Gluten Free Stuffing

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Gluten Free Stuffing

With all of the grain-less bread options out there you have many healthy options these days.

1-20 Ounce Gluten Free Bread (in the frozen section)

1 Cup Golden Raisins

2 Cups Low Sodium Chicken Broth (1 Cup at a time)

2 Tablespoons D’Avolio Wild Mushroom and Sage EVOO

½ Onion, chopped

1 Medium Blub Fennel, chopped white part only

1 tsp salt

2-3 TBSP Bells Poultry Seasoning

Oil a 3 quart baking pan with a brush.

Preparation

Place break on a cookie sheet in an even layer. Dry in a 250 degree oven for about an hour (flipping about every 15 minutes) or place on sheet a day earlier, defrost and dry on the counter, uncovered. If it is not dry enough, put in oven for about 15 minutes or until it feels like dry toast.

Place 1 cup raisins and 1 cup broth in saucepan and bring to a boil. Boil for 5 minutes and remove from heat. You can also microwave for four minutes. Set aside to cool.

In a heavy skillet, heat 2 tablespoons of the EVOO. Sauté onion and fennel until soft, about 10 minutes then cool slightly.

Cube the dried bread roughly and place in a very large bowl. Add salt, poultry seasoning, cooled raisins, onion and fennel; whisk eggs and add to the bowl, tossing lightly with your hands.

Place the mixture in the prepared baking pan. Drizzle with a little more EVOO and another cup of broth. Bake, covered for about 35 minutes at 350 degrees (with other things in your oven) and uncover for the last 10 minutes.

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Perfect Pumpkin Pudding

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This is an adaptation of a recipe which uses brown sugar and half and half that I found here: Pumpkin Pudding

Here is my take on this recipe. You won’t miss the sugar and fat!

Perfect Pumpkin Pudding

“My pie without the crust!”

1 can (15 ounces) pumpkin puree
1/2 Amber Agave
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
3 large eggs, slightly beaten
1 3/4 cups Vanilla Almond Milk

Preparation:

Brush D’Avolio EVOO into a 1 1/2-quart casserole. It also works well in a pie plate. Heat oven to 350°. If you double the recipe, bake longer and check with a knife.In a large mixing bowl, combine all ingredients and whisk or beat on low speed until blended. Pour into the prepared casserole and bake for 55 to 65 minutes, or until a knife inserted in the center comes out clean. If desired, serve with sweetened whipped cream and cinnamon sugar for sprinkling.Serve with whipped cream.

Sweet Potato Mushroom Roast

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You won’t miss the marshmallows in this one!

Sweet Potato Mushroom Roast

3 Sweet Potatoes  (about 2-2.25 pounds)

4-6 Ounces Mushrooms, coarsely chopped (I used “Gourmet Blend” baby bella, shitake and oyster)

1/2 medium Onion, chopped

D’Avolio Cilantro and Roasted Onion EVOO

1/2 Amber Agave

Preparation:

Preheat the oven to 375 degrees. Brush olive oil into a 3 quart oven safe roasting pan. If the oven is hotter reduce the cooking time by about 10 minutes or until the potatoes are soft.

Put a large pot of water on to boil. Peel potatoes and cut into 1’1 1/2″ chunks. Boil for about 5 minutes. Drain.

In heavy skillet heat 1 tablespoon of EVOO and saute onion for about 5-7 minutes until caramelized. Add mushrooms and toss with onions. Cook for about a minute and remove from heat. Add drained potatoes and toss. Add agave and toss.

Evenly place them into the prepared pan and roast for about 30 minutes until they are soft.

Mexican Wedding Cakes

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Mexican Wedding Cakes

Servings: 8-9 Dozen little cookies
Categories: Christmas
Source: JudeTheFoodie.com

Ingredients

• 2 c Butter, room temperature
• 1½ c Confectioners Sugar, sifted
• 2 tsp Vanilla
• 4 c Flour, sifted
• 2 c Walnuts, finely chopped

• Additional Confectioners Sugar

Directions

Cream butter and confectioners sugar on 4 using a stand mixer. Add vanilla until blended.

With mixer on low (stir setting) add 1 cup of flour until blended. Add 2 cups nuts until mixed through.

Refrigerate for at least two hours or overnight.

Preheat oven to 300°

Using a small (1.25″) cookie scoop, roll into balls placing onto an ungreased cookie sheet, ½ inch apart. I like using parchment paper for easy clean up. Bake 25-30 minutes until cookies are a creamy color.

Place foil under cooling racks. Cool cookies for about 10 minutes on the rack then roll in confectioners sugar and place on cooling rack. Cool completely. Roll cookies one more time and place in storage. You’ll thank me for the foil tip!

Makes 7- 8 dozen little cookies.

Chocolate Spice Cookies

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Chocolate Spice Cookies

Categories: Christmas
Source: JudeTheFoodie.com

Ingredients

• 1 Chocolate Cake Mix
• ⅓ c Oil
• 2 Eggs
• 1c Chopped Walnuts
• 1c Chocolate Chips
• 1tsp Cinnamon
• ½ tsp Ginger
• ½ tsp Nutmeg
• ¼ tsp Cloves

Directions

In large bowl, with a wooden spoon, mix all ingredients except the spices.

Add spices and stir until blended. Refrigerate at least an hour or overnight.

Preheat oven to 350°

Using a small cookie scoop, place small teaspoons onto ungreased cookie sheets. Bake about 9 minutes. Cool on racks.

Roll in powdered sugar or frost with your favorite chocolate frosting.

Makes about 5 dozen small cookies.

from http://therecipeboxapp.com

Christmas Cookie Blitz

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20121215-132803.jpgIt always feels like I have more time than I do on December 1st.

Today I will:

Decide what I am baking.

1. Cut Out Cookies – I use the “Deluxe Sugar Cookie” recipe from the book shown above. It is Betty Crocker‘s Christmas Cookbook Copyright 1982 by General Mills. It is a great recipe, delicate and buttery… Recipe to follow later.

2. Magic Cookie Bars – I always say I’m going to make these during the year but usually save the treat for Christmas.

3. Oatmeal Crackles – these are one of my son’s favorites.

4. Shortbread – I use a recipe from my friend Lauren. Years ago I attended a cookie exchange. It was fun and I loved the sisterhood of sharing.

Lauren’s Shortbread

1 pound butter
1 cup sugar
4 1/2 cups flour

Cream together butter and sugar. Add flour one cup at a time. Press into 13″ x 9″ glass baking dish. Score with fork. Bake for 45 minutes at 350 degrees. Sprinkle with granulated sugar. Couldn’t be easier.

5. Chocolate Spice Cookies – I got this one from my mother. It is made with a cake mix. Boom!

Chocolate Spice Cookies…to be continued…

Quick Sip: Starbucks Christmas Blend

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20121201-075901.jpgStarbucks Christmas Blend and a handy refillable “K” filter:
Brewed in my Keurig, Christmas is a quick sip!

Have a yummy day!

Today We Clean!

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Actually, my friend Lola shared that her mother used to say “we tidy before guests arrive, we clean after.”

Face it, with only three more sleeps until Thanksgiving there is a ton to do. And most of you, like me have to go to work this week.

Here are a few things to do today to make help Thanksgiving day a little easier.

—Clear one flat surface in every public room (don’t forget the bathroom). Put everything that does not belong in that room on that flat surface. Once you have done that in every room, start again, this time bringing things to the rooms where they belong.

Put things away or throw them away. If you don’t have a spot for them immediately put the remaining items in a large plastic bin. Use more if necessary. Store the bins out of the way until after Christmas. On your calendar write where you stored the items on December 31st.

Odds are, when you sort through the bins you can get rid of stuff.

—Dust. Dust only places people can see. Today is not the day to get behind the end table. For even quicker work use a multi surface cleaner. I like Pledge.

20121119-074808.jpgYou can use one cloth for mirrors and glass tables as well as furniture. The up side is it gets clean faster but the down side is it seems to get dusty faster, as well. After the holiday you can use good furniture polish like the picture above. I think Old English is great.

—Vacuum today then spot vacuum Thursday. You may need to redo pathways but you should be good to go if you do a good job today.

—I save mopping the floor for after the turkey is in the oven Thursday morning. I cannot be bothered until most of the food prep is done.

—Check linens. This would include sheets for guest beds. If they need to be washed and changed, time to do it. Iron any table cloths and napkins today. Fold the table cloths width to width until they fit on pant hangers. Use 2-3 hangers to store your cloth until it’s time to set the table.

—Check how many chairs you have against how many you need. It’s a good idea to let cousin Jane know to bring a few before she drives to your house!

—Clean any silver or precious pieces today.

Tomorrow we set the table!

Have a yummy day!!!

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Mom’s Thanksgiving Stuffing

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Gramma Anne’s Thanksgiving Stuffing

Servings:for a 20-23 pound turkey
Prep time: 1:00
Categories: Side Dish
Source: JudeTheFoodie.com

Ingredients

• 1 lb Golden Raisins

• 1 lb Bacon (cut into little pieces)
• 1 lb Sage Breakfast Sausage
• 1-2 Small Onions, finely chopped
• 6-7 Stalks Celery, finely chopped

• 1 Stick Butter

• 2 Bags Stuffing Croutons (I use Arnold Stuffing)

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• 2 Eggs

• Optional:

• Cook the pieces with the turkey like the neck, etc. remove from turkey and bag. Put in medium sauce pan with a quartered onion and peppercorns. Bring to a boil and simmer for an hour. Strain the liquid and use instead of water in the stuffing.

Directions

Put the raisins in a microwave safe bowl, cover with water and microwave for 10 minutes.

In a large skillet, on medium heat cook bacon, sausage, onion and celery until the onions are soft, about 10 minutes.

Remove from heat. Add butter and let melt.

In large bowl, add bacon and sausage mixture and drained raisins. Add stuffing mix to the bowl and add at least a cup of water (or the stock from the turkey parts). Beat two eggs and lightly stir until the mixture is wet.

Chop the turkey parts and remove the meat from the neck and add to stuffing, if desired.

If you are not stuffing your bird or have more than will fit inside, you can butter a table ready casserole, fill with remaining stuffing, add one cup of stock or dry white wine and dot with butter. Bake for about 45 minutes at 350 degrees (or up to 400 degrees depending on what else is in your oven) covered until the last ten minutes. Remove the cover and let get crisp on top. If there is not enough room in your oven, when you remove your turkey to rest for 30 minutes then carve, put the casserole in. It will be perfectly cooked in time for dinner.

from http://therecipeboxapp.com

JudeTheFoodie.com Have a yummy day!!

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Lessons on being the perfect holiday party guest

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This is the most wonderful time of year and many of us have already started attending holiday parties. I try to never arrive empty handed. My usual gift is a nice bottle of wine in a pretty long gift bag or some of my homemade cookies festively wrapped. I try to be sure to label the gift so my hosts know it’s origin because I know in the confusion of setting out refreshments, greeting guests, hanging coats (or the coat pile on the bed upstairs; I always ask for a black sable yet never fail to get back my actual wool coat … bummer) the host could never possibly remember who gave them what.

Here are a few tips to help you through the holidays:

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If you bring a bottle of wine do not expect the host to open it. It is nice to write on the outside of a note card “Do Not Open Until: ____________. Here you could say “you are in your jammies” or “the next time you grill burgers” or something that you know your host would enjoy. On the inside of the card you could tell them why you chose this particular bottle. It may be your new favorite, you know it is their favorite or you want them to try something new. I keep a silver Sharpie

20120612-074608.jpg in my car (I also keep a corkscrew in my glove box much to my son’s delight) in case I do not have a note card handy. It’s fun to write on the bottle!

If you are asked to bring wine be sure to get some guidance from your host. Do you want red or white? How many bottles of each would you like? If you are the host asking for a guest to bring wine, be sure you know them very well. It is not polite to ask a guest to bring either a main dish or main beverage. That is your responsibility as host.

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If you bring food, whether it is cookies or any other type of food, do not expect your host to put it out for their guests. Assume your host has put a great deal of planning and preparation into their menu and does not have room on their table for your gift, no matter how yummy. Be sure it is labeled and does not need refrigeration because they have likely used every micrometer of space for the party. A fancy jam and bread mix for a weekend morning or jar of stuffed olives for a martini lover are very thoughtful gifts.

If you are attending a family party and are asked to bring a dish be sure to bring an appropriate serving vessel. If you bring the salad, try to bring the dressing mixed in advance. Try to do as much preparation as possible before arrival. If you need to use the oven be sure to ask if oven space will be available. A few years ago I purchased a tableside oven and it has saved me more than once when I need to cook the roast at the same time I need to bake the rolls.

Also be sure you bring all parts of the dish (cheese and crackers without the crackers is just…cheese). It is always appropriate to bring the host a gift whether you are related or just work acquaintances.

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But if you really want to stand out, write the host a nice thank you card the next day. You will never know how much they will appreciate it…and it will likely keep you on the guest list for next year.

I send blessings and good wishes to all of my Jewish friends as Hanukkah begins at sunset on Tuesday, Dec. 20, 2011.

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Have a yummy day!