a fresh SPIN on green bean casserole

1 pound fresh green beans, rinsed and trimmed
2 tablespoons unsalted butter
1 medium red onion diced
12 ounces mushrooms sliced
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth rench fried onions for topping

Heat oven to 400 degrees F.


 In a large skillet ove medium low heat slowly melt butter and allow it to brown. add onions and saute slowly to carmelize. This takes about 20 minutes, low and slow is the key here.While the onions are cooking bring water and 2 tablespoons of salt to a boil in a large saucepan.  While waiting for water to boil prepare a large bowl of ice water. Blanch  beans for 5 minutes. Drain in a colander and immediately plunge the beans into ice bath to stop the cooking. Drain and set aside.
Once onions are carmelized add the mushrooms, salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Add the half-and-half and cook until the mixture thickens, approximately 6 to 8 minutes.
Remove from the heat and stir in all of the green beans. Top with the french fried onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

a SUPERLATIVE ending for everyone

Is finding the perfect dessert for Thanksgiving difficult in your family? It is in mine... I always want to try SOMETHING unique and different which my Dad hates, My mom likes pie, but not the SAME kinds as  my brother, who likes chocolate and my husband likes cheesecake ... You get the idea. SO my SOLUTION this is is... pumpkin gooey butter cake! if the name doesn't just make you want to cry, how about the idea that it is, for the most part, a mix between cheesecake, cake and pie.. SURE to please very palette! If you have never heard of gooey butter cake it is native to St. Louis and is made in many different flavors. Paula Deen makes them a lot and has made them more popular. This is a recipe based off of hers. I chose pumpkin cause its the obvious Thanksgiving choice but SUBSTITUTIONS are welcomed!

For the crust
1 box spiced cake mix
1 egg
8 Tablespoons melted butter

For the filling:
1 (8-ounce) brick of softened cream cheese
1 (15-ounce) can of pumpkin (not pumpkin pie filling)
3 eggs
1 teaspoon vanilla
8 Tablespoons melted butter
12-14 oz powdered sugar
1 teaspoon cinnamon
1 teaspoon freshly grated nutmeg


Mix together the cake mix, melted butter, and the egg. Press the crust mixture into a 9×13 pan coated with cooking spray. Blend together the cream cheese and pumpkin. Add the eggs, one at a time. Add the butter, vanilla, cinnamon and nutmeg. mix then slowly add in the powdered sugar. I do closer to 12, just taste it and see how sweet you want it. Mix until combined. Pour over crust and bake at 350 for 40 to 50 minutes. Make sure not to over bake, the center should be a little gooey. Cool slightly...Top with whipped cream and devour!

This is a great base recipe... SWITCH out the type of cake mix, SPICES and pumpkin for any other SIMILAR ingredient and prepare the SAME way... chocolate cake with peanut butter... yellow cake with and kind of fruit instead of pumpkin... the possibilities are endless!!

1 SINGULAR SENSATION

Are you responsible for the STAR of the SHOW this Thanksgiving? I have been responsible for the  tryptophan inducing delight we all love for the past 10 years or SO and I think I have pretty much perfected it. SO here you go...

• If you purchase a frozen bird thaw completely before anything else.  Here are the time requirements to thaw a turkey in the fridge. (p.s. I have always had better results from a fresh turkey)

8 to 12 lbs. 2 to 3 Days
13 to 16 lbs. 3 to 4 Days
17 to 20 lbs. 4 to 5 Days
21 to 24 lbs. 5 to 6 Days

• For moist turkey like you have never had before you must brine your turkey. This is the best recipe ever by Alton Brown. 

1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 cup kosher salt
1 gallon heavily iced water

2 to 3 days before roasting:

     Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
The night before you'd like to eat:
     Combine the brine, water and ice in the 5-gallon bucket. I bought a 5 gallon paint bucket from Home Depot (new of course) and it is my designated brining vessel! Be sure to get the lid too! Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining. I put in in the garage with the lid on tight! I usually do 12-16 hours, don't do it too long or the meat will become mealy.

• Dry, Dry, Dry  Once the brining step is complete about an hour before it needs to go in the oven, remove it from the brine and dry the turkey, and I mean dry. The dryer the better. Let it drip as long as it will then wrap it in a dry clean towel. Put it in a dry SINK and let it SIT for a while. Then I use about an entire roll of paper towels patting the SKIN until it is dry. Did I mention the SKIN has to be totally dry? I am making this a big deal because it is. If the SKIN is not dry, it will not brown or crisp.
• If your turkey has a pop thermometer remove it. Never rely on these. They are made to pop at 185-190 degree F and  don't take into account that meat will rise 25 degrees or more after it has been removed from the oven. You want to remove your turkey from the oven at 161 degrees F and let it reach 185 degrees during this carry over cooking time. It is best to invest in a good thermometer that has a alarm that SOUNDS when the SET temperature is reached. Insert thermometer into the hole the pop thermometer was in. Be careful not to touch a bone with the thermometer probe. It will cause inaccurate readings.
• DO NOT STUFF, FILL... I know I know It is my favorite part too. I'm not SAYING don't have STUFFING I'm just demanding that you cook it separate. WHY? Well other than that the best part od the STUFFING  is the crusty top which cooking by itself gives you lots more crustification SURFACE,  if you put the stuffing in the turkey you have to cook the turkey for at least 7 minutes longer per pound... AKA choosing between over cooked dry turkey or possible food poisoning. I don't want either thank you...   Instead fill the cavity of the turkey with the following.. 

1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Combine the apple, onion, cinnamon STICK, and 1 cup of water in a microwave SAFE dish and microwave on high for 5 minutes. Add herbs and fill cavity.

• Everyone loves a massage... even your turkey. Melt 4 T of butter and mix in 1 T of poultry seasoning. Gently SEPERATE the SKIN from the breast but don't remove it. You just want to be able to get your hand between the SKIN and the breast meat. Your goal is to rub that melted butter on the turkey breast between the breast SKIN and the meat.  Then tuck in SOME fresh SAGE and rosemary in. 
• Tie the drumstick ends together, and  tuck the wings underneath the turkey.
• Rub any excess butter on the SKIN evenly. If there is none left you don't need it.      
• Place turkey breast down on a rack in a roasting pan and roast on lowest rack 475 for 20 minutes. You want your turkey at room temperature when it goes in. This ensures even cooking.
• Reduce heat to 250 and roast until it reaches 161 degrees.
• Remove from the oven and carefully flip over. If breast area is not browned enough you can turn the broiler on and put it back in on the bottom rack again but watch it very carefully it will go fast!
• Lightly cover with tin foil and rest for 20 minutes... DO NOT SKIP THIS!!! Rely on your thermometer for doneness and don't cut into it or remove the thermometer until it is done resting. This allows the juices to redistribute which means it STAYS in the meat and goes in your mouth instead of all over the platter!

Here is a chart for estimated cook times, but keep in mind all ovens are different and elevation can change cooking time too, SO I SAY it again... get yourself a good thermometer and when it saySAYS  it's done, it's done!

10 lbs.  3 hours 20 minutes
11 lbs.  3 hours 40 minutes
12 lbs.  4 hours
13 lbs.  4 hours 20 minutes
14 lbs.  4 hours 40 minutes
15 lbs.  5 hours 
16 lbs.  5 hours 20 minutes
17 lbs.  5 hours 40 minutes
18 lbs.  6 hours
19 lbs.  6 hours 20 minutes
20 lbs.  6 hours 40 minutes
** From experience I have learned if you need more than about 12 pounds of meat it is much better to make two SMALLER turkeys than one big one. The bigger the turkey the longer its in the oven and the better chance you have of drying it out, plus 2  12 pound turkeys will actually give you more meat than 1  24 pounder!

petrifying pudding

I SAW this in a Kraft magazine once and has been a big hit everytime i have made them. This original recipe SHOWS frankenstein monsters but I have done Jack o Lanterns and other monsters too. You could do any kind of character you want with different colors and flavors of pudding.

recipe-
SEMI SWEET Chocolate chips melted
2 cups cold milk
6 drops green food coloring
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
8 OREO Cookies, crushed

melt chocolate in microwave as directed on package. Use a clean small paint brush to paint a monster face on the inside of each of  plastic cups with the melted chocolate. Refrigerate until ready to use.

add milk and food coloring to dry pudding mix in medium bowl. Beat until well blended. Immediately pour into prepared cups.

top with the cookie crumbs. Refrigerate at least 1 hour.

* you could use a pretzel STICK for a STEM if you do the pumpkin or different topping depending on what character you do... be creative and have fun with this easy STRESS free dessert!

SEINE zeit zum feiern!!!

For those of you not fluent in German, cause let's face it who is???   I mean my mom is 100% full blooded german and barely SPEAKS any... but you don't have to be German to cook like one or to throw a killer Oktoberfest party. That being SAID, SINCE I happen to be 1/2 German I have SOME fabulous authentic recipies and party ideas for you. SO instead of the SAME old halloween party... why not treat your friends and family to a bit of Bavaria with an authentic Oktoberfest celebration! It's time to party! (that's what that says up there!) :D

SO technically Oktoberfest is a 16–18 day beer festival held annually in Bavaria Germany, running from late SEPTEMBER to the first weekend in October. It is one of the most famous events in Germany and is the world's largest fair, with more than 5 million people attending every year. The Oktoberfest is an important part of Bavarian culture, having been held since 1810.

Here are SOME ideas...

• Obviously beer is a big part of the traditional festivities but for the non drinkers and or for a family friendly party go for good old root beer, or apple beer. They even SELL these in kegs which is kind of fun.
• Decorate with traditional colors... Bavarian colors or blue and white, or Germanys flag colors are red, yellow and black!
• Play German music in the background to SETthe mood... you can find music online.
• The chicken dance polka is a must! Make everyone at the party participate... it will make everyone laugh!
• Put out bowls of pretzles for guests to munch on before dinner.
• There is no such thing as a Brautwurst-less Oktoberfest party SO be SURE to include those in your menu. The Johnsonville ones you can buy at the regular grocery store are pretty darn close to the real thing, (my grandma will eat them, which says a lot)

Here are two of my entire families favorite recipies from my Oma (including our non German in-laws, and the little kids)
Kartoffelsalat- (Potato Salad)

• 5-6 pounds of small waxy red potatoes. Boiled whole and skins removed and chopped into bite size pieces Make sure the are not over cooked, but not raw either.
• 1 pound of bacon, cooked crisp and crumbled. SAVE the grease...
• 1/2 a red onion, diced small
• 2 large dill pickles, diced small
• 5-6 hard boiled eggs, diced

While the potatoes are boiling make the sauce...

• 2 C good mayonaise
• 1 C water
• 1 T salt
• 1-11/2 T apple cider vinegar
• 1/4 t black pepper 
•  1/3 C white sugar
• 2 T of bacon grease... I know what you are thinking but do it... it is the SECRET that makes this the best.

Mix all SAUCE ingredients together in a large bowl. STIR in bacon, onion and pickle. Once the pototoes are cooked, drain and as soon as you can handle them, peel them. chop into bite size pieces and add to the sauce. You want the potatoes to go into the sauce warm cause they will SUCK the SAUCE in as they cool. Gently fold in eggs. This is best when made a day in advance. just before SERVING taste it and if it needs more tang... add SOME pickle juice... (the other SECRET). SERVE at room temperature. SERVES about 8.

Rotkohl (braised Red cabbage)

• 1 head red cabbage sliced very thin
• 4-5 apples (i use both red and green) grated
• 1/4 red onion diced or grated
• 1 T salt
• 1 C sugar
• 1/4-1/2 C bacon grease... once again just do it... its not as bad for you as it may seem :D
• 11/2 T apple cider vinegar

Put bacon grease in a large pot and warm. Add cabbage and coat in grease by tossing. Add the rest of the ingredients and enough water to  cover everything. bring to a boil, reduce heat to low and simmer for about 2 hours or until cabbage is very tender. Add more salt, vinegar or sugar if needed. Once again this tastes better if made the day before. heat and serve warm.

• Though not traditional, root beer floats would make a cute and easy dessert. You could SERVE them in those big glass mugs with the handle. Or for the purist who wants to STICK with authentic... apple STREUSEL or plum cake will do!
• We play a game my Oma played a lot as a child in Germany (whether it is technically German or not I'm not sure) where you get a bunch of small prizes or treats, a large pot, a blindfold and a wooden spoon. One prize at a time gets placed on the ground somewhere with the pot upside down over it. Each person gets a turn being blindfolded and spun in circles then crawls around on their hands and knees banging the ground with the wooden spoon trying to find the pot. We yell heiß (pronounced hi ss) or hot, and Kälte or cold to guide them. When they hit the pot with the spoon, they get the prize that is under the pot. You could also do re lay races or other games and just put some sort of German spin on them.

I hope you consider an Oktoberfest party for your next get together... We always have a STUPENDOUS time! (even without the beer!!!)

SAVORY SQUASH SOUP

Ohhhhhhhhh, the joys of crisp weather and root vegetables in abundance!!! My very favorite thing about this SEASON is the food! I'm not a bragger, but I believe I've developed a SIX SENSE about my ability to make SQUASH SOUP . For that reason... I have no SPECIFIC recipe to SHARE. I believe that SQUASH SOUP needs to come from the heart - and your taste buds. So here's my guidelines and if you trust yourself, it will be a SENSATION.

SQUASH SOUP

The needed Ingredients: SQUASH, carrots, onion, milk or half and half, chicken bullion, butter, cinnamon, nutmeg, SALT, pepper, brown SUGAR.


1 butternut SQUASH (feel free to add other varieties, but butternut is SIMPLY the best.)
* cut in half and choose a desired cooking method (roasted at 400 in the oven on a cookie sheet and covered with foil will give you the biggest flavor, but the microwave works as well. ) I chose to pre-SEASON my last batch and it was a joy. I say YES! Here's the seasonings:

Cinnamon * Nutmeg (very important but go easy!) * SALT * Pepper * Brown SUGAR * Butter

Once the SQUASH is cooked through, remove from the oven and while it cools SAUTE the onion. Add 1 chicken bullion and 1/2 c water to dissolve it (you'll want to use milk or cream for the other liquid). Throw in the chopped carrots (they add SWEETNESS and color) and let them cook down. While that's cooking SCOOP out the cooked SQUASH and add it. Now you'll need to add milk or cream until you get a movable consistency. When the carrots are ready, transfer to a blender to SMOOTH it all up. Once blended, transfer back to a pot and it's time to experiment with cinnamon/nutmeg/salt/pepper/brown sugar/butter. When in doubt, the ingredients you are usually missing is SALT and butter... START there. Don't over do the nutmeg and cinnamon... you can always add more.

Like I SAID, embrace the experiment and enjoy the SURPRISE... SO tasty!!!!

SOOTHE your SWEET tooth

Everyone seems to have their favorite holidays that they go crazy over. Mine is definitely Halloween. Every year I throw a big Halloween party with dinner, games and treats for the whole family. After Trick or treating I serve the Parents this decedent cake while the kids dive into their treat bags. I figure the kids aren't the only ones who should be able to drool over something...

Chocolate Harvest Cake
This is an impressive looking cake without much effort. It’s very festive for the fall. Serve with extra berries and cream on the side.

Serves: 14

Ingredients:
1 cup buttermilk
1 cup water
⅔ cup cooking oil
2 cups sugar
2 eggs
1 tsp baking soda
½ tsp salt
2 cups flour
¾ cup unsweetened cocoa powder

Pumpkin Cream Filling:
1, 8-oz. pkg. cream cheese, softened
⅓ cup canned pumpkin
¼ cup sugar
¼ tsp ground cinnamon

Chocolate Glaze:
½ cup whipping cream
4 oz. semisweet chocolate, chopped

Cake Toppers:
Seedless red grapes
whole blackberries or raspberries
toasted hazelnuts
shredded orange peel

1. Preheat oven to 350*. Grease and flour two 9x 1-12-inch round baking pans; set aside.
2. In an extra-large bowl combine buttermilk, water, oil, sugar, eggs, baking soda, and salt. Using a large wire whisk, whisk until well combined.
3. Add flour and cocoa powder; whisk vigorously until smooth.
4. Divide batter between prepared pans.
5. Bake for 30 to 35 minutes until top springs back when lightly touched in center. Cool in pans on a wire rack for 10 minutes. Remove from pans and cool completely.
6. While cake is cooling, in a medium bowl whisk together cream cheese, pumpkin, sugar, and cinnamon until thickened.
7. When cake is completely cooled, place one cake layer on plate. Spread filling over top. Top with second cake layer. (I like to refrigerate the bottom layer for a bit before adding the top layer so it’s more stable.)
8. In a saucepan bring whipping cream just to boiling over medium-high heat. (It will double in size and DO NOT STIR!) Remove from heat.
9. Add chocolate (do not stir). Let stand 5 minutes. Stir until smooth. Cool 15 minutes or until slightly thickened. Pour over cake, allowing glaze to drip down sides.
10. Chill until set, about 30 minutes.
11. Top with desired toppers.

SAY goodbye to tears!

I'm was so SICK of crying every day as I prepared meals with onions. I was on a mission to SOLVE the SITUATION. Here's the SCIENCE behind onions and tears...
When an onion is cut, the ruptured onion cells release enzymes which break down nearby sulfur compounds into oxides and acids. These re-form to make a gas. This gas moves into your eyes and then mixes with your tears to form sulphuric acid.–from Alton Brown in a Good Eats Moment Who's looking for more SULPHURIC ACID in their life? not me. According to the SCIENCE, isolate your eyes, and no SADNESS. The SUMMER is over and who doesn't have a pair of goggles lying around collecting dust? I have made 4 goggle purchases before finding some that didn't leak on my kids... Enter my onion SOLUTION.
All you need is a moment of effort to go find those useless leaking goggles in the swim bag or bottom of the closet, walk over to the kitchen and pick the drawer or cupboard closest to where you do your cutting and deposit them. They don't have to be water-tight, just snug.
Before you cut into the onion, SLIP them on and whoa-la, happiness. Added bonus: your family will think its hilarious. :)
Help me, help you. YOUR WELCOME!

Conquering TOFU!

So I'll have you know that I've had a long and at times painful relationship with tofu. We should be a match made in heaven, it's got everything I love in a food product. Tofu is nutritious and versatile and CHEAP! The trouble has been that in the past it's not been a great substitute for Chicken or Ground beef because of the texture and taste. WELL, I THINK I'VE GOT SOME GOOD TIPS I'VE FINALLY FIGURED OUT!

Tofu Tip #1: Don't cut the block of tofu! It will never feel like meat in your mouth if it's in perfect cubes. This has been my mistake from the beginning. Instead, either break it apart with your hands which makes it crumble or put it into a food processor and chop it up into bits. I'm a food processor fan.

Tofu Tip #2: Fry it with Onions. I've experienced fried tofu from others that tastes great, but I've never been able to achieve it. Throwing it in with minced onions insures it tastes like something!

Tofu Tip #3: Don't fry it too long! Tofu turns into hard plastic when it's left on the stove frying. Also the oil can't be too hot. This is all trial and error.

Tofu Tip #4: I like to use it in recipies that already have lots of flavor, specifically mexican dishes. Works great as a filler in Taco Soup, replace the chicken in Enchiladas, and last night we devoured it with taco salad. :) Hurray! You could also easily do the same with a teriaki sauce or curry and coconut milk.

Here's the Taco Salad Recipe:

I block of Tofu: Crumble or food processor
1/2 onion: chopped or food processor
1 Tbs Olive Oil
1 package Taco seasoning
1/3 cup Salsa

Saute the onion and tofu together in the oil. When onions are cooked add the taco seasoning and let it combine for a couple minutes. Turn the stove off and mix in the salsa. Use it for the chicken or beef substitute in enchiladas, burritos, or salad.

HOPE YOU ENJOY!!! It's not SCARY, it's SCRUMPTOUS!