For the love of bourbon

This post is dedicated to bourbon.  So, grab a bottle and use these recipes to get you through the holidays!  ;)


Bourbon Slush

Ingredients:

7 cups water
3 cups bourbon whiskey
12 oz frozen lemonade
6 oz frozen orange juice
1 1/2 cups sugar
2 cups strong tea

Directions:

Mix all ingredients a day ahead and place in freezer. When ready to serve, take out of freezer and put desired amount in blender for a second or put in a bowl and mix till it is semi-liquified. Serve in old-fashioned glasses.



Bourbon Chicken

This is a Louisana favorite, and definitely one of mine as well.  (: 


Ingredients:

4 skinless, boneless chicken breast halves
1 teaspoon ground ginger
4 ounces soy sauce
2 tablespoons dried minced onion
1/2 cup packed brown sugar
3/8 cup bourbon
1/2 teaspoon garlic powder

Directions:

1. Place chicken breasts in a 9x13 inch baking dish. In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. Mix together and pour mixture over chicken. Cover dish and place in refrigerator. Marinate overnight. 

2. Preheat oven to 325 degrees F (165 degrees C).

3. Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.




Chocolate Bourbon Pecan Pie

Ingredients:

1 (9 inch) pie shell
1 cup white sugar
1 cup light corn syrup
1/2 cup butter
4 eggs, beaten
1/4 cup bourbon
1 teaspoon vanilla extract
1/4 teaspoon salt
6 ounces semisweet chocolate chips
1 cup chopped pecans

Directions:

1. Preheat oven to 325 degrees F (165 degrees F).

2. In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly.

3. In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell.

4. Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled.

And if you prefer to not have the crust, these are a great option...

Chocolate Pecan Chews

Ingredients:

2 cup(s) all-purpose flour
1/2 teaspoon(s) ground allspice
1 teaspoon(s) salt
1 cup(s) unsulfured molasses
1/2 cup(s) (1 stick) unsalted butter, softened
1/4 cup(s) bourbon
1 cup(s) packed light-brown sugar
4 cup(s) coarsely chopped pecans, toasted

Directions:

1. Whisk together flour, allspice, and salt in a small bowl; set aside.

2. Melt molasses and butter in a small saucepan over low heat. Remove from heat; let cool slightly. Stir in bourbon. Transfer to a medium bowl; whisk in sugar until smooth. Stir in flour mixture and 1 cup pecans. Refrigerate dough until firm, at least 1 hour or up to overnight.

3. Preheat oven to 400 degrees F. Scoop balls of dough using a 1 1/4-inch (1-ounce) ice cream scoop; roll in remaining 3 cups pecans. Space 1 1/2 inches apart on baking sheets lined with parchment paper. Bake until flattened and lightly colored on edges, 9 to 11 minutes. Let cool on sheets 3 minutes. Transfer to wire racks; let cool completely. Store in airtight containers at room temperature up to 1 week.


or these...

Bourban Balls

Ingredients:

1 cup chopped nuts
5 tablespoons Kentucky bourbon
1/2 cup butter, softened
1 (16 ounce) package confectioners' sugar
18 ounces semisweet chocolate

Directions:

1. Place the nuts in a sealable jar. Pour the bourbon over the nuts. Seal and allow to soak overnight.

2. Mix the butter and sugar; fold in the soaked nuts. Form into 3/4" balls and refrigerate overnight.

3. Line a tray with waxed paper. Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Roll the balls in the melted chocolate to coat; arrange on the prepared tray. Store in refrigerator until serving.


<3 H 

Roasted Beef Tenderloin

Ingredients:

3 large shallots, finely chopped (1 1/4 cups)
4 tablespoon(s) fresh tarragon leaves, chopped, plus more for garnish
2 tablespoon(s) olive oil
Salt and pepper
1 (5-pound) whole beef tenderloin, trimmed and tied
2 tablespoon(s) white wine vinegar
1 cup(s) dry white wine
2 tablespoon(s) margarine or butter
Rosemary sprigs, for garnish
Bay leaves, for garnish

Uncooked, your tenderloin should look like this...  Make sure the cut of meat you buy actually says "tenderloin" on the package.

Directions:

Preheat oven to 425°F.

In small bowl, combine half of shallots, 2 tablespoons chopped tarragon, 1 tablespoon oil, 1 1/2 teaspoons salt, and 2 teaspoons coarsely ground black pepper. Rub mixture all over tenderloin.

Place tenderloin, smooth side up, on rack in large roasting pan (17" by 13 1/2"). 

Roast tenderloin 45 to 50 minutes or until instant-read thermometer inserted in center reaches 135°F. Internal temperature of meat will rise 5° to 10°F (medium-rare) upon standing. Or, roast to desired doneness.

Transfer to platter; tent loosely with foil. Let stand 15 to 20 minutes for easier slicing.
Meanwhile, prepare sauce:
Place roasting pan over 2 burners on top of range on medium and add remaining 1 tablespoon oil and remaining shallots. Cook 1 to 2 minutes or until tender, stirring. Add vinegar and cook 1 to 2 minutes or until reduced by half, stirring and scraping pan to loosen any browned bits. Add wine, bring to a simmer, and cook 4 to 5 minutes or until reduced by half, stirring and scraping pan.

Remove from heat; stir in margarine until melted. Carefully pour sauce through fine-mesh strainer into gravy boat. Stir in remaining 2 tablespoons tarragon and any accumulated beef juices on platter. Makes about 3/4 cup sauce.

Remove string from tenderloin and discard. Garnish platter with rosemary sprigs and bay leaves; sprinkle tenderloin with additional chopped tarragon. To serve, cut tenderloin into slices and serve with sauce.

White Chocolate

This post will be dedicated to all things white chocolate.  As much as I love dark and milk chocolate, I know not everyone can eat it or likes it.  So, here are my favorite white chocolate recipes.

White Chocolate Holiday Bark

Ingredients:

• 1 pound finely chopped white chocolate
• 1 1/2 teaspoons nut or plain oil
• 1/2 cup dried cranberries
• 1 1/4 cups shelled pistachio nuts, toasted and papery coating peeled
• Equipment: Chocolate or candy thermometer

Directions:

Tempering the chocolate for the bark requires a double boiler. If you don't have a double boiler, improvise one by using a saucepan and a stainless steel bowl: Nestle the bowl into the saucepan, allowing a few inches of space to remain between the bottom of the bowl and the bottom of the saucepan. Keep an extra bowl of a similar size on hand to transfer the chocolate for cooling. Rest the chocolate thermometer on a towel. Line a baking sheet with foil.


Pour a couple inches of water into the bottom half of the double boiler and heat over medium-low to just below a simmer. Put the chocolate in the top half of the double boiler and set over the hot water. Slowly melt the chocolate, stirring with a heat-resistant rubber spatula. As the chocolate melts, check the temperature periodically to make sure it stays between 82 and 86 degrees F.

If it starts to rise above this temperature, quickly transfer the chocolate to the bowl on reserve and stir briskly to reduce heat. Return bowl to double boiler to maintain heat between 82 and 86 degrees F.

Remove bowl from over the hot water just before all the chocolate melts. Stir vigorously until the chocolate melts completely. Check temperature again. Stir in the oil until evenly blended. Chocolate is now tempered and ready to use. Keep within the 82 to 86 degree F range, returning bowl briefly to the double boiler if necessary.


Quickly stir the fruit and nuts into the chocolate. Spread chocolate mixture out on the prepared baking sheet so it's about 1/2-inch thick and the fruit and nuts are coated. Set bark aside at room temperature to harden. Break into angled pieces. Store in an airtight container at room temperature.


White Truffles

Ingredients:

• 2 tablespoons heavy cream
• 7 ounces good white chocolate, chopped
• 2 tablespoons Irish cream liqueur (ie: Baileys)
• 1/2 teaspoon good vanilla extract
• 1/2 cup chopped hazelnuts
• 6 ounces bittersweet or dark chocolate, chopped

Directions:

Place the cream in a heat-proof bowl, and set the bowl over a pan of simmering water. Cook until heated through. Using a wire whisk, slowly stir the white chocolate into the warm cream until completely melted. Whisk in the liqueur and vanilla. Cover and chill for 1 hour or until pliable but firm enough to scoop.

Preheat the oven to 350 degrees F.

With 2 teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres.

Place the chopped hazelnuts on a sheet pan and place them in the oven for 8 minutes. Cool to room temperature.

Melt the bittersweet chocolate in a heat-proof bowl, set over a pan of simmering water.  Drizzle the melted bittersweet chocolate over 10 of the truffles. Roll the remaining truffles in the chopped nuts. Chill until ready to serve.



White Hot Chocolate

Ingredients:

• 1 cup white chocolate chips
• 1 cup heavy cream
• 4 cups half-and-half
• 1 teaspoon vanilla extract
• Vanilla whipped topping, for garnish
• Mint leaf, for garnish (optional)
• White chocolate shavings, for garnish (optional)

Directions

In a medium saucepan over medium heat, combine white chocolate chips and heavy cream. Stir continuously until white chocolate chips have completely melted. Stir in the half-and-half, and vanilla extract. Stir occasionally until heated through.

Pour into mugs and top with a dollop of vanilla whipped topping and garnish with mint leaf and shavings (optional).


White Chocolate Cake with Fresh Raspberries

Ingredients:

For cake:

• 6 cups sifted cake flour
• 2 tablespoons baking powder
• 1 1/2 cups unsalted butter
• 3 cups sugar
• 12 egg whites
• 2 cups milk
• 1 teaspoon clear vanilla extract

For White Chocolate Mousse:

• 2 cups non-dairy whipping cream
• 1/4 cup white chocolate chips
• about a tablespoon or two of mashed raspberries

For Buttercream Icing:

• 1/2 cup solid vegetable shortening
• 1/2 cup unsalted butter softened
• 1 teaspoon clear vanilla extract
• 4 cups powdered sugar
• 2 tablespoons cream
• Fresh raspberries

Directions

For cake: Preheat oven to 325 degrees F. Grease bottoms of 12-inch, 9-inch and 4-inch round pans and line them with parchment or wax paper. Sift together flour and baking powder. Set aside. Cream together butter and sugar until fluffy. Set aside. Beat egg whites until stiff, but not dry. Set aside.

With mixer at low speed, alternately add flour and milk to butter. Beat in vanilla. Gently fold in egg whites and pour into prepared pans. Bake until toothpick inserted into center comes out clean.

For mousse: Melt white chocolate in double boiler or very carefully in microwave. Cool. Whip cream until soft peaks form. On low speed, pour in cooled, melted white chocolate.  Carefully mix in mashed raspberries (optional), to give it a pink color.  Or use food coloring if you'd like.

For buttercream: Cream together shortening and butter. Add vanilla. Gradually add sugar 1 cup at a time, beating well on medium speed. Scrape sides often. Add milk and beat at medium speed.

To assemble: Spread raspberries over both the 12-inch and 9-inch layers of prepared cake. Top each with raspberries, approximately 1/2-inches apart. Place 9-inch cake layer on top of 12-inch layer. Place 4-inch layer on very top. Decorate with buttercream.


<3 H

Asian Chicken Noodle Soup

This is one of my favorite soups.  Especially on a cold, rainy day.  This recipe has chicken in it, but you can easily alter this to use a different meat or just make it veggie.  You can also alter the veggies you use depending on what you prefer.

Ingredients:

• 4 tablespoons soy sauce
• 2 tablespoons mirin
• 1 teaspoon dark sesame oil, plus 1 teaspoon
• 1 clove garlic, minced
• 2 tablespoons minced fresh ginger
• 1 tablespoon sugar
• 4 tablespoons rice vinegar
• 1/2 teaspoon Vietnamese chile paste (or more to taste)
• 8 cups chicken broth
• 12 ounces boneless, skinless chicken breast, cut crosswise into thin strips
• 4 cups chopped Chinese vegetables or Napa cabbage
• 1 (5-ounce) package rice noodles, prepared according to packing directions (you can use ramen, udon, or any noodle you like)
• 1/2 cup chopped fresh cilantro leaves
• 6 scallions, thinly sliced on the bias

Directions:

Mix soy sauce, mirin, 1 teaspoon of the sesame oil, garlic, ginger, sugar, vinegar, and chile paste in a small bowl.
Heat the broth in a medium saucepan. Add the soy sauce mixture, the chicken, and the vegetables and bring to a boil. Simmer for two minutes or until chicken is cooked through. Add the remaining 1 teaspoon sesame oil. Taste and adjust seasonings.


Pour over prepared Chinese noodles. Garnish with cilantro and scallions.

 

Enjoy!

<3 H

Pumpkin Spice Latte



Ingredients:

• 2 tablespoons canned pumpkin puree
• 1 teaspoon vanilla extract
• 2 tablespoons white sugar
• 1 cup milk
• 1/4 teaspoon pumpkin pie spice
• 1 (1.5 fluid ounce) jigger brewed espresso

Directions:

1. Brew your espresso.
2. Meanwhile, in a small saucepan, whisk together the pumpkin, vanilla, sugar, pumpkin pie spice and milk. Warm over medium heat, whisking constantly, until hot and frothy. Do not bring to a boil.
3. Pour the espresso into a mug and pour the pumpkin spiced milk over it.

This is my absolute favorite drink this time of year!  If you don't have an espresso machine, you can cheat by just using strong coffee instead.  Coffee snobs would turn their noses up at this notion, but who cares?!  (:

<3 H

The Rose's Thanksgiving 2010

Despite forgetting several key cooking utensils and supplies at my apartment, Thanksgiving was a success!  I cooked at my brother Justin's apartment since I am busy packing and moving into a new place.  I was worried that I would forget everything.  And I did forget quite a bit (the pumpkin pie crust!!), but overall I made it work.  Here are some pics of the festivities. 

Here's me and my brother Justin being silly in the kitchen.

The fam snacking on cheese, crackers, fruit, and cinnamon rolls.

Every good meal starts with fresh herbs!

And lots of butter...

The mess I made of my brother's kitchen...



The hardwork paid off!  Dinner was delicious.  (:

Plastic forks are dangerous!!

Afterwards, everyone was ready for a nap.

 

It was a great night.  Food was amazing.  The Saints won (GEAUX SAINTS!!).  And I think I laughed so hard I burned the 8 sticks of butter off just from laughing.  I hope y'all had an excellent Thanksgiving as well!

Sweet Potato Casserole

How on earth did I forget to add this to my Thanksgiving Menu??  It's hilarious that I nearly did considering this is my favorite Thanksgiving side dish.  (:  Anywho, here it is!!

Ingredients:
3 cups mashed sweet potatoes
3/4 cup brown sugar
2 eggs lightly beaten
1 tsp vanilla
1/2 cup whole milk
1/2 cup melted butter
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp cloves

Topping:
1/2 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped pecans
handful or two of mini marshmellows

Preheat oven to 350 degrees.
Combine top ingredients.  Pour into a buttered casserole dish. 
Mix remaining ingredients together and sprinkle over top. 
Bake for 30 to 40 minutes until hot and browned.


(This recipe tastes almost exactly like Boston Market's sweet potato casserole.)

Baked Apples

One of my favorite smells is the scent of apples and cinnamon baking in the oven.  With the addition of raisins and pecans, these smell almost as good as they taste!  Baked apples make a great dessert for holiday dinners.  Serve them with a big scoop of vanilla ice cream.  Like apple pie without the crust (great for gluten-free eaters)!



Ingredients:

4 large good baking apples, such as Rome Beauty, Golden Delicious, or Jonagold (see cooking apple varieties)
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 cup chopped pecans
1/4 cup currants or chopped raisins
1 Tbsp butter
3/4 cup boiling water


Directions:

Preheat oven to 375°F. Wash apples. Remove cores to 1/2 inch of the bottom of the apples. It helps if you have an apple corer, but if not, you can use a paring knife to cut out first the stem area, and then the core. Use a spoon to dig out the seeds. Make the holes about 3/4-inch to an inch wide.  (See photos below for demonstration.)

In a small bowl, combine the sugar, cinnamon, currants/raisins, and pecans. Place apples in a 8-inch-by-8-inch square baking pan. Stuff each apple with this mixture. Top with a dot of butter (1/4 of the Tbps).

Add boiling water to the baking pan. Bake 30-40 minutes, until tender, but not mushy. Remove from the oven and baste the apples several times with the pan juices.

Serve warm with vanilla icecream on the side.

(Recipe and photos courtesy of Simply Recipes.)

Baked Mac & Cheese

If you're looking for a low-fat mac & cheese recipe, look elsewhere.  In my opinion, there is no such thing as a good low-fat mac & cheese.  Go hard or go home!  If you're not scared of the words "butter", "heavy cream", "whole milk", or "7 cups of cheese", then proceed!  I promise you won't regret it.  This will be the best mac & cheese you've ever had in your life.  I will post my pic as soon as I make this again.  The one above really doesn't do it justice...

 

Ingredients:

• Kosher salt
• Vegetable oil
• 1 pound elbow macaroni or cavatappi
• 3 cups whole milk
• 1 cup heavy cream
• 8 tablespoons (1 stick) unsalted butter, divided
• 1/2 cup all-purpose flour
• 1 cup Gruyere, shredded
• 6 cups extra-sharp Cheddar, shredded
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground nutmeg
• 1 teaspoon dry mustard

Directions:

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small-medium saucepan, but don't boil it.

This is the point where you have to have two hot pots going at once.  The first time you make it, it can feel like a juggling act.  So, if you're apprehensive or a beginner, have a second set of hands around. 

Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth.

Off the heat, add the Gruyere, Cheddar/American mix, add about 2 teaspoons of salt, pepper, and nutmeg. Add the cooked macaroni and stir well.  Taste to see if you need more salt or pepper.  Pour into a 3-quart baking dish.

Cover with remaining 2 cups of Cheddar/American mix. Bake for 30 to 35 minutes, or until the sauce is bubbly and the cheese is browned on the top. 

Let it sit for about 5 minutes to set.

Thanksgiving Menu



So, what's everyone making for Thanksgiving??  I've been trying to decide what to make for the past two weeks.  I never have trouble coming up with enough dishes to make.  My issue is paring it down.  I love to go BIG!!  If it were up to me, I'd have a huge table covered with 20 different dishes.  But, in a smallish Brooklyn apartment, this simply is not feasible.

At the same time, this was one of my mom's favorite holidays.  Since losing her in 2000, I do my best to remember her by making dishes she used to make when my brother and I were kids.  My menu has become a mix of those recipes, plus a few of my own I've grown to love over the years. 

So, after much consideration, this will be Thanksgiving 2010's menu at our home!

• Herb-Roasted Turkey Breast
• Cornbread Stuffing
• Garlic Parmesan Smashed Potatoes w/ Turkey Gravy
• Baked Mac n Cheese
• Green Bean Casserole
• Cranberry Sauce
• Pumpkin Tiramisu
• Dinner Rolls

Here are the recipes for each.  I will post my actual pics of each item once I make them on Thanksgiving. 

Herb-Roasted Turkey Breast

Ingredients:

• 1 whole bone-in turkey breast, 6 1/2 to 7 pounds
• About 3 cloves of minced garlic
• 2 teaspoons dry mustard
• 1 tablespoon chopped fresh rosemary leaves
• 1 tablespoon chopped fresh sage leaves
• 1 teaspoon chopped fresh thyme leaves
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup butter, semi-melted (or do half butter half bacon grease)
• 2 tablespoons freshly squeezed lemon juice
• 1 cup dry white wine

Directions

Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.

In a small bowl, combine the garlic, mustard, herbs, salt, pepper, butter (or butter/bacon grease mixture), and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat (under the skin). Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.

Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil.

When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey or use drippings to make a gravy.

(Recipe adapted from Betty Crocker and Ina Garten.)

Cornbread Stuffing

Ingredients:

• Cornbread, recipe follows
• A few slices of cooked bacon chopped
• 7 slices oven-dried white bread
• 1 sleeve saltine crackers
• 8 tablespoons butter
• 2 cups celery, chopped
• 1 large onion, chopped
• 7 cups chicken stock
• 1 teaspoon salt
• Freshly ground black pepper
• 1 teaspoon sage
• 1 tablespoon poultry seasoning (optional)
• 5 eggs, beaten

Directions

Preheat oven to 350 degrees F.
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning (if using). Add the bacon.  Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes.

Cornbread:

• 1 cup self-rising cornmeal
• 1/2 cup self-rising flour
• 3/4 cup buttermilk
• 2 eggs
• 2 tablespoons vegetable oil

Preheat oven to 350 degrees F.
Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.  (I typically will make this a day ahead or that morning.)

(Recipe adapted from Paula Dean and my PawPaw.)




Garlic Smashed Potatoes

Ingredients

• 1 head garlic
• Olive oil
• 2 pounds red potatoes, washed well and quartered
• Few quarts of chicken stock or water (enough to cover potatoes to boil)
• Salt and freshly ground black pepper to taste
• 5 tablespoons butter
• 1/2 cup heavy cream
• 1/4 cup sour cream
• Handful or two of shredded cheddar or american cheese (optional, but gives it a great texture)

Directions

Preheat oven to 425 degrees F.

Slice off the very top of the garlic head. Drizzle head with olive oil and wrap in foil. Place on a sheet tray and bake until tender and fragrant, roughly 35 minutes. Remove from the oven and let cool. Remove the cloves and mash with a wooden spoon.

Place potatoes in a large stockpot and cover with cold water (I like to boil mine in chicken stock to give it added flavor, but that's optional). Add salt and bring to a boil. Cook until fork tender and drain. Mash the potatoes until smooth.

Meanwhile heat butter and cream until butter melts. Add the roasted garlic and potatoes and mash all together.  If you're going to add the cheese, do it now and stir.  Cover and let sit for a few minutes and mix again.

Taste and season with salt and pepper.  Since potatoes cool quickly, I try to let this be one of the last things I make when orchestrating the meal  (:


Baked Mac n Cheese...  Since this is the best thing I make, I'm going to wait and post this tomorrow and let it have a post all its own.  It's really THAT good!

Green Bean Casserole

My family has always used the recipe on the back of the French's Fried Onion can.  I don't care what anyone says, it's the best!

Ingredients:

• 1 (10 3/4 oz.) can CAMPBELL'S® Cream of Mushroom Soup
• 3/4 cup milk
• 1/8 tsp. black pepper
• 2 (9 oz. each) pkgs. frozen cut green beans, thawed*
• 1 1/3 cups FRENCH'S® Original or Cheddar French Fried Onions

Directions:

MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup French Fried Onions.

BAKE at 350°F for 30 min. or until hot.

STIR. Top with remaining 2/3 cup onions. Bake 5 min. until onions are golden.

Cranberry Sauce...  This is something that I will forever prefer straight out of the can in gelled format.  I don't care if I can still see the can ridges in the sides of the sauce as it comes out in a plop.  It reminds me of childhood.  And I personally think it tastes better than any homemade cranberry sauce I've tried.  For me, it's all about the texture.

Refrigerator Rolls

I like to make these the night before.  The less I have to do the day of, the better!

Ingredients:

• 4 1/2 teaspoons active dry yeast
• 2 cups warm water
• 1/2 cup white sugar
• 2 teaspoons salt
• 1/4 cup shortening
• 6 1/2 cups all-purpose flour
• 1 egg

Directions

In a large bowl, dissolve yeast in warm water and set aside to proof.

In another bowl, mix together sugar, salt, shortening, and egg with an electric mixer at low speed. Add mixture to yeast, and stir in flour. The last 3 cups of flour will have to be mixed in by hand.

Cover dough with a damp cloth, and place in refrigerator. Punch down occasionally as dough rises. You can leave dough in refrigerator overnight.

Two hours before baking, shape the dough into rolls. Place on greased pans, baking trays or muffin pans. Let rise 2 hours.

Bake at 400 degrees F for 8 to 10 minutes.

Pumpkin Tiramisu recipe was posted on my blog on the 19th.  Please see that post for the recipe.

Please feel free to share your menu plans for Thanksgiving.  I'd love to check them out!