Ingredients:
4 basil leaves
4 pieces sun-dried tomato
2 tubs semisoft garlic and herb cheese
1/4 cup sun-dried tomato tapenade
1/4 cup pesto
Directions:
Line a 6-inch Pyrex bowl with plastic wrap. In the bottom of the bowl, arrange the basil leaves in a flower shape. Place the sun-dried tomato pieces in between the basil.
Empty 1 tub of the cheese on top of the basil and sun-dried tomato layer. Dunk a spatula in a bowl of hot water; this will make the cheese easy to spread. Smooth the cheese as if you were frosting a cake.
Scoop the sun-dried tomato tapenade on top of the cheese and spread into a smooth layer. Spread the pesto evenly on top of the tapenade.
Dump the other tub of cheese on top of the pesto and spread evenly.
Refrigerate the dip or serve immediately. To serve, place a serving plate on top of the bowl and turn the bowl upside down. Remove the bowl first, then the plastic wrap.
Place the dip with crackers or cucumbers and carrots, and you're ready to party!
SELFy Take: White Bean and Artichoke Dip
Alex Suarez from Cobra Starship's Salad
Ingredients:
1 Bag Spinach leaves
1 can green peas
1 can chick peas
1/2 cup pumpkin seeds
1/2 cup carrots
Pinch of salt and pepper
Directions:
Combine spinach (or lettuce if preferred), green peas, chick peas, pumpkin seeds and carrots in bowl. Toss with flaxeed oil, lemon juice, salt and pepper, and serve!
Alex Suarez from Cobra Starship's Salad
Ingredients:
1 Bag Spinach leaves
1 can green peas
1 can chick peas
1/2 cup pumpkin seeds
1/2 cup carrots
Pinch of salt and pepper
Directions:
Combine spinach (or lettuce if preferred), green peas, chick peas, pumpkin seeds and carrots in bowl. Toss with flaxeed oil, lemon juice, salt and pepper, and serve!
SELFy Take: Roasted Corn and Edamame Salad
Jessica Simpson's No-Fat Broccoli and Cherry Tomatoes
Ingredients:
1/2 bag Broccoli-Wokly-fresh broccoli florets (about 4 cups)
12 ounces (1 pint) cherry tomatoes, stems removed
3/4 cup chicken broth
1/8 tsp salt
1/8 tsp coarsely-grounded black pepper
Directions:
Wash broccoli and tomatoes under running water. Cut broccoli into 3/4-inch pieces. Bring broth to a boil, in a 12-inch skillet, over high heat. Add broccoli, salt, and pepper; cook for 2 minutes, stirring occasionally. Push broccoli to edges of skillet, and add tomatoes to center. Cook for 2 minutes, to heat through, shaking pan gently to turn tomatoes. Do not overcook tomatoes, if skin split, tomatoes will be too soft. Season, to taste, and serve.
Jessica Simpson's No-Fat Broccoli and Cherry Tomatoes
Ingredients:
1/2 bag Broccoli-Wokly-fresh broccoli florets (about 4 cups)
12 ounces (1 pint) cherry tomatoes, stems removed
3/4 cup chicken broth
1/8 tsp salt
1/8 tsp coarsely-grounded black pepper
Directions:
Wash broccoli and tomatoes under running water. Cut broccoli into 3/4-inch pieces. Bring broth to a boil, in a 12-inch skillet, over high heat. Add broccoli, salt, and pepper; cook for 2 minutes, stirring occasionally. Push broccoli to edges of skillet, and add tomatoes to center. Cook for 2 minutes, to heat through, shaking pan gently to turn tomatoes. Do not overcook tomatoes, if skin split, tomatoes will be too soft. Season, to taste, and serve.
SELFy Take: Spice Roasted Cauliflower with Beet Emulsion
Trisha Yearwood's Perfect Mashed Potatoes
Ingredients:
5 lbs medium red potatoes, peeled and quartered
1/2 cup milk
1/2 cup unsalted butter
Coarse salt and freshly ground pepper
Directions:
Place potatoes in a large pot and cover with cold water. Bring to a boil, and cook until potatoes are easily pierced with a fork, about 30 minutes. Drain potatoes. Warm milk in a small saucepan over medium heat; stir in butter until incorporated. In the bowl of an electric mixer fitted with the paddle attachment, beat potatoes on low speed. Slowly add milk mixture, beating potatoes just until liquid is absorbed.
Season mashed potatoes with salt and pepper.
Trisha Yearwood's Perfect Mashed Potatoes
Ingredients:
5 lbs medium red potatoes, peeled and quartered
1/2 cup milk
1/2 cup unsalted butter
Coarse salt and freshly ground pepper
Directions:
Place potatoes in a large pot and cover with cold water. Bring to a boil, and cook until potatoes are easily pierced with a fork, about 30 minutes. Drain potatoes. Warm milk in a small saucepan over medium heat; stir in butter until incorporated. In the bowl of an electric mixer fitted with the paddle attachment, beat potatoes on low speed. Slowly add milk mixture, beating potatoes just until liquid is absorbed.
Season mashed potatoes with salt and pepper.
SELFy Take: Cheesy Sweet Potato Crisps
Terri Hatcher's Souped-Up Box Stuffing (Vegetarian)
Ingredients:
1 16-oz box traditional vegetarian stuffing mix
3 tbsp extra-virgin olive oil
1 1/2 sticks butter
3 sprigs thyme, stems revoed and leaves finely chopped
1 Vidalia (sweet) onion, finely chopped
3 stalks celery (about 1 cup), finely chopped
2 Fuji apples, peeled, cored and sliced A? inch thick
3 cups liquid (an equal mix of wine, beer and vegetable stock)
Directions:
Preheat oven to 350 degrees F. Empty the stuffing mix into a large mixing bowl and reserve. Place a medium saut?? pan over the medium-high heat with the extra-virgin olive oil, about three turns of the pan, and melt the butter.
Add the onion, celery and apples to the pan and allow them to cook 5 minutes, until they start to get tender. Add the herbs, cook a minute or two, then add the liquids and simmer 5 minutes or so.
Pour everything in the pan into the bowl with the stuffing mix, tossing everything lightly to combine it all. Transfer the stuffing to a lightly greased baking dish and bake for 25-30 minutes, until slightly dried. Serve immediately.
Terri Hatcher's Souped-Up Box Stuffing (Vegetarian)
Ingredients:
1 16-oz box traditional vegetarian stuffing mix
3 tbsp extra-virgin olive oil
1 1/2 sticks butter
3 sprigs thyme, stems revoed and leaves finely chopped
1 Vidalia (sweet) onion, finely chopped
3 stalks celery (about 1 cup), finely chopped
2 Fuji apples, peeled, cored and sliced A? inch thick
3 cups liquid (an equal mix of wine, beer and vegetable stock)
Directions:
Preheat oven to 350 degrees F. Empty the stuffing mix into a large mixing bowl and reserve. Place a medium saut?? pan over the medium-high heat with the extra-virgin olive oil, about three turns of the pan, and melt the butter.
Add the onion, celery and apples to the pan and allow them to cook 5 minutes, until they start to get tender. Add the herbs, cook a minute or two, then add the liquids and simmer 5 minutes or so.
Pour everything in the pan into the bowl with the stuffing mix, tossing everything lightly to combine it all. Transfer the stuffing to a lightly greased baking dish and bake for 25-30 minutes, until slightly dried. Serve immediately.
SELFy Take: Quinoa Stuffing
Whoopi Goldberg's Turkey
Ingredients:
1 Turkey
1 cup water
4 sticks butter
Seasonings: paprika, salt, pepper
Directions:
Pre-heat the oven to 275 degrees F
Clean the turkey then pierce with butcher knife (underneath the wings and all over)
Season with paprika, salt and pepper (to taste)
Pour 1 cup of water over the turkey Place four sticks of butter on top of the turkey
Cover with aluminum foil and place it in the oven Baste the turkey all night long, and in the morning raise the temp to 325 degrees F Keep basting until the temperature gauge pops up, then remove aluminum foil
Keep basting for an additional twenty minutes
Whoopi Goldberg's Turkey
Ingredients:
1 Turkey
1 cup water
4 sticks butter
Seasonings: paprika, salt, pepper
Directions:
Pre-heat the oven to 275 degrees F
Clean the turkey then pierce with butcher knife (underneath the wings and all over)
Season with paprika, salt and pepper (to taste)
Pour 1 cup of water over the turkey Place four sticks of butter on top of the turkey
Cover with aluminum foil and place it in the oven Baste the turkey all night long, and in the morning raise the temp to 325 degrees F Keep basting until the temperature gauge pops up, then remove aluminum foil
Keep basting for an additional twenty minutes
SELFy Take: Teriyaki Ground Turkey Skewers
Katie Lee's Spiced Apple Cobbler with Pumpkin Ice Cream and Caramel Sauce
Ingredients:
6 large (about 8 cups) Golden Delicious apples, peeled, cored and sliced (use Granny Smith's for a more tart flavor)
1 tbsp freshly squeezed lemon juice
2 A? cups sugar, divided
2 cups all-purpose flour
2 tsp baking powder
2 tsp kosher salt, divided
2 tsp ground cinnamon
1 cup whole milk
8 tbsp (1 stick) unsalted butter, melted
2 tbsp cornstarch
1 cup boiling water
1 quart store-bought pumpkin ice cream
Store-bought caramel sauce
Directions:
Preheat oven to 325 degrees F. Place apples in a 13x9" baking dish. Sprinkle with lemon juice and toss to coat.
In a medium bowl, mix together 2 cups sugar, flour, baking powder, 1 tsp salt and the cinnamon. Add milk and melted butter, and mix well. Pour batter evenly over apples and set aside.
In a small bowl, mix remaining A? cup sugar, cornstarch and 1 tsp salt. Sprinkle over batter. Evenly pour the boiling water on top then transfer to the oven and bake for 50 minutes, until golden brown and bubbling.
Can be served warm or at room temperature, topped with a scoop of pumpkin ice cream and drizzled with caramel sauce.
Katie Lee's Spiced Apple Cobbler with Pumpkin Ice Cream and Caramel Sauce
Ingredients:
6 large (about 8 cups) Golden Delicious apples, peeled, cored and sliced (use Granny Smith's for a more tart flavor)
1 tbsp freshly squeezed lemon juice
2 A? cups sugar, divided
2 cups all-purpose flour
2 tsp baking powder
2 tsp kosher salt, divided
2 tsp ground cinnamon
1 cup whole milk
8 tbsp (1 stick) unsalted butter, melted
2 tbsp cornstarch
1 cup boiling water
1 quart store-bought pumpkin ice cream
Store-bought caramel sauce
Directions:
Preheat oven to 325 degrees F. Place apples in a 13x9" baking dish. Sprinkle with lemon juice and toss to coat.
In a medium bowl, mix together 2 cups sugar, flour, baking powder, 1 tsp salt and the cinnamon. Add milk and melted butter, and mix well. Pour batter evenly over apples and set aside.
In a small bowl, mix remaining A? cup sugar, cornstarch and 1 tsp salt. Sprinkle over batter. Evenly pour the boiling water on top then transfer to the oven and bake for 50 minutes, until golden brown and bubbling.
Can be served warm or at room temperature, topped with a scoop of pumpkin ice cream and drizzled with caramel sauce.
SELFy Take: Apple Crisp with Vanilla Frozen Yogurt
Do you have any great holiday recipes you save for Thanksgiving?
--Kaitie Ames
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