[tsmith130]

I'll start:

This pie is VERY rich!

Rich Chocolate Pecan Pie
(From the Food Network)

1 1/2 cups pecans
1 cup semisweet chocolate chips
1 unbaked 9-inch pie shell (deep dish is best)
4 eggs, beaten
1/2 cup sugar
1/2 cup light brown sugar
1/2 cup corn syrup
1/2 teaspoon vanilla extract
Pinch salt
Caramel Sauce, for garnish, recipe follows
Confectioners' sugar, for garnish

Preheat the oven to 375 degrees F.
Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell.

In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake until the filling sets, 50 to 60 minutes. Remove from the oven and cool for 30 minutes before slicing. Cut into individual servings and serve with a drizzle of Caramel Sauce and sprinkle with confectioners' sugar.

Caramel Sauce:

3/4 cup sugar
2 tablespoons water
1/2 teaspoon fresh lemon juice
1/2 cup heavy cream
2 tablespoons to 1/4 cup whole milk

Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook over medium-high heat, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Add the cream (be careful; it will bubble up), whisk to combine, and remove from the heat.

Add 2 tablespoons of the milk, then add up to 2 more tablespoons, until the desired consistency is reached. Let cool until just warm before serving. (The sauce will thicken as it cools.)

If that isn't sweet enough for you, throw some vanilla ice cream on top too.

Make dental appt.

[KosmicKitty]

Bookmark for later

[ryan71]

COLLARD GREENS

1 Large bundle collard greens
- Wash thoroughly in cold water
- Rip leaves from stems and discard stems
- Set aside

1 Cup chopped onions
1 Cup chopped celery
6 Cloves chopped garlic
Salt and pepper
1/2 Pound chopped bacon
- Saute the above in a large pot until soft
- Add 2 cups white wine and cook off alcohol
- Boil all ingredients for 30 minutes
- Add collard greens
- Slow boil for 1 1/2 hours
- Serve with black eyed peas and cornbread (with no sugar)
- Add 2 large cans of chicken broth

[alicewonders]

Here’s something a little different to do with turkey breasts, for those of you who don’t like the dark meat - or don’t want the time-consuming fuss of fixing a whole turkey.

CRANBERRY STUFFED TURKEY BREASTS
(serves 10)

INGREDIENTS:
1 (12 ounce) package herb-seasoned bread stuffing mix
2 skinless boneless turkey breasts
1 cup chopped pecans
2 (8 ounce) packages dried, sweetened cranberries
2 tablespoons olive oil
Curly lettuce
1/2 cup pecan halves

DIRECTIONS:
Preheat oven to 350 degrees.
Prepare stuffing mix according to package directions. Set aside to cool.
With a sharp knife, butterfly breasts open to lay flat. Place each breast between two sheets of waxed paper, and flatten with a mallet.
Spread the prepared stuffing to within 1/4 inch of the edge of each breast. Sprinkle each one with chopped pecans and dried cranberries, reserving some of the cranberries for garnish.
Roll up tightly in a jellyroll style, starting with the long end. Tuck in ends, and tie in sections with string, about 4 sections around the middle and one running the length of the roll to secure the ends.
Heat olive oil in a large cast iron skillet over medium-high heat. Carefully brown rolls on all sides.
Place skillet in oven, uncovered. Bake in a preheated 350 degrees oven for 1 hour, or until internal temperature is 170 degrees when taken with a meat thermometer. Do not let these get too dry.
Allow to set for 15 minutes before removing string, and slicing into 1/2 to 3/4 inch circles. Leave one roll whole, and slice the other for presentation. Stuffing will be spiraled into meat. Present on your prettiest platter on a bed of curly lettuce, and garnish by sprinkling with the remaining 1/2 cup pecan halves and the reserved dried cranberries.

[Tammy8]

While we are getting into the Thanksgiving spirit- Please remember our troops. Many are far from home and will not be able to join their family and friends during the holidays. This is one of the many sacrifices they make for us. If you are near a military installation check and see if they have a program to adopt a military member for Thanksgiving. We are having Thanksgiving at my daughter’s house and she has adopted two soldiers for the day and we are looking forward to sharing the day with them. Be prepared to pick them up and drop them off as many do not have personal vehicles.

[gopheraj]

bump for later reading

[dforest]

bookmark

[diamond6]

bttt

[goodonevirginia]

Cranberry Walnut Pie

Even though this is called “pie” I bake it in an 8 inch square baking dish and cut it into bars.

topping -

2 eggs
1 cup sugar
2/3 cup butter, melted
1 cup flour

Pie -

2 1/2 cups cranberries (fresh or frozen, not canned)
1 unbaked pie crust
1/2 cup brown sugar
2/3 cup chopped walnuts

line 8 or 9 inch square baking dish with pie crust. Layer cranberries then walnuts in crust, sprinkle with brown sugar. Mix together eggs,sugar, butter and flour. Spread over pie witha spatula. Bake at 350 for 45 minutes.

Enjoy!

[MadLibDisease]

Mark

[Scotswife]

bookmark

[LadyPilgrim]

My heavens...I’m ready to eat! ;-) Everything looks and sounds wonderful!
Thank you for the thread! ;-)

[Harmless Teddy Bear]

Very simple squash.

One butternut squash cut into 1" cubes. Lay out on parchment paper.

Brush with butter.

Bake at 400 degrees for a 30-45 minutes.

Brush with butter again, sprinkle freely with brown sugar and cardamon. Salt to taste.

Bake another 15 minutes.

[defconw]

Bookmark.

[Randy Larsen]

BUMP FOR LATER!

[OB1kNOb]

Smoked Boneless Deer Ham

1. Go deer hunting

2. Shoot deer

3. Gut deer and carry home

4. Skin and quarter deer and soak in salty ice water overnight to draw out blood.

5. Next day soak in fresh ice water.

6. Bone out one of the hams.

7. Stuff center of boneless ham with 2 sticks of butter, onions, garlic, peppers, salt & pepper, dry rub (if desired) and whatever else you want to season it with.

8. Wrap the meat around the chosen stuffings and tie up securely with butchers twine to hold contents in place.

9. Place the ham in a large smoker and smoke at 150-200 degrees with favorite wood for 8-12 hours or until done.

10. Slice thinly (can add BBQ sauce if desired) and put on the Thanksgiving table.

Our kids and family always loved it when I did this. If I don't hurry up and have better luck buck hunting this weekend, we may end up with just turkey and ham.

[kevkrom]

Pumpkin Cheesecake

(This is a low-sugar, low-carb recipe. it is not low-fat.)

FILLING:

 24 oz. cream cheese, softened
  8 oz. sour cream 
  2 c.  freshly roasted pumpkin, pureed
  2 t.  kosher salt
1/2 c.  Spelnda (*)
1/4 c.  erytherol (*)
1/4 c.  xylitol (*)
  1 T.  ground cinnamon
  1 t.  ground nutmeg
1/2 t.  ground ginger
  2 t.  vanilla extract (sugar free)
  5     eggs

CRUST:

1   c. chopped pecans
2   T. Splenda
1   t. cinnamon
1/2 t. ginger
2   T. butter melted

(*) Or use 1 1/4 c. splenda, at an extra 1.5 carbs/slice, but I find it doesn't taste as good. For those who don't mind sugar, use 1 1/2 cups

1. Place a large pan of water on the lower rack of the oven. Set the upper rack to about the middle. Preheat to 350.
2. Mix all "crust" ingredients and spread evenly in the bottom of a 10" springform pan. (I like to line it with parchment paper for easier removal later.)
3. Mix cream cheese, sour cream, pumpkin, and salt in a stand mixer until completely integrated and smooth.
4. Add "sugars", spices, and vanilla -- stir slowly until combined (or the Splenda will go everywhere!)
5. Add the eggs, one at a time, until thoroughly mixed.
6. Scrape down the bowl and continue to mix, repeat as necessary.
7. Pour the filling into the pan and bake for 70-80 minutes, or until set.
8. ALLOW TO COOL THOROUGHLY! Transfer to serving plate, cover, and refrigerate. The flavor will be best if you allow it to fully chill.

Makes 12 servings at appx. 8 net carbs each.

[mouse1]

(From the Food Network)

1 1/2 cups pecans
1 cup semisweet chocolate chips
1 unbaked 9-inch pie shell (deep dish is best)
4 eggs, beaten
1/2 cup sugar
1/2 cup light brown sugar
1/2 cup corn syrup
1/2 teaspoon vanilla extract
Pinch salt
Caramel Sauce, for garnish, recipe follows
Confectioners’ sugar, for garnish

Preheat the oven to 375 degrees F.
Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell.

In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake until the filling sets, 50 to 60 minutes. Remove from the oven and cool for 30 minutes before slicing. Cut into individual servings and serve with a drizzle of Caramel Sauce and sprinkle with confectioners’ sugar.

Caramel Sauce:

3/4 cup sugar
2 tablespoons water
1/2 teaspoon fresh lemon juice
1/2 cup heavy cream
2 tablespoons to 1/4 cup whole milk

Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook over medium-high heat, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn’t burn. Add the cream (be careful; it will bubble up), whisk to combine, and remove from the heat.

Add 2 tablespoons of the milk, then add up to 2 more tablespoons, until the desired consistency is reached. Let cool until just warm before serving. (The sauce will thicken as it cools.)

[Diana in Wisconsin]

Foodie Ping!

[Tuscaloosa Goldfinch]

Oh fun! I just saw this thread! I've already copied a bunch of recipes.

Here's one I came up with. It's a combination of two dessert recipes, and since I like my chocolate in conjunction with other flavors, this suits me. First, make Charlotte Russe. Here's the recipe for ... I guess need to name it. Charlotte and Jack Parfait - how's that?

Charlotte Russe

1 envelope gelatin

2/3 cup milk

1 pint heavy cream

2 eggs, separated

¾ cup sugar

¼ cup Jack Daniels (I use more- ONLY in the recipe, though. )

Soak gelatin in milk; dissolve over hot water. Whip cream until stiff, set aside in cool place. Beat egg yolks lightly with sugar. Beat whites very stiff; add to yolks. Strain gelatin over this, stirring rapidly. Add whiskey, fold in cream. Chill.

Now, make Chocolate Mousse.

(Double this recipe for the parfaits) 1 cup semi-sweet chocolate chips

1 large fresh egg

1 cup heavy cream, heated in microwave until hot but not boiling

1 T. Jack Daniel's or 1 t. vanilla

Place chocolate, whiskey and egg in container of blender and blend for 30 seconds. While continuing to blend, pour heated cream in a stream very slowly until thoroughly blended. Pour into a bowl and chill.

Assemble:

Alternately spoon the chilled Charlotte Russe and the chilled Chocolate Mousse into clear parfait dishes or wine glasses. Garnish with sweetened whipping cream, a mint leaf and a raspberry or strawberry.

[Sir_Ed]

Does Carlo still post hiw incredible ThanKsgiving recipes?

Ed