Brown Sugar Smokies

 
Original Recipe Yield 12 servings

 

Ingredients

• 1 pound bacon
• 1 (16 ounce) package little smokie sausages
• 1 cup brown sugar, or to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.
3. Bake until bacon is crisp and the brown sugar melted.

Awesome Sausage, Apple and Cranberry Stuffing

Original Recipe Yield 10 servings

Ingredients

• 1 1/2 cups cubed whole wheat bread
• 3 3/4 cups cubed white bread
• 1 pound ground sausage
• 1 cup chopped onion
• 3/4 cup chopped celery
• 2 1/2 teaspoons dried sage
• 1 1/2 teaspoons dried rosemary
• 1/2 teaspoon dried thyme
• 1 Golden Delicious apple, cored and chopped
• 3/4 cup dried cranberries
• 1/3 cup minced fresh parsley
• 3/4 cup turkey stock
• 4 tablespoons unsalted butter, melted

Directions

1. Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
2. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
3. Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill. allrecipes

FRENCH'S® GREEN BEAN CASSEROLE

Ingredients:

1 (10 3/4 oz.) can CAMPBELL'S® Cream of Mushroom Soup
3/4 cup milk
1/8 tsp. black pepper
2 (9 oz. each) pkgs. frozen cut green beans, thawed*
1 1/3 cups FRENCH'S® Original or Cheddar French Fried Onions

Directions:

MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup French Fried Onions.
BAKE at 350°F for 30 min. or until hot.
STIR. Top with remaining 2/3 cup onions. Bake 5 min. until onions are golden.Frenchs

LIBBY'S® Famous Pumpkin Pie

Ingredients

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves or nutmeg :)
• 2 large eggs
• 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
• Whipped cream (optional)

Directions

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.Very Best Baking

The Perfect Turkey

Original Recipe Yield 1 (18 pound) turkey

Ingredients

• 1 (18 pound) whole turkey, neck and giblets removed
• 2 cups kosher salt
• 1/2 cup butter, melted
• 2 large onions, peeled and chopped
• 4 carrots, peeled and chopped
• 4 stalks celery, chopped
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 cup dry white wine

Directions

1. Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
2. Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
3. Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
4. Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving. allrecipes

Chocolate Cream Pie

Chocolate Cream PieInspired by Gourmet

Serves 8-10

Ingredients

For Crust
28 Nabisco FAMOUS Chocolate Wafers (or 1-1/2 cups finely crushed crumbs)*
1/3 cup sugar
4 tablespoons unsalted butter, softened

For Filling
2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 large egg yolks
3 cups whole milk
5 ounces chopped bittersweet chocolate, best quality such as Ghirardelli
2 ounces chopped unsweetened chocolate, best quality such as Ghirardelli
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract

For Topping
3/4 cup chilled heavy whipping cream
1 tablespoon sugar
1 ounce bittersweet chocolate, grated or shaved

Directions

1. Preheat oven to 375 degrees.

2. Make filling: Combine sugar, cornstarch and salt in a heavy medium saucepan. Whisk gently until combined. In a bowl or large measuring cup, whisk together milk and egg yolks. Add milk mixture to saucepan in a slow and steady stream, whisking until mixture is smooth. Cook over medium heat, whisking constantly, until mixture starts to bubble and thicken, about 6-8 minutes. Immediately turn heat down to a simmer and cook, whisking constantly, for one minute more until thick. (The constant stirring and low heat prevents the eggs from scrambling. Be sure to stand attentively at stove and keep scraping whisk against the bottom and edges of pan where mixture is more likely to overheat.) Off the heat, immediately whisk in chopped chocolate, butter and vanilla extract.** Transfer filling to a bowl. Press a piece of saran wrap directly over surface of filling to prevent film from forming and refrigerate until cool, 1-2 hours.

3. Make crust: Combine chocolate wafers, sugar and butter in bowl of food processor fitted with blade attachment and pulse until cookies are finely crushed. Press mixture firmly into 9-inch pie pan (spread it with your hands first, then use the back of a spoon or bottom of a measuring cup to press and even it out). Bake for 10 minutes until crisp. Set on rack to cool completely.

4. Once filling and crust are cooled, spoon filling into crust and spread evenly. Cover with saran wrap, pressing directly against surface of filling, and chill for at least 6 hours or up to one day.

5. Up to 3 hours before serving, make topping: Place heavy cream in chilled mixing bowl. Using an electric mixer, whip on medium-low speed until whisk or beaters begin to leave tracks in the cream. Add sugar and whip until the cream holds medium, silky peaks. Go slowly towards the end; if it gets grainy or curdled, you’ve gone too far. Spread whipped cream over pie, leaving some of the chocolate filling showing around the edges. Sprinkle with grated chocolate and refrigerate until ready to serve.
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