HOLIDAYS AND EVENTS -  Turkey & Trimmings (3073 views) Notify me whenever anyone posts in this discussion.Subscribe
From: Margie (ILovePhotos) Posted by host12/2/22 11:38 PM 
To: All  (1 of 278) 

Cranberry Pumpkin Crumble Cheesecake Squares



  • 2¼ cups graham cracker crumbs
  • 1 cup chopped pecans
  • 2/3 cup firmly packed brown sugar
  • 1/2 cup melted butter
  • 1/2 teaspoon ground cinnamon
  • 4 packages (8 ounces each) softened cream cheese
  • 1 cup sugar
  • 3 tablespoons flour
  • 1 cup sour cream
  • 1 cup canned pumpkin
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon vanilla
  • 4 eggs
  • 1 cup dried cranberries




  1. Preheat oven to 325°F.  Line a 13×9-inch baking pan with foil, with ends extending over sides of pan.

  2. For crust, combine crumbs, nuts, sugar, butter and cinnamon; mix well. Firmly press 3 cups of mixture onto bottom of prepared baking pan.  Set aside remaining 1 cup while preparing cheesecake.

  3. For cheesecake, mix cream cheese, sugar and flour in large bowl of electric mixer on medium speed until blended, about 2 minutes.  While mixing, add sour cream, pumpkin, pumpkin pie spice and vanilla until well blended.  Add eggs, one at a time, mixing on low speed until just blended. Fold in cranberries.  Pour cheesecake batter over crust.

  4. Sprinkle remaining crust mixture over top of cheesecake.  Bake 40 to 45 minutes or until center is almost set.  Cool completely on wire rack.

  5. Refrigerate 4 hours or overnight.  Lift cheesecake from pan, using foil edges.  Cut into 16 pieces.  Store leftover cheesecake in refrigerator.



 Reply   Options 

From: Margie (ILovePhotos) Posted by host12/2/22 11:38 PM 
To: All  (2 of 278) 
 56.2 in reply to 56.1 

Sweet Potato Crisp

Sweet Potato Crisp


1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 lb. sweet potatoes (about 7 medium), peeled, cooked and coarsley mashed
1/4 cup firmly packed brown sugar
1/4 tsp.  ground cinnamon
1 cup chopped apples
1/2 cup  dried cranberries
3 Tbsp. flour
2 Tbsp.  brown sugar
3 Tbsp. butter
3 cups  honey-flavored multi-grain cereal flakes with oat clusters

Preheat oven to 350°F.  Beat cream cheese, sweet potatoes, ¼-cup brown sugar and cinnamon with electric mixer on medium speed until well blended.  Spoon into 2-qt. shallow baking dish; top with apples and cranberries.

Mix flour and 2 Tbsp. brown sugar in large bowl; cut in butter until mixture resembles coarse crumbs.  Stir in cereal.  Sprinkle over fruit mixture.

Bake 35 to 40 min. or until heated through.




From: Margie (ILovePhotos) Posted by host12/2/22 11:39 PM 
To: All  (3 of 278) 
 56.3 in reply to 56.1 

Ranch Mashed Potatoes

Ranch Mashed Potatoes


1 lb. potatoes, peeled, cut into chunks
1 cup  bite-size cauliflower florets
1/4 cup KRAFT Light Ranch Dressing

1.  Cook potatoes and cauliflower in boiling water in large saucepan 20 min. or until vegetables are tender.

2.  Drain vegetables; return to saucepan.  Add dressing ... mash until vegetable mixture is light and fluffy.




From: Margie (ILovePhotos) Posted by host12/2/22 11:39 PM 
To: All  (4 of 278) 
 56.4 in reply to 56.1 

Corn Bread Sausage Dressing

Corn Bread Sausage Dressing

  • 10 cups corn bread cubes (18 corn muffins should do)
  • 1 pound bulk pork sausage, sliced into ½-inch thick disks
  • 2 cups chopped onion
  • 2 ribs celery, finely chopped
  • 1 red bell pepper, chopped
  • 1 cup frozen corn kernels
  • 3 to 3½ cups chicken stock
  • 1½ teaspoons dried thyme
  • 1½ teaspoons ground sage
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup chopped fresh parsley
  • 2 large eggs, lightly beaten
1.  Spread the corn bread cubes on a baking sheet to partially dry at room temperature for 4 hours or up to overnight.  Then transfer them to a large mixing bowl.

2.  Brown the sausage in a large, heated skillet or saute pan, breaking it up with a wooden spoon, until it is fully cooked.  With a slotted spoon, transfer the cooked sausage to a platter lined with paper towels.  Drain all but about 1½ tablespoons of fat from the skillet.  Heat the oven to 350ºF.
3.  Add the onion, celery, and bell pepper to the pan and saute over moderate heat for 7 minutes, stirring often.  Stir in the corn, 2 cups of the chicken stock, and the herbs, salt, and pepper.  Continue stirring until it comes to a simmer, then ladle it over the corn bread and toss well.  Add the reserved sausage and parsley and toss again.

4.  Whisk together the eggs and 1 more cup of chicken stock.  Drizzle the liquid over the dressing and toss well (the dressing should be quite moist; if not, add more chicken broth).  Bake the dressing in a large, tightly covered casserole dish for about 30 minutes, until steaming hot throughout.  Makes 8 to 10 servings.




From: Margie (ILovePhotos) Posted by host12/2/22 11:39 PM 
To: All  (5 of 278) 
 56.5 in reply to 56.1 

Cheesy Gratin of Brussels Sprouts

Cheesy Gratin of Brussels Sprouts

With its creamy cheese sauce and accent of bacon, this decadent recipe may tempt even the green-vegetable averse.  It can be made early in the day, refrigerated, then baked before mealtime.  (If you're simply not a sprout fan, you can substitute one very large head of cauliflower, cut into bite-size florets.)

  • 4 slices of bacon
  • 1 large onion, finely chopped
  • 1 clove garlic, minced
  • 2 pounds (about 7 cups, halved) fresh Brussels sprouts
  • 1½ cups milk
  • 1 cup chicken broth
  • 1/4 cup (4 tablespoons) unsalted butter
  • 5 tablespoons flour
  • 3/4 cup freshly grated Parmesan cheese
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried thyme
  • Freshly ground black pepper to taste
  • 1½ cups grated sharp white Cheddar cheese
  • Paprika, for garnish (optional)

 1.  Heat a large skillet and crisp-cook the bacon.  Transfer it to a plate and set it aside.  Pour off all but 2 tablespoons of bacon fat from the pan.  Add the onion to the pan and saute over medium heat for 6 to 7 minutes; add the garlic for the last minute.  Scrape the onions and garlic into a large, shallow casserole and spread them around evenly.  Set aside.

2.  Trim the Brussels sprouts, then cut them in half (or quarters, if very large) lengthwise.  Bring a large soup pot of well-salted water to a rolling boil.  Add the Brussels sprouts.  Return to a boil and cook for 5 minutes.  Drain immediately in a colander for 5 minutes.  Transfer to the casserole, spreading the sprouts evenly in the dish.  Set aside.  Heat the oven to 375°F.
3.  Combine the milk and chicken broth in a small saucepan.  Bring to a simmer, then remove from the heat.
4.  Meanwhile, melt the butter in a large saucepan.  Add the flour and cook, stirring over medium heat, for about 1 minute, until the flour is light golden brown.  Whisk in half of the hot milk and broth.  Heat and whisk for a minute or so, until thick.  Add the remaining liquid and cook for about 5 minutes, whisking frequently.
5.  Whisk in the Parmesan cheese, mustard, salt, thyme, and pepper.  Pour the sauce evenly over the Brussels sprouts.  Mince the bacon and sprinkle it over the sauce.  Sprinkle evenly with the Cheddar cheese and dust lightly with paprika, if desired.
6.  Place the casserole on the center oven rack and bake for 30 minutes, until bubbly and golden brown.  Cool for about 5 minutes before serving.  Makes 10 servings.




From: Margie (ILovePhotos) Posted by host12/2/22 11:40 PM 
To: All  (6 of 278) 
 56.6 in reply to 56.1 

Pumpkin Spice Bread


  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs, lightly beaten
  • 1 (16 ounce) can solid pack pumpkin
  • 3½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 cup water


  1. In a large bowl, combine sugar, oil and eggs.  Add pumpkin and mix well.  Combine dry ingredients; add to the pumpkin mixture alternately with water.  Pour into two greased 9-in. x 5-in. x 3-in. loaf pans.
  2. Bake at 350ºF for 60-65 minutes or until bread tests done.  Cool in pans 10 minutes before removing to a wire rack; cool completely.




From: Margie (ILovePhotos) Posted by host12/2/22 11:40 PM 
To: All  (7 of 278) 
 56.7 in reply to 56.1 

Amazing Butternut Squash


  • 1 butternut squash- peeled, seeded and cubed
  • 1/2 cup mayonnaise
  • 1/2 cup finely chopped onion
  • 1 egg, lightly beaten
  • 1 teaspoon brown sugar
  • salt and pepper to taste
  • 1/4 cup crushed saltine crackers
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon butter, melted


  1. Preheat oven to 350ºF (175 degrees C).
  2. In a large pot, bring the squash to boil.  Reduce to a simmer until squash is soft.
  3. In a large bowl, mash the softened squash.  Mix in the mayonnaise, onion, egg, brown sugar, salt and pepper.  Pour the mixture into a 2 quart baking dish.
  4. In a medium bowl, mix together crackers, Parmesan and butter.  Sprinkle over the squash mixture.
  5. Bake uncovered in the preheated oven for 35 to 45 minutes, until the topping is lightly brown.




From: Margie (ILovePhotos) Posted by host12/2/22 11:40 PM 
To: All  (8 of 278) 
 56.8 in reply to 56.1 

Apple and Onion Dressing


  • 7 cups soft bread cubes
  • 1 cup raisins
  • 3/4 cup butter
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 clove garlic, minced
  • 3 cups chopped Granny Smith apple
  • 1/4 cup chopped fresh parsley
  • 1½ teaspoons salt
  • 1/4 teaspoon paprika


  1. Preheat oven to 350ºF (175 degrees C).  Lightly butter a 2 quart casserole dish.
  2. Cover raisins with boiling water and let sit for 5 minutes.  Drain well then toss them with the bread cubes.
  3. In a skillet melt the butter and saute the onions, garlic, and celery for about 4 to 5 minutes.  Stir the sauteed onions into the bread cube mixture.  Add the diced apples, parsley, salt and paprika and stir carefully.  Place stuffing mix in the prepared dish or you can alternately place it in a large roaster with your favorite uncooked meat (pork chops, turkey, chicken, etc.).
  4. Bake the dressing at 350ºF (175 degrees C) for 30 to 40 minutes.  If you are baking the dressing with meat cook it until the meat is completely done all the way through.




From: Margie (ILovePhotos) Posted by host12/2/22 11:41 PM 
To: All  (9 of 278) 
 56.9 in reply to 56.1 

Cranberry Relish



2 oranges, unpeeled and sliced into 8 pieces
1 (2-pound) package fresh cranberries
1 cup sugar


Feed the oranges and cranberries through meat grinder (use small grate).  If you are careful, you can use your food processor.

In a medium bowl, combine ground oranges, ground cranberries, and sugar.  Sprinkle a little sugar over the top.  Cover and refrigerator for at least one day (the longer you refrigerate, the better the taste).

TIP:  Update this recipe by adding 2 to 3 tablespoons Grand Marnier or Triple Sec.

Makes 8 to 10 servings.




From: Margie (ILovePhotos) Posted by host12/2/22 11:41 PM 
To: All  (10 of 278) 
 56.10 in reply to 56.1 

Spinach-Artichoke Casserole




2 (8-oz.) pkgs. chopped spinach
16 oz. sour cream
1/2 cup butter
1/2 cup chopped green onions
1½ teaspoons salt
1½ teaspoons pepper
14 oz. can artichoke hearts
1/2 cup parmesan cheese


1.  Cook spinach according to package directions.  Drain and set aside.

2.  If the artichoke hearts are large, cut them in half or quarters.

3.  Saute onions in butter.  Combine with spinach.  Mix in sour cream, salt and pepper.  Gently fold in artichoke hearts.

4.  Put mixture into a lightly greased 1½ quart baking dish.  Sprinkle with parmesan cheese.

5.  Bake at 350ºF. for 30 minutes.




Navigate this discussion: 1-10 11-20 21-30 ... 251-260 261-270 271-278
Adjust text size:

Welcome, guest! Get more out of Delphi Forums by logging in.

New to Delphi Forums? You can log in with your Facebook, Twitter, or Google account or use the New Member Login option and log in with any email address.

Home | Help | Forums | Chat | Blogs | Privacy Policy | Terms of Service
© Delphi Forums LLC All rights reserved.