Eggnog and Cherry Trifle

 So you've been invited to a holiday party, and you want to bring a dessert. Surely there will be other desserts, such a cookie trays, etc, but you're hoping to bring something with a bit of a WOW factor, right? THIS, my friends, is definitely the recipe you should make. It screams holiday party, it's simple to make, it's absolutely decadent, and you'll be showered with OOOs and AAAHHHHs as soon as you enter the room! I made this for my family pollyanna Christmas party and everyone loved it! I think your family and friends will love it too!


3/4 cup cold milk 
1 package (3.4 ounces) instant vanilla pudding mix 
2 cups eggnog 
1/2 teaspoon almond or brandy or rum extract
1 cup heavy whipping cream, whipped
1 loaf butter pound cake such as Etenmann's or your own (can also use angel food cake)
1 cup cherry preserves, thinned with 2 tbs water
fresh cherries, pitted and cut in half


  In a bowl, whisk milk and pudding mix until blended. Gradually add eggnog; mix well. Fold in extract and whipped cream; set aside.
 Cut cake into 1/2-in. slices; place about a 1/3 of the cake in a trifle bowl or a high sided glass serving bowl. Top with 1/3 of the jam and a handful of cherries. Spoon 1 cup of eggnog mixture over all. Repeat twice. Cover and chill for at least 2 hours. Garnish with whole cherries and sweetened whipped cream. Chill until ready to serve.

Tips:
Before you make this dish or any other dish using fresh cherries, you MUST do yourself a favor a purchase a cherry pitter. It's a simple little gadget that kind of reminds you of an ear piercer, and it's absolutely essential! It makes life SO much easier and they're not expensive at all.
Not a fan of cherries? Try raspberries or strawberries instead! It'll still look beautifully festive!
Whenever I make a trifle, it's all about the presentation. You really want to see perfectly perfect layers. The best way to achieve this is to do each layer from the outside in. As you layer each ingredient, go around the perimeter first, and then fill in the center. It's so much prettier to be able to see each layer of cake, preserves, fruit,  and cream.

Brown Butter Brown Sugar Cookies

 Here's a recipe that I got from my niece, Kim, about a million years ago when she made them for a family get together. Like I always say, I have no idea where she got the recipe, and since she the one who gave it to me, then she's the one who gets the credit for it. To be honest, I can't even remember what the occasion was, but I do remember that everyone couldn't stop eating them!  Eh, what can I say, it was quite a while ago. Don't judge me. But omg wait'll you taste them! They're chewy and delicious and they're everything you'd want a brown sugar cookie to be. And the brown butter gives it a nutty flavor that is just HEAVEN.
 Definitely add them to your cookie repertoire! They're the perfect addition to any holiday cookie tray. But you don't have to wait until the holidays! Make 'em any time!
Thanx Kim!!


1 3/4 sticks (14 tbs) unsalted butter
1 3/4 cup packed dark brown sugar
2 1/4 cups flour
1/2 tsp baking soda
1/4 tsp baking powder
3/4 tsp salt
1 egg plus 1 egg yolk
1 1/2 tbsp vanilla

1/4 cup sugar
1/4 cup dark brown sugar

Preheat oven to 350ºF and line two baking sheets with parchment paper. 

Melt the butter in a skillet over medium heat. Allow to simmer until it starts to turn an amber color and smell nutty and fragrant. Remove from the heat to a separate bowl. Allow to cool for 15 minutes. In the bowl of a stand mixer fitted with a paddle attachment, combine the browned butter and brown sugar until well-blended. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside. Add the egg and egg yolk to the butter/sugar mixture one at a time, scraping down the sides after each addition. Mix in the vanilla. Mix the flour mix into the cookie dough, stirring until just combined. In a small bowl, combine the sugar and brown sugar. Scoop the cookie dough into balls using a 1 1/2 tbsp cookie scoop (or just scoop it into rounded tbs). Roll in the sugar mix and place on the prepared baking sheet. Repeat with remaining cookie dough, leaving 2 inches between each dough ball on the baking sheet. Bake for 10-12 minutes or until starting to set around the edges. Allow to cool before serving.

Tips:
Definitely be sure to use the parchment paper whenever you bake cookies. When the cookies come out of the oven, you can just slide the whole sheet off the try and onto the counter for the cookies to cool, and you can have another one ready to slide right onto the tray and back into the oven it goes. It really makes things move right along, especially if you have lots of cookies to bake!

Almond Shortbread

 Here's a quick and easy dessert that is extremely easy to make and is HUGE on flavor. I made thiese for a family event a while ago and everyone LOVED them! The recipe is actually Trisha Yearwood's Skillet Almond Shortbread, but I decided change the amounts in order to make them in a 9x13 pan and cut them into squares, instead of doing them in a skillet and slicing it like a pie. Worked perfectly! They're soft and chewy, and just the thing for a party or just to have with a cup of tea. Add these to your dessert tray for your next holiday gathering, and I bet you there won't be any left before long! And one other thing, I know I always say how great each recipe is, but seriously, this is one of the BEST recipes I've tried in quite a long time and will now be the standard against which all other shortbreads will be compared. It's just that good. DEFINITELY give it a try!

Parchment paper
nonstick cooking spray

2 1/4 cups plus 2 tablespoons sugar

2 1/4 sticks butter, melted (1 cup plus 3 tbs)

3 large eggs
1 1/2 cups all-purpose flour

3/4 teaspoon salt
1 1/2 teaspoons almond extract

3/4 cup sliced almonds with skins

Preheat the oven to 350 degrees F. 

Spray a 9x13 pan with nonstick cooking spray. 

Line the pan with parchment paper with enough extra to hang over the sides.

Spray the parchment paper with cooking spray.

Set aside.
In a large mixing bowl, stir 2 1/4 cups of the sugar into the melted butter. Beat in the eggs one at a time. Sift the flour and salt onto the batter. Add the almond extract and stir well. Pour the batter into the prepared pan. Top with sliced almonds and the remaining 2 tablespoons sugar. Bake until slightly brown on top, about 35 minutes. Cool completely. Use the parchment paper as a sling to lift the shortbread from the pan in one piece. Cut into squares.

Tips:

I always use this parchment paper method any time I ever make any kind of bars or squares in a 9x13 pan. It makes it easier to remove from the pan, it saves your pan from damage caused by your knives, and it also allows you to make nice even perfect cuts instead of trying to hack away at it inside the pan.

Normally when I use a 9x13 pan, I would cut it into 24 squares. but I wanted them to be more like little cookies, so I decided to cut it into 32.

White Chocolate and Craisin Sweet Potato Squares

 Looking for a quick and easy dessert? How about a rich and chewy square that isn't too sweet and has just a touch of spice? If this sounds like a good idea, then this is the perfect dessert for you. To be honest, I was originally looking for something along the lines of a brownie, well, more of a blondie, but I think this has more of a sweet potato pie vibe. And that's exactly what makes it perfect for your next holiday get together! Give them a try and your guests will love them. I'm sure you will too!

3/4 c mashed sweet potato
1/2 c vegetable oil
2/3 c granulated sugar
1/2 c brown sugar
1/4 c milk
2 tsps pure vanilla extract
1 1/4 c all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
2 tsps pumpkin pie spice
1/2 c white chocolate chips
1/2 c craisins

Heat oven to 350F.
 In a large bowl, mix together the mashed sweet potato, oil, both sugars, the milk and the vanilla extract. Sift in the flour along with the baking powder and the pumpkin pie spice. Mix the batter just until the dry ingredients are moist, then fold in the chips and craisins. Pour the batter into a well-greased or buttered 8x8 baking pan. Bake for 30 minutes. Cool completely or chill before removing from pan and cutting into squares.

Tips:
To make this is a 9x13 pan, just double it and bake it for a little longer. It's not exactly the same, but the math is close enough that it will work.
To insure that the squares won't stick to the pan, spray your pan with cooking spray, line it with parchment paper, then spray it again. Then after it's baked and chilled, lift the entire batch out of the pan at once, and use a big knife to make perfectly clean cuts. SO much easier and it saves your pan from being scratched!

Joey's Guide To Thanksgiving

 Many people ask me for ideas and hints and tips and suggestions when it comes to planning and cooking for Thanksgiving. Just as I do every year, I've added some new recipes to my Thanksgiving page. I must say, this is becoming quite a list! In addition to all the fabulous recipes, there are helpful tips about menu planning and methods of cooking your turkey, as well as what to do if something goes wrong. It's probably not a bad idea to bookmark the page! This way you'll have it handy and ready to refer to whenever you need it as you plan your holiday menu. Yes, I know I have a several recipes for the same items (potatoes, sweet potatoes, corn, etc). But don't you think it's nice to have a few different options? I also have a few recipes that are not necessarily seasonal, but would be great for your Thanksgiving feast. (summer squash anyone?) Feel free to browse through them! Hopefully they'll help you plan your Thanksgiving menu and maybe they'll inspire you to try something that you've never attempted. Of course, I'm always here for culinary tech support. Just email me! Oh, and don't forget to let me know how it goes! Have Fun!

Thanksgiving Week Planning

Thanksgiving Rescue 911 

Lets talk Turkey!

 

Perfect Slow Cooker Boneless Turkey Breast 

 

Slow Cooker Cranberry Turkey Breast 

 

Joey's Slow Cooker Turkey with Apples and Cider Gravy 

Turkey London Broil

Jeanie's Turkey and Stuffing Casserole

Joey's Ginger Ale Glazed Ham

Savory Pumpkin Soup

Pumpkin and Corn Chowder

Mom's Cranberries

Cranberry Grape Compote

Spirited Orange Cranberry Sauce

Chrissy's Baked Ginger Cranberries

Bourbon Cranberry Compote

Joey's Baked Apricot Cranberry Sauce 

Sausage and Potato Stuffing

Mare's Stuffing

Joey's Sausage and Cornbread Stuffing 

Joey's Broccoli Stuffing 

Apple, Sausage, and Parsnip Stuffing with Fresh Sage

Caramelized Onion and Cornbread Stuffing

Italian Sundried Tomato Bread Stuffing

Slow Cooker Mushroom Stuffing 

Wild Rice and Pistachio Stuffing with Craisins 

Round Two Mac and Cheese

Joey's Butternut Apple Gratin 

Roasted Butternut Squash with Cranberries, Feta, and Honey

Baked Acorn Squash with Brown Sugar and Butter

Summer Squash Cheesy Bake 

Bacon Apple Sweet Potato Casserole

Sweet Potato, Apple, and Leek Casserole 

Slow Cooker Mashed Sweet Potatoes

Sweet Potato Casserole

Sweet Potato and Pecan Casserole 

Joey's Candied Sweet Potatoes

Sweet Potato Gratin

Twice Baked Sweet Potatoes with Marshmallow Brulee

Slow Cooker Mashed Potatoes

Baked Mashed Potatoes 

Rich and Creamy Mashed Potatoes

Light and Fluffy Dairy Free Mashed Potatoes 

Smashed Potatoes

Rosemary Roasted Potatoes

Potato and Fennel Gratin

Joey's Cheesy Scalloped Potatoes 

Spinach Gratin

Joey's Favorite Cole Slaw

Butternut Squash Slaw 

Joey's Celery, Apple, and Fennel Slaw 

Cheesy Corn Casserole

The Best Creamed Corn Ever

Dottie's Corn Casserole

Grandma's Corn Pudding 

Parmesan Corn Pudding

Creamy Fried Confetti Corn 

Savory Corn Cobbler 

Slow Cooker Creamed Corn

Slow Cooker Ranch Carrots 

That Carrots and Parsnips Thing That Denny Makes For Thanksgiving

Mashed Parsnips 

Cider-Glazed Turnips and Apples with Sage and Bacon 

Joey's Scalloped Root Veggies 

Joey's Cauliflower and Carrot Gratin

Cauliflower, Carrot, and Artichoke Bake 

Joey's Carrot Souffle

Bacon 'n' Onion Carrots 

Sue's Cider Carrots

Honey Glazed Baby Carrots

Slow Cooker Apricot Glazed Carrots 

Onion Roasted Carrots and Potatoes 

Balsamic Root Vegetables

Joey's Asparagus and Mushroom Casserole 

Bacon Wrapped Asparagus Bundles 

Roasted Asparagus

Kale with Bacon 

 

Peas and Pancetta 

Jeanie's Caramelized Brussels Sprouts with Bacon

Joey's Bangin' Brussels with Sundried Tomatoes

Roasted Cauliflower

Loaded Cauliflower Casserole 

Creamed Onions

Green Bean Bake

The Best Green Beans Ever

Green Beans with Garlic Butter and Cashews 

Joey's Easy Sauteed Parmesan Veggies 

Crockpot Herbed Dinner Rolls 

Irish Soda Bread

Homemade Biscuits

Paula's Sweet Potato Biscuits

White Chocolate and Craisin Sweet Potato Squares

Slow Cooker Pumpkin Cobbler

Pumpkin Cheesecake

Pumpkin Streusel Bars

Caramel Pumpkin Poke Cake

Pumpkin Cupcakes 

Pumpkin Cupcakes with Cinnamon Swiss Meringue Buttercream

Impossible Pumpkin Pie Cupcakes

Libby's Famous Pumpkin Pie

Pumpkin Pie Cake 

Pumpkin Dream Cake

Joey's Easy Pumpkin Tart  

Pumpkin Creme Brulee 

Pumpkin Gooey Butter Cake 

Chocolate-Pumpkin Cheesecake Bars 

Pumpkin Cream Cheese Swirl Bars

Chocolate Chip Pumpkin Cookies

Soft-Baked Pumpkin Oatmeal Cookies

Gingersnap Pumpkin Squares

Caramel Pumpkin Oatmeal Squares 

Pumpkin Swirl Brownies

Pumpkies

Pumpkin Crumb Bars

Heavenly Pumpkin Squares

Praline Pumpkin Dessert 

Frozen Pumpkin Creams

Pumpkin Ice Cream

Pumpkin Gingerbread Trifle

Pumpkin Roll

Pumpkin Crunch Torte

Pumpkin Bread Pudding with Caramel Sauce and Cream Cheese Glaze

2-Ingedient Pumpkin Cake  

Cinnamon Pie

Cranberry Tart 

Glazed Cranberry Bundt Cake 

Brown Butter Apple Blondies

Cheesy Dapper Apple Squares

Salted Caramel Apple Pie Bars 

Dutch Apple Pumpkin Crisp

Joey's Favorite Apple Pie

Joey's Salted Caramel Apple Pie

Applesauce Pie 

Apple Crumb Pie 

Apple Tart Tatin

Trisha's Apple Dumplings

Caramel Apple Trifle 

Peanut Butter Apple Crumble 

Apple Pie Snickerdoodle Bars 

Pineapple Carrot Cake Trifle

"Top Secret" Dessert Topping

Apple Cake

Sweet Potato Pie

Cherry Sweet Potato Bread

Cherry Cheese Pie

Cherry Cheese Tarts

Fresh Sweet Cherry Crumble Pie 

Joey's Classic Cheesecake 

Sister Pie's Salted Maple Pie 

Rice Pudding

Stove Top Rice Pudding

Pecan Squares

Pecan Pie

German Chocolate Pecan Pie Bars 

Bourbon Sugar Pie 

Mom's Mince Pie 

Buttered Rum Raisin Pie

Lemon Meringue Pie 

Joey's Blueberry Lemon Buttermilk Pie 

Blueberry Sour Cream Pie 

Easy Coconut Custard Pie 

Bailey's Irish Cream Pie 

Banoffee Pie 

French Silk Pie 

Chocolate Chip Pie 

Joey's Pineapple Cream Cheese Pie 

Shoo Fly Pie 

Baked Acorn Squash with Brown Sugar and Butter

 I was looking for Thanksgiving side dish recipes and I found several recipes for acorn squash. I had never cooked an acorn squash, so I went with it. Some were pureed or diced, some were glazed or stuffed. Then I found Paula Deen's recipe where they are roasted with maple syrup, butter, and brown sugar. Clearly, this was the recipe to try, don't you think??? I mean, seriously, doesn't that sound AMAZING??? It's super easy to make, can be done in advance, and OMG just wait until you taste it! It sort of has a glazed sweet potato sort of a vibe. And how convenient is it that each person gets his own little portion? I love that.
 If you're looking for something that looks elegant and impressive, but is absurdly easy to make, then this is the perfect Thanksgiving side dish for you. It's also really economical because one little acorn squash is good for four servings. Perfect! So good. You should definitely try it.


1 acorn squash, cut into quarters
2 tablespoons brown sugar
2 tablespoons butter, softened
2 tablespoons maple syrup
salt and pepper to taste

Preheat oven to 400°F.
 Scoop the seeds and stringy pulp out of the squash cavities and discard. In a small mixing bowl, combine the brown sugar, butter, syrup and salt and pepper, to taste. Brush the squash cavities and the cut sides of the squash with the butter mixture and place them on a baking sheet, cut side up. Bake in the preheated oven for about 1 hour until the squash is tender when pierced with a fork. Brush with a little more of the brown sugar maple glaze. Serve one quarter per person.


Tip:
Don't forget the salt and pepper! It gives it sort of a salted caramel kind of vibe. Just one taste of the glaze, and you'll want to put it on everything! Not even kidding!
When I baked the squash, I was worried that the brown sugar would drip down onto the tray and burn. So I poured a little water onto the tray to keep that from happening. Worked very well, I must say!
The original recipe said to serve one HALF per person instead of one quarter, I think an entire half of a squash is far too large to put on your dinner plate. So I decided to cut them into quarters instead.

Pecan Squares

 If you like a gooey sweet classic Pecan Pie, you'll love these little squares of awesomeness. They have a very similar buttery rich flavor as the pie, but sometimes it's more convenient to have something that doesn't need plates and forks in order to serve it. As my sister Cathy would say "We need some sort of picky-uppy dessert", and that's exactly what this is. And if you're making them for a holiday meal, you might already have several other kinds of pie, and this will add a little variety to your dessert table.
 I made them so long ago, I can't even remember where I got the recipe. I know I tried several different versions, probably stemming from Ina's. (Her recipe makes a TON, so I remember wanting to scale it down a bit). This is such a simple basic recipe, anyone can do it! While the crust is baking, you just stir the filling ingredients together and you're good to go. Easy!
 So, even if you're not making them for a holiday meal, keep these squares in mind the next time you need a picky-uppy dessert. Your family will love you for it!

Crust:
2 1/4 cups flour
1 cup 10x sugar
1 tsp vanilla
1 cup butter

Filling:
 3 eggs
1 cup Karo dark corn syrup
1 cup sugar
2 tbs melted butter
1 tsp pure vanilla extract
4 cups pecans
pinch salt

Place all crust ingredients in a food processor and pulse until it comes together into a dough. Press into 9x13 pan lined with parchment paper. Prick all over with a fork (to keep the crust from puffing up) and chill for 15 minutes. Place in a 350ºF oven for 15 minutes. While it's baking, make the filling.
Stir together all filling ingredients. Pour over hot crust. Bake for another 20-25 minutes. Let cool completely or chill before cutting into squares.


 Tips:
 For an extra decorative touch, after cutting them into squares, dip just one edge of each square into melted chocolate chips. You could also drizzle each one with a little melted white and/or milk chocolate chips. Just place them on a tray until the chocolate is set before serving.
 Be sure to leave a little excess parchment paper hanging over the sides of the pan. Then when it's finished baking and cooling, you can use the paper as a sling to lift the entire batch out of the pan in one piece. Now you can use a big knife to make perfect cuts without ruining your pan!