GREEN BEANS AND TOMATOES

*Thanksgiving Collection*
ACTIVE: 20 minutes *TOTAL: 1 hr 20 minutes *SERVES: 12

8 slices thick-cut Bacon,cut into 1-inch pieces
1 large onion, diced
2 lb green beans, trimmed
2 (14.5 oz ) cans whole tomatoes
+ Kosher salt and freshly ground pepper
1/4 to 1/2 tsp cayenne pepper

1. Put bacon in a large pot over medium heat and cook for a couple minutes, until fat starts to render. Add onion and stir. Let onion cook with bacon another 3 minutes; drain off most of fat.

2.Add green beans and pour in tomatoes (juice and all). Season with salt, black pepper, and cayenne. Stir gently to combine. Put lid on pot, reduce heat to low, and simmer 45 minutes to 1 hour, or until beans are tender, stirring occasionally.

(Source: dash magazine & photo also)

Herbed Turkey Cheese Ball

*Thanksgiving Collection*
ACTIVE: 25 minutes
TOTAL: 2 hr 25 min (includes chilling)
SERVES: 12-15

8 oz cream cheese, softened
6 oz goat cheese, softened
1-1/2 TB nerves de Provence
1 clove garlic, minced
1 tsp Dijon mustard
+Kosher salt

3/4 cup slivered almonds, toasted and chopped
1 raisin
1 whole almond
1 small piece red bell pepper, zigzag cut
6 short, thin orange bell pepper slices
+Thin pretzel sticks
+Crackers, for serving

1. Mix cream cheese, goat cheese, herbes de Provence, garlic, mustard, and salt in a bowl. Roll into a ball and cover with plastic wrap; refrigerate 2 hours or overnight.

2. Pinch a walnut-size portion from cheese mixture and roll into a ball (for head). Refill remaining cheese into a ball and dredge well in chopped almonds. Set smaller ball onto larger ball.

3. Halve raisin and press into head for eyes. Press whole almond into middle for beak. Poke red pepper under beak for wattle. Press a few slivered almonds into top of head for feathers. Stick 2 clusters of 3 orange pepper slices together at base of ball for feet. Stick pretzels into turkey's back for tail feathers. Serve with crackers.

(Source: dash magazine- Great Balls of Cheese- Michelle Buffardi & photo also)

THANKSGIVING RECIPES CONTINUE

(Photo-google+)

Maple-Pumpkin Pie Bars

*Thanksgiving Collection*
Super Easy!!!

1 pkg (2-layer size) yellow cake mix
4 eggs, divided
1/2 cup butter or margarine, melted
1/2 cup packed brown sugar
1 pkg (8 oz) Cream cheese
1 can (15 oz) pumpkin
1 pkg (3.4 oz) Pumpkin Spice Flavor Instant Pudding
1/3 cup milk
3 TB maple syrup
1/8 tsp ground cinnamon
1 envelope whipped topping mix

PREP: 15 min. MAKES: 24 servings PREHEAT: 350 degrees

1. Line 13 by 9-inch pan with foil; spray with cooking spray. Blend cake mix, 1 egg and butter, press onto bottom of pan.

2. Beat cream cheese, brown sugar, remaining eggs, pumpkin and dry pudding mix with mixer until blended pour over crust.

3. Bake 40 minutes or until toothpick inserted in center comes out clean. Transfer to wire rack, cool completely.

4. Mix whipped topping mix, milk and syrup in large bowl with on low speed until blended. Beat on high speed until mixture forms stiff peaks. Spread onto dessert; sprinkle with cinnamon. Refrigerate until ready to serve.

(Source: dash magazine & photo also)

PUMPKIN RAVIOLI with BROWNED BUTTER

*Thanksgiving Collection*

Combine 10 oz canned pure pumpkin, 1/2 cup part-skim ricotta cheese, 1/2 cup grated Parmesan, 1/2 tsp salt, and 1/4  tsp pepper in a bowl. Arrange 24 wonton wrappers on a work surface, top each with 2 tsp pumpkin filling. With your finger, brush edges of each wrapper with water, then top with another wrapper, pressing out air and sealing edges.

Melt 6 TB butter in a large skillet over medium heat and cook until speckled with brown, about 5 minutes. Meanwhile, cook half of ravioli in a large pot of boiling, salted water until al dente, 4-5 minutes. Remove ravioli with a slotted spoon and put directly into browned butter  ln pan; cook about 2 minutes, flipping ravioli. 

Divide ravioli among 3 plates (leave half of butter in pan) and cover to keep warm or put in 200 degree oven. Repeat with remaining ravioli. Top each with snipped fresh chives and freshly ground pepper.

(Source: dash magazine & photo also)

Spicy Pumpkin Bisque

*Thanksgiving Collection*

Warm 2 TB olive oil in a saucepan over medium-high heat. Add 1 chopped onion, season with salt and pepper, and cook until browned, about 12 minutes.

Stir in 1 cup cooked white rice and heat through, about 2 minutes. Stir in 1/2 (15-oz) can pure pumpkin, 1 tsp canned adobo or hot sauce, and 2 cups vegetable broth and bring to a simmer; cook 5 minutes.

Working in batches, transfer to a blender and puree.

(Source: dash magazine & kappboom photo)

CHICKEN PUMPKIN CURRY

*Thanksgiving Collection*

Heat 2 TB olive oil in a large skillet over medium-high heat. Add 1 lb boneless, skinless,chicken breasts, cubed. Add salt and cook until no longer pink, 3-4 minutes; transfer to a plate. Add 2 minced garlic cloves, 1/2 thinly sliced onion, and 2 cups sliced mushrooms to skillet; season with salt and cook, stirring until onion is softened, 5 minutes.

Stir in 4 tsp curry powder and cook 1 minute, then stir in 1 cup canned pure pumpkin, 1 cup coconut milk and 1/2 cup water; add salt and pepper. Bring to a simmer; add chicken and its juices back to pan and cook, partially covered, 8 minutes. Serve topped with cilantro over rice.

(Source: dash magazine & photo also)