cranberry sauce

From Savorysweetlife

Make your own homemade cranberry sauce this year for Thanksgiving using fresh cranberries.This easy recipe is so simple yet yields amazing

Ingredients

• 12 oz bag fresh cranberries
• 3/4 cup orange juice
• 2/3 cup brown sugar
• 1/3 cup white sugar
• Optional: 2 oz gold rum

Instructions

1. Place all the ingredients in a sauce pan and cook on medium-high for 15-20 minutes or until most of the liquid has reduced – stirring occasionally. You’ll hear the cranberries popping – don’t worry, that’s what you want them to do. Remove from heat and serve. Cranberry sauce can be made days ahead and brought to room temperature or slightly heated before serving.

Menu 6

Menu 6
Day one:Old Spaghetti Factory Mithra Cheese Spaghetti and Salad with dressing and maybe Spumoni 
Day two: Bratwurst with sauerkraut, baked beans, and corn  
Day three: Clam Chowder and muffins.
Day four: Waffles, hash-browns, bacon and buttermilk syrup.
Snack: Baked Sweet Potato chips

Menu 5

Menu 5
 Saturday: Ham and Cheese Quiche with fruit
Sunday: Cauliflower and Broccoli Cheese Soup with crusty rolls
Monday: German Pancakes and fruit
Tuesday: Mac and cheese and BBQ Chicken with green beans.

Oven Roasted Asparagus

by The Pioneer Woman Olive oil Kosher salt Fresh pepper wash and cut asparagus. place on baking sheet, sprinkle with olive oil, kosher salt, and fresh cracked pepper. Place in oven for 10-15 minutes at 400 degrees.

Coconut shrimp

- 24 large uncooked shrimp (peeled, deveined and detailed)
-  1/3 cup cornstarch
- 1 teaspoon salt 1/2 teaspoon ground red pepper (can use more)
-  2 large eggs
- 1 1/2 cups sweetened flaked coconut

Directions Preheat oven to 400 degrees F. Rinse shrimp under cold water and pat dry with paper towels. In a shallow dish combine cornstarch with salt and red pepper; stir to combine. working shrimp in a assembly line, cornstarch then eggs. Place the shrimp on a foil lined baking sheet that has been generously coated with cooking spray. Sprinkle coconut on top dredged shrimp. Bake 10 minutes.

Roast beef Snadwhiches by: KitchenDaily

1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
1 tablespoon reduced sodium Worcestershire sauce
3/4 pound thinly sliced deli roast beef
4 Pepperidge Farm® Classic Soft Hoagie Rolls with Sesame Seeds
4 slices deli provolone cheese, cut in half
1/4 cup drained hot or mild pickled banana pepper rings
Directions
Heat the oven to 400°F.

Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.

Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.

Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches. Top each sandwich with 1 tablespoon pepper rings.

Butterscotch Baked Pears

4 pears
3 oz. (6 Tbs.) butter, cut into pieces
1/2 cup firmly packed dark brown sugar
2/3 cup heavy cream
1 tsp. Vanilla extract
1/2 tsp. Kosher salt

Bake at 375 degrees for 20 minutes or until pears are soft to touch. Mix cream, vanilla together, warm in microwave and drizzle over pears. Salt to with kosher salt.

Cheese Danish

Posted on Pinterest by Food Yum Yum
Ingredients:
1 can of crescent rolls
4-ounces cream cheese
1/4 cup sugar
1/4 teaspoon vanilla extract
1 egg (Save some of the egg white for the glaze)

Glaze:
1/4 cup powdered sugar
1 1/2 teaspoons of milk
1/8 teaspoon vanilla extract

Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.

Sauteed Mushrooms

From contributor at Food.com

* 3 green onions with tops , chopped
* ¼ cup butter or ¼ cup margarine , melted
* 1 lb fresh mushrooms , sliced
* ¼ cup dry white wine
* ¼ teaspoon salt
* ¼ teaspoon pepper
* 1⁄8; teaspoon garlic powder
* 2 teaspoons Worcestershire sauce

Saute green onion in butter until tender. And then stir in remaining ingredients; cook, uncovered, over low heat 10 minutes or until mushrooms are tender.