Green Bean Casserole
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon white sugar
- 1/4 cup onion, diced
- 1 cup sour cream
- 3 (14.5 ounce) cans French style green beans, drained
- 2 cups shredded Cheddar cheese
- 1/2 cup crumbled buttery round crackers
- 1 tablespoon butter, melted
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
- Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
- Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.
Cornbread and Sausage Stuffing
- 1 (12 ounce) package corn bread mix
- 1 pound sausage, cooked and drained
- 1 tablespoon butter
- 3/4 cup chopped onion
- 3 stalks celery, chopped
- 1 teaspoon dried thyme
- 2 teaspoons ground sage
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup vegetable broth
- One to two days ahead, make one pan of cornbread according to the box instructions. Let this sit out overnight and get a firm (almost hard) crust.
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble, drain and set aside.
- In a skillet, cook onion and celery in butter until soft. Remove from heat, allow to cool.
- In a large bowl, combine crumbled cornbread, sausage, onions and celery. Add sage, garlic powder, salt and pepper. Mix well.
- In 1/4 cup increments, add chicken or vegetable broth to stuffing mixture. Toss gently until evenly moist. Loosely stuff in fowl or casserole dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until heated to 160 degrees F (70 degrees C).
- 1 (18 pound) whole turkey
- 1/2 cup unsalted butter, softened
- salt and freshly ground black pepper to taste
- 1 1/2 quarts turkey stock
- 8 cups prepared stuffing
- Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
- Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
- Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 4 hours.
- Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving
Sweet Potato Mash
- 6 (8 ounce) sweet potatoes
- 1 1/2 tablespoons prepared horseradish
- 2 tablespoons honey
- 2 tablespoons butter or margarine
- 1/2 teaspoon salt
- 1/4 cup heavy cream
- Preheat the oven to 400 degrees F (200 degrees C). Place potatoes on a baking sheet and bake for 40 to 50 minutes, until tender enough to easily pierce with a fork. Cool slightly and remove peels.
- Place the cooked sweet potatoes into a large bowl and mash with the horseradish, honey, butter and salt. Whip with an electric mixer until light and fluffy, adding heavy cream as needed to get the texture you desire. Serve immediately, or keep warm in the oven until time to serve.
Rich Chocolate Truffle Pie
- 12 ounces semisweet chocolate chips
- 1 1/2 cups heavy whipping cream
- 1/4 cup sifted confectioners’ sugar
- 1 tablespoon vanilla extract
- 1 (9 inch) prepared chocolate cookie crumb crust
- In microwave dish combine chocolate chips and 1/2 of the cream. Cook on high for 1 to 2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. Stir in sugar & vanilla. Set aside.
- In small bowl, beat the rest of the cream until soft peaks form. Beat in chocolate mixture on high speed 1/3 at a time. mix well and spoon into crust.
- Refrigerate at least 8 hours before serving.
Frozen Lite Chocolate Cheesecake Pie
- 1/2 cup Karo® Lite Syrup
- 1/2 cup fat-free half and half
- 1/3 cup semi-sweet chocolate chips
- 2 tablespoons cocoa powder
- 2 tablespoons sucralose sweetener
- 1 tablespoon sugar
- 1 (8 ounce) package fat-free cream cheese, softened, cut into cubes
- 1 teaspoon Spice Islands® Pure Vanilla Extract
- 1 1/2 cups reduced-calorie whipped topping
- 1 (9 inch) chocolate cookie crumb crust
- Heat syrup and half and half in a microwave-safe container for 1 minute. Stir in chocolate chips and heat for 30 seconds; stir until smooth and well blended. Pour mixture into blender or food processor; add cocoa, sucralose, sugar, cream cheese and vanilla.
- Blend on medium speed in blender until very smooth. Add whipped topping and mix until uniformly blended.
- Pour into crust. Cover and freeze for at least 6 hours. Remove from freezer and thaw for 15 to 30 minutes before serving. Garnish with additional whipped topping and cocoa, if desired.
Sweet Hubbard Squash Custard Pie
- 2 1/2 pounds hubbard squash - cut into chunks and seeds removed
- 1/2 cup firmly packed dark brown sugar
- 3 large eggs
- 1/2 cup heavy cream
- 1 1/2 teaspoons apple pie spice
- 1/2 teaspoon salt
- 2 tablespoons salted butter, softened
- 1 (9 inch) unbaked pie crust
- Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
- Arrange squash on lined baking sheet. Roast in preheated oven until the skin is browned and flesh is tender, about 45 minutes; allow to cool before handling. Remove flesh from squash using a spoon.
- Reduce temperature setting on oven to 375 degrees F (190 degrees C).
- Place 2 cups of squash in a food processor and process until smooth. Add the brown sugar, eggs, cream, apple pie spice, salt, and butter; process until smooth.
- Pour the squash mixture into the pie crust. Bake until the filling rises, about 1 hour.
Pumpkin Chocolate Cake
- 2 2/3 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 1/2 tablespoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 cup butter
- 2 cups white sugar
- 1/3 cup applesauce
- 3 eggs, beaten
- 1/2 cup heavy cream
- 1 (15 ounce) can pumpkin
- 1 cup brown sugar
- 1/2 cup butter
- 1/3 cup heavy cream
- 1 cup confectioners’ sugar
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch Bundt pan.
- In a medium bowl, mix the flour, cocoa powder, pumpkin pie spice, baking powder and baking soda. In a large bowl, beat together 3/4 cup butter, 2 cups sugar, applesauce, and eggs. Mix in 1/2 cup heavy cream and pumpkin. Stir into the flour mixture just until blended. Spread evenly in the prepared pan.
- Bake 40 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan over a wire rack. Invert cake onto a serving plate.
- Place the brown sugar, 1/2 cup butter, and 1/3 cup heavy cream in a medium saucepan. Bring to a boil while stirring to blend until smooth. Cook until sugar is dissolved. Whisk in the confectioner’s sugar, and drizzle over the cake immediately.