28 Delicious Thanksgiving (and Thanksgiving Leftovers) Recipes for 2016

Thanksgiving 2016 2

It’s that time again; time for the annual Thanksgiving post. After almost 6 years of blogging, I have accumulated quite a few recipes that work in this category, so I have to cull some out so as to not end up with a post with 50 different additions. πŸ˜›

Let’s start with entrees. Because…turkey…ham. Yummy. πŸ˜€

This Orange Marmalade Brown Sugar Glazed Ham is my absolute favorite way to make a ham. The ham turns out so moist and tender with such a delicious sweet/salty flavor you’ll keep coming back for.Orange Marmalade Brown Sugar Ham-001This Sesame Soy Turkey Breast is fantastic if you’re a cook who’s willing to leave the traditional box a bit on Thanksgiving. This glaze can also be used on a whole turkey, a chicken, game hen, you name it.

Sesame Soy Turkey Breast

Sesame Soy Turkey Breast

I know that a lot of families like to serve a pasta dish as one of the main dishes so I’m including our favorite, this Cheesy Sausage And Meatball Pasta Bake. This makes a LOT, so it’s perfect for Thanksgiving, when a lot of people are there, with everyone getting as little bit of each dish.Cheesy Meatball And Sausage Pasta BakeLet’s move on to appetizers; those little bits you put out to keep everyone from storming the kitchen begging for food. πŸ˜›Β  One of my favorite easy dips (and when I say easy, I mean it) is my White Trash Dip. I know; such a classy name, lol. But it is great for appeasing the hungry mongrel hordes and quick to throw together, which is always a plus on Thanksgiving.
White Trash Dip
I have adored Boursin Cheese for years, but man, that stuff is expensive for the small amount you get. So I started making my own years ago. This is soooo good and always a hit. It’s creamy, great with veggies like celery sticks as well as crackers. If you have any left over, it also makes a great stuffing for chicken breasts.

Creamy Homemade Boursin Cheese Spread

Creamy Homemade Boursin Cheese Spread

Ahhhh, side dishes. What would Thanksgiving be without 50 side dishes to serve with the turkey and ham? One of my all time most popular posts here at From Cupcakes To Caviar is my Insanely Cheesy And Creamy Mac And Cheese. This makes a HUGE pan of mac and cheese, so it’s perfect for the holidays.Insanely Cheesy And Creamy Mac & CheeseYou can’t have turkey without mashed potatoes, right?
I was never a mashed potato fan until I made up these Ultimate Buttery Sour Cream And Onion Mashed Potatoes. I totally love these. They are creamy, buttery (boy, are they buttery) and with a subtle tang from the cream cheese.

Ultimate Buttery Sour Cream And Onion Mashed Potatoes

Ultimate Buttery Sour Cream And Onion Mashed Potatoes

If you want to go a little different, you can’t beat these Herb Roasted Potatoes And Root Vegetables. The potatoes and veggies get all crispy on the outside and all soft and tender inside. So, so good.

Herb Roasted Potatoes And Root Vegetables

Herb Roasted Potatoes And Root Vegetables

I was never a cold pasta salad sort of a person until I made up this Chilled Caprese Tortellini Salad a few years ago. It’s great during the holidays for people who may want something a little lighter (and with no meat in it, lol) but still full of flavor.Chilled Caprese Tortellini Salad
I have a major thing for Winter squashes. To me, they stand so far above the ubiquitous Summer squashes. I took one of my favorites here and stuffed it to come up with Squash Stuffed With Sausage, Pears And Cranberries. This is a fantastic addition to the holiday meal or a great light entree on it’s own.

Squash Stuffed With Sausage, Pears And Cranberries

Squash Stuffed With Sausage, Pears And Cranberries

You can’t have Thanksgiving dinner without cranberry sauce, right? While I admit to a secret love for the kind that slithers out of the can with a loud plop, I also love homemade cranberry sauce and make a large batch every year. My Spiced Spiked Cranberry Sauce is a perfect foil for all the rich dishes you’ll be serving. The brandy is completely optional so don’t let that turn you away from it. Spiced Spiked Cranberry Sauce

Now we come to the breads. I’m not normally a big one for breads, but hot and fresh on the holidays? I tend to go for them more at that time. And these Angel Biscuits have become a family favorite. Since they have baking powder in them as well as yeast, they are fairly foolproof, which is great for the less experienced cooks out there.

Angel Biscuits

Angel Biscuits

The rolls I have been making for years are these Oatmeal Yeast Rolls. They are so fluffy and soft; perfect hot spread with butter or later as a mini turkey sandwich (Yes, I know this is a bad photo. The post is an old one, when my photography skills were sub-par, to say the least. The rolls however, are amazingly good)

Oatmeal Rolls

Oatmeal Rolls

I love to make a few loaves of bread for Thanksgiving as well as rolls. They are so good with dinner and make fantastic sandwiches the next day. I particularly love to make my Loaded Baked Potato Bread, The flavors in it go wonderfully with a turkey sandwich!

Loaded Baked Potato Bread

Loaded Baked Potato Bread

Here in the south, a lot of people like to make cornbread to go with dinner, even on the holidays. My Sweet Cream And Honey Cornbread is a favorite. It’s fluffy, not at all dry like so many cornbreads can be, with just a touch of sweetness.

Sweet Cream And Honey Cornbread

Sweet Cream And Honey Cornbread

Then, of course, we have the part of dinner that everyone looks forward to; dessert! And man, you know I have some desserts to share with you! I have to start with the classics, of course, so here is my favorite- my Decadent Extra Creamy Pumpkin Pie. This one is posted with a really good cornmeal crust, but you can use your favorite crust. Just make sure it’s a deep dish one. Decadent Extra Creamy Pumpkin Pie In A Cornmeal Crust
That pumpkin pie tends to be my husbands favorite. Mine however will always be Pecan Pie. I love it slightly warmed with heavy cream poured over it. So bad for me, but so delicious!Deep Dish Pecan Pie

The last few years, my favorite pecan pie has had to vie with this Cranberry Apple Cake. I can’t say enough good things about this cake. It’s absolutely delicious and I can’t imagine the Thanksgiving meal without it now. It’s sweet, tangy, crispy, just a wonderful dessert that I look forward to all year.

Cranberry Apple Cake

Cranberry Apple Cake

If you want a classic (not to mention, heavenly chocolate goodness πŸ˜€ ) you’ll want to make this wonderful Old Fashioned Chocolate Cake With Chocolate Icing This is a favorite with pretty much all age groups, and even those people who say Thanksgiving should be all about the pies. I’m not even normally a cake person and I love it!

Old Fashioned Chocolate Cake With Chocolate Icing

Old Fashioned Chocolate Cake With Chocolate Icing

If you want to do a different apple dessert, my Worlds Best Apple Spice Cake With Creamy Vanilla Butter Sauce would be a great choice. It’s easy to throw together the day before you need it and then just warm up the sauce when ready to cut and serve. Again, I’m not huge on cakes, which is why if you see me posting one, you know it MUST be good.

Worlds Best Apple Spice Cake With Creamy Vanilla Butter Sauce

Worlds Best Apple Spice Cake With Creamy Vanilla Butter Sauce

Or maybe you prefer a classic apple dessert? I find myself going for this Old Fashioned Apple Crisp all year round, but it’s a delicious choice on Thanksgiving!Old Fashioned Apple Crisp 2

I have a couple of desserts for you that are a bit more elegant, plus not as heavy. The first is one I love; my Elegant And Easy Lemon Almond Cake. This cake is light and filled with the flavor of almond and lemon; perfect for the family members who want a little something for dessert, but don’t want the heavier sweets.

Elegant & Easy Lemon Almond Cake

Elegant & Easy Lemon Almond Cake

The other one is one of my more recent creations- these Skillet Pears With Autumn Spiced Caramel Sauce. These are wonderful if you have a smaller gathering. The pears end up tender and juicy and the caramel sauce is fantastic.Skillet Pears With An Autumn Spiced Caramel Sauce 9

So, what to do with leftovers once Thanksgiving is over? When you tire of just making a plate of leftovers, I have some things you can do with some of them. If the title says chicken, obviously you can sub in that leftover turkey staring you in the face.

We love Mexican food in my house. Yes, I know that much of what we all call Mexican food has been totally Americanized, but it’s still delicious, so who cares? One of my family’s favorites are these Cheesy Chicken (Turkey) And Chorizo Enchiladas. They have the perfect mix of creamy, spicy and cheesy. I make them all year round, but they are a perfect way to use up leftovers.Cheesy Chicken And Chorizo Enchiladas 2

Everyone makes soup after Thanksgiving. But I have one here that doesn’t need to have you simmering stock for hours on end. I can eat a boatload of my Quick And Easy Turkey, Bacon And Cheese Chowder. This is comfort food at its best and it doesn’t have to cook for hours.Quick & Easy Turkey, Bacon & Cheese Chowder

Along the Mexican lines again, I almost always make a pan of White Chicken (Turkey) Enchiladas in the week after Thanksgiving. These are soooo darn good and everyone scarfs them down.

Creamy, Cheesy White Chicken Enchiladas

Creamy, Cheesy White Chicken Enchiladas

You may still have some turkey left even after those (I know I will; I always buy too much!) so my Cheaters Easy Chicken (Turkey) And Dumplings never fails me. It’s warming, comforting and filling and tastes great!

Cheaters Easy, Creamy Chicken & Dumplings

Cheaters Easy, Creamy Chicken & Dumplings

If you have leftover cranberry sauce (and you know you will), make a loaf of my Pumpkin Cranberry Bread. It’s an easy way to use up some of those leftovers and it makes a yummy breakfast or light snack.Easy Pumpkin Cranberry Breadthanksgiving

Save

Save

Spiced Cranberry Apple Bread

Spiced Cranberry Apple Bread

Spiced Cranberry Apple Bread

I can hear it now- “here she goes with another damn apple recipe!”. Yep. Sue Me. Another apple recipe πŸ˜› Actually, please don’t sue me. It would lead to a long drawn out court battle that the media would pick up on and things would come to light that would embarrass us both like my bad habit of eating ice cream in bed and then letting the partially eaten pint melt when I fall asleep and that habit of yours where…well, let’s just leave it as you really need to start closing your window shades at night. Just sayin.

I promise; I’ll move past apple recipes here soon (then I’ll annoy you with cranberry and/or citrus ones πŸ˜› ). But when this one popped into my mind after trying to use up some cranberry sauce, I knew I had to share it. You’ll thank me for this the weekend after Thanksgiving when you have a huge bowl of cranberry sauce in the fridge and you’ve already eaten 12 “day after Thanksgiving” sandwiches covered in that same sauce.

I love the way this turned out. It is rather like fruitcake, in that there is just enough batter to hold the fruits together and man, is it ever full of fruit, but without the dried and candied fruit peel. Not that I personally have any issue with those. I’m a fruitcake fan from way back. I can eat my weight in fruitcake, be it homemade or store bought.

This is wonderfully moist, full of both cranberry sauce and dried cranberries as well as a ton of diced apples. Add in some orange zest and warm spices and this is such a quintessential Fall and Winter style quick bread. It’s easy to throw together, with the most “difficult” part being dicing the apples (I’ll add a tip for how I do that quickly in the recipe instructions). And it makes your house smell SO good while it’s baking. This is the typical quick bread, in that it is even better the second and third days than it was when freshly baked.

You know the drill! <3

Spiced Cranberry Apple Bread

  • 2 cups flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg (preferably freshly grated)
  • 1/2 teaspoon ground cloves
  • 1 tablespoon orange zest
  • 1/2 cup (one stick) unsalted butter, room temp
  • 1/2 cup sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon orange oil or orange extract
  • 2 eggs
  • 1 14 ounce can cranberry sauce (or 1 3/4 cup homemade)
  • 1 1/2 cups finely diced, cored apple (about 2 mediumish apples; don’t worry about peeling) *note at bottom
  • 1 1/3 cups chopped, toasted pecans
  • Glaze-
  • 1/4 cup powdered sugar
  • 1 1/2 to 2 tablespoons lemon juice
  • 1/4 teaspoon vanilla extract
Spiced Cranberry Apple Bread

Spiced Cranberry Apple Bread

  1. Preheat oven to 350 degrees and grease a 10 inch loaf pan. If you don’t have a ten inch, use a 9 inch and a mini loaf pan or a couple of spots in a muffin tin. Just don’t try to load all of the batter into a 9 inch pan or it will overflow.
  2. Whisk together the flour, salt, baking powder, spices and orange zest in a small bowl.
  3. In a large bowl, using a hand mixer on low speed, beat together the butter, sugar and extracts until light and creamy. Add in the eggs and beat until just mixed. Add in the cranberry sauce and beat just until mixed.
  4. Using a large spoon or rubber spatula, add in the flour mixture all at once. Without stirring, dump theΒ  apples and pecans on top, then mix the batter (use a wooden spoon or spatula, not the mixer) together just until mixed and there are no flourly streaks in it. I say again, as I have before, do NOT overmix quick breads of muffins of you end up with tough bread with tunnels in it.
  5. Bake at 350 until golden brown and a skewer inserted in the middle comes out clean, with no moist batter, just a few crumbs, about 45 to 55 minutes, depending on what pan(s) you used. If you put some in a muffin tin or mini loaf pan, make sure to check those sooner, at about the 30 minute mark.
  6. Let cool in the pan for five minutes or so, then use a butter knife to loosen from the sides and invert onto a rack to finish cooling. When cool, whisk together the glaze ingredients in a small bowl and drizzle over the top of the loaf.

Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.

Spiced Cranberry Apple Bread

Spiced Cranberry Apple Bread

*Note- I’ve found that the easiest way to get a nice dice on fruit is to simply not try so hard. I used to stand over them and painstakingly finely dice each piece of apple. Now, I core them, give them a rough chop, then lay a large knife horizontally over the fruit and rock it back and forth, using the knife to scoot the pieces back into the pile as needed. It gets them diced in a minute or so and no backache from bending over a counter trying to make each piece perfect.

Save

Save

Cider Braised Pork Tenderloin With Apples And Onions

Cider Braised Pork Tenderloin With Apples And Onions

Cider Braised Pork Tenderloin With Apples And Onions

Yay!!!! Halloween is over!!!! I mean…erhmmm, I’m so sad for those of you who enjoy Halloween and have to wait another LONGGGGGGG year for it to arrive again *grins*. I, on the other hand, am 816% ready to have it gone and to move on to Fall comfort foods and cozy cool evenings, crispy leaves under my feet as the puppy drags me at a run across the yard in a vain attempt to catch the cats on her 2 inch tall legs. I crave spiced cider (preferably spiked. I have a husband, kids, cats and a dog. Don’t judge), beef stew, driving home in the afternoon, getting to our driveway and smiling as I smell the scent of a fire going in the wood stove, and flannel sheets.

One meat I tend to use more often in the Fall and Winter is pork. I love pork, but something about it just seems too heavy for eating often in the Spring and Summer. I think part of it is that I grew up before they started breeding leaner pork and I still think of pork as heavy and fatty, even though that’s not the case most of the time anymore.Β  Apples are in season this time of year too and they play soooo nicely together. I like to think God planned all of those things, because, really, could you imagine using a Spring veggie like asparagus or a fruit like strawberries with pork? Nope. Those go with other meat dishes, but not so much with pork. Pork works better with Fall and Winter foods. Like apples. And onions. And apple cider. Can we say “yummy”, class?

This dish isn’t anything new. I’m not inventing the wheel here. It’s just one of my takes on the ubiquitous pork and apples. But it’s totally delicious, extremely easy, and doesn’t take hours. Did I mention that it’s delicious? Moist, fork tender pork tenderloin, spiced and browned, then finished in a bath of apple cider and surrounded with sauteed apples and onions. So good; so comforting.

You know the drill… πŸ™‚

Cider Braised Pork Tenderloin With Apples And Onions

  • 2 medium onions, sliced into half moons (about 2 cups)
  • 3 apples (use your favorites. I used a mix from what we got at the orchard a few weeks back), cored and cut into wedges (leave the peel. It adds color, flavor and fiber)
  • 3 tablespoons unsalted butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 tablespoon neutral cooking oil
  • 2 1 to 1.5 lb pork tenderloins (tenderloins, NOT loins)
  • 3/4 teaspoon cinnamon (the spice measurements for all the spices I’m giving are approximate for this recipe. You may like a bit more or less of one or another)
  • 1 teaspoon ground black pepper
  • 2 teaspoons McCormick Smokehouse Maple seasoning (easily found in the spice aisle of your grocery store)
  • 3/4 teaspoon ground sage
  • salt to taste (but be careful; there is salt in the seasoning blend)
  • 1/2 cup raisins
  • 3/4 cup apple cider
  1. Preheat oven to 425 degrees.
  2. Melt the butter in an oven safe large non stick pan (I used my largest cast iron skillet). Add in the sliced onions and apples; sprinkle with the 1/4 teaspoon salt and 1/4 teaspoon cinnamon. Cook over low heat until they are softened and barely fork tender, stirring occasionally. When done, remove from the pan and set aside for now.
  3. Add the oil to the same pan and heat until just below the smoking point. Carefully add in the pork tenderloins. Brown on one side, then carefully flip over. Sprinkle half the seasonings evenly over both pieces of meat. Brown the next side, then repeat with the remainder of the seasoning.
  4. Mix the raisins in with the apples and onions, then spoon the mixture alongside and over the meat. Carefully pour the apple cider in the pan along the sides. If you can’t fit it all, that’s ok. Just use what you can.
  5. Carefully slide the pan into the hot oven, being careful not slosh all over yourself (don’t ask me why I felt the need to add that warning, please and thank you).
  6. Cook at 425 for about 15 to 20 minutes or until a meat thermometer stuck into the middle of the loins comes out at between 135 to 140 degrees (it will come up to 145 in the few minutes you let it rest after taking it from the oven; start checking at about 12 minutes just to be safe; nothing worse than overcooked pork).
  7. Let rest for about ten minutes to firm up and come to temp, then thinly slice the meat and serve with the apples and onions spooned over it. This is delicious with noodles or rice, with the fruits and pan juices served on top of the side dish also.
Cider Braised Pork Tenderloin With Apples And Onions

Cider Braised Pork Tenderloin With Apples And Onions

Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.

Squash Stuffed With Sausage, Pears And Cranberries

Squash Stuffed With Sausage, Pears And Cranberries

Squash Stuffed With Sausage, Pears And Cranberries

One of the many things I look forward to every Fall is all the different varieties of squash. I am a self proclaimed squash whore. Don’t judge me. It’s a sickness, a sickness I say! I don’t recall us ever having squash when I was a kid (though back then, I highly doubt there were many to choose from ANYWAY; probably acorn and that was about it.), it was something I got pulled into trying about a decade ago. How? The sheer prettiness of the vegetable. Acorn squash with their shades of green and orange, Butternut, but especially my two favorites, Delicatas and Sweet Dumpling Squash. Those two are just so pretty to look at that you can’t help but want to eat them. I love them best with just butter and salt (we totally won’t talk about how much butter I use), but Winter squashes are also so darn good used in recipes.

I also have a thing for stuffing. It’s one of the dishes on Thanksgiving that I pig out on. So I decided to mesh two of my favorites into one. I’d seen stuffed squash before, but I had no interest in one with feta and llama toes or one with calcified dinosaur eggs and balsamic covered hickory nuts. I wanted something a bit more traditional but with a twist. So I went back to the fruit I have already called underappreciated; the pear. They are so delicious this time of year but they get ignored in favor of apples and pumpkins!Β  We need to start a Facebook page for pear lovers! #pearloversunite Or…erhmmm, something like that.

So I stuffed a big meaty sweet dumpling squash with a buttery, crispy mix of sage sausage, chopped pears, dried cranberries and roasted/salted pepitas. Those, with some cubed French bread (use whatever bread makes you happy) and seasonings (including cinnamon, which added a wonderful Fall note to the filling) made this into a fantastic light meal. It makes a lot of filling, enough for two large squash (4 people), so if you don’t need that much, feel free to freeze the rest in a air tight container or just make the rest in ramekins. I did that because my husband, weirdo that he is, doesn’t care for squash. He loved the stuffing, however.

You know the drill… πŸ™‚Β  This recipe is so open to variations, so play around with it to make it yours

Squash Stuffed With Sausage, Pears And Cranberries

  • 2 Winter squash, cut in half and seeds discarded (I used Sweet Dumpling. You do you. This would be good in a Delicata, an Acorn, you name it.)
  • 1 lb roll breakfast sausage (I used sage. If you like spicy, sub in a hot sausage)
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup chopped onions
  • 3/4 cup chopped celery
  • 1 1/4 cup chopped pears (cored, but don’t sweat it about the peel)
  • 2/3 cup dried cranberries
  • 1/2 cup roasted and salted pepitas
  • 8 to 10 ounces cubed bread (use your favorite; I used French, but you could use Ciabatta if you want more texture, a sourdough would work well, or even the bagged cubes)
  • 1 14 oz can good quality chicken broth (you may not use it all; depends on how wet you like your stuffing)
  • 1-1 1/2 teaspoons ground sage
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon salt
  • Black pepper to taste
  1. Preheat the oven to 350. After scooping the seeds out of the squash, cut a small slice off the bottom side of each half. This simply enables it to sit upright in the pan without toppling over. Lightly butter or oil all over, inside and out, of each squash half
  2. Using a large pan, break up the sausage and cook until well browned. Scoop out the sausage and set aside. Without draining the fat, add in the onions and celery and cook over low heat until softened. Add the sausage back in and stir well.
  3. Add in the pears, cranberries and pepitas along with the butter and half of the chicken broth and stir just until the butter melts.
  4. Toss in the bread; stir well.Β  Add in the sage, cinnamon, salt and pepper. Stir to combine and give it a taste for seasoning. Add more broth if you want it moister. Add a touch more sage if it needs it, more salt, what have you.
  5. Spoon the stuffing into the squash, packing it down firmly. As I mentioned in the post, if you aren’t using it all in squash, you can either freeze the extra in a tightly covered container or bake the extra in greased ramekins.
  6. Bake at 350 until a fork easily pierces the side of each squash half. If the stuffing is getting too brown for your tastes (I like it nice and crispy, myself), cover the squash with foil.
  7. When done, feel free to shove a pat of butter down in the middle of the stuffing. I won’t judge.
  8. Serve; enjoy. I love to scoop a little of the squash into every bite of stuffing; others like to mix it all together. No matter how you choose to enjoy it, it will be delicious!

Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.

 

 

 

Save

Save

Amish Apple Butter Streusel Bars

Amish Apple Butter Streusel Bars

Amish Apple Butter Streusel Bars

I, like so many people, have always had a fascination with the Amish lifestyle. I call it a lifestyle because, while I have read a good amount about their religion and respect 9and even agree) with a lot of it, it seems to be more than JUST a religion, but a lifestyle also. Especially in this day and age where so many of the Amish are forced by necessity to interact in the modern world, yet still choose to stay true to a life that forbids many of the things we all take for granted. There was a time in my life when I seriously considered trying to find a way to gain entrance into their world, but I came to realize that while I’m far less “modern” than many I know, I’m still probably too “of the world” to survive happily living as they do.

That said, I do, however, love what is considered the typical form of Amish cooking. Is what we do out here that is called Amish 100% accurate? I’ll probably never know. But it’s easy to find some foods that claim to be of the Amish spirit, at the very least. Add that into that category. Homey and comforting, using home canned goods (preferably) like my Spiced Apple Butter, generally made to feed a lot of people, and delicious. This recipe covers all those bases πŸ˜€ I adapted an old Amish apple butter bar recipe I had and this is what I ended up with.

These bars are utterly delicious. You have a streusel style crust covered with a rich cheesecake style later, then topped with large dollops of apple butter and more streusel. You go from sweet and creamy to crunchy and nutty to tart and fruity in each bite of these. They are perfect for the family and after school snacks, perfect for a potluck or church dinner and great for a family dessert topped with a scoop of vanilla ice cream.

You know the drill… πŸ˜€

Amish Apple Butter Streusel Bars

  • 2 cups oats
  • 2 cups flour
  • 1 cup firmly packed dark brown sugar
  • 3/4 cup chopped toasted walnuts, (10 minutes, 350 oven)
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 1/2 sticks ( 1 1/4 cups) unsalted butter, room temp
  • 2 8 oz packages cream cheese, room temp
  • 3/4 cup sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 1/2 tablespoons flour mixed with 1/2 teaspoon cinnamon
  • 1 1/4 cups apple butter
  1. Preheat your oven to 350 degrees. Line a 13×9 inch baking pan with foil and butter the foil or spray it with non stick spray.
  2. In a large bowl, whisk together the oats, 2 cups flour, brown sugar, salt, cinnamon and nutmeg. Use a wooden spoon or your clean hands to mix in the butter, combining until it is a crumbly mass and no dry flour mixture remains.
  3. Set aside 1and 1/2 cups of the streusel and then press the rest of the streusel firmly into the bottom of the prepared pan. Bake at 350 for about 20 minutes or until the crust is just a light golden brown.
  4. While the crust bakes, make your filling- in a medium bowl, beat the cream cheese together with the sugar until light and creamy. Add in the milk and vanilla extract and blend just until combined. Beat in the eggs just until well combined. Sprinkle the flour/cinnamon mix over the top and stir that into the cream cheese mixture.
  5. When the crust is ready, pour the cream cheese batter over the top of the crust and smooth. Evenly dollop the apple butter over the cream cheese filling, then use a spoon or butter knife to gently swirl it into the filling. Sprinkle the reserved streusel over the top.
  6. Bake at 350 for 30 to 35 minutes, until the top is golden brown. Place the pan on a rack to cool completely. You can cut if then, but I found it slices better if chilled. Either way, cut into squares and serve. Keep refrigerated for storage.

Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.

Amish Apple Butter Streusel Bars

Amish Apple Butter Streusel Bars

Sesame Soy Turkey Breast

Sesame Soy Turkey Breast

Sesame Soy Turkey Breast

Ok, who stole 2016? Yes, yes, I know, I’ve done a lot of whining lately about being glad the hot Summer is past and that the cooler weather and my favorite season, Fall, is here. And I stand by those whiny moments.Β  It’s just that today, I was suddenly cognizant of the fact that it’s almost November. Freaking NOVEMBER! Wth? I mean, I knew it was this late in the year, logically. I’m that person who starts looking at Thanksgiving and Christmas pins on Pinterest in August, because it’s fun to mentally prepare my menu. it just didn’t really hit me until it occurred to me that I could probably go ahead and post this so that it was up in time for people to use on Thanksgiving. This year has gone abnormally quickly.

I made this turkey breast a couple of weeks ago and we absolutely loved it. The recipe is lightly adapted from one I found in Food & Wine magazine last year.Β  I’m similar to what I guess most of you are and make my turkey the same way every time because, tradition. But this was a nice twist that I may even be willing to make on Thanksgiving and definitely will use other times of the year because we eat turkey more than just one day a year here, since we love it. My differences from the original are that they used a whole turkey, I used the breast, they melted and then re-chilled the butter mix and spread it under the skin and I left it melted and used it as a baste to make it easier, plus different cooking temps and minor diffs in seasoning.

Sesame Soy Turkey Breast 2

The skin on this gets nice and crispy and if you’re feeling ambitious, you could butterfly the breast and have it 1) cook even faster and 2) have all the skin get crispy rather than have the inevitable bottom skin staying kind of soggy. The flavor here is fantastic; a perfect mix of salty, a subtle sweetness, the richness of sesame oil and butter and a bit of bite from the seasonings. I served this with brown rice, but this would go just as well with noodles or Thanksgiving potatoes.

You know the drill…Β  πŸ™‚

Sesame Soy Turkey Breast

  • 5 to 7 lb turkey breast, rinsed, innards removed, and turkey patted dry
  • 1 teaspoon salt
  • 1/2 -1 teaspoon black pepper
  • 1 1/2 cups (3 sticks) unsalted butter
  • 1/2 cup soy sauce
  • 1/3 cup toasted sesame oil
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 3/4 teaspoon ground ginger (please make sure it’s fresh. It loses quality if it has been stored in the cabinet for too long)
  • 1/4 cup dark brown sugar
  • 3/4 teaspoon red pepper flakes (use more or less of this according to your heat tolerance)
  • 1 can (14 ounces) good quality chicken broth
  • Sesame seeds and sliced green onions for garnish
  1. Preheat oven to 400 and line a 13×9 inch baking pan with foil. If you butterfly the breast, you’ll need to use a larger pan plus adjust cooking time.
  2. Make sure your turkey is dry, add to pan and sprinkle it with the salt and pepper.
  3. Melt the butter, then add in the next 7 ingredients (everything but the broth). Stir well to combine and dissolve the sugar and spices.
  4. Using a pastry brush, baste the whole breast with the butter mixture.
  5. Roast at 400 for fifteen minutes, then turn heat down to 375 and add the chicken broth to the bottom of the pan. Baste with more of the butter mixture and continue doing that every fifteen minutes.
  6. Roast turkey until it is golden brown and crispy and has an internal temperature of 165f, about one and a half to two hours, depending on size and whether or not you butterflied it. Be sure you’re not touching the bone when testing. Leave in the pan, very lightly covered with foil, for at least fifteen minutes to allow the turkey to continue to rise in temp and to prevent losing all the juiciness by cutting into it too soon.
  7. You can either serve the breast with the drippings, as we did, or use them to make a gravy. If you have leftover basting sauce, you can use it as a delicious dipping sauce for the turkey. Just make sure to bring it to a boil and let boil for one minute to prevent any cross contamination.
  8. Slice thin and garnish with sesame seeds and green onions.

Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.

Sesame Soy Turkey Breast 3

Save

Spiced Apple Butter

Spiced Apple Butter

Spiced Apple Butter

I remember when I was a kid (back when dinosaurs roamed the earth and all children wrote on rock tablets and walked five miles to school, uphill both ways), sometimes for a few days during the Summer, we would go visit my mothers family in Alabama. I loved going to see mommer and popper. It was a totally different world in Alabama than it was on the south side of Chicago. I had cousins to play with, aunts who seemed so much more lighthearted than my mother, though I know now that that was just the viewpoint of a child, and a grandfather who seemed to adore me (that was Popper).

Back then, once breakfast was over, the leftover food was simply covered with a tablecloth to await the next meal. Two of the things that were always on that table were what they called hoecakes (simply a large skillet made biscuit that everyone tore pieces off of) and apple butter. It was just store bought apple butter, but it was something Popper loved, so it was always there. It wasn’t something our mom bought often, and I loved it myself, so I would pig out on it. I recall one time finishing off the last of the hoecake and apple butter and popper laughing his butt off about it, though the aunts were horrified because you just didn’t eat up all of Poppers hoecakes and apple butter.

When I grew up and started canning, one of the first things I made was homemade apple butter. That was one of my first experiences with how much better home canned goods are than then their store bought counterparts. Over the years, I have tweaked the recipe I originally found into the one I use today. It is sweet but not cloying like some I’ve had and has a nice kick of spice to it, but not enough to overwhelm the fresh apple flavor. I have been known to stand in front of the jar in the fridge with a spoon. What? Don’t judge.

If you’re new to canning, don’t stress it. If you can boil water and put a lid on a jar and just be smart and clean, you’ll have no problem. The hardest part of this apple butter is cutting the apples and if you use an apple corer/slicer, it goes quickly This apple butter is totally worth it. Sweet, thick, spicy, it’s delicious spread on a warm biscuit, in a PB&J sandwich, used in baking, or just from a spoon as you stand in front of the fridge πŸ˜€ This is a wonderful way to use some of Autumns best apples.

You know the drill… πŸ™‚

Spiced Apple Butter

  • 8 lbs fresh apples, sliced and cored (no need to peel)
  • 3 cups apple cider
  • 1 cup apple cider vinegar
  • 2 1/2 cups sugar
  • 2 cups firmly packed brown sugar (use light or dark; you choice. I prefer dark)
  • 1 rounded tablespoon ground cinnamon
  • 2 teaspoons ground cloves
  • 1 1/2 teaspoons ground ginger
  • 2 teaspoons ground nutmeg
  1. Pour the cider and cider vinegar into a large pot. Over the years, I’ve found that a tall, narrow pot works better than a short wide one. You get less splatter on the stove and as apple butter thickens, it DOES splatter.
  2. Dump your apple slices into the cider/vinegar mix. Cover and cook over low heat for about 20 to 30 minutes, until completely soft and limp. Give it a stir a couple of times to make sure the apples on top get down in there. A little while in, the apples will start releasing a lot of juice and all of the slices will soften up.
  3. At this point, I let them sit for about an hour to cool down. You can do this, or if you’re brave (translate; foolhardy πŸ˜› ), you don’t need to. Either way, next step is just pureeing the apples. I scoop them up in my 4 cup measuring cup, blend them on puree in my blender, transfer each batch to a large bowl until I get them all done, then just transfer them back to the pot.
  4. Once back in the pot, add in the two types of sugar and all of the spices. Stir well to break up the brown sugar.
  5. Cook the apple butter on low heat, stirring frequently, until it is thickened. You want to be able to take a spoonful of it, put it on a chilled plate and not have it get surrounded by a puddle of liquid. It’s ok if there is some, but you want thickened butter with just a bit of liquid around it. This is going to take a few hours. You don’t want to raise your heat to try and make it go faster, because once it starts to thicken, it will burn to the bottom of the pot pretty easily. Another way to check doneness is if you spoon up a spoonful and it doesn’t leak off of the spoon, but stay mounded.
  6. When it’s ready to go, ladle it carefully into sterilized (I get 6 to 7 pints) pint jars, to a quarter inch of the top. Clean the rims with a clean, hot damp cloth and place the lids and rims on the jars, finger tight. Don’t tighten the bands or they could cause the jars to break when boiling.
  7. Boil in a boiling water canning bath for 10 minutes. Carefully take out of the pot and set on a clean towel to cool. You’ll hear the pop of the lids as each one vacuum seals. When completely cool (always give about 24 hours), label the jars and transfer to a cool place for storage.
  8. The following if a canning tutorial if you’re new to canning. I promise; canning is easy. Just stay away from the sites that say it’s ok to just invert your jars once you add the hot contents or any other practices that could cause safety issues. Your health and that of your family isn’t worth the risk. canning tutorial Now go make some biscuits for this!

Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.

Spiced Apple Butter

Spiced Apple Butter

 

Save

Easy Spicy Southwestern Rice & Beans (& A Hamilton Beach Giveaway!)

Easy Spicy Southwestern Rice 4

Hey, everyone! Tis me, your local loon. I have a delicious recipe for you (do I do ANY other kind? I mean…really? Pshaw! *looks totally fake humble* πŸ˜› ) as well as a Hamilton Beach giveaway. As you already know, I’ve been a proud ambassador for them for a couple of years now and I love their products. This is the final 2016 review and it’s one I personally love. I had a rice cooker I bought for $3.99 at Goodwill before this and sure, it worked; more or less. Problem was, all it did was rice and the way the inside lid was made, you couldn’t clean under it and there was nothing stopping condensation from getting up in there. So what did that lead to? The starches in the water from the rice would get in there and mold and every time I opened the lid, all that oh so nasty water would drip down the backside of the cooker. Not INTO the rice, but still…Β  I was soooo ready for a new rice cooker.
We’ve been using it literally since the day it came and I am in love with it. I am a total and complete failure at cooking rice on the stove. I even burn rice a roni. Guess what? I can make my rice a roni in this rice cooker and no longer have to scrape it off the bottom of a pan, lol. Plus, we eat a lot of brown rice and that can be difficult to get cooked all the way through. Another plus; this cooker has a steamer basket up top that can be used at the same time as when you have rice cooking or by itself. That comes in handy getting veggies steamed while the rice is cooking or can be used to, say, make some fish up top while the rice cooks below. Did I forget to mention that you can also cook oatmeal and other grains in this? Yup. You totally want to try to win the Hamilton Beach 4-20 Cup Rice And Hot Cereal Cooker or if you don’t win, go to their website to buy it. While you’re there, you can check out some of the other great appliances they have on their siteΒ  Here are the cool features of the cooker-
Hamilton Beach Rice Cooker
4-20 cup cooked rice capacity – 2-10 cup uncooked rice capacity
With rice rinser/steam basket
Great for oatmeal, grits, and cream of wheat
Delay start makes breakfast and meal planning easier
Use your own recipe or packaged pasta & rice mixes
Automatically shifts to warm after cooking
White rice: cooks all varieties of white rice, including short- and long-grain rice
Quick rice: great for preparing rice in a hurry
Whole grain: for brown rice, farro, quinoa, and other whole grains
Keep warm: illuminates when cooking is complete
Delay start: prepare for cooking up to 15 hours in advance
Heat/simmer: use this function for flavored pasta and rice mixes, beans, soups, and one-pot meals
Steam cook: vegetables, meats, fish, and more
Hot cereals: great for oatmeal, grits, and cream of wheat

cooking timer

The push button timer area of the cooker

So what did I make? Well, I have a confession to make. I adore pretty much any flavor of Rice A Roni with a definite weakness for both the Mexican and the Spanish ones. So, I wanted to make a rice similar to those, but without having to stand over the stove worrying that I was going to burn it. I have to say, I succeeded admirably *she again says humbly* I have one step in here outside of the rice cooker, but it can easily be considered optional. I saute the veggies for a couple of minutes with the rice, then dump it all in the rice cooker. I wanted to get rid of the raw taste of the veg, plus brown the rice a bit. But again, that step is totally up to you. I also added a can of pinto beans cause I adore rice and beans. No matter what though, get one of these Hamilton Beach rice cookers and make this rice!

Easy Spicy Southwestern Rice & Beans

  • 2 tablespoons vegetable oil
  • 1/3 cup minced green pepper
  • 1/2 cup minced onion
  • 1/2 tablespoon minced jalapeno pepper
  • 1 tablespoon minced garlic
  • 3/4 cup long grain white rice
  • 1 1/4 cups good quality chicken broth
  • 1/2 of a 15 ounce can of salsa style fire roasted diced tomatoes (you could sub whatever flavor you want, or plain. Just make sure it is a type that has a good amount of liquid.)
  • 1 well drained and rinsed can of pinto beans (again, make this how YOU like it. Prefer black beans? Use them, just make sure you rinse them well. Or maybe kidney beans. Or NO beans)
  • 2 tablespoons ketchup (no, it doesn’t make the rice taste ketchupy. It just cuts the acidity of the tomatoes some)
  • 1 tablespoon of either McCormick Mexican seasoning or McCormick Southwestern seasoning (they are quite similar in taste, so either would work)
  • a few dashes of liquid smoke
  • sliced green onions, cilantro, grape tomatoes and various cheese for garnish
  1. Pour the oil into a medium non stick pan (8 to 10 inch),Β  then add the veggies. Sautee over medium heat for maybe 3 minutes or, just enough to cook off some of the rawness. Add in the rice, crank the heat up to medium high and cook for about two minutes more, or until some of the rice is a light golden brown,
  2. Scoop all of this straight into the rice cooker. Pour the chicken broth and diced tomatoes with their liquid over the top of the rice.
  3. Add the ketchup, liquid smoke, can of drained beans, and seasoning. Give this all a few good stirs, then close the lid, set the cooker for white rice and go read a book, or do some housework (you know you prefer the book idea).
  4. When it’s done, stir it well, then spoon it into a serving dish. Garnish with sliced green onions, fresh cilantro, some chopped grape tomatoes and cheese. I used some cheddar and some queso fresco. This was so good!

Easy Spicy Southwestern Rice 7

Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.

Now for the giveaway!! Hamilton Beach is kindly allowing me to offer one lucky reader one of these lovely rice cookers all of their own. Just use the entry form below, doing as few or as many of the types of entries as you want. I will choose a random winner in a week and notify them by email. They will have 48 hours to get back to me. if they don’t, an alternate winner will be chosen. Good luck!

Click here to view this promotion.

Hamilton Beach sent me a rice cooker for review, but all opinions in this post are 100% my own.

 

Skillet Pears With An Autumn Spiced Caramel Sauce

Skillet Pears With An Autumn Spiced Caramel Sauce 9

Skillet Pears With An Autumn Spiced Caramel Sauce

Every year, I look forward to this season. Fall and I are good friends. It allows me to breathe like a relatively normal person and I…well, other than gush its praises, I’m not sure what I do for it, but we’re BFF’s nonetheless. I THINK *I say this with fingers crossed and a furtive prayer that I’m not proved wrong* that Summer is finally over here in Kentucky. And that, my friends, makes me oh so happy. We live on ten acres of land and my asthma makes outdoor time difficult for me in the Summer. So, I stay inside and look longingly at our woods and imagine myself sitting in the front yard, under our at least one hundred year old maple tree with a book. Now, I can go outside and see what my Fig tree is doing, see if the pecan tree has grown at all and just go into the woods and breathe deep. There is nothing like the scents in the woods during Autumn.

I also love the foods of Autumn, in case you’ve missed that in the last five and a half years πŸ˜› One that I feel doesn’t get enough Autumn love is pears. They are wonderful most of the year, but right now, they lean more towards fantastic. So when I saw the base for this recipe in a C.I. cookbook, I had to make it. BUT… and here is where it is no surprise because I have said these words about 900 times in the last years, I had to change it up. I wanted it to have more of a Fall-ish (yes, that is now a word. I said so.) flavor. Plus, I like a bit of butter in my caramel which theirs didn’t have. So, what did I do? Besides adding butter, I added some warm Autumn spices and some orange zest to the caramel. Those changes, plus some vanilla extract, took this from good but ordinary to outstanding. The tender pears covered in caramel, that is itself sweet, creamy and with the subtle flavors of Fall, was wonderful. I added a scoop of vanilla ice cream to the it, because ice cream, and it took this completely over the top.

Don’t be nervous over the idea of caramel sauce. This one is quite easy and the whole dish takes just one pan.

You know the drill… get to cooking! <3

Skillet Pears With An Autumn Spiced Caramel Sauce

  • 3 ripe (but not mushy) pears. I used Barlett because it’s a wonderful all around pear.
  • 1/3 cup water
  • 2/3 cups sugar
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 2/3 cup heavy cream
  • 2 tablespoons unsalted butter
  • 2 tablespoons orange zest (you could sub about 1/2 teaspoon orange extract, in which case add it in at the same time you add the vanilla)
  1. Slice and core the three pears and set aside. In a large skillet (I used my cast iron. Just cooking in it feels rustic and Autumnish), pour the water. Add the sugar to the middle of the pan. Gently stir to make sure all of the sugar is wet, then turn the heat to medium high. Add in the vanilla extract, spices and salt and give it another gentle stir.
  2. Bring to a boil over medium high heat, then lower the heat to medium and cook until all the sugar is dissolved and the mixture is bubbling.
  3. Add the pears, cut side down, to the bubbling sugar (be careful not to splatter on yourself!) and cook until the pears are fork tender, about 15 minutes.
  4. While it cooks, add the butter and orange zest (if using instead of orange extract) to the heavy cream and microwave for about 90 seconds or just until barely hot to the touch.
  5. When the pears are tender, slowly pour the cream around the pears. Give the pan a gentle shake to help mix it and continue to cook until the sauce is a light golden brown color, about five minutes.
  6. Then, you can either serve the pears straight from the pan (which is what I did. I just moved some to a smaller pan for the photo, lol) or transfer them to individual plates and serve with sauce puddled around them. No matter how you serve them, sprinkle with a touch of cinnamon and grate some extra orange zest over the top.

Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.

Skillet Pears With An Autumn Spiced Caramel Sauce

Skillet Pears With An Autumn Spiced Caramel Sauce

 

Save

Save

Lemon Poppyseed Gooey Butter Bars

Lemon Poppy Seed Gooey Butter Bars

Lemon Poppy Seed Gooey Butter Bars

It was 80 some degrees out yesterday. I turned the oven on ANYWAY. I need to be committed. During the time that these bars baked, the temp in the house went up to approximately 426 degrees. No, really. Would I lie? Next week, it is supposed to get down to the high 70’s during the day and the low 60’s at night. I can’t EVEN begin to explain my excitement over possibly being able to open the windows and sleep at night with real air, not recycled. Think prepubescent girl going to see her favorite boy band type of excited. Then double it.

These bars made the melting of all my skin layers worth it though. I have a major love for shortbread crusts on cookies ANYWAY (for whatever odd reason, they make me think of Christmas. Don’t ask. I dunno.), and the crust on these bars is sooo buttery, so crispy/crumbly, just the way a good shortbread should be. Add on a gooey, creamy topping filled with the flavors of lemon and butter, with the crunch of poppyseeds and I was in Heaven. Warning though; you notice the slightly grayish cast my bars have? I think I let my poppyseed love go a bit too far. These still taste fantastic which is why I’m posting them anyway, rather than remake them to have a better color for a photo, but yeah… a bit gray. So, in the directions, I am cutting them down a tablespoon. Feel free to add back in another tablespoon if you don’t mind the color.

You know the drill…

Lemon Poppyseed Gooey Butter Bars

  • Crust-
  • 1 cup flour
  • 1/2 cup unsalted butter, room temp
  • 1/3 cup powdered sugar
  • Topping-
  • 1 1/2 tablespoon lemon juice
  • 2 tablespoons light corn syrup
  • 2 tablespoons lemon zest
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon lemon oil
  • 6 tablespoons unsalted butter, room temp
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1 egg
  • 1 cup plus 2 tablespoons flour
  • 3 tablespoons flour
  • 3 tablespoons poppy seeds
  1. Preheat oven to 350 degrees. Line an 8 inch square baking pan with foil, then butter the foil or spray with cooking spray.
  2. In a medium bowl, combine the crust ingredients. Beat on low speed with a hand mixer until it holds together and resembles coarse crumbs. Dump this into the prepared pan and press all over the bottom of the pan.
  3. Bake crust at 350 for about 10 to 12 minutes, until it is a light golden brown.
  4. For the topping, in a small bowl, stir together the lemon juice, corn syrup, lemon zest, vanilla and lemon oil.
  5. In another small bowl, whisk together the flour and the poppy seeds.
  6. In a larger bowl, beat together the butter and sugar until well blended and creamy. Add in the egg and again beat until well combined.
  7. Add the flour mixture to the butter/sugar mix, alternating with the lemon juice/corn syrup mixture. Beat until well mixed after each addition.
  8. Spread the mixture over the crust, smoothing the top. Bake at 350 degrees for 25 to 30 minutes. The top will be a light brown and the center will still have a very VERY slight jiggle. It will all firm up as it cools. You don’t want to overbake these as you’ll lose the whole gooey texture. They’ll still taste great, but they will be much firmer.
  9. When done, let cool in the pan until completely cool, then sprinkle with powdered sugar and cut into small squares. You can store these at room temp if you know they will be gone within a day or two. Any longer than that, and I’d suggest the fridge for storage.

Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.

Lemon Poppyseed Gooey Butter Bars

Lemon Poppyseed Gooey Butter Bars

Save