Brandied Sweet Potatoes

4 medium sweet potatoes
2/3 c brown sugar
1/4 c hot water
2 Tbsp butter
1/4 c raisins
1/2 c chopped apple
1/4 c cognac

Preheat the oven to 350 degrees.Peel the sweet potatoes, and cut into bite size chunks.
Mix the remaining ingredients and pour over the sweet potatoes in a casserole dish.
Bake for about 45 minutes, basting with sauce several times, until softened.
(time in oven depends on size of potato chunks).

Roasted Turkey

1 Turkey, 15 - 22 lbs
2 large oranges, cut in half
1/2 lb butter at room temperature
1-2 c chicken broth
salt, pepper & paprika
poultry seasoning

Wash the turkey well, dry inside out. Place on rack, breast side up, in Roasting pan. Squeeze the juice from the oranges over the bird and inside the cavity to freshen. leave the spent oranges inside (unless you plan to stuff the bird).
Rub the outside with butter (half of it) and sprinkle with salt, pepper, paprika and poultry seasoning. Add chicken broth to pan.
Place in oven or roaster at 325 degrees. Melt remaining butter and baste every 30 minutes with butter then with turkey juice.
3-4 hours, I use a meat thermometor to be sure, but when the meat if pulling off the legs, it's done! Let stand 30 minutes before carving.

Bread Stuffing

The best stuffing! One of the things I say I will make more often, but it is always a special treat at Thanksgiving and Christmas. Plus, you can dice the onions and celery and even cube the bread a few days before and put it together quickly like a TV Chef!

1/2 c butter (use the real stuff!)
1 c diced celery
3/4 c diced onion
15 slices of bread (use good ole rustic white bread)
1/8 c minced parsley
1 Tbsp poultry seasoning
1 Tbsp salt
1/4 tsp pepper
3 eggs, slightly beaten

Melt butter, and saute the celery and onion until tender. Remove from heat and add the bread cubes (I use the biggest bowl I have to combine these in!) and remaining ingredients. Toss to mix well.

You can stuff a 6-8 lb turkey, or in a baking dish, cover with foil and bake at 325 degrees for 45 minutes.

Irish Cream Liquor

This is one of the recipes I make nearly every Christmas.

14 oz. Whiskey, Brandy or Rum
14 oz. sweetened condensed milk
1 c cream
4 eggs
2 Tbsp chocolate syrup
2 tsp instant coffee
1 tsp vanilla extract
1/2 tsp almond extract

Combine all ingredients in a blender.
Store in the refrigerator.
tip: since I use my own fresh eggs, I strain the mixture before putting it in the refrigerator.

Champagne Cosmopolitan

I meant to have this recipe out before New Year's Eve, I found it on Fine Cooking.com ... but since I have a half bottle of Champagne leftover, it is still appropriate (for me!). Happy 2011 - Relax and Eat Well!

Champagne Cosmopolitan

• 3/4 cups chilled cranberry juice
• 1/4 cup Grand Marnier
• 2 Tbs. fresh lime juice
• 3 thin strips of lime zest (from 2 limes), each about 1/4 inch wide and 3 inches long
• 1 bottle (750 ml) chilled Brut Champagne

Combine the cranberry juice, Grand Marnier, and lime juice in a small pitcher and mix well. Twist or tie the lime strip into a single knot to release the essential oils, and drop the zest into a champagne flute. Fill the flute half full with the cranberry mixture and top flute with the sparkling wine. Serve immediately.

EGGNOG

4 fresh eggs
3/4 c. sugar
2 tsp vanilla
4 c. milk
nutmeg (to sprinkle on top)

Whisk everything together in a large saucepan (except nutmeg) and slowly heat, stirring constantly. When warmed, place in refrigerator to cool or pour into cup to drink warm, add a little brandy and sprinkle with nutmeg.

"Baked" Potato Soup

I found this recipe in the southern living slow cooker cook book. I have made it in the slow cooker and on the stove and prefer a big pot on the stove. True comfort food, and very yummy! The cookbook says, "consider this the down-home comfort version of a loaded twice baked potato -- warm and creamy, just the way potato soup should be".

"Baked Potato Soup"

6 large russet potatoes, peeled and cut into 1/2-inch cubes (about 3lbs)
1 large onion, chopped (about 1-1/2 cups)
3 (14 oz) cans, chicken broth with roasted garlic
1/4 cup butter
2-1/2 tsp salt
1-1/4 tsp ground pepper
1 cup whipping cream
1 cup (4 oz) sharp cheddar cheese, shredded
3 tbsp chopped chives
1 (8 oz) container sour cream
4 bacon slices, cooked and crumbled
shredded cheddar cheese for topping

Combine first 6 ingredients in a 5 quart slow cooker. Cover and cook on HIGH for 4 hours or LOW for 8 hours, or until potatoes are tender. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened; stir in cream, cheese and chives. Top with dollop of sour cream, and sprinkle with bacon and cheddar cheese before serving. Makes 12 cups.