Seasonal Dishes

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molleebauer's picture
Last seen: 2 years 2 months ago
Joined: 01/14/03
Posts: 39
Seasonal Dishes

Here is the place to find everything you need to create that perfect holiday dish.

Last seen: 1 year 7 months ago
Joined: 03/16/15
Posts: 53852

I rarely cook anything special for any holiday, but at Thanksgiving I always cook a turkey. I have found only one way to have a moist and delicious turkey - and always get wonderful compliments on it.

1 turkey - usually 12 pounds
2 sticks butter or margarine (slightly soft and cut into slices)
2 celery stalks
1 large sweet onion (I like Vidalia or Noonday onions)

Completely thaw turkey and rinse cavity with room temp water. Place bird in broiling pan on a low rack (my pan came with a rack that sits 1/2 in above the bottom of the pan). Gently lift the skin of the bird and begin placing 1 stick of butter or margarine under the skin smushing it into the meat as you go. Do not pull the skin all the way off, just lift it enough to fit your hand under it.

Cut the celery stalks in halves and the onion in quarters and place in cavity of the bird. Place other stick of butter/margarine into the cavity also.

Cover either with lid of pan or make a tent with foil to cover. Roast at 325F.

6-8 pounds = 2 1/4 - 3 1/4 hours
8-12 pounds = 3 - 4 hours
12-16 pounds = 3 1/2 - 4 1/2 hours
16-20 pounds = 4 - 5 hours
20-24 pounds - 4 1/2 - 5 1/2 hours

Begin checking turkey doneness 1 hour before end of recommended roasting time.

**Note: these roasting instructions are good for any turkey, not just this recipe.

Last seen: 1 year 7 months ago
Joined: 03/16/15
Posts: 53852

My Great Great Grandmother's Thanksgiving Dressing

This recipe was originally passed from my Great Great Grandmother, to her daughter. It was then passed from her (my great grandmother) to her daughters (my Grandmother and her sisters) and then on to my mother and her sisters. Now, my sister and I make this for our families. It isn't a secret, and I am sure lots of other people do it like this, but none tastes as good as this to me.

2 cups finely chopped celery
1 1/2 cups finely chopped sweet onion
1/2 cups butter (you can use margarine if you want)
6 cups dry cornbread crumbs
6 cups dry bread crumbs
3-4 cups warm chicken stock
2-3 eggs
salt, pepper, and poultry seasoning to taste

Saute onion and celery in butter. Add in dry ingredients and mix well. Slowly add the liquid and stir to mix completely. If it looks too dry after 3 cups of chicken stock, slowly add the 4th making sure to get a good consistancy, but not too watery. Add the eggs - if you use all 4 cups of stock, use the 3rd egg. Add seasonings starting with about 1/2 tsp of each - taste and adjust as necessary.

Bake in oven at 350 for 45 minutes or until lightly browned on top and knife inserted in center comes out clean (just like with a cake).

** I have always mixed everything the day before Thanksgiving and stored in the fridge over night. In the morning, when I put my bird in the oven, I make sure to plan to take it out 45 minutes before we eat, so the dressing can cook while the bird is being cooled and carved. **

Last seen: 1 year 7 months ago
Joined: 03/16/15
Posts: 53852

"april_heike" wrote:

Materials and Ingredients:
1 recipe Gingerbread House Dough
gingerbread house mold or templates one and two

1 package orange candy melts
1 package orange-colored sugar wafer cookies
Assorted harvest candies:
mallowcreme harvest mix candies
(including pumpkins and candy corn)
black rope licorice
small black licorice "bits"
chocolate bar
orange and black gumdrops
orange and black cake decors (from the cake decorating section)
candy bats and/or spiders (from the cake decorating section)
Marshmallow Peeps® Ghosts

Follow these instructions to bake and assemble your gingerbread house. Use rope licorice to reinforce roof line and joints between walls.

Using orange candy melts, apply sugar wafer cookies to the roof in staggered rows, resembling shingles. Overlap cookies about 1/4-inch. Cut cookies to size where necessary.

Create a "chimney" by cementing small licorice bits in "rows" to resemble brick masonry. Use orange candy melts as "mortar". Allow each row to harden before building the next one.

Decorate house using remaining candies. A section of a chocolate bar makes a good door, and smaller square serve as shutters. Be sure to let the shutters hang at an angle for the spookiest effect!

Using orange candy melts, decorate the house. Add pumpkins, a black cat, and black spiders and bats and candy corn. Candy melts can create a "spider web" effect for candy spiders. Arrange gumdrops to form a path to the front door. Spread a thin film of orange candy melts to the path, and sprinkle with orange and black decors to "pave" the path.

As a final spooky touch, place a Marshmallow Peeps® Ghost in the chimney

Last seen: 8 years 18 hours ago
Joined: 09/17/01
Posts: 426

Black Cat Cookies

1 cup. crunchy peanut butter
1/3 cup. water
2 eggs
1 pkg. chocolate cake mix
M & M's (plain)
Red hots

Beat together peanut butter, eggs, and water. Gradually add cake mix. Mix well. Form dough into 1-inch balls. Place on ungreased cookie sheet. Flatten balls with bottom of glass dipped in sugar. Pinch out 2 ears at top of cookie. Add M & M's (eyes) and red hots (nose). Press fork into dough to form whiskers. Bake at 375 degrees for 8-10 minutes.
Makes 4 1/2 dozen.

Last seen: 8 years 18 hours ago
Joined: 09/17/01
Posts: 426

Magic Orange Brew

1 8 oz. carton vanilla yogurt
1 cup orange juice
4 cups orange soda
1. Put vanilla yogurt, orange juice and 2 cups of the orange soda in the blender container.
2. Blend on high speed until combined.
3. Pour mixture into 2 ice trays.
4. Cover trays with plastic wrap and place in the freezer. Freeze for 6 hours.
5. Before serving, remove frozen cubes from 1 ice cube tray.
6. Put cubes in the blender container and add 1 cup of orange soda.
7. Cover and blend on high speed until slushy.
8. Pour into 6 glasses. Repeat.
Make-Ahead Tip: Prepare the fruit mixture. Pour into ice cube trays. Cover and freeze up to 24 hours.
Makes 12 servings. Per serving: 67 calories, 0 g fat, 1 mg cholesterol, 22 mg sodium, 15 g carbohydrate, 0 g fiber, 1 g protein.

Last seen: 8 years 18 hours ago
Joined: 09/17/01
Posts: 426

Candied Kernels

3/4 cup unpopped popcorn
1-1/2 cups sugar
1/2 cup light-colored corn syrup
1/2 cup water
1 tsp. vanilla
2 to 4 drops food coloring, optional
Salt, optional
1. Pop popcorn and remove all unpopped kernels.
2. Place popcorn on a greased 17x12x2-inch baking pan.
3. Keep popcorn warm in a 300 degree F oven while making syrup.
4. Syrup mixture; butter the sides of a heavy 1-1/2-quart saucepan.
5. Combine sugar, corn syrup and water in the saucepan.
6. Cook over medium-high heat until mixture boils, stirring to dissolve sugar.
7. Clip a candy thermometer to side of pan and reduce heat to medium.
8. Continue boiling at a moderate rate until thermometer registers 300 degree F (hard-crack stage), stirring occasionally (about 25 to 30 minutes).
9. Remove thermometer and saucepan from heat.
10. Stir in vanilla and food coloring, slowly.
11. Pour syrup in a thin stream over hot popcorn, stir gently to coat. Cool.
12. Using gloved hands, break into pieces.
13. Store tightly covered or in plastic bags.
Makes 16 (1-cup) servings. Per serving: 122 calories, 0 g total fat, 0 mg cholesterol, 8 mg sodium, 30 g carbohydrate

Last seen: 1 year 7 months ago
Joined: 03/16/15
Posts: 53852

This recipe caused a TON of controversy in the house, but as usual everyone loved it. What can I say.

turkey butter baste

2 sticks of unsalted butter
1 clove garlic
1tsp garlic powder
3 tbsp rosemary
4 cups white wine (or sparkling white grape juice or cider if alcohol is a problem)
melt butter in saucepan then add rosemary, chopped garlic and garlic powder. Stir, then add wine or juice. Bring to a boil, then reduce heat to lowest setting. Baste entire bird thoroughly, then keep on simmer and baste with this instead of juices.
Makes a delicious gravy too, cook turkey according to directions. Makes for a nice brown turkey and a wonderful flavor.

Last seen: 8 years 18 hours ago
Joined: 09/17/01
Posts: 426

Candied Apples Halloween

Amount Measure Ingredient
------------------- ---------------------------
2 C granulated sugar
2 C corn syrup
1/3C cinnamon candy
1C water
3/4 Tsp cinnamon
1/2 Tsp vanilla
1/4 Tsp cloves
3/4 Tsp red food coloring
6-7 Med apples

Preparation Method:

Remove stems from apples, wash, and pat dry. Insert a wooden skewer
in each apple, running through the apple from stem end to base without
protruding all the way through the bottom end. Combine sugar, corn
syrup, cinnamon candies, and water in medium-sized saucepan. Cook
until candies dissolve, stirring constantly. Be careful not to boil.
Add cinnamon, vanilla, cloves, and food coloring. Mix thoroughly.
Boil mixture to 300 degrees using a candy thermometer without
stirring. While mixture is boiling, generously prepare a baking sheet
with cooking spray so it's ready ahead of time. As soon as mixture
reaches 300 degrees, remove it from heat and quickly dip each
apple-one by one-into the mixture until it is thoroughly coated. Set
coated apples, standing on their bottoms with skewer pointing up, on
baking sheet until mixture hardens.
Let apples reach room temperature before eating.

Last seen: 8 years 18 hours ago
Joined: 09/17/01
Posts: 426

**Black Widow Snack Cakes **

Amount Measure Ingredient

1 package Devil's food cake mix
Vegetable cooking spray
4 cups Powdered sugar -- sifted
5 tablespoonsMilk -- to 7 tbls
1cup Powdered sugar -- sifted
1/4 cup Unsweetened cocoa
2 tablespoons Milk
Plastic spiders

Preparation Method:

Prepare cake as directed on package. Pour into 2,
8" square aluminum foil pans coated with cooking spray;
bake at 350~ for 30-35 minutes or until tested done.
Cool in pans on wire racks.
Combine 4 cups powdered sugar and 5-7 tbls milk in a
large bowl; spread a thin layer evenly over each cake. Combine 1 cup powdered sugar, cocoa and 2 tbls milk; spoon into a small zip-lock bag. Close bag securely and snip a tiny hole in bottom corner of bag. Carefully pipe concentric circles onto each cake. Pipe straight lines at intervals from the inner circle through the outside circle, forming a web design. Garnish with plastic spiders.

Last seen: 8 years 18 hours ago
Joined: 09/17/01
Posts: 426

Popcorn Balls

5 qt. popcorn
2 C. sugar
1 1/2 C. water
1/2 t. salt
1/2 C. light corn syrup
1 t. vinegar
1 t. vanilla

Keep popcorn hot and crisp in a slow 300 degrees oven. Combine sugar, water, salt, corn syrup and vinegar. Cook to hard boil stage (250 degrees). Add vanilla. Pour slowly over popcorn. Mix well to coat and form into balls.

Makes 15 to 20 Night of the living popcorn balls.

Last seen: 8 years 18 hours ago
Joined: 09/17/01
Posts: 426

Batty Chocolate Mousse with Chocolate Cookie Wings

Chocolate Cookie dough, recipe follows

Batty Chocolate Mousse:
6 ounces bittersweet chocolate
1 cup heavy cream, plus 1 cup

Chocolate Glaze:
8 ounces bittersweet chocolate
2 tablespoons butter, softened
1/2 cup sugar
1/2 cup water

Cookies: Preheat the oven to 350 degrees F and position the rack to the center position. Dust the work surface with flour. Place the dough on the table and dust with flour. With a rolling pin, work the dough, rolling back and forth. After 3 rolls, stop and move the dough around (you don't want it to stick to the work surface). Dust with additional flour and continue to roll until it is 1/2-inch thick. Cut out 6 (3-inch) circles and 12 bat-wing shapes, gathering the scraps and rerolling as necessary. Place on a parchment lined cookie sheet. Bake for 12 to 15 minutes. Remove from the oven and cool to room temperature.

Batty Chocolate Mousse: Chop up the chocolate very fine and place in a heatproof bowl. In a small saucepan bring 1 cup of the cream to a boil. Remove from the heat and pour the cream over the chocolate. Let sit for 1 minute. Then, whisk together until smooth and set aside and cool.

Whip the remaining 1 cup of the heavy cream to soft peaks. Fold the soft whipped cream into the chocolate mixture. Spoon into 6 (3-inch) dome molds. Schmear with a spatula across the top and top with a cookie disk. Place in the freezer for at least 4 hours.

Chocolate Glaze: Chop the chocolate into 1/4-inch fine pieces and place in a medium size mixing bowl with butter. In a small saucepot over medium flame, bring the sugar and water to a boil, stirring to combine. Pour the sugar syrup over the chocolate and stir until smooth.
Assembly: Unmold onto a wire rack. Place the rack on a parchment-lined sheet tray. Pour over the chocolate glaze. Stick 2 wing cookies in the side of each dome. Serve immediately or refrigerate for up to 2 days

Last seen: 9 years 6 days ago
Joined: 02/12/07
Posts: 4
Grean Bean Casserole

What would Thanksgiving be without the Green Bean Casserole?
This recipe is one that I modified from my mother's version, and has since become the only Green Bean Casserole that my family will eat. They request it for every get-together. My coworkers also have started requesting it for work pot-luck suppers.

2 cans French Style Green Beans (drained)
2 cans Cream of Mushroom soup (Campbells brand preferred)
2 cans Mushrooms (drained, Portabella chunks preferable)
1 can French Fried Onions

Preheat oven to 350F.
Mix green beans, mushrooms, and soup together until well combined.
Add 1/2 can french fried onions, stir until well combined.
Bake 25 minutes, covered.
Sprinkle 1/2 can french fried onions over surface.
Bake 5 minutes, uncovered.

Best served hot.