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.