Caramel-Pecan Pie

In the spirit of an e-Thanksgiving menu, in which we're not actually sharing the food nor are we necessarily making them, I'm posting something I've never actually made. However, I've been lusting over this in one of my favorite cookbooks, Southern Living Annual Recipes (2005). It looks amazing and I'll probably try to make it for Christmas! But for now, I will just pretend with the rest of you.

Caramel-Pecan Pie
1/2 (15-oz.) package refrigerated piecrusts
28 caramels
1/4 cup butter
1/4 cup water
3/4 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup coarsely chopped pecans, toasted
Chocolate-Dipped Pecans (optional)

Fit piecrust into a 9-inch pieplate according to package directions; fold edges under and crimp. Prick bottom and sides of piecrust with a fork.
Bake piecrust at 400 for 6 to 8 minutes or until lightly browned; cool on a wire rack.
Combine caramels, butter, and 1/4 cup water in a large saucepan over medium heat. Cook, stirring constantly, 5 to 7 minutes or until caramels and butter are melted; remove from heat.
Stir together sugar and next 3 ingredients. Stir into caramel mixture until thoroughly combined. Stir in pecans. Pour into prepared crust.
Bake pie at 400 for 10 minutes. Reduce heat to 350, and bake 20 more minutes, shielding edges of crust with aluminum foil to prevent excessive browning. Remove pie to wire rack to cool. Top pie with Chocolate-Dipped Pecans, if desired. Makes 8 servings.

Chocolate-Dipped Pecans
1 (6 oz.) package semisweet chocolate morsels
20 pecan halves, toasted

Microwave chocolate morsels in a microwave-safe bowl at HIGH for 1 to 1 1/2 minutes or until melted, stirring at 30-second intervals.
Dip half of each pecan in melted chocolate; place on a wax paper-lined baking sheet. Let cool completely. Store in a single layer in an airtight container for up to 2 days.

from Lois Davis Webb, Morehead City, North Carolina

Cornbread Casserole

I LOVE this dish. I mean, really love this. No, it isn't "light", but hey, it's for Thanksgiving! I never had the recipe, but another blogger posted this - and I just had to share! Don't be surprised if this gets passed around with a meal sometime...

Cornbread Casserole
1 stick butter
2 beaten eggs
1 8oz. sour cream (can be lowfat)
1 can whole kernel corn, drained
1 can creamed corn
salt and pepper
1 small box Jiffy cornbread mix
Melt butter. Combine with beaten eggs and all other ingredients and mix well. Pour into 1 and 1/2 quart casserole dish. Bake 45-55 minutes @ 350F.

Whole Wheat Pumpkin Gnocchi with Mushrooms

Mmm... I made this recipe a few weeks ago and while it was delicious, Martha sure likes to use a lot of heavy cream and butter. I adapted it yesterday to suit our "everyday eating" desires and the outcome was just as tasty!

Ingredients

Serves 4

* 1 small sugar pumpkin (1 1/2 to 2 pounds), stem removed, halved lengthwise, and seeded (save the seeds--wash them, salt them and bake them on a baking sheet for 10 minutes at 400 degrees... the perfect topping for the side salad!)
* 2 cups whole wheat flour, plus more for work surface
* Coarse salt and freshly ground black pepper
* 1 teaspoon freshly grated nutmeg, plus more for serving
* 1 1/4 cups freshly grated Parmigiano Reggiano cheese, plus more for serving
* 1/4 cup (4 T) unsalted butter
* 2 shallots, finely chopped
* 16 oz sliced mushrooms (your choice)
* 8 fresh sage leaves or 1 tsp dried sage
* 1 cup homemade or store-bought low-sodium chicken or vegetable stock
* 1 cup 1% milk


Directions

1. Preheat oven to 400 degrees. Place pumpkin halves, cut side up, on a baking sheet and fill each with 1 tablespoon water. Cover each half with parchment paper-lined aluminum foil. Transfer to oven and roast until soft, about 45 minutes. Let cool. Scrape pumpkin flesh from skin; discard skin.
2. Mound flour in center of a large work surface; add 1 tablespoon salt and the nutmeg. Using a fork, mix until well combined. Make a well in the center of the flour mixture. Add 2 cups pumpkin and 1 cup grated cheese to well. Slowly incorporate flour, beginning with inner rim of well. When flour is incorporated, gather dough together to form a rounded mass; knead mixture until smooth, 4 to 5 minutes.
3. Divide dough into 6 equal pieces. Roll each piece of dough into a cylinder about 1 inch in diameter; cut into 1/2-inch-long pieces. Transfer gnocchi to a baking sheet and cover with a clean, damp towel. Repeat process until all the dough has been used.
4. Bring 6 quarts water to a boil in a large pot over high heat. Generously salt water and return to a boil. Add gnocchi and cook until they rise to the top, about 4 minutes.
5. Meanwhile, heat a large skillet over high heat and add butter and shallots. Reduce heat to medium and continue cooking until shallots are golden. Add mushrooms and sage; cook, stirring, for about 5 minutes until mushrooms are softened. Add 1/4 cup pumpkin, chicken stock, milk, and 1/4 cup grated cheese; cook, stirring, about 30 seconds. Season with salt and pepper.
6. Using a slotted spoon, transfer gnocchi to skillet and toss to combine. Serve immediately with a fresh green side salad (my preference would be argula!)

Adapted by MCE from MarthaStewart.com

Mom's Lasagna with major additions

What was supposed to be a delicious lasagna recipe of my mothers, really turned into a free for all when I started to dig through the fridge/freezer to see what I could use for this weeks contribution. I'd love to give you all some idea of the recipe, but to be honest I just have no idea what portions I ended up using. Here's my best guess:

- Two tupperware containers of Sara's homemade tomato sauce which I made fresh this summer and froze - thaw before using
- One additional jar of Newman's Own Organic Marinara Sauce - I found that I needed to increase the sauce after starting to layer the lasagna
- 1lb of Hickory Acres ground beef
- One tupperware container of frozen veggies left over from the farm share, including tomatoes, kale, zucchini, yellow squash, radish, onions,
- One small butternut squash
- 4 cloves of garlic & one small onion sauted with meat
- Approx 33 cooked lasagna noodles
- Two 15oz containers of low fat ricotta cheese
- 1 cup of parmesan cheese
- Two eggs
- Oregano
- Two packages of frozen spinach - thawed
- One container of goat cheese


In some order do the following:
- Thaw and brown meat with onion and garlic then mixed with sauce
- Thaw veggies add to meat sauce of simmer
- Thaw the spinach and mix with ricotta cheese, parmesan, eggs and oregano
- Halve the spinach and cheese mix and add goat cheese to one half
- Cook noodles, sun under cold water and lay out on towels to cool and dry
- Add a 1/2 to one cup of sauce to the bottom of two 9x13 pans
- Begin to layer noodles, sauce mix, then dollops of cheese mix, sprinkle (or heap) shredded mozzarella between layers and repeat as necessary.
- I highly recommend using excessive mozz. cheese on the top layer before baking

I think that I ended up with 4 layers per pan.

Cook at 350 degrees for 45 minutes covered and 15 minutes uncovered. I suggest using toothpicks to hold the foil up of the lasagna while the cheese melts. When cooked, set out to cool and place in fridge. If the lasagna has time to cool it's way easier to cut and the pieces stay together better. It's a great meal to make ahead of time and freeze!

Cranberry-Ginger Relish

We are making an e-Thanksgiving feast by posting our favorite Thanksgiving recipes. No limit to the number or type, so hopefully options for your actual feast will abound!

Okay, I admit it, I am a huge M.artha St.ewart fan and look to her publications, shows, and website for inspiration. So, here's a cranberry recipe courtesy MSO.

Serves 8

Ingredients
1 bag frozen or 12 oz fresh cranberries
1 c sugar
1 tbsp fresh grated ginger
2 tbsp sherry vinegar or red wine vinegar

Directions

1. In a large saucepan, bring cranberries, sugar, ginger, and 2 tablespoons water to a boil. Reduce heat to medium-low, and simmer until most of the cranberries have popped, 10 to 15 minutes. Stir in vinegar.
2. Remove relish from heat. Let cool to room temperature, and serve (or refrigerate in an airtight container up to 3 days).

Arroz con Crema

4 c. water

2 c. converted rice

1 Tbsp. butter

1 tsp. salt

1 1/2 c. sour cream

1 c. chopped onion

1/4 c. chopped cilantro

1 Tbsp. olive oil

2 poblano chiles, peeled and deveined

4 garlic cloves

1 bag frozen corn (use fresh if in season!)

8 oz. grated cheddar cheese (I mix mild and sharp)

Pepper to taste

*I doubled this recipe to serve ten.

Bring water to a boil in pot and add butter and salt. When the butter is melted, add the rice and bring back to a boil. Lower the heat to very low, cover the rice with a tight-fitting lid and cook for 25 to 30 minutes.

Meanwhile, combine the sour cream with the chopped cilantro. Heat the oil in a dutch oven and add the chopped onion and garlic cloves. Add poblanos to dutch oven when the onion is wilted. Saute for 8 minutes. Combine with the rice. Add corn, the sour cream mixture and grated cheese. Sprinkle preferred amount of pepper and mix.

Bake for 30 minutes (keeping everything in the dutch oven) or until heated through in a 350 degree oven. This dish is better the longer it sits, so eating it on the 2nd or 3rd day is probably ideal!

Old-Fashioned Chicken Pot Pie

This is one of my family's favorite recipes from when I grew up - I loved it when my mom would make this! It has become a favorite in my household. It's fairly labor-intensive, so I would recommend doubling the recipe to have leftovers for later. It freezes really well!





Old-Fashioned Chicken Pot Pie
From: Southern Living (and adapted by my mom)
Yield: 6 servings
Prep: about 1 to 1 1/2 hours
Cool: about 1 hour combined

Poached Chicken
1 broiler-fryer chicken (3 lbs), quartered
4 cups chicken broth
2 medium-sized carrots, halved crosswise
2 medium-sized onions, peeled
1 bay leaf
6 oz. small fresh mushrooms, halved (2 cups)
2 medium-sized ribs celery, halved crosswise
Sauce
3 Tbsp. Butter or margarine
1/4 cup plus 2 tsp. All-purpose flour
1/2 cup heavy cream (whipping cream)
1 tsp. Poultry seasoning
1 tsp. Salt
1/4 tsp. Pepper
1 cup frozen peas
Pie Crust

1. To poach chicken, put chicken, broth, carrots, onions, and bay leaf in a 5-quart Dutch oven over medium-high heat. When broth comes to a boil, reduce heat to medium. Continue to simmer 20 minutes. Skim off foam from top with slotted spoon. Add mushrooms and celery to pot. Cover and simmer 15 minutes or until chicken and vegetables are tender

2. Using a slotted spoon, lift vegetables to a cutting board. Cool slightly, then chop onion coarse. Slice carrots & celery.

3. Let chicken stand in broth until cool enough to handle. Remove skin; pull meat from bones in large pieces. (You should have about 3 cups.)

4. Strain broth; skim fat from top and reserve. (Reserve or freeze the rest to use another time)

5. To make filling, have a deep 1 1/2 quart casserole ready for crust-topped pie. Melt butter in same Dutch oven over low heat. Stir in flour until smooth. Let mixtur bubble about 3 minutes, stirring often to prevent browning. Gradually stir in the 2 cups reserved chicken broth and the cream. Cook over medium heat, stirring constantly, until simmering and thickened. Add seasoning, green peas, the vegetables and chicken; stir to mix. Pour into casserole.

6. Roll or pat dough 1 inch wider than top of casserole. Moisten rim of casserole with water. Place crust over filling; press against rim to seal. Gently press overhang against sides of casserole. The pot pie can be frozen at this point!

7. Thaw (if frozen). Heat oven to 450. Bake 16 to 18 minutes until crust is puffed and well browned. Enjoy!

Note about feeding a crowd: I ended up doubling the chicken (2 whole chickens from Bettie at Hickory Acres) and quadrupling most everything else except the onions which I only tripled because I got tired of peeling them! If you make the recipe as it is, it makes a pretty hearty meal for four people who want seconds. I'm slowly figuring out proportions for 10!

Butternut Squash Risotto

Butternut Squash Risotto (makes 4-6 servings)

Ingredients:
2 c. chicken broth
3 c. water
2-3 T EVOO
1/4 c finely chopped onion
1 c. Arborio rice
1 c. freshly grated Parmesan
3 C. shredded butternut squash (uncooked)
1/2 c. dry white wine
salt and pepper to taste

To Do:
1. Heat broth and water to slow simmer.
2. In a separate pan, heat EVOO, add onion and cook until translucent, about 5 minutes. The add squash and cook over medium heat, stirring frequently until lightly browned, about 15 minutes.
3. Add rice and cook 1 minute, stirring constantly.
4. Add wine and cook until liquid is absorbed. Continued in 1/2 c. increments until all liquid is absorbed and rice is tender (about 25 minutes).
5. Stir in parmesan and season with salt and pepper.

Enjoy with a green salad!

Adapted (by me!) from a Williams-Sonoma cookbook

Tater-Tot Hotdish

As a precursor, here is information from Wik.ipedia regarding "Hotdish": "Hotdish is a of a variety of baked casserole popular in the Midwestern United States, and especially in Minnesota, Wisconsin, North Dakota, and South Dakota. It consists of a starch, a meat or other protein, and a canned and/ or frozen vegetable, mixed together with canned soup. Hotdishes are filling, convenient, easy to make, and well-suited for family reunions, funerals, church suppers, and potlucks, where they may be paired with pan-baked cookies known as bars. The history of the hotdish goes back to when “budget-minded farm wives needed to feed their own families, as well as congregations in the basements of the first Minnesota churches.” And now, what you have all been waiting for, a variation of my little sister's Tater-Tot Hotdish recipe:
Tater-Tot Hotdish
Modified from the Kitchen of Jennifer B.
Oven: 350 degrees
Serves: 6-8 people/pan
Ingredients:
1 tbsp olive oil
1 small onion (or 1/2 large onion), chopped
8 small cloves of garlic (my sister uses garlic-flavored cream of mushroom instead)
1 pound of ground beef
1/2 bag frozen sweet corn
2 cans cream of mushroom soup (I use one low-fat and one-low sodium)
1 and 1/2 cans of milk (use empty soup cans)
1 teaspoon pepper
1 bag of tater tots

Directions:
1. Heat large skillet.

2. Add olive oil, onion, and garlic. Cook until onions are translucent.
3. Add ground beef to pan and cook through.

4. Drain (and rinse) fat off of meat.
5. In a 13" by 9" baking pan, mix hamburger with soup, milk, frozen corn, and pepper.
6. Lay tater tots on top of soup/hamburger mixture
7. Bake for 1 hour at 350 degrees

Serving suggestions: canned green beans if you are going for authenticity; fresh green beans if you want to be fancy; and an iceberg lettuce salad if you are uber-sophisticated. Also, this is probably freezer-friendly, but I have never tried to freeze it.

Beef Stew at The Fowler House

5 lbs sirloin tip beef roast, fat trimmed off, cut into 1" cubes
3 Tbsp. olive oil
2 yellow onions, roughly chopped
5 cloves garlic, finely chopped
1 1/2 bottles red wine (sugg: Merlot)
3 beef bouillon cubes
8 c. water (approx)
1 bunch celery, cut into 1/2" pieces
8 carrots, peeled and cut into 1/2" pieces
4 Red skin potatoes, cubed with skin on
4 Yukon Gold potatoes, peeled and cubed
3 Tbsp fresh parsley, roughly chopped
Kosher salt to taste
pepper to taste
thyme to taste
hot paprika to taste

Season meat with salt and pepper. In a dutch oven over medium heat brown cubes of meat in olive oil on all sides. Add 1 onion and 3 cloves of garlic. Allow to cook 5 minutes. Add 2-3 bouillon cubes (to taste), 1 -1 1/2 bottles of wine, and enough extra water to cover contents. Cover, and allow to cook until meat is tender checking every half hour to be sure there is enough liquid (add more water if it looks low). Estimated cooktime: 2 - 2 1/2 hours.

When meat is tender add remaining onion and garlic and all vegetables, potatoes and herbs (except parsley). Add enough water to cover and bring to a slow boil. Cook until veggies are tender. Add parsley and let cook five more minutes. Add salt and pepper to taste.

This recipe feeds ten adults.

Chicken and 3 Bean Chowder

Original recipe titled "3 Bean Chowder" Adapted from 101 Things To Do with a Slow Cooker by Stephanie Ashcraft and Janet Eyring
Now titled: Pollo and 3 Bean Chowder by SA
Makes 8-10 servings

1 can Kidney Beans
1 can Fat Free refried beans
2 cans black beans
1 can chicken broth
2 cans of diced stewed tomatoes w/ liquid (or fresh if you got 'em handy)
1 medium onion shopped
2 cloves of garlic, minced
1 table spoon of chili powder
1/2 teaspoon cumin

5 med-lg Chicken Breasts

1. Combine all ingredients in greased 4-5-quart slow cooker. Cover and cook on low as you prepare the chicken.

2. Cook chicken through on stove top. Remove from heat and shread breasts with forks.

3. Add chicken to the crock pot and cook for a total of 4-5 hours.

I also prepared rice to add to the chowder when I realized it might not be enough to serve 8-10 people.

Enjoy!

Schedule of Meals

MOVED TO SIDEBAR

The Bylaws

Who knew that a crock pot club would have so many nuances based on the five personalities within our group. We have chatted through the queries and have come to an agreement about how the weekly exchange will work. Laws will be added as the need arises. For now:

--We will use local meats (beef, pork, chicken, eggs if in fact we are cooking a meat dish)
--We will only pass one beef dish within every two week time period.
--We will try to be "healthy" in our meal considerations (i.e. lower fat)
--The meal schedule will be set as two meals passed every week
--We will not pass dishes with fresh tomatoes, mushrooms (without a word of warning) or any type of bleu cheese (at least while any of us are pregnant)

Betty's Meatloaf

Betty’s Meatloaf (serves 6-8, but realistically it should be doubled to serve 10)

Ingredients:

1 T vegetable oil
1 onion, chopped fine
2 garlic cloves, minced
½ tsp dried thyme
½ c. ketchup
¼ c. packed light brown sugar
4 tsp cider vinegar
2 large eggs
½ cup milk, plus extra as needed
2 tsp Dijon Mustard
2 tsp Worcestershire
1 tsp salt
½ tsp pepper
¼ tsp Tabasco
2 pounds ground meat (I used a mix of ground beef and ground lamb but you can also use ground pork)
1 sleeve of crushed saltines or 1 cup breadcrumbs
1/3 cup minced parsley

1. Adjust an oven rank to the middle position and heat the oven to 350 degrees. Heat the oil in a skillet over medium-high heat until shimmering. Add the onion and cook until softened about 5 minutes. Stir in the garlic and thyme and cook until fragrant, about 15 seconds. Set aside to cool for 5 minutes.

2. Meanwhile , mix together the ketchup, brown sugar and vinegar and set aside. In a separate bowl, mix the eggs, milk, mustard, Worcestershire, salt, pepper and Tabasco together.

3. Mix the meatloaf mix, crackers, parsley, sautéed onion mixture and egg mixture until evenly blended and the mixture doesn’t stick to the bowl (if the mixture sticks , add additional breadcrumbs a T at a time until it no longer sticks).

4. Turn the meat mixture onto a foil-lined baking sheet and shape into a 9 x 5 inch loaf. Brush with half of the ketchup mixture. Bake the loaf for 45 minutes.

5. Brush the loaf with the remaining ketchup mixture and continue to bake until the center of the loaf measures 160 degrees n an instant read thermometer, about 15 minutes. Let cool for 20 minutes before slicing and serving.

Slow-Cooked Pulled Pork

Ingredients
Serves: 12 (I actually doubled this whole recipe and cooked about 8 lbs. of pork)
1 medium onion, chopped
1/2 cup(s) ketchup
1/3 cup(s) cider vinegar
1/4 cup(s) packed brown sugar
1/4 cup(s) tomato paste
2 tablespoon(s) sweet paprika
2 tablespoon(s) Worcestershire sauce
2 tablespoon(s) yellow mustard
1 1/2 teaspoon(s) salt
1 1/4 teaspoon(s) ground black pepper
Red pepper flakes (optional)
Garlic Powder (optional)
4 pound(s) boneless pork shoulder blade roast (fresh pork butt), cut into 4 pieces

Directions
1. In 4 1/2- to 6-quart slow-cooker pot, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt, and pepper until combined. Add pork to sauce mixture and turn to coat well with sauce.
2. Cover slow cooker with lid and cook pork mixture on low setting as manufacturer directs, 8 to 10 hours or until pork is very tender.
3. With tongs, transfer pork to large bowl. Turn setting on slow cooker to high; cover and heat sauce to boiling to thicken and reduce slightly. (I actually reduced the sauce in a pan to make it go more quickly. I also added some red pepper flakes, garlic powder, and more brown sugar while reducing. )
4. While sauce boils, with 2 forks, pull pork into shreds. Return shredded pork to slow cooker and toss with sauce to combine. Cover slow cooker and heat through on high setting if necessary. Reserve some sauce for topping sandwiches.
5. Serve sandwiches with potato chips & cole slaw.

Recipe adapted from Good Housekeeping

Stuffed Shells with Red Sauce

Ingredients:
2 boxes of pasta shells (24oz)
48 oz. of cottage cheese
32 oz. of shredded mozzarella cheese
1½ c. parmesan cheese
6 eggs
1½ tsp dried oregano
4 tsp fresh parsley
1 tsp salt
1 tsp pepper
2 - 28 oz. jars spaghetti sauce
Parmesan Cheese

To Freeze:
1 - Cook shells 1/2 of recommended time
2 - Drain
3 - Cool in a single layer on pan
4 - Combine cheeses, eggs, and spices
5 - Fill each shell with 2 T. cheese mixture (snip the corner off of a Ziploc bag)
6 - Freeze filled shells on a pan just until solid.
7 - Divide into five freezer bags.

To Serve (one bag):
1 - Thaw shells.
2 - Spread 1/2 c. of the jarred sauce in bottom of an 8x8 or 9x9 pan.
3 - Arrange shells and top with remaining sauce.
4 - Bake at 350 degrees for 30 minutes.
5 - Pour yourself a glass of wine and thank the food exchange for saving you precious time today
6 - Sprinkle with parmesan cheese.
7 - Enjoy, and then go do something fun with all of your extra time...