

      Nuts: almonds, hazelnuts, pecans, and walnuts

·         Extras: peanut butter, cinnamon, fruit yogurt

If using instant oats, make it creamier by cooking them with milk instead of water, or use an equal mix of the two.

Here’s a different way to make banana bread. This recipe comes from myrecipes.com

 COCONUT BANANA BREAD WITH LIME GLAZE

2 cups all purpose flour (about 9 ozs.)

¾ tsp. baking soda

½  tsp. salt

1 cup granulated sugar

¼ cup butter, softened

2 large eggs

1 ½ cups mashed ripe banana (about 3 bananas)

¼ cup plain low-fat yogurt

3 tbsp. dark rum

½ tsp. vanilla extract

½ cup flaked sweetened coconut

Cooking spray

1 tbsp. flaked sweetened coconut

½ cup powdered sugar

1 ½ tbsp. fresh lime or lemon juice

 Preheat oven to 350 degrees. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.

Place granulated sugar and butter in a large bowl, beat with a mixer at medium speed until well blended. Add eggs 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended.

Add flour mixture, beat at low speed just until moist. Stir in ½ cup coconut. Spoon batter into a 9x5 in. loaf pan coated with cooking spray; sprinkle with 1 tbsp. coconut. Bake at 350 degrees for 1 hr. or until a wooden pick inserted in center comes out clean. Cool in pan 10 mins. on a wire rack, remove from pan. Combine powdered sugar and juice, stirring with a whisk. Drizzle over warm bread. Cool completely on wire rack. 

Two sweets recipes to make kids and grandkids happy during the holidays.

DREAMY CREAM-FILLED CUPCAKES

(A Betty Crocker recipe from tablespoon.com)

 1 box Betty Crocker SuperMoist devil’s food cake mix

(Water, vegetable oil and eggs called for on cake mix box)

1 ½ containers (12 oz. each) Betty Crocker Whipped fluffy white frosting

½ cup miniature semisweet chocolate chips

 Heat oven to 350 degrees (325 for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and eggs. Cool 10 mins.; remove from pan to cooling racks. Cool completely, about 30 mins.

Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about ¼ in. off corner of bag. Gently push out corner of bag into center of cupcake. Squeeze about 2 tsp. frosting into center of each cupcake for filling, being careful not to split cupcake. Frost tops of cupcakes with remaining frosting.

Sprinkle chocolate chips on top of each cupcake. Store loosely covered. (You could also add some red and green sprinkles on top of each cupcake for a festive touch.)

JOE FROGGERS

A Gold Medal recipe from tablespoon.com

 1 cup sugar

½ cup shortening

1 cup dark molasses

½ cup water

4 cups Gold Medal all-purpose flour

1 ½ tsp. ground ginger

1 tsp. baking soda

½  tsp. salt

½  tsp. ground cloves

½  tsp. ground nutmeg

¼  tsp. ground allspice

 Mix sugar, the shortening, molasses and water in large bowl. Stir in remaining ingredients. Cover and refrigerate at least 2 hrs. or until firm.

Heat oven to 375 degrees. Roll dough ¼ in. thick on well-floured cloth-covered board. Cut into 3 in. circles, sprinkle with sugar if desired. Place about 1½ ins. apart on ungreased cookie sheet. Bake 10-12 mins. or until almost no indentation remains when touched. Cool 2 mins., remove from cookie sheet. Cool on wire rack.

Here’s a couple sweet potato casserole recipes for you to choose from.

WHIPPED SWEET POTATO BAKE

From Pillsbury on Cooking.com

3 cans (15 oz each) sweet potatoes, drained

¼ cup (1/2 stick) butter or margarine, melted

1 tsp. ground cinnamon

1 tsp. ground ginger

¼ tsp. ground nutmeg

3 cups Jet-Puffed Miniature Marshmallows

Heat oven to 350 degrees. Beat sweet potatoes, butter, ginger and nutmeg with mixer until blended. Spoon into lightly greased 1-1/2 quart casserole dish; top with marshmallows. Bake 15-20 mins. or until mixture is heated through and marshmallows are lilghtly browned.

Microwave Directions: Mix all ingredients except marshmallows as directed. Spoon into lightly greased microwavable 1-1/2 quart baking dish or bowl. Microwave on high 8-10 mins. or until heated through, stirring after 5 mins. Top with marshmallows, L.et stand 2-3 mins. or until marshmallows begin to melt.

SWEET POTATO GRATIN

A Wolfgang Puck Recipe

4 tbsp. (2 ozs.) unsalted butter

1 lb. Granny Smith apples, peeled, cored, quartered, and cut into ¼ in. slices

1-1/2 lbs. sweet potatoes or yams, peeled and cut into thinly sliced rounds

½ tsp. salt

½ tsp. cinnamon

¼ tsp. freshly ground white pepper

Freshly grated nutmeg

1-1/4 cups heavy cream, half-and-half, or milk

½ cup fresh bread crumbs

(If you can’t find fresh white pepper or nutmeg, just use the prepared kind—sorry Mr. Puck)

Preheat oven to 375 degrees.

In a 10 in. skillet, melt 2 tbsp. butter. Over medium-high heat, sauté the apples until slightly caramelized, about 6-8 mins.

Place the potatoes in a medium bowl and season with salt, cinnamon, pepper and nutmeg. Pour over the cream and mix well.

Butter a 10 in. gratin dish and layer with half the potatoes, one overlapping the other. Cover with the apples and arrange the remaining potatoes on top. Cover the dish with aluminum foil and bake for 1 hr. or until the potatoes are tender. Remove from the oven.

Increase the oven temperature to 500 degrees. Sprinkle the bread crumbs over the potatoes and dot with the remaining 2 tbsp. of butter. Return to the oven to brown, watching carefully to prevent burning.

Remove from oven and serve immediately.

Here's a breakfast muffin treat for your holiday guests.
BLUEBERRY WHITE CHOCOLATE
MACADAMIA MUFFINS
This recipe comes from Martha White

Crisco Original No-Stick Cooking Spray

2 (7 oz). pkgs. Martha White Blueberry Flavored Muffin Mix

1 cup milk

½ cup white baking chips

¾ cup chopped salted macadamia nuts

Topping:

1/3 cup white baking chips

1 tsp. milk

 Heat oven to 425 degrees. Spray 12 medium muffin cups with no-stick cooking spray or line with paper baking cups (or simply use a non-stick pan).

Stir together muffin mix and 1 cup milk in large bowl just until moistened. Fold in ½ cup baking chips and ½ cup macadamia nuts. Fill muffin cups about ¾ full. Sprinkle ¼ cup macadamia nuts over batter. Bake 13-16 mins. or until light golden brown. Cool 2-3 mins. in pan. If not using muffin liners, loosen sides of muffins with knife. Remove from pan.

Microwave 1/3 cup baking chips and 1 tsp. milk in uncovered microwave safe bowl on Medium-High power for 45 seconds. Stir until smooth. If necessary, microwave in 15 sec. intervals until chocolate is melted. Drizzle over muffins.

 PUMPKIN CUSTARD CAKE

This recipe comes from Moogie, a member on tablespoon.com

1 pkg. yellow cake mix


1-1/3 cups water

3 eggs

2 cups canned pumpkin pie mix

2 eggs

½ cup boiling water

Preheat oven to 350 degrees. Grease bottom only of 13x9-in. pan

In large mixer bowl, combine dry cake mix, water and 3 eggs. Blend and beat as directed on package. Pour into prepared pan.

In small mixer bowl, beat pumpkin and 2 eggs. Pour evenly over batter. Pour boiling water over all. Bake for 40-50 mins.

PORK CHOPS IN CREAMY CHAMPAGNE SAUCE

With

RUSTIC GARLIC MASHED POTATOES

This recipe comes from Robin Miller on the Food Network site online. It could go well with the broccoli cheese casserole recipe that follows for a nice dinner party meal.

4 medium red potatoes, unpeeled and quartered

4 peeled garlic cloves

½ cup sour cream

2 tbsp. freshly chopped parsley leaves

Salt and freshly ground black pepper

1 tbsp. olive oil

6 pork loin chops (about 5 ozs.each)

¼ cup chopped shallots

2 tsp. dried thyme

1 tsp. dried tarragon

1 cup sparkling wine or dry Champagne

1 tbsp. all-purpose flour

1 cup milk

 Put potatoes and garlic in a medium saucepan and pour over enough water to cover. Set pan over high heat and bring to a boil. Cook 8 mins., until potatoes are fork-tender. Drain and return potatoes and garlic to pan. Add sour cream and mash until almost smooth (or lumpy if desired). Stir in parsley and season, to taste, with salt and black pepper.

 Meanwhile, heat oil in a large skillet over medium-high heat. Season with salt and black pepper and add to hot pan. Cook 2 mins. per side, until golden brown. Remove pork from pan and set aside. To the same pan, add shallots and cook 2 mins., until soft. Add thyme and tarragon and cook 1 min., until fragrant. Add sparkling wine and cook 1 min. Whisk flour into milk and add to pan. Return pork to pan and simmer 3-5 mins., until pork is cooked through and sauce thickens. Serve 4 pork chops with all of the sauce and mashed potatoes. Reserve the remaining pork for another meal with rice.

BROCCOLI-CHEESE CASSEROLE

This recipe is by Aaron McCargo, Jr. and also appeared on the Food Network site.

2  lbs. frozen broccoli florets or fresh blanched broccoli florets, drained

4 cups crumbled crackers (recommended: Ritz crackers)

1 tsp. freshly chopped thyme leaves

1 tsp. freshly chopped oregano leaves

2 tbsp. smoked paprika

1 tsp. cayenne

1 tbsp. black pepper

1 stick melted butter

1 lb. Velveeta cheese cubed small

1 lb. Camembert, sliced thin

Cooking spray

Preheat oven to 450 degrees. In a large stock pot of boiling salted water, blanch broccoli florets for 3 mins. Remove from water and shock in a large bowl of ice water. Remove from ice water and drain on a paper towel-lined platter. Set aside. 

Using a plastic bag, crush crackers. Add the thyme, oregano, paprika, cayenne, pepper and melted butter until well combined. Set aside. 

In a large casserole dish lightly greased with butter add broccoli and cheeses. Pour cracker topping on top of cheese and broccoli. Wrap with foil and bake for 15-20 mins. in oven.

 Remove from oven. Take foil off and allow to rest for 5 mins. before serving.

HOT CRAB DIP

This recipe comes from Cooking.com It is a reduced fat dip.

½ cup nonfat cottage cheese, pressed

4 oz. reduced fat cream cheese (Neufchatel)

2 small cloves garlic, minced

¼  tsp. Worcestershire sauce

¼  tsp. Old Bay seasoning

¼  tsp. cayenne pepper

½  tsp. freshly ground pepper

8 ozs. fresh or frozen and thawed crabmeat, well drained and patted dry

1 tbsp. lemon juice

Place pressed cottage cheese and cream cheese in a food processor or blender and blend until smooth.Transfer to a medium saucepan and add garlic, Worcestershire sauce, Old Bay seasoning, cayenne and pepper. Heat over low heat until warm, 2-3 mins., stirring frequently. Add crab and lemon juice, stir well. Heat until warm. 30-40 secs. Remove from heat and serve immediately.

CHICKEN-HAM BITES

This is a Betty Croker recipe and comes from tablespoon.com

2 boneless, skinless chicken breast halves, cut into ½- to ¾-in. pieces (36 pieces)

½ cup Italian dressing

14 to 16 cremini mushrooms, cut into ¼-in. slices (these mushrooms are the baby version of the larger portabella mushrooms. They are lighter in color and have a milder flavor.)

6 oz. sliced cooked deli ham, cut into 1 in. wide strips

4 fresh basil leaves, finely sliced (stack them and cut with a sharp knife into thin strips)

Place chicken pieces in shallow bowl. Pour dressing over chicken. Cover and refrigerate 30 mins. to marinate.

Heat oven to 425 degrees. Line jelly roll pan, 15 1/2x10.11/2x1 in. with aluminum foil. Spray foil with cooking spray. Place 1 chicken piece on each mushroom slice; wrap with ham strip. Place seam side down (mushroom on bottom) in pan. Drizzle with remaining marinade in bowl.

Bake 10-12 mins. or until chicken is no longer pink in center. Place basil on top of each bite. Spear bites with toothpicks if desired.

Do Ahead: Bake up to 24 hrs. in advance. Transfer them to an ovenproof baking dish; cover and refrigerate. When ready to serve, reheat at 350 degrees for 20-25 mins.

SPIRAL SANDWICH

This Betty Crocker recipe also comes from tablespoon.com

1 soft cracker bread, 15 in. in diameter (from 17 oz. pkg.)

1 pkg. (4 oz.) herb-and-garlic spreadable cheese

8 ozs. thinly sliced smoked turkey

1 large tomato, thinly sliced

6 ozs. thinly sliced Swiss cheese

18 leaves fresh spinach


Cover bread evenly with spreadable cheese.

Layer turkey, tomato, Swiss cheese and spinach on bread, leaving about 4 ins. at one side covered with spreadable cheese.

Beginning at the side layered with turkey, roll up bread. Trim each end with serrated knife to make even; cut bread roll into 1 in. slices.

Tips: Do ahead. Tightly wrap uncut roll with plastic wrap and refrigerate 1-2 hrs.

Soft cracker bread is sturdier than a tortilla but more flexible than a pizza shell. Look for it near the pita bread in the deli section.

You can vary the fixin’s. Add extra veggies such as shredded carrots. Switch out the meat and cheese. Add zing with a squirt of mustard.

ROASTED SESAME AND HONEY CHEX MIX

This is a Chex cereal recipe from tablespoon.com

3 cups Chex cereal (any variety)

3 cups checkerboard-shaped pretzels

3 cups sesame sticks

1 cup mixed nuts

3 tbsp. butter or margarine, melted

¼ cup honey

2 tbsp. sesame see, toasted*, if desired

*To  toast sesame seeds, cook in small nonstick skillet over medium heat 1-3 mins, stirring frequently, until light golden brown.

Oven Directions: Heat oven to 275 degrees. In ungreased 15x10x1-in. pan, mix cereal, pretzels, sesame sticks and nuts. In medium bowl, mix remaining ingredients. Pour over cereal mixture, stirring until evenly coated. Bake 45 mins., stirring occasionally. Spread on waxed paper to cool, about 30 mins. Store in airtight container.

Microwave Instructions: In large microwavable bowl, mix cereal, pretzels, sesame sticks and nuts.

In 2 cup microwavable measuring cup, microwave butter on High about 30 secs. or until melted. Stir in honey and sesame seed. Pour over cereal mixture, stir until evenly coated.

Microwave uncovered on High 5-6 mins., stirring every 2 mins., until mixture just begins to brown. Spread on waxed paper to cool. Store in airtight container.

This snack can be made a week ahead of time and stored in an airtight container.

Package this snack mix in purchased wine or potpourri bags for special party favors or an interesting serving idea.

FAVORITE OVEN-BAKED CHICKEN PARMESAN

This easy chicken casserole recipe comes from cooks.com. I have made this recipe.

 It’s easy and quick and delicious.

4 boneless, skinless chicken breast halves (about 1 1/4 lbs.)

1 egg, slightly beaten

¾ cup Italian seasoned dry bread crumbs

1 jar (26 ozs.) marinara sauce

1 cup Parmesan - or – shredded Mozzarella cheese

Preheat oven to 400 degrees. Dip chicken in egg, then bread crumbs, coating well. In a 13” x 9” glass baking dish, arrange chicken. Bake uncovered 20 mins. or until chicken is no longer pink. Pour the marinara sauce over chicken, then top with cheese. Serve if desired, with hot cooked pasta. Makes 4 servings.

SLOPPY JOE SLIDERS

Another tailgate or football watching on TV snack. This recipe comes from Sister Schubert’s. They make all kinds of rolls and are found in the freezer section of your grocery store.

2 pkgs. Sister Schubert Dinner Yeast Rolls, prepared according to package directions

3 lbs. lean ground sirloin

1 tbsp. vegetable oil

¾ cup chopped onion

¾ cup finely chopped green or red bell pepper

2 ½ cups ketchup

¼ cup tomato paste

¼ cup brown sugar

2 tbsp. vinegar

2 tbsp. Worchestershire sauce

2 tbsp, salt or to taste

2 tbsp. dry mustard

½ tsp. freshly ground black pepper

1 2/3 cups water

Heat a deep skillet or Dutch oven over medium heat; add ground meat. Brown meat until it is cooked thoroughly. Carefully drain and discard fat. Transfer meat to a bowl.

To same pan, heat oil on medium heat; add onions and peppers and cook 4-5 mins., stirring frequently. When vegetables are tender, return meat to pan and add remaining ingredients. Stir frequently to cover meat with sauce. Reduce heat to low and cook for 20-30 mins. or until mixture thickens slightly.

Split Sister Schubert Dinner Yeast Rolls and spoon meat into rolls. Serves 12-15.

APPLE CIDER PIE

This recipe is from Cooking.com. There is also an Apple Tart recipe on this same site. 

1 recipe Classic Pie Crust or just buy a prepared pie crust

3 tbsp. heavy cream

¼ cup sugar cubes (about 12 small), coarsely crushed

Filling

3 lbs. Golden Delicious or Gala apples, peeled, cored, cut into 3/4” slices, then halved crosswise

2/3 cup apple cider

½ to 2/3 cup packed light brown sugar to taste

1 tsp. ground cinnamon1/4 tsp. ground nutmeg

3 tbsp. cornstarch

FILLING: In a large nonreactive pot, mix the apples, all but 2 tbsp. of the cider, the brown sugar, cinnamon, and nutmeg. Bring to a boil over high heat, stirring often, until the sugar has dissolved and the apples are evenly coated. Mix the cornstarch and remaining 2 tbsp. cider into a paste; add this to the apples. Stirring constantly, boil until the liquid is thickened and clear, about 1 min. (you’re not cooking the apples, just thickening the juices).Taste and adjust seasonings if needed. Remove from the heat and let cool.

TO ASSEMBLE: Position racks in the low and middle spots of the oven. Set a foil-lined baking sheet on the lower rack to catch drips and heat the oven to 425 degrees F. Prepare a double pie crust in a 9” pie pan and fill the shell. Brush the heavy cream over the top crust and sprinkle with the crushed sugar cubes, pressing lightly to secure the chunks. Cut at least 3 vent holes. Bake on the middle rack until the crust is golden and the apples are tender when pierced with a knife, about 55 mins. If the top starts browning too quickly, tent the pie with foil.

PUMPKIN PIE

I had a delicious pecan pumpkin pie recipe but I’ve lost it unfortunately. This is the southern way to make a pumpkin pie. Paula Deen has a recipe for this kind of pie if you want to look it up in one of her books. This recipe is from Cooking.com.

For Praline Pecans:

½ cup sugar

¼ cup water

2 cups whole pecans, roasted

For Filling:

6 eggs

1 cup packed brown sugar

1 cup light corn syrup or golden syrup

3 cups heavy cream

3 cups cooked, mashed pumpkin (approx. 3 lbs. raw)

1 tbsp. dark rum

1 tsp. freshly grated nutmeg

14 tsp. salt

1 prepared sweet shortcrust pastry shell

DIRECTIONS: For the Praline Pecans: insert a toothpick into each of the pecans, Set aside.

Combine the sugar and water in a saucepan and stir over low heat to dissolve the sugar. Bring to a boil and boil until golden, about 5-7 mins. Using the toothpick, quickly dip each pecan into the toffee. Place pecans on an oiled wire rack to set, about 2 mins. Preheat oven to 350 degrees F.

For the Filling: Whisk together the eggs and brown sugar in a bowl. Add the syrup and mix until smooth. Stir in the cream, pumpkin puree, rum, nutmeg and salt. Combine thoroughly. Pour into the prepared pastry shell; bake for 35-40 mins. until firm to the touch in the middle. Let cool before decorating with the Praline Pecans.