Cheesy Everything Bagel Mashed Potatoes

Creamy make ahead mashed potatoes with a fun bagel flavour! 

Ingredients:

2 1/2 lbs (about 7 cups) Yukon gold potatoes cut in 1"cubes

900 ml (about 4 cups) chicken broth

1 - 10 1/2 oz can condensed cheddar cheese soup

1/2 cup cream cheese, at room temperature

1 1/2 cups plain Panko

2 tbsps butter, melted

1 - 2 tbsps Everything Bagel seasoning

salt and pepper to taste

 

Heat potatoes and broth together, bring to a boil then simmer for 10 minutes or until tender. Reserve 1/4 cup of the broth for this recipe then drain off the rest of the broth and keep for another use. Mash the potatoes with cheddar cheese soup, cream cheese, 1/4 cup broth, salt and pepper. Spoon into an oiled 9 X 13" baking dish. Stir Panko, butter and seasoning together and sprinkle on top. Bake at 375°F for 25 minutes. This can be made up to 3 days in advance. Just keep it covered and refrigerated before baking and only top with Panko etc right before going into the oven. Serves 12  

Original recipe from: cookwithcampbells.ca 

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Savory Sausage Dressing

I learned something new this year... dressing cooks in a baking dish, stuffing cooks in your bird (duh, Ikr?!) Anyways I have always wanted to try a different stuffing (or dressing) but never veered from Mom's tried and true recipe. While I still love that one best, this recipe was quite delicious! (Link to Mom's stuffing recipe can be found at the end of this one) 

Ingredients:

1 lb day old sourdough bread, cut in 3/4 - 1" cubes

1 lb Italian sausage, casings removed

1/2 cup semi salted butter

1 large onion, diced

4 celery stalks, diced

2 medium carrots, diced

3 tsps minced garlic

2 - 2 1/2 cups chicken broth

2 large eggs

2 tbsps chopped fresh sage leaves

1 tbsp fresh thyme leaves

2 tbsps dry parsley

salt and pepper to taste

1/4 cup dry cranberries

1/4 cup chopped pecans

Spread the bread cubes out on a baking sheet and toast at 350°F for 10-12 minutes. Set aside. Cook sausage meat in a large skillet on medium heat, breaking it up as it cooks, about 7-8 minutes. Remove to a large bowl, but leave drippings in pan. Add butter and on medium high heat, sauté onions, celery and carrots 10-12 minutes adding the garlic in the last minute. Add the veggies to the large bowl with the sausage meat, along with the toasted bread cubes, sage, thyme, parsley, salt, pepper, cranberries and pecans. Whisk broth and eggs together and toss some of this into the bowl to dampen the bread. As it absorbs, add more liquid as long as it isn't wet enough to be sitting in a puddle. Grease a 13 X 9" baking dish and spoon the dressing in. Cover tightly with foil. (This dressing can be made to this point and refrigerated for later use). Bake in a 350°F oven for 30 minutes, then remove the foil and return to the oven for another 15 minutes. Let rest 10 minutes before serving. Serves 10-12 

 

 

Mom's best turkey stuffing recipe right here:

https://www.hotandcoldrunningmom.ca/2013/10/the-best-turkey-stuffing-with-cooking.html

 

Savory Sausage Dressing adapted from: norasfoods.com 

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Oreo Tiramisu

This decadent no bake, make-ahead dessert combines the classic Italian tiramisu mascarpone filling with everybody's favourite cookie... Oreos!  

Ingredients:

45 Oreo cookies

2 cups (500 ml) heavy cream

3/4 cup (150 g) sugar

1/2 tsp vanilla

16 oz (500 g) mascarpone cheese

1 1/2 cups cooled brewed coffee

Topping:

3 1/2 oz (100 g) dark chocolate, chopped

1/2 cup (50 ml) heavy cream

1 3/4 oz (50 g) white chocolate, chopped

1 tsp neutral oil 

 

10" round bowl 3"deep 

Whisk 2 cups heavy cream and 3/4 cup sugar together to form stiff peaks. In another bowl, mix the vanilla and mascarpone together. Fold this mixture into the whipped cream in 3 additions. Crush 4 or 5 Oreos and fold them in too. Pour cooled coffee into a shallow dish. Dip Oreos into coffee then arrange in a single layer in the bottom of the serving dish. Spread half the mascarpone filling then add another layer of coffee-dipped Oreos. Add the remaining mascarpone filling. Cover with plastic wrap and refrigerate for 6 hours or overnight. Microwave the dark chocolate and cream together at 30 second intervals, stirring until smooth. Cool 15-20 minutes stirring occasionally. In a separate bowl, microwave the white chocolate and oil again in 30 second intervals stirring until smooth. I used avocado oil as my neutral oil which coloured the white chocolate slightly. Use canola if you want the white to stay white. Pour the dark chocolate ganache over the chilled tiramisu. Add melted white chocolate to a small plastic bag and snip a small corner off. Pipe concentric circles on the top then pull a toothpick through the white lines, working up and down around the top of the ganache. Add about 5 or 6 crushed Oreos around the edge then place a whole Oreo in the center. Refrigerate until ready to use. Serves 12

Adapted from: simshomekitchen.com

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Sweet Potato Pear Soup

Easy, nutritious and absolutely luxurious! A savory, sweet and satisfying soup. And you can make it 3 days ahead of when you plan to serve it.

Ingredients:

1 1/2 tbsps butter

2 small onions, finely chopped

2 lbs sweet potatoes, peeled and diced

28 oz can pears (drain, reserve liquid and dice)

8 cups chicken broth

2 tsps fresh thyme

1 serving cup plain Greek yogurt and fresh thyme to garnish 

Melt butter in a large pot on medium heat. Sauté onions 2-3 minutes. Add diced sweet potato for 3-4 minutes before adding broth. Bring to a boil, then reduce to a simmer for 20-25 minutes or until sweet potato is tender. Cool the soup. Drain the pears, reserving the liquid. Dice and add to the soup along with 2 tsps fresh thyme leaves. Add soup to a food processor (you may have to work in batches) and purée until smooth. Return to the pot and gently reheat. Taste and add more reserved pear liquid or more broth if needed. Ladle into bowls and add a dollop or swirl of Greek yogurt and a sprig of thyme. For the swirl simply spoon some yogurt into a plastic zip bag and snip off a corner. Get creative! Makes 12 servings.

Adapted from: callieknutrition.com

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Glazed Gingerbread Cookie Bars

Incredibly soft and spiced just right. These gingerbread cookie bars are lightly glazed not overwhelmed by frosting. Perfect not too sweet dessert! 

Ingredients:

2 cups flour

1/4 cup whole wheat flour

1 1/2 tsps baking soda

2 tsps ginger

1 tsp cinnamon

1/2 tsp allspice

1/4 tsp nutmeg

pinch of salt and pepper

3/4 cup unsalted butter, melted

1/2 cup brown sugar

1/2 cup white sugar

1/3 cup molasses

1 egg

1 tsp vanilla

Glaze:

1 1/4 cups icing sugar

3 tbsps milk

1/4 tsp almond or vanilla extract

sprinkles 

Preheat oven to 350°F and line a 13 X 9" baking dish with parchment leaving enough overhang to lift the bars later. Mix the dry ingredients together and set aside. Mix the melted butter, brown and white sugars and molasses together then whisk in the egg and extract. Add the wet ingredients to the dry until thick and shiny. Spoon into prepared dish and bake at 350°F for 23-26 minutes. Cool completely then lift out of the pan. Mix the glaze ingredients together. Start with 2 tbsps milk. If you want a thinner glaze add the 3rd tbsp. Add sprinkles then let set before cutting into squares or bars. Store in an airtight container. Makes 24

 Adaped from: sallysbakingaddiction.com

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Quinoa Stuffed Acorn Squash

Serve this quinoa stuffed squash as a vegetarian dish or side to any meat. Healthy quinoa, tart cranberries, mushrooms, green onions and crunchy pecans all finished with a sweet note from the balsamic glaze. 

Ingredients:

 1/4 cup quinoa

2 tbsps chopped pecans

2 tbsps dried cranberries

1 cup roughly chopped mushrooms

2 green onions, sliced separating green and white

1/2 cup vegetable or chicken broth

2 tbsps olive oil

salt and pepper to taste

1 tsp dry thyme

1 tsp dry parsley

balsamic glaze

To start, cut the squash in half from stem to blossom end and remove the seeds. Brush with 1 tbsp olive oil, salt and pepper. Place cut side down on a lined baking sheet and roast in a 350°F oven for 45-50 minutes or until tender. Reduce oven heat to 300°F. Bring broth to a boil and add the quinoa, cover and reduce heat to a simmer for 20 minutes. Meanwhile heat 1 tbsp olive oil to medium heat in a skillet. Add the white slices of green onion and the chopped mushrooms. Sauté 5-8 minutes. Add the cranberries, thyme, parsley and pecans. Once quinoa is cooked add to the skillet. Spoon into squash halves and bake in a 300°F oven for 10-15 minutes. When ready to serve drizzle with balsamic glaze and green slices of green onion. Serves 2

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Cherry Dream Bars

Memories of Christmases past when Mom would make these old fashioned dream bars.

Ingredients:

Shortbread layer:

2 cups flour

1/4 cup icing sugar

1 cup butter, at room temperature

Sweet layer:

1 1/2 cups packed brown sugar

2 cups glazed cherries, quartered

4 eggs

1 cup shredded unsweetened coconut

1 tsp vanilla

1-2 tbsps finely chopped pistachios (optional topping) 

First grease a 13 X 9" pan then line it with parchment with enough overhang to use later to lift the bars. Preheat oven to 350°F. Combine the flour, icing sugar and butter to make a crumbly mixture then press it into the prepared pan. Bake for 20 minutes. Mix the ingredients for the sweet layer and spread over the bottom. Sprinkle pistachios if using. And pop into the oven for another 25-30 minutes. Cool completely then lift the whole thing out onto a cutting board. Cut into 36 or 48 pieces.

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Coffee Butter Cookies

Subtly sweet and tender little two bite nuggets for National Cookie Day. The original recipe was a piped cookie but I couldn't pipe them. Either the dough was too stiff or my carpal tunnel just wouldn't let me do it. Anyhow necessity is the mother of invention and these Coffee Butter Cookies were born.

Ingredients:

2 tbsps instant coffee granules

2 tbsps hot water

1 cup icing sugar

1 cup unsalted butter, at room temperature

1 large egg, beaten

2 1/2 cups flour

1/4 cup cornstarch

1 tsp cinnamon

2 oz semi sweet chocolate

1/4 tsp shortening

1/4 cup chopped pistachios 

1 tbsp cocoa powder 

Dissolve the coffee in hot water and allow to cool. Beat the butter and icing sugar together until light in colour then add the egg. In a separate bowl combine the dry ingredients. Add the cooled coffee to the butter and icing sugar then add the dry ingredients to wet in 3 additions. Make 1" balls from the dough and place on parchment lined baking sheets. Take a mini whisk, dip it in cocoa powder then press into one side of each ball to make a star pattern. Chill 5-10 minutes then bake at 350°F for 8 minutes. Once the cookies are cooled, melt the chocolate with a little shortening. Dunk one side of the cookie into the chocolate allowing excess to drip off, then dip into chopped pistachios. Chill 15 minutes in the fridge to set the chocolate. Makes 64 cookies. 

Adapted from: jasmafusioncuisine.com

 

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Slow Cooker Turkey Carcass Broth

Nothing better than homemade soup! And broth made in the slow cooker is a no brainer. Great base to start soup season with!

Ingredients:

1 turkey carcass (this one was a 22 pounder!)

1 onion, halved

2 celery stalks

2-3 garlic cloves

2 carrots

1 tbsp apple cider vineger

salt and pepper to taste

cold water to cover

a sprig or 2 of rosemary

Simply put everything in your slow cooker and pour in enough water just to cover it all. Set to high for 8 hours or low for 24 hours. Once done cool and remove vegetables and bones. Pick the meat off the bones... you'll be surprised at how much you'll find. Pour the broth into a colander lined with cheesecloth to remove small bones and bits. Use or freeze the broth as is or cut up the slow cooked veggies into the broth along with the salvaged turkey for a healthy soup. Maybe add a can of diced tomatoes and cooked rice if you like. Makes 10-12 servings. 

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Spiced Pears and Sweet Potatoes

This unexpected pairing will surprise you with it's sweet, buttery nuttiness. Cut the pears into larger wedges than the sweet potatoes to help everything cook evenly. If you love pears and you love sweet potatoes, you won't be disappointed!

Ingredients:

4 large firm pears, like Bosc

2 large sweet potatoes

1 cup butter, melted

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp allspice

1/2 tsp salt

1/2 cup honey, divided

1/2 cup pecans

Cut pears in half and core then into 8 wedges each. No need to peel. Cut the sweet potatoes into 1/2" wedges. Combine the pears and sweet potatoes with melted butter in a large bowl. Add cinnamon, nutmeg, allspice and salt and toss to coat. Put everything on a large lined baking sheet and bake at 375°F for 20 minutes. Flip and return to the oven for another 15-20 minutes or until pears are tender.
Drizzle with half the honey and broil 1-2 minutes to brown.

Remove to a serving dish, spoon in the melted butter from the pan, drizzle with the remaining honey and top with pecans.

Serves 8

Adapted from buythiscookthat.com

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Frozen Eggnog Pie

This light and creamy no-bake dessert will hit the spot for any eggnog lover! Originally the recipe I tried said to chill not freeze the pie which resulted in a soupy concoction. So make this one ahead of time, pop it in the freezer and serve frozen.

Ingredients:

1 ready-made graham crumb pie crust

1 - 153g (6 serving size) instant vanilla pudding mix

1 1/2 cups eggnog

2 cups Cool Whip

1/2 tsp ground nutmeg, divided

Whip eggnog and pudding mix together for 2 minutes then fold in the Cool Whip and 1/4 tsp nutmeg.

Pour into prepared crust and sprinkle the remaining nutmeg on top. Cover and freeze a minimum of 5 hours.

When ready to eat, cut from frozen and serve topped with whipped cream or more Cool Whip.

Serves 8

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