Pistachio & Cranberry Biscotti (Simple Gourmet)

A delicious Italian treat
with holiday flavors ❤

Ingredients:

1/2 cup (1 stick) butter at room temperature

3/4 cup sugar

2 eggs at room temperature

2 teaspoons pure vanilla extract

2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoons salt

3/4 shelled pistachios, coarsely chopped

2/3 cup dried cranberries, coarsely chopped

1 cup semi sweet chocolate chips

1 teaspoon shortening

Method:

Preheat oven to 350*. Line a baking sheet with sides with parchment paper and set aside.

Cream together the butter and sugar in a large bowl for 3 minutes, at medium speed, until light and fluffy. Use a spatula to scrape down the sides of the bowl. Mix in the eggs, one at a time, at low speed and then add the vanilla.

Sift together the flour, baking powder and salt. Scrape down the sides of the bowl, again.  Add the sifted ingredients and mix on low speed just until combined. Stir in the pistachios and cranberries.

Divide the dough into 2 equal portions. On the prepared baking sheet, form each portion into a log about 15 inches long and 1 1/4 inches wide. Place the logs 3 inches apart.

Bake for 25 to 30 minutes or until the logs are light golden brown. Cool on the pan for 15 minutes. Transfer to a cutting board. Use a serrated knife to cut each log into 1 inch thick slices. 

Arrange the slices cut side down on the baking sheet. Return to the oven for 12 more minutes, until firm and golden in color. Transfer to a cooling rack and allow to cool completely.

Line the baking sheet with waxed paper. Place the chocolate chips and the shortening in a microwavable bowl. Heat for 30 seconds. Stir and heat for another 30 seconds. Repeat until the chocolate is melted and smooth. Dip one end of each cookie into the melted chocolate. Shake off any excess chocolate and place on the waxed paper lined sheet. Refrigerate for 30 minutes to set the chocolate. Store in an airtight container, with sheets of wax paper between layers, in the refrigerator. Makes about 30 biscotti.

Notes:

These cookies are delicious with coffee, tea, hot chocolate or milk!

Our nephew and his wife are serving an Italian meal at the family Christmas Dinner ~ I created this recipe as a surprise to compliment the meal. ❤ ❤
 

Jan's Toll House Fudge (Family)

This family favorite fudge is delicious
& creamy and very simple to make!

Ingredients:

1/2 cup (1 stick) butter, at room temperature

6 ounces Nestle Tollhouse semi- sweet chocolate chips

1 teaspoon pure vanilla extract

12 large marshmallows

2 cups sugar 

1 (5 ounce) can evaporated milk

1/2 cup chopped nuts (optional)

Method:

Line a 9 inch square pan with a piece of parchment paper and set aside.

Place the butter, chocolate chips and vanilla in a large bowl and set aside.

Cut each marshmallow into 4 pieces and place in a large saucepan. Add the sugar and evaporated milk. Stir and bring to a boil over medium high heat. As soon as the mixture comes to a boil, turn the heat down to low. Cook, stirring constantly, for 6 minutes.

Pour the hot liquid over the ingredients in the bowl. Stir until all of the ingredients are well mixed. If desired, stir in the nuts.

Pour and spread evenly in the prepared pan. 

Allow to cool completely at room temperature. Place in the refrigerator for a couple of hours before cutting into pieces. Store in an airtight container, in the refrigerator, with sheets of wax paper between layers. (The individual pieces may also be wrapped in plastic wrap for gift giving.) Makes about 45 pieces.

Notes: My husband has very fond memories of the fudge that his sister-in-law, Jan, made every Christmas. This year, he asked me to please make a batch to share with all of the family. Her son, Sean, found the recipe and sent it to me. Here is the original recipe in her handwriting:

Jan and her husband Randy
June 2016

Simple & Delicious Leftover Turkey & Stuffing Quiche

This delicious quiche is perfect to serve
for brunch a day or two after serving
a turkey dinner. 🦃

Ingredients:

1 unbaked 9 inch pie shell (store bought or homemade)

1 cup leftover chopped turkey  

1 cup leftover stuffing

3/4 cup shredded cheddar cheese

2 tablespoons chopped fresh parsley leaves

1 cup half & half

4 eggs

1/4 teaspoon black pepper

sour cream, optional

smoked paprika, optional

cranberry sauce or relish, optional

Method:

Preheat oven to 350*. Place the pastry lined pie plate in the refrigerator for 20 minutes.

Remove the pie crust from the refrigerator and place on a rimmed baking sheet.

Layer the turkey in the crust. Top evenly with the stuffing and then the cheese. Sprinkle the parsley over all.

Whisk together the half & half, eggs and pepper in a medium bowl. Pour over the ingredients in the pie pan. Place the quiche and baking sheet in the preheated oven. Bake for 45 minutes or until a knife inserted half way between the center and the outer edge comes out clean. 

Allow to cool for 10 minutes. Cut into 6 portions. If desired, top each slice with a small dollop of sour cream and sprinkle lightly with smoked paprika. Serve with cranberry sauce or relish. Makes 6 servings.

Note: When I mentioned to my husband that I was making a quiche with leftover turkey and stuffing, he wasn't very enthusiastic about the idea, but he was very pleased with the result!  😀

Serving suggestion: One slice of quiche
garnished with sour cream and smoked
paprika with a side of Holiday Slaw and
Fresh Cranberry Relish. Links to the
recipes are below:

Holiday Slaw
https://carriekitchencreations.blogspot.com/2024/12/holiday-slaw-perfect-for-thanksgiving.html

Fresh Cranberry Relish
https://carriekitchencreations.blogspot.com/2015/11/cousin-katys-fresh-cranberry-relish.html

Perfect & Creamy Make Ahead Mashed Potatoes

 

These potatoes are perfectly
delicious~ What a great option to
make a day or two before serving! 

Ingredients: 

3 1/2 pounds of russet potatoes

2 cups half & half

8 tablespoons butter

1 1/2 teapoons sea salt

fresh ground black pepper

Optional Garnishes:

fresh ground black pepper

fresh chopped chives or a sprig of fresh parsley

Method:

Arrange oven rack to middle position. Prehaet oven to 450*

Use a fork to prick each potato a few times. Place the potatoes on the oven rack and bake for 50 to 60 minutes or until the poatoes are very soft. (It is better to over cook than undercook.)

Just before the potatoes finish baking, heat the half & half and 6 tablespoons of the butter just to a simmer. (Do not boil.) Turn off burner.

Remove the potatoes from the oven. Immediately, while the potatoes are still hot, use a pot holder or oven mitt to hold the potatoes and cut in half lengthwise. Use a large spoon to scoop out the cooked potato from the skins. (Leave behind any tough or harder parts of the potato closest to the skin.)** Place all of the cooked potato in a large microwavable bowl. While the potatoe are still hot, mash with a potato masher.*** Beat on low speed with an electric mixer for a couple of minutes, just until no lumps remain. (During this step, as needed, stop the mixer to scrape down the sides.) 

Add a portion of the simmered liquid to the potatoes and use a large rubber or silicone spatula to fold in. Repeat to gradually mix all of the liquid until the mixture is smooth and creamy. Stir in the salt. (The mixture will appear very liquidy and are not yet ready to serve.)

Cover the bowl tightly with plastic wrap. Refrigerate for 1 or 2 days. (Do not freeze.) 

When ready to reheat, use a knife to poke 8 to 10 whole in the plastic wrap. Microwave at medium high power ( 70 to 75 percent) for 7 minutes. Lift the plastic and stir. Replace the plastic and microwave for another 7 minutes. Remove the plastic wrap.

Cut the remaining 2 tablespoons of butter into 2 or 3 portions and place on top of the hot potatoes. Sprinkle with freshly ground black pepper. If desired, garnish with chopped chives or a sprig of parsley. Makes 8 servings.

**The hollowed out potato skins can be saved to make baked or air fried potato skin appetizers or side dish.

***In order to prevent lumps, it's important to mash the potatoes while they are hot.

Notes: I was very surprised at how excellent the potatoes turned out ~ everyone loved them!

Holiday Slaw ~ Perfect for Thanksgiving & Christmas

This salad is delicious, colorful,
light and fresh!

Dressing Ingredients:

2/3 cup finely chopped red onion

2 tablespoons + 2 1/2 teaspoons  olive oil

2 tablespoons apple cider vinegar

1 tablespoon rice vinegar or rice cooking wine

1 tablespoons maple syrup

3 teaspoons 

Dijon mustard

1/2 pink Himalayan salt or fine sea salt

Salad Ingredients:

1/2 cup 

sliced almonds

1/2 teaspoon olive oil

1

 1/4 pounds, or about 5 cups shredded cabbage

1/3 cup snipped 

fresh parsley leaves

1/4 cup 

dried cranberries

1/2 cup pomegrante seeds

pink Himalayan or sea salt

freshly ground black pepper

Method:

Add the onion to a large bowl. Whisk in olive oil, apple cider vinegar, rice wine, maple syrup, Dijon mustard, and the salt. Let sit for at least 10 minutes for the flavors to meld. 

Heat a skillet over medium high heat. Add the almonds in a single layer and drizzle with the 1/2 teaspoon of olive oil. Stir and shake the pan often until the almonds are fragrant and golden brown. (about 4 to 5 minutes)

Add the shredded cabbage, chopped fresh parsley leaves, toasted, almonds,  cranberries and pomegrante seeds to the dressing. Toss to combine. Taste and season with additional salt and freshly ground black pepper as needed. Makes 4 servings.

Note: This simple festive slaw is a light and refreshing side dish to serve with a holiday dinner or at a holiday brunch. It pairs nicely with turkey, goose and ham.

Sean' Perfect Roast Turkey ~ No Basting Needed!

This method produces a wonderfully
moist and delicious roast turkey!

Ingredients:

 1 (14 - 16 pound) frozen turkey

1 gallon (4 quarts or 16 cups) vegetable broth

1 cup kosher salt (or 1 1/4 cups regular salt)

1/2 cup brown sugar (light or dark)

1 tablespoon black peppercorns

1 1/2 teaspoons whole allspice berries or 5 teaspoons ground allspice

1 1/2 teaspoons candied ginger or 1/4 teaspoon ground ginger

12 cups ice and water to make 1 gallon

1 stick (1/2 cup) butter, sliced into tablespoon portions

fresh rosemary sprigs

minced garlic (optional)

Method:

Three days before roasting, transfer the turkey from the freezer to the refrigerator. 

The night before roasting, prepare the brine. Add the vegetable broth, salt, brown sugar, peppercorns, allspice and candied ginger to a large pot. Stir over medium-high heat to dissolve the salt and sugar. Bring to a boil and then remove from the heat. Allow to cool to room temperature and then refrigerate to finish cooling completely. 

Rinse the thawed turkey and remove the neck and innards. Add the brine, water and ice mixture to a five gallon bucket. Place the turkey, breast side down, into the brine mixture. Make certain that the turkey is completely immersed. (If necessary, weigh it down with a block of ice or a dutch oven filled with ice.) Refrigerate or place in a cool area for 8 to 16 hours.

Preheat oven to 500*. Remove the turkey from the brine. Rinse inside and out with cold water. Place in a roasting pan and pat dry with paper towels. (If using a disposable roasting pan, place the pan on a baking sheet with sides.) If desired, fill the chest cavity with your favorite dressing.

Use your fingers to loosen the skin from the meat. Work the tablespoons of butter between the skin and meat. Add sprigs of of rosemary and if desired, also add some minced garlic.

Roast on the lowest rack of the oven at 500* for 30 minutes. Cover the turkey loosely with a foil tent and reduce the heat to 350*. The turkey does not require basting! Roast for 2 to 2 1/2 hours or until a pop up thermometer raises to show it's done or until a thermometer inserted in the thickest part of the breast measures 161*. Remove from the oven and allow to rest, loosely covered for 15 minutes before carving.

Notes: This method produces a very moist perfect roast turkey! (The recipe is also very forgiving; even if you overcook the bird it still turns out great.)  

The inspiration for this recipe for this recipe came from Alton Brown's Brined Turkey Recipe. Sean made his own additions and changes that truly make this a no fail method for a delicious bird.

Delicious Slow Cooker Chicken Tortilla Soup

This simple and flavorful soup was enjoyed
by the entire family!

Ingredients:

2 (14.5 ounce) cans black beans 

2 pounds boneless, skinless chicken breasts or thighs

2 (15 ounce) cans diced tomatoes

2 (4 ounce) cans diced green chiles

2 small onions, chopped

4 cloves garlic, minced or pressed

2 teaspoons ground cumin

2 teaspoons chili powder

1/2 teaspoon smoked paprika

1 teaspoon salt

1/2 teaspoon ground black pepper

8 cups (2 quarts) low sodium chicken or bone broth

2 cups frozen corn

2 tablespoons lime juice

Garnishes:

6 cups crushed tortilla chips

1/2 cup chopped or torn fresh cilantro leaves (optional)

1 1/2 cup shredded Pepper Jack or cheddar cheese (optional)

sour cream (optional)

Method:

Use a colander to drain and rinse the black beans. Set aside.

Place the chicken in the bottom of the slow cooker. Add the diced tomatoes (with liquid), chiles, onion, garlic and beans. Sprinkle the cumin, chili powder, paprika, salt and pepper over the chicken and vegetables. Stir in the broth until all of the ingredients are mixed.

Cover and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours. Remove the chicken to a plate or large bowl. Stir the frozen corn into the soup. Use two foks to shred the chicken. Stir the shredded chicken into the soup. Stir in the lime juice and leave the soup in the slow cooker for another 10 minutes.

Ladle individual servings into bowls and garnish with tortilla chips. If desired, also garnish with grated cheese, cilantro and a dollop of sour cream. Makes 12 servings.

Notes: This recipe may be cut in half to produce a smaller amount of soup.

When I served this soup to my Mexican-born daughter-in-law and she loved it! That's the best endorsement for a Mexican style dish that I could receive. 🥰

 

 

PERFECT (& Simple) Steak Marinade

This simple marinade produces  deliciously
flavored grilled or broiled steaks.

Ingredients:

1/3 cup soy sauce

1/3 cup fresh squeezed lemon juice**

1/2 cup olive or avocado oil

1/4 cup Worcestershire sauce

1 tablespoon minced garlic

2 tablespoons Italian seasoning

1 teaspoon black pepper

1/2 teaspoon salt

1/8 teaspoon crushed red pepper (optional)

1 1/2 to 3 pounds steak rib eye, New York strip or T-Bone

Method:

Whisk together the soy sauce, lemon juice, oil, Worcestershire sauce, garlic, seasoning, black pepper, salt and crushed red pepper. 

Place one to three steaks in a large ziploc bag. Add the marinade to the bag making sure to coat all of the meat. Set aside in the refrigerator to marinate for 2 hours or overnight. Grill or broil to desired level of doneness.

**Red wine may be substituted for the lemon juice.

 

Rustic Cheesy Beef & Potato Bake (A Simple & Delicious Comfort Food)

This rustic casserole is perfect to
serve during colder weather ~ It
fills the home with a wonderful
aroma and is a delicious comfort
    food that warms you on the inside. 

Ingredients:

cooking oil spray (I use avocado oil)

2 pounds ground beef

1 teaspoon garlic powder

1 teaspoon onion powder

2 (10.5 ounce) cans cream of mushroom condensed soup** 

1/2 cup milk or half & half

1 teaspoon ground black pepper

1 teaspoon smoked paprika

1 1/4 pounds yellow, red or russet potatoes very thinly sliced (about 5 1/2 cups)

2 cups sharp cheddar cheese (or cheese of your choice)

Optional Garnishes:

parsley leaves

crispy onions

Method:

Preheat oven to 350*. Lightly coat a 9x13 baking dish with cooking oil spray. Set aside.

Brown the ground beef in a large frying pan, over medium high heat. Just before the meat finishes browning, sprinkle with the garlic and onion powders. Stir to mix. After the beef is cooked, tranfer to a sieve or collander to drain away any excess fat.

Add the mushroom soup, milk, black pepper, paprika and 1 1/2 cups of the cheese to a bowl. Stir until all of the ingredients are well mixed. Set aside.

Layer half of the potato slices onto the bottom of the prepared baking dish. Top with half of the beef and half of the soup mixture. Repeat with another layer of potatoes, beef and sauce.

Cover with foil. Place in the preheated oven and bake for 1 hour.

Remove the foil and sprinkle the remaining 1/2 cup of cheese over the top of the casserole. Return to the oven and bake for another 30 minutes. The casserole is ready when the potatoes are tender. (You can test by inserting a knife or fork.)

Before cutting into portions, allow the casserole to rest for 5 to 10 minutes. Slice into 8 portions. If desired, garnish with parsley and/or crispy onions.

Makes 8 servings

**I prefer Pacific Foods brand of condensed mushroom soup because of the quality of the ingredients. Many other brands contain additives, but this organic brand contains only water, mushrooms, cream, constarch, rice flour, sea salt, garlic and onion powders.

Copycat Starbucks Iced Brown Sugar Oatmilk Espresso Latte (Iced Or Blended)

A Simple & Delicious Starbucks
Latte to make at home ~ 
serve iced or blended. 

Ingredients:

1/8 cup hot brewed coffee

1 teaspoon espresso or instant coffee powder

2 rounded tablespoons of light brown sugar

a pinch - 1/8 teaspoon ground cinnamon (optional)

1/8 teaspoon pure vanilla extract

1 1/2 - 2 cups cubed ice for a latte, crushed ice for a blended drink

1 cup cold oatmilk (keep in refrigerator intil ready to pour)

Method:

Add the coffee powder, brown sugar, cinnamon and vanilla to the hot coffee. Stir well to blend. Cool slightly by placing in the freezer for a few minutes. 

For a latte, fill a tall glass, or cup, at least half way or more with ice cubes. Pour the coffee mixture over the ice cubes and stir. Pour the oatmilk over the top. Add a straw and give the latte one quick stir.

For a Blended drink, add crushed ice to a blender container. Pour the coffee mixture and oatmilk over the ice and blend until well mixed. Pour into a tall glass. If desired, top with whipped cream and sugar sprinkles. Add a straw and serve.

Sip & enjoy! Makes one Latte or blended drink.

Thai Style Fried Rice (With Pork Or Chicken) 🥡🥢

This flavorful rice is delicious & satisfying!

Ingredients:

wok or large frying pan

1 teaspoon crushed red pepper

4 1/2 tablespoons fish sauce

2 1/2 tablespoons avocado oil (or cooking oil of choice)

2 cups cubed cooked pork or chicken**

3 eggs beaten

1 1/2 cups peeled diced carrots

4 cloves garlic minced (6 teaspoons)

1/3 cup green onions, thw white and light greenparts cut into 1 inch pieces (about 8 onions)

1 1/2 teaspoons fresh ginger root, minced

1/4 cup fresh chopped cilantro leaves, stems removed

6 cups cooked white rice

2 tablespoons oyster sauce

Optional Garnishes:

chopped cilantro with stems removed

chopped peanuts

lime wedges

sirracha sauce

Method:

Combine the red peppers and fish sauce in a small bowl. Set aside.

Add one tablespoon of the oil to a wok or frying pan. Turn heat to medium high (350* to 375*) and the pork or chicken and fry, stirring for 2 minutes. Transfer the cooked meat to a bowl and cover to keep warm.

Add 1/2 teaspoon of the oil to the pan. Add the beaten eggs to the pan and quickly scramble with a silicone spatula. Add the cooked eggs to the bowl with the meat and cover.

Add one tablespoon of oil to the pan. Add the carrots, Cook and stir for 3 minutes. Add the garlic, green onions, ginger and cilantro. Cook and stir for 1 minute. Add the rice, fish sauce mixture and oyster sauce. Cook and stir until all of rice is mixed in and well coated. Mix in the meat and eggs.

Spoon into serving bowls. If desired, garnish with chopped cilantro and chopped peanuts. Serve with a lime wedge and sirracha sauce (for those who prefer extra heat/spiciness). Makes about 6 main dish servings. (about 9 cups of fried rice)

**Whenever you have a little bit of leftover pork, chicken or beef, chop and place in the freezer. when you have set aside 2 cups of meat you are ready to make this stir fry dinner. It can be made with one meat or a mixture of meats. Leftover bits of meat are a nice addition to ramen, too.

Notes:

Most of the time spent in preparing Asian dishes is spent in the chopping and prep work ~ the actual cooking time is about 10 minutes.

My husband and I both enjoyed this meal. It also would be nice to serve as a side dish with potstickers or other Asian dishes.

 

Italian Chicken & Duplings Soup ~ A DELICIOUS Comfort Food❣

The flavors and textures in this soup
are wonderfully delicious and comforting.

 Ingredients:

2 tablespoons olive oil

1 large yellow onion, chopped (about 2 1/2 cups)

1 cup peeled and chopped carrots (about 2 large carrots)

2 stalks celery, chopped (about 1/3 cup)

1 yellow bell pepper, chopped (about 1 1/3 cups)

4 cloves garlic, minced (4 to 5 teaspoons jarred minced garlic)

1/4 cup flour

6 cups chicken broth

5 1/2 cups cooked shredded chicken (about 1 1/4 pounds)

1 1/2 teaspoons Italian seasoning*

1 teaspoon sea salt

1 teaspoon ground black pepper

24 ounces refrigerated Italian gnocchi dumplings***

5 ounces baby spinach, stems removed and coarsely chopped or torn (about 6 cups)

1 cup half & half

grated parmesan, romano or asiago cheese, optional garnish

Method:

Heat the olive oil in a dutch oven over medium heat. Add the onion, carrots and celery to the pot. Cook, stirring occasionally, until softened. (about 10 minutes) Add the garlic and continue to cook for another 2 minutes or until the garlic becomes fragrant.

Add the flour and stir, for one minute, to combine and coat all of the vegetables. While stirring to mix, gradually add the chicken broth. Bring the mixture to a boil. (about 10 minutes) Add the chicken and spices. Return to a simmer again. Reduce the heat to medium low and simmer for 5 minutes.**

Stir in the gnocchi. Cover the pot and cook for another 5 minutes. Stir in the spinach and half & half. Cook and stir for another 5 minutes. 

Ladle into serving bowls. If desired, garnish with grated cheese and serve with toasted cibaata or bread of choice. Makes 6 to 7 servings.

*I make my own Italian herb blend and keep it on hand in an airtight container. Here is the link to that simple recipe: 

Homemade Italian Blend Seasoning ~ Gluten & Chemical Free https://carriekitchencreations.blogspot.com/2019/09/homemade-italian-blend-seasoning-gluten.html

**If you would like the soup to simmer longer, lower the heat to low/simmer and cook, covered, for an hour or longer. Increase the heat to medium and continue to follow the next steps in the recipe.

***I used this brand of gnocchi that can be found in the refrigerated section at the supermarket. (Two 12 ounce bags)

Note: One of my favorite meals is southern chicken and dumplings. The first time that I tried that dish was after the birth of my third son, when one of the ladies from church delivered a meal to our home. I immediately fell in love with this delicious comfort food. This Italian version warms both my heart and stomach. ❤❤❤

Simple Chicken (Or Turkey) Dinner Soup ~ Makes Lots!

This soup gets it's name because it is a
delicious combination of leftover chicken
(or turkey), potatoes, corn, vegitables and herbs.

Ingredients:

3 tablespoons bacon grease or olive oil

1 cup chopped yellow onion

1 cup diced celery

1/4 cup minced garlic

2 pounds yellow potatoes (skin on), cut into 1 inch cubes (about 6 cups)

1/4 cup flour

3 quarts chicken broth (12 cup)

1 pound cooked chicken (or turkey) cubed or shredded (about 6 cups)

2 cups frozen corn

1/2 cup diced cooked bacon

2 tablespoons rubbed sage

1 tablespoon black pepper

1 teaspoon regular or smoked paprika

1 1/2 teaspoons dried thyme leaves

1 tablespoon salt

1 quart half & half (4 cups)

1/4 cup chopped fresh parsley (or, 1 teaspoon dried parlsey)

Optional Garnishes:

additional chopped parsley

additional chopped bacon

grated cheese

crispy onions

Method:

Add the bacon grease (or oil) to a large (6 quart) stock pot and heat over medium high heat. Add the onions, celery and garlic. Stir and saute until the onions become translucent. (About 5 minutes) Stir in the potatoes. Add the flour and stir to coat all of the vegetables. 

Slowly stir in the chicken broth. Comtinue stirring, allowing the soup to come to a boil. Reduce to a simmer. Stir in the chicken (or turkey), corn, bacon, spices and half & half. Simmer until the soup is thick and creamy and the potatoes are tender.

Stir in the parsley before serving. Makes 12 servings. (About 24 cups) If desired, top each serving with one or more of the optional garnishes. (The first night, I garnished the bowls of soup with grated cheddar cheese, crumbled bacon and fresh parsley. The next night, I topped the soup with grated cheddar cheese and crispy onions.) Enjoy!

Notes:

I don't cook bacon often, but when I do, I saved the drippings in a jar in the refrigerator to use later. I also save chopped cooked bacon in a container in the freezer to use on salads and in other dishes.

Use half of the ingredients to make fewer servings and a smaller pot of soup.

You can bake chicken breasts before making this soup, or every time you have roast chicken for dinner, save leftover meat in a large ziploc bag in the freezer. When you have enough leftover chicken, make soup. This soup also is a great way to use leftover turkey.

Thanksgiving Pumpkin Pie Fudge

 

 

This autumn holiday treat tastes just
like pumpkin pie and is simple to make.

Ingredients:

cooking oil spray (I use avocado oil)

3/4 cup butter

3 cups sugar

1 (5 ounce) can  evaporated milk (2/3 cup)

1 cup canned pumpkin

2 tablespoons light corn syrup

1 teaspoon ground cinnamon*

1/2 teaspoon ground ginger*

1/2 teaspoon ground nutmeg*

1/4 teaspoon ground cloves*

1/4 teaspoon ground allspice*

1/4 teaspoon salt

1 1/3 (9 ounce) cups white chocolate chips

7 ounce marshmallow fluff

1 teaspoon pure vanilla extract

candy thermometer

Method:

Line a 9x9 inch pan with aluminum foil with extra hanging over all ofthe sides to make the fudge easier to lift all out of the pan. Lightly spray the foil with cooking oil spray. 

Place the butter in a large saucepan and melt over medium heat. Stir in the sugar, milk, pumpkin and spices. Increase the heat to medium high heat and cook, stirring constantly, until the mixture comes to a boil. 

Continue cooking, frequently stirring, for 10 to 20 minutes or until a candy thermometer reaches 235* (soft ball stage). Remove the pan from the heat. Stir in the white chocolate, marshmallow and vanilla until all are completely mixed in. Pour the mixture into the prepared pan. Allow to cool uncovered, at room temperature, for two hours. Refrigerate for 1 hour and then lift the fudge from the pan. 

Use a sharp knife to cut into small rectangles or squares. (If you are not cutting after one hour, cover with plastic wrap until you are ready to cut the fudge.) Makes about 77 pieces. 

I wrap each piece in a square of plastic wrap and place them in an airtight container in the refriderator. You do not need to wrap the pieces of fudge, but they do need to be kept in an airtight container, in the refrigerator, until you are ready to serve or gift to someone.

*2 1/2 teaspoons of "pumpkin pie spice" may be sustituted for the individual spices.

Notes: I wrap each piece of my Christmas candies and fudge in a small square of plastic wrap to keep them fresh longer and so that the edges do not dry out. Wrapped candies are a nice addition to gifts of Christmas cookies and to serve to family and guests. This Christmas, I am filling small tins with a variety of homemade candies to give to service providers, family and friends. Here are the recipes for the candies that will be in each tin:

Thanksgiving Pumpkin Pie Fudge 

Super Easy Holiday Nougat Candy 🍬

https://carriekitchencreations.blogspot.com/2022/03/super-easy-holiday-nougat-candy.html

Uncle Jim's Easy Chocolate Fudge

https://carriekitchencreations.blogspot.com/2015/12/uncle-jims-easy-chocolate-fudge.html

Super Easy Microwave Caramels

https://carriekitchencreations.blogspot.com/2016/02/super-easy-microwave-caramels.html

Easy Dump & Go Slow Cooker (or Instant Pot) Chili

This wonderful, flavorful chili is satisfying,
delicious and so simple to make.

Ingredients:

2 pounds ground meat (beef, pork, turkey or chicken or a combination of meats) **

2 1/2 cups southwest pot roast liquid (or any reserved liquid from a pot roast, beef, chicken or vegetable broth.) ***

2 (28 ounce) cans crushed tomatoes

2 (15 - 16 ounce) cans kidney beans

1 (15 - 16 ounce) can pinto beans

1 tablespoon dried cilantro

1/2 onion chopped

1 teaspoon garlic powder

1 tablespoon chipotle chili powder

2 teaspoon chili powder

1 teaspoon salt

grated cheese of choice, optional garnish (I used Monterey Jack cheese, but any cheese is okay.)

tortilla chips, optional

Method:

Brown the meat. Drain fat and set aside.

Add all of the ingredients to a slow cooker and cook on low for 8 to 10 hours on low setting or 4 to 6 hours on high. (Cook for 30 minutes on pressure setting in an instant pot.) Ladle into serving bowls and if desired, garnish with finely grated cheese and serve with tortilla chips. Makes 8 hearty servings.

**I used half ground beef and half ground pork. You can also set aside scraps of cooked leftover beef and pork, in the freezer, until you have 2 pounds of meat.

***I used 2 1/2 cups of reserved liquid from my southwest pot roast, but you can use the leftover liquid from any pot roast, gravy and/ or broth. If you use an alternate liquid, add 1 chooped red or orange bell pepper, 1/2 of an onion and 1 teaspoon garlic powder.

Notes: This flavorful chili makes use of leftover ingredients. It is satisfying and warming and spicy, but not burning.