Holiday Recipes

Smokey Pumpkin Deviled Eggs , Ingredients

  • 12

hard-cooked eggs

  • 5 tbsp.

canned pure pumpkin

  • 3 tbsp.

mayonnaise

  • 1 tbsp.

Dijon mustard

  • 2 tsp.

prepared horseradish

  • 1 tsp.

smoked paprika

  • Kosher salt and freshly ground black pepper
  • 6

small cornichons ,

Directions,

o    1. Peel eggs and cut in half lengthwise. Remove yolks and set whites aside. 

2. Process yolks, pumpkin, mayonnaise, mustard, horseradish, and paprika in a food processor until smooth, about 30 seconds. Season with salt and pepper.

3. Transfer yolk mixture to a large zip-top bag. Cut a 3/4-inch hole in one corner of bag. Pipe filling into well of each egg white. Smooth yolk mixture with a damp finger. Make ridges on yolks with a fork.

4. Cut cornichon in half lengthwise, then crosswise, creating 24 pieces. Place 1 cornichon at one end of each yolk, creating a stem. Cover with a damp paper towel and chill for up to 2 hours (if desired).

Halloween Buffalo Chicken Skillet Dip

Ingredients

for 12 servings

  • 2 cups chicken, cooked and shredded
  • 8 oz cream cheese, softened
  • ½ cup monterey jack cheese
  • ⅔ cup cheddar cheese
  • ½ cup buffalo sauce
  • ½ cup ranch dressing
  • 2 tubes refrigerated pizza dough
  • 4 oz cheddar cheese, block of cheese, cubed
  • 2 tablespoons butter, melted ,

Preparation

  • Preheat the oven to 400°F (200°C).
  • In a bowl, combine chicken, cream cheese, monterey jack, cheddar, buffalo sauce, and ranch.
  • On a lightly floured surface, roll out 1 tube of pizza dough. Cut out triangles for eyes, and a mouth.
  • Bake for 12 minutes, or until the pieces are golden brown, slightly risen and cooked through.
  • Cut the remaining dough into squares, place a cube of cheese on each one, and roll into balls. Repeat with the other tube of pizza dough. Place in a ring around the edges of a greased oven-safe skillet or dish.
  • Fill the middle of the dish with the dip filling.
  • Bake for 35 minutes.
  • Coat all of the dough with melted butter. Place the dough face pieces on the dip.
  • Enjoy! Under 30 minutes

Roasted Thanksgiving Turkey

Directions

        1. Preheat oven to 275°F.
        2. If you brine your turkey, rinse it well under cold water. Fill the sink with fresh cold water and allow the turkey to soak for 15 to 20 minutes to remove any saltiness. Pat the turkey dry and place it on a roasting rack, breast side up. Cross the legs and tie them together with kitchen twine. Cover the whole pan with heavy aluminum foil, tucking it underneath the pan. Roast for the first stage for about 10 minutes per pound (so, for a 20 pound turkey, about 3 1/2 hours.)
        3. Using a vegetable peeler, shave off thick slices of orange peel and slice them very thin. Combine with butter, rosemary, salt and pepper.
        4. After the first stage of cooking, remove the turkey from the oven and remove the foil (turkey will still be pale.) Smear the butter mixture all over the skin, in crevices, etc so that it’s totally covered. Insert a meat thermometer into the thigh, increase the oven temperature to 350°F, and return the turkey to the oven, basting every 30 minutes. Continue roasting the turkey until the thermometer reads 165°F to 168°F, then remove the turkey from the oven. Cover loosely with clean aluminum foil until you’re ready to carve!

Save all the beautiful juices from the pan to make gravy! First you need a turkey! I brine my turkey , Remove the turkey from the brine and rinse it under cold water. After that, fill the sink with cold water and soak the turkey for 15 to 20 minutes. This will remove any excess saltiness on/under the skin and just leave you with wonderfully brined, tender turkey. Next, place the oven rack on its lowest level and preheat the oven to 275°F. Place the turkey breast-side up in a roasting pan with a rack, tucking the wings underneath the body. Cross the legs and tie them with kitchen string to secure them. Cover the turkey completely ,in heavy-duty aluminum foil, making sure the foil tucks under the pan. Then, for the first stage, roast the turkey for about 10 minutes per pound (so for a 20-pound turkey, it would roast at this temperature for about 3½ hours).

While the turkey’s in the oven, make the rosemary-citrus butter. Use a vegetable peeler to slice off the peel of 1 orange. With a very sharp knife, slice the peel into thin strips , And throw them into a bowl with softened butter and rosemary.

Stir it a bit, then sprinkle in some salt and pepper. Set this aside until the turkey is finished with the first stage.

After the turkey has roasted for the first stage, remove the foil and smear the butter mixture all over the skin of the turkey. Note that because the turkey has been covered, it will still be very pale. That’s totally normal! It’s getting ready to get gorgeous here in a bit.

Get the butter mixture in all the crevices! Tickle it a little! Then insert a meat thermometer into the thigh of the turkey, raise the oven temperature to 350°F and put the turkey back into the oven, uncovered, basting it with the juices/butter in the bottom of the pan every 30 minutes.

Roast the turkey until the temperature registers 165°F. For a 20 pound turkey, this should take an additional 1 ½ to 2 hours. Keep basting it every 30 minutes during this stage so that the skin will turn a deep golden brown. (This turkey needed another 20 minutes or so to get totally done.)

Remove the turkey from the oven, cover it with foil, and let it rest for 15 to 20 minutes before serving.

Ingredients

  • 1

whole turkey (I used a 20-pounder), brined if desired

  • 1/2 c.

(1 stick) butter, softened

  • 1

whole orange

  • 2

whole fresh rosemary sprigs, leaves stripped and minced

  • 1 tsp.

salt

  • 1 tsp.

black pepper ,

Yields:

16 serving(s)

Prep Time:

10 mins

Cook Time:

5 hrs

Total Time:

5 hrs 10 mins