What is your favorite recipe for the holidays

**housewife** · 10-29-2007, 09:46 AM

I would like to know what is your favorite recipe
that you have to make during the holiday season.
So post a recipe,
would be nice if you take a picture of the dish and post it as well.

Please, don't make me the only person who posts my favorite recipes on this thread..

come on..

**housewife** · 10-29-2007, 09:59 AM

Authentic New York Crumb Cake

Ingredients:

1 tsp. canola oil for brushing pan + 1 Tbs. flour for dusting
3 cups flour
1 cup sugar
2 T. baking powder
1 tsp. salt
2 large eggs
1 cup milk
? cup canola or vegetable oil
2 tsp. vanilla extract
2? cups flour
1 cup brown sugar
1 ? tsp. ground cinnamon
1 cup (2 sticks) unsalted butter, melted and cooled
powdered sugar

Method:

Brush a 9? x 12? baking pan with 1 tsp. canola oil. Dust with a little flour. In a medium bowl, combine the 3 cups flour, sugar, baking powder and salt. Set aside. In another bowl, whisk the eggs, milk, canola oil, and vanilla. Fold dry ingredients into egg mixture until combined. Do not over mix. Spread batter evenly into baking pan. In a bowl, combine the flour, sugar, and cinnamon. Combine well. Pour melted butter over mixture and stir until large crumbs form. Sprinkle crumbs over cake batter; bake in preheated 325 oven for 20 minutes. Test with a cake tester. Cool before cutting. Makes 9 pieces.

**housewife** · 10-29-2007, 11:06 AM

Rosemary Roasted Turkey

INGREDIENTS

3/4 cup olive oil
3 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh basil
1 tablespoon Italian seasoning
1 teaspoon ground black pepper
salt to taste
1 (12 pound) whole turkey

Directions
Preheat oven to 325 degrees F (165 degrees C).

In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).

**housewife** · 10-29-2007, 11:32 AM

by : Leif Starbuck and Amy Kell

1 cup white corn syrup
1 cup dark brown sugar, packed
1/3 tsp salt
1/3 cup butter, melted
1 tsp vanilla
3 eggs; slightly beaten
1 cup whole pecans
9" frozen Pillsbury pie crust ("deep dish" style recommended)

Turn your oven to 350 degrees to get it ready.

Step 1:
You're going to combine the corn syrup, brown sugar, salt, butter and vanilla.

Pack your brown sugar. Just go ahead and stick your cup in the bag, it makes things easier and less messy.

Finish it off with a spoon in the mixing bowl you will use.

Step 2:
Dump in the brown sugar.

Prepare your cup of corn syrup and dump it on the brown sugar.

Add 1 teaspoon of vanilla.

Step 3:
Now, cut off enough butter to make 1/3 of a cup. It should say on the wrapper or you can just cut off an inch and a half like I did.

Toss that in the microwave to melt it. Keep an eye on it.

Step 4:
Pour the butter all over the brown sugar.

Step 5:
Mix well.

Step 6:
All mixed:

Step 7:
Now, crack the three eggs.

Step 8:
Beat them well and add them to the mixture.

Step 9:
Mix it all up.

Step 10:
Add 1/3 tsp of salt.

Step 11:
Get your frozen pie crust and place it on a cookie sheet. This is essential for when your pie boils over (and if you don't have a deep dish crust, it will). Burning sugar sends a nasty smell through the entire house and could even give the pie a slight odor after it's done. Please use a cookie sheet.

After mixing your filling until it can't be mixed anymore, pour it into the pie shell.

Step 12:
Now, ready an overflowing cup of pecans.

Sometimes I like to mix candied and fresh pecans. It makes it seem like I'm getting more use out of them, because they're expensive.

Step 13:
Now sprinkle the pecans all over the filling, making sure it covers it all. Sometimes you can "fill in the gaps" with diced pecans, if you like.

Step 14:
Filled with pecans:

Step 15:
Stick it in a preheated 350 degree oven for 45-60 minutes. Now, if you used a smaller crust, you'll only need 45 minutes. But if you used a deep dish shell like I did, you'll need the hour.

Step 16:
In either case, when your pie still looks like this:

IT IS NOT DONE YET. See all that tan-colored "foam"? That needs to mostly go away before you take it out of the oven. This is all of the air bubbling out of the pie so that it may have a smooth, caramely texture. At least I assume so.

Another way of checking the doneness of the pie is this: take the cookie sheet and move it a bit. Did the pie jiggle like a Jello mold? Are the pecans bulging over the top? If so, wait another few minutes before taking the pie out of the oven.

When the pie has fell back to a normal position and you start seeing clear bubbles rise from the filling, chances are it's done.

Step 17:
Ah, yes. Hard as it may be to do, set it out and let it cool for a good half hour. You don't want to cut into a pie that has not congealed all the way yet. And you certainly don't wanna burn your tongue on hot sugar.

Step 18:
Admire it for a while and finally cut into it with a knife and fork. It may not be the prettiest and most cohesive-looking pie out there, but one bite will make you forget those thoughts.

Step 19:
Set out your pecan pie in the kitchen and watch the pieces start disappearing!

**housewife** · 10-29-2007, 11:56 AM

Sensibly Delicious Pumpkin Pie

Source:

Level: Easy

Estimated Times:
Preparation - 15 min | Cooking - 55 min | Cooling Time - 2 hrs cooling | Yields - 8 servings

Ingredients:

1/3 cup SPLENDA® Sugar Blend for Baking
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

Directions:
MIX SPLENDA® Sugar Blend for Baking, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
NOTES:
1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.

FOR 2 SHALLOW PIES: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 20 to 30 minutes or until pies test done.

**housewife** · 10-29-2007, 12:03 PM

From: Campbell's Kitchen

Serves: 6

Ingredients:

1 can (10 3/4 oz.) Campbell's? Condensed Cream of Mushroom Soup
1/2 cup milk
1 tsp. soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's? French Fried Onions

Directions:

MIX soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.
BAKE at 350?F. for 25 min. or until hot.
STIR . Sprinkle with remaining onions. Bake 5 min.

TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.

For a creative twist, stir in 1/2 cup shredded Cheddar cheese with soup. Omit soy sauce. Sprinkle with 1/4 cup additional Cheddar cheese when adding the remaining onions
.
For a festive touch, stir in 1/4 cup chopped red pepper with soup.
For a heartier mushroom flavor, substitute Campbell's? Condensed Golden Mushroom Soup for Cream of Mushroom Soup. Omit soy sauce. Stir in 1/4 cup chopped red pepper with green beans.

**housewife** · 10-29-2007, 12:13 PM

Warm potato salad

Recipe by
Merrilees Parker

500g pack baby new potatoes
1 tbsp Dijon mustard
finely grated zest and juice unwaxed ? lemon
5 tbsp extra-virgin olive oil
3 tbsp chopped flat-leaf parsley
2 spring onions, thinly sliced

Cook the potatoes in a pan of boiling salted water for 12-15 mins until just tender. Meanwhile, in a small bowl, whisk the mustard with the lemon zest and juice, and slowly whisk in the oil to form a smooth emulsion. Season to taste.
Drain the potatoes and tip into a large bowl. Drizzle over the dressing and gently mix. Leave to stand for 15 mins to allow the potatoes to absorb the flavours. To serve, stir the parsley and spring onions into the potatoes. Season to taste and serve immediately.

Make it different
Add 1 small red onion, cut into wafer-thin slices, to this salad when you pour over the dressing.

Recipe from Good Food magazine,

**housewife** · 10-29-2007, 12:22 PM

BY: Karin Christian

INGREDIENTS

1 cup white sugar
1 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 egg yolk
2 1/4 cups all-purpose flour

DIRECTIONS

In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.
Preheat oven to 375 degrees F (190 degrees C).
On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting, or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar.
Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting.

**housewife** · 10-29-2007, 12:38 PM

Wild Rice Mushroom Stuffing

by the Editors of Easy Home Cooking Magazine

Wild Rice Mushroom Stuffing

Yield: Makes 6 to 8 servings

Ingredients:
1/2 cup uncooked wild rice
Day-old French bread (about 4 ounces)
1/2 cup butter or margarine
1 large onion, chopped
1 clove garlic, minced
3 cups sliced fresh mushrooms*
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
1cup chicken broth
1/2 cup coarsely chopped pecans
Thyme sprigs for garnish

Preparation:
1.Rinse and cook rice according to package directions; set aside.

2.Cut enough bread into 1/2-inch cubes to measure 4 cups. Spread in single layer on baking sheet. Broil 5 to 6 inches from heat 4 minutes or until lightly toasted, stirring after 2 minutes; set aside.

3.Melt butter in large skillet over medium heat. Add onion and garlic. Cook and stir 3 minutes. Add mushrooms; cook 3 minutes, stirring occasionally. Add sage, dried thyme leaves, salt and pepper. Add cooked rice; cook 2 minutes, stirring occasionally. Stir in broth. Add pecans and toasted bread cubes; toss lightly.

4.Transfer to 1-1/2-quart casserole.
** Preheat oven to 325?F. Cover casserole with lid or foil. Bake 40 minutes or until heated through. Garnish, if desired.
**At this point, Wild Rice Mushroom Stuffing may be covered and refrigerated up to 8 hours before baking. Bake 50 minutes or until heated through.

**housewife** · 10-29-2007, 12:44 PM

by : Martha Stewart
Serves 4

1 1/2 pounds baking potatoes, peeled and cut into 1-inch chunks
Coarse salt
3/4 cup whole milk
2 tablespoons butter
1/2 cup shredded white cheddar, plus more for garnish (optional)

Directions

Place potatoes in a medium saucepan. Cover with cold water by 1 inch; add 1 teaspoon salt. Bring to a boil; reduce to a simmer, and cook until potatoes are tender, 15 to 18 minutes.
Drain and return potatoes to pan. Stir potatoes over medium heat until dry (a film of starch will form on bottom of pan), about 1 minute. Remove from heat.
In a small saucepan, bring milk and butter to a simmer over medium heat; pour half of milk mixture over potatoes. Mash potatoes until just smooth, gradually adding enough of remaining milk mixture to reach desired consistency. Mix in cheddar; season with salt. Garnish with more cheese, if desired.

10-29-2007, 09:46 AM	#1
housewife August 2007 "Poster of the Month" Join Date: Mar 2007 Posts: 412	What is your favorite recipe for the holidays I would like to know what is your favorite recipe that you have to make during the holiday season. So post a recipe, would be nice if you take a picture of the dish and post it as well. Please, don't make me the only person who posts my favorite recipes on this thread.. come on.. __________________ *house*

10-29-2007, 09:59 AM	#2
housewife August 2007 "Poster of the Month" Join Date: Mar 2007 Posts: 412	Authentic New York Crumb Cake Authentic New York Crumb Cake Ingredients: 1 tsp. canola oil for brushing pan + 1 Tbs. flour for dusting 3 cups flour 1 cup sugar 2 T. baking powder 1 tsp. salt 2 large eggs 1 cup milk ? cup canola or vegetable oil 2 tsp. vanilla extract 2? cups flour 1 cup brown sugar 1 ? tsp. ground cinnamon 1 cup (2 sticks) unsalted butter, melted and cooled powdered sugar Method: Brush a 9? x 12? baking pan with 1 tsp. canola oil. Dust with a little flour. In a medium bowl, combine the 3 cups flour, sugar, baking powder and salt. Set aside. In another bowl, whisk the eggs, milk, canola oil, and vanilla. Fold dry ingredients into egg mixture until combined. Do not over mix. Spread batter evenly into baking pan. In a bowl, combine the flour, sugar, and cinnamon. Combine well. Pour melted butter over mixture and stir until large crumbs form. Sprinkle crumbs over cake batter; bake in preheated 325 oven for 20 minutes. Test with a cake tester. Cool before cutting. Makes 9 pieces. __________________ *house*

10-29-2007, 11:06 AM	#3
housewife August 2007 "Poster of the Month" Join Date: Mar 2007 Posts: 412	Rosemary Roasted Turkey Rosemary Roasted Turkey INGREDIENTS 3/4 cup olive oil 3 tablespoons minced garlic 2 tablespoons chopped fresh rosemary 1 tablespoon chopped fresh basil 1 tablespoon Italian seasoning 1 teaspoon ground black pepper salt to taste 1 (12 pound) whole turkey Directions Preheat oven to 325 degrees F (165 degrees C). In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside. Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin. Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat. Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C). __________________ *house*

10-29-2007, 11:32 AM	#4
housewife August 2007 "Poster of the Month" Join Date: Mar 2007 Posts: 412	Step by Step Pecan Pie by : Leif Starbuck and Amy Kell 1 cup white corn syrup 1 cup dark brown sugar, packed 1/3 tsp salt 1/3 cup butter, melted 1 tsp vanilla 3 eggs; slightly beaten 1 cup whole pecans 9" frozen Pillsbury pie crust ("deep dish" style recommended) Turn your oven to 350 degrees to get it ready. Step 1: You're going to combine the corn syrup, brown sugar, salt, butter and vanilla. Pack your brown sugar. Just go ahead and stick your cup in the bag, it makes things easier and less messy. Finish it off with a spoon in the mixing bowl you will use. Step 2: Dump in the brown sugar. Prepare your cup of corn syrup and dump it on the brown sugar. Add 1 teaspoon of vanilla. Step 3: Now, cut off enough butter to make 1/3 of a cup. It should say on the wrapper or you can just cut off an inch and a half like I did. Toss that in the microwave to melt it. Keep an eye on it. Step 4: Pour the butter all over the brown sugar. Step 5: Mix well. Step 6: All mixed: Step 7: Now, crack the three eggs. Step 8: Beat them well and add them to the mixture. Step 9: Mix it all up. Step 10: Add 1/3 tsp of salt. Step 11: Get your frozen pie crust and place it on a cookie sheet. This is essential for when your pie boils over (and if you don't have a deep dish crust, it will). Burning sugar sends a nasty smell through the entire house and could even give the pie a slight odor after it's done. Please use a cookie sheet. After mixing your filling until it can't be mixed anymore, pour it into the pie shell. Step 12: Now, ready an overflowing cup of pecans. Sometimes I like to mix candied and fresh pecans. It makes it seem like I'm getting more use out of them, because they're expensive. Step 13: Now sprinkle the pecans all over the filling, making sure it covers it all. Sometimes you can "fill in the gaps" with diced pecans, if you like. Step 14: Filled with pecans: Step 15: Stick it in a preheated 350 degree oven for 45-60 minutes. Now, if you used a smaller crust, you'll only need 45 minutes. But if you used a deep dish shell like I did, you'll need the hour. Step 16: In either case, when your pie still looks like this: IT IS NOT DONE YET. See all that tan-colored "foam"? That needs to mostly go away before you take it out of the oven. This is all of the air bubbling out of the pie so that it may have a smooth, caramely texture. At least I assume so. Another way of checking the doneness of the pie is this: take the cookie sheet and move it a bit. Did the pie jiggle like a Jello mold? Are the pecans bulging over the top? If so, wait another few minutes before taking the pie out of the oven. When the pie has fell back to a normal position and you start seeing clear bubbles rise from the filling, chances are it's done. Step 17: Ah, yes. Hard as it may be to do, set it out and let it cool for a good half hour. You don't want to cut into a pie that has not congealed all the way yet. And you certainly don't wanna burn your tongue on hot sugar. Step 18: Admire it for a while and finally cut into it with a knife and fork. It may not be the prettiest and most cohesive-looking pie out there, but one bite will make you forget those thoughts. Step 19: Set out your pecan pie in the kitchen and watch the pieces start disappearing! __________________ *house*

10-29-2007, 11:56 AM	#5
housewife August 2007 "Poster of the Month" Join Date: Mar 2007 Posts: 412	Sensibly Delicious Pumpkin Pie Sensibly Delicious Pumpkin Pie Source: Level: Easy Estimated Times: Preparation - 15 min \| Cooking - 55 min \| Cooling Time - 2 hrs cooling \| Yields - 8 servings Ingredients: 1/3 cup SPLENDA® Sugar Blend for Baking 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 2 large eggs 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk 1 unbaked 9-inch (4-cup volume) deep-dish pie shell Whipped cream (optional) Directions: MIX SPLENDA® Sugar Blend for Baking, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. POUR into pie shell. BAKE in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving. NOTES: 1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling. FOR 2 SHALLOW PIES: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 20 to 30 minutes or until pies test done. __________________ *house*

10-29-2007, 12:03 PM	#6
housewife August 2007 "Poster of the Month" Join Date: Mar 2007 Posts: 412	The best Green Bean Casserole ever From: Campbell's Kitchen Serves: 6 Ingredients: 1 can (10 3/4 oz.) Campbell's? Condensed Cream of Mushroom Soup 1/2 cup milk 1 tsp. soy sauce Dash ground black pepper 4 cups cooked cut green beans 1 1/3 cups French's? French Fried Onions Directions: MIX soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole. BAKE at 350?F. for 25 min. or until hot. STIR . Sprinkle with remaining onions. Bake 5 min. TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe. For a creative twist, stir in 1/2 cup shredded Cheddar cheese with soup. Omit soy sauce. Sprinkle with 1/4 cup additional Cheddar cheese when adding the remaining onions . For a festive touch, stir in 1/4 cup chopped red pepper with soup. For a heartier mushroom flavor, substitute Campbell's? Condensed Golden Mushroom Soup for Cream of Mushroom Soup. Omit soy sauce. Stir in 1/4 cup chopped red pepper with green beans. __________________ *house*

10-29-2007, 12:13 PM	#7
housewife August 2007 "Poster of the Month" Join Date: Mar 2007 Posts: 412	Warm potato salad Warm potato salad Recipe by Merrilees Parker 500g pack baby new potatoes 1 tbsp Dijon mustard finely grated zest and juice unwaxed ? lemon 5 tbsp extra-virgin olive oil 3 tbsp chopped flat-leaf parsley 2 spring onions, thinly sliced Cook the potatoes in a pan of boiling salted water for 12-15 mins until just tender. Meanwhile, in a small bowl, whisk the mustard with the lemon zest and juice, and slowly whisk in the oil to form a smooth emulsion. Season to taste. Drain the potatoes and tip into a large bowl. Drizzle over the dressing and gently mix. Leave to stand for 15 mins to allow the potatoes to absorb the flavours. To serve, stir the parsley and spring onions into the potatoes. Season to taste and serve immediately. Make it different Add 1 small red onion, cut into wafer-thin slices, to this salad when you pour over the dressing. Recipe from Good Food magazine, __________________ *house*

10-29-2007, 12:22 PM	#8
housewife August 2007 "Poster of the Month" Join Date: Mar 2007 Posts: 412	Cream Cheese Sugar Cookies BY: Karin Christian INGREDIENTS 1 cup white sugar 1 cup butter, softened 1 (3 ounce) package cream cheese, softened 1/2 teaspoon salt 1/2 teaspoon almond extract 1/2 teaspoon vanilla extract 1 egg yolk 2 1/4 cups all-purpose flour DIRECTIONS In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight. Preheat oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting, or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar. Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting. __________________ *house*

10-29-2007, 12:38 PM	#9
housewife August 2007 "Poster of the Month" Join Date: Mar 2007 Posts: 412	Wild Rice Mushroom Stuffing Wild Rice Mushroom Stuffing by the Editors of Easy Home Cooking Magazine Wild Rice Mushroom Stuffing Yield: Makes 6 to 8 servings Ingredients: 1/2 cup uncooked wild rice Day-old French bread (about 4 ounces) 1/2 cup butter or margarine 1 large onion, chopped 1 clove garlic, minced 3 cups sliced fresh mushrooms* 1/2 teaspoon rubbed sage 1/2 teaspoon dried thyme leaves 1/2 teaspoon salt 1/4 teaspoon black pepper 1cup chicken broth 1/2 cup coarsely chopped pecans Thyme sprigs for garnish Preparation: 1.Rinse and cook rice according to package directions; set aside. 2.Cut enough bread into 1/2-inch cubes to measure 4 cups. Spread in single layer on baking sheet. Broil 5 to 6 inches from heat 4 minutes or until lightly toasted, stirring after 2 minutes; set aside. 3.Melt butter in large skillet over medium heat. Add onion and garlic. Cook and stir 3 minutes. Add mushrooms; cook 3 minutes, stirring occasionally. Add sage, dried thyme leaves, salt and pepper. Add cooked rice; cook 2 minutes, stirring occasionally. Stir in broth. Add pecans and toasted bread cubes; toss lightly. 4.Transfer to 1-1/2-quart casserole. Preheat oven to 325?F. Cover casserole with lid or foil. Bake 40 minutes or until heated through. Garnish, if desired. At this point, Wild Rice Mushroom Stuffing may be covered and refrigerated up to 8 hours before baking. Bake 50 minutes or until heated through. __________________ *house*

10-29-2007, 12:44 PM	#10
housewife August 2007 "Poster of the Month" Join Date: Mar 2007 Posts: 412	Cheddar Mashed Potatoes (Martha Stewart) by : Martha Stewart Serves 4 1 1/2 pounds baking potatoes, peeled and cut into 1-inch chunks Coarse salt 3/4 cup whole milk 2 tablespoons butter 1/2 cup shredded white cheddar, plus more for garnish (optional) Directions Place potatoes in a medium saucepan. Cover with cold water by 1 inch; add 1 teaspoon salt. Bring to a boil; reduce to a simmer, and cook until potatoes are tender, 15 to 18 minutes. Drain and return potatoes to pan. Stir potatoes over medium heat until dry (a film of starch will form on bottom of pan), about 1 minute. Remove from heat. In a small saucepan, bring milk and butter to a simmer over medium heat; pour half of milk mixture over potatoes. Mash potatoes until just smooth, gradually adding enough of remaining milk mixture to reach desired consistency. Mix in cheddar; season with salt. Garnish with more cheese, if desired. __________________ *house*

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