November 30, 2011

Cranberry Jello

This is my grandmother's Cranberry Jello recipe and it belonged to her mother!

INGREDIENTS
  • 2 packages cherry Jello
  • 2 cups hot water
  • 2 cups marshmallows
  • 1 cup crushed pineapple and juice
  • 1 quart cranberries, ground
  • 2 cups sugar
  • 1 apple, diced
DIRECTIONS
  1. Prepare Jello in hot water. Dissolve thoroughly.
  2. Add marshmallows and pineapple + juice. Allow to cool.
  3. Add sugar to ground cranberries. Add diced apples. Mix with thickened Jello.
  4. Set in an 8x8x2 pan if possible so that 9 squares may be cut. Place in refrigerator until Jello has set then cut and serve.

Pumpkin Gooey Butter Cakes

This is better than pumpkin pie! This was served with Thanksgiving 2011. Recipe from Paula Deen.
(*These are the only pictures I had of them from my BlackBerry since I forgot to take them on my camera*)

INGREDIENTS
Cake:
  • 1 18 ¼-ounce package yellow cake mix
  • 1 egg
  • 1 stick butter, melted
Filling:
  • 1 8-ounce package cream cheese, softened
  • 1 15-oz can pumpkin pie filling
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 16-ounce box powdered sugar
  • 1 stick butter, melted
DIRECTIONS
  1. Preheat oven to 350°F.
Cake:
  1. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 9x13" baking pan. Set aside.
Filling:
  1. In a large bowl, beat the cream cheese until smooth. Add the eggs and vanilla and beat together.
  2. Next, add the powdered sugar and slowly add the melted butter; mix well. Spread over cake batter and bake for 40 minutes. Make sure not to over bake as the center should be a little gooey.
Once cooled, place a dollop of whipped cream and a pecan half on top and serve!


Green Bean Casserole

Recipe from Williams-Sonoma
INGREDIENTS
  • 1 ¼ lbs. green beans
  • Kosher salt and freshly ground pepper
  • 2 Tbs. unsalted butter
  • 10 oz. button mushrooms, sliced (I used 6oz.)
  • 3 large shallots, plus 3 Tbs. minced
  • 1/3 cup plus 3 Tbs. all-purpose flour
  • 1 cup half-and-half
  • 1 cup chicken stock
  • 1 tsp. soy sauce
  • Canola oil for deep-frying
DIRECTIONS
  1. Preheat an oven to 350°F.
  2. Lightly butter a deep 2 ½-quart baking dish. Trim the green beans and halve crosswise. Bring a saucepan of salted water to a boil over high heat. Add the green beans and cook until tender-crisp, about 4 minutes.
  3. Drain and rinse under cold running water. Pat dry with paper towels and set aside.
  4. In a saucepan, melt the butter over medium heat. Add the mushrooms and cook, stirring, until they give off their juices and are browned, 6 to 7 minutes. Stir in the 3 Tbs. minced shallots and cook until softened, 2 to 3 minutes.
  5. Sprinkle with the 3 Tbs. flour and stir well. Slowly stir in the half-and-half, stock and soy sauce and then bring to a boil, stirring often. Reduce the heat to low and simmer, stirring, until thickened, 4 to 5 minutes. (I had to add a more flour since I used less mushrooms.)
  6. Stir in the green beans, season with salt and pepper and transfer the mixture to the prepared baking dish. (The casserole can be prepared to this point up to 1 day ahead, covered and refrigerated.)
  7. Bake until the liquid is bubbling, about 20 minutes (30 minutes if it has been refrigerated).
**While the casserole is baking, pour oil to a depth of 2 inches into a heavy saucepan and heat over high heat to 350°F on a deep-frying thermometer. Line a baking sheet with paper towels and place near the stove. Cut the remaining 3 shallots crosswise into slices 1/8 inch thick and separate into rings. Place the remaining 1/3 cup flour in a small bowl. Toss the shallot rings in the flour to coat evenly, shaking off the excess. In batches to avoid crowding, add the shallots to the hot oil and deep-fry until golden brown, about 30 seconds. Transfer to the paper towels to drain.

Remove the casserole from the oven, scatter the fried shallots on top and serve. Serves 6 to 8. Enjoy!

November 7, 2011

Winter Squash Soup


Recipe adapted from Ina Garten

INGREDIENTS
  • 2 tablespoons unsalted butter
  • 1 tablespoon EVOO
  • 2 yellow onions, chopped
  • 1 (15-oz.) can pumpkin puree (not pumpkin pie filling)
  • 1½ pounds butternut squash, peeled and cut in chunks [Whole Foods sells it pre-cut!]
  • 2 Granny smith apples, chopped [I left the skin on]
  • 3 cups Chicken Stock
  • 3 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup half-and-half
  • Grated Gruyère, for serving (optional)

DIRECTIONS
  1. Heat the butter and oil in a heavy - bottomed stockpot. Add the onions and cook over medium heat for 10 minutes, or until translucent.
  2. Add the pumpkin puree, butternut squash, chicken stock, and S&P. Cover and simmer for about 20 minutes.
  3. Once the butternut squash and apples are tender, remove pot from the heat and process the mixture with an immersion blender. Once soup is at desired creaminess, add the half-and-half, and slowly return to heat. If the soup needs more flavor, add another teaspoon of salt.

  4. Serve hot with grated Gruyère, if desired.
**This was a SOUPer easy and filling meal. Depending on what you consider a bowl of soup, this will serve 4-6. Enjoy :)