Thanksgiving

Perfect Roast Turkey

1 fresh turkey (12 pounds)
Kosher salt
Freshly ground black pepper
1 large bunch of fresh thyme
1 lemon, halved
3 Spanish onions
1 head garlic, halved crosswise
4 tablespoons butter (1/2 stick), melted
1/2 cup good olive oil
8 carrots, peeled and cut into 2-inch chunks
10 red new potatoes, halved
3 heads fennel, fronds removed, cut into wedges through the core

Preheat the oven to 350 degrees. Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme, lemon, one of the onions (quartered), and the garlic.

Brush the outside of the turkey with the butter and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey. Peel and slice the remaining onions, toss them with 1/4 cup olive oil, and scatter them around the turkey.

Roast the turkey for 1 hour. Toss the carrots, potatoes, and fennel with 1/4 cup olive oil and add to the roasting pan. Continue to roast for about 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.

Stir the vegetables and return the pan to the oven. Continue to cook the vegetables while the turkey rests. Slice the turkey and serve on a platter with the roasted vegetables. Makes 8 servings

Chocolate Angel Cake

1-1/2 cups confectioners' sugar
1 cup cake flour
1/4 cup baking cocoa
1-1/2 cups egg whites (about 10)
1-1/2 teaspoons cream of tartar
1/2 teaspoon salt
1 cup sugar

Frosting:
1-1/2 cups heavy whipping cream
1/2 cup sugar
1/4 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon vanilla extract
Chocolate leaves, optional

Sift together confectioners' sugar, flour and cocoa three times; set aside. In a mixing bowl; beat egg whites, cream of tartar and salt until soft peaks form. Add sugar, 2 tablespoons at a time, beating until stiff peaks form. Gradually fold in cocoa mixture, about a fourth at a time.

Spoon into an ungreased 10-in. tube pan. Carefully run a metal spatula or knife through batter to remove air pockets. Bake on the lowest oven rack at 375° for 35-40 minutes or until the top springs back when lightly touched and cracks feel dry.

Immediately invert pan; cool completely. Run a knife around edges and center tube to loosen; remove cake. In a mixing bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form. Spread over the top and sides of cake. Store in the refrigerator. Garnish with chocolate leaves if desired. Makes 12-16 servings.

Coconut-Filled Nut Torte

2/3 cup shortening
1-2/3 cups sugar
5 egg whites
1 teaspoon almond extract
2-1/4 cups all-purpose flour
2-1/4 teaspoons baking powder
1 teaspoon salt
1-1/4 cups milk
1/2 cup finely chopped almonds
1/2 cup finely chopped hazelnuts

Filling:
1 can (5 ounces) evaporated milk
3/4 cup sugar
6 tablespoons butter, cubed
3 egg yolks, lightly beaten
1 teaspoon vanilla extract
1-1/2 cups flaked coconut
1/2 cup each chopped hazelnuts, pecans and walnuts

Frosting:
3/4 cup butter, softened
2 packages (3 ounces each) cream cheese, softened
1 teaspoon vanilla extract
3 cups confectioners' sugar
2 tablespoons milk
Pecan halves, optional

In a large mixing bowl, cream shortening and sugar until light and fluffy. Add egg whites and extract; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in nuts.

Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks.

In a large saucepan, combine the evaporated milk, sugar, butter and egg yolks. Cook and stir over medium heat for 10-12 minutes or until mixture is thickened and reaches 160°. Remove from the heat; stir in vanilla. Stir in coconut and nuts. Cool to room temperature.

In a small mixing bowl, beat butter, cream cheese and vanilla until smooth. Gradually add confectioners' sugar. Beat in milk until light and fluffy. Spread filling between cake layers. Frost top and sides of cake. Garnish with pecans if desired. Store in the refrigerator. Makes 12-14 servings.

Peanut Butter Torte

1/2 cup plus 2 tablespoons butter, softened
1/2 cup Crunchy Peanut Butter
2 cups packed brown sugar
4 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk

Chocolate Filling:
2-1/4 cups heavy whipping cream
1/2 cup packed brown sugar
12 squares (1 ounce each) bittersweet or semisweet chocolate, coarsely chopped
1/2 cup Crunchy Peanut Butter

Cream Cheese Frosting:
12 ounces cream cheese, softened
6 tablespoons butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar, divided
3/4 cup heavy whipping cream
2 Butterfinger candy bars (2.1 ounces each), coarsely chopped
1/3 cup honey roasted peanuts, coarsely chopped

Grease three 9-in. round baking pans; set aside. In a large mixing bowl, cream the butter, peanut butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk.

Pour into prepared pans (pans will have a shallow fill). Bake at 350° for 17-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

For filling, in a large heavy saucepan, bring cream and brown sugar to a boil over medium heat. Reduce heat; cover and simmer for 1-2 minutes or until sugar is dissolved. Remove from the heat; stir in chocolate and peanut butter until blended. Transfer to a small bowl; chill until mixture achieves spreading consistency.

For frosting, in a large mixing bowl, beat cream cheese and butter until blended. Add vanilla; mix well. Gradually beat in 1-1/4 cups confectioners' sugar until light and fluffy. In a small mixing bowl, beat cream and remaining confectioners' sugar until stiff peaks form; fold into cream cheese mixture.

Spread filling between layers. Frost top and sides of cake. Garnish with chopped candy bars and peanuts. Store in the refrigerator. Makes 14 servings.

Caramel Pecan Pie

1 (9 inch) unbaked pie crust
36 individually wrapped caramels, unwrapped
1/4 cup butter
1/4 cup milk
3/4 cup white sugar
3 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup pecan halves

Preheat oven to 350 degrees. In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.

In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust. Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm. Makes 8 servings

Cherry Cheese Pie

1 9" graham crackr crumb crust or baked pastry shell
1 8oz package of cream cheese
1 14oz Can of Eagle brand sweetened Condensed Milk not evaporated milk
1/2 cup Lemon Juice
1 tsp Vanilla extract
1 21 oz Can Cherry Pie Filling

In a large mixer bowl beat cheese until fluffy. Gradually pour in sweetened condensed milk until smooth. Stir in Real Lemon, cherries, and Vanilla. Pour into prepared crust. Chill 3 hours or until set. Top with desired amount of filling before serving. Refrigerate leftovers. Makes 6 servings

Chocolate Bourbon Pecan Pie

1 (9 inch) pie shell
1 cup white sugar
1 cup light corn syrup
1/2 cup butter
4 eggs, beaten
1/4 cup bourbon
1 teaspoon vanilla extract
1/4 teaspoon salt
6 ounces semisweet chocolate chips
1 cup chopped pecans
Cooking Instructions

Preheat oven to 325 degrees. In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly.

In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell. Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled. Makes 8 servings

Classic Candied Sweet Potatoes

6 yellow-fleshed sweet potatoes
1/2 cup butter
1 cup packed brown sugar
1/2 cup water
1 teaspoon salt
Cooking Instructions

Preheat oven to 350 degrees. Place whole sweet potatoes in a steamer over a couple of inches of boiling water, and cover. Cook until tender, about 30 minutes. Drain and cool. Peel, and slice sweet potatoes lengthwise into 1/2 inch slices. Place in a 9x13 inch baking dish.

In a small saucepan over medium heat, melt butter, brown sugar, water and salt. When the sauce is bubbly and sugar is dissolved, pour over potatoes. Bake in preheated oven for 1 hour, occasionally basting the sweet potatoes with the brown sugar sauce. Makes 6 to 8 servings

Easy Corn Casserole

1 can 16 oz. whole kernel corn
1 can 16 oz. creamed style corn
1 box 8.5 oz. jiffy corn muffin mix
1 egg
1 stick of butter
1 8 oz sour cream

Melt Butter, In large bowl, beat egg, add Sour Cream, melted butter. Stir in Muffin Mix with both cans of corn (Do not drain Corn) Stir thoroughly. Salt and Pepper for taste. Pour into 2 quart Casserole dish and bake covered at 350 degrees for one hour or until firm. Makes 6 servings

Double Layer Chocolate Peanut Butter Pie

1/2 (8 ounce) package cream cheese, softened
1 tablespoon white sugar
1 tablespoon cold milk
1 cup peanut butter
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
2 (3.9 ounce) packages instant chocolate pudding mix
2 cups cold milk
4 peanut butter cups, cut into 1/2 inch pieces

In a large bowl, mix cream cheese, sugar, 1 tablespoon milk and peanut butter until smooth. Gently stir in 1 1/2 cups of whipped topping. Spread mixture on bottom of pie crust.

In a second bowl, stir pudding mix with 2 cups milk until thick. Immediately stir in remaining whipped topping. Spread mixture over peanut butter layer. Scatter peanut butter cups over top of pie. Cover and refrigerate for 4 hours. Makes 8 servings

Pumpkin Cheesecake Dessert

32 gingersnap cookies, crushed (about 1-1/2 cups)
1/4 cup butter, melted
5 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
5 eggs, lightly beaten
Dash ground nutmeg
Maple syrup

In a small bowl, combine gingersnap crumbs and butter. Press into a greased 13-in. x 9-in. baking dish; set aside. In a large mixing bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cinnamon and vanilla. Add eggs; beat on low speed just until combined. Pour over crust; sprinkle with nutmeg.

Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of baking dish to loosen; cool 1 hour longer. Refrigerate overnight. Cut into squares; serve with syrup. Refrigerate leftovers. Makes 24 servings.

Turkey Cheese Ball

2 packages (8 ounces each) reduced-fat cream cheese
6 ounces deli smoked turkey, finely chopped
1 cup (4 ounces) shredded cheddar cheese
1 tablespoon finely chopped onion
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder

Decorations:
3 packages (3 ounces each) cream cheese, softened
2 tablespoons milk
Brown, orange and yellow paste food coloring
6 large oval crackers
1 large sweet red pepper
1 small yellow summer squash
1 cup pecan halves
Assorted crackers

In a small mixing bowl, beat the first six ingredients until combined. Shape into a ball; wrap in plastic wrap. Refrigerate for 1 hour or until firm.

In a small mixing bowl, beat cream cheese and milk until smooth. Divide among four small bowls. With food coloring, tint one bowl brown, one dark orange and one light orange (using yellow and orange); leave one bowl plain. Transfer each mixture to a heavy-duty resealable plastic bag; cut a small hole in a corner of each bag.

For turkey tail feathers, decorate the top halves of large oval crackers with tinted cream cheese. Using the red pepper, form the turkey head, neck and snood.

For beak, cut a small triangle from summer squash; attach with cream cheese. Add eyes, using brown and plain cream cheese. Insert pecan halves and decorated crackers into cheese ball. Serve with assorted crackers. Makes 1 cheese ball (3 cups).

Lemon-Sage Turkey with Wild-Mushroom Gravy

3 tablespoons grated lemon rind
1/4 cup fresh lemon juice
3 tablespoons dried thyme
2 tablespoons dried rubbed sage
1 tablespoon cracked black pepper
1 teaspoon salt
1 (12-pound) fresh or frozen turkey, thawed
2 (16-ounce) cans chicken broth
Cooking spray
Wild-Mushroom Gravy

Combine first 6 ingredients; set aside. Remove and discard giblets from turkey, reserving neck for gravy. Rinse turkey with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under turkey. Rub spice mixture under loosened skin; rub into the body cavity.

Preheat oven to 350°. Pour 1 can of broth in bottom of a shallow roasting pan. Place turkey, breast side up, on a rack coated with cooking spray. Place rack in roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 350° for 1 1/2 hours.

Carefully pour 1 can of broth into pan. Bake an additional 1 1/2 hours or until thermometer registers 180°. Remove turkey from oven; reserve pan drippings to make gravy. Cover turkey loosely with foil; let stand 15 to 20 minutes. Discard skin. Serve with Wild-Mushroom Gravy. Makws 12 servings (serving size: 6 ounces turkey and 1/4 cup gravy)

Wild-Mushroom Gravy

Pan drippings
2 cups water
3/4 cup thinly sliced shallots
1/2 cup thinly sliced carrot
1 turkey neck
1 cup sliced button mushrooms
1 cup thinly sliced shiitake mushroom caps (about 3 1/2 ounces)
5 tablespoons all-purpose flour
1 teaspoon red currant jelly
1/4 teaspoon black pepper

Place a large zip-top plastic bag inside a 4-cup measure. Pour drippings from turkey roasting pan into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings to measure 2 cups, stopping before fat layer reaches opening. Reserve 2 tablespoons fat in bag; set aside.

Combine water, shallots, carrot, and turkey neck in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Strain cooking liquid through a sieve over a bowl, reserving 3/4 cup cooking liquid. Discard solids, reserving turkey neck. Remove meat from neck; chop. Add meat and cooking liquid to defatted 2 cups drippings in 4-cup measure.

Heat reserved 2 tablespoons fat in a medium saucepan over medium heat. Add mushrooms; sauté 2 minutes. Add flour; cook 1 minute. Gradually add cooking liquid mixture; cook 10 minutes or until slightly thick, stirring occasionally. Remove from heat; stir in jelly and pepper. Makes 3 cups (serving size: 1/4 cup)

Roasted Mashed Potatoes with Leeks

1 leek (about 1/2 pound)
8 1/2 cups cubed Yukon gold or red potato (about 3 pounds)
Cooking spray
1 1/2 tablespoons olive oil, divided
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
1 (8-ounce) carton sour cream

Preheat oven to 425°. Remove roots and outer leaves from leek, leaving 1 inch of green leaves. Discard remaining leaves; rinse with cold water. Remove 1 inch green leaves; cut lengthwise into 1-inch strips. Set aside. Cut white portion into thin slices to measure 1/2 cup.

Combine white portion of leek and potato in a 13 x 9-inch baking dish coated with cooking spray. Drizzle with 1 tablespoon oil; toss well. Place green portion of leek in an 8-inch baking dish. Drizzle with 1 1/2 teaspoons oil; toss well, and set aside.

Bake potato mixture at 425° for 20 minutes, stirring once. (Do not remove from oven.) Add baking dish with green leek tops to oven. Bake at 425° for 15 minutes or until potato mixture and green leek tops are tender, stirring both after 8 minutes. Remove baking dishes from oven.

Place milk in a large microwave-safe bowl. Microwave at high 2 minutes or until warm. Add potato mixture; beat at medium speed of a mixer until well-blended. Stir in salt, pepper, and sour cream. Sprinkle with green leek tops. Makes 8 servings (serving size: 1 cup)

Cornbread Dressing

1 cup butter or margarine, divided
3 cups white cornmeal
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
7 large eggs, divided
3 cups buttermilk
3 cups soft breadcrumbs
2 medium onions, diced (2 cups)
1 large bunch celery, diced (3 cups)
1/2 cup finely chopped fresh sage
6 (10 1/2-ounce) cans condensed chicken broth, undiluted
1 tablespoon pepper

Place 1/2 cup butter in a 13- x 9-inch pan; heat in oven at 425° for 4 minutes. Combine cornmeal and next 5 ingredients; whisk in 3 eggs and buttermilk. Pour hot butter into batter, stirring until blended. Pour batter into pan. Bake at 425° for 30 minutes or until golden brown. Cool.

Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside. Melt remaining 1/2 cup butter in a large skillet over medium heat; add onions and celery, and saute until tender. Stir in sage, and saute 1 more minute.

Stir vegetables, remaining 4 eggs, chicken broth, and pepper into cornbread mixture; pour evenly into 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish. Cover and chill 8 hours. Bake, uncovered, at 375° for 35 to 40 minutes or until golden brown.

Note - 1 tablespoon dried rubbed sage may be substituted for fresh sage.

Andouille Sausage, Apple, and Pecan Dressing: Brown 3/4 pound diced andouille sausage in a skillet over medium heat; drain. Add sausage; 2 Granny Smith apples, chopped; and 2 cups chopped toasted pecans to dressing. Proceed as directed, baking 40 to 45 minutes or until done. Makes 16 to 18 servings

Roast Turkey with Classic Pan Gravy

1 (12-pound) fresh or frozen turkey, thawed
1/3 cup spicy brown mustard
1/4 cup packed chopped fresh sage leaves
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
2 cups fat-free, less-sodium chicken broth
Classic Pan Gravy

Preheat oven to 450°. Remove giblets and neck from turkey and reserve for Classic Pan Gravy. Rinse turkey with cold water, and pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between the skin and meat. Combine the mustard, sage, black pepper, and garlic. Rub the mustard mixture under loosened skin. Lift the wing tips up and over back; tuck under turkey.

Place turkey, breast side up, in a shallow roasting pan. Pour broth over turkey. Insert a meat thermometer into meaty part of thigh, making sure not to touch the bone. Place turkey in a 450° oven; immediately reduce the oven temperature to 325° (do not remove turkey from oven).

Bake for 2 hours or until thermometer registers 180°, basting turkey frequently with pan juices. Reserve 3 tablespoons drippings for Classic Pan Gravy; let turkey stand for 25 minutes. Discard skin. Serve with Classic Pan Gravy. Makes 12 servings (serving size: 6 ounces turkey and about 3 tablespoons gravy)

Classic Pan Gravy

4 cups water
1/2 cup parsley sprigs
1 teaspoon black peppercorns
2 medium carrots, each cut into 3 pieces
1 large onion, cut into 8 wedges
1 bay leaf
1 (14 1/2-ounce) can chicken broth
Reserved turkey neck and giblets
3/4 cup dry white wine
3 tablespoons all-purpose flour
3 tablespoons reserved turkey drippings
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Combine first 8 ingredients in a large saucepan. Bring to a boil. Reduce heat, and simmer over medium-low heat until reduced to 2 1/2 cups (about 1 1/2 hours). Strain the stock through a sieve into a bowl; discard solids.

Bring the wine to a boil in pan until reduced to 1/2 cup (about 3 minutes). Combine flour and turkey drippings in a bowl, stirring with a whisk until smooth. Add to pan; cook over medium heat for 1 minute, stirring constantly. Stir in the strained stock, salt, and ground black pepper; cook over medium heat 15 minutes, stirring occasionally. Makes 2 1/2 cups (serving size: 3 tablespoons)

Southern Pecan Pie

1 box instant butterscotch pudding
1 cup white corn syrup
1 egg, slightly beaten
1/2 teaspoon vanilla extract
1 1/4 cups coarsely chopped pecans

Mix all ingredients together and pour into uncooked pie shell and bake for 10 minutes and 450°, then reduce heat to 350° and bake for another 25 minutes. Let cool and top with your favorite whipped topping. Makes 6 to 8 servings

Apple Walnut Slaw

6 cups shredded cabbage
1-1/2 cups shredded carrots
1 cup coarsely chopped walnuts, toasted
3/4 cup raisins
1/3 cup finely chopped red onion
3/4 cup mayonnaise
3/4 cup buttermilk
4 to 5 tablespoons sugar
4-1/2 teaspoons lemon juice
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
2 medium apples, chopped

In a large salad bowl, toss the cabbage, carrots, walnuts, raisins and onion. In a small bowl, combine the mayonnaise, buttermilk, sugar, lemon juice, salt and pepper. Pour over cabbage mixture and toss to coat. Gently fold in apples. Cover and refrigerate until serving. Makes 12 servings

Apple & Herb Roasted Turkey

1/4 cup minced fresh sage
1/4 cup minced fresh rosemary
1 turkey (14 pounds)
1 medium apple, quartered
1 medium onion, halved
1 celery rib, halved
1/2 cup butter, melted
1/2 cup apple jelly, warmed

Combine sage and rosemary. With fingers, carefully loosen skin from the turkey breast; rub herbs under the skin. Secure skin to underside of breast with toothpicks.

Place breast side up on a rack in a roasting pan. Stuff turkey with apple, onion and celery. Brush with butter. Bake, uncovered, at 325° for 3 to 3-1/2 hours or until a meat thermometer reads 180°, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.) Brush with apple jelly. Cover and let stand for 15 minutes before removing toothpicks and carving. Makes 14 servings.

Pumpkin Gingerbread Trifle

2 packages (14-1/2 ounces each) gingerbread cake mix
1 package (4.6 ounces) cook-and-serve vanilla pudding mix
3 cups milk
1 can (29 ounces) solid-pack pumpkin
1/2 cup packed brown sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided

Prepare and bake gingerbread according to package directions, using two greased 9-in. round baking pans. Cool completely on wire racks.

Meanwhile, for pudding, in a large saucepan, combine pudding mix and milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; cool to room temperature. Combine pumpkin and brown sugar; stir into pudding.

In a 4-qt. glass serving bowl, crumble one gingerbread cake; gently press down. Top with half of pudding mixture and whipped topping. Repeat layers. Cover and refrigerate overnight. Makes 25 servings (1 cup each).

Chocolate Trifle

1 package (18-1/4 ounces) chocolate fudge cake mix
1 package (6 ounces) instant chocolate pudding mix
1/2 cup strong coffee
1 carton (12 ounces) frozen whipped topping, thawed
6 Heath bar (1.4 ounces each), crushed

Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside. Crumble cake; reserve 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 4-1/2 or 5-qt. trifle dish or decorative glass bowl.

Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bars. Repeat the layers of cake, coffee, pudding and whipped topping. Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4-5 hours before serving. Makes 8-10 servings

Pumpkin Pie Dip

1 package (8 ounces) cream cheese, softened
2 cups confectioners' sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger
Gingersnap cookies

In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with gingersnaps. Refrigerate leftovers. Makes 4 cups.

Pumpkin Mousse

1-1/2 cups cold milk
1 package (1 ounce) instant butterscotch pudding mix
1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1 cup whipped topping, divided

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger and allspice; fold into pudding.

Fold in 1/2 cup whipped topping. Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping. Makes 4 servings.

Maple-Pecan Cake

3/4 cup plus 1 tablespoon all-purpose flour
1/4 cup sugar
1/4 cup packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1/4 cup butter, melted
3 tablespoons maple syrup
1/4 teaspoon vanilla extract
1/3 cup finely chopped pecans, toasted

Glazed Pecans:
3 tablespoons light corn syrup
1/3 cup pecan halves

Frosting:
1 package (3 ounces) cream cheese, softened
3 tablespoons butter, softened
1 tablespoon plus 1 teaspoon maple syrup
1-1/2 cups confectioners' sugar

In a large bowl, combine the flour, sugars, baking soda and salt. Combine the buttermilk, butter, syrup and vanilla; stir into dry ingredients just until combined. Fold in chopped pecans.

Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a small saucepan, bring corn syrup to a boil. Cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in pecan halves until coated. Place in a single layer on a foil-lined baking sheet. Bake at 425° for 2-3 minutes or until golden brown. Cool.

For frosting, in a small mixing bowl, beat the cream cheese, butter and syrup until smooth. Beat in confectioners' sugar. Place one cake layer on a serving plate; spread with 1/2 cup frosting. Top with second layer; frost top and sides of cake. Garnish with glazed pecans. Store in the refrigerator. Makes 6 servings.

Cranberry-Glazed Turkey Breast

1-1/4 cups jellied cranberry sauce
2/3 cup unsweetened apple juice concentrate
2 tablespoons butter
1 bone-in turkey breast (5 to 6 pounds)

In a small saucepan, bring the cranberry sauce, apple juice concentrate and butter to a boil. Remove from the heat; cool. Carefully loosen skin of turkey breast. Set aside 1/2 cup sauce for basting and 3/4 cup for serving. Spoon remaining sauce onto the turkey, rubbing mixture under and over the skin.

Place turkey on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a meat thermometer reads 170°, basting occasionally with reserved sauce. Cover and let stand for 10 minutes before carving. Warm reserved 3/4 cup sauce; serve with turkey. Makes 12 servings.