Ingredients

• 1 Cup buttermilk
• 1 Cup mayonnaise
• 1 tsp salt
• Generous sprinkle pepper
• 1 tbsp onion powder
• tsp garlic powder
• Enough parsley to make it have some green flecks

Instructions

1. Put buttermilk and mayo into blender. Pulse.
2. Add salt & pepper, onion powder, and garlic powder. Pulse.
3. Add enough parsley to make it have some green flecks. Pulse in blender a bit more.
4. Taste and adjust to your liking.
5. You can also add dill if you want or chipotle or avocado. This is great plain but can be adapted for your creativity.

Ingredients

• 1 stick butter
• 1 cup brown sugar

Instructions

1. Melt on stovetop. Simmer on low stirring constantly until the sugar melts.
2. Pour over carrots/sweet potatoes/butternut squash.

Ingredients

• Baby Carrots
• Brown Sugar Butter Sauce

Instructions

1. Steam Carrots. Serve topped with brown sugar sauce

Ingredients

• Sweet Potatoes
• Brown Sugar Sauce
• Pecans

Instructions

1. Wash potatoes.
2. Cut off tips of ends.
3. Wrap in tin foil.
4. Cook 1 hour at 400F.
5. Cool overnight.
6. Peel the next day. Cut in rounds.
7. Arrange nicely on platter. Pour Brown Sugar Sauce over. Garnish with pecans!

Ingredients

• 5 lbs baking potatoes
• 1 stick butter
• 1 container cream cheese
• 1 container sour cream
• Onion powder to taste
• Chives to taste
• Salt & pepper to taste

Instructions

1. Wash, peel & cut 5 pounds of Baking potatoes.
2. Boil them until cooked. Drain them.
3. Put them in the mixer. Add 1 stick butter. One container Cream Cheese & one container sour cream.
4. Beat until combined.
5. Add onion powder, chives, salt & pepper to taste.
6. Spoon into casserole dish. Add little dollops of butter on top, and bake at 350 until slightly browned and butter on top has melted.

Ingredients

• 1 onion
• 4-5 stalks celery
• 1 apple, grated
• 1 can chopped water chestnuts
• Raisins
• 8 ounces butter
• Apple juice
• Chicken stock
• Black olives

Instructions

1. Saute onion, celery, apple, chopped water chestnuts, and raisins to taste in butter.
2. After all is soft and flavors have blended add pre-seasoned stuff cubes.
3. Then add a bit of apple juice, and some broth until just moist.
4. Add some chopped black olives.
5. Cover & bake until done. Uncover and lightly brown top!

Ingredients

• 1 cup kosher salt
• 1/2 cup light brown sugar
• 1 gallon vegetable stock
• 1 tablespoon black peppercorns
• 1/2 tablespoon allspice berries
• 1/2 tablespoon candied ginger
• 1 gallon iced water

Instructions

1. Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
2. Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.
3. Remove bird from brine and rinse inside and out with cold water. Discard brine.
4. Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Prepare turkey as usual!

Ingredients

• vegetable oil
• 1 cup flour
• 2 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2/3 cup milk, buttermilk, soy milk, etc
• 1 egg yolk
• 1 tablespoon melted butter
• 2 egg whites at room temperature
• juice of 1 lemon
• 4 large apples, peeled, cored, sliced into 1/4 inch slices. We also use pears, firm bananas... no fruit is safe from being 'frittered'!
• powdered sugar

Instructions

1. Batter dry ingredients: Combine flour, sugar, baking powder, and salt. Batter wet ingredients: Whisk together milk, egg yolk, melted butter. Add dry ingredients to wet slowly, watching out for lumps. Set aside.
2. Pour lemon juice into a shallow dish. Add and turn to coat apple/pear/etc slices. Set aside.
3. Heat the oil to 375 in a large heavy pot or deep fryer.
4. Beat egg whites until peaks are stiff but not dry. Fold into batter.
5. A few at a time, dip fruit slices in the batter, letting excess drip off. Drop immediately into hot oil and deep fry, turning once, until puffed and golden brown. Drain fritters on paper towels. Can keep warm in a 25°F oven (we eat them as we go!). Sprinkle with powdered sugar and serve!

Ingredients

• 1 ripe pineapple
• 4-5 tablespoons melted butter
• 1/2 cup sugar

Instructions

1. Preheat broiler. Butter broiling pan (critical!). Prepare pineapple: trim, peel, core, and cut into about 1/2 inch slices.
2. Arrange slices on pan and drizzle with melted butter.
3. Sprinkle with the sugar.
4. Broil one side only until hot and golden, 5-8 minutes

Ingredients

• about 3 pounds baking potatoes, peeled and cubed (or run through your apple-peeler-corer-slicer for quicker cooking)
• 3/4 to 1 cup milk or buttermilk
• 6 tablespoons butter, room temperature
• Salt and pepper to taste

Instructions

1. Place potatoes in a medium pot and cover with cold water. Bring to a boil, lower heat to a simmer. Add a generous pinch of salt and continue to simmer until potatoes are fork tender, about 20 minutes (less if you used the a-p-c-s). When potato are done, drain and return potatoes to pot to dry slightly. Run potatoes through food mill or potato ricer into pot, or just mash. Heat milk in saucepan. Add hot milk to potatoes, over heat, until smooth. Add butter and beat until finely textured and fluffy. If adding additional ingredients, fold in.

Ingredients

• 2 pounds sweet potatoes, unpeeled
• 2 tablespoons butter (unsalted preferred)
• 4 tablespoons butter, cut into small pieces (for dotting)
• 1 1/2 cups onions, chopped
• 1/2 cup celery, chopped
• 2 cups green apples, diced
• 1/2 cup apple cider
• 2 cups dry, unseasoned breadcrumbs
• 1/4 cup chicken or vegetable stock
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Instructions

1. In a large pot, bring water to a boil and simmer, covered, the sweet potatoes. When potatoes are tender, drain, let cool, remove skins, and mash in a large bowl.
2. In a large skillet on medium-high heat, melt the 2 tablespoons butter. Add onions, celery, salt, and pepper, cooking and stirring 5 minutes, or until veggies are tender. Add apples, cider, cinnamon, nutmeg, and cloves, cooking and stirring 3-4 minutes until apples are tender but still firm.
3. Add skillet ingredients and breadcrumbs to sweet potatoes and stir in. Season to taste and adjust moisture, if necessary, with stock.
4. Turn into a large, shallow buttered baking dish, dot with cut butter, and bake at 350 for 30-45 minutes, until browned and bubbly.

Ingredients

• 2 cups Fresh Cranberries
• 3/4 cup sugar
• 3/4 cup water
• 1/2 tangerine (or orange juice)
• 1/2 inch knob ginger, grated
• zest of 1 tangerine or orange

Instructions

1. Place all of the ingredients in a medium saucepan and cook for 20 minutes over medium-medium high heat, stirring occasionally, until it is reduced and thickens. Serve hot or cold.

Ingredients

• One bag of fresh cranberreis, chopped
• 2 green apples, cored and chopped
• 1 can crushed pineapple, drained, juice reserved (do not use fresh pineapple, or the jello won't set)
• 1 navel orange, peeled and chopped (or a can or two of mandarine oranges, syrup drained)
• 1 cup pecans or walnuts, chopped (optional)
• 1 box Blackberry Fusion Jell-O (or Cranberry, or Raspberry)

Instructions

1. Make jello as directed, substituting the pineapple juice for part of the water.
2. Put all of the fruit into an 8x8 baking dish.
3. Pour the jello on top of the fruit.
4. Stir.
5. Cool and set.
6. Grab a spoon, hide in a closet, and eat it all.

Ingredients

• 6 med. yams
• 3 or 4 apples (I prefer granny-smith, but if you’re leaving the peel on, a nice tart red baking apple would be good too), cored, peeled (optional), and sliced
• 1/2 cup butter
• 3 T corn starch
• 1 C sugar
• 1 tsp salt
• 2 C water
• 2 T lemon juice

Instructions

1. Parboil yams about 20 minutes. Cool, peel, and slice. Layer in buttered casserole dish (9×13), alternating the yams with apple slices.
2. Melt butter in small pan. Add cornstarch, sugar, and salt. Blend well. Add water; cook and stir until thickened. Add lemon juice. Pour sauce over yams and apples.
3. Bake at 350 degrees for 1 hour.

Ingredients

• 1 1/2 lbs green beans, washed and trimmed
• 1/2 cup (1 stick) unsalted butter
• 1/2 teaspoon dry mustard
• 1 teaspoon packed brown sugar
• 2 cloves garlic, minced
• 1/4 teaspoon kosher salt
• 8 ounces of bacon, each piece cut in half width-wise

Instructions

1. Bring a large saucepan of water to a boil over high heat, and blanch the beans 3-4 minutes, or until they are bright green in color and pliable but still very crunchy. Drain and run them under cold water. Place in a shallow, ovenproof casserole dish and pat dry with a paper towel.
2. In a small saucepan, melt the butter over medium heat. Add the garlic, mustard, salt, and brown sugar. Pour the mixture over the green beans, cover with plastic wrap, and refrigerate for at least 4 hours, or overnight.
3. Preheat the oven to 375. Gather 8-9 beans at a time and make bundles. Wrap with a slice of the (halved) bacon, and lie seam-side down in a greased baking sheet or casserole dish. Pour remaining marinade over the top.
4. Bake, uncovered, for 45 minutes, or until the bacon is cooked through and the beans look wrinkled. Cook under the broiler for an additional 1-2 minutes to crisp the bacon even more, if desired. Serve warm or at room temperature.

Ingredients

• Your Favorite Stuffing Recipe (we add in pine nuts and Craisons)
• Butter
• Muffin Pan

Instructions

1. Spoon prepared stuffing into very well-buttered muffin pans. Press stuffing down then bake at 375 until tops are crispy and brown. Let cool and then lift out and enjoy!

Ingredients

• 4 cups chicken broth
• 2 bay leaves
• 4 T butter
• One minced onion
• 1 lb chicken sausage (we like spicy)
• sliced mushrooms
• minced garlic cloves
• 2 cups Arborio rice
• 1 1/2 lbs of peeled, seeded butternut squash cut into small cubes
• 1-2 cups of grated parmesan cheese (try mixed blends for different flavor)

Instructions

1. Preheat to 400 degrees.
2. Bring 3 1/2 cups of chicken broth and two bay leaves to a simmer.
3. Once simmering cover and keep it warm on the lowest possible heat.
4. Melt 4 T butter in a sauce pan
5. Add one minced onion, 1 lb chicken sausage (we like spicy), and sliced mushrooms.
6. When the sausage is fully cooked stir in Arborio rice and cook until the rice is translucent.
7. Stir in 3 minced garlic cloves.
8. Add 1/2 cup chicken broth (or dry white wine) and cook, stirring constantly until all the liquid is absorbed.
9. Stir in 1 1/2 lbs of peeled, seeded butternut squash (cut into small cubes).
10. Spread the rice mixture into a 9x13 baking dish.
11. Pour the warm broth over the top. Bake until the rice and squash are tender and liquid is absorbed. (30-35 mins usually)
12. Remove from oven and let sit for a few minutes. Put the rice mixture into a large serving bowl. Stir in 1 to 2 cups of grated parmesan cheese. Serve Up!

Ingredients

• 2 Tb butter
• 1 medium onion, minced
• 2 medium cloves of garlic, minced or pressed
• 1 fresh thyme leaves, minced
• 1 1/4 tsp salt
• 1/2 tsp black pepper
• 1 1/2 lbs (about 5 medium) russet potatoes, peeled and sliced 1/8 inch thick (you could use a mandolin if you're careful)
• 1 C chicken broth
• 1 C heavy cream
• 2 bay leaves
• 4 oz cheddar cheese, shredded

Instructions

1. Adjust the oven rack to the middle position and preheat to 425 degrees.
2. Melt the butter in a Dutch oven over medium-high heat. When the foaming subsides, add the onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes. Add the garlic, thyme, salt and pepper and cook about 30 seconds. Add the potatoes, broth, cream and bay leaves and bring to a simmer. Cover and reduce the heat to medium-low and simmer until the potatoes are almost tender (a paring knife can be slipped into and out of a potato with some resistance and the potatoes are barely opaque) about 10 minutes. Fish out and discard the bay leaves.
3. Transfer the mixture to a 8 inch square baking pan. Sprinkle evenly with the cheese. Bake until the cream is bubbling around the edges and the top is golden brown, about 15 - 20 minutes. Cool at least 10 minutes before serving so the dish can become more solid.

Ingredients

• 3 C sweet potatoes (about 4 good-sized ones)
• 1/2 C sugar
• 1/2 C butter
• 2 eggs, beaten
• 1 tsp vanilla
• 1/3 C melted butter
• 1 C light brown sugar
• 1/2 C flour
• 1 C chopped pecans

Instructions

1. Boil and mash the potatoes, measure out your three cups. Mix potatoes with sugar, butter, eggs, vanilla and milk.
2. Put in a baking dish and heat at 350 degrees for 30 - 40 minutes, until the edges of the casserole puff up slightly.
3. Mix melted butter, brown sugar, flour and pecans and pour over sweet potato mixture. Heat 5 - 10 minutes longer until top is crispy.

Ingredients

• Soup:
• 1 Tb butter
• 1 Tb olive oil
• 3-4 C peeled butternut squash, cut into 1 inch chunks
• 1 C chopped celery, about 2 stalks
• 2 C yellow onion, chopped
• 1 C carrots, peeled and chopped
• 1 1/2 C tart apples, chopped into 1/2 inch dice (use Macintosh, Romes or Jonagolds)
• 1 tsp dried thyme
• 1 tsp dried marjoram
• 1/2 tsp cumin
• 1/2 tsp cinnamon
• 1/8 tsp cayenne pepper powder
• 1 tsp kosher salt
• 7 cups chicken stock or water
• 1 C apple cider
• 1/4 C heavy cream
• salt and white pepper to taste
• Toasted Pecan Garnish:
• 1/2 C chopped pecans
• about 1 tsp olive oil (just enough to coat the pecans)
• pinch of salt
• pinch of sugar
• tiniest dusting of cayenne pepper
• Nutmeg Whipped Cream:
• 1/3 c heavy cream
• good pinch of kosher salt, to taste
• pinch of nutmeg

Instructions

1. In a 4-6 quart stockpot, heat the oil and butter over medium heat. Add the squash, celery, onion, carrots and apples, mixing well. Cover and sweat for 5 minutes. Add the thyme, marjoram, cumin, cinnamon, cayenne and 1 tsp of the kosher salt, mixing well. Cover the pot and sweat for 5 more minutes.
2. Add the stock and bring to a gentle boil. Reduce the heat slightly and cook for 30 minutes. Remove from the heat and cool for 10 minutes. Add the apple cider. Puree in batches in a food processor until very smooth and transfer to a clean, heavy-bottomed pan. Add the heavy cream. If the soup is too thick, thin with a little water. Salt and pepper to taste.
3. To make the garnish:
4. Preheat the oven to 350 degrees. Toss the ingredients together and place in a pie tin. Bake for 5 minutes, until fragrant. WATCH THEM CLOSELY. They will burn. Use a kitchen timer. You can do this in a pan on the stove top, but you must keep stirring the nuts so they don't scorch.
5. To make the nutmeg whipped cream:
6. Whip the cream to soft peaks. Add the salt and nutmeg and continue whipping to stiff peaks.
7. Top each serving of soup with the toasted pecan garnish. Using a small scoop, put a dollop of whipped cream on each serving of hot soup, so it just starts to melt as you serve it. Makes 8 - 10 servings.

Ingredients

• 1 cup apple butter
• 1 cup canned pumpkin
• 1/2 cup brown sugar, packed
• 1/2 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground nutmeg
• 1/8 teaspoon ground ginger
• 3 eggs, slightly beaten
• 3/4 cup evaporated milk
• 1 unbaked 9-inch pie shell
• sweetened whipped cream, for garnish
• Pecans, if desired

Instructions

1. Preheat oven to 425°F.
2. Combine apple butter, pumpkin, sugar, salt and spices in a bowl.
3. Stir in eggs.
4. Gradually add milk and mix well.
5. Pour into pie shell. Bake for about 40 minutes or until set.
6. Garnish with whipped cream and maybe some pecans.

Ingredients

• 1 9-inch pie shell, baked (or a graham cracker pie crust would do very well, I imagine!)
• 1 envelope unflavored gelatin (like Knotts)
• 3 T cold water
• 2 C egg nog
• 1/4 C sugar
• 1/2 tsp salt
• 2 tsp vanilla
• 1/2 tsp almond extract
• 1 C heavy cream
• nutmeg for garnish

Instructions

1. Combine gelatin and water to soften gelatin. Warm eggnog over low heat and add gelatin mixture and stir until gelatin is completely dissolved and eggnog is warm. Chill until partially set (about 1 1/2-2 hours).
2. Beat eggnog mixture until smooth, add salt, sugar, vanilla, and almond extract. Mix until smooth. Beat heavy cream in a separate bowl until stiff, then fold into the eggnog mixture.
3. Pour the mixture into the pie crust and garnish with nutmeg. Chill until ready to serve. Serve with extra whipping cream if you dare! 😉

Ingredients

• Unbaked crust for a Double-Crust pie
• 3 pounds Golden Delicious or Granny Smith apples (about 8), peeled, cored, cut into 3/4-inch-thick wedges
• 1/4 cup all-purpose flour
• 1 teaspoon cinnamon
• 1 1/4 cups sugar
• 1/4 cup plus 2 tablespoons water
• 3 tablespoons unsalted butter
• 1 tablespoon of butter, cut into small cubes

Instructions

1. Combine apple wedges and 1/4 cup flour in large bowl and toss to coat. Let stand while preparing caramel.
2. Stir sugar and 1/4 cup water in heavy large saucepan over medium heat until sugar dissolves. Increase heat and boil until syrup turns deep amber color, brushing pan sides with wet pastry brush and swirling pan occasionally, about 5 minutes. Remove from heat. Add butter and remaining 2 tablespoons water (mixture will bubble vigorously). Return to heat and stir until smooth. Pour caramel over apples; toss to coat. Let stand until apples release juices, tossing occasionally, about 10 minutes.
3. Position rack in bottom third of oven and preheat to 425°F. Roll out dough on floured work surface to 14-inch round. Transfer to 9 1/2-inch-diameter glass pie dish with 1 3/4-inch-high sides. Spoon apple mixture into prepared crust. Put the small cubes of butter on top of the filling, and then place the top crust on top of the filling. Seal the crust, decoratively crimp the edges, and cut some steam vents into the top crust. Place pie in oven (and if desired, a cookie sheet with some foil on the rack below it to catch the juices…. It oozes!), and bake at 425 for 20 minutes. Reduce the temperature to 350 and bake until the juices are thick and bubbly through the vents in the crust, roughly 40 more minutes, covering the crust if needed to prevent burning.
4. Remove from oven and let it cool for at least 30 minutes. Can be eaten warm or cold.