Shut Up & Eat It

2 Tbls Olive Oil
1 lb boneless, skinless chicken - cut into 1 inch chunks
3 hot Italian sausages, cut into coins
4 cloves garlic, chopped
1 can (28 oz) whole peeled tomatoes, crushed by hand
1 can (15 oz) tomatoe sauce
1 can (6 oz) tomato paste
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 sweet red pepper, cored, seeded and cut into 3/4 inch dice
1 lb penne pasta
1/2 cup grated romano cheese

Heat olive oil in a large saucepan over medium-high heat. Add chicken and sausage and saute for 5 minutes, stirring occasionally. Add garlic and cook for 1 minute. Stir in peeled tomatoes and liquid, tomato sauce, tomato paste, basil, oregano, salt and papper. Bring to a boil over high heat. Reduce heat and simmer for 10 minutes, stirring occasionally. Add sweet pepper and simmer for 10 more minutes.

When the sauce is halfway done, prepare pasta, following package directions. Drain, reserving 1/2 cup of pasta water.

Stir pasta and cheese into sauce and cook for 1 minute. Add some fo the pasta water if the sause is too thick, then serve.

Chex Vanilla Chunks

1 bag (6 oz) semisweet chocolate chips (optional)
3 c corn chex cereal
3 c rice chex cereal
3 c wheat chex cereal
2 c salted dry-roasted peanuts
2 c small pretzel twists
2 c mini marshmallows
1 package (20 oz) vanilla-flavored candy coating (almond bark)

Place chocolate chips in freezer to chill. Mix cereals, peanuts, pretzels and marshallows in large bowl - set aside

Microwave candy coating in large microwavable bowl uncovered on high 1 minute 30 seconds, stir, breaking up large chunks. Microwave about 30 secons longer or until coating can be stirred smooth.

Gently and quickly fold cereal mixture into coating wiht rubber spatula, stirring gently until evenly coated. Stir in chilled chocolate chips. Spread on waxed paper, cool completely. Break into chunks. Store in airtight container in refrigerator.

Devil's Food Layer Cake

4 oz 82% extra-dark chocolate
1 tsp vegetable oil
2 1/4 c all-purpose flour
1/2 c unsweetened cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt
3/4 c unsalted butter, softened
1 1/2 c sugar
4 eggs
2 tsp vanilla extract
3/4 c reduced fat sour cream
3/4 c milk

Frosting:
1 package (12 oz) semisweet chocolate chips
3 c confectioners sugar
1/2 c unsalted butter, softened
1 container (8 oz) sour cream
3 Tbls milk

Cake:
Heat oven to 325. Coat two 9x2 inch round baking pans with nonstick flour and oil baking spray. Coarsely chop chocolate. Place in a small microwave-safe bowl with oil. Microwave on high pwer for 1 minute, stir until smooth. If needed, heat an additional 15 seconds. let cool slightly. In a medium size bowl, mix flour, cocoa powder, baking soda and salt. In large bowl, wiht mixer on medium speed, beat butter and sugar until fluffy, 3 minutes. Add eggs, one at a time, beating after each. Beat in melted chocoalate mixture and vanilla. Place sour cream in a 2-cup capacity measureing cup. Whisk in milk until smooth. On low speed, beat flour mixture into butter mixture, alternating with thinned sour cream, beginning and ending with flour; beat 1 minute. Spread into pans.

Bake at 325 for 35-40 minutes. Check w/ toothpick. Cook cakes in pans on wire racks - 15 minutes. Turn cakes out onto racks; cook completely.

Frosting:
In large glass bowl, microwave chocolate chips on medium power for 30 secodns, stir. Microwave another 30 seconds until completely smooth. Let cool slightly. With mixer, blend 1 1/2 cups of the sugar with butter. Beat in sour cream, milk and then half of the chocolate until smooth. On low speed, beat in remaining sugar until blended; then beat in remaining chocolate. Continue to beat until good spreading consistency, about 1 minute. Slice one of the cooled llayers in half horizonally (insert toothpicks into sides of layer to use as a guide) Repeat with other layer. Gently place one layer, cut side down, on serving plate (layers will be tender). Spread top w/ frosting. Repeat w/ remaining cake layers and frosting, ending with cake layer, cut side down. Frost top and side of cake with remaining frosting. Refrigerate 1 hour until firm.

Sausage & Pepper Lasagna

1 Tbls olive oil
1 med-size sweet green pepper, cored, seeded and diced
1 small onion, diced
2 cloves garlic, sliced
5 links sweet Italian sausage (about 1 1/3 lbs) casings removed
1 can (28 oz) fire-roasted crushed tomatoes in puree
1 Tbls balsamic vinegar
2 tsp sugar
2 1/4 tsp dried Italian seasoning
1 container (15 oz) ricotta cheese
1 large egg
4 Tbls grated Parm
1/4 tsp ground black pepper
12 no-boil lasagna noodles
2 cups (8 oz) shredded mozz

Heat oven to 350. Coat at 13x9x2 inch baking dish with nonstick cooking spray

Heat a 12 inch skillet over med-high heat. Add oil, then green pepper, onion and garlic. Cook 5 minutes, stirring. Add sausage and cook until no longe rpink, 5 minutes, breaking apart with a spoon. Add crushed tomoatoes, vinegar, sugar and 2 tsp of the Italian seasoning. Reduce heat to medium and simmer 10 minutes.

In a mediume size bowl, blend together ricotta and egg. Stire in remaining 1/4 tsp Italian seasoning, 3 Tbls of grated Parm and black pepper.

Begin layering, place 1 cup sauce on the bottom of dish. Top wiht noodles, then 3/4 c ricotta and 1 c mozz. Ladle on 1 c of sauce, then 3 noodles, 1 c sauce, 3 noodles, ricotta, sause, noodles, sauces, mozz, parm.

Cover dish with nonstick foil, bake at 350 for 30 minutes. Uncover and bake additional 20-25 until top is browned. Cool 10-15 minutes before serving.

Apple Turnover

1 Tbls unsalted butter
2 medium size granny smith apples (about a pound), peeled, cored & grated
1/4 cup dried currants
2 Tbls sugar
Pinch ground nutmeg
4 oz 1/3 less fat cream cheese, cut into pieces
1 egg, separated
2 Tbls all-purpose flour
1/4 tsp fresh lemon zest
1 package frozen puff pastry sheets, thawed

Heat oven to 400. Melt butter in a large nonstick skillet over medium heat. Add apples, currants, sugar and nutmeg. Cook, stirring, 4-5 minutes or until apples are tender. Remove from heat and let cool slightly. Stir in cream cheese, egg yolk, flour and lemon zest.

Unfold one of the pastry sheets on a lightly floured surface. Roll out slightly to measure 12 inches square. With pizza cutter or sharp knife, cut pastry into 9 equal squares (each 4 inches per side).

Spoon 1 Tbls apple mixture into the center of one square. Fold in half diagonally to form a triangle. Seal open edges with a fork and transfer to an ungreased baking sheet. Brush wiht a little egg white. Repeat wiht remaining squares.

Bake at 400 for 14-15 minutes until puffed and nicely browned on top. While turnoers bake, repeat rolling, filling and folding with remaining pastry sheet, filling and egg white.

Remove turnovers from baking pans to wire rack to cool, at least 10 minutes.

Apple Crumb Pie

1 prepared refrigerated piecrust

Crumb:
3/4 c packed light-brown sugar
1 1/2 c all-purpose flour
3/4 tsp ground cinnamon
1/4 tsp salt
pinch ground cloves
3/4 c unsalted butter, cut into pieces and chilled
1/3 c chopped walnuts (optional)

Pie Filling:
6 Golden Delicious apples, peeled, cored and cut in 1/2 inch dice
3/4 c packed light-brown sugar
1/4 c all-purpose flour
1/2 tsp ground cinnamon
pinch ground cloves
1 Tbls confectioners sugar

Arrange a rack in the lowest slot of your oven. Heat oven to 375. Fit piecrust into a 9 inch pie plate and decoratively crimp edge. refigerate until you are ready to add filling.

Crumb: Combine flour, brown sugar, cinnamon, salt and cloves in bowl. Rub in butter with fingertips until crumbly. Stir in nuts.

Filling: In a large bowl, toss together apples, brown sugar, flour, cinnamon and cloves. Spoon filling into pie shell, mounding slightly in the center. Top filling wiht cromb topping. Place on small foil-lined baking sheet.

Bake at 375 for 30 minutes. reduce temp to 350, bake 30 minutes more until fruit is tender. Loosely tent pie w/ aluminum foil during last 20 mins.

Gravy

Neck & Giblets (no heart or liver) - place in a pot of water and cover. Add diced carrots, onions and celery - very rough dices. Boil for hours - half the day. Add salt, pepper, sage and poultry seasoning to taste.

Let sit. Take the fat off the top - pour slowly into a container - the silt at the bottom is bad.

Remove turkey from pan and place on carving platter - let sit 20 minutes before carving.

Take a little water in the pan to loosen up the stuff from the bottom of the pan. Let sit and the grease will rise to the top. Mix 1/2 stick of butter and 2 Tbls of grease fro mthe top of the pan & 1/4 cup of flour to make a paste - whisk easily - not too hot - til a wet sandlike consistancy.

Take broth from before and add turkey broth & grease from roaster pan. Heat all broth to really hot - boil. Over medium heat - slowly add broth to roux (paste mixture from earlier) whisk the hell out of it...will thicken immediately.

Stuffed Peppers

4 red, green or yellow bell peppers - tops sliced off and chopped up
2 cups leftover rice or couscous
1 cup leftover chopped or ground sausage, ham, turkey, chicken or beef
1 tsp dried basil
1 Tbls fresh chopped parsley
1/2 c. chicken stock
2 scallions, chopped

Slice off tops of bell peppers, remove seeds and discard. Chop up the pepper tops and place into a large bowl. Add rice or couscouse, chopped meat, dried basil, parsley, chopped pepper tops, chicken stock and scallions. toss to combine and season with salt and pepper. Stuff each pepper with filling and place in a square baking dish. Bake at 325 degrees for 45 minutes or until tender.

Bacon Cheeseburger Meatloaf

1 lb ground chuck
10 slices bacon, cooked and crumbled
1 (8 oz) package sharp cheddar, grated
2 large eggs, lightly beaten
1/4 cup bread crumbs, toasted
1/4 cup mayo
1 tablespoon worcestershire sauce
1/4 tsp salt
1/4 tsp ground black pepper
1/3 c ketchup
2 Tbls prepared mustard
1 (3 oz) can french fried onions

Preheat oven to 350 degrees

In a small bowl, combine the ketchump and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.

Press meat mixture into a 9x5x3 inch loaf pan or shape into a loaf and place on a rac in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with french fried onions, bake another 10 to 15 minutes, or until meat is no longer pink.

Warm Cheese Dip

5 oz trimmed brie cheese
8 oz sharp cheddar cheese, cut up
8 oz light cream cheese
3/4 cup light mayo
8 sun-dried tomatoes packed in oil
2 tsp Dijon mustard
1/4 tsp garlic salt

Heat oven to 375. Coat a small ovenproof dish with nonstick cooking spray. Pulse brie, cheddar, cream cheese, mayo, tomatoes, mustard and salt in food processor until smooth.

Bake in prepared baking dish at 375 for 20 minutes. Cool at least 10 minutes.

Turkey and Trimmings

Oven Roasted Turkey:
One pound of turkey per person. Thaw in its packaging on a tray in the refrigerator; ti will take 24 hours for each 4-5 pounds. When thawed, remove giblets and neck; rinse well with cold water. Dry turkey, including both cavities. Cut off wing tips and tail. Rub interior and exterior with seasionings. Roast at 325 about 15 minutes per pound until an instant-read thermometer reads 180 in the thigh, 170 in the breast. Tent with foil for 20 minuts before carving.

Great Gravy:
Remove turkey from pan; pour off fat. Add 3 1/2 cups chicken broth to pan. Cook over low heat, scraping up brown bits. Stir 1/4 cup flour and 1/2 cup broth together. Whicsk into pan with 1/2 tsp salt and 1/8 tsp pepper. Cook, whisking constantly over low heat, until thickened. strain to remove any lumps.

Mashed potatoes:

Peel 5 lbs of baking potatoes. Cut into chunks. boil, partially covered, until tender, 15-20 minutes. Drain, return pot to heat. Add 1 C milk and 6 Tbsl butter. Bring to simmer. Turn off heat. Add potatoes, 1 1/2 tsp salt, 1/4 tsp pepper and 1/4 tsp nutmeg. Mash, stirring in another 1/2 c milk.

Grilled Vegetables wiht Romesco Sauce

8 plum tomatoes - cored and halved
4 medium zucchini, sliced in half lengthwise
2 sweet red peppers, cored, seeded and quartered
2 yellow peppers, cored, seeded and quartered
1 pound asparagus, ends trimmed
7 Tbls extra-virgin olive oil
1 1/2 tsp salt
1 1/4 tsp pepper
1/3 cup toasted slivered almonds
1 slice white bread - torn into pieces
2 cloves garlic, peeled
2 Tbls sherry wine vinegar

Heat grill to med-high

Place tomatoes, zucchini, peppers & aspargus in a large bowl and toss w/ 4 Tbls of olive oil, 1 tsp of salt and 1 tsp of pepper. Toss in batches if necessary.

Grill, in batches if necessary, for about 5-6 minutes per side. Set aside.

In the bowl or a food processor, add almonds, bread and garlic. Process until nuts are ground. Add 4 of the grilled tomatoes, the remaining 3 Tbls olive oil, the remaining 1/2 tsp salt and 1/4 pepper, and the vinegar. Process until the consistency of a paste. Cover sauce and chill.

Serve vegetables w/ sauce and grilled garlic bread.

Green Bean & Shrimp Salad

Vinaigarette:
1 Tbls red wine vinegar
1 tsp honey dijon mustard
1/2 tsp salt
1/8 tsp black pepper
3 Tbsp extra-virgin olive oil
2 Tbsp snipped fresh chives

Green Beans & Shrimp:
1 lb green beans, trimmed
2 Tbsp extra-virgin olive oil
2 cloves garlic, finely chopped
1 1/2 pounds large shrimp, shelled and deveined
1/4 tsp salt
1/4 tsp black pepper
1 cup cherry tomatoes, halved
1/2 cup crumbled feta cheese
Snipped chives for garnish (optional)

Vinaigrette: In a small bowl, whisk vinegar, mustard, salt and pepper. Gradually drizzle in the olive oil, whisking continuously until dressing is emulsified. Add chives; set aside.

Green beans and shrimp: Bring a large pot of lightly salted water to a boil. Add beans and simmer for 5 minutes or until crisp tender. Drain and place in a large bowl. Toss with dressing; set aside.

Heat the 2 tablespoons oil in a large skilled over med-high heat. Add garlic and shrimp. Season with salt and pepper and cook about 2 mins per side or until cooked through.

To serve, toss tomatoes with the beans. Place on a serving platter. Scatter shrimp and feta over the top. Garnish with snipped chives.

Ginny's All-American Chili Chowder

2 Tbls olive oil
3 medium-size onions, diced
2 pounds lean ground turkey
2 cans (28 oz each) diced tomatoes
2 cans (15.5 oz each) red kidney beans, drained and rinsed
1 can (28 oz) baked beans
1 can (8 oz) tomato sauce
4 cups frozen corn, thawed
1/4 cup chili powder
1/2 tsp salt
1/4 tsp black pepper
Tort Chips

Heat olive oil in large skillet over med-high heat. Cook onions for 10 minutes, stirring occasionally until nicely browned. Crumble in turkey; cook for 8-10 minutes, until turkey is cooked through.

Place turkey mixture in a 6-quart slow cooker. Stir in all ingredients. Cook 4 hours on high or 7 hours on low.

Orange Pound Cake

1 3/4 cups unsalted butter, softened
2 3/4 cups granulated sugar
8 eggs
1 tsp orange extract
2 tsp grated orange rind
3 cups all-purpose flour
1 Tbls baking powder
1 tsp salt
3/4 cup fresh orange juice (about 3 oranges)

Drizzle:
3/4 cup confectioners' sugar
1 Tbls orange juice plus 1 tsp water

Heat oven to 350. Butter and flour 10 inch tube pan. Tap out excess flour.

Beat butter in bowl until creamy. Gradually beat in sugar until fluffy, scraping dwon bowl. Add eggs, one at a time. Beat in extract and rind.

Combine flour, baking powder and salt in small bowl. Gardually beat into butter mixture on medium speed, alternating with orange juice. Beat 2 minutes, scraping down bowl occasionally, until thick and creamy. Pour into prepared pan.

Bake at 350 for 35 minutes. Lower heat to 300. Bake 45-50 minutes or until toothpick comes out clean. Cool in pan on rack 15 minutes; turn cake out on rack; cool completely.

Drizzle: In a bowl, whisk confectionaers' sugar and thinned juice until smooth. Drizzle over cooled cake. Let dry before slicing and serving.

Mulled Cider

5x4 inch piece of prewashed muslin fabric
cork
8 inches of cotton string

Spice Mix:
2 Tbsp whole allspice
1 Tbsp whole cloves
1 Tbsp coriander seeds
1 tsp cardamom seeds
1 cinnamon stick (3 inches), broken into several pieces
dried peel of 1 orange or lemon, cut into small peices
1/2 gallon of cider

Make small muslin bag. In small bowl, combine spices. Pour spice mix into bag, tie neck of bag closed using single knot to close. Tie the other end of the string firmly around the cork. When mulling the cider, drape the cork ovver the side of the pan to easily remove the spice bag.

In a large saucepan, combine 4 cups cider & spice bag over medium heat. Bring to a boil; reduce heat to medium-low and simmer gently for 10 minutes. Add remaining cider and return to a boil; immediately remove from heat.

Chocolate Turtle Cheesecake

7 oz package caramels
1/4 cup evaporated milk
3/4 cup chopped pecans, divided
9 inch chocolate crumb piecrust
2 (3 oz) packages cream cheese, softened
1/2 cup sour cream
1 1/4 cups milk
1 (3.9 oz) package chocolate instant puddin gmix
1/2 cup fudge topping (or caramel topping)

Place caramels and evaporated milk in a heavy saucepan. Heat over medium-low heat, stirring continually until smooth, about 5 minutes. Stir in 1/2 cup chopped pecans. Pour into piecrust.

Combine cream cheese, sour cream and milk in a blender. Process until smooth. Add pudding mix; process for aobut 30 seconds longer.

Pour pudding mixture over caramel layer, covering evenly. Chilll, loosely covered until set, about 15 minutes.

Drizzle fudge topping over puding layer in a decorateive pattern. Sprinkle top of cake with remaining pecans. Chill, loosely covered, until serving time.

Pumpkin Surprise Pie

1 Package (15 oz) ready - to - roll piecrust or homemade piecrust for double-crust pie

Cream Cheese Layer:
1 package (8 oz) cream cheese - room temp
1/3 cup granulated sugar
3/4 teaspoon vanilla extract
1 egg

Pumpkin Layer:
1 cup pumpking puree (not pie filling)
3/4 cup evaporated milk
1/2 cup packed light-brown sugar
2 eggs
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 egg, beaten with 1 teaspoon water

Heat oven to 400 degrees. Fit 1 piecrust into a 9 inch pie plate and crimp edges. Refrigerate until ready to fill. Unroll second crust. Using a 1 inch star cookie cutter, cut out 50 stars; place on a bakin gsheet and refirgerate until ready to use.

Cream Cheese Layer: In a medium bowl, beat cream cheese, sugar, vanilla and egg until smooth. Spread evenly into bottom of crust.

Pumpkin layer: In a large bowl, beat pumpkin puree, milk, brown sugar, eggs, pie spice and salt until smooth. Using a ladle, gently spoon pumpkin mixture over cream cheese mixture.

Brush edge of pie with egg-water wash. Overlap pastry stars around edge. Brush stars lightly with egg-water mix. Bake at 400 for 15 minutes. Cover edges iwth foil, reduce heat to 350 and bake for an additional 45 minutes.

Cool pie completely on rack. Refigerte until completely chilled. Before slicing, leave out for 30 minutes.