Bedroom Redo...

We decided to redo K-Bug's bedroom since the Mermaid moved out.  Deciding exactly what to do has taken time, but we're happy with the results.

After:

 The Reading Nook

New Bedding from Target

No cable in the rooms, but DVDs are allowed.

Repurposed Sconces and Scarves

 

Repainted Cubbies for Nightstand

 

Lots of bright colors

We made the Starburst Mirror Ourselves

Great Tutorial at Under the Table and Dreaming, and

my own step by steps at Sistas Procrastinate in Style.

During:

Vacuum up all the baseboards and clean them so you can mask them off.

Patch up any big nail holes.  If they're small, the paint will just fill them in.

I like the kind that goes on pink and turns white when dry so you know when it's ready to sand and paint over.

Primed all of the color blocks.

Primed them TWICE!

Before:

St. Patrick's Dinner: Corned Beef & Roasted Potatoes, Cabbage, & Radishes, Beer Bread

Corned Beef

We had family over so I picked up 3 of the Corned Beef Briskets(not the points, but the briskets) in their packages.  They're already brined and ready to go.  In a sink rinse off briskets, trim any fat that needs to be trimmed, and set aside in a large bowl or a large platter.  Rinse off spice packets and set aside.  Heat a large saute pan to med. high heat.  Drizzle a large roasting pan with high sides, big enough to hold briskets in a single layer, with a little olive oil and set aside.  Drizzle hot saute pan with olive oil.  Adding one brisket at a time, brown both sides and place in roasting pan.  You will know the side is browned when it is releases from the pan easily.  When you get to your last brisket, heat oven to 400 degrees.

I don't buy prepared chicken stock, but use a concentrated paste and add hot water to dissolve it.  When all meat is browned on both sides, spread evenly in roasted pan so that you can cover meat with liquid.  Cut open spice packets and place in a small bowl.  Microwave on high uncovered for 30 seconds, stir, microwave another 30 seconds.  Spices should be very fragrant now.  Sprinkle over briskets.  Add 2 or 3 bottles of non-alcoholic or alcoholic beer, I used O'Doul's.  Add enough reconstituted chicken stock to cover the briskets the rest of the way.  Cover with foil and place in 400' oven for one hour.  Reduce heat to 300' and cook for 5-6 hours.  Remove from oven and place briskets on large platter, covered with foil, allow to rest.

Potatoes & Radishes:

Turn oven up to 450'.  Clean 5-6 large red potatoes, 5-6 large russet potatoes, and 3 bunches of radishes.  Cut into bite sized, even pieces and put in extra large mixing bowl.  Drizzle with enough olive oil, about 2-3 Tbl., to coat all pieces.  Add about 1 Tbl. Lawry's, or Pappy's all purpose type seasoning and mix well with hands.  Spread evenly in a large, greased, roasting pan.  Roast 30 minutes, stir, and roast another 30 minutes, or until fork tender and most edges are browned.  (I did this while the Corned Beef was resting)

Cabbage:

Remove outer layer of leaves and trim stem if needed.  Do not remove the core, this will hold the wedges together for baking.  Cut into 8 wedges with core still intact.  Place in a greased roasting pan.  Drizzle with a few DROPS of olive oil, sprinkle with salt & pepper, and a drizzle of the braising liquid from the Corned Beef.  Roast uncovered for 20-30 min. in a 450' oven.  (I did this at the latter part while roasting the potatoes and radishes)

Spoon potato mixture into a large bowl and top with roasted cabbage wedges to serve.

(The next time I make this, instead of doing cabbage, I think I'm going to try brussel sprouts in with the potatoes and radishes!)

Beer Bread:
This is the recipe I used.  LINK HERE  Because I used non-alcoholic beer I added 2 1/4 tsp. of active dry yeast and it came out beautifully.  I thought at first that I had burned the bread, however, if you drizzle the butter over the bread before baking, like the recipe calls for, it does turn a dark brown.  But, it's more of a "browned butter" flavor, vs. burned.  It's a very yummy, deep flavor.  And of course, serve with butter on the side.

Copy/Paste of the Recipe:

Ingredients:

Servings:

• 3 cups flour (sifted)
• 3 teaspoons baking powder (omit if using Self-Rising Flour)
• 1 teaspoon salt (omit if using Self-Rising Flour)
• 1/4 cup sugar
• 1 (12 ounce) can beer
• 1/2 cup melted butter (1/4 cup will do just fine)

Directions:

Prep Time: 3 mins
Total Time: 1 hr

1. Preheat oven to 375 degrees.
2. Mix dry ingredients and beer.
3. Pour into a greased loaf pan.
4. Pour melted butter over mixture.
5. Bake 1 hour, remove from pan and cool for at least 15 minutes.
6. UPDATED NOTES: This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.
7. Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a "hard biscuit" as some have described. That's because they aren't sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the "correct" way and you will see an amazing difference in the end product.
8. I have had many email from you kind folks about using non-alcoholic beverages instead of beer. That is fine to do but I highly recommend adding a packet of Dry Active Yeast or 2 teaspoons of Bread (Machine) Yeast so that you get a proper rise.
9. The final result should be a thick, hearty and very tasteful bread, NOT A BRICK! ;).
10. Thank you all for the incredibly nice comments and those of you who left a bad review - learn to sift sift SIFT! You will be amazed at the results you get.

 
Mustard Sauce:
SUPER easy!!!  Mix about 2 Tbl. dijon with horseradish style mustard with 1/2-1 cup sour cream.  Use this to top your meat or veggies.

A side note about this meal.  I know St. Patty's day meals can often people even without heartburn problems grief.  My father in law was fully expecting to have issues, and he is constantly popping down Tums and Rolaids, anything he can get his hands on on a daily basis.  He had no problems after dinner or leftovers at lunch the next day.  I didn't add any onions on purpose, but maybe another time I would.  I didn't miss them one bit though, this meal was LOADED with lots of flavor!

Meaty Meatloaf with Veggies

3 lbs. Extra Lean Ground Beef(93/7)
1 lb. Italian Style Sausage
2 Eggs
1 15oz. can pumpkin puree(sneaky)
1 bag seasoned stuffing cubes, processed fine in food processor(about 2 cups ground)
2 Tbl. roasted garlic, finely minced
1 large sweet onion, finely diced
olive oil
balsamic vinegar
sugar
kosher salt
fresh ground pepper

Add about 2 Tbl. olive oil to non-stick spray pan and heat to medium.  Add onions, lower heat, and saute until almost translucent, be careful not to let onions burn or they will become bitter.  Add a pinch of salt, about 2 Tbl. each of balsamic vinegar and sugar.  Simmer until liquid is reduced to at least half.  Add fresh ground pepper and mix well.  Remove from heat and allow to cool to luke warm.

In a large mixer bowl(I use my Kitchenaid because I don't like to touch raw meat) add ground beef, ground sausage, ground stuffing, pumpkin, eggs, garlic, and onions when cool enough(you don't want to add them so hot they will scramble the eggs.  Add about 1 Tbl. of kosher salt and more ground pepper to taste.  Heat oven to 375'.  Use a LARGE roasting pan(I buy the biggest I can find at the dollar tree, turkey size, with a large lip).  Divide meat into two loaves and shape side by side in pan.

Veggies
1 lb. bag baby carrots
5 red potatoes
5 russet potatoes

Scrub and rinse veggies very well.  In a large bowl throw in baby carrots.  Cut potatoes lengthwise and then in wedges approx. 1/4-1/2 inch thick.  You want them similar is size to the carrots so they'll all cook evenly.  Add potatoes to bowl.  Drizzle with approx. 2 Tbl. olive oil and your favorite seasoning, like Pappy's, Lawry's, etc....  Mix well with hands and surround meat loaf with veggies.  Cook on large cookie sheet, uncovered, for 60-90 minutes.  Check it after 45 minutes and cover the veggies if needed so as not to burn.  Internal temp. of meat loaves need to reach 180'.  Cover with foil and let rest 10-15 minutes before serving.

The pumpkin is a sneaky way of getting in even more veggies.  You won't notice or even taste it.  Pumpkin is very moist.  A lot of recipes call for milk but I don't do dairy and it works as a perfect replacement.

Pumpkin Heath Coffee Cake

If I owned my own deli or restaurant, this would be on the menu.  I'd also top it off with a big dollop of maple whipped cream and a sprinkle of cinnamon.  SO good!

Preheat oven to 375’

Combine wet ingredients with whisk attachment:

1 stick Nucoa margarine, softened

1 stick butter, softened

1 ½ cups sugar

2 whole eggs

½ cup liquid egg whites

1 29 oz. can of pumpkin puree(not pie mix)

1 Tbl. Vanilla

½ tsp. maple flavoring

Whisk these wet ingredients together in large mixing bowl until combined well.  There will be little butter lumps, that’s okay.  This helps make an incredibly dense and rich cake.

Dry Ingredients:  Combine in a medium bowl with whisk.  

4 cups flour

2 tsp. baking soda

2 tsp. baking powder

2 tsp. pumpkin pie spice

1 tsp. kosher salt

Add half to cake mixture and mix until incorporated.  Add remaining dry ingredients and pour into very tall 9x13 greased pan.

Streusel Topping:

1 stick of butter, softened

1 cup flour

1 cup sugar(white or brown)

1 tsp. ground cinnamon

1 cup toffee or Heath pieces

Combine flour, sugar, and cinnamon in a bowl.  Add butter in slices and cut in with a pastry cutter or fork.   Fold in Heath pieces.  Spread topping evenly over cake.  Bake in a 375’ oven for 50-80 minutes.  It is done when a skewer comes out clean. 

Creamy Chicken Enchiladas

8 cups Shredded Chicken(slow cooker)
1 1/2 lbs. Shredded Monterey Jack Cheese(divided)
2 cups frozen sweet corn
1 28oz. can Green Enchilada Sauce
2 cans Cream of Chicken Soup 98% fat free
1 can evaporated fat free milk
1 can Fire Roasted Diced Chilies
1 cup Light Sour Cream
2-4 Tbl. Gourmet Garden Cilantro Blend
1 med. onion, diced
2 Tbl. garlic, chopped fine(refrigerated jar stuff is just right)
1 Tbl. Kosher Salt
1/2 tsp. black pepper
1 Tbl. Sriracha Sauce
20 Fajita size flour tortillas

In a very large mixing bowl combine enchilada sauce, cream of chicken soup and evaporated milk.  Pour one cup of mixture into 2 9x13 inch pans sprayed with non-stick spray.  Remove 4 cups of mixture into a separate small bowl.  To remaining mixture in large bowl add diced chilies, sour cream, Gourmet Garden Cilantro Blend, onion, garlic, salt, pepper, and sriracha sauce and mix well.  Add shredded chicken, 2 cups of shredded Monterey Jack cheese, and corn and combine well.

Spoon 1/3-1/2 cup mixture into center of each flour tortilla and roll.  Place seam side down in baking dish.  Each pan should hold 9-10 tortillas.  Repeat until both pans are filled, may need to turn some enchiladas sideways to fit in pan.  Divide remaining liquid that was set aside and pour over rolled tortillas to coat.  Split remainder of Jack cheese and cover with non-stick foil, or spray a piece of foil with non-stick spray and cover sprayed side down.  Bake at 350 for approx. 45 minutes.  Remove foil and bake an additional 10-15 minutes, until cheese is golden and browned.

Root Beer Float French Toast

A friend of mine mentioned a great little breakfast place in Colorado that serves Root Beer French Toast.  I've never eaten there, but I could only imagine.  So, I told the family about this and we all agreed I needed to come up with something too.  I think it was really funny that as I was cooking and taking pictures for my blog Julie & Julia was on in the background.

I'm pretty sure I'm going to keep tweaking this recipe here and there so check back!

The Root Beer Syrup

1 1/2 cups White Sugar, 1/2 cup Brown Sugar, 1/2 tsp. each butter extract and vanilla, 1 tsp. Root Beer Extract

I used this measuring cup only so you could see through it.  Use measuring cups and pour both sugars into a microwavable container.  Add 1 cup of very hot water and stir.  It will be cloudy.  You want to microwave it on high for 30 second intervals until it is clear and all sugar is dissolved like this....

Add 1 tsp. Root Beer extract, 1/2 tsp. butter flavoring, and 1/2 tsp. vanilla extract.  Stir and set aside.

Ingredients for the Root Beer French Toast

One Loaf French Bread

2 Eggs

1/2 cup Milk

1 tsp. Root Beer Extract

Vanilla Bean Paste

Pinch of Salt

For Topping

Whipped Cream(in the can for the diner effect)

Maraschino Cherries

Butter

In a bowl or pie plate with at least 2" sides mix together eggs, milk, root beer extract and salt.  Oops, I forgot to take a picture of it, I also added about a tsp. of vanilla bean paste(or you could just use vanilla extract).  Not the prettiest color, huh.

Slice your French Bread into 1/2 inch slices.

Get your pan nice and hot.

Get your dipping station ready.

Spray the pan with non-stick spray(I use butter flavored).  When pan is very hot(water droplets should bounce off when sprinkled on the pan).  Dip bread in egg mixture, coating both sides, and add to pan.

When bottom of bread is brown and golden, spray the tops of the bread pieces with the non-stick spray.

Flip.

Mmmmmm.

Top with butter, syrup, whipped cream, and a cherry.

I couldn't understand the reviews as their mouths were quite full.  Something about mmmmhhhhuuuhhh whipped cream is mmmmhhhhuuuhhh so good with this mmmmhhhhuuuhhh.

By the way, the left over syrup was fantastic on some German Pancakes this morning!

Lindsay D's Sugar Cookies

Mix:
3/4 cup shortning, 1 cup sugar, 2 eggs, 1 tsp. vanilla
Add in:
2 1/2 cups flour, 1 tsp. baking powder, 1 tsp salt
Chill dough for 1 hour. Roll out to 1/8" and cut. Bake @ 400 for 6-8 minutes

They are my favorite. I just use pre-made frosting from the tub but I'm sure homemade frosting would be great too. Enjoy!

Guilt Free "Ice Cream" (WW pts.+)

1 mashed banana (0 pts.)
1 8 oz. carton Dannon Caramel Delight Light & Fit Yogurt(or any other fat free yogurt) (2 pts.)
1 Tbl. mini semi-sweet chocolate chips

Just mix them all together and freeze for at least 45 minutes.

Pumpkin Cheesecake with Marshmallow Vanilla Frosting

This recipe has to be my favorite decadent dessert ever.  I don't like the texture of pumpkin pie but love the taste, and this was positively delicious!

Original recipe:  http://www.epicurious.com/recipes/food/views/Pumpkin-Cheesecake-with-Marshmallow-Sour-Cream-Topping-and-Gingersnap-Crust-350478

Pumpkin Cheesecake

"For crust:

·        Nonstick vegetable oil spray

·        2 cups gingersnap cookie crumbs (about 9 ounces)

·        1 cup pecans (about 3 1/2 ounces)

·        1/4 cup (packed) golden brown sugar

·        2 tablespoons chopped crystallized ginger

·        1/4 cup (1/2 stick) unsalted butter, melted

For filling:

·        4 8-ounce packages cream cheese, room temperature

·        2 cups sugar

·        1 15-ounce can pure pumpkin

·        5 large eggs

·        3 tablespoons all purpose flour

·        1 teaspoon ground cinnamon

·        1/2 teaspoon ground ginger

·        1/4 teaspoon freshly grated nutmeg

·        1/4 teaspoon ground allspice

·        1/4 teaspoon salt

·        2 tablespoons vanilla extract

For topping:

·        2 cups mini marshmallows or large marshmallows cut into 1/2-inch cubes

·        1/4 cup whole milk

·        1 teaspoon vanilla extract

·        1/8 teaspoon salt

·        1 cup sour cream

ppreparation

Crust:
Preheat oven to 350°F. Spray 9-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Grind cookie crumbs, pecans, brown sugar, and ginger in processor until nuts are finely ground. Add butter; using on/off turns, process to blend. Transfer mixture to prepared pan; press onto bottom and 2 inches up sides of pan. Bake crust until set and lightly browned, about 10 minutes. Cool completely.

Filling:
Preheat oven to 350°F. Using electric mixer, beat cream cheese and sugar in large bowl until light and fluffy, about 2 minutes. Beat in pumpkin. Add eggs 1 at a time, beating on low speed to incorporate each addition. Add flour, spices, and salt; beat just to blend. Beat in vanilla. Transfer filling to cooled crust. Bake until filling is just set in center and edges begin to crack (filling will move slightly when pan is gently shaken), about 1 hour 20 minutes. Cool 1 hour. Run knife around sides of pan to release crust. Chill cheesecake uncovered in pan overnight.

Topping:
Stir marshmallows and milk in medium saucepan over low heat until marshmallows are melted. Remove from heat and stir in vanilla and salt. Cool marshmallow mixture to room temperature, stirring occasionally.

Add sour cream to marshmallow mixture; fold gently just to blend. Pour topping over cheesecake and spread evenly, leaving 1/2 inch uncovered around edges. Chill to set topping, at least 1 hour. DO AHEAD: Cheesecake can be made 1 day ahead. Keep chilled."

I was lazy, and mixed 1/2 cup lowfat sour cream with one tub of Marshmallow Fluff and a Tbl. of Vanilla Bean Paste.  Perfection of the taste buds.

Pomegranate Spinach Salad

Potluck size:

10-12 cups fresh spinach leaves, washed & spun dry
1.5 cups Salted Caramel Walnuts, chopped
1 cup Pomegranate infused Craisins
1 cup Feta Cheese(or Bleu Cheese, my fave)
Pomegranate Dressing(recipe follows)

Combine spinach leaves and dressing JUST before ready to serve.  Top with walnuts, Craisins, and Feta Cheese.

Pomegranate Dressing:
2 Tbl. Extra Virgin Olive Oil
4 Tbl. Dijon Mustard
4 Tbl. Pomegranate Infused Vinegar
1/4 cup white sugar
1 Tbl. honey
1 tsp. fresh ground pepper
1 tsp. soy sauce

Whisk all ingredients well.  Store in refrigerator until ready to use.  Shake or stir well before using.

Salted Caramel Walnuts

The caramel flavor comes from the brown sugar.  They're crunchy, sweet, and the kosher salt balances them out perfectly!  Don't skip the course kosher salt.  I will try sea salt next time just to be different.  And yes, I can tell the difference, I love kosher and sea salt.  Do yourself a favor and throw out your plain old iodized salt and make the switch, you use less and it tastes SO much better.  

3 cups walnut halves
1/2 cup white sugar
1/2 cup brown sugar(unpacked)
course kosher salt

In a large non-stick pan combine walnuts and sugar.  Stir constantly(a slim silicone spatula works great for this) over medium-medium/low heat until walnuts are heated through and sugars are liquified into a deep brown(but not burnt).  Watch closely as you will need to stay in front of the stove top the entire time.  Pour out onto a cookie sheet lined with non-stick foil.  Spread out.  While still warm sprinkle with kosher salt.

I'm using these for a spinach, cranberry, feta salad with pomegranate vinaigrette.  You can also store them in an airtight container when completely cool.  Be careful not to burn yourself when you sneak a warm one, because you will not be able to help yourself.

Ravioli with Creamy Pumpkin Sauce

No fat grams were left out in this little impressive dish.  Don't hesitate to substitute fat free or lower fat versions though if you're trying to be reasonable.  This came from some leftover ingredients floating around in the fridge so even the amounts are eyeball estimates.

2 lbs. fresh or frozen jumbo ravioli, cooked and drained.
Bring large pot of water to boil, add about 2 tsp. kosher salt.  Boil according to package directions. Turn off heat when done, but do not drain.  Reserve a little pasta water for sauce.

Sauce:
2 Tbl. olive oil or butter
1/2 large sweet onion, diced
5 cloves garlic minced
kosher salt, fresh ground pepper to taste
1/8 tsp. ground nutmeg
1 tsp. ground cumin
1 tsp. dried parsley
1 Tbl. sugar
1/2 cup chicken stock
1 cup canned pumpkin puree(not pie mix)
1 cup whipped cream

Heat large sauce pan on medium-high heat, add olive oil to pan, diced onions, and spices.  Saute until onions are near translucent and then add sugar.  This will help caramelize the onions, just watch closely so they don't burn or it will make the sauce bitter.  Add garlic and a little broth until garlic is tender.  Whisk in remaining broth and pumpkin.  Simmer on low for a few minutes.  Strain raviolis from water and slip gently into pumpkin mixture.  Add pasta water if needed to coat all raviolis.

Serve with grated parmesan cheese and candied pecans.

2010 Thanksgiving Menu

Turkey:  Brined in PW Favorite Brine
Balsamic Green Beans
PW's Cornbread Sausage Stuffing(minus the apples)
Mashed Potatoes with Cream Cheese
Gravy
Pretzel Jello Salad with Blackberries
Jannet's Rolls
Homemade Orange Cranberry Sauce

Dessert:
No Bake Pumpkin Cheesecake
Bobby Flay's Pumpkin Bread Pudding(added white chocolate chips to mine)

Notes:
Turkey:  Brined for less time because it is injected with a solution, just overnight.  Rinse again, season inside cavities.  Put neck in bottom of pan with 1 onion wedged into 8 slices.  Cover bottom of pan 1/2".  Cooked upside down on rack for one hour at 375.  Flip over for remaining time, truss and cover with melted herb butter(fresh parsley, rosemary, kosher salt, black pepper, white pepper, and French Thyme).  Add a foil tent and reduce heat to 325' for 3-4 hours.  Remove foil tent last hour or remove tent and turn on broiler for a few minutes to brown up the top of turkey.

Potatoes:  Added 1 whole cube of cream cheese, 1 stick of butter, milk, salt & pepper to taste.

Stuffing:  Used PW's recipe ingredients, minus the apple.

Rolls:  Doubled Jannet's recipe.  Makes 64 rolls!  Divide dough between 4 9x9 baking pans.  Before baking, brush with melted butter and sprinkle with kosher salt.  Bake 15-20 minutes.

Balsamic Green Beans

This year I decided to try adding my favorite way to saute onions and mushrooms with the green beans and I'm glad I did!

8 slices of bacon
2 lbs. green beans
1 onion, diced
several Tbls.-1/4 cup good Balsamic Vinegar
3 Tbl. brown sugar
Kosher salt & fresh ground pepper to taste
sliced almonds

Cut bacon into small 1" pieces and put in a medium size stock pot.  Add diced onions.  Cook on medium-high heat until bacon is cooked through and onions are almost translucent.  Add approx. 1/8 cup balsamic vinegar and cover.  The liquid will help cook the onions.  Put lid on.  Check often as you do not want the onions to burn, then it becomes bitter.  When onions are translucent remove lid and add remaining balsamic vinegar and brown sugar, salt & fresh ground pepper to taste.  Cook on low until liquid is reduced by half. 

Trim ends of green beans and cut in half, into bite size pieces.  Rinse well and steam in microwave cooker until fork tender but still bright green(about 6 minutes).  Drain beans.  Add mixture to onion/bacon mixture and toss to coat well.  Add sliced almonds and mix well.

Rootbeer Cookies

My FAVORITE cookie. Rootbeer extract is hard to find, but I have found it online.
 

Rootbeer Cookies
1 c. brown sugar
1/2 c. butter, softened
1 egg
1/4 c. buttermillk
1 tsp. root beer extract
1-3/4 c. flour
1/2 tsp. baking soda
1/2 tsp. salt

Mix brown sugar, butter, and egg until fluffy. Stir in buttermilk, rootbeer extract, flour, soda, and salt, and mix until smooth. Cover and refrigerate for about an hour. Heat oven to 400'. Place cookies 2" apart on cookie sheet and bake for 6-8 minutes. Let cool on rack and glaze with recipe below.

Rootbeer Glaze for Rootbeer Cookies
2 c. powdered sugar
1/3 c. butter, softened
1-1/2 tsp. root beer extract
2 Tbl. hot water

Mix powdered sugar and butter. Stir in rootbeer extract and hot water. Place wax paper under cooling rack. Spoon glaze over the cookies. This glaze will do a double batch of cookies.

Dana's Grape Salad

3-4 pkgs of red and green seedless grapes(just get a good mix of each)
8 oz cream cheese, softened (Fat-Free OK)
1 c. sour cream
1/2 c sugar
1 tsp. vanilla

Mix and enjoy!

Cranberry Delight Salad

1 package (8 oz) cream cheese, softened
2 tablespoons mayonnaise (either regular or light)
2 tablespoons granulated sugar
1 can (16 oz) whole berry cranberry sauce
1 can (8 oz) crushed pineapple
3/4 c chopped pecans
1 cup heavy cream, whipped

In a large mixing bowl, combine cram cheese, mayonnaise and sugar; mix well. Stir in cranberry sauce, pineapple with its juice, and pecans. Fold in whipped cream. Pour mixture into an 8x8x2 inch pan. Freeze until firm. Let thaw 5-10 minutes before serving.

This is copied from the Lion House Desserts cookbook, however, I usually use a graham cracker crust instead, shortbread is my favorite, and I double up the lemon mixture. You can never have too much lemon custard in my opinion. This is the dessert I'm "expected" to bring to Thanksgiving and Christmas get-togethers.

Lion House Lemon Truffle Pie

Baked 9-inch pie shell
½ cup water
2 Tb. Sugar
1 egg
1 Tb. Cornstarch
1 Tb. Sugar
Zest of ½ lemon
1 ½ Tb. Fresh lemon juice
1 ½ tsp. butter
1 cup vanilla chips
1 8-oz. package cream cheese
½ cup whipped cream, sweetened
1 Tb. Toasted almonds

Put water and 2 Tb. Sugar in saucepan and bring to a boil. In a large boal, mix egg, cornstarch, 1 Tb. Sugar, and zest of lemon. Slowly add hot water to egg mixture in bowl; then pour entire mixture back into pan. Heat until thickened, stirring often. Remove from heat and add lemon juice and butter. Stir until mixed and cool.

Pour 2/3 of filling in bowl. Add vanilla chips to the filling remaining in pan. Stir until chips are melted. Place cream cheese in bowl. Add filling with vanilla chips to cream cheese and beat together. Spread this mixture in bottom of pie shell. Spread remaining 2/3 of lemon filling on top. Chill for 2 hours.

Top with whipped cream and garnish with toasted almonds or sprinkle toasted almonds over whipped cream and serve on side. Makes 1 pie.

One Dish Turkey/Chicken & Stuffing Bake

Great for leftovers!

1 1/4 c. boiling water

4 Tbl. butter or marg.
4 c. seasoned stuffing mix
4-6 boneless, skinless chicken breast halves
Paprika
1 can(10 3/4oz.) condensed cream of mushroom soup
1/3 c. milk
1 Tbl. chopped fresh parsley.

Mix water and butter, add stuffing, mix lightly. If using leftovers, skip the water/butter/stuffing mix, and just measure out cooked stuffing, about 6 cups.   Spoon stuffing across center of 3 qt. shallow baking dish. Arrange chicken on each side of stuffing. Sprinkle paprika over chicken. Mix soup, milk, and parsley. Pour over chicken. Cover and bake at 400' for 30 minutes or until chicken is done.

Mashed Cauliflower

1 lg. head Cauliflower
1 pkg. cream cheese
milk or half and half
salt and pepper

Steam cauliflower until very soft, add cream cheese and mash with a potato masher with with tines that are close together. Add milk or half and half until you reach the desired consistency. Add salt and pepper. Serve just as you would mashed potatoes. Can also be topped with grated cheese, bacon bits, chives, etc....

If you like, add a few wedges of Laughing Cow Cheese.  Yum!