Crispy Roasted Potatoes with Caper Vinaigrette

Switch up your standard roasted potatoes with a zesty caper vinaigrette.

TOTAL TIME: 

PREP: 

LEVEL: Easy

SERVES: 8

Ingredients

  • 2 1/2 lb. Yukon gold potatoes, unpeeled, cut into 1-in. chunks
  • 1 1/2 lb. sweet potatoes, unpeeled, cut into 1-in. chunks
  • 5 tbsp. olive oil, divided
  • 1/4 c. fresh flat-leaf parsley leaves, finely chopped
  • 1/4 c. sherry vinegar
  • 3 tbsp. capers, drained and chopped
  • 1 tbsp. anchovy paste
  • 1 clove garlic, crushed and pressed

Directions

  1. In 7- to 8-quart saucepot, cover potatoes with cold water. Stir in 2 tablespoon salt. Partially cover and heat to boiling on high. Reduce heat to maintain simmer; cook 7 minutes, stirring occasionally. Drain well; return to pot. Potatoes can be parboiled and held at room temperature up to 2 hours before roasting.
  2. While potatoes simmer, preheat oven to 450 degrees F. Vigorously toss potatoes with oil; arrange in single layer on 2 large rimmed baking sheets. Roast 20 minutes or until golden brown and crisp, rotating sheets on racks halfway through and stirring once or twice.
  3. Meanwhile, in large bowl, whisk parsley, vinegar, capers, anchovy paste, garlic, remaining oil, and 1/2 teaspoon salt. Toss potatoes with vinaigrette until well coated.

ABOUT 265 CALS, 5 G PROTEIN, 41 G CARBS, 9 G FAT (1 G SAT), 5 G FIBER, 485 MG SODIUM.

Roasted Sweet & Sour Brussels Sprouts

Sweet and tangy balsamic vinegar is the surprise ingredient in this Chinese-inspired side.

TOTAL TIME: 

PREP: 

LEVEL: Easy

SERVES: 12

Ingredients

  • 3 lb. Brussels sprouts, trimmed and halved
  • 2 tbsp. olive oil
  • 1/4 c. lower-sodium soy sauce
  • 1/4 c. balsamic vinegar
  • 1/4 c. brown sugar
  • 1/2 tsp. ground giner
  • 1/4 c. loosely packed fresh parsley leaves, finely chopped

Directions

  1. Preheat oven to 450 degrees F. On 2 large rimmed baking sheets, toss sprouts with oil; spread out in single layers. Roast 20 to 25 minutes or until deep golden brown, stirring and rotating sheets on oven racks halfway through.
  2. Meanwhile, in 2-quart saucepan, heat soy sauce, vinegar, brown sugar, ginger, and 1/4 teaspoon black pepper to boiling on medium-high. Reduce heat to maintain simmer; simmer 12 to 15 minutes or until syrupy. Remove from heat. Toss sprouts with parsley and enough sauce to coat. Serve remaining sauce on the side.

About 90 cals, 4 g protein, 15 g carbs, 3 g fat, 4g fiber, 210 mg sodium.

Croissant Mushroom Stuffing

This decadent, buttery croissant stuffing is our homage to France.

TOTAL TIME: 

PREP: 

LEVEL: Easy

SERVES: 12

Ingredients

  • 8 to 10 croissants, torn into bite-size pieces (about 14 c.)
  • 2 tbsp. olive oil
  • 5 medium stalks celery, finely chopped
  • 1 large onion, finely chopped
  • 1 tbsp. fresh thyme leaves, chopped
  • 12 oz. cremini mushrooms, chopped
  • 3 large eggs, lightly beaten
  • 1/2 c. packed fresh parsley leaves, chopped
  • 1/2 tsp. sugar

Directions

  1. Preheat oven to 350 degrees F. Arrange croissants on 2 rimmed baking sheets in single layer. Bake 10 to 15 minutes or until golden and crisp. Remove from oven; reset oven temperature to 400 degrees F. Grease 2 1/2-quart baking dish.
  2. Meanwhile, in 7-to 8-quart saucepot, heat oil on medium. Add celery, onion, thyme and 1/2 teaspoon salt; cook 10 to 15 minutes or until beginning to soften. Stirring occasionally. Add mushrooms; cook 10 minutes, stirring occasionally. Remove from heat.
  3. To pot with vegetables, add croissants, eggs, parlsey, sugar and 1/2 teaspoon salt, folding until well combined. Transfer to prepared baking dish. Bake covered, 20 minutes. Uncover; bake another 10 minutes or until deep golden brown and crisp on top.

About 285 cals, 7 g protein, 29 g carbs, 15 g fat (7 g sat), 2 g fiber, 495 mg sodium.

Mashed Potatoes with Caramelized Fennel

 

Lighten up! Reduce butter to 1/4 stick, replace the cream and milk with 3/4 cup low-fat buttermilk, and add 1/4 cup fat-free low-sodium chicken broth to save 127 calories and 14 grams of fat per serving.

TOTAL TIME: 

PREP: 

LEVEL: Moderate

YIELD: 8

Ingredients

  • 3 lb. Yukon gold potatoes
  • 3 tbsp. olive oil
  • 2 medium fennel bulbs
  • 2 clove garlic
  • 1 stick unsalted butter
  • ½ c. heavy cream
  • ½ c. whole milk
  • 2 tsp. salt
  • 1 tsp. crushed fennel seeds
  • 1 tsp. freshly ground pepper

Directions

  1. In a large pot over high heat, bring the potatoes, and enough water to cover them, to a boil. Reduce the heat to low and simmer until the potatoes are tender, 25 to 30 minutes. Drain the potatoes well, then return them to the pot and cover to keep warm.
  2. In a large sauté pan over medium-high heat, heat 2 tablespoons of olive oil. Add the fennel and sauté, stirring frequently, until softened and golden brown, 15 to 18 minutes. Add the garlic and sauté until fragrant, about 2 minutes. Set aside.
  3. Add the butter, cream, milk, salt, and fennel seeds to the potatoes and mash with a potato masher, allowing some chunks to remain. Add the caramelized fennel and garlic. Return the potatoes to low heat and heat, stirring often, until warm, about 5 minutes. Transfer the potatoes to a serving bowl and garnish with pepper and the remaining olive oil.

Roasted Acorn Squash with Maple-Bacon Drizzle

roasted acorn squash with maple-bacon drizzle

This hearty side dish is a delicious way to add great veggies to your meal. Not to mention you that can never go wrong with bacon.

TOTAL TIME: 

PREP: 

LEVEL: Moderate

YIELD: 8 to 10 servings

Ingredients

  • 2 large acorn squash
  • ¼ c. butter
  • 2 tbsp. dark brown sugar
  • 1 tsp. Kosher salt
  • 5 black pepper bacon slices
  • 1 tbsp. chopped rosemary leaves
  • ½ c. maple syrup
  • 2 tbsp. red wine vinegar
  • fresh rosemary leaves
  • freshly ground pepper

Directions

  1. Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper. Combine butter and next 2 ingredients. Coat squash with butter mixture; arrange on baking sheets in a single layer. Bake 20 minutes; turn squash over, and bake 10 more minutes or until tender.
  2. Meanwhile, sauté bacon in a medium nonstick skillet over medium heat until crisp. Remove bacon with a slotted spoon. Drain drippings, reserving 1 tablespoon in skillet. Cook rosemary in hot drippings 1 minute. Stir in syrup and vinegar and cook, stirring often, 5 minutes or until reduced by almost half. Arrange squash on a serving platter and drizzle with warm maple mixture.
  3. Crumble reserved bacon over squash and sprinkle with additional rosemary leaves and pepper. Serve warm or at room temperature.

Baked Kale Gratin

This is basically just fancy spinach-artichoke dip and it definitely belongs on your table. 
Get the recipe for Baked Kale Gratin »

This gratin is inspired by spinach dip. You can substitute collard, turnip, or mustard greens for the kale, but be sure to remove tough thick stems.

TOTAL TIME: 

PREP: 

LEVEL: Moderate

SERVES: 8

Ingredients

  • 1½ lb. green curly kale
  • 4 slice bacon
  • 3 tbsp. butter
  • ¼ c. shallots
  • 1 small red bell pepper
  • 3 clove garlic
  • ¼ tsp. red pepper flakes (optional)
  • 3 tbsp. flour
  • 2¾ c. half-and-half
  • 1¼ c. Grated Parmesan
  • 1½ c. coarse fresh breadcrumbs
  • 2 tbsp. olive oil

Directions

  1. Heat oven to 375 degrees F. Remove tough stems from kale and chop. Steam kale in a covered large Dutch oven in 1/2 inch of water 7 to 8 minutes until wilted and tender. Remove kale and drain well.
  2. Cook bacon in Dutch oven over medium-high heat 5 to 6 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in Dutch oven. Melt butter in drippings. Sauté shallots and next 3 ingredients 6 to 7 minutes or until tender and golden. Whisk in flour and cook, whisking constantly, 1 minute. Whisk in half-and-half. Bring to a boil; reduce heat to low and simmer 3 minutes. Remove from heat and stir in 1 cup Parmesan. Fold in kale.
  3. Spoon mixture into a lightly greased 11- x 7-inch or 2-quart baking dish. Stir together breadcrumbs, olive oil, and remaining 1/4 cup cheese; sprinkle over kale mixture.
  4. Bake at 375 degrees F for 40 minutes or until breadcrumbs are golden brown. Let stand 5 minutes before serving.

Maple Meringue Sweet Potato Casserole

maple meringue sweet potato casserole

A sweet update to a holiday must-have. Roast and mash the sweet potatoes up to 2 days ahead and chill. Let stand at room temperature 30 minutes before proceeding with the recipe.

TOTAL TIME: 

PREP: 

LEVEL: Moderate

YIELD: 8 to 10 servings

Ingredients

  • 4 lb. sweet potatoes
  • 1½ tsp. vanilla extract
  • ½ c. dark brown sugar
  • 4 oz. cream cheese
  • 6 tbsp. butter
  • ¾ tsp. Kosher salt
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • 2 large eggs
  • 3 egg whites
  • ¼ c. maple syrup
  • 1 jar marshmallow crème

Directions

  1. Heat oven to 400 degrees F. Bake sweet potatoes on a foil-lined baking sheet 1 hour or until tender. Let cool to touch and peel. Reduce oven temperature to 350 degrees F.
  2. Beat sweet potatoes, 1 teaspoon vanilla, and next 6 ingredients at medium speed with a heavy-duty electric stand mixer until smooth. Beat in whole eggs. Spoon potato mixture into a greased 13- x 9-inch baking dish.
  3. Bake at 350 degrees F for 30 minutes. Meanwhile, beat egg whites, remaining 1/2 teaspoon vanilla, and a pinch of salt at high speed with a heavy-duty electric stand mixer until foamy. Gradually add maple syrup, beating until stiff peaks form.
  4. Beat one-third of marshmallow crème into egg white mixture; repeat with remaining marshmallow crème, beating until smooth (about 1 minute). Pipe or spread meringue in a decorative pattern on warm potatoes. Bake 13 to 15 more minutes or until meringue is lightly browned.

Jalapeño-Green Chile Spoonbread

jalapeno green chile spoonbread

Spoonbread is a super-quick alternative to cornbread dressing — and it's easy enough for weeknights. Look for hatch chiles, prevalent in the Southwest, for a robust pepper flavor. Stir in 1 cup grated Cheddar for a richer cheesy dish.

TOTAL TIME: 

PREP: 

LEVEL: Moderate

YIELD: 10 servings

Ingredients

  • 2 tbsp. vegetable oil
  • 1 c. stone-ground yellow cornmeal
  • ½ c. all-purpose flour
  • 2 tbsp. sugar
  • 2 tsp. baking powder
  • 1 tsp. salt
  • ½ tsp. freshly ground pepper
  • 3 c. fresh yellow corn kernels
  • 1 small jalapeño
  • 1¼ c. buttermilk
  • 1 c. cream
  • 3 large eggs
  • 1 can mild green chiles

Directions

  1. Preheat oven to 375 degrees F. Coat bottom and sides of a 10-inch cast-iron skillet with oil, and place skillet in oven. Stir together cornmeal and next 5 ingredients in a large bowl; toss in corn and jalapeños. Make a well in center of mixture. Whisk together buttermilk and next 3 ingredients. Add buttermilk mixture to cornmeal mixture, stirring just until dry ingredients are moistened. Spoon into prepared skillet.
  2. Bake at 375 degrees F for 40 to 45 minutes or until golden brown and set.

Green Bean Casserole with Fried Shallots

green bean casserole with fried shallots

A rich sauce with caramelized onions, mushrooms, and a touch of Parmesan elevates this traditional side. For a twist, add chopped sun-dried tomatoes or diced roasted red peppers to the sauce.

TOTAL TIME: 

PREP: 

LEVEL: Moderate

YIELD: 8 to 10 servings

Ingredients

  • 2 lb. fresh green beans
  • 1 package sliced mushrooms
  • ½ sweet onion
  • ¼ c. butter
  • 3 tbsp. all-purpose flour
  • 3 clove garlic
  • ½ c. dry white wine
  • 1½ c. half-and-half
  • ⅓ c. Grated Parmesan cheese
  • 3 tbsp. Grated Parmesan cheese
  • 2 tsp. Worcestershire sauce
  • ½ tsp. Kosher salt
  • ½ tsp. freshly ground pepper
  • 3 tbsp. panko breadcrumbs

Fried Shallots

  • 4 large shallots
  • ⅓ c. all-purpose flour
  • vegetable oil

Directions

  1. Heat oven to 350 degrees F. Cook green beans in boiling salted water to cover in a Dutch oven 4 to 5 minutes or to desired degree of doneness; drain. Plunge into ice water to stop the cooking process; drain and pat dry.
  2. Sauté mushrooms and onion in melted butter in Dutch oven over medium heat 10 minutes or until golden; whisk in flour and garlic and cook, whisking constantly, 1 minute. Gradually whisk in wine and cook, whisking constantly, 1 minute. Whisk in half-and-half and cook, whisking constantly, 3 to 4 minutes or until sauce is thickened and bubbly. Remove from heat, and whisk in 1/3 cup cheese and next 3 ingredients.
  3. Fold green beans into sauce. Place in a lightly greased 2 1/2-quart baking dish. Sprinkle remaining Parmesan and panko over green bean mixture. Top with Fried Shallots.
  4. Bake at 350 degrees F for 25 to 30 minutes or until golden and bubbly. Serve immediately.
  5. For the Fried Shallots: Separate 4 large sliced shallots into rings. Toss in all-purpose flour. Pour vegetable oil to depth of 1 inch in a medium saucepan; heat to 350 degrees F. Fry shallots, in batches, 3 to 4 minutes or until crispy and just golden. Drain on paper towels; season with salt and pepper to taste.

Cheddar-Chive Biscuits

cheddar chive biscuits

This quick and simple side dish is sure to compliment any meal with a savory Southern flavor.

TOTAL TIME: 

PREP: 

LEVEL: Moderate

YIELD: 8 biscuits

Ingredients

  • 2 c. self-rising flour
  • ¼ tsp. Kosher salt
  • ¼ tsp. pepper
  • ¼ c. heavy cream
  • 1 tbsp. heavy cream
  • ½ c. lemon-lime soda (such as Sprite)
  • 3 oz. extra-sharp Cheddar cheese
  • ¼ c. chopped fresh chives

Directions

  1. Heat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour and 1/4 teaspoon each salt and pepper. Make a well in the center. Using a fork, gently stir in the soda and 1/2 cup heavy cream, mixing just until incorporated (do not overmix). Fold in the chives and all but 1/2 cup of the Cheddar.
  3. Drop spoonfuls of the batter (you should have 8 total) onto the prepared baking sheet. Brush with the remaining tablespoon heavy cream, sprinkle with the remaining 1/2 cup Cheddar, and bake until puffed and golden brown, 15 to 18 minutes. Serve the biscuits warm or at room temperature.

Butternut Squash Gratin

butternut squash gratin

This simple gratin makes use of sweet and bright butternut squash, perfect for a satisfying and seasonal fall or winter dish.

TOTAL TIME: 

PREP: 

LEVEL: Moderate

SERVES: 6

Ingredients

  • ½ tsp. salt
  • 1 butternut squash
  • ¼ c. lower-sodium chicken broth
  • 1 tbsp. margarine or butter
  • ½ c. panko (Japanese-style bread crumbs)
  • 1½ oz. Parmesan cheese
  • 1 tbsp. olive oil
  • 1 tsp. fresh thyme leaves
  • ¼ tsp. crushed red pepper

Directions

  1. Preheat oven to 400 degrees F. Grease 2-quart shallow baking dish.
  2. Sprinkle 1/4 teaspoon salt all over squash. In prepared baking dish, arrange squash in overlapping layers; pour broth into dish. Dot squash with the butter or margarine. Cover tightly with foil and bake 35 minutes, or until a knife pierces through squash with only slight resistance.
  3. Meanwhile, in a small bowl, combine panko, Parmesan, oil, thyme, red pepper, and 1/4 teaspoon salt until well mixed.
  4. Uncover squash and sprinkle evenly with panko mixture. Bake, uncovered, 12 to 15 minutes or until crumbs are golden brown. Garnish with thyme sprigs.

Sweet Potato Casserole with Marshmallows and Coconut Crumble

dixies sweet potato casserole with marshmallows and coconut crumble

Topped with gooey marshmallows and coconut crumble, this rich dish can double as dessert.

TOTAL TIME: 

PREP: 

LEVEL: Moderate

YIELD: 8 servings

Ingredients

  • 3 lb. sweet potatoes
  • Cooking spray
  • 1 c. evaporated milk
  • 1 c. sweetened condensed milk
  • 4 large eggs
  • 1 stick unsalted butter
  • 1 stick unsalted butter
  • 3 c. packed light brown sugar
  • 2 tbsp. ground cinnamon
  • 2 tsp. vanilla extract
  • 2 tsp. ground allspice
  • 2 tsp. ground nutmeg
  • 1 tsp. ground cloves
  • 1 tsp. ground ginger
  • 1 tsp. salt
  • 2 c. chopped pecans
  • 2 c. unsweetened coconut flakes
  • 1 c. all-purpose flour
  • 1 lb. marshmallows

Directions

  1. Preheat oven to 425 degrees F. Meanwhile, on an ungreased baking sheet, arrange sweet potatoes (prick the large ones with a fork first). Bake until tender, 45 minutes to 1 hour. Set aside to cool.
  2. Meanwhile, reduce oven temperature to 350 degrees F. Coat two 8-inch square casserole dishes with cooking spray and set aside. Peel cooled potatoes and, in a large bowl, mash with a fork. Add evaporated milk, condensed milk, eggs, melted butter, 1 cup light brown sugar, cinnamon, vanilla, allspice, nutmeg, cloves, ginger, and salt; stir to combine. Divide mixture between the prepared casserole dishes.
  3. To make the crumble, in a medium bowl, combine pecans, coconut, flour, and remaining butter and light brown sugar until crumbly. Crumble the mixture evenly atop both dishes of sweet potatoes. Top with marshmallows. Bake until marshmallows are deep golden brown, 30 to 45 minutes.

Smash Herb Lemon Baked Potatoes

Smashed Herb Lemon Baked Potatoes - Crispy on the outside, moist and tender on the inside! Each bite contains just a hint of freshly squeezed lemon and herbs!

PREP TIME

COOK TIME

TOTAL TIME

Author: Chelsea @ Gal on a Mission

Serves: 6 servings

INGREDIENTS

  • 1 pound small red potatoes, washed and dried
  • 1 tablespoon butter, melted
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • ½ teaspoon dried parsley
  • salt and pepper
  • half of lemon

INSTRUCTIONS

  1. Add hot water to a medium-sized pot and heat over medium-heat until the water is boiling, season with salt. Add the potatoes to the pot, simmer for 20 minutes or until the potatoes are tender. Drain.
  2. Preheat oven to 400 degrees. Place the potatoes on a large baking sheet and gently smash them.
  3. Mix together the melted butter, dried thyme, dried basil, dried oregano, and dried parsley together in a small bowl. Glaze the potatoes with the mixture with a pastry/basting brush. Season with salt and pepper. Squeeze lemon juice on top of the potatoes.
  4. Bake for 20 minutes or until the tops of the potatoes are crispy.

Brussels Sprouts Gratin

Brussels Sprouts Gratin

Total Time:
40 min
Prep:
15 min
Cook:
25 min
Yield:6 servings
Level:Easy

Ingredients:
2 tablespoons unsalted butter, cut into pieces, plus more for the dish
Kosher salt
1 pound Brussels sprouts,outer leaves and stems removed
Pinch of red pepper flakes
Freshly ground pepper
1/2 cup heavy cream
1/2 cup grated white cheddar cheese
1/2 cup breadcrumbs

Directions: 
Preheat the oven to 400 degrees F and butter a 2-quart baking dish. Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until tender, 8 to 10 minutes.
Drain the Brussels sprouts and coarsely chop. Transfer to the prepared baking dish and toss with the red pepper flakes, and salt and pepper to taste, then spread out evenly. Pour the cream on top, sprinkle with the cheese and breadcrumbs and dot with the butter pieces.
Bake the gratin until bubbly and golden brown, about 15 minutes.
 

Homemade Gravy

Image result for gravy

This homemade gravy is the perfect accompaniment for your Thanksgiving turkey, and it is easy enough to become a household staple.

TOTAL TIME: 

PREP: 

LEVEL: Moderate

YIELD: about 3 cups

Ingredients

  • ½ c. unsalted butter
  • 1½ c. chopped onion
  • ¼ c. all-purpose flour
  • Kosher salt
  • black pepper
  • 2 c. chicken broth or stock
  • 1 tbsp. Cognac or brandy
  • 1 tbsp. heavy cream

Directions

  1. In 12-inch skillet, cook butter and onion on medium-low heat for 12 to 15 minutes, or until lightly browned, stirring occasionally.
  2. Whisk in flour, then 1 teaspoon salt and 1/2 teaspoon pepper. Cook for 2 minutes, stirring. Add broth and Cognac; cook, uncovered, 4 to 5 minutes or until thickened, stirring occasionally. Stir in cream, if using. Gravy can be refrigerated in airtight container up to 4 days. Reheat on medium-low heat, adding pan drippings from turkey, if desired.

Spiced Pumpkin Latte Cheesecake

spiced pumpkin latte cheesecake

Upgrade the classic cheesecake by adding the flavors of a seasonal favorite: the spiced pumpkin latte!

TOTAL TIME: 

PREP: 

LEVEL: Moderate

YIELD: 16 servings

Ingredients

  • 2 c. graham cracker crumbs
  • ¾ c. lightly toasted hazelnuts or pecans
  • ½ c. butter
  • ¼ c. firmly packed brown sugar
  • 3 package cream cheese
  • 1½ c. granulated sugar
  • ¼ c. all-purpose flour
  • 1 tbsp. pumpkin pie spice
  • ½ tsp. salt
  • 1 container sour cream
  • 2 tsp. vanilla extract
  • 4 large eggs
  • 1½ tbsp. instant coffee
  • 1 c. pumpkin puree
  • sweetened whipped cream
  • cinnamon sticks

Directions

  1. Heat oven to 350 degrees F. In a large bowl, stir together first 4 ingredients until well blended. Press mixture on bottom and 2 inches up sides of a 9-inch springform pan. Bake 12 minutes or until lightly browned. Cool completely on a wire rack (about 15 minutes). Reduce oven temperature to 325 degrees F.
  2. Beat cream cheese and next 4 ingredients at medium speed with an electric mixer until blended and smooth. Add sour cream and vanilla, beating until just blended. Add eggs, 1 at a time, beating until just blended after each addition. Remove 3/4 cup batter and set aside.
  3. Stir together instant coffee and 1/4 cup hot water until dissolved. Add coffee and pumpkin to remaining batter, beating just until blended. Pour pumpkin batter into prepared crust. Spoon dollops of reserved batter over pumpkin batter and swirl.
  4. Bake at 325 degrees F for 1 hour or until center is almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 30 minutes. Remove from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan). Cool completely on a wire rack (about 2 hours). Cover and chill 24 hours.
  5. Remove sides of pan; transfer cheesecake to a serving plate. Serve with desired toppings.

Old-Fashioned Pecan Pie

old fashioned pecan pie

Homemade crust and copious amounts of dark corn syrup give this traditional pecan pie a leg up on the competition.

TOTAL TIME: 

LEVEL: Moderate

SERVES: 10

Ingredients

  • ¾ c. dark corn syrup
  • ½ c. dark brown sugar
  • 3 tbsp. butter or margarine
  • 1 tsp. vanilla extract
  • 1 pinch salt
  • 3 large eggs
  • 1½ c. Pecan halves
  • 9-Inch Baked Pie Shell

Directions

  1. Prepare 9-Inch Baked Pie Shell as recipe directs. Cool pie shell on wire rack at least 10 minutes. Reset oven control to 350 degrees.
  2. In large bowl, with wire whisk, mix corn syrup, sugar, butter, vanilla, salt, and eggs until blended. With spoon, stir in pecans.
  3. Pour filling into pie shell. Bake 43 to 45 minutes or until filling is set around edge but center jiggles slightly. Cool on wire rack at least 3 hours for easier slicing. Refrigerate leftovers up to 1 week.

Deep-Dish Apple Cobbler

Reap the rewards of your apple-picking efforts with this bubbling, sweet dessert that captures all the flavors of autumn.
Get the recipe for Deep-Dish Apple Cobbler »

This deep-dish dessert bubbles with homespun charm and flavor.

TOTAL TIME: 

PREP: 

COOK: 

LEVEL: Moderate

YIELD: 12 servings

SERVES: 12

Ingredients

Cobbler Crust:

  • 1 c. all-purpose flour
  • 1½ tsp. baking powder
  • ¼ c. sugar
  • 1 tbsp. sugar
  • 3 tbsp. cold butter or margarine
  • ½ c. heavy or whipping cream
  • 1 tbsp. heavy or whipping cream
  • .13 tsp. ground cinnamon

Apple Filling:

  • 1 lemon
  • 2½ lb. Granny Smith, Golden Delicious, and/or Gala apples
  • ⅓ c. sugar
  • 2 tbsp. cornstarch
  • .13 tsp. salt

Directions

  1. Prepare Cobbler Crust: In medium bowl, combine flour, baking powder, and 1/4 cup sugar. With pastry blender or using two knives scissors-fashion, cut in butter until mixture resembles fine crumbs. Add 1/2 cup cream and stir with fork until dough comes together.
  2. Gather dough into ball and place on lightly floured sheet of waxed paper. With floured rolling pin, roll dough into 9-inch round. Slide waxed paper onto cookie sheet and refrigerate dough until ready to use. In cup, mix cinnamon and remaining 1 tablespoon sugar; set aside.
  3. Preheat oven to 400 degrees F. Prepare Apple Filling: From lemon, grate 1/2 teaspoon peel and squeeze 1 tablespoon juice. In large bowl, toss lemon peel and juice with apples, sugar, cornstarch, and salt. Transfer apple mixture to 9 1/2-inch deep-dish glass or ceramic pie plate. Cover with waxed paper and cook in microwave oven on High 8 minutes or until apples are fork-tender, stirring well halfway through cooking.
  4. Immediately, while filling is hot, remove dough round from refrigerator and, with the help of the waxed paper, invert dough over apple mixture. Peel off paper. Cut 4-inch X in center of round; fold back points to make square opening. Brush dough with remaining 1 tablespoon heavy cream; sprinkle with cinnamon-sugar.
  5. Bake pie 35 to 40 minutes or until filling is bubbling in center. If crust is browning too quickly, loosely cover pie with foil after 25 minutes. Cool pie on wire rack.

Peanut Butter Pie

miranda lamberts peanut butter pie

One bite of Miranda Lambert's luscious chill-and-serve pie with its rich, crunchy peanut filling and you will forget all about peanut butter cups.

TOTAL TIME: 

PREP: 

LEVEL: Easy

SERVES: 10

Ingredients

  • 1 refrigerated ready-to-use pie crust
  • ¾ c. sugar
  • ⅓ c. cornstarch
  • 1 tsp. salt
  • 4 c. whole milk
  • 4 large egg yolks
  • ¾ c. peanut butter
  • 3 tbsp. butter
  • 1 tbsp. vanilla extract
  • Freshly whipped sweetened heavy cream
  • Chopped peanuts

Directions

  1. Preheat oven to 450 degrees F. Place pie crust in 9-inch pie plate; bake as label directs for one-crust pie shell.
  2. In 4-quart saucepan, stir together sugar, cornstarch, and salt. In large bowl, whisk milk and egg yolks until blended; gradually whisk into sugar mixture. Heat on medium 6 to 7 minutes or until mixture thickens and boils, stirring constantly. Boil 1 minute, stirring. Remove from heat; stir in peanut butter, butter, and vanilla until well blended.
  3. Immediately pour peanut butter mixture into baked pie shell; press plastic wrap onto surface of filling. Refrigerate pie at least 4 hours or until well chilled and set.
  4. To serve, top with whipped cream and garnish with chopped peanuts.