Easy Winter Fresh Fruit Salad

Recipe found and adapted here

Fantastic fresh and healthy side dish for Thanksgiving and/or Christmas dinner to offset the typically heavy holiday foods. 

1 cup fresh blueberries

1 cup peeled and diced kiwi fruit

1 cup fresh mandarin orange segments 

1 cup diced apples or pears 

1 cup halved grapes 

½ cup fresh pomegranate seeds 

lemon juice (for apples/pears)

Place the fruit in a serving bowl. If using pears/apples toss them with a light squeeze of lemon juice before adding to the salad. 

Notes:

The fruit is very adaptable to what is in season and what you prefer. You’ll want about 5-6 cups total fruit (not including the pomegranate seeds). The lineup listed above is my favorite (I use pears when I can find delicious, ripe ones). 

Pomegranate Seeds: I personally think the pomegranate seeds are essential for this fruit salad – for color, texture, flavor and prettiness.

French Green Beans & Shallots

Recipe Found HERE 

4 cups water 

1 pound very small, firm green beans, cleaned 

3 tablespoons butter 

3 tablespoons peeled and chopped shallots 

¼ teaspoon salt, or to taste 

¼ teaspoon freshly ground black pepper, or to taste 

1 teaspoon lemon juice 

Bring the water to a boil. Add the beans and cover the pot. Continue cooking the beans, covered, for 3 to 5 minutes until tender but firm. Drain and rinse under cold water. 

At serving time, heat the butter in a skillet, add the shallots and sauté for about 1 minute, until the shallots start to brown. 

Add the beans, salt and pepper, and sauté briefly. Sprinkle with lemon juice and serve.

Cranberry Sauce

1 (12-ounce/340-gram) bag fresh or frozen cranberries 

¾ cup/150 grams granulated sugar 

2 large lemons

water

Combine the cranberries, sugar and 3 tablespoons water in a medium saucepan. Zest the lemons directly into the saucepan. Bring to a boil over medium-high heat, stirring occasionally. Continue boiling, stirring occasionally, until the berries burst and the mixture is jammy, 7 to 9 minutes. Remove from the heat and reserve. Refrigerate until ready to serve.

Rustic French Apple Tart

Recipe Found HERE

Sunny A.

INGREDIENTS FOR THE CRUST
1-1/2 cups all-purpose flour, spooned and leveled
1/2 teaspoon salt
2 Tablespoons granulated sugar
1-1/2 sticks (12 tablespoons) very cold unsalted butter, cut into 1/2-inch pieces
1/4 cup very cold water

FOR THE FILLING 
1-3/4 lbs baking apples (3 large, Gala or other baking apple)
1/3 cup sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
2 Tablespoons unsalted butter, melted
1/8 teaspoon salt

FOR ASSEMBLING & BAKING 
1 Tablespoon all purpose flour
1 egg, beaten
2 Tablespoons turbinado sugar
1 Tablespoon apricot jelly or jam, optional for glaze

INSTRUCTIONS
Make the crust: Line a baking sheet with parchment paper. In a food processor fitted with the steel blade, combine the flour, salt and sugar. Pulse briefly to combine. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the mixture and process just until moistened and very crumbly, about 5 seconds. Transfer the dough to a lightly floured work surface and knead a few times, just until it comes together into a cohesive ball. Pat the dough into a disk. Flour your work surface again and dust the dough with flour, as well. Using a rolling pin, roll into a circle 8 to 10 inches in diameter, turning and adding more flour as necessary so the dough doesn’t stick. Transfer the dough to the parchment-lined baking sheet and refrigerate while you prepare the filling (you’ll roll the dough out further on the parchment paper so go ahead and clean your work surface).

Make the Filling: Peel, core, and cut the apples into 1/8-inch-thick slices (you should have about 4 cups) and place in a large bowl. Add the sugar, vanilla, cinnamon, melted butter, and salt; toss to combine.

Take the dough from the fridge and slide the parchment paper onto the countertop. Roll the dough, directly on the parchment paper, into a 14-inch circle about 1/8 inch thick. It’s fine if the edges are a little ragged. Place the parchment and dough back on the baking sheet – the pastry should curve up the lip of the pan.

Assemble the tart: Sprinkle the flour evenly over the pastry. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Don’t worry about making it look perfect! It doesn’t make much difference in the end and you don’t want the dough to get too warm. Fold the edges of the dough over the apples in a free-form fashion, working your way around and creating pleats as you go. Patch up any tears by pinching a bit of dough from the edge.

Using a pastry brush, brush the pleated dough evenly with the beaten egg. Sprinkle half of the turbinado sugar over the top crust and half over the fruit. Chill the assembled tart in the fridge for 15 to 20 minutes.

Meanwhile, preheat the oven to 350°F and set an oven rack in the center position.

Bake for 55 to 65 minutes, or until the apples are tender and the crust is golden and cooked through. (It’s okay if some of the juices leak from the tart onto the pan. The juices will burn on the pan but the tart should be fine -- just scrape any burnt bits away from the tart once it’s baked.) Transfer the pan to a rack and let cool.

While the tart cools, make the optional glaze. In a small bowl, mix the apricot jam with 1-1/2 teaspoons water. Heat in the microwave until bubbling, about 20 seconds. Using a pastry brush, brush the apples with the apricot syrup.

Use two large spatulas to transfer the tart to a serving plate or cutting board. Slice and serve warm or at room temperature. The tart is best served on the day it is made, but leftovers will keep, loosely covered on the countertop, for a few days.

Make Ahead: The dough can be made up to 3 days in advance and refrigerated. Allow it to sit at room temperature for about 15 minutes or until pliable before rolling.

Freezer-Friendly Instructions: The assembled tart may be frozen for up to 3 months. To freeze, place the baking sheet in the freezer until the tart is frozen, then wrap tightly. (Wait until right before baking the tart to brush the beaten egg and sprinkle the sugar onto the crust.) Bake directly from the freezer. (It may take a few extra minutes to bake from frozen.)

Creamy Make-Ahead Mashed Potatoes

Recipe Found HERE

These ultra-creamy make-ahead mashed potatoes can be prepared two days ahead of time and reheated in the microwave. Perfect for the busy holidays! 

*My Idaho husband loved them - they passed the test!* 

3-1/2 pounds Russet potatoes
2 cups heavy cream
8 Tablespoons unsalted butter, divided
1-1/2 teaspoons salt
Chives, for serving

Preheat the oven to 450°F and adjust an oven rack to the middle position. Place the potatoes directly on the oven rack (alternatively, you can place them on a wire rack set in a rimmed baking sheet). Bake until very soft, 50 to 60 minutes, depending on the size of the potatoes. (Err on the side of overcooking rather than undercooking them.) Remove the potatoes from the oven.

While they are still hot, cut each potato in half lengthwise. Using an oven mitt or a folded kitchen towel to hold the hot potatoes, scoop out all of the flesh from each potato half into the bowl of a stand mixer fitted with the paddle attachment (*see notes on using a potato ricer, food mill or hand-held electric mixer). The flesh near the skin gets a little tough, so be sure to leave it behind. Break the cooked potato flesh down into small pieces using a fork, potato masher, or rubber spatula.

Beat on low speed until completely smooth and no lumps remain, 1 to 2 minutes, stopping the mixer to scrape down the sides and bottom of the bowl as needed.

Meanwhile, in a small saucepan over medium heat, bring the cream and 6 Tablespoons of the butter to a simmer.

Remove the bowl from the mixer stand and, using a large rubber spatula, gradually fold in the hot cream and butter mixture. It will take a few minutes to mix it all in; keep folding until the potatoes are smooth and creamy. Stir in the salt, then taste and adjust seasoning, if necessary.

Transfer the mashed potatoes to a large microwave-safe bowl and cover tightly with plastic wrap (the bowl should be large enough that the potatoes don’t touch the plastic wrap). Refrigerate for up to 2 days. (DO NOT FREEZE)

To reheat, use the tip of a knife to poke about 10 holes in the plastic wrap knife, and microwave at medium-high (75 percent) power until the potatoes are hot, about 14 minutes, stirring halfway through the reheating time. Taste and adjust seasoning, if necessary. Transfer the mashed potatoes to a serving dish, top with the remaining 2 tablespoons of butter, and sprinkle with the chives. Serve hot.
Note: For perfectly smooth potatoes, pass the potato flesh through a potato ricer or food mill before adding them to the mixer. If you don't have a stand mixer, you can use a hand-held electric mixer but the potatoes won’t be quite as smooth. If you don't have an electric mixer, pass the potatoes through a food mill or potato ricer and then whip by hand with a wooden spoon.

Amazing Pecan Pie

Recipe Found HERE

1 chilled 9-inch pie crust shell, unbaked 

1 1/2 cups pecan halves (I use a mixture of chopped pecans and halves) 

3/4 cup dark brown sugar, packed 

1/4 cup granulated sugar 

2 Tablespoons all-purpose flour 

1/2 teaspoon sea salt 

cinnamon, generous pinch 

1 cup light corn syrup 

3 Tablespoons unsalted butter, melted 

1 teaspoon vanilla extract 

3 large eggs (room temperature) 

Preheat oven to 350 F. 

Spread pecans in an even layer on a baking sheet and bake for 5-7 minutes or until toasted. Be careful not to burn them. 

 Remove pecans from oven and let cool. They will become crunchier as they cool. Set aside. 

In a large bowl whisk together brown sugar, granulated sugar, flour, salt, and cinnamon until well combined. 

Add light corn syrup, melted butter, and vanilla extract and stir with a rubber spatula until everything is combined and smooth. 

Add eggs to a separate bowl and whisk until uniform in color. 

Add the eggs to the mixture and stir until completely combined. 

Spread the toasted pecans on the bottom of the pie crust into an even layer. 

Gently pour on the filling. 

Let the pie sit for about 5-10 minutes until the pecans have floated to the top. 

Bake on the middle rack for 65-75 minutes (or until a thermometer inserted into the center of the pie reads 200 F.) Tent loosely with aluminum foil at the 30-minute mark if the pie begins to get too dark. Be careful that the foil does not touch the filling or it may stick. 

Remove the pie from the oven and let it cool on a wire rack for 2-3 hours or until the pie is at room temperature. (This is very important since the pie will be slightly jiggly in the center once removed from the oven and needs to cool in order to set. If the bottom of the pan is still warm the pie is not cooled enough.) 

When the pie has cooled completely, slice and serve. 

Refrigerate leftovers and bring the pie to room temperature before serving. 

-Tips For Making The BEST Pecan Pie Recipe Toast the pecan: Don’t skip this step! Toasting gives pecans a crunchier texture and deeper pecan flavor. 

-Let it cool completely. Seriously, don’t cut this pie until it is 100% cooled off. If the bottom of the pan is still warm, it’s not cooled off. I usually make my pecan pies a day ahead so that they sit in the fridge for a firmer set.

Best Pumpkin Pie

Recipe Found Here

1/2 cup granulated sugar
1/2 cup brown sugar
1 tablespoon King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
3 large eggs, beaten
Canned  pumpkin (15 oz)
1 1/4 cups light cream (half & half)

In a large mixing bowl, whisk together the sugars, flour, salt, and spices.

In a large measuring cup, beat together the eggs, pumpkin, and cream. Whisk into the dry ingredients. For best flavor, cover and refrigerate the filling overnight before baking.

Lightly grease a 9" pie pan that's at least 1 1/2" deep. Roll the pie dough out to a 13" circle, and transfer to the pan. Crimp the edges above the rim; this will give you a little extra headroom to hold the filling when it expands in the oven. Refrigerate the crust while the oven preheats to 400°F.

When the oven is hot, place the pie pan on a baking sheet to catch any drips. Pour the filling into the unbaked pie shell.

Bake for 45 to 50 minutes, until the filling is set 2" in from the edge. The center should still be wobbly. Remove the pie from the oven and cool on a rack; the center will finish cooking through as the pie sits.

TIPS
This recipe makes enough filling to generously fill a 9" pan that's at least 1 1/2" deep. If your pan isn't quite that big, you can bake any leftover filling in custard cups; it will take 25 to 30 minutes to cook.

Pumpkin pie filling is basically a custard; the eggs in the filling will continue cooking as the heat from the edge of the pie moves toward the center, which is why it's important to remove the pie from the oven before the center is completely set. Leaving it in the oven too long will cause the eggs to overcook, tightening the proteins and causing the pie to crack in the center.

Mixing the filling a day in advance (refrigerate until using) will improve the flavor of this pie by giving the spices' flavors a chance to blend.

***ooh ooh ooh Cornbread***

(Shanda L.)

1 cup flour
1 cup cornmeal
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, beaten
1 cup sour cream
1/3 cup milk
1/4 cup melted butter

Combine the dry ingredients in a bowl. Combine the wet ingredients in a seperate bowl, then stir the two mixes together with a big spoon just until moistened. Pour into an 8" baking dish at 400˚ for 20-30 minutes, or just until done. Check with toothpicks. It will get fairly browned.

recipe found here

Cornbread Stuffing

(Oma J.)

3 boxes Jiffy Cornbread mix, or homemade (I double my cornbread recipe found here)
3 pieces of white bread, leave out overnight to dry out 
2 packaged rolls of regular Jimmy Dean sausage
1 large Onion, diced
1/2 to 1 1/2 teaspoons of ground thyme (to taste)
2 eggs
2 cups chicken broth
Pepper (not a lot)

Bake cornbread the day before and leave out uncovered overnight. Bake according to package instructions in a 13x9 inch pan.

Crumble cornbread and white bread with hands in a large bowl (may run white bread through blender).

Brown sausage in frying pan and drain and rinse when no longer pink. Chop onion in separate frying pan, simmer 10-15 minutes (do not brown).

Put sausage and onion in bowl with cornbread. Add thyme (may want more thyme, taste to check before adding eggs). Add beaten eggs to bowl. Add 1 cup of chicken broth. Pour just enough broth on cornbread mix to make moist, not wet. You may not use all the broth. Add a little salt and pepper.

Bake at 350˚ or the temperature the turkey bakes at (usually 325˚). Put stuffing in turkey (best if in turkey), or in a greased pan (if all the stuffing doesn’t fit in turkey, put extra in pan).

If in pan wrap foil over pan and cook for 30 minutes. Then remove foil and cook 10 more minutes.