Orange Swirl Pumpkin Pie

Orange Swirl Pumpkin Pie

from Betty Crocker.com

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

1 can (14 oz) sweetened condensed milk

2 eggs

1 package (3 oz) cream cheese, softened

1/4 cup orange marmalade

1 can (15 oz) pumpkin (not pumpkin pie mix)

1 teaspoon pumpkin pie spice

1 cup whipping (heavy) cream

2 tablespoons orange marmalade

  Orange peel curls, if desired

• 1 Heat oven to 350°F. Place 1 pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
• 2 In large bowl, beat milk and eggs with electric mixer on medium speed until smooth. In medium bowl, beat cream cheese and 1/4 cup marmalade on medium speed until well blended. Add 2 tablespoons milk-egg mixture to cream cheese mixture; beat on medium speed until smooth.
• 3 Add pumpkin and pie spice to remaining milk-egg mixture; beat on medium speed until smooth. Carefully pour into crust-lined pie plate. Drop cream cheese mixture by spoonfuls over pumpkin mixture; carefully swirl into pumpkin mixture. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake 50 to 55 minutes or until set and knife inserted in center comes out clean. Cool completely, about 2 hours.
• 4 In chilled medium bowl, beat whipping cream and 2 tablespoons marmalade on high speed until soft peaks form. Top pie or individual servings with whipped cream and orange peel curls.

Cranberry Apple Chutney

Image from last year's Thanksgiving fest. Why eat the stuff from the can. Fresh made cranberries relish is so good and better for you.

55 Cranberry Aplle ChutneyCranberry Aplle Chutney

Cranberry Apple Chutney

Ingredients

• 1-1/4 cups sugar
• 1/2 cup water
• 1 package (12 ounces) fresh cranberries
• 2 large tart apples, peeled and finely chopped
• 1 medium onion, chopped
• 1/2 cup golden raisins
• 1/2 cup packed brown sugar
• 2 tablespoons cider vinegar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground cloves

Directions

• In a large saucepan over medium heat, bring sugar and water to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Carefully stir in the cranberries, apples, onion, raisins, brown sugar, vinegar, cinnamon, salt, allspice and cloves.
• Return to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until desired thickness, stirring occasionally. Just before serving, stir in walnuts. Serve warm or cold.

Brandy and Orange-Mashed Sweet Potatoes in Orange Cups

Better pictures to come - best sweet potato recipe.

Brandy and Orange-Mashed Sweet Potatoes in Orange Cups - Emeril recipe

Ingredients

7 large sweet potatoes, about 3 pounds
4 large oranges
1 stick unsalted butter
1/2 cup light brown sugar
3 large eggs
3/4 cup fresh orange juice
1/2 cup heavy cream
1/4 cup brandy
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Directions

Preheat the oven to 400 degrees F.
Place the potatoes on a baking sheet and bake until tender, about 1 hour. Remove from
the oven and let rest until just cool enough to handle.
Lower the oven to 350 degrees F.

Make the orange cups by cutting the oranges in half from stem to bottom and scooping out the pulp, leaving only the shell. Set aside.

While still somewhat hot, peel the potatoes and place in a large bowl. Discard the
skins and tough, stringy fibers. Add the butter, and with an electric mixer, beat out
the lumps. Add the sugar, eggs, orange juice, heavy cream, and brandy, and mix until
smooth. Add the cinnamon, nutmeg, and salt, and mix well. Re-season, to taste.

Spoon the sweet potato mixture into the orange cups, mounding and smoothing the top.
Bake until puffed and slightly golden, about 20 minutes.

Wild Mushrooms Stuffing

This will be the second year we have made this dish. This dish reminds me of my Grandpa JP's stuffing.


Wild Mushrooms Stuffing - Emeril's recipe

5 cups fresh white bread, crust removed and cubed

1 ½ cups milk

6 slices apple bacon, sliced into ¼-inch pieces

1 ½ onions, finely chopped

3 ribs celery, finely chopped

1 tablespoon minced garlic

1 pound assorted mushrooms, sliced, such as shiitake and oyster

1 cup Marsala wine

1 egg, lightly beaten

1 ½ tablespoons chopped fresh thyme

1 ½ tablespoons chopped fresh oregano

¾ cup chicken broth, or as needed

Salt and freshly ground black pepper, to taste

2 tablespoons fine dry breadcrumbs

Cooking Directions

In a bowl, soak the bread cubes in the milk.
In a saute pan, cook the bacon over medium-high heat until crisp and fat has rendered. Add the onion, celery, and garlic and cook until softened, about 5 minutes. Add the mushrooms and cook, stirring, until they have released their liquid and are soft, 4 to 6 minutes. Add the Marsala and cook until nearly evaporated. Remove from the heat and set aside until completely cooled.
Preheat the oven to 375 degrees F and butter a 9-inch square baking dish.
Squeeze any excess milk from the bread and place the bread in a large mixing bowl. Add the egg, mushroom mixture, chopped thyme and oregano, and enough broth to moisten the stuffing. Season with salt and pepper to taste.
Transfer mixture to the prepared baking dish and then sprinkle with the breadcrumbs. Cover with aluminum foil and bake for 30 minutes, then uncover and continue to cook until lightly browned on top and heated throughout, 15 to 30 minutes longer.

Sweet Potato Hash

picture to come

To start the Thanksgiving day out right we are starting with eggs and hash.

Sweet Potato Hash - The Neelys recipe

Ingredients

• 2 large sweet potatoes, peeled and cubed into 1-inch cubes
• 6 tablespoons olive oil, divided
• 1/2 red onion, chopped
• 1 red bell pepper, chopped
• 1/4 cup green onions
• 2 garlic cloves, chopped
• 2 teaspoons smoked paprika
• Kosher salt and freshly ground black pepper
• 2 tablespoons chopped fresh parsley

Directions

Add the potatoes to a large saucepan of salted boiling water and simmer until tender. Drain and dry completely with paper towels.

Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add onions, pepper and garlic, and saute until tender and lightly golden, 5 to 6 minutes. Season with salt and pepper and remove to a bowl.
Add the remaining 4 tablespoons oil to the skillet, and then add the drained and dried sweet potatoes. Cook in a single layer, stirring occasionally, on medium heat until they are tender, about 6 minutes. Increase the heat to high and cook, without stirring, until the potatoes are golden and crisp, about 2 more minutes. Sprinkle with the smoked paprika and gently stir in the onion mixture and parsley.