Ingredients

Garlic butter

2 whole garlic heads
1/4 cup butter, softened
1 tablespoon finely chopped shallots
2 teaspoons finely chopped fresh rosemary

Potatoes
2 1/2 pounds cubed Yukon gold or red potato

1/3 cup fat-free, less-sodium chicken broth
1/4 cup buttermilk
2 tablespoons chopped fresh parsley
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preparation

Preheat oven to 350F.

To prepare garlic butter, remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350F for 45 minutes; cool 10 minutes.

Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp, butter, shallots, and rosemary.

To prepare potatoes, place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.

Drain and return potato to pan. Add broth and buttermilk; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Stir in garlic butter, parsley, salt, and pepper.

Makes 8 servings

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Ingredients

1 1/2 pounds peasant-style white bread
4 (4-ounce) links sweet turkey Italian sausage

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2 teaspoons butter
1 pound cremini mushrooms, quartered
Cooking spray
2 cups chopped onion
1 1/4 cups chopped carrot
1 1/4 cups chopped celery
1/2 cup minced fresh parsley
1 tablespoon fresh thyme leaves
1 tablespoon minced fresh sage

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper
2 large eggs
1 (14-ounce) can fat-free, less-sodium chicken broth

Directions

Preheat oven to 400F.

Trim crust from bread. Cut bread into 1 1/2-inch cubes. Arrange bread cubes in a single layer on 2 jelly-roll pans. Bake at 400F for 10 minutes or until toasted.

Reduce oven temperature to 350F.

Cook sausage in a large nonstick skillet over medium-high heat 10 minutes, browning on all sides. Remove from pan; cut crosswise into 1/4-inch-thick slices.

Melt butter in skillet over medium-high heat. Add mushrooms; saute 4 minutes. Combine bread cubes, sausage, and mushrooms in a large bowl.

Heat skillet over medium-high heat. Coat pan with cooking spray. Add onion, carrot, and celery; saute 5 minutes or until lightly browned. Add parsley, thyme, sage, salt, and pepper; sauté 1 minute. Add to bread mixture. Combine eggs and broth, stirring with a whisk. Add to bread mixture; toss to coat. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 45 minutes or until browned.

Makes 12 servings

1/2 cup sugar
2 tbsp honey

3 cups brandy
2 pounds dried apricots

Directions

Make the brandy mixture: Combine 1 1/2 cups water, sugar, and honey in a small saucepan and cook over medium-high heat until sugar dissolves. Allow syrup to cool slightly and combine with brandy and fruit in a large, sealable jar. Store in a cool, dark place for 4 to 8 weeks.

Strain the brandy: Line a strainer with a double layer of dampened cheesecloth and strain the brandy. Discard apricots or save for another use. Transfer the brandy to a clean container and store for up to 1 year.

Makes 2 pints

Ingredients

1 package (8 ounces) cream cheese, softened
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup chopped green onions
1 jar (2 ounces) diced pimientos, drained
1 teaspoon Italian seasoning

1/2 teaspoon dried parsley flakes
1/8 teaspoon cayenne pepper
1 cup finely chopped walnuts
Toasted French bread slices, assorted crackers and/or fresh vegetables

Directions

In a small mixing bowl, combine the first seven ingredients. Cover and refrigerate for 30 minutes. Shape into a ball and roll in walnuts. Cover and refrigerate overnight.

Serve with toasted French bread slices, crackers and/or vegetables.

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Makes 1 cheese ball.

Directions

Combine first 11 ingredients in a bowl; stir well. Combine milk, baking soda, and vinegar; add to sweet potato mixture, stirring until dry ingredients are moist.

Press sweet potato mixture into a 6-cup steamed-pudding mold coated with cooking spray. Cover tightly with foil or lid coated with cooking spray.

Place mold on a shallow rack in a stockpot; add boiling water to halfway up sides of mold. Cover and cook in simmering water 3 hours or until knife inserted in center comes out clean, adding water to stockpot as needed. Invert pudding onto a plate; cut into 10 slices. Combine softened ice cream and brandy, stirring with a whisk until blended. Serve with pudding.

Makes 10 servings

Ingredients

1 package (1/4 ounce) active dry yeast
1/2 cup warm milk (110° to 115°)
1/4 cup warm water (110° to 115°)
3 to 4-1/2 cups all-purpose flour

2 eggs
1/4 cup butter, softened
3 tablespoons sugar
1-1/2 teaspoons salt
1 teaspoon grated lemon peel
1/2 teaspoon ground cardamom

Filling

1/4 cup butter, softened
1/4 cup all-purpose flour
2 tablespoons sugar
1 teaspoon almond extract
1/2 teaspoon grated lemon peel

2/3 cup finely chopped blanched almonds
1/2 cup chopped red and green candied cherries

Glaze

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2/3 cup confectioners’ sugar
2 teaspoons lemon juice
1 teaspoon water

Directions

In a large mixing bowl, dissolve yeast in warm milk and water. Add the eggs, butter, sugar, salt, lemon peel, cardamom and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.

In a small mixing bowl, beat butter, flour, sugar, extract and lemon peel. Stir in almonds and cherries. Refrigerate.

Punch dough down. Turn on a lightly floured surface. Roll into a 30-in. x 9-in. rectangle. Crumble filling over rectangle to within 1/2 in. of edges.

Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet. With scissors, cut lengthwise down the middle of the roll; carefully turn cut sides up. Loosely twist strips around each other, keeping cut sides up. Shape into a ring and pinch ends together. Cover and let rise for 1 hour.

Bake at 350F for 35-40 minutes or until browned. cool for 15 minutes on a wire rack. Combine glaze ingredients; drizzle over warm coffee cake. Cool completely.

Makes 20 servings
Prep Time: 30 minutes
Bake Time: 35 minutes

2 cups milk
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1 16 oz frozen pound cake, cut into 3/4-inch cubes

Directions

From oranges, grate 1 teaspoon peel and place in 4-quart saucepan. With knife, remove all remaining peel and white pith from oranges. Holding 1 orange at a time over same saucepan, to catch juice, cut sections from between membranes and add to saucepan, then squeeze juice from membranes into saucepan; discard membranes.

Set aside a few cranberries for garnish. In same saucepan, stir remaining cranberries with water, sugar, ginger, cinnamon, and allspice. Heat to boiling over high heat, stirring often. Reduce heat to medium and cook 15 to 17 minutes or until cranberries pop and sauce thickens slightly, stirring occasionally. Remove from heat; cool to room temperature.

Meanwhile, in bowl, with mixer on medium speed, beat cream until soft peaks form. In large bowl, with whisk, prepare pudding with milk as label directs. Immediately fold whipped cream into pudding until blended.

In 3-quart glass trifle bowl or other serving bowl, place one-third of cake. Spoon one-third cranberry mixture (about 1 cup) over cake, spreading to side of bowl. Top with one-third of pudding (about 1 1/4 cups). Repeat layering 2 more times. Garnish with reserved cranberries.

Cover trifle and refrigerate at least 4 hours or up to 2 days.

Ingredients

8 large (8 ounces each) red potatoes
2 tbsp extra virgin olive oil
1/2 tsp salt
1/4 tsp coarsely ground black pepper
1 tbsp chopped fresh parsley leaves
1 tsp chopped fresh thyme leaves

Directions

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Preheat oven to 450 F. Carefully slice each potato thinly without cutting all the way through.

day the earth stood still the dvd download Place potatoes on microwave-safe dish and cover with waxed paper. Cook in microwave on High 12 to 15 minutes or until easily pierced with tip of knife.

Transfer potatoes to metal baking pan. Carefully drizzle oil between slices. Sprinkle with 1/2 teaspoon salt and 1/4 tea­spoon coarsely ground black pepper. Roast in oven 25 minutes or until lightly browned. Transfer potatoes to platter; sprinkle with herbs.

Makes 8 servings
Prep Time 10 minutes
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Cook Time 37 minutes

Ingredients


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1 7lb fully cooked bone-in smoked half ham
1 package 6oz dried apricot halves
2 tbsp whole cloves

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1/2 cup orange marmalade or apricot jam
2 tbsp country-style Dijon mustard with seeds

Directions

Preheat oven to 325 F. With knife, remove skin and trim all but 1/8 inch fat from ham. Secure apricots with cloves to fat side of ham in rows, leaving some space between apricots. Place ham, fat side up, on rack in large roasting pan (17″ x 11 1/2″; add 1 cup water. Cover pan tightly with foil. Bake 2 hours.

After ham has baked 1 hour and 45 minutes, prepare glaze: In 1-quart saucepan, heat marmalade and mustard to boiling on medium-high. Remove foil from ham and carefully brush with some glaze. Continue to bake ham 30 to 40 minutes longer or until meat thermometer reaches 135 F, brushing with glaze every 15 minutes. Internal temperature of ham will rise 5 to 10  F upon standing. (Some apricots may fall off into pan as you glaze.)

Transfer ham to cutting board; cover and let stand 20 minutes for easier slicing. Slice ham and serve with apricots from pan.

Makes 16 servings
Prep Time 35 minutes
Cook Time 2 hours 15 minutes

Ingredients

2 cans (14.5 oz each) Green Giant French-style green beans, drained

1 can (10 3/4 oz) condensed cream of mushroom soup
1/4 cup milk
1 can (2.8 oz) French-fried onions

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Directions

Heat oven to 350F. In 1 1/2-quart casserole or glass baking dish, mix green beans, soup and milk.

Bake 20 to 25 minutes, topping with onions during last 5 minutes of baking, until bubbly.

Makes 8 servings
Prep Time 5 minutes
Total Time 30 minutes

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