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I posted this one last year and got several freep mails from people who tried it and loved it, so here it is again.

This pie is VERY rich!

Rich Chocolate Pecan Pie (From the Food Network)

1 1/2 cups pecans 1 cup semisweet chocolate chips 1 unbaked 9-inch pie shell (deep dish is best) 4 eggs, beaten 1/2 cup sugar 1/2 cup light brown sugar 1/2 cup corn syrup 1/2 teaspoon vanilla extract Pinch salt Caramel Sauce, for garnish, recipe follows Confectioners' sugar, for garnish

Preheat the oven to 375 degrees F. Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell.

In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake until the filling sets, 50 to 60 minutes. Remove from the oven and cool for 30 minutes before slicing. Cut into individual servings and serve with a drizzle of Caramel Sauce and sprinkle with confectioners' sugar.

Caramel Sauce:

3/4 cup sugar 2 tablespoons water 1/2 teaspoon fresh lemon juice 1/2 cup heavy cream 2 tablespoons to 1/4 cup whole milk

Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook over medium-high heat, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Add the cream (be careful; it will bubble up), whisk to combine, and remove from the heat.

Add 2 tablespoons of the milk, then add up to 2 more tablespoons, until the desired consistency is reached. Let cool until just warm before serving. (The sauce will thicken as it cools.)

If that isn't sweet enough for you, throw some vanilla ice cream on top too.

Make dental appt.

1 posted on 11/14/2009 1:34:58 PM PST by tsmith130
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To: tsmith130

Awww poop....I’ll reformat it and repost. Sorry!


2 posted on 11/14/2009 1:36:40 PM PST by tsmith130
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To: tsmith130
Rich Chocolate Pecan Pie (From the Food Network)

1 1/2 cups pecans
1 cup semisweet chocolate chips
1 unbaked 9-inch pie shell (deep dish is best)
4 eggs, beaten
1/2 cup sugar
1/2 cup light brown sugar
1/2 cup corn syrup
1/2 teaspoon vanilla extract
Pinch salt
Caramel Sauce, for garnish, recipe follows
Confectioners' sugar, for garnish

Preheat the oven to 375 degrees F. Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell.

In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake until the filling sets, 50 to 60 minutes. Remove from the oven and cool for 30 minutes before slicing. Cut into individual servings and serve with a drizzle of Caramel Sauce and sprinkle with confectioners' sugar.

Caramel Sauce:

3/4 cup sugar
2 tablespoons water
1/2 teaspoon fresh lemon juice
1/2 cup heavy cream
2 tablespoons to 1/4 cup whole milk

Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook over medium-high heat, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Add the cream (be careful; it will bubble up), whisk to combine, and remove from the heat.

Add 2 tablespoons of the milk, then add up to 2 more tablespoons, until the desired consistency is reached. Let cool until just warm before serving. (The sauce will thicken as it cools.)

If that isn't sweet enough for you, throw some vanilla ice cream on top too.

Make dental appt.

4 posted on 11/14/2009 1:41:16 PM PST by tsmith130
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To: tsmith130
If you've never tried it, you don't know what an incredible taste treat you're missing:

Brine Your Turkey!

5 posted on 11/14/2009 1:43:40 PM PST by Talisker (When you find a turtle on top of a fence post, you can be damn sure it didn't get there on it's own.)
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To: tsmith130
"Make dental appt"

And check insulin supply.

8 posted on 11/14/2009 1:48:39 PM PST by monocle
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To: tsmith130

Thanksgiving Roasted Vegetables

1 large red onion
1 red or yellow pepper
Any of the following, whatever amount you want.
sweet potatoes
eggplant
carrots

Cut vegetables into 1 inch pieces.
Add on clove crushed garlic.
Add enough olive oil to coat vegetables. Salt and pepper.
Place into shallow pan, like a cookie sheet, single layer.
Roast for 40 min. @ 400, stirring once after 20 minutes.
Best when the onions have just started to burn.


9 posted on 11/14/2009 1:49:52 PM PST by JRochelle
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To: tsmith130
This is one of my favorites which I have been making for about 10 years.

Is super easy, delicious and will be a hit for anyone who cares to try it, especially for Thanksgiving.

In fact, I usually make a dozen or so and give them out to friends.

pie
Ingredients

* 4 ounces cream cheese, softened
* 1 tablespoon milk
* 1 tablespoon white sugar
* 1 1/2 cups frozen whipped topping, thawed
* 1 (9 inch) prepared graham cracker crust
* 1 cup cold milk
* 2 (3.5 ounce) packages instant vanilla pudding mix
* 1 (15 ounce) can solid pack pumpkin puree
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground cloves
Directions

1. In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.

2. Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer.

3. Refrigerate 4 hours, or until set.

Note: The only personal touch I've added (probably cuz I'm from Vermont) is I brush the top lightly with REAL maple syrup.

ENJOY!!!!

12 posted on 11/14/2009 1:55:09 PM PST by Conservative Vermont Vet ((One of ONLY 37 Conservatives in the People's Republic of Vermont. Socialists and Progressives All))
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To: tsmith130

ATTENTION ALL DIABETICS OR FAMILY MEMBERS OF DIABETICS WHO MISS OUT ON THE SWEET YUMMIES ON THANKSGIVING!!
This is about the most delicious dessert I have ever made and after making it a few years back, 90% of the requests for Christmas presents is this pie for their very own. I made 27 pies last Christmas, LOL! But it’s so easy, the whole pie takes about 20 minutes of prep time.

Double Layer Pumpkin Pie-Sugar Free

What You Need!

1/2 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup plus
1 Tbsp. milk, divided
1 Tbsp. splenda
1 tub (8 oz.) SUGAR FREE COOL WHIP Whipped Topping, thawed, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1 can (15 oz.) pumpkin
2 pkg. (3.4 oz. each) SUGAR FREE JELL-O Vanilla Flavor Instant Pudding
1 3/4 tsp. pumpkin pie spice

Make It!

BEAT cream cheese, 1 Tbsp. milk and splenda in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread into crust.

WHISK remaining milk, pumpkin, pudding mixes and spices 2 min. (Mixture will be thick.) Spread over cream cheese layer.

REFRIGERATE 4 hours or until set. Top with remaining COOL WHIP just before serving.


17 posted on 11/14/2009 1:57:25 PM PST by autumnraine (You can't fix stupid, but you can vote it out!)
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To: tsmith130
PS: The pie I posted is called a Layered Pumpkin Cream Cheese Pie.

BTW it is very light,(not like your traditional pumpkin pie) non filing--if using moderate sized slices--(great after a big turkey dinner) and taste almost as good as cheese cake layered with pumpkin

18 posted on 11/14/2009 2:00:18 PM PST by Conservative Vermont Vet ((One of ONLY 37 Conservatives in the People's Republic of Vermont. Socialists and Progressives All))
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To: tsmith130

I love pecan pie! Sounds wonderful

Here’s my mother’s pumpkin pie recipe:

Crust:
3 cups flour
1 cup shortening
1 tsp salt

Cut ingredients together & pat into a 9x13” pan. (You can roll out, but this is quicker.)

Filling:
1 30 oz. can pumpkin
1/2 cup white sugar
1 cup packed brown sugar
6 eggs
1 13 oz. can evaporated milk
3 oz. brandy or rum
3 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
1&1/2 tsp ginger
1/2 tsp salt

Beat together in mixer. Be sure to blend thoroughly. Pour into pie shell & bake for 15 minutes at 450 degrees F, then turn oven down to 400 degrees. Cook until done - about an hour - test by inserting a knife & having it come out clean. Serve with whipped cream & chopped crystalized ginger.

I made this a couple of weeks ago & added about a half cup of molasses to the filling. Gave it more of a gingerbread flavor rather than pumpkin.


19 posted on 11/14/2009 2:00:35 PM PST by Twotone
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To: tsmith130

Grand Marnier Cranberry Sauce
1 bag of cranberries
1 1/4 c sugar
2 T frozen orange juice
2 T Grand Marnier

Cook on low and stir frequently until sugar dissolves ~ 20 mins. It’s the best and it sure smells heavenly! It’s also great on turkey sandwiches.


22 posted on 11/14/2009 2:03:08 PM PST by TMD (Keep Planned Parenthood out of our schools!)
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To: tsmith130

More a “tip” than a recipe.

Top your green bean casserole with cashew halves instead of fried onions.


23 posted on 11/14/2009 2:03:26 PM PST by garandgal
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To: tsmith130

Beer

Ingredients: 1 Can, Old Milwaukee

1.) Chill.
2.) Open.
3.) Drink.


25 posted on 11/14/2009 2:09:08 PM PST by Fester Chugabrew
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To: tsmith130
Homemade Cranberry Sauce

½ cup white sugar
½ cup brown sugar
1 cup orange juice
1 (12 ounce) package fresh cranberries

3 qt. saucepan (I use this size because it is deep and you don’t get much splatter).

Place all ingredients in saucepan and stir. Cook on medium heat until the all the
cranberries pop, about 10 min. Remove from heat and put in a bowl. The sauce will thicken as it cools.

This produces a chunky sauce. If you want it smooth just pulse it in a food processor a couple of times or crush with a potato masher.

26 posted on 11/14/2009 2:09:20 PM PST by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: tsmith130
Now this is one of my favorites which I make for Christmas and also give to friends

NOTE: This is somewhat time intensive and NOT inexpensive, but well worth it.

It is SUPER moist, has a fantastic flavor and you only need SMALL slices as it is VERY rich. If you wrap it properly (I use combination of saran wrap with foil over it) it lasts a long time, but it tastes so good, probably won't. lol

ENJOY!!!!

rumcake
RUM CAKE

Ingredients:

* ---Cake---

* 1 cup chopped, toasted walnuts or pecans
* 1 18-1/2 ounce yellow cake mix
* 1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
* 4 eggs
* 1/2 cup cold milk*
* 1/2 cup vegetable oil
* 1/2 cup Myer's dark rum

* ---Glaze---

* 1/2 cup butter
* 1/4 cup water
* 1 cup sugar
* 1/2 cup Myer's dark rum
Preparation:

Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan.
Sprinkle nuts on bottom of pan.
Combine all cake ingredients.
Beat for 2 minutes on high with electric mixer.
Pour into prepared pan. Bake for 1 hour.
Cool in pan.
Invert on serving plate. Prick top with fork.
Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.

Glaze: Melt butter in saucepan.
Stir in water and sugar.
Boil 5 minutes, stirring constantly.
Remove from heat and stir in rum.
Note: The rum will cause steam. Be careful not to burn yourself.

PS: Though I've never done so, I understand this ships well (even overseas) for those who have friends/loved one serving.

PPS: I use Myer's rum. It's more expensive, but I personally think there is a better taste, though I would imagine you could use Bacardi Dark Rum.

PPPS: I almost forgot. My own personal touch is rather than using a fork to prick holes in the top before spooning glaze I instead use a wooden skewer (anything sharp, thin and long will do) and prick lots of small holes (several inches deep) over the entire cake (that's the time consuming part) and then slowly spoon glaze over the top so that is works its way down throughout the cake.

Its much easier if you have a rack to place the cake on and place newspapers underneath to make clean up easier. Then gently slide the cake on to a plate.

28 posted on 11/14/2009 2:18:26 PM PST by Conservative Vermont Vet ((One of ONLY 37 Conservatives in the People's Republic of Vermont. Socialists and Progressives All))
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To: tsmith130
I saw Emeril make this on Food Network last year right before Thanksgiving (I think, however, it was one of his older shows repeated) and had to try it because it looked so good. I made my normal stuffing and then made this too. It's not your usual Thanksgiving stuffing recipe but if you're looking for something different, it was VERY good!

Savory Spinach and Artichoke Stuffing

Ingredients

* 1/4 cup extra-virgin olive oil
* 2 1/2 pounds spinach, washed (3 cups cooked and roughly chopped)
* 2 cups chopped yellow onions
* 1 tablespoon roughly chopped garlic
* 1 tablespoon plus 2 teaspoons Emeril's Italian Essence, or other Italian seasoning blend
* 2 1/2 teaspoons salt
* 1 1/4 teaspoons freshly ground black pepper
* 3 (8 1/2-ounce) cans quartered artichoke hearts, any tough outer leaves removed
* 2 large eggs
* 1 1/2 cups heavy cream
* 2 cups chicken stock
* 2 tablespoons lemon juice
* 12 to 14 cups cubed (1-inch) day-old French bread (1 loaf)
* 1 pound Brie, rind removed and cut into 1/2-inch cubes
* 1/2 cup freshly grated Parmesan
* 1/4 cup minced fresh parsley leaves
Directions Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon olive oil.

Bring a medium pot of water to a boil. Add the spinach and cook until just wilted, about 30 seconds. Drain and rinse with cold water. Once cool, squeeze as much water from spinach as possible, then roughly chop, and reserve.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until golden brown and tender, about 5 minutes. Add the garlic, 2 teaspoons of Italian Essence, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the artichokes and cook, stirring, another 2 minutes. Remove from the heat and reserve.

Combine the eggs, cream, chicken stock, lemon juice, remaining 1 tablespoon Italian Essence, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper in a large bowl. Whisk to combine. Add the bread, spinach, artichoke mixture, brie, 1/4 cup Parmesan, and parsley and stir to combine. If bread does not absorb all of liquid immediately then let rest until this happens, about 20 minutes.

Pour the bread pudding mixture into the prepared dish. Sprinkle remaining 1/4 cup Parmesan over the top and drizzle with remaining 2 tablespoons olive oil. Bake until firm in the center and golden brown, about 1 hour. Serve warm.

Makes 10-12 servings.

29 posted on 11/14/2009 2:20:43 PM PST by tsmith130
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To: tsmith130

POSSUM CREAM PIE

1 c. flour
1 stick butter
1 lg. container Cool Whip
1 1/2 c. powdered sugar
1 1/2 c. chopped pecans
2 tsp. vanilla
Grated chocolate
1 lg. pkg. instant vanilla pudding
1 lg. pkg. instant chocolate pudding
1 (8 oz.) cream cheese

CRUST: Mix flour, 1 cup chopped pecans and butter. Press in bottom of an 8x13 inch pan. Bake at 325 degrees for 20 to 25 minutes. Cool crust completely.

Mix cream cheese, 1/2 cup Cool Whip and 1 cup powdered sugar. Spread evenly over crust. Mix puddings separately according to directions using a little less milk so pudding will set thicker. Add 2 teaspoons vanilla to vanilla pudding. Add 1/4 cup powdered sugar to each pudding.

Gently spread each bowl of pudding over cream cheese filling. Spread remaining Cool Whip over pudding. Sprinkle 1/2 cup pecans and grated chocolate on top. Refrigerate long enough for pudding to set.

Don’t know why it is called Possum Cream Pie .... no Possum in it.


30 posted on 11/14/2009 2:26:17 PM PST by Sasquatch the Original
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To: tsmith130

CARAMEL-PECAN BARS

Ingredients:
3 1/2 cups coarsely chopped pecans
2 cups all-purpose flour
2/3 cup powdered sugar
3/4 cup butter, cubed
1/2 cup firmly packed brown sugar
1/2 cup honey
2/3 cup butter
3 tablespoons whipping cream

Preparation:

1. Arrange pecans in a single layer on a baking sheet. Bake at 350° for 5 to 7 minutes or until lightly toasted. Cool on a wire rack 15 minutes or until completely cool.

2. Pulse flour, powdered sugar, and 3/4 cup butter in a food processor 5 to 6 times or until mixture resembles coarse meal. Press crumb mixture evenly on bottom and 3/4 inch up sides of a lightly greased heavy-duty aluminum foil-lined 13- x 9-inch pan.

3. Bake at 350° for 20 minutes or until edges are lightly browned. Cool on a wire rack 15 minutes or until completely cool.

4. Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in a 3-qt. saucepan over medium-high heat. Stir in toasted pecans, and spoon hot filling into prepared crust.

5. Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool on a wire rack 30 minutes or until completely cool. When completely cool, using the aluminum foil as handles, carefully lift the tart from the pan, and transfer to a serving tray. Cut into squares.


31 posted on 11/14/2009 2:27:19 PM PST by LucyJo
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To: tsmith130
Turnip Gratin . . . serves 6

2 T. unsalted butter
2 1/2 lb turnips, trimmed & left unpeeled
1 T. chopped thyme
1/2 T. chopped savory
1 1/2 t. kosher salt
rounded 1/8 t. cayenne
1 C. heavy cream
1 C. grated parmigiano-Reggiano

Preheat oven to 450 with rack in middle.
Melt butter in an ovenproof 12" heavy skillet, then cool.
Slice turnips paper-thin with mandolene, then arrange one third of slices, overlapping tightly, in skillet, keeping remaining slices covered with dampened paper towels. Spinkle with about a third of thyme, savory, kosher salt and cayenne. Make 2 more layers.
Cook covered, over medium heat until underside is browned, about 10 min. Add cream and cook. covered. until center is tender, 20 - 25 min.
Sprinkle evenly with cheese, then bake, uncovered, until golden and bubbling, 10 - 15 min. Let stand 5 min. before serving.

This comes from Gourmet Mag. and Chef says other Chefs beg her for this recipe.

32 posted on 11/14/2009 2:28:01 PM PST by HopeandGlory (Hey, Liberals . . . PC died on 9/11 . . . GET USED TO IT!!!)
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To: tsmith130

Thanksgiving bump for reference ...


45 posted on 11/14/2009 3:19:44 PM PST by EverOnward
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To: tsmith130; Diana in Wisconsin; gardengirl; girlangler; SunkenCiv; HungarianGypsy; Gabz; ...

Pining the Gardening thread to a Foodie thread! Goodies for Thanksgiving and Chrismas!


49 posted on 11/14/2009 3:40:32 PM PST by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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