1 head of cauliflower
2 tablespoon lemon juice
2 cloves garlic
2 1/2 tablespoons olive oil
kosher salt to taste

Cut up the cauliflower into bite size pieces and place in a bowel. Stir in lemon juice and garlic. Pour into a baking dish and sprinkle with olive oil and salt. Broil until the fringes of the cauliflower are crisp and brown, about 10 minutes.

This is soooo good on turkey sandwiches the day after Thanksgiving.

1 cup white sugar
1 cup orange juice
1 (12 ounce) package fresh cranberries
1/2 teas cinnamon
1/2 teas nutmeg

In a medium saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries, and cook until they start to pop (about 10 minutes). Add the cinnamon and nutmeg. Remove from heat, and transfer to a bowl. Cranberry sauce will thicken as it cools.

I was watching Regis and Kelly one morning while on the treadmill and Joy Philbin was making her sweet potato recipe. I don't normally like sweet potato but this looked so good that I decided to try it on Thanksgiving. It was the best sweet potato recipe I've had so far.

INGREDIENTS:
4 Large Sweet Potatoes
2 Oranges
1 Stick of Butter
1 Cup of Light Brown Sugar
½ Cup of Chopped Pecans
1 Tbsp. of Cornstarch
1 Cup of Orange Juice
3 Tbsp. of Maple Syrup
1/8 Tsp. Cloves

DIRECTIONS:
Cover potatoes in water and boil until tender, approximately 25-30 minutes. Remove the potatoes and peel while still warm. Cut into ¼" slices and set aside. Peel, then slice the oranges into ¼" slices. Mix gently with potatoes.

Coat a 9x13 casserole dish with cooking spray and add the potato/orange mixture.

Meanwhile, melt butter in a saucepan over medium heat. Add brown sugar and pecans. Simmer 3 minutes. Pour sugar/pecan mixture over the top of the potato/orange mixture.

In a saucepan, mix the orange juice, cornstarch, maple syrup and cloves. Cook and stir until thick. Pour over potatoes and bake at 375° for 15 minutes.

(Serves 4-6 as a side dish)

Twice Baked Potatoes- For 6- Ingredients are as fallows, Yukon Potatoes(6), Bacon(1 per potato and 2 extra for topping), Sour Cream(4-5 dollops), Butter(4-5 Tbsp), Milk(3/4 cup), Salt&Pepper( to taste), Paprika(2 1/2 Tsp), Chives(1 cup), Cheddar cheese (1 cup) - Scrub clean the potatoes in warm water, place in microwave for 30 min. When done wrap each potato in tinfoil let sit for 5 min (this will help dry out shell to better scoop out meat and give it an oven cooked taste). Cut out a width of a spoon length on the potato's most uneven side for it to better sit, then begin scooping out the meat. Take out as much as you can to the point that you can barley see the skin on the inside (1/4 inch). Add butter, paprika, Salt & Pepper then mix. Add Bacon and Chives mix. Place potatoes in oven ready cookware and fill each potato evenly. cook for 35 min. Add cheddar cheese and bacon for toppings cook 5 min. Top off with chives.

This was so easy even my 8 year old could make it. As a matter of fact he did make it. I love child labor.

1 whole Pan Of Cornbread
1 loaf French Bread, Somewhat Crusty
1 stick Butter
1 whole Medium Onion, Diced
2 cups Celery, Chopped
4 cups Low Sodium Chicken Broth
¼ cups Fresh Parsley, Chopped
½ teaspoons Dried Basil
2 teaspoons (to 3 Teaspoons) Fresh Rosemary, Chopped
½ teaspoons Thyme
Salt To Taste

Preparation Instructions
Chop the cornbread and loaf of French bread up into 1-inch cubes. Spread them out on two baking sheets and let them dry for approximately 24 hours.
Warm up a large skillet over medium heat and add one stick of butter. When it’s melted add the onion and celery and cook for a few minutes until onions are almost translucent. While it’s cooking chop up any fresh herbs you will be using.
Add 4 cups of chicken broth and bring to a boil. Add ½ a teaspoon of basil, ½ teaspoon of ground thyme, a few teaspoons of fresh chopped rosemary and ¼ cup of chopped fresh parsley. Stir until combined.
Place all of your dried bread cubes into a large bowl and mix them up a bit. Gradually ladle the broth mixture into the bread, tossing lightly as you go. Keep gradually adding the broth mixture, tasting as you go and adding more seasoning and herbs if needed. Add salt carefully. You don’t want to over salt your stuffing. If the mixture is not quite moist enough add a bit more chicken broth and stir.
Either stuff the bird and bake according to directions or place in a baking dish and bake at 350 degrees for 20 to 25 minutes or until golden brown on top.

I finally found a cornbread recipe that even I can't screw up and I found it at allrecipes.




1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

Directions

Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

What an amazing cheesecake. I got the recipe from none other that the The Pioneer Woman. I can't wait to get her cookbook..... woot woot. Anyway, I did change the crust a little after reading some comments by people who tried the recipe out already. I didn't pour the carmel over the crust before adding the cheesecake filling for fear it would caramelize and become to hard. I also didn't pour the carmel over the top of the cheesecake but instead I slowly swirled it into the cheesecake before I baked it. I do this with my amaretto cheesecake and I like the way it looks and tastes. Everyone loved this cheesecake and I'll definitely be making it again.



Crust:
12 ounces storebought gingersnaps
1/2 cup chopped pecans
6 tablespoons butter, melted
2 tablespoons brown sugar
Dash of salt

Filling:
4 packages cream cheese
1 1/2 cups sugar
1 15-ounce can pumpkin puree (NOT pumpkin pie filling)
1 teaspoon ground cinnamon
1 teaspoon allspice
1/2 teaspoon nutmeg
4 eggs
2 tablespoons heavy cream
1 jar caramel topping
halved pecans
Extra crushed gingersnaps

In a food processor (or large ziplock bag) crush gingersnaps. Add chopped pecans, melted butter, brown sugar, and salt, and pulse (or mix) until thoroughly combined.
Press into bottom and sides of a 10-inch springform pan. Chill for 20-30 minutes.

In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add pumpkin and spices and mix again. Add eggs one at a time, mixing for 20 seconds between each addition. Add cream and mix until just combined.

Remove crust from fridge. Gently pour cheesecake filling in pan. Pour 3/4 cup of caramel topping on top and slowly swirl into the cheesecake, being careful not to disturb the crust. You also don't want to over mix the carmel into the cheesecake. Then take the pecans and place around the edge of the pan and then slowly drizzle carmel over the pecans. Place pan in a water-bath and bake at 325 degrees for 1 hour 45 minutes, or until no longer soupy. I also check the internal temperature with a thermometer to make sure it reads 150. Cheesecake should still be somewhat jiggly. Cool on counter for 30 minutes. Chill cheesecake for another four hours or overnight.