Pumpkin & Peanut Butter Dog Cookies

2 1/2 cups whole wheat flour
1/2 TSP salt
1/2 TSP  cinnamon

1/2 cup pumpkin
2 eggs
2 tbs 1/2 TSP  butter

1. Mix half of the dry ingredients with the wet ingredients.
2. Kneed the other half of the dry ingredients into the mix.
3. Roll out to 1/8" think and cut into shapes.
4. Bake on cookie sheet for 30 minutes.

Saveur Daily: Fizzy Lifting Drink

Saveur Daily: Fizzy Lifting Drink. http://google.com/newsstand/s/CBIwksra-x8

Italian Chard Stuffing

Photo: Leigh Beisch; Styling: Dan Becker

If we could have only one other dish besidesturkey for Thanksgiving, this would be it: Hunks of juicy sausage, fresh parsley, good bread, and lots of chard—a stuffing that works as a side dish too. Former Sunset food editor Jerry Anne Di Vecchio got it from her mother-in-law, and it's just as appealing now as it was 42 years ago.

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Serves 16 (makes 12 cups)

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Recipe Time

Total: 1 Hour, 30 Minutes

Nutritional Information

Calories 318

Caloriesfromfat 59 %

Protein 15 g

Fat 21 g

Satfat 8.3 g

Carbohydrate 16 g

Fiber 1.6 g

Sodium 815 mg

Cholesterol 51 mg

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$ 6 ingredients on sale for ZIP 10020

 

Ingredients

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3/4 loaf (3/4 lb.) French bread $

1 1/2 cups nonfat milk $

2 pounds Italian sausages $

1 cup chopped parsley

1 garlic clove, minced or pressed

1 medium onion, chopped $

1/2 cup finely chopped celery $

1 1/2 pounds green Swiss chard, stem ends trimmed, coarsely chopped

1 1/2 cups freshly grated parmesan cheese

1 1/2 teaspoons dried basil

1/4 teaspoon dried rubbed sage

1/4 teaspoon dried rosemary

Salt $

Preparation

1. Cut bread into 1/2-in. slices. Place slices in a large bowl and add milk. Mix gently with a spoon to saturate with milk and let stand about 30 minutes. Stir occasionally.

2. Meanwhile, place a 6- to 8-qt. pot over high heat. Squeeze sausages from casings into pot. Discard casings. Cook meat, stirring often to crumble, until lightly browned, 10 to 15 minutes; discard fat. Add parsley, garlic, onion, and celery. Cook, stirring often, until vegetables are lightly browned, 5 to 8 minutes. Add chard and 1/2 cup water and cook, stirring often, until wilted, about 5 minutes.

3. With your hands, squeeze bread slices to break them into tiny pieces. Add cooked meat mixture, parmesan, basil, sage, and rosemary. Season with salt to taste.

4. Preheat oven to 325° or 350° (use temperature turkey requires; see Note below). Spoon stuffing into a shallow 3-qt. (9- by 13-in.) casserole. For moist stuffing, cover with foil; for crusty stuffing, do not cover. Bake until hot (at least 150° in center) or lightly browned, at least 30 minutes.

Make ahead: Up to 1 day ahead, make stuffing, put in casserole, cover, and chill. Allow about 1 hour to bake.

Note: For turkeys 10-13 lbs., oven/bbq temperature should be 350°; for turkeys 14 lbs. and over, oven/bbq temperature should be 325°.

Note: Nutritional analysis is per 3/4-cup serving.

Crimson Spice Champagne Cocktail

James Carrier

Notes: For a nonalcoholic alternative, substitute lemon-lime or club soda for the cognac and Champagne. If making syrup up to 1 week ahead, chill airtight.

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Makes 16 servings

Ingredients

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2 quarts cranberry juice cocktail $

8 slices (quarter size and about 1/8 in. thick) peeled fresh ginger

2 cinnamon sticks (about 3 in. long)

2 whole star anise

1/3 cup cognac or brandy

8 cups Champagne or other sparkling wine (about 2 2/3 bottles, 750 ml. each), chilled

32 to 48 fresh cranberries, rinsed, or frozen cranberries (optional) $

Preparation

1. In a 3 1/2- to 4-quart pan, combine cranberry juice, ginger, cinnamon sticks, and star anise. Boil over high heat until reduced to 2 cups, about 1 hour. Let cool about 30 minutes, then pour through a fine strainer into a small pitcher. Chill syrup until cold, at least 1 1/2 hours.

2. For each serving, pour 2 tablespoons of the cranberry syrup and 1 teaspoon cognac into a Champagne flute (6 to 8 oz.). Add 1/2 cup (4 oz.) Champagne. Garnish with 2 or 3 cranberries if desired.

Applewood Smoked Turkey

Ingredients

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4 to 6 cups wine-infused wood chips* or shavings, lightly packed

3 tablespoons olive oil $

2 tablespoons minced fresh sage leaves or 2 tsp. dried sage

1 tablespoon minced parsley

2 teaspoons minced fresh marjoram leaves or 1/2 tsp. dried marjoram

1/2 teaspoon freshly ground black pepper

1 turkey (16 to 18 lbs.)

1 Golden Delicious apple $

1 medium onion $

Sprigs of fresh sage and marjoram

Preparation

1. Soak wine-infused chips or shavings in water at least 20 minutes. Mix olive oil with sage, parsley, marjoram, and pepper.

2. To prepare turkey, remove and discard leg truss. Discard lumps of fat; remove giblets and neck. Rinse bird inside and out and pat dry. Rinse giblets and neck (save liver for another use), drain, and reserve for Zinfandel Gravy. Brush turkey all over with 2 tbsp. oil mixture. Cut apple and onion into 1-in. chunks and stir into remaining oil mixture; place mixture in body cavity. Put foil caps on drumstick tips and wing tips. Insert a meat thermometer straight down through thickest part of the breast to bone (if using an instant-read thermometer, insert later).

3. Prepare grill for indirect medium heat (about 325°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). If using charcoal, light 40 briquets on firegrate. When coals are covered with ash, about 20 minutes, bank evenly on opposite sides of firegrate and let burn to medium. Place a metal or sturdy foil drip pan (about 9 by 12 in. and 2 1/2 in. deep) between coals and fill halfway with water. To each mound of coals, add 5 briquets and 1/2 cup soaked wood chips or shavings now and every 30 minutes while cooking; if needed, keep grill uncovered for a few minutes to help briquets ignite. If using gas, remove cooking grate and turn all burners to high. Place 1 cup wood chips in the grill's metal smoking box or in a small, shallow foil pan set directly on burner in a corner. Close lid and heat 10 minutes. Then turn off 1 burner and lower other(s) to medium. Set a metal or sturdy foil drip pan, filled halfway with water, on turned-off burner. Add another 1 cup wood chips or shavings now if first ones have burned away (add 1 cup chips every hour or so while cooking). Replace cooking grate.

4. Set turkey, breast up, on cooking grate over drip pan and cover grill. Cook until thermometer registers 160°, 2 1/2 to 3 hours; during cooking, loosely tent turkey with foil if it starts to get too dark.

5. Drain juices, apple, and onion from cavity; reserve for Zinfandel Gravy. Place turkey on a platter and let rest 15 to 30 minutes. Remove drip pan from grill; skim and discard fat from juices. Reserve juices for gravy. Garnish platter with herb sprigs.

*Buy wine-infused chips from Just Chips ($15 for a roughly 2-lb. bag;justinwine.com or 800/726-0049). Or soak mesquite or applewood chips in equal parts red wine and water and omit soaking in step 1.

Note: Nutritional analysis is per 1/4-lb. serving (white and dark meat with skin).

The Best Fudgy Brownies

YIELD: MAKES 16 BROWNIES

This recipe doubles wonderfully for a 9X13-inch pan. Just keep an eye on the baking time and adjust accordingly.

INGREDIENTS

• 10 tablespoons (1 1/4 sticks or 5 ounces) butter
• 1 1/4 cups (9 7/8 ounces) sugar
• 3/4 cup plus 2 tablespoons (2 7/8 ounces) unsweetened cocoa powder (natural or Dutch-process)
• 1/2 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• 2 large eggs
• 1/2 cup (2 3/8 ounces) all-purpose flour

DIRECTIONS

1. Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides. Lightly grease with cooking spray and set aside.
2. Combine the butter, sugar, cocoa, and salt in a medium microwave-wafe bowl. Microwave for one minute intervals, stirring in between, until the butter is melted and the mixture is smooth. Set the mixture aside until it cools slightly (is warm to the touch not hot). It will look gritty but it will become smooth once the other ingredients are added.
3. Stir in the vanilla with a wooden spoon or rubber spatula. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Spread evenly in the lined pan.
4. Bake until a toothpick inserted into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack. After the brownies are cooled completely, I like to throw the pan in the refrigerator - cold brownies cut much easier and taste heavenly. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into squares and serve.

Pumpkin pie

http://www.aspicyperspective.com/2013/11/pumpkin-cream-pie.html