Creme De Menthe Brownies

Recipe courtesy Paula Deen

Ingredients 1 cups (2 sticks) butter, softened 2 cups sugar 4 large eggs 1 teaspoon vanilla extract 11/4 cup all-purpose flour 3/4 cup unsweetened cocoa 1/2 teaspoon baking powder 1 (10-ounce) package Creme de Menthe baking chips (recommended: Andes) Shaved Creme de Menthe thins (recommended: Andes) Chocolate frosting Frosting: 1/2 cup (1 stick) butter, melted 1/3 cup cocoa 2 cups sifted confectioners' sugar 1 teaspoon vanilla extract 2 tablespoons milk Directions Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan. Using an electric mixer, combine butter and sugar in a large mixing bowl; beat at medium speed until creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla, mixing well. In a separate bowl, combine flour, cocoa, and baking powder. Gradually stir into butter mixture. Fold in mint chips. Spoon into greased pan. Bake for 35 minutes. While brownies are baking, prepare frosting. Combine butter, cocoa, confectioners' sugar, vanilla and milk in a large mixing bowl; beat at medium speed with an electric mixer until dry ingredients are moistened. Beat at high speed until spreading consistency. Remove pan from the oven and allow brownies to cool in pan on wire rack. Spread with chocolate frosting. Top with shaved mint thins.

Velvety Pumpkin Soup With Blue Cheese and Bacon

SUBMITTED BY: lis36d PHOTO BY: SunnyByrd INGREDIENTS 2 (15 ounce) cans pumpkin 1 quart chicken stock 1 cup half-and-half 1 shallot, minced 1/4 cup molasses 2 tablespoons butter 1 teaspoon pumpkin pie spice 1 teaspoon salt 1/4 teaspoon cayenne pepper 6 slices bacon 1 cup crumbled blue cheese DIRECTIONS 1. Stir together the pumpkin, chicken stock, half-and-half, shallot, molasses, butter, pumpkin pie spice, salt, and cayenne pepper in a large stockpot over low heat; simmer 10 minutes. 2. Meanwhile, place bacon in a large skillet over medium-high heat, and cook until crispy; remove to paper towels to drain, then cool and crumble. 3. Ladle soup into bowls. Top with bacon and blue cheese.

Thanksgiving Cranberry Sauce Recipes

Recipe courtesy Tyler Florence and JoAnn Cianciulli Ingredients 2 pounds fresh cranberries 1 cup sugar 1/4 cup Grand Marnier liqueur 1 orange, zested and juiced Directions Place all the ingredients in the bowl of a food processor, pulse several times to breakdown the cranberries and incorporate the ingredients; it should still be a bit chunky. Allow the cranberry relish to sit at room temperature for at least 30 minutes, so the flavors can marry.

Spiced Pumpkin Cheesecake

Spiced Pumpkin Cheesecake Recipe by Kraftfoods.com

Prep Time: 45 min Total time: 6 hr Makes: 16 servings What You Need 1-1/2 cups finely crushed NABISCO Ginger Snaps (about 38 cookies) 1/4 cup finely chopped PLANTERS Pecans 1/4 cup (1/2 stick) butter or margarine, melted 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 cup sugar 3 Tbsp. flour 1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream 1 cup mashed cooked fresh pumpkin 1 Tbsp. pumpkin pie spice 1 tsp. vanilla 4 eggs Make It PREHEAT oven to 325°F if using silver 9-inch springform pan (or to 300°F if using dark nonstick 9-inch springform pan). Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of pan. BEAT cream cheese, sugar and flour in large bowl with electric mixer on medium speed until well blended. Add sour cream, pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into crust. BAKE 1 hour and 15 minutes or until center is almost set. Loosen cake from rim of pan; cool before rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator. Kraft Kitchens Tips Size-Wise Enjoy a serving of this rich and indulgent treat on special occasions. How to Cook Fresh Pumpkin Cut a 4- to 5-lb. pumpkin in half with a large knife. Scoop out seeds and stringy fiber. Save seeds for roasting, if desired. Cut pumpkin into 1-1/2-inch cubes. Place pumpkin in large saucepan. Add water to 1-inch depth. Bring to boil; cover. Reduce heat and simmer 25 to 30 minutes or until pumpkin is fork-tender. Drain well; cool just until pumpkin is easy to handle. Remove peel. Mash with potato masher for a chunky mixture. For a smoother consistency, process pumpkin in a food processor. Drain mashed pumpkin in sieve for about 20 minutes to remove excess liquid. Store in refrigerator up to 5 days. Cooked pumpkin can also be frozen up to 6 months in sealable freezer-weight plastic bags. Cooking Know-How Mashed, cooked fresh pumpkin might have a higher moisture content than canned pumpkin purée. For best results, do not substitute canned pumpkin purée in recipes calling for homemade mashed pumpkin.

Thanksgiving Pumpkin Desserts

Thanksgiving Pumpkin Desserts Recipe courtesy Patty Ronning as adapted by Paula Deen Ingredients Bars: 4 eggs 1 2/3 cups granulated sugar 1 cup vegetable oil 15-ounce can pumpkin 2 cups sifted all-purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon salt 1 teaspoon baking soda Icing: 8-ounce package cream cheese, softened 1/2 cup butter or margarine, softened 2 cups sifted confectioners' sugar 1 teaspoon vanilla extract Directions Preheat the oven to 350 degrees F. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars. To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Autumn Potato Gratin

Autumn Potato Gratin Recipe courtesy Rachael Ray

Ingredients 4 pounds mixed baby potatoes , such as Red Bliss, Peruvian Purples, and Fingerlings 2 cups heavy cream, plus some to cover 4 tablespoons butter (1/2 stick) 2 sprigs each fresh thyme, sage, and rosemary 2 garlic cloves, cracked Salt and pepper 1/2 cup grated Parmesan Directions Preheat the oven to 400 degrees F. Halve the potatoes and toss them into a large baking dish and season with salt and pepper. Meanwhile, put the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about 5 minutes, to infuse the cream with flavor. Season with salt and pepper. Pour the hot cream mixture through a strainer over the potatoes, (discard the herbs and garlic), if there is not enough cream to go 3/4 of the way up the potatoes then pour some additional cream on top to make up the difference. Sprinkle the Parmesan evenly over the top. Bake for 30 to 35 minutes, until the potatoes are cooked through and top begins to brown. Cover and keep warm until ready to serve.

French Cut Green Beans with Almonds and Fried Onions

Recipe courtesy Rachael Ray Ingredients 1 pound fresh green beans or frozen French-cut green beans Salt 1 to 2 tablespoons unsalted butter 1/4 cup slivered almonds (2-ounce package) 1/2 lemon , juiced Ground black pepper 1 can fried onions Directions Bring 1 inch of water to a boil in a high-sided saute pan. If using fresh beans, cut them lengthwise while you wait for the water to boil. Add salt and green beans to boiling water and cook until just tender. Drain beans and rinse under cold water to stop the cooking. Return the skillet to medium heat and add the butter. When butter is melted, add the almonds and cook until golden brown. Return the green beans to the pan, along with the juice of 1/2 a lemon, add salt and pepper, to taste. When warmed through, top with fried onions.

Roasted Turkey Tenderloin with New Potatoes and Tarragon Broth

Copyright, 2006, Robin Miller, All rights reserved

Roasted Turkey Tenderloin with New Potatoes and Tarragon Broth Ingredients 1 tablespoon olive oil 2 (1 1/2 pound) turkey tenderloins Salt and ground black pepper 2 pounds new red potatoes or baby red potatoes, quartered (if bigger, cut into 2-inch pieces) 2 shallots, chopped 1 cup dry white wine 1 cup reduced-sodium chicken broth 2 tablespoons apple cider vinegar 2 tablespoons chopped fresh tarragon leaves 4 tablespoons store bought peach, cranberry or mango chutney Directions Preheat oven to 400 degrees F. Place oil in a large baking dish. Season turkey tenderloins all over with salt and black pepper and place in baking dish. Arrange potatoes all around turkey and turn to coat with oil. Season potatoes with salt and black pepper. Arrange shallots over potatoes in pan. In a small bowl, combine wine, broth, vinegar, and tarragon. Pour mixture over turkey. Roast turkey and potatoes 40 minutes, until an instant-read thermometer registers at least 160 degrees F. Let turkey rest 10 minutes before slicing crosswise into 1/2-inch thick slices. Serve half of the turkey and potatoes with this meal, with all of the broth from the pan over top. Serve spinach on the side. Reserve remaining turkey and potatoes for additional meals.