Crispy Pretzel Bars

from Taste of Home's digest Potlucks & Barbeques



1 cup sugar
1 cup light corn syrup
1/2 cup peanut butter
5 cups crisp rice cereal
2 cups pretzel sticks
1 cup plain M&M's

In a large microwave-safe bowl, combine the sugar and corn syrup. Microwave on high for 2 minutes or until sugar is dissolved. Stir in peanut butter until blended. Add the cereal, pretzels and M&M's; stir until coated. Press into a greased 15-in. x 10-in. x 1-in. pan. Cut into bars.

(This recipe was tested with an 1100-watt microwave. )

Linguine with Silky Mushroom Sauce

Recipe and picture from KraftFoods.com




1/2 lb. linguine, uncooked
1 pkg. (1/2 lb.) sliced fresh mushrooms
1/2 cup chicken broth
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Light Cream Cheese Spread
2 cups baby spinach leaves


COOK pasta as directed on package.

MEANWHILE, heat skillet sprayed with cooking spray on medium-high heat. Add mushrooms; cook and stir 8 min. or until lightly browned. Add broth and cream cheese spread; mix well. Add spinach; cook just until wilted.

DRAIN pasta; toss with sauce. Season with fresh ground black pepper.

Dark Chocolate Tart with Gingersnap Crust

Recipe and image from http://smittenkitchen.com



Note: I made this for Mother's Day this weekend and everyone loved it. If you don't like super dark chocolate, I think you could get away with adding a bit more sugar or using milk chocolate.

Makes 10 servings

Crust:
8 ounces gingersnap cookies (about 32 cookies), coarsely broken
1/4 cup (1/2 stick) salted butter, melted

Filling:
12 ounces bittersweet chocolate, finely chopped
1 cup heavy whipping cream
2 large egg yolks
1 large egg
1/4 cup sugar
1 tablespoon all purpose flour
1/8 teaspoon freshly ground black pepper
Pinch of salt
1/4 teaspoon cinnamon

Softly whipped cream, for serving

For crust:
Preheat oven to 325°F. Finely grind gingersnap cookies in processor (yielding 1 1/2 to 1 2/3 cups). Add melted butter and process until moistened. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Place pan on rimmed baking sheet.

For filling:
Combine finely chopped bittersweet chocolate and heavy whipping cream in heavy medium saucepan. Whisk over low heat until chocolate is melted and smooth. Remove saucepan from heat. Whisk egg yolks, egg, sugar, flour, ground black pepper, salt and cinnamon in medium bowl to blend. Very gradually whisk chocolate mixture into egg mixture until smooth and blended. Pour chocolate filling into crust.

Bake chocolate tart until filling puffs slightly at edges and center is softly set, about 30 minutes. Transfer to rack. Cool tart in pan 20 minutes. Gently remove tart pan sides and cool tart completely.

Cut tart into thin wedges and serve with softly whipped cream. I’d keep it unsweetened, but that’s just personal taste.

Do ahead: Chocolate tart can be made 1 day ahead. Cover tart and refrigerate. Bring to room temperature before serving.

Key Lime Pie With Coconut Cookie Crust

from Texas Co-Op Power Magazine, January 2008

Crust
43 vanilla wafers
1/2 c sweetened coconut
6 T melted butter

Pulse in food processor all the vanilla wafers (you'll need 1 1/4 c crumbs). Add coconut and melted butter and pulse to blend. Press mixture along bottom and up sides of a 9-inch pie pan.

Filling
3 egg yolks
1 can sweetened condensed milk
1/2 cup key lime juice
1 t lime zest

Preheat oven to 350 degrees. Beat yolks until they are lemon colored. Blend in sweetened condensed milk, then add lime juice and zest. Still until well blended. Bake 12 minutes until mixture is set. (If using glass pie pan, bake at 325 degrees). Serves 8-10.

New Cookbooks

The Gourmet Slow Cooker

100 Best Appetizer Recipes

Betty Crocker's Picture Cookbook (1st Edition, 8th Printing, Hardbound)

Rachael Ray: Just In Time

Taste of Home Entertaining Easy & Elegant Party Recipes

Creamy Artichoke-Parmesan Dip

from 100 Best Appetizer Recipes

Notes: I omitted the oregano and used fresh chopped garlic.

2 cans (14 ounces each) quartered artichoke hearts, drained and chopped
2 cups (8 ounces) shredded mozzarella cheese
1 1/2 cups grated Parmesan cheese
1 1/2 cups mayonnaise
1/2 cup finely chopped onion
1/2 teaspoon dried oregano leaves
1/4 teaspoon garlic powder

Pita wedges
Assorted cut-up vegetables

Slow Cooker Directions:
Place all ingredients except pita wedges and vegetables into slow cooker; stir to blend well. Cover; cook on LOW 2 hours.

Thanksgiving Menu: The Sides

The following recipe is from my good friend, Karen:

Grandmother Adams' Corn Bread Dressing for 10 to 15 People

4 boiled eggs
1 10" skillet corn bread (or more, no sugar)
one loaf white sandwich bread
2-3 bunches green onions with tops
4 stalks of celery
2 teaspoons sage (or more if dried)

Cook corn bread (do not use sugar).

Dice eggs, onions, onion tops, and celery.

Break corn bread and white bread into small pieces and place in large bowl.

Pour natural broth from turket and boiling water into corn bread and bread, mix with wooden spoon and hands until corn bread and bread form a mush. (Note: I used one whole box of chicken broth and almost a whole second box.)

Add all ingredients to mixture. Salt and pepper to taste.

Pour dressing into 10x14x2 pyrex pans and cook for 20 minutes or so, at 400 degrees, until top is just brown.

---

The following recipes are from The Texas Holiday Cookbook:

Cranberry Sauce

2 cups water
2 cups sugar
4 cups (1 lb) cranberries

Combine water and sugar in a medium saucepan. Stir until sugar is dissolved. Bring liquid to a boil over medium-high heat. Let boil about 5 minutes.
Add cranberries and cook until berries pop, about 5 minutes. Skim off any foam that accumulates. Cool and refrigerate up to 1 month. Makes 10 to 12 servings.
Note: I omitted 1/2 c water for 1/2 c Grand Marnier.

Mashed Potatoes with Sour Cream and Cream Cheese

6 large (about 3 pounds) Russet potatoes
1 (3-ounce) package cream cheese, at room temperature
1/2 cup sour cream
3/4 - 1 1/4 cups warm milk or half-and-half
4 tablespoons butter
1 teaspoon salt, or to taste
1/4 teaspoon white pepper, or to taste

Preheat oven to 325-350. Peel potatoes and cut into 6 or 8 chunks. Place in large saucepan with cold water. Water should just cover potatoes when all are added. Cook over high heat until water boils, reduce heat slightly, and cook until potatoes are tender, about 15 minutes.
Drain well and return to saucepan over low heat, tossing well to cook away any remaining liquid. Using a masher or electric beater on low speed, mash potatoes, adding warm milk just until potatoes begin to take on creamy texture but before all lumps are gone.
Add cream cheese, butter, and sour cream, mashing or beating until potatoes are smooth. Stir in salt and pepper and adjust seasoning. Add more milk, if smoother, thinner potatoes are desired.
Place n 2-quart baking dish and bake until heated through and peaks turn brown, about 30 to 35 minutes. May be refrigerated 2-3 days before baking. Makes 10 servings.

Candied Sweet Potatoes

1 (29-ounce) can sweet potatoes, drained
1 cup chopped, toasted pecans
1 cup brown sugar, packed
4 tablespoons butter, melted
1 cup mini-marshmallows

Preheat oven to 325-350. Lightly grease a 13 x 9-inch baking dish. Arrange sweet potatoes in bottom of dish. Sprinkle with pecans, brown sugar, butter, and marshmallows. Bake for 20 to 30 minutes until marshmallows are golden around edges. Makes 8 to 10 servings.

---

Campbell's® Green Bean Casserole

1 can (10 1/2 ounces) condensed cream of mushroom soup
1 teaspoon soy sauce
1 can (3 1/2 ounces) French fried onions
3 cups cooked French style green beans (or two 10-ounce packages frozen, or two 1-pound cans), drained
Dash pepper

In 1-quart casserole, stir soup and soy sauce until smooth; mix in 1/2 can onions, beans, and pepper. Bake in a 350° oven 20 minutes or until bubbling. Top with remaining onions. Bake 5 minutes more. 6 servings.

Thanksgiving Menu Teaser: The Appetizers

My husband and I are hosting our first Thanksgiving dinner this year, so there's been a lot of planning and anticipation for the past couple of months. We've hosted all of the other major holiday meals for our family, but not Turkey Day. I will eventually post our entire menu, but to whet your appetite (nice pun, no?), here are the appetizers.

Pumpkin Cheese Ball
from Frightfully Festive Halloween Recipes & Party Ideas, 2002

Ingredients:
2 cups (8 ounces) shredded Cheddar cheese
½ (8-ounce) package cream cheese, softened
¼ cup solid-pack pumpkin
¼ cup pineapple preserves
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg

Preparation:
1. Beat cheeses, pumpkin, preserves and spices in medium bowl until smooth. Cover; refrigerate 2 to 3 hours or until cheese is firm enough to shape.
2. Shape mixture into round pumpkin; place on serving plate. Using knife, score vertical lines down pumpkin. Place pretzel rod in top for stem.
3. Cover loosely; refrigerate until serving time. Serve with crackers.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Spinach & Parmesan Stuffed Mushrooms
From Fine Cooking 63, pp. 86c
February 1, 2004

ingredients
1 lb. medium white mushrooms (about 24), wiped clean
5 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 slices white sandwich bread
4 scallions (white and green parts), thinly sliced
1/4 cup dry sherry
6 oz. fresh baby spinach, roughly chopped
1/4 cup heavy cream
1/3 cup plus 1 Tbs. freshly grated Parmigiano Reggiano
1/2 lemon

how to make
Set an oven rack 6 inches from the top element and heat the broiler to high. Completely remove the mushroom stems; thinly slice the stems. Set the mushroom caps stem side up on a heavy-duty rimmed baking sheet, drizzle with 1-1/2 Tbs. of the oil, and sprinkle with 1/2 tsp. salt and a few grinds of pepper. Broil until the mushrooms are brown and completely tender, 6 to 7 minutes.
Pulse the bread in a food processor until it forms uniform crumbs. In a large, heavy sauté pan, heat 2 Tbs. of the oil over medium-high heat. Add the breadcrumbs and 1/4 tsp. salt, and cook, stirring constantly, until the breadcrumbs crisp and turn light brown, 4 to 5 minutes. Transfer to a plate and wipe the pan clean. Return the pan to high heat, add the remaining 1-1/2 Tbs. oil and the scallions, and sauté until browned and softened, about 2 minutes. Add the mushroom stems and 1/2 tsp. salt. Cook, stirring, until the stems soften and brown, about 3 minutes. Add the sherry and cook until almost evaporated, 30 to 60 seconds. Add the spinach and stir until it wilts, about 1 minute. Add the cream and 1/3 cup Parmigiano, reduce the heat to medium, and cook until the cream reduces slightly, about 2 minutes. Taste for salt and pepper; let cool.
Discard any liquid that may have accumulated in the mushroom caps. Mound the spinach mixture into the caps; top with the breadcrumbs (press them into the filling) and the remaining 1 Tbs. Parmigiano.
Heat the broiler to high. Broil the caps until the breadcrumbs brown a little more and the mushrooms heat through, 1 to 3 minutes. Squeeze the lemon half over the caps. Serve immediately.

Make Ahead Tips
The mushrooms can be broiled and stuffed up to two days ahead and refrigerated, covered. When ready to serve, bring to room temperature and then broil as directed above until the breadcrumbs are browned and the mushrooms are heated through.