Stuffin' Muffins (Thanksgiving Leftovers- Year Six: Volume 9; December, 2015)

Prep time: 15 min

Cook time: 25 min
Ready in: 40 min
Serves: 6- 12

Ingredients: 
3 c. stuffing- prepared
1 c. turkey- chopped
3/4 c. green bean casserole
6 large eggs
2 T. milk
1/4 tsp. salt
Pepper, to taste

4 slices bacon- cooked, crumbled

Directions:
- Preheat oven to 375

- Liberally grease each well in a muffin tin

- Add stuffing, turkey, and green beans to a bowl and stir lightly to combine, without breaking up the stuffing too much

- Divide stuffing mixture between cups of muffin tin, leaving loosely packed

- In a medium bowl, whisk together eggs, milk, salt, and pepper

- Divide egg mixture among the muffin cups, filling each about 1/2- 3/4 full; the muffins will expand during cooking, so try not to over fill

- Sprinkle bacon over muffins

- Bake muffins until stuffing is lightly golden brown and crispy on the top, 25- 30 min

- Allow muffins to cool slightly before removing from tin to serve

*I found recipe here

Roasted Brussels Sprouts and Squash with Dried Cranberries and Dijon Vinaigrette (Thanksgiving Leftovers- Year Six: Volume 9; December, 2015)

Prep time: 20 min

Cook time: 20- 30 min
Ready in: 40- 50 min
Serves: 6- 8

Ingredients: 
VEGGIES:

1 lb. butternut squash- peeled, cut into 3/4" chunks
1 lb. Brussels sprouts- stems trimmed, sliced in half lengthwise
2 T. + 1 tsp. olive oil
1/2 tsp. salt
Pepper, to taste
1/4 c. dried cranberries

VINAIGRETTE:
2 tsp. Dijon mustard
1 T. rice wine vinegar
2 T. olive oil
1/4 tsp. salt
Pepper, to taste

Directions:
- Preheat oven to 450
- Place squash and Brussels sprouts on a large baking sheet
- Drizzle with 2 T. olive oil, and gently toss to distribute oil evenly
- Sprinkle vegetables evenly with salt and pepper

- Gently toss again

- Spread vegetables out evenly onto baking sheet, flipping Brussels sprouts cut side down
- Roast vegetables, tossing gently once or twice during roasting to ensure that veggies caramelize evenly on all sides, 15- 25 min

- Scatter dried cranberries onto baking sheet, and roast 5 min more

- Place baking pan on a rack, toss vegetables with remaining olive oil, and allow to cool slightly 

- In a small bowl, whisk together mustard and vinegar

- Slowly pour in olive oil, whisking continuously, until ingredients are emulsified

- Season with salt and pepper to taste
- Gently place roasted vegetables in large bowl

- Pour vinaigrette over veggies and gently toss until they are lightly dressed

*Jen found recipe here

Turkey Cranchiladas (Thanksgiving Leftovers- Year Six: Volume 9; December, 2015)

Prep time: 35 min

Cook time: 55 min
Ready in: 1 hour, 30 min
Serves: 6- 12

Ingredients: 
2 1/2 c. turkey- shredded
2 c. whole-berry cranberry sauce
1 (15 oz.) can black beans- drained, rinsed
1 1/2 c. salsa
1 1/2 c. pepper jack cheese- shredded
1/2 c. sour cream
3- 4 green onions- chopped (plus more, for garnish)
1/4 c. cilantro- chopped, lightly-packed (plus more, for garnish)
1 tsp. cumin
1/2 tsp. salt
1/2 tsp. pepper
10- 12 (6") flour tortillas
1 tsp. hot sauce

Directions:
- Preheat oven to 350 and grease a 9x13" baking dish
- In a large bowl, combine turkey, 1 c. cranberry sauce, beans, sour cream, 3/4 c. cheese, 1/2 c. salsa, green onions, cilantro, cumin, salt, and pepper
- Spoon about 1/3 c. filling into each tortilla, roll tightly, and place seam side down in baking dish

- In a medium bowl, combine hot sauce, remaining cranberry sauce, and salsa and stir until well combined

- Pour sauce over enchiladas

- Cover dish with foil, and bake 45 min

- Remove foil, sprinkle with remaining cheese

- Continue to bake, uncovered, until cheese is melted and bubbly, about 10 min

- Sprinkle with additional cilantro and green onions, and serve

*Liz found recipe here

Roasted Veggie Soup with Cornbread Croutons (Thanksgiving Leftovers- Year Six: Volume 9; December, 2015)

Prep time: 25 min

Cook time: 1 hour
Ready in:
Serves: 6- 8

Ingredients: 
VEGGIES:
1 lb. carrots,-peeled
1 lb. parsnips- peeled
1 large sweet potato- peeled
1 small butternut squash- peeled, seeded
3 T. olive oil
1 1/2 tsp. salt
1/2 tsp. pepper
2 T. parsley

CROUTONS:

1 box cornbread mix- prepared according to directions, cooled

SOUP:
3 1/2 c. vegetable broth (more as needed)
4 c. Roasted Winter Vegetables
Salt, to taste

Pepper, to taste

Directions:
- Preheat oven to 425
- Cut the carrots, parsnips, sweet potato, and squash into 1" cubes
- Put vegetables in a very large bowl, drizzle with olive oil, and sprinkle with salt and pepper, to taste - Toss well
- Spread vegetables, in a single layer, on two large baking sheets

- Bake until all vegetables are tender, turning once with a metal spatula, about 25- 35 min
- Set aside

- Reduce oven to 350

- Cut cornbread into 1" squares

- Bake croutons until toasted, about 7- 8 min

- In a large pot, heat vegetable broth
- When broth is heated through, add roasted vegetables to pot, and puree with an immersion blender
- Add more broth to reach desired thickness

- Season with salt and pepper, to taste

*Julie found recipes here and here

Roasted Balsamic Cranberry and Brie Crostini (Thanksgiving Leftovers- Year Six: Volume 9; December, 2015)

Prep time: 10 min

Cook time: 15 min
Ready in: 25 min
Serves: 4- 6

Ingredients: 
2 T. butter, melted
2 T. olive oil
1/2 French baguette- sliced thin
12 oz. fresh cranberries
2 T. balsamic vinegar
1/2 c. sugar
1 T. rosemary
4 oz. triple cream brie- thinly sliced

Thyme (for garnish)

Directions:
- Preheat oven to 425
- In a small bowl, whisk together butter and olive oil

- Brush both sides of baguette slices with mixture and place on a baking sheet

- Set aside

- Line a rimmed baking sheet with parchment paper
- In another small bowl, stir together cranberries, balsamic vinegar, sugar, and rosemary

- Spread cranberry mixture on lined baking sheet
- Roast cranberries for 5 min

- Place tray of baguette slices in oven

- Bake 6 min

- Remove baguette slices, flip over, and return to oven until crispy and golden, about 4- 6 min

- Remove cranberries and baguette slices from oven

- Top each baguette with a slice of brie and a spoonful of cranberries

- Garnish with thyme and serve

*Karen found recipe here

Red and Gold Cocktails (I Dare You!- Year Five: Volume 9; December, 2014)

Prep time: 5 min

Ready in: 5 min
Serves: 6

Ingredients: 
1 bottle champagne
1 bottle Chambord

Directions:
- Pour champagne into flutes to about 2/3 full
- Pour Chambord in, very slowly, against inner wall of flute so that it sinks
- Serve!

Hot Crab Dip (I Dare You!- Year Five: Volume 9; December, 2014)

Prep time: 20 min

Cook time: 4- 6 hours
Ready in: 4- 6 hours, 20 min
Serves: 6- 12

Ingredients: 
1 lb. cream cheese
1/4 c. mayonnaise
1/2 c. Parmesan cheese- shredded
1 T. hot sauce
1 tsp. Worcestershire sauce
1 T. fresh, flat leaf parsley- finely chopped
1 T. fresh dill- finely chopped
3 scallions- chopped
2 garlic cloves- finely chopped
1/8 tsp. cayenne
1 lb. fresh, Dungeness crab


Directions:
- Bring cream cheese to room temperature
- Combine all ingredients except crab in a bowl
- Gently fold in crab
- Put all ingredients in crockpot and cook on low 4- 6 hours

Coconut Chicken Curry Stew (I Dare You!- Year Five: Volume 9; December, 2014)

Prep time: 20 min

Cook time: 6- 8 hours

Ready in: 6- 8 hours, 20 min

Serves: 6

Ingredients:
8 oz. boneless, skinless chicken thighs- cut into 1" pieces

6 large carrots- chopped

2 large onions- coarsely chopped

6 cloves garlic- minced

1 T. fresh ginger- grated

1 (14 1/2 oz.) can chicken broth

1 c. unsweetened coconut milk

1 T. curry powder

1/2 tsp. salt

1/4 c. fresh cilantro- snipped

1 T. lemon juice

Directions:

- Coat a medium nonstick skillet with cooking spray and heat over medium-high heat

- Add chicken and cook, stirring, until light brown,  about 3 min

- Drain off fat

- In a crock pot, layer carrots, chicken, onions, garlic, and ginger

- In a medium bowl whisk together broth, coconut milk, curry powder, and salt

- Pour over mixture in cooker

- Cover and cook on low for 6- 8 hours

- Just before serving, stir in cilantro and lemon juice

*Jen found recipe here

Charlie & Brenda Wilson's Chicken (I Dare You!- Year Five: Volume 9; December, 2014)

Prep time: 10 min

Cook time: 5- 6 hours

Ready in: 5-6 hours, 10 min

Serves: 4- 8

Ingredients:
4 chicken breasts

2 T. butter

1/2 c. sherry

1 pkg. Italian salad dressing mix

1 can cream of chicken soup

6 oz. cream cheese- cut into cubes

Salt- to taste

Pepper- to taste

Directions:

- Put everything in the crock pot

- Cook on low for 5- 6 hours

*My family ate this dish, over rice, when I was growing up. I recently learned that my Mom got the recipe from my Dad's childhood best friend and his wife! Thank you Charlie and Brenda!

Simple Crock Pot Ranch Potatoes (I Dare You!- Year Five: Volume 9; December, 2014)

Prep time: 5 min

Cook time: 5- 6 hours

Ready in: 5- 6 hours, 5 min

Serves: 6

Ingredients:

1 (28 oz.) bag mini, red potatoes

2 T. olive oil

1 pkt. ranch dressing mix

Directions:

- Place potatoes in crock pot and drizzle with olive oil

- Sprinkle with ranch dressing mix

- Cook on low for 5- 6 hours

- Serve

*Jen found recipe here

Slow Cooker Glazed Carrots (I Dare You!- Year Five: Volume 9; December, 2014)

Prep time: 10 min

Cook time: 3 hours, 45 min- 4 hours, 15 min

Ready in: 3 hours, 55 min- 4 hours, 25 min

Serves: 8- 16

Ingredients:

2 (32 oz.) pkg. baby carrots

1 c. brown sugar

1 c. orange juice

1/4 c. butter

1 tsp. cinnamon

1/2 tsp. nutmeg

2 T cornstarch

1/4 c. water

Directions:

- Combine first 6 ingredients in the slow cooker

- Cover and cook on low for 3 1/2- 4 hours

- Transfer carrots to a bowl

- Transfer juices to a saucepan and bring to a boil

- Mix cornstarch and water in a bowl until blended and smooth

- Stir into saucepan and boil for 1 min

- Pour sauce over carrots and serve

*Karen found recipe here

Crock Pot Monkey Bread (I Dare You!- Year Five: Volume 9; December, 2014)

Prep time: 20 min

Cook time: 2- 3 hours

Ready in: 2- 3 hours, 20 min

Serves: 4- 6

Ingredients:

1 can refrigerated biscuits
1/2 c. butter- melted
1 1/2 c. brown sugar
1 T. cinnamon
1/2 c. light corn syrup

Directions:

- Put melted butter in a small bowl
- Mix cinnamon and brown sugar in a separate, small bowl
- Cut biscuits into 4 pieces
- Roll each piece in butter, then roll in cinnamon-sugar
- Add each coated piece to crockpot
- When all biscuit pieces are used up and in crockpot, pour remaining butter and cinnamon-sugar on top
- Pour corn syrup on top
- Put lid on and cook on low for 2 -3 hours

*Julie found recipe here

Salted Caramel Lattes (I Dare You!- Year Five: Volume 9; December, 2014)

Prep time: 15 min

Cook time: 10- 20 min
Ready in: 25- 35 min
Serves: 6

Ingredients:

SALTED CARAMEL:

1/4 c. granulated sugar
1 T. water
1/4 tsp. light-colored corn syrup (can be omitted but helps reduce crystallization)
2 T. whipping or heavy cream
1 tsp. vanilla extract
1/4 tsp. salt

12 shots espresso

6 cups milk- heated, frothed

Pumpkin pie spice

Directions:
- In a large saucepan, add sugar, water, and corn syrup and bring to a boil over high heat, whisking until sugar has dissolved
- Allow mixture to boil until it has turned caramel-color, about 5- 12 min, at which point it will likely be smoking slightly; the final stage when it turns from pale amber to that perfect shade of caramel can go quickly, in less than 30 seconds, so keep a watchful eye and don't let it burn
- Throughout boiling time, swirl pan gently every minute or two if necessary, but the less the sugary mixture gets on the sides of the pan, the better in preventing crystallization in the final sauce
- As soon as sauce has turned caramel-colored, reduce heat to low
- Very carefully and slowly, add cream, standing back because mixture will bubble up considerably
- Very carefully, add vanilla and salt, standing back because mixture will bubble up again
- Whisk until sauce is smooth and combined
- Bring back to a boil for 1 min
- Transfer sauce to glass jar and allow to cool uncovered; sauce thickens considerably as it cools
- Pour 2 shots espresso into each coffee mug
- Add 2 T. caramel sauce
- Fill to 1/2" from top of mug with milk, and stir
- Top with froth
- Sprinkle pumpkin pie spice on top and serve


*I found recipe here

Gingerbread Lattes (I Dare You!- Year Five: Volume 9; December, 2014)

Prep time: 15 min

Cook time: 20 min
Ready in: 35 min
Serves: 6

Ingredients:

SYRUP:

1/2 c. water
1/4 c. + 2 T. granulated sugar
1 tsp. ground ginger
1/4 tsp. ground cinnamon
1/4 tsp. vanilla extract

12 shots espresso

6 cups milk- heated, frothed

Pumpkin pie spice

Directions:
- Combine syrup ingredients in a medium saucepan
- Bring mixture to a boil
- Reduce heat and simmer syrup, uncovered, for 15 min
- Remove syrup from heat and cover it
- Pour 2 shots espresso into each coffee mug
- Add 2 T. gingerbread syrup
- Fill to 1/2" from top of mug with milk, and stir
- Top with froth
- Sprinkle pumpkin pie spice on top and serve

*I found recipe here

Cheese Bourekas (Jewish Feast- Year Four: Volume 9; December, 2013)

Prep time: 30 min

Cook time: 30 min
Ready in: 1 hour
Serves: 6- 12

Ingredients: 
2 sheets puff pastry
1/2 c. feta cheese- crumbled
1/3 c. kashkaval cheese- grated (or substitute another 1/3 c. feta and less salt)
1/3 c. ricotta cheese
1 egg
Salt

Pepper
1 egg yolk
2 tsp. cool water
1 T. sesame or poppy seeds (for topping)

Directions: 
- In a mixing bowl, combine cheeses, egg, a pinch of salt, and a pinch of pepper
- Use a fork to mix ingredients together until well-blended
- Make sure to break up any large crumbles of feta with the fork
- Set bowl aside
- On a smooth, lightly floured surface, unfold one sheet of puff pastry
- Use a rolling pin to roll out the sheet to a 12x12" square
- Cut puff pastry dough into 9 equal-sized squares, each about 4x4”
- Spray two baking sheets with cooking spray, or line with parchment paper
- Place 1 scant T. cheese filling in center of each dough square
- Fold dough squares by grasping one corner and folding it over to the opposite corner to make triangles
- Pinch firmly along outer open edge of the triangles to seal
- Using fingers wet with water while pinching will help seal the dough
- For a decorative edge, crimp the sealed edges with a fork
- Evenly space the 9 triangles on one baking sheet
- Preheat oven to 350
- Repeat above process for second sheet of puff pastry
- In a small bowl, whisk together egg yolk and water
- Use a pastry brush to brush a light layer of egg wash onto surface of each boureka
- Sprinkle bourekas with sesame or poppy seeds
- Bake bourekas, switching baking sheets between upper and lower racks halfway through cooking, until golden brown and cooked through; about 30 min total
- Serve warm


*Meredith found the recipe here

Vanilla and Cinnamon Challah Bread Pudding (Jewish Feast- Year Four: Volume 9; December, 2013)

Prep time: 15 min
Cook time: 30- 45 min
Ready in: 45 min- 1 hour
Serves: 12- 16

Ingredients: 
1/2 c. butter- melted
10 c. challah bread cubes
1 1/2 c. evaporated milk
1 c. milk
1 c. half-and-half
8 eggs- lightly beaten
1 c. sugar
1/2 c. butter- melted
2 tsp. vanilla
1 tsp. cinnamon
2 tsp. baking powder
Pinch salt
Powdered sugar and cinnamon (for garnish)

Directions: 
- Lightly grease a 9x13" baking dish
- Melt butter and cool
- Place bread cubes in a large mixing bowl and set aside
- In a separate bowl, mix together evaporated milk, milk, half-and-half, eggs, sugar, butter, vanilla, cinnamon, baking powder, and salt until well-blended
- Pour over bread cubes and let stand 10 min to absorb
- Preheat oven to 350
- Spoon mixture into prepared baking dish and dust top with powdered sugar and cinnamon
- Bake until set and golden, about 35- 45 min

*I found the recipe here

Mushroom Challah Stuffing (Jewish Feast- Year Four: Volume 9; December, 2013)

Prep time: 15 min
Cook time: 1 hour, 15 min
Ready in: 1 hour, 30 min
Serves: 10- 12

Ingredients: 
1 large loaf challah- cut into 1" cubes (about 8-10 cups, or enough to fill a 9x13" casserole dish)
4 T. butter (plus more for greasing pan)
1 c. carrots- diced
2 stalks leeks- cut into rounds
1 tsp. salt
2 c. celery- sliced
2 c. mushrooms- sliced
1 T. fresh rosemary- minced
1 T. fresh thyme- minced
1 tsp. fresh sage- minced
1 tsp. fresh ginger- minced
2 tsp. fresh marjoram- minced
1 tsp. pepper
2 eggs- beaten
3 cups chicken stock
Fried sage leaves (for garnish)

Directions:
- Pre-heat oven to 300
- Spread bread cubes on a cookie sheet and bake until dried out, tossing halfway, about 30 min
- Increase oven to 325 when you remove bread
- Use butter to grease a 9x13" baking dish
- While bread is baking, melt remaining butter in a large sauté pan over medium heat
- Add carrots, leeks, and salt and sauté until vegetables start to soften
- Add celery, mushrooms, and herbs
- Sauté until all vegetables are slightly soft
- Cool slightly
- Mix vegetables with bread
- Combine eggs with chicken stock and pour over bread mixture until well saturated (you may not need all of the liquid)
- Bake, covered in foil, for 35 min
- Remove cover and bake for another 10 min
- Garnish with fried sage and serve

*Jen found the recipe here

Beef Brisket (Jewish Feast- Year Four: Volume 9; December, 2013)

Prep time: 10 min
Marinate time: 12- 24 hours
Cook time: 6- 8 hours
Ready in: 18- 32 hours, 10 min
Serves: 8- 12

Ingredients: 
1 (5- 8 lb.) beef brisket- trimmed of all fat
1 (24 oz.) bottle ketchup or chili sauce
1 pkg. onion soup mix
1 c. water

Directions: 
- Place trimmed brisket into a large baking pan
- Mix ketchup with onion soup mix
- Add water to sauce- more than the 1 c. if needed- to make it slightly thin
- Pour sauce over meat, cover pan with foil, and marinate 12- 24 hours in fridge
- Preheat oven to 275
- Bake brisket 6- 8 hours, depending on size of brisket
- Check tenderness when brisket has been cooking several hours by sticking in two forks and pulling in opposite directions
- Meat should come apart easily
- When meat is done, remove from oven and place on a cutting board
- Slice against the grain... unless it just falls apart, then shred
- Keep meat in sauce until ready to serve

*Liz found the recipe here

Apples, Honey, and Goat Cheese Crostini (Jewish Feast- Year Four: Volume 9; December, 2013)

Prep time: 15 min
Cook time: 2 min
Ready in: 17 min
Serves: 6- 12

Ingredients: 
1 baguette- cut into 1/2" slices
Olive oil
Salt
Pepper
1 clove garlic
6 oz. goat cheese
1 tsp. red pepper flakes
1- 2 apples
1/4 c. walnuts- diced
Honey

Directions: 
- Preheat broiler
- Drizzle bread slices with olive oil and sprinkle with and pepper on both sides
- Slice apple into thin slices
- Cook under broiler until brown on each side, about 1 min per side
- Rub garlic on toasted bread slices
- Let cool slightly
- Spread goat cheese on bread slices and sprinkle with red chili pepper flakes
- Top with apple slices, walnuts, and a drizzle of honey

*Julie found the recipe here

Sliders (One Bite Wonders- Year Three: Volume 9; January, 2013)

Prep time: 25 min
Cook time: 10 min
Ready in: 35 min
Serves: 4- 5

Ingredients:
2 lb. ground beef
1 T. Dijon mustard
3 T. olive oil (plus extra for brushing the grill)
1 tsp. thyme leaves- chopped
3 tsp. garlic- chopped
1 tsp. salt
1 tsp. pepper
6 oz. Gruyere- grated
12 small Brioche buns
4 oz. baby arugula (for topping)
3 med. tomatoes- sliced in 1/8" thick rounds (for topping)
2 small red onions- sliced in 1/8" rounds (for topping) *For Club, Jen carmelized onions- yum!
Ketchup (for serving)

Directions:
- Build a charcoal fire or heat a gas grill or grill pan
- Place ground beef in a large bowl and add the mustard, olive oil, thyme, garlic, salt, and pepper
- Mix gently with a fork to combine, taking care not to compress the ingredients
- Shape meat into 12 (2") patties of equal size and thickness
- When grill is medium-hot, brush grate with oil to keep sliders from sticking
- Place sliders on grill and cook for 4 min
- Turn sliders over and cook until medium-rare, 4- 6 min, or longer if you prefer theme to be more well done
- For the last 2 min of cooking time, place 1/2 oz. Gruyere on top of each burger and close grill lid
- Remove sliders to a platter and cover with foil
- Slice buns in half crosswise and toast halves cut side down on the grill
- Divide arugula among the 12 bottom buns, top each with a slider, and finish with a slice each of tomato and red onion
- Cover with the top of the bun and serve hot with ketchup

*Jen found recipe here