Cookin' with Carol recipes on NBC5 - November 2008

Pumpkin Snack Cake with Orange Cinnamon Icing

Serves 16

Get into the autumn holiday spirit with this easy snack cake dessert.

4 eggs

2 cups sugar

1 cup vegetable oil

1 (15-ounce) can pumpkin

2 cups flour

2 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

2 teaspoons pumpkin pie spice

3/4 cup dried cranberries

Icing:

1 (3-ounce) package cream cheese, softened

1/4 cup butter, softened

1 teaspoon orange zest

1 tablespoon orange juice

1/2 teaspoon cinnamon

2 cups powdered sugar

Preheat oven to 350°F. Lightly spray a 9- by 13-inch baking pan with vegetable oil spray. In a large bowl, using an electric hand mixer, beat eggs, sugar, oil, and pumpkin for 2 minutes on medium speed. In a separate bowl, stir together flour, baking powder, baking soda, salt, and pumpkin pie spice. Add dry ingredients to moist ingredients and using the hand mixer, beat for 1 minute at low speed. Using a spatula, stir in dried cranberries. Pour batter into prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool. For the icing, in small bowl using a hand mixer on medium speed, beat cream cheese, butter, orange zest, orange juice, and cinnamon for 1 minute. Add powdered sugar and blend on slow speed until smooth. Spread icing over pumpkin snack cake to serve.

(Air Date: November 1, 2008)

Buffalo Chicken Skewers

Serves 4 to 6 as an appetizer

Here’s a great appetizer for the fall weekend football watching parties. It’s also a delicious main dish for two when served with vegetables and rice, pasta, or potatoes on the side.

1 tablespoon vegetable oil

1 tablespoon hot pepper sauce

1 teaspoon lemon juice

1 clove garlic, minced

1/2 teaspoon celery seeds, crushed

2 boneless/skinless chicken breasts

2 tablespoons hot pepper sauce

1 tablespoon butter, melted

In a shallow bowl, stir together vegetable oil, 1 tablespoon hot pepper sauce, lemon juice, garlic, and crushed celery seeds. Cut chicken breasts into 1/2-inch by 3- to 4-inch long strips. Add chicken to the marinade, cover, and refrigerate for up to 12 hours. Thread chicken on skewers. Grill or broil for 3 to 4 minutes per side, until no longer pink in the center. In a small bowl, stir together 2 tablespoons hot pepper sauce and butter. Brush mixture on cooked chicken. Serve with carrots and celery sticks and ranch dressing on the side.

Notes:

If using wooden skewers, soak them in water for 30 minutes before using so they don’t burn up on the grill.

(Air Date: November 8, 2008)

Roasted Cranberry Sauce

Serves 8

Here’s a simple, yet very tasty, fresh cranberry sauce for your Thanksgiving feast.

1 (12-ounce) bag cranberries

3/4 cup sugar

1 tablespoon olive oil

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 teaspoon orange zest

2 tablespoons orange juice

Stir together all ingredients in a medium bowl. Spread cranberry mixture on a pan that has been lined with parchment paper or a silicone pan liner (or use a nonstick pan). Roast the cranberries in a preheated 400°F oven for 15 to 20 minutes, or until cranberries are tender. Transfer to a serving dish and cool slightly before serving (or serve chilled).

Notes:

Cranberries are also known as “bounce berries” due to the fact that they are rather firm and should bounce when ripe and ready to use in your favorite holiday recipes. Try dropping a cranberry on the countertop and you’ll see how cranberries do actually bounce. If it doesn’t bounce, it is overripe or spoiled and of course, should be discarded.

(Air Date: November 15, 2008)

Stuffed Turkey Breast Roast (Turkey Roulade)

Serves 8

This dramatic (and delicious!) way to serve turkey is surprisingly easy to make. Try this bird on for size this Thanksgiving.

stuffing:

2 tablespoons olive oil

1/2 onion, chopped

1 stalk celery, chopped

1/4 cup chopped red bell pepper

1/4 cup chopped poblano pepper

1/2 cup chicken broth

2 cups crumbled cornbread

1 cup bread cubes

1 egg

1 1/2 teaspoons dried sage

1 boneless turkey breast roast (4 to 5 pounds)

4 slices bacon

For the stuffing, heat a large skillet over medium heat. Add oil, onion, celery, red bell pepper, and poblano pepper. Sauté vegetables for 4 to 5 minutes, or until tender, stirring occasionally. Transfer vegetables to a large bowl. Add chicken broth, cornbread, bread cubes, egg, and sage (and salt and pepper to taste, if desired), mixing well. Allow stuffing to cool thoroughly before preparing the turkey roast. Preheat oven to 325°F. Using a sharp knife, butterfly-cut the turkey breast by carefully slicing lengthwise down the center without cutting all the way through to the other side. Run the knife through the thick edges to open the turkey breast even further. Place a piece of plastic wrap on top and using the flat side of a meat mallet, lightly pound out the turkey breast to flatten slightly (remove plastic wrap). Place the prepared stuffing down the center of the turkey breast. Roll the turkey to enclose the stuffing and secure with kitchen twine. Place the rolled, stuffed turkey breast on a rack in a baking pan and cover with bacon slices. Bake [at 325°F] for 1 1/2 to 2 hours, or until stuffing registers 165°F on an instant-read thermometer. Let turkey rest for 10 to 15 minutes before removing kitchen twine and slicing the stuffed roast to serve.

(Air Date: November 22, 2008)

Puff Pastry Turkey Appetizers

Makes 32 appetizers

Transform turkey leftovers into a spectacular appetizer!

1 cup chopped cooked turkey

1 cup sautéed chopped mushrooms

1 cup shredded Swiss cheese

1/2 cup diced roasted red bell peppers (canned)

2 tablespoons roasted garlic

1 box frozen puff pastry, thawed

In a medium bowl, stir together turkey, mushrooms, Swiss cheese, bell peppers, and garlic. Cut each sheet of puff pastry into 16 squares (a pizza cutter works well for this). Place 1 tablespoon of the filling into the center of each square. Fold the puff pastry diagonally over the filling to form triangle-shaped turnovers. Press edges with fork to seal. Bake at 375°F for 15 to 20 minutes, or until golden brown. Serve warm.

Notes:

To prepare mushrooms, coarsely chop 8 ounces of mushrooms and sauté in 1 tablespoon olive oil for 5 to 6 minutes, or until tender. (You may opt to add 2 teaspoons of dry sherry or Madeira to the mushrooms while they are cooking for additional flavor.) Season with salt and pepper to taste, if desired.

To prepare garlic, place a whole head of garlic in foil and drizzle a small amount of olive oil over all. Seal foil around garlic and roast in a 350°F oven for 35 to 40 minutes, or until tender. Let cool, then slice off the bottom edge of the garlic and squeeze to remove the softened roasted garlic.

(Air Date: November 29, 2008)