Sharing amazing recipes that I have collected over the years and that I will continue adding to daily. Some call it an addiction...I call it a hobby....a delicious hobby!
Ingredients: 3 c. leftover cooked stuffing 4 egg yolks 1 Tbsp. lemon juice 1/2 c. butter, melted 1 Tbsp. minced fresh parsley Dash salt Dash ground nutmeg 1 Tbsp. olive oil 4 eggs 3/4 lb. sliced leftover cooked turkey, warmed Directions: Shape stuffing into four 1/2 inch thick patties; set aside. In top of a double boiler or a metal bowl over simmering water, whisk egg yolks and lemon juice until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160 degrees, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Whisk in parsley, salt and nutmeg. Transfer to a small bowl. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to serve, up to 30 minutes. In a large nonstick skillet, heat oil over medium heat. Cook stuffing patties 3-4 minutes on each side or until a thermometer reads 165 degrees. Keep warm. Meanwhile, place 2-3 inches of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding bowl close to surface of water, slip egg into water. Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water. To serve, place turkey and eggs on stuffing patties. Top with hollandaise sauce.
Ingredients: 1 pkg. (8 oz.) cream cheese, softened 1/4 c. butter, softened 1 tsp. vanilla 3/4 c. powdered sugar 6 Tbsp. multi-colored sprinkles 1/2 c. miniature semi-sweet chocolate chips 6 Tbsp. chocolate-covered toffee bits, finely chopped Directions: Beat cream cheese, butter and vanilla in a medium bowl until blended. Gradually add sugar, mixing well after each addition. Freeze for 1 hour or until cream cheese mixture is firm enough to handle. Shape cream cheese mixture into 40 balls, using about 1 rounded tsp. cream cheese mixture for each ball. Place in a single layer in a shallow pan; refrigerate 15 minutes or until firm. Place sprinkles in a small bowl, then place chocolate chips and chopped toffee bits into 2 separate small bowls. Remove 14 cheese balls from the refrigerator; roll, 1 at a time, in sprinkles. Place in a single layer on parchment-covered baking sheet; place in the refrigerator. Repeat with 13 of the remaining cheese balls and chocolate chips, then repeat with the remaining cheese balls and toffee. Keep refrigerated.
Ingredients: 2 pkgs. (1/4 oz. each) active dry yeast 1 1/2 c. warm water (110-115 degrees) 2 large eggs 1/2 c. sugar 2 tsp. salt 5 3/4-6 1/4 c. all-purpose flour FILLING: 1 c. packed brown sugar 4 tsp. ground cinnamon 1/2 c. softened butter, divided GLAZE: 2 c. confectioners sugar 1/4 c. half and half cream 2 tsp. vanilla extract Directions: In a small bowl, dissolve yeast in warm water. In a large bowl, combine eggs, butter, sugar, salt, yeast mixture and 3 c. flour; beat on medium speed until smooth. Stir in enough remaining flour to form a very soft dough (dough will be sticky). Do not knead. Cover with plastic wrap; refrigerate overnight. In a small bowl, mix brown sugar and cinnamon. Turn dough onto a floured surface; divide dough in half. Roll one portion into an 18x12 inch rectangle. Spread with 1/4 c. butter to within 1/2 inch of edges; sprinkle evenly with half of the brown sugar mixture. Roll up jelly-roll style; starting with a long side; pinch seam to seal. Cut into 12 slices. Place in a greased 9x13 baking pan, cut side down. Repeat with remaining dough and filling. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 375 degrees. Bake 20-25 minutes or until lightly browned. In a small bowl, mix confectioners' sugar, cream and vanilla; spread over warm rolls. Dark Chocolate Filling: Finely grate a 4 oz. bittersweet chocolate bar; gently stir in 1/2 c. sugar, 2 Tbsp. baking cocoa and 1/2 tsp. ground cinnamon. Sprinkle over butter in place of brown sugar-cinnamon mixture Orange-Spice Filling: Mix 1 c. packed brown sugar, 2 Tbsp. grated orange peel, 2 tsp. ground cinnamon, 1 tsp. ground ginger and 1/2 tsp. each ground cardamom, ground cloves and ground allspice until blended. Sprinkle over butter in place of brown-sugar mixture.
Ingredients: 3 c. all-purpose flour 1/4 c. unsweetened cocoa powder 2 tsp. baking powder 1/4 tsp. baking soda 3/4 tsp. salt 3/4 c. unsalted butter, softened 1 1/3 c. granulated sugar 3 large eggs 1 Tbsp. milk or buttermilk 1 1/2 tsp. vanilla bean paste or vanilla 2 tsp. lemon juice 5 tsp. red food coloring 1 c. white chocolate chips 1 c. powdered sugar Directions: In a mixing bowl whisk together flour, cocoa powder, baking powder, baking soda and salt for 30 seconds; set aside. In the bowl of an electric mixer fitted with the paddle attachment, whip butter and granulated sugar until pale and fluffy. Mix in eggs 1 at a time, blending until combined after each addition. Mix in milk, vanilla bean paste, lemon juice and red food coloring. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Stir in white chocolate chips. Cover bowl with plastic wrap and chill 2 hours or until firm enough to shape into balls. Preheat oven to 350 degrees. Pour powdered sugar into a bowl. Remove dough from refrigerator, scoop dough out and with buttered hands, shape into medium balls (about 2 1/2 Tbsp. each). Roll cookie dough balls into powdered sugar and evenly coat. Transfer to Silpat or parchment paper-lined baking sheets and flatten slightly, then bake in a preheated oven 13-14 minutes. Allow to rest on cookie sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container. Note~ If you want them a little more chocolatey, you can replase 2-3 Tbsp. of the flour with 2-3 additional Tbsp. of cocoa powder.
Ingredients: 1 c. pretzels, roughly chopped (measure after chopping) 1/2 c. pecans, chopped (measure after chopping) 3/4 c. brown sugar 3/4 c. butter, melted CREAM CHEESE MIXTURE: 8 oz. cream cheese, softened to room temperature 3 c. diced apples (about 2 large apples) 1/2 c. caramel sauce 3 c. whipped topping or whipped cream Directions: Mix together crushed pretzels, chopped pecans, brown sugar and melted butter. Spread in a large baking sheet with sides and bake 400 degrees for 7 minutes. Allow the mixture to cool and then break into small pieces. Beat the softened cream cheese until smooth. Beat in the caramel sauce until smooth. Fold in whipped topping. Stir in the diced apples and sugared pretzels.
Ingredients: 10 c. popped popcorn Salt 1 c. butter (sweet cream salted) 1 c. brown sugar 2 tsp. vanilla 1/2 tsp. baking soda Mini Rollo's Harvest blend M&M candy Directions: Salt the popped popcorn and set aside. Melt 1 c. butter in a medium saucepan over medium heat. Add 1 c. brown sugar and stir until thoroughly mixed. Stirring continuously, bring the butter and sugar mixture up to a boil and cook for 5 minutes. Add the 2 tsp. of vanilla at the 4 minute mark. Continue to boil for 1 additional minute then add baking soda. Drizzle 3/4 of the caramel mixture over the popcorn. Use a spoon to gently fold the popcorn with the mixture until the kernels are all covered. Save 1/4 of the caramel mixture to the side. Pour the popcorn out onto a cookie sheet covered with aluminum foil or a silpat liner. Drizzle the remaining caramel mixture over the caramel corn and immediately sprinkle the M&M candy and mini Rollos on the areas with the drizzled caramel mixture. Let the popcorn cool. Serve
Ingredients: 6 large red potatoes (about 10 oz. each) 1/2 c. 1% milk 1/2 c. fat-free plain yogurt 3 Tbsp. butter, softened 1 1/2 tsp. dried parsley flakes 1 1/2 tsp. garlic-herb seasoning blend 1 tsp. salt 1/4 tsp. coarsely ground pepper 1 c. shredded Monterey Jack cheese Directions: Preheat oven to 350 degrees. Scrub potatoes; pierce several times with a fork. Microwave, uncovered, on high until just tender, 10-12 minutes, turning once. When potatoes are cool enough to handle, cut each lengthwise in half. Scoop out pulp, leaving 1/4 inch thick shells. Mash pulp with all ingredients except cheese. Spoon into potato shells. Top with cheese. Bake until heated through, 25-30 minutes. If desired, broil 2-3 minutes until cheese is light golden brown.
Ingredients: 1 can (12 oz.) refrigerated buttermilk biscuits 6 Tbsp. butter, melted 2 c. cinnamon sugar 2 c. Granny Smith apples, peeled, cored and finely chopped 2 Tbsp. brown sugar 2 Tbsp. granulated sugar 1 tsp. cinnamon 1/2 c. powdered sugar 2-3 Tbsp. milk Directions: Preheat oven to 375 degrees. Grease a 9x5 loaf pan with cooking spray or butter. On a cutting board, separate biscuits and cut each biscuit into quarters. Roll each piece into a ball. Dunk each ball into the melted butter then toss in cinnamon sugar until evenly coated. Lay about half of the biscuit balls in an even layer, touching on both sides, in the bottom of the loaf pan. Toss apples with brown sugar, granulated sugar and cinnamon. Scatter a very thin layer of apples on top of the biscuit balls (you will want the second layer of biscuits to touch the base layer). Lay the second and final layer of biscuit balls over the apples and top with remaining apples. Bake for 35-45 minutes, until the biscuits are a deep golden and the apple mixture is bubbling. Let cool for about 15 minutes. Meanwhile, make the glaze. Whisk together powdered sugar and milk until smooth. Run a knife around the edges of the pan and transfer the monkey bread onto a serving platter. Drizzle glaze on top of the loaf. Serve warm.
Ingredients: 2 Tbsp. cornstarch 2 Tbsp. turkey drippings 1/8 tsp. salt 1/8 tsp. pepper 2 c. chicken broth 1/4 c. whole milk Directions: In a small saucepan, mix cornstarch, drippings, salt and pepper until smooth. Gradually whisk in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.
Ingredients: 1 pie crust, homemade or store-bought 3 Tbsp. granulated sugar 3 tsp. ground cinnamon Directions: Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. On a floured surface, roll out pie crust into an approx. 12x8 inch rectangle. Sprinkle all over with sugar and cinnamon. Starting at the short end, roll crust until you have a tightly rolled log. Slice into 1 inch wide cookies. Place on prepared baking sheet. Bake for 8-10 minutes or until pie crust is cooked but slightly underdone. Let rest on baking sheet for a few minutes before transferring to a wire rack to cool completely.
Ingredients: 1 pkg. (3.4 oz.) vanilla instant pudding 2 c. cold eggnog 1 c. frozen whipped topping, thawed 1 graham cracker pie Additional frozen whipped topping, thawed, for serving, optional Ground nutmeg, for serving, optional Directions: In a large mixing bowl with a hand held mixer, beat pudding mix with eggnog for 2 minutes. Gently fold in 1 c. whipped topping until just combined. Spoon mixture into graham cracker pie crust. Refrigerate at least 4 hours. To serve, place a dollop of whipped topping and a sprinkle of nutmeg on each serving, if desired.
Ingredients: 2 c. (4 sticks) sweet cream salted butter, softened but still cold 2 c. sugar 2 eggs 2 Tbsp. vanilla 4 tsp. baking powder 6 c. flour Red food coloring Green food coloring Directions: Add butter and sugar to a stand mixer. Cream the butter and sugar until it is completely mixed- do not overmix. Add vanilla and eggs and mix until completely incorporated. Add baking powder and mix. Mix in flour 2 cups at a time. The flour should be completely incorporated and the dough should be firm but not dry or crumbly. If the dough seems a little dry, add a little vanilla or milk and mix again. Do not chill the dough. Split the sugar cookie dough into 3 equal portions (can use a food scale if you want). Leave one of the portions white. Mix 1 portion of cookie dough with red food coloring (do not overmix the dough); set aside. Mix 1 portion of cookie dough with green food coloring (do not overmix the dough); set aside. Roll 3 small balls of each color (about the size of a walnut). Arrange the balls on a rolling surface in any pattern you desire (try not to put the same colors next to each other). Press the dough balls into a circle using your hand. Using a rolling pin, roll out the dough until it is about 1/4-1/3 inch thick (depending how thick you want your cookies to be). Arrange your cookie cutters on the rolled out dough so that the cookie will have all 3 colors on the dough in the shape. Add sugar sprinkles onto your raw dough and bake for 7 minutes at 350 degrees. For the leftover dough, you can ball it up and re-roll it. It wont have the marble effect and will have more of a tie-dye effect. Note~ Rather than flouring your rolling surface, you can use powdered sugar. The cookies will stick a little bit but this eliminates the powdery sheen of flour.
Ingredients: 1 c. vegetable oil 2 c. sugar 3 eggs 3 c. flour 1 tsp. baking soda 2 tsp. vanilla 1 c. chopped pecans 3 c. chopped and peeled apples FROSTING: 1/2 c. butter 1 c. brown sugar, packed 1/4 c. evaporated milk 1/2 tsp. vanilla Directions: Preheat oven to 350 degrees. Grease a 9x13 baking pan. Combine oil, sugar and eggs. Stir in flour and baking soda. Add vanilla, pecans and apples. Spread in prepared pan and bake for 45-50 minutes. Cool for 2 hours. Prepare frosting. Boil all frosting ingredients in a small saucepan for 2 minutes. Set pan in bowl filled with ice water. Beat icing until of spreading consistency. Spread over top of cake.
Ingredients: 3 lbs. potatoes (about medium), peeled and cubed 6 strips bacon, chopped 8 oz. cream cheese, softened 1/2 c. sour cream 1/2 c. butter, cubed 1/4 c. 2% milk 1 1/2 tsp. onion powder 1 tsp. salt 1 tsp. garlic powder 1/2 tsp. pepper 1 c. (4 oz.) shredded cheddar cheese 3 green onions, chopped Directions: Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered 10-15 minutes or until tender. Meanwhile, in a skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain. Drain potatoes; return to pan. Mash potatoes, gradually adding cream cheese, sour cream and butter. Stir in milk and seasonings. Transfer to a greased 9x13 baking dish; sprinkle with cheese, green onions and bacon. Refrigerate, covered, up to 1 day. Preheat oven to 350 degrees. Remove potatoes from refrigerator and let stand while oven heats. Bake, covered, about 30 minutes. Uncover; bake 10 minutes more, or until heated through.
Ingredients: 1 pkg. (16 1/2 oz.) refrigerated peanut butter cookie dough 3/4 c. rolled oats 1 c. M&Ms 1/2 c. semisweet chocolate pieces 1/2 c. chopped peanuts, optional Directions: Preheat oven to 350 degrees. Line a 9x9 baking pan with foil, extending foil over the edges of the pan. Lightly grease foil; set aside. Break cookie dough into a large bowl. Stir in oats until combined. Stir in M&Ms, semisweet chocolate pieces and, if desired, nuts. Pat mixture into prepared pan. Bake in the preheated oven for 20 minutes or until light brown. Cool in pan on a wire rack. Use the foil to lift uncut bars out of pan. Cut into bars.
Ingredients: 6 oz. cream cheese, at room temperature 2 Tbsp. sugar 2 tsp. lemon juice 1 tsp. lemon zest 1 tsp. vanilla extract 1 pkg. (17.3 oz.) frozen puff pastry (2 sheets), thawed 1 1/2 c. fruit 1 large egg Sanding sugar, optional Directions: Preheat oven to 400 degrees and line 2 baking sheets with parchment paper or Silpats. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sugar, lemon juice, lemon zest and vanilla extract until creamy. Unfold the puff pastry sheets onto a lightly floured surface. Lightly roll the pastry with a rolling pin to seal the perforations. Using a 4 inch round cookie cutter (or glass), cut out 4 circles from each sheet of puff pastry. Transfer 4 pastry circles onto each baking sheet, spacing the circles about 2 inches apart. Lightly score a circular border 1/4 inches from the edges then prick the centers of each pastry with a fork. Spread a portion of the cream cheese mixture inside the border of each pastry then top the cream cheese with fruit. In a small bowl, whisk together the egg with 1 Tbsp. water. Brush the edges of the pastries with the egg wash then sprinkle them with sanding sugar, if desired. Bake the pastries 15-18 minutes or until they are golden brown and puffed. Remove the pastries from the oven and allow them to cool for 5 minutes on the baking sheets before transferring them to a cooling rack to cool completely. Note~ Any type of fruit will work for these. Opt for your favorite flavors or whatever is in season, such as strawberries, raspberries, peaches, plums, apples, blueberries or pears.
Ingredients: 2 c. all-purpose flour 1/2 c. shortening 1 large egg 1/4 c. cold water 2 Tbsp. white vinegar FILLING: 10 c. sliced peeled tart apples (about 8 medium) 1 tsp. lemon juice 1/4 c. sugar 1/4 c. packed brown sugar 3 Tbsp. all-purpose flour 1 tsp. ground cinnamon 1/2 tsp. ground nutmeg 1 Tbsp. butter 1 large egg 1 Tbsp. milk Directions: Place flour in a large bowl; cut in shortening until crumbly. In a small bowl, whisk egg, water and vinegar; gradually add to crumb mixture, tossing with a fork until dough holds together when pressed. Shape into a rectangle; wrap in plastic wrap. Refrigerate 30 minutes or overnight. Preheat oven to 375 degrees. For filling, in a large bowl, toss apples with lemon juice. In a small bowl, combine sugars, flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Transfer to a 9x13 baking dish; dot with butter. On a lightly floured surface, roll dough to fit top of pie. Place over filling. Trim and flute edges. In a small bowl, whisk egg with milk; brush over pastry. Cut slits in top. Bake 40-50 minutes or until crust is golden brown and apples are tender. Cool on a wire rack.
Ingredients: 2 pkgs. (1/4 oz. each) active dry yeast 1 c. warm water (110-115 degrees) 2 c. warm 2% milk (110-115 degrees) 1/2 c. shortening 1/4 c. sugar 3 tsp. salt 10 c. all-purpose flour Directions: In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, shortening, sugar, salt, yeast mixture and 2 1/2 c. flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 1/2 hours. Punch down dough. Turn onto a lightly floured surface; divide and shape into 48 balls. Place 2 inches apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled in size, about 20 minutes. Preheat oven to 375 degrees. Bake 12-15 minutes or until golden brown. Freeze option: partially bake rolls at 325 degrees for 10 minutes. Freeze partially baked rolls in resealable plastic freezer bags. To use, bake frozen rolls on greased baking sheets at 375 degrees for 12-15 minutes or until golden brown.
Ingredients: 2 1/4 tsp. yeast (1 standard packet) 1 1/3 c. warm water, about 110 degrees F 3 1/2 c. all-purpose flour, plus more for work surface 1 Tbsp. sugar 2 Tbsp. olive oil 3/4 tsp. salt Egg wash: 1 large egg beaten with 1 Tbsp. milk FILLING: 8 slices cheese or 2 c. shredded 16 thin slices deli ham or 2 c. cubed ham Directions: In a large mixing bowl or the bowl of your stand mixer fitted with a hook attachment, combine the yeast and warm water. Stir it around and let sit for 5 minutes until the mixture is foamy. If the yeast doesn't dissolve or foam, your yeast is dead. Start again with active yeast. Add flour, sugar, olive oil and salt. Mix by hand or with the dough hook on low speed for 1 minute. Once all of the ingredients are mixed, slowly knead for 7 minutes by hand or with your dough hook on low-medium speed. If your dough is too wet, add up to 1/4 c. more flour. After kneading, your dough should be smooth and elastic. Poke it with your finger- if it slowly bounces back, your dough is ready to rise. If not, keep kneading. Shape the dough into a ball and place in a large mixing bowl that has been greased lightly with olive oil. Turn it over to coat all sides. Cover tightly with plastic wrap and allow to rise in a warm environment (about 75-80 degrees F) for 1 hour or until doubled in size. Preheat oven to 400 degrees F. Line 2 large baking sheet with parchment paper or silicone baking mats. Once risen, punch the dough down to release the air. Turn the dough out onto a lightly floured surface. Using a sharp knife, slice dough in half. Then slice each half into quarters. You will have 8 pieces of dough, Flatten each piece with your fingers or use a rolling pin. You want each piece of flattened dough to be about 6 inches long and 4 inches wide. They do not have to be perfect rectangles. Transfer flattened dough to the baking sheets. Place the cheese (fold cheese slices in half if needed) and ham (2 slices for each) on top of the dough on one side, then fold the other side over top. Pinch the edges to seal the best you can. Use a fork to crimp the edges. Brush the tops and sides of each pocket with egg wash, then slice 2-3 slits in the tops for air vents. Bake the pockets for 20-25 minutes, or until the tops are golden brown. Make sure to rotate the baking sheet once or twice during the baking time. Remove pockets from the oven and allow to cool on the pan until ready to handle and serve. Make ahead tip: The pockets can be made through slicing slits in the top for air vents. Cover and refrigerate for up to 1 day. Then bake as directed. You can also freeze the baked pockets. After the pockets cool, wrap them individually in aluminum foil and freeze. Microwave for 2-3 minutes on high or bake at 350 degrees for 20 minutes. No need to thaw them ahead of time.
Ingredients: 1 can (28 oz.) chili with beans 8 all-beef hot dogs, cut into bite-size pieces 2 c. shredded cheddar cheese (8 oz.) 2 cans (12 oz. each) layered refrigerated biscuits 2 Tbsp. butter, melted 1 tsp. garlic powder 1 tsp. parsley flakes Directions: Heat oven to 375 degrees. Lightly spray a 9x13 baking dish with cooking spray; set aside. Mix chili with beans and all-beef hot dogs in the baking dish. Top with shredded cheddar cheese. Separate the biscuits from each other and cut each biscuit into 4 pieces. Place in a large bowl; toss with melted butter, garlic powder and parsley flakes. Scatter biscuits on top of the casserole. Bake 20-22 minutes or until the biscuits are light golden brown and cooked through. Let stand 5 minutes before serving.
Ingredients: 8 oz. dry elbow macaroni (4 c. cooked) 1 lb. boneless skinless chicken breast 1 c. 1% milk 1 Tbsp. cornstarch 1 Tbsp. butter 3 oz. extra-sharp cheddar cheese (3/4 c.) 2 oz. crumbled blue cheese (1/2 c.) 1/2-2/3 c. hot buffalo wing sauce Directions: Poach the chicken: place the breasts in a large saucepan or Dutch oven, in a single layer and fill with just enough cold water to cover the chicken by 1 inch. Bring the water to a boil over medium-high heat then reduce the heat to low, cover and simmer for about 15 minutes depending on how thick the breasts are (check the chicken after 10 minutes). When done, the breasts should be completely opaque on the outside and register 165 degrees on a meat thermometer. Cut through the center of one to check doneness so that you don't accidentally remove all the chicken too soon. Transfer the chicken to a cutting board and let cool slightly until before shredding with 2 forks. Once shredded, stir in the hot sauce, adding as much or as little as you like depending on your spice preference. Cook the elbow macaroni according to package directions. While the macaroni cooks, make the cheese sauce: in a small saucepan, whisk together the milk and cornstarch. Bring to a boil, then reduce the heat slightly to a simmer. Stir in the butter. When the sauce is thick enough to coat the back of a spoon, add the cheddar cheese and stir until the cheese has melted and the mixture is silky and well-blended. Place your cooked, drained pasta in a large bowl. Pour the cheese sauce over it and stir to combine. Stir the chicken into the pasta, followed by the crumbled blue cheese. Serve immediately.
Ingredients: 2/3 c. firmly packed light brown sugar 2 Tbsp. cornstarch 1/2 tsp. kosher salt 1 1/2 c. whole milk 4 large egg yolks plus 3 whole eggs 1 can (15 oz.) pure pumpkin 1 tsp. grated fresh ginger 1 tsp. pure vanilla extract 6 Tbsp. unsalted butter, cut into pieces 1 Tbsp. granulated sugar 3/4 c. all-purpose flour 1/2 tsp. ground cinnamon Confectioners' sugar, for dusting Directions: In a heavy-bottomed saucepan, whisk together the brown sugar, cornstarch and 1/4 tsp. salt. Whisk in the milk, then whisk in the egg yolks. Stirring constantly, bring the mixture to a simmer (about 8 minutes). Simmer, whisking, until thickened, 1-2 minutes. Whisk in the pumpkin and ginger and cook, stirring, for 1 minute. Transfer the pumpkin mixture to a bowl and stir in the vanilla. Place a piece of parchment paper directly against the surface. Refrigerate the pastry cream until chilled, at least 2 hours and up to 2 days. Meanwhile, make the puffs: heat oven to 400 degrees. In a medium saucepan, combine the butter, granulated sugar, 3/4 c. water and remaining 1/4 tsp. salt. Bring the mixture to a boil, stirring occasionally to melt the butter. Remove from heat and stir in the flour and cinnamon. Return the mixture to medium heat and cook, stirring constantly, until it pulls away from the sides of the pan, about 1 minute. Transfer the hot mixture to a large bowl. Using an electric mixer on low speed, beat for 1 minute to cool slightly. Beat in the eggs, one at a time (the dough will be smooth and shiny). Transfer to a freezer-safe resealable bag; snip off a corner to make a 3/4 inch opening. Pipe 1 inch mounds onto parchment-lined baking sheets, spacing them 1 inch apart. Bake, rotating the pans halfway through, until puffed and golden brown, 20-25 minutes. Let cool completely on the baking sheets. Using a sharp paring knife, cut the puffs in half horizontally, and fill with pumpkin pastry cream. Dust with confectioners' sugar before serving, if desired.
Ingredients; 3 Tbsp. olive oil, plus more for the pan 1 small loaf county bread (about 1 lb.), cut into 1/2 inch pieces (about 10 c.) 2 medium onions, chopped Kosher salt and pepper 2 large carrots, cut into 1/4 inch pieces 2 stalks celery, cut into 1/4 inch pieces 3 c. low-sodium chicken broth 1 c. fresh flat-leaf parsley, chopped 2 tsp. fresh thyme leaves 2 large eggs, beaten Directions: Heat oven to 375 degrees. Oil a 3 quart casserole dish. Place the bread on a rimmed baking sheet and toast until golden brown, 15-20 minutes; transfer to a large bowl. Meanwhile, heat the oil in a large skillet over medium heat. Add the onions, 1 tsp. salt and 1/2 tsp. pepper and cook, covered, stirring occasionally, until very tender and beginning to turn golden, 6-8 minutes. Add the carrots and celery and cook, stirring occasionally, until tender, 6-7 minutes. Add the broth and bring to a boil. Stir in the parsley and thyme. Transfer the vegetable mixture to the bowl and toss with the bread. Fold in the beaten eggs. Transfer to the prepared baking dish, cover with foil and bake for 10 minutes. Remove foil and bake until golden brown, 15-20 minutes more.
