TURKEY POT PIE

(Yields 2 pies… 6 servings each)

You’ll Need:

• 2 medium potatoes, peeled and cut into 1-inch pieces
• 3 medium carrots, cut into 1-inch slices
• 1 medium onion, chopped
• 1 celery rib, diced
• 2 Tbsp butter
• 1 Tbsp olive oil
• 6 Tbsp all-purpose flour
• 3 cups chicken broth
• 4 cups cubed cooked turkey
• 2/3 cup frozen peas
• 1/2 cup plus 1 tablespoon heavy whipping cream, divided
• 1 Tbsp minced fresh parsley
• 1 tsp garlic salt
• 1/4 tsp pepper
• Your favorite pie pastry OR  our Perfect Buttery Pie Crust (DOUBLE this recipe)
• 1 large egg

What To Do:

• Preheat oven to 375°.  In a Dutch oven, saute potatoes, carrots, onion and celery in butter and oil until tender. Stir in flour until blended; gradually add broth.  Bring to a boil; cook and stir 2 minutes or until thickened.  Stir in turkey, peas, 1/2 cup cream, parsley, garlic salt and pepper.
• Spoon into two un-greased 9-in. pie plates.  Roll out pastry to fit top of each pie; place over filling. Trim, seal and flute edges.  Cut out a decorative center or cut slits in pastry.  In a small bowl, whisk egg and remaining cream;  brush over pastry.
• Bake 40-45 minutes or until golden brown. Let stand 10 minutes before cutting.
  

Freeze option: Cover and freeze unbaked potpies up to 3 months.  To use, remove from freezer 30 minutes before baking (do not thaw).  Preheat oven to 425°.  Place pie on a baking sheet;  cover edge loosely with foil.  Bake 30 minutes.  Reduce oven setting to 350°;  remove foil.  Bake 55-60 minutes longer or until golden brown and a thermometer inserted in center reads 165°.

This delicious post-Thanksgiving recipe is courtesy of TasteOfHome.com.

Carol’s Chocolate Fudge & Cream Cheese Brownies

What You’ll Need:

For the Brownies:

• One package Duncan Hines Dark Chocolate Fudge Brownie Mix
• 1/3 c water
• 1/2 cup vegetable oil
• 2 eggs

For the Cream Cheese Mixture:

• 6 oz cream cheese, softened
• 5 Tbsp butter, softened
• 1/3 c granulated sugar
• 2 eggs
• 2 Tbsp flour
• 3/4 tsp vanilla extract

What To Do:

• Beat together the softened cream cheese and butter
• Add the sugar, eggs, flour and vanilla; beat until smooth and set aside
• Prepare one package brownie mix, using cake-like recipe
• Spread half of the brownie batter into a greased 9”x13” pan
• Pour all of the cream cheese mixture over the brownie batter.
• Spoon the remaining brownie batter in spots over the top.
• Swirl the two mixtures together with a knife or spatula.
• Bake at 350 degrees for 36-39 minutes
• YUM!

GERMAN PLUM CAKE with STREUSEL

You’ll need:

• 9-10 inch spring form pan
• parchment paper
• 1/2 cup butter
• 1/3 cup granulated sugar
• 1 tsp vanilla
• 1 large egg
• 1 Tbsp sour cream
• 1 pinch salt
• grated zest of one lemon
• 1 3/4 cups flour
• 1 tsp baking powder
• 2-3 cups plums, pitted and sliced into wedges (recommend Doris Plums or similar kind)

Streusel Ingredients:

• 6 Tbsp butter
• 3/4 cup flour
• 1/3 cup granulated sugar
• 1 tsp cinnamon
• 1/2 tsp ground cardamom

What To Do:

• Preheat oven 350° F
• Line bottom of springform pan with parchment paper and smear butted on the side edges
• Cream together the butter and sugar until light.
• Beat in the egg, lemon zest, vanilla, sour cream and salt.  Sift in the flour, baking powder.  Your batter will be quite thick.  The easiest way to spread it in seems to be to dollop it around the pan, flour your hands and gently push it into place with floured hands.  It just seemed a little too thick to me to spread with the spoon.
• Spread the plums over top of the batter, making sure they are nestled together.
• To make the streusel topping place all the ingredients in a bowl with your butter at room temp.
• Rub the butter into the dry ingredients until it is clumping together well. Sprinkle it over the top of your plum layer.
• Bake in the pre-heated oven on the middle rack for approximately 45 minutes to an hour, until the topping is nicely browned.  Remove from the oven and let sit for about 15 minutes, cooling on a wire rack, before removing the sides of the pan.  Recommend serving warm with vanilla ice cream or a dollop of whipped cream.

*Recipe sourced from http://sundayhotpants.nocturne.net.nz/pflaumenkuchen/

BUTTERMILK BANANA BREAD

What You’ll Need

• 2 c. flour
• 1 1/2 c. sugar
• 1 tsp. baking soda
• 3/4 tsp. salt
• 4 ripe bananas, smoothed in food processor
• 3/4 c. melt butter
• 2 eggs, beaten
• 1/2 c. butter milk
• 1 tsp vanilla

• Preheat oven to 325 degrees Fahrenheit.
• Coat a folded up paper towel with softened butter and smear around the inside of a bread pan.  Do not miss any spots.
• Add about 1/8 cup of flour to bread pan and shake around inside the pan to dust it thoroughly.
• In a large mixing bowl, combine all dry ingredients.
• Add remaining wet ingredients to the dry ingredients and mix thoroughly by hand to combine well.
• Pour batter into flour-dusted bread pan and bake at 325 degrees for 1 hour + 8 mins to 1 hour 15 minutes. Test with toothpick for doneness.  Be sure not to overcook!

BEST BROWNIE RECIPE… FROM SCRATCH!

What You’ll Need:

• 10 tablespoons (1 1/4 sticks) unsalted butter
• 1 1/4 cups sugar
• 3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
• 1/4 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• 2 cold large eggs
• 1/2 cup all-purpose flour
• 2/3 cup walnut or pecan pieces (optional)
• Special equipment: An 8-inch square baking pan

What To Do:

1. Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
2. Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.
3. Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.
4. Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.
5. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

Chocolate note:

Watermelon and Feta with Mint Salad

What You’ll Need:

• 1 approx 8 lb. seedless watermelon, chilled
• 1/3 cup extra virgin olive oil
• 2.5 to 3 limes, juiced
• 1 1/2 tsp salt
• 3/4 tsp black pepper
• 3/4 cup fresh chopped mint leaves
• 1 to 1/2 cups crumbled feta cheese (recommend “Pastures of Eden” from Trader Joe’s)
• 1/4 cups pine nuts
• optional: 3 cups arugula, 1 cup fresh blueberries, 4 slices of smoked bacon (cooked and crumbled)

What To Do:

• Remove rind from watermelon and cut into 1 inch cubes.  Place in strainer to allow liquid to drain while preparing remaining ingredients.
• In a small bowl, whisk together olive oil, lime juice, salt, and black pepper to make the dressing.
• Toss dressing in with watermelon chunks and add mint, feta cheese, pine nuts, and any of the other optional ingredients desired.  Cover with plastic wrap and place in refrigerator until served.

BEEF SHANK & SAUSAGE RAGÙ

What You’ll Need:

• 2 teaspoons fennel seeds
• 3 tablespoons olive oil, divided
• 2 pounds hot Italian sausages, casings removed
• 3 1/2 to 3 3/4 pounds 1 1/2-inch-thick beef shanks with bone (about 3 pieces)
• 5 cups chopped onions (about 3 large)
• 2 28-ounce cans diced tomatoes in juice
• 1 750-ml bottle dry red wine
• 8 large garlic cloves, chopped
• 4 fresh bay leaves
• 2 teaspoons dried oregano
• 1 teaspoon dried crushed red pepper
• 1 1/2 pounds multi-grain or whole grain spaghetti OR, my favorite, Pappardelle noodles
• 3 tablespoons extra-virgin olive oil
• 2/3 cup (packed) freshly grated Parmesan cheese (about 2 ounces)
• 1/2 cup finely chopped fresh Italian parsley

What To Do:

• Preheat oven to 350°F. Toast fennel seeds in small dry skillet over medium-low heat until slightly darker in color and very fragrant, about 3 minutes. Set aside.
• Heat 2 tablespoons oil in large ovenproof pot over medium heat. Add sausage. Cook until brown and cooked through, breaking up with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl.
• Add 1 tablespoon oil to pot. Sprinkle beef shanks with salt and pepper. Add to pot and sauté until brown, about 6 minutes per side. Transfer shanks to bowl with sausage. Add onions to pot and sauté until brown and tender, scraping up browned bits, about 10 minutes. Return shanks, sausage, and any accumulated juices to pot. Add tomatoes with juice, wine, garlic, bay leaves, oregano, crushed red pepper, and toasted fennel seeds. Bring to simmer.
• Cover pot and place in oven. Braise until shanks are very tender, about 2 1/2 hours. Transfer shanks to work surface. Cut meat off bones and dice. Discard bones. Tilt pot. Spoon off fat from surface of pan juices. Return diced shank meat to pot. Simmer until liquid is reduced enough to coat spoon, about 10 minutes. Season ragù to taste with salt and pepper.
• Cook pasta ( I LOVE to use Pappardelle Noodles best for this) in salted water until al dente.  Drain pasta, transfer to large bowl.  Toss with olive oil, and toss to coat.  Add cheese and parsley, and toss to coat.  Season pasta with salt and pepper.
• DO AHEAD: Can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat, stirring occasionally, before continuing.

**This recipe is compliments of Epicurious.com.

MEXICAN STYLE SEAFOOD STEW

What You’ll Need

• 1/2 lb monkfish
• 1/2-3/4 lb extra large prawns (leave shell on)
• Kosher salt and freshly ground pepper
• 3 limes (2 juiced, 1 cut into wedges)
• 1/2 pound new potatoes, peeled & cut into 3/4 in pieces or thickly sliced
• 4 small pieces frozen corn on the cob or sweet white corn cut off cob
• 2 tablespoons extra-virgin olive oil
• 1 large onion, finely chopped
• 1/2 teaspoon dry thyme
• 1/2 teaspoon dry Mexican oregano
• 1/2 teaspoon dry cumin
• 4 cloves garlic, minced
• 1 tablespoon chile powder 
• 1 bunch cilantro, leaves and tender stems coarsely chopped
• 1 15-ounce can no-salt-added diced fire-roasted tomatoes
• 3/4 cup chicken broth (or water with Better Than Boullion)

What To Do:

• Place fish in a shallow dish and season with salt, pepper and lime juice and toss; set aside.
• Place potatoes cuts in a saucepan, cover with water and season with salt. Bring to a boil; add the corn and cook, covered, until the vegetables are tender, about 8 minutes; reserve 1/4 cup of the cooking water, then drain.
• Meanwhile, heat olive oil in a large skillet over medium-high heat. Add all but 1/3 cup of the chopped onion to the skillet and cook about 4 minutes.
• Sprinkle in thyme, oregano, cumin, garlic, chile powder and 1/2 of the chopped cilantro and combine well;  Cook until soft, about 2 more minutes.
• Add the tomatoes and chicken broth and cook, stirring occasionally, until slightly reduced, about 4 minutes.
• Add the potatoes and corn. Add the fish and lime marinade to the skillet and simmer, spooning the sauce over the fish, until cooked through, about 5 minutes. Season with salt and pepper.
• Divide the stew among bowls and top with the remaining onion and cilantro. Serve with lime wedges.  Basics of this recipe were derived from FoodNetwork.com.