Thanksgiving with Simplicity Gourmet

My kitchen at Thanksgiving can get rather hectic and not to mention, blazing hot! For years, my oven was cranked up from dawn til dusk and by the time the food hit the table, I could barely even stomach the food I had slaved over all day! Well, last year, I invested in one of our Waterless Turkey Roasters and let me tell you, it's changed my life at Thanksgiving! It cooked my turkey in half the time, on top of the stove (no oven!), and it was the juiciest Turkey I have ever served (I couldn't even get it out of the pan b/c the turkey meat was just falling off the bone)! So, good food and satisfied bellies equals tremendous investment to me! ~ Katie

HOLIDAY SALE:
Jumbo Turkey Roaster
Reg: $469.00 / Sale: $234.99 plus tax and shipping

3 pc Carving Set
Reg: $379.00 / Sale: $189.99 plus tax and shipping

DARN GOOD SEASONING:
$3.00/jar OR 2 for $5.00 (plus tax and shipping)

UTENSILS: Small Mixing Bowl, Jumbo Turkey Roaster

INGREDIENTS:

1 12-16 lb. Turkey, thawed
2-3 cups Organic Butter
1 Bottle of Darn Good Seasoning

TO START:
Remove neck and giblet pack from the inside of the turkey, discard. Using your hands, gently separate the skin of the turkey from the meat of the turkey but do not remove the skin - you are making a pocket or the seasoning.

SEASONING:
In the small mixing bowl, cream the butter and about 1/2 Cup of Darn Good Seasoning. Using your hands, gently spread the seasoning mixture underneath the skin of the turkey and lay the skin back over the meat of the turkey. Season the outside of the turkey generously with Darn Good Seasoning.

TO FINISH:
Place the turkey into a cold roaster, breast down. Season the underneath. Turn the heat to medium and cover. When the water seal forms (water bubbles will form around the edge of the cover), reduce the temperature to Medium Low. Allow 25-30 minutes per pound of turkey. Generally, your turkey will cook on low heat in ½ the time listed on a regular roasting chart.

NOTE: You could also invest in a turkey injection kit. Melt down the butter and combine with Darn Good to use as your injection base.

SO YUMMY!!!

My daddy was never one for poultry, so, turkey was always out of the question for him. But he would eat ham pretty much any way that I would serve it! This recipe is my personal favorite - the flavor is unbeatable! ~ Katie

HOLIDAY SALE:
12 qt Roaster
Regular Price: $695.00
Sale Price: $347.99 plus tax and shipping

3 pc Carving Set
Reg: $379.00 / Sale: $189.99 plus tax and shipping

UTENSILS: 12 qt Roaster, toothpicks, small mixing bowl

INGREDIENTS:

1 6-8 lb. Ham, cooked
1 Bottle of Honey
1 Cup Brown Sugar
2 Cups Cherry 7-Up
1 Jar Maraschino Cherries
1 Can Crushed Pineapple
20 Whole Cloves

INSTRUCTIONS
Place the cherries individually on toothpicks. Prepare the Ham by scoring and pressing the Whole Cloves and the cherries stick alternately into the scores.

In a small mixing bowl, pour the crushed pineapple and brown sugar; stir until the brown sugar has dissolved. Place the ham into a cold Dutch Oven. Pour 7-UP and pineapple mixture over the top. Cover completely with the bottle of Honey.

Cover with the dome cover and cook on medium heat until the water seal forms. Reduce the temperature to low and allow to cook for an 1-2 hours to heat through; every 20 - 30 minutes, ladle sauce over the top a few times and recover.

I always like to do a little spin on the traditional around the holidays - everyone at my house LOVES honey glazed carrots but this year, I wanted to flex my creative muscles and jazz it up a bit. I've worked on this one a couple times over the last few weeks and I love it! Hope you guys do too! ~ Katie

HOLIDAY SALE:
4 qt Roaster
Reg: $529 / Sale: $317 plus tx & Shipping

2 qt Saucepan
Reg: $429 / Sale: $257.40 plus tx & Shipping

2 qt Double Boiler
Reg:$155 / Sale: 493 plus tx & shipping

UTENSILS: 4 qt, 2 qt, 2 qt Double Boiler

INGREDIENTS:

1 Cup Pure Maple Syrup
2 Cinnamon Sticks
1/2 Cup Orange Juice
2 Oranges, peeled, seeded, and roughly chopped
1 Cup Water
3 TBSP Cornstarch (or Arrowroot)
2 lbs Organic Baby Carrots, washed and rinsed
½ tsp Salt
¼ tsp Freshly Ground Pepper
½ Cup Chopped Parsley

INSTRUCTIONS:

Place 2" of water in the 2 qt saucepan; pop the 2 qt casserole insert into the pan. Fill the casserole insert with maple syrup, cinnamon stick, orange juice, & orange pieces. Place the lid on, whistle open, and cook on medium heat.

Mix 3 TBSP hot water and the cornstarch until smooth; when the whistle sounds stir the cornstarch slurry into the maple glaze. Cover, whistle open, and allow to whistle again. Close the whistle to "V" for vent and reduce the temperature to low.

Meanwhile, toss the carrots with parsley, salt, and pepper. Then, toss the carrots with the orange glaze.

Add the carrots to the 4 qt and cover, whistle open. When the whistle sounds, close the whistle and turn the burner off. Allow to stand covered for 12 minutes. Stir and serve.

Now, I know a lot of people who just really like their sweet potatoes cooked savory - rosemary, garlic, thyme and all that. But, here in the South, I'm a firm believer that this is absolutely no way to treat a Sweet Potatoe! ~ Katie

HOLIDAY SALE:
Large Skillet
Reg: $579 / Sale: $347 plus tx & shipping

Jumbo Saute w/o Cover
Reg: $349 / Sale: $209 plus tx & shipping

Jumbo Saute w/ Cover
Reg: $549 / Sale: $329 plus tx & shipping

Master Kut
Reg: $349 / Sale: $209 plus tx & shipping

UTENSILS:
Large Skillet, Jumbo Saute Pan, Master Kut w/ #4 Cone

INGREDIENTS

2-3 Large Sweet Potatoes

GLAZE:
½ Cup Water
½ Cup Pure Maple Syrup
1 Cup White Sugar
1 Cup Brown Sugar
½ Cup Orange Juice
½ Cup Honey
1 TBSP Lemon Juice
2 TBSP Butter
1 tsp Cinnamon
½ tsp Whole Cloves
½ tsp Ground Nutmeg
Pinch of Salt
Pinch of White Pepper
1 ¼ Cups Chopped Dried Apricots
1 Cup Chopped Pecans
½ Cup Chopped Pecans to top

INSTRUCTIONS:

Scrub the sweet potatoes really well, slice on the #4 cone, wash, and set aside.

Place the water, syrup, brown sugar, and orange juice in the saute pan. Stir over medium heat until the sugar dissolves (about 1 minute). Bring the mixture to a simmer, and cook for about 3-5 minutes until the mixture is thick and syrupy.

Add the honey, lemon juice, butter, cinnamon, cloves, nutmeg, salt, white pepper, apricots, and pecans. Return glaze to a simmer and then remove from heat.

Place half the sweet potatoes in the bottom of the large skillet. Pour half of the glaze over the top. Repeat this layer.

Cover, whistle open, and cook on medium heat.

When the whistle sounds, turn the knob to "V" for vent and turn the burner to low. Allow to cook for 12-15 more minutes or until the sweet potates are tender.

Serve and enjoy!

I have a sincerely deep and passionate love for potatoes, any kind, but especially loaded baked potatoes. So, this year, I have decided to give my traditional mashed potatoes a swift kick in the spud - I'm excited to see how my family takes to them - I have a suspicion that they will be gone in about 3 minutes flat! ~ Katie

HOLIDAY SALE:
8 qt Roaster
Reg: $689 / Sale: $413 plus tx & shipping

Griddle
Reg: $240 / Sale: 144 plus tx & Shipping

Flathead Masher
Reg: $29 / Sale: $17.50 plus tx & Shipping

8" Chef Knife:
Reg: $150 / Sale: $90 plux tx & Shipping

Garlic Mincer:

UTENSILS:
8 qt Roaster, Master Kut, Griddle, Flathead Masher, 8" Chef Knife, Garlic Mincer

INGREDIENTS:

5 lbs Russet or Golden Yukon Potatoes, scrubbed and cubed
2 Cups of Chicken Stock
2 Sticks of Organic Butter
1-2 Cups Organic Cream (to your taste)
½ lb Bacon, cooked crispy and chopped
1 - 1 ½ Cups Cheddar Cheese, shredded
½ Cup Green Onions, minced (green parts only)
2 TBSP Minced Organic Garlic
1 tsp Paprika
Salt & Pepper to taste

INSTRUCTIONS:

Scrub and cube the potatoes. Sprinkle lightly with salt and pepper and stir to coat. Add the potatoes to the 8 qt with 2 Cups of Chicken Stock and salt and pepper.

Cover, whistle open, and cook on medium heat.

When the whistle sounds, turn the burner to "V" for vent and allow to cook 15-20 minutes longer or until the potatoes are tender.

Meanwhile, cook the bacon on the griddle until it is crisp. Chop and set aside.

Shred the cheese and chop the onions, set aside.

In the 1 1/2 quart saucepan, heat the butter, garlic, and cream on medium low. Stirring occasionally to keep the cream from scorching.

When the potatoes are done, smash with the flathead masher and add the cream and butter mixture. For this recipe, the potatoes don't have to be smooth. But if you would like for them to be, you can always use an electric mixer to get your desired consistency.

Stir in the salt, & pepper. Add more or less to suit your tastes.

Fold in the cheese and bacon until well blended.

Add the potatoes to a serving bowl and sprinkle with paprika and scallions.

Serve and Enjoy!!!

Now, my Nanny is the root of all my cooking creativity. She says that all good cooks know to take their time and that good meals need to be cooked slowly. I love Thanksgiving dressing - and my Nanny's is the best - so, there will be no substitues here. ~ Katie

UTENSILS: Large Mixing Bowl, Jumbo Saute Pan, Electric Skillet

INGREDIENTS:

2 Large Bags Pepperidge Farms Herb Stuffing
1 Bag White Bread, toasted and shredded
3 small cans Chicken Broth
1 Medium Onion - Diced
4 Large Stalks Celery - Diced
3 TBSP Sage - Fresh or Dried - add more to your tastes
1 Can Cream of Mushroom Soup
2 TBSP Butter/Margarine
Salt to taste
Butter Flavored Pam

TO START:
Saute onions, celery, butter, salt, and sage for 10 minutes in Saute Pan or until onions and celery are tender.

MIXTURE:
Combine Stuffing, Bread Crumbs, Saute Mixture, Soup, and 2 cans of broth. Taste your mixture - this is important because tastes vary - add sage and salt as desired. Mixture should be very moist but not watery. If mixture is too dry, add portions of the 3rd can of broth and mix until the right consistency is reached. If the mixture is too wet, add more slices of cubed toast to soak up the excess moisture.

TO FINISH:
Spray Cooking Spray on the Electric Skillet. Do no pre-heat. Pour mixture into the skillet and cover. Cook on 350 until the water seal forms (lid will spin freely - do NOT remove lid). Reduce heat to simmer, bake for 15-20 minutes. Turn the heat off and allow to sit, covered, for 10 more minutes. Remove the lid and check consistency - if desired, cook an additional 5-10 minutes on the lowest heat setting. Bottom will be browned and crispy.

A few years ago, my Aunt Becky started bringing this squash casserole to Thanksgiving dinner, now she has to bring twice as much because we all love it so much. I mean, I didn't even know I liked squash and now I make my own mini-version of this at least once a week as a dinner staple! ~ Katie

HOLIDAY SALE:
4 pc Open Bake Set
Includes 7x7, 14x10, 16x11, & 18x12 cake pans
Regular Price: $565.00
Sale Price: $282.99 plus tax and shipping

UTENSILS: 16x10 Baking Pan, Large Mixing Bowl, 10" Saute Pan, Small Mixing Bowl

INGREDIENTS:
2 1/2 - 3 lbs. Yellow Squash, thickly sliced
2 1/2 - 3 lbs. Zuchinni
1 can Cream of Chicken Soup
1 can Cream of Celery Soup
1 Medium Sweet Yellow Onion, julienne cut
1 Small Bar of Velveeta Cheese, cubed
1 TBSP Celery Salt
4 Garlic Cloves, minced
1 TBSP Butter
1 White Pepper
1 Cup Chicken Stock
2 Cups Peppridge Farms Stuffing

TOPPING:
2-3 Cups Pepperidge Farms Bread Crumbs
½ Stick Margarine or Butter, melted

TO START:
Saute Onion, Garlic, and butter on Medium heat until the onions are clear (about 8 minutes). In the large mixing bowl, combine the squash, zuchinni, cooked onion & garlic, soups, cheese, broth, stuffing, and seasonings in the large mixing bowl. Mix well.

Butter the baking dish and add the mixture to the pan. In a small mixing bowl, combine the melted butter and the bread crumbs. Coat the top of the casserole with the crumbs.

Bake at 350 for 25-30 minutes or until the squash is cooked through and the topping is golden brown.

I don't know if I've ever been to a Thanksgiving dinner and had any sort of corn casserole on the menu - which is just a tragedy if you ask me! My grandma is a mid-westerner (Missouri born and raised) and this delicious sweet corn delight has is an absolute staple at our Thanksgiving table. ~ Katie

HOLIDAY SALE:
4 pc Open Bake Set:
Includes 7x7, 14x10, 16x11, & 18x12 cake pans
Regular Price: $565.00
Sale Price: $282.99 plus tax and shipping

UTENSILS:
14x10 Bake Pan & Large Mixing Bowl

INGREDIENTS:
1 Bag Frozen Creamed Corn
2 Bags Frozen Extra Sweet Corn
4 eggs
½ Cup Heavy Whipping Cream
2 Boxes Jiffy Corn Muffin Mix
1 Cup Shredded Cheddar Cheese
Salt & Pepper to taste
½ Stick Butter or Margarine, melted
Olive Oil cooking Spray

TOPPING:
1 Loaf White Bread, toasted and shredded
½ Cup Butter, melted
2 TBSP White Sugar

INSTRUCTIONS

Preheat the oven on 300. Beat eggs, milk, cream, salt and pepper together in a large mixing bowl.

Add creamed corn, whole kernel corn, cheese, melted butter, and 2 boxes of Jiffy mix; mix well. If needed, add portions of a third box of Jiffy mix until the mixture is thick and gooey.

Butter the 14 x 10 baking dish and add the casserole mixture to the pan. Cook for 10-12 minutes or until the dish begins to firm.

Meanwhile, toast the bread and combine the bread and butter for the topping. When the casserole has cooked for 10-12 minutes, spread the bread topping over the top and sprinkle with the sugar. Place back in the oven and allow to cook for 12-15 minutes longer or until golden brown and bubbly.

Allow to sit for 10-12 minutes before serving.

No stuffing, or turkey for that matter, is complete without a little gravy. In the south, if there is one thing we know, it's how to make gravy! ~ Katie

MUSHROOM GIBLET GRAVY

UTENSILS: 3 qt Saucepan, 1.5 qt saucepan, 10" Saute Pan

INGREDIENTS:

4 cups turkey or chicken stock
Giblets from 1 turkey
2 chicken bouillon cubes
2 tablespoons reserved stuffing mixture
3 tablespoons cornstarch
1/3-cup cold water
2 pints button mushrooms, sliced
3 tablespoons butter
1 hard boiled egg, sliced
Salt and freshly ground black pepper

INSTRUCTIONS:

Place two wet paper towels in the bottom of the 1.5 qt saucepan. Place the egg in the pan. Cover, whistle open, and cook on medium heat.

When the whistle sounds, close the whistle, and turn the burner to low. Allow to cook 12-15 minutes.

Meanwhile, saute the mushrooms and butter on medium heat in the 10" saute pan.

Bring the stock and giblets to a boil on Medium High heat in the 3 qt saucepan.

Add the stuffing and bouillon to the 3 qt saucepan.

Make a slurry by mixing the water and cornstarch. Add to the 3 qt saucepan.

When the mushrooms are browned, add to the 3 qt saucepan too.

Peel and slice the eggs and add that along with salt and pepper to taste.

I'm from Louisiana, so, we can't just have a dish that doesn't put a little Cajun in ya! This is my momma's cajun version of the Thanksgiving classic...ah...my mouth is watering just thinking of it! ~ Stella

UTENSILS: Large Skillet, Griddle, Master Kut

INGREDIENTS:

4 cans French-style String Beans
1 ½ - 2 Cans Cream of Mushroom Soup
¼ lb. Bacon, cooked
¾ Cup Shredded Velveeta Cheese
Cayenne pepper to taste
2 Big Cans French Fried Onions
¼ tsp. DARN GOOD SEASONING
Butter

INSTRUCTIONS:

On the griddle, cook the bacon until crispy. Chop and set aside.

Rinse and drain string beans. Mix beans, soup, bacon, cheese, pepper, cayenne pepper, and Darn Good together in a mixing bowl. Be sure that all ingredients are mixed well; the mixture will be juicy.

Butter the Large Skillet and fill halfway. Place a thick layer of French Fried Onions on top and repeat that layer one more time.

Cover, whistle open, and cook on Medium heat until the whistle sounds. Close the whistle (do NOT remove the lid) and turn the burner off. Allow to stand 10-15 minutes to set.

Before serving, sprinkle with a fresh layer of French fried onions and serve.

So - at any pot luck function or family event, I can rest assured that I will always have my my mac & cheese in super demand. I do have to admit - it is super fabulous! So, I'm a little leary of sharing my little tricks - but I'm willing to do it just so that you can hear the same accolade I've enjoyed over the years this Thanksgiving. ~ Katie

UTENSILS: 8 qt, Large Colander, 2 qt Saucepan, 2 qt Double Boiler

INGREDIENTS:

1 Medium Block of Velveeta Cheese, Cubed
1 pint Cream
½ Stick Butter
Salt and Pepper
1 Large Pkg Whole Wheat, Organic Egg Noodles

INSTRUCTIONS

Fill the Roaster ¾ Full of water; heat on Medium High until the water boils.

Meanwhile, fill the 2 qt with 2" of water and place the double boiler in the 2 qt. Combine the cubed cheese, cream, butter, salt & pepper in the double boiler.

Cover, whistle open, and cook on medium heat. When the whistle sounds, close the whistle and reduce the temperature to low. Allow to stand until the noodles are done.

When the water for the noodles comes to a boil, sprinkle the water with Salt and pour in the noodles. Cover and turn the burner off. Cook for 10-12 minutes.

When the noodles are done, drain. Uncover and stir the cheese mixture and pour over the noodles. Gently fold the noodles and cheese sauce together and serve. Taste and add salt and pepper to your tastes. Enjoy!

Chocolate - Pumpkin - Pecan - need I say more! You know me and my need to push the traditional into the 21st century by juicing it up a bit - this one gives you three holidays must's in one bite - the perfect bite, if you ask me! ~ Katie

UTENSILS: Medium Mixing Bowl, Electric Hand Mixer

INGREDIENTS:

1 cup chopped pecans; 1/2 Cup Mini Chocolate Chips: 1 teaspoon vanilla; 1 cup canned pumpkin; 4 tablespoon (1/2 stick) melted butter; 1/2 cup sugar; 1 cup dark corn syrup; 3 eggs; 1 9-inch unbaked pie shell; whipped cream, 2 TBSP chopped pecans, and 2 TBSP mini chocolate chips for garnish

INSTRUCTIONS:

Preheat oven to 350. Meanwhile, beat eggs well. Mix in the corn syrup, sugar, butter, pumpkin and vanilla on low until well-blended. Arrange 1 Cup pecans & 1/2 Cup Mini Chocolate Chips in the bottom of the pie shell. Slowly pour egg mixture over them. Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Let cool completely before serving to allow the filling to set up.

Garnish with whipped cream, chopped pecans, and mini chocolate chips.

I've always been under the impression that strawberry cake was my favorite kind of cake but as I've gotten older, I've realized that it wasn't ALL strawberry cake but, rather, just my grandma's strawberry cake that was my favorite! A holiday or birthday just wouldn't be the same with out it! ~ Katie

HOLIDAY SALE:
5 pc Bakeware Set
Includes 2 9" Round Cake Pans, 2, 9" Pie Plates, and 1 Large Cookie Sheet
Regular Price: $299.00
Sale Price: $149.99 plus tax and shipping

NOTE: Must make a day ahead of time

UTENSILS: 2 quart saucepan, double boiler, (2) 9" Round Cake Pans, Electric Mixer, Large Mixing Bowl, Small Mixing bowl, flat head masher

INGREDIENTS:

Cake:
2 Boxes Duncan Hines White Cake Mix
2 Boxes of Strawberry Flavored Jello
8 eggs (seperated - whites and yolks)
½ Cup Oil
1 Cup Water
1 Bag of Frozen Strawberries, dethawed, with juice
Baking Pam (Pam with Flour)

Glaze:
1 Bag of Frozen Strawberries, dethawed, with juice
1 bag Powdered Sugar
1 Stick Margarine

TO SERVE:
1 Large Tub or 2 Regular Tubs of Whipped Cream
1-2 pkgs Fresh Strawberries, sliced

TO START:
Defrost the strawberries. Mash each bag seperatly until strawberries are no longer whole. Use one bag for the cake and one for the glaze. Set aside.

CAKE:
In the small mixing bowl add the egg whites. Beat on with the electric mixer until thick and foamy. Set aside. In a Large Mixing bowl, add all other ingredients for the cake batter. Using the electric mixer, on low speed, gently fold all ingredients. Gradually increase the speed of the mixture until mixture is fluffy. Fold in the egg whites. Coat baking dish with baking Pam and pour in the cake batter. Bake at 350%u02DA for 45-50 minutes or until a knife inserted comes out clean.

GLAZE:
While the cake is baking, place the other bag of dethawed and mashed strawberries in the doulbe boiler. Place 2-3 inches of water into the 2 quart saucepan and fit the double boiler snuggly into the pan. Place the butter and the confectioner's sugar into the pan with the strawberries. Cover and cook on Medium Heat, whistle open. When the whistle sounds, stir the mixture, being careful to dissolve any lumps; replace the lid, whistle closed, and remove from heat. Set aside until the cake is finished cooking.

TO FINISH:
Using a knife, loosen the sides of the cake from the sides of the baking dish but don't remove from the pan. Pour the glaze over the surface of the two cakes. Cover and allow to stand over night.

In the morning, flip one cake onto a serving platter. Place a thin layer of whipped cream on top and then cover the top with a layer of fresh strawberries. Place the other cake on top of that and repeat the whipped cream and strawberry layer on top. Coat the entire cake with whipped cream and garnish with strawberry slices, toasted almond shavings or coconut, and arrange in any design of your choice.

Nothing says fall like warm baked cinnamon apples - and, as always, I've added my own special twists to make them out of this world ~ Erica

UTENSILS: Electric Skillet, apple corer

INGREDIENTS:
6-8 Large Baking Apples, cored
1 Pkg Cinnamon Red Hots
1 Pkg Mini Marshmallows
1-2 Cups Brown Sugar
Cinnamon to Sprinkle
1 Pat of butter per apple
1/2 Cup melted butter
1 Large pkg Chopped Walnuts

INSTRUCTIONS
Core each apple. In the center of each apple,stuff ingredients in this order: 1/2 pat of butter, sprinkle of brown sugar, sprinkle of cinnamon, 1/2 tsp Red Hots, 3-4 mini marshmallows, walnuts, sprinkle of brown sugar, sprinkle of cinnamon, 1/2 pat of butter. When all the apples are filled, pour the melted butter over the top of all the apples, sprinkle with remaining brown sugar, sprinkle with cinnamon and walnuts and cover. Cook on 350 until the water seal forms (lid will spin freely). Turn the burner to simmer and allow to cook for 10-12 minutes. Turn the heat off and allow to stand 10-15 minutes covered. Serve warm with vanilla ice cream or frozen yogurt.

It just isn't Thanksgiving at my house without my great-grandma's fudge pie taunting us all through dinner. We practically have to padlock them so we actually have some left for dessert - my brother always finds a way to sneak a "taste test" - it's been that way for over twenty years and I don't think things will change this Thanksgiving! ~ Katie

HOLIDAY SALE:
5 pc Bakeware Set
Includes 2 9" Round Cake Pans, 2, 9" Pie Plates, and 1 Large Cookie Sheet
Regular Price: $299.00
Sale Price: $149.99 plus tax and shipping

UTENSILS: 2 Quart Saucepan, Double Boiler, Small Mixing Bowl, Round Cake Pan OR Pie Plate

INGREDIENTS (per pie):

3 Squares Semi-Sweet Chocolate Baking Bars
¼ lb Stick Margarine or Butter
2 Eggs
1 Cup Granulated White Sugar
½ Cup All Purpose White Flour
1 TBSP Brown Sugar
1 Cap Full Vanilla Extract
Baking Non-Stick Spray (has flour)
Whipped Topping

TO START:
Place 3" of water in the 2 quart saucepan and fit the double boiler snugly inside the pan. Place the butter and the chocolate squares inside the double boiler. Cover and cook over medium heat, whistle closed for 10-15 minutes or until the chocolate has melted completely.

MIXTURE:
Place the eggs in the mixing bowl and beat thoroughly. Add the sugar, flour, brown sugar, vanilla, and chocolate mixture.

TO FINISH:
Spray the baking dish with floured cooking spray and pour in the batter. Bake at 350%u02DA for 30 - 40 minutes. Pie should have a brownie like consistency. Let cool for at least one hour before serving; serve with whipped topping.

So, it's the day after Thanksgiving and you've cooked and cleaned more than you care to for the rest of your life. But - as every family knows - there are still stragglers left in your house. Their Thanksgiving feasts are fully digested and as you seek peaceful solitude, the rumble of their empty stomachs call you out of the quiet, once again demanding your culinary skills into action. Here's what to do with all that lefover Turkey and extra can of Pumpkin that you had "just in case." ~ Katie

UTENSILS: Master Kut w/ #1 Cone, 6 qt Roaster, Griddle, 3 qt Saucepan, Garlic Press, 8" Chef Knife

INGREDIENTS:

1 lb Organic Whole Wheat Penne; 2 Cups Leftover Turkey, shredded (or cooked, shredded chicken); 4 Thick Sliced Bacon Strips, cooked crispy and chopped; Salt; 1 TBSP extra-virgin olive oil; 3 shallots, finely chopped; 3 to 4 Organic Garlic Cloves, minced; 2 cups Organic Chicken Stock; 1 (15-ounce) can pumpkin puree; 1/2 cup cream; 1 teaspoon hot sauce, to taste; Freshly grated nutmeg, to taste; 2 pinches ground cinnamon; 2 pinches ground sage; Salt and black pepper; 7 to 8 leaves fresh basil, finely chopped, 2 Cups Spinach leaves, chopped; 1 Cup Grated Parmigiano-Reggiano

INSTRUCTIONS:

Heat the water for the pasta in the 6 qt Dutch Oven on Medium heat, covered with the whistle open. When the whistle sounds, add salt and pasta. Cover, whistle closed and turn the burner off. Allow to stand for 12 minutes. Uncover and drain; add back to the Dutch Oven. Set aside until your sauce is ready.

Meanwhile, cook the bacon on the griddle until it's crisp; chop and set aside.

Heat the olive oil over Medium heat in the 3 qt saucepan. Add the shallots and garlic to the pan; saute until soft and tender, about 4-5 minutes, on medium heat. Stir in chicken stock and combine with pumpkin. Stir in the cream and then season with hot sauce, nutmeg, cinnamon, sage, salt and pepper. Stir in the turkey, spinach (minus a little to garnish with), & ¾ of the basil. Reduce heat to low and allow to simmer 5 to 6 minutes more to thicken.

Meanwhile, grate the cheese.

Add the sauce to the pasta and toss to coat well. Add ¾ of the bacon and ¾ of the cheese to the pasta and toss to combine well. Add the pasta to a serving dish and sprinkle the remaining spinach, bacon, and cheese on top.

Serve with a side garden salad and fresh bread and enjoy!

We have a new home - but our kitchen isn't quite ready yet - I know, such a sad story, right?!?! Well, we have tentatively rescheduled our next cooking school for DECEMBER 6th. Please make sure to RSVP the week of with Katie before coming to confirm we are ready to roll: 866-897-7676 OR ksnyder@simplicitygourmet.com.

OUR NEW HOME:

Simplicity Gourmet, Intl.
750 Jim Parker Drive
Suite 200 (2nd Floor)
Smyrna, TN 37167

We can't wait to see you soon!