This recipe is courtesy of Charbear01 at Recipezaar.com

Charbear writes…

My Husbands DB brought these to Thanksgiving Dinner and my daughters and I raved so much about these he shared his recipe with me. Since then they have become a family recipe, and a must for any Holiday meal. Let me put my two cents in here by saying that these are the ONLY candied yams I will eat, since I normally don’t care for them at all.

1¼ hours | 25 min prep

SERVES 10 -12

Ingredients:

This soup is a meal in itself so all that is needed is a crusty loaf of bread, adjust the chili flakes to suit heat level, you could use beef broth in place of the water but that will not make this a vegetarian dish

1/2 to 1 package of taco seasoning mix may be substituted for the chili powder

Servings 6-8

INGREDIENTS:

3/4 cup bulgar

2 cups boiling water

oil (to coat bottom of your pot)

1 large onion, chopped

1 green bell pepper, seeded and chopped

1 jalapeno pepper, seeded and finely chopped, optional (add it in if you like heat)

6 large garlic cloves, minced (garlic lovers can use more)

1 teaspoon crushed red chili flakes (or adjust to taste)

2 to 3 tablespoons chili powder (or to taste)

1/2 teaspoon cumin

3 cups vegetable broth (could use beef broth but that will not make this vegetarian)

2 cups tomato juice (I recommend to use V-8)

1 (14 ounce) can diced tomatoes with juice

2 (16-ounce) can red kidney beans, rinsed and drained

seasoned salt and fresh ground black pepper, to taste

sour cream or shredded cheddar cheese

INSTRUCTIONS:————————————————-

Place the bulgar then stir in 2 cups of boiled water cover then allow to sit for 30 minutes or until most of the liquid is absorbed.

In a medium pot or Dutch oven heat oil over medium-high heat (use enough oil to cover the bottom of your pot).

Add in onion, green bell pepper and jalapeno pepper; cook stirring until softened (about 3 minutes).

Add in garlic, crushed chili flakes, chili powder and cumin; cook stirring for 1 minute.

Stir in the bulgur,  water, tomato juice, diced tomatoes with juice and kidney beans; bring to a simmer, reduce heat to low, cover and cook for about 45 minutes seasoning with salt and black pepper about halfway through cooking time (if the soup is too thick add in more water to thin).

Ladle into bowls then top with sour cream or cheddar cheese.

Yields 2  loaves

INGREDIENTS:

FILLING:

1 (8 ounce) package cream cheese, softened or room temperature

1/2 cup sugar

1 tablespoon all-purpose flour

1 large egg

1 tablespoon finely grated orange rind

CAKE:

1-2/3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground cloves

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1 cup canned pumpkin puree (do not use pumpkin pie filling)

1/2 cup vegetable oil

2 large eggs

1-1/2 cups sugar

1 cup chopped walnuts (optional)

INSTRUCTIONS:————————————-

Preheat oven to 325 degrees F.

Grease two 8×4-in loaf pans (or can use mini loaf pans).

In a medium bowl combine all cream cheese filling ingredients until smooth and well blended; set aside.

For cake; in a medium bowl  sift 1-2/3 cups all-purpose flour, baking soda, salt, cinnamon, cloves, ginger and nutmeg then set aside.

In a large mixing bowl combine the pumpkin puree, oil, 2 eggs and 1-1/2 cups sugar; beat well.

Stir the pumpkin mixture into the flour mixture just until combined.

Fold in nuts, if using.

Pour half of the pumpkin bread batter evenly into prepared loaf pans.

Spoon cream cheese mixture on top of batter, and then pour on the remaining pumpkin batter.

Bake for 60-70 mins (if using the 8×4 pans), bake for a shorter time for mini loaf pans.

Cool in pans for 10-15 minutes.

Remove to a rack to cool completely.

Store wrapped tightly in the refrigerator.

You can make your own chocolate syrup for this it takes only minutes and is much cheaper that purchasing the store-bought, see the chocolate syrup recipe on bottom of the page,  Devil’s Food cake mix works best for this

You will need a heavy stand mixer to make the dough

Yield 30 biscotti

Ingredients:

1 (18-1/4 ounce) box Duncan Hines Devil’s Food cake mix

1 cup all-purpose flour

1 cup sugar

1/2 cup melted butter

6 tablespoons chocolate syrup

2 teaspoons almond extract

2 large eggs, beaten

1 cup slivered almonds

1/2 cup mini chocolate chips (do not use regular size or the biscotti will crumble while slicing)

Instructions:—————————————–

Preheat oven to 350 degrees F.

Line a 15 x 10-inch jelly-roll pan/baking sheet with parchment paper (or generously grease the baking sheet)

In mixing bowl combine cake mix with the next 6 ingredients.

Mix in the almonds and mini chocolate chips.

Using a heavy-duty mixer beat on low speed until combined (the dough will be quite thick).

Divide the dough in half.

On the baking sheet shape each piece of dough into a 12 x 2-inch log (does not have to be the exact measurements).

Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and allow to sit for 20 minutes (this will make for easier slicing).

Using a serrated knife cut log crosswise into about 3/4-inch slices.

Place each cookie cut-side down on the baking sheet.

Bake for 10 minutes.

After 10 minutes of baking reduce the heat to 200 degrees F and continue baking for another 35-40 minutes or until biscotti are dry (the biscotti will harden even more as they cool).

For chocolate syrup; in a saucepan combine 1/4 cup cocoa powder with 1/2 cup sugar, 1/2 cup water, pinch salt and 1 teaspoon vanills; bring to a boil stirring (careful this will boil over quickly!) then reduce heat to low and simmer for 2 minutes (use 6 tablespoons for this recipe then refrigerate the rest).

You may want to double the amount if serving more than 6 people

Servings 6

Ingredients:

2 pounds fresh baby carrots

3 tablespoons cold water

1 tablespoons cornstarch

1/2 cup orange marmalade

2 tablespoons brown sugar

1 tablespoon melted butter

1/2 teaspoon ground cinnamon

1/4 teaspoon white salt

1/4 teaspoon ground nutmeg

1/4 teaspoon fresh ground black pepper

Instructions:

Cook the carrots in boiling water until fork tender; drain.

Place all the carrots onto paper towels and pat dry throughly.

Meanwhile in the same saucepan whisk 3 tablespoons cold water with cornstarch; mix in marmalade, brown sugar, melted butter, cinnamon, salt, nutmeg and black pepper; bring to very light simmer stirring constantly until thickened and combined.

Add in the carrots and toss to coat with the sauce.

I strongly recommend to make the sauce a day ahead and refrigerate, the flavors will blend and intensify, you will need a 5-quart crockpot to hold all the wings

Yield 50 wing halves

Ingredients:

25 whole wings (about 5 pounds, cut at the joints and tip discarded)

freshly ground black pepper

2-1/2 cups Heinz spicy ketchup

2/3 cup white vinegar

1/2 cup plus 2 tablespoons liquid honey

1/2 cup molasses

1 teaspoon seasoned salt

1 teaspoon crushed red chili flakes (or adjust to heat level)

1 teaspoon Worchestershire sauce

1/2 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon chili powder

1/2 to 1 teaspoon liquid smoke seasoning

Instructions:

Preheat oven to 375 degrees F.

Generously grease a 15 x 10-inch baking sheet.

Place the wings onto the baking sheet then season lightly with black pepper.

Bake for 20 minutes; turn wings over and continue to bake for another 20 minutes or until tender (since the wings are cut in half baking time will not take long and they do not have to cook completely).

Meanwhile prepare the sauce; in a large saucepan combine all remaining ingredients; bring to a simmer stirring over medium heat.

Reduce heat to low and simmer uncovered for 30-40 minutes.

Drain the wings then place a third of them into the slow cooker; drizzle about 1 cup of sauce over the wings.

Repeat layers twice.

Cover with lid and cook on LOW setting for 3-4 hours.

Stir before serving.

Yield 3 pounds

INGREDIENTS:

3 poundschicken wings

3/4 cup soy sauce

3/4 brown sugar

pinch cayenne pepper

1/4 cup vegetable OR canola oil

1/2 teaspoon ginger powder

1/2-1 teaspoon garlic powder