Recipes

iVillage Member
Registered: 12-14-2009
Recipes
15
Tue, 08-23-2011 - 6:36pm

I have a few recipes to share but one that I just made tonight because I couldn't resist makes it taste like Thanksgiving anytime of year!!

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iVillage Member
Registered: 03-01-2009
In reply to: sailorsbelle
Thu, 09-01-2011 - 3:15pm
Chocolate, toffee and pecans? Count me in!
Photobucket Forever Missing Our Angels ~ May 2010 ~ August 2010 ~ October 2010 
Avatar for lynntabor
iVillage Member
Registered: 03-27-2003
In reply to: sailorsbelle
Thu, 09-01-2011 - 1:05pm
Oh it was! It was in the little pullout in Food Network Magazine. There are a few more I want to try when it cools off this winter.
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iVillage Member
Registered: 12-14-2009
In reply to: sailorsbelle
Thu, 09-01-2011 - 11:24am
Lynn, that stuffing sounds so amazing! I am absolutely going to make it this year!!! I can't wait!

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Avatar for lynntabor
iVillage Member
Registered: 03-27-2003
In reply to: sailorsbelle
Thu, 09-01-2011 - 11:21am
Chocolate Toffee Pecan Tart I saw this in the November issue of FoodNetwork Magazine and knew I had to try it. The only bad part was that I only own an 11 inch tart pan. Luckily Michaels had a set of three and a few neighbors gave me their coupon. Woo Hoo! For the Dough: 1 cup all-purpose flour, plus more for dusting 1/2 cup Dutch-process cocoa powder 1/2 cup confectioners' sugar 1/4 teaspoon salt 1 stick cold unsalted butter, cut into 1/2-inch pieces 1 large egg, beaten For the Filling: 1 1/2 cups pecan halves 10 tablespoons unsalted butter 6 tablespoons granulated sugar 1 teaspoon vanilla extract 1/4 teaspoon kosher salt 2/3 cup light corn syrup 1/4 cup packed dark brown sugar 3 large eggs, beaten 3 tablespoons bourbon Directions Make the dough: Pulse the flour, cocoa, confectioners' sugar and salt in a food processor until combined. Add the butter; pulse until the mixture looks like coarse meal with pea-size bits of butter. Add the egg and pulse once or twice. (Stop before the dough gathers into a ball.) Turn out onto a sheet of plastic wrap and press into a disk. Wrap tightly and refrigerate until firm, at least 1 hour. Place the dough on a large sheet of lightly floured parchment paper. Roll into a 12-inch round, no more than 1/8 inch thick. Invert the dough over a 9-inch tart pan with a removable bottom and peel off the parchment; press the dough into the bottom and sides of the pan. (If the dough tears, just pat it back together.) Trim the excess dough. Cover with plastic wrap and chill at least 1 hour. (There was a lot of excess dough, so I am not sure if I did something wrong?) Position racks in the middle and lower third of the oven; preheat to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Bake on the middle rack, 20 minutes. Remove the foil and weights and continue baking until crisp, 7 to 10 minutes. Transfer to a rack to cool completely. Prepare the filling: Coarsely chop 1 cup pecans. Combine the butter, granulated sugar, vanilla and kosher salt in a saucepan and bring to a boil over medium-high heat. Cook, stirring, until the mixture turns dark amber, 6 to 8 minutes. Immediately stir in the chopped pecans and cook 1 to 2 more minutes. Remove from the heat and whisk in the corn syrup and brown sugar until dissolved. Cool until lukewarm, then whisk in the eggs and bourbon until combined. (The tart can be made 1 day ahead up to this point; cover and refrigerate the filling and wrap the cooled crust in plastic wrap.) Increase the oven temperature to 375 degrees F. Place the tart shell on a baking sheet and pour in the filling up to the brim. Arrange the remaining 1/2 cup pecan halves on top. Bake on the lower oven rack until the tart is evenly browned and slightly domed in the center, about 40 minutes. Transfer to a rack to cool completely.
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Avatar for lynntabor
iVillage Member
Registered: 03-27-2003
In reply to: sailorsbelle
Thu, 09-01-2011 - 11:18am

Cranberry Apple Stuffing

This recipe I found in the Novemember issue of the Food Network Magazine in the little pull out section.

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iVillage Member
Registered: 03-01-2009
In reply to: sailorsbelle
Wed, 08-31-2011 - 5:01am
Love these recipes...keep 'em comin! I'd add to them if I had easy access to my arsenal, but I'm sure this thread will keep growing. :-)
Photobucket Forever Missing Our Angels ~ May 2010 ~ August 2010 ~ October 2010 
Community Leader
Registered: 06-27-2006
In reply to: sailorsbelle
Mon, 08-29-2011 - 8:25pm

That sounds really good!

iVillage Member
Registered: 09-07-2000
In reply to: sailorsbelle
Wed, 08-24-2011 - 5:17pm
Oooh...you had me at "Pepperidge Farm!" There's a Pepperidge Farm outlet about 15 minutes away. I'll have to look for this stuffing the next time we're out there. This sounds really good.
iVillage Member
Registered: 12-14-2009
In reply to: sailorsbelle
Wed, 08-24-2011 - 3:17pm
That sounds delicious Kellie!!

Here's a corn pudding recipe instead of just plain ol' corn...

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar

Directions


Preheat oven to 350 degrees F.



In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm

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iVillage Member
Registered: 05-20-2004
In reply to: sailorsbelle
Wed, 08-24-2011 - 2:41pm
I was just looking for a glazed carrot recipe and came across this one for Carrot Souffle that looks perfect for Thanksgiving!

http://www.ivillage.com/sam-s-carrot-souffl/3-r-335052

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