Recipes That Really in a Large Mixing Bowl, Toss the Potatoes with the Requires Heavy Cream in Order to Thicken Up

ORITE OUR FAV IPES REC FALL

1 APPETIZER

Kristin’s PumpkIN Dip Time Prep Time: 10 minutes

Ingredients • 1 can pumpkin (solid pack pumpkin, not pumpkin pie mix) — any size is fine • 1 small package of seasonal pumpkin pudding mix (can use sugar free vanilla pudding mix) • 1 tsp. pumpkin pie spice, can add more for a stronger pumpkin taste as desired • 1 tsp. cinnamon • 8 oz. cool whip (can use fat free), thawed Directions Combine pudding mix, pumpkin and spices in mixer. Fold thawed cool whip into mixture. Chill in the refrigerator & serve with apples, graham crackers or vanilla wafers.

NOte Thaw cool whip in advance.

1 SALAD

Kat’s Kale & Farro Salad

Time Drain berries, discard orange juice. Prep Time: 15 minutes; Cook Time: 30 minutes Bring farro to a boil in salted water. Reduce heat, Ingredients cover, and simmer 25 minutes or until all liquid is 1 cup dried berries (currants, wild blueberries, absorbed and farro is just slightly chewy. cherries, etc.) Transfer farro to a sheet pan, spread out and 1 cup orange juice cool. 4 cups thinly sliced kale In a large bowl, toss kale with balsamic vinegar, 2 tbsp. balsamic vinegar ½ teaspoon salt and ¼ teaspoon pepper. Let ½ tsp. salt stand 10 minutes. ¼ tsp. freshly ground black pepper In another large bowl, stir together cooked farro, 1 cup pine nuts, toasted berries, toasted pine nuts, and shallot. 1 shallot, finely chopped Add kale mixture, Parmesan cheese, chives, olive ½ cup finely shredded Parmesan cheese oil, lemon juice, and crushed red pepper; toss 3 tbsp. snipped fresh chives well to combine. Season with salt and pepper to ¼ cup extra-virgin olive oil taste, then transfer to large serving dish. 2 tbsp. lemon juice Notes ½ tsp. crushed red pepper Makes 12 to 16 servings. 4 cups fast farro, cooked Can be stored in the fridge for 1 to 2 days. Directions In a small bowl, combine the dried berries and orange juice. Cover with plastic wrap; chill 2 to 24 hours.

2 CONDIMENT

Time Prep Time: 3 minutes; Cook Time: 30 minutes Gloria’s Ingredients 20 oz. fresh or frozen cranberries Bourbon Cherry 20 oz. fresh or frozen cherries, pitted 1¼ cups packed brown sugar Cranberry Sauce ½ cup apple cider ½ tsp. freshly-ground black pepper (make sure it’s freshly-ground) ½ cup good bourbon Directions Bring cranberries, cherries, brown sugar, cider and pepper to a boil over high heat in a medium sauce pan. Cook two minutes, stirring occasionally, then stir in bourbon. Reduce heat and bring to a simmer, stirring often and pushing fruit against the side of the pan with the back of a wooden spoon to break apart slightly, until thick and syrupy, about 25 minutes more. Let cool completely. Note You can make the sauce five days ahead, just cover and chill. Bring to room temperature before serving.

3 CONDIMENT

Time Prep Time: 3 minutes; Cook Time: 25 minutes Ingredients 4 cups cranberries 1 ½ cups sugar Debi’s 1 ½ cups water ½ cup Grand Marnier Cranberry Sauce 2 tangerines, chopped Directions Place ¼ of the tangerines in a food processor on pulse. Wash cranberries. Boil water and sugar until syrupy, about 10 minutes. Add cranberries and tangerines. Add Grand Marnier. Cook until berries pop and tangerine peels are sweet, about 15 minutes. Refrigerate 1 to 2 days.

Note Enjoy!

4 SIDE DISH

Natisha’s Sweet Potato Casserole

Time Directions Prep Time: 10 minutes; Cook Time: 90 minutes Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside. Ingredients Preheat oven to 350°F. Coat a medium-size Crust: casserole dish with nonstick spray. 1 cup brown sugar 1 Combine sweet potatoes, sugar, salt, vanilla, /3 cup flour eggs and butter in a large mixing bowl in the 1 cup chopped nuts (pecans preferred) order listed. Beat thoroughly with a hand mixer 1 /3 stick butter, melted to increase the fluffiness of the sweet potato mixture. Sweet Potato Mixture: 3 cups mashed sweet potatoes Pour mixture into buttered baking dish. 1 cup sugar Bake for 30 minutes at 350°F. (At this point, dish ½ teaspoon salt can be covered and refrigerated). 1 tsp. vanilla Sprinkle the surface of the sweet potato mixture 2 eggs, well beaten evenly with the crust mixture and return to oven for 10 minutes. The brown sugar and pecan crust ½ cup (1 stick) butter, melted should be slightly browned and crunchy. Allow to set at least 30 minutes before serving.

5 SIDE DISH

JeN’s Italian Stuffing

Time Discard the oil and add 1-2 tablespoons of olive Prep Time: 20 minutes; Cook Time: 30 minutes oil. Add the celery and onion and cook until soft. Ingredients Remove from heat, drain the oil, and set aside. 8 links of sweet Italian sausage Moisten the crust of the bread with water to 2 large onions (thinly diced) enable you to break up the crust into small 1 stalk of celery (thinly diced) pieces. Then continue to break up the rest of the loaf into small pieces. 1 small loaf of fresh unseeded Semolina Italian bread Sautée the bread in 1-2 tablespoons of olive oil 2 eggs (beaten) over low heat, continually stirring to moisten/ soften all of the bread. ½ cup of Parmesan cheese (shredded) 2 tbsp. extra-virgin olive oil Combine all ingredients with the cheese and eggs. Mix well and season with salt and pepper. Salt and pepper (to taste) Transfer mixed ingredients to a baking dish and Directions cover with foil. Preheat the oven to 350°F. Bake for 30 minutes at 350°F. Remove sausage from casings. Cook over medium heat until browned, breaking up the pieces of sausage into smaller pieces as you cook the sausage. Remove from heat and drain and on paper towels.

6 SIDE DISH

Time Prep Time: 15 minutes; Cook Time: 20 minutes Ingredients 1 cup 5-minute grits, regular, uncooked 4 cups water 1 tbsp. salt 1 stick butter, cut in pieces 8 oz. Velveeta cheese, cut in pieces 1 – 2 tsp. minced garlic, adjust to taste BetSY’s ½ lb. sharp cheddar cheese, grated Garlic Cheese Grits 2 tbsp. Worcestershire sauce Directions Preheat oven to 350°F. Bring salted water to a boil, add grits, stir. Reduce heat and let grits cook until mixture has thickened, about 5 to 7 minutes When cooked, add the butter, Velveeta, garlic, grated sharp cheese and Worcestershire sauce. Stir until the butter, Velveeta, and sharp cheese have melted. Pour into a greased 8x8-inch casserole pan and sprinkle with paprika (I use cayenne for a little kick). Bake for 15-20 minutes, or until edges are bubbly.

Notes Serves 8 – 10. Can be prepared a day or two in advance, then cooked on Thanksgiving day. Also freezes well. My mother adds a small can of chopped green chilies (drained) for a different twist. 7 SIDE DISH

Time Prep Time: 5 minutes; Cook Time: 20 minutes

Ingredients 10 medium red potatoes ½ tsp. garlic salt Chuck’s 2 oz. goat cheese (any, I prefer Humboldt Fog) Roasted Garlic & 2 green onions 4 tsp. olive oil Goat Cheese potatoes Directions Preheat oven to 425-degrees. Wash potatoes and cut into ½ inch wedges. Toss pototaoes with pepper, garlic salt and olive oil. Spread on single layer on baking sheet and roast 25 minutes at 425-degrees, flip halfway. Thinly cut green portion of green onion. Garnish cooked potatoes with crumbled goat cheese and green onion.

NOTE Serves 4.

8 SIDE DISH

Kristin’s Sausage & Fig Stuffing

Time Bake until lightly toasted, about 10 minutes. Prep Time 35 minutes; Cook Time: 70 minutes Remove from oven. (Do not turn off oven.) Ingredients While bread crumbs toast, heat remaining 1 2 1-lb. Italian bread loaves, torn into about 1 tablespoon oil in a medium-size heavy saucepan ½-in. pieces over medium high. Add sausage; cook, stirring 3 tbsp. extra-virgin olive oil, divide. often, until sausage is browned, 6 to 8 minutes. ½ tsp. kosher salt Using a slotted spoon, remove sausage. Add 7 tablespoons butter to saucepan; melt over 2 tbsp., plus 4 tsp. chopped fresh sage, divided medium low. Add shallots and garlic; cook, 1 lb. mild Italian sausage, cut into ½-in. cubes stirring often, until shallots are tender, about 8 8 tbsp. unsalted butter, divided minutes. Add figs and remaining 2 tablespoons 4 large shallots, finely chopped sage; cook, stirring often, 3 minutes. 6 large garlic cloves, finely chopped Toss together toasted bread crumbs, fig mixture, sausage, parsley and pepper in a large bowl until 2 cups dried Turkish figs, cut into small cubes combined. 1 /3 cup chopped fresh flat-leaf parsley Whisk together stock and eggs in a medium bowl ¼ tsp. black pepper until combined. Fold stock mixture into bread- 2 cups low-sodium chicken stock crumb mixture. 4 large eggs Grease a 13×9-inch baking dish with remaining 1 tablespoon butter. Spoon stuffing mixture Directions into dish. Bake until stuffing is heated through, Preheat oven to 350°F. golden and crisp on top, 30 to 35 minutes. Let Working in batches, process bread pieces in cool 10 minutes. a food processor until consistency of coarse breadcrumbs, about 1 minute per batch. Spread bread crumbs evenly over 2 large rimmed baking sheets. Drizzle bread crumbs evenly with 2 tablespoons oil, and sprinkle evenly with salt and 4 teaspoons sage; toss to coat.

9 SIDE DISH

Tamara’s Potatoes Au Gratin

Time pierced with a knife and golden brown on top. Prep Time: 15 Minutes; Cook Time: 60 Minutes Let the dish settle on the counter for about ten minutes. Sprinkle with fresh thyme, if using, and then serve. INGREDIENTS Butter, to grease the baking dish Make Ahead: This dish can be assembled a day ahead; cover tightly with plastic wrap (pressing 2½ lbs. Russet potatoes (3 to 4), peeled and sliced the wrap directly against the potatoes so they very thin don’t discolor), store in the refrigerator, and bake 1½ tsp. salt before serving. The potatoes on top will still ¼ tsp. freshly ground black pepper discolor a bit in the fridge, but it shouldn’t be 1 cup (4 oz) finely grated Parmigiano-Reggiano noticeable after baking. 2¼ cups heavy cream NoteS Fresh thyme, for serving (optional) The best potatoes to use for au gratin potatoes are INSTRUCTIONS russets; they have the most starch and make the creamiest sauce. Preheat the oven to 350°F and set an oven rack in the middle position. Grease an 8-inch (or 2-quart) You may be tempted to cut calories by using half baking dish with butter. and half or milk in place of the cream. Please don’t! This is one of those recipes that really In a large mixing bowl, toss the potatoes with the requires heavy cream in order to thicken up. salt and pepper until evenly coated. It’s important to use authentic Parmigiano Arrange some of the potato slices, edges Reggiano rather than domestic parmesan. You can overlapping, in a single layer on the bottom of the tell if it’s the real deal by looking at the rind, which prepared baking dish. Sprinkle a quarter of the is embossed with the name over and over. (If the cheese over the potatoes, and then pour a quarter cheese is already grated, it should be labeled of the cream over the cheese. Repeat with the “Parmigiano Reggiano,” not “Parmesan.”) If you remaining potatoes, cheese, and cream, forming can’t find it, Pecorino Romano makes a great four layers. Pour any leftover cream over top. substitute. Place in the oven and bake, uncovered, for about Serves: 6 - 8. an hour, or until the potatoes are tender when 10 DESSERTS

Sam’s Pumpkin Bars with Cream Cheese Frosting

Time Beat eggs in a large bowl with an electric hand Prep Time: 20 minutes; Cook Time: 25 minutes mixer until foamy. Add the vegetable oil, pumpkin, Ingredients and white sugar; beat on medium speed until Pumpkin Bars: incorporated, about 2 minutes. 4 eggs Add the flour, baking powder, baking soda, 2 1 15 oz. can pumpkin puree teaspoons cinnamon, and a pinch of salt. Beat on low speed until just combined, 1 minute. 1 ½ cups white sugar 1 cup vegetable oil Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted in the 2 cups all-purpose flour center of the cake comes out clean, about 25 1 tsp. baking powder minutes. 1 tsp. baking soda Cool completely before frosting. 2 tsp. ground cinnamon To Make the Frosting: Pinch of salt Beat cream cheese, butter, and vanilla together in Cream Cheese Frosting: a bowl with an electric hand mixer until creamy. 1 8 oz. package cream cheese, softened Gradually add confectioners’ sugar; beat until 1 cup butter softened smooth. 2 tsp. vanilla extract Spread frosting evenly over cooled pumpkin bars; 3 cups confectioners’ sugar sprinkle with cinnamon. Directions Note Preheat oven to 375°F. Cover and store in fridge for up to 6 days. Serve Spray a large jelly roll pan with cooking spray or oil. cold. Remove butter and cream cheese from refrigerator and set aside.

11 DESSERT

Anton’s Orange Knots

Time spoon, stir in the orange peel, orange juice, and as Prep Time: 2 hours, 10 minutes; Cook Time: 12 much of the remaining flour as you can. minutes Turn dough out onto a lightly floured surface. Ingredients Knead in enough of the remaining flour to make a Knots: moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a 6 – 6½ cups all-purpose flour lightly greased bowl; turn once. Cover and let rise 1 package active dry yeast in a warm place until double (about 1 hour). 1¼ cups milk Punch dough down. Turn out onto a lightly floured ½ cup butter, margarine or shortening surface. Divide in half. Cover and let rest for 10 1 /3 cup sugar minutes. ½ tsp. salt Roll each dough portion into a 12 x 7-inch 2 eggs rectangle. Cut each rectangle into twelve 7-inch- 2 tbsp. finely shredded orange peel long strips. Tie each strip loosely into a knot. Lightly grease 2 baking sheets; arrange knots 2 ¼ cup orange juice inches apart on baking sheets. Cover and let rise Icing: in warm place until nearly double in size (about 30 1 cup powdered sugar, sifted minutes). 1 tsp. finely shredded orange peel Bake in a 375°F oven about 12 minutes or until 1 – 2 tbsp. orange juice golden. Remove from baking sheets; cool on wire racks. Directions In a small bowl, stir together powdered sugar In a large mixing bowl, stir together 2 cups of the and finely shredded orange peel. Stir in enough flour and the yeast. In a medium saucepan, heat orange juice to make a glaze of drizzling and stir milk, butter, sugar, and salt just until warm consistency. (120°F to 130°F) and butter is almost melted. Drizzle Orange Knots with glaze. Add milk mixture to flour mixture; add eggs. Beat with an electric mixer on low to medium speed for Note 30 seconds, scraping side of bowl constantly. Beat Makes 24 rolls. on high speed for 3 minutes. Using a wooden 12 DESSERT

Rob’s Peruvian Alfajores (Cookies with Dulce de Leche)

Time Use a bread roller, roll out the ball of dough until Prep Time: 30 minutes, Cook Time: 20 minutes it’s about ½ inch thick. You should have 10-15 Ingredients round cookies to bake, so it might be necessary to 1 cup self-rising flour use two oven trays or dishes to bake them all in one go. 1 cup cornstarch 1 cup unsalted butter Use cookie cutters or a champagne glass to cut circles of dough, about 3 inches wide. ¾ cup regular sugar 2 egg yolks Place a baking sheet on your metal tray, or use a glass dish, sprinkle with flour and place the 6 tbsp. powdered sugar cookies with a couple of inches between them. 6 oz. dulce de leche With a fork, make a few holes in the center of each ½ tsp. vanilla extract cookie to avoid the dough breaking or rising too much when baking. Directions Remove from the oven, ensuring you remove In a mixing bowl, combine the butter, regular them very carefully from the tray since these sugar and vanilla extract and mix until smooth. cookies can break quite easily. Wait for 30 mins Add the egg yolks and beat with a mixer until until completely cool. smooth. Spread the dulce de leche on top of the cookie. In another mixing bowl, use a fine strainer to sift If the dulce de leche is too hard to spread in the the flour and cornstarch together. cookie, you can soften it by microwaving it in the microwave for 15-30 sec until soft. Transfer the butter, sugar and vanilla extract mixture to the flour and cornstarch bowl. Put another cookie on top. Knead until the dough has a uniform texture. Put powder sugar in the sifter and sprinkle it on top of the cookie. Shape into a big ball and let it rest for 10 minutes in the fridge. Note Sprinkle a little flour on the clean counter-top Makes 10 cookies. surface. 13 DESSERT

Rachael’s Sweet Potato Pie with Sky High Marshmallow Meringue

Time Directions Prep Time: 30 minutes, Cook Time: 90 minutes Preheat the oven to 375°F.

Ingredients Prepare your pie crust! Place a prepared pie crust into a 9-inch pie plate. Make it look pretty by Sweet Potato Pie: folding the edges under and crimping them. 1 package pre-prepared pie crust Prick the bottom and sides of the crust with a fork 4 eggs and then line the crust with parchment paper and 1 tbsp. whipping cream fill with pie weights or dried beans. 2 ½ lb. sweet potatoes, peeled and cubed Bake the crust for 9 minutes and then remove it ¼ cup melted butter from oven. Ditch the weights and the parchment. 1 cup sugar Whisk one egg yolk and 1 tablespoon of whipping ¼ tsp. salt cream together. Brush the bottom and sides of the 1 cup half-and-half crust with the yolk mixture and then bake the crust 1 tbsp. lemon zest for another 6-8 minutes. You want the crust to look nice and golden. 3 tbsp. lemon juice Dash of ground nutmeg (fresh is best) Transfer the crust to a wire rack and allow it to cool. Meringue: Reduce the oven temperature to 350°F. 3 egg whites ½ tsp. vanilla extract Now it’s time to prepare the filling. Pinch of salt Boil your sweet potatoes. ¼ cup sugar While the potatoes are cooking, stir together ¼ 1 7 oz. jar marshmallow cream cup of melted butter, 1 cup sugar, ¼ teaspoon of salt, and 3 eggs in a large bowl until mixture is well blended.

14 Rachael’s Sweet Potato Pie, ConTINUEd

Once the sweet potatoes are boiled sufficiently, Gradually add ¼ cup of white sugar while you mash them so they are smooth. Nobody likes continue to mix the meringue until stiff peaks lumpy pie. form. You know you have achieved greatness when you can turn the bowl upside down over It’s important that you allow the mashed sweet your head and all the meringue remains in the potatoes to cool. You don’t want to risk the boiling bowl. potatoes curdling the butter mixture. Now, you want to add in the marshmallow cream. Add the mashed sweet potatoes to the butter Add in a 7-oz jar, but you want to only add in a mixture as well as 1 cup half-and-half, 1 quarter of the jar at a time. Don’t overstress the tablespoon of lemon zest, 3 tablespoons of lemon meringue. Beat in your quarter until the mixture juice, and a dash of ground nutmeg (fresh is best). is smooth and repeat. Stir ingredients in the bowl until they are well blended. Spread the meringue over the pie. Pour the sweet potato mixture into prepared It’s very important that the pie is completely cool piecrust. The pie will be very full but don’t be before you add the meringue. Otherwise, your alarmed! meringue will melt if it’s placed on top of a hot pie. Bake the pie at 350°F for 50 to 55 minutes. You know that the pie is done when you can prod it I like to mountain the meringue in the center with a knife, and it comes out clean. of the pie and create little wisps so that they caramelize in the oven and create nice depth of Protect the pie with aluminum foil if you need to flavor to what can be a very sweet part of the pie. cook it a little longer. This will help keep the pie’s golden color. Once you are happy with the meringue assemblage, bake the pie at 400°F for 6 to 7 Once cooked, transfer the pie to wire rack and cool minutes. completely (about 1 hour). Time to create the pièce de résistance! Note To make the sky high marshmallow meringue, Enjoy among friends and family! beat 3 egg whites, ½ teaspoon of vanilla extract and a pinch of salt with an electric mixer until it’s foamy.

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