Perfect Turkey Gravy

An easy and homemade rich taste doesn't get any better than this.

1 package of Turkey Gravy Mix (McCormick)

1 tablespoons flour

1 1/2 cups cold water

1/2 cup turkey pan drippings or turkey broth

1/2 cup chopped cooked turkey giblets

Mix turkey gravy mix and flour in medium saucepan. Gradually stir in water and turkey drippings with whisk until smooth. Stir in chopped turkey giblets.

Stirring frequently, cook on medium heat until gravy comes to boil. Reduce heat and simmer 5 minutes or until thickened. (Gravy will thicken upon standing.)

Picture McCormick

Recipe McCormick

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Chipotle Blue Sauce

This is an excellent sauce to change up your steaks or roasts.  

5 oz soft blue cheese, cubed

3 1/2 tablespoons herb garlic butter (1/2 stick), cubed

1 cup yogurt blue cheese dressing

2 teaspoons chipotle pepper sauce

Cut cheese and butter into small cubes. Place both in a medium saucepan on medium heat, cook, and stir for 2-3 minutes or until melted. Stir in dressing and pepper sauce; remove from heat when the sauce is bubbly. Serve sauce over roasts, steaks & fajitas.

I don't remember where I came across this recipe back in 2015, but this is one sauce I use from time to time.

Picture Growing Up Bilingual

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Appetizers for the New Year

 

Pimiento Cheese Balls

A Southern favorite pimiento cheese. This homemade pimiento mini cheese ball gives you the tang you love from the classic pimiento cheese. Perfect size for serving appetizers.

2 cups shredded sharp Cheddar cheese

1 cup softened cream cheese

¼ tsp. cayenne pepper

¼ tsp. black pepper

⅛ tsp. kosher salt

⅛ tsp. garlic powder

1 (4-oz.) jar diced pimientos

1 ¼ cups finely chopped toasted pecans

¼ cup finely chopped fresh chives

Small square crackers

Process Cheddar cheese, cream cheese, cayenne pepper, black pepper, salt, and garlic powder in a food processor until combined, about 15 seconds. Add pimientos, and pulse until evenly distributed and slightly chopped, 6 to 8 pulses.

Transfer cheese mixture to a medium bowl, and cover with plastic wrap. Chill at least 1 hour and up to 24 hours.

Sprinkle pecans and chives on a large baking sheet in an even layer. Scoop out cheese mixture using a 2-teaspoon cookie scoop; roll in your hands to create a ball. Roll cheese balls, 1 at a time, in pecan mixture to coat evenly. This will yield about 36 mini balls.

Transfer to a platter; insert small square crackers into cheese balls, if desired. Serve with additional crackers.

A Southern Living Recipe found here 

 Picture Credit JAMES RANSOM, PROP STYLIST: CHRISTINE KEELY, FOOD STYLIST: RUTH BLACKBURN

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Sometimes I can make a meal out of an appetizer. 

I like serving them to my family for special occasions such as New Year's Eve, Superbowl, or just a simple movie night at home. 

I also enjoy serving appetizers at a party on a buffet table. Especially when I am not preparing a meal for my quest. 

Here are a few other recipes.

Southwest Dip

Smoked Gouda-Chorizo Jalapeno Poppers

 My Favorite Toppings for Crackers

Triple Berry Baked Brie

For other amazing appetizers CLICK here.

Other...

Appetizers from Southern Living

7 Fresh Twists on Classic Margaritas

Champagne Cocktails to Upgrade Your New Year's

And...

A Guide to Starting the Mediterranean Diet

Big or small or just in the comfort of your home, enjoy the celebration of the New Year. 

May it be happy, healthy, and prosperous, my wishes for you.

Happy New Year!

blessings, Linda

Pumpkin Fluff Dip

 

My sister-in-law Dawn shared this recipe with me. She was making it for a party as she was describing it to me, she kept saying it's like pumpkin crack. It's addicting. I laughed and said you gotta share this recipe with me. Pumpkin, vanilla pudding, whipped topping, pumpkin pie spice, vanilla, and butterscotch schnapps. Well, I do have to agree it does sound addicting.

1 (15 ounce) can solid pumpkin 

1 (5 ounce) package instant vanilla pudding mix

 1(16 ounce) container frozen whipped topping, thawed

 1 tsp pumpkin pie spice 

1 tsp pure vanilla extract

 1 Tbs butterscotch schnapps 

Mix all together, dust the top with a sprinkle of nutmeg.

 Great for dipping with ginger snaps, vanilla wafers or slices of apples.

Recipe by Dawn Bass

Photo Credit Kraft Canada

Tomato Sandwiches & Summer Sauce Recipe

 

The classic tomato sandwich is perfect for serving crowds at afternoon teas or parties, just like grandma's but better and more favorable. Serve on a 3 tier serving platter for a nice look. I personally think it goes perfectly with your favorite creamy cup of soup for a quick and simple lunch or dinner.

6 tablespoons cream cheese, softened

2 1/2 teaspoons Summer Sauce

3/4 teaspoon black pepper

3/4 teaspoon kosher salt, divided

12 thin white bread slices, toasted

1 large tomato, cut into 6 slices

1 medium-size red onion, thinly sliced (about 1 1/2 cups)

Stir together cream cheese, Summer Sauce, pepper, and 1/2 teaspoon of the salt in a small bowl until combined. Spread cream cheese mixture on 1 side of toasted bread slices. Place 1 tomato slice and about 1/4 cup onion slices on each of 6 bread slices. Sprinkle evenly with remaining 1/4 teaspoon salt. Cover with remaining 6 bread slices. Cut sandwiches in half; serve immediately.

Summer Sauce Recipe

2 cups packed fresh basil leaves

3/4 cup extra-virgin olive oil

1/2 cup loosely packed fresh flat-leaf parsley leaves

1/4 cup loosely packed fresh mint leaves

1 tablespoon lemon zest, plus 2 tsp. fresh lemon juice (from 1 lemon)

1 teaspoon kosher salt

1 garlic clove

Process all ingredients in a food processor or blender until smooth. Add additional salt or lemon juice, if desired. Cover and chill until ready to use. Use within 2 days.

A Southern Living Recipe Here

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I hope you enjoy this Southern Living Recipe

Slow-Cooker Chicken Buffalo Dip

Slow-Cooker Party Dip with bragging rights, same big flavors but with fewer calories and less fat.

Two 8-ounce packages reduced-fat cream cheese, cut into small pieces

2 cups shredded white meat from a rotisserie chicken, skin and bones discarded

2 cups shredded low-fat Cheddar (about 6 ounces)

1 cup buttermilk

1/3 cup hot sauce, such as Frank's

1 tablespoon all-purpose flour

1 teaspoon Worcestershire sauce

3/4 teaspoon cayenne pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 cup parsley leaves, chopped

1/4 cup crumbled blue cheese

Celery and carrot sticks, for serving

Put the cream cheese, chicken, Cheddar, buttermilk, hot sauce, flour, Worcestershire, cayenne, garlic powder, and onion powder in a slow cooker, and stir to roughly combine.

Cover, and cook on high for 2 hours; the mixture should be bubbling and the Cheddar melted. Stir until smooth and combined. Sprinkle with the parsley and blue cheese, reduce the heat to warm, and serve with celery and carrot sticks.

Recipe from Food Network

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Spinach Feta Skillet Dip

 

A warm and cheesy dip will be your favorite. Crescent rolls rolled into balls surround the creamy spinach dip topped with salty feta cheese. Serve right out of the pan. 

3 tablespoons olive oil, divided

3 scallions, thinly sliced, dark green parts reserved

2 garlic cloves, chopped

1 10 oz. package frozen spinach, defrosted and squeezed very dry

4 onces cream cheese, softened (½ cup)

4 ounces sour cream (½ cup)

1 teaspoon lemon zest (from 1 lemon)

1 ½ teaspoons freshly squeezed lemon juice

¼ teaspoon kosher salt

Freshly ground black pepper

½ cup crumbled feta cheese, divided

1 8 oz. can crescent rolls

½ cup grated 

Preheat oven to 350°F.

Heat 1 tablespoon oil in a medium oven-safe skillet (such as cast-iron) over medium-high. Add white and light green parts of scallions and garlic and cook, stirring often, until softened but not brown, about 2 minutes. Add spinach and stir to combine. Transfer mixture to a medium bowl and let cool slightly. Wipe out skillet.

Add cream cheese, sour cream, lemon zest, lemon juice, salt, several grinds black pepper and ¼ cup of the feta to the bowl with the spinach; stir until evenly combined.

Brush skillet with 1 tablespoon oil. Separate crescent roll dough into 16 pieces and roll into balls. Arrange balls around rim of skillet. Brush with remaining 1 tablespoon oil. Transfer dip to the center of skillet and top with parmesan and remaining ¼ cup feta. Bake until the rolls are golden brown, 24 to 26 minutes. Top with reserved scallion greens and several grinds black pepper. Serve warm.

A Southern Living Recipe

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Guacamole

While storing in the refrigerator, keep your guacamole from changing color by placing a layer of plastic wrap directly on the surface of the mixture.

5 ripe avocados

2 tablespoons finely chopped red onion

2 tablespoons fresh lime juice

1/2 medium jalapeño pepper, seeded and chopped

1 garlic clove, pressed

3/4 teaspoon salt

Tortilla chips

 Cut avocados in half. 

Scoop pulp into a bowl, and mash with a potato masher or fork until slightly chunky. Stir in chopped red onion and next 4 ingredients. 

Cover with plastic wrap,

 allowing wrap to touch mixture, and let stand at room temperature 30 minutes. Serve guacamole with tortilla chips.

Cilantro Guacamole: 

Mash avocado, and stir in ingredients as directed. Stir in 3 Tbsp. chopped fresh cilantro and an additional 1 Tbsp. lime juice. Cover mixture, and let stand at room temperature 30 minutes.

Southern Living

MAY 2007

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White BBQ Sauce

 

Are you looking for something different than the normal BBQ sauce? I was and I found this delicious sauce. Creamy with a little tang and you can season it a lot or a little.

1 cup mayonnaise

1/3 cup apple cider vinegar

3 teaspoons water

1 teaspoon Worcestershire sauce

1/2 teaspoon kosher salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon freshly ground black pepper

1/4 teaspoon hot sauce

Stir together mayonnaise, vinegar, water, Worcestershire sauce, salt, garlic powder, onion powder, pepper, and hot sauce in a small bowl. Serve immediately or chilled. Refrigerate up to 3 days.

It's that simple.

A Southern Living Recipe Here

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Best Friends Marinade

Use this marinade for beef, chicken, or pork to make kabobs. Works well with London Broil or Flank Steak. This recipe was given to me by Kit Marsac, longtime school friend, and maid-of-honor.

Published in Crystal River Christian Church Cookbook

1/2 cup soy sauce

3 tablespoons honey

2 tablespoons vinegar

1 tsp ginger

3/4 cup of Canola Oil (cooking oil)

Mix together all ingredients except oil till well mixed. Then add oil and mix again. Let meat marinate in a covered dish or a large Ziploc bag for at least 4 hours.

I use a Ziploc bag it makes clean up much easier.

Picture by Food Network

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Warm Spinach-Sweet Onion Dip with Country Ham

 

A creamy dip that can be made in advance. Swirles of flavor, diced country ham, cream cheese, mozzarella cheese, Parmesan cheese, and chopped spinach makes this a delicious dip.

3 tablespoons olive oil, divided 

3 cups thinly sliced sweet onion (from 2 medium onions)

1 garlic clove, minced (about 1 tsp.)

1 cup diced country ham (about 6 oz.)

2 (8-oz.) pkg. cream cheese, softened 

8 ounces mozzarella cheese, shredded (about 2 cups) 

4 ounces Parmesan cheese, shredded (about 1 cup) 

1 (1-lb.) pkg. frozen chopped spinach, thawed and well-drained

Pita chips or toasted French bread slices

Heat 2 tablespoons of the oil in a 10-inch cast-iron skillet over medium. Add onions, and cook, stirring often, until golden brown, about 20 minutes. Stir in garlic, and cook, stirring often, 1 minute. Transfer onion mixture to a medium bowl, and wipe skillet clean.

Heat remaining 1 tablespoon oil in skillet over medium-high. Add ham, and cook, stirring often, until crisp, about 5 minutes. Remove ham from skillet, and drain on paper towels.

Add cream cheese, mozzarella, Parmesan, spinach, and ham to onion mixture in bowl, and stir until blended. Spoon mixture into cast-iron skillet. Cover and chill until ready to transport to tailgate. (Recipe can be made up to 1 day ahead. Be sure skillet cools completely before returning dip to skillet.) Transport to tailgate in a cooler.

Light 1 side of grill, heating to medium (350°F to 400°F), and leave other side unlit. Uncover skillet; place over unlit side of grill, and heat, covered with grill lid, stirring every 5 minutes, until cheese is melted and smooth, about 20 minutes. Serve with pita chips or toasted French bread slices.

A Southern Living Recipe 

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Chocolate Dipping Sauce

A simple recipe with so much richness and elegance. This recipe was given to me by my friend and great cook, Michele Ludwick. Adjust the recipe as needed.

72 oz. Chocolate Chips

4 cups heavy cream

Stir over low heat until melted.

Photo Source Baked Broiled and Basted

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Spinach Dip

Spinach Dip has become an all-time favorite for many.

1 loaf pumpernickel bread  or bread of your choice (cut out the center for boat and cut center into cubes)

Dip

16 oz. sour cream

1 package dry vegetable mix

1 can water chestnuts, chopped

1 tablespoon mayonnaise

1 package frozen spinach, thawed completely

Mix all ingredients together in a large bowl, cover, and place in refrigerator until time to use. When ready to serve, place dip into bread "boat", arrange on a tray with bread slices around the boat.

Picture Credit & Hidden Valley Recipe HERE

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Charleston Cheese Dip

Crowd-pleasing party dip leaves the oven bubbling with a triple threat of cheeses: Monterey Jack, sharp cheddar and cream cheese, plus a topping of butter-cracker crumbs. Before serving, give it a final sprinkle of smoky crumbled bacon.

1/2 cup mayonnaise

One 8-ounce package cream cheese, softened

1 cup grated sharp Cheddar cheese

1/2 cup grated Monterey Jack cheese

2 green onions, finely chopped

1 dash cayenne pepper

8 butter crackers, crushed, such as Ritz

8 slices bacon, cooked and crumbled

Corn chips, crackers or bagel chips, for serving

Preheat the oven to 350 degrees F.

In a medium bowl, mix the mayonnaise, cream cheese, Cheddar cheese, Monterey Jack cheese, green onions and cayenne pepper. Transfer the mixture to a shallow baking dish, such as a 9-inch pie pan. Top the mixture with the cracker crumbs and bake until heated through about 15 minutes.

Remove the pan from the oven and top with the bacon. Serve immediately with corn chips, crackers or bagel chips.

Recipe adapted from Home Cooking with Trisha Yearwood

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Southwest Dip

This recipe was given to me by my friend, neighbor and co-worker Pat Fritz. I laugh because she wrote this recipe on a pink "Important Message" pad from the office. Pat is no longer with us. Thank you Pat for leaving this recipe with me, it is a crowd pleaser.

1 block of cream cheese

1 can chili

Shredded Cheddar cheese

Place cream cheese and chili in a dish, microwave until mixture is smooth and blends well together. Sprinkle Cheddar cheese on top and microwave until cheese is melted on top. Serve with your favorite corn chips etc.

It's that simple.

Picture Starfinefoods.com

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Corn and Jalapeño Dip Recipe

This creamy and cheesy slow cooker dip is the perfect snack to feed a hungry crowd on game day or to get any party started. If you are expecting a large crowd, you may want to double this recipe.

2 (8-oz.) packages. cream cheese, softened and cubed

1 (8-oz.) packages. pre-shredded sharp Cheddar cheese (about 2 cups)

2 cups frozen corn kernels, thawed

3/4 cup half-and-half

1/3 cup chopped scallions, plus more for garnish

2 teaspoon minced garlic

1 jalapeño chile, seeded and minced

8 thick-cut bacon slices, cooked until crisp and crumbled

Corn chips

Stir together cream cheese, Cheddar cheese, corn, half-and-half, scallions, garlic, and jalapeño in a 3-quart slow cooker.

Cover and cook on LOW 3 ½ to 4 hours or on HIGH 1 ½ to 2 hours until creamy and bubbling, stirring halfway through. Stir in bacon.

Garnish with scallions, if desired. Serve with corn chips.

SouthernLiving Recipe

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Homemade Gravy

Wonderful rich homemade gravy. 

1/4 pound (1 stick) unsalted butter

1 1/2 cups chopped yellow onion (2 onions)

1/4 cup flour

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Defatted turkey drippings plus chicken stock to make 2 cups, heated

1 tablespoon Cognac or brandy

1 tablespoon white wine, optional

1 tablespoon heavy cream, optional

In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.

Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.

Recipe  & Picture INA GARTEN

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Spinach-Artichoke Dip

Fold chunks of artichoke hearts and tender spinach into a warm, triple-threat combo of sour cream, Parmesan and cheddar.  Your guests will love it.

Kosher salt

2 10 -ounce bags spinach, stems removed

1 tablespoon unsalted butter

2 tablespoons minced onion

1 clove garlic, minced

2 teaspoons all-purpose flour

1 1/4 cups whole milk

1/2 teaspoon fresh lemon juice

1 teaspoon Worcestershire sauce

1 1/4 cups grated parmesan cheese

1/4 cup sour cream, plus more for serving

1/2 cup shredded white sharp cheddar cheese

1/2 cup frozen artichoke hearts, thawed, squeezed dry and roughly chopped

Tortilla chips and salsa, for serving

Bring a large pot of salted water to a boil. Stir in the spinach and cook until bright green, about 30 seconds. Drain and rinse under cold water; squeeze out the excess moisture, then finely chop.

Melt the butter in a large saucepan over medium heat. Add the onion, garlic and 1/2 teaspoon salt and cook until the onion is soft, about 2 minutes. Add the flour and cook, stirring, until lightly toasted, about 1 minute. Whisk in the milk and cook, whisking constantly, until thickened, about 1 minute. Remove from the heat. Stir in the lemon juice, Worcestershire sauce, parmesan and sour cream.

Return the pot to medium heat. Add the spinach, cheddar and artichokes and stir until the cheese melts and the dip is heated through. Serve warm with tortilla chips, salsa and sour cream.

Photograph by Andrew Mccaul

Recipe  Food Network Magazine

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Bolognese Sauce

A simple meat sauce that beats jar sauces.

1/4 cup extra-virgin olive oil

1 medium onion, coarsely chopped

2 garlic cloves, peeled and coarsely chopped

1 celery stalk, coarsely chopped

1 carrot, coarsely chopped

1 pound ground chuck beef

One 28-ounce can crushed tomatoes

1/4 cup flat-leaf Italian parsley, chopped

8 fresh basil leaves, chopped

Salt and freshly ground black pepper

1/4 cup freshly grated Pecorino Romano

In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. This will take approximately 1/2 hour. Finish bolognese with Pecorino Romano.

Recipe from Giada De Laurentiis

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Carolina Caviar Dip

This recipe comes from my friend Sheri Commons. Sheri is not a cook but this is tops. It's addictive.

2 cans white shoepeg corn

1 can of black eyed peas (rinsed)

tiny chopped up tomatoes

tiny chopped up onions

tiny chopped up green pepper

small bottle of zesty Italian dressing

Cover and refrigerate for a few hours to incorporate all the flavors.

Frito's for scooping.

If I use 2 cans of corn, I'll use 1 can peas. Add enough dressing to make it all wet but not "soup-like". Publix has pre-chopped tomatoes, onions and peppers if you want to cut down on chopping time.

Picture

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