Ingredients:
1/4 cup butter, softened 1 clove garlic, minced 1 teaspoon paprika 1 teaspoon Italian seasoning 1/2 teaspoon salt-free garlic and herb seasoning blend (such as Mrs. Dash®) salt and ground black pepper to taste 1 (3 pound) turkey breast with skin 1 teaspoon minced shallot 1 tablespoon butter 1 splash dry white wine 1 cup chicken stock 3 tablespoons all-purpose flour 2 tablespoons half-and-half (optional)
Instructions:
Preheat oven to 350 degrees F (175 degrees C). Mix 1/4 cup butter, garlic, paprika, Italian seasoning, garlic and herb seasoning, salt, and black pepper in a bowl. Place turkey breast with skin side up into a roasting pan. Loosen skin with your fingers; brush half the butter mixture over the turkey breast and underneath the skin. Reserve remaining butter mixture. Tent turkey breast loosely with aluminum foil. Roast in the preheated oven for 1 hour; baste turkey breast with remaining butter mixture. Return to oven and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 165 degrees F (65 degrees C), about 30 more minutes. Let turkey breast rest 10 to 15 minutes before serving. While turkey is resting, transfer pan drippings to a skillet. Skim off excess grease, leaving about 1 tablespoon in skillet. Place skillet over low heat; cook and stir shallot in turkey grease until opaque, about 5 minutes. Melt 1 tablespoon butter in skillet with shallot and whisk in white wine, scraping any browned bits of food from skillet. Whisk in chicken stock and flour until smooth. Bring to a simmer, whisking constantly, until thickened. For a creamier, lighter gravy, whisk in half-and-half.
Ingredients:
1 cup semisweet chocolate chips 1/2 cup white sugar 3 tablespoons corn syrup 1/2 cup rum 2 1/2 cups crushed vanilla wafers 1 cup chopped walnuts (optional) 1/3 cup confectioners' sugar
Instructions:
Place chocolate chips into a microwave-safe medium bowl. Heat in the microwave for 1 minute, stir and then continue to heat at 20 second intervals, stirring between each, until melted and smooth. Stir in sugar and corn syrup. Blend in rum. Add crushed vanilla wafers and chopped nuts. Mix until evenly distributed. Cover and refrigerate until firm. Roll the chilled chocolate mixture into bite-size balls. Roll balls in a mixture of ground nuts and confectioner's sugar, or just plain confectioner's sugar. Store in a covered container for a week before serving to blend the flavors.
Ingredients:
1 (12 pound) bone-in ham, rump portion 1/2 cup whole cloves 1 cup packed brown sugar 4 cups water, or as needed
Instructions:
Preheat the oven to 350 degrees F (175 degrees C). Place ham in a roasting pan, and press whole cloves into the top at 1 to 2 inch intervals. Pack the top with a layer of brown sugar. Pour enough water into the bottom of the roasting pan to come to a 1 inch depth. Cover the pan tightly with aluminum foil or a lid. Bake for 4 1/2 to 5 hours in the preheated oven (about 22 minutes per pound), or until the internal temperature of the ham has reached 160 degrees F (72 degrees C). Make sure the meat thermometer is not touching the bone. Let stand for about 20 minutes before carving.
Ingredients:
1 tablespoon bacon grease 1 (1 pound) loaf day-old bread, cubed 12 large eggs 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1 pinch cayenne pepper 1 pinch freshly grated nutmeg 2 1/2 cups heavy cream 1 pound sliced bacon, cut crosswise into 1/2-inch strips 1 pound fresh spinach, wilted, squeezed dry 12 ounces shredded extra-sharp Cheddar cheese, divided
Instructions:
Oil bottom and sides of a 9x13-inch baking dish with about a tablespoon of bacon fat. Place bread cubes in a large mixing bowl. Crack eggs into a separate mixing bowl. Season with salt, pepper, cayenne, and nutmeg. Add cream and whisk mixture thoroughly. Pour egg/cream mixture over the bread cubes and mix to distribute ingredients evenly. Allow bread mixture to sit about 15 minutes to absorb the liquid. Transfer half of the bread mixture to the baking pan; spread evenly over the bottom and press mixture down a bit. Top with half of the grated Cheddar cheese. Add cooked bacon pieces in an even layer over the cheese. Place the cooked spinach over the bacon; top with half of the remaining cheese. Finish with the rest of the soaked bread cubes, spread evenly and pressed down slightly. Sprinkle with the rest of the grated cheese. Cover and let strata sit at room temperature for 1 hour before baking. Preheat oven to 350 degrees F (175 degrees C). Bake strata in preheated oven until set, about 45 minutes. Optionally, you can broil the strata for a minute or two to brown the top.
Ingredients:
3 cups cranberries 1 1/2 cups water 2 cups mashed bananas 7 cups white sugar 1/2 (6 fluid ounce) container liquid pectin 1 teaspoon lemon juice
Instructions:
In a large saucepan over medium heat combine cranberries and water; simmer for 10 minutes. Stir in mashed banana and sugar. Increase heat to medium-high; boil 1 minute. Stir in pectin and lemon juice. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
Ingredients:
3 tablespoons butter 1 yellow onion, diced 2 cloves garlic, minced 1 (2 1/2 pound) butternut squash - peeled, seeded, and cut into 3/4-inch chunks 1 teaspoon brown sugar 1 cup chicken broth 8 ounces shredded Gruyere cheese 8 ounces shredded extra-sharp Cheddar cheese 1 cup dry bread crumbs 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh rosemary 1/4 cup grated Parmesan cheese
Instructions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Melt the butter in a large skillet over medium heat. Stir in the onions and garlic; cook until the onions soften and turn golden brown, about 10 minutes. Add the butternut squash and brown sugar. Continue cooking and stirring until the butternut squash begins to brown on the edges, but is still somewhat firm in the center, about 10 minutes more. Scrape the squash into the prepared baking dish, and pour in the chicken broth. Wrap tightly with aluminum foil. Bake in the preheated oven until the liquid has been absorbed and the squash is tender, 45 to 50 minutes. Toss together the Gruyere cheese, Cheddar cheese, bread crumbs, thyme, and rosemary in a bowl until evenly combined. Remove the foil from the baking dish, and sprinkle the squash evenly with the cheese mixture. Sprinkle the Parmesan cheese on top. Return to the oven, and bake uncovered for 15 minutes more until the topping is lightly crunchy and brown.
Ingredients:
2 large onions 2 tablespoons margarine 1 tablespoon all-purpose flour 4 cups milk 1 teaspoon salt ground black pepper to taste 2 egg yolks, beaten
Instructions:
Cook onions in butter or margarine for about 10 minutes, until tender but not brown. Sprinkle onions with flour; stir until blended. Add milk, cover, and simmer for 20 minutes. Stir a small amount of hot soup into beaten egg yolks, stirring until blended. Return egg mixture to soup, and stir until well blended. Add salt and black pepper. Sprinkle each serving with grated parmesan cheese.
