Thursday, November 28, 2013

Corn Soufflé


1. 3 cans of whole corn 
2. 3 cans of cream corn 
3. 7 eggs
4. 3 1/2 tablespoons of sugar
5. 1 teaspoon of salt
6. 1 cup of non-dairy creamer or milk 
7. 3 tablespoons of margarine or butter 

1. Pre heat oven to 350 degrees.
2. Grease a 9x13 baking pan with 1 tablespoon of margarine or butter. 
3. Place the whole corn and cream corn in a large bowl.
4. In a separate bowl, whisk eggs and then combine with corn.
5. Add sugar, salt, and creamer to the mixture.
6. Pour mixture in a baking pan. 
7. Sliver remaining margarine and place on top of mixture. 
8. Bake for approximately 1 hour and 45 minutes or until golden brown. 

Chili Pepper Brussel Sprouts

Serving: 12

1. 3 lbs of brussel sprouts 
2. 1/3 cup of extra virgin olive oil 
3. 2 tablespoons of garlic powder
4. 1 tablespoon of salt
5. Dash of chili pepper 

1. Pre heat oven to 350 degrees.
2. Wash brussel sprouts thoroughly.
3. Once washed, place brussel sprouts in a bowl and mix together with the extra virgin olive oil, garlic powder, salt, and chili pepper. 
4. Place in the oven for 25 minutes.
~Happy Thanksgiving~

Wednesday, November 27, 2013

Apple Cranberry Crumble

Serving: 6

1. 3 green apples
2. 1 1/2 cup cranberries
3. 1 cup brown sugar
4. 1/2 cup flour 
5. 3/4 cup oats
6. 7 tablespoons margarine
7. 1 tablespoon cinnamon   

1. Preheat the oven to 375 degrees. 
2. Spray the bottom of pan with cooking spray.
3. Cut the apples into bit size cubes.
4. Mix the cranberries and apples together and place in bottom of the pan. 
5. In a bowl, mix together the brown sugar, flour, oats, margarine, and cinnamon. 
6. Pour the mixture over the apples and cranberries and place in oven for 30 minutes.
7. Remove from the oven and let cool.
~Happy Holidays~ 

Tuesday, November 26, 2013

Cranberry Sauce

Serving: 6

1. 12 oz. of cranberries
2. 1 cup sugar
3. 1 cup water 
4. 11 oz. can of mandarin oranges (drained)
5. 2 tablespoons of fresh orange rind 

1. Wash cranberries thoroughly
2. Add water and sugar to saucepan and bring to boil
3. Once the water begins to boil, add cranberries, mandarin oranges, and fresh orange rind
4. Return to boil and let simmer for one hour, stirring occasionally
5. Let cool and refrigerate until ready to serve!  
Serve as a side dish as part of your Thanksgiving meal! 

Monday, November 18, 2013

Pecan Latkes

**We decided to develop a "Thanksgivukkah" recipe using the Manischewitz Potato Pancake Mix in response to the Manischewitz Recipe Contest.  We'd appreciate all of your votes as each one will make us one step closer to winning.  Clicking here will take you directly to the voting page.
~Happy Holidays~

Serving: 20 latkes
1. One 6-ounce box of Manischewitz Potato Pancake Mix
2. 1 cup of pecans
3. 2 large eggs
4. 1 pinch of salt
5. 1 cup of cold water
6. 1 cup of vegetable oil

1. In a medium bowl, beat two eggs.
2. Add a pinch of salt.
3. Add 1 cup of cold water and mix well.
4. Stir in contents of Manischewitz package and mix.  Allow batter to thicken for 3-4 minutes.  Mix again.
5. Place pecans in a blender and mix until finely chopped.  Add the pecans to the potato mix.  
6. On a medium-high heat, drop a spoon size of the potato mixture into the frying pan.  Make sure the latkes are flat and spaced out in order to evenly cook.  
7. Once the bottom of the latkes are brown, flip over and repeat process. 
8. Continue to add vegetable oil when needed for your additional batches.  
9. When latkes are ready to be taken out of the frying pan, have a plate ready to place the latkes on.  It is best to have a paper towel underneath the latkes in order for the excess oil to be soaked out.  

This dish is best served with applesauce and/or sour cream.   

Monday, November 11, 2013

Roasted Edamame

Serving: 2-3
1. 2 cups of cooked edamame
2. 2 tablespoons of olive oil
3. 1/4 teaspoon of crushed garlic
4. Salt to taste

1. Pre heat oven to 375 degrees. 
2. Place edamame in a bowl.
3. Add olive oil, salt, and crushed garlic into the bowl of edamame.  Mix Well. 
4. Take a baking sheet and spray with cooking spray.
5. Evenly spread edamame mixture onto the baking sheet.
6. Place in the oven for 15 minutes.
7. Remove the edamame from the oven and place in the broiler for 10 minutes on the same temperature.  (The broiler will give your edamame a crispy texture).  
8. Continuously check on the edamame in the broiler, as every oven is different, therefore do not wait until the 10 minute mark to make sure that the edamame has not burned.  

Friday, November 8, 2013

No Bake Pumpkin Cheesecake In A Jar

Serving: 6 Mason Jars

1. 1 package of Golden Oreo cookies (16.6 oz)
2. 1 8 oz. package of cream cheese
3. 1/4 cup sugar
4. 1 teaspoon of vanilla
5. 1 teaspoon of cinnamon 
6. 15 oz. can of pumpkin puree
7. 8 oz. tube of Cool Whip 

1. Using a food processor, add the Oreo's until they are a crumb like texture. Set aside
2. In a separate bowl, whip the cream cheese and sugar until slightly fluffy
3. Add vanilla and cinnamon to the cream cheese mixture and continue mixing
4. Continue mixing while adding in the pumpkin puree to the cream cheese mixture
5. Fold in the Cool Whip gently
6. Place about an inch of the crumbs into the Mason Jars and fill 3/4 of the jar with the pumpkin cheesecake mixture. Add about another inch of the crumbs, and top if off with the pumpkin cheesecake mixture, and a few crumbs to top it off! 
7. Let it chill in the fridge for about 2 1/2 hours