Hostess Jo at Home

Thanksgiving Potluck

This Friday is our group of friends' Thanksgiving potluck.  The hosts are cooking the turkey and we are bringing side dishes.  After searching for a tasty side dish, I've decided on this one.  It's easy, I can make it the night before and it sounds delish!

Au Gratin Potato Casserole

Yield: Makes 10 to 12 servings

Ingredients

• 1  (32-ounce) package frozen Southern-style hash browns
• 1  (16-ounce) container sour cream
• 2  cups  (8 ounces) shredded Cheddar cheese
• 1  (10 3/4-ounce) can cream of mushroom soup
• 1  small onion, finely chopped
• 1/4 teaspoon pepper
• 2  cups  crushed cornflakes cereal
• 1/4  cup  melted butter

Make it

Stir together first 6 ingredients in a large bowl.

Spoon potato mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with crushed cornflakes, and drizzle evenly with butter.

Bake at 325° for 1 hour and 20 minutes or until bubbly.

Note: For testing purposes only, we used Ore-Ida Southern Style Hash Browns.

After reading the reviews, I'm going to add some garlic and swap the cornflakes for Ritz crackers.  I'm also going to swap the cream of mushroom for cream of chicken because some friends don't care for mushrooms.  What casseroles are you cooking up for Thanksgiving?  Send me a link!

(recipe and photo from myrecipes.com)
 

White Hot Chocolate

How do you feel about white chocolate?  A lot of people I know are not huge fans.  I happen to LOVE it!  I will definitely be trying this recipe for white hot chocolate.  What a great twist on the traditional.

White Hot Chocolate

Ingredients

• 3  cups half-and-half or light cream*
• 3/4  cup vanilla-flavor baking pieces or vanilla-flavor candy coating, chopped
•   3 inches stick cinnamon
• 1/8  teaspoon ground nutmeg
• 1  teaspoon vanilla
• 1/4  teaspoon almond extract
•   Slivers of vanilla-flavor candy coating (optional)
•   Ground cinnamon (optional)

Directions

1. Combine 1/4 cup of the half-and-half or light cream, vanilla baking pieces or chopped candy coating, stick cinnamon, and nutmeg in a medium saucepan; whisk over low heat until vanilla baking pieces or candy is melted. Remove stick cinnamon.

2. Add remaining half-and-half or light cream. Whisk until heated through. Remove from heat. Stir in vanilla and almond extract. Serve warm in cups or mugs; top with slivers of vanilla-flavor candy coating and sprinkle with cinnamon, if desired. Makes 5 (6-ounce) servings.

*Note: To reduce fat, you may substitute low-fat milk or evaporated fat-free milk for the half-and-half.

Tip: To create the foamy layer on top, blend some of the hot chocolate mixture in a blender container until frothy, and add to each serving.

(photo and recipe from bhg.com)
 

Cranberry Craze

Well my previous post got me searching for cranberry recipes.  There are a ton of cranberry sauce and cranberry muffin recipes out there... but how many of you have ever used cranberries in your appetizers?  Here a couple of yummy ones I've found so far...and of course the cocktails to go with them!

(click titles for recipes)

Cranberry Salsa

Cranberry Apple Spritzer

Cranberry Turkey Crostinis

Sparkling Cranberry Blush

Cranberry Feta Pinwheels

Crantini

 
  

'Tis the Season

of FOOD!  I don't know about you but this time of year always gets me excited about trying new recipes and sharing them with friends and family.  You will probably be seeing a few more recipes than normal around here for the next two months.  I promise, as always, they will be EASY. 

I have been wanting to make something with pumpkin.  I am not a baker so that narrows it down a lot!  I found this Pumpkin Cream Cheese Spread I'm going to try first.  It's simple and has my favorite holiday ingredient: cream cheese.  Perfect for a holiday brunch or overnight guests.

Pumpkin Cream Cheese Spread

 

Ingredients

• 1  8-ounce package cream cheese, softened
• 1/2  cup canned pumpkin
• 1/4  cup sugar
• 3/4  teaspoon pumpkin pie spice
• 1/2  teaspoon vanilla

Directions

Beat all ingredients in a medium mixing bowl with an electric mixer on medium speed until smooth. Cover and refrigerate for at least 1 hour or up to 24 hours. Makes 1-1/2 cups (24, 1-tablespoon servings). Serve with warm bagels.

(photo from bhg.com)

 

Spiced Pomegranate Sipper

There is nothing like a hot beverage in cool weather to give you that warm and fuzzy feeling.  Many new recipes are popping up for them I would like to try.  This one sounds especially good to me.  How could you go wrong with pomegranate and pineapple juice?!  BONUS:  the cinnamon and cloves simmering on your stove will make your house smell divine, naturally.  Simmer right before your guests arrive to fragrance your home.

Spiced Pomegranate Sipper

Prep: 10 min., Cook: 18 min.

Makes about 8 cups

Ingredients

• 1  (2 1/2-inch-long) cinnamon stick
• 5  whole cloves
• 5  thin fresh ginger slices
• 2  (16-oz.) bottles refrigerated 100% pomegranate juice
• 4  cups  white grape juice
• 1/2  cup  pineapple juice
• Garnishes: pineapple chunks, orange rind curls

Preparation

1. Cook cinnamon stick, cloves, and ginger in a Dutch oven over medium heat, stirring constantly, 2 to 3 minutes or until cinnamon is fragrant.

2. Gradually stir in juices. Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer 15 minutes. Pour mixture through a wire-mesh strainer into a heat-proof pitcher; discard solids. Serve warm. Garnish, if desired.

Note: For testing purposes only, we used POM Wonderful 100% Pomegranate Juice and Welch's 100% White Grape Juice.

Tipsy Hot Spiced Pomegranate Sipper: Prepare recipe as directed. Stir in 1 1/4 cups almond liqueur just before serving. Makes 9 1/4 cups.

(image and recipe frommyrecipes.com)
 

Halloween Snack Mix

Serve this festive snack mix at your Halloween party this year!  I love that the blue corn chips look black against the orange Cheetos.

 

Ingredients

• 2-1/2  cups coarsely crushed blue corn chips
• 1  cup corn nuts
• 1  cup raisins
• 1  cup pretzel sticks
• 1  cup canned shoestring potatoes
• 1  cup cheese sticks
• 1/2  cup shelled pistachio nuts or peanuts

Directions

1. Put the crushed corn chips, corn nuts, raisins, pretzel sticks, shoestring potatoes, cheese sticks, and pistachio nuts or peanuts in a serving bowl. Stir to mix with a wooden spoon.

2. To store, place mix in a plastic bag or container; seal or cover tightly. Store in a cool, dry place for up to 2 weeks. Makes sixteen 1/2-cup servings.

(photo from bhg.com)

Candy Corn Parfait

Impress your guests at your Halloween party with this cute and festive parfait.  Not to mention it sounds delicious!

Candy Corn Parfait

Ingredients (One serving)

• 1 large orange
• 1 to 2 tablespoons orange liqueur
• 3 tablespoons lemon curd
• 1/4 cup whipped cream
• 1 tablespoon crushed shortbread cookies (optional)

Directions

Peel and segment the orange with a paring knife, removing the membranes and white pith. Chop the segments and toss with the orange liqueur in a bowl; set aside for about 10 minutes.

Spoon the lemon curd into a small liqueur glass or brandy snifter in an even layer. Top with a thin layer of whipped cream, then pile on the oranges and dollop with the remaining whipped cream. Sprinkle with crushed shortbread cookies, if desired.

 

(photo from foodnetwork.com)

Italian Pot Luck

We are celebrating my birthday this year with an Italian themed pot luck dinner.  Being Italian, you would think I know all about Italian cooking.  I make a pretty good lasagna but that is about it.  I am still perfecting my meatball recipe.  So I'm searching for Italian side dishes to take.  I think everyone will bring some sort of pasta dish, bread or salad so I want to take something different. 

This recipe sounds delicious to me (and EASY)!  If you have any ideas or recipes for an Italian side dish please share.

Italian Bread Salad

Makes 8 servings

• 10  (1-inch-thick) stale Italian bread slices, cut into 1-inch cubes
• 6  plum tomatoes, chopped
• 1  small purple onion, chopped
• 1/4  cup  chopped fresh or 1 teaspoon dried basil
• 1/4  cup  chopped fresh or 1 teaspoon dried oregano
• Balsamic Dressing

Combine first 5 ingredients in a large bowl; add Balsamic Dressing, tossing gently.

Let stand 20 minutes before serving

(photo from myrecipes.com)

Fancy Poppers

With football season in full swing you might be looking for new snack recipes like I am.  Everyone loves jalapeno poppers, but here is a delightful twist on the fried original.

Grilled Pepper Poppers

 

16 servings (serving size: 2 pepper halves)

Ingredients

• 1/2  cup  (4 ounces) soft goat cheese
• 1/2  cup  (4 ounces) fat-free cream cheese, softened
• 1/2  cup  (2 ounces) grated fresh Parmesan cheese
• 1/2  cup  finely chopped seeded tomato
• 2  tablespoons  thinly sliced green onions
• 2  tablespoons  chopped fresh sage
• 1/2  teaspoon  kosher salt
• 16  jalapeño peppers, halved lengthwise and seeded (about 1 1/2 pounds)
• Cooking spray
• 2  tablespoons  chopped fresh cilantro

Preparation

1. Prepare grill to medium-high heat.

2. Combine first 7 ingredients in a bowl, stirring well. Spoon about 2 teaspoons cheese mixture into each pepper half. Place pepper halves, cheese side up, on grill rack coated with cooking spray. Grill peppers 5 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Carefully place peppers on a serving platter. Sprinkle with cilantro.

(photo and recipe from myrecipes.com)

 

Autumn Punch

Sangria is just perfect for parties.  It serves a crowd and the pitcher of colorful wine, juice and fruit looks so pretty on your table or bar.  This sangria recipe would be tasty any time of year but the vanilla, plums and cranberry juice give it that fall feel.  Try it warm in the cooler months for a special treat.  If you're not a fan of plums, try apples instead.

Autumn Punch

 

Makes: 10 to 12 servings

Prep: 20 minutes
Chill: 4 hours

Ingredients

• 2  teaspoons whole cloves
• 1/2  of a vanilla bean, split lengthwise
• 1  64-ounce bottle apple-cranberry juice
• 4  medium purple and/or green plums, pitted and sliced
• 1  750-ml bottle Gewurztraminer, or other fruity white wine*
•   Ice cubes

Directions

1. Place cloves and vanilla bean in center of a double-thick 6-inch square of 100-percent-cotton cheesecloth. Bring corners of cloth together; tie closed with clean string. Pour apple-cranberry juice into a large container or pitcher. Add plums and spice bag. Cover and chill for 4 to 24 hours.

2. Remove and discard cheesecloth bag. Stir in Gewurztraminer. Serve beverage and plum slices over ice. (Or omit the ice and heat the juice mixture and wine in a 4-quart Dutch oven until hot. Serve in heatproof mugs.) Makes 10 to 12 servings.

*Nonalcoholic Option: Substitute two 12-ounce cans chilled ginger ale for the Gewurztraminer, and serve over ice.

(photo and recipe from bhg.com)