Thursday, November 26, 2009

Thanksgiving Turkey Cookies from

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 container (16 oz) chocolate creamy frosting
Candy corn
Orange decorating icing
Black decorating gel
Miniature candy-coated chocolate baking bits

1. Heat oven to 350°F. Bake cookies as directed on roll. Cool completely, about 20 minutes.
2. Spoon chocolate frosting into resealable food-storage plastic bag; seal bag. Cut small hole in bottom corner of bag. On each cookie, pipe frosting on outer edge of half of cookie. Arrange candy corn over frosting for feathers.
3. Pipe orange icing onto each cookie to resemble turkey face and feet. Use orange icing to attach baking bits to turkey face for eyes. Pipe black gel on baking bits for centers of eyes.

Wednesday, November 25, 2009

Mixed Veggies with a twist!

Broccoli and Squash Medley from

2bags (12 oz each) Green Giant® Valley Fresh Steamers™ frozen broccoli cuts
2cups 1/2-inch cubes peeled butternut squash (1 1/2 lb)
1/2cup orange juice
1/4cup butter or margarine, melted
1/2cup sweetened dried cranberries
1/2cup finely chopped pecans, toasted
1tablespoon grated orange peel
1teaspoon salt

1.Cook broccoli as directed on bag; set aside.
2.Meanwhile, in 12-inch skillet, cook squash in orange juice over medium-low heat 8 to 10 minutes, stirring frequently, until tender but firm.
3.Stir in butter, broccoli, cranberries, pecans, orange peel and salt; toss to coat. Serve immediately.

High Altitude (3500-6500 ft):
Increase orange juice to 1 cup. Cook squash 18 to 20 minutes.

Saturday, November 21, 2009

Gingerbread Pancakes

We gave this recipe a try this morning. We thought they were good for a nice change-but still prefer the pumpkin pancakes.

Gingerbread Pancakes
1 cup flour
1/2 teaspoon cinnamon
dash of cloves
1/2 teaspoon ginger
3 Tablespoons molasses
1-1/2 teaspoons baking powder
1 egg, lightly beaten
1 Tablespoon vegetable oil
1/2 cup milk

Stir together flour, baking powder, cinnamon, ginger, and cloves. Add milk, molasses, vegetable oil, and egg to the flour mixture and mix quickly. Don't over beat. It's all right to let the batter stand or "rest'' before cooking. Pour batter onto a hot greased skillet, cooking for 2 or 3 minutes. Turn pancakes when bubbles appear on the upper surface. You may add more milk to make batter thinner. You may also reduce the amount of molasses for lighter pancakes. Serve with fresh whipped cream and warm maple syrup.

Thursday, November 12, 2009

Favorite Pumpkin Dessert

1 ½ cup granulated sugar
1 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground cloves
4 large eggs
4 cups pumpkin puree (~32 oz can)
2 cans evaporated milk
1 yellow cake mix
1 cube of butter or margarine softened

Mix sugar, salt, cinnamon, ginger, and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into 9x13 baking glass.
Cut butter into cake mix (like when making pie dough. Use a fork or pastry blender.)
Top batter with cake and butter mixture.
Bake in preheated 425⁰F oven for 15 minutes. Reduce temperature to 350⁰ F; bake for 40-50 minutes or until knife inserted near center comes out clean.
Serve warm or cold. Goes great with vanilla ice cream.

Well, we didn't quite make it as the Robertson Family Singers: let's see how we do with cooking...