Recipes: Turkey Casserole Recipe

• Prep Time:15 min
• Cook Time:15 min

 

Tagged:
bacon, casserole, cheese, colby jack cheese, green onions, tomato, turkey,

Turkey Casserole Recipe. - When time is short, but you want to make something wonderful that the whole family will love, make this festive casserole.

This recipe courtesy of Pioneer Brand, C.H.Guenther & Son, Inc.

 

Foodie Byte

Ingredients

4 cups cubed leftover cooked turkey (or 1 1/2 lb. turkey tenderloin, cooked and cubed)
6 slices bacon, cooked and crumbled
1 cup chopped seeded tomato
1/2 cup chopped green onions
1 package Pioneer Country Gravy Mix (2.75 ounces)
1/2 cup mayonnaise
1 1/2 cups shredded Colby-Jack cheese
CHRISTMAS BISCUITS 2 cups Pioneer Original or Buttermilk Biscuit & Baking Mix
1/2 cup shredded Colby-Jack cheese or 1/2 cup chopped toasted almonds
2/3 cup Milk
2 tablespoons Butter or margarine, melted

Preparation

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Recipes: Pumpkin Tartlets

• Prep Time:30 minutes
• Cook Time:20 minutes
• Serves:24

 

Tagged:
allspice, cinnamon, cornstarch, ener g powedered egg replacer, enjoy life foods snickerdoodle cookies, ginger, milk, pumpkin, pumpkin tartlets, salt, sugar,

These Pumpkin Tartlets are a great way to get a portion-controlled dessert without the guilt! The key to this recipe is to make sure the muffin tin is greased properly and to use a plastic frosting knife to gently remove the tartlet.

 

Foodie Byte

Ingredients

Baking spray (or) oil of your choice
2 boxes Enjoy Life Foods Snickerdoodle Cookies
1/2 can pumpkin
1/2 cup milk
1/4 cup sugar
1 tablespoon cornstarch (can substitute with Tapioca or Potato)
1 teaspoon EnerG Powdered Egg Replacer
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
1/4 teaspoon allspice

Preparation

Preheat oven to 350°F.
Prepare a mini muffin tin by spraying it with baking spray or using oil.
On waxed paper, use a rolling pin or the palm of your hand to flatten each Snickerdoodle cookie as evenly as you can.
Gently place one cookie in each mini muffin indent to form a small pie shell.
In a large bowl, combine the rest of the ingredients.
Beat with an electric mixer, scraping the sides to ensure an even mixture.
Spoon enough pumpkin batter into each shell but do not fill more than half way (this will cause it to bubble over and crust it to the pan).
Bake for 15-20 minutes until the pie shell starts to slightly brown.
Cool completely before trying to remove the tartlets to ensure a solid treat.

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Roasted Rainbow Carrots with Ginger

An easy side dish that would make a delicious and beautiful addition to your Holiday table!

Madison, my youngest daughter loves raw carrots. She gets them in her lunch box every single day, so when she saw these rainbow carrots in Trader Joe's, she couldn't believe carrots came in so many colors so I had to buy them for her to taste. The colors are just gorgeous, but you can also use orange carrots for this recipe.

Click Here To See The Full Recipe...

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Recipes: Loaded Mashed Potato Casserole

• Prep Time:45 minutes
• Cook Time:30 minutes

 

Tagged:
bacon, casserole, cheddar cheese, cream cheese, entertaining, mashed potatoes, mccormick, potatoes, side dish, sour cream,

These rich and creamy potatoes are absolutely delicious and comforting. For an extra crispy bacon topping, sprinkle at end of cooking.

Nutrition Information (per serving): Calories: 293, Fat: 17 g, Carbohydrates: 26 g,
Cholesterol: 43 mg, Sodium: 414 mg, Fiber: 4 g, Protein: 9 g.

Tip: For faster preparation, start with instant or refrigerated prepared mashed potatoes.

Recipe courtesy of McCormick®.

 

Foodie Byte

Ingredients

5 1/2 cups mashed potatoes (about 4 pounds uncooked)
1/2 cup milk
1 package (8 ounces) regular or low-fat cream cheese, softened
1 cup regular or low-fat sour cream
2 teaspoons McCormick® Parsley Flakes
1 teaspoon McCormick® Garlic Salt
1/4 teaspoon McCormick® Nutmeg, Ground
3/4 cup shredded Cheddar cheese
12 slices bacon, crispy cooked and crumbled (about 1/2 cup)

Preparation

Preheat oven to 350°F. Place all ingredients, except cheese and bacon, in large bowl. Beat with electric mixer on medium-high speed until potatoes are smooth and creamy.
Spoon mixture into lightly greased 13x9-inch baking dish. Sprinkle with cheese and bacon. If you prefer extra crispy bacon, reserve bacon and sprinkle at the end of cooking. Cover.
Bake 30 minutes or until heated through.

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Recipes: Cranberry Holiday Biscotti

• Prep Time:1 hour
• Cook Time:25 minutes

 

Tagged:
christmas, coffee, cranberry holiday biscotti, dessert, gift, holiday,

Cranberry Holiday Biscotti is perfect for gift giving and for a ladies morning get-together. Just remember they are best dunked into your coffee or tea!

 

 

Foodie Byte

Ingredients

6 tablespoons butter, room temperature
1 tablespoon coconut oil
3/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup dried cranberries or Craisins
1/2 cup pumpkin seeds, pistachios, or any nut of your liking
2 tablespoons candied ginger, minced
1 tablespoon rosemary, chopped
1 tablespoon coconut flakes, optional
16 oz. chocolate for melting

Preparation

Preheat oven to 350°F.
Cut a sheet of parchment to fit the baking pan.
Measure and mark a 15” x 5” rectangle, or use a marked Silpat.
Sift flour and baking powder together. Set aside.
In a large mixing bowl, beat butter and coconut oil until fluffy.
Add sugar and blend about 2 minutes.
Add in eggs, rosemary and vanilla.
Mix in flour and baking powder.
Mix until thoroughly incorporated.
Fold in candied ginger, craisins and nuts.
On prepared baking sheet, shape the dough into a 12”x5”x1/2” rectangle.
Put a little extra flour on your hands to keep the dough from sticking.
Place back into the refrigerator for 30 minutes. B
ake 25 minutes.
Remove from oven.
With a serrated knife, cut into 1/2-inch slices.
Lay on their sides, place bake into the oven for 10 minutes.
Remove, turn onto other side and bake another 10 minutes.
Remove to racks to cool.
Dredge or drizzle chocolate onto cooled biscotti.

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Recipes: Honey Roasted Nuts

• Prep Time:15 minutes
• Cook Time:30 minutes

 

Tagged:
butter, cinnamon, honey, mixed nuts, orange peel, pecans, sea salt, slivered almonds,

This recipe for Honey Roasted Nuts will bring the scents of the holidays into your kitchen and give you a great snack item or gift idea.

 

Foodie Byte

Ingredients

3 cups mixed nuts (such as pecans and slivered almonds)
1/2 cup honey
2 tablespoons butter
1/2 teaspoon grated orange peel
1/2 teaspoon ground cinnamon
Kosher salt or sea salt to finish

Preparation

Preheat the oven to 300˚F.
In a large heavy-bottomed saucepan, combine all the ingredients and cook on the stove over low heat, folding slowly with a wooden spoon, until the honey and butter are well blended, and the nuts start to roast evenly and smell very aromatic, about 5 minutes.
Immediately spread the mixture onto a baking sheet lined with parchment paper, and bake in the oven until the nuts are roasted, fragrant, and amber colored, about 20 to 25 minutes, rotating once during baking time.
It is very important to roast the nuts for that amount of time, or they will be sticky and not crunchy enough. Remove from the oven and cool completely at room temperature.
Break the nuts into small clusters.
Salt with a coarse grained sea or kosher salt before serving.
Store in a plastic container with a tight-fitting cover in a cool and dry place for up to 3 weeks.

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Recipes: Holiday Corn Chowder

• Prep Time:10 Minutes
• Cook Time:30 Minutes
• Serves:8

 

Tagged:
bungalow chef, christmas tree, corn chowder, family traditions, food channel, holidays, michael mech,

Here's another great holiday story from Chef Michael Mech!

The holidays are filled with family food traditions but I wonder how many include Corn Chowder? I should probably call it Christmas Tree Corn Chowder as my mom always made it the day of the family “hunt” for the perfect Christmas tree. 

With the perfect find from our adventure standing tall and the soup steaming hot, we would all talk about another Christmas tradition accomplished with great success and joy. To this day I keep the tradition alive, making corn chowder for the same heartfelt occasion. I highly recommend you add it to your family tree adventure this year!

--Michael

 

Foodie Byte

Ingredients

14 cups ochicken stock
1 lb. fresh carrots, peeled and sliced
5 large baking potatoes, peeled and diced
1 yellow onion, diced fine
5 large ribs of celery, diced
1 lb. bag frozen peas
2, 1 lb. bags frozen whole kernel corn
1 stick butter
1 cup flour
2 cups whole milk
salt and pepper to taste

Preparation

Simmer potatoes, carrots, onions and celery in the chicken stock until potatoes are soft, then add the peas and corn.
To make the roux:
In a saucepan, melt the butter, stir in the flour, and cook over medium heat until bubbly and starting to take color.
Slowly whisk in the two cups of milk, stirring until thickened.
Gradually stir the chicken broth and vegetable into the roux.
If a bit thick you can add a more milk.
Season with salt and pepper to taste.
Garnish with chopped parsley and serve with warm, crusty bread. It’s great for dipping into the chowder.

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