Sam, your recipe and photo make my mouth water! And feel free to pop one of those apple pies into the mail! Yum! Okay, just kidding. The kids and I have made a couple of apple pies this month, but I think it would be fun to set up a pie-making assembly line and put together a bunch of them for the freezer.

We're a family of vegetarians, so I'm going to try out your recipe using a meatless version of sausage. I'll let you know how it comes out!

One of my favorite recipes is a Rachel Ray recipe for Pumpkin & Black Bean Soup. It's quick, embarrassingly easy, and extremely tasty. Another one is mock-crabcakes with a tangy mustard sauce (the main ingredient is zucchini). We make this one a lot, since (to me) it tastes like the real deal, and the kids love it. Once I get home and can pull out the recipes, I'll post them.

Karen

Here are a couple of my Finnish favorites:
dl decilitre
l litre
tsp teaspoon
tblsp tablespoon
g grams

1 kilogram = 1000 g = 2 lbs 3 oz
100 g = 3.5 oz
1 litre = 10 dl = (more than) 2 pints
1 decilitre = (less than) ½ cup

Coconut & Chocolate Drink
(for one)

50g chocolate
1,5dl coconut milk
1,5dl milk
1 tablespoon (or less) sugar

Pour the milks into a kettle and boil up. Add chocolate and sugar. Stir well. Pour into a cup and enjoy.

----------------------------------------------------------
Cinnamon Buns (Korvapuustit)

Rising time: 1 1/2 + 1 1/2 hours
Baking time: About 10-15 minutes/batch.
Oven temperature: 400°F (200°C)
Suitable for freezing

2 eggs
3/4 cup (2 dl) sugar
2 cups (1/21) milk
2 oz (50g) yeast or 2 pkgs dry yeast
3 teaspoons salt
1 tablespoon crushed cardamom
1/2 lb. (250 g) butter or margarine or 3/4 cup (2 dl) cooking oil
about 2 1/4 lb. (1 kg) white flour
1/3 cup (1 dl) raisins
egg yolk for glazing almonds for decorating cinnamon

Put the ingredients for the dough ready in the kitchen the previous evening. If they are cold the dough will take too long to rise.

Heat the milk to hand temperature so as to enhance the action of the yeast.

Beat up the eggs and sugar, add the milk, yeast, salt and cardamom. If oil is to be used, add it at this stage.

Add enough flour to get a thick, elastic mixture. Beat it vigorously to put air into the dough. This will enhance the glutination of the flour and make the dough rise well.

Mix in the rest of the flour and finally the butter or margarine. Knead the dough until it separates completely from your hands and the sides of the bowl.

If you make the dough with an electric dough mixer, follow closely the instructions for preparing dough.

Cover the dough with a cloth and leave to rise in a warm place. When the dough has doubled in bulk, place it on a lightly floured surface and knead well. Add the raisins.

Roll the dough into a sheet about 1 cm thick.

Spread the dough with a thick layer of melted or very soft butter. Sprinkle with sugar and cinnamon. If you like, you can add a layer of chopped or ground almonds or other nuts.

Roll and cut into slices c. 3 cm thick.

Arrange the slices on a baking sheet covered with baking paper. Let rise.

With a finger or the handle of a knife, make a vertical depression down each bun so that the spirallike filling bulges out on both sides.

Let the buns rise. Brush with beaten egg and bake.

----------------------------------------------------------

If you happen to know any Finns around there who might know how to make Karelian pasties, you might ask them to show you how to do the pinching. These are otherwise fairly easy to do, but it takes a minute to get the hang of it as how to do the pinching right. You can find pictures of these foods and other recipes here from Finnish cuisine and recipes: http://virtual.finland.fi/People/way_of_life.asp

Karjalanpiirakat
Karelian pasties

Ingredients:
1 decilitre water
½ - 1 tsp salt
2½ decilitre rye flour
Rice filling:
2,5 decilitre water
1 litre milk
2,5 decilitre rice
1 tsp salt

1. Rinse the rice and place it in boiling water. Simmer until most of the water is absorbed.Add the milk, lower the heat to a minimum, and partially cover the pot. Simmer until the milk has been absorbed and the rice has turned into a thick porridge. Season with salt and leave to cool.
2. Add the flour and salt to the water and mix into a solid, compact dough.
3. Form the dough into a strip and divide into 12 pieces.
4. Roll the pieces into flat thin ovals.
5. Spread some filling on each oval. Then fold the sides towards the center, pinching and making neat pleats along the edge.
6. Bake at 300 ºC for about 10 minutes.
7. Brush them well with melted butter or a butter and water mixture.
8. Place the pasties, separated with baking paper, in a bowl and cover with a towel to soften the crusts.
9. Serve warm with butter or egg butter which is made by mixing equal parts of butter, (cottage cheese) and chopped hard-boiled egg.

but I think you can always find an excuse to make a Chocolate cheesecake *wink*

1. Chocolate Cheesecake
8 1/2 ounces chocolate wafer crumbs
1/3 cup butter, melted
2 tablespoons granulated sugar
1/4 teaspoon ground nutmeg
3 large eggs
1 cup granulated sugar
3 (8-ounce) packages cream cheese, softened
2 cups semisweet chocolate chips
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup sour cream
1 cup cream, whipped
2 tablespoons powdered sugar
In a blender or food processor, grind chocolate wafer crumbs until fine. Combine with melted butter, 2 tablespoons sugar, and nutmeg; mix well. Press evenly over the bottom and up the sides of a 9-inch springform pan. Chill.
In a mixer bowl, combine eggs and 1 cup sugar. Beat at high speed until very thick and light. Add softened cream cheese and beat until smooth.
Melt semisweet chocolate chips in the top of a double boiler over hot water. Cool. Blend into the cream cheese mixture with vanilla, salt, and sour cream.
Pour into the prepared pan. Bake at 325°F (160°C) for 1 hour, or just until firm. Cool in the pan on a wire rack. Chill. Remove from the pan. Whip cream with powdered sugar until stiff. Spread over the cheesecake.

I don't think I've ever heard of it.

Here is our new favorite recipe for Thanksgiving Cranberry Relish!
1 lb (~4 cups) fresh cranberries, picked over and rinsed
2 c sugar
1/2 c water
1/2 c orange juice
2 T finely minced/grated fresh gingerroot
finely grated zest of 1 orange

Combine all ingredients in saucepan. Cook over medium heat, stirring occasionally, until the cranberries pop open (about 10 minutes). Do NOT overcook (you'll be able to hear the 'popping'! Skim any foam off surface and let cool.

YUM!

We just have the standard turkey, mashed potatoes and gravy, stuffing, etc. No new recipe.

A twist on the ordinary broccoli casserole

1 package of chopped broccoli florets
1 box of Nips Crackers
2 Cups Mushroom Soup
2 Cups Shredded Cheese
3 TBS Butter/Margarine

Mix together, sprinkle crushed Nips on top. Pop in the oven at 350 degrees for 30-40 minutes.

Enjoy! My family loves this :)

These are so yummy...I end up eating massive quantities of them while deluding myself they're not too bad for me. I'm not sure where this recipe originated.

2 pkgs crescent rolls
2 8oz pkgs cream cheese – softened
3 t mayonnaise
1/4t garlic powder

Spread crescent rolls out on a cookie sheet & press together to form a crust.
Bake at 350 for 12-15 minutes

Combine remaining ingredients and spread over crust when cool.

Top with chopped vegetables and sprinkle generously with McCormick Salad Supreme.

Veggie Suggestions:
Carrots
Red &/or green peppers
Broccoli
Black or green olives
Hot peppers
Onions/Scallions

Cari

Just testing - how about stuffed mushrooms.Let's see if this posts.

Stuffed Mushrooms:
1 pkg mushrooms, cleaned with stems cut off. Set aside.

1 cup cooking oil
1/2 cup grated parmesan cheese
1 cup Ital. flavored breadcrumbs
dash of oregano, paprika, pepper and garlic poweder

Mix the stems, oil, breadcrumbs, grated parmesan and spices.
Stuff the mushrooms with the mixture. Bake til brown about 25 mins.

I always make these for Thanksgiving as I have 2 guests that simply love them.

Okay, Sam, it's official -- it's a hit! I made the Orecchietti dish and it was fabulous! I substituted the spicy sausage with veggie jalepeno and cheddar sausage which held up really well through the cooking and tasted perfect; spicy and warm! My youngest came into the house while I was cooking the veggies and garlic and just about died from sheer bliss. She said it smelled like a pizza parlor (all that delicious garlic). Served it with warm roasted garlic ciabatta stix, so I should be really popular at the weekly staff meeting tomorrow morning, as I ooze garlic from my pores. The only thing I'd do differently is add more broccoli; it looked like a lot before I added it, but I should have doubled it. Anyway, thank you so much; this one is definitely a keeper!

I'm not the best cook, but I can follow directions. lol I am going to copy these and try some. Everything sounds so yummy. I'll have to think on one to contribute, but just wanted to tell everybody that everything looks great. Anyone want to invite me to dinner? I'll even do dishes;)

Everything sounds delicious! I'm not much of a cook, but my husband's pretty good, and we love drooling over Cook's Illustrated! The things we've tried are generally pretty tasty, but sometimes a little too labor intensive.

For Thanksgiving, don't know if you've salad on the menu, but here's a broccoli salad recipe that we've enjoyed:

approx 3 lbs. broccoli crowns, cut small/bite-size
1 red onion, chopped fine
1 cup raisins (or dried cranberries)
1 cup sunflower seeds
1/2 pkg cooked bacon, cut small

Dressing:
1-1/2 cup mayonnaise
3 tablespoons apple cider vinegar (or balsamic)
1/2 cup sugar

Mix the dressing up, pour it over the other ingredients, and toss.

Enjoy!

I like to make lots of cookies, for those who don't like the traditional pumpkin pie.

Preheat oven to 350

1 c. butter (2 sticks)
3 c. brown sugar
4 eggs, beaten
1 t. salt
1 t. baking soda
3 t. vanilla
2 c. finely chopped pecans
4 c. flour

Melt butter and add brown sugar. Mix well and let cool. Add beaten eggs and mix. Add salt, baking soda, vanilla, and nuts. Mix well. Add flour and mix until flour is thoroughly distributed.

Form dough into balls with your fingers. Place them on a greased cookie sheet, 12 to a standard sheet. Press them down with a spatula. (Spray it with Pam first, or grease it.)

Bake at 350 degrees for 10-12 minutes. Let cookies set up on sheet for one minute, then remove them to a wire rack to finish cooling.

So many good recipes all ready, have to copy & paste. :)

Not a main dish, but this is a great appetizer

SURPRISE PLATTER

1 8oz cream cheese
1 tbsp each — Lemon Juice, Worchestershire sauce, Mayo, and onion flakes (or finely diced onion)
1/2 bottle seafood sauce
1 can small shrimp or crab meat (or 1 shrimp ring, cooked)
top with grated swiss or mozzarella cheese
1/2 green pepper cubed
1/2 tomato diced

mix first 5 ingredients and spread over plate. Press down in centre of plate to make a border (edge of plate). Spread seafood sauce, drain seafood and spread over sauce. grate cheese and add peppers and tomatoes. Serve with crackers

I got this off the Nestle website a few years ago and love it!!!!
• CRUST
• 1 3/4 cups (about 14 to 16) shortbread cookies, crushed
• 1 tablespoon butter or margarine, melted
• CHEESECAKE
• 3 pkgs. (8 oz. each) cream cheese, softened
• 1 1/4 cups packed brown sugar
• 1 can (15 oz.) Pumpkin
• 2/3 cup (5 fl.-oz. can) Evaporated Milk
• 2 large eggs
• 2 tablespoons cornstarch
• 1/2 teaspoon ground cinnamon
• 1 cup (about 25 to 30) crushed toffee candies
• TOPPING
• 1 container (8 oz.) sour cream, at room temperature
• 2 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract
• Caramel ice cream topping (optional)
Directions:
PREHEAT oven to 350° F.

FOR CRUST:
COMBINE cookie crumbs and butter in small bowl. Press onto bottom and 1-inch up side of 9-inch spring form pan.

BAKE for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

FOR CHEESECAKE:
BEAT cream cheese and brown sugar in large mixer bowl until creamy. Add pumpkin, evaporated milk, eggs, cornstarch and cinnamon; beat well. Pour into crust.

BAKE for 60 to 65 minutes or until edge is set but center still moves slightly. Remove from oven; top with toffee candy pieces.

FOR TOPPING:
COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over warm cheesecake.

BAKE for 8 minutes. Cool completely in pan on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan. Drizzle with caramel topping before serving.

I skip the caramel topping because I liked it better without it.

Hi,

here is my recipe, it is simple, very tasty and a must for the holiday season. My grand-mother taught it to me and so know each year it is a tradition.

Fruit Cake

3 cups of sifted flour
1 teaspoon of salt
1 teaspoon of baking soda
1 teaspoon of nutmeg
1 teaspoon of cinnamon
3/4 cup of shortening
1/2 cup of honey
1/2 cup of brown sugar, firmly packed
2 eggs
1/2 cup of brandy
1 pound of candied fruit, diced
1 cup of whole glace cherries
1 cup of light raisins
1 cup of broken walnuts

Sift flour with salt, soda, nutmeg and cinnamon. Cream shortening, honey and sugar until fluffy. Add eggs, one at a time, beating well after each.
Stir in brandy, fruits and nuts.
Gradually add dry ingredients. Beat well with a spoon until well blended. Spoon into a greased and floured 9 inch tubepan.
Bake in a 300ºF. oven for 2 1/2 hours or until a toothpick inserted in center comes out clean.
Cool in pan for 15 minutes. Remove to rack to finish cooling. wrap in foil and store to ripen. Once a week, open foil and sprinkle thoroughly with more brandy, Just before serving, brush with glaze and decorate with candied fruits.

2 pkgs frozen chopped broccoli
2 cans of cream of chicken soup
1 1/4 cups of mayo
7 Chicken breast halves
1 tsp lemon juice
1 tsp curry powder
1 can of mushrooms
grated sharp cheese

Cook chicken and remove bones and skin.
Cook broccoli and drain
Arrange broccoli in a greased casserole dish (9 x 13)
Cover broccoli with chicken.
Combine the rest of teh ingredients and pour over broccoli and chicken. Sprinkle top with some grated sharp cheese.
Bake 350 degrees for about 40 minutes (should be hot and bubbly) yield 10 servings

I usually make this on the weekend.
The leftovers are great too

Hi Sam,
We just had our kitchen remodeled too. I love cooking in it now. We were able to get all new appliances with fancy digital buttons that do Everything! I have a top oven that is also a SpeedCooker, with already programmed times for your everyday meals. It's great. What wasn't great was the hassle of having the actual construction in my home. I've blocked out the problems that had ensued from my mind. It was 9 months of frustration. But I love the way the whole kitchen looks now!
Charlene

Samantha,

Sorry I don't have any recipes to share. I'm not much of a cook, and for Thanksgiving and Christmas we usually go out to eat with family. I guess that's part of our Chinese custom. If I have to cook, I need recipes which I can follow. :)

All of the recipes posted here sounds delicious. YUM! Thank you everyone for sharing!

Okay... everything sounds so delicious... mine is a hard one, it is a traditional lebanese dessert only prepared on special occasions :)

Festive Rice Pudding
MOGHLIE

1 1/1 cups pounded rice
8 cups water
2 1/2 cups sugar
1 Tbsp. caraway seed
1 Tbsp. anise seed
1/4 tsp. powdered ginger
The recipe calls for pounded rice which can be purchased in grocery specialty shops but it is very easy to prepare.

Pound rice in a mortar until fine and powdery. Pound spices separately. Mix rice with two cups water. Add sugar, caraway and anise. Add it to the remaining six cups of water, which should be boiling. Add ginger. Boil, stirring occasionally, until mixture coats the spoon.

About an hour of cooking, at least, is required. Pour into individual serving dishes. Decorate with blanched almonds, walnuts, pine nuts, pistachios and coconut.

Makes about 15 portions.

I just don't have to patience for recipes with a ton of ingredients and most of the goodies we eat around the holidays are pretty basic, traditional things.

But I do have a recipe for a really easy dip that everyone is always asking me to bring to parties that I can share.

Pineapple Dip:

2 packages of cream cheese
1 package dry Hidden Valley Ranch dressing
1 can of crushed pineapple
8 oz. bag of fancy shredded pizza cheese (or cojack)
couple of scallions, just for color
box of Bistro Cornbread crackers

Soften cream cheese and add ranch dressing. Drain pineapple and add to cheese mixture--I do not use the whole can...maybe about 2/3 of it, but you can adjust as you like depending on how thick you want the dip. Add in about 3/4 to a cup of cheese--again, add as you wish. Chop up a little green onion for color and add. I don't use the onions anymore, because the kids don't like them and the dip is still great without them.

Serve with cornbread crackers.

Easy-peasy and super-yummy! :)

I make this a couple of times a year (especially if we grow our own green beans). If fresh green beans aren't available, get the frozen whole beans. Give a light rinse only to get the frost off before cooking.

Serves 4.

4 slices bacon, chopped (remove as much fat as possible)
1 lb fresh or frozen whole green beans
Shredded cheddar cheese (as much or little as you want)

Fry up bacon in pan until crispy. Remove bacon but leave at least 2 tablespoons fat in pan. (Meanwhile, pat dry bacon.)

Throw in beans and flash cook until just cooked and still crisp. Transfer to serving dish. Add bacon and top with cheddar cheese.

Serve immediately.