Apple Itunes Holiday Bar Cocktail Creation Apps

Apple Itunes has some new applications now available for you Foodies! They now have Apps that you can download your favorite Holiday Bar Cocktail recipes along with the photo's to show you what the finished Cocktail will look like.

Kim Haasarud a James Beard honored Mixologist, is presenting her Holiday Cocktail Creations. Working for companies such as the Ritz Carlton, Four Seasons Resort Maui, Moet Hennessy, Skyy Spirits and oh so many more.... has had her famous cocktails featured in the NY Times, Wall Street Journal, LA Times and of course more....

A guest Judge on Iron Chef America wears many many hats. Her cocktails such as Blackberry Rum Punch, festive Bellinis and the Salted Caramel Mocha are all available on the app.

The Itunes app show the photo, recipe, directions and how many the recipe will serve. There is so much more than I can write about today.

Go check it out... down load it to your IPad I am ;)

Happy Mixology ;)

Brine Your Thanksgiving Or Holiday Turkey Before Roasting

Brining your Turkey the night before makes 100% difference in how moist your Turkey will be after roasting. After roasting your bird will be so juicy you will not believe your eyes and I guarantee you will not go back to the way you were used to roasting.

You can brine Chicken also! I will post some other brining recipes that are yummy too!

One of my Favorite Food Network Celebrities who's show is amazing everyone should take the time to watch is Alton Brown's Good Eats. You will learn how to cook a recipe easy with results that look like you been in the kitchen for hours!

Here is Alton's recipe for Roasting Turkey:

Ingredients

• 1 (14 to 16 pound) frozen young turkey

For the brine:

• 1 cup kosher salt
• 1/2 cup light brown sugar
• 1 gallon vegetable stock
• 1 tablespoon black peppercorns
• 1 1/2 teaspoons allspice berries
• 1 1/2 teaspoons chopped candied ginger
• 1 gallon heavily iced water

For the aromatics:

• 1 red apple, sliced
• 1/2 onion, sliced
• 1 cinnamon stick
• 1 cup water
• 4 sprigs rosemary
• 6 leaves sage
• Canola oil

Directions

Click here to see how it's done.

2 to 3 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you'd like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skinliberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

Happy Thanksgiving ;)

Thanksgiving Holiday Ginger Spice Apple Tart

This Ginger Spice Apple Tart made with Lucky Leaf Premium Pie Fillings

Apple Topping is "wonderful".

It's easy! Which is the best part and that is what I am all about!

It actually took me less than the 25 minutes prep time to prepare, but cooking is what I do. So it may take you the full 25 or less.

Ingredients:

• 1 Package refrigerated, unbaked pie crust (2 crusts)
• 2 - 21 ounce cans Apple Lucky Leaf Premium Pie Fillings (or any pie filling if you don't have Lucky Leaf, I recommend theirs)
• 1/2 cup butter
• 1 Tbsp finely chopped crystallized ginger
• 1 Tbsp pure vanilla
• 1 -1/4 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp grated fresh ginger
• 1 tsp sugar

Optional:

• whipped cream topping or vanilla ice cream for topping
• additional chopped crystallized ginger

Preheat oven to 375 degrees.

Prepare Tart Pan: Spray with nonstick cooking spray (butter flavor if you have it).

Defrost crusts according to package instructions.

Combine sugar and 1/4 teaspoon cinnamon in small dish, mix and set aside for later.

On lightly floured surface roll out one crust to a 13" to 14" circle to accommodate the tart pan (which is larger than a pie pan). Lay crust into prepared pan.

Using a cookie cutter cut shapes (stars, hearts, Holiday shapes) out of the second pie crust. 5 to 6 cutouts should work. Set off to the side.

In a large saucepan combine pie filling, butter, 1 tablespoon crystallized ginger, vanilla, 1 teaspoon cinnamon, nutmeg and fresh ginger. Heat over medium heat until butter is melted gently stirring frequently.

Pour apple filling into your crust in the tart pan. Lay the cutout pie crust on top of the pie filling. Trim crust to edge of tart pan and gently press together to seal; crimp edge as desired.

Place the cutouts on top of the tart careful not to cover the openings.

Lightly coat the tart with non stick cooking spray; sprinkle cinnamon and sugar mixture over entire top of tart.

Bake for 40 minutes on a cookie sheet (to prevent browning cover edges with foil or a pie ring). After 40 minutes remove foil and continue to cook for 10 more minutes until tart is golden brown.

Cool on rack for one hour. Serve warm and top with whip cream or vanilla ice cream.

Enjoy!

The Thanksgiving Essentials

Guest post written by Mitch Carlson

There are just certain things that you have to eat or it isn't really Thanksgiving. Or at least according to me. I've had alternative Thanksgivings with my friends before and even though they were fun it just wasn't the same, no matter how much I love Indian food or Mexican food. So this year even though I'm having Thanksgiving with my friends, I'm making sure that we at least have some traditional Thanksgiving food.

I've been emailing everyone back and forth to figure out with my CLEAR TV Bundle to see who's bringing what and make sure that we have all the essentials.

Now, none of my friends are really great cooks, so we're trying to be creative in what we do so that it tastes good. I'm handling agreen beans dish that is pretty easy to fix, or at least my brother says that it is and I can cook better than him. But even if the food isnÕt that great I think that weÕll have a really good time together because weÕre all so close that weÕre practically family anyway.

Green Beans with Balsamic Roasted Shallots
Adapted from The Bon Appetit Cookbook

6 large shallots
4 tsp olive oil, divided
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 cup low-sodium vegetable or chicken broth
2 tsp granulated sugar
1 tbsp balsamic vinegar
1 1/4 lb. green beans, end trimmed

Preheat oven to 450 degrees F. Coat a large baking sheet with cooking spray.

Peel and cut shallots in half through the root, leaving the root intact. Place the shallots in a medium bowl and toss with 2 teaspoons olive oil, salt, and pepper. Place the shallots, cut side down, on prepared baking sheet and roast until the bottom side of the shallots are deep brown, 15 to 18 minutes.

While the shallots are roasting, pour vegetable or chicken broth into a large skillet. Set over medium-high heat and boil until the chicken broth reduces to 1/4 cup, 5 to 6 minutes. Add granulated sugar and balsamic vinegar, bring to a boil, and stir until the sugar is dissolved. Add the roasted shallots to the chicken broth mixture, reduce heat to medium-low, and simmer about 5 minutes, until the sauce coats the shallots. The shallot mixture can be made up to a day ahead, then gently reheated over low heat before serving.

Bring a large pot of salted water to a boil over medium-high heat. Add green beans and cook until the green beans are tender-crisp, about 2 minutes. Drain immediately. Toss the green beans with 2 teaspoons olive oil. Arrange on a serving platter and top with roasted shallots. Serve.

Serves 4 as a side dish.

Lucky Leaf's Patriotic Delight With Pound Cake Recipe For The Fourth Of July!

Luck Leaf's Patriotic Delight is a great EASY recipe to take to any Fourth of July BBQ or party! Here I added some pound cake because I LOVE pound cake. If your going to have cake why not have the best...... pound cake.

You can either make your own or now you can find it at the local grocery store already baked for you.

You will need a large clear glass trifle or mixing bowl, to make it pretty!

Ingredients:

• 1 prepared Pound Cake
• 1 (3 0z.) prepared packet of instant vanilla pudding
• 1 (8 oz.) tub of good whipped topping
• 1 (21 oz.) Lucky Leaf Apple Pie filling
• 1 (21 oz.) Lucky Leaf Blueberry Pie filling
• 1 (21 oz.) Lucky Leaf Cherry Pie Filling - or - Strawberry ;)

Cut your pound cake into squares.

Prepare the pudding per package instructions.

In a large mixing bowl combine the whip cream, pudding and pound cake.

Layer into the "pretty" clear glass bowl a layer of 1/3 of the cake mixture, then a layer of the Apple pie filling, then 1/3 cake mixture, then the Cherry pie filling, then 1/3 Cake mixture, then the Blueberry pie filling and so on.... you will have individual layers of heaven!

Refrigerate to set.

Top with additional whip cream and garnish with some fresh mint sprigs!

For more wonderful Lucky Leaf Pie Filling recipes and products click here:

Pie Filling - Lucky Leaf Premium Pie Fillings

Enjoy!

Fathers Day Filet Mignon In Minutes

Click Karen B's link below to make this easy Bacon Wrapped Filet Mignon in minutes, something your Husband or Father will love for Fathers Day:

How To Cook Easy Bacon Wrapped Filet Mignon In Minutes

Happy Fathers Day!

Karen B's Saint Patrick's Day Corned Beef And Cabbage

Corned Beef and Cabbage is a wonderful dish that you can make at any time not just for Saint Patrick's Day! It's a great Sunday dinner and is great for left overs. You can make sandwich's soups just about anything with it ;)

I took the basics and then added my own twist on the recipes. I felt it need a little extra ompf and it worked out great for the restaurant.

You can cook it one of two ways. In a Dutch oven covered or in the oven in an open roaster. I prefer the open roaster method. I like the bit of browning of the fat that occurs but that's me.

You can find brisket in the supermarket well-trimmed and boneless. They usually come with a little spice packet. I choose the one with the most fat on the top for my open roaster method.

Ingredients:

• 2 - pound corned beef boneless brisket
• 1 onion (cut into fours)
• 1/2 head of garlic (cut in half - a head not clove, no need to peel)
• 1 orange (cut in four)
• 1 apple (cut in four)
• Spice packet
• 1 head cabbage (cut into 6 wedges)
• 6 medium carrots (cleaned and cut into large pieces)
• Parsley for garnish
• 1/2 stick butter (optional)

If you don't have a spice packet here is what you will need:

8 Allspice berries

1 teaspoon black peppercorns

2 Bay leaves crushed

2 Fresh Thyme sprigs or 1/2 tsp dried Thyme

Place brisket into your Dutch oven.

Add enough water to just cover. Add all ingredients except the cabbage and carrots.

Bring to a boil, reduce to simmer and cover. Simmer for about two hours until beef is nice and tender.

Remove meat to cutting board and cover.

Bring liquid back up to a boil, add the cabbage and carrots reduce heat and simmer for 15 minutes. For a bit of extra flavor I add 1/2 stick of butter to the liquid before adding the cabbage and carrots ;)

Cut the brisket as shown below and arrange on the serving platter along with the cabbage and carrots. Pour some of the hot liquid over the dish just before serving, garnish with parsley and serve with brown mustard.

Oven method:

Preheat oven to 350.

Place brisket fat side up. Follow the same instructions as above. Uncover after the first hour.

Serves 6

Here is the correct way to carve a brisket.

You always need to cut "across" the grain".

Enjoy!

Creme de Menthe Chocolate Squares

This is a real quick and last minute dessert for the rush to your Holiday party!

Ingredients:

• 1 box brownie mix
• 2 Cups Confectioners Sugar (Powder Sugar)
• 3 Tablespoons green Creme de Menthe
• 1/2 Cup Butter - Melted
• 6 oz Chocolate Chips
• 6 additional Tablespoons Butter

Prepare the Brownies per instructions on the box, set aside to cool.

In a mixing bowl combine Powder Sugar, Creme de Menthe and 1/2 C melted butter. Mix well. Spread over cooled brownies.

Next melt the Chocolate Chips and 6 Tablespoon Butter until smooth. Drizzle over the mint layer.

Cut into squares (with a hot wet knife). Serve. You can also make these ahead of time and freeze.

Enjoy!

Old Fashion Christmas Mincemeat Spice Cookies

I grew up eating these wonderful cookies every Christmas. I do not remember not ever having them as a child. We couldn't wait to get the mixing bowl! The cookies are filled with raisins, apples and spices.

I am bringing one of my favorites to you to share with your little ones.

Ingredients:

• One 9 oz box of None Such Condensed Mincemeat (crumbled)
• 1 Cup butter flavored Shortening
• 1 1/2 Cups Sugar
• 3 Eggs
• 3 Cups unsifted Flour
• 1 tsp. Baking Soda
• 1/2 tsp. Salt

The recipe is also on the side of the Mincemeat box ;)

Preheat oven to 375 F.

First open your Mincemeat and using a serrated or bread knife cut your Mincemeat into this slices to be able to crumble it. I found this the easiest way to do it. Set aside.

In a mixing bowl combine all your dry ingredients (not the sugar); Flour, Baking Soda and Salt then mix together.

In another large mixing bowl mix Shortening and Sugar until fluffy.

Add Eggs to Shortening mixture, beat well.

Slowly add the dry ingredients to the Shortening mixture about a cup at a time. Mix well but not too much. Add the crumbled Mincemeat mix until combined well.

Drop by rounded spoonfuls about two inches apart, onto greased cookie sheet.

Bake 8 to 10 minutes until lightly browned.

Cool. Frost if desired. Makes 40 cookies using a 1 - 1/2 Tablespoon cookie scoop.

Enjoy!

Stovetop Holiday Popuri

Make your home smell like a warm and cozy retreat for Christmas Holiday!

Grab the following out of the pantry:

Cinnamon sticks

Cloves

Orange

Using a carrot peeler peel some rind off an orange toss in a pot with a couple cinnamon sticks and some whole cloves. Fill pot 1/2 full with warm water. Place on the stove on low heat. Shortly you will start to smell the pleasant sent of the Holiday's.

You can reuse on batch for a few days ;)

Remember to turn off stove before you slumber off to bed!!

Enjoy!

Thanksgiving Ginger Spice Apple Tart

This Ginger Spice Apple Tart made with Lucky Leaf's New Apple Pie Filling and Topping is "wonderful".

It's easy! Which is the best part and that is what I am all about!

It actually took me less than the 25 minutes prep time to prepare, but cooking is what I do. So it may take you the full 25 or less.

Ingredients:

• 1 Package refrigerated, unbaked pie crust (2 crusts)
• 2 - 21 ounce cans Lucky Leaf Apple Pie Filling (or any pie filling if you don't have Lucky Leaf, I recommend theirs)
• 1/2 cup butter
• 1 Tbsp finely chopped crystallized ginger
• 1 Tbsp pure vanilla
• 1 -1/4 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp grated fresh ginger
• 1 tsp sugar

Optional:

• whipped cream topping or vanilla ice cream for topping
• additional chopped crystallized ginger

Preheat oven to 375 degrees.

Prepare Tart Pan: Spray with nonstick cooking spray (butter flavor if you have it).

Defrost crusts according to package instructions.

Combine sugar and 1/4 teaspoon cinnamon in small dish, mix and set aside for later.

On lightly floured surface roll out one crust to a 13" to 14" circle to accommodate the tart pan (which is larger than a pie pan). Lay crust into prepared pan.

Using a cookie cutter cut shapes (stars, hearts, Holiday shapes) out of the second pie crust. 5 to 6 cutouts should work. Set off to the side.

In a large saucepan combine pie filling, butter, 1 tablespoon crystallized ginger, vanilla, 1 teaspoon cinnamon, nutmeg and fresh ginger. Heat over medium heat until butter is melted gently stirring frequently.

Pour apple filling into your crust in the tart pan. Lay the cutout pie crust on top of the pie filling. Trim crust to edge of tart pan and gently press together to seal; crimp edge as desired.

Place the cutouts on top of the tart careful not to cover the openings.

Lightly coat the tart with non stick cooking spray; sprinkle cinnamon and sugar mixture over entire top of tart.

Bake for 40 minutes on a cookie sheet (to prevent browning cover edges with foil or a pie ring). After 40 minutes remove foil and continue to cook for 10 more minutes until tart is golden brown.

Cool on rack for one hour. Serve warm and top with whip cream or vanilla ice cream.

Enjoy!

How To Cook A Pumpkin or Squash For The Holidays

Cooking a pumpkin is a piece of cake and the bonus is you don't need to toss those porch pumpkins out anymore! This recipe can be used for any edible pumpkin or squash.

Preheat your oven to 375 degrees.

Cut pumpkin in have and discard the seeds. Spray a cooking sheet with non stick oil and place pumpkin or squash halves cut side down skin up.

Bake for about 30 to 45 minutes or until fork tender.

Scoop out cooked pumpkin from the skin. It is ready for any of your Holiday recipes! You can put in a zip lock freezer bag and freeze until ready to use.

If you would like to cook it with spices just turn cut side up and sprinkle with cinnamon, cloves, ginger, nutmeg, butter and brown sugar for a wonder easy dessert. Cover with foil and bake until fork tender.

Enjoy!

Holiday Pumpkin Crunch

We received this yummy recipe from friends and then lost it! So I did research, found a Hawaiian recipe and then found the old one I had lost. After trying to duplicate it I made several versions. The mistake which is this one is the one we absolutely love.

So here is my version of Pumpkin Crunch.

Ingredients:

• 1 Large Can Pumpkin with spices added
• 1 Can Evaporated Milk
• 1 Cup Sugar (for healthier version use 1/2 C Sugar)
• 1/2 teaspoon Cinnamon
• 3 Eggs beaten
• 1 teaspoon Pure Vanilla

Topping:

• 1 Box Spice Cake Mix
• 2 Sticks of Butter melted (Paula Dean would be happy ;)
• 1 Cup or more of chopped Pecans

Additional Topping Optional:

• 1 - 8 oz package of Cream Cheese (or low fat)
• 1 Cup Cool Whip

Preheat Oven to 350 degrees.

Prepare a 13 x 9 metal pan (preferred over glass if you have one) by spraying with non-stick cooking oil.

In large mixing bowl combine pumpkin, evaporated milk, sugar, cinnamon, vanilla and beaten eggs. Mix well using a whisk. Pour into prepared pan.

Topping:

Sprinkle one box of Spice Cake Mix on top of uncooked pumpkin mixture. Drizzle with melted butter. Then sprinkle with chopped pecans.

Bake at 350 for one hour until set and nuts nicely browned.

Optional Topping:

Combine Cream Cheese and Cool whip, mix well, spread over top of cooked Pumpkin Crunch (we prefer just plain old whip cream on top).

Serve warm for best results. If you liked the Karen B's Homemade Carmel Apple Bread Pudding recipe your gonna LOVE this one!

Enjoy!