New Years !!!!!!!!

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Cristmas is over !!!hope you all had a great time. here are some yumy recipes to bring you into the new year.

New Years Meatloaf Recipe

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Ingredients

• 6 ounces garlic-flavored croutons
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1 teaspoon dried thyme
• 1/2 onion, roughly chopped
• 1 carrot, peeled and broken
• 3 whole cloves garlic
• 1/2 red bell pepper
• 18 ounces ground chuck
• 18 ounces ground sirloin
• 1 1/2 teaspoon kosher salt
• 1 egg

For the glaze:

• 1/2 cup catsup
• 1 teaspoon ground cumin
• Dash Worcestershire sauce
• Dash hot pepper sauce
• 1 tablespoon honey

Directions

Heat oven to 325 degrees F.

In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.

Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

 

Roasted New Red Potatoes

 

Ingredients

• 3 pounds small red new potatoes, halved
• 1/4 cup olive oil
• 1 teaspoon Salt and freshly ground black pepper

Directions

1. Adjust oven rack to lowest position and heat oven to 450 degrees. Toss potatoes with oil, salt and pepper. Arrange, cut side down, on a large lipped cookie sheet or jellyroll pan.
2. Roast until tender and golden brown, about 30 minutes (check after 20 minutes). Transfer to a serving dish.

 

apple crannbery squares

Prep Time:40 min

Start to Finish:2 hr 40 min

makes:24 servings

Crust
1 1/2	cups all-purpose flour
1	tablespoon granulated sugar
1/4	teaspoon salt
1/2	cup margarine or butter
1	egg yolk
1/4	cup milk
Filling
8 1/2	cups thinly sliced, peeled baking apples (3 lb; about 9 medium)
1	cup granulated sugar
1/4	cup all-purpose flour
2	teaspoons ground cinnamon
1/2	teaspoon salt
1	cup chopped fresh or frozen (thawed) cranberries
Topping
1	cup all-purpose flour
1/3	cup packed brown sugar
1/3	cup margarine or butter, softened
1	cup caramel topping, heated
	Light vanilla ice cream, if desired
1.	Heat oven to 375°F. In large bowl, mix 1 1/2 cups flour, 1 tablespoon granulated sugar and 1/4 teaspoon salt. With pastry blender or fork, cut in 1/2 cup butter until mixture resembles coarse crumbs. In small bowl, beat egg yolk and milk with fork until well blended. Add to flour mixture; stir just until dry ingredients are moistened.
2.	On lightly floured work surface, roll dough with rolling pin into 15x11-inch rectangle; place in ungreased 13x9-inch pan. Press in bottom and 1 inch up sides of pan.
3.	In large microwavable bowl, microwave apples on High 6 to 8 minutes, stirring every 2 minutes, until apples are fork-tender. Stir in remaining filling ingredients except cranberries until well mixed. Spoon apple mixture over crust. Sprinkle with cranberries.
4.	In medium bowl, mix 1 cup flour, the brown sugar and 1/2 cup butter until crumbly; sprinkle over fruit.
5.	Bake 45 to 60 minutes or until topping is deep golden brown, apples are tender and filling is bubbly. Cool 1 hour before serving. Serve topped with caramel topping and, if desired, ice cream.

thanksgiving!!!!

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Can you beilive it? Thanksgiving already!! Here are some recipes that you will "thank" me for !!

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

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
3. 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.
4. 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.
5. 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).

Spice cake

Ingredients

• 2 1/2 cups bleached all-purpose flour
• 1/4 cup cornstarch

• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1 cup milk
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 cup unsalted butter, softened until easily spreadable
• 2 cups dark brown sugar

Directions

1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup.
2. Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.
3. Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.

sweet potato pie (video)

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here it is!!:

sweet potato pie!!!

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sweet potato pie

Ingredients

top tip: add whip cream on top for an extra yummy treat! 

• 2 cups mashed sweet potatoes
• 1/4 pound butter, softened
• 2 eggs, separated
• 1 cup packed brown sugar
• 1/4 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup evaporated milk
• 1/4 cup white sugar
• 1 (9 inch) unbaked pie crust

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a mixing bowl, combine the sweet potatoes, butter, egg yolks, brown sugar, salt, ginger, cinnamon, nutmeg and evaporated milk. Mix together well.
3. Beat egg whites until stiff peaks form; add 1/4 cup sugar and fold into sweet potato mixture.
4. Pour into pie shell and bake at 400 degrees F (200 degrees C) for 10 minutes. Reduce heat and bake at 350 degrees F (175 degrees C) for 30 minutes or until firm.

cranberry cinnamon rolls

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cranberry cinnamon rolls

For dough

• 1/2 cup warm water (105–115°F)
• 2 (1/4-oz) packages active dry yeast (5 teaspoons)
• 1/2 cup granulated sugar
• 5 cups all-purpose flour plus additional for dusting
• 1 1/2 teaspoons salt
• 1 cup warm milk
• 2 large eggs at room temperature
• 1 stick (1/2 cup) unsalted butter, softened

For filling

• 1/4 cup water
• 1 1/3 cups granulated sugar
• 2 cups fresh or thawed frozen cranberries (9 oz)
• 1 stick (1/2 cup) unsalted butter, very soft
• 1/4 cup packed light brown sugar
• 1 teaspoon cinnamon
• 1 cup walnuts (optional), chopped

For glaze

The finished project. yummy!!

• 1 1/4 cups confectioners sugar
• 2 tablespoons milk

• Special equipment: a standing electric mixer fitted with dough hook; 2 (9- by 2-inch) round cake pans

Preparation

Make dough:
Stir together warm water, yeast, and a pinch of the sugar in a small bowl and let stand until foamy, 5 to 10 minutes. (If mixture doesn't foam, discard and start over.)

Put 5 cups flour, salt, and remaining sugar in bowl of electric mixer and mix with dough hook at low speed until combined. Whisk together milk and eggs in a small bowl, then add to dry ingredients along with yeast, beating at low speed until flour is incorporated. Beat at medium speed until a very soft dough forms, about 2 minutes. Add butter and continue beating at medium speed until dough is smooth, soft, and elastic, about 4 minutes (it will be quite sticky).

Rinse a large bowl with hot water. Add dough to wet bowl and cover bowl tightly with plastic wrap. Let dough rise in a warm place until doubled in bulk, 45 minutes to 1 hour.

Prepare filling:
Bring water and 1 cup granulated sugar to a boil, stirring until sugar is dissolved. Add cranberries and simmer just until they begin to burst, about 2 minutes. Pour through a large sieve into a bowl and cool berries, reserving syrup for another use (such as a flavoring for seltzer).

Form and bake buns:
Turn out dough onto a well-floured surface and dust with flour, then roll out into a 16-inch square.

Brush off excess flour, then spread evenly with butter with a small metal offset spatula.

Stir together brown sugar, cinnamon, and remaining 1/3 cup granulated sugar and sprinkle evenly over dough. Dot dough evenly with drained cranberries, then sprinkle with nuts if using.

Beginning with side nearest you, roll up dough, firmly but not tightly, into a log, then pinch seam to seal. Trim 1 inch off each end with a large knife and discard, then cut log crosswise into 12 slices.

Arrange slices, cut sides up, in buttered cake pans (place 1 slice in center of each pan, then evenly space 5 more around it). Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.

Preheat oven to 350°F while buns are rising.

Bake buns in lower third of oven until puffed and golden, 30 to 35 minutes, then cool in pan on a rack 10 minutes.

Make glaze:
Stir together confectioners sugar and milk with a fork until smooth. Drizzle over buns while still hot.

Serve buns warm or at room temperature.

Cooks' note: • Buns can be formed (but not allowed to rise and not baked) 1 day ahead and chilled, wrapped well in plastic wrap. Let rise at room temperature about 1 1/2 hours, loosely covered with plastic wrap, before baking.

pumpkin dinner.

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 Are you finished making your jack- o- lantern? Well don't let all those pumpkin insides go to waste. Here is a three course dinner meal that will have your little ghosts begging for more!

 

Roast Pumpkin with Cheese "Fondue"

yield: Makes 8 (main course) servings

active time: 25 min

total time: 2 hr

As the pumpkin roasts, its skin becomes gorgeously burnished, while inside, slices of baguette, Gruyère, and Emmental coalesce into a rich, velvety... more ›

Ingredients

• 1 (15-inch) piece of baguette, cut into 1/2-inch slices (7 ounces total)
• 1 (7-pound) orange pumpkin
• 1 1/2 cups heavy cream
• 1 cup reduced-sodium chicken or vegetable broth
• 1/2 teaspoon grated nutmeg
• 2 1/2 cups coarsely grated Gruyère (6 ounces)
• 2 1/2 cups coarsely grated Emmental (6 ounces)
• 1 tablespoon olive oil

Preparation

Preheat oven to 450°F with rack in lower third.

Toast baguette slices in 1 layer on a baking sheet in oven until tops are crisp (bread will still be pale), about 7 minutes. Transfer to a rack to cool.

Remove top of pumpkin by cutting a circle (3 inches in diameter) around stem with a small sharp knife. Scrape out seeds and any loose fibers from inside pumpkin with a spoon (including top of pumpkin; reserve seeds for another use if desired). Season inside of pumpkin with 1/2 teaspoon salt.

Whisk together cream, broth, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Mix together cheeses in another bowl.

Put a layer of toasted bread in bottom of pumpkin, then cover with about 1 cup cheese and about 1/2 cup cream mixture. Continue layering bread, cheese, and cream mixture until pumpkin is filled to about 1/2 inch from top, using all of cream mixture. (You may have some bread and cheese left over.)

Cover pumpkin with top and put in an oiled small roasting pan. Brush outside of pumpkin all over with olive oil. Bake until pumpkin is tender and filling is puffed, 1 1/4 to 1 1/2 hours.

Cooks’ note: Pumpkin can be filled 2 hours before baking and chilled.

 

 

 Vegetarian Four Cheese Lasagna

Ingredients

• 2 cups peeled and diced pumpkin
• 1 eggplant, sliced into 1/2 inch rounds
• 5 tomatoes
• 1 pint ricotta cheese
• 9 ounces crumbled feta cheese
• 2/3 cup pesto
• 2 eggs, beaten
• salt and pepper to taste
• 1 (15 ounce) can tomato sauce
• fresh pasta sheets
• 1 1/3 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly.
3. In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.
4. Spoon half of the tomato sauce into a 9x13 baking dish. Lay two pasta sheets over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover with two more pasta sheets. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining two sheets of pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.
5. Bake in preheated oven 30 to 40 minutes, until golden and bubbly.

Nutritional Information

Amount Per Serving  Calories: 451 | Total Fat: 29.5g | Cholesterol: 131

 

Pumpkin Apple Streusel Muffins

Ingredients

• 2 1/2 cups all-purpose flour
• 2 cups white sugar
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs, lightly beaten
• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 2 cups peeled, cored and chopped apple
•  
• 2 tablespoons all-purpose flour
• 1/4 cup white sugar
• 1/2 teaspoon ground cinnamon
• 4 teaspoons butter

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners.
2. In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.
4. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.

sweet potato!!

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Sweet Potatoes

There is a fine line between a yam and a sweet potato, and from a culinary point of view, they are quite similar. The “yams” that are sold in the U.S. are actually a Louisiana variety of sweet potato with a moist texture and orange flesh. The USDA requires that sweet potatoes sold under the label “yam” always be accompanied by the words “sweet potato” to distinguish them from a true yam. Sweet potatoes look like potatoes with pointed ends. A true yam, from the species Dioscorea, is a starchy, less sweet edible root that looks more root like with twists and turns in its shape. Traditionally, sweet potatoes have white flesh. The orange-fleshed sweet potatoes grown in the U.S. have the variety name “yam”.

sweet potatoes: history

Sweet potatoes are believed to be native to the Americas. Both Louis XV’s and Empress Josephine's fondness of the sweet potato encouraged two short periods of popularity in the late 18th and early 19th centuries. African slaves in the South referred to the sweet potato as “nyami” because it reminded them of the starchy, edible tuber that was developed in their homeland. The Senegalese word “nyami” was eventually shortened to the word “yam”.

sweet potatoes: varieties/availability

Sweet potatoes are available year-round, with their peak season from September through December and in April and May. Most production is in the southern U.S. Approximately 40% of the U.S. crop is grown in North Carolina while another 40% is grown in Louisiana. California, Mississippi, Alabama and Texas make up the bulk of the remaining 20%.

sweet potatoes: selection

Choose sweet potatoes that are dry and show no signs of decay. Good potatoes will also be plump and smooth.

sweet potatoes: preparation/uses

Raw preparation
Sweet potatoes are not generally eaten raw. Before cooking, they should be washed thoroughly to rid them of all dirt. Use a stainless steel knife to cut sweet potatoes. Carbon knives cause sweet potatoes to darken.
Cooking
Sweet potatoes are a popular addition to soups and can be boiled and mashed. They can be grilled over medium coals for about 15 to 20 minutes, or until tender and browning. Sweet potatoes that have been cooked make a tasty baby food.
Baking
Sweet potatoes can be baked at 400 degrees for approximately an hour, depending on their size, or boiled for 20 to 30 minutes. A favorite recipe around the holidays is to mix syrup and brown sugar with cooked sweet potatoes and top with marshmallows to make a sweet potato casserole. Sweet potatoes can also be used in breads and muffins. Sweet potatoes can be cut into strips and baked for crispy fries.
Freezing
Sweet potatoes can be frozen sliced or mashed. They need to be boiled until tender. After boiling, slice or mash them and place them in freezer-safe containers. Add lemon juice to mashed sweet potatoes.

sweet potatoes: equivalents

1 lb. = 3 medium sweet potatoes
1 lb. = 1 3/4 cups mashed

sweet potatoes: handling, storage & care

Sweet potatoes should not be refrigerated. They should be washed thoroughly, only just before use.

sweet potatoes: nutrition

Sweet potatoes are a good source of beta carotene, calcium, iron, thiamine, fiber, vitamin E and vitamin C. Once baked, sweet potatoes provide twice the recommended daily allowance of vitamin A. They are low in sodium and cholesterol-free and are also free of fat and saturated fat.

Nutrition Facts Serving Size 1 medium, 5" long, 2" diam. (130g)

Amount Per Serving

Calories 100 Calories from Fat 0

% Daily Value*

Total Fat 0g 0%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 70mg 3%

Total Carbohydrate 23g 8%

Dietary Fiber 4g 16%

Sugars 7g

Protein 2g

Vitamin A 120% * Vitamin C 30%

Calcium 4% * Iron 4%

*Percent Daily Values are based on a 2,000 calorie diet.

sweet potatoes: fun facts

Studies have shown that sweet potatoes aid in steadying blood sugar levels and lowering insulin resistance, thus are a good food for diabetics despite its name “sweet”.

facts thanks to http://www.fruitandveggieguru.com