Cranberry Salsa

from the kitchen of Dani

Ingredients:

• 1 (12 ounce) bag cranberries, fresh or frozen
• 1 bunch cilantro, chopped
• 1 bunch green onions, cut into 3 inch lengths
• 1 jalapeno pepper, seeded and minced
• 2 limes, juiced
• 3/4 cup white sugar
• 1 pinch salt

Directions:

Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature, with tortilla chips.

Turkey Stuffing

from the kitchen of Susan G.

1 package Pepperidge Farm cubed herb seasoned stuffing
1 small can sliced water chestnuts
1 cup rice (uncooked)
1 package sliced mushrooms
1 small package Jimmy Dean Sausage browned and drained

Saute:

2 squares butter
1-2 large onions diced
4-6 stalks celery diced

When onions are clear, pour over bread mixture.

2 cans chicken broth to moisten and then stuff!  Delicious!!

Savory Sausage Stuffing

from the kitchen of Sarah

¾ cup butter, melted

½ cup chopped onion
1 cup finely diced celery
1 (8 oz) can mushrooms, drained
12 cups bread, broken into small pieces (or you can buy stuffing bread)
½ pound sausage, cooked and drained
¾ tsp salt
½ tsp pepper
2 Tbs finely chopped fresh sage
(or 2 tsp dried)
2 apples, peeled, cored, and grated

Melt butter.  Saute onion and celery until tender.  Add undrained mushrooms.  Combine mixture with bread.  Add sausage and stir.  Sprinkle evenly with salt, pepper, and sage.  Add grated apples if desired.  Do not stuff dressing into turkey until ready to bake.  Dressing can be frozen ahead.  Thaw one day in advance in refrigerator.  Makes 6 servings.

Caramel Apple Pie

from the kitchen of Becky

 1 9 inch double crust (I use mom’s pie dough recipe)

1 t. cornstarch

Sprinkle corn starch in the bottom of the crust.

 6 c. apples - peeled, cored and sliced                       

1/4 c. apple juice                                                             
2 t. lemon juice    
1/2 c. brown sugar
1 T. corn starch    
1 T. instant tapioca
1 T. flour
1/2 t. cinnamon
1/4 t. salt
2 T. butter
1/2 c. caramel ice cream topping

Toss apples in juice in large microwave safe bowl.  Combine all ingredients except caramel in a separate bowl.  Mix with apples and let stand for 20 minutes.  Cover bowl with plastic wrap and microwave for 7 - 15 minutes on high until mix starts to thicken.  Stir every 4 minutes.  Stir in caramel topping.  Refrigerate until cold.  Heat oven to 425.  Spoon filling in crust, dot with butter.  Cover with a woven lattice top.

 Glaze:

1 egg white, 1 T. cold water, 2 T. sugar and 1 T. brown sugar

Beat egg white and add water.  Brush glaze on pie crust and sprinkle with sugar.
Bake pie for 10 minutes at 425.  Lower temperature to 375 and bake for an additional 40 minutes or until apples are tender.

Pecan Pie

from the kitchen of Rona

Heat oven to 350

 Beat 3 eggs with 2/3 cup sugar

1/8 t. salt
1 cup of dark corn syrup
1/3 cup butter melted
1-2 lids full of rum or brandy extract

Beat together until foamy and then add:

1 cup pecans

Pour into pie shell and add ¾ cup semi-sweet chocolate chips (Optional)

Bake at 350 for 50 minutes, cover pie crusts half way through so they don’t overcook. Done when you insert knife and it comes out clean.

Pumpkin Chiffon Pie

(no-bake – lighter than regular pumpkin pie)

From the kitchen of Carol

 ¾ C sugar

1¼ C pumpkin
2/3 C canned or regular milk
½ tsp ginger
½ tsp cinnamon
½ tsp nutmeg
½ tsp salt
3 eggs, separated

 One envelope Knox gelatin plus ½ cup cold water

Beat stiffly egg whites plus ½ C sugar while pumpkin mixture cooling.

 Heat pumpkin, sugar, milk, spices and salt in double boiler or heavy saucepan.  When to boiling point add slightly beaten egg yolks and cook until thick.  Dissolve gelatin in water and add to mixture.  Cool, then add beaten egg white meringue and fold in thoroughly.  Pour into crust and refrigerate.  Top with whipped cream before serving.

Stove Top Pumpkin Pie

from the kitchen of Nola
 I haven't made this myself.  I think this is like my Aunt Thelma’s recipe
                                I found the recipe in a Old Fashioned Betty Crocker cookbook.

1 Baked Pie Shell for 9-inch Pie
3/4 cup packed brown sugar
2 tablespoons cornstarch
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 can (16 ounces) pumpkin (2 cups)
1 can (12 ounces) evaporated milk

Prepare Baked Pie Shell. Mix brown sugar, cornstarch, salt and spices in
3-quart saucepan until well blended. Stir in eggs, pumpkin and evaporated
milk until well blended. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool 5 minutes.

 Pour into pie shell. Refrigerate 3 hours before cutting.

Spread top of pie with sweetened whipped cream if
desired. Refrigerate any remaining pie immediately.
6 SERVINGS.

A nice change from the usual pumpkin recipe, this
 is really a custard pie. The technique for preparing
this pie solves the soggy crust problem: The
custard is poured into the crust after it is baked.
Use pastry trimmings to bake pumpkin shapes for
decorating the top of the pie along with rosettes of
whipped cream. Squash pies were the invention of
American colonists

Chili Cheese Egg Puff

from the kitchen of Claudette

10 eggs
1 c flour
1/2 tsp salt
1 pint cottage cheese
1 tsp baking powder
1 lb grated montery jack cheese
1/2 c butter
1 4 oz can chopped green chilies

Beat eggs until fluffy, add all ingredients except green chilies,  Mix well- blend in green chilies.  Bake in a 9 x 13 pan at 350 for 35 minutes.

White Chocolate Dipped Gingersnaps

Ok- I saw this idea on a blog somewhere and thought I would try it.  I'm not a huge white chocolate fan but I am in love with these cookies!  They were like little pieces of heaven melting in my mouth!  And my hubby does not like gingersnaps and he loved them!  Give them a try!  I made the "Grandma Kohler's Gingersnaps" Recipe  down a few posts on this blog.  I made bite sized cookies and the recipe made more than 11 dozen cookies!  I took these out as Thank You's for helping with our last baking class,  Hope they all like them!

Candy Cane Kiss Cookies

Recipe by Our Best Bites

1/2 c. butter-flavored shortening
1/2 c. real butter
1 c. brown sugar
1 c. white sugar
2 eggs
1 1/2 tsp. vanilla
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 1/2 c. flour, lightly spooned into measuring cups and leveled with a knife
1/4 c. + 2 Tbsp. unsweetened cocoa powder
1 1/2 c. dark chocolate chips
48 Hershey's Candy Cane Kisses, unwrapped

Preheat oven to 350.

Cream together softened butter, shortening, brown sugar, and white sugar for 1-2 minutes on medium-high speed or until light and fluffy. Add the eggs and vanilla. Meanwhile, combine the baking powder, baking soda, salt, flour, and cocoa powder. Add to the butter/sugar mixture and mix until combined. Mix in the chocolate chips.

Drop the dough by the tablespoonful onto an ungreased baking sheet. Bake for 8-10 minutes or until the centers are set but still soft. Remove from oven and allow to cool for 1-2 minutes. Top each cookie with an unwrapped Candy Cane Kiss. Allow to cool completely, long enough for the Kiss to harden. If necessary, after the cookies have cooled, they can be placed in the refrigerator or freezer to re-solidify the Kiss.

Blessing Mix

from the kitchen of Stephanie

2 c Bugles brand corn snacks (shaped as a cornucopia, a horn of plenty)
2 c pretzels (represents arms folded in thanks and prayer)
1 c candy corn (during the first winter, the pilgrims were each allotted only 5 kernels of corn per day because food was so scarce)
1c dried or candy fruits (thanksgiving is the celebration of the harvest)
1 c. peanuts or sunflower seeds (seeds represent the potential of a bounteous harvest for the next season if they are planted and well tended)

In a large  bowl mix all ingredients together. Other ingredients such as dry cereals, candies, or marshmallows can also be added. Make this mix as a family and eat while discussing each ingredient and how it relates to Thanksgiving.

Licorice Caramels

from the kitchen of Stephanie

These are my favorite!!!

1 can (14 oz) sweetened condensed milk
2 c sugar
1 c butter
1/4 tsp salt
1 1/2 c light  corn syrup
1 tsp anise extract
black food coloring paste

Combine first 5 ingredients in a heavy saucepan and cook until mixture reaches 234 degrees.  Stir constantly.  Add anise extract and enough black food coloring to obtain desired color.  Pour into a buttered 9x13 pan and let cool.  Cut and wrap in waxed paper.  (Other flavors and colors can be added instead of the anise extract and black food coloring.)

Almond Punch

from the kitchen of Stephanie

1 (12oz) can frozen orange juice, thawed
1 (12oz) can frozen lemonade, thawed
3 c sugar
2 tsp vanilla
2 tsp almond extract
20 c water
2 qt Sprite

Mix together and serve.  This drink is sooooo yummy and perfect for fall and holiday parties!

Grandma Kohler's Gingersnaps

from the kitchen of Marilyn

1 c butter
1 1/2-2 c sugar
2 eggs
1/2 c molasses
2 tsp baking soda
2 tsp cinnamon
2 tsp ginger
2 tsp cloves (opt)
1/2 tsp salt
3 1/2-4 c flour

Cream butter and sugar.  Add eggs and molasses.  Add dry ingredients.  Roll into small balls by hand and dip in sugar.  Place on cookie sheet about 2 inches apart.  Press down with bottom of glass.  Makes about 6 dozen cookies.  Bake at 375* for 6-7 minutes.

Carmel Candy

from the kitchen of Debra

2 Squares Butter or Margarine
1 can canned Milk - Recipe called for condensed but we have used Evaporated).
2 C Sugar
1 1/3 Cups Light Karo Syrup
2 Cups nuts (can be omitted)

Combine all ingredients in pan. Bring to a full boil on high heat. Stir for 7 min. Bring head down to Med/Low and cook until candy makes a firm ball when dropped in cold water (aprox 225 - 230). Add nuts and pour into a 9 X 13 buttered cake pan. Set into fridge until cool. Cut 1" by 1" inch squares and wrap using waxed paper.

Fudge

from the kitchen of Debra

2 C Sugar
 1/2 C Milk
2 squares Chocolate
1/2 C Butter (1 cube)
1/4 C Light Karo Syrup

Cook and stir while candy boils hard for 1 1/2 min. Beat with Mixer till cool. Add nuts and put in Buttered Pan.

Suckers

from the kitchen of Debi

2/3 c. corn syrup
2 c. sugar
1 c. water

Mix together well in a saucepan. Heat on high heat. Let boil until it reaches 300° (use a candy thermometer).
Take off heat and mix in flavoring (oil = 1/2 to 1 tsp. or extract = 1 T. or as you much as you like) and color.
Pour into Pam-ed molds (prepare them while it's cooking - rub the oil around with your finger so it's well covered).
Let cool - pop out - Enjoy!

Pumpkin Cake Roll

6 eggs
2 c sugar
1 1/3 c pumpkin
2 tsp lemon juice
1 tdp salt
1 c nuts
1 1/2 c flour
2 tsp baking powder
2 tsp cinnamon
2 tsp ginger
1 tsp nutmeg

Beat eggs on high speed of mixer for 5 minutes.  Gradually beat in sugar.  Stir in pumpkin and lemon juice.  Stir dry ingredients.  Fold into pumpkin mixture.  Spread on greased and floured 15 x 10 x 1 inch pans(2).  Top with finely chopped nuts.  Bake (seperately) at 375* for 15 minutes.  Turn out on towel sprinkled with powdered sugar.  Sprinkle top of cake, too.  Starting at wide end, roll towel and cake together.  Cool 4 hours.  Unroll and spread filling on cake.

Filling:
1 (8 oz) pkg  cream cheese
1 cube butter or margarine
1 lb box powdered sugar (3 1/2 c, unsifted)
2 tsp vanilla

Combine; beat until smooth.  Spread on cake.  Roll back up.  Chill and serve.  (Cuts best if partially frozen.)

Creamy Fudge

from the kitchen of Luana

1 (12 oz) pkg semi-sweet chocolate chips
2 (8 oz) Hershey's bars
2 cubes butter
4 c sugar
1 can evaporated milk
2 1/2 c mini marshmallows
1 c nuts
2 T vanilla
2 1/2 c frozen marshmallows

Break up chocolate and butter. Put in bowl with chocolate chips. Put milk, sugar and 2 1/2 cups marshmallows together in a big pan. Stir and boil 7 minutes. Remove from heat; pour over chocolate and butter. Stir until it loses shine. Add frozen marshmallows, nuts (if desired) and vanilla. Put in individual buttered dishes or a 9 x 13 or 15 x 10 inch pan.

Gingerbread Cookies (good for cut out gingerbread men)

from the kitchen of Sherry

2/3 C shortening
2/3 C Brown Sugar
2 eggs
11/3 c honey mollases
2 t soda
4 t cinnamon
2 t ginger
 scant 2 t salt
5 1/2 c flour

Mix and chill

Roll to 1/2" thick and cut out... bake 375 for 8-10 minutes on ungreased pan