Leftover Turkey Risotto

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

It’s the day after Thanksgiving, and the most perfect comforting recipe you can make is this delicious Leftover Turkey Risotto.

It's the day after Thanksgiving, and the most perfect comforting recipe you can make is this delicious Leftover Turkey Risotto.

Did you indulge yesterday? I did. I ate so much it physically hurt. I sat there after dinner with two kinds of pie on my plate and refused to give up! Thanksgiving is one of my most favorite holidays and the spread that was put in front of us yesterday was ah-ma-zing. I ate so much that after working out for an hour and a half this morning and sweating more than I probably ever had, I still weighed in 3 pounds heavier than I was yesterday. Oh yes. Want to know what one of my favorite things about Thanksgiving is? The leftovers.

It's the day after Thanksgiving, and the most perfect comforting recipe you can make is this delicious Leftover Turkey Risotto.

If you had turkey, you likely have leftovers. And with those leftovers, you will want to make this risotto. This creamy comfort food was transformed into something that may have just been “pretty good” to something worthy of an “oh wow, that is amazing” reaction. This was made possible because of the Pacific Organic Turkey Broth.  The company was founded in 1987 in Tualatin, Oregon, and you know I love supporting my local brands. Pacific Foods is dedicated to sourcing simple ingredients cultivated through sustainable practices, making products that nourish, and increasing access to healthy, wholesome foods. They offer a wide variety of organic products, including flavorful soups, sauces, broths and stocks, as well as the broadest range of non-dairy beverages and a growing collection of dips, meals and sides. Pacific’s delicious, nutritious foods are inspired by traditional recipes made convenient for busy, health-conscious consumers.

It's the day after Thanksgiving, and the most perfect comforting recipe you can make is this delicious Leftover Turkey Risotto.

We’ve all used chicken broth at some point, but have you used turkey broth? Totally different in the best way possible. In particular, Pacific Organic Turkey Broth was the first organic option available on store shelves. Its made from free-range, humanely raised turkeys and is perfect for adding a classic flavor to holiday meals. I loaded my pantry shelves with this broth because its USDA Certified Organic, Naturally free of GMOs, Gluten-free, and Packaged in BPA-free, shelf-stable cartons. Using my leftover turkey along with this outstanding organic turkey broth yielded the best tasting, most comforting, post-Thanksgiving meal I’ve ever enjoyed!

It's the day after Thanksgiving, and the most perfect comforting recipe you can make is this delicious Leftover Turkey Risotto.

Here’s a fabulous guide on how to best use Pacific stocks and broths. Sooooo good!

It's the day after Thanksgiving, and the most perfect comforting recipe you can make is this delicious Leftover Turkey Risotto.

Leftover Turkey Risotto
 
Prep time
Cook time
Total time
 
It's the day after Thanksgiving, and the most perfect comforting recipe you can make is this delicious Leftover Turkey Risotto.
Author:
Recipe type: dinner
Yields: 4 servings
Ingredients
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium yellow onion, diced
  • 1 cup Arborio rice
  • 1 cup leftover cooked turkey, chopped
  • 1/2 cup white wine
  • 4 cups Pacific Foods Turkey Broth
  • 1/2 cup parmesan cheese
  • 2 tablespoons parsley, diced
Instructions
  1. In heavy bottom 6 quart pot, heat olive oil and butter over medium high heat. Add onion and saute until golden brown while stirring occasionally, about 5 minutes.
  2. While the onion is cooking, heat the broth in a separate pot over medium heat.
  3. When the onions are tender, add the rice and chopped turkey and stir to prevent burning. Allow the rice and turkey to brown a bit. The ingredients will start sticking to the bottom of the pan.
  4. Add the white wine and scrape the bottom of the pan to remove any of those cooked bits. Continue to cook for about a minute until all of the liquid has been absorbed.
  5. Using one ladle at a time, add hot turkey broth to the rice mixture and stir.

It's the day after Thanksgiving, and the most perfect comforting recipe you can make is this delicious Leftover Turkey Risotto.
Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

Upside Down Cranberry Coffee Cake

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone


Serve up this sweet homemade Upside Down Cranberry Coffee Cake with a hot cup of freshly brewed BUNN coffeemaker coffee for the perfect breakfast this holiday season.

Serve up this sweet homemade Upside Down Cranberry Coffee Cake with a hot cup of freshly brewed coffee for the perfect breakfast this holiday season.

I went a little crazy with the photos in this post. Why, you ask? Well, because I just got a brand new coffee maker!  And its not just any coffee maker, its the BUNN HB Coffeemaker!  There was nothing wrong with my last coffee maker. That is, actually, I didn’t think there was anything wrong with it until I drank my first cup of freshly brewed coffee that my new BUNN made. What a difference!

Serve up this sweet homemade Upside Down Cranberry Coffee Cake with a hot cup of freshly brewed coffee for the perfect breakfast this holiday season.

You see, this BUNN HB Coffeemaker lets you find your inner barista and creates a perfect, smooth tasting cup of coffee.  The BUNN HB Coffeemaker brews to professional standards every single time. I wanted to understand why this coffee maker is so unique so I went to the website which explains why the BUNN HB Coffeemaker is not your typical coffeemaker.

Most typical drip coffeemakers heat the water at an inconsistent temperature and then slowly “burp” or “spit” the water over the grounds. The result is often bitter tasting coffee.

What makes this 10-cup programmable coffeemaker unique is the professional grade Heat & Release Technology™ in the brewer uses a digital thermometer to precisely measure water temperature to the ideal brewing temperature (between 197.6º F and 204.8º F). Only once the water has reached the ideal temperature is it then released over the grounds. The commercial style, lime-tolerant 6-stream sprayhead is designed to shower the grounds for maximum turbulence- the effective interaction of hot water and coffee grounds. The coffeemaker maintains the ideal contact time between the water and coffee grounds for proper extraction.

It’s unique brewing process has qualified it to meet the Specialty Coffee Association of America’s (SCAA) professional standards and only 10 coffeemakers have received this distinction. The BUNN Coffeemaker has beautiful design features including curved lines, a free hanging funnel, and stainless steel accents for a modern aesthetic.

Serve up this sweet homemade Upside Down Cranberry Coffee Cake with a hot cup of freshly brewed coffee for the perfect breakfast this holiday season.

So, basically, you get to bring professional brewed coffee right to your kitchen with BUNN because it effortlessly creates a perfect cup of coffee just like your favorites brewed your local coffeehouse, restaurant or café.

I was so excited about getting my new coffee maker that I wanted to make a sweet treat to go with it and my husband suggested coffee cake. Normally, his suggestions can be pretty far out there, but sometimes he picks a real winner. Yes – coffee cake. Why didn’t I think of that? Of course, I had to put my own spin on it plus I had to use up the extra cranberries in my refrigerator, so that’s how we ended up with Upside Down Cranberry Coffee Cake.

I couldn’t wait to try my first cup of coffee brewed in my new BUNN Coffeemaker. I had already had my first cup of coffee from the old coffeemaker at 3:30am this morning (don’t ask – long story) so I was able to compare apples to apples. Or, I suppose I could say coffee to coffee.  I used the same exact kind of coffee and drank it the same way – with a splash of half and half. WOW – what a difference. I kid you not, the difference in temperature, quality and taste was incredibly noticable. Even my husband, who normally can’t even tell if we’re eating chicken or beef for dinner, was able to notice that the coffee brewed in our new BUNN was remarkably better.

Serve up this sweet homemade Upside Down Cranberry Coffee Cake with a hot cup of freshly brewed coffee for the perfect breakfast this holiday season.

Can you imagine how good this would be on Thanksgiving morning? Or on Christmas morning? Or on Sunday morning? Or right now?

Serve up this sweet homemade Upside Down Cranberry Coffee Cake with a hot cup of freshly brewed coffee for the perfect breakfast this holiday season.

And you simply can’t have coffee cake without an excellent cup of coffee, right? Right.

Serve up this sweet homemade Upside Down Cranberry Coffee Cake with a hot cup of freshly brewed coffee for the perfect breakfast this holiday season.

Treat yourself or someone you really care about to a new BUNN HB Coffeemaker. You can order one at Williams Sonoma. While you’re doing a little online shopping at one of my favorite stores, keep in mind that I love to cook (hint hint).

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.
Upside Down Cranberry Coffee Cake
 
Prep time
Cook time
Total time
 
Serve up this sweet homemade Upside Down Cranberry Coffee Cake with a hot cup of freshly brewed coffee for the perfect breakfast this holiday season.
Author:
Recipe type: breakfast
Yields: 8 servings
Ingredients
Topping:
  • 2/3 cup packed brown sugar
  • 1/2 cup (1 cube) butter
  • 2 cups (about 8 ounces) fresh cranberries
  • 3/4 cup chopped pecans
  • 1 tablespoon orange zest
Cake:
  • 1/2 cup butter, room temperature
  • 3/4 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon orange zest
  • 1 1/2 teaspoons ground cinnamon or pumpkin pie spice
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
Instructions
  1. Preheat oven to 350 degrees F. Wrap the outside of a 9 inch springform pan with aluminum foil to prevent leaking. Sift together the flour, dried cranberries, orange zest, baking powder, baking soda, cinnamon and salt. Set aside.
  2. In a saucepan over medium heat, combine brown sugar and 1/2 cup butter. Bring to a boil, then add cranberries, pecans, and orange zest, stir, and pour into bottom of springform pan. Do not overcook the sugar mixture.
  3. In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream. Pour batter into prepared pan.
  4. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. Serve warm.
Serve up this sweet homemade Upside Down Cranberry Coffee Cake with a hot cup of freshly brewed coffee for the perfect breakfast this holiday season.
Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

Gingersnap Sweet Potato Pie

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

Velvety smooth Gingersnap Sweet Potato Pie is similar to traditional pumpkin pie, but different enough to pleasantly surprise your holiday dinner guests.

Velvety smooth Gingersnap Sweet Potato Pie is similar to traditional pumpkin pie, but different enough to pleasantly surprise your holiday dinner guests.

There are two kinds of people in this world: those who love pumpkin pie and those who gag when they eat pumpkin pie. You know I’m right! I happen to fall in the gag category. There’s something about the texture. The only way I’ll eat pumpkin pie is if I either scrape off half the filling and cover it in whipped cream or if I make a hybrid pumpkin pie to add more texture like my pecan pumpkin pie.

Velvety smooth Gingersnap Sweet Potato Pie is similar to traditional pumpkin pie, but different enough to pleasantly surprise your holiday dinner guests.

This sweet potato pie, however, does not evoke the same gag reflex. The taste and texture is very similar to your traditional pumpkin pie, but it tastes like heaven times a thousand. Don’t ask me why. Perhaps the texture is just a wee bit smoother. Perhaps the thickness is just right. Perhaps the fact that this is made with a gingersnap crumb crust rather than a traditional butter pie crust makes all the difference. I really dunno. I just know that this pie is heaven.

Velvety smooth Gingersnap Sweet Potato Pie is similar to traditional pumpkin pie, but different enough to pleasantly surprise your holiday dinner guests.

I can also tell you for a fact that you do not want to over cook this pie. If you do, not only will your gingersnap crust go from a luscious brown to a dark black, but the top of the pie will get dark brown burn spots and the texture will transform from velvety smooth to what’s-wrong-with-this-pie. There is a delicate balance between underdone-you-won’t-be-able-to-serve and oh-crap-I-burnt-it. You’ll have to watch it carefully to find that happy spot right in between. Enjoy!

Velvety smooth Gingersnap Sweet Potato Pie is similar to traditional pumpkin pie, but different enough to pleasantly surprise your holiday dinner guests.

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.
Gingersnap Sweet Potato Pie
 
Prep time
Cook time
Total time
 
Velvety smooth Gingersnap Sweet Potato Pie is similar to traditional pumpkin pie, but different enough to pleasantly surprise your holiday dinner guests.
Author:
Recipe type: dessert
Yields: 2 pies
Ingredients
  • 12 ounces gingersnap cookies, pulsed into fine crumbs
  • 8 tablespoons (1 cube) unsalted butter, melted
  • 1 (15 ounce) can sweet potato puree
  • 3/4 cups sugar
  • 2 large eggs
  • 1 cup evaporated milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
Instructions
  1. Preheat the oven to 300 degrees F.
  2. Combine gingersnap crumbs and melted butter in bowl. Press into bottom and up sides of two 9 inch pie dishes.
  3. In the bowl of a stand mixer, combine canned drained potatoes with sugar and eggs. Stir well.
  4. Stir in evaporated milk, vanilla, ginger and nutmeg.
  5. Beat on high speed for 3 minutes.
  6. Pour mixture into the two prepared shells. Using a pie shield or a strip of foil around the edges will prevent the cookie crust from browning too much. Bake for one hour or until set. Insert a toothpick to ensure the pie has finished cooking. Allow to cool before serving.
  7. Serve chilled with freshly whipped cream. Store pie in refrigerator.
Velvety smooth Gingersnap Sweet Potato Pie is similar to traditional pumpkin pie, but different enough to pleasantly surprise your holiday dinner guests.
Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

Brussels Sprouts Gratin

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

Brussels Sprouts Gratin combines roasted fresh brussels sprouts with a creamy gruyere cheese sauce to create a heavenly vegetable side dish.

Brussels Sprouts Gratin combines roasted fresh brussels sprouts with a creamy gruyere cheese sauce to create a heavenly vegetable side dish.

Ask me a year ago if I liked brussels sprouts and the answer would have been “no”. Truth be told, I don’t know if I ever really gave them a fair shot. Now, I can honestly say I love them. Things that changed my mind:

  • I tried them flash fried at a random dive restaurant with breakfast and they were to die for
  • I eat them shaved and roasted at the salad bar at work – oh my
  • I’ve loaded them up with tender crisp bacon with a balsamic reduction – so much yes
  • I incorporated them into a mustard sauce that I served with chicken – you’re starting to drool now, aren’t you…
  • And with this recipe, I smothered them in a rich gruyere cheese sauce – how can you possibly go wrong?

Brussels Sprouts Gratin combines roasted fresh brussels sprouts with a creamy gruyere cheese sauce to create a heavenly vegetable side dish.

This time of year you can find brussels sprouts on a stalk. Not only does that ensure that they’ll taste as fresh as possible, but when you buy them you get to be that person walking through the store with a big ol’ stalk of sprouts and have everyone stare at you just knowing you’re going to do something awesome with them at home.

Brussels Sprouts Gratin combines roasted fresh brussels sprouts with a creamy gruyere cheese sauce to create a heavenly vegetable side dish.

Aren’t they just gorgeous!

Brussels Sprouts Gratin combines roasted fresh brussels sprouts with a creamy gruyere cheese sauce to create a heavenly vegetable side dish.

I adapted this recipe from Skinny Taste. As you might imagine from the photos, I de-Skinny-fied it. In her original version, she uses much less cheese and butter. I’ll just say this – she definitely gave the recipe a great starting point but I love my fat and dairy so I went a little overboard with the goodness.

Brussels Sprouts Gratin combines roasted fresh brussels sprouts with a creamy gruyere cheese sauce to create a heavenly vegetable side dish.

The result is a rich and flavorful side dish worthy of a holiday meal or a simple family dinner. YUM!

Brussels Sprouts Gratin combines roasted fresh brussels sprouts with a creamy gruyere cheese sauce to create a heavenly vegetable side dish.

Brussels Sprouts Gratin
 
Prep time
Cook time
Total time
 
Brussels Sprouts Gratin combines roasted fresh brussels sprouts with a creamy gruyere cheese sauce to create a heavenly vegetable side dish.
Author:
Recipe type: Sides
Yields: 6 servings
Ingredients
  • 1 pound brussels sprouts
  • 1-2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • freshly ground pepper to taste
  • 2 tablespoons butter
  • 1 large shallot, minced
  • 1 teaspoon (about 1 large clove) garlic, minced
  • 1 tablespoon flour
  • 1 1/2 cups milk
  • 5 ounces gruyere, grated and divided
Instructions
  1. Preheat oven to 400 degrees F.
  2. Cut each sprout in half and remove any outer leaves that are dirty. In a large bowl, toss the sprouts in the olive oil until lightly coated and then spread in a single layer in a baking dish.
  3. Roast sprouts in preheated oven for 30-40 minutes, flipping once half way through cooking time, until golden brown. About five minutes before sprouts have finished cooking, prepare cheese sauce.
  4. In medium sauce pan over medium high heat, melt butter. Add shallot and cook for 3-4 minutes until fragrant. Add garlic and cook another minute until golden brown. Sprinkle flour over mixture, stir well, and allow to cook for a few minutes to develop a roux.
  5. Add milk and whisk mixture constantly while heating. Allow mixture to heat and thicken. As soon as it does, remove from heat and stir in half of the cheese.
  6. Transfer sprouts to a 9 inch square baking dish and cover with cheese sauce. Top with remaining cheese and return to oven until cheese has fully melted, about 5 minutes. Add additional salt and pepper, if desired. Serve hot.

Brussels Sprouts Gratin combines roasted fresh brussels sprouts with a creamy gruyere cheese sauce to create a heavenly vegetable side dish.
Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

Fresh Cranberry Gelatin Mold

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

This Thanksgiving, stay away from the cans and make your own elegant homemade Fresh Cranberry Gelatin Mold with the flavors of orange and Grand Marnier.

This Thanksgiving, stay away from the cans and make your own elegant homemade Fresh Cranberry Gelatin Mold with the flavors of orange and Grand Marnier.

I sort of cheated with this recipe. How, you ask? Well, I took my original recipe for my fresh cranberry sauce and the only thing I did was bloom a little gelatin in a mixture of water and cranberry juice and add it to the cranberry sauce to create the shape of the mold. I suppose its kinda like cheating because its not an entirely new recipe, but the original cranberry sauce is so darn good, there was no way I was going to change it.

This Thanksgiving, stay away from the cans and make your own elegant homemade Fresh Cranberry Gelatin Mold with the flavors of orange and Grand Marnier.

You can definitely add the gel-ified cranberry sauce to a larger mold and have one big one for the table, but I saw these super cute mini bundt pans at the store and thought they would be great for little mini cranberry sauce molds. If you’re setting a big beautiful table for a holiday meal, its much better to have several of these within an arms length of everyone so nobody has to wait for it to be passed around. The same goes for herbed butter – so make lots of those too to go on your freshly baked rolls.

This Thanksgiving, stay away from the cans and make your own elegant homemade Fresh Cranberry Gelatin Mold with the flavors of orange and Grand Marnier.

The bottom line – if you like to spoon your cranberry sauce – make the original. If you like to slice it – make this. Either way, it will make an impressive presentation for your guests and I guarantee they will love it!

This Thanksgiving, stay away from the cans and make your own elegant homemade Fresh Cranberry Gelatin Mold with the flavors of orange and Grand Marnier.

Fresh Cranberry Gelatin Mold
 
Prep time
Cook time
Total time
 
This Thanksgiving, stay away from the cans and make your own elegant homemade Fresh Cranberry Gelatin Mold with the flavors of orange and Grand Marnier.
Author:
Recipe type: side
Yields: 3 mini molds
Ingredients
  • 1/2 cup white sugar
  • 1/2 cup brown sugar Coupons
  • zest from one orange
  • juice from 2 large valencia oranges (about 3/4 cup)
  • 1/4 teaspoon pumpkin pie spice
  • 12 ounces fresh cranberries, rinsed
  • 1/8 cup Grand Marnier
  • 2 tablespoons water
  • 2 tablespoons unsweetened cranberry juice
  • 1 (1 ounce) packet unflavored gelatin
Instructions
  1. In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice with the orange zest and pumpkin pie spice. This has to be what heaven smells like.
  2. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Turn heat to low and add Grand Marnier, stir, and cook for another minute or so.
  3. While cranberry sauce is cooking, add water and cranberry juice to small bowl and sprinkle gelatin on top. Give it a swirl and allow the gelatin to bloom for at least 5 minutes.
  4. Once the cranberry sauce is done, add the gelatin mixture and stir well to combine.
  5. Lightly spray a mold pan (I used three small ones) with oil and add the hot cranberry sauce. Cover with plastic wrap and allow to set and fully cool in refrigerator, at least 2 hours.
  6. To serve, cover with plate and invert. If sauce doesn't come out easily, slide a butter knife around edge to release before inverting. Serve cold.

This Thanksgiving, stay away from the cans and make your own elegant homemade Fresh Cranberry Gelatin Mold with the flavors of orange and Grand Marnier.
Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

Hot Apple Toddy

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

Warm your belly this fall with a Hot Apple Toddy made in your slow cooker with apple cider, clove studded oranges, whiskey, and real whipped cream.

Warm your belly this fall with a Hot Apple Toddy made in your slow cooker with apple cider, clove studded oranges, whiskey, and real whipped cream.

Thanksgiving is right around the corner. The second August rolls around, I’m all about everything-apple. From the second they are available at the farmers market up until I simply can’t stomach the sight of anything apple related (which usually happens by February or March), I can’t get enough crunchy tart juicy fresh apples, not to mention fresh apple cider, pie, apple brown betty, and even savory dinners with apple. The first time I had hot apple cider out of a crockpot was at a Thanksgiving dinner. The hostess had actually put butter in it. Although I wasn’t a huge fan of the fat that floated to the top, I have to admit there was something lovely about the decadent richness the fat added to that warm fall drink. I much prefer, however, to add a dollop of whipped cream at the end.

Warm your belly this fall with a Hot Apple Toddy made in your slow cooker with apple cider, clove studded oranges, whiskey, and real whipped cream.

This classic fall drink, of course, can be made kid friendly simply by omitting the booze, which is exactly why I don’t add it to the crockpot. That, plus the fact that I wouldn’t want any of the alcohol to burn off! You can really use any kind of liquor you want too – rum, bourbon whiskey, whatever warms our belly. My husband is a whiskey lover so that was my liquor of choice, but feel free to set several choices out for your guests and see what they prefer!

Warm your belly this fall with a Hot Apple Toddy made in your slow cooker with apple cider, clove studded oranges, whiskey, and real whipped cream.

Hot Apple Toddy
 
Prep time
Cook time
Total time
 
Warm your belly this fall with a Hot Apple Toddy made in your slow cooker with apple cider, clove studded oranges, whiskey, and real whipped cream.
Author:
Recipe type: Drinks
Yields: 6 servings
Ingredients
  • 6 cups apple cider
  • 1 valencia orange, sliced
  • 4 cinnamon sticks
  • 20 cloves
  • 6 ounces whiskey
  • whipped cream
  • spices
Instructions
  1. Add cider to crockpot. Stud orange slices with cloves and add them to the crockpot along with the cinnamon sticks. Set temperature to high and heat for at least an hour.
  2. To serve, add a shot of whisky to a mug, then fill with spiced cider and top with whipped cream.

 

Warm your belly this fall with a Hot Apple Toddy made in your slow cooker with apple cider, clove studded oranges, whiskey, and real whipped cream.
Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

Upside down pear tarts

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone
This post first appeared over at Real Housemoms where I’m a contributor.

Upside Down Pear Tarts are an impressive looking fall dessert, yet are incredibly easy to make with only a few ingredients.
Upside Down Pear Tarts are an impressive looking fall dessert, yet are incredibly easy to make with only a few ingredients.

Fall is my absolute favorite time of year for baking. Between the holidays and tailgating with those busy crockpot dinners in between, its a wonder if our family even goes out to eat during the fall. One of my favorite fruits to cook with are pears. I’m not a huge fan of eating them raw. I much prefer a juicy, crisp, and slightly tart apple. But, in my opinion, their gritty texture hold up extremely well when cooking.

Upside Down Pear Tarts are an impressive looking fall dessert, yet are incredibly easy to make with only a few ingredients.

Using frozen puff pastry is one of my favorite kitchen hacks. Some day I’ll figure out how to make it from scratch. But for now, I won’t tell if you don’t tell. I love baking with it, though. All of those golden flaky layers make me happy.

Upside Down Pear Tarts are an impressive looking fall dessert, yet are incredibly easy to make with only a few ingredients.

I’ve made a few different kinds of upside down cakes before – apple and banana. Both times I cooked up the fruit in a sugar and butter mixture and then poured cake batter on top.

Upside Down Pear Tarts are an impressive looking fall dessert, yet are incredibly easy to make with only a few ingredients.

This version was slightly different because I transferred everything to a jumbo muffin tin.

Upside Down Pear Tarts are an impressive looking fall dessert, yet are incredibly easy to make with only a few ingredients.

I almost just cut one big round of pastry dough and placed it on the skillet instead of making mini tarts, but I had to stick to my original plan because the goal was to create little individual desserts.

Upside Down Pear Tarts are an impressive looking fall dessert, yet are incredibly easy to make with only a few ingredients.

See how easy that was?

Upside Down Pear Tarts are an impressive looking fall dessert, yet are incredibly easy to make with only a few ingredients.

I was a little nervous when it came time to invert them onto the platter. Its been a few years since I’d had an upside down cake disaster, but I’m always prepared for the fact that I might completely mess up and end up with an incredibly sticky dessert on the floor. This particular dessert ended up being super easy to flip out onto the platter.

Upside Down Pear Tarts are an impressive looking fall dessert, yet are incredibly easy to make with only a few ingredients.

You should have seen my kids when I took these out of the oven. They were circling me like a couple of sharks would with fresh blood in the water. They were so impressed and are such suckers for having their own individual dessert rather than a piece from a big dessert.

Upside Down Pear Tarts are an impressive looking fall dessert, yet are incredibly easy to make with only a few ingredients.

If you love pear desserts as much as I do, you’ll want to check out these Ginger Pear Mini Tarts:ginger-pear-mini-tarts-ig

As well as my Hazelnut Tea Cake with Moscato Pears:hazelnut-tea-cake-moscato-pears-ig

Upside Down Pear Tarts
 
Prep time
Cook time
Total time
 
Upside Down Pear Tarts are an impressive looking fall dessert, yet are incredibly easy to make with only a few ingredients.
Author:
Recipe type: Dessert
Yields: 6 servings
Ingredients
  • 4 pears (d'anjou recommended)
  • 4 tablespoons butter
  • 1/2 cup sugar
  • 1 teaspoon cinnamon or pumpkin pie spice
  • 1 (12 inch square) sheet of puff pastry dough
Instructions
  1. Preheat oven to 400 degrees F. Grease the wells of jumbo muffin pan.
  2. Peel and slice pears.
  3. Using a heavy bottom skillet, melt the butter over medium heat and allow to foam. Once the foam subsides and you start to get brown bits, add the sugar, cinnamon, and pears. Stir to coat. Allow to cook until the sugar fully dissolves and starts to form a syrup consistency. Allow to thicken just a bit but do not allow sugar to burn. Remove from heat.
  4. Scoop pears and syrup into the six wells of the jumbo muffin tin.
  5. Using a pairing knife or a round cutter, cut circles out of the dough. Use scraps for a different use. Place one round on top of each well.
  6. Bake in preheated oven until the dough is a deep golden brown, about 20 minutes.
  7. Cover the muffin pan with a large tray or serving platter and carefully invert. Serve warm.

 

Upside Down Pear Tarts are an impressive looking fall dessert, yet are incredibly easy to make with only a few ingredients.
Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

Perfect Prime Rib Roast

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

This holiday season, serve your friends and family a Perfect Prime Rib Roast for dinner. Its an elegant yet easy to make main dish.

This holiday season, serve your friends and family a Perfect Prime Rib Roast for dinner. Its an elegant yet easy to make main dish.

Once a year I’ll make a prime rib roast. Why only once a year? Well, because every year we order a quarter cow from a local ranch. Once you buy local grass fed and finished beef, it is really hard to go back go buying any beef at the grocery store. Not only is the taste and quality far superior to most anything you’ll find at the store, but for me, the convenience of having so many cuts of meat at the ready is necessary to keep me creative in the kitchen. When you buy a quarter cow, however, you only get one rib roast and that’s only if you specifically request it.

This holiday season, serve your friends and family a Perfect Prime Rib Roast for dinner. Its an elegant yet easy to make main dish.

This has always been my favorite way to cook a rib roast. It’s actually incredibly simple. As with any large cut of meat, you must depend on an accurate thermometer. Long ago I stopped following directions that just gave oven temperature and time. When you cook a giant hunk of meat in a roasting pan, you have to get the inside to the exact right temperature and you have to let it properly rest if you want a perfectly cooked, tender, juicy roast. There are so many factors involved including the size of your roast, its starting temperature (did you pull it straight from the refrigerator or did you let it rest on the counter for a bit?), the temperature of your oven, and how consistently your oven cooks. I’ve learned all of these things over time through the practice of ruining several large meals. Lessons learned! Now, I won’t cook anything like this without my thermometer. When I make prime rib roast, I like to offer two different kinds of sauce. This recipe makes a bold rich red wine sauce but I’m also of the opinion that a good prime rib roast always deserves a little horseradish kick on the side too. Enjoy!

This holiday season, serve your friends and family a Perfect Prime Rib Roast for dinner. Its an elegant yet easy to make main dish.

5.0 from 2 reviews
Perfect Prime Rib Roast
 
Prep time
Cook time
Total time
 
This holiday season, serve your friends and family a Perfect Prime Rib Roast for dinner. Its an elegant yet easy to make main dish.
Author:
Recipe type: main dish
Yields: 6 servings
Ingredients
  • 1 (4-5 pound) bone in beef rib roast
  • 1 (750 mL) bottle red wine
  • 2 cups beef broth
  • 2 tablespoons olive oil
  • 2 tablespoons garlic
  • 2 tablespoons fresh rosemary, minced
  • 2 tablespoons fresh thyme, minced
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground pepper
optional:
  • 1/4 cup sour cream
  • 1-2 teaspoons creamed horseradish
Instructions
  1. Allow meat to sit at room temperature for at least an hour prior to cooking.
  2. Preheat oven to 450 degrees F and ensure top rack is low enough such that the roasting pan will be in the middle of the oven.
  3. Using a roasting pan with a rack, add 2 cups of wine and the beef broth to the pan. Reserve the remaining wine for later. Set the roast in the rack, rib side down and fat side up. Mix olive oil, garlic, herbs, salt and pepper in small bowl and spread on top of roast.
  4. Insert meat thermometer into meaty part of roast avoiding contact with the bones.
  5. Roast in 450 degree oven for 20 minutes, then reduce heat to 350 degrees and continue cooking until the internal temperature reaches 115 to 120°F for medium rare (125 to 130°F after resting), or 125 to 130°F for medium (135 to 140°F after resting). And remember, a roast will continue to rise by 5 to 10°F as it rests. I removed my roast from the oven when it hit 125°F. Total cooking time will depend on size of roast and initial temperature. Once removed from oven, transfer roast to plate and loosely tent with foil and allow to rest for at least 15-20 minutes.
  6. While the roast is resting, place the pan on the burner with the rack removed. Add remaining wine and cook on low temperature to burn off some of the alcohol and work in all the flavor from the bottom of the pan. When roast has finished resting, skim off any fat from the wine sauce and serve warm sauce along side the roast.
  7. If desired, mix sour cream and horse radish to serve along side roast as well. For planning purposes, this roast takes about 15 minutes per pound of cooking time plus resting time, so based on the weight you can work backwards to figure out when to start the cooking process.

This holiday season, serve your friends and family a Perfect Prime Rib Roast for dinner. Its an elegant yet easy to make main dish.

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

Pecan Pumpkin Pie

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

Pecan Pumpkin Pie combines the best of both worlds into one decadent and perfectly sweet holiday pie that is perfect for Thanksgiving Dinner.

Pecan Pumpkin Pie combines the best of both worlds into one decadent and perfectly sweet holiday pie that is perfect for Thanksgiving Dinner.

What pies are always served at Thanksgiving? Pumpkin, of course. And if you’re in my family, you’ll always see a Pecan Pie as well. What’s that?  Apple you say?  Well, sure, but let’s not get crazy here. I think that it is perfectly acceptable to combine two of Thanksgiving’s greatest desserts: the pumpkin and pecan pie. The pecan pie layer elevates the pumpkin pie layer, and the pumpkin layer tames the richness of the pecan layer. If you want my honest opinion, I think this hybrid pie is so much better than either of the originals. Kind of like how a Golden Doodle is way better than a regular old Poodle (sorry poodle owners, but you know I’m right).

Pecan Pumpkin Pie combines the best of both worlds into one decadent and perfectly sweet holiday pie that is perfect for Thanksgiving Dinner.

This pie starts off with a traditional pie crust. You can always buy one of those pre-made ones, but you know homemade is always best. I use an all butter recipe. Its how my mom taught me and its what I’ve taught my own daughter. I think all butter pie crusts are not only delicious, but if prepared correctly, they’re insanely flakey. Next comes the pumpkin layer. Can it really get any easier than mixing a can of pumpkin with some sugar, a couple of eggs, and some pumpkin pie spice? It can’t. Which is why, despite my control issues in the kitchen, I was able to let my daughter do this part on her own. Into the uncooked pie shell it goes!

Pecan Pumpkin Pie combines the best of both worlds into one decadent and perfectly sweet holiday pie that is perfect for Thanksgiving Dinner.

Don’t mind those little chunks of butter in the picture above. I failed to completely melt my butter, but it didn’t hurt the final recipe. It’s all good.

Pecan Pumpkin Pie combines the best of both worlds into one decadent and perfectly sweet holiday pie that is perfect for Thanksgiving Dinner.

Finally, you have your pecan layer. Again, its super easy. Basically, just dump and mix. The pecans float right to the top so I think its worth it to take the extra minute to arrange them in an eye pleasing pattern.

Pecan Pumpkin Pie combines the best of both worlds into one decadent and perfectly sweet holiday pie that is perfect for Thanksgiving Dinner.

The trick to any Thanksgiving pies (and muffins, for that matter) are to start out cooking hot and then reduce the temperature. I’ve found this to be the best method for cooking both the inside and the outside perfectly.

Pecan Pumpkin Pie combines the best of both worlds into one decadent and perfectly sweet holiday pie that is perfect for Thanksgiving Dinner.

Now, once this pie is done you will have to show some major restraint because it really should sit in the refrigerator overnight. Just imagine how good this will taste with a hot cup of coffee and a dollop of freshly whipped cream after your Thanksgiving dinner. Yum, right?

Pecan Pumpkin Pie combines the best of both worlds into one decadent and perfectly sweet holiday pie that is perfect for Thanksgiving Dinner.

This pie is simply the best of both worlds. I’m going to let you in on a little secret… I don’t actually like pumpkin pie all that much. Gasp!  I’ll eat it, but it usually involves stripping away the top part of the pumpkin layer and adding a bunch of whipped cream. There’s something about the texture, or lack there of, of plain pumpkin pie that makes me gag.

Pecan Pumpkin Pie combines the best of both worlds into one decadent and perfectly sweet holiday pie that is perfect for Thanksgiving Dinner.

Likewise, I have a hard time eating straight up basic pecan pie. That’s a lot of sugar, yo! But, when combined into one perfectly sweetened and textured pie – oh heavens! Time to put on the stretchy pants!!!

Pecan Pumpkin Pie combines the best of both worlds into one decadent and perfectly sweet holiday pie that is perfect for Thanksgiving Dinner.

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.
Pecan Pumpkin Pie
 
Prep time
Cook time
Total time
 
Pecan Pumpkin Pie combines the best of both worlds into one decadent and perfectly sweet holiday pie that is perfect for Thanksgiving Dinner.
Author:
Recipe type: Dessert
Yields: 1 pie
Ingredients
  • 1 unbaked 9-inch deep-dish pie shell
PUMPKIN LAYER:
  • 1 (15 oz) can pure pumpkin
  • 2/3 cup granulated sugar
  • 2 large eggs, beaten
  • 1 tablespoon pumpkin pie spice
PECAN LAYER:
  • 1/2 cup light corn syrup
  • 1/2 cup granulated sugar
  • 2 large eggs, beaten
  • 3 tablespoons butter, melted
  • 1/2 teaspoon vanilla extract
  • 1 cup pecan halves
Instructions
  1. Line a 9 inch pie plate with pie dough. Roll edges under and create a scalloped pattern.
  2. In a large bowl, combine the pumpkin, sugar, eggs, and pumpkin pie spice until smooth. Pour the mixture into the pie dough and level it with the back of the spoon.
  3. Wash and dry the bowl, and then combine the corn syrup, sugar, eggs, melted butter, vanilla extract and pecans. Gently pour over the pumpkin mixture. If desired, place the pecans in a symmetrical pattern.
  4. Cover the crust loosely with aluminum foil or a pie shield to keep it from browning too much.
  5. Bake in preheated 425° F oven for 15 minutes. Without opening the door, reduce heat to 350°. Bake an additional 40-45 minutes until crust is golden brown. Turn oven off and crack oven door. Allow pie to sit in open oven for about 15 minutes before removing.
  6. Cool on a wire rack for 1 hour. Cover with plastic wrap and refrigerate overnight. Serve with whipped cream if desired.
Pecan Pumpkin Pie combines the best of both worlds into one decadent and perfectly sweet holiday pie that is perfect for Thanksgiving Dinner.
Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

Roasted Balsamic Bacon Brussels Sprouts

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

Roasted Balsamic Bacon Brussels Sprouts are an easy and flavorful side dish perfect for a weekday family dinner or a Thanksgiving or Christmas holiday meal.

Roasted Balsamic Bacon Brussels Sprouts are an easy and flavorful side dish perfect for a weekday family dinner or a Thanksgiving or Christmas holiday meal.

Brussels sprouts, much like beets, are a vegetable that I never even tried until well into my adult years. Now, every time I eat them I seem to love them more and more. Now, don’t get me wrong. Put a plate of boiled Brussels sprouts in front of me and I will likely gag, but deep fry them, smother them with cheese, or cook them with a wonderful smoked meat like bacon and I’m a happy girl.

Roasted Balsamic Bacon Brussels Sprouts are an easy and flavorful side dish perfect for a weekday family dinner or a Thanksgiving or Christmas holiday meal.

I decided to partially bake the bacon first because I simply can’t stand bacon when the fat hasn’t been completely rendered. Along those same lines, I didn’t want to scorch the heck out of my sprouts in order to get the bacon to the proper doneness. This method proved to work perfectly.

Roasted Balsamic Bacon Brussels Sprouts are an easy and flavorful side dish perfect for a weekday family dinner or a Thanksgiving or Christmas holiday meal.

Doesn’t that just make you feel more comfortable knowing that the bacon is already well on its way to perfection by the time you mix it with the raw sprouts? I know it gave me the warm and fuzzies.

Roasted Balsamic Bacon Brussels Sprouts are an easy and flavorful side dish perfect for a weekday family dinner or a Thanksgiving or Christmas holiday meal.

By the way, do you call them brussel sprouts or Brussels Sprouts? I admittedly had to turn to the internet to explain it to me, because I didn’t want to look like a total dummy by forever immortalize my lack of knowledge by spelling it wrong on my photos. Don’t my roasted brussels with bacon look yummy? Now imagine how good they were with that balsamic reduction drizzled on top. YUM!

Roasted Balsamic Bacon Brussels Sprouts are an easy and flavorful side dish perfect for a weekday family dinner or a Thanksgiving or Christmas holiday meal.

Balsamic Roasted Brussel Sprouts
 
Prep time
Cook time
Total time
 
Roasted Balsamic Bacon Brussels Sprouts are an easy and flavorful side dish perfect for a weekday family dinner or a Thanksgiving or Christmas holiday meal.
Author:
Recipe type: Sides
Yields: 4 servings
Ingredients
  • 8 ounces bacon, chopped
  • 1.5 pounds brussel sprouts, outer leaves removed and cut in half
  • 1 tablespoon olive oil
  • salt & pepper, as desired
  • 1/4 cup balsamic vinegar
Instructions
  1. Preheat oven to 400 degrees F. Add chopped bacon pieces to baking sheet and bake for about 15 minutes.
  2. While bacon is cooking, toss Brussels sprouts in olive oil and salt and pepper to taste. After 15 minutes of cooking, remove bacon from oven and add Brussels sprouts to the baking sheet. Toss with the bacon and continue cooking for 30-40 additional minutes until the sprouts are golden brown.
  3. While the bacon and sprouts are cooking, heat balsamic vinegar in small saucepan over medium heat until reduced by half.
  4. When sprouts and bacon are done, remove from oven and transfer to a serving dish. Cover with reduced balsamic and serve hot.

Roasted Balsamic Bacon Brussels Sprouts are an easy and flavorful side dish perfect for a weekday family dinner or a Thanksgiving or Christmas holiday meal.
Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone