Sausage, Apple & Cranberry Stuffing

1 1/2 cups cubed whole wheat bread

3 3/4 cups cubed white bread

1 pound ground turkey sausage

1 cup chopped onion

3/4 cup chopped celery

2 1/2 teaspoons dried sage

1 1/2 teaspoons dried rosemary

1/2 teaspoon dried thyme

1 Golden Delicious apple, cored and chopped

3/4 cup Crasins

1/3 cup minced fresh parsley

1 cup turkey stock

4 tablespoons unsalted butter, melted

DIRECTIONS:

1.            Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.

2.            In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.

3.            Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly.

4.            Bake at 350 until heated through (around 30-40 minutes).  Check frequently to make sure it stays moist (since not baking in turkey you may need to add more stock).  This can also be made in the crockpot—less checking is needed since the crockpot helps retain the moisture.

Hint:  To make ahead, combine all ingredients EXCEPT liquids.  Refrigerate then before baking add butter and stock.  I will often make this using packed stuffing mix (bread only).  Fresh herbs taste best, double amounts if using fresh herbs.

Spinach Artichoke Dip

1 14 oz can artichoke hearts (drained, rinsed, and chopped)

½  (10 oz pkg) frozen chopped spinach, thawed

½ cup Sour Cream

¼ cup mayonnaise

8 oz cream cheese

1 cup mozzarella cheese

½ cup grated Parmesan cheese

1 tsp minced garlic

In a small baking dish, mix together all ingredients.  Cover dish and bake until heated through and bubbly, about 25 minutes.

Cranberry Pinwheels

12oz sweetened dried cranberries (chopped)
1 (250 g) container spreadable cream cheese (plain)
1 (250 g) container spreadable cream cheese (honey walnut)
1 cup crumbled feta cheese
1 cup mozzarella cheese
1/2 cup chopped green onions
8 large spinach tortillas


1. Combine all ingredients except tortillas, mix well.
2. Divide and spread mixture evenly among tortillas.
3. Roll up tightly, wrap in plastic and refrigerate at least one hour.
4. To serve cut into 12 slices.

Mint Brownies

Brownies:
Use Brownie Recipe  (or your own favorite brownie recipe)

Mint center:
2 cups powdered sugar
1/2 cup (1 stick) margarine, softened
1 ½ teaspoon peppermint extract
3 drops green food coloring

Chocolate glaze:
6 tablespoons margarine
1 ½ cups semi-sweet chocolate chips

DIRECTIONS

1. Make brownies according to recipe. Cool completely.

4. Beat together ingredients for the mint center in medium bowl until smooth.
Spread mint cream center on brownies.

5. In microwave, melt chocolate glaze ingredients. Stir until smooth. Pour glaze on mint layer and spread.

NOTE: On the Hershey’s website, they recommend chilling the dessert after putting the mint layer on and again after putting the chocolate glaze on. I have never done this because I am too impatient, but if you have time, you might want to try it

Brown butter

Yum have you ever tried brown butter ? If not you need to ! Here's the link http://www.makeandtakes.com/the-beauty-of-brown-butter
Go onto the Martha stewart link for more goodness

Honey Gingerbread Cakes with Caramel Apple Topping

Source

Cakes
1 3/4 cups Gold Medal® all-purpose flour
1/2 cup packed brown sugar
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup butter or margarine, melted
1/2 cup boiling water
1/4 cup honey
1/4 cup molasses
1 egg, slightly beaten

Topping
1/4 cup butter or margarine
1 cup packed brown sugar
5 medium cooking or baking apples, peeled, finely chopped (about 5 cups)
Dash salt
1/2 cup whipping cream
1/2 teaspoon vanilla

Preparation

• Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. In large bowl, stir together flour, 1/2 cup brown sugar, the baking soda, ginger, cinnamon, 1/2 teaspoon salt and the cloves. With spoon or wire whisk, stir in remaining cake ingredients until well blended. Divide batter evenly among muffin cups.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 10 minutes. Remove from pan; carefully remove paper baking cups from cakes.
• Meanwhile, in 10-inch skillet, melt 1/4 cup butter over medium-high heat. Stir in 1 cup brown sugar, the apples and dash of salt; cook 4 to 5 minutes, stirring frequently, until brown sugar is dissolved and mixture boils. Boil 10 minutes, stirring frequently, until apples are tender and syrup thickens. Stir in whipping cream. Return to boiling; boil 3 minutes, stirring constantly, until mixture thickens and apples look glazed. Remove from heat; stir in vanilla.
• To serve, cut cakes in half horizontally. Place bottom halves on small dessert plates; spoon a heaping tablespoon topping over each bottom half. Add tops of cakes; spoon a heaping tablespoon topping on top of each, letting topping run down sides and onto plates.

Makes 12 servings

Nutrition Information:
1 Serving (1 Serving).  Calories 390 (Calories from Fat 140),Total Fat 15g, Cholesterol 60mg; Sodium 320mg; Total Carbohydrate 59g (Dietary Fiber 1g, Sugars 42g),Protein 3g;

Soft Pretzels

1 pkg active dry yeast (or 2 1/2 tsp.)

2 TBS brown sugar

1 1/8 tsp sat

1 1/2 cups warm water

3 cups all purpose flour

1 cup bread flour

2 cups warm water (110 degrees)

2 TBS. baking soda

5 TBS melted butter

2 TBS coarse kosher salt

parchment paper

I used my kitchen aid mixer for this part:

In a large mixing bowl, dissolve yeast, brown sugar and salt in a 1 1/2 cups warm water.  Stir in flour, and knead dough (on a floured surface or in your mixer using kneading paddle) for about 8 minutes.  Place in a greased bowl, and turn to coat the surface.  Cover, and let rise for one hour.

Combine 2 cups warm water and baking soda in an 8" square pan.

After dough has risen, cut into 12 pieces.  Roll each piece into a 3 foot rope, pencil thin or thinner.  Twist into a pretzel shape and dip into the baking soda solution pan.  Place on parchment covered cookie sheets, and let rise for 20 minutes.

Bake at 450 for 8-10 minutes or until golden brown.  Brush (I dipped top surface into a bowl of melted butter) and sprinkle with coarse salt, garlic salt or cinnamon sugar.