BETTE'S THANKSGIVING STUFFED ARTICHOKES

 INGREDIENTS

• 1 pound Brussels Sprouts Cleaned and trimmed
• 3 cloves garlic Thin sliced or chopped
• ¼ cup Parmesan Cheese Freshly grated
• salt and pepper To taste
• 3 tablespoons good quality olive oil or butter flavor coconut oil

DIRECTIONS

• Pre-heat the oven to 400F
• If needed, clean and trim the Brussels sprouts and cut them in halves and place them in an oven safe dish. Make sure to dry them very well before cooking.
• Add the garlic, Parmesan cheese, salt, and pepper, followed by the olive oil.  Toss to coat.
• Roast in the oven uncovered for 20-25 minutes until crisp, brown and caramelized on the outside and tender on the inside. Serve with more grated cheese.

TIPS AND NOTES

• Dry your Brussels sprouts well.   The drier they are, the crispier they’ll be. If washing, use paper towels to pat them dry or use a salad spinner to spin that liquid right off.
• Leave smaller sprouts whole to avoid overcooking.
• On smaller sprouts that don’t need to be halved, slice a cross in the stem . The stem is the toughest part of the Brussels sprout and the cross allows them to cook at the same rate as the tender area.
• Brown is good. If you’ve never cooked Brussels sprouts this way, at first glance you may think they look burnt out of the oven, but once you taste them, you’ll know those little “burnt” areas are the best tasting parts!
• For an extra caramelized area place the sliced brussels sprouts cut-side down at on the pan.  This will give a larger browned surface area.

THANK YOU ERRENS KITCHEN 

RECIPE COURTESY  OF errenskitchen.com

iNGREDIENTS

6 yams peeled and cut into chunks

2 tablespoons cinnamon

1/2 cup brown sugar

1 stick butter

1 teaspoon salt

1 bag marshmallows

DIRECTIONS

Preheat oven to 350 F degrees.

Spray or butter the bottom and sides of a 9x13 baking dish.

Peel yams and cut into chunks. In a large pot put in yams and pour in water until yams

are fully covered. Boil yams until fork tender. Drain and put yams back into pot. Add

cinnamon, brown sugaNGREr, butter and salt. (You may want to add additional sugar

depending on how sweet you like your yams.) With an electric mixer, beat yams until

creamy. Spoon yams into the buttered baking dish.

Bake on the center rack until very hot and heated through. Remove from the oven.

Top dish with a layer of marshmallows, either large or small ones, and return to the

oven then watch very closely until marshmallow topping becomes browned.

Mashed Cauliflower

1 Head cauliflower, cut into florets

2 tablespoons olive oil 

2 tablespoons butter

1 clove garlic, smashed

1/4 cup grated Parmesan cheese

2 tablespoons cream cheese

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

Directions

In a large pot put in 2 cups of water. Bring water to a boil. Add

cauliflower, cover, and steam until tender, about 10 minutes or until

fork tender.

Meanwhile, heat olive oil and butter in a small skillet over medium

heat; cook and stir garlic until softened, about 2 minutes. Remove

from heat.

Transfer half the cauliflower to a food processor; cover and blend on

high. Add remaining cauliflower florets, one at a time, until vegetables

are creamy. Blend in garlic, Parmesan cheese, cream cheese, salt,

and black pepper.

Broccoli & Cheese

Ingredients

2 heads broccoli

1/4 cup butter, melted

1 pound Velveeta cheese, melted

 1/2 cup milk

 1 1/2 cups Ritz crackers, crumbled

 2 tablespoons chopped onions

3 tablespoons butter or margarine

Preparing

In a large saucepan, steam broccoli until fork tender. In small saucepan, melt the

Velveeta cheese on low head and add milk and onions. Stir until well blended.

Preheat oven to 375°. Layer the ingredients in a large casserole, beginning with

the melted cheese, then adding the broccoli and sprinkling with the cracker

crumbs. Dot the crumb layer with butter and repeat. Sprinkle the final layer with

additional cracker crumbs. Cover and bake for 20 minutes. Uncover and let stand

in oven for an additional 5 minute

 FILLING

3/4 cup pumpkin purée 

1/2 cup ricotta cheese 

1/3 cup grated parmesan 

1 egg

 1/2 tsp salt

 1/4 tsp nutmeg

 Dash cinnamon

 Dash ginger

 Dash clove

 Black pepper

 Handful of bread crumbs

Sage Butter Sauce

1 teaspoon cornstarch

1 tablespoon cold water

1 cup chicken broth

2 teaspoons dried sage

3 tablespoons butter, cut in pieces, melted

In a small bowl, blend cornstarch with cold water.  In a small pot, heat chicken broth over high heat and cook 3 minutes, or until slightly reduced.  Add dried sage and cornstarch mixture and boil for 1 minute

.Remove pan from heat and swirl in butter until melted.

Homemade Ravioli   

2 cups all-purpose flour, plus more for dusting

1 1/2 teaspoons sea salt

3 eggs, plus 1 for egg wash

2 tablespoons olive oil

In a large bowl, whisk together the flour and salt.  Make a well in the center of the flour, add in the eggs all at once, and mix them together well using your hands.  Add the olive oil and knead the dough for 5 minutes.  Form into a ball and leave in the bowl, covered with plastic wrap for 30 minutes.  Take a small piece of the dough and either run it through a pasta machine a few times or use a rolling pin, using some flour and muscle to create a thin sheet.  Cut circles out of the dough using a cookie cutter or a glass.  Place 1 teaspoon of the pumpkin filling in the center of half of the circles and lightly brush egg wash around the edge of the circle.  Place the second circle on top over the filling and use a fork to crimp the edges all around.  Continue with the remaining pasta dough until all of the dough and filling have been used.  To cook the ravioli, bring a large pot of salted water to a boil, add the ravioli, and cook for 2-3 minutes (they’re done once they float to the top).  Drain, toss the pumpkin ravioli with sage butter sauce, and enjoy!
 

Makes  6 to 8 servings

6  Large Apples  ( A mix of different apples is great)

3  Tablespoons sugar

3  Teaspoons ground cinnamon

2  Teaspoons instant tapioca

1  Baked  9-inch pie shell

2 Tablespoons unsalted butter

CRUMB TOPPING

1 1/2 cups flour

1 Teaspoon ground cinnamon

3/4 cup brown sugar

3/4 cup ( 1 1/2 sticks) butter

Preheat the oven to 375*F

Peel, core, and slice the apples and place in a large bowl. Add the sugar,

cinnamon, and tapioca and stir together until the apples are well coated.

Spoon the apple mixture into the pie shell. Dot with butter or margarine

and set aside.

For the crumb topping, place the flour, cinnamon, and sugar in a large

bowl and cut in the butter with a pastry blender or two knives until the

mixture has the texture of course cornmeal. Sprinkle the crumb mixture on top of the apples.

Bake the pie for 40 to 45 minutes

.

Enjoy the Taste of Fall

• 2 eggplants, cut lengthwise into 1/8 or 1/4 inch slices
• 2 eggs beaten
• 1/4 cup milk 
• bread crumbs
• salt to taste 
• vegetable or olive oil 
• Prepared tomato sauce 

Filling

• 1 ½ pounds ricotta cheese
• 1 pound shredded mozzarella cheese
• 1 cup Parmesan or Romano cheese grated 
• 2 eggs
• 1 tablespoon garlic powder
• 
  

Dip the eggplant slices in egg and milk mixture, then coat with bread crumbs, both sides. In a large frying pan, heat oil over medium-high heat until hot and fry eggplant until golden brown; drain on paper towels. Set aside.

In a large bowl, mix together all of the filling ingredients.

In a large baking pan, place sauce on bottom of pan to cover. 

Spread a thin layer of cheese mixture onto each slice of eggplant. Roll up tightly and place seam side down in baking pan. Once the pan is filled with the rollatini pour sauce over the rolls and top with shredded mozzarella cheese. Also, sprinkle some Parmesan or Romano cheese over top.

Bake in preheated 350° oven for 20 - 25 minutes until cheese is melted and lightly browned.