We had Roast Beef Sandwiches tonight and they were wonderful!  Bought an eye of round on sale and made this EASY recipe . . .

Eye of Round

(So Easy – Best Roast Beef Sandwich Ever)

 

1 3 lb. beef eye of round roast                      salt, pepper & garlic to taste

 

Preheat the oven to 500 degrees.  Season the roast with salt, pepper and garlic and place in a roasting pan or baking dish.  Do not cover or add water.  Place the roast in the preheated oven.  Reduce the temperature to 475 degrees.  Roast for 21 minutes (7 minutes per pound), then turn off the oven and let the roast sit in the hot oven for 2 ½ hours.  Do not open the door at all during this time!  Remove the roast from the oven, slice thinly and serve.  I like to serve with a horseradish and sour cream sauce.  (some people like it mixed with mayo).

One Dressing - Several Ways!

You can make this dressing as shown.

OR . . .  Use Feta Cheese instead of Bleu Cheese for a wonderful and very different dressing.

OR . . . Use Feta Cheese and add cilantro for an amazing dressing for a Fajita Salad!!!!

Dressing – Yogurt Bleu Cheese

Better Than Any Bottled Dressing I Could Buy

 

1/3 cup mayonnaise                                     1 Tbsp. lemon juice

3 cups Greek yogurt, drained for 1 hour         ½ tsp. salt

2 Tbsp. onion or chives, minced                     4 oz. Roquefort or Blue Cheese

                                                                   A pinch of sugar (literally a pinch)

Combine all except cheese, mix well and blend flavors.  Fold in cheese, crumbled (not too fine).  Store covered in refrigerator.  Best if made a day ahead.

And Now for The Bird!

Turkey – Roasted

 

Rub entire exterior of turkey with extra virgin olive oil.

 

Roasting at 225° – roast .55 hours per pound

Roasting at 250° – roast .49375 hours per pound

Roasting at 275° – roast .4375 hours per pound

 

Last 15-30 minutes increase heat to 400° to brown with the lid off.

 

Turkey Stuffing

 

¾ cup minced onion                                     2 tsp. salt

1 ½ cups chopped celery                              1 ½ tsp. ground sage

1 cup butter                                                 1 tsp. thyme leaves

5 cups Pepperidge Farm Seasoned                ½ tsp. pepper

   Bread Crumb Stuffing Mix                          3-4 cups chicken/turkey broth

5 cups Pepperidge Farm Cornbread               1-3 Tbsp. sugar (to taste)

   Stuffing Mix                                               Optional:  mushrooms, giblets

 

Note:  If possible, boil the giblets in chicken broth, celery and onion to make the chicken/turkey broth.  In large skillet, cook and stir onion and celery in butter until onion is tender.  Stir in about 1/3 of the bread cubes.  Turn into deep bowl.  Add remaining ingredients and toss.  Stuff turkey just before roasting

Thanksgiving salads ~

Broccoli Salad

Excellent Salad for Thanksgiving or any Festive Occasion 

1 head of broccoli in small pieces                 Dressing              

1 medium onion, chopped                            1 cup mayonnaise

½ cup white raisins or dried cranberries        ½ cup sugar

1 cup pecans                                               2 tsp. vinegar

½ lb. bacon, cooked crisp & crumbled

Prepare all ingredients except bacon and add dressing.  Chill.  Sometimes I do this the day before or a little before serving.  Just before serving, crumble the bacon on top and serve.

 

Chopped Salad

(like the salad at Outback)

¼ cup olive oil                                             6 cups chopped head lettuce

1/3 cup white vinegar                                  ½ cup crisp fried crumbled bacon

1/3 cup white sugar                                     ½ cup chopped tomatoes

2 tsp. salt                                                    ½ cup crumbled bleu cheese

Mix first 4 ingredients to make dressing and refrigerate until ready to serve.  In large bowl, toss lettuce with dressing.  Sprinkle the bacon, tomato and bleu cheese on top just before serving.

 

New York Salad

Sweet, Tart, Crunchy all in one Divine Salad 

Mixed greens                                                Kiwis

Mix of Blue Cheese and Feta                          Pears

Craisins                                                       Sugared Walnuts or Pecans

Grapes                                                         Purchased Raspberry Dressing

Sugared Walnuts/Pecans:

 

1 Egg White                                                 1 tsp. Salt

½ cup Sugar                                                1 lb. Nuts

Preheat oven to 225°.  Oil or spray a rimmed baking sheet.  In a small bowl, whisk egg white until foamy.  Add sugar and salt, whisking until well blended.

Add nuts; stir with a fork until coated.  Pour onto prepared baking sheet.  Spread in an even layer.  Bake for 1 hour, turning and stirring with a spatula after 30 minutes.  Nuts will be slightly soft, but will firm up as they cool.  Cool completely.  Break apart any nuts that stick together.  Store in an airtight container.

Must haves for Thanksgiving . . .

Cranberry Cherry Pie

An Elegant Twist to An Old Tradition

 

1 (15 oz) pkg. Pillsbury                                 ¾ cup Sugar                  

          All Ready Pie Crusts                           2 Tbsp. Cornstarch

2 cups fresh or frozen Cranberries               1 (21 oz. can) Cherry Fruit Pie Filling

 

Prepare pie crust according to package directions for two-crust pie using 9” pie pan.  Heat oven to 425.  In large bowl combine cranberries, sugar and cornstarch - mix well.  Stir in cherry pie filling, mix lightly.  Spoon into pie crust-lined pan.  To make top crust, cut out 2 hearts or bells with cookie cutter, tops toward center.  Place crust over filling and fold edge of top crust under bottom crust.  Flute edges.  Brush underside of “cut out” heart or bell with water.  Place on crust between cutouts.  Sprinkle top of pie with cinnamon and sugar.  Bake at 425 for 35-45 minutes until crust is golden brown and filling is bubbly.  Cover edge of crust with strips of foil after about 15 to 20 minutes of baking to prevent excessive browning.

Pecan Pie

Maple Syrup Makes it Thick & Rich

 

Unbaked 9” Single Crust                              ¼ cup Butter, melted

3 Eggs, beaten                                            1/8 tsp. Salt

1 cup Sugar                                                 1 tsp.  Vanilla

¾ cup Maple Syrup (thick)                           1 ¼ cups Pecan halves

 

Heat oven to 375.  Prepare pie crust of single pie.  For filling – combine eggs, sugar, maple syrup, butter, salt and vanilla in bowl.  Mix thoroughly.  Spoon into unbaked pie shell.  Arrange pecans on top.  Reduce oven temperature to 350 and bake for 45-55 minutes or until filling is set.  (Reduce temperature to 325 or shield with foil if crust and/or pecans begin browning too quickly).  Cool to room temperature before serving.

Cranberry “Pink Stuff”

Kids Eat it Like Ice Cream – Adults Eat it like Sorbet!

 

1 cup Sour Cream                                        2 16 oz. cans Whole Cranberry 

1 3 oz. Cream Cheese softened                             Sauce

½ cup Sugar                                                 1 8 oz. can Crushed Pineapple,

1 cup chopped Pecans                                            drained

1 8 oz. Cool Whip                                                                              

With electric mixer, combine sour cream, cream cheese and sugar.  Stir in cranberry sauce, pineapple and pecans.  Fold in cool whip.  Put in oiled mold and freeze.  Slightly thaw before serving.

Pumpkin Cookies

 

½ cup shortening                                        1 tsp. baking soda

1 ½ cup sugar                                             ½ tsp. salt

1 egg                                                          1 tsp. vanilla                                     

1 cup pumpkin (Libby’s)                               1 tsp. nutmeg

½ cup nuts                                                  1 tsp. cinnamon

2 ½ cups flour                                             Optional:  1 cup raisins or dried

1 tsp. baking powder                                      cranberries or chocolate chips

 

Mix and bake at 375° for 10 minutes.  It makes about 25-30 cookies.

The holidays are coming and this is one way to make it easier - make your Cheese Balls in advance and freeze them.  This recipe makes 2 large, 3 medium or any assortment you like.  Sometimes I do a very small one for a dinner party and then 2 larger for Thanksgiving and Christmas.  Enjoy!

Cheese Ball

Great to make ahead and freeze for the holidays!

 

3 8oz. pkg. Cream Cheese, softened              1 lb. shredded Cheddar Cheese

½ tsp. minced Garlic                                     1 cup Pecans, coarsely chopped

1 Tbsp. Worcestershire Sauce                        ¼ cup chopped fresh Parsley

1 Tbsp. Hot Pepper Sauce

 

These are great to make ahead and freeze for the holidays! In a large glass bowl with mixer, combine cream cheese, garlic, Worcestershire sauce and hot pepper sauce.  Blend well.  Add Cheddar cheese and mix until the Cheddar is fine, but still very visible. Shape the mixture into balls or logs. Wrap individually in plastic wrap and place in the freezer.  While the balls are in the freezer, combine the ground pecans and parsley in a shallow bowl.  Remove the balls from the freezer and roll them in the pecan and parsley mixture.  Makes 3-4 balls (make several sizes to accommodate sizes of gatherings).

Okay, I know it's early, but I always like to have recipes in advance to shop and prepare for.  So, here is my Turkey and Stuffing (in the bird, which has all the delicious juices) recipe:

Turkey – Roasted

 

Rub entire exterior of turkey with extra virgin olive oil.

 

Roasting at 225° – roast .55 hours per pound

Roasting at 250° – roast .49375 hours per pound

Roasting at 275° – roast .4375 hours per pound

 

Last 15-30 minutes increase heat to 400° to brown with the lid off.

 

Turkey Stuffing

 

¾ cup minced onion                                     2 tsp. salt

1 ½ cups chopped celery                              1 ½ tsp. ground sage

1 cup butter                                                 1 tsp. thyme leaves

5 cups Pepperidge Farm Seasoned                ½ tsp. pepper

   Bread Crumb Stuffing Mix                          3-4 cups chicken/turkey broth

5 cups Pepperidge Farm Cornbread               1-3 Tbsp. sugar (to taste)

   Stuffing Mix                                               Optional:  mushrooms, giblets

 

Note:  If possible, boil the giblets in chicken broth, celery and onion to make the chicken/turkey broth.  In large skillet, cook and stir onion and celery in butter until onion is tender.  Stir in about 1/3 of the bread cubes.  Turn into deep bowl.  Add remaining ingredients and toss.  Stuff turkey just before roasting

I just returned from a trip to the Northeast and Canada, where I had a wonderful bowl of French Onion Soup.  They topped it off with three (3) cheeses; Swiss, Mozzarella & Gruyere.  So, please try to heap on some tasty cheeses when you make this soup and enjoy it!!

French Onion Soup I

 

4 Tbsp. butter                                              4 14 ½ oz. cans beef broth

2 Tbsp. olive oil                                            1 ½ cups dry white wine or broth

3-4 large onions, sliced thin                          3 Tbsp. flour

1 clove garlic, crushed                                  3 Tbsp. water

½ tsp. salt                                                   dash of thyme

½ tsp. dry mustard                                       3 cups grated Pecorino

½ tsp. sugar                                                French bread slices

                                                              

Combine butter and oil in large pot.  Separate onion slices, and add to pot.  Cook over medium-low heat 30 minutes, stirring often.  Stir in garlic, sugar, salt and mustard.  Cook 30 minutes, stirring occasionally.  Add broth and wine.  Combine flour and water; add to onion mixture, stirring constantly.  Bring to a boil, add thyme, cover, reduce heat and simmer 30 minutes.  Toast bread slices with cheese, until cheese melts.  Put a bread & cheese slice on top of soup when serving.

Although it is not yet "cold" outside, my appetite is ready for some fall comfort food . . .

Pot Roast New England Style

 

1/3 cup flour                                               1 cup water

1 ½ Tbsp. salt                                             8 small potatoes, pared & halved

1 ¼ tsp. pepper                                           8 carrots cut in large pieces

4 lb. beef chuck pot roast                             8 small onions, quartered

2 Tbsp. shortening or oil                               ½ tsp. salt

1 jar horseradish (5 oz.)

 

Mix flour, salt and pepper; rub mixture on meat.  In large skillet, heat oil and brown meat on both sides, about 15 minutes.  Reduce heat; spread horseradish on both sides of meat.  Add water, cover tightly and simmer on top of stove or in oven 4 hours at 325° until meat is tender.  About 1 hour before end of cooking time, add vegetables and ½ tsp. salt.  Place meat and vegetables on warm platter; keep warm while making gravy.  Serve gravy with meat and vegetables. 

 

To make gravy, pour drippings (fat and juices) into a bowl, leaving brown particles in pan.  Let fat rise to top of drippings; skim off fat, reserving ¼ cup.  Place reserved fat in pan.  Blend in ¼ cup flour.  Cook over low heat, stirring until mixture is smooth and bubbly.  Remove from heat.  Measure meat juice; add water to measure 2 cups liquid and stir into flour mixture.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Season with salt and pepper.

 

Pumpkin Bread

I love to Make Mini Loaves and Hand Them Out as Gifts!

 

3 ½ cups flour                                             ½ cup oil

2 tsp. soda                                                  ½ cup apple sauce

1 ½ tsp. salt                                                4 eggs

1 tsp. cinnamon                                           2/3 cup water

1 tsp. nutmeg                                              1 can pumpkin

1 tsp. allspice                                               1 cup nuts, chopped

3 cups sugar

 

Mix all (dry first).  Bake at 350° in 3 loaf pans for 1 hour OR 8 mini loaves for 30-35 minutes.

I made a fajita buffet for a crowd this week and served this on the side instead of a rice dish!

 

Zucchini Cornbread Casserole

 

4 cups shredded zucchini                              ½ tsp. salt

1 onion, chopped                                         ¼ tsp. pepper

2 eggs, beaten                                            8 oz. cheddar cheese, shredded

1 (8.5 oz.) pkg. cornbread mix                     optional:  1 Tbsp. jalapenos, chopped

 

Preheat oven to 350°.  Grease a 2 qt. Casserole dish.  In a large bowl, mix together the zucchini, onion, eggs, cornbread mix, jalapeno (if desired), salt and pepper.  Stir in 4 oz. of the cheese.  Spread this mixture into a greased 2 qt. Casseroled dish, top with remaining 4 oz. of cheese.  Bake in oven for 60 minutes.

Stuffed Tomatoes

 

10 oz. pkg. Chopped Broccoli                       ½ cup Greek yogurt

4 oz. Brie cheese, rind removed, chopped     2 Tbsp. Chopped Onion

1 cup Bread Crumbs                                     4 Tbsp. Pecorino Cheese

4-6 Large Tomatoes                                    Salt & Pepper to taste

2 Tbsp. cream cheese, softened

 

Scoop out tomatoes.  Mix broccoli, Brie cheese, bread crumbs, yogurt, onion, cream cheese, 2 Tbsp. Pecorino cheese, salt and pepper.  Put mixture in tomatoes, sprinkle with remaining 2 Tbsp. Pecorino.  Bake 30 minutes at 350. 

 

Aunt Leona's Garlic Pickles

(John & Kathy Thomas’ Aunt Leona’s Recipe)

 

4 medium onions                                         1/3 cup salt

4 quarts cucumbers, peeled & cubed              5 cups sugar

5 cloves garlic, cut up (more if you                1 ½ tsp. turmeric

   Like a lot of garlic)                                    1 ½ tsp. celery seed                 

2 green peppers, diced                                 3 cups apple cider vinegar

 

Put all veggies together in a very large bowl and cover with 1/3 cup of salt.  Cover with ice and let set for 3 hours.  Drain and slightly rinse.  Fill warm sterile pint jars with veggies, making sure some garlic gets into the jar.  Heat 5 cups of sugar, 1 ½ tsp. of turmeric, 1 ½ tsp. of celery seed and 3 cups apple cider vinegar.  Pour over the jars of pickles and clean the tops good to not leave sugar or residue on the jar rims.  Seal.  I always put jars in a water bath and boil for 10-12 minutes, so that they do seal properly when taken out to cool.  These pickles will keep in the refrigerator unsealed if they for some reason do not seal!

Macaroni Salad

 

1 16 oz. pkg. macaroni, cooked                     1 cup chopped celery

4 hard boiled eggs, chopped                         ½ cup chopped red onion

1/2 cup mayonnaise                                     ½ cup green stuffed olives                 

½ cup sour cream                                        ¼ cup chopped sweet pickle

1/2 cup Greek yogurt                                    2 carrots, grated

¼ tsp. ground mustard                                 1 red bell pepper, chopped

2 T. sweet pickle juice                                  2 T. celery seed

Dash of white vinegar                                   2 Tbs. pimientos or green olives

                                                                   Salt & pepper to taste

 

Cook pasta in a large pot of boiling water until al dente.  Drain and rinse.  Set aside.  In a large bowl, mix mayonnaise, sour cream, yogurt, dry mustard and sweet pickle juice.  Season to taste with salt and pepper.  In large bowl, combine macaroni, celery, onion, olives, sweet pickles, carrots, red bell pepper, celery seeds, olives and eggs.  Stir in dressing, salt and pepper and mix well.  Chill.  Serve.

Fall is just around the corner and that means Carrot Cake to me!!!

Carrot Cake 

4 eggs                                                         2 tsp. cinnamon

½ cup vegetable oil                                      3 cups grated carrots

½ cup applesauce                                         1 cup chopped pecans

2 cups sugar                                                         

2 tsp. vanilla                                                 ½ cup butter, softened

2 cups flour                                                  8 oz. cream cheese, softened

2 tsp. baking soda                                        4 cups powdered sugar

2 tsp. baking powder                                    1 tsp. vanilla

½ tsp. salt                                                   ½ cup chopped pecans

Note:  This recipe cuts the fat by halving the 1 cup of oil with applesauce.  Preheat oven to 350°.  Grease and flour a 9 X 13” pan.  In a large bowl, beat together eggs, oil, sugar and 2 tsp. vanilla.  Mix in flour, baking soda, baking powder, salt and cinnamon.  Stir in carrots.  Fold in pecans.  Pour into prepared pan.  Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.  Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.  For frosting ~ Note ~ recipe is for a layered cake.  You can cut this recipe by ¼ and it will still make plenty.  In a medium bowl, combine butter, cream cheese, powdered sugar and 1 tsp. vanilla.  Beat until smooth and creamy.  Frost the cooled cake.  Sprinkle with pecans.

 

Y U M!

Cinnamon Rolls w/Maple Icing

An Elegant Twist to Cinnamon rolls 

1/3 cup sugar                                              ½ cup brown sugar                                     

1 cup warm water                                        2 ½ tsp. cinnamon

1 pkgs. active Dry Yeast                               3 oz. cream cheese, softened

3 ½ cups flour                                              2 Tbsp. butter, softened

2 2/3 Tbsp. oil                                              1 ½ cups powdered sugar

1 tsp. salt                                                    ¼ tsp. vanilla extract

3 Tbsp. butter                                              ¼ tsp. maple extract

1/8 tsp. salt

Put first 6 ingredients in bread machine in order recommended by manufacturer.  Press “dough” and start.  When dough is ready, roll out onto floured surface into a 16 X 21” rectangle.  Spread with 3 tablespoons of butter.  Sprinkle with 1/2 cup brown sugar and 2 ½ tsp. cinnamon.  Roll dough starting on the long side.  Slice into 12 equal slices and place in 13 X 9” pan.  Bake until brown at about 400° until lightly browned and cooked on bottom.  Let cinnamon rolls cool.  Mix cream cheese, butter, powdered sugar, vanilla, maple extract and salt.  Spread on rolls and enjoy!

Enjoy a cool summer salad . . .

New York Salad

Sweet, Tart, Crunchy all in one Divine Salad

Mixed greens                                                Kiwis

Mix of Blue Cheese and Feta                           Pears

Craisins                                                        Sugared Walnuts or Pecans

Grapes                                                         Purchased Raspberry Dressing

Sugared Walnuts/Pecans:

1 Egg White                                                  1 tsp. Salt

½ cup Sugar                                                 1 lb. Nuts

Preheat oven to 225°.  Oil or spray a rimmed baking sheet.  In a small bowl, whisk egg white until foamy.  Add sugar and salt, whisking until well blended.

Add nuts; stir with a fork until coated.  Pour onto prepared baking sheet.  Spread in an even layer.  Bake for 1 hour, turning and stirring with a spatula after 30 minutes.  Nuts will be slightly soft, but will firm up as they cool.  Cool completely.  Break apart any nuts that stick together.  Store in an airtight container.