Cranberry, Apple & Raisin Crisp

• 1/2 c  old-fashioned oats
• 1/2 c flour
• 1/2 c dark brown sugar
• 5 1/2 tbsp cold butter, cut into 1/4-inch pieces
• 12 oz cranberries
• 2 Golden Delicious apples, peeled, cored, and cut into 1/2-inch pieces
• 1/2 c raisins
• 3/4 c granulated sugar
• 2 tbsp flour
• Grated zest of 1 orange
• 1/2 c orange juice (from 1 orange)
• 1/4 tsp ground cloves

Heat the oven to 375°F. In a medium bowl, combine the oats, the 1/2 cup flour, and the brown sugar. Add the butter and rub it into the flour mixture until small crumbs form.

In a large bowl, combine the cranberries, apples, raisins, granulated sugar, the 2 tablespoons flour, orange zest and juice, and the cloves. Transfer the fruit to an 8-inch square glass baking dish or a 2-quart soufflé dish.

Top the fruit with the crumb mixture. Bake until the fruit is tender and the crumb topping has browned, about 45 minutes. Let cool at least 15 minutes before serving.

Roast Turkey Breast

• 6 lb fresh turkey breast, on the bone, rinsed and dried
• 2 tbsp unsalted butter, softened
• Kosher salt 
• Freshly ground black pepper
• 1 stalk celery, cut into 2 inch pieces
• 1 small carrot, peeled & cut into 2-inch pieces
• 2 small onions, peeled & quartered

Preheat oven to 325 degrees.

Rub the turkey all over with the butter, including the cavity of the breast. Season generously with salt and pepper. Scatter the vegetables on the bottom of a roasting pan just large enough to hold the turkey. Set the meat breast-side up in the pan. Roast for 2 to 2 1/2 hours or until an instant read thermometer inserted into the thickest part of the roast registers 160 degrees F. Transfer the turkey to a cutting board and tent loosely with foil for 30 minutes.

Carve the breast and serve.

Whipped Sweet Potatoes & Bananas w/Honey

• 5 med sweet potatoes, cleaned
• 4 bananas, unpeeled
• 1 c unsalted butter, at room temperature
• 1/4 c honey
• Kosher salt
• 1/2 c all-purpose flour
• 3/4 c dark brown sugar
• 1 1/2 c pecans, chopped

Preheat the oven to 375 degrees F.

Prick the sweet potatoes all over with a fork, put them in a roasting pan and roast for 30 minutes. Toss the bananas into the pan and continue roasting for 10 to 15 minutes, until both the bananas and potatoes are very soft. Remove the pan from the oven but don't turn the oven off.

When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl. Peel the bananas and add them to the bowl along with 1 stick of the butter, and the honey. Season with salt and beat vigorously with a wooden spoon until everything's well combined and the mixture is fluffy. Spoon into an oven-proof serving bowl and smooth the top.

In a separate mixing bowl, use your fingers to rub together the remaining stick of butter, the brown sugar, flour, and pecans until the mixture is the consistency of coarse crumbs. Sprinkle the crumb mixture over the sweet potatoes and return to the oven. Cook for about 20 minutes, until the crumbs are golden. Serve hot.

Read more at: http://www.foodnetwork.com/recipes/tyler-florence/whipped-sweet-potatoes-and-bananas-with-honey-recipe2/index.html?oc=linkback

Herb Stuffing

• 1 c butter
• 2 c celery, chopped 
• 1 c onion, chopped 
• 2 tsp thyme leaves
• 1 1/2 tsp poultry seasoning
• 1 tsp  seasoned salt
• 1/2 tsp black pepper
• 12 c dry unseasoned bread cubes
• 4 c chicken broth

Preheat oven to 375°F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes.  Stir in thyme, poultry seasoning, seasoned salt and pepper.

Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish.

Bake 35 minutes or until heated through and lightly browned.

Homemade Cranberry Sauce

• 1 c sugar
• 1 c water
• 12 oz  fresh cranberries, rinsed and drained
• 1/2 tsp cinnamon, ground
• 1/2 tsp grated orange peel
• 1/2 tsp vanilla extract

Mix sugar and water in medium saucepan. Bring to boil on medium-high heat. Add cranberries, cinnamon and orange peel; return to boil. Reduce heat to medium-low; simmer 10 minutes or until cranberries burst and sauce begins to thicken, stirring occasionally.

Remove from heat. Stir in vanilla. Cool to room temperature. Cover.

Refrigerate until ready to serve.

Broccoli & Cauliflower Casserole

• 1/2 c plain dry bread crumbs
• 2 tbsp grated parmesan cheese
• 2 tbsp butter, melted
• 1 1/2 tsp Italian seasoning, divided
• 16 oz broccoli florets
• 16 oz cauliflower florets
• 2 tbsp butter
• 1 lg onion, chopped
• 2 tbsp flour
• 1 tsp garlic salt
• 1/4 tsp black pepper
• 1 1/4 c milk
• 4 oz cream cheese, cubed
• 1/4 c grated parmesan cheese

Preheat oven to 350°F. Mix bread crumbs, 2 tablespoons of the Parmesan cheese, 2 tablespoons melted butter and 1/2 teaspoon of the Italian seasoning in small bowl. Set aside. Cut up any large broccoli or cauliflower florets into bite-size pieces.

Melt 2 tablespoons butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender.  Stir in flour, remaining 1 teaspoon Italian seasoning, garlic salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and remaining 1/4 cup Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 2-quart baking dish. Sprinkle top evenly with crumb mixture.

Bake 40 minutes or until heated through and top is lightly browned.

Creamy White Bean Stew w/Bacon

• 12 oz smoked bacon, chopped
• 1 tbsp olive oil
• 1 tbsp butter
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 tsp Italian seasoning
• Pinch sea salt
• ½ tsp fresh ground black pepper
• 6 (15 ounce) cans small white beans (or navy beans), drained and rinsed
• 4 c chicken stock, hot
• 2 tbsp flat-leaf parsley, chopped
• 1 tsp lemon zest
• 2 tbsp lemon juice

Place a large Dutch oven over medium-high heat; once hot, add in a small drizzle of olive oil, and the chopped bacon; crisp the bacon completely until browned, then remove with a slotted spoon, drain it on paper towels, and set it aside; reserve 1 tablespoon of the bacon fat, and set aside, wipe out the pot, and return it to medium-high heat.

Next reserved  bacon fat to the pot, along with the olive oil and the butter, and allow them to melt together; once melted and hot, add in the diced onion, carrots and celery, and allow them to soften for about 5 minutes; next, add in the garlic, cook for 30 seconds, add in 2/3 of the reserved bacon, the Italian seasoning, the sea salt and the pepper, along with the white beans, and stir to combine  Next, add in the hot chicken stock, stir, and allow the stew to gently simmer for about 40-45 minutes, partially covered with lid.  About half way through the cooking process, mash the beans a little bit with the with a potato masher, to break up the beans a little.  After about 40 minutes, turn the heat off and finish the stew by adding in the chopped parsley, the lemon zest and the lemon juice; serve the stew with some crusty bread, and garnish with some of the remaining crisped bacon.