Holiday Foods: Party Appetizers with Chocolate Fountains

A chocolate fountain is a dramatic addition to any holiday party table. Guests love to dip tidbits in the warm chocolate. Ideas for dipping items for a chocolate fountain are:

Angelfood cake squares
Poundcake squares
Shortbread cookies
Strawberries
Banana slices
Dried pineapple and mango slices
Caramel squares
Rice Krispie treats cut into squares

Provide plenty of skewers for guests to use while dipping their food so they won't get their fingers in the chocolate. For safety reasons, place the Chocolate Fondue Fountain on a sturdy table near a wall outlet.


What is a Chocolate Fountain?

A chocolate fountain is usually made of stainless steel and serves melted chocolate. A motor at the base heats the chocolate placed in the heating tray. The heated chocolate then goes up through a column and when it gets to the top, flows down over multiple tiers. This chocolate flows over each tray until it reaches the base.

Couverture chocolate, which contains at least 32 percent cocoa butter, works great in a chocolate fountain. You get this in light milk chocolate or dark chocolate. You can use other chocolate but must add vegetable oil, which hampers the taste and smoothness.

At one time chocolate fountains were commercial units, which cost thousands of dollars and used by professional party planners at catering events. You can still rent larger fountains from party stores and catering services that come with an attendant to made sure the fountain runs properly.


Home Chocolate Fountains

Now chocolate fountains are available for home use so people can host their own events. A home fountain is great for a party of around 20 or 25 people.
For someone thinking of purchasing a chocolate fountain for his or her home, there are a large number of budget friendly chocolate fountains on the market. Many of the very inexpensive models are not worth buying because of their cheap construction.


Purchasing a Chocolate Fountain

When purchasing a chocolate fountain for home use, look for the following:
• A good warranty is very important.
• It should be easy to clean and dishwasher safe.
• You want a machine that is easy to assemble.
• Make sure the construction quality is excellent.
• Nothing is worse than a loud machine so quiet operation is important.
• Auger pumping mechanism

To have the chocolate flow smoothly, you need to add oil. Many companies make chocolate for chocolate fountains that you do not add oil so you can set them up faster and more conveniently.

Most people are chocolate lovers. Just seeing rich chocolate, cascading down each layer on a chocolate fountain, makes our mouths water. There are many types of chocolate available to use. Some of these are:
• Milk chocolate – creamy and smooth
• Dark chocolate – some people call this bitter chocolate
• Unsweetened chocolate – no sweeteners added


Chocolate Facts

Less than 2 percent of fat in American diets come from chocolate. The main sources are fried foods, meat and full fat dairy products. Experts and research show that most headaches are not related to chocolate intake. Studies show that stress, hunger, irregular sleep patterns and hormone changes can cause headaches.



About the author
The article What is a Chocolate Fountain? is written by Joseph Then.
Learn more about Chocolate Fountains and the various information about this delicious food from Joseph Then at http://www.FreeArticlesAndContent.com.

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More great recipes are at my Sacramento Easy Meals Examiner website.

Gourmet Food For Dinner Parties

By Jim Brown

Gourmet Food For Dinner Parties



Many celebrations will be held in the coming weeks and football games deserve both before and after parties. The gourmet food for dinner parties would be an epicure's paradise. Many people would love exploring tables laden with specialty foods from all over the world. International foods such as smoked salmon, fresh truffles and gourmet chocolates are but a few of the delicacies that might take a guest by storm. Trays of foods can be laid out in full view, and some might distract guests from long-winded conversations. Eating gourmet foods is comfort food and when people are this comforted, they are likely to eat those foods for hours and hours.

* Most people would think that its decadent to savor the flavors of a whole salmon while at a dinner party. Other specialty foods such as caviar, smoked cheese and foie gras and pate would satiate even the most delicate palettes in the room. People buy specialty foods because friends are so special or that the occasion dictates such honor. Gourmet foods are the ultimate selection for any party but especially those like the Super Bowl or special holiday celebrations where friends can stay for hours.

* Gourmet foods will be splurges in the family budget that will be remembered by many guest for days and years because the exquisite flavors of the foods will make guests feel like they are partaking of some of the most elegant foods in the world. Many guests will love certain gourmet food items so much that it is certain that they will ask for recipes before leaving the party. Everyone is certain to be in a very festive holiday spirit before leaving for the night and some guests are certain to ask the host what some gourmet foods are and where they can be bought at this time of year. The party host might make cards available for guests that want to know more.

* Most gourmet food can be paired up with a good wine. A good gourmet food store will have an ample assortment of fine wines on hand, ranging from Chardonnay, Riesling, Pinot Blanc to Cabernet Sauvignon, Pinot Noir, Merlot's, and Zinfandel. Guests will relish the opportunity to sample everything in sight at least once. Gourmet foods would zoom off the table and guests would always leave plenty of room for desserts such as chocolate mousse, or lemon custard cake. Some guests might be curious about the gourmet dill-rubbed Scottish Gravadlax and rant and rave over its flavor.

Most guests that consume gourmet foods might not know that there are nine different varieties of pate. Some might never consider placing roasted chestnuts on a party table, or escargot on the appetizer tray. Some dinner guests will remember what they consumed at such a gala affair. Some might want to jot down such items on the gourmet food list such as mushrooms and anchovies, and chive. Others will be sure to record what the French sauces were that were used like thick and hearty mustards and you can bet that they will want to use them on their own table next year.



About the author

James Brown writes about Artisanal Premium Cheese discount codes, Popcornopolis discount codes and Personal Chef To Go discount codes from http://www.FreeArticlesAndContent.com

Gourmet food gifts on sale at Made In Washington

Dinner Magic Menus December Week 1

This week is slow cooker week. Plan on using your slow cooker for every meal except the fish chowder. The slow cooker does all the hard work for you, so you don’t have to worry about dinner. Just come home, set the table, and enjoy a good meal with your family. If you don’t have a slow cooker, the Hamilton Beach 33967 Set 'n Forget 6-Quart Programmable Slow Cookeris my favorite. It has handy latches on the cover to keep the lid on tight so you can take it to potlucks and get togethers. Plus, you can set it to begin cooking while you’re away from the kitchen.

Slow Cooker Diablo Beef and Rice

Yellow Split Pea Soup
Dinner Salad and Sourdough Bread

Slow Cooked Lean Beans
Pumpernickel Bread

Pork Roast with Cranberry Gravy
Parsley Potatoes and Carrots

Spicy Turkey Sloppy Jo
Oven Baked Fries
Corn with Red Pepper

Fish Chowder that Tastes Like New England Clam Chowder

Sauerkraut Dinner in a Slow Cooker

Dinner Magic Shopping List December Week 1

Meats:
2 lbs beef stew meat
1 lb ham
1 lb turkey bacon
1 small boneless rolled pork roast (about 2 ½ to 3 lbs)
1 lb ground turkey
½ lb bay scallops
½ lb shrimp
1 lb tilapia or cod or other whitefish for chowder
1 lb turkey polish sausage or polska kielbasa

Dairy:
Butter
Milk

Frozen Food:
Corn with peppers

Fresh Produce:
6 yellow onions
1 head of garlic
1 bell pepper
1 small bunch of celery
1 small bunch of parsley
1 head iceberg lettuce
1 cucumber
2 tomatoes
1 bag of baby carrots
12 russett potatoes
1 bag fresh cranberries, or 1 can of cranberries
2 apples

Canned Food:
1 small can chopped green chilis
2 cans tomato paste (6 ounce)
1 can tomato sauce
1 can Ro-Tel tomatoes (diced tomatoes with green chilis and onions)
1 can of creamed corn
2 cans baked beans (32 ounces total)
1 can pinto beans
1 can navy beans
1 can lima beans
2 cans chicken broth
Apple juice
1 can or jar sauerkraut, (32 ounce)

Dry Food and Staples:
Rice
Yellow split peas
White vinegar
Brown sugar
White sugar
Flour
Cornstarch
Pumpernickel or dark rye bread
Sourdough bread
Whole wheat hamburger buns

Spices and Condiments:
Salt and pepper
Molasses
Kitchen Bouquet
Allspice, dry mustard, dill weed, celery seed
1 package taco seasoning mix
Tabasco sauce
Catsup
Pickled jalapenos
Grated parmesan cheese
Kitchen Bouquet Browning & Seasoning Sauce

Other items for your own personal shopping list:

2 Important Considerations Before Getting Pasta Makers

By James Smith

2 Important Considerations Before Getting Pasta Makers



Whether you're a gourmet or just a food enthusiast, you'll probably realize a whole of a difference when meals are cooked using home made pasta as compared to those ready made pasta bought from the stores. And as more and more people are eating at home and appreciating freshly made pasta, the thought of getting a pasta maker becomes ever more important. But what should you take note of before taking out your credit card? Here are some of the questions you may want to ask yourself first :

(1) How Often Do You Prepare Pasta Meals?

For practical reasons, it's vital to assess the number of times the family enjoys this Italian dish. That means, how frequently will the chef be preparing pasta for the whole family? If it's going to be a rare dish, that is maybe less than once a month, getting an add-on to an existing appliance such as the mixer may be a much cheaper and viable solution. Such attachments cost about $20 or slightly more. Though there may be some limitations when it comes to the pasta that you can prepare from such add-ons, it's definitely the best suited option.

If you or your family likes to eat fettuccine or spaghetti ocassionally, about once or twice a month, you might want to consider manual pasta makers. They're pretty hassle free and easy to clean up. But you may need some effort to turn the hand crank which propels the feeding of the pasta dough. They're relatively inexpensive, about $50 or so and will get the job done.

For heavy users, it certainly makes sense to invest in an electric pasta maker to reduce the workload. Some of the commercialized ones can even cost more than $300!

(2) How Much Do You Intend To Spend?

Since the price difference between various ranges of pasta makers can be quite substantial, it certainly makes sense to consider your needs and decide the type you require. But there many be exceptions where although you may cook up pasta meals less than a month, you might prefer electric pasta makers for the convenience and ease even though it costs much more.

It's also important to know that what you're investing in the pasta maker is not the absolute cost for preparing pasta at home. Some companies don't include the entire set of cutters with the purchase and you'll probably need to invest more to get the pasta you need. There are additional accessories such as additional add on dies, trays and dry racks.

True, home pasta making can be costly but for the quality of the meals you get and the enjoyment you go through making the stuff, everything's worth it.



About the author

James is a freelancer. Wanna find cheap pasta makers such as KitchenAid pasta makers or Imperia pasta makers? Check out the links from http://www.FreeArticlesAndContent.com

Sauerkraut Dinner in a Slow Cooker

For all you readers of German ancestry, this recipe will strike a chord. It’s been lightened from the full fat version by using turkey bacon and turkey polish sausage.

Ingredients:
½ pound of turkey bacon, cut into pieces
1 pound of turkey polish sausage or polska kielbasa, cut into slices
1 onion, chopped
2 potatoes, peeled and cubed
2 apples, peeled and cut into chunks
1 can of sauerkraut, well drained (squeeze it over a strainer)
½ cup of apple juice
3 tablespoons of brown sugar
1 teaspoon of celery seed

Preparation:
Cook the bacon in a frying pan. Brown the polish sausage in the bacon drippings.
Place all the ingredients in the crockpot and stir together.
Cook on low 8 hours.
Serve with dark rye bread or pumpernickel bread and herb butter.

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More great recipes are at my Sacramento Easy Meals Examiner website.

Yellow Split Pea Soup

Dinner Salad and Sourdough Bread

Ingredients:
1 package of yellow split peas (16 oz.)
4 cups of water
1 cup of baby carrots, peeled
1 onion, chopped
1 can of creamed corn
1 cup of ham, chopped
1 teaspoon of salt
½ teaspoon of pepper
Salad ingredients:
½ head of lettuce
1 tomato, sliced
½ cucumber, sliced

Preparation in the morning:
Place all the soup ingredients in the slow cooker.
Cook on low 6-8 hours.
Use a potato masher to mash the carrots if you don’t want whole carrots in the soup.

In the afternoon:
Toss the lettuce, tomato, and cucumber to make a salad.
Serve the soup with the salad and sourdough bread spread with herb butter.

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More great recipes are at my Sacramento Easy Meals Examiner website.

Slow Cooker Diablo Beef and Rice

Ingredients:
2 lbs of beef stew meat, lean, cut in bite sized chunks
1 onion, chopped
1 bell pepper, chopped
1 stalk of celery, chopped
1 small can of chopped green chilis
1 package of taco seasoning
2 tablespoons of flour
1 can (6 ounces) of tomato paste
1 can (6 ounces) of water
2 Tbsp white vinegar
1 can of Ro-Tel tomatoes (diced tomatoes with green chilis and onions)
2 cups of rice
½ head of lettuce
1 tomato, cut up
½ cucumber, cut up

Preparation:
Put the flour, taco seasoning, and meat into a bag and toss to coat the meat.
Place the meat with the seasoning and flour in the slow cooker. Add all the ingredients except the rice and stir together.
Cook on low for 8 hours.
Pour the rice into the slow cooker and turn to high. Cook for 40 minutes or until the rice is soft and has absorbed most of the liquid.
While the rice cooks, toss the lettuce, tomato, and cucumber for a dinner salad.
Serve with grated cheese and sour cream, if desired.



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Herb Butter Recipes

Herb butter is simple to prepare and it makes a good impression on guests. It’s also an elegant addition to everyday meals to make them special for your family.

Use herb butter on:
Baked potatoes
Steamed vegetables
Breads and rolls
For cooking egg dishes
Melt it to use as a dip for shrimp and other shellfish
Melt it and brush on freshly baked bread and rolls
Use it as a rub for baked chicken or turkey
Use it when cooking Salmon with Lemon and Lavender

Herb mixes:
Traditional: ¼ tsp each of rosemary, thyme, and parsley.
Lavendar: ¼ tsp each of lavender and rosemary
Garlic herb: ¼ tsp each of rosemary, thyme, parsley, and fresh crushed garlic or dried garlic powder
Honey butter: ½ tsp of honey plus 1/2 tsp brown sugar
Preparation:
Allow a stick of real butter (not margarine) to sit at room temperature until soft.
Mix the herbs into the butter and place in a pretty bowl.







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Fish Chowder that Tastes Like New England Clam Chowder

This is the same recipe that is on my Sacramento Easy Meals Examiner website. It is quite popular because it’s so hearty and filling, and easy to make.

Ingredients for the creamy fish soup
½ pound scallops
½ pound shrimp
1 pound tilapia or cod
Optional: 1 slice of bacon, chopped fine
1 yellow onion, chopped
2 russet potatoes, peeled and cubed
1 tablespoon olive oil
6 tablespoons butter
2 cups of chicken broth
2 cups of milk
4 tablespoons flour
2 teaspoons dill weed
1 teaspoon salt
½ teaspoon pepper
¼ cup fresh grated parmesan cheese

Preparation of the fish chowder
Melt 2 tablespoons of butter with the olive oil in a large pot.
Cook the onions in the butter and oil until just turning translucent.
Add the bacon if desired.
Add the potatoes and stir.
Add 1 cup of chicken broth.
Allow the potatoes to cook for 5 minutes.
Add the seafood and the rest of the broth.
Allow the seafood soup recipe to simmer for 5 minutes while making a white sauce.
To make the white sauce, melt 4 tablespoons of butter in a pan.
Using a fork or whisk, stir the flour into the butter.
Slowly add the milk, stirring constantly, until it turns into a creamy white sauce.
Stir the white sauce into the chowder. Add the dill, salt, pepper, and parmesan.
Allow to simmer for another 5 minutes.
Serve this creamy fish soup in chowder bowls
chowder bowls with crusty bread and a salad.



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Spicy Turkey Sloppy Jo

Oven Baked Fries
Corn with Red Pepper

The kids in the family will love this meal. Using turkey to cook the sloppy jo mixture makes it healthier than the traditional version. Baking the fries instead of frying them also makes it a healthier alternative.

Sloppy Jo Ingredients:
1 pound of ground turkey
1 onion, chopped
1 teaspoon of crushed garlic
1 cup of tomato paste
½ teaspoon Tabasco sauce
½ cup of catsup
½ cup of water
2 tablespoons brown sugar
1 teaspoon dry mustard
1 tablespoon Kitchen Bouquet Browning & Seasoning Sauce


Topping ingredients:
Shredded lettuce and cheese
Sliced pickled jalapenos in a jar
Whole wheat hamburger buns

Potato and vegetable ingredients:
4 potatoes, peeled and sliced into fries
Oil, salt and pepper to coat the fries.
1 package of frozen corn with red pepper.

Preparation:
Cook the meat and the onion in a skillet until well done.
Add all the sloppy jo ingredients to the slow cooker and stir to mix.
Cook on low for 8 hours.
Just before dinner, toss the potatoes with just enough oil to coat, and salt and pepper.
Cook the potatoes in the oven at 425 degrees for 20-30 minutes, until golden brown.
Heat the corn in the microwave.
To serve, place the sloppy jo mixture on a hamburger bun.
Top with cheese, then lettuce. Add jalapenos if you prefer extra hot.


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More great recipes are at my Sacramento Easy Meals Examiner website.

Slow Cooked Lean Beans

Pumpernickel Bread

Ingredients:
½ pound turkey bacon
1 onion, chopped
½ teaspoon salt
½ teaspoon pepper
2 cans of baked beans (32 ounces total, any flavor of baked beans)
1 can pinto beans
1 can of lima beans
1 can of navy beans
1 can of tomato sauce
½ cup of brown sugar
1 tablespoon of molasses (blackstrap, if you can find it)
1 tablespoon of Kitchen Bouquet Browning & Seasoning Sauce

Pumpernickel or dark rye bread.

Preparation:
Cook the bacon and onions over medium high heat until well done.
Place all the ingredients in a slow cooker and stir to mix.
Cook 6-8 hours on low.
Serve with warm pumpernickel or rye bread.

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More great recipes, cooking tips, and foodie ideas are at my Sacramento Easy Meals Examiner website.

Pork Roast with Cranberry Gravy

Parsley Potatoes and Carrots

Ingredients:
1 boneless rolled pork roast
1 teaspoon sea salt
1 cup of homemade cranberry sauce or canned, your choice (link to cranberry sauce recipe)
¼ tsp allspice (only if you use the canned cranberry sauce)
1 tsp of dry mustard
½ cup of brown sugar
½ cup of water
2 tablespoons of cornstarch
2 tablespoons of water
4 potatoes, peeled and chopped
1 cup of baby carrots, peeled
¼ cup fresh parsley or two tablespoons dry

Preparation in the morning:
Spread the salt over the pork roast and place in the slow cooker.
Mix the cranberry sauce, spice, sugar , and water, and pour over the roast.
Cook on low 6-8 hours.

In the afternoon:
Boil the potatoes and carrots with the parsley.
While the vegetables cook, remove the roast from the slow cooker.
Mix the cornstarch and water, and add to the sauce to make a gravy.
Strain the vegetables and arrange them around the roast on a serving platter. Place a pat of herb butter on them.
Pour the cranberry gravy over the roast. (It’s fine if the roast falls apart.)





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The Origins Of English Toffee

By Phil Byrne

The Origins Of English Toffee



Some things in life are just downright impossible. Can you keep your eyes open when you sneeze, or not pull a face if you suck on a lemon? Try rushing a piece of English toffee - it simply can't be done. Like sinking into a deep bath at the end of a hard day, lingering over creamy English toffee is a delicious time-out.

So where did this mouth-watering confectionary come from? Nobody really knows, although according to the Oxford English Dictionary, its name first appeared in 1825. Some claim it links to 'tafia', a West Indian rum made from molasses, suggesting that the toffee was once made using the treacly syrup from the rum's distillation.

In the late 1800s sugar and treacle became much less expensive, making the chewy sweet more popular. Many people in the North of England began to hold toffie parties, getting together with friends to make slabs of this great family treat. Closely-guarded recipes have been handed down through the generations. Plenty of these are now used by family-run businesses, as English toffee remains as popular as ever. Its natural habitat is dark, vaguely mysterious places, such as the glovebox or the bottom of a handbag. Perfect for long car journeys, slow, dreamy English toffee is a miniature personal indulgence while you listen to your favourite CD or a great way to keep the kids quiet in the back.

The most delicious English Toffee is made using only the best quality ingredients. Over the years several varieties have come along. Some manufacturers now stir in hazelnuts and brazils, give the toffee a light dusting of almonds or coat it in smooth, silky chocolate. An American style English toffee has evolved and on 8 January the USA celebrate National Toffee Day. The sweet even has its own little tool - the toffee hammer - perfect for breaking a slab of English toffee into tempting glossy chunks. Even the splinters are delicious.

English toffee makes a perfect present for all ages and, whether you give it in a decorative tin or a beautifully gift-wrapped box, it will always make their eyes light up. The only hard part is bringing yourself to hand it over.

As all toffee coinneusseurs know, when invited to take a piece, choosing that craggy chunk of English toffee is a serious business. Your fingers linger over the box or tin, looking for that perfect sized piece, the one that's going to make your cheek bulge (the giveaway sign!) You pop the chunk into your mouth, closing your eyes for a second or two and slowly roll it around. Delicious. The rich creaminess begins to melt over your tongue, the luscious flavour pours through. Right to the last dreamy sliver, this is toffee heaven.


About the author

English Toffee is a new website that offers browsers quicklinks to the best places online to buy the finest, real English Toffee. Mmmmmmm! from http://www.FreeArticlesAndContent.com




Unique Chocolate Bars and more Chocolate gifts at Chocolate.com

Using Leftover Turkey from Thanksgiving Dinner

There are so many ways to use turkey leftovers. There's no need to simply reheat the same meal again, unless you choose to because you love it. Here is a list of recipes that can be used with leftover turkey, ham, potatoes, and cranberry sauce.

This week is clean out the refrigerator week. Use up those leftovers, use the frozen dinners you've been saving, (you have been saving large portions of dinners in the freezer, right?) and take a break from grocery shopping. After all the work you did for Thanksgiving, you deserve a break!

Enjoy these recipes. If you have other ways to use turkey leftovers and ham leftovers, please share your idea or recipe in a comment. Thanks!

My number one pick is:
Turkey and Ham Monte Cristo Sandwiches

The second runner up is:
Turkey Pot Pie

Creamy Tortellini Soup with Chicken can easily be made with yummy turkey.

Spicy Turkey Roast
Instead of cooking this one in the crockpot, since the turkey is already cooked, coat it with the buffalo wing seasoning and heat it in the oven under foil for 20 minutes.

Creamy Ranch Potatoes with Ham in the Crockpot


Caribbean Chicken and Rice with Ham
Just substitute cut up turkey meat for the chicken and you'll have a winner!


Leftover Turkey with Orzo Pasta and Vegetables
This one is from my recipes as the Sacramento Easy Meals Examiner.



If you need more ideas, just use the Google search box on the right side of my blog. Type in ham, turkey, or whatever you have to use up. You can also search the recipes at Stonewall Kitchen, a great foodie place to shop.






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Pep Talk for Cooking Thanksgiving Dinner

Today is the day to get down to business about that little thing in the back of your mind, cooking Thanksgiving Dinner. You can conquer this thing! And, you can enjoy it!

Check the menu in the game plan How to Cook Thanksgiving Dinner without Breaking a Sweat.

Have you added any of your own favorite dishes? Add the ingredients for them to the Thanksgiving Day Shopping List.

Check your cupboards and decide which dishes you will use for serving the food. Do you have enough serving bowls, spoons, and plates? If not, find some this weekend. Borrow them from friends or relatives, or buy them if you have the money.

Get everything you need for your dinner at the grocery store. Many of the items on the list you will already have on hand, if you use my plan for A Well Stocked Pantry. You will probably only need to buy the turkey and the fresh ingredients.

This weekend, if you need to do a little cleaning around the house, enlist the help of your family and get it done. Don’t get crazy about it. Just clean the dining room, bathrooms, and straighten up the kitchen. If you get too involved in cleaning, you will be too tired to get the preparations done this week. Spread it out over several days. Be kind to yourself!

Print the game plan and read it again. Post it on the wall or someplace where you’ll see it every day, so you’ll know what to do each day. If you follow the plan, you’ll only need a few minutes each day to get ready for the big T-Day.

I hope this plan helps. It’s been a lifesaver for me, and after cooking Thanksgiving Dinner for umpteen years, I can say that it works! Have a terrific holiday!

Cornbread Stuffing for Thanksgiving Dinner

This recipe goes together quick. Just make the cornbread the night before, chop it up, and then it will be ready to use on Thanksgiving Day with no extra fuss. It's part of my game plan, How to Cook Thanksgiving Dinner without Breaking a Sweat.

Ingredients for cornbread:
Corn meal
Flour
Eggs
Baking powder
Oil
Milk

Prepare the cornbread:
Just follow the package directions for cornbread. Omit any sugar from the recipe. Let the cornbread cool, then cut it into cubes. Store it in a zipper top bag until you are ready to make the stuffing.

Ingredients for stuffing:
One recipe of cornbread, cut into cubes.
4 stalks of celery, chopped fine
1 large onion or 2 small onions, chopped fine
Optional: ½ cup of grated carrots
1 stick of butter
4 cups of turkey or chicken broth
1 Tbsp poultry seasoning
1 tsp sage
1 tsp thyme
1 tsp crushed rosemary
1 tsp salt

Preparation:
Fry the celery and onion in the butter until translucent. Add the carrots if you are including them.
Stir the seasonings into the vegetables.
Add the cornbread, and stir until the vegetables are mixed in with the bread.
Pour the broth into the pan with the cornbread and stir. Keep adding broth until you get the stuffing at the consistency your family likes. Some people like it dry, some like it more moist.
Keep the stuffing warm.
When you remove the turkey from the oven, put the cornbread stuffing in the oven to bake for about 20 minutes. Keep it covered so it doesn’t dry out.

Dinner Magic Menus November Week 4

Pork Chops with a Spicy Rub
Mushroom Grits
Three Bean Salad

Italian Eggplant over Polenta


Sweet Ribs with Roasted Root Vegetables


White Fish in a Wine Sauce
Green Beans
Toast Points


Turkey and Ham Monte Cristo Sandwiches


Turkey Pot Pie

How to Cook Thanksgiving Dinner without Breaking a Sweat

This week we’re going to talk about cooking the big turkey dinner. If it’s your first time doing it, you might be a bit nervous. If you’ve done it before, but you end up tired, grumpy, and frazzled by the time dinner is ready, read on. I’m going to give you a planning guide to help you cook Thanksgiving Dinner and still enjoy your day.

Planning is the key. That’s what Dinner Magic is all about; planning your meals. Since any holiday dinner is a big undertaking, you also need to create a game plan for preparation. Your game plan will let you do a little bit at a time, over the whole week, so that by the big day, most of the preparations will be done. You will love being able to sit down and visit with family and friends, play games with the kids, or watch a football game.

First things first.
Plan your menu now. Here is a simple, traditional Thanksgiving Dinner Menu. You can add the dishes that are your family favorites.

Perfect Every Time Roast Turkey in Foil
Cornbread Stuffing (Look for my recipe on Thursday, 11/19/2009).
Garlic Mashed Potatoes
Baked Yams
Green Beans with Slivered Almonds
Fall Salad
Homemade Cranberry Sauce
Fresh Homemade Bread
Pumpkin Pie
Pecan Pie

That’s quite simple, isn’t it? If you have a favorite dish that you want to include, plan to buy the ingredients and make it, or better yet, have a family member make it and bring it. I didn’t include appetizers. We usually have crackers and cheese, salami, and olives. You can get fancier if you like, or have someone else bring the appetizer. People want to help and contribute, so let them. Don’t feel like you have to do it all yourself.

Click here for the Thanksgiving Day Shopping List.

Here is my recipe for Perfect Every Time Roast Turkey in Foil.

You can make my Homemade Cranberry Sauce in ten minutes.

If you want to have a totally homemade pumpkin pie, learn how to Cook a Pumpkin.

Step Two:
Start getting ready for the dinner on the Monday before Thanksgiving. Each day, you will be doing small things to prepare. It will only take you a few minutes each day. Don’t try to get too fancy. Keep it simple. Dinner will be nice and you will be much nicer.

Monday
If you are using a frozen turkey, put it in the refrigerator to defrost. Be sure you put it on a platter to catch any moisture.
Check to see if your table linens are clean. If not, wash and dry them.
Check to see if your table ware is clean. Now is the time to run them through the dishwasher, give the silver a little polish, and shine the glasses. Have someone help you, or put on a good movie and do it in front of the television. Do you have a bowl or serving dish for each of the dinner items? If not, call a friend and borrow some.

Tuesday
Make the Homemade Cranberry Sauce.
If you are cooking your own pumpkin, make it today. Save it in the refrigerator.
If you are making your own pie crust, make them and freeze them. I love homemade crusts, but on Thanksgiving, I use the frozen rolled pie crusts. They turn out very nicely.

Wednesday
Set the table. If you have cats that might get on the table, cover it with a sheet.
Make the pies. I use the recipes on the pumpkin can and Karo corn syrup jar. Keep it simple!
Bake the cornbread for the stuffing. Cut it into small squares and put in a zipper top bag.
Run the vacuum around the house, do a quick dusting, and freshen up the bathrooms.

Thursday
It’s T-Day!
If you use my Perfect Every Time Roast Turkey in Foil recipe, you’ll only need to start the turkey about 5 hours ahead of time.

In the morning:
Put the turkey in the oven.
Put the bread ingredients in the bread machine. Set it to delay bake for when the turkey will be ready.
Put the canned yams in a baking dish. Sprinkle brown sugar and marshmallows on top. Cover with foil and set aside.
Put the green beans in a microwave safe bowl. Put a pat of butter on top. Cover with foil and set aside.
Make the salad and put in the refrigerator.
Cut up the onions and celery for the stuffing.
Set up the coffee pot for after dinner coffee.
Fill a sink with soapy water to wash utensils and dishes as you work.

90 minutes before turkey time:
Prepare the potatoes. (Washing, peeling, chopping.) Put the potatoes in salted water.
Cook the vegetables for the stuffing in butter and herbs. Add the cornbread and broth. Place in a covered baking dish and keep warm.
Wash the pan and cooking utensils.

60 minutes before turkey time:
Start cooking the mashed potatoes.

35 minutes before turkey time:
Mash the potatoes. Place in a covered dish in the oven until serving time.

25 minutes before turkey time:
Take the turkey out of the oven. Let it rest for ten minutes before lifting it out of the pan.
Put the yams and stuffing in the oven.
Put the green beans in the microwave.
Get the bread out of the bread machine.

10 minutes before turkey time:
Make the gravy.

Turkey time!
Have everyone help place all the food on the table.
Have someone else serve the drinks.
Have another person slice the bread.
Turn on the coffee pot.
Sit down and enjoy the meal!

After dinner:
Since you’ve been cleaning as you go, most of the dishes will be done, except for what was on the table. Clean up will be fast and easy. Put on some fun music and go!

Have your family and friends help you put leftovers in zipper top bags and Glad Plastic storage bowls. These make it easy for guests to take home some of the leftovers. Make sure you save enough for your own Turkey Pot Pies and Monte Cristo Sandwiches on Friday and Saturday.

Rinse the dishes and stack them in the dishwasher.
Roll up the tablecloth and toss it in the washing machine.
Now you have time to enjoy some games and fun with family and friends.

Sweet Ribs with Roasted Root Vegetables

Pop these ribs and vegetables in the crockpot in the morning for a warm fall dinner. Yes, you’ll need two crockpots for this one. Otherwise, cook the ribs in the crockpot and the vegetables in the oven that evening.


Ingredients:
Pork or beef ribs, bone-in
2 Tbsp vinegar
1 bottle honey barbeque sauce
2 potatoes, peeled and cut into cubes
1 yam, peeled and cut into cubes
2 parsnips, peeled and sliced
1 yellow onion, quartered
¼ cup of parsley, chopped
Salt and pepper

Preparation:
Cook the ribs:
Simmer the ribs in water to cover and the vinegar for 10 minutes.
Sprinkle salt and pepper on the ribs and place in the crock pot.
Pour the honey barbeque sauce over the top.
Cook on low for 8 hours.

Cook the vegetables:
There are two ways to do the vegetables.
In the crock pot:
Place the vegetables in a crockpot lightly coated with oil.
Sprinkle with salt and pepper, and cook on low for 8 hours.
In the oven:
Place the vegetables in a baking dish, dot with butter, sprinkle with salt and pepper, and cover with tin foil.
Bake for 45 minutes at 375 degrees. Uncover and cook for 10 minutes longer, to brown.

Serve this with lots of napkins and iced tea.

Another delicious ribs recipe is Country Pork Ribs with Pesto Mashed Potatoes.

Fall Salad with Cranberries, Oranges, and Pecans

This salad is an easy one to make for Thanksgiving dinner.

Ingredients:
Salad mix (or make a mixture of green leaf, red leaf, and romaine lettuce)
¼ cup of crushed pecans or walnuts
1 small can mandarin oranges
½ cup of dried cranberries

Preparation:
Mix the lettuce.
Toss in the drained mandarin orange slices
Sprinkle the cranberries and pecans over the top.

This tastes great with an Asian style dressing over it.