Individual Turkey Potpies

November 30, 2013 Leave a Comment
Individual Turkey Potpies

Individual Turkey Potpies

 

Savory, creamy potpies are a great way to make those old leftovers new again.  These are not your grandma’s pot pies…they are made with fresh herbs, a silky homemade Dijon sauce and a puff pastry top.

           Victoria Bond                                                            Tempe, Arizona

 

Individual Turkey Potpies Recipe

Individual Turkey Potpies

2 ½ cups cubed peeled potatoes

1 cup chopped onions

¾ cup sliced fresh carrots

½ cup chopped celery

1 Tbsp. olive oil

2 garlic cloves, minced

2 cups cubed cooked turkey

½ cup fresh peas

½ tsp. minced fresh thyme or 1/8 tsp. dried thyme

½ tsp. minced fresh rosemary or 1/8 tsp. dried rosemary, crushed

¼ tsp. salt

1/8 tsp. pepper

Sauce:   ¼ cup butter. cubed

6 Tbsp. flour

2 cups 2% milk

1 cup chicken broth

½ cup heavy whipping cream

3 Tbsp. Dijon mustard

1 Tbsp. capers, drained

1 tsp. minced fresh tarragon or ¼ tsp. dried tarragon

1 tsp. minced fresh thyme or dried thyme

1 tsp. minced fresh rosemary or ¼ tsp. dried rosemary, crushed

½ tsp. rubbed sage

½ tsp. dried marjoram

¼ tsp. ground nutmeg

¼ tsp. salt

1/8 tsp. pepper

Crust:   1 sheet frozen puff pastry, thawed

1 egg

1 Tbsp. water

2 Tbsp. grated Parmesan cheese

In a large skillet, sauté the potatoes, onions, carrots and celery in oil for 8 minutes.  Add garlic; cook 1 minute longer.  Stir in the turkey, peas, thyme, rosemary, salt and pepper; heat through.

In a large saucepan, melt butter.  Stir in flour until smooth; gradually add milk, broth and cream.  Bring to a boil; cook and stir for 1-2 minutes or until thicken.  Stir in the mustard, capers, herbs, nutmeg, salt, pepper and potato mixture.  Divide among six greased 10 oz. ramekins.

On a lightly floured surface, roll out puff pastry into 13 x 9 inch rectangle.  Cut into six squares.  Place one pastry over each ramekin; pressing to seal edges.  Beat egg and water; brush over pastry.  Sprinkle with cheese.

Place ramekins on a baking sheet.  Bake, uncovered, at 400 F. for 20-25 minutes or until golden brown.

6 servings

 

(Recipe for Individual Turkey Potpies came from Taste of Home, 2013)

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Lemon Chicken

November 29, 2013 Leave a Comment
Lemon Chicken with Peppers

Lemon Chicken with Peppers

 

This recipe is from Diabetic Connect, it’s Lemon Chicken.  It doesn’t take long to make, which is a “plus”.  You take chicken breast tenders, low sodium soy sauce, fat-free chicken broth, red and green peppers to make this yummy meal.

Lemon Chicken Recipe

Lemon Chicken

1 tsp. cornstarch

1 Tbsp. low sodium soy sauce

12 oz. chicken breast tenders, cut in thirds

¼ cup fresh lemon juice

¼ cup low sodium soy sauce

¼ cup fat-free chicken broth

1 tsp. fresh ginger, minced

2 cloves garlic, minced

1 Tbsp. SPLENDA No Calorie Sweetener, granulated

1 tsp. cornstarch

1 Tbsp. vegetable oil

¼ cup red pepper, sliced into 2 inch strips

¼ green pepper, sliced into 2 inch strips

Mix 1 teaspoon cornstarch and 1 tablespoon soy sauce in a small mixing bowl.  Add sliced chicken tenders.  Place in refrigerator and marinate for 10 minutes.

Stir in lemon juice, ¼ cup soy sauce, chicken broth, ginger, garlic, SPLENDA and 1 teaspoon cornstarch together in a medium-sized mixing bowl.

Heat oil in a medium frying pan.  Add chicken and cook over medium-high heat for 3 to 4 minutes or until done.  Add sauce and sliced peppers.  Cook 1 to 2 minutes more or until sauce thickens and pepper are slightly tender.

 

(Recipe for Lemon Chicken came from Diabetic Connect, 2013)

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Pumpkin Spice Cake with Maple Glaze

November 26, 2013 Leave a Comment
Pumpkin Spice Cake with Maple Glaze

Pumpkin Spice Cake with Maple Glaze

 

Serve up some fun with this delicious cake that’s yummy any time of the year, but especially nice during the holiday season.  No one will guess that cake mix simplifies the recipe.  The traditional pumpkin and spices plus the delectable maple glaze give it a real from-scratch taste.

         Barbara Elliott                                                                         Tyler, Texas

 

Pumpkin Spice Cake with Maple Glaze Recipe

Pumpkin Spice Cake with Maple Glaze

1 package yellow cake mix (regular size)

1 can (15 oz.) solid-pack pumpkin

4 eggs

½ cup canola oil

1/3 cup sugar

2 Tbsp. ground cinnamon

1 tsp. ground ginger

1 tsp. ground allspice

1 tsp. ground nutmeg

¼ tsp. cloves

Glaze:   2 cups confectioners’ sugar

¼ cup 2% milk

2 Tbsp. maple syrup

½ tsp. maple flavoring

½ cup chopped pecans, toasted

Place the first 10 ingredients in a large bowl; beat on low speed for 30 seconds.  Beat on medium for 2 minutes.  Pour into a greased and floured 10 inch fluted tube pan.

Bake at 350 F. for 45-50 minutes or until toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Whisk the confectioners’ sugar, milk, syrup and maple flavoring until smooth.  Drizzle over cake and sprinkle with pecans.           12 servings

 

(Recipe for Pumpkin Spice Cake with Maple Glaze came from tasteofhome.com)

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Spiced Pumpkin-Swirl Cheesecake

November 25, 2013 Leave a Comment
Spiced Pumpkin-Swirl Cheesecake

Spiced Pumpkin-Swirl Cheesecake

 

My daughter and I make this cheesecake for my husband’s birthday every year.

       Monika Walsh                                                   Monterey, CA

 

Spiced Pumpkin-Swirl Cheesecake Recipe

Spiced Pumpkin-Swirl Cheesecake

2 cups pecan halves, toasted

2 Tbsp. brown sugar

3 Tbsp. butter, melted

Filling:   3 pkg. (8 oz. each) cream cheese, softened

1 cup packed brown sugar, divided

¾ cup sour cream

2 tsp. vanilla

3 eggs, lightly beaten

1 cup canned pumpkin

1 tsp. cinnamon

½ tsp. ground ginger

¼ tsp. ground cloves

¼ tsp. ground nutmeg

 

Preheat oven to 325 F.  Place a greased 9 inch springform pan on a double thickness of heavy-duty foil (about 18 inch square).  Wrap foil securely around pan.

Place pecan and brown sugar in a food processor; pulse until fine crumbs form.  Add butter; pulse to combine.  Press onto the bottom of prepared pan.  Place onto the bottom of prepared pan.  Place pan on a baking sheet.  Bake 15-20 minutes or until light brown.  Cool on a wire rack.

In a large bowl, beat cream cheese and ¾ cup brown sugar until smooth.  Beat in sour cream and vanilla.  Add eggs; beat on low speed just until blended.

In another bowl, combine pumpkin, spices and remaining brown sugar.  Stir in 1 ½ cups of cream cheese mixture.

To layer, pour 1 ½ cups plain cream cheese mixture over crust.  Gently spread 1 1/3 cups pumpkin mixture over top.  Repeat layers.  Cut through layers with a knife to swirl.  Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.

Bake 60-70 minutes or until center is just set and top appears dull.  Remove springform pan from water bath.  Cool cheesecake on a wire rack 10 minutes.  Loosen sides from pan with a knife.  Remove foil.  Cool 1 hour longer.  Refrigerate overnight.  Remove rim from pan.

To toast nuts:  Spread in a 15x10x1 inch baking pan.  Bake at 350 F. for 5-10 minutes or until lightly browned, stirring occasionally.  Or, spread in a nonstick skillet and heat over low heat until lightly browned, stirring occasionally.

(Recipe for Spiced Pumpkin-Swirl Cheesecake came from Taste of Home Magazine, November, 2013 (tasteofhome.com)

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Southwestern Rubbed Turkey

November 24, 2013 Leave a Comment
Southwestern Rubbed Turkey

Southwestern Rubbed Turkey

 

This recipe is from Diabetic Connect, and it’s just in time for Thanksgiving.  Smoked paprika is the key to the turkey rub in this recipe.  It can be purchased in gourmet markets and online at www.tienda.com .  Roasting the bird breast-side down for the first half keeps the breast meat succulent and moist.

Southwestern Rubbed Turkey Recipe

 

Southwestern Rubbed Turkey

2 Tbsp. smoked paprika

1 Tbsp. cumin seeds, toasted and ground

1 tsp. ground cinnamon

1 tsp. salt

1 tsp. freshly ground pepper

2 Tbsp. plus 2 cups water, divided

1    12 lb. turkey, giblets removed

               Total Time:  4 hours                                           12 servings, plus plenty of leftovers

Position rack in lower third of oven; preheat oven to 350 F.

Mix paprika, ground cumin, cinnamon, salt and pepper in a small bowl; stir in 2 tablespoons water to make a paste.  Rub the mixture all over the turkey, particularly under the skin and onto the breast meat.

Place the turkey breast-side down on a roasting rack in a large roasting pan.  Add 2 cups water to the pan.  Roast for 1 ½ hours.

Remove the turkey from the oven and turn it over—either use silicon gloves or cover the bird with foil and use cloth oven mitts to turn it over.  Continue roasting, basting occasionally with pan juices, until an  instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 180 F, about 1 ½ to 2 hours more.  If the bird is browning too deeply, tent with foil while it continues to bake.  If the pan runs out of juices, add about ½ cup water, scrape up any browned bits, and use this liquid for basting.  Let rest at room temperature for 30 minutes before carving.

 

(Recipe for Southwestern Rubbed Turkey came from Diabetic Connect, 2013)

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Loaded Mashed Potatoes

November 24, 2013 Leave a Comment
Loaded Mashed Potatoes

Loaded Mashed Potatoes

 

Every year my Mom made with cream cheese mashed potatoes for Thanksgiving, and I’ve tailored the recipe to my family and have carried on the tradition.  I also make them in a slow cooker, which is convenient because I make the potatoes a day ahead, freeing up oven space.

        Ann Nolte                                                                           Tampa, Florida

 

Loaded Mashed Potatoes Recipe

Loaded Mashed Potatoes

 

3 Lbs. potatoes (about 9 medium), peeled and cubed

1 package (8 oz.) Philadelphia Cream Cheese, softened

1 cup (8 oz.) sour cream

  ½ cup butter, cubed

¼ cup 2% milk

1 ½ cups (6 oz.) shredded cheddar cheese

1 ½ cups (6 oz.) shredded pepper jack cheese

½ lb. bacon strips, cooked and crumbled

4 green onions, chopped

½ tsp. onion powder

½ tsp. garlic powder

Place potatoes in a Dutch oven and cover with water.  Bring to a boil.  Reduced heat; cover and cook for 10-15 minutes or until tender.  Drain.  Mash potatoes with cream cheese, sour cream, butter and milk.  Stir in the cheese, bacon, onions and seasonings.  Transfer to a large bowl; cover and refrigerate overnight.

Transfer to a greased 3 or 4 quart slow cooker.  Cover and cook on low for 3 to 3 ½ hours.     10 servings

 

(Recipe for Loaded Mashed Potatoes came from Taste of Home, 2013)

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Walnut-Nutmeg Pumpkin Custard

November 23, 2013 Leave a Comment
Walnut-Nutmeg Pumpkin Custard

Walnut-Nutmeg Pumpkin Custard

 

This recipe is from Diabetic Living, it would be great to have something for all the people that you care about.  All the high calorie desserts that appear on the table after a BIG meal, it would be nice to have something that ANYONE could enjoy.

Walnut-Nutmeg Pumpkin Custard Recipe

Walnut-Nutmeg Pumpkin Custard

1 cup evaporated fat-free milk

1 cup canned pumpkin

2 eggs, lightly beaten

2/3 cup pure maple syrup

½ cup refrigerated or frozen egg product, thawed

2 tsp. vanilla

¼ tsp. salt

¾ tsp. ground nutmeg

¼ tsp. ground allspice

¼ chopped walnuts

¼ cup regular rolled oats

2 Tbsp. packed brown sugar

1 Tbsp. butter, melted

½ cup frozen light whipped dessert topping, thawed

Preheat oven to 350 F.  Coat eight (6 oz.) ramekins with non-stick cooking spray.  Place ramekins in two 2-quart square baking dishes.

In a medium bowl combine evaporated milk, pumpkin, eggs, maple syrup, egg product and vanilla.  In a small bowl sift together ½ teaspoon of nutmeg, ¼ teaspoon salt and the allspice.  Add spice mixture to the pumpkin mixture; beat with a wire whisk until well mixed.

In the small bowl that contained the spice mixture combine walnuts, oats, brown sugar, and the remaining ¼ teaspoon nutmeg.  Add melted butter; stir just until combined.

Divide pumpkin mixture evenly among the prepared ramekins.  Place baking dishes on the oven rack.  Pour enough boiling water into baking dishes to reach halfway up the sides of the ramekins.  Bake 15 minutes.  Carefully top each with 1 tablespoon of the nut mixture.  Bake 15 or 20 minutes more or until knife inserted near center comes out clean.

Remove ramekins from water; cool on a wire rack 30 minutes.  Cover and chill 2 to 8 hours before serving.  To serve, top with whipped dessert topping and, if desired, sprinkle with additional nutmeg.

8  serving

(Recipe for Walnut-Nutmeg Pumpkin Custard came from Diabetic Living, Winter, 2013)

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Pumpkin Cranberry Nut Bread

November 22, 2013 Leave a Comment
Pumpkin Cranberry Nut Bread

Pumpkin Cranberry Nut Bread

 

Delicious, seasonal and easy, this bread makes for a great teacher’s gift.

                                                Julie Lincoln                                                                      

 

Pumpkin Cranberry Nut Bread Recipe

Pumpkin Cranberry Nut Bread

3 ½ cups flour

2 tsp. CINNAMON *

1 tsp. salt

1 tsp. baking soda

½ tsp. baking powder

2 tsp. grated orange peel (or 2/3 tsp. MINCED ORANGE PEEL *)

¾ cup butter or margarine, 1 ½ sticks, softened

1 cup sugar

1 cup brown sugar

3 eggs

½ tsp. PURE VANILLA EXTRACT *

1 (15 oz.) can pure pumpkin puree

1 cup fresh, chopped cranberries

1 cup chopped walnut or pecans

(* Penzeys Spices)

Preheat oven to 350 F.  Combine the dry ingredients and set aside.  In a mixing bowl, cream together the butter/margarine and sugars.  Add the eggs, one at a time, mixing after each one.  Add the VANILLA, pumpkin and dry mixture approximately ½ cup at a time, alternating between the pumpkin and dry mixture until all is combined.  Stir in the cranberries and nuts.

Divide the batter between two 8×4 ½ inch greased and floured loaf pans (we prefer glass) and bake at 350 F. for 55-65 minutes.

(Recipe for Pumpkin Cranberry Nut Bread was in the Penzeys Spice Catalog)

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Sweet Potato Casserole

November 22, 2013 Leave a Comment
Sweet Potato Casserole

Sweet Potato Casserole

 

This recipe is from Diabetic Connect, you can make this Sweet Potato Casserole, just in time for Thanksgiving, 2013.  You can avoid traditional sweet potato recipes that are closer to dessert than to a side dish.  This wonderful recipe will remind you of when you were young, but keep your blood sugars in check.

Sweet Potato Casserole Recipe

Sweet Potato Casserole

8 medium sweet potatoes, peeled and cubed

1/3 cup orange juice

¼ cup half & half

1 egg white

3 Tbsp. coconut oil

2 Tbsp. Splenda brown sugar

1 ¼ tsp. vanilla

¾ tsp. cinnamon

¾ tsp. nutmeg

¼ tsp. salt

¼ cup chopped pecans

Zest of 1 orange

Boil the potatoes in salted water until tender.

Preheat the oven to 350 F.  Grease a medium sized casserole dish and set aside.

When potatoes are done, strain them and pour into a large bowl.  Add orange juice and half & half and whip with a hand mixer.  Add the egg white, coconut oil and sugar, and beat until well mixed.  Add the vanilla, salt, cinnamon and nutmeg and blend.

Pour the potatoes into prepared casserole dish and top with pecans and orange zest.

Cover with foil and bake for 30 minutes.  Remove foil and bake an additional.

Remove approximately 18 servings of ½ cup.

(Recipe for Sweet Potato Casserole came from Diabetic Connect, 2013)

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Pumpkin, Caramel & Pecan Cheesecake

November 21, 2013 Leave a Comment
Pumpkin, Caramel & Pecan Cheesecake

Pumpkin, Caramel & Pecan Cheesecake

 

This recipe for Pumpkin, Caramel & Pecan Cheesecake was in the inside of Philadelphia Original Cream Cheese.  I know that I will be making this cheesecake for Thanksgiving!!

 

 Pumpkin, Caramel & Pecan Cheesecake Recipe

Pumpkin, Caramel & Pecan Cheesecake

½ cup chopped PLANTERS Pecan, divided

38 NABISCO Ginger Snaps, finely crushed (about 1 ½ cups)

¼ cup butter or margarine, melted

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup sugar

1 can (15 oz.) pumpkin

1 Tbsp. pumpkin pie spice

1 tsp. vanilla

4 eggs

25 KRAFT Caramels

¼ cup milk

 

Heat oven to 325 F.

Chop ¼ cup nuts finely; place in medium bowl.  Add ginger snap crumbs and butter; mix well.  Press onto bottom of 13×9 inch pan.

Beat cream cheese and sugar in large bowl with mixer until blended.  Add pumpkin, spice and vanilla; mix well.  Add eggs, 1 at a time, mixing on low speed after each just until blended.  Pour over crust.

Bake 45 minutes or until center is almost set.  Cool completely.  Refrigerate 4 hours.

Microwave caramels and milk in microwaveable bowl on HIGH 1 ½ minutes or until caramels are completely melted, stirring every 30 seconds; spoon over individual servings of cheesecake.  Sprinkle with remaining nuts.

Serve with whipped cream.                   16 servings

 

(Recipe for Pumpkin, Caramel & Pecan Cheesecake came from Kraft Philadelphia Cream Cheese)

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