Ingredients:1 Cup Cranberry sauce (more if you like)StuffingCooked turkeyTurkey gravy2 pkgs Pizza dough dry mix (do not buy ready made)Olive oil sprayParchment paperDirections:Pre-heat oven to 400 degrees. Spray cookie sheet with olive oil.Make pizza dough according to package directions. Make both pizza mixes into one dough. For ease, roll out pizza dough on parchment paper into a rectangle. Spread cranberry sauce over dough, leaving a little space around the edge. Spread cooked stuffing over cranberry sauce. Spread chopped cooked turkey over stuffing.Roll up jellyroll style (it is easy to do this by rolling inside the parchment paper). DO NOT slice the top or completely close the ends. Spray top of roll with olive oil. Place seam down on pan, removing parchment paper.Cook for 20-25 min. Cool and slice. Serve with gravy on the side for dipping or pour over the slices.Submitted by: Chelsey Anderson, TV5 News Producer
Ingredients:2 1/2 cups of 2″ pieces cooked spaghetti (thin) (about 1/2 a box)3 to 4 cups of diced cooked Turkey1/2 cup of minced pimento1/2 cup of minced green pepper2 cans of condensed Cream of Mushroom soup1 cup of turkey broth or gravy1 small onion, chopped3/4 lb. of sharp Cheddar cheese – cubed. Directions:Put cubed cheese on top of mixture in casserole dish. Bake in oven at 350 degrees for 1 1/2 hours, then put oven up to 375 degrees and bake until cheese is nice and brown. * Also great for freezing. Put in zip-lock bags, freeze. When ready to cook, place in baking dish, add cheese, then bake as directed above. Submitted by: Sharon Gonyar, TV5 Sales Department
2 cups all-purpose flour2 tsp. baking powder1 tsp. salt1/2 tsp. ground cinnamon1/2 tsp. ground ginger1/8 tsp. ground nutmeg1/2 cup unsalted butter, softened1 1/4 cups sugar2 eggs1/2 tsp. vanilla extract1/2 cup pumpkin puree3/4 cup milk1/2 cup mini semi-sweet chocolate chipsFrosting:8 oz. cream cheese, softened1/2 cup unsalted butter, softened1 tsp. vanilla extract4 cups sifted powdered sugarPreheat oven to 350 degrees.Combine flour, baking powder, salt, cinnamon, ginger, and nutmeg in a bowl: set aside.In the bowl of an electric mixer cream butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla and pumpkin puree and mix well. Add the flour mixture and milk alternately starting and ending with the flour mixture. Fold in the chips.Pour batter into lined cupcake tins. Bake in center of oven for 18 minutes or until cupcakes spring back and a cake tester comes out clean. Remove from oven. Cool in pans for 10 minutes. Place cupcakes onto cooling racks and cool completely.Combine cream cheese, butter and vanilla in electric mixer until creamy. Add the powdered sugar 2 cups at a time and beat until smooth.Frost cupcakes and serve. Makes 19.
Crust:1 package of graham crackers (9 crackers)2 Tbsp. sugar1/2 tsp. cinnamon1 tsp. orange zest4 Tbsp. unsalted butter1 Tbsp. waterFilling:2 cups fresh cranberries1 cup sugarJuice of 1/2 orange1 tsp. vanilla1 cup whipping creamGlaze:1/2 cup sugar1 Tbsp. cornstarch3/4 cup fresh cranberries2/3 cup water1/2 cup drained mandarin orange slices to garnishMake the crust:Preheat oven to 375 degrees.Process graham crackers, sugar, cinnamon and orange zest in the bowl of a food processor until finely processed. Place in large bowl and set aside. Melt the butter in a saucepan. Remove from heat and add water. Add butter mixture to graham cracker mixture and combine with a fork until completely combined.Place crumb mixture in a 10â€ pie tin and press evenly along bottom and sides. Place a piece of aluminum foil inside of crust forming and covering completely. Fill with pie weights. Bake in center of oven for 12 minutes. Remove foil with weights and bake for an additional 3 minutes. Remove from oven and cool completely.Make the filling:In a food processor coarsely chop the cranberries. Add the sugar, orange juice and vanilla. Combine in processor until cranberries are finely chopped.With a stand or hand mixer whip the whipping cream until stiff peaks.Gently fold the cranberry mixture into the whipped cream until incorporated. Pour into prepared graham crust, spreading evenly with a spatula and place in freezer overnight.Make the glaze:Combine all glaze ingredients in a small saucepan. Cook over medium-low heat stirring occasionally until cranberries have popped and mixture is clear and thickened. Set aside to cool completely.Garnish the pie with the cooled glaze and mandarin oranges.
1 cup dry red wineJuice of 1/2 an orange3/4 cup granulated sugar3 whole cloves1/2 cup dried apricots, coarsely chopped1/2 cup dried cranberries1 Granny Smith apple, peeled, cored and coarsely diced1/2 Cortland apple, peeled, cored and coarsely dicedIn a 2-quart saucepan combine wine, orange juice, sugar and cloves. Bring to a simmer over medium-low heat. Cook for 1 minute. Remove cloves. Add remaining ingredients. Bring back to a simmer and cover.Lower the heat and simmer, covered for 20 minutes until fruit is softened and apples are cooked.Drain fruit in a colander placed over a bowl, collecting the juices. Set fruit aside.Pour juices back into the saucepan and place over medium heat. Bring to a fast simmer and reduce until syrupy, about 7 minutes. Remove from heat.In a bowl combine the fruit with the reduced sauce.Serve with assortment of crackers and cheese.
1/2 package (8 oz.) phyllo dough, defrosted1 1/2 sticks (6 oz.) unsalted butter, meltedFilling:2 Bartlett pears, peeled and sliced into 1/8â€ slices2 Tbsp. water2 Tbsp. granulated sugar1/4 cup water1 Tbsp. cornstarch1 tsp. lemon juice1/4 tsp. ground cinnamonPinch of ground nutmeg1/2 cup toasted walnuts, choppedPowdered sugar to garnishMake the fillingPeel, core and slice pears 1/8â€ thin. In a 10â€ skillet add pears 2 Tbsp. water and 2 Tbsp. sugar. Cook covered over low heat until pears are tender, about 6 minutes.Meanwhile combine 1/4 cup water, cornstarch, lemon juice, cinnamon and nutmeg in a small bowl.When pears are tender add the cornstarch mixture and cook uncovered for an additional minute until thickened. Remove from heat, add walnuts and cool completely.Preheat oven to 350Â°. Open phyllo and lay flat on table making sure to keep unused phyllo well covered. Using a pastry brush, brush one sheet of phyllo with the melted butter. Lay another phyllo sheet on top and brush with butter. Place a tablespoon full of filling in the middle of one of the short ends of the phyllo sheets. Fold end over encasing filling. Butter the dry part of phyllo and fold over bottom and top thirds of the long ends of sheets. Roll filled phyllo cigar fashion buttering along the way until the filling is completely wrapped. Place seam side down on an un-greased baking sheet. Repeat for each piece. Bake at 350Â° for 20 minutes until golden brown. Remove from oven and cool completely. Dust with powdered sugar and serve. Serves 10.
1 cup plain lowfat yogurt1/2 cup sour cream1 tsp. lemon juice1 garlic clove pressed or minced then combined with 1/8 tsp. salt to make a paste3/4 cup shredded cucumber, well drained2 tsp. finely chopped fresh dill1/4 tsp. salt1/8 tsp. fresh ground black pepperIn a large bowl combine all of Tzatziki sauce ingredients. Cover and refrigerate.
1 package rapid rise yeast1/2 cup warm water, 105 – 115Â°F1 tsp. sugar2 1/2 cups all-purpose flour1 cup whole wheat or white whole wheat flour2 Tbsp. cornstarch2 tsp. salt1 tsp. sugar1 cup warm water2 Tbsp. olive oil plus extra for greasing doughCombine yeast with 1/2 cup warm water and 1 tsp. sugar in medium bowl. Set aside to proof.In the bowl of an electric mixer combine flours, cornstarch, salt and remaining teaspoon of sugar.When yeast mixture has proofed, about 10 minutes, add the 1 cup additional water and olive oil. Pour into dry ingredients and mix with dough hook on low speed until well combined. Increase speed of mixer to medium and knead for 5 minutes.When dough is kneaded and supple, remove from mixing bowl, lightly coat with olive oil and place back in bowl. Cover tightly with plastic wrap, place in a warm draft free location and allow dough to rise until doubled.When dough has risen remove from bowl onto a lightly floured board and divide into 8 equal sized pieces. Form each piece into a ball pinching seams and placing seam side down on a baking tray. Cover dough balls with plastic wrap and allow to rest for 1 hour.Place two baking sheet in lower and upper thirds of oven and preheat to 450 F.Roll each of 4 dough balls on lightly floured board forming each into a thin 7 â€“ 8â€ circle. Place two of the circles onto each of the preheated baking sheets and bake for 5 minutes until puffed.Remove the pita from the oven allowing them to deflate and cool. Repeat with remaining dough.
Pan-Roasted Double-Cut Bone-In Pork Chops with Sweet Potato Rissotto, Flash-Sauteed Rainbow Swiss Chard and Apple Cider Truffle Honey JusServes 4Executive Chef-Louis KieferThe Bar Harbor Inn Oceanfront ResortFor Pork Chops-2 tablespoons canola oil4 double cut bone in pork chopsKosher salt and black pepper to taste1 cup apple cider2 tablespoons truffle honeyÂ¼ cup unsalted butterFor Rainbow Swiss Chard (mustard greens may be substituted)-1 tablespoon olive oil2 cups Swiss chardÂ¼ cup balsamic vinegar1 tablespoon honeyKosher salt and black pepper to tasteFor the Sweet Potato Risotto-1 small sweet potato1 tablespoon unsalted butter2 cups chicken stock1 shallot chopped1 garlic clove, finely chopped1 teaspoon unsalted butter1 cup uncooked Arborio riceÂ½ cup dry white wineÂ½ cup heavy creamÂ½ cup grated parmigiano-reggiano cheesePinch of nutmeg and cinnamonMaple syrup to statePan Roasted Pork Chops-Preheat oven to 400 degrees. Heat oil in cast iron skillet over high heat. Season the pork with salt and pepper. Sear for three minutes and turn pork chops over and place in oven. Roast for 15 to 20 minutes and remove to a platter and drain most of the drippings from the skillet. Add apple cider to the remaining drippings and deglaze pan, scraping the bottom and reducing by half. Whisk in truffle honey, remove from heat and add the butter gradually, to blend well. Adjust seasoning.Flash Sauteed Rainbow Swiss Chard-Heat olive oil in large saute pan over high heat: add the Swiss chard and sautee until wilted. Add the vinegar to deglaze and, add honey and season with salt and pepper. Toss to coat well.Sweet Potato Risotto-Bake sweet potato until soft and scoop away from skin when cool. Mash with 1 tablespoon butter. Bring chicken stock to a simmer and keep warm. In separate pan saute garlic and shallots in 1 tablespoon butter until transluscent, stir in rice, and saute briefly. Add the wine and cook until most of the wine is absorbed. Cover rice with chicken stock and cook until absorbed. Repeat process until chicken stock is gone and rice is tender. Stir in sweet potato and cream, cook on low heat briefly and season with maple syrup, nutmeg, cinnamon, and cheese. Serve hot.
Rosemary Roasted Red PotatoesMakes 4 servings6 to 8 red potatoes cut into quarters1 Tbls. garlic infused olive oil1 Tbls. minced fresh rosemary leavesÂ½ tsp. saltÂ½ tsp. crushed black pepper-Pre heat oven to 400 degree-Combine all ingredients in a large bowl and toss to coat potatoes-Transfer to large baking sheet-Roast in oven for 30-35 minutes or until golden brown and tender
Brown Sugar Roasted Butternut Squash PureeMakes 4 servings2 medium sized butternut squash6-8 Tbls. melted butterÂ¼ cup brown sugar1 tsp. black pepper 1 tsp. kosher salt-Pre heat oven to 400 degrees-Cut both squash in half lengthwise, and spoon out the seeds-Peel squash and cut into 1 Â¼ to 1 Â½ inch cubes, put on baking tray.-Add melted butter, brown sugar, salt and pepper together in small bowl, pour over squash. Toss until coated.-Roast for 45-50 minutes turning several times or until glaze begins to caramelize-Remove from oven and puree in a blender until smooth, serve hot.
Cinnamon Apricot GlazeMakes Â¾ cupSoux Chef Kyle Tulloss Bar Harbor Inn2 Tbls. low sodium soy sauce1 Tbls. minced ginger2 (3 inch) cinnamon sticks2 cups smooth apricot nectarAdd all ingredients and reduce to Â¾ cup. Strain off cinnamon sticks and brush over grilled salmon fillet.
Pumpkin CrÃ¨me BruleeYields 6 ea. 4 oz. portions2 cups heavy cream1 tsp vanilla extract1/3 cup plus 1 teaspoon sugar10 egg yolks1/4 tsp cinnamon1/4 tsp allspice1/4 tsp ginger1 cup pumpkin pureeIn a small saucepan, bring heavy cream, vanilla, and half of the sugar to a boil and set aside. Whisk egg yolks with remaining sugar and very slowly whisk in cream. Add remaining ingredients and whisk to combine. Place ramekins in deep baking pan and divide mixture into ramekins. Place pan in oven and fill pan with water 1/4 of the way up each ramekin. Bake at 300Â° 15-20 minutes or until slightly firm in the center. Cool and refrigerate for 2-3 hours.*Chefâ€™s Tip- Whenever a recipe directs you to mix egg or yolks with sugar, make sure all your ingredients are ready to be incorporated, if eggs and sugar sit together too long, the sugar will cook the eggs and the batter may curdle. When cooking crÃ¨me brulee be careful not to overcook in the oven. Glaze the top of this crÃ¨me brulee with brown sugar by using your broiler or a chefâ€™s torch.
2 crisp applesÂ Â Â Â 2 cans of crescent rolls2sticks of butterÂ Â Â 1 1/2 cups of sugar1 tsp. vanillaÂ cinnamonÂ 1 small can of mountain dewÂ Peel and core apples. Cut apples into 8 slices. Roll each apple slice in a crescent roll. Place in a 9×13 buttered pan. Melt butter , then add sugar and barely stir. Add vanilla , stir and pour over apples. Pour mountain dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 45 minutes. Serve with ice cream and spoon mixture over top.
Root Chips2 large sweet potato, peeled4 large carrots, peeled and cut into 2â€ pieces (thicker carrots work best)2 Tbsp. olive oilPreheat oven to 350 degrees, with racks in upper and lower thirds.Slice sweet potato and carrots into 1/16 inch thick using a mandoline.In a large bowl, toss the sweet potato and carrot slices with the olive oil.Line two rimmed baking sheets with parchment paper. Arrange the sweet potato and carrot slices in a single layer on the pan. Place another piece of parchment paper over the slices and then stack another rimmed baking sheet on top of each.Bake for 20 minutes. Uncover and rotate sheets. Bake an additional 10 to 20 minutes, until chips start to brown. As the chips brown remove them and transfer to a wire rack. Repeat with second batch of slices. Cool completely.*Please note: Vegetable slices with shrink dramatically.
Chocolate Raisin Granola Bars2 cups old-fashioned oatmeal1 cup sliced almonds3 tablespoons unsalted butter2/3 cup honey1/4 cup light brown sugar, lightly packed1 1/2 teaspoons pure vanilla extract1/4 teaspoon kosher salt1/2 cup toasted wheat germ1/2 cup raisins1/2 cup special dark chocolate chipsPreheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper buttering the parchment paper as well: set aside.Toss the oatmeal and almonds together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl.Reduce the oven temperature to 300 degrees F.Place the butter, honey, brown sugar, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute. Add the vanilla then pour over the toasted oatmeal mixture. Add the wheat germ, raisins and chocolate chips: stir well.Pour the mixture into the prepared pan. Using a spatula press the mixture evenly into the pan. Bake for 25 minutes. Cool completely then cut into squares.
Fruit Cups1 cup boiling water1 pkg. (4-serving size) JELL-O Gelatin, any flavorIce cubes plus cold water to measure 1 cup1 cup assorted fruit (canned peaches, mandarin orange segments, raspberries, blueberries or chopped strawberries)In a medium bowl, stir boiling water into JELL-O until completely dissolved. Add ice water and stir until ice is dissolved. Refrigerate for 60 minutes stirring every 20 minutes until JELL-O is thickened. In order to get the fruit to suspend it should have the consistency of egg whites.Stir in the fruit then pour into 1/2 cup plastic containers. Snap on lids and refrigerate 2 hours or until firm.
Recipe courtesy of Cathy SpeonisServes: 61 cup fresh strawberries, cleaned and cut into 1/2″ pieces3/4 cup boiling water1 (4 1/2 serving size) pkg. strawberry Jello1/2 cup ice cubescold water1/4 cup thawed Cool Whip plus more for garnish6 cleaned strawberries to garnishDivide strawberry pieces among 6 6-oz. parfait glasses or custard cups. Pour boiling water into blender. Add Jello and blend on high speed for 20 seconds. Combine ice cubes with cold water to measure 1 1/4 cups ice water. Unplug blender and add ice water. Stir with a spoon until ice is almost completely melted. Plug in, cover and blend for another 20 seconds until ice is completely dissolved. Fill glasses 1/2 way with prepared Jello, covering strawberry pieces. Add 1/4 cup Cool Whip to remaining mixture in blender and process for 15 seconds. Pour into glasses dividing evenly. Place in refrigerator and allow to set for 1 hour. Serve with a dollop of Cool Whip and a strawberry.Here is the breakdown. I used regular cool whip – you can use low-fat if you prefer.Using regular cool whip
Recipe courtesy of Cathy Speronis6 ears of sweet corn1 gallon cold water1/2 cup table saltCombine water and salt in a large bowl until salt is dissolved. Soak corn in brine for 1/2 hour.Meanwhile, preheat grill on high for 15 minutes and make creamy feta sauce (recipe follows.)Turn elements to low. Grill corn until cooked and slightly charred, about 15 minutes. Remove corn from grill, coat with sauce and garnish with crumbled feta.Creamy Feta Sauce1/4 cup mayonnaise2 Tbsp. Greek yogurt1 Tbsp. lemon juice1/2 tsp. lemon zest1 1/2 Tbsp. minced fresh oregano leaves1 medium garlic clove, pressed1 tsp. ground cumin1/2 tsp. kosher salt1/8 tsp. fresh ground black pepper1 oz. crumbled feta cheese2 oz. crumbled feta to garnish (optional)Combine all ingredients for feta sauce and place in pie plate to coat corn.
Recipe courtesy of Cathy Speronis1 2 lb. Pork Boneless Chef’s Prime RoastMarinade1/2 cup vegetable oil1 Tbsp. lemon juice2 large garlic cloves, pressed1 tsp. kosher salt1 tsp. ground cumin1 tsp. Mediterranean oregano1/8 tsp. fresh ground black pepper1 1/2 cups hickory wood chips1 1/2 cups apple wood chipsWaterCombine the wood chips in a medium bowl and cover with water. Soak chips for 1/2 hour.Meanwhile, in a 1 gallon Ziploc bag, combine marinade ingredients. Place pork roast in bag squeezing out as much air as possible, place in a container and marinate in refrigerator for 1/2 hour. Prepare garlic pouch for gremolata sauce (recipe below.)Before cooking, light all elements on grill and preheat on high for 15 minutes.Remove soaked wood chips from the water and place in the center of a large piece of heavy duty aluminum. Crimp all edges together and cut a few slits in the top to allow smoke to escape. Turn the middle element of grill to low and one side element off. Place wood chip package over high element and close grill. Heat while preparing pork roast.Remove pork roast from marinade and truss with kitchen string. Place over middle/low element of grill. Grill for 10 minutes, turn and grill for another 10 minutes.Place garlic pouch over low element and cook until soft and golden (15 – 20 minutes.)Turn pork and place over the end element which is off. Grill for another 10 minutes, turn and grill for an additional 10 – 15 minutes until an instant read thermometer inserted in center registers 153 degrees. When cooked, remove pork from grill, tent with aluminum foil and rest for 15 minutes.Prepare gremolata sauce.Roasted Garlic Gremolata Sauce4 large garlic cloves, peeled3 Tbsp. minced fresh parsley3 Tbsp. olive oil2 Tbsp. lemon juice1/4 tsp. kosher saltPlace garlic cloves on a small piece of heavy-duty aluminum foil and drizzle with a little olive oil. Crimp to seal. Place over the low element of grill and cook for 15-20 minutes until soft and golden. Remove roasted garlic and place in a small bowl. Add remaining ingredients and stir with a whisk until well combined. Dress the sliced pork with sauce.