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Irish Cream Macadamia Nut Cookies

from:

Ingredients
4 cups fat-free milk
2 cups diced peeled baking potato
1 teaspoon Cajun seasoning for seafood (such as Chef Paul Prudhomme's Seafood Magic)
1/4 teaspoon salt
1/4 teaspoon pepper
2 (14 3/4-ounce) cans no-salt-added cream-style corn
1 pound large shrimp, peeled and deveined

Directions
Combine the first five ingredients in a Dutch oven, and bring to a boil. Reduce heat, and simmer the milk mixture for 10 minutes, stirring occasionally. Stir in the corn, and bring to a boil. Add the shrimp, and cook for 2 minutes or until shrimp are done.

Nutritional Info (2 cups(
CALORIES 394 (6% from fat); FAT 2.8g (sat 0.7g, mono 0.6g, poly 1.1g); PROTEIN 30.5g; CARB 64.5g; FIBER 2.8g; CHOL 134mg; IRON 3.2mg; SODIUM 525mg; CALC 359mg;

from: MarthaStweart.com

Ingredients
2 envelopes unflavored gelatin (each 1 scant tablespoon)
1 1/2 cups sugar
2/3 cup light corn syrup
1/8 teaspoon salt
1 teaspoon pure vanilla extract
Vegetable-oil cooking spray

Directions
1. Coat a 12-by-17-inch rimmed baking sheet with cooking spray; line with parchment paper. Spray parchment; set aside. Pour 1/3 cup cold water into the bowl of an electric mixer. Sprinkle with gelatin; let mixture soften, about 5 minutes.

2. Place sugar, corn syrup, salt, and 1/3 cup water in a medium saucepan. Cover; bring to a boil. Remove lid; cook, swirling pan occasionally, until syrup reaches 238° (soft-ball stage) on a candy thermometer, about 5 minutes.

3. With mixer on low speed, whisk gelatin mixture, and slowly pour the syrup in a steady stream down the side of the bowl (to avoid splattering). Gradually raise speed to high; beat until mixture is thick, white, and has almost tripled in volume, about 12 minutes. Add vanilla, and beat 30 seconds to combine.

4. Pour mixture onto prepared baking sheet; smooth with an offset spatula. Let stand at room temperature, uncovered, until firm, at least 3 hours or overnight.

5. Coat a 1- or 2-inch snowflake-shaped cookie cutter with cooking spray to prevent it from sticking. Cut out as many individual marshmallows as possible; coat cutter with more spray as needed. Use marshmallows immediately or store in an airtight container at room temperature up to 1 week.

from: MarthaStewart.com

Ingredients
2 sticks (1 cup) unsalted butter, room temperature
2/3 cup confectioners’ sugar, sifted
2 large egg yolks, room temperature Pinch of salt
2 teaspoons pure vanilla extract Grated zest of 1 to 1 1/2 lemons
2 cups all-purpose flour Approximately 1/2 cup granulated sugar, for coating

Directions
Place the butter in the bowl of an electric mixer fitted with the paddle attachment and beat on medium until smooth. Add the confectioners’ sugar and beat until smooth and silky. Beat in 1 egg yolk, then the salt, vanilla, and lemon zest. Reduce mixer speed to low and add the flour, beating just until incorporated. Do not overbeat. Turn the dough out onto a work surface. Divide dough in two and wrap each piece in plastic wrap. Refrigerate for 30 minutes.

Working on a smooth surface, form each piece of dough into a log 1 to 1 1 /4 inches in diameter. Wrap logs in plastic wrap and refrigerate for 2 hours. Can be prepared up to this point and kept, well wrapped in the refrigerator for up to 3 days or frozen for up to 1 month.

Place one rack in the upper third and one in the lower third of the oven. Preheat oven to 350°. Line two baking sheets with parchment paper; set aside.

Whisk the remaining egg yolk in a small bowl until smooth. Spread sugar out on a piece of wax paper. Remove the logs from refrigerator, unwrap, and brush lightly with the egg yolk. Roll logs in the sugar, pressing to adhere. Slice crosswise 1/4-inch-thick using a sharp knife. Place on prepared baking sheet, leaving about 1/2-inch between cookies.

Bake until set but not brown, 12 to 14 minutes. Transfer cookies to cooling rack until room temperature. Will keep stored in an airtight container, at room temperature, for up to 5 days.

from: HomeMadeCookiesAndMore.com

Ingredients
Cookies:
1 cup firmly packed brown sugar
1/2 cup butter, softened
1/4 cup half-and-half
1/4 cup Irish cream liqueur
1/4 teaspoon rum extract
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 (3.25 ounce) jar macadamia nuts, coarsely chopped

Glaze:
1/2 cup powdered sugar
2 tablespoons Irish cream liqueur

Directions
Preheat oven to 350 degrees F.

Combine brown sugar and butter in a large bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Reduce speed to low. Ad half-and-half, 1/4 cup liqueur and rum extract; beat until well mixed (1 to 2 minutes). Add flour, baking soda and salt; continue beating until well mixed (1 to 2 minutes). Stir in nuts by hand.

Drop dough by rounded teaspoonfuls onto an ungreased cookie sheet 2 inches apart. Bake for 10 to 12 minutes or until lightly browned. Remove and cool completely on wire racks.

Stir together powdered sugar and 2 tablespoons liqueur in a small bowl until smooth. Drizzle over cooled cookies. Let stand until glaze is completely set.

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Lemon Butter Cookies

from:

Ingredients
4 cups fat-free milk
2 cups diced peeled baking potato
1 teaspoon Cajun seasoning for seafood (such as Chef Paul Prudhomme's Seafood Magic)
1/4 teaspoon salt
1/4 teaspoon pepper
2 (14 3/4-ounce) cans no-salt-added cream-style corn
1 pound large shrimp, peeled and deveined

Directions
Combine the first five ingredients in a Dutch oven, and bring to a boil. Reduce heat, and simmer the milk mixture for 10 minutes, stirring occasionally. Stir in the corn, and bring to a boil. Add the shrimp, and cook for 2 minutes or until shrimp are done.

Nutritional Info (2 cups(
CALORIES 394 (6% from fat); FAT 2.8g (sat 0.7g, mono 0.6g, poly 1.1g); PROTEIN 30.5g; CARB 64.5g; FIBER 2.8g; CHOL 134mg; IRON 3.2mg; SODIUM 525mg; CALC 359mg;

from: MarthaStweart.com

Ingredients
2 envelopes unflavored gelatin (each 1 scant tablespoon)
1 1/2 cups sugar
2/3 cup light corn syrup
1/8 teaspoon salt
1 teaspoon pure vanilla extract
Vegetable-oil cooking spray

Directions
1. Coat a 12-by-17-inch rimmed baking sheet with cooking spray; line with parchment paper. Spray parchment; set aside. Pour 1/3 cup cold water into the bowl of an electric mixer. Sprinkle with gelatin; let mixture soften, about 5 minutes.

2. Place sugar, corn syrup, salt, and 1/3 cup water in a medium saucepan. Cover; bring to a boil. Remove lid; cook, swirling pan occasionally, until syrup reaches 238° (soft-ball stage) on a candy thermometer, about 5 minutes.

3. With mixer on low speed, whisk gelatin mixture, and slowly pour the syrup in a steady stream down the side of the bowl (to avoid splattering). Gradually raise speed to high; beat until mixture is thick, white, and has almost tripled in volume, about 12 minutes. Add vanilla, and beat 30 seconds to combine.

4. Pour mixture onto prepared baking sheet; smooth with an offset spatula. Let stand at room temperature, uncovered, until firm, at least 3 hours or overnight.

5. Coat a 1- or 2-inch snowflake-shaped cookie cutter with cooking spray to prevent it from sticking. Cut out as many individual marshmallows as possible; coat cutter with more spray as needed. Use marshmallows immediately or store in an airtight container at room temperature up to 1 week.

from: MarthaStewart.com

Ingredients
2 sticks (1 cup) unsalted butter, room temperature
2/3 cup confectioners’ sugar, sifted
2 large egg yolks, room temperature Pinch of salt
2 teaspoons pure vanilla extract Grated zest of 1 to 1 1/2 lemons
2 cups all-purpose flour Approximately 1/2 cup granulated sugar, for coating

Directions
Place the butter in the bowl of an electric mixer fitted with the paddle attachment and beat on medium until smooth. Add the confectioners’ sugar and beat until smooth and silky. Beat in 1 egg yolk, then the salt, vanilla, and lemon zest. Reduce mixer speed to low and add the flour, beating just until incorporated. Do not overbeat. Turn the dough out onto a work surface. Divide dough in two and wrap each piece in plastic wrap. Refrigerate for 30 minutes.

Working on a smooth surface, form each piece of dough into a log 1 to 1 1 /4 inches in diameter. Wrap logs in plastic wrap and refrigerate for 2 hours. Can be prepared up to this point and kept, well wrapped in the refrigerator for up to 3 days or frozen for up to 1 month.

Place one rack in the upper third and one in the lower third of the oven. Preheat oven to 350°. Line two baking sheets with parchment paper; set aside.

Whisk the remaining egg yolk in a small bowl until smooth. Spread sugar out on a piece of wax paper. Remove the logs from refrigerator, unwrap, and brush lightly with the egg yolk. Roll logs in the sugar, pressing to adhere. Slice crosswise 1/4-inch-thick using a sharp knife. Place on prepared baking sheet, leaving about 1/2-inch between cookies.

Bake until set but not brown, 12 to 14 minutes. Transfer cookies to cooling rack until room temperature. Will keep stored in an airtight container, at room temperature, for up to 5 days.

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Marshmallow Snowflakes

from:

Ingredients
4 cups fat-free milk
2 cups diced peeled baking potato
1 teaspoon Cajun seasoning for seafood (such as Chef Paul Prudhomme's Seafood Magic)
1/4 teaspoon salt
1/4 teaspoon pepper
2 (14 3/4-ounce) cans no-salt-added cream-style corn
1 pound large shrimp, peeled and deveined

Directions
Combine the first five ingredients in a Dutch oven, and bring to a boil. Reduce heat, and simmer the milk mixture for 10 minutes, stirring occasionally. Stir in the corn, and bring to a boil. Add the shrimp, and cook for 2 minutes or until shrimp are done.

Nutritional Info (2 cups(
CALORIES 394 (6% from fat); FAT 2.8g (sat 0.7g, mono 0.6g, poly 1.1g); PROTEIN 30.5g; CARB 64.5g; FIBER 2.8g; CHOL 134mg; IRON 3.2mg; SODIUM 525mg; CALC 359mg;

from: MarthaStweart.com

Ingredients
2 envelopes unflavored gelatin (each 1 scant tablespoon)
1 1/2 cups sugar
2/3 cup light corn syrup
1/8 teaspoon salt
1 teaspoon pure vanilla extract
Vegetable-oil cooking spray

Directions
1. Coat a 12-by-17-inch rimmed baking sheet with cooking spray; line with parchment paper. Spray parchment; set aside. Pour 1/3 cup cold water into the bowl of an electric mixer. Sprinkle with gelatin; let mixture soften, about 5 minutes.

2. Place sugar, corn syrup, salt, and 1/3 cup water in a medium saucepan. Cover; bring to a boil. Remove lid; cook, swirling pan occasionally, until syrup reaches 238° (soft-ball stage) on a candy thermometer, about 5 minutes.

3. With mixer on low speed, whisk gelatin mixture, and slowly pour the syrup in a steady stream down the side of the bowl (to avoid splattering). Gradually raise speed to high; beat until mixture is thick, white, and has almost tripled in volume, about 12 minutes. Add vanilla, and beat 30 seconds to combine.

4. Pour mixture onto prepared baking sheet; smooth with an offset spatula. Let stand at room temperature, uncovered, until firm, at least 3 hours or overnight.

5. Coat a 1- or 2-inch snowflake-shaped cookie cutter with cooking spray to prevent it from sticking. Cut out as many individual marshmallows as possible; coat cutter with more spray as needed. Use marshmallows immediately or store in an airtight container at room temperature up to 1 week.

Posted on

Cajun Shrimp and Corn Bisque

from:

Ingredients
4 cups fat-free milk
2 cups diced peeled baking potato
1 teaspoon Cajun seasoning for seafood (such as Chef Paul Prudhomme's Seafood Magic)
1/4 teaspoon salt
1/4 teaspoon pepper
2 (14 3/4-ounce) cans no-salt-added cream-style corn
1 pound large shrimp, peeled and deveined

Directions
Combine the first five ingredients in a Dutch oven, and bring to a boil. Reduce heat, and simmer the milk mixture for 10 minutes, stirring occasionally. Stir in the corn, and bring to a boil. Add the shrimp, and cook for 2 minutes or until shrimp are done.

Nutritional Info (2 cups(
CALORIES 394 (6% from fat); FAT 2.8g (sat 0.7g, mono 0.6g, poly 1.1g); PROTEIN 30.5g; CARB 64.5g; FIBER 2.8g; CHOL 134mg; IRON 3.2mg; SODIUM 525mg; CALC 359mg;

Posted on

Orzo with Chicken and Asiago

from: CookingLight.com

Ingredients
1 cup water
1 (16-ounce) can fat-free, less-sodium chicken broth
12 ounces skinned, boned chicken breast, cut into bite-size pieces
1 1/4 cups uncooked orzo (rice-shaped pasta)
1 cup frozen green peas, thawed
1/2 cup (2 ounces) grated Asiago cheese, divided
1/4 teaspoon salt
1/4 teaspoon dried rosemary, basil, or oregano
1/8 teaspoon black pepper

Directions
Combine water and broth in a Dutch oven; bring to a boil. Add chicken and pasta; bring to a boil. Reduce heat; simmer 12 minutes, stirring occasionally. Remove from heat; stir in peas, 1/4 cup cheese, salt, herbs, and pepper. Top each serving with 1 tablespoon cheese.

Nutritional Info (1 1/4 Cups(
CALORIES 384 (14% from fat); FAT 5.9g (sat 2.9g, mono 1.5g, poly 0.7g); PROTEIN 34.3g; CARB 45.7g; FIBER 2.9g; CHOL 64mg; IRON 3.3mg; SODIUM 656mg; CALC 179mg;

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Chocolate Chip Meringues

from: MarthaStewart.com

Ingredients
6 large egg whites
1 1/4 cups superfine sugar
2 cups (1 twelve-ounce bag) semisweet chocolate chips
Confectioners’ sugar, for dusting
Cocoa powder, for dusting

Directions
Preheat oven to 175°. Line several baking sheets with Silpats or parchment paper, and set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until they form soft peaks. Sprinkle a few spoonfuls of superfine sugar over the beaten egg whites, and whisk in on low speed to combine.

Increase speed of mixer, and continue adding superfine sugar a spoonful at a time, whisking constantly, until all has been incorporated and mixture is firm enough to hold stiff and glossy peaks. Fold in the chocolate chips.

Pipe or spoon small mounds of meringue mixture onto baking sheets, spacing mounds about 1 inch apart. Bake meringues until completely dry to the touch, about 3 hours.

Transfer sheets to a wire rack to cool completely. Store in an airtight container for up to 3 days. Before serving, dust meringues with confectioners’ sugar and cocoa powder.

Posted on

Cranberry-Glazed Turkey

from: 96

Ingredients
22 1/2 sheets (about 1 [14-ounce] box) low-fat honey graham crackers, divided
Cooking spray
3 cups fat-free milk
2 (3.4-ounce) packages fat-free vanilla instant pudding mix
1 (8-ounce) tub fat-free cream cheese
1 (8-ounce) tub frozen reduced-calorie whipped topping, thawed
1/4 cup fat-free milk
2 tablespoons stick margarine or butter, softened
2 tablespoons honey
2 ounces unsweetened chocolate, melted
1 1/2 cups sifted powdered sugar

Directions
Arrange 7 1/2 graham cracker sheets in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Combine 3 cups milk, pudding mix, and cream cheese in a large bowl, and beat at low speed of a mixer 1 minute or until thick. Fold in whipped topping. Spread half of the pudding mixture over graham crackers, and top with 7 1/2 graham cracker sheets. Repeat the procedure with the remaining half of pudding mixture and 7 1/2 graham cracker sheets.
Combine 1/4 cup milk, softened margarine, honey, and unsweetened chocolate in a medium bowl, and beat well with a mixer. Gradually add powdered sugar to milk mixture, and beat well. Spread chocolate glaze over graham crackers. Cover dessert and tent with foil; chill 4 hours.

Nutritional Info (1/18th of a recipe, or 3(
CALORIES 234 (22% from fat); FAT 5.8g (sat 2.7g, mono 1.5g, poly 1.3g); PROTEIN 5.4g; CARB 41.5g; FIBER 0.8g; CHOL 3mg; IRON 1mg; SODIUM 352mg; CALC 105mg;

from: CookingLight.Com

Ingredients
1 cup packed brown sugar
7 tablespoons vegetable oil
2 large egg whites
1 large egg
1 1/3 cups mashed ripe banana (about 2 large)
1 cup regular oats
1/2 cup fat-free milk
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Cooking spray

Directions
Preheat oven to 350°.
Combine first 4 ingredients in a large bowl; beat well at medium speed of a mixer. Combine banana, oats, and milk; add to sugar mixture, beating well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, salt, and cinnamon; stir with a whisk. Add to sugar mixture; beat just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Nutritional Info (1 slice, 1/18 th recipe(
CALORIES 185 (30% from fat); FAT 6.1g (sat 1.2g, mono 1.8g, poly 2.8g); PROTEIN 3.3g; CARB 30.1g; FIBER 1.3g; CHOL 12mg; IRON 1.3mg; SODIUM 200mg; CALC 72mg;

from: MarthaStewart.com

Ingredients
1 1/2 cups (3 sticks) unsalted butter, plus 4 tablespoons, room temperature
1 bottle dry white wine
1 fresh whole turkey (14 to 16 pounds), rinsed and patted dry
Coarse salt and freshly ground pepper
7- 8 Cups Cranberry-Cornbread Stuffing
5 red onions (about 2 pounds), peeled and quartered
Cranberry Glaze
Pan Juice Gravy
1 Cheese Cloth

Directions
1. Preheat oven to 450°, with rack on lowest level. In a large saucepan, melt 1 1/2 cups butter; add white wine. Turn off heat, leaving mixture on top of stove to keep warm. Fold a large piece of cheesecloth into quarters; cut it into a 17-inch, four-layer square. Immerse cheesecloth in wine mixture, and set aside to soak.

2. Place turkey, breast side up, on a clean work surface. Fold wing tips under turkey. Season cavity with salt and pepper.

3. Fill large cavity loosely with 7 to 8 cups stuffing. Tie legs together loosely with kitchen twine. Stuff the turkey neck cavity, fold neck flap under, and secure with a bamboo skewer. Rub turkey with the remaining 4 tablespoons butter, and season with salt and pepper.

4. Remove cheesecloth from liquid; squeeze lightly, leaving it very damp. Spread it evenly over breast and leg area.

5. Arrange onions in a large, heavy roasting pan. Place turkey on top of onions; transfer to oven, and roast 30 minutes. Reduce oven temperature to 350°. Pour a quarter of the wine mixture over cheesecloth and exposed parts of turkey; continue roasting 2 hours more, basting every 30 minutes.

6. When all the wine mixture has been used, remove the cheesecloth and discard; continue cooking until an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) registers 155°, about 40 minutes more.

7. Brush the turkey with the cranberry glaze, coating completely. Roast turkey 10 to 15 minutes more. Brush turkey again to coat, and continue cooking 10 minutes more to set the glaze (the turkey should register 165°).

8. Transfer turkey to a carving board; let rest about 30 minutes before carving. Reserve pan juices for preparing gravy.

Posted on

Cranberry-Cornbread Stuffing

from: MarthaStewart.com

Ingredients
8 ounces (2 cups) pecans
3/4 cup (1 1/2 sticks) unsalted butter
3 large onions, cut into 1/4-inch dice
6 stalks celery, cut into 1/4-inch dice
1/4 cup fresh oregano leaves, chopped Skillet Cornbread, crumbled
1 loaf day-old white bread, crust on, cut into 1-inch cubes (10 heaping cups)
3 large eggs, lightly beaten
2 cups dried cranberries
1 cup coarsely chopped fresh flat-leaf parsley (1 large bunch)
1 tablespoon coarse salt
1 tablespoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1 1/2 teaspoon Bell’s Seasoning
1 quart chicken stock, preferably homemade, or low-sodium canned chicken broth

Directions
1. Preheat the oven to 350°. Spread pecans in a single layer on a rimmed baking sheet; toast in oven until golden and fragrant, 8 to 12 minutes, tossing occasionally. Let cool, then roughly chop; set aside.

2. Melt butter in a large skillet. Add onions and celery; cook over medium heat, stirring occasionally, until onions are translucent, about 10 minutes. Add oregano; stir to combine.ne.

3. Transfer onion mixture to a large bowl. Add pecans, cornbread, bread cubes, eggs, cranberries, parsley, salt, black pepper, cayenne, Seasoning, and stock, mix to combine. Cook stuffing in a turkey or baking dish. If using a baking dish, generously coat dish with butter, fill with stuffing, and dot stuffing with additional butter. Cover with parchment paper-lined aluminum foil, and bake at 375° for 35 minutes. Remove foil, and bake an additional 20 minutes.

Posted on

Cranberry Glaze

from: 96

Ingredients
22 1/2 sheets (about 1 [14-ounce] box) low-fat honey graham crackers, divided
Cooking spray
3 cups fat-free milk
2 (3.4-ounce) packages fat-free vanilla instant pudding mix
1 (8-ounce) tub fat-free cream cheese
1 (8-ounce) tub frozen reduced-calorie whipped topping, thawed
1/4 cup fat-free milk
2 tablespoons stick margarine or butter, softened
2 tablespoons honey
2 ounces unsweetened chocolate, melted
1 1/2 cups sifted powdered sugar

Directions
Arrange 7 1/2 graham cracker sheets in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Combine 3 cups milk, pudding mix, and cream cheese in a large bowl, and beat at low speed of a mixer 1 minute or until thick. Fold in whipped topping. Spread half of the pudding mixture over graham crackers, and top with 7 1/2 graham cracker sheets. Repeat the procedure with the remaining half of pudding mixture and 7 1/2 graham cracker sheets.
Combine 1/4 cup milk, softened margarine, honey, and unsweetened chocolate in a medium bowl, and beat well with a mixer. Gradually add powdered sugar to milk mixture, and beat well. Spread chocolate glaze over graham crackers. Cover dessert and tent with foil; chill 4 hours.

Nutritional Info (1/18th of a recipe, or 3(
CALORIES 234 (22% from fat); FAT 5.8g (sat 2.7g, mono 1.5g, poly 1.3g); PROTEIN 5.4g; CARB 41.5g; FIBER 0.8g; CHOL 3mg; IRON 1mg; SODIUM 352mg; CALC 105mg;

from: CookingLight.Com

Ingredients
1 cup packed brown sugar
7 tablespoons vegetable oil
2 large egg whites
1 large egg
1 1/3 cups mashed ripe banana (about 2 large)
1 cup regular oats
1/2 cup fat-free milk
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Cooking spray

Directions
Preheat oven to 350°.
Combine first 4 ingredients in a large bowl; beat well at medium speed of a mixer. Combine banana, oats, and milk; add to sugar mixture, beating well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, salt, and cinnamon; stir with a whisk. Add to sugar mixture; beat just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Nutritional Info (1 slice, 1/18 th recipe(
CALORIES 185 (30% from fat); FAT 6.1g (sat 1.2g, mono 1.8g, poly 2.8g); PROTEIN 3.3g; CARB 30.1g; FIBER 1.3g; CHOL 12mg; IRON 1.3mg; SODIUM 200mg; CALC 72mg;

from: MarthaStewart.com

Ingredients
1 1/2 cups (3 sticks) unsalted butter, plus 4 tablespoons, room temperature
1 bottle dry white wine
1 fresh whole turkey (14 to 16 pounds), rinsed and patted dry
Coarse salt and freshly ground pepper
7- 8 Cups Cranberry-Cornbread Stuffing
5 red onions (about 2 pounds), peeled and quartered
Cranberry Glaze
Pan Juice Gravy
1 Cheese Cloth

Directions
1. Preheat oven to 450°, with rack on lowest level. In a large saucepan, melt 1 1/2 cups butter; add white wine. Turn off heat, leaving mixture on top of stove to keep warm. Fold a large piece of cheesecloth into quarters; cut it into a 17-inch, four-layer square. Immerse cheesecloth in wine mixture, and set aside to soak.

2. Place turkey, breast side up, on a clean work surface. Fold wing tips under turkey. Season cavity with salt and pepper.

3. Fill large cavity loosely with 7 to 8 cups stuffing. Tie legs together loosely with kitchen twine. Stuff the turkey neck cavity, fold neck flap under, and secure with a bamboo skewer. Rub turkey with the remaining 4 tablespoons butter, and season with salt and pepper.

4. Remove cheesecloth from liquid; squeeze lightly, leaving it very damp. Spread it evenly over breast and leg area.

5. Arrange onions in a large, heavy roasting pan. Place turkey on top of onions; transfer to oven, and roast 30 minutes. Reduce oven temperature to 350°. Pour a quarter of the wine mixture over cheesecloth and exposed parts of turkey; continue roasting 2 hours more, basting every 30 minutes.

6. When all the wine mixture has been used, remove the cheesecloth and discard; continue cooking until an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) registers 155°, about 40 minutes more.

7. Brush the turkey with the cranberry glaze, coating completely. Roast turkey 10 to 15 minutes more. Brush turkey again to coat, and continue cooking 10 minutes more to set the glaze (the turkey should register 165°).

8. Transfer turkey to a carving board; let rest about 30 minutes before carving. Reserve pan juices for preparing gravy.

from: MarthaStewart.com

Ingredients
8 ounces (2 cups) pecans
3/4 cup (1 1/2 sticks) unsalted butter
3 large onions, cut into 1/4-inch dice
6 stalks celery, cut into 1/4-inch dice
1/4 cup fresh oregano leaves, chopped Skillet Cornbread, crumbled
1 loaf day-old white bread, crust on, cut into 1-inch cubes (10 heaping cups)
3 large eggs, lightly beaten
2 cups dried cranberries
1 cup coarsely chopped fresh flat-leaf parsley (1 large bunch)
1 tablespoon coarse salt
1 tablespoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1 1/2 teaspoon Bell’s Seasoning
1 quart chicken stock, preferably homemade, or low-sodium canned chicken broth

Directions
1. Preheat the oven to 350°. Spread pecans in a single layer on a rimmed baking sheet; toast in oven until golden and fragrant, 8 to 12 minutes, tossing occasionally. Let cool, then roughly chop; set aside.

2. Melt butter in a large skillet. Add onions and celery; cook over medium heat, stirring occasionally, until onions are translucent, about 10 minutes. Add oregano; stir to combine.ne.

3. Transfer onion mixture to a large bowl. Add pecans, cornbread, bread cubes, eggs, cranberries, parsley, salt, black pepper, cayenne, Seasoning, and stock, mix to combine. Cook stuffing in a turkey or baking dish. If using a baking dish, generously coat dish with butter, fill with stuffing, and dot stuffing with additional butter. Cover with parchment paper-lined aluminum foil, and bake at 375° for 35 minutes. Remove foil, and bake an additional 20 minutes.

from: MarthaStewart.com

Ingredients
1 tablespoon unsalted butter
1/2 shallot, finely chopped (about 2 teaspoons)
2 fresh sage leaves
1 teaspoon whole juniper berries
1 cup fresh or thawed cranberries
2/3 cup pure maple syrup
2/3 cup apple cider, plus more if needed
1/2 cup red-currant jelly
1/4 teaspoon coarse salt
Pinch of freshly ground pepper

Directions
1. In a medium saucepan, melt butter over medium heat. Add shallot, and cook until translucent, stirring occasionally, about 2 minutes. Add sage leaves and juniper berries; cook, stirring, 1 minute. Add cranberries, maple syrup, apple cider, jelly, salt and pepper. Raise heat to medium-high, and simmer until cranberries are soft and starting to burst, about 3 minutes.

2. Transfer cranberry mixture to a food processor, and purée until smooth. Pass purée through a fine sieve into a small saucepan.

3. Return glaze to stove, and simmer gently over medium heat until it has thickened, about 10 to 15 minutes; you should have about 1 1/4 cups. If glaze seems too thick, thin it with a little apple cider. Keep warm until ready to use.

Posted on

Pan Juice Gravy

from: 96

Ingredients
22 1/2 sheets (about 1 [14-ounce] box) low-fat honey graham crackers, divided
Cooking spray
3 cups fat-free milk
2 (3.4-ounce) packages fat-free vanilla instant pudding mix
1 (8-ounce) tub fat-free cream cheese
1 (8-ounce) tub frozen reduced-calorie whipped topping, thawed
1/4 cup fat-free milk
2 tablespoons stick margarine or butter, softened
2 tablespoons honey
2 ounces unsweetened chocolate, melted
1 1/2 cups sifted powdered sugar

Directions
Arrange 7 1/2 graham cracker sheets in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Combine 3 cups milk, pudding mix, and cream cheese in a large bowl, and beat at low speed of a mixer 1 minute or until thick. Fold in whipped topping. Spread half of the pudding mixture over graham crackers, and top with 7 1/2 graham cracker sheets. Repeat the procedure with the remaining half of pudding mixture and 7 1/2 graham cracker sheets.
Combine 1/4 cup milk, softened margarine, honey, and unsweetened chocolate in a medium bowl, and beat well with a mixer. Gradually add powdered sugar to milk mixture, and beat well. Spread chocolate glaze over graham crackers. Cover dessert and tent with foil; chill 4 hours.

Nutritional Info (1/18th of a recipe, or 3(
CALORIES 234 (22% from fat); FAT 5.8g (sat 2.7g, mono 1.5g, poly 1.3g); PROTEIN 5.4g; CARB 41.5g; FIBER 0.8g; CHOL 3mg; IRON 1mg; SODIUM 352mg; CALC 105mg;

from: CookingLight.Com

Ingredients
1 cup packed brown sugar
7 tablespoons vegetable oil
2 large egg whites
1 large egg
1 1/3 cups mashed ripe banana (about 2 large)
1 cup regular oats
1/2 cup fat-free milk
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Cooking spray

Directions
Preheat oven to 350°.
Combine first 4 ingredients in a large bowl; beat well at medium speed of a mixer. Combine banana, oats, and milk; add to sugar mixture, beating well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, salt, and cinnamon; stir with a whisk. Add to sugar mixture; beat just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Nutritional Info (1 slice, 1/18 th recipe(
CALORIES 185 (30% from fat); FAT 6.1g (sat 1.2g, mono 1.8g, poly 2.8g); PROTEIN 3.3g; CARB 30.1g; FIBER 1.3g; CHOL 12mg; IRON 1.3mg; SODIUM 200mg; CALC 72mg;

from: MarthaStewart.com

Ingredients
1 1/2 cups (3 sticks) unsalted butter, plus 4 tablespoons, room temperature
1 bottle dry white wine
1 fresh whole turkey (14 to 16 pounds), rinsed and patted dry
Coarse salt and freshly ground pepper
7- 8 Cups Cranberry-Cornbread Stuffing
5 red onions (about 2 pounds), peeled and quartered
Cranberry Glaze
Pan Juice Gravy
1 Cheese Cloth

Directions
1. Preheat oven to 450°, with rack on lowest level. In a large saucepan, melt 1 1/2 cups butter; add white wine. Turn off heat, leaving mixture on top of stove to keep warm. Fold a large piece of cheesecloth into quarters; cut it into a 17-inch, four-layer square. Immerse cheesecloth in wine mixture, and set aside to soak.

2. Place turkey, breast side up, on a clean work surface. Fold wing tips under turkey. Season cavity with salt and pepper.

3. Fill large cavity loosely with 7 to 8 cups stuffing. Tie legs together loosely with kitchen twine. Stuff the turkey neck cavity, fold neck flap under, and secure with a bamboo skewer. Rub turkey with the remaining 4 tablespoons butter, and season with salt and pepper.

4. Remove cheesecloth from liquid; squeeze lightly, leaving it very damp. Spread it evenly over breast and leg area.

5. Arrange onions in a large, heavy roasting pan. Place turkey on top of onions; transfer to oven, and roast 30 minutes. Reduce oven temperature to 350°. Pour a quarter of the wine mixture over cheesecloth and exposed parts of turkey; continue roasting 2 hours more, basting every 30 minutes.

6. When all the wine mixture has been used, remove the cheesecloth and discard; continue cooking until an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) registers 155°, about 40 minutes more.

7. Brush the turkey with the cranberry glaze, coating completely. Roast turkey 10 to 15 minutes more. Brush turkey again to coat, and continue cooking 10 minutes more to set the glaze (the turkey should register 165°).

8. Transfer turkey to a carving board; let rest about 30 minutes before carving. Reserve pan juices for preparing gravy.

from: MarthaStewart.com

Ingredients
8 ounces (2 cups) pecans
3/4 cup (1 1/2 sticks) unsalted butter
3 large onions, cut into 1/4-inch dice
6 stalks celery, cut into 1/4-inch dice
1/4 cup fresh oregano leaves, chopped Skillet Cornbread, crumbled
1 loaf day-old white bread, crust on, cut into 1-inch cubes (10 heaping cups)
3 large eggs, lightly beaten
2 cups dried cranberries
1 cup coarsely chopped fresh flat-leaf parsley (1 large bunch)
1 tablespoon coarse salt
1 tablespoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1 1/2 teaspoon Bell’s Seasoning
1 quart chicken stock, preferably homemade, or low-sodium canned chicken broth

Directions
1. Preheat the oven to 350°. Spread pecans in a single layer on a rimmed baking sheet; toast in oven until golden and fragrant, 8 to 12 minutes, tossing occasionally. Let cool, then roughly chop; set aside.

2. Melt butter in a large skillet. Add onions and celery; cook over medium heat, stirring occasionally, until onions are translucent, about 10 minutes. Add oregano; stir to combine.ne.

3. Transfer onion mixture to a large bowl. Add pecans, cornbread, bread cubes, eggs, cranberries, parsley, salt, black pepper, cayenne, Seasoning, and stock, mix to combine. Cook stuffing in a turkey or baking dish. If using a baking dish, generously coat dish with butter, fill with stuffing, and dot stuffing with additional butter. Cover with parchment paper-lined aluminum foil, and bake at 375° for 35 minutes. Remove foil, and bake an additional 20 minutes.

from: MarthaStewart.com

Ingredients
1 tablespoon unsalted butter
1/2 shallot, finely chopped (about 2 teaspoons)
2 fresh sage leaves
1 teaspoon whole juniper berries
1 cup fresh or thawed cranberries
2/3 cup pure maple syrup
2/3 cup apple cider, plus more if needed
1/2 cup red-currant jelly
1/4 teaspoon coarse salt
Pinch of freshly ground pepper

Directions
1. In a medium saucepan, melt butter over medium heat. Add shallot, and cook until translucent, stirring occasionally, about 2 minutes. Add sage leaves and juniper berries; cook, stirring, 1 minute. Add cranberries, maple syrup, apple cider, jelly, salt and pepper. Raise heat to medium-high, and simmer until cranberries are soft and starting to burst, about 3 minutes.

2. Transfer cranberry mixture to a food processor, and purée until smooth. Pass purée through a fine sieve into a small saucepan.

3. Return glaze to stove, and simmer gently over medium heat until it has thickened, about 10 to 15 minutes; you should have about 1 1/4 cups. If glaze seems too thick, thin it with a little apple cider. Keep warm until ready to use.

from: MarthaStewart.com

Ingredients
Reserved pan juices from Cranberry-Glazed Turkey
2 cups chicken stock, preferably homemade, or low-sodium canned chicken broth
1/3 cup all-purpose flour
Coarse salt, freshly ground pepper to taste

Directions
1. Pour pan juices from roasting pan, discarding any solids, into a fat separator. You should have 4 cups of pan juices, including 2 cups of fat. Pour pan juices into a medium saucepan and bring to a boil over medium heat, leaving fat in the fat separator. (If you do not have a fat separator, pour liquids into a tall quart-sized container and remove fat from liquid with a ladle.)

2. In a quart-sized mason jar, combine chicken stock and flour. Shake well to combine.

3. When pan drippings have come to a boil, slowly whisk in chicken stock mixture. Bring to a simmer. Continue to whisk until gravy thickens. Season with salt and freshly ground pepper. Keep warm until serving.