Category: Holiday Good Eats

Posted in Dessert, Holiday Good Eats

Tasty Treat Thursday: Frozen Peppermint Cheesecake

Posted on by Northerly Nosh

Frozen Peppermint Cheesecake

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2 cups chocolate wafer cookie or sandwich cookie crumbs
1/4 cup sugar
1/4 cup butter, melted
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can Sweetened Condensed Milk
2 teaspoons peppermint extract
2 cups heavy cream, whipped
Chocolate Fudge Topping
Crust peppermint candies

Prep Day: 9-inch round cake or springform pan with foil. Combine cookie crumbs and sugar in medium bowl. Add butter; mix well. Press 2 cups crumbs firmly onto bottom and partway up sides of prepared pan. Chill. Beat cream cheese until fluffy in large bowl. Gradually add sweetened condensed milk until smooth. Stir in peppermint extract, if desired; mix well. Fold in whipped cream. Pour filling into pan. Cover; freeze 6 hours or until firm. Garnish with fudge topping, if desired.

Serve Day: Set out for 5 minutes and cut into slices.

Posted in - Poultry, Holiday Good Eats

Tip and Tricks Tuesdays: Make Your Thanksgiving Turkey Ahead of Time!

Posted on by Northerly Nosh

Where have I been. Cannot believe I have not heard this before or have tried it, Thanks to my friend JoAnn now I know how to simplify my Thanksgiving! I love this make ahead turkey technique. She served turkey this way after church for our young family’s Thanksgiving potluck meal.

Make Ahead Turkey

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Turkey
Salt
Pepper
Butter
Turkey or Chicken Broth

Prep Day: Brine it, stuff it, roast it, deep fry it, or whatever floats your boat. But for this technique I would suggest patting it with butter and sprinkle salt and pepper, cover with foil and bake on a low temperature until done. The only challenge is to remember to do it before Thanksgiving. After it’s cooked and cooled, go ahead and carve the bird. Place the meat in a baking pan or roaster. Put a few pats of butter on it and a drizzle of turkey broth. Stick it in the fridge for a day or two.

Serve Day: On Thanksgiving take the turkey out of the fridge 30 minutes before reheating. Warm in the oven or an electric roaster before serving on Thanksgiving Day.

Posted in - Red Meat, Holiday Good Eats

Happy Halloween!: Hungarian Boolash

Posted on by Northerly Nosh

Hungarian Boolash

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2 Tablespoons oil
1 small yellow onion, finely diced
2 Tablespoons smoky paprika
1/4 teaspoon marjoram
1 large can (28 oz.) whole peeled plum tomatoes
3/4 cup water
1 can (16 oz.) kidney beans
1 package (12 oz.) ground lean beef
1 teaspoon salt
1/4 teaspoon pepper
1 package (12 oz.) whole wheat macaroni
2 Tablespoons salt for the macaroni water

Prep Day: Add oil to a large skillet and heat. Add the diced onions and saute until translucent. Add meat and brown. Add the paprika and marjoram, cook a minute on low and mix well. Add the can of tomatoes and water and bring to a boil. Cover and turn down the heat to low and simmer 1 hour, stirring every 15 minutes to help break up the tomatoes. Add the kidney beans. Bring back to a boil. Cover and turn the heat down to low. Cook 15 more minutes. Season with salt and pepper.

Cool and freeze mixture.

Serve Day: Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost.

Bring a large pot to boil for the macaroni. Stir in 2 Tablespoons of salt to the water. Add the macaroni and cook according to directions. When finished, drain.

Put the goulash meat mix in a large skillet. Add the cooked macaroni. Heat through and serve.