Taken from my “Favorite Desserts” folder!

Servings 8

Instructions:

1/4 cup butter softened

2/3 cup pecan halves

2/3 cup brown sugar, firmly packed

1 prepared double pie crust (you will need 2 crusts)

6 cups cooking apples, peeled and sliced (about 1-1/2 pounds)

juice of 1 whole lemon

1/3 cup brown sugar, firmly packed

1 tablespoon all-purpose flour

1/4 teaspoon salt

1/2 teaspoon cinnamon, or to taste

1/2 teaspoon nutmeg

Servings 6-8

INGREDIENTS:
1/2 cup butter

2 medium onions, chopped

1 large green bell pepper, seeded and chopped

1 large celery rib, diced

1/2 teaspoon dried sage

1 teaspoon poultry seasoning, or to taste

6 garlic cloves, finely chopped (can use less)

1/2 pound fresh sauteed sliced mushrooms (or can use a can of sliced drained mushrooms)

6 cups soft breadcrumbs, firmly packed

1 teaspoon baking powder,

3 eggs, slightly beaten

6 cups soft breadcrumbs, well packed

2-1/2 cups diced cooked chicken (can use more)

1 cup chicken broth (more if needed)

salt and fresh ground black pepper, to taste

1/4 cup melted butter (can use more butter)

grated Parmesan cheese

INSTRUCTIONS:———————————————

Preheat oven to 350 degrees F.

Butter an 11 x 7-inch or a 13 x 9-inch baking dish or any size that will hold the stuffing (only grease the dish with butter or margarine not cooking spray).

In a skillet melt butter over medium-high heat.

Add in onions,  green pepper, celery, sage and poultry seasoning until softened (this may take about 6 minutes).

Add in garlic and cook for 2 minutes.

Mix in the sauteed mushrooms then remove from heat to cool slightly.

Mix the baking powder, eggs, breadcrumbs and diced chicken.
Add in the chicken both; toss co combine (if the mixture seems dry add in more chicken broth).
Season with salt and pepper, adding in more sage and poultry seasoning to taste if needed.
Transfer mixture to prepared baking dish

Sprinkle the top with melted butter, then sprinkle with grated Parmesan cheese.

Cover with foil and bake in preheated oven for 30 minutes.

Uncover and bake for another 20 minutes.

You will also find this recipe on Recipezazz.com

1. In a large bucket or container mix together the warm water with brown sugar and salt; stir until no salt and sugar granules remain in the water (make certain to use very warm water so that the salt and sugar will dissolve easily and completely).
2. Add in Worcestershire sauce, peppercorns, and garlic; stir until the worcestershire sauce is combined.
3. Cool the water until almost room temperature.
4. Wash the turkey inside and out with cold water, then place in the brine (if the brine does not quite cover the turkey, then place it breast-side up to start, then turn it over after a couple of hours later).
5. Place in refrigerator for 24 hours,.
6. Remove the turkey from the brine and rinse the turkey thoroughly under cold running water.
7. Pat dry and continue with desired turkey recipe.
8. You will also find this recipe on Recipezazz.com

Ingredients:

I have been making this recipe for years and I don’t think you will look any further for a manicotti recipe once you taste this one!  to save time I always mix up the filling a day ahead and refrigerate this will also give the flavors a chance to blend together, if your not a lover of spinach you may omit completely I prefer to add it in

Yield 8 manicotti

INGREDIENTS:

3 tablespoons oil

1/4 cup finely chopped yellow onion (optional)

2 teaspoons fresh minced garlic (no more than that or the garlic will overpower the other ingredients!)

1-1/2 cups ricotta cheese

1-1/2 cups shredded mozzarella cheese, divided (can use a bit more)

4 ounces cream cheese, softened

1/3 cup freshly grated parmesan cheese(can use more)

1 teaspoon Italian seasoning

salt and fresh ground black pepper, to taste (I use seasoned salt)

1 (10 ounce) package frozen chopped spinach (cooked according to package directions, then hand-squeezed dry to remove excess moisture)

8 manicotti, cooked and drained (you might use more shells so I would cook 10)

4-6 cups Kitten’s marinara sauce (or you your favorite pasta sauce)

1/4 cup parmesan cheese (or to taste)

shredded mozzarella cheese, for topping (any amount desired)

INSTRUCTIONS:——————————

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking dish.

In a skillet, saute onion (if using) in oil for about 4 minutes or until softened (adding in the garlic the last 2 minutes).

In a mixing bowl combine the ricotta cheese, 1-1/2 cup mozza cheese, cream cheese, 6 tablespoons Parmesan cheese, Italian seasoning; beat with a wooden spoon until smooth and well combined.

Season with salt or seasoned salt and black pepper to taste.

Stir in onion mixture and spinach; mix well to combine.

Spoon into cooked and cooled manicotti shells.

Pour half of the marinara sauce into the prepared baking dish.

Arrange shells over sauce.

At this point you may cover and refrigerate for up to 24 hours, or continue with the recipe as follows.

Top with the remaining sauce, use a spoon to spread the sauce over the shells (the sauce does not have to cover the shells completely).

Sprinkle about 1/4 cup Parmesan cheese (or to taste) over the sauce.

Cover and bake for 25 minutes.

Uncover and top with mozzeralla cheese (any amount desired).

Bake 5 mins longer, or until cheese is melted.

Let stand 10 mins before serving.

I recommend to make the meatballs a day in advance to allow the flavors to blend, a good quality chicken broth will only improve on the flavor, this is a wonderful soup to serve to guests and the complete recipe may be doubled

Servings 6

Ingredients:

6 cups good quality chicken broth

1/2 teaspoon fresh ground black pepper, or to taste)

1 tablespoon lemon zest (or the zest from 1 lemon)

2 cups finely sliced escarole (or can use spinach)

1/2 cup uncooked orzo pasta (or use 1 cup cooked rice added in at the end)

1/3 cup grated parmesan cheese (more for sprinkling) (optional)

MEATBALLS:

1/4 pound extra lean ground beef

1/4 pound ground pork (or use 1/2 pound ground beef)

2 tablespoons fresh minced parsley

1 large egg, slightly beaten

2 garlic cloves, minced

1 green onion, finely chopped (use white part only)

2 tablespoons dry breadcrumbs

3 tablespoons grated parmesan cheese

1/2 teaspoon seasoned salt or white salt

1/2-1 teaspoon fresh ground black pepper

Instructions:——————————————————–

For meatballs; in a bowl combine all ingredients together, using hands mix until well combined.

Shape into 3/4-inch balls.

Place onto a plate or refrigerate until ready to use.

Pour the chicken broth in a large saucepan then add in the black pepper; bring to a simmer over medium heat.

Drop in the meatballs, then stir in the escarole or spinach, lemon zest and uncooked orzo; return to a simmer.

Reduce the heat to low and simmer for about 20 minutes or until the orzo is tender.

Optional; at the end of cooking mix in 1/3 cup of parmesan cheese until heated through.

Season with salt if desired.

Ladle into bowl then sprinkle with more Parmesan cheese on top.

You will also find this on Recipezazz.com

The balls may be prepared and refrigerated up to 24 hours in advance, I have added in cooked sausage meat and/or dried cranberries also and they freeze well after baking, make certain to use 1-3 day old French or Italian bread I find that a 1-pound loaf is the perfect amount for this, the poultry amount seasoning may need to be adjusted to taste start with 1 teaspoon and add in more until you have the desired flavor or you may omit completely…

These make a great alternative to a stuffing casserole and always well received at my holiday table

Yield 14-16 balls

Ingredients:

1/2 cup butter (can reduce amount slightly)

2 medium onion, chopped

2 celery ribs, diced (do not omit)

6 garlic cloves,minced

1/8 teaspoon cayenne pepper, or to taste

1 (10-ounce) can sliced mushrooms, drained (I would recommend to give them a rough chop)

1 (14-ounce) can cream-style corn

1 (12-ounce) can sorn niblets, drained

1/2 cup chicken broth

1 teaspoon poultry seasoning, or to taste

1 tablespoon dried parsley (can use up to 1/4 cup fresh minced)

1/4 to 1/3 cup freshly grated Parmesan cheese

3 large eggs, lightly beaten

1 teaspoon fresh ground black pepper, or to taste

seasoned salt or white salt, to taste (I use seasoned salt)

1 (1-pound) loaf unsliced French or Italian bread (finely cubed, use 1-3 day-old bread)

1/3 cup melted butter (may need a little more)

Instructions:————————————

Generously grease or butter a 13 x 9-inch baking dish.

In a large skillet heat butter over medium heat.

Add in the onions and celery; cook stirring until softened (this may take about 10-12 minutes).

Add in garlic, cayenne and mushrooms; cook for 3 minutes.

Add in creamed corn, corn niblets, chicken broth 1 teaspoon poultry seasoning and parsley and 1 teaspoon black pepper; bring to a light simmer stirring constantly.

Reduce heat to low and simmer for 15 minutes (season with salt to taste and more pepper and more poultry seasoning if needed also) remove from heat and cool for about 25 minutes or you may leave it longer if desired.

After cooling mix in the eggs, then add in the bread cubes mixing until well combined.

For easier handling refrigerate the mixture for at least 2 hours or more (if you find the mixture is too wet for handling after chilling then add in a little  more bread).

Shape into golf ball size balls (I use my ice cream scoop for this).

Transfer the balls to baking dish (at this point you may cover and refrigerate the balls up to 24 hours or until ready to bake).

Before baking drizzle each ball with melted butter.

Cover loosely with foil.

Bake in a preheated 350 degree F oven for 20-25 minutes or until hot (do not over bake or they will be dry).

You will also find this recipe on Recipezazz.com