my daughter's deviled eggs

Kimberly made these egg and Man! were they good

kimberly chopped up a tomatoe and some chopped green onions, dill pickles
she used about a tablespoon of ken's ranch dressing, a tablespoon of mayonaise, and 1 tsp of mustard

You need to try this recipe for deviled eggs it was so good

New York Cheesecake

My youngest son MJ loves cheesecake. He is a no thrills kinda of guy, I make him this fairly simple cheesecake every year during the holiday since he was a tot. He is a grown man now, but he still love cheesecake.

Ingredients

Crust

15 graham crackers, crushed

2 tablespoons butter, melted  

 2 tablespoons of sugar

Filling

4 (8 ounce) packages cream cheese

1 1/2 cups white sugar

3/4 cup milk

4 eggs

1 cup sour cream

1 tablespoon vanilla extract

1/4 cup all-purpose flour

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Caribbean Fudge Pie

This is the pie my daughter Kimberly anne loves, I make this for her on thanksgiving and christmas. It is pretty simple but worth the effort. I started making this when kimby was a little girl, and she is still in love with it as a grown 20 something woman.

Ingredients:

1/4  cup  Butter Or Regular Margarine

3/4  cup  Brown Sugar, Firmly Packed

3    Eggs, Lg

12  ounces  Chocolate Chips, Melt & Cool

2  teaspoons  Instant Coffee Powder

1  teaspoon  Rum Flavoring

1/4  cup  Unbleached Flour

1  cup  Walnuts, Coarsely Chopped

1    Unbaked 9" Pie Shell

    Walnut Halves

Directions:
Cream the butter and brown sugar together in a bowl until light and fluffy, using an electric mixer at medium speed. Add the eggs, one at a time, beating well after each addition. Add the cooled chocolate, coffee powder, and rum flavoring, blending well. Stir in the flour and the chopped walnuts and turn into the unbaked pie shell. Arrange the walnut halves in a circle around the edge of the pie. Bake in a preheated 375 degree F. oven for 25 minutes or until set around the edge. Cool on a wire rack.

French onion dip

I know you can very easily buy this from the grocery store but, it is so easy to make and well worth the effort. Go on! give it a try.

Ingredients

  2 tablespoons vegetable oil

3 large sweet onions (2 1/2 pounds), halved and thinly sliced

6 ounces cream cheese (3/4 cup), softened

1/4 cup sour cream

1/4 cup mayonnaise

1 1/2 teaspoons Dijon mustard

1 teaspoon Worcestershire sauce

3/4 teaspoon garlic powder

1/4 teaspoon onion powder

Kosher salt and freshly ground pepper

Potato chips, for serving

Directions

      In a large skillet, heat the oil. Add the onions and cook over moderately high heat, stirring occasionally, until they begin to soften, about 10 minutes. Reduce the heat to moderate and continue to cook until the onions are light golden and softened, about 30 minutes. Remove from the heat and let cool to room temperature. In a medium bowl, mix the cream cheese, sour cream, mayonnaise, mustard, Worcestershire sauce, garlic powder and onion powder. Stir in the onions and season with salt and pepper. Serve with potato chips.

Maple-Chipotle Hot Wings

I love an excuse to make hot wings, love them and these are great as appetizer for thanksgiving. Last year I tried this recipe and man was it good, as my hubby said "It was so good,  it makes your tongue slap your brains out." I guess you would say it is pretty good. These wings are worth the effort folks.

Ingredients

   2 tablespoons all-purpose flour

1 teaspoon salt

1 teaspoon dried sage

2 pounds chicken wingettes and drumettes (see Note)

2 1/2 tablespoons red hot sauce, preferably Frank's Red Hot

2 tablespoons unsalted butter, melted

1 canned chipotle pepper, minced

2 tablespoons maple syrup

Directions

Preheat the oven to 500°. Line a large baking sheet with foil and spray with vegetable oil. In a bowl, mix the flour with the salt and sage. Add the chicken and toss to coat. Spread the chicken on the baking sheet in a single layer and spray with vegetable oil. Roast the chicken for 45 minutes, turning once or twice, until browned and crispy. In a bowl, whisk the hot sauce, butter, chipotle pepper and maple syrup until combined. Add the chicken wings to the sauce and toss; serve.

Blue Cheese and Walnut Spread

I am hosting the family's thanksgiving this year, we are going to have a lot of guest this year. I love cooking and such, so for me it is fun. I am going to serve some appetizers and this is a good one that I use. I ususally slice some granny smiths with a squeeze of lemon and serve this dip with some whole grain crackerc along  the granny smiths  on a pretty platter, it is a big hit which makes me look like, I know what, I am doing.

Ingredients

·         4-ounce bar of cream cheese, room temperature

·         1/2 cup walnuts, chopped

·         Coarse salt and ground pepper

·         4 ounces (1 cup) cold crumbled blue cheese, such as Stilton

·         Crackers or crostini, for serving

Directions

In a medium bowl, stir cream cheese with a wooden spoon until softened. Mix in walnuts; season with salt and pepper. Gently fold in blue cheese, breaking up as little as possible. Transfer mixture to a small bowl; smooth top. Serve with crackers . To store: Cover with plastic wrap and refrigerate, up to 1 week

Pickled Dilled Green Beans

I love these green beans my granny always made them, and to tell the truth mine never tasted as good as granny's. I still love these though and serve them often. I also think they will make a great side for thanksgiving.


         3 lb. green beans

       3 cups water

       3 cups cider vinegar

    1/2 tsp. cayenne pepper

       6 cloves garlic, sliced

      Wash beans; drain. Trim ends, if desired. Place beans in an 8-quart Dutch oven or kettle. Add boiling water to cover. Return to boiling. Cook, uncovered, for 3 minutes. drain.  Place beans in an extra large bowl   In a large saucepan combine the 3 cups water, the vinegar, pickling salt, dill, red pepper, and garlic. Bring to boiling. Pour over beans in bowl. Cool to room temperature. Cover and chill at least 4 hours before serving. Store in refrigerator for up 2 weeks. Makes: 40 servings

          

      1 Tbsp. pickling salt   

      3 Tbsp. snipped fresh dill

Sweet Potato Pie Recipe

This is my dear sweet hubby's most beloved grandma naomi's recipe it is simple, but my oh my is it good. It is traditional that if you live in the south, you usually have sweet potatoe pie along with the pumpkin pie. I loved mike's grandma pie just like I loved her, and think of her when I make this pie.



2 cups cooked and mashed sweet potatoes
2 tablespoons melted butter
1/2 teaspoon vanilla
2/3 cup sugar
1/3 teaspoon salt
3 eggs
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup cream ( I use evaporated milk if I don't have cream)

Preheat oven to 450°F.
Prick pie shell dough with fork before baking. Bake for about 10 minutes without filling.
Combine all ingredients in any order. Mix well with an electric hand mixer until all ingredients are smooth.
Pour filling into precooked pie shell and put into oven on 450 degrees for 10 minutes. Then reduce heat to 350 degrees and continue cooking for 35 minutes.
Serve warm with whipped topping or ice cream. Can also serve warm.
Enjoy! Serves 8-10

Fresh Spinach Salad with Dried Cranberries and

Here is somthing that is healthy, a salad for your thanksgiving table, so you don't feel so guilty when you gobble down all the bad stuff.

Ingredients

2 large shallots, finely chopped

1/4 cup balsamic vinegar

1 tablespoon Dijon mustard

1 teaspoon kosher salt

3/4 teaspoon black pepper

2/3 cup extra virgin olive oil

2 1/2 pounds spinach, coarse stems removed

1 cup dried cranberries

1 cup pecans, toasted

Directions

Stir shallots together with vinegar, mustard, salt, and pepper. Whisk in oil until emulsified.

Toss spinach with dressing and sprinkle with cranberries and pecans.

Potato and Bell Pepper Gratin with Pepper Jack Cheese

I wanted to add a few recipes for Thanksgiving sides, this is a new recipe that I am going to include in my Thanksgiving dinner this year.

4 pounds russet potatoes

2 (16 ounces) jars roasted peppers, drained

2 cups heavy cream

2 large onions, thinly sliced

1 1/2 teaspoons kosher salt

1 1/2 teaspoons black pepper

1 pound shredded Pepper Jack or Monterey Jack cheese

Directions

Preheat oven to 400F with rack in middle position.
Peel potatoes, then thinly slice on a slicer or with a very sharp knife. Open peppers and remove any seeds.
Drizzle bottom of a 13-by 9-inch baking dish with 1/4 cup cream. Arrange 1/3 of potatoes evenly over bottom of baking dish. Top with 1/3 onions and 1/3 peppers. Sprinkle with 1/2 teaspoon kosher salt and pepper. Make another layer of potatoes, onions, and peppers, then sprinkle with 1/2 teaspoon each of Kosher salt and pepper. Drizzle with 1/2 of remaining cream. Layer the remaining potatoes, onions, and peppers, then sprinkle with 1/2 teaspoon each of Kosher salt and pepper. Drizzle with remaining cream. Top evenly with cheese.
Bake until cheese is browned, and potatoes are very soft when tested with a fork, about 1 hour. Remove from oven and let stand 15 minutes.

Vanilla Honey Butter

I found this recipe on the wooden spoon blog and it is so good and it will go great with the yeast rolls for your Thanksgiving dinner .
Vanilla Honey Butter

• 1/2 cup butter, softened
• 2 tablespoons sifted confectioners’ sugar
• 1 tablespoon honey
• 1 teaspoon pure vanilla extract

Combine all ingredients using an electric mixer until creamy and smoother on muffins, bagels, toast, or just eat with a spoon (the most shameful, and my favorite, way to sample).

yeast rolls

Here is my favorate recipe for rolls. I make it every year for thanksgiving

·         2 packages active dry yeast

·         2 cups milk, scalded, cooled to lukewarm, divided

·         ¹/4 cup granulated sugar

·         2 teaspoons salt

·         2 eggs, beaten

·         ¹/4 cup vegetable shortening or margarine

·         5 cups all-purpose flour

·         Melted butter

Instructions

Dissolve yeast in 1/2 cup milk. Stir in remaining milk, the sugar, salt, eggs, shortening and 5 cups flour. Beat until smooth, adding more flour as needed to make the dough easy to handle.

Turn dough onto lightly floured board and knead until smooth and elastic, about 5 minutes. Place in greased bowl and turn greased side up. Cover and let rise in warm place until doubled.

Shape into rolls. Dip in melted butter. Place in greased muffin cups or 3 inches apart on greased baking sheets. Let rise again, then bake at 325 degrees F for 20-30 minutes. Brush again with melted butter.

Watergate salad

Here is a recipe Momma always made at Thanksgiving and Christmas it is a simple but old fashioned recipe just like me, love it!                                                                                                                 

• 1 package The 3 Ounce Size( Small Size ) Instant Pistachio Pudding
• 1 container 9 Ounce Size, Thawed Cool Whip
• 1 can ( 14 Ounce Size ) Crushed Pineapple, Drained ( Save The Liquid )
• 2 cups Mini Marshmallows
• ½ cups Chopped Nuts ( Optional ) I Like To Use Pistaschio Or Macademia Nuts

Preparation Instructions

Mix everything together by hand in large bowel.
Refrigerate for a few hours.
If after cooling, you like this a bit thinner, add a small amount of the reserved pineapple juice.



Caramel-Pecan Cheesecake Pie Recipe

 

I found this on one of my favorite recipe sites to visit called taste of home. I have tons of cookbooks from them. My hubby says how many cookbooks do you need? well, we can all tell who the cook is in the family is. I am going to make this at thanksgiving this year it looks so yummy and simple, my kind of a recipe.

 

Ingredients

• 1 sheet refrigerated pie pastry
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup sugar
• 4 eggs
• 1 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract
• 1-1/4 cups chopped pecans
• 1 jar (12-1/4 ounces) fat-free caramel ice cream topping

Directions

• Line a 9-in. pie plate with pastry. Trim and flute edges. In a small bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
• In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.
• Bake at 375° for 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing. Yield: 6-8 servings.
  
  Editor’s Note: This recipe was tested with Smucker’s ice cream topping.

Nutrition Facts: 1 piece equals 502 calories, 33 g fat (11 g saturated fat), 142 mg cholesterol, 277 mg sodium, 45 g carbohydrate, 2 g fiber, 8 g protein.

Brie En Croute

Brie En Croute

Ingredients

·         1 sheet frozen puff pastry , pre-packaged

·         1 tablespoon unsalted butter

·         1/2 cup walnuts

·         1/8 teaspoon ground cinnamon

·         1 (8-ounce) wheel Brie

·         1/4 cup brown sugar

·         1 egg, beaten

·         Crackers , for serving

Directions

Preheat oven to 375 degrees F.

Defrost puff pastry for approximately 15 to 20 minutes and unfold.

In a saucepan, melt the butter over medium heat. Saute the walnuts in the butter until golden brown, approximately 5 minutes. Add the cinnamon and stir until walnuts are coated well. Place the walnut mixture on top of the Brie and sprinkle the brown sugar over the mixture. Lay the puff pastry out on a flat surface. Place the brie in the center of the pastry. Gather up the edges of the brie, pressing around the brie and gather at the top. Gently squeeze together the excess dough and tie together with a piece of kitchen twine. Brush the beaten egg over top and side of Brie. Place Brie on a cookie sheet and bake for 20 minutes until pastry is golden brown.

Serve with crackers.

To give a special look, cut extra pastry into heart or flower shapes and bake until golden.

Apple carrot maple cakes with maple cream cheese frosting

Here is a really good recipe for thanksgiving it is a new one for me, but I think this is a keeper.

Ingredients

• FOR THE CAKE:
• ½ cups White Sugar
• ¼ cups Packed Brown Sugar
• 2 Tablespoons Unsalted Butter, melted
• ¼ cups Maple Syrup
• ½ cups Buttermilk
• 1 whole Egg
• ¼ cups Natural Applesauce
• ⅔ cups All-purpose Flour
• ⅓ cups Whole Wheat Pastry Flour
• ¼ teaspoons Cardamom
• ¼ teaspoons Allspice
• 1 teaspoon Cinnamon
• ¼ teaspoons Salt
• ½ teaspoons Baking Soda
• ¼ teaspoons Baking Powder
• ½ cups Grated Tart Apple
• ½ cups Grated Carrot
• _____
• FOR THE FROSTING:
• 1 ounce, weight Cream Cheese, softened
• 1 Tablespoon Unsalted Butter, Softened
• 1 cup Powdered Sugar
• 1 Tablespoon Maple Syrup
• ¼ teaspoons Vanilla

Preparation Instructions

Heat the oven to 350 F and spray a 12-cup muffin pan, or 8″ square pan, with non-stick spray.
In a small bowl, combine the sugar, brown sugar, butter, and maple syrup until well blended. Add the buttermilk, egg, and applesauce and mix well. Set aside.
In a large bowl, add both the flours, the spices, salt, baking soda, and baking powder. Whisk to combine.
Pour the wet ingredients over the dry and whisk until just combined. Add the shredded carrots and apples and fold in until evenly distributed and no dry flour remains.
Pour into the prepared pan and bake for 20-25 minutes for the muffins, 30 to 40 minutes for the 8″ square cake, or until the cake springs back when pressed in the center and begins to pull away from the sides of the pan. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Easy Brunswick Stew

If you are southern, it's a tradition for you to serve Brunswick stew for the holidays. My family expects it and it is tradition, not one to buck tradition here is an easy recipe that is tried and true. It will also save time just put it in the trusty crockpot.

Easy Brunswick Stew

Prep Time: 15 minutes
Cook Time: 6 hours, 30 minutes
Yield: Makes 14 cups

Ingredients

·         1 large onion, chopped

·         1 celery rib, chopped

·         1 large green bell pepper, chopped

·         1 cup frozen sliced okra, thawed

·         4 cups frozen cubed hash browns, thawed

·         3/4 pound barbecued pork, chopped

·         1 cup chopped cooked chicken

·         1 (14 1/2-ounce) can diced tomatoes, undrained

·         1 (15-ounce) can tomato sauce

·         1 (15 1/4-ounce) can whole kernel corn with red and green peppers, drained

·         1 (15 1/4-ounce) can lima beans, drained

·         2 cups chicken broth

·         1/2 teaspoon salt

·         1/2 teaspoon pepper

·         1/4 teaspoon Worcestershire sauce

Preparation

Combine all ingredients in a 5-quart slow cooker. Cook, covered, at HIGH 6 hours and 30 minutes.

NOTE: For testing purposes only, we used Ore-Ida Southern Style Potatoes adn Texas BBQ Southern Style Pulled Pork Barbeque with sauce.

Easy Pecan Pie

• I made a few change for those of us that are diabetic in this simple but good pie
• 3 eggs
• 1 cup brown sugar (splenda  brown sugar)
• 1 tablespoon all-purpose flour
• 1 cup light corn syrup (karo lite)
• 2 tablespoons butter (I can't believe it's not butter)
• 1 teaspoon vanilla extract
• 2 cups pecans
• 1 (9 inch) unbaked frozen pie shell (thawed)

Directions

1. Preheat oven to 350 degrees F.
2. In a medium bowl, gently beat eggs. Stir in sugar and flour, then the syrup, butter and vanilla.
3. Fold in pecans. Pour mixture into pie shell.
4. Bake for 50 to 60 minutes; knife inserted in center of pie should come out clean.

Variations
Some prefer to toast their pecans first for a more rich, nutty flavor.
If you find that your crust becomes too dark, you can use a pie shield or sculpted aluminum foil to cover the exposed pie crust edges and prevent them from burning.

Walnut-Stuffed Slow-Cooked Apples

Serve these apples warm from the crockpot with low-fat frozen yogurt.

Yield: 4 servings (serving size: 1 apple and 1/4 cup cooking liquid)

Ingredients

·         1/4 cup coarsely chopped walnuts

·         3 tablespoons dried currants

·         2 1/2 tablespoons brown sugar

·         3/4 teaspoon ground cinnamon, divided

·         4 medium Granny Smith apples, cored

·         1 cup packed brown sugar

·         3/4 cup apple cider

Preparation

Combine first 3 ingredients in a small bowl; add 1/4 teaspoon cinnamon, stirring to combine. Peel top third of each apple; place apples in an electric slow cooker. Spoon walnut mixture into cavity of each apple.

Combine the remaining 1/2 teaspoon cinnamon, 1 cup brown sugar, and apple cider in a small bowl, stirring to combine. Pour over apples. Cover with lid; cook on LOW 2 3/4 hours. Remove the apples with a slotted spoon. Spoon 1/4 cup cooking liquid over each serving.

Nutritional Information

Calories:

310 (14% from fat)

Fat:

4.9g (sat 0.5g,mono 0.7g,poly 3.6g)

Protein:

1.9g

Carbohydrate:

70g

Fiber:

3.8g

Cholesterol:

0.0mg

Iron:

1.6mg

Sodium:

23mg