November 29, 2005

Chocolate-Macadamia Sour Cream Cookies

Chocolate Macadamia Sour Cream Cookies

2 eggs, at room temperature
2 2/3 cups flour
2 cups semisweet chocolate chip/macadamia nut mix*
1 cup butter, at room temperature
1 cup light brown sugar
2/3 cup sour cream
1/2 cup sugar
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon baking soda

Preheat oven to 350. In a medium bowl, combine flour, baking soda and salt. In a large bowl, cream butter and sugars until fluffy. Add eggs and vanilla and mix throughly. Add sour cream and mix throughly. Slowly add in flour mixture and mix until well combined. Gently fold in chips and nuts. On a greased cookie sheet, drop 1 teaspoon of dough 1 1/2 inches apart for each cookie. Bake 15-17 minutes or until golden brown and the middle is soft to the touch.

*Note: Hershey makes one or you can make your own using your own ratio of chips to nuts.

November 27, 2005

Jam Dotted Shortbread Cookies

Jam Dotted Shortbread Cookies


6 oz butter, at room temperature
1 cup sugar
1 egg, at room temperature
2 cups flour
1/2 teaspoon baking powder
good quality jam


Preheat the oven to 350. Grease a cookie sheet (or two if small) with butter. Cream together butter and sugar. Add egg and beat until smooth. Add baking powder and flour, mix to form a thick dough. Roll into small 1 1/2 inch balls. Place 1 inch apart on greased cookie sheet. With your spoon or a fingertip, make a shallow dent in the top of each cookie. Fill with a tiny bit of jam. Bake 10 minutes or until lightly browned. Allow to cool on wire racks.

November 26, 2005

Chocolate Fudge Frosting

1 1/3 cups confectioner's sugar
1/3 cup cocoa
4 tablespoons milk
3 tablespoons butter
1 teaspoon vanilla


In a medium saucepan, melt butter. Add cocoa and stir constantly, until it begins to boil. Cool completely. Add confectioner's sugar alternately with milk to cocoa mixture, stirring with each new addition. Continue to stir until smooth. Stir in vanilla and combine throughly. Ices one 13x9 cake or about 15 cupcakes.

November 25, 2005

Turkey Chili

Turkey Chili

1 lb cooked turkey, diced
16 oz canned kidney beans, drained
12 oz beer
10 oz Ro-tel tomatoes with chile
6 oz tomato paste
4 cloves of garlic, chopped
3 small, dried chile peppers
2 stalks of celery, chopped
1/2 lb frozen okra, chopped
1 onion, chopped
1 small green bell pepper, chopped
2 tablespoons cocoa
1 1/2 tablespoons chili powder
1 tablespoon oregano
2 tablespoons olive oil
1/2 tablespoon cayenne pepper
1 1/2 teaspoons ground cumin


Soak dried chile peppers in a half cup of hot water, set aside. In a large saucepan, saute onions, garlic and bell pepper in oil until soft. Stir in turkey and all spices including cocoa. Add beer, tomatoes, tomato paste and beans. Stir and bring to a boil. Meanwhile, puree the dried chile peppers in water and add to pot. Cook 15-20 minutes or until chili has thickened and is bubbling.

November 24, 2005

Cinnamon Swirl Bread

Cinnamon Swirl Quick Bread


1 1/3 cups sugar
2 tablespoons PLUS 2 teaspoons cinnamon

8 cups flour
4 cups sugar
4 cups milk
1 1/3 cup oil
¼ cup baking powder
4 eggs, beaten
2 teaspoons vanilla
2 teaspoons salt


Preheat oven to 325. Grease 4 loaf pans. In a small bowl, mix together swirl ingredients. Set aside. In a very large bowl, combine baking powder, flour, sugar and salt. In a medium sized bowl, combine eggs, milk, vanilla and oil. Add to flour mixture. Stir until moist and virtually lump-free. Pour into pan, filling about 1/3 of the way. Sprinkle with swirl mixture. Add more batter, top with more swirl mixture. Using the end of a knife, gently swirl the top of the loaf. Repeat for remaining 3 pans. Bake 45- 50 minutes or until a toothpick inserted in the middle comes out clean. Cool in pan 10-15 minutes then remove to wire racks. Cool completely before slicing.

November 23, 2005

Turkey Kasha Varniska

Turkey Kasha Varniska


1 cup kasha (buckwheat)
1 large onion, chopped
1 egg
2 cups cooked turkey, chopped
2 cups turkey stock
2 tablespoons oil OR turkey fat
1/2 lb bow tie noodles (varniska), cooked and drained

In a large saucepan, saute onions in oil until blackened. Meanwhile, mix the egg and the kasha. Add to pan and saute with onions until the kernels begin to seperate, 5-10 minutes. Add broth and turkey then cover. Simmer over low heat until kasha is tender. Salt and pepper to taste. Remove from heat. Add noodles and serve.

November 22, 2005

Spinach Artichoke Dip

Spinach Artichoke Dip


12 oz canned articokes, drained and chopped
10 oz frozen spinach, thawed and squeezed dry
4 oz cream cheese (from a block)
3/4 cup sour cream
1 cup sharp cheddar, shredded


Preheat oven to 400. In a medium bowl, combine all ingredients throughly. Scrape into a small (about 12 oz) casserole dish. Bake for 15-17 minutes or until slightly browned and just starting bubble around the edges.

November 21, 2005

Cranberry Sauce

cranberry sauce

1 lb fresh cranberries
1 cup orange juice
3/4 cup sugar
2 cinnamon sticks
splash of rum, optional


In a saucepan, bring sugar, cinnamon stick and orange juice to a boil. Reduce heat to low and add cranberries. Cook 10 minutes, mash about 1/2 of the cranberries with a potato masher (or the back of a spoon) and cook 5 more minutes. Add rum and serve.

November 20, 2005

Chopped (Turkey) Liver

Chopped Turkey Liver

1 turkey liver (it's in the giblets bag)
1 small onion, sliced
1 hard boiled egg
1 tablespoon oil or turkey fat

In a small pan, heat the fat. Add the onion and the liver and saute until the onions are brown and the liver is no longer pink. Remove to a cutting board. Add the egg and chop until a coarse paste forms.* Serve on crackers.

* Note: This recipe can easily be doubled or tripled to make more chopped liver with other kinds of liver. We just thought it would be fun to use the liver they give you in the giblets bag.

November 19, 2005

The Quick Roast Method of Turkey Making


1 turkey (we used a 18 lb turkey that we brined)


Preheat the oven to 500 degrees. Place turkey in a large roasting pan. Place in oven and roast for 30 minutes. Reduce oven temperature to 350. Remove the turkey from the oven and cover the breast with foil. Return to oven and cook another 2 hours or until the thickest part of the breast is 160 degrees.

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Good with onion and celery bread stuffing.

November 18, 2005

How to Brine a Turkey

How to brine a turkey

1 gallon of vegetable stock OR 1 gallon water plus 1 vegetable bullion cube
1 quart orange juice
1 quart cold water
1 cup salt
1/2 cup light brown sugar
1/4 pickling spices
1 teaspoon whole peppercorns

1 turkey (we used an 18 lb turkey)


WARNING: This part should be done the night before you want to roast the turkey
In very large pot, combine stock, brown sugar, spices and salt. Bring to a boil. Cool completely, refrigerate overnight.
THEN: Six hours before you want to cook the turkey...
Mix the stock mixture, orange juice and cold water. Place turkey in a nonreactive pot* large enough to hold the turkey and liquid. Pour brine over turkey. Refrigerate the turkey for 6 hours. Roast as usual or use our super quick method.

*Note: if you don't have a large nonreactive pot (or aren't sure), you could use a large, thick trash bag to line any pot.

November 17, 2005



2 cups canned chickpeas, drained
1 tablespoon baking powder
1 medium onion, quartered
4 cloves garlic, smashed
1/4 cup self rising flour
1/4 cup fresh parsley
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon salt
freshly ground pepper

oil for frying

Place all ingredients EXCEPT the oil and flour into the food processor or blender. Pulse on high until a course paste forms. Scoop out into a large bowl, mix in the flour. Mixture should be dry yet but not crumbly. Refrigerate for 1 hour. In a large saucepan, heat about 1/4 inch of oil. Form into a ball (an ice cream scoops works well for this) and fry in the oil, turning to create a golden brown color on all sides, about 3- 5 minutes. Drain on paper towels and serve warm.

Serving suggestion: serve in a warm pita with hummus, tomatoes, spinach and cucumber.

November 16, 2005

Classic Hummus


16 oz canned chickpeas
2 cloves garlic
juice of 1 lemon
2 tablespoons tahini
1 tablespoon garlic powder
2-3 tablespoons olive oil
salt to taste

In a large saucepan, heat the chickpeas (in their liquid) until warm. Drain chickpeas, reserving liquid. Place chickpeas, tahini. garlic, olive oil, lemon juice, salt and garlic powder into a blender or food processor. Blend on high until smooth, adding some of the reserved liquid to achieve a smooth texture. Sample and add more garlic, lemon or salt according to taste. Note: the flavor of the hummus will mellow when refrigerated.

Serving suggestion: serve cold on a plate sprinkled with paprika and a drizzle of olive oil. Great with warmed pita and fresh vegetables or served with falafel.

November 14, 2005

Italian Meatloaf

Italian Meatloaf

1 1/4 lb ground beef
3/4 lb spicy Italian sausage, casings removed
2 eggs
1 small onion, finely chopped
3/4 cup bread crumbs
1/2 cup Parmesan, grated
1/4 cup olive oil
1/4 cup parsley, chopped
1 teaspoon salt
1/4 teaspoon nutmeg, ground fresh
freshly ground pepper

Preheat oven to 375. In a large bowl, mix all ingredients together, using a folding motion until throughly mixed. Do not "over work" the meat. Form into a loaf and insert in loaf pan. Bake 45 minutes or until cooked through.

November 12, 2005

Brussels Sprouts with Parmesan and Butter

Brussels Sprouts with Parmesan and Butter


1/2 lb brussels sprouts, cut in half lengthwise
2 teaspoons butter
4 tablespoons finely grated Parmesan


In a shallow sauce pan, add about 1 inch of water and bring to boil. Add brussels sprouts and cover. Allow to steam for 5-10 minutes or until bright green and cooked through. Drain. Top with butter and sprinkle with Parmesan. Toss to coat and serve immediately.

November 11, 2005

Brussels Sprouts with Fresh Garlic


1/2 lb brussels sprouts, cut in half lengthwise
5 cloves garlic, smashed
1 tablespoon butter
1 tablespoon olive oil


In a saucepan with a lid, heat oil and butter. Add garlic and saute until fragrant, 1-3 minutes. Discard garlic. Place brussels sprouts cut side down in the pan. Stir, then cover and let steam until cooked through, 5-10 minutes, depending on size. Stir occasionally. If they look dry or begin to stick, add a couple teaspoons of water and continue to cover. The brussels sprouts should be hot, bright green and almost carmelized on the cut side. Remove from heat and serve.

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