STOVE TOP PIZZA DIP

Yields: 4 servings

Ingredients:

4 ounces cream cheese softened
3/4  cup grated mozzarella cheese, divided
3/4 cup finely grated parmesan cheese, divided
1/2 cup pizza sauce
6-7 slices pepperoni

Directions:

1. In small saucepan heat two tablespoons of olive oil on low heat.
2. Gently stir in softened cream cheese.
3. Sprinkle half of the mozzarella cheese on top and continue cooking on low for approximately one minute. Turn off heat and let saucepan continue to sit on hot burner.
4. Now, sprinkle half of the Parmesan cheese on top.
5. Spoon the pizza sauce on top of the Parmesan cheese.
6. Top with remaining mozzarella and Parmesan cheese.
7. Place pepperoni or additional toppings on top of the cheeses.
8. Cover saucepan with lid and cook very carefully on low heat until all cheeses are melted through and sauce is bubbly — approximately 12 minutes.

Serve hot and enjoy!

Baked Turkey

Ingredients
1 turkey, approx. 15 lbs.
Juice of a lemon
Salt and pepper
Olive oil or melted butter
1/2 yellow onion, peeled and quartered
Tops and bottoms of a bunch of celery
1 to 2 carrots
1 bunch of parsley
Several sprigs of fresh rosemary, thyme
* Need help figuring out how big a turkey to get? Butterball has a turkey calculator that helps you figure out just how many pounds you need. In general, plan for:
12-15 lb turkey for 10-12 people
15-18 lb turkey for 14-16 people
18-22 lb turkey for 20-22 people
Method
1 Defrost and De-Chill
If you are starting with a frozen turkey, you will need to defrost it first, a process that can take several days depending on the size of the turkey. Place the wrapped frozen turkey in a pan to catch any leaks, and then in the refrigerator to defrost. You will need about 5 hours of defrosting for every pound of turkey. Which means that if you have a 15 pound turkey, it should take 75 hours, or a little over 3 days, to defrost.
Remove the turkey from the refrigerator 2 to 3 hours (depending on the size of the bird) before cooking to allow it to come closer to room temperature. The turkey will cook more quickly and more evenly that way.

2 Remove Giblets and Rinse Turkey
When you are ready to cook the turkey, remove it from its package. Reach into the turkey's main cavity and pull out the neck and giblets (gizzard, heart, liver). The giblets may be wrapped in a small paper package. (If they're not in the main cavity, check the neck opening, sometimes they're hiding there!) If you want, you can chop up the heart and gizzard to make stock for the stuffing or dressing (put the chopped heart and gizzard into a small saucepan, cover with water, add salt, bring to simmer for an hour or so.) You can either cook the neck alongside the turkey, or save it for turkey soup. You can also use all of the giblets for making giblet gravy.

Golden Yeast Rolls

 INGREDIENTS
YIELD
24 rolls
1 (1/4 ounce) package active dry yeast (reg size)
1⁄4 cup water, very warm
1⁄3 cup sugar
1⁄4 cup butter or 1⁄4 cup margarine
1 teaspoon salt
1 cup milk, scalding hot
1 egg, lightly beaten
4 1⁄2 cups all-purpose flour, sifted
2 tablespoons butter or 2 tablespoons margarine, for brushing rolls, melted

DIRECTIONS

1. Sprinkle the yeast over very warm water in a large bowl. (Very warm water should feel comfortably warm when dropped on wrist or between 105-110°F on a candy thermometer) Stir until yeast dissolves.

1. Add sugar, the 1/4 cup butter or margarine and salt to hot milk and stir until the sugar dissolves and butter or margarine is melted. Cool mixture to 105-115°F.

1. Add milk mixture to yeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of the remaining 1/2 cup of the flour to dust a pastry cloth.

1. Knead the dough lightly for 5 minutes, working in the remaining flour (use it for flouring the pastry cloth and your hands).

1. Place dough in a warm buttered bowl; turn greased side up. Cover and let rise in a warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours.

1. Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be.

1. Pinch off small chunks of dough and shape into round rolls about 1 1/2 to 1 3/4-inches in diameter. Place in neat rows, not quite touching, in a well-buttered 13- x 9- x 2-inch pan.

1. Cover rolls and let rise in a warm place until doubled in bulk, 30 to 40 minutes. Brush tops of rolls with melted butter or margarine, then bake in a moderately hot oven (375°F) 18 to 20 minutes or until nicely browned. Serve warm with plenty of butter.

Green Bean Casserole

Ingredients

1 can (10 1/2 oz.) Campbell's® Condensed Cream of Mushroom Soup 
3/4 cup milk 
1/8 tsp. black pepper 
4 cups cooked cut green beans or 2 cans (14.5oz each) any style Del Monte® Green Beans, drained 
1 1/3 cups FRENCH'S® Crispy Fried Onions 

Directions

MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup Crispy Fried Onions. 
BAKE at 350°F for 30 min. or until hot. Stir.
TOP with remaining 2/3 cup onions. Bake 5 min. until onions are golden.

For a twist, try the Festive Green Bean Casserole.

Baked Mac & Cheese

Ingredients

2 cups milk

2 tablespoons butter 

2 tablespoons all-purpose flour 

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 (10-oz.) block extra sharp Cheddar cheese, shredded 

1/4 teaspoon ground red pepper 

1/2 (16-oz.) package elbow macaroni, cooked

Preparation

1. WHISK FLOUR INTO BUTTER

Preheat oven to 400°. Microwave milk at HIGH for 1 1/2 minutes. Melt butter in a large skillet or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute.

2. WHISK IN WARM MILK

Gradually whisk in warm milk, and cook, whisking constantly, 5 minutes or until thickened.

3. WHISK IN CHEESE

Whisk in salt, black pepper, 1 cup shredded cheese, and, if desired, red pepper until smooth; stir in pasta. Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining cheese. Bake at 400° for 20 minutes or until golden and bubbly.

CARAMEL APPLE CRUMBLE PIE

INGREDIENTS

¼ cup unsalted butter

1 egg

¾ cup granulated sugar

¼ cup light brown sugar

1½ t vanilla extract

1 t cinnamon

¼ t allspice

¼ t ground cloves

¼ t salt

¾ cup all-purpose flour

¾ cup whole rolled old-fashioned oats (not quick or instant)

1 21 oz can apple pie filling

1 9 in deep dish frozen pie crust

Caramel sauce, for drizzling on top

INSTRUCTIONS

Preheat oven to 350 degrees.

Melt the butter and set aside to cool.

In a large bowl, add the egg, granulated sugar, brown sugar, vanilla, cinnamon, allspice, cloves, salt and cooled melted butter. Stir with a whisk until smooth.

Add the flour and oats. Stir to combine. Fold in the apple pie filling.

Pour the mixture into the pie crust. (My pie crust came straight out of the freezer and was not thawed.)

Place the pie on a cookie sheet. Bake the pie in the oven for 50 to 60 minutes or until the pie is set, not jiggly and golden on top. Mine took 55 minutes.

Allow the pie to cool for 30 minutes before slicing.

Serve with caramel drizzled on top

Store the pie covered in the refrigerator.

NOTES

Recipe Source: Averie Cooks

Old Fashioned Pop Corn Balls

Makes 12 medium popcorn balls

These no-frills popcorn balls combine a sugary glaze with the mouth-watering crunch of JOLLY TIME butter popcorn, for a simple treat that is sure to earn a spot in your recipe box.

INGREDIENTS

8 cups JOLLY TIME® Blast O Butter® or Butter Microwave Pop Corn, popped

1 cup sugar

1/3 cup light or dark corn syrup

1/3 cup water

1/4 cup butter or margarine

1/2 tsp salt

1 tsp vanilla

DIRECTIONS

Keep popped popcorn warm in 200F oven while preparing syrup. In 2-quart saucepan, stir together sugar, corn syrup, water, butter and salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking without stirring until temperature reaches 270F on a candy thermometer or until a small amount of syrup dropped into very cold water separates into threads, which are hard but not brittle. Remove from heat. Add vanilla; stir just enough to mix through hot syrup. Slowly pour over popcorn, stirring to coat every kernel. Cool just enough to handle. Shape into balls, using JOLLY TIME® Pop Corn Ball Maker or buttered hands. Cool on foil or buttered wax paper. Wrap in plastic wrap; tie with a ribbon.

Recipe compliments of The Popcorn Board

Apple teeth Treats

Ingredients

 4 Honeycrisp apples - cored and quartered

Apples Honeycrisp 

1 lb For $2.47 - Expires in 3 days

 1 teaspoon lemon juice (optional) 1 (2.25 ounce) package blanched slivered almonds Directions

Prep

15 m

Ready In

15 m

With a small, sharp paring knife, cut a lengthwise wedge from the skin side of each apple quarter, leaving the peel around the wedge for lips. If desired, rub the cut portions of the apple quarters with lemon juice to prevent browning. Poke 5 or 6 slivered almonds into the top and bottom of the cut-out area to make snagging teeth.

Oreo Cheesecake Recipe

PREP TIME

20 mins

COOK TIME

45 mins

TOTAL TIME

1 hour 5 mins

 

Oreo Cheesecake makes a favorite dessert recipe! Made with a chocolate crust, creamy cheesecake, and filled with Oreos, it disappears quickly!

Author: Robyn Stone

Serves: 4

INGREDIENTS

• 2 cups chocolate graham cracker crumbs
• 2 tablespoons sugar
• 6 tablespoons butter, melted
• 2 (8 oz.) packages cream cheese
• ¼ cup sweetened condensed milk
• ¼ cup sugar
• ¼ cup cornstarch
• 2 teaspoons vanilla
• 2 eggs
• 2 teaspoons lemon juice
• 1 (8 oz.) container sour cream
• Whipped Cream
• 6 Oreo cookies

INSTRUCTIONS

1. Preheat oven to 300º F. Place a pan of hot water on the bottom rack of your oven.
2. Mix cracker crumbs, sugar, and butter. Pat into bottom and up sides of 2 (4-inch) cheesecake springform pans. Set aside.
3. Mix cream cheese, condensed milk, sugar, and cornstarch until well blended. Add eggs, one at a time, and beat well. Add lemon juice, and vanilla until well blended. Add sour cream and beat for 1½ minutes.
4. Pour half of mixture into prepared crusts. Place 2 Oreos over mixture. Pour remaining half of mixture over Oreos. Place in oven and bake for 45 minutes. Turn off oven, open oven door, and let cakes remain in open oven for 1 hour. Remove from oven. Once cakes are cool, refrigerate for 4 hours or overnight.
5. Remove from refrigerator and remove from springform pans.
6. Serve with whipped cream and Oreos on top.

Frosty Pumpkin Ice Cream Pie

Ingredients

• 1 ½ cups ginger snap crumbs
• 3 tbsp. 2% fat plain Greek yogurt
• ⅓ cup toffee flavored peanuts or honey roasted peanuts, crushed
• 8 cups reduced fat vanilla ice cream, divided
• 1 cup light whipped topping, thawed
• 1 cup pumpkin puree
• 3 tbsp. brown sugar
• 1 tsp. ground cinnamon
• ¼ tsp. ground ginger
• ⅛ tsp. ground nutmeg
• ⅛ tsp. ground allspice

Instructions

1. In a medium bowl, combine crumbs and yogurt and press into spring form pan.
2. Freeze for 30 minutes.
3. Soften 4 cups ice cream by placing in the refrigerator for 10 minutes.
4. Fold 1 cup whipped topping, toffee peanuts and ice cream together. Spread over crust and freeze for 1 hour.
5. Soften last 4 cups ice cream. Mix in pumpkin, brown sugar, and spices.
6. Spread over pie. Cover with plastic wrap then foil.
7. Freeze for 8 hours or overnight.
8. Sprinkle with ginger and serve.

Nutrition Information

Serving size: 1 slice Calories: 211 Fat: 7 Saturated fat: 3 Unsaturated fat: 1 Trans fat: 0 Carbohydrates: 34 Sugar: 21 Fiber: 1Protein: 4 Cholesterol: 15

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TACO PASTA SALAD

PREP TIME

15 mins

COOK TIME

7 mins

TOTAL TIME

22 mins

 

A delicious Taco Pasta Salad that will please all ages! A salad or a dip...you decide the way you want to serve it!

Author: Carey | WorldofPastabilities.com

Serves: 8

INGREDIENTS

• 14 oz bag Dog Lovers Pasta - or any short shape
• 2 pounds ground beef
• 2 pkgs. Taco seasoning mix
• 1 15 oz. can pinto beans, drained
• 1 lb. Velveeta cheese
• 1 14.5 oz. can diced tomatoes and green chilies, mild or hot
• 1 10 oz. pkgs shredded iceberg lettuce
• 2 large tomatoes, chopped
• Toppings: Chopped green onions, sliced black olives, sliced avocados, sour cream, all optional

INSTRUCTIONS

1. Cook beef in large skillet sauté pan over medium heat until no longer pink, stirring to crumble. Drain well. Add taco seasoning mixture, following package directions.
2. Cook pasta in gently boiling water for approx. 6 minutes, until tender but firm. Drain and add to seasoned beef. Add pinto beans.
3. Melt cheese and diced tomatoes and green chilies over low heat or in top of double broiler, stirring often until cheese melts. Add to beef mixture and stir carefully to combine. Reheat and serve over shredded lettuce and chopped tomatoes, or with your favorite tortilla chips.
4. Add toppings as desired

FLORENTINE PASTA SALAD WITH RED GRAPES AND CASHEWS

Had to borrow this bcuz it was so YUMMY!!

PREP TIME

15 mins

COOK TIME

7 mins

TOTAL TIME

22 mins

 

A wonderful recipe from my guest blogger, my Mom "Cookie"! Whether a tailgating event, or luncheon salad...your guests will rave about the delicious flavors!

Author: Carey | World of Pastabilities

Serves: 8

INGREDIENTS

• ½ cup green onions, chopped
• ½ cup celery, chopped
• 1½ cups (about ½ pound) red grapes, sliced in half (they must be sweet)
• ½ cup sliced water chestnuts, roughly chopped
• 2 cups (about 3 oz.) fresh spinach leaves, stacked and sliced thinly into julienne strips (like you julienne fresh basil), measured after slicing
• 8 oz. short shaped pasta, cooked by package directions, to yield 3 to 4 cups cooked.
• 1 or 2 cups salted cashews, hold and stir in just before serving for maximum crunch
• Dressing:
• ½ cup mayonnaise (light or canola oil mayo, just fine)
• ¼- 1/2 t. curry powder

INSTRUCTIONS

1. Mix first six ingredients in a large bowl.
2. Combine mayo and curry powder well, add to bowl and stir til all ingredients are well coated. Cover and refrigerate.
3. Just before serving, mix in cashews, taste, and add salt if needed.
4. Transfer to serving dish. Dust top lightly with paprika - my kitchen "rouge" for almost any dish.

NOTES

This recipe serves 8-10 and can be double or tripled easily!

ITALIAN SAUSAGE AND PUMPKIN PASTA

PREP TIME

20 mins

COOK TIME

15 mins

TOTAL TIME

35 mins

 

Italian Sausage and Pumpkin Pasta combines fall flavors and textures. Pumpkin, Italian sausage, coconut milk, and spices create a hearty yet light pasta!

Author: Carey | World of Pastabilities

Serves: 6

INGREDIENTS

• 16 oz. Italian Inspired "Zucchette" Pasta (may substitute penne or rigatoni)
• 2 T. olive oil
• 1 lb. Italian sausage
• 4 cloves garlic, minced
• 1 medium onion, chopped
• 1 bay leaf
• 4 sprigs sage leaves, chiffonade (thinly cut), or 2-3 t. dried sage
• 1 cup dry white wine
• 1 cup chicken broth
• ¾ cup canned pumpkin
• ⅔ cup coconut milk
• ⅛ t. cinnamon
• ½ t. nutmeg
• Salt and Pepper to taste
• Fresh Parmesan cheese, grated
• Pepitas for garnish

INSTRUCTIONS

1. In a large nonstick pan, brown sausage over medium high heat with 1 T. olive oil.
2. Transfer sausage to a plate lined with paper towels.
3. Drain excess fat from pan, add 1 T. olive oil, and saute the onion and garlic until transparent, approx. 4-5 minutes.
4. Add white wine, sage, and bay leaf to pan. Reduce wine by about half. Should take just a couple of minutes.
5. Add chicken broth and pumpkin and stir until sauce begins to simmer.
6. Add sausage and coconut milk and reduce heat. Stir to combine.
7. Season with cinnamon and nutmeg. Add salt and pepper to taste.
8. Simmer sauce 8-10 minutes until thickened. Remove bay leaf.
9. Cook pasta according to package instructions and drain.
10. In a serving dish, pour sauce over pasta and toss gently.
11. Serve pasta in bowls topped with fresh Parm and pepitas! Enjoy!