holiday gift guide november 2011

NOVEMBER 24, 2011 • HOLIDAY GIFT GUIDE • PAGE 1

Pilgrim Hats

Ingredients:

24 large marshmallows24 chocolate striped shortbread cookies1 package milk chocolate chips – 12 oz.1 tube of white or yellow decorator frosting

Directions:

Set cookies stripe side down on wax paper coated cookie sheet. Melt chocolate chips in microwave for approximately 1 minute 30 seconds. Put marshmallow on a long toothpick (or kabob stick), dip into chocolate anduse a spoon to help coat the marshmallow completely with chocolate. Gently place each marshmallow on top of each cookie. Cool in refrigerator to harden chocolate. Use decorator frosting to draw buckle on the front of each hat.

Fall Harvest Party Mix

The Fall Harvest Party Mix is a fun take on the traditional party mix. Byadding candy corn to the mix, you instantly create a tasty treat fun for allages.

Ingredients & Directions:

Mix up your choice of the below ingredients. Improvise as you like!

Pretzel twistsBugles brand snacksCandy cornCocktail peanutsYogurt raisinsDried cranberriesMilk chocolate chips

PAGE 2 • HOLIDAY GIFT GUIDE • NOVEMBER 24, 2011

Turkey Note HolderBy: Amanda FormaroDifficulty: EasyAge: 7 and upParental supervision is recommended

What you'll need:2 jumbo craft sticksBrown acrylic craft paintSmall wooden clothespinPaintbrushSmall straw hat, cut in halfScissorsSmall red foam heartMiniature orange foam triangle2 yellow foam chick feet2 small wiggle eyesWhite craft glueHot glue gun9 feathers in fall colors

How to make it:• Paint both craft sticks and clothespin with brown paint, set aside to dry.

Paint a second coat on the craft sticks, but not the clothespin.• Glue feathers in a fan behind one of the craft sticks. Sandwich the second

craft stick behind the feathers.• Glue the straw hat half to the top of the craft stick.• Glue two wiggle eyes under the hat.• Glue red heart upside down for waddle. Glue the orange triangle upside

down at the top of the waddle for beak.• Glue the yellow duck feet to the bottom of the craft stick, pointing upward.• Glue the clothespin to the front of the craft stick, pointing downward.

Tips:• To hang on the fridge, attach two round magnets to the back of the turkey.• To hang on a door, attach a piece of ribbon or yarn to the back of the turkey. • Save the other half of your straw hat for another project.


Roast Turkey Risotto with Mushrooms

Ingredients:2 cups cooked turkey, diced (leftovers)5 to 6 cups turkey or chicken broth1 small onion, minced1 1/2 cups Arborio rice1/2 cup white wine, dry1/2 tablespoon olive oil, extra virgin1/2 pound mushrooms, sliced (such as cremini)1 teaspoon thyme, crushed, dried2 tablespoons freshly grated Parmesan cheeseSalt and pepper to taste

Directions:Pour broth into a saucepan and bring to a boil. Reduce

heat to a slow simmer. Lightly coat a large deep cooking pot orDutch oven with cooking spray and add the onion. Sauté overmedium heat until transparent. Add the rice, stirring to coat. Addthe wine and bring to a boil. Stir until it evaporates. Add the hotbroth a cup at a time, stirring constantly until the stock isabsorbed.

While the risotto is cooking, heat oil in a small pan andsauté the mushrooms until barely done. Set aside.

Stir the thyme, turkey into the risotto with the last additionof broth. Continue to stir and when the liquid is absorbed, addthe cooked mushrooms and heat through. Serve immediately inshallow pasta bowls. Season with salt and pepper and sprinklewith Parmesan cheese.

Makes 6 servings.


Pumpkin Pie CakeIngredients:

1 29 ounce can pumpkin1 cup sugar1 teaspoon ground cinnamon1/2 teaspoon salt1/2 teaspoon ground nutmeg1/2 teaspoon ground ginger3 eggs1 12 ounce can evaporated milk1 package 2-layer-size yellow cake mix1 cup chopped nuts3/4 cup butter or margarine, melted

Directions:

1. In a mixing bowl, combine the pumpkin, sugar, cinnamon, salt,nutmeg, and ginger. Add eggs. Beat lightly until mixture is justcombined.

2. Gradually stir in evaporated milk; mix well. Pour into agreased 13x9x2-inch baking pan.

3. Sprinkle cake mix over pumpkin mixture; sprinkle with nuts.Drizzle with melted butter or margarine.

4. Bake in a 350 degree F oven for 1 to 1-1/4 hours or untiledges are firm and center is almost set. Cool on wire rack.Store in the refrigerator. Makes 12 servings.


YUMMY CORN BREADIngerdients:

1 1/2 cups flour1 1/2 cups yellow cornmeal1/2 cup brown sugar, firmly packed3 teaspoons baking powder3/4 teaspoon salt2 eggs3 tablespoons oil1 1/2 cups milk

Directions:

Mix ingredients together in the order listed above. Pour into greased muffinpans or square baking dish. Bake at 425F degrees for 20 to 25 minutes.

Wild Rice StuffingIngerdients:

1 onion, diced1 cup mushrooms, chopped4 tablespoons olive oil3 cups wild rice, cooked1 teaspoon thyme1 teaspoon marjoramsalt and pepper to taste

Directions:

Saute onions and mushrooms in oil. Stir in wild rice. Add spices and salt andpepper to taste. Loosely stuff the cavity of the turkey. Rub turkey with olive oiland season with salt and pepper.


Turkey Rice TreatsIngredients:

3 Tbsp butter or margarine1 package (10 oz., about 40) regular marshmallows- OR -4 C miniature marshmallows6 C crisp rice cereal1 package (12 oz., 2 cups) semi-sweet chocolate morsels1 Tbsp vegetable oil1 1/3 cups candy corn48 small white candies24 lollipop sticks or wooden ice cream sticks

Directions:

1. In large saucepan melt butter over low heat. Add marshmallows and stiruntil completely melted. Remove from heat.

2. Add cereal. Stir until well coated.

3. Using 1/4-cup measuring cup coated with cooking spray divide warm cere-al mixture into 24 portions. Using buttered hands shape each portion intoball. Cool.

4. In microwave-safe bowl combine chocolate morsels and oil. Microwave onhigh for 1 to 1 1/2 minutes or until smooth, stirring every 30 seconds. Dipeach ball into chocolate, allowing excess to drip off. Decorate with candycorn for tail feathers and beak. Add candies for eyes. Let stand until firm.Insert lollipop stick into each. Best if served the same day.

MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marsh-mallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth.Follow steps 2 through 4 above. Microwave cooking times may vary.


Framed Handprint TurkeyBy: Amanda FormaroDifficulty: Very EasyAge: 4 and upParental supervision is recommended

Kids will literally need to lend a helping hand for this framed handprint turkeyproject! A twist on the classic handprint turkey, this craft makes a wonderfulkeepsake that you and your child will cherish for years to come.

What you'll need:

9" paper plateAcrylic paint: goldenrod, brown, yellow, orange, green, red, white and blackBlack markerPaintbrushFelt in fall colors, cut into 1" squares

How to make it:

Place paper plate on work surface upside down and write the child'sname and the date. Turn the plate right side up. Paint entire plate with gold-enrod color and set aside to dry (see image).

Meanwhile, cut felt into 1" pieces. Use several fall colors, such as red,brown, orange, tan, gold and cream.

Have all of your paint colors handy and a separate paintbrush for eachcolor. Paint the child's palm and thumb with a generous amount of brownpaint. Working quickly so that the paint doesn't have time to dry, paint each ofthe child's four fingers with red, green, orange and yellow

Have child gently place their handprint in the center of the paper plate.Gently press down on the child's hand and each individual finger to ensure agood distribution of paint.

Have child lift hand directly up into the air so as not to smear any of thecolors.

Use a paintbrush to add a red gobbler and an orange beak. Let dry.While the paint is drying you can glue on the pieces for the frame. Pipe

glue around the outside edge of the plate and press the felt squares onto theglue, overlapping the outside of the plate. Alternate the colors to create a pat-tern.

Use black marker to draw legs and feet.Use the handle end of a small paintbrush to add a dot for the eye, let dry.

Once dry, use a toothpick to dot on the black.

Tips:

You can add a magnet to the back of the plate or use tape and a piece ofyarn to create a hanger.

Always save scraps of felt and construction paper for projects such asthese.

Instead of painting on the eye, you can glue on one wiggle eye.

Rhubarb Crumbly

Ingredients:

6 stalks rhubarb1 Granny Smith apple1 pear2 tablespoons sugar1/3 cup butter2 tablespoons brown sugar3/4 cup whole oats3/4 cup whole wheat flour1/4 cup nuts, chopped (walnuts or pecans)

Directions:

Preheat oven to 375˚F (190C). Get butter out of fridge. Rinse rhubarb, apple,and pear. Cut rhubarb into 1/4 inch pieces. Peel apple and pear then cut intopieces. Place rhubarb, apple, and pear pieces in a 9 X 11" glass baking dishand sprinkle 2 tablespoons of sugar on top.

Butter should be softened by now. Cut butter into small pieces. In a bowl mixtogether butter, brown sugar, oats, flour, and nuts. Spoon crumbly mixtureover rhubarb, apple, and pear pieces.

Bake for 30 minutes until fruit is soft and crumbly mixture on top is brownedand caramelized.


Broccoli and Squash MedleyIngredients:

2 bags (12 oz each) frozen broccoli cuts2 cups cubed (1/2 inch) peeled butternut squash (1 1/2 lb)1 cup orange juice1/4 cup butter or margarine, melted1/2 cup sweetened dried cranberries1/2 cup finely chopped pecans, toasted1 tablespoon grated orange peel1 teaspoon salt

Directions:

Cook broccoli as directed on bag; set aside.Meanwhile, in 12-inch skillet, cook squash in orange juice over medium-

low heat 18 to 20 minutes, stirring frequently, until tender but firm. Stir in but-ter, broccoli, cranberries, pecans, orange peel and salt; toss to coat. Serveimmediately.

Impossible Turkey and Stuffing PieIngredients:

2 cups diced cooked turkey or chicken1/2 teaspoon seasoned salt1 cup prepared turkey stuffing1/2 cup frozen green peas, thawed1/4 cup thinly sliced green onions (with tops)1/2 cup biscuit baking mix1 cup milk2 large eggs

Directions:

Preheat oven to 400°F (205°C). Grease a 9 or 10-inch pie plate. Arrangeturkey in plate; sprinkle with salt. Sprinkle stuffing evenly over turkey. Topwith onions and peas. Combine remaining ingredients in blender and blendon high until smooth, about 15 seconds. Pour over mixture in pie plate. Bakefor 30 to 35 minutes or until knife inserted in center comes out clean.Makes 6 servings.

Herbed Mashed PotatoesIngredients:

4 medium potatoes1 tablespoon milk1 tablespoon cream2 tablespoons buttersalt and pepper to taste1/2 teaspoon each: thyme, rosemary, sage

Directions:

Boil potatoes until soft. Drain well, peel and mash. Add milk,cream, and butter. Salt and pepper to taste and stir well. Stir inherbs.

Easy Mashed PeasIngredients:

1 package frozen peas2 tablespoons butter, meltedcreamsalt and pepper to taste

Directions:

Boil peas until tender. Melt butter and pour butter and creamin a blender. Add peas 1/2 cup at a time and blend. Peas shouldbe thick and mashed well.


• HOLIDAY GIFT GUIDE • NOVEMBER 24, 2011

Traditional Sweet Potato CasseroleIngredients:

2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes3/4 cup packed brown sugar1/4 cup butter, softened1 1/2 teaspoons salt1/2 teaspoon vanilla extract1/2 cup finely chopped pecans, dividedCooking spray2 cups miniature marshmallows

Directions:

Preheat oven to 375°.Place the sweet potatoes in a Dutch oven, and cover with

cold water. Bring to a boil. Reduce heat, and simmer for 15 min-utes or until very tender. Drain; cool slightly.

Place potatoes in a large bowl. Add sugar and next 3 ingredi-ents (through vanilla). Mash sweet potato mixture with a potatomasher. Fold in 1/4 cup pecans. Scrape potato mixture into aneven layer in an 11 x 7-inch baking dish coated with cookingspray. Sprinkle with remaining 1/4 cup pecans; top with marsh-mallows. Bake at 375° for 25 minutes or until golden.

16 servings

Alison Ashton, Cooking Light NOVEMBER 2007


Pumpkin Cheesecake Pie

Ingredients:

1 9-inch graham cracker crust2 8-oz. pkgs. cream cheese, at room temperature1/2 cup granulated sugar2 eggs1 cup canned pumpkin pie filling1/2 tsp. cinnamon1/4 tsp. nutmeg1 tsp. vanilla

Directions:

Preheat the oven to 350 degrees, with the rack in the centerposition.

Place the cream cheese and sugar in a mixing bowl or in thework bowl of a food processor fitted with the metal blade.Process or use a handheld mixer to blend the two ingredientsuntil they are smooth. Add the eggs, pumpkin pie filling, cinna-mon, nutmeg and vanilla, and mix or process until smooth. If youare using the mixer, take care not to beat too much air into thebatter, as this will cause it to rise during baking and then fall andcrack when it cools.

Pour the mixture into the crust, and bake the pie for 30 min-utes or until the top looks dry, with only a small damp spotremaining in the center. Cool completely before serving, refriger-ating or freezing. Makes 8 servings.


Quick Dinner Rolls

Ingredients:

1 package quick-acting active dry yeast (2 1/4 teaspoons) ( 7 grams)

1 1/3 cup milk (105º to 115ºF degrees)3 to 3 1/2 cups flour or whole wheat flour3 tablespoons oil1 tablespoon sugar1 teaspoon salt1 tablespoon melted buttercoarse salt

Directions:

Dissolve yeast in warm milk in electric mixer bowl. Stir in 1cup flour. Beat until smooth. Stir in enough remaining flour, oil,sugar and salt. Mix on low electric speed until soft dough forms.Cover and let rise in warm place until double, about 45 minutes.

Heat oven 400ºF degrees. Prep a 12 cup muffin pan withnon-stick cooking spray.

Punch down dough in center and fold over a few times.Pinch off 1 inch balls of dough and quickly roll in palm of hands.Put 3 balls to one muffin cup; brush with melted butter; sprinklewith coarse salt.

Bake 12 to 15 minutes, until crust is light golden brown.Immediately remove from pan. Store loosely covered.


Tom Turkey Cupcakes

Ingredients:

CupcakesChocolate frostingOval shortbread cookiesCandy corn piecesWhite icingBlack decorators' gelRed fruit leather

Directions:

For each: frost the cupcake, then press in a cookiehead and 2 cookie wings.

Press in a row or two of candy corn tail feathers.To make an eye, add a small dot of white icing to the

head, then add a dot of black decorators' gel for apupil.

For a beak, cut the white tip from a piece of candycorn and press it in place along side of the cookiehead.

To make the wattle, cut a 1-inch square of fruitleather. Roll it into a tube and stick it in place over thebeak.


Pumpkin-Praline Layer CakeIngredients:

1 cup packed brown sugar1/2 cup butter or margarine1/4 cup whipping cream3/4 cup chopped pecans2 cups all-purpose flour2 teaspoons baking powder2 teaspoons pumpkin pie spice1 teaspoon baking soda1 teaspoon salt1 2/3 cups granulated sugar1 cup cooking oil4 eggs2 cups canned pumpkin1/4 teaspoon black walnut flavoring (optional)Whipped Cream Topping (see recipe below)

Directions:

1. In a heavy saucepan, combine brown sugar, butter, and whip-ping cream. Cook over low heat until the brown sugar just dis-solves, stirring occasionally. Pour mixture into two 9x1-1/2-inch round baking pans. Sprinkle evenly with the pecans. Letthe mixture cool slightly.

2. In a bowl, stir together the flour, baking powder, pumpkin piespice, baking soda, and salt. Set it aside.

3. In a large mixing bowl, beat together the granulated sugar,cooking oil, and eggs. Add the pumpkin and dry ingredientsalternately to the oil mixture, beating until the mixture is justcombined. Stir in the black walnut flavoring, if you like.

4. Carefully spoon the batter over the pecan/ brown-sugar mix-ture in the baking pans. Place pans on a baking sheet. Bakein a 350˚ F oven for 35 to 40 minutes or until toothpicks insert-ed in the centers come out clean. Cool the cakes in pans onwire racks for 5 minutes. Invert them onto wire racks, replac-ing any brown-sugar mixture that remains in the pans. Coolbefore assembling.

5. Meanwhile, prepare the Whipped Cream Topping.6. To assemble the cake, place one cake layer on a serving

plate, praline side up. Spread with the topping. Add the sec-ond layer, praline side up. Pipe or dollop with the remainingtopping. Sprinkle lightly with some additional pie spice, if youlike. Makes 12 servings.

Plan to assemble this cake no more than 1-1/2 hours beforeserving, so the whipped cream doesn't break down. Keep thecake chilled until it's served.

Whipped Cream Topping Ingredients:

1 3/4 cups whipping cream1/4 cup sifted powdered sugar1/4 teaspoon vanilla

Directions:

In a clean mixing bowl, beat whipping cream with an electricmixer until soft peaks form (tips curl). Add sifted powdered sugarand vanilla. Beat the topping mixture until stiff peaks form (thetips stand straight).


Sour Lentils Flavored With Garlic

Ingredients:

11/2 cups yellow split lentils (toor dal), washed and drained1/2 teaspoon turmeric1 tablespoon tamarind concentrateSalt, to taste2 tablespoons ghee or sunflower oil1 teaspoon cumin seedsLarge pinch of asafetida3 dried red chiles, broken in half3 cloves garlic, choppedChopped cilantro for garnishing

Directions:

1. Put the lentils and turmeric along with 3 cups of hot water in asaucepan and bring to a boil. Reduce the heat and simmer,partially covered, for about 30 minutes until the lentils are soft.If they dry out during the cooking, add a little more water untilyou get a mushy consistency.

2. Add the tamarind and salt and cook for a couple of minutes.Remove from the heat and set aside.

3. Heat the ghee or oil in a small saucepan and add the cuminseeds and asafetida. When the cumin turns dark, add the redchiles and garlic. Fry over a low heat until the garlic is goldenbrown. Garlic burns easily so quickly pour this mixture overthe dal.

4. Serve hot, garnished with cilantro.


holiday gift guide november 2011

Documents

glue feathers

cups turkey

chocolate anduse

glue red heart

cups cooked turkey

straw hat half

roast turkey risotto

kabob stick