Charlotte’s Kitchen

Archive for November, 2008

Ingredients:

1        pound turkey breast tenderloin, cut in bite-size strips

1        pound package frozen sweet peppers and onions stir-fry vegetables

1        10-ounce can enchilada sauce

1/2    cup whole berry cranberry sauce

9        6-inch corn tortillas, halved

1        8 ounce package Mexican blend shredded cheese (2 cups)

Lime wedges (optional)

Cilantro springs (optional)

Directions:

Position oven rack toward top of oven. Preheat oven to 450 degrees. In extra large sillet cook turkey in 1 tablespoon hot cooking oil over medium heat 4 minutes or until no longer pink. Add frozen vegetables, enchilada sauce and cranberry sauce. Bring to boiling. Sprinkle salt and pepper.

In 2-quart baking dish layer one-third of the tortillas, then one-third of the cheese. Use a slotted spoon to layer half the turkey-vegetable mixture. Layer one-third tortillas, one-third cheese, remaining turkey-vegetables (with slotted spoon) and remaining tortillas. Spoon on remaining sauce from skillet; sprinkle remeainng cheese. Bake 5 minutes or until cheese is melted. Cut in squares. Serve with lime and cilantro.

Serves 4.

I pray you have a wonderful Thanksgiving.

Ingredients:

3/4      cup all purpose flour

1 1/2   t pumpkin pie spice

1          t Watkins Baking Powder

1/4      t salt

3          eggs

1          cup granulated sugar

3/4      cup canned pumpkin

1/2      cup of an 8 ounce package cream cheese, softened

1/2      cup confectioner’s sugar

1          recipe Chocolate Cream Icing

Pumpkin Pie Spice

Directions:

Preheat oven to 375 degrees. Grease bottoms and sides of two 8×1x1 1/2 inch round cake pans. Line bottoms with waxed paper; lightly flour pans. In bowl combine flour, pumpkin pie spice, baking powder and salt; set aside.

In a second bowl beat eggs and sugar with an electric mixer on medium to high speed until thick, about 5 minutes. Beat in pumpkin. Add flour mixture; beat just until combined. Spread cake batter in prepared pans. Bake 16 to 18 minutes or until wooden pick inserted near centers comes out clean. Cool in pans on wire rack 10 minutes; remove and cool thoroughly.

For filling, in chilled mixing bowl beat whipping cream to soft peaks; set aside. In a second mixing bowl beat cream cheese until smooth; beat in confectioner’s sugar. Fold in whipped cream. To assemble, place one cake layer on serving platter. Spread cream cheese mixture evenly over bottom cake layer. Top with second cake layer. Refrigerate while preapring Chocolate Cream Icing.

If Chocolate Cream Icing is too thin, cover and chill 30 minutes until of spreading consistency. Too thick, add a teaspoon of milk or cream. Spread over top and sides of cake. Sprinkly lightly with pumplin pie spice. Chill cake at least 1 hour before serving.

Store cake, loosely covered, in refrigerator.

Makes 8 servings.

Chocolate Cream Icing

Ingredients:

1/2      cup whipping cream

1          cup bittrsweet or semisweet chocolate pieces

Directions:

In small saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat. Pour over chocolate pieces in medium bowl (do not stir). Let stand 5 minutes. Stir until smooth. Cool 15 minutes.

Makes 1 1/4 cups

Tip: The secret to glossy, crumb-free icing is to start by laying a good-sized dollop on top of the cake, then spread outward to the uniced part of the cake. Never backtrack from dry to iced. Best tool for the job: an offset spatula.

Ingredients:

2        pounds fresh green beans, trimmed

1/3    cup fresh Italian (flat leaf) parsley

1        T snipped fresh rosemary

2        t finely shredded lime peel

1        T fresh lime juice

1        clove garlic, minced (1/2 t)

2        T extra virgin olive oil

1/3    cup hazelnuts, toasted and chopped

Salt and Watkins Pepper

Directions:

Bring large saucepan of water to boiling. Add 1 T salt and green beans. Cook beans until crisp-tender, 3 to 4 minutes. Drain and immediately plunge in ice water. Let sit in ice water 3 minutes or until cool. Drain well and set aside.

In small bowl combine parsley, rosemary, lime peel and juice and garlic. Set aside.

In 12 inch skillet heat olive oil over medium high heat. Add beans. Cook, stirring occasionally, 3 to 4 minutes or until heated through. Season with 1/2 teaspoon each salt and black pepper. Remove from heat. Stir in lime mixture and hazelnuts. Serve with lime wedges.

Serves 8

Tip: To toast hazelnuts, spread in single layer on baking sheet. Bake at 350 degrees for 5 to10 minutes, stirring once or twice, until lightly browned. Remove papery skins from hazelnuts by rubbing nuts with clean towel.

Who knew that the Pilgrims had the same problems as parents today.

Ingredients:

1 1/4    cups Gingersnap cookie crumbs

6           T butter (melted)

3-         8 ounce packages cream cheese, softened

1 1/2     t Watkins Pumpkin Pie Spice

3/4        cup sugar

1            t vanilla

3            eggs

Directions:

Mix crumbs and butter; press onto bottom of a 9-inch springform pan. In bowl, beat cream cheese, spice, sugar and vanilla with an electric mixer on medium until fluffy. Add eggs, one at a time, and mix well. Pour over crust and bake at 325 degrees for 1 hour until center is almost set. Chill overnight before removing from pan.

Topping:

Ingredients:

12 ounce fresh or frozen cranberrises

1 cup sugar

1 1/2 cups orange juice

2 T corn starch

Directons:

Combine cranberries, sugar, orange juice and corn starch. Stir over medium heat until cranberries soften. Cool sauce and spoon over cheesecake to serve.