Dustpan Cookies

A great Pinterest find just in time for holiday gift giving. Check out local hardware or dollar store for dust pans.

Dustpan Cookies

You will need the following

a brand new dust pan, cellophane wrapping paper, ribbon, copy of the poem below and 2 dozen cookies.
Directions:
1. Bake 2 dozen of your favorite cookies
2. Print a copy of the poem 
Link to printable tag link with Dust Pan Poem

http://christmas.organizedhome.com/crafts/all-occasion/dustpan-cookies

3. 

Place cookies in dust pan and wrap tightly with plastic wrap. Then wrap in cellophane and tie the poem on with ribbon. 

Dust Pan Cookies Poem
While baking you some cookies,
there was knocking at the door.
As I jumped up to answer it,
the pan fell to the floor.

I stood among the cookie crumbs
and wondered what to do.
The day was late, the time was short,
I had no gift for you.
I bent and swept the cookies up
into a small dustpan.
A friend like you, I told myself,
would surely understand.

The gifts that matter most in life
are those the heart does send.
With that in mind, I give to you
these cookies from a friend.

Chocolate Mocha Snickerdoodles

Cook's notes: The classic snickerdoodle is reinvented! These cookies are full of cocoa, coffee, and cinnamon flavor! YUM! YUM!
Recipe makes 2 dozen and adapted from http://christmas.organizedhome.com/ Ingredients:

• 1/4 cup unsweetened cocoa powder 
• 1/2 tsp.baking soda 
• 1 tsp. cream of tartar 
• 1/4 tsp. salt 
• 1- 1/3 cups + 2 TB. all-purpose flour 
• 1/2 cup unsalted butter, softened 
• 3/4 + 1/3 cup granulated sugar, divided 
• 1 large egg 
• 1 tsp.vanilla extract 
• 1- 1/2 tsp. instant coffee granules or espresso granules 
• 2 tsp. cinnamon or 1 tsp. Saigon cinnamon

Directions: 

• Whisk cocoa, baking soda, cream of tartar, salt, and flour in a medium bowl. Set aside. 
• Cream butter and 3/4 cup granulated sugar in the bowl with mixer in a large bowl. . Mix in egg, vanilla, and instant coffee granules. Slowly add the dry ingredients to the wet and mix until combined. 
• Place in freezer for 20-30 minutes.
• Line 2 cookie sheets with parchment paper. 
• Preheat oven to 350 degrees. Mix remaining 1/3 cup granulated sugar and cinnamon in a small bowl and stir. Roll chilled cookie dough into 2 inch balls and then roll completely in the cinnamon sugar mixture. Place cookie balls on baking sheets, 2” apart. Bake for 9-10 minutes.
  

127 holiday recipes for cookies, candies, brunches, snacks and festive drinks 
Round-Up Holiday Recipes

Now just as I was taking cookies out of the oven my husband yells "Quick get the camera!" Unfortunately, whatever picture needed to be taken the cookies needed my immediate attention. Check out these amazing photos he took. A rare sight this time of the year.

8 Trumpeter Swans enjoying an afternoon swim in some open waters.

 
It's always interesting this time of the year watching ice form on the lake. I took this photo the day before. The cerulean blue colors of sky and water were stunning.  

With One Sky Above Us

Winner of the 2010 Spur Award for “Best Western Juvenile Nonfiction”
A Carter G. Woodson/NCSS Honor Book, 2010
First Place in Children’s Nonfiction, New Jersey Press Women
First Place in Children’s Nonfiction, National Federation of Press Women

Nancy Plain’s award winning book “With One Sky Above Us” is a YA biography about Chief Joseph and the Nez Perce Indians. The story recounts how Chief Joseph and the Nez Perce Indians fought to keep their homeland. It explores the Indians’ history and recounts their remarkable flight toward freedom during the 1877 Nez Perce War.

While an informative read, "With One Sky Above Us" under the deft hands of Nancy Plain it becomes a touching tribute to a great historical figure. Her poignant, well crafted words draw you into the story. As the reader you can feel Joseph’s heavy heart as he was forced to make painful decisions for his tribe, and the anger when treaty promises were broken. I could not help but feel a sense of sadness for the Nez Perce tribe being chased out of their homeland. I so admired their grit, courage and tenacious spirit.

Chief Joseph of the Nez Perce (1840-1904) was known to his people as "Thunder Traveling to the Loftier Mountain Heights." Chief Joseph’s Band of Nez Perce Indians lived in Oregon’s green and beautiful Wallowa Valley. They were horse people and fearless riders. But when whites began to settle in Nez Perce country, Joseph knew that his homeland and the ways of his tribe, the Wallowa band, were in jeopardy. He vowed to his dying father that he would guard his “beautiful valley of winding waters” with his life.

Young Joseph was a thoughtful and serious leader who was filled with spirit and passion to protect his people and keep their rightful homeland. He led his people in an attempt to resist the takeover of their lands in the Oregon Territory by white settlers. In 1877, the Nez Perce were ordered to move to a reservation in Idaho. Chief Joseph agreed at first. But after members of his tribe killed a group of settlers, he tried to flee to Canada with his followers, traveling over 1,500 miles through Oregon, Washington, Idaho, and Montana. Along the way they fought several battles with the pursuing U.S. Army. One of the most memorable speeches in American history made by Chief Joseph is when on Oct. 5, 1877 he finally surrendered. His speech spoke of freedom and equality for all people. Joseph’s words were touching, filled with an air of resignation and sadness.  Hear me, my chiefs! I am tired. My heart is sick and sad. From where the sun now stands, I will fight no more forever. 

It's no easy feat and certainly one to be admired when an author can condense such a remarkable inspiring story to just 75 pages and still not compromise on important details and the historical impact. I would only hope this invaluable resource "With One Sky Above Us" would be readily available in schools and libraries for young people. Although written for the YA market it certainly should not be overlooked by adult reader.

Nancy finds American history a fascinating subject and is always curious about other people’s lives. She generally feels there is a lack of YA biographies that do justice to the story of Chief Joseph and the Nez Perce. Nancy enjoys writing for the YA market because you can say all the important things that need to be said and still not write a 500-page book.

The author spent about a year and half completing “With One Sky Above Us”.  Her research is meticulous as with her other books. She found a wealth of information to draw upon and many primary sources including a book written by Chief Joseph’s friend Yellow Wolf, who lived through the Nez Perce war along side Joseph. Choosing illustrations for the book was a collaborative effort between the author and Mondo Publishing. The book contains original photographs and illustrations as well as some Nez Perce drawings found in a ledger book at the Lapwai Reservation Nancy felt important to the story. The evocative pictures were from the Indians themselves.

Nancy hopes readers will take away from her book that human beings can tap unbelievable wells of courage within themselves. They can endure many tragedies and still find a way to survive. It is a universal phenomenon. In addition she hopes her young readers will be inspired by her love of history and come to realize the enjoyment that comes from learning about people from the past and their contributions.

For more author information, book ordering, podcast Voices of the West and for press news visit Nancy's website at http://www.nancyplain.com/

Previously posted Nancy Plain book reviews can be found on sockfairies.blogspot.com including This Strange Wilderness 

http://sockfairies.blogspot.com/search?q=+this+strange+wilderness
and Light on Prairie http://sockfairies.blogspot.com/2015/08/light-on-prairie.html

Weekend Round-Up

The Best of Thanksgiving Leftovers



Artichoke Turkey Casserole
http://sockfairies.blogspot.com/2013/01/comfort-food.html

Turkey Cranberry Grilled Cheese

http://damndelicious.net/2015/11/26/turkey-cranberry-grilled-cheese/

Turkey Tetrazzini

http://www.browneyedbaker.com/turkey-tetrazzini-recipe/

Turkey Salad Appetizer
Cook's notes: This very yummy and tasty salad does double duty during the holiday season. It can be an appetizer spread on a cracker or served as a sandwich spread.
The spread is enough for 4 sandwiches or a dozen appetizers. Greek yogurt is a healthy substitute for mayonnaise. Honey mustard can be substituted for Dijon and then omit the 1 tsp. sugar.
Recipe adapted from allrecipes.com
Ingredients:

• 3/4 lb. turkey or smoked turkey
• 2 celery stalks chopped
• 3 TB. green onion or red onion
• 1/2 large red bell pepper, finely chopped
• 4 TB. mayo or Miracle Whip
• 1 TB. Dijon mustard
• 1 TB. cider vinegar
• 1 tsp. sugar
• 1 tsp. parsley flakes
• 1/2 tsp. salt or use Mrs. Dash product
• optional adding in dried cranberries

Directions:

• In a food processor using pulse setting, chop turkey, celery, onion
• In a bowl add mayo, mustard, vinegar, sugar, salt, parsley mix well
• Blend turkey mixture into mayo mixture
• Refrigerate 8 hours for flavors to meld
• Serving suggestions:buttery round crackers, rye party slices, cranberry-walnut bread

Spotlight on St. Kateri Teckakwitha and Hello Fresh

Native American Heritage Month

Spotlight on St. Kateri Teckakwitha 
She is the first Native American to be declared a Saint. 
St. Kateri was canonized on 10/21/2012 by Pope Benedict Her feast day is July 14. She is the patroness of the environment and ecology as is St. Francis of Assisi.

Kateri was born near the town of Auriesville, New York, in the year 1656. Tekakwitha is the name she was given by her Mohawk people. It translates to "She who bumps into things."
Kateri was the daughter of a Mohawk warrior. She was four years old when her mother died of smallpox. The disease also attacked Kateri and transfigured her face. She was adopted by her two aunts and an uncle. She refused to marry and converted to Christianity as a teenager. She was baptized at the age of twenty and incurred the great hostility of her tribe for becoming Christian. Although she had to suffer greatly for her Faith, she remained firm in it.

Kateri went to the new Christian colony of Indians in Canada. Here she lived a life dedicated to prayer, penitential practices, and care for the sick and aged. Every morning, even in bitterest winter, she stood before the chapel door until it opened at four and remained there until after the last Mass. She was devoted to the Eucharist and to Jesus.

She died on April 17, 1680 at the age of twenty-four. Immediately after her death it was reported people noticed a physical change. Her face that had been so marked and swarthy, suddenly changed and became beautiful and so white Later Kateri became known as the "Lily of the Mohawks". Devotion to Kateri is responsible for establishment of Native American ministries in Catholic Churches all over the United States and Canada. Kateri was declared venerable by the Catholic in 1943 and she was Beatified in 1980. Hundreds of thousands have visited shrines to Kateri erected at both St, Francis Xavier and Caughnawaga and at her birth place at Auriesville, New York. Pilgrimages at these sites continue today.

Cook's notes: Recently my daughter acquainted me with a home delivery service called Hello Fresh. 
I was intrigued by this concept. Each week you can order 1-3 meals in a box and its delivered right to your front doorstep. A variety of meals are posted online. You choose the meal that fits your taste buds plus box type: classic, veggie or family.  When the box is delivered inside you will find all the fresh ingredients and spices you need to prepare the meal. Each box comes with a recipe card to help with easy preparation. Facts on time needed for preparation, level of cooking, if gluten free, nut free and meal caloric count. BUT note there is a fee attached for this service. 
https://www.hellofresh.com/

But the best part for me was finding out the recipes for these amazing dishes can be accessed online for free. The recipes are healthy since using fresh ingredients and judging by the pictures look delicious.

Autumn Risotto with Butternut Squash, Sage and Pepitas

Roasted butternut squash, earthy sage and nutty Parmesan cheese are folded into this autumnal dinner. 

https://www.hellofresh.com/recipe/detail/560acc97fd2cb9ad1c8b4567/autumn-risotto-with-butternut-squash-sage-and-pepitas/

Southwestern Stuffed Acorn Squash with Black Beans, Tomatoes and Mozzarella

https://www.hellofresh.com/recipe/detail/5626adbafd2cb925248b4567/southwestern-stuffed-acorn-squash-with-smoky-black-beans-tomatoes-

Lemon Shrimp Scampi with Roasted Red Pepper and Linguine

https://www.hellofresh.com/recipe/detail/530509d8453bc032e08b4567/lemon-shrimp-scampi-with-roasted-red-pepper-linguine/

A Prayer of Thanksgiving

Be filled with gratitude and joy today!

HAPPY THANKSGIVING

check out Bella's recent blog posting 
https://bellasworldblog.wordpress.com/2015/11/26/in-hot-pursuit/

Last Minute Turkey Ideas

Thanksgiving is just right around the corner. And this holiday can hardly happen without Minnesota and Wisconsin.
Minnesota tops the nation in turkey production (45 million) followed by North Carolina (35 million) Arkansas (29 million) Indiana and Missouri (17 million), and Virginia (16 million).
Meanwhile Wisconsin is a national leader in growing cranberries. It will produce 538 million pounds, followed by Massachusetts at 210 million pounds.
Rich Turkey Gravy
Cooking Tip: While the turkey roasts, it releases lots of concentrated flavor into the pan. This is where the gravy takes on another dimension. So as the cooked bird rests, roll up your sleeves and get to work. Adding cold stock to warm roux means lumpy gravy. So make sure the stock and turkey drippings are heated before you add them to roasting pan to make the gravy. For a really smooth gravy (with no lumps), add finished gravy to blender, mix and then add gravy back into saucepan. Keep gravy on low heat covered until serving.
Ingredients:

• 3-3-1/2 cups poultry stock from roasting pan
• 1/2 cup flour
• 1/2 dry white wine, brown ale or apple cider
• 1-2 tsp. apple cider vinegar
• Mixture of fresh herbs such as thyme and parsley and 1 tsp. dried herbes de provence. 
• Directions:
• Carefully lift the turkey roasting pan and strain juices into a large measuring cup over the sink. Skim fat from the surface. 
• Remove turkey from the roasting pan. There will be juices in the roasting pan. Place roasting pan over two burners set to medium high heat. 
• Add 1/2 cup white wine or 1/2 cup apple cider to roasting pan. Scrape any brown bits and cook wine or apple cider until almost evaporated 2 minutes.
• Reduce heat and whisk in 1/2 cup flour. Cook, whisking until roux is deep golden brown, about 5 minutes. 
• Whisking gradually ladle stock mixture into roux until thickened. Add in 1-2 tsp. apple cider vinegar. Mix well. Stir in herbs and season with salt and pepper. 
• Keep warm until ready to serve
  

Turkey Cheese Tray 

Expecting weekend company? Here's a creative way to use up leftover turkey- 

Turkey and Broccoli Strata with Dill Havarti
Cook's notes: This strata is quite versatile as asparagus spears can be substituted for broccoli florets. No turkey left? Try using smoked turkey deli meat. What sets this strata apart from others is using toasted focaccia cubes and dill Havarti cheese. Both adds a lot of flavor to the dish. Toasted bread cubes can be toasted the day before and stored on a cookie sheet covered lightly with wax paper. Serves 6-8.
Ingredients:

• 1-1/2 TB. olive oil
• 1 cup diced onions
• 1/2 cup diced sweet red pepper
• 2 cups broccoli florets or 8 oz. asparagus spears cut up into 1 inch pieces
• 3-4 cups diced turkey or deli turkey about 3/4 lb. 
• 3/4 cup light mayonnaise or Miracle Whip
• 6 large eggs lightly beaten
• 1-1/4 cups 2% milk
• 1-1/4 cups chicken broth
• 2 TB. snipped fresh chives or 1 TB. dried chives
• 1 TB. dried parsley flakes 
• 1 TB. Dijon mustard
• salt and pepper to taste
• 8 cups garlic and herb focaccia cubes or 2 round loaves of focaccia bread, cut in cubes
• 2 cups shredded Havarti Dill cheese

Directions:

• Preheat oven to 375 degrees. Chop bread into 1-1/2 inch cubes. Place on a rimmed baking sheet and toast for 10 minutes,turn once during baking times and toast a few minutes more until lightly golden brown. Set aside.
• In a fry pan heat oil, add in onions and sweet red pepper. Saute for 3-5 minutes.
• In a blender add mayonnaise, eggs, milk, broth , chives, parsley flakes, mustard and salt/pepper. Mix well. 
• Grease a 2-1/2-3 qt. baking pan. 
• Assemble the dish as follows:half bread cubes, sauteed mixture, broccoli florets or cut asparagus spears, diced turkey or chicken, half the cheese, remaining bread cubes and cheese. Use wax paper and press mixture down firmly in pan and remove wax paper.  
• Cover with foil and refrigerate overnight. 
• Before baking, let strata stand at room temperature for 20 minutes. Preheat oven 350 degrees. Bake uncovered 35 minutes or until set and then sprinkle with cheese and bake 10 minutes more. 

To Brine or Not to Brine That is the Question

To brine or not to brine that is the question I have been asking myself these past few weeks. I wanted a turkey that looked like this picture. 

I've read lots of arguments that favor this cooking method...
Brining enhances juiciness in several ways. First of all, muscle fibers simply absorb liquid during the brining period. Some of this liquid gets lost during cooking, but since the meat is in a sense more juicy at the start of cooking, it ends up juicier. We can verify that brined meat and fish absorb liquid by weighing them before and after brining. Brined meats typically weigh six to eight percent more than they did before brining—clear proof of the water uptake. Another way that brining increases juiciness is by dissolving some proteins. A mild salt solution can actually dissolve some of the proteins in muscle fibers turning them from solid to liquid

But some of the biggest arguments against brining a turkey are the amount of pre-prep.  

Not only does it require that you have a vessel big enough to submerge an entire turkey (common options are a cooler, a big bucket, or a couple of layers of heavy-duty garbage bag tied together with hopes and prayers against breakage), but it requires that you keep everything inside it—the turkey and the brine—cold for the entire process. For an extra-large bird, this can be a couple of days, meaning that you've either given up using the main compartment of your fridge at the time of year that you most want to use it, or that you keep a constant supply of ice packs or ice rotating to keep that bird cold.

So after much deliberated thought I've decided to take the safe route and follow my usual roasting procedure. If I only had the turkey part to worry about I would have jumped on board for this popular cooking method. But when you have sides, desserts and stuffing to make I needed to keep things as easy as possible. But if there are any foodies out there who'd have had some success I'd love to hear from you. I am intrigued and plan to try this method with a smaller turkey in the next few weeks.  

Next Posting: Brunch items for your weekend guests. 

T is for Thanksgiving

This class really knows how to put the T in THANKSGIVING. The past few weeks of school there has been a flurry of Thanksgiving related activities. 
This eye catching hall display is a Thanksgiving paper quilt made by 6 kindergarten classes.

Another ambitious project    

was spread out over two days. They were thank you cards to the kidpack organization. In case you are not familiar with term kidpack it is an organization that provides each student in qualifying schools on Fridays with a small pack of non-perishable food items for the weekend. Volunteers from local business and churches pack items and then they are delivered to school and distributed. 
The turkey's feathers were made with fingerpaints. On the other side of the card each student printed the sentence Thank you for the kidpack. Then they signed their name.     
Sounds simple? Maybe not as many steps were required but you have to admire how earnest each one works on the task at hand and so proud of their completed work.  I might also add lots of pre-preparation is involved to implement this project. 
Day One: 

The concept of place one and only one finger into one color paint and dab it on paper-clean finger and use another color to dab on paint repeating process mystified many :)



Day Two
(easy peasy in my estimation)  Thank you cards for two volunteers-so only two cards were needed.

Each student only had to sign their name on two different slips of paper and then each slip of paper was glued onto paper plate to represent fathers. 
What I liked best about these two projects was stressing the importance how good it is to write and thank people who do things for you. 
Oh, and in between all this fun stuff, was working on how to write the number 4 and word four, going to centers and reading. They were busy.

While they enjoyed story time in the library 

I was totally enamoured by the newly painted murals on the library wall (courtesy of an art grant) representing some children's favorite books. 

                        

Last but not least, I shared a book with them called "Bear Says Thanks". 

Written in rhyming prose it is a great read aloud for ages 4-7. Chapman and Wilson have created a series of books with Bear as the main character. 

In Bear’s eighth woodland outing, he is bored in his cave, so he plans a gathering—but his cupboards are bare. Serendipitously, his gentle friends stop by, one by one, bringing food: Badger brings fish, Hare brings muffins, and a trio of birds brings pears and herbs for tea. Though Bear regretfully admits that he has nothing to offer in exchange, they assure him that his presence is all that they need and he really does have something to share his stories which they all love. Chapman’s illustrations create a joyful atmosphere in a story that references Thanksgiving, but functions more as a reminder of the importance of gratitude any time of year. 

Cook's notes: Next posting addresses question "to brine or not to brine"

Written in rhyming prose, Bear Says Thanks is a delightful read out loud book for the holiday season. Bear is worried that he has nothing to share with his friends, but then he learns that being a friend is about just being yourself and giving whatever you have to offer.Written in rhyming prose, Bear Says Thanks is a delightful read out loud book for the holiday season. Bear is worried that he has nothing to share with his friends, but then he learns that being a friend is about just being yourself and giving whatever you have to offer.Written in rhyming prose, Bear Says Thanks is a delightful read out loud book for the holiday season. Bear is worried that he has nothing to share with his friends, but then he learns that being a friend is about just being yourself and giving whatever you have to offer.

Written in rhyming prose, Bear Says Thanks is a delightful read out loud book for the holiday season. Bear is worried that he has nothing to share with his friends, but then he learns that being a friend is about just being yourself and giving whatever you have to offer.Written in rhyming prose, Bear Says Thanks is a delightful read out loud book for the holiday season. Bear is worried that he has nothing to share with his friends, but then he learns that being a friend is about just being yourself and giving whatever you hav

Little Dancer Learns

Author, writer and long-time Texan, Max Oliver grew up in Texas, Oklahoma and Kansas, the heart of Comanche hunting grounds. Growing up, Oliver was influenced by the life and beliefs of the early Comanche tribes. Oliver felt compelled to research the daily habits of the Numuu (the People) and use that knowledge to create his signature line of Comanche Inspired Books and Poetry.

Oliver has written many Comanche-inspired books, The Saga of a Comanche Warrior series which includes five books; Little Boy (2012), No More (2012), Tomo Pui (Sky Eyes)(2012), Red Nose and Chief Red Nose (2009). Oliver has also used this knowledge to create a multicultural children’s book called Little Dancer Learns (2014)

The inspiration for "Little Dancer" was based on Max Oliver's observations of a young girl Trina Hart at a Comanche powwow.  Trina was at her “first out”or the first time she went out to dance in a powwow. Oliver was struck by Trina’s excitement to be with her people. At first she stood near her family keeping perfect time with her feet to the drums. Oliver noticed this young girl’s natural rhythm as she gained courage to dance alone just outside the women’s circle. But as the music beat quickened a hand reached out from the women’s circle and gently guided this little dancer into the group of adult women.

“Little Dancer Learns” is a story about a young Comanche girl named Little Dancer who wants to learn how to dance more than anything.  She talks to her mother, father, grandfather, sister, and brother who tell her there are certain things she must learn and be responsible for before learning how to dance. 

This storyline is simple and engaging with colorful pictures that will appeal to young readers 4-7. Adults who read the story along with children will find it promotes good discussion on learning from others and responsibilities within the family.
The book can be purchased through Amazon or at this link Little Dancer Learns

Native American Heritage Month is a time to celebrate rich and diverse cultures, traditions, and histories and to acknowledge the important contributions of Native people. Some other suggested resources for young and middle school readers come from Debbie Reese, renowned scholar in this genre that include
10 Best Native American Picture Books and 10 Best Native American Books Middle School Readers

January 27, 2016

Follow this link to over 200 Multicultural Book Titles Reviewed from 2015

http://multiculturalchildrensbookday.com/todays-day-multicultural-childrens-book-day/

Weekend Round-Up

Some of the Week's Best

Festive Holiday Dessert

Apple Cream Cheese Torte with Gingersnap Cookie Crust

Cook’s notes: Wrap outside of an 8 inch spring form pan that has 2- 3/4 inch sides with foil.

Crust Ingredients:

• store bought gingersnap cookies
• 5 TB. melted butter
• 1 tsp. cinnamon or ½ tsp. Saigon cinnamon

Filling Ingredients:

• 1-8 oz. cream cheese, softened
• 1/4 cup sugar
• 1 large egg at room temperature
• 1 tsp. vanilla

Topping Ingredients:

• 1/3 cup sugar
• 1 tsp. cinnamon or ½ tsp. Saigon cinnamon
• 2 Granny Smith, peeled and diced
• 1/3 cup crumbled almonds

Crust Directions:

• Preheat oven to 400 degrees.
• In a food processor crumble enough store bought gingersnap cookies to equal 2-1/2 cups of crumbs.
• Add to food processor melted butter and cinnamon to cookie crumbs. Pulse a 1-2 times.
• Pat cookie crust mixture in bottom of spring form pan. Place in freezer for 5 minutes. Remove and  bake for 5-6 minutes . Watch carefully so as not overbrown.  Reduce heat to 350.

Filling Directions:

• Proceed with recipe by beating all filling ingredients together. Pour filling over gingersnap crust.  

Topping Directions:

• In a bowl mix 1/3 cup sugar with 1 tsp. cinnamon
• Chop 2 Granny Smith apples and mix into cinnamon/sugar mixture.
• Place apple mixture on top of cream cheese mixture. Sprinkle with almonds.
• Bake about 40 minutes or until crust is golden, apples are tender and filling set.
• Refrigerate any leftovers.

Cranberry-Dried Cherry Sauce

Cook's notes:This sauce is flavorful and a perfect side when served over turkey, chicken, pork or salmon. It can be made a few days in advance and kept refrigerated. Also can be used as a basting sauce for grilled meats. Don't skip the wine part. For some inexplicable reason it really enhances the sauce flavor :)
Ingredients:

• 2 TB. cornstarch mixed with 1/4 cup cran-cherry juice
• 12 oz. cran-cherry juice
• 1 cup of water
• 1 cup dark brown sugar
• 2 large cinnamon sticks broken in half
• 1/4 tsp. allspice
• 1-5 oz package dried tart cherries
• 1-12 oz bag fresh cranberries
• 1/4 cup dry red wine like a Merlot, Cabernet or Malbec

Directions:

• Whisk 2 TB. cornstarch into 1/4 cup cran-cherry juice and set aside
• In a saucepan add 12 oz. cran-cherry juice, 1 cup of water, brown sugar, allspice, and cinnamon sticks.
• Bring mixture to boil over medium heat stirring till sugar is dissolved, add cherries and reserved cornstarch mixed with 1/4 cup cran cherry juice and cook 2 minutes until sauce slightly thickened. 
• Add in cranberries and cook till berries pop about 7 minutes over medium heat.
• Remove from heat and transfer to a bowl, stir in wine. 
• Cool and remove cinnamon sticks
• Cover with plastic wrap and refrigerate until serving.

It's All About The Stuffing 

Sausage Cranberry Apple Cornbread Stuffing
Cook's notes: Cooking tip- Dry cornbread and white bread cubes out on a cookie sheet for several hours or crumble up pre-made cornbread onto a baking sheet, and toast in a 250 degree oven for about an hour. If you've got stale bread rip it up and toast it too. This preparation can be done a day ahead. Optional adding in 2 cups cooked wild rice. The entire dish can be made a day ahead. Recipe serves 8.

Ingredients:

• 1/4 cup butter 
• 3 medium celery stalks, chopped (1-1/2 cups)
• 1 medium yellow onion, chopped (1 cup)
• 3 garlic cloves, minced
• 1 package of Jimmy Dean Sage Sausage or turkey sausage.
• 6 cups crumbled dry corn bread or 6 cups corn bread stuffing mix (equal to two 8-ounce packages)
• 6 cups dry white (like artisan or sourdough) or wheat bread cubes
• 2 cups peeled and chopped Granny Smith apples
• 1 cup dried cranberries, cherries, or raisins
• 2 TB. snipped fresh sage leaves or 1-1/2 tsp. dried sage 
• 1 TB.snipped fresh thyme leaves or 1 tsp. dried thyme leaves
• 1 TB. dried parsley flakes
• 1/2 tsp. salt and 1/2 tsp. ground black pepper
• 4 cups chicken broth-low sodium

Directions:

• Heat broth in a separate pan and keep warm.
• In a large Dutch oven cook sausage, drain and set aside. 
• Melt butter in same Dutch oven over medium heat. Saute celery, garlic and onion about 5 minutes or until tender. Remove from heat.
• Stir in crumbled corn bread, bread cubes, apples, cranberries, sage, thyme, salt, and pepper into onion mixture. Add in sausage. Mix in enough hot broth to moisten stuffing, tossing lightly to combine. More warm broth can be added as needed. 
• Spoon stuffing into a 3-quart greased baking dish. Bake, covered, in a 325 degrees for 30 minutes. Uncover; bake for 15 minutes more or until heated through and to desired moistness.

Check out: The World According to Bella



https://bellasworldblog.wordpress.com/2015/11/21/a-jump-start/