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Brain Teaser: Winter Switcheroo

Eric Dollinger

Photo Fantastic

Danielle Gunraj

We want to showcase WHO our readers are–and WHAT they’re all about! Send us a photo (or a few) of you enjoying your favorite activities. Do you like cooking, hiking, playing a sport or just relaxing with family? Let us know by sharing! It’s quick and easy to send us your photos.

Here are some of the best photos of our readers doing what they love to do.

 

Cranberry Relish

Danielle Gunraj

Shared by Jessica S.
The Hartford

INGREDIENTS:

1 12-oz package Fresh cranberries
1 can Crushed pineapple
½ cup Sugar

PREPARATION:

1. Rinse and clean the cranberries, then coarsely chop them in a food processor. Set aside in a large mixing bowl.
2. Squeeze all of the liquid out of the crushed pineapple and add to the chopped cranberries.
3. Add the sugar to the cranberries and pineapple, and mix well. The recipe can easily be doubled or tripled. It’s best when made a week ahead.

Serves 4-6

CRANBERRIES—A TRUE AMERICAN TRADITION
Cranberries thrived in North America before the Pilgrims arrived. Native Americans ate them as fresh fruit, dried the fruit and formed them into cakes to store, and made tea out of the leaves. The berries, which are very high in antioxidants, were also used for an assortment of medicinal purposes.

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Broccoli Cheese Casserole

Danielle Gunraj

Shared by Jeremy K.
The Hartford

INGREDIENTS:

⅔ cup (5 1/4 tablespoons) Butter
¼ cup Onion, chopped small
2 to 3 tablespoons Flour
¾ cup Cold water
1 jar Cheese sauce
2 10-oz. packages Chopped broccoli, defrosted and all water pushed out
1 bag Boil-in-bag white rice

PREPARATION:

1. Preheat oven to 350 degrees.

2. Grease bottom and sides of pie or quiche pan with butter.

3. Boil rice approximately 10 minutes, then drain and squeeze out any water. Set aside until ready.

4. Melt butter in large skillet. Add onions and cook slowly until they start to look transparent. Do not brown.

5. Stir 2 to 3 tablespoons of flour into skillet until smooth.

6. Add water slowly—1/2 cup to start, then sneak up on rest. Mix should look like soft mashed potatoes.

7. Add cheese sauce and blend in.

8. Add broccoli and rice. (I let it bubble a bit in the pan slowly for a few minutes.)

9. Transfer to prepared pan and bake approximately 40 minutes. Put foil or another pan on shelf under casserole, as it tends to boil over.

Serving size may vary

Download this and our other Thanksgiving recipes.

Apple Crisp

Danielle Gunraj

Shared by Carrie M.
The Hartford

INGREDIENTS:

8 Large Cortland apples
½ cup Sugar
½ teaspoon Cinnamon
⅔ cup Brown sugar
1¼ cups Flour
1 cup Oatmeal (not instant)
½ teaspoon Salt
½ cup Butter
⅓ cup Shortening
¼ cup Maple syrup

PREPARATION:

1. Preheat oven to 375 degrees.
2. Peel and slice apples, then mix with sugar and cinnamon.
3. Place apples in the bottom of a greased 9-inch by 13-inch pan.
4. Combine brown sugar, flour, oatmeal and salt.
5. Cut butter and shortening into the dry ingredients, then add maple syrup.
6. Place the mixture over the apples.
7. Bake at 375 degrees for 40 minutes until crisp and brown.

Serving size may vary

BEST APPLES FOR BAKING
Braeburn, Cortland, Rome, Granny Smith, Gravenstein, Jonagold, Northern Spy, Pippin, Gala, Rhode Island Greening, Winesap, York Imperial

Download this and our other Thanksgiving recipes.

Pumpkin Roll

Danielle Gunraj

Shared by Denise S.
The Hartford

INGREDIENTS:

3 Eggs
⅔ cup Sugar
⅔ cup Canned pumpkin
¾ cup Flour
1 teaspoon Baking powder
2 teaspoon Cinnamon
1 teaspoon Ginger
½ teaspoon Salt
½ cup Chopped walnuts
¾ cup Confectioner sugar (plus extra for sprinkling)
8 oz. Softened cream cheese
4 tablespoons Butter
1 teaspoon Vanilla

PREPARATION:

  1. Preheat oven to 375 degrees.
  2. Grease (well) and flour a 15-inch x 10-inch x 1-inch jelly roll pan.
  3. Beat eggs for about 5 minutes; then beat in sugar and fold in canned pumpkin.
  4. Mix together flour, baking powder, cinnamon, ginger and salt in a separate bowl.
  5. Add flour mixture to pumpkin mixture and beat together.
  6. Spread mixture in the jelly roll pan and sprinkle the top with chopped walnuts. Bake for 15-20 minutes.
  7. Remove cake mixture from the oven. While it’s still warm, carefully remove it from the pan and place it on wax paper or a towel. Sprinkle cake with confectioner sugar.
  8. Carefully and tightly roll the cake in the wax paper or towel and refrigerate for 30 minutes. Remove from fridge and carefully unroll.
  9. Blend confectioner sugar, softened cream cheese, butter and vanilla. Spread mixture on the cake, roll it back up and refrigerate until ready to eat. Slice and serve!

Serving size may vary

Download this and our other Thanksgiving recipes.

Chocolate Peanut Butter Cup Mousse Cake

Danielle Gunraj

Shared by Lisa L.
The Hartford

INGREDIENTS:

FOR THE CAKE
1 package Devils Food cake mix
(and ingredients called for in the mix)

FOR THE MOUSSE
½ package (4 oz.) Cream cheese (No fat-free substitutions here!)
1 cup Smooth peanut butter
2 cups Powdered sugar
1 teaspoon Vanilla
2 tablespoons Milk

FOR THE GANACHE
1½ cups Semi-sweet chocolate chips
1 cup Heavy cream
3 tablespoons Peanut butter
1 tablespoons Vanilla
⅓ cup Light corn syrup
1 large package Miniature peanut butter cup candies, chopped

PREPARATION:

CAKE
1. Follow directions on cake mix. Pour the batter in two 8-inch or 9-inch round cake pans.
2. Bake as directed, then cool to room temperature

MOUSSE
1. While the cakes are cooling, begin working on the mousse.
2. Cream together the softened cream cheese and peanut butter.
3. Stir in the vanilla and milk.
4. Slowly incorporate the powdered sugar, until smooth.

GANACHE
1. Heat heavy cream just until boiling. Remove from heat.
2. Add semi-sweet chocolate chips and peanut butter and allow to sit for a couple minutes. Stir until chocolate chips are completely melted.
3. Add corn syrup and vanilla.
4. Allow ganache to cool before pouring it on top of the cake.

ASSEMBLE THE CAKE
1. Carefully slice the rounded part of each cake layer off so the layers are level.
2. Place one cake layer on a serving plate and spread the entire peanut butter mousse on top of the layer. Sprinkle with chopped peanut butter cups.
3. Place the second cake layer on top of the chopped candies.
4. Spoon ganache over the top layer, allowing it to drip down the sides.
5. Sprinkle with additional chopped peanut butter cup candies.
6. Refrigerate until ready to serve.

Serving size may vary

Download this and our other Thanksgiving recipes.

Turkey and Sausage Chili

Danielle Gunraj

Shared by Lucie J.
The Hartford

INGREDIENTS:

4 28-oz cans of tomato puree
2½ teaspoons Salt
4 tablespoons Dark chili powder
5 tablespoons Worcestershire sauce
5 cloves Garlic
1 large Onion
2 large Green peppers
2 pounds Ground sausage
3 pounds Ground turkey
5 cans Dark red kidney beans

PREPARATION:

1. Put tomato puree in large pot with salt, chili powder and Worcestershire sauce and bring to a simmer at a low temperature.
2. Chop onion, peppers and garlic. Add to sauce.
3. In a skillet, cook the sausage meat first. Add cooked sausage to pot of puree.
4. Using same skillet (do not wash), cook ground turkey (this flavors the turkey meat). Drain and add to pot.
5. Add kidney beans.
6. Simmer for 2-3 hours. Can eat the same day, but tastes even better the second day.

Serving size may vary

Download this and our other Thanksgiving recipes.

Corn Pudding

Danielle Gunraj

Shared by Beverly G.
The Hartford

INGREDIENTS:

4 large Eggs
6 tablespoons Butter or margarine, melted
2 tablespoons All-purpose flour
1 tablespoon Granulated sugar
½ teaspoon Salt
¼ teaspoon Ground red pepper
¼ teaspoon Nutmeg
1¾ cups Whole, white corn kernels (shoepeg), thawed if frozen, or 1 can (12 ounces) drained
1 can (17 ounces) Creamed yellow corn
1 cup Heavy cream

PREPARATION:

1. Preheat oven to 325 degrees.
2. Grease a deep 1½-quart baking dish.
3. Beat eggs in a large bowl.
4. Stir in butter, flour, sugar, salt, pepper and nutmeg until blended, then stir in remaining ingredients.
5. Pour into prepared baking dish. Bake 1 hour and 15 minutes or until knife inserted near center comes out clean.

Serves 10

WHAT IS SHOEPEG CORN?
Shoepeg has smaller kernels and is sweeter than yellow corn. If you cannot find it at your grocery store, substitute either white or yellow corn in your recipes.

Download this and our other Thanksgiving recipes.