Mashed potatoes, celery dressing (or is it stuffing?) and of course, that beautiful bird. With one of the biggest family feasts of the year right around the corner, we'd love to see what you'll be serving this year. Will it be all your traditional favorites or something new to try? Maybe a little of both!
So tell us...
What are YOUR favorite THANKSGIVING recipes? Share 'em all in today's Recipe Round-Up.
Here's one of our all-time favorite Thanksgiving dishes...we look forward to it every year!
Day-After-Thanksgiving Soup This recipe appears in our cookbook, Hometown Harvest and comes from Jo Ann's own kitchen!
1 T. olive oil 2 carrots, peeled and chopped 2 stalks celery, chopped 1 onion, chopped salt and pepper to taste 8 c. turkey or chicken broth 1 bay leaf 1-1/2 c. roast turkey, diced 1 c. frozen peas 2 T. fresh parsley, chopped 4 to 6 c. leftover dressing, warmed
Heat oil in a large stockpot over medium heat. Add carrots, celery, onion, salt and pepper. Sauté until vegetables are crisp-tender. Add broth and bay leaf; bring to a boil. Stir in turkey; reduce heat and simmer for about 10 minutes, until vegetables are tender. Stir in peas and parsley; warm through. Discard bay leaf. To serve, place a scoop of dressing into individual deep soup bowls. Ladle soup over dressing. Serves 4 to 6.
We're on the hunt for YOUR family-favorite comfort foods, especially those that include a twist to make them fresher and tastier, but still using everyday ingredients like fresh vegetables, whole grains and lean meats. We know you moms have a few tricks up your sleeves to get the kiddos to eat these healthier choices, Share your tips with us too!
So what KINDS of recipes do we need?
We're looking for easy main dishes and hearty soups, side dishes and fresh salads...we might even include snacks that are perfectly packable for lunch boxes. We'll always take more simple weeknight desserts as well.
Why share with us?
Quite simply, we couldn't make our cookbooks without generous cooks like YOU. Each of our cookbooks is filled with recipes from real kitchens just like yours and we are always on the lookout for new contributions. If your recipe is selected, it'll be published, credited to YOU and you'll receive a free copy of the cookbook! Even if your recipe isn't selected for this as-yet-unnamed cookbook, we'll keep it on file and let you know if it's published in a later title.
But what about that Christmas Bookazine?!?
Yes! There's an added incentive this time around! Send us your recipe and EVERY recipe will be entered into a drawing for a copy of our 2015 Christmas Bookazine!
The more entries we receive, the more prizes we'll give away. So get out those recipe boxes and SHARE AWAY!
With our families busier than ever, we can all use a few time-savers in the kitchen, right? Starting a slow-cooker dinner in the morning and letting it cook all day is one of the best ways we've found to simplify meal prep. We have our favorites but we'd love to hear what your family loves.
So tell us...
What are YOUR favorite SLOW-COOKER recipes? Share 'em all in today's Recipe Round-Up.
Try this new way to fix pork chops...you'll love the fiesta flavor!
Colorado Pork Chops Shared by Linda Wolfe from Westminster, Colorado, this recipe from 101 Slow-Cooker Recipes has just enough spice to make everyone happy!
6 bone-in pork chops, 1-1/2 inches thick 15-oz. can chili beans with chili sauce 1-1/2 c. salsa 1 c. corn Optional: green chiles to taste cooked rice Garnish: fresh cilantro
In a slow cooker, layer pork chops, beans, salsa, corn and chiles, if using. Cover and cook on low setting for 5 hours, or on high setting for 2-1/2 hours. Serve over cooked rice; garnish with cilantro. Serves 6.
Whether you're making a spooky sweet to share or a savory treat to take to a party tonight, we'd love to see what you're scaring up in the kitchen today! Whipping up something special in the craftroom instead? Share your tips and ideas below too.
So tell us...
What are YOUR favorite HALLOWEEN recipes, tips and ideas? Share 'em all in today's Recipe Round-Up.
These simple cookies add some spooky spirit to the dessert table!
Spooky Spiderweb Cookies
1/2 c. margarine 1 c. sugar 2 t. vanilla extract 1 egg, beaten 1-3/4 c. all-purpose flour 1/2 t. baking soda 1/2 t. salt 1/2 c. chopped pecans or English walnuts 2 c. powdered sugar 2 to 3 T. water black decorator tube frosting toothpick
Beat together margarine and sugar until mixture is fluffy. Add vanilla and egg, blending well. Whisk together flour, baking soda and salt; stir in nuts. Gradually add to margarine mixture; beat well. Place dough on wax paper; shape into 2 long rolls, 2 inches in diameter. Chill overnight, or, if desired, wrap and freeze for future use. Slice dough 1⁄4-inch thick; bake on ungreased baking sheets at 400 degrees for about 7 minutes, or until lightly golden. Cool. Combine powdered sugar and enough water to make a thin frosting. Frost cookies. Before frosting has set, make circles using the black decorator tube frosting. Add a dot in the center if desired. Use a toothpick to pull the black frosting from the center to the edges making the frosting look like spiderwebs. Let frosting dry before stacking. Makes 6 dozen.
As the days get colder, we find there's nothing more comforting than a big pot of soup or stew simmering away on the stove. We all have our favorite recipes, from those quick and easy standards to ones that are cooked low and slow all day long. Which ones does your family love the most?
So tell us...
What are YOUR favorite SOUPS, STEWS AND CHILI recipes? Share 'em all in today's Recipe Round-Up.
See one of our favorite recipes come together in the video below...
White Chicken Chili Andrea Pocreva from San Antonio, Texas, shared this recipe with us and we have enjoyed it for many years in our kitchens. Find it in our cookbook, 101 Easy Entertaining Recipes...it feeds a crowd and is perfect for this time of year.
2 onions, chopped 1 T. olive oil 6 c. chicken broth 6 15-1/2 oz. cans Great Northern beans, drained and rinsed 3 5-oz. cans chicken, drained 2 4-oz. cans diced green chiles 2 t. ground cumin 1 t. garlic powder 1-1/2 t. dried oregano 1/4 t. white pepper 12-oz. container sour cream 3 c. shredded Monterey Jack cheese
In a large stockpot over medium heat, sauté onions in oil until tender. Stir in remaining ingredients except sour cream and cheese. Simmer for 30 minutes, stirring frequently, until heated through. Shortly before serving, add sour cream and cheese. Stir until cheese is melted. Serves 16 to 20.
Whether you get yours fresh or buy it in the ever-reliable canned form, pumpkin in one of our favorite ingredients to use at this time of year. How are you using in the kitchen these days...sweet or savory? We'd love to hear from you!
So tell us...
What are YOUR favorite PUMPKIN recipes? Share 'em all in today's Recipe Round-Up.
Perfect for sharing with a crowd or to enjoy with your family after supper, this dessert is always a hit...and may be habit-forming!
Crustless Pumpkin Pie One of our all-time favorite recipes, it was shared with us by Linda Webb from Delaware, Ohio. It's a delicious dish we always share with friends this season. You'll find it in 101 Homestyle Favorites.
4 eggs, beaten 15-oz. can pumpkin 12-oz. can evaporated milk 1-1/2 c. sugar 2 t. pumpkin pie spice 1 t. salt 18-1/2 oz. pkg. yellow cake mix 1 c. chopped pecans or walnuts 1 c. butter, melted Optional: whipped topping, chopped nuts, cinnamon
Combine eggs, pumpkin, evaporated milk, sugar, spice and salt. Mix well; pour into an ungreased 13"x9" baking pan. Sprinkle dry cake mix and nuts over top. Drizzle with butter; do not stir. Bake at 350 degrees for 45 minutes to one hour, testing for doneness with a toothpick. Serve with whipped topping, sprinkled with nuts and cinnamon. Makes 8 to 10 servings.