Thanksgiving Pumpkin Soup

 1 medium onion

4 thinly sliced carrots

3 tablespoons olive oil

9 cubed cups of fresh pumpkin

3 cans of chicken broth(141/2 ounces)

1 1/2 teaspoons of garlic powder

1/2 teaspoon salt(optional)

Pinch of pepper

Pinch of nutmeg(optional)

1. In a large pan or Dutch oven, saute onion,carrots in oil for about 8 minutes. Add cubed pumpkin cook 8 minutes longer. Add chicken broth, garlic powder, salt(optional) pepper and nutmeg (optional) Bring to a boil then reduce heat to medium and cover. Let soup simmer until pumpkin is tender, 25-30 minutes.
2. Let sit to on side and cool slightly. Process in a blender, until smooth. Return all to pan and heat through.
3. Serve with Croutons, Italian or french Bread and top with sweet cream
   
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Amaretti Gingerbread Cookies

Ingredients

• 1 can (8 ounces) almond paste
• 3/4 cup sugar
• 1 tablespoon baking cocoa
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 2 large egg whites, room temperature
• 2 tablespoons molasses
• 1 cup pearl or coarse sugar

Preheat oven to 375°

Crumble paste in a food blender, add sugar, baking cocoa and all spices. Blend until well combined. Add egg whites and molasses until smooth.

Drop by tablespoonfuls into pearl sugar, roll to coat.

Place 2 in. apart on parchment paper lined baking sheets.

Bake until set, 10-12 minutes. Do not over cook.

Cool for 1 minute then move to wire racks.

Store in airtight containers.

Makes about 2 doz

Rice and Broccoli Casserole

• unsalted butter

• 1 frozen package broccoli (20 oz.)

• 1/2 cup thinly chopped onion 

• 1 cup of uncooked rice

• 1 oz cheese whiz jar

• 1 can of Campbell's mushroom soup

• 1/2 cup Stir in the cheese and soup add to a large casserole.

Melt the butter in a skillet, once melted add the frozen broccoli and onion.  Cook the rice, drain, and add to the onions and broccoli mixture.

Bake uncovered for 20-25 minutes at 350 degrees.

New Years Italian Lential Soup

 

• ¼ cup olive oil 
• 1 small onion diced finely
  
• 2 carrots cleaned and diced
• 2 stalks celery diced finely no leaves 
• 2 garlic cloves minced
• 2 cups lentils rinsed
• 14 ounces canned whole tomatoes crushed
• 7- 8 cups  vegetable or chicken broth
• Black Pepper
• extra olive oil for drizzling & grated cheese (both optional) 
•  1 cup of  cooked Ditalini pasta (Optional)

1. Add in the diced onions, carrots, and celery, and saute for about (12 minutes) until onion soft.
2. Add the minced garlic and saute for (2 minutes)
3. Add in the lentils and stir, combining (about 3 minutes).
4. Add in the tomatoes. Let this simmer together for a few minutes.
5. Cook at lower heat for a simmer.
6. Check the seasoning add more if needed, add pepper and let simmer 40 minutes
7. Before serving add cooked Pasta and mix well. (Optional)
   
8. If soup is thickening  add a bit of water (start out with 1/4 cup Add to serving bowls and drizzle with olive oil.

• Slow cooker directions:
• Add the first 10 ingredients to a large 6-quart slow cooker, and stir well to combine.
• Cook for 4-5 hours on high or 8-10 hours on low, until the lentils are tender and cooked through.
•  Before serving add cooked Pasta and mix well. (Optional)
• Taste, and season as needed.

Let talk Turkey

Turkey Per Person

1.25 pounds of turkey per guest

 12-13 pounds feeds a party of 9 to insure leftovers figure 1.5 pounds per person

Turkey cleaning and Preparation and
Thawing your Turkey

Frozen  turkey can take several days to thaw.

Thawing in the fridge: One day of thawing per 4 to 5 pounds of turkey.

Thawing in water bath:  A half hour of thawing per pound of turkey.

Clean a Turkey

Most turkeys come with the neck and giblets inside the bird. 

Remove these and set  aside to cook separately.

Rinse out the cavity of the bird with cold water and salt and then, use paper towels to pat the bird dry, including inside the cavity. 

Turkey Rub

A classic rub made from thyme, garlic powder and salt and pepper works great as a rub.

Temperature to Cook a Turkey

Set oven to 325°F to cook turkey evenly.  Roast 22 to 24 minutes per pound (18 to 20 minutes per pound for unstuffed turkey),

If not a Butterball: brush with butter mixture after 1 hour and again after 1-1/2 hours. Baste with pan juices every hour.

After it's done, allow the bird to rest for at 20 least minutes before carving. 

Stuffed Turkey cooking times

• For 10- to 12-pound turkey, roast 3¼ hours to 3½ hours.

• For 12- to 14-pound turkey, roast 3½ to 4 hours.

• For 14- to 18-pound turkey, roast 4 to 4¼ hours.

• For 18- to 20-pound turkey, roast 4¼ to 4¾ hours.

• For 20- to 24-pound turkey, roast 4¾ to 5¼ hours.

Thanksgiving Pumpkin Bread

 1 1/2 cups of sugar

1/2 cup butter

2 large eggs 

1/3 cup butter

1 3/4 cup of flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon pumpkin pie spice

Cream sugar, butter, add eggs, pumpkin and water.  Mix well. 

Add all dry ingredients, and mix all together well. Pour into greased loaf pan and bake at 350 for 1 hour for a large loaf pan.  Test with a toothpick that comes out clean.

 

 

Italian Nutella Cookies

3 1/2 cups purpose flour
1 tablespoon baking powder
3/4 cup powdered sugar
8 ounces diced cold salted butter
3/4 cup whole milk

1 teaspoon vanilla or almond extract
1 1/2 cups Nutella spread ( you can use almost 2 containers regular size)

Mix together the flour, baking powder, powdered sugar and butter and extract, until you get a flaky mixture.

Add the milk and continue mixing just until the dough is formed.

 

Heat the oven to 340 degree 

 

Divide the dough into 3 equal parts. 

Roll out each one of them on a surface and floured rolling pin.

Roll into a rectangle 1/2 inches thick

 

Spread the Nutella  on each one of the 3 dough parts, roll each part into a log. 

Place the logs clean side up on a big parchment paper lined baking pan; space apart for each roll or bake each one alone.

Bake for 25-35 mins, until golden, do not over bake, slice with sharp knife

 

Cool for 30 mins.

 

Powder them with powdered sugar, slice the cookies. 

Christmas Pistachio Cookies

2 cups sugar
12 ounces pistachio
1 cup unsalted butter, softened
1 pound ricotta cheese
2 teaspoons vanilla extract
2 large eggs
4 cups flour
1  tablespoons baking powder
1/2 teaspoon salt

Preheat oven to 350 degree 

 
In a food processor or blender process pistachios until finely ground, then set aside.

In large bowl, mix low speed, beat sugar and butter until blended.
Then beat on high until light and fluffy, 6-7 minutes.
The at medium speed, beat ricotta, vanilla, ground pistachio, eggs until well mixed.
Reduce to low speed, add flour, baking powder, and salt and beat well until dough forms.
Drop dough by level tablespoons, 2 inches apart onto lined parchment paper lined large cookie sheet.
 Bake about 15 minutes or until cookies are very lightly golden. cookies will be soft.
Once cooked remove from oven and let cool.   

 
 Icing 
2 cups powdered sugar
3 tablespoons milk
chopped pistachio
In bowl, stir powdered sugar and milk until smooth. With small teaspoon spread icing on cookies. Decorate with chopped Pistachio, set to one side to allow icing to dry.

Fried Italian Ravioli

 2 pounds frozen cheese Ravioli

1 cup whole milk

2 medium eggs

1 cup seasoned bread crumbs

1 1/2 teaspoon parsley dried

1 teaspoon oregano 

1/2 teaspoon pepper

Salt a pinch

1/2 teaspoon garlic powder

vegetable oil

Parmesan Cheese

Marinara sauce 

1. Beat the eggs and milk in a pie plate. Mix  breadcrumbs, parsley, oregano and salt and pepper. garlic powder in another dish.
2. Dip ravioli in the egg mixture first and let the excess drip off, then coat breadcrumb mix;
3. Place on baking sheet and freeze until hard, about 10-15 minutes.
4. Heat to 350 degrees F about 1 inch vegetable oil in a deep skillet.
5. Fry  ravioli in 2 or 3 batches, turning as needed, until golden, about 4 to 6 minutes per batch. Place on paper towel-lined baking sheet and sprinkle with the Parmesan. 
6. Serve with your favorite marinara sauce and a glass of wine!  Enjoy 
   

Italian Seasoned Brussels Sprouts

 1 teaspoon butter 

 1 teaspoon olive oil 

 12 Brussels sprouts, trimmed and thinly sliced 

 1 tablespoon lemon juice

 salt and pepper to taste

I like to sprinkle with a touch of Mrs. Dash instead

Add the butter and olive oil to a  skillet over medium heat until butter is melted and begins to brown about 1 minute of so.

Add in Brussels sprouts, lemon juice into butter and oil, stir until sprouts are just heated and start to soften about 45 seconds. Remove from heat.  

Fresh Pumpkin Pie and Crust

 2 cups of fresh pumpkin

2 large eggs

1 12 oz can evaporated milk

3/4 cup sugar

1/2 teaspoon of salt

1/2 teaspoon of ginger

1/2 teaspoon ginger

1 teaspoon of cinnamon

In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt blend well with blender. Pour into a prepared crust. Bake 40 minutes or when a knife is inserted the edge comes out clean.

Prepare fresh pumpkin: Use 1 1/2 pounds raw pumpkin to yield 2 cups of mashed pumpkins. Clean out pumpkin seeds and stringy portions. Cut into chunks and add over medium heat in large pan  1/2 inch of boiling water. Reduce the heat to low, cover, and simmer 45minutes or until tender. Drain, cool and remove the pumpkin peel, add pumpkin to the saucepan and mash with potato masher.

Pillsbury crust or homemade noted below
1-1/2 cups all-purpose flour, spooned into measuring cup and leveled with a knife
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon baking powder
6-1/2 tablespoons cold unsalted butter, sliced into 1/4-inch pieces
2-1/2 tablespoons cold vegetable shortening, in 4 pieces
4 tablespoons ice cold water

 If the pumpkin is large enough, you can double recipe to make two pies.  You can make these ahead as gifts for family members especially during Covid-19.  Stay safe all!

Thanksgiving Pumpkin Donut Holes

 1 3/4 cups flour

2 1/2 baking powder

1/4 teaspoon salt

1 teaspoon pumpkin spice

1/2 teaspoon nutmeg

3/4 cup pumpkin puree (your favorite brand)

1/2 cup brown sugar

1/3 cup vegetable oil

1 large egg

1 teaspoon vanilla extract

1/2 cup of milk (not skim)

Preheat oven to 350 degrees.  Grease well  24-cup mini muffin pan with nonstick spray. Sift flour into medium bowl, add baking powder, salt, nutmeg and pumpkin pie spice. In a separate large bowl, spoon  the pumpkin puree and add brown sugar. Mix in the vegetable oil, vanilla extract,  egg.  Pour in milk, and mix until smooth.  Add dry ingredients to the wet ingredients and stir until just combined. Please do not over-mix the batter. 

Scoop the batter evenly into a 24-cup mini muffin pan, about ¾ full each cup.

Bake at 350 degrees 10-12 minutes, or until a toothpick comes out clean of batter.

Remove donuts from oven, cool well enough to handle.

Add melted butter in a bowl and sugar and cinnamon in another .

Dip donuts into the melted butter to  coat, then coat in cinnamon sugar.

Serve warm on a chilly winter morning.  Enjoy!

Old Fashion Popcorn Balls

 2 Cups of Sugar

1 1/2 cups pf water

1/2 cup corn syrup (Light)

1 teaspoon vinegar

1 teaspoon vanilla or almond seasoning

5 quarts popped corn

Butter sides of saucepan, then combine sugar, water and syrup add the vinegar.

Cook into a hard ball (250 degrees) 

Stir in Vanilla

Slowly pour over popped corn, stir well to cover popcorn. Butter your hands lightly and shape into balls.  Makes about 15-20 popcorn balls.  Enjoy!