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Happy Thanksgiving Everyone!

"Thanksgiving is an emotional holiday. People travel thousands of miles to be with people they only see once a year. And then discover once a year is way too often." ~Johnny Carson~

May your stuffing be tasty May your turkey plump, May your potatoes and gravy Have nary a lump. May your yams be delicious And your pies take the prize, And may your Thanksgiving dinner Stay off your thighs! ~Anonymous~

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November 19 - Carbonated Beverage with Caffeine Day

November 20 - National Peanut Butter Fudge Day

November 21 - National Stuffing Day

November 22 - National Cranberry Relish Day

November 23 - National Cashew Day

November 23 - National Eat A Cranberry Day

November 24 - National Espresso Day

November 25 - National Parfait Day

***Weekly Cooking Thread Ping List***
(to be added/deleted - please post here or PM me)

Recap of recipes from November 12th thread:

Appetizers * 18 * Crostini en tapenade
Appetizers * 28 * Mushroom Appetizers
Appetizers * 57 * Bacon Wrapped Dates

Bread * 24 * Burger Buns
Bread * 52 * Beautiful Burger Buns
Bread * 53 * Homemade Burger Buns
Bread * 77 * Hamburger Buns

Cake * 14 * Sweet Potato Cheesecake w/ Praline Sauce
Cake * 32 * Apple Cake
Cake * 50 * Apple Cinnamon Cake
Cake * 63 * Apple Coffee Cake
Cake * 64 * Easy Apple Cake
Cake * 66 * Apple Dapple Cake

Drink * 67 * Magslinger’s Cure for Crummy Tummy

Gravy * 136 * Tempting Turkey Gravy

Meal * 94 * Stacked enchiladas

Pasta * 5 * Riverbend Shrimp and Pasta

Pastry * 113 * Apple Pockets
Pastry * 117 * Chocolate Cheese danish

Pie * 54 * Pumpkin Pecan Bourbon-Cream Pie

Pizza * 30 * Kimchi Pizza
Pizza * 46 * Low Carb Pizza Crust

Sausage * 23 * Sausage, Rice, and Squash Bake

Vegetable * 9 * Copper Carrots
Vegetable * 120 * Homemade Roasted Pumpkin Puree

Nov 12th Thread link:
http://www.freerepublic.com/focus/chat/2806494/posts?page=152#152

Anyone have a southern recipe for cornbread and sausage struffing, other than the fictional mayor of New York on the Blue Bloods?

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Here's bread recipe that is quick and easy. The name comes from the container traditionally used to cook it in - 2 one pound coffee containers.

Due to the incredible shrinking size of containers (other wise referred to as hidden inflation) and other concerns, I just use standard loaf pans.

COFFEE CAN BREAD RECIPE

4 C flour (Mix 1&1/2C flour with yeast;retain rest)
1 pkg. yeast
1/2 C water (Combine next 5 ingredients;heat till warm)
1/2 cup oil
1 tsp salt
1/2 cup milk
1/4 cup sugar (Add warm mix to yeast mix;beat till smooth)

2 eggs (Stir in eggs & add rest of flour)

Beat well with wooden spoon till smooth & elastic.
Spoon into greased baking containers, cover with plastic and let rise in warm area approximately 35 minutes.

Dough should rise almost to the top. Remove lid;bake @325 degrees for 35 min. Let cool till bread turns loose from sides. Turn out and slice.

Egg Bread (Challa) This is EXACTLY how I have been baking Challa bread. Measure quantities, don't eyeball it.

4 1/2 Cups of All Purpose Flour

1/2 Cups of Wheat Brown Flour

(The Wheat Brown Flour is OPTIONAL and you can just use 5 cups of All Purpose Flour)

1 teaspoon of Kosher salt (no iodine)

5 1/2 Tablespoons of butter or margarine (salted or unsalted, your choice)

1/3 heaping Cup of white sugar

1 Cup of milk (Not Skim milk)

2 Medium or Large Eggs

Between 2 teaspoons to 1 Tablespoon of Quick Rise Yeast

Method:
Heat Milk and Sugar is Pyrex measuring cup to NO WARMER than 105 F degrees. Test with your clean finger. The mixture must NOT be warmer than 105 F degrees. And then add the Yeast to the mixture and stir gently. Cover and let it sit for 10 to 15 minutes.

In the meantime;
Add the Flour(s) to the butter (or margarine) and the salt and the two eggs.

Thoroughly mix.

After 15 minutes the Yeast mixture should have a foam on top (its been "proofed"). Now add the milk, sugar, Yeast mixture to the other ingredients and thoroughly mix and knead the dough for at least 15 to 20 minutes. (Sure, its a good workout ! :) ) I heard that a BREAD-MACHINE will mix and knead the dough just as well. However, bake the result in an oven for far superior results.

Place the dough in a very LIGHTLY olive oiled large bowl and cover the bowl with a slightly damp clean tea towel. Let the dough rise for 1 hour and 30 minutes in a draft-free, warm place such as an oven --NOT HOT. The dough will approximately double in size. After the time for the FIRST rise is up, punch to dough down to let out the gas that has formed and then knead the dough no more than 15 times add small amounts of flour to the surface to prevent the dough from sticking. (This should take about 2 minutes).

Cut the dough ball in two parts. Then cut each half into 12 small pieces. Roll each of the twelve pieces into a ball and place into -=] LIGHTLY GREASED [=- bread baking pans.

Place the bread baking pans into a -=] SLIGHTLY WARMED [=- oven. The oven should NOT be hot. The inside oven temperature should never be above 95 F degrees. The oven can have a half filled tin foil pie tin of water to keep the inside of the oven air humid. Let the punched down dough balls rise a SECOND TIME in the warm oven for about one hour and 30 minutes. The dough balls should rise to well above the bread pans.

Use an EGG YOLK ONLY mixed with 3 Tablespoons of milk in a cup to GENTLY brush the egg wash on to the dough balls and cover the tops with the mixture. You only need a thin coating of the egg wash but its necessary.

Preheat the oven to 350 F degrees. Bake the Challa bread for 14 to fifteen minutes. After baking for seven minutes rotate the bread pans to evenly bake both sides and bake the bread for the remaining seven or eight minutes.

Now the IMPORTANT part. Its tough the first few times. :)

After the 14 or fifteen minutes REMOVE the baked buns from the oven and let them sit (DO NOT TOUCH THEM) for at least five full minutes.

After five minutes cooling, turn the baked Challa upside down so the tops are on a wire rack to cool the bottom part for another 10 minutes. This prevents soggyness and really does assist with releasing the bread from the pans.

After 10 minutes upside down, GENTLY remove the still very hot bread from the bread baking pans.

The cooling down of bread using the above method is just as important to the entire process as the actual baking of the bread. Its vital to let the bread alone to cool properly.

Now that you have removed the bread baking pans, you can enjoy very warm (near hot) baked bread with butter, margarine, raspberry jam or some honey. Plastic bag and refrigerate the buns when they have cooled to room temperature. Don't leave the bread out of the refrigerator.

The above has worked for me, each and every time I have followed this method and this method has faithfully produced enjoyable inexpensive bread for over 50 years.

Here's what we're doing with our left over turkey. I can hardly wait! These are so delicious and easy. Picture at link.

KENTUCKY HOT BROWNS (Southern Living - May 2011)

Ingredients

4 thick white bread slices

3/4 pound sliced roasted turkey

Mornay Sauce - (recipe at link)

1 cup (4-oz.) shredded Parmesan cheese

3 plum tomatoes, sliced

8 bacon slices, cooked

Preparation

1. Preheat broiler with oven rack 6 inches from heat. Place bread slices on a baking sheet and broil 1 to 2 minutes on each side or until toasted.

2. Arrange bread slices in 4 lightly greased broiler-safe individual baking dishes. Top bread with turkey slices. Pour hot Mornay Sauce over turkey. Sprinkle with Parmesan cheese.

3. Broil 6 inches from heat 3 to 4 minutes or until bubbly and lightly browned; remove from oven. Top sandwiches with tomatoes and bacon. Serve immediately.

http://www.southernliving.com/food/entertaining/kentucky-hot-browns-recipe-00417000072805/

Grandma’s Fresh Cranberry Relish

In the olden days, Grandma had to grind everything by hand. Now it takes a few minutes in the food processor!

Note: Prepare this recipe the day before serving as it should rest to develop flavors.

1 bag rinsed fresh cranberries
1 navel orange, with peel (washed)
1 lemon, with peel (washed) - or can use another orange
2 red apples, with peel (washed)

Process cranberries until finely chopped (but not minced); pour into large bowl. Repeat with citrus and apples.

Add: 1 c. chopped walnuts
1 - 2 t. cinnamon
1 c. sugar or honey

Mix together and spoon large glass bowl. Cover. Allow to sit overnight. It will develop a wonderful red syrup. Stir before serving.

Anyone have a good recipe for making chili sauce?

I used to love my Grandmother's, but her recipe was lost.

Rosemary Garlic Walnuts With Smoked Olive Oil

1 cup walnuts
1 tablespoon Sonoma smoked olive oil (This is the company's bold-smoke version.)
1 tablespoon fresh rosemary, finely chopped
pinch hot Hungarian paprika
pinch garlic salt, to taste
pinch black pepper, to taste

Directions
Preheat oven to 325 degrees Fahrenheit (163 degrees Celsius.
Combine all ingredients except for the almonds in a bowl and mix.
Add the walnuts to the oil and spice mixture, and stir until the walnuts are completely coated.
Spread walnuts in a single layer on a cookie sheet lined with parchment, foil or a silicone baking mat.
Bake for 15-20 minutes until lightly toasted. I played it safe by keeping the baking time low.
Allow to cool slightly and serve.

Kimchi Stuffing

INGREDIENTS
12 oz. seasoned stuffing mix
2 onions (diced)
5 garlic cloves (minced)
1 cup toasted pine nuts (or walnuts)
1 tsp. black pepper
1 tsp. dried oregano
1 tsp. dried thyme
1 cup (배추 김치) baechu kimchi/nappa cabbage kimchi (chopped)
½ cup (신고 배 주스) Korean pear juice (or orange juice)
2 sticks butter (melted)
14 oz. chicken broth
1 tbsp sesame seed as optional garnish

DIRECTIONS
1. Mix the stuffing, onions, garlic, walnuts, pepper, oregano and thyme together in a large bowl.
2. Add the kimchi, pear juice, butter and broth. Mix well.
3. Transfer stuffing to a 13 x 9 baking dish and cover with foil. Bake for 30 minutes at 350 degrees in the center rack of your oven.
4. Remove foil and bake for 5 more minutes, or until the top is golden brown. Based on a recipe from Granny Choe.

This is a basic cream soup recipe!
I just put my leftovers in for a great soup!!
1 stick of butter
6 TBSP of flour
2 cups of milk
2 chicken bouillon cubes

Melt the butter, add flour to make a roux, add milk, and
bouillon cubes. Cook on medium heat until thickened.
Add your favorite meats and veges to make a really hearty soup.

November 20 - National Peanut Butter Fudge Day

peanut Butter Fudge.....I'll have some please!!

November 22 - National Cranberry Relish Day

November 23 - National Eat A Cranberry Day

Cranberry Ice Cream anyone??

I just posted this one on the Annual Thanksgiving Recipe thread of the gardening ping list. I'm told it is pretty good.

Twice Baked Sweet Potatoes

3 pounds sweet potatoes, baked, cooled peeled and mashed.*
3/4 cup unsalted butter (DAW), divided
1/4 cup heavy cream
2 eggs
1/2 cup brown sugar, divided
1 teaspoon vanilla
1/2 teaspoon freshly ground allspice (You can use pre ground this time, but get a pepper mill to dedicate to grinding it fresh for next time, OK?)
A pinch each salt and pepper 1/4 cup chopped pecans

Reserve 1/4 cup butter, 1/4 cup brown sugar and the pecans for the topping. Mix together the remaining ingredients and spoon into a greased casserole dish. Top with cubes of the reserved butter, sprinkle with the reserved brown sugar and pecans. Bake @ 375 until puffy and topping is GB&D.

I have used this recipe to convert sweet potato hating heathens.

*You can use DRAINED canned sweet potatoes in a pinch, but it won't be quite as good. Not quite as good is still pretty tasty. Not draining the sweet potatoes will also be good, just kind of soupy I've been told.

Bake the sweet potatoes a day ahead. With them peeled and mashed in the fridge, it is a relatively simple recipe to make.

So glad you posted this pic last week. Today I got all the stuff to make the oreo turkeys. It was hard finding candy corn. Everyone already has the Christmas Candy out. Finally found some at the third stop-CVS pharmacy.

Also, found a recipe for cute pilgrim hats made with fudge stripe cookies, and marshmallows at this site: oreo turkeys and cookie pilgrim hats

I just made these for the first time.. very delicious and addictive! I used ghiradelli chips.

Kix Peanut Butter Chocolate Crisps

1/2 cup (130 grams) peanut butter
1/3 cup (63 grams) granulated sugar
1/3 cup (65 grams) packed brown sugar
1/3 cup (75 grams) butter, softened
1/2 teaspoon (2 ml) baking soda
1/2 teaspoon (2 ml) baking powder
1 egg
½ teaspoon (2 ml) vanilla
4 cups Kix cereal (100 grams)
3/4 to 1 cup semisweet chocolate chips

Heat oven to 325 degrees F. Stir peanut butter, sugars, butter, baking soda, baking powder, egg and vanilla in large bowl until well mixed. Stir in cereal and chocolate chips.

Shape dough by rounded tablespoonfuls into balls; place about 2 inches apart on ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool 5 minutes; remove from cookie sheet. Cool completely. Store loosely covered. Makes about 3 1/2 dozen cookies.