Spirited Warm Apple Cider
It's getting cool outside these days so why not enjoy a warm fall favorite. Easy to make and delicious.
Ingredients:
2 cups apple cider
1/2 cup orange juice
1/4 cup Peach Schnapps
1/4 cup Triple Sec (orange-flavored liqueur)
1 pinch ground cinnamon
1 pinch ground nutmeg
Directions:
Pour the apple cider, orange juice, schnapps, triple sec, cinnamon, and nutmeg into a saucepan. Bring to a simmer over medium-high heat, then reduce heat to low, and cook for 20 minutes. Serve hot.
Fancy it up: Serve in hollowed out apple cups.
Perfect, Simple Roasted Turkey
Thanksgiving and the holidays are fast approaching so here are three of my holiday favorites. Don't let roasting a turkey intimidate you. Just follow this simple recipe and you can't go wrong. Remember that all ovens cook a little differently so keep an eye on your bird as you go.
Ingredients:
1 (18 pound) whole turkey
1/2 cup unsalted butter, softened
Salt and freshly ground black pepper to taste
1 1/2quarts turkey stock
Directions:
Remember to completely thaw your turkey before you roast it or you will have a "raw in the middle and burned on the outside" bird.
Preheat oven to 325 degrees F. Place rack in the lowest position of the oven.
Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent loosely over the turkey.
Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours.
Roast until a meat thermometer inserted in the meaty part of the thigh reads 165 degrees - about 4 hours.
Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.
Sweet Potato Casserole
It just wouldn't be Thanksgiving without it.
Ingredients:
5 sweet potatoes, peeled and sliced
1/2 cup packed brown sugar
1/4 cup low fat margarine
2 tablespoons orange juice
2 pinches ground cinnamon
1 (10.5 ounce) package miniature marshmallows
Directions:
Preheat oven to 350 degrees F (175 degrees C). Boil sliced sweet potatoes in water until tender. Drain.
In a large bowl, blend the potatoes until creamy. Stir in the butter, brown sugar, orange juice to taste and a dash of ground cinnamon.
Spread the sweet potato mixture into a 9x13 inch pan. Sprinkle the miniature marshmallows over the top and bake at 350 degrees until golden brown.
Cheddar Bacon Crescent Rolls
I admit it. I totally stole this recipe from the Pillsbury® book, but it's so good, so easy and such a crowd pleaser that I feel it is my duty as a chef and food lover to share it with you. I usually make two batches. If there are any leftover they make great breakfast sandwiches the next day.
Ingredients:
1 (8 ounce) can Pillsbury®refrigerated crescent dinner rolls or Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 tablespoons ranch dressing
1/4 cup cooked real bacon pieces
1/2 cup shredded Cheddar cheese
1/4 cup chopped green onions
Directions:
Heat oven to 350 degrees F.
If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12 x 4-inch rectangle, firmly pressing perforations to seal.
If using dough sheets: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12 x 4-inch rectangle.
Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.
Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.
