Peppermint Brownies

Taken from Annie's Eats

8 oz. unsweetened chocolate, coarsely chopped
1½ cups unsalted butter
3 cups sugar
6 large eggs
1½ tsp. peppermint extract
1 tsp. vanilla extract
½ tsp. salt
2 cups all-purpose flour
4 (1.55 oz) milk chocolate bars, broken into segments
1 bag Hershey’s Candy Cane Kisses, wrappers removed and coarsely chopped

Directions:
Preheat the oven to 350° F. Line a 9×13-inch baking pan with foil and spray lightly with cooking spray.

Combine the chocolate and butter in a heatproof bowl set over simmering water; heat, stirring occasionally, until completely melted and smooth. Remove from the heat. In a large mixing bowl, whisk together the chocolate mixture with the sugar and eggs until well blended. Whisk in the peppermint and vanilla extracts and the salt. Whisk in the flour just until incorporated.

Spread half of the brownie batter into the prepared pan. Layer with the milk chocolate pieces. Spread the remaining batter evenly over the milk chocolate pieces. Bake 30-35 minutes.

Remove the brownies from the oven but maintain the oven temperature. Sprinkle the chopped Candy Cane Kisses over the top of the brownies and return the pan to the oven for 3 more minutes. Transfer to a wire cooling rack and let cool to room temperature. Chill the brownies until the candy topping has firmed up. Slice and serve.

Apple, Bacon, Shallot and Herb Dressing

Taken from Good Things Catered

1/2 lb sourdough loaf; cubed
1/2 lb homemade cornbread; cubed
1 lb bacon
3 Fuji apples; cored and diced
5 large shallots; sliced extra thin
3 large celery ribs; cut into 1/2 inch slices
4 large garlic cloves; minced
1/4 cup fresh parsley; minced
2 Tbsp fresh sage; minced
2 Tbsp fresh thyme; minced
1 tsp salt
1 tsp freshly cracked pepper
1/4 tsp grated nutmeg
3 eggs
1/2 cup chicken stock
1/2 cup cream

Place cubed bread in large bowl and let sit overnight.

Preheat oven to 400 degrees and prepare baking dish.

Cook bacon in heavy skillet until crisp, about 15 minutes, then transfer with a slotted spoon to paper towels to drain. Drain fat from pan, leaving only 3 Tbsp remaining. Add shallot and 1/2 tsp salt and cook, stirring occasionally to prevent sticking, until thoroughly browned, about 10 min. Cook 5 more minutes to caramelize.

Add apple and celery to the pan and cook until softened, about 5 min. Add garlic, sage, thyme and cook until fragrant, about 30 seconds more. Transfer to large bowl holding bread cubes. Add pepper, parsley, bacon and toss to combine.

In a separate bowl whisk together eggs, stock, and cream with remaining salt and nutmeg. Pour egg mixture over other ingredients and toss to combine well.

Transfer mixture to prepared baking dish and cover with foil. Place in oven to cook for 25 minutes and then remove foil. Continue cooking until top breading is crisp, about 20-25 more minutes. Remove from oven and serve.

Honey & Thyme Brined Turkey

Taken from MyRecipes.com

7 cups water, divided
3 tablespoons freshly ground black pepper, divided
6 thyme sprigs
1/2 cup kosher salt
1/2 cup honey
1/4 cup packed brown sugar
2 cups ice cubes
1 (6-pound) whole bone-in turkey breast, skinned
2 tablespoons olive oil
1 tablespoon chopped fresh thyme
Cooking spray
Fresh thyme sprigs (optional)

Combine 1 cup of water, 2 tablespoons pepper, and thyme sprigs in a small saucepan. Bring to a boil, and remove from heat. Pour into a large bowl; cool to room temperature. Add remaining 6 cups water, salt, honey, and sugar, stirring until salt and sugar dissolve. Pour salt mixture into a 2-gallon zip-top plastic bag. Add ice and turkey; seal. Refrigerate 24 hours, turning the bag occasionally. Remove turkey from bag, and discard brine. Pat turkey dry with paper towels.

Rub turkey with oil. Combine 1 tablespoon pepper and chopped thyme; rub over turkey.

Preheat oven to 400°.

Place the turkey on a roasting pan coated with cooking spray. Bake at 400° for 1 hour or until thermometer inserted into thickest portion of the breast registers 180°. Place turkey on a platter. Cover with foil; let stand 15 minutes. Garnish with thyme sprigs, if desired.

Cranberry Pecan Tart

Taken from Paula Deen magazine

Cream Cheese Pastry
(makes 1 (10 inch) tart crust
2 cups all-purpose flour
1/4 cup butter, chilled
1 (3 oz) package cream cheese
3 tbsp ice water

In the work bowl of a food processor, combine flour, butter, and cream cheese. Process until mixture is crumbly. With food processor running, add water, 1 tbsp at a time, until mixture comes together and forms a ball. Flatten dough into a disc, and wrap tightly into heavy-duty plastic wrap; chill for 30 minutes.

1 recipe Cream Cheese Pastry (recipe above)
3 large eggs
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/4 cup butter, melted
1 cup dark corn syrup
1 cup chopped pecans
1 cup dried cranberries

Preheat over to 350. Press Cream Cheese Pastry into bottom and up sides of a 10 inch deep-dish tart pan with removable bottom. Cover pastry with pie weights or dried beans. Bake for 10 minutes. Let cool; remove pie weights.

In a medium bowl, whisk together eggs and sugars. Whisk in melted butter. Add corn syrup , whisking to combine. Stir in pecans and cranberries. Pour egg mixture into crust. Bake for 45 to 48 minutes, or until set. Let cool completely before cutting.

Peanut Butter Bon Bons

This recipe makes a ton of bon bons and is pretty messy. But it is sooo yummy.

2 cups peanut butter
1/2 cup butter
1 lb sifted confectioners sugar
2 cups Rice Krispies
12 oz butterscotch pieces
12 oz semisweet chocolate chips

Melt butter and peanut butter in microwave. Combine confectioners sugar and cereal . Pour peanut butter over cereal. Blend together with hands. Form into 1/2 inch balls. Chill until firm. Melt butterscotch and semi sweets in microwave. Dip Rice Krispie balls into sauce. Place on wax paper. Chill until firm.

Cranberry Bread

My mom made this bread for every Thanksgiving and Christmas since I can remember. When I am not home for the holidays I try to continue the tradition.

1 stick butter
1 1/4 cup sugar
2 eggs
1 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 cup milk
1 1/2 cup cranberries

Directions

1. Beat butter and sugar together
2. Add eggs to butter and sugar one at a time
3. Add vanilla
4. Mix flour and baking powder together in separate bowl
   
5. Alternate adding flour mixture and milk to the batter
6. Pour batter into loaf pan and top with sugar
7. Cook at 400 for 1 hour
   

Cranberry and Dried Cherry Sauce

Taken from epicurious.com

Ingredients

1 12-ounce container frozen cranberry juice cocktail, thawed
1 cup water
1 cup (packed) golden brown sugar
1 cinnamon stick, broken in half
1/4 teaspoon ground allspice
1 6-ounce package dried tart cherries*
1 12-ounce bag cranberries

Preparation

Bring first 5 ingredients to boil in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Add cherries; cook 2 minutes. Add cranberries; cook until berries pop, stirring occasionally, about 9 minutes. Transfer to bowl. Cover; chill overnight. (Can be made 1 week ahead. Keep chilled.) Discard cinnamon. Serve cold or at room temperature.

* Available at specialty foods stores, natural foods stores, and supermarkets.

Makes about 4 cups.

Prime Rib with Cabernet Au Jus

Taken from epicurious.com

Ingredients

2 750-ml bottles Cabernet Sauvignon
4 cups beef stock or canned broth
2 cups ruby Port
3 large garlic cloves, peeled
1 large shallot, peeled, halved
2 bay leaves
3 teaspoons dried thyme

1 6-pound boneless prime rib beef roast
4 large garlic cloves, pressed

Fresh parsley sprigs

Preparation

Combine first 6 ingredients and 1 teaspoon thyme in large nonaluminum saucepan. Boil until reduced to 2 cups, about 1 hour. (Cabernet mixture can be prepared 2 days ahead. Cool, cover and refrigerate.)

Preheat oven to 450°F. Place beef, fat side up, in heavy 13x9x2-inch baking pan. Rub beef all over with pressed garlic and remaining 2 teaspoons thyme. Season beef generously with salt and pepper. Roast 1 hour. Tent beef with foil. Continue roasting until meat thermometer inserted into center registers 118°F for rare, about 35 minutes. Transfer to platter and let stand 20 minutes.

Pour off all fat from roasting pan. Place pan over medium-high heat. Add Cabernet mixture to pan and bring to boil, scraping up any browned bits. Season to taste with salt and pepper. Pour jus into sauceboat. Garnish platter with parsley, if desired. Carve beef and serve, passing jus separately.

Serves 8.

Beef Tenderloin with Roasted Shallots, Bacon and Port

Taken from epicurious.com

Ingredients

1 1/2 pounds large shallots (about 24), halved lengthwise, peeled
3 tablespoons olive oil

6 cups canned beef broth
1 1/2 cups tawny Port
1 tablespoon tomato paste

2 3- to 3 1/4-pound beef tenderloins (large ends), trimmed
2 teaspoons dried thyme
7 bacon slices, chopped
6 tablespoons (3/4 stick) butter
1 1/2 tablespoons all purpose flour

1 large bunch watercress

Preparation

Position rack in center of oven and preheat to 375°F. In 9-inch-diameter pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.

Boil broth and Port in large saucepan until reduced to 3 3/4 cups, about 30 minutes. Whisk in tomato paste. (Shallots and broth mixture can be made 1 day ahead. Cover separately; chill.)

Pat beef dry; sprinkle with thyme, salt and pepper. In large roasting pan set over medium heat, sauté bacon until golden, about 4 minutes. Using slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium-high heat, about 7 minutes. Transfer pan to oven; roast beef until meat thermometer inserted into center registers 125°F for medium-rare, about 45 minutes. Transfer beef to platter. Tent loosely with foil.

Spoon fat off top of pan drippings in roasting pan. Place roasting pan over high heat. Add broth mixture and bring to boil, scraping up any browned bits. Transfer to medium saucepan; bring to simmer. Mix 3 tablespoons butter and flour in small bowl to form smooth paste; whisk into broth mixture and simmer until sauce thickens, about 2 minutes. Whisk in 3 tablespoons butter. Stir in roasted shallots and reserved bacon. Season sauce with salt and pepper. Cut beef into 1/2-inch-thick slices. Spoon some sauce over. Garnish with watercress. Pass remaining sauce.

Serves 12.

Baked Ham with Mustard and Marjoram

Taken from epicurious.com

1 1/2 cups whole-grain Dijon mustard
1/2 cup (packed) golden brown sugar
3 tablespoons dried marjoram
2 tablespoons minced garlic
2 tablespoons frozen orange juice concentrate, thawed
1 teaspoon ground black pepper

1 9- to 10-pound fully cooked bone-in ham (shank or butt end)

2 1/2 cups Madeira
1 cup orange juice

2 tablespoons chopped fresh marjoram or 2 teaspoons dried

preparation

Preheat oven to 400°F. Mix first 6 ingredients in medium bowl. (Can be prepared 1 day ahead. Cover and refrigerate)

Line large roasting pan with double layer of foil. Trim any tough rind and fat from upper side of ham, leaving 1/4-inch-thick layer of fat. Using long sharp knife, score fat in 1-inch-wide diamond pattern. Place ham in prepared pan. Pour Madeira and 1 cup orange juice into bottom of pan. Bake ham until heated through, about 45 minutes.

Remove pan from oven. Increase oven temperature to 450°F. Spread mustard mixture generously over top and sides of ham. Return to oven and continue to bake until mustard coating is golden brown, about 35 minutes.

Transfer ham to platter. Skim fat from pan juices and discard. Pour pan juices into medium saucepan. Add marjoram and bring to boil. Season sauce to taste with salt and pepper. Slice ham into 1/2-inch-thick slices. Serve with sauce.

Makes 8 servings.