Thanksgiving

Cheesy Dinner Rolls

Cook Time: 10 minutes

Prep Time: 1 hour

Servings: 16

Ingredients

Instructions

  1. Cut cheese into half inch pieces and reserve for mixing.
  2. After measuring out ingredients, place stand mixer on table and attach bowl and dough hook. Add all liquid ingredients except butter. Reserve butter for last step of mixing.
  3. Once all liquid ingredients are in the bowl add all dried ingredients and start mixing. After 2 minutes of mixing add butter and cheese and mix for another 3 to 5 minutes.
  4. For the proofing process place mixed dough into a sprayed bowl large enough to allow dough to double in size. Spray bowl with olive oil spray or something non-flavored. Cover bowl and place somewhere warm until dough is doubled in size.
  5. After dough is doubled use a scale or some way to measure rolls to a consistent size. Roll into balls and place into another sprayed deep dish pan and cover with a towel.
  6. Place formed dough back into a warm area until doubled in size. After this step preheat oven to 375°F.
  7. Once dough is doubled spray with extra virgin olive oil and place in oven until golden brown, about 10 to 15 minutes.
  8. Chefs tip: You can leave the cheese out for a more simple dinner roll

Orange & Cinnamon Poached Pears

Cook Time: 35 minutes

Prep Time: 20 minutes

Servings: 6

Ingredients

Instructions

  1. Place peeled and *cored pears evenly around Instant Pot. *Core pears by using a melon-baler and scoop out bottom centers of each pear to get seeds out.
  2. Add sugar cone, orange juice, salt and cinnamon sticks to pot.
  3. Place lid on, securely lock and set Instant Pot to meat/stew setting and adjust time to 20 minutes.
  4. Once timer on Instant Pot is done, vent pressure safely according to Instant Pot instructions. Remove lid, allow to cool slightly.
  5. Leave pears in Instant Pot with liquid. Cover with plastic wrap and refrigerate until completely cool. 8 hours to overnight is recommended.
  6. Serve pears individually on a plate and drizzle with caramel sauce and serve with whipped cream or ice cream if desired.

Purple Sweet Potato Pie

Cook Time: 1 hour

Prep Time: 15 minutes

Servings: 8

Ingredients

  • 4 organic purple sweet potatoes, approximately 1 pound
  • 4 Tbsp unsalted butter, softened
  • 1/4 cup(s) granulated sugar
  • 3/4 cup(s) brown sugar
  • 2 eggs
  • 1 Tsp pure vanilla extract
  • 1/2 Tsp ground cinnamon
  • 1/8 Tsp ground ginger
  • 1/8 Tsp nutmeg
  • 1/8 Tsp ground allspice
  • 1 prepared pie crust, refrigerated or thawed frozen

Instructions

  1. Preheat oven to 350°F. Bake sweet potatoes on a cookie sheet for 1 hour in the oven. When done, let cool, cut in half and scrape the pulp into a bowl.
  2. Combine all other ingredients in with the sweet potatoes. Mix well. Pour into prepared pie crust.
  3. Bake in the oven for about an hour or until center of pie is firm.
  4. Let it stand for 30 minutes and serve.

Five Spice Pumpkin Pie

Cook Time: 1 hour

Prep Time: 15 minutes

Servings: 12

Ingredients

Instructions

  1. Set oven rack to lower 1/3 of oven. Heat oven to 400°F.
  2. Unroll pie dough and gently press into pie pan.
  3. In a medium sized bowl whisk eggs together. Add pumpkin puree, sweetened condensed soy milk and Five Spice powder, and whisk all together just until smooth. Pour into prepared pie crust shell.
  4. Select whole pecans and place them gently around outside edge in a decorative pattern.
  5. Place pie gently on rack and bake for 15 minutes at 400°F. Reduce temperature to 350°F and continue cooking for 45 more minutes, or until center is fully set.
  6. Garnish as desired with non-dairy whipped topping or non-dairy ice-cream* can also substitute regular sweetened condensed milk, but recipe will not be dairy free and nutrition panel will be altered.

Stove Top Green Bean Casserole

Cook Time: 15 minutes

Prep Time: 10 minutes

Servings: 6

Ingredients

  • 1/3 cup(s) bacon, chopped and cooked
  • 2 Tbsp olive oil
  • 1 1/2 cup(s) diced onions
  • 8 Oz Monterey mushrooms
  • 1 Lb frozen French cut green beans
  • 1/4 cup(s) Parmesan cheese
  • 10 1/2 Oz cream of asparagus soup
  • 1/4 cup(s) milk
  • 1 cup(s) French fried onions

Instructions

  1. Place a large skillet over medium-high heat. Add in bacon and oil and cook until crisped. Remove and set aside.
  2. Add onions and cook for a few moments stirring often until they are translucent, then add in mushrooms and green beans.
  3. Continue to cook until beans are no longer frozen, then add in Parmesan, soup and milk. Bring to a simmer and allow to cook 3 to 4 more minutes until everything is cooked through. Serve with bacon and French fried onions on top.

Christmas

Roasted Garlic and Salt Crusted Prime Rib

Cook Time: 2 hours

Prep Time: 8 hours

Servings: 6

Ingredients

  • 1 1/2 cup(s) garlic cloves
  • 2 cup(s) olive oil
  • 1/4 cup(s) kosher salt
  • 2 Tsp cracked black pepper
  • 1 Tbsp fresh thyme, chopped fine
  • 7 Lb bone-in prime rib roast
  • 6 large carrots
  • 6 medium celery stalks

Instructions

  1. Preheat oven to 325°F.
  2. In a small sauce pan, add garlic cloves and olive oil. Place over low heat and cook garlic for 45-60 minutes, never letting the oil get higher than a bare simmer (or a few small bubbles breaking every 2-3 seconds). This will keep the olive oil from burning and allow garlic to cook gently. Remove from heat when garlic reaches a light brown color and is soft.
  3. Once garlic is cooked and completely cooled, scoop out with a slotted spoon (reserve olive oil for future use). Place garlic, salt, pepper and thyme into a food processor and pulse until it forms a smooth paste.
  4. Rub roast completely with garlic paste. In a roasting pan, place carrots and celery down, use as a rack, and place seasoned roast on top of vegetables.

Pecan Praline Party Mix

Cook Time: 1 hour

Prep Time: 10 minutes

Servings: 24

Ingredients

  • 16 Oz butter, melted
  • 8 Oz piloncllio, crushed
  • 1 Tbsp cinnamon
  • 1 Tbsp vanilla extract
  • 1 Tbsp baking soda
  • 14 1/2 Oz Quaker Oat Squares
  • 4 cup(s) Golden Graham Cereal
  • 14 Oz Durham Ellis Mammoth Pecan Halves

Instructions

  1. Preheat oven to 200.
  2. In a medium sized saucepan, combine, butter, piloncillo, cinnamon, and vanilla. Bring to a simmer and stir constantly until piloncillo sugar is completely dissolved.
  3. In a large bowl, combine, cereal, and pecans.
  4. One butter piloncillo mixture is completely dissolved, add in the baking soda and whisk for 1 minute longer. Transfer the mixture to the large bowl of cereal and toss until cereal is well coated.
  5. Transfer the coated cereal to two making pans, place in the oven and bake for 45 minutes, stirring every 15 minutes.
  6. Let mix cool completely before storing.
  7. Chef’s Note: Fill mason jars with mix and give as gifts.

Tamale Breakfast Bake

Cook Time: 1 hour

Prep Time: 20 minutes

Servings: 10

Ingredients

Instructions

  1. Preheat oven to 375ºF and spray a 9 inch round cake pan with non-stick cooking spray.
  2. Stand the halved tamales up in the pan and set aside.
  3. In a medium bowl, combine eggs, milk, green chiles, and cheese. Season generously with salt and pepper.
  4. Pour mixture over the tamales, cover with foil and bake for 35 minutes.
  5. Remove foil and continue to bake until cheese is browned and center is set.
  6. Let cool for 15 minutes, then run a knife around the edges to loosen. Place plate on top of the baking dish and invert the pan. Let the eggs release from the pan, remove pan from the top and place a second plate over the top and flip it over again. Cut and serve.

Cranberry Clementine Moscow Mule

Cook Time: 0 minutes

Prep Time: 5 minutes

Servings: 4

Ingredients

  • 4 Oz vodka
  • 2 Oz cranberry juice cocktail
  • 8 medium fresh mint leaves, divided use
  • 16 Oz Central Market Clementine Ginger Beer
  • 8 drops orange bitters

Instructions

  1. Add vodka, cranberry juice, mint and orange bitters together in a cocktail shaker and fill halfway with ice. Shake for 20 to 30 seconds to chill well and infuse mint flavor.
  2. Add fresh ice to serving glasses divide clementine ginger beer evenly between glasses. Divide cranberry vodka mixture equally between glasses.
  3. Garnish each glass with a slice of clementine and lime and a fresh mint leaf if desired.

Pommes Puree

Cook Time: 45 minutes

Prep Time: 20 minutes

Servings: 8

Ingredients

Instructions

  1. Place potatoes into a deep pot and fill with enough cold water to completely submerge them.
  2. Place pot over medium-high heat, cook until potatoes are tender enough to pierce with a knife easily.
  3. Drain potatoes and while still warm peel skins off. Place peeled potatoes into a potato ricer.
  4. Press gently through ricer in order to have a creamy texture with no lumps.
  5. Place pureed potatoes into a pot set over medium heat. Add cream and whip them to allow to absorb.
  6. While stirring potatoes add butter, 3 to 4 tablespoons at a time and continue stirring vigorously. Repeat until all butter is incorporated. Keep stirring so bottom of pan doesn’t scorch.
  7. Once all butter and cream have been added, remove potatoes from heat. Season liberally with salt to taste and garnish with snipped chives.
  8. Chef’s Note: If potato emulsion begins to break due to amount of fat in potato add a 1/4 cup of water and whip to help re-emulsify. If your arm is tired from stirring when finished you did it right.

 

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