Slow-Cooker White Bean and Sausage Stew

Ingredients

• 6 (3 oz.) Italian sausages
• 1 tablespoon olive oil
• 1 large onion, sliced
• 1 clove garlic, chopped
• 2 (15 oz.) cans white beans (Great Northern or navy), rinsed and drained
• 1 (28 oz.) can chopped tomatoes, drained
• 1 tablespoon chopped fresh or 1 tsp. dried thyme
• Salt and pepper

Directions

1. Poke holes in sausages and put in a large nonstick skillet. Add 1/4 cup water; bring to a boil. Lower heat and cook sausages, turning, until lightly browned and water has evaporated, about 10 minutes. Transfer to a plate. Heat oil in skillet over medium-high heat. Add onion and garlic; cook, stirring often, about 3 minutes. Add beans, tomatoes and thyme.
2. Put half of bean mixture into a slow cooker. Arrange sausages on top, followed by remaining beans. Cook on high for 4 hours. Check after 2 hours and add water if mixture looks dry.
3. Remove sausages; slice thickly. Season beans with salt and pepper. Return sausage to stew. (Stew can be kept, frozen and tightly sealed, for up to 1 month.)

All You 

OCTOBER 2006

Loaded Potato Soup

Ingredients

 4 (6-ounce) red potatoes

2 teaspoons olive oil

1/2 cup pre-chopped onion

1 1/4 cups fat-free, lower-sodium chicken broth

3 tablespoons all-purpose flour

2 cups 1% low-fat milk, divided

1/4 cup reduced-fat sour cream

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 bacon slices, halved

1.5 ounces cheddar cheese, shredded (about 1/3 cup)

4 teaspoons thinly sliced green onions

 Directions

Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.

While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.

Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.

Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.

Note:

This recipe originally ran in Cooking Light October, 2010 and was updated for the November, 2012 25th anniversary issue.

14 Thanksgiving Recipes 2012

In 1621, the Plymouth colonists and Wampanoag Indians shared an autumn harvest feast that is acknowledged today as one of the first Thanksgiving celebrations in the colonies. For more than two centuries, days of thanksgiving were celebrated by individual colonies and states. It wasn't until 1863, in the midst of the Civil War, that President Abraham Lincoln proclaimed a national Thanksgiving Day to be held each November.

Thanksgiving is my favorite holiday.  We get up early at my house to start cookin' and watch the Macy's Thanksgiving Day Parade. My daughter loves watching Santa Claus come through at the end. She'll stand in front of the TV and wave back at him.  Later on, all the family comes over.  The boys usually go outside & play football or croquet while the women hang out indoors chatting & cooking.  Sitting around & enjoying good food with family & friends is always much needed.  As night falls, we all retreat outdoors in front of a bonfire, share stories, songs, and sip hot cocoa.

Thanksgiving isn't too far away.  I always plan ahead of time.  My relatives love the new recipes I try out every year.  Are you a traditional stick-with-the-same-recipes-year-after-year type, or a switch-it-up type?  Either way, these Thanksgiving recipes should help you prepare a incredible, comforting meal for your family.  Click titles for recipes.

Chicken Sausage Brown Rice Stuffing with Celery & Mushrooms

Recipe From Skinny Taste

Browned Butter Mashed Potatoes 

Recipe from Southern Living

Vermont Butternut Squash Soup

Recipe from Almanac

Pecan Pie Stuffed Cupcakes

Recipe from Betty Crocker

Roast Turkey with Brown Sugar & Mustard Glaze

Recipe from Martha Stewart

Pumpkin Pie Cheesecake

Recipe from Closet Cooking

Festive Potato Leaves

Recipe from She Knows

5 Minute Pumpkin Pie Dip

Recipe from Cooking Classy

Cranberry Turtle Bars

Recipe from Pixelated Crumb

Spiced Roasted Cornish Hen with Brown Rice Pilaf

Recipe from Kiran Tarun

French Green Beans with Baby Bella Mushrooms

Recipe from Pham Fatale

From Scratch Green Bean Casserole

Recipe from Annie's Eats

Sourdough Stuffing with Sage Sausage and Apples

Recipe from Munchin with Munchkin

Easy Rosemary Garlic Parmesan Biscuits

Recipe from Skinny Taste

More sources for great Thanksgiving recipes:

Southern Living Thanksgiving
Better Homes & Gardens
Moms Who Think Thanksgiving

Warm Chicken Fiesta Dip

This crowd-pleasing dip is always a success, whether I follow the recipe as is or if I substitute shredded pork and stir in chopped fresh mushrooms.

Ingredients

• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 1 tablespoon olive oil
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ground cumin
• 1 package (8 ounces) cream cheese, softened
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 can (10 ounces) diced tomatoes and green chilies, undrained
• 1 jalapeno pepper, finely chopped
• 4 cups shredded rotisserie chicken
• 2 cups (8 ounces) shredded Mexican cheese blend, divided
• 1 green onion, thinly sliced
• Tortilla or corn chips

Directions

• In a large skillet, saute green pepper and onion in oil until tender. Add the chili powder, salt, pepper and cumin; cook 1 minute longer. Remove from the heat and set aside.

• In a large bowl, beat cream cheese until smooth. Add the soup, tomatoes and jalapeno. Stir in the chicken, 1 cup cheese blend and green pepper mixture. Transfer to a greased 11-in. x 7-in. baking dish. Sprinkle with green onion and remaining cheese blend.

• Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 5 minutes. Serve with chips. Yield: 8 cups.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1/4 cup (calculated without chips) equals 103 calories, 7 g fat (4 g saturated fat), 30 mg cholesterol, 209 mg sodium, 2 g carbohydrate, trace fiber, 8 g protein.

The Best Homemade Hot Chocolate

Melted marshmallows provide the frothy texture that you'll savor in this sweet and speedy warm beverage. They're also what makes this hot chocolate different from (and better than) the instant kind you make from a store-bought mix. Chocolaty and comforting!

Ingredients

8 teaspoons sugar

4 teaspoons baking cocoa

4 cups 2% milk

1-1/2 cups miniature marshmallows

1 teaspoon vanilla extract

Directions

In a small saucepan, combine the first four ingredients. Cook and stir over medium heat until marshmallows are melted, about 8 minutes. Remove from the heat; stir in vanilla. Ladle into mugs.  Tastes best topped with whipped cream & a dash of cinnamon, if desired. Yield: 4 servings.

Quick & Easy Caramel Apple Dip

Ingredients

1 package (14 ounces) Werther's® Original Chewy Caramels

20 large marshmallows

1/2 cup butter, melted

1/3 cup heavy whipping cream

Apple slices

Directions

Place caramels in a microwave-safe bowl. Microwave, uncovered, on high for 1 minute. Add marshmallows; microwave for 1 minute or until marshmallows are melted, stirring occasionally. Whisk in butter and cream until combined. Serve with apple slices. Refrigerate leftovers. Yield: 2-1/2 cups.

Festive Halloween Layer Cake

Ingredients

1 cup butter, softened

2 cups sugar

4 eggs

3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup milk

1/4 cup baking cocoa

1/4 cup water

1/2 teaspoon vanilla extract

1/2 teaspoon orange extract

1 tablespoon grated orange peel

10 drops yellow food coloring

6 drops red food coloring

FROSTING:

3 packages (3 ounces each) cream cheese, softened

5-3/4 cups confectioners' sugar

2 tablespoons milk

8 drops yellow food coloring

6 drops red food coloring

GLAZE:

3 ounces semisweet chocolate

1/3 cup heavy whipping cream

Candy corn for garnish

Directions

In a bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Combine flour, baking powder and salt; add alternately with milk to creamed mixture. Mix well. Combine cocoa, water and vanilla; stir in 2 cups cake batter. Pour into a greased and floured 9-in. round baking pan. Add orange extract, peel and food coloring to remaining batter. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30 minutes or until cake tests done. Cool for 10 minutes before removing from pans to wire racks. 

In a bowl, beat all frosting ingredients until smooth. Place one orange cake layer on a cake plate; spread with 1/2 cup frosting. Top with chocolate layer; spread with 1/2 cup frosting. Top with second orange layer. Frost the sides and top of each.

Microwave chocolate and cream on high 1-1/2 minutes or, stirring once. Stir until smooth; let cool 2 minutes. Slowly pour over cake, letting glaze drizzle down sides. Garnish with candy corn. Yield: 12-16 servings.

Spiced Pear Upside-Down Cake

The flavors of fresh, sweet pears and gingerbread blend beautifully in this intriguing variation on pineapple upside-down cake. Leftovers—if there are any—taste great with coffee or tea the next day.

Ingredients

1/2 cup butter, melted
1/2 cup coarsely chopped walnuts
1/4 cup packed brown sugar
2 large pears, peeled and sliced
1/2 cup butter, softened
1/3 cup sugar
1 egg
1/3 cup molasses
1-1/2 cups all-purpose flour
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup warm water
Ice cream, optional

Directions

Pour melted butter into a 9-in. square baking pan; sprinkle with nuts and brown sugar. Arrange pears over nuts.

In a large bowl, cream softened butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, cinnamon, salt, baking powder and baking soda; add to creamed mixture alternately with water, beating well after each addition.

Spread batter over pears. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm with ice cream if desired.

Yield: 9 servings.

Maple Pecan Bars

Baking these bars fills me with warm memories of my Grandma Marie, who made a similar recipe. The pecan treats are popular at our office cookie exchange.

Ingredients

• 3 cups all-purpose flour
• 3/4 cup confectioners' sugar
• 1-1/2 cups cold butter
•  TOPPING:
• 1-1/2 cups packed brown sugar
• 1 cup butter, cubed
• 1/2 cup maple syrup
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 4 cups coarsely chopped pecans
• 2 tablespoons plus 1 teaspoon heavy whipping cream
• 3/4 teaspoon vanilla extract

Directions

• In a large bowl, combine flour and confectioners' sugar. Cut in the butter until crumbly. Press into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 12-15 minutes or until edges are lightly browned.
• Meanwhile, in a large heavy saucepan, combine the brown sugar, butter, syrup, cinnamon and salt. Bring to a boil. Cook and stir over low heat until butter is melted. Stir in the pecans, cream and vanilla. Remove from the heat; spread over crust.
• Bake 20-25 minutes longer or until bubbly. Cool on a wire rack. Cut into bars. Yield: 5 dozen.

Halloween Dinner Idea: Candy Corn Look-Alike Quesadillas

Celebrate the season with a savory touch! These candy corn triangles will be a smash with kids, and the flavor will win over adults. Let kids join in the fun by filling a bag with the nacho tortilla chips to crush with a rolling pin while you do the rest. 

Ingredients

• 1 rotisserie chicken, cut up
• 1 jar (16 ounces) salsa
• 1 cup frozen corn, thawed
• 1/4 cup barbecue sauce
• 1/2 teaspoon ground cumin
• 1/2 cup butter, melted
• 8 flour tortillas (10 inches)
• 1 jar (15-1/2 ounces) salsa con queso dip, warmed
• 4 cups (16 ounces each) shredded Mexican cheese blend
• 2-2/3 cups crushed nacho-flavored tortilla chips
• 1/2 cup sour cream

Directions

• In a large sauce pan, combine the first five ingredients; heat through.
• Brush butter over one side of each tortilla. Place one tortilla, buttered side down, in a large skillet. Spread with 1 cup chicken mixture; top with another tortilla, buttered side up. Cook over medium heat for 1-2 minutes or until bottom is lightly browned. Flip.
• Spread 1/2 cup queso dip over top of quesadilla. Sprinkle cheese around outside edge. Cover and cook for 1-2 minutes or until cheese begins to melt. Remove to a cutting board. Sprinkle chips over middle of quesadilla. Spoon a dollop of sour cream into the center. Cut into six wedges. Repeat with remaining ingredients. Yield: 2 dozen.