Monday, November 19, 2012
If you need a new recipe for your Thanksgiving turkey, give one of these non-traditional twists a try.
There are many ways to cook everyone’s favorite holiday bird. Each family has its own special technique for cooking a turkey, whether it's using an old family recipe, adding a secret ingredient or shopping at a certain store—from Giant Eagle to Trader Joe's—that helps make the turkey taste all the better. If you're hosting Thanksgiving this year, you can try any of the recipes below to add a new kick to your feast. If you're attending someone else’s dinner, hopefully their turkey will taste as good as one of these! Just the name of this recipe makes my mouth water. An Allrecipes.com user contributes this Greek take on turkey, which combines ground beef and pork with tangerine juice, rice and other ingredients for an in-bird stuffing. This …
Saturday, November 17, 2012
I'm going to make this pie this week!
I am known for my delicious apple pies in my family, so that's what I am going to be making for Thanksgiving this year! I've been trying to reduce the amount of sugar in my desserts for a while, and I decided to try it out with my apple pie a few weeks ago. I substituted sugar for Splenda, and it's was still really tasty. I couldn't tell the difference, and neither could my mom or sister. I first learned how to make apple pie in my high school foods class, and I've been tweaking it ever since. I hope you enjoy this recipe! Ingredients: For crust (or you can also buy unbaked pie shells) 2/3 cup and 1 tbsp. shortening 2 cups of flour 1 tsp. of salt 5 tbsp. ice water For filling 3 large apples sliced (you might need more) 1/4 cup of Splenda …
Saturday, November 10, 2012
Change up your pumpkin pie routine and try serving a pumpkin cheesecake (or both)!
Thanksgiving is less than two weeks away and preparations are under way. Are you looking for a rich, decadent dessert to serve alongside your turkey? Maybe something different, but still following the holiday theme? I'll tell you a secret—try making this pumpkin cheesecake. It was a major success when I brought it to my Thanksgiving celebration last year. And as ABC news reported, pumpkin anything is popular this year. I got my recipe from Paula Deen, because we don't care about calories on Thanksgiving, right?! Pumpkin Cheesecake Crust: Filling: Preheat oven to 350 degrees. For crust: In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside. For filling: Beat cream …
Wednesday, November 23, 2011
Looking to spice up your menu this year? If you've visited Brown Eyed Baker's virtual kitchen, you've ventured to the correct place. Check out our exclusive interview.
Browneyedbaker.com is your source for everything "sweet, savory and sinful" in the kitchen. The virtual kitchen, that is. Since 2007, Michelle, the Brown Eyed Baker, has been blogging from her Pittsburgh kitchen reaching readers internationally. Her hope is that they visit "to be enticed by delectable recipes, inspired by delicious photography and armed with increased food knowledge." You will leave with more, I promise. We recently talked all things Turkey Day. Is there a traditional item—from a family recipe—that's always a part of the Thanksgiving spread? Italian Walnut Pillow Cookies—a recipe of my grandmother’s. We don’t have the recipe down word for word and I still don’t have the ‘rolling it out’ right. But, the filling and the …
A roundup of today's top stories.
Here are today's top stories from Patch sites in your area: Kidnap-Murder Case Still 'Not A Lost Cause’ 34 Years Later KO Teacher, CUP Beneficiary Shawn O'Donnell Succumbs to Cancer South Hills Interfaith Ministries Asks Whitehall Council for Support Fort Couch Middle Named a ‘School to Watch,’ Again Boyce Middle Redesignated as a 'School to Watch' CV Grad Films Doritos Super Bowl Commercial Brown Eyed Baker Makes Thanksgiving with a Twist
This recipe comes from my great grandmother.
If you make this Thanksgiving recipe today or tomorrow, you're going to want to make sure you save room for dessert! This apple pie is always a hit. The recipe comes from my great grandma Quella. However, she didn't use the pre-made pie crusts (sorry!). She was a diabetic, so each Thankgiving she would use some extra pie crust and make herself a separate apple turnover omitting the sugar. I like this recipe because the apples don't get too mushy and you can really taste the cinnamon in it. Serve the pie with whipped cream, vanilla ice cream or plain—hot or cold! I've tested it—it tastes delicious every way! Apple Pie Box of Pillsbury pie crusts (comes with two), at room temperature 6-7 granny smith apples, peeled, cored and sliced 3/4 cup …
BobE
10:46 am on Tuesday, November 20, 2012
Lots of melted butter brushed over the turkey while it's cooking. more ›