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