<p>We have been using Reynold “turkey bags” for years… the turkey cooks wonderfully, and a little quicker than usual (follow cooking time instructions that come in the box). Getting the hot bagged bird out of the roasting pan can be tough, but last year I spent $5 of a cooking store gift certificate for large fork-like implements… works great! </p>
<p>Around the holidays it is nice to have a bowl of tangelo (mini oranges, easy to peel). When I add them to a buffet spread or church dessert assortment, people seem to welcome the opportunity for something sweet yet healthy.</p>
<p>Two 8 ounce packages cream cheese, softened
1/2 Cup Sugar
1/2 tsp. grated orange peel
1/2 tsp. vanilla
2 Eggs
3/4 Cup Chopped Cranberries, divided
1 Keebler Ready Crust, Graham Cracker or Shortbread (in the baking section of store) </p>
<p>Mix cream cheese, sugar, peel & vanilla at medium speed with electric mixer until well blended. Add eggs, mix until blended. Stir in 1/2 cup cranberries. </p>
<p>Pour into the crust. Sprinkle with remaining 1/4 cup cranberries. </p>
<p>Bake at 350 degrees around 40 minutes or until set.
Cool. Refrigerate 3 hours or overnight.
Optional: Garnish with Cranberries, Mint Leaves & Orange Peel.</p>
<p>Gsharp-
Thats funny Ironically, I jsut sent out the "here is what everyone is bringing "email to everyone coming to my house on Thursday (we expect 21 people). Had to “negotiate” with a few ppl who wanted to bring the same thing, and when I suggested an alternative to one person, she told me she “didn’t make that” and if I wanted it I should get someone else to bring it! I really don’t want to police the pot luck food!! Was just making a suggestion so we had a balance of items. </p>
<p>That said-- I am looking for favorite thigns to put in stuffing. I usually make 2 stuffings , one inside the birs and one in a casserole dish, because some poeple like fruit in their stuffing (apricots, pears, apples, etc) and others prefer vegetables. Suggestions??</p>
<p>5-6 good flavored apples, peeled, pared and sliced
4 tbsp. butter
1 c. sugar
1 tsp. cinnamon</p>
<p>Place a layer of apples in buttered baking dish; sprinkle with sugar and cinnamon and dots of butter. Repeat process until all apples are used. Add 1/4 cup water. Top evenly with dots of butter, lightly cover with foil and bake at 300 degrees about 45 or until apples are tender. May need to cook longer depending on thickness of apple slices. Check partway through cooking to see if more water is needed–don’t want it to dry out.</p>
<p>Sounds divine, NEM!! I am printing it now, and shopping after work today. I’ll skip the pecans so I don’t kill my DS withthe nut allergy (that would be bad) and may substitute chicken broth for the butter (learned that chicken broth or apple juice works well). Thanks!</p>
<p>Scalloped apples can also be made in an electric skillet or a skillet on the stove if your oven is full. I use Granny Smith apples and much less sugar (but I don’t measure).</p>
<p>When baking sweet potatoes, it is important to bake them on a rack over a foil-lined pan, or directly on the foil-lined pan, because otherwise the liquid that comes out when baking makes a burning mess on the floor of the oven. Sweet potatoes can be served with cinnamon sugar on the side, or beaten in a mixer with orange juice and pumpkin pie spice (or similar spices).</p>
<p>Last year for Christmas I made Crockpot Macaroni and Cheese (yes, I live in the South, where mac and cheese is a side dish) from a recipe I found on the internet because it makes a lot and doesn’t take up oven space.</p>
<p>Along with our usual Turkey, dressing, potatoes and veggies, we always serve a fresh fruit salad using whatever fruits we have in season or otherwise available. This year I’ll use pears, oranges, bananas, blackberries, kiwi, and raspberries. I’m also making a carrot soup (the day before) for a first course to be served after everyone sits down, while the turkey is being carved.
Found the simple recipe on Cook’s Illustrated, but there are many available online.</p>
<p>1 bag of Cranberries
1 cup of sugar
chopped pecans/walnuts
golden raisins
brown sugar</p>
<p>empty cranberries into pot with 1 cup of sugar. Cook on low until cranberries pop and are soft. Add nuts, raisins, and brown sugar to taste (I don’t measure this kind of stuff). Not only good with turkey, it is great on the sandwiches the next day!</p>
<p>line bottom of 13x9 pan with graham crackers (does not need to be a tight fit)
mix pouches of pudding mix and 3c milk, let sit/chill for a little bit until pudding-y
pour half of pudding over graham crackers
add another layer of graham crackers
pour rest of pudding over layer
add another layer of graham crackers
cover with chocolate frosting (melt frosting in microwave- makes it easier and smoother to pour)
chill overnight or for about 4 hours.</p>
<p>Every year I am required to bring the “classic” pineapple casserole - know it’s been posted here on CC before - easy peasy.</p>
<p>2 cans pineapple chunks, natural juice, drained
2 T. flour
1/2 c. sugar ( I often mix brown and white)
1 c. shredded sharp cheddar</p>
<p>Mix above and put in casserole dish.</p>
<p>Top with:
1/2 sleeve, Ritz type crackers, crushed
2-4 tablespoons butter melted (pour over crackers)</p>
<p>Bake at 375 for 30-40 minutes or until bubbly and slightly crusty around the edges.</p>
<p>It really is simple and really is delicious! The recipe is out there in different amounts and forms, but the above is how I do it - which cuts down from the original recipe that used more butter, crackers, sugar, etc. I felt the amounts could easily be reduced. :)</p>
<p>Great with turkey, ham or probably any meat you might be having (or if you are not having meat!)</p>
<p>jym, the thanks should go to another cc poster who originally posted that stuffing recipe. It sounded very good to me, and the dried cherries/Madeira really adds a new twist for our family.</p>
<p>SLUMOM - I just took your cranberry cheescake out of the oven. It looks delicious. I hope it is not too tart for us but it sure does smell nice! Thank you for the recipe. I used the Keebler Shortcake crust. How do you usually chop up your cranberries? The little suckers were bouncing all over my kitchen counter and the dogs were having a field day running after them!</p>
<p>Peel the parsnips (and/or carrots if your eaters don’t like parsnips), and cut into sticks that are roughly the same size for ease of cooking. Roast in the oven with the other veggies alongside the turkey, or cook on top of the stove, or steam in the microwave, until fork-tender. Drain off liquid, and top with butter, brown sugar, and maple syrup. Toss to melt the butter and create the glaze. Serve warm. This can be cooked in advance and reheated in time for dinner.</p>
Ironically, I jsut sent out the "here is what everyone is bringing "email to everyone coming to my house on Thursday (we expect 21 people). Had to “negotiate” with a few ppl who wanted to bring the same thing, and when I suggested an alternative to one person, she told me she “didn’t make that” and if I wanted it I should get someone else to bring it! I really don’t want to police the pot luck food!! Was just making a suggestion so we had a balance of items. </p>
</p>